SENSOR COOKING RECIPES
BAKED POTATO RECIPE
I
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
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
2 to 4 minutes. Sprinkle with paprika.
FRESH VEGETABLE RECIPES
Asparaguswith
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
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
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 |
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)
Cook on FRESH VEGETABLE.
Stir once after pause prompt scrolls acrossthe display.
Let stand 3 minutes before serving.
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