Sharp AX-1100R AX-1100 Operation Manual - Page 40

RECIPES Basil Chicken Kabobs ½ pound boneless chicken breast, cut into 12 cubes 12 large fresh basil leaves 1 yellow pepper, cut into 12 (1-inch) squares 6 medium white or brown mushrooms, stemmed 6 (4-inch) wooden skewers 6 cherry tomatoes ¼ cup orange juice 1 tablespoon walnut oil 1 tablespoon balsamic vinegar 1 tablespoon honey ½ teaspoon prepared mustard freshly ground pepper Makes 6 kabobs Wrap each chicken cube with a basil leaf. Thread 1 wrapped chicken cube, one pepper square, one mushroom and another chicken cube on each skewer. Place them in the greased steam tray on the glass tray. Place all on the lower position. Press Steam Cook High and enter 18-20 minutes. Press Minute Plus/START. While kabobs are cooking, in small bowl, combine all remaining ingredients for sauce. Remove kabobs from oven and add a cherry tomato to the end of each skewer. Serve kabob with sauce. Nutritional analysis per serving: Calories: 90 Fat: Protein: 9 g Cholesterol: Carbohydrate: 7 g Sodium: 3 g 20 mg 35 mg Steamed Moneybags ½ pound lean ground pork 8 large raw shrimp (about 2 ½ ounces) 1 egg white 1 teaspoon cornstarch 1 teaspoon sesame oil 1 teaspoon grated fresh ginger ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 small garlic clove, minced 2 scallions, finely chopped 2 canned water chestnuts, drained and finely chopped 2 fresh Chinese long green beans, finely chopped 16 (3-inch) square thin wonton wrappers Makes 16 dumplings In food processor, blend pork and shrimp until smooth. With the motor running, add the egg white, cornstarch, sesame oil, ginger, salt, pepper and garlic. In medium bowl, combine pork mixture, scallions, water chestnuts and beans. Holding one wonton wrapper in palm of your hand, moisten edge of wonton wrapper. Place a scant 1 tablespoon of pork filling in center of wrapper. Bring sides of wrapper up around filling, pleating the wrapper as you go. Tap bottom of dumpling against the work surface to flatten it. Gently twist tops and press together. Tie each moneybag with a chive "string"*, if desired. Repeat with remaining wrappers and filling. Spray steam tray with nonstick cooking spray. Arrange moneybags in steam tray. Place steam tray on the glass tray. Place all on the lower position. Press Steam Cook High and enter 15-17 minutes. Press Minute Plus/START. Note: You may chop the scallions, water chestnuts and green beans in the food processor. * Dip long chives in boiling water to soften for easier tying. Nutritional analysis per serving: Calories: 60 Fat: Protein: 5 g Cholesterol: Carbohydrate: 5 g Sodium: 2.5 g 15 mg 135 mg 38