Sharp R-1611 R-1610 , R-1611 , R-1612 Microwave Operation Manual - Page 17

SPECIAL FEATURES SENSOR COOKING RECIPES (CONTINUED) Shrimp Pasta Sauce 1 pound of shrimp, peeled and deveined 2 cups canned tomato puree 1 tablespoon tomato paste 1/2 cup thinly sliced fresh basil leaves 1/2 teaspoon oregano Makes 4 servings 1 cup thinly sliced scallions (about 2 bunches) 1 clove of garlic, minced salt and pepper to taste Parmesan cheese 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 1/4 cup brown sugar 3 tablespoons margarine or butter 2 tablespoons apricot preserves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup sugar Makes 6 to 8 servings 3/4 cup orange juice 1 tablespoon cornstarch 4 baking apples (about 11/2 pounds), peeled and sliced into 8 pieces each 3 tablespoons chopped green pistachios 1 Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine 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. Cranberry Fluff 2 cups fresh cranberries 1 cup water 3/4 cup sugar Makes 6 to 8 servings 1 carton (3 ounces) orange flavored gelatin 1/2 pint whipping cream, whipped or 1 carton (8 ounces) non-dairy whipped topping 1 Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper. Microwave using Sensor reheat Less. Drain cranberries and reserve liquid. 2 Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using Sensor reheat Less. 3 Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve. 15