Sharp R-830B

32
ROASTINg RECIPES
Crunchy Crab Boats
1 can (6 ounces) fancy white crabmeat,
drained
1 package (3 ounces) cream cheese,
softened
1
/2 cup chopped almonds
2 tablespoons green onions, chopped
1 tablespoon dry white wine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1
/4 teaspoon garlic powder
1
/4 teaspoon salt
Dash of white pepper
Dash of cayenne pepper
2 hard rolls, cut in half
1
/4 cup shredded Swiss cheese
Makes 4 servings
Remove any bits of shell or cartilage from crab.
Combine with next 10 ingredients. Mix well. Set aside.
Toast rolls on ROAST-TOP ONLY for 3 minutes. Spread
one-fourth of crab filling on each roll half. Place Swiss
cheese on top of each. Place on rack. Cook for 14
to 16 minutes on ROAST (top & bottom elements) or
until cheese is melted and crab is hot. Sprinkle with
paprika and serve.
Nutrition facts per serving:
Calories: 292
Protein: 15 g.
Carbohydrate: 15 g.
Fat: 19 g
Cholesterol: 57 mg.
Sodium: 416 mg.
Asian Flank Steak
1
/4 cup sherry
2 tabtespoons packed brown sugar
3
/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons Hoisin sauce
3 tablespoons catsup
1 tablespoon minced fresh ginger
2 green onions, thinly sticed
1 to 1
1
/2-pound flank steak
Makes 4 servings
Combine all ingredients except flank steak in medium
bowl. Pour over steak. Marinate at least 2 hours or
overnight.
Place flank steak on rack. Cook for 12 to 15 minutes
on ROAST (top & bottom elements).
Nutrition facts per serving:
Calories: 226
Protein: 22 g.
Carbohydrate: 4 g.
Fat: 13 g
Cholesterol: 60 mg.
Sodium: 421 mg.
Grilled Herbed Vegetables
2 pounds fresh vegetables of your choice
(red onion, peppers, zucchini, portobello
mushrooms, eggplant, etc.)
1
/3 cup olive oil
2 tablespoons chopped fresh herbs or
2 teaspoons of dried herbs (thyme, rosemary,
oregano, tarragon, etc.)
Makes 8 servings
Coat prepared vegetables with seasoned olive oil.
Allow to stand for 30 minutes. Drain and pat dry.
Preheat turntable on ROAST for 3 minutes. Cook for
20 to 30 minutes on ROAST (top & bottom elements),
turning frequently until vegetables are tender when
pierced with a fork and browned. Serve hot or at room
temperature.
Nutrition facts per serving:
Calories: 60
Protein: 1 g.
Carbohydrate: 2 g.
Fat: 6 g
Cholesterol: 0 mg.
Sodium: 0 mg.