Maytag MMV5100AA manual Sensor Cooking Recipes Baked Potato Recipe, Fresh Vegetable Recipes

SENSOR COOKING RECIPES

BAKED POTATO RECIPE

I Twice-Baked Potatoes

4baking potatoes (8 oz - 230 g each) 1/2 cup (125 mL) butter or margarine it z cup (125 mL) dairy sour cream 1/2 tsp. (2 mL) salt

Dash pepper Paprika

4 servings

Cooking Time: About 15 19 minutes ]

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

1/4inch (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

1Ib (450 g) asparagus, washed and trimmed

2tbsp. (30 mL) water

2tsp. (10 mL) finely grated orange peel

_/4 cup (50 mL) orange juice

2tbsp. (30 mL) olive oil or vegetable oil

1tbsp. (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 1/2minutes or until heated

through.

Let stand 2 to 3 minutes, or until asparagus is desired tenderness.

I Carroat.dBasilBake CookingTime:About6-9m n tesI

1Ib (450 g) carrots, peeled and shredded

1small onion, minced

2tbsp. (30 mL) butter or margarine

2tbsp. (30 mL) water

1tsp. (5 mL) parsley flakes 1/2 tsp. (2 mL) basil

1/z tsp. (2 mL) sart

6 servings

Combine all ingredients in 2 quart (2 litre) microwave-safecasserole. Cover with casserole lid.

Cook on FRESH VEGETABLE.

Stir once after pause prompt scrolls acrossthe display.

Let stand 3 minutes before serving.

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