Combination Roast Cooking Combination Bake Cooking Favorite Recipes - KENMORE ELITE 790.8036 Serie Manual De Uso

FAVORITE
RECIPES
Chocolate Chip Cookies
2 1/2 cups oats
2 cups aii purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup
butter,
softened
1 cup sugar
Process oats in a food processor or blender until ground to a
pulse to blend. Set aside.
1 cup brown sugar
2 eggs
1 teaspoon vanilla 12 oz chocolate chips
1 1/2 cups chopped pecans
4 oz Hershey bar, melted
powder. Add flour, salt, baking powder, and baking soda;
Cream butter, sugar and brown sugar in a large mixing bowl. Add eggs and vanilla, mixing well. Gradually add oat
mixture, stirring until combined. Stir in chocolate chips, pecans, and melted chocolate.
Preheat microwave to 325 for convection bake. Cover round rack with a sheet of wax paper. Drop 1 inch sized
spoonfuls of dough onto wax paper. Place rack on turntable in preheated microwave. Bake for 12 minutes or until
cookies are lightly browned. Remove from microwave and allow to cool. Repeat with remaining cookie dough.
Rosemary Roasted Chicken
1 (4 pound) whole chicken, rinsed
1 tablespoon olive oil
I/2 lemon or 2 tablespoons lemon juice
Salt and pepper to taste
1/2 small onion, quartered
6 sprigs fresh rosemary
6 sprigs fresh sage
Place chicken in shallow microwave safe casserole dish; rub with olive oil. Squeeze juice from lemon over chicken,
reserving lemon. Season with salt and pepper to taste. Place reserved lemon half, onion, rosemary and sage in cavity.
Place casserole dish on round rack on turntable. Micro-convection roast at 375 for 90 minutes or until instant read
thermometer inserted in breast reaches 165°F. Remove from microwave, cover with waxed paper, and allow to stand
15 minutes before carving.
Garlic Shrimp
1/4 cup butter
6 cloves garlic, minced
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chili pepper paste
Salt to taste
1 pound raw, peeled and deveined large shrimp
Place butter in a 2 quart microwave safe casserole dish with lid. Microwave on High power for 1 minute or until butter
is melted. Stir in garlic, and microwave for an additional 1 minute. Stir in chives, lemon juice, chili pepper paste, and salt.
Add shrimp, tossing to coat evenly. Cover, and microwave on High power for 5 minutes, or until shrimp is opaque, stirring
after 3 minutes. Serve over hot cooked rice if desired.
Stuffed Mushrooms
1 pound whole baby bella mushrooms
2 tablespoons butter, melted
1 bunch green onion, chopped
1/4 cup shredded Parmesan cheese
2 tablespoons bread crumbs
1 teaspoon lemon juice
1/4 teaspoon garlic pepper
Crushed red pepper to taste
Remove stems from mushrooms and set aside. Arrange mushroom caps on microwave safe plate. Finely chop reserved
mushroom stems. Combine butter, chopped mushroom stems, and green onion in a 1 quart microwave safe dish; microwave
on High power for 2 minutes. Add remaining ingredients and mix well. Spoon stuffing into mushroom caps. Microwave on
High power for 4 to 5 minutes, or until mushrooms are tender.
Aslago Red Potatoes
1 1/4 pound red potatoes, peeled and thinly sliced
2 tablespoons all purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 tablespoon butter, melted
5 ounces shredded Asiago cheese
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