Maytag UMC5200AA User Manual
17
Using Sensor Cook
VEGETABLES
Vegetable Medley, serves 4 as a side dish or 2 as a
meal
meal
2 large carrots, cut into 1 inch pieces
1 large baking potato, diced
1 medium red onion, thinly sliced
4 cloves of garlic, peeled
2 stalks celery, cut into 1 inch pieces
2 tablespoons olive oil
salt and pepper to taste
1 large baking potato, diced
1 medium red onion, thinly sliced
4 cloves of garlic, peeled
2 stalks celery, cut into 1 inch pieces
2 tablespoons olive oil
salt and pepper to taste
Place everything in a 2 quart microwave dish, cover and
cook with sensor or microwave on high power for about
10 minutes or until the carrots are tender.
cook with sensor or microwave on high power for about
10 minutes or until the carrots are tender.
Stewed Peppers, serves 4
1 large red pepper, cored and cut into 1 inch strips
1 large green pepper, cored and cut into 1 inch strips
1 medium red onion, thinly sliced
2 cloves garlic, smashed
1 cup prepared salsa
2 tablespoons olive oil
salt and pepper to taste
1 large green pepper, cored and cut into 1 inch strips
1 medium red onion, thinly sliced
2 cloves garlic, smashed
1 cup prepared salsa
2 tablespoons olive oil
salt and pepper to taste
Place everything in a 2 quart microwave dish, cover and
cook with sensor or microwave on high power for about
12 minutes or until the peppers are very soft.
cook with sensor or microwave on high power for about
12 minutes or until the peppers are very soft.
RICE
Spanish Rice, serves 4
1
⁄
2
lb. lean ground beef or smoked sausage
1 medium green bell pepper, cored and chopped
1 small yellow onion, chopped
1 cup instant rice
1 can (14 ozs.) stewed tomatoes
1 teaspoon chili powder
1 small yellow onion, chopped
1 cup instant rice
1 can (14 ozs.) stewed tomatoes
1 teaspoon chili powder
Place the meat, pepper, onion in a 2 quart microwave
dish and microwave 2 minutes on high power. Drain off
the fat. Stir in the other ingredients, cover and cook on
sensor.
dish and microwave 2 minutes on high power. Drain off
the fat. Stir in the other ingredients, cover and cook on
sensor.
FISH, SEAFOOD
Poached Salmon, serves 4
1
⁄
2
cup dry white wine
1
⁄
2
cup bottled clam juice
4 sprigs fresh dill weed or 1 tablespoon dried dill weed
6 pepper corns
4 small salmon steaks, about 4 ozs. each lemon slices
6 pepper corns
4 small salmon steaks, about 4 ozs. each lemon slices
In a shallow 2 quart microwave dish place the first 5 ingre-
dients, cover and microwave on high power 3 minutes.
Add the salmon, recover and cook on sensor or
microwave on high power for 3-4 minutes or until cooked
and the internal temperature is about 160° F.
dients, cover and microwave on high power 3 minutes.
Add the salmon, recover and cook on sensor or
microwave on high power for 3-4 minutes or until cooked
and the internal temperature is about 160° F.
Peel and Eat Shrimp, serves 2
1
⁄
2
cup dry white wine
2 cloves garlic, minced
2 tablespoons lemon juice
4 tablespoons butter
1 lb. large shrimp in shells
2 tablespoons lemon juice
4 tablespoons butter
1 lb. large shrimp in shells
Place everything in a 2 quart microwave dish push to the
edge of the dish, cover and cook on sensor or microwave
on high power for about 5 minutes, stirring once or until
the shrimp are pink. Peel the shrimp and serve with
juices.
edge of the dish, cover and cook on sensor or microwave
on high power for about 5 minutes, stirring once or until
the shrimp are pink. Peel the shrimp and serve with
juices.
Rolled Fish Filets, serves 4
4 fish filets, sole, flounder, catfish or roughy about
4 ozs. each
lemon pepper
2 tablespoons lemon juice
4 ozs. each
lemon pepper
2 tablespoons lemon juice
Season the fish with lemon pepper and roll up and secure
with a toothpick. Place in a glass pie plate and sprinkle with
lemon juice. Cover with plastic wrap and cook on sensor
or microwave on medium power for about 5 minutes or until
the fish is opaque and flakes easily. Mix the juices with
with a toothpick. Place in a glass pie plate and sprinkle with
lemon juice. Cover with plastic wrap and cook on sensor
or microwave on medium power for about 5 minutes or until
the fish is opaque and flakes easily. Mix the juices with
1
⁄
4
cup Italian salad dressing and pour over the fish.
Fish Filets Parmesan, serves 4
4 fish filets (about 4 ozs. each) folded over
1 cup prepared spaghetti sauce
1 cup prepared spaghetti sauce
1
⁄
2
cup Parmesan cheese, grated
Place the sauce in a 2 quart microwave dish and lay the
fish over with the thicker part toward the side of the dish.
Sprinkle with cheese. Cover and cook on sensor.
fish over with the thicker part toward the side of the dish.
Sprinkle with cheese. Cover and cook on sensor.
Trout Almandine, serves 2
2 whole trout, about 8 ozs. each
2 tablespoons slivered almonds
2 tablespoons lemon juice
4 slices bacon, crisp cooked and crumbled
4 tablespoons chopped parsley
2 tablespoons slivered almonds
2 tablespoons lemon juice
4 slices bacon, crisp cooked and crumbled
4 tablespoons chopped parsley
Place the fish along side each other head to tail in a
10 inch glass pie plate. Add the lemon juice and butter,
and cover with plastic wrap and cook on sensor or
microwave on medium power for about 6 minutes or until
the fish is done. Place on a serving platter and pour cook-
ing juices over the fish and sprinkle with nuts, bacon and
parsley.eggs and scallions into the plate and cover with
plastic wrap and cook on sensor. ALLOW STANDING
TIME OF 1 MINUTE OR UNTIL THE EGGS HAVE SET.
10 inch glass pie plate. Add the lemon juice and butter,
and cover with plastic wrap and cook on sensor or
microwave on medium power for about 6 minutes or until
the fish is done. Place on a serving platter and pour cook-
ing juices over the fish and sprinkle with nuts, bacon and
parsley.eggs and scallions into the plate and cover with
plastic wrap and cook on sensor. ALLOW STANDING
TIME OF 1 MINUTE OR UNTIL THE EGGS HAVE SET.