S E N S O R C O O K I N G

SENSOR COOKING RECIPES (continued)

Shrimp Pasta Sauce

1pound of shrimp, peeled and deveined

2cups canned tomato puree

1 tablespoon tomato paste

1/2 cup thinly sliced fresh basil leaves

1/2 teaspoon oregano

Makes 4 servings

1cup thinly sliced scallions (about 2 bunches)

1clove of garlic, minced salt and pepper to taste Parmesan cheese

1Place shrimp in 2-quart, covered casserole.

2Microwave using Fish/Seafood. Drain and set aside.

3Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart casserole.

4Microwave using Sensor reheat.

5Combine sauce with cooked shrimp.

6Serve sauce over cooked pasta. Garnish with Parmesan cheese.

Glazed Apple Slices

 

Makes 6 to 8 servings

1/4

cup brown sugar

3/4

cup orange juice

3

tablespoons margarine or butter

1

tablespoon cornstarch

2

tablespoons apricot preserves

4

baking apples (about 1 1/2 pounds), peeled and

1/2

teaspoon ground nutmeg

 

sliced into 8 pieces each

1/4

teaspoon salt

3

tablespoon chopped green pistachios

1/2

cup sugar

 

 

1Combine brown sugar, margarine and apricot preserves in a small bowl. Microwave at HIGH (100%) until marga- rine melts and preserves soften, 45 seconds to 1 minute. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) until thickened, 4 to 6 minutes, stirring several times.

2Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using Fresh vegetables: Soft. Allow to cool 5 minutes before serving.

3Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.

Herb-and-Cheese Chicken Breasts

Makes 8 servings

1

8-ounce package cream cheese, softened

1

garlic clove, minced

2

tablespoons milk

4

whole chicken breasts with skin and bone

2

green onions, minced

1/2

cup dried bread crumbs

1

tablespoon minced parsley

1

teaspoon paprika

1/2

teaspoon thyme leaves

3

tablespoons butter or margarine, melted

1In a small bowl, combine cream cheese, milk, green onions, parsley, thyme, and garlic.

2Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket.

3On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in seasoned bread crumbs to coat.

4In 8-inch x 8-inch baking dish, place chicken and cover with plastic wrap. Microwave using Poultry (bone-in).

5Serve chicken with rice.

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