Sharp Carousel R-426L Manual De Operaciones página 15

S P E C I A L F E A T U R E S
SENSOR COOK RECIPES (CONTINUED)
CONFETTI SOUP
3 tablespoons butter or margarine
1 cup cubed carrots, 1/4-inch/0.5 cm
cubes
1 cup rutabaga, 1/4-inch/0.5 cm cubes
1 small zucchini, 1/4-inch/0.5 cm cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh broccoli fl owerets or
caulifl owerets
1/4 cup all-purpose fl our
1 Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart/3 l, covered casserole.
2 Microwave using FRESH VEGETABLES: Soft. Stir well.
3 Stir in fl our, salt, pepper, sugar, milk, cheese, corn, ham and peas.
4 Microwave using SENSOR REHEAT. Stir well and serve with croutons.
MIXED COMPANY VEGETABLES
3 green onions, diagonally cut into 1-inch
pieces
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons teriyaki sauce
1 In a small, microwave-safe bowl, combine green onions, garlic, crushed red pepper and oil. Microwave on HIGH
(100%) for 2 minutes. Stir in teriyaki sauce.
2 In a 3-quart/3 I casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.
3 Microwave using FRESH VEGETABLES: Soft for tender crisp or FRESH VEGETABLES: Hard for softer vegetables.
4 Remove from oven and drain. Add green onion mixture and stir to combine. Serve immediately.
MEXICAN SEASONED POTATOES
4 medium baking potatoes
(8 ounces/230 g each)
1/4 cup olive oil
1 tablespoon instant minced onion
1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch/25 cm square casserole.
Toss potatoes with oil to coat well.
2 In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3 Cover potatoes with wax paper. Microwave using BAKED POTATOES. Rearrange potatoes when time appears
on display. Let stand, covered, 5 minutes.
50 ml 1 teaspoon salt
250 ml 1/2 teaspoon pepper
1/4 teaspoon sugar
250 ml 4 cups milk
1 1 cup shredded Cheddar cheese
125 ml 1 cup frozen corn, thawed
125 ml 1/2 cup cooked ham, 1/4-inch/0.5 cm cubes
250 ml 1/2 cup frozen peas, thawed
50 ml
3 3/4 pound carrots, cut into 1/4-inch/0.5 cm
thick slices
5 ml 1 bunch of broccoli, cut into 2-inch/5 cm by
1 ml 1-inch/2.5 cm pieces
30 ml 1 m e d i u m r e d p e p p e r, s l i c e d i n t o
30 ml matchstick-thin strips
1/2 pound medium mushrooms, sliced
4 1/2 teaspoon
1/2 teaspoon
50 ml 1/4 teaspoon
50 ml 1/2 teaspoon
15
Makes 6 servings
Makes 8 servings
Makes 6 to 8 servings
chili powder
oregano leaves
ground cumin
salt
5 ml
2 ml
1 ml
1 I
250 ml
250 ml
125 ml
125 ml
375 g
1
1
250 g
2 ml
2 ml
1 ml
2 ml