Panasonic NN-TK621SSAP Manual De Usuario
19
Microwave Recipes
OMELET
Basic Omelet
1
tablespoon butter or margarine
2 eggs
2 tablespoons
2 tablespoons
milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie
plate, 20 seconds at p10, or until melted.
Turn the plate to coat the bottom with butter.
Meanwhile, combine the remaining ingredi-
ents in a separate bowl, beat together and
pour into the pie plate. Cook, covered with
vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula,
loosen the edges of the omelet from the
plate, fold into thirds to serve. Always use
scrambled eggs.
plate, 20 seconds at p10, or until melted.
Turn the plate to coat the bottom with butter.
Meanwhile, combine the remaining ingredi-
ents in a separate bowl, beat together and
pour into the pie plate. Cook, covered with
vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula,
loosen the edges of the omelet from the
plate, fold into thirds to serve. Always use
scrambled eggs.
Yield: 1 serving
Approx. Cooking Time: 4 minutes.
NOTE: Double ingredients for a 4 egg
Omelet.
Approx. Cooking Time: 4 minutes.
NOTE: Double ingredients for a 4 egg
Omelet.
CASSEROLE
Shepherd's Pie
1
pound lean ground beef
½ cup frozen peas, thawed
¼ cup chopped onion
1
¼ cup chopped onion
1
tablespoon gravy powder
½ teaspoon curry powder
¼ teaspoon
¼ teaspoon
salt
¼ teaspoon ground black pepper
2
2
cups mashed potatoes
In a 2-Qt. casserole dish, crumble the
ground beef and cook for 5-7 minutes at P6
or until the meat is cooked, stirring twice.
Add the remaining ingredients, except for
potatoes. Stir well, and then spread the po-
tatoes evenly on the top. Cover with a lid or
vented plastic wrap and cook at P6 power
for 16-18 minutes.
ground beef and cook for 5-7 minutes at P6
or until the meat is cooked, stirring twice.
Add the remaining ingredients, except for
potatoes. Stir well, and then spread the po-
tatoes evenly on the top. Cover with a lid or
vented plastic wrap and cook at P6 power
for 16-18 minutes.
Yield: 4 servings
Macaroni and Cheese
¼ cup
butter
2
tablespoons chopped onion
1
clove minced garlic
¼ cup
all-purpose
fl our
1
teaspoon dry mustard
1 teaspoon
salt
¼ teaspoon ground black pepper
2 cups
2 cups
milk
2
cups grated cheddar cheese
8
oz. (½ lb. dry weight) macaroni, cooked
and drained
and drained
⅓ cup bread crumbs
1 teaspoon
1 teaspoon
paprika
In a 2-Qt. casserole, melt the butter for
40 seconds at P10. Add onion and garlic
and cook for 1 minute at P10. Stir in fl our,
mustard, salt and pepper, and gradually
add the milk. Cook for 3-4 minutes at P10
until sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour
and stir the sauce into the macaroni, in a
3-Qt. casserole.Top with bread crumbs and
paprika. Cover with lid or vented plastic
wrap. Cook at P6 power for 16-18 minutes.
40 seconds at P10. Add onion and garlic
and cook for 1 minute at P10. Stir in fl our,
mustard, salt and pepper, and gradually
add the milk. Cook for 3-4 minutes at P10
until sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour
and stir the sauce into the macaroni, in a
3-Qt. casserole.Top with bread crumbs and
paprika. Cover with lid or vented plastic
wrap. Cook at P6 power for 16-18 minutes.
Yield: 6 servings
Beef and Macaroni Casserole
1
pound lean ground beef
1
small onion, chopped
½
green bell pepper, chopped
1
cup chopped celery
2
15 oz. cans tomato sauce
1¼ cups
water
1
cup uncooked elbow macaroni
1 teaspoon
parsley
½ teaspoon
salt
¼
teaspoon ground black pepper
½
cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casse-
role. Cook for 5-7 minutes at P6 or until the
meat is cooked, stirring twice. Stir in onion,
peppers and celery. Cook for 3-4 minutes
at P10. Stir in the remaining ingredients,
except cheese. Cover with lid or vented
plastic wrap. Cook at P6 power for 16-18
minutes. Sprinkle with cheese. Cover and
let stand 5 minutes.
role. Cook for 5-7 minutes at P6 or until the
meat is cooked, stirring twice. Stir in onion,
peppers and celery. Cook for 3-4 minutes
at P10. Stir in the remaining ingredients,
except cheese. Cover with lid or vented
plastic wrap. Cook at P6 power for 16-18
minutes. Sprinkle with cheese. Cover and
let stand 5 minutes.
Yield: 4-6 servings
Tuna Casserole
1
6 oz. can tuna, drained and fl aked
4
cups cooked and drained noodles
1
10¾ oz. can condensed cream of
mushroom soup
mushroom soup
1
4 oz. can mushroom pieces and stems,
drained
drained
1
16 oz. package frozen peas, defrosted
¾ cup
milk
1
cup crushed potato chips
½
cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noo-
dles, soup, mushrooms, peas and milk; mix
well. Cover with lid or vented plastic wrap.
Cook at P6 power for 16-18 minutes. Top
with potato chips and cheese before serv-
ing.
dles, soup, mushrooms, peas and milk; mix
well. Cover with lid or vented plastic wrap.
Cook at P6 power for 16-18 minutes. Top
with potato chips and cheese before serv-
ing.
Yield: 4-6 servings
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