Dacor DMW2420S Use & Care Manuals - Page 18

From The Pantry

Get Dacor DMW2420S PDF manuals and user guides View all Dacor DMW2420S manuals
Add to My Manuals
Save this manual to your list of manuals

Page 18 highlights

Menu Options From The Pantry (RECIPES SERVE 6) 1. Beef Wraps 1. Place in a 2 quart casserole: 1 pound ground beef Break apart and cover. Touch From the Pantry and number 1 to select BEEF WRAPS, then touch START. 2. At pause, drain the fat and break the ground beef into small pieces. Add it to the casserole: 1 10 ounce package frozen chopped spinach, thawed and drained 11/2 cups salsa 1-3 teaspoons chili powder Stir together well. Re-cover. Touch START. 3. At the end, stir well and place in 8 warmed corn tortillas. Top with 1 cup shredded cheddar cheese. 2. Mexican Chicken 1. Place in layers in a 3 quart casserole: 2 cups instant rice 1 cup prepared fajita sauce mixed with 1/2 cup chicken broth or bouillon 2 10 ounce packages frozen seasoning mix (onion, peppers, parsley and celery) 1 pound boneless chicken breast, cut into 1 inch thin strips Cover. Touch From the Pantry, number 2 to select MEXICAN CHICKEN and then touch START. 2. At pause, stir together being sure that chicken strips are separated and mixed into the rice/sauce. Re-cover. Touch START. 3. At the end, stir. Serve with buttered green beans and toasted tortillas. 3. Italian Salad 1. To cook pasta: Place in 3 quart casserole: 6 cups very hot tap water Cover. Touch From the Pantry and number 3 to select ITALIAN SALAD, then touch START. 2. At pause, add: 8 ounces tricolored rotini or fusilli pasta 1 teaspoon salad oil Do not cover. Touch START. 3. At the end, drain pasta and set aside. To cook chicken: Place in greased 9" pie plate: 1 pound boneless chicken breast, cut into 1 inch thin strips Cover. Touch START. 4. At pause, rearrange, moving less done pieces to the outside of the pie plate. Re-cover. Touch START. 5. Drain and set aside. To make salad: Place in large salad bowl: Cooked rotini or fusilli Cooked chicken breast 2 tomatoes, cut into eighths 1/2 cup sliced black olives 1 cup mozzarella cheese, shredded 1/4 cup red onion, chopped 3/4-1 cup oil-vinegar type dressing with pesto Toss together to coat all pieces. Serve immediately or chill to serve later. Ideal when served with warm crusty rolls. E16

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
E16
Menu Options
From The Pantry
(RECIPES SERVE 6)
1. Beef Wraps
1. Place in a 2 quart casserole:
1 pound ground beef
Break apart and cover. Touch
FROM THE PANTRY
and number
1
to select BEEF WRAPS, then touch
START
.
2. At pause, drain the fat and break the ground beef into
small pieces. Add it to the casserole:
1 10 ounce package frozen chopped spinach,
thawed and drained
1
1
/
2
cups salsa
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch
START
.
3. At the end, stir well and place in 8 warmed corn torti-
llas. Top with 1 cup shredded cheddar cheese.
2. Mexican Chicken
1. Place in layers in a 3 quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with 1/2 cup
chicken broth or bouillon
2 10 ounce packages frozen seasoning mix (onion,
peppers, parsley and celery)
1 pound boneless chicken breast, cut into 1 inch
thin strips
Cover. Touch
FROM THE PANTRY,
number
2
to
select MEXICAN CHICKEN and then touch
START
.
2. At pause, stir together being sure that chicken
strips are separated and mixed into the rice/sauce.
Re-cover. Touch
START
.
3. At the end, stir.
Serve with buttered green beans and toasted tortillas.
3. Italian Salad
1. To cook pasta:
Place in 3 quart casserole:
6 cups very hot tap water
Cover. Touch
FROM THE PANTRY
and number
3
to
select ITALIAN SALAD, then touch
START
.
2. At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch
START
.
3. At the end, drain pasta and set aside.
To cook chicken:
Place in greased 9” pie plate:
1 pound boneless chicken breast, cut into 1 inch
thin strips
Cover. Touch
START
.
4. At pause, rearrange, moving less done pieces to the
outside of the pie plate.
Re-cover. Touch
START
.
5. Drain and set aside.
To make salad:
Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
/
2
cup sliced black olives
1 cup mozzarella cheese, shredded
1
/
4
cup red onion, chopped
3
/
4
-1 cup oil-vinegar type dressing with pesto
Toss together to coat all pieces.
Serve immediately or chill to serve later. Ideal when
served with warm crusty rolls.