Fisher and Paykel MO-24SS MO-24SS Microwave oven manual (English) - Page 16

Sensor SENSOR RECIPES (continued) Shrimp Pasta Sauce Makes 4 servings 1 pound of shrimp, peeled and deveined 1 cup thinly sliced scallions (about 2 bunches) 2 cups canned tomato puree 1 clove of garlic, minced 1 tablespoon tomato paste salt and pepper to taste 1/2 cup thinly sliced fresh basil leaves Parmesan cheese 1/2 teaspoon oregano 1 Place shrimp in 2-quart, covered casserole. 2 Microwave using Fish/Seafood. Drain and set aside. 3 Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole. 4 Microwave using SENSOR REHEAT. 5 Combine sauce with cooked shrimp. 6 Serve sauce over cooked pasta. Garnish with Parmesan cheese. Glazed Apple Slices Makes 6 to 8 servings 1/4 cup brown sugar 3/4 cup orange juice 3 tablespoons margarine or butter 1 tablespoon cornstarch 2 tablespoons apricot preserves 4 baking apples (about 1 1/2 pounds), peeled and 1/2 teaspoon ground nutmeg sliced into 8 pieces each 1/4 teaspoon salt 3 tablespoon chopped green pistachios 1/2 cup sugar 1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until marga- rine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times. 2 Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using FRESH VEGETABLES: Soft. Allow to cool 5 minutes before serving. 3 Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake. Herb-and-Cheese Chicken Breasts 1 8-ounce package cream cheese, softened 2 tablespoons milk 2 green onions, minced 1 tablespoon minced parsley 1/2 teaspoon thyme leaves Makes 8 servings 1 garlic clove, minced 4 whole chicken breasts with skin and bone 1/2 cup dried bread crumbs 1 teaspoon paprika 3 tablespoons butter or margarine, melted 1 In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic. 2 Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket. 3 On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in seasoned bread crumbs to coat. 4 In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY (bone-in). 5 Serve chicken with rice. 15