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COOKING GUIDE
SENSOR COOKING RECIPES
BAKED POTATO RECIPE
4 baking potatoes (8 oz - 230 g each)
1
/
2
cup (125 mL) butter or margarine
1
/
2
cup (125 mL) dairy sour cream
1
/
2
tsp. (2 mL) salt
Dash pepper
Paprika
4 servings
Pierce potatoes with a fork several
times. Place in oven end-to-end in a ring
on a paper towel, spacing about 1 inch
(2.5 cm) apart. Cook on
BAKEDPOTATO
.
Turn over after pause prompt scrolls
across the display. Remove from oven.
Let stand several minutes.
When potatoes can be handled, remove
1
/
4
inch (0.6 cm) horizontal slice from top
of each potato.
Carefully scoop out pulp, keeping skins
intact. Blend butter, sour cream, salt,
and pepper into potato pulp.
Beat vigorously until smooth.
Spoon pulp mixture into potato shells,
or pipe in with pastry bag and star tip.
Place filled shells in a ring along edge of
microwave-safe plate. Cook on P100,
2 to 4 minutes. Sprinkle with paprika.
FRESH VEGETABLE RECIPES
1 lb (450 g) asparagus, washed and
trimmed
2 tbsp. (30 mL) water
2 tsp. (10 mL) finely grated orange
peel
1
/
4
cup (50 mL) orange juice
2 tbsp. (30 mL) olive oil or vegetable
oil
1 tbsp. (15 mL) balsamic or red wine
vinegar
1
/
2
tsp. (2 mL) Dijon mustard
Salt and pepper to taste
4 servings
Trim asparagus so that stems will lie flat
in microwave-safe dish. Add water.
Cover with dish lid or plastic wrap.
Place in oven. Cook on
FRESH
VEGETABLE
. Stir once after pause
prompt scrolls across the display.
When done, drain, cover and set aside.
Meanwhile, combine orange peel,
orange juice, oil, vinegar and mustard
in a non-metallic dish.
Pour over asparagus and toss lightly to
coat asparagus. Cover, and cook on
P100, 1 to 1
1
/
2
minutes or until heated
through.
Let stand 2 to 3 minutes, or until
asparagus is desired tenderness.
1 lb (450 g) carrots, peeled and
shredded
1 small onion, minced
2 tbsp. (30 mL) butter or margarine
2 tbsp. (30 mL) water
1 tsp. (5 mL) parsley flakes
1
/
2
tsp. (2 mL) basil
1
/
2
tsp. (2 mL) salt
6 servings
Combine all ingredients in 2 quart
(2 litre) microwave-safe casserole.
Cover with casserole lid.
Cook on
FRESH VEGETABLE
.
Stir once after pause prompt scrolls
across the display.
Let stand 3 minutes before serving.
Twice-Baked Potatoes
Cooking Time: About 15 - 19 minutes
Asparagus with Orange-Balsamic Vinaigrette
Cooking Time: About 6 - 9 minutes
Carrot and Basil Bake
Cooking Time: About 6 - 9 minutes