Sensor Cooking Recipes | 30 |
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Cranberry Fluff
Makes 6 to 8 servings
Ingredients:
2 cups (300 g) fresh cranberries
1 cup (240 ml) water
3/4 cup (150 g) sugar
1/2 pint (240 ml) whipping cream, whipped
or
Method:
Combine cranberries, water and sugar in a
Add enough hot water to reserved liquid to make 2 cups (480 ml). Stir gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less.
Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
Shrimp Pasta Sauce
Makes 4 servings
Ingredients:
1 lb (.5 kg) fresh shrimp, peeled and deveined
2 cups (480 ml) canned tomato puree
1 Tbsp (15 ml) tomato paste
1/2 cup (20 g) thinly sliced fresh basil leaves 1/2 tsp (2 ml) oregano leaves
1 cup (150 g) thinly sliced scallions (about 2 bunches) 1 clove garlic, minced
Salt and pepper to taste
Four servings cooked pasta
Grated parmesan cheese
Method:
Place shrimp in
Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in
Combine sauce with cooked shrimp.
Serve sauce over cooked pasta. Sprinkle with parmesan cheese.