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SENSOR COOKING RECIPES
BAKED POTATORECIPE
I Twice-Baked Potatoes Time: About 15 19 minutes ]
Cooking
4 baking potatoes (8 oz - 230 g each) Pierce potatoes with a fork several
1/2 cup (125 mL) butter or margarine times. Place in oven end-to-end in a ring
itz cup (125 mL) dairy sour cream on a paper towel, spacing about 1 inch
1/2 tsp. (2 mL) salt (2.5cm) apart. Cook on BAKEDPOTATO.
Dash pepper Turn over after pause prompt scrolls
Paprika across the display. Remove from oven.
Let stand several minutes.
4 servings When potatoes can be handled, remove
1/4inch (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 vigorousry 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 PIO0,
2 to 4 minutes. Sprinkle with paprika.
FRESH VEGETABLE RECIPES
Asparaguswith Orange-BalsamicVinaigrette
Cooking Time: About 6 - 9 minutes
1 Ib (450 g) asparagus, washed and Trim asparagus so that stems will lie flat
trimmed in microwave-safe dish. Add water.
2 tbsp. (30 mL) water Cover with dish lid or plastic wrap.
2 tsp. (10 mL) finely grated orange Place in oven. Cook on FRESH
peel VEGETABLE.Stir once after pause
_/4 cup (50 mL) orange juice prompt scrolls across the display.
2 tbsp. (30 mL) olive oil or vegetable When done, drain, cover and set aside.
oil Meanwhile, combine orange peel,
1 tbsp. (15 mL) balsamic or red wine orange juice, oil, vinegar and mustard
in a non-metallic dish.
vinegar
Pour over asparagus and toss lightly to
1/2 tsp. (2 mL) Dijon mustard
coat asparagus, Cover, and cook on
Salt and pepper to taste P100, 1to 1 1/2minutes or until heated
4 servings through.
Let stand 2 to 3 minutes, or until
asparagus is desired tenderness.
I Carrota.dBasilBake CookingTime:About6-9m n tesI
1 Ib (450 g) carrots, peeled and Combine all ingredients in 2 quart
shredded (2 litre) microwave-safe casserole.
1 small onion, minced Cover with casserole lid.
2 tbsp. (30 mL) butter or margarine Cook on FRESH VEGETABLE.
2 tbsp. (30 mL) water Stir once after pause prompt scrolls
1 tsp. (5 mL) parsley flakes acrossthe display.
1/2 tsp. (2 mL) basil Let stand 3 minutes before serving.
1/z tsp. (2 mL) sart
6 servings
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