Sharp AX-1100S Ginger Pork Kabobs, Honey Mustard Chicken, Steak Kabobs, Grilled Herbed Vegetables

R E C I P E S

Ginger Pork Kabobs

1 egg, beaten

½cup crushed chow mein noodles ¼ cup apple juice

2 tablespoons soy sauce

1 tablespoon grated gingerroot

1 pound ground pork

1 can (8 ounces) pineapple chunks (juice pack), drained

1 large red pepper, cut into ¾-inch chunks

½cup apple juice

2tablespoons cider vinegar

1teaspoon cornstarch

Makes 4 servings

Mix egg, crushed noodles, ¼ cup apple juice, soy sauce and gingerroot. Crumble ground pork into mixture; blend thoroughly, shape into 1-inch balls. Set aside.

For glaze, mix ½ cup apple juice, vinegar and cornstarch in small bowl. Microwave at HIGH (100%) until thickened, 3-4 minutes, stirring every 30 seconds.

Thread pork balls alternately with pineapple and red pepper chunks on 4 wooden or metal skewers. Place them on rack in the glass tray.

Brush kabobs with glaze. Place all on the lower position in the oven. Press Grill Mix Low and enter 25-30 minutes. Press Minute Plus/START. Turn over halfway through grill time and brush with glaze. Brush with remaining glaze before serving.

Per Serving:
Calories:	256	Fat:	7 g
Protein:	29 g	Cholesterol:	153 mg
Carbohydrate:	18 g	Sodium:	652 mg

Honey Mustard Chicken

½cup coarse ground mustard ¼ cup Dijon-style mustard

¼ cup honey

2 to 3 pounds boneless chicken breasts and thighs, skin removed

Makes 4 servings

Combine coarse mustard, Dijon mustard and honey. Set aside.

Place chicken in 10-inch oven-safe dish. Put dish in the glass tray. Place all on the lower position in the oven. Press Grill Mix High and enter 25-30 minutes. Press Minute Plus/START. Turn over halfway through grill time and pour off any liquid and brush with sauce to cover chicken pieces completely.

Chicken next to bone should no longer be pink at end.

Per Serving:
Calories:	368	Fat:	8 g
Protein:	50 g	Cholesterol:	133 mg
Carbohydrate:	19 g	Sodium:	950 mg

Steak Kabobs

¼cup sugar

¼cup soy sauce

¼cup white wine

1tablespoon vegetable oil

1teaspoon ground ginger ¼ teaspoon salt

2pounds lean top beef round steak, cut into 1-inch cubes

2large green peppers, cut into chunks

8cherry tomatoes, cut into halves

1can (8 ounces) pineapple chunks (juice pack), drained

Makes 4 servings

Mix sugar, soy sauce, wine, oil, ginger and salt in medium bowl. Stir in steak cubes; cover. Marinate at room temperature 1 hour or at least 4 hours in refrigerator.

Remove steak cubes from marinade; reserve marinade. Thread steak cubes alternately with remaining ingredients on 8 wooden or metal skewers. Place on rack in the glass tray. Place all on the lower position in the oven. Press Grill Mix Low and enter 15 minutes. Press Minute Plus/START. Turn and brush with marinade. Continue to cook for 15-20 minutes on Grill Mix Low or until desired doneness.

Per Serving:
Calories:	432	Fat:	17 g
Protein:	52 g	Cholesterol:	153 mg
Carbohydrate:	15 g	Sodium:	381 mg

Grilled Herbed Vegetables

2 pounds fresh vegetables of your choice (red onion, peppers, zucchini, portobello mushrooms, eggplant, etc.)

1/3 cup olive oil

2 tablespoons chopped fresh herbs or 2 teaspoons of dried herbs (thyme, rosemary, oregano, tarragon, etc.)

Makes 8 servings

Coat prepared vegetables with seasoned olive oil. Allow to stand for 30 minutes. Drain and pat dry. Place vegetables on the glass tray. Place the tray on the lower position in the oven. Press Grill and enter 25-30 minutes. Press Minute Plus/START. Turning frequently until vegetables are tender when pierced with a fork and browned. Serve hot or at room temperature.

Per Serving: Will depend on the varieties of vegetables used.

Calories:	60		Fat:	6	g
Protein:	1	g	Cholesterol:	0	mg
Carbohydrate:	2 g		Sodium:	0 mg

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