14
S E N S O R C O O K I N G
SEN SOR COOK I N G RECI PES
(continued)
1/2 teaspoon paprika
1
pound flounder fillets
1
egg, slightly beaten
1
medium zucchini, cut into 1 inch cubes
1
28 ounce can of tomatoes
1/3 cup tomato paste
1
15 1/4 to 19 ounce can red kidney beans, drained
8
ounces frozen corn, thawed
1
teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1
package (16 ounces) frozen corn
M e x ic a n Se a sone d Pot a t oe s
Makes 6 to 8 servings
4
medium baking potatoes (8 ounces each)
1/2 teaspoon oregano leaves
1/4 cup olive oil
1/4 teaspoon ground cumin
1
tablespoon instant minced onion
1/2 teaspoon salt
1/2 teaspoon chili powder
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.
H e a rt y T urk e y Chili
Makes 6 servings
1
pound ground turkey
1
large onion, chopped
2
garlic cloves, minced
2
tablespoons chili powder
1
tablespoon cumin
1
In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2
Cover and microwave using
Ground meat
. Stir and drain.
3
To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered,
using
Sensor reheat
.
Cre ole Corn
Makes 6 servings
2 teaspoons oil
1/2 cup chopped celery
1/2 cup chopped green pepper
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1
In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic pow-
der, 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.
Sa vory Flounde r Fille t s
Makes 4 servings
3/4 cup of corn flake crumbs
3
tablespoons chopped parsley
2
teaspoons grated lemon peel
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.
http://www.usersmanualguide.com/
