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Sensor Cooking Recipes 30
Shrimp Pasta Sauce
M
akes 4 servings
Ingredients:
1 lb
(.5 kg) fresh shrimp, peeled and deveined
2 cups
(480 ml) canned tomato puree
1 Tbsp
(15 ml) tomato paste
1
/2 cup (20 g) thinly sliced fresh basil leaves
1
/2 tsp (2 ml) 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
Method:
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
M
akes 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
(230 g) non-dairy whipped topping
Method:
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
(480 ml). Stir gelatin into hot liquid until it dissolves. Cover
with wax paper. Microwave using SENSOR REHEAT Less.
Add berries and cool. Refrigerate until thickened. Fold
whipped cream into cooled cranberry mixture. Spoon into
serving dishes and garnish with extra whipped cream.
Refrigerate until ready to serve.