OPERATING INSTRUCTIONS
Special Features
3. BEEF OR PORK DINNER
Sweet and Sour Pork with Rice | Beef with Broccoli and Rice |
Place in a 3 quart casserole:
1cup rice
2cups pineapple juice
1/4 cup apricot/peach sauce, sweet and sour sauce or duck sauce
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add:
1/4 cup honey
1 1/4 pounds boneless, lean, pork loin, cut into thin strips
1 can (20 ounces) pineapple cubes, drained
3cups fresh or frozen
Recover. Touch START.
At end, garnish with toasted almonds.
Place in a 3 quart casserole:
1 cup white rice
3tablespoons Teriyaki sauce
1tablespoon Hoisin sauce
21/2 cups beef broth
Stir well and cover. Touch Dinner Items 4 times and touch START. At pause, stir well and add:
1 1/4 pounds beef top round, sliced thin against the grain (1/4” thick)
4 scallions, diced
4 cups broccoli florets
1large onion, sliced very thinly Recover. Touch START.
4. SEAFOOD DINNER
Creamy Seafood Pasta
Place in a 3 quart casserole:
8 - 9 ounces fresh tortellini
2 cups water
Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add:
1 jar (17 ounces) creamy Alfredo sauce or
1 3/4 cups of medium, white cheese sauce
1 1/4 pounds combination raw shellfish, fresh or thawed (shrimp, bay scallops, crabmeat)
3cups mixed, fresh vegetables (sliced mushrooms, thinly julienned carrots, green beans)
Recover. Touch START. At end, garnish with:
1/3 cup grated Parmesan cheese
Greek Fusilli with Eggplant and Shrimp
Place in a 3 quart casserole:
2 cloves garlic, minced
1 large onion, thinly sliced
1jar (28 ounces) marinara sauce
1cup water or dry white wine
2cups (6 ounces) tricolor pasta
1medium eggplant (approximately one pound), peeled and cut into large cubes
Stir well and cover. Touch Dinner Items 5 times and touch START. At pause, stir well and add:
1 1/4 pounds raw shrimp (fresh or thawed), peeled and deveined
Recover. Touch START. At end, top with:
3/4
5. VEGETARIAN DINNER
Garden Au Gratin
Place in a 3 quart casserole:
1 1/2 pounds baking potatoes, cut into eighths, thinly sliced
1can (14.5 ounces) diced tomatoes
1tablespoon minced garlic
1teaspoon thyme leaves
Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add:
1bag (16 ounces) frozen pepper stir fry mix or 4 cups thinly sliced fresh peppers and onions
3cups thinly sliced summer squash or combination of broccoli, cauliflower and squash
Recover. Touch START.
At end, stir completely and garnish with:
6 ounces shredded Cheddar cheese
Orzo with Sun-Dried Tomatoes and Artichokes
Place in a 3 quart casserole:
1cup orzo or other tiny shaped pasta
31/2 cups vegetable or chicken broth
1/4 cup pesto sauce (fresh or reconstituted from dry) 1/2 cup small pieces of sundried tomatoes
1tablespoon minced garlic
1tablespoon Italian seasoning
Stir well and cover. Touch Dinner Items 6 times and touch START. At pause, stir well and add:
3cups chopped green, red, orange or yellow peppers
1onion, thinly sliced
1can (14 ounces) artichoke hearts, drained and quartered
1can (3 ounces) pitted, ripe olives, drained and halved
Recover. Touch START.
At end, stir and garnish top with:
1/2 cup freshly shredded Parmesan cheese 1/4 cup pine nuts
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