30
HALIBUT STEAKS WITH TOMATO-HERB SAUCE
1 tablespoon butter or margarine
¼ cup finely chopped onion
1 clove garlic, minced
2 cups chopped, seeded tomatoes
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
4 small halibut steaks, (about 1 pound), cut 1-inch
thick
2 tablespoons lemon juice
¼ teaspoon salt
1
/8 teaspoon black pepper
Put butter, onion, and garlic into a 1½-quart baking
dish. Cook uncovered at POWER HI for 2 to 3 minutes
or until vegetables are tender-crisp. Add tomatoes,
wine, parsley, and basil; stir well. Cook uncovered at
POWER HI for 3 to 4 minutes or until thoroughly
heated. Place halibut steaks on top of tomato-herb
sauce. Sprinkle fish with lemon juice, salt, and pepper.
Cover with plastic wrap; vent. Cook covered at POWER
HI for 6 to 7 minutes or until fish is opaque and flakes
easily with a fork. Let stand covered for 2 minutes
before serving. 4 servings.
JAMBALAYA
½ pound Italian sausage
1 tablespoon olive oil
½ cup coarsely chopped celery
½ cup coarsely chopped green pepper
½ cup coarsely chopped onion
1 pound bone-in chicken breasts, cut into serving
size pieces
1 can (16 ounces) whole tomatoes, drained, seeded,
coarsely chopped
1 can (10¾ ounces) condensed chicken broth
1 cup uncooked long-grain white rice
¼ cup tomato paste
1 clove garlic, minced
1 bay leaf
¼ teaspoon ground red pepper
1 pound medium shrimp, shelled, deveined
Sliced green onion
Pierce sausage and put on a microwavable plate.
Cover with plastic wrap; vent. Cook covered at POWER
HI for 4 to 5 minutes or until sausage is no longer pink.
Let stand 10 minutes. Cut into 1-inch pieces; set aside.
Combine olive oil, celery, green pepper, and onion in a
3-quart microwavable casserole. Cook uncovered at
POWER HI for 5 minutes; stir once. Add sausage,
chicken pieces, tomatoes, chicken broth, rice, tomato
paste, garlic, bay leaf, and red pepper; stir well. Cook
covered at POWER HI for 25 to 27 minutes or until rice
is tender; stir twice. Stir in shrimp. Cook covered at
POWER HI for 3 to 4 minutes or until shrimp are
opaque. Discard bay leaf. Garnish with sliced green
onion. 6 to 8 servings.
Beef
HOMESTYLE MEAT LOAF
½ cup finely chopped onion
¼ cup finely chopped celery
1 tablespoon butter
1 clove garlic, minced
1½ pounds lean ground beef
1 slice white bread, crust trimmed, torn into small
pieces
1 egg, slightly beaten
2 teaspoons Worcestershire sauce
¼ teaspoon salt
1
/8 teaspoon black pepper
¼ cup ketchup
Put onion, celery, butter, and garlic into a 2-cup glass
measuring cup. Cook uncovered at POWER HI for 3
minutes; set aside. Put beef into a medium mixing
bowl. Add cooked vegetables, bread, egg,
Worcestershire sauce, salt, and pepper; mix well.
Shape beef mixture into a rectangular loaf, about 6x4-
inches; place in a microwavable baking dish. Spread
ketchup on top. Place convection rack on turntable.
Place baking dish on convection rack. Cook at COMBI
HIGH for 30 to 35 minutes or until internal temperature
reaches 165°F. Let stand 5 minutes.
BEEF GOULASH
1 to 1½ pounds boneless beef chuck top blade pot
roast, cut into ¾-inch cubes
¼ cup flour
1 can (16 ounces) whole tomatoes, drained, chopped
2 medium potatoes, pared, cut into 8 pieces each
1 cup thinly sliced carrots
½ cup coarsely chopped onions
2
/3 cup water
1 tablespoon lemon juice
1½ teaspoons instant beef bouillon granules
1½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon dried dill weed
Put beef and flour into a large plastic food storage bag;
shake to coat beef. Empty beef-flour mixture into a 3-
quart microwavable casserole. Stir in tomatoes,
potatoes, carrots, onions, water, lemon juice, bouillon,
paprika, garlic, and dill weed. Cook covered at POWER
HI for 5 minutes and then at POWER 5 for 65 to 70
minutes or until beef is tender; stir three or four times.
Let stand covered 10 minutes. 4 to 6 servings.
To Next Page
Loading...
Need help?
General
