Sharp R-1610 R-1610 , R-1611 , R-1612 Microwave Operation Manual - Page 18

SPECIAL FEATURES SENSOR COOKING RECIPES (CONTINUED) Mexican Seasoned Potatoes 4 medium baking potatoes (8 ounces each) 1/4 cup olive oil 1 tablespoon instant minced onion 1/2 teaspoon chili powder Makes 6 to 8 servings 1/2 teaspoon oregano leaves 1/4 teaspoon ground cumin 1/2 teaspoon salt 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 appears on display. Let stand, covered, 5 minutes. Hearty Turkey Chili 1 pound ground turkey 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons chili powder 1 tablespoon cumin Makes 6 servings 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 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. Creole Corn Makes 6 servings 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. Savory Flounder Fillets 3/4 cup of corn flake crumbs 3 tablespoons chopped parsley 2 teaspoons grated lemon peel 1/2 teaspoon paprika 1 pound flounder fillets 1 egg, slightly beaten Makes 4 servings 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. 16