Sharp AX-1100S AX-1100 Operation Manual - Page 42

RECIPES Mussels with Herb Butter Sauce 2 pounds fresh mussels ¼ cup butter, softened 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives or basil ½ teaspoon grated lime or lemon zest freshly cracked black pepper to taste Makes 6 servings Scrub mussels under cold, running water with a nylon pad or stiff brush. Remove hair-like "beards", if present. Discard mussels that are cracked or do not close when tapped. Place mussels in the steam tray on the glass tray. Place all on the lower position. Press Steam Cook High and enter 14-16 minutes. Press Minute Plus/ START. While mussels are steaming, combine remaining ingredients and set aside. At end, spoon butter mixture onto each mussel. Serve immediately. Nutritional analysis per serving: Calories: 200 Fat: Protein: 18 g Cholesterol: Carbohydrate: 6 g Sodium: 11 g 60 mg 490 mg Italian Stuffed Peppers 3 medium red, orange or yellow bell peppers 1 pound 93% lean ground beef 1 (8-ounce) can tomato sauce, divided ½ cup uncooked instant rice 1 egg, slightly beaten ½ teaspoon dried oregano leaves, crushed ½ teaspoon salt ¼ teaspoon pepper 1/8 teaspoon garlic power Makes 6 servings Cut peppers in half lengthwise. Remove seeds and membranes. Set aside. In large bowl, mix ground beef, all but ¼ cup tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves. Spray steam tray with nonstick cooking spray and arrange pepper halves in it. Place steam tray on the glass tray. Place all on the lower position in the oven. Press Steam Cook High and enter 35 minutes. Press Minute Plus/START. When the oven stops, carefully open door and top each pepper half evenly with remaining ¼ cup tomato sauce. Fill the water tank. Press Steam Cook High and enter 5-8 minutes and press Minute Plus/ START. Teriyaki Fish Fillets ½ cup water ¼ cup soy sauce ¼ cup dry sherry 2 tablespoons packed brown sugar ½ teaspoon ground ginger 1/8 teaspoon garlic powder 1 pound thin fish fillets, fresh or defrosted Makes 4 servings In 8-inch square glass baking dish, combine all ingredients except fish. Stir until blended. Add fish, turning once to coat both sides. Cover with plastic wrap. Refrigerate 1 hour. Spray the steam tray with nonstick cooking spray. Lift fish fillets from marinade and drain well. Arrange on the steam tray. Place the steam tray on the glass tray. Place all on the lower position in the oven. Press Steam Cook High and enter 16-18 minutes. Press Minute Plus/ START. Nutritional analysis per serving: Calories: 130 Fat: Protein: 21 g Cholesterol: Carbohydrate: 7 g Sodium: 1 g 55 mg 1000 mg Nutritional analysis per serving: Calories: 170 Fat: Protein: 16 g Cholesterol: Carbohydrate: 13 g Sodium: 6 g 75 mg 450 mg Orange Carrots 4 large carrots (approximately 1 pound) peeled and cut in ¼-inch slices or 1 pound baby carrots 2 tablespoons butter or margarine 1 tablespoon grated orange peel 1 teaspoon sugar of equivalent artificial sweetener Makes 6 servings Place carrot slices in 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 carrots are steaming, in serving bowl, combine remaining ingredients. Add steamed carrots to orange mixture. Toss to coat. Serve hot. Nutritional analysis per serving: Calories: 60 Fat: Protein: 1 g Cholesterol: Carbohydrate: 7 g Sodium: 4 g 10 mg 75 mg 40