Panasonic NN-SD775S NN-SD775S Owner s Manual - Page 24

Microwave Recipes OMELET Basic Omelet 1 tablespoon butter or margarine 2 eggs 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 ingredients in a separate bowl, beat together and pour into the pie plate. Cook, covered with vented plastic wrap, using OMELET selection. 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. Spicy mango chutney 2 cups mango, peeled, seed removed, diced ½ cup dark brown sugar 2 tablespoon cider vinegar ½ cup raisins 1 tablespoon jalapeno, minced 1 tablespoon garlic, minced 1 tablespoon ginger, minced ¼ teaspoon salt ¼ teaspoon black Pepper Combine all the ingredients in a 2 qt. microwave dish. Cover with plastic wrap, then puncture holes with a small knife, for steam to vent and microwave for at P10 for 6 minutes. Let cool, cover and keep refrigerated until needed. Yield: 2 cups Macaroni and Cheese ¼ cup butter 2 tablespoons chopped onion 1 clove minced garlic ¼ cup all-purpose flour 1 teaspoon dry mustard 1 teaspoon salt ¼ teaspoon ground black pepper 2 cups milk 2 cups grated cheddar cheese 8 oz. (½ lb. dry weight) macaroni, cooked and drained ⅓ cup bread crumbs 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 flour, 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 North carolina barbecued pulled pork 2 tablespoon brown sugar 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon dry mustard 1 tablespoon red pepper flakes ½ cup cider vinegar ¼ cup white vinegar ½ cups ketchup 1 2 tablespoon worcestershire sauce 1 tablespoon tabasco sauce 1 tablespoon sugar 1 teaspoon salt 1 teaspoon black Pepper 680 g (1 ½ lb.) pork butt Combine all ingredients, except for the pork, in a 1 qt. microwave container and microwave covered for 1 minute. Place pork butt into a large round microwave dish. Pour barbecue sauce over pork and cover. Microwave at P4 for 90 minutes until meat starts to come apart very easily when separating with a fork. (Baste the pork every 20 minutes and check on consistency of barbecue sauce. If barbecue sauce becomes thick, dilute with 1-2 tablespoons of water). Yield: 4 Portions Quinoa salad 1 cup Quinoa 1 cucumber (cut into ½ inch cube) 1 tomatoes (remove seed and cut into ½ inch cube) ¼ cup (10 g) parsley,chopped ⅓ cup (30 g) your choice of roasted nuts (e.g. sliced almond, sunflower seeds) 2 tablespoon (20 g) dry fruits (e.g. cranberry, raisin) ⅓ cup (40 g) your choice of cheese (optional,cut into ½ inch cube) 4 tablespoon olive oil 1 tablespoon rime or lemon juice salt and pepper to taste Cook quinoa by Auto function. After cooking, stand for 13-15 minutes. Mix all ingredients well, and Serve warm or chilled. 22 '#1"1@&OJOEE