Wolf Appliance Company MW24 manual Sensor Cooking Recipes Cranberry Fluff, Shrimp Pasta Sauce

Sensor Cooking Recipes 30

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

3-oz carton (85 g) orange flavored gelatin

1/2 pint (240 ml) whipping cream, whipped

or 8-oz carton (230 g) non-dairy whipped topping

Method:

Combine cranberries, water and sugar in a 2-quart (2 L) casserole dish. Cover with wax paper. Microwave using SENSOR REHEAT Less. Drain cranberries and reserve liquid.

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 2-quart (2 L) covered casserole dish. Microwave using FISH/SEAFOOD. Drain and set aside.

Combine tomato puree, tomato paste, basil, oregano, scallions, garlic, salt and pepper in 2-quart (2 L) casserole dish. Microwave using SENSOR REHEAT.

Combine sauce with cooked shrimp.

Serve sauce over cooked pasta. Sprinkle with parmesan cheese.