Sharp CAROUSEL II R-9H94 Operation Manual page 20

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Mexican Seasoned Potatoes
4 medium baking potatoes (8 ounces each)
I/4 cup olive oil
1 tablespoon instant minced onion
1/2 teaspoon chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
'/2 teaspoon salt
Makes 6 to 8 servings
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 Sensor Cook for Baked Potatoes. Rearrange potatoes when time appears
on display. Let stand covered 5 minutes.
Microwaved Fresh Pumpkin
1 Pie Pumpkin or Sugar Pumpkin
1. Wash and cut pumpkin into quaters. Remove seeds and strings. Place in a glass pie plate. Cover well with vented plastic wrap.
2. Microwave using Sensor Cook for Fresh Vegetables, Hard. Allow to stand covered 5 mintues.
3. Scrape the pulp from the shell• Strain off excess liquid from cooked pumpkin. Place pumpkin into food processor or blender
and process until smooth. Use in your favorite recipes.
Shrimp Scampi
'/2 cup margarine or butter
1 tablespoon snipped fresh parsley
2 tablespoons lemon juice
1 large clove garlic, minced
'/2 teaspoon salt
1 pound large raw shrimp, shelled and deveined
paprika
Makes 4 servings
1. Place margarine in 2-cup measuring cup. Microwave at HIGH (100%) until melted, 1 to 1 '/2 minutes. Stir in parsley, lemon
juice, garlic and salt.
2. Arrange shrimp in a large glass pie plate. Pour seasoned butter over shrimp. Cover well with vented plastic wrap. Microwave
using Sensor Cook for Fish and Seafood. Shrimp should be pink and opaque.
3. Sprinkle with paprika and serve over hot cooked rice.
Spiced Carrots
3 cups sliced carrots, 1/4inch thick
'/2 cup chopped green pepper, 1 inch cubes
1/4 cup finely chopped onion
3 tablespoons water
•1 can (7 3/4ounces) semi-condensed tomato soup
1/2 cup sugar
2 teaspoons vinegar
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/a teaspoon pepper
Makes 6 to 8 servings
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1. In a 1 I/z--quart casserole, combine carrots, green pepper, onion and water. Cover with lid. Microwave using Sensor Cook
for Fresh Vegetables, Hard. Carrots should be tender crisp. Drain.
2. Stir in remaining ingredients. Cover and microwave using Sensor Reheat.
Spaghetti Squash
1 spaghetti squash
Option A
3 tablespoons butter, melted
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
Prick squash deeply several times with knife or carving fork.
1,
2.
Option B
3 tablespoons butter, melted
1 to 2 tablespoons honey
Place squash on paper towel on turntable. Touch Sensor Cook for Vegetables, Hard. When oven sounds, remove squash
and let stand 10 minutes.
3. While squash is standing, mix together ingredients for Option A or B. Cut squash in half and remove seeds. Unwind squash
with fork into spaghetti-like strands.
4. Toss squash with desired mixture• Serve immediately.
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