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WOLF SENSOR COOKING RECIPES
SHRIMP PASTA SAUCE
Makes 4 servings
Ingredients:
1 lb (450 g) fresh shrimp, peeled
and deveined
2 cups (475 ml) canned tomato puree
1 Tbsp (30 g) tomato paste
1
/2 cup (20 g) thinly sliced fresh
basil leaves
1
/2 tsp (2 g) oregano leaves
1 cup (150 g) thinly sliced scallions
(about 2 bunches)
1 clove garlic, minced
Salt and pepper to taste
Four servings cooked pasta
Grated Parmesan cheese
Place shrimp in 2-quart (2 L) covered casserole
dish. Microwave using
FISH/SEAFOOD
. Drain
and set aside.
Combine tomato puree, tomato paste, basil,
oregano, scallions, garlic, salt and pepper in
2-quart (2 L) casserole dish. Microwave using
SENSOR REHEAT
.
Combine sauce with cooked shrimp.
Serve sauce over cooked pasta. Sprinkle with
Parmesan cheese.
CRANBERRY FLUFF
Makes 6 to 8 servings
Ingredients:
2 cups (300 g) fresh cranberries
1 cup (240 ml) water
3
/4 cup (150 g) sugar
3 oz carton (85 g) orange flavored gelatin
1
/2 pint (240 ml) whipping cream, whipped
OR 8 oz carton (240 ml) non-dairy
whipped topping
Combine cranberries, water and sugar in a
2-quart (2 L) casserole dish. Cover with wax
paper. Microwave using
SENSOR REHEAT
Less. Drain cranberries and reserve liquid.
Add enough hot water to reserved liquid to
make 2 cups (475 ml). Stir gelatin into hot
liquid until it dissolves. Cover with wax paper.
Microwave using
SENSOR REHEAT Less
.
Add berries and cool. Refrigerate until thick-
ened. Fold whipped cream into cooled cran-
berry mixture. Spoon into serving dishes and
garnish with extra whipped cream. Refrigerate
until ready to serve.