Sensor Cook Recipes
Cranberry Fluff
2 | cups fresh cranberries | 1/2 | pint whipping cream, whipped or |
1 | cup water | 1 | package (8 ounces) |
3/4 | cup sugar |
| Makes 6 to 8 servings |
1package (3 ounces)
1.Combine cranberries, water and sugar in a
2.Add enough hot water to reserved liquid to make 2 cups. Stir the gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using Sensor Reheat, Less.
3.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.
Curry Vegetable Chowder
6 | slices bacon | 3/4 | teaspoon salt |
1 | can (10 3/4 ounces) chicken broth | 1/2 | teaspoon curry powder |
3 | medium potatoes, finely diced (about 2 cups) | 1/8 | teaspoon pepper |
2 | carrots, shredded (about 1 cup) | 1 | can (12 ounces) evaporated milk |
1 | small onion, chopped (about 1/2 cup) | 2 | tablespoons chopped fresh parsley |
Makes 4 servings
1.Layer 2 paper towels on a microwave safe paper plate. Arrange bacon on the towels. Cover with another paper towel. Place an overturned paper plate on turntable and put plate of bacon on top of it. Microwave using Sensor Cook for Bacon. Crumble and reserve bacon.
2.Combine chicken broth, vegetables and seasonings in
3.Stir in evaporated milk. Recover with vented plastic wrap. Microwave using Sensor Reheat, Less. Stir in parsley. Let stand covered, 5 minutes.
4.Top each serving with crumbled bacon.
Flounder Fillet with Vegetables
1/2 | green pepper, diced | 1 pound flounder fillet, fresh or frozen, thawed | |
1 | small onion | 1/8 | teaspoon pepper |
1 | medium potato, peeled and diced | 1/8 | teaspoon paprika |
1 | clove garlic, minced | 1/4 | teaspoon salt |
2 | tablespoons margarine or butter | 1/4 | teaspoon thyme leaves |
1 | medium tomato, chopped |
| parsley flakes |
Makes 4 servings
1.Combine green pepper, onion, potato, garlic and margarine in
2.Arrange fish in a ring around the outside of a
Glazed Apple Slices
1/4 | cup packed 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 | tablespoons chopped green pistachios |
1/2 | cup sugar |
| Makes 6 to 8 servings |
1.Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until margarine melts and preserves soften, 45 seconds to 1 minutes. 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 Sensor Cook for Fresh Vegetables, Soft. Allow to cool 5 minutes before serving.
3.Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
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