Sharp R-430D Operation Manual page 16

S E N S O R C O O K I N G
SENSOR COOKING RECIPES
Mexican Seasoned Potatoes
4 medium baking potatoes (8 ounces each)
1 / cup olive oil
4
1 tablespoon instant minced onion
1 / teaspoon chili powder
2
1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch 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 setting. Rearrange potatoes when time
appears on display. Let stand, covered, 5 minutes.
Hearty Turkey Chili
1 pound ground turkey
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon cumin
1 In 3-quart casserole, place ground turkey, onion, garlic, chili powder and cumin. Mix thoroughly.
2 Cover and microwave using Ground meat. Stir and drain.
3 To meat mixture, add zucchini, tomatoes with their liquid, tomato paste, beans and corn. Microwave, covered,
using Sensor reheat.
Creole Corn
2 teaspoons oil
1 / cup chopped celery
2
1 / cup chopped green pepper
2
16 ounce can tomatoes
4 ounce can mushroom stem and pieces, drained
1 In 2-quart casserole, combine oil, celery, green pepper, tomatoes, mushrooms, sugar, onion powder, garlic
powder, salt and pepper.
2 Microwave using Sensor reheat. Set aside.
3 In covered, 1-quart casserole, microwave corn using Frozen vegetables. Drain.
4 Combine corn and vegetable-seasoning mixture. Stir and serve immediately.
Savory Flounder Fillets
3 / cup of corn flake crumbs
4
3 tablespoons chopped parsley
2 teaspoons grated lemon peel
1 On waxed paper, combine corn flake crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then
coat with crumb mixture.
2 Place fish in a covered, microwave-safe, baking dish. Microwave using Fish/seafood.
3 Serve with tartar or cocktail sauce or melted cheese.
(CONTINUED)
1 / teaspoon oregano leaves
2
1 / teaspoon ground cumin
4
1 / teaspoon salt
2
1 medium zucchini, cut into 1 inch cubes
1 28 ounce can of tomatoes
1 / cup tomato paste
3
1 15 1 / to 19 ounce can red kidney beans, drained
4
8 ounces frozen corn, thawed
1 teaspoon brown sugar
1 / teaspoon onion powder
2
1 / teaspoon garlic powder
4
salt and pepper to taste
1 package (16 ounces) frozen corn
1 / teaspoon paprika
2
1 pound flounder fillets
1 egg, slightly beaten
14
Makes 6 to 8 servings
Makes 6 servings
Makes 6 servings
Makes 4 servings