Sharp R-530ES ユーザーズマニュアル

     

    

4  medium baking potatoes (8 ounces each) 

1

/

4

  teaspoon ground cumin

 

1

/

4

  cup olive oil 

1

/

2

  teaspoon salt

 

1  tablespoon instant minced onion 

 

 

1

/

2

  teaspoon chili powder 

 

1

/

2

  teaspoon oregano leaves

 

 

 

 

 

1  Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch square casserole. Toss 

potatoes with oil to coat well.

2  In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3  Cover potatoes with wax paper. Microwave using Baked potatoes setting. Rearrange potatoes when time ap-

pears on display. Let stand, covered, 5 minutes.

     

    

1  pound ground turkey 

1  medium zucchini, cut into 1 inch cubes

 

1  large onion, chopped 

1  28 ounce can of tomatoes

 

2  garlic cloves, minced 

1

/

3

  cup tomato paste  

 

 

 

 

2  tablespoons chili powder 

1  15 

1

/

4 

to 19 ounce can red kidney beans, drained

 

1  tablespoon cumin 

8  ounces frozen corn, thawed

 

 

 

 

 

1  In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2  Cover and microwave using Ground meat. At end, stir and drain.
3  To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered, 

using 

Sensor reheat.

     

    

2  teaspoons oil 

1  teaspoon brown sugar

 

1

/

2

  cup chopped celery 

1

/

2

  teaspoon onion powder

 

1

/

2

  cup chopped green pepper 

1

/

4

  teaspoon garlic powder 

 

 

  

 

16  ounce can tomatoes 

  salt and pepper to taste

 

4  ounce can mushroom stem and pieces, drained  1  package (16 ounces) frozen corn

 

 

 

 

 

1  In  2-quart  casserole,  combine  oil,  celery,  green  pepper,  tomatoes,  mushrooms,  sugar,  onion  powder,  garlic 

powder, salt and pepper.

2  Microwave using Sensor reheat. Set aside.
3  In covered, 1-quart casserole, microwave corn using Frozen vegetables. Drain.
4  Combine corn and vegetable-seasoning mixture. Stir and serve immediately.

     

    

3

/

4

  cup of corn flake crumbs 

1

/

2

  teaspoon paprika

 

3  tablespoons chopped parsley 

1  pound flounder fillets

 

2  teaspoons grated lemon peel 

1  egg, slightly beaten 

 

 

 

 

1  On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then 

coat with crumb mixture.

2  Place fish in a covered, microwave-safe baking dish. Microwave using Fish/Seafood.
3  Serve with tartar or cocktail sauce or melted cheese.