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S E N S O R C O O k I N g
SENSOR COOKING RECIPES (CONTINUED)
Shrimp Pasta Sauce
Makes 4 servings
1 pound of shrimp, peeled and deveined 1 cup thinly sliced scallions (about 2 bunches)
2 cups canned tomato puree 1 clove of garlic, minced
1 tablespoon tomato paste salt and pepper to taste
1
/2 cup thinly sliced fresh basil leaves Parmesan cheese
1
/2 teaspoon oregano
1
Place shrimp in 2-quart, covered casserole.
2
Microwave using Fish/Seafood. Drain and set aside.
3
Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.
4
Microwave using Sensor reheat.
5
Combine sauce with cooked shrimp.
6
Serve sauce over cooked pasta. Garnish with Parmesan cheese.
Glazed Apple Slices
Makes 6 to 8 servings
1
/4 cup brown sugar
3
/4 cup orange juice
3 tablespoons margarine or butter 1 tablespoon cornstarch
2 tablespoons apricot preserves 4 baking apples (about 1
1
/2 pounds), peeled and
1
/2 teaspoon ground nutmeg sliced into 8 pieces each
1
/4 teaspoon salt 3 tablespoon chopped green pistachios
1
/2 cup sugar
1
Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until marga-
rine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch.
Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.
2
Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented
plastic wrap. Microwave using Fresh vegetables: Soft. Allow to cool 5 minutes before serving.
3
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Herb-and-Cheese Chicken Breasts
Makes 8 servings
1 8-ounce package cream cheese, softened 1 garlic clove, minced
2 tablespoons milk 4 whole chicken breasts with skin and bone
2 green onions, minced
1
/2 cup dried bread crumbs
1 tablespoon minced parsley 1 teaspoon paprika
1
/2 teaspoon thyme leaves 3 tablespoons butter or margarine, melted
1
In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.
2
Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream
cheese mixture in each pocket.
3
On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in seasoned
bread crumbs to coat.
4
In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (bone-in).
5
Serve chicken with rice.