Manual

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3. BEEF OR PORK DINNER
Sweet and Sour Pork with Rice
Place in a 3 quart casserole:
1 cup rice
2 cups pineapple juice
1/4 cup apricot/peach sauce, sweet and sour sauce or
duck sauce
2 tablespoons soy sauce
1 tablespoon fresh ginger, minced
Stir well and cover. Touch Dinner Btems 4 times and touch START.
At pause, stir well and add:
1/4 cup honey
1 1/4 pounds boneless, lean, pork loin, cut into thin strips
1 can (20 ounces) pineapple cubes, drained
3 cups fresh or frozen stir-fry vegetables (pea pods,
celery, water chestnuts, carrots, peppers, etc.)
Recover. Touch START.
At end, garnish with toasted almonds.
Beef with Broccoli and Rice
Place in a 3 quart casserole:
1 cup white rice
3 tablespoons Teriyaki sauce
1 tablespoon Hoisin sauce
2 1/2 cups beef broth
Stir well and cover. Touch Dinner Btems 4 times and touch START.
At pause, stir well and add:
1 1/4 pounds beef top round, sliced thin against
the grain (1/4" thick)
4 scallions, diced
4 cups broccoli florets
1 large onion, sliced very thinly
Recover. Touch START.
4. SEAFOOD DINNER
Creamy Seafood Pasta
Place in a 3 quart casserole:
8 - 9 ounces fresh tortellini
2 cups water
Stir well and cover Touch Dinner Btems 5 times and touch START.
At pause, stir well and add:
1 jar (17 ounces) creamy Alfredo sauce or
1 3/4 cups of medium, white cheese sauce
1 1/4 pounds combination raw she]Irish, fresh or thawed
(shrimp, bay scallops, crabmeat)
3 cups mixed, fresh vegetables (sliced mushrooms,
thinly julienned carrots, green beans)
Recover. Touch START.
At end, garnish with:
1/3 cup grated Parmesan cheese
Greek Fusilli with Eggplant and Shrimp
Place in a 3 quart casserole:
2 cloves garlic, minced
1 large onion, thinly sliced
1 jar (28 ounces) marinara sauce
1 cup water or dry white wine
2 cups (6 ounces) tricolor pasta
1 medium eggplant (approximately one pound),
peeled and cut into large cubes
Stir well and cover. Touch Dinner Btems 5 times and touch START.
At pause, stir well and add:
1 1/4 pounds raw shrimp (fresh or thawed),
peeled and deveined
Recover. Touch START.
At end, top with:
3/4 -1 cup crumbled feta cheese
5. VEGETARIAN DINNER
Garden Au Gratin
Place in a 3 quart casserole:
1 1/2 pounds baking potatoes, cut into eighths, thinly sliced
1 can (14.5 ounces) diced tomatoes
1 tablespoon minced garlic
1 teaspoon thyme leaves
Stir well and cover. Touch Dinner Btems 6 times and touch START.
At pause, stir well and add:
1 bag (16 ounces) frozen pepper stir fry mix or 4 cups
thinly sliced fresh peppers and onions
3 cups thinly sliced summer squash or combination of
broccoli, cauliflower and squash
Recover. Touch START.
At end, stir completely and garnish with:
6 ounces shredded Cheddar cheese
Orzo w{th Sun-Dried Tomatoes and Artichokes
Place in a 3 quart casserole:
1 cup orzo or other tiny shaped pasta
3 1/2 cups vegetable or chicken broth
1/4 cup pesto sauce (fresh or reconstituted from dry)
1/2 cup small pieces of sundried tomatoes
1 tablespoon minced garlic
1 tablespoon Italian seasoning
Stir well and cover. Touch Dinner totems 6 times and touch START.
At pause, stir well and add:
3 cups chopped green, red, orange or yellow peppers
1 onion, thinly sliced
1 can (14 ounces) artichoke hearts, drained and quartered
1 can (3 ounces) pitted, ripe olives, drained and halved
Recover. Touch START.
At end, stir and garnish top with:
1/2 cup freshly shredded Parmesan cheese
1/4 cup pine nuts
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