Panasonic NN-T704, NN-S784 Hint, To Make Croutons, To Reheat a Croissant, Filling Corn & bacon

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ROASTED NUTS

Serves: 2 to 4

Ingredients:

1 cup (150 g) raw peanuts (with or without skins, and unsalted)

1 teaspoon vegetable oil salt to taste

Method:

Place peanuts in a single layer on a pie plate. Drizzle nuts with oil and sprinkle with salt. Cook on P10 for 4 to 6 minutes, stirring every 2 minutes during cooking, until golden brown. Stir well. Serve hot or cold in a small bowl.

SPEEDY NACHOS

Serves: 2 to 4	cip	e Prom
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Ingredients:	Re		ng
1 (310 g)	can red kidney beans, drained
1 cup	chilli salsa
200 g	packet corn chips
1 cup	grated cheese

Method:

Mix kidney beans and salsa in a 1-litre dish. Place corn chips in the base of a flat dish. Pour sauce over beans and top with grated cheese. Cook on P10 for 4 to 5 minutes.

Note: Chilli salsa can be substituted with your favourite tomato relish.

NUTS AND BOLTS

Serves: 6 to 8

Ingredients:
80 g	butter
2 teaspoons	curry powder
2 tablespoons	worcestershire sauce
1⁄2 teaspoon	salt
1⁄4 teaspoon	garlic powder
100 g	packet mixed rice crackers
100 g	fried noodles
200 g	salted peanuts
125 g	packet pretzel sticks
1⁄2 cup	Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add remaining ingredients, mix well and cook on P10 for 4 to 5 minutes. Stir twice during cooking. Allow to cool. Place in a bowl and serve with drinks. Store in an airtight container once cool.

HINT:

TO MAKE CROUTONS:

Remove crusts from 3 slices of bread and cut into cubes. Place in a pyrex bowl with 1 tablespoon of butter and cook on P10 for 2 to 3 minutes.

HINT:

TO REHEAT A CROISSANT:

Wrap in paper towel and place on a dinner plate, cook on P10 for 15 to 30 seconds.

NACHOS SUPREME

Serves: 4 to 6

Ingredients:
500 g	topside mince
35 g	packet taco seasoning mix
1⁄3 cup	tomato paste
1 teaspoon	Mexican chilli powder
1(310 g)	can red kidney beans, mashed in
	liquid
180 g	packet corn chips
1	avocado
1⁄2 cup	sour cream
1⁄2 cup	grated cheese
	paprika

Method:

Place meat in a 2-litre dish. Cover and cook on P7 for 6 minutes stirring halfway through cooking. Mix with fork, breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on P7 for further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle with paprika. Heat on P7 for 3 to 4 minutes.

STUFFED POTATOES

Serve: 4

Ingredients:
4 (700 g)	potatoes, unpeeled

Method:

Pierce the skin of each potato several times with a fork. Place potatoes evenly around a microwave safe dinner plate. Cook on P10 for 8 to 10 minutes. Set aside to cool slightly. Cut tops off potatoes and reserve. Scoop out potato flesh leaving a 1 cm thick shell. Mash potato flesh and mix with your choice of filling. Pile back into potato shell. Replace top and heat potatoes on P10 for 2 minutes.

Filling:
Corn & bacon
1	rasher bacon, finely chopped
125 g	creamed corn
1⁄4 cup	grated cheddar cheese
1	green onion, finely sliced

Method:

Place bacon onto a microwave safe dinner plate. Cover with paper towel and cook on P10 for 1 minute. Mix with remaining ingredients.

Tomato pesto
1⁄2 cup	spreadable cream cheese
1⁄2 cup	chopped sun-dried tomatoes
2 tablespoons	pinenuts, roasted
2 tablespoons	grated Parmesan cheese
2 tablespoons	chopped basil

Method:

Mix together all ingredients.

Soups and Snacks

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