Sharp Carousel R-140B, Operation Manual

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8
FAST CHICKEN PASTA
Serves 4
1 double chicken breast, sliced
1 /
2
cup chicken stock
150g fresh pasta
6 cups hot tap water
1
/
2
red capsicum, sliced
1
/
2
yellow capsicum, sliced
2 sticks celery, chopped
1 tablespoon fresh chives
1 packet picador cheese
1. In a large Pyrex bowl, combine chicken and stock and cover.
Cook for 4 minutes, stirring every minute.
2. Drain liquid from chicken and finely dice cooked meat.
3. Cook pasta for 6 minutes.
4. Melt cheese with chicken stock for 2 minutes, stirring once during cooking.
5. Combine all other ingredients and mix well with chicken, pasta and sauce.
INSTANT LASAGNE
Serves 4
500g Minced Meat
1 onion, chopped
1 glove garlic, minced
375g bottle Neopolitan sauce
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Salt and Pepper to taste
10 lasagne sheets
1 packet instant cheese sauce
3 /
4
cup grated tasty cheese
1. Place butter, onion and garlic in a Pyrex bowl. Cook for 2-3 minutes.
2. Stir in meat parsley and salt and pepper. Cook uncovered for 6 minutes,
stirring every 2 minutes to separate meat. Drain juice.
3. Stir through jar of Neapolitan sauce.
4. Place lasagne sheets in a large bowl of boiling water and let stand for 2
minutes.
5. Make up instant cheese sauce according to packet instructions.
6. Cover base of 3-litre casserole dish with sheets. Spoon over one-third of
meat sauce, followed by one-third of cheese sauce. Repeat this process
twice, ending with the cheese sauce.
7. Sprinkle grated cheese over the top and cook for 20 minutes.
8. Allow to stand for 10 minutes before serving.
SINGAPORE NOODLES
Serves 2-3
1 packet of Vermicelli noodles
1 tablespoon sesame oil
2 tablespoons curry paste
1 onion, chopped
1 teaspoon of both crushed garlic, and crushed ginger
1 tablespoon soy sauce
2 teaspoons Hoisin sauce
1 carrot, finely sliced
1 green shallot, finely sliced
1 /
2
green capsicum, finely sliced
1. Combine oil, paste, ginger, garlic and onions in a large Pyrex bowl.
Cover and cook for 2 minutes.
2. Place noodles in a large bowl of hot water and let stand for 2 minutes.
Strain.
3. Add carrot and capsicum to oil mixture and cook for 2 minutes.
4. Add noodles, soy sauce, Hoisin sauce and shallots and cook for a further 5
minutes.
5. Serve immediately, garnished with dried onion flakes.