Sharp R-820JS R-820BC , R-820JS Microwave Operation Manual - Page 36
Grilled Salmon with, Basil Sauce, Crunchy Crab Boats, Spicy Shrimp, Grilled Herbed Vegetables - make toast
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GRILLING RECIPES Grilled Salmon with Basil Sauce 2 tablespoons olive oil 1 clove garlic, minced 1/4 cup white wine 2 tablespoons lemon juice 1 cup fresh basil* 1/4 cup grated Parmesan cheese 1/2 teaspoon Dijon-style mustard 4 salmon steaks (11/4 to 11/2 pounds) or haddock, halibut, swordfish Cayenne pepper Makes 4 servings Combine oil, garlic, white wine and lemon juice in blender. Add basil, Parmesan cheese and mustard and blend until smooth. Put one-fourth of basil sauce in bottom of 9-inch ovensafe dish. Arrange steaks on sauce and pour remaining sauce over tops of steaks. Sprinkle with cayenne. Place dish on turntable. Follow directions in AUTO GRILL #3. Fish flakes easily when tested with a fork at end. *If not available, substitute 1/2 cup fresh parsley and 2 tablespoons dried basil. Per Serving: Calories: Protein: Carbohydrate: 357 35 g. 2 g. Fat: Cholesterol: Sodium: 21 g. 97 mg. 209 mg. Spicy Shrimp 1/4 cup white wine 1/4 cup water 3 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon vegetable oil 2 teaspoons dried parsley flakes 1/8 to 1/4 teaspoon ground ginger Dash of hot pepper sauce 1 pound jumbo raw shrimp, shelled and deveined Makes 4 servings Mix all ingredients except shrimp in medium bowl. Stir in shrimp; cover. Marinate at room temperature 45 minutes or 3 hours in refrigerator. Remove shrimp from marinade; reserve marinade. Place shrimp on round baking pan on turntable. Cook 18 to 20 minutes on GRILL, brushing with marinade after half the time. Microwave remaining marinade at HIGH (100%) 2 minutes. Serve over rice or as a dipping sauce when served as an appetizer, if desired. Per Serving: Calories: Protein: Carbohydrate: 109 Fat: 18 g. Cholesterol: 3 g. Sodium: 2 g. 129 mg. 319 mg. Grilled Herbed Vegetables Crunchy Crab Boats 1 can (6 ounces) fancy white crabmeat, drained 1 package (3 ounces) cream cheese, softened 1/2 cup chopped almonds 2 tablespoons green onions, chopped 1 tablespoon dry white wine 1 teaspoon lemon juice 1 teaspoon prepared horseradish 1/4 teaspoon garlic powder 1/4 teaspoon salt Dash of white pepper Dash of cayenne pepper 2 hard rolls, cut in half 1/4 cup shredded Swiss cheese Makes 4 servings Remove any bits of shell or cartilage from crab. Combine with next 10 ingredients. Mix well. Set aside. Toast rolls on GRILL-TOP ONLY for 3 minutes. Spread one-fourth of crab filling on each roll half. Place Swiss cheese on top of each. Place on rack. Cook for 14 to 16 minutes on GRILL or until cheese is melted and crab is hot. Sprinkle with paprika and serve. 2 pounds fresh vegetables of your choice (red onion, peppers, zucchini, portobello mushrooms, eggplant, etc.) 1/3 cup olive oil 2 tablespoons chopped fresh herbs or 2 teaspoons of dried herbs (thyme, rosemary, oregano, tarragon, etc.) Makes 8 servings Coat prepared vegetables with seasoned olive oil. Allow to stand for 30 minutes. Drain and pat dry. Preheat turntable on GRILL for 3 minutes. Cook for 20 to 30 minutes on GRILL, turning frequently until vegetables are tender when pierced with a fork and browned. Serve hot or at room temperature. Per Serving: Will depend on the varieties of vegetables used. Calories: 60 Fat: 6 g. Protein: 1 g. Cholesterol: 0 mg. Carbohydrate: 2 g. Sodium: 0 mg. Per Serving: Calories: 292 Fat: 19 g. Protein: 15 g. Cholesterol: 57 mg. Carbohydrate: 15 g. Sodium: 416 mg. 33