Sharp R-440/540 Benutzerhandbuch
22
M O R E F R O M Y O U R M I C R O W A V E 6 x 6
Chicken Noodle
1 tsp oil
1 medium onion, sliced thinly
1 c thin sliced celery
2 c thin sliced carrots
5 c chicken broth
1 medium onion, sliced thinly
1 c thin sliced celery
2 c thin sliced carrots
5 c chicken broth
1
1
/
2
lb bone-in chicken pieces
1 c fine egg noodles
1
/
2
c chopped parsley
salt and pepper
salt and pepper
Bouillabaisse
2 tbsp olive oil
2 large onions, chopped finely
3 cloves garlic, minced
8 oz bottle clam juice
2 large onions, chopped finely
3 cloves garlic, minced
8 oz bottle clam juice
2
1
/
2
c dry white wine
14
1
/
2
oz can diced tomatoes
2
1
/
2
c finely chopped fennel
3
/
4
c instant rice
3 tbsp chopped parsley
1 bay leaf
1 tsp dried thyme
1 bay leaf
1 tsp dried thyme
1
/
2
tsp ground pepper
8 oz boneless white fish, cut into 6 pieces
8 oz scallops
8 oz shrimp, peeled and deveined
8 oz scallops
8 oz shrimp, peeled and deveined
Curried Vegetable
2 tbsp oil
2 c
2 c
1
/
2
-inch sweet potato cubes
2 c
1
/
2
-inch white potato cubes
1 medium zucchini, cut into 1-inch cubes
1 medium red pepper, cut into
1 medium red pepper, cut into
1
/
2
-inch cubes
1 medium green pepper, cut into
1
/
2
-inch
cubes
1 medium onion, cut into
1
/
2
-inch cubes
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground cumin
15 oz can garbanzo beans, rinsed and drained
14
1
/
2
oz can diced tomatoes
15 oz can crushed tomatoes
1 tsp salt
4 c vegetable or chicken broth
4 c vegetable or chicken broth
RECIPES FOR SUPPER SOUPS AND SAUCES
(Recipes serve 6)
Split Pea
3 c water
3 c vegetable bouillon
1 c dried split peas
3 c vegetable bouillon
1 c dried split peas
1
/
2
c chopped onion
1 clove garlic, minced
1
/
2
tsp dried marjoram
1
/
2
tsp dried thyme leaves
1 bay leaf
1
/
8
tsp cayenne pepper
1 c sliced carrots
1 c diced potatoes
1 c diced potatoes
1
/
2
c sliced celery
Meat Sauce
1 lb ground beef
1
/
2
lb sweet Italian sausage
8 oz chopped, canned mushrooms, drained
1 medium onion, minced
2 cloves garlic, minced
1 stalk celery, minced
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1 stalk celery, minced
1 carrot, minced
1
/
2
c red wine
1
/
2
c water
28 oz can tomato puree
6 oz can tomato paste
1 tsp sugar
1 tsp dried basil
1 tsp oregano
1 tsp sugar
1 tsp dried basil
1 tsp oregano
1
/
4
tsp crushed red pepper
1 tsp salt
1
/
4
tsp pepper
Vegetarian Chili
1 c sliced carrots
1 c sliced celery
1 c sliced celery
1
/
2
c chopped red pepper
1
/
2
c chopped green pepper
1
/
2
c sliced green beans
1 large onion, minced
2 cloves garlic, minced
2 cloves garlic, minced
28 oz can crushed tomatoes
19 oz can kidney beans, rinsed and drained
19 oz can black beans, rinsed and drained
19 oz can kidney beans, rinsed and drained
19 oz can black beans, rinsed and drained
1
1
/
2
c water
1
/
2
c barley
2 tbsp chili powder
1 tsp cumin
2 tsp Italian seasoning
1 tsp salt
1 tsp cumin
2 tsp Italian seasoning
1 tsp salt
1
/
4
tsp pepper
Garnish: Parmesan cheese or sour cream