17
Using Sensor Cook
VEGETABLES
Vegetable Medley, serves 4 as a side dish or 2 as a
meal
2 large carrots, cut into 1 inch pieces
1 large baking potato, diced
1 medium red onion, thinly sliced
4 cloves of garlic, peeled
2 stalks celery, cut into 1 inch pieces
2 tablespoons olive oil
salt and pepper to taste
Place everything in a 2 quart microwave dish, cover and
cook with sensor or microwave on high power for about
10 minutes or until the carrots are tender.
Stewed Peppers, serves 4
1 large red pepper, cored and cut into 1 inch strips
1 large green pepper, cored and cut into 1 inch strips
1 medium red onion, thinly sliced
2 cloves garlic, smashed
1 cup prepared salsa
2 tablespoons olive oil
salt and pepper to taste
Place everything in a 2 quart microwave dish, cover and
cook with sensor or microwave on high power for about
12 minutes or until the peppers are very soft.
RICE
Spanish Rice, serves 4
1
⁄2
lb. lean ground beef or smoked sausage
1 medium green bell pepper, cored and chopped
1 small yellow onion, chopped
1 cup instant rice
1 can (14 ozs.) stewed tomatoes
1 teaspoon chili powder
Place the meat, pepper, onion in a 2 quart microwave
dish and microwave 2 minutes on high power. Drain off
the fat. Stir in the other ingredients, cover and cook on
sensor.
FISH, SEAFOOD
Poached Salmon, serves 4
1
⁄
2 cup dry white wine
1
⁄2 cup bottled clam juice
4 sprigs fresh dill weed or 1 tablespoon dried dill weed
6 pepper corns
4 small salmon steaks, about 4 ozs. each lemon slices
In a shallow 2 quart microwave dish place the first 5 ingre-
dients, cover and microwave on high power 3 minutes.
Add the salmon, recover and cook on sensor or
microwave on high power for 3-4 minutes or until cooked
and the internal temperature is about 160° F.
Peel and Eat Shrimp, serves 2
1
⁄
2 cup dry white wine
2 cloves garlic, minced
2 tablespoons lemon juice
4 tablespoons butter
1 lb. large shrimp in shells
Place everything in a 2 quart microwave dish push to the
edge of the dish, cover and cook on sensor or microwave
on high power for about 5 minutes, stirring once or until
the shrimp are pink. Peel the shrimp and serve with
juices.
Rolled Fish Filets, serves 4
4 fish filets, sole, flounder, catfish or roughy about
4 ozs. each
lemon pepper
2 tablespoons lemon juice
Season the fish with lemon pepper and roll up and secure
with a toothpick. Place in a glass pie plate and sprinkle with
lemon juice. Cover with plastic wrap and cook on sensor
or microwave on medium power for about 5 minutes or until
the fish is opaque and flakes easily. Mix the juices with
1
⁄4
cup Italian salad dressing and pour over the fish.
Fish Filets Parmesan, serves 4
4 fish filets (about 4 ozs. each) folded over
1 cup prepared spaghetti sauce
1
⁄2 cup Parmesan cheese, grated
Place the sauce in a 2 quart microwave dish and lay the
fish over with the thicker part toward the side of the dish.
Sprinkle with cheese. Cover and cook on sensor.
Trout Almandine, serves 2
2 whole trout, about 8 ozs. each
2 tablespoons slivered almonds
2 tablespoons lemon juice
4 slices bacon, crisp cooked and crumbled
4 tablespoons chopped parsley
Place the fish along side each other head to tail in a
10 inch glass pie plate. Add the lemon juice and butter,
and cover with plastic wrap and cook on sensor or
microwave on medium power for about 6 minutes or until
the fish is done. Place on a serving platter and pour cook-
ing juices over the fish and sprinkle with nuts, bacon and
parsley.eggs and scallions into the plate and cover with
plastic wrap and cook on sensor. ALLOW STANDING
TIME OF 1 MINUTE OR UNTIL THE EGGS HAVE SET.
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