DCS MO24SS User Manual
15
SENSOR RECIPES
(CONTINUED)
Shrimp Pasta Sauce
Makes 4 servings
1
pound of shrimp, peeled and deveined
1
cup thinly sliced scallions (about 2 bunches)
2
cups canned tomato puree
1
clove of garlic, minced
1
tablespoon tomato paste
salt and pepper to taste
1
/
2
cup thinly sliced fresh basil leaves
Parmesan cheese
1
/
2
teaspoon oregano
1
Place shrimp in 2-quart, covered casserole.
2
Microwave using FISH/SEAFOOD. Drain and set aside.
3
Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.
4
Microwave using SENSOR REHEAT.
5
Combine sauce with cooked shrimp.
6
Serve sauce over cooked pasta. Garnish with Parmesan cheese.
Glazed Apple Slices
Makes 6 to 8 servings
1
/
4
cup brown sugar
3
/
4
cup orange juice
3
tablespoons margarine or butter
1
tablespoon cornstarch
2
tablespoons apricot preserves
4
baking apples (about 1
1
/
2
pounds), peeled and
1
/
2
teaspoon ground nutmeg
sliced into 8 pieces each
1
/
4
teaspoon salt
3
tablespoon chopped green pistachios
1
/
2
cup sugar
1
Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until marga-
rine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch.
Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
rine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch.
Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2
Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented
plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving.
plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving.
3
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Herb-and-Cheese Chicken Breasts
Makes 8 servings
1
8-ounce package cream cheese, softened
1
garlic clove, minced
2
tablespoons milk
4
whole chicken breasts with skin and bone
2
green onions, minced
1
/
2
cup dried bread crumbs
1
tablespoon minced parsley
1
teaspoon paprika
1
/
2
teaspoon thyme leaves
3
tablespoons butter or margarine, melted
1
In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
2
Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream
cheese mixture in each pocket.
cheese mixture in each pocket.
3
On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in
seasoned bread crumbs to coat.
seasoned bread crumbs to coat.
4
In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY (bone-in).
5
Serve chicken with rice.
Sensor
2.DCS MO24SS / B268
10/31/2001, 4:25 PM
15