SENSOR COOKING RECIPES
BAKED POTATO RECIPE
| Cooking Time: About 14 - 17 minutes | ||
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4 baking potatoes (6 oz - 170 g each) | Pierce potatoes with a fork several | ||
1/2 | cup (125 mL) butter or margarine | times. Place in oven | |
1/2 | cup (125 mL) dairy sour cream | on a paper towel, spacing about 1 inch | |
1/2 | tsp. (2 mL) salt | (2.5 cm) apart. Cook on BAKED POTATO. | |
| Dash pepper | Remove from oven. | |
| Paprika | Let stand several minutes. | |
| When potatoes can be handled, remove | ||
4 servings | |||
1/ inch (0.6 cm) horizontal slice from top | |||
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| 4 |
of each potato.
Carefully scoop out pulp, keeping skins intact. Blend butter, sour cream, salt, and pepper into potato pulp.
Beat vigorously 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
2 to 4 minutes. Sprinkle with paprika.
FRESH VEGETABLE RECIPES
Asparagus with Orange-Balsamic Vinaigrette
Cooking Time: About 5 - 8 minutes
1lb (450 g) asparagus, washed and trimmed
2tbsp. (30 mL) water
2tsp. (10 mL) finely grated orange peel
1/4 cup (50 mL) orange juice
2 tbsp. (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
When done, drain, cover and set aside. Meanwhile, combine orange peel, orange juice, oil, vinegar and mustard in a
Pour over asparagus and toss lightly to coat asparagus. Cover, and cook on P100, 1 to 1 1/2 minutes or until heated through.
Let stand 2 to 3 minutes, or until asparagus is desired tenderness.
Carrot and Basil Bake | Cooking Time: About 5 - 8 minutes | ||
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1 | lb (450 g) carrots, peeled and | Combine all ingredients in 2 quart | |
| shredded | (2 litre) | |
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 vegetables if Reminder Beeps | |
1 | tsp. (5 mL) parsley flakes | sound. | |
Let stand 3 minutes before serving. | |||
1/ | tsp. (2 mL) basil | ||
2 |
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1/2 | tsp. (2 mL) salt |
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6 servings
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