Sharp AX-1100S Mussels with Herb Butter Sauce, Teriyaki Fish Fillets, Italian Stuffed Peppers

R E C I P E S

Mussels with Herb

Butter Sauce

2pounds fresh mussels ¼ cup butter, softened

1clove garlic, minced

1tablespoon chopped fresh parsley

1tablespoon chopped fresh chives or basil ½ teaspoon grated lime or lemon zest

freshly cracked black pepper to taste

Makes 6 servings

Scrub mussels under cold, running water with a nylon pad or stiff brush. Remove hair-like “beards”, if present. Discard mussels that are cracked or do not close when tapped.

Place mussels in the steam tray on the glass tray. Place all on the lower position. Press Steam Cook High and enter 14-16 minutes. Press Minute Plus/

START.

While mussels are steaming, combine remaining ingredients and set aside. At end, spoon butter mixture onto each mussel. Serve immediately.

Nutritional analysis per serving:
Calories:	200	Fat:	11 g
Protein:	18 g	Cholesterol:	60 mg
Carbohydrate:	6 g	Sodium:	490 mg

Teriyaki Fish Fillets

½ cup water

¼cup soy sauce

¼cup dry sherry

2tablespoons packed brown sugar ½ teaspoon ground ginger

1/8 teaspoon garlic powder

1pound thin fish fillets, fresh or defrosted

Makes 4 servings

In 8-inch square glass baking dish, combine all ingredients except fish. Stir until blended. Add fish, turning once to coat both sides. Cover with plastic wrap. Refrigerate 1 hour.

Spray the steam tray with nonstick cooking spray. Lift

fish fi llets from marinade and drain well. Arrange on the steam tray.

Place the steam tray on the glass tray. Place all on the lower position in the oven. Press Steam Cook High and enter 16-18 minutes. Press Minute Plus/

START.

Nutritional analysis per serving:
Calories:	130	Fat:	1 g
Protein:	21 g	Cholesterol:	55 mg
Carbohydrate:	7 g	Sodium:	1000 mg

Italian Stuffed Peppers

3medium red, orange or yellow bell peppers

1pound 93% lean ground beef

1(8-ounce) can tomato sauce, divided ½ cup uncooked instant rice

1egg, slightly beaten

½ teaspoon dried oregano leaves, crushed ½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon garlic power

Makes 6 servings

Cut peppers in half lengthwise. Remove seeds and membranes. Set aside.

In large bowl, mix ground beef, all but ¼ cup tomato sauce, rice, egg, oregano, salt, pepper and garlic powder. Spoon into pepper halves.

Spray steam tray with nonstick cooking spray and arrange pepper halves in it. Place steam tray on the glass tray. Place all on the lower position in the oven.

Press Steam Cook High and enter 35 minutes. Press Minute Plus/START.

When the oven stops, carefully open door and top each pepper half evenly with remaining ¼ cup tomato sauce. Fill the water tank. Press Steam Cook High and enter 5-8 minutes and press Minute Plus/

START.

Nutritional analysis per serving:
Calories:	170	Fat:	6 g
Protein:	16 g	Cholesterol:	75 mg
Carbohydrate:	13 g	Sodium:	450 mg

Orange Carrots

4large carrots (approximately 1 pound) peeled and cut in ¼-inch slices or 1 pound baby carrots

2tablespoons butter or margarine

1tablespoon grated orange peel

1teaspoon sugar of equivalent artificial sweetener

Makes 6 servings

Place carrot slices in steam tray on the glass tray. Place all on the lower position. Press Steam Cook High and enter 18-20 minutes. Press Minute Plus/

START.

While carrots are steaming, in serving bowl, combine remaining ingredients. Add steamed carrots to orange mixture. Toss to coat. Serve hot.

Nutritional analysis per serving:
Calories:	60	Fat:	4 g
Protein:	1 g	Cholesterol:	10 mg
Carbohydrate:	7 g	Sodium:	75 mg

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