Sharp R-820JS R-820BC , R-820JS Microwave Operation Manual - Page 32

MAIN DISH RECIPES Stuffed Pork Chops 4 pork chops, 11/4 inches thick 1 cup chopped apple 1/2 cup soft bread crumbs 1/2 cup chopped walnuts 1/4 cup chopped onion 1/4 cup raisins 1 egg 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground sage 1/8 teaspoon pepper Makes 4 servings Make pocket in each chop. Combine remaining ingredients; mix well. Stuff each chop with one-fourth of the mixture. Place chops directly on turntable or round baking pan. Cook 30 minutes on ROAST or until meat next to bone is no longer pink. Per Serving: Calories: Protein: Carbohydrate: 451 Fat: 26 g. 36 g. Cholesterol: 156 mg. 19 g. Sodium: 100 mg. Sesame Oven-Fried Chicken 1 egg 1/2 cup milk 1/2 cup all-purpose flour 2 tablespoons sesame seeds 1 teaspoon baking powder 2 teaspoons paprika 1 teaspoon garlic powder 1/2 teaspoon salt 21/2 to 31/2-pound broiler-fryer chicken, cut up 1/2 cup margarine or butter, melted Makes 5 servings Beat egg and milk in medium bowl. Combine flour, sesame seeds, baking powder, paprika, garlic powder and salt in plastic or paper bag. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on turntable. Pour margarine evenly over chicken. Bake 40 to 45 minutes on ROAST. Chicken next to bone should no longer be pink at end. Per Serving: Calories: Protein: Carbohydrate: 399 26 g. 12 g. Fat: Cholesterol: Sodium: 27 g. 122 mg. 578 mg. Cream together margarine, garlic, Parmesan cheese, sage, thyme and basil. Turn chicken breast side up and work your fingers under the skin at the openings on each side of the breast. Continue into thigh and leg and make the skin as smooth as possible. Using fingers, spread herb mixture evenly under skin. Place chicken, breast side up on rack. Follow directions in AUTO ROAST #1. Chicken next to bone should no longer be pink at end. Per Serving: Calories: Protein: Carbohydrate: 270 Fat: 32 g. Cholesterol: 1 g. Sodium: 15 g. 94 mg. 216 mg. Mustard and Mayonnaise Chicken 21/2 to 3-pound broiler-fryer chicken, cut up 1/4 cup spicy prepared mustard 1/4 cup mayonnaise Makes 5 servings Arrange chicken pieces skin side up on rack. Combine mustard and mayonnaise; spread on chicken pieces. Follow directions in AUTO GRILL #5. Chicken next to bone should no longer be pink at end. Per Serving: Calories: Protein: Carbohydrate: 233 Fat: 21 g. Cholesterol: - Sodium: 15 g. 72 mg. 479 mg. Glazed Stuffed Cornish Hens 1 cup chopped pecans 3/4 cup apricot preserves 1/4 cup margarine or butter, melted 3 tablespoons orange juice concentrate 1 tablespoon lemon juice 1 cup seasoned stuffing cubes 1/2 cup water 2 Cornish hens (11/2 pounds each) Makes 4 servings Combine pecans, preserves, melted margarine, orange juice concentrate and lemon juice. Combine half the sauce mixture with stuffing cubes and water. Stuff cavity of each bird. Truss birds. Pour half of the remaining sauce over hens. Brush with remaining sauce halfway through cooking time. Herb Roasted Chicken 3 tablespoons margarine or butter, softened 1 clove garlic, minced 3 tablespoons grated Parmesan cheese 1/2 teaspoon ground sage 3/4 teaspoon thyme leaves 3/4 teaspoon basil leaves 5 to 6 pound roasting chicken Follow directions in AUTO ROAST #5. Meat next to bone should no longer be pink. Internal temperature of stuffing should register 165°F. Per Serving: Calories: Protein: Carbohydrate: 743 Fat: 34 g. Cholesterol: 75 g. Sodium: 36 g. 74 mg. 670 mg. Makes 6 servings 29