User's Manual
43
RECIPES
Grilled Salmon with
Basil Sauce
2 tablespoons olive oil
1 clove garlic, minced
¼ cup white wine
2 tablespoons lemon juice
1 cup fresh basil*
¼ cup grated Parmesan cheese
½ teaspoon Dijon-style mustard
4
salmon steaks (1¼ to 1½ pounds) or haddock,
halibut, swordfi sh
Cayenne pepper
Makes 4 servings
Combine oil, garlic, white wine and lemon juice in
blender. Add basil, Parmesan cheese and mustard
and blend until smooth.
Put one-fourth of basil sauce in bottom of 9-inch oven-
safe dish. Arrange steaks on sauce and pour remaining
sauce over tops of steaks. Sprinkle with cayenne.
Place dish on the glass tray. Place all on the lower
position in the oven. Press Grill Mix Low and enter
20-25 minutes. Press Minute Plus/START. Fish fl akes
easily when tested with a fork at end.
* If not available, substitute ½ cup fresh parsley and 2
tablespoons dried basil.
Per Serving:
Calories: 357 Fat: 21 g.
Protein: 35 g. Cholesterol: 97 mg.
Carbohydrate: 2 g. Sodium: 209 mg.
Crunchy Crab Boats
1 can (6 ounces) fancy white crabmeat, drained
1 package (3 ounces) cream cheese, softened
½ cup chopped almonds
2 tablespoons green onions, chopped
1 tablespoon dry white wine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¼ teaspoon garlic powder
¼ teaspoon salt
Dash of white pepper
Dash of cayenne pepper
2 hard rolls, cut in half
¼ cup shredded Swiss cheese
Makes 4 servings
Remove any bits of shell or cartilage from crab.
Combine with next 10 ingredients. Mix well. Set
aside. Toast rolls on GRILL for 3-5 minutes.
Spread one-fourth of crab filling on each roll half.
Place Swiss cheese on top of each. Place them on
rack in the glass tray. Place all on the lower position in
the oven. Press Grill and enter 14-16 minutes. Press
Minute Plus/START. Cook until cheese is melted and
crab is hot. Sprinkle with paprika and serve.
Per Serving:
Calories: 292 Fat: 19 g.
Protein: 15 g. Cholesterol: 57 mg.
Carbohydrate: 15 g. Sodium: 416 mg.
Spicy Shrimp
¼ cup white wine
¼ cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
2 teaspoons dried parsley fl akes
1
/
8
to ¼ teaspoon ground ginger
Dash of hot pepper sauce
1
pound jumbo raw shrimp, shelled and deveined
Makes 4 servings
Mix all ingredients except shrimp in medium bowl.
Stir in shrimp; cover. Marinate at room temperature
45 minutes or 3 hours in refrigerator.
Remove shrimp from marinade; reserve marinade.
Place shrimp on the glass tray. Press
Grill
twice and
enter 10 minutes. Press Minute Plus/START to start
preheating. After preheated, Place the tray on the
lower position in the oven. Brushing with marinade
after half the time.
Microwave remaining marinade at HIGH (100%) 2-3
minutes. Serve over rice or as a dipping sauce when
served as an appetizer, if desired.
Per Serving:
Calories: 109 Fat: 2 g.
Protein: 18 g. Cholesterol: 129 mg.
Carbohydrate: 3 g. Sodium: 319 mg.
Grilled Herbed Vegetables
2 pounds fresh vegetables of your choice
(red onion, peppers, zucchini, portobello
mushrooms, eggplant, etc.)
1
/
3
cup olive oil
2 tablespoons chopped fresh herbs or 2
teaspoons of dried herbs (thyme, rosemary,
oregano, tarragon, etc.)
Makes 8 servings
Coat prepared vegetables with seasoned olive oil.
Allow to stand for 30 minutes. Drain and pat dry.
Place vegetables on the glass tray. Place the tray on
the lower position in the oven. Press
Grill
and enter
25-30 minutes. Press Minute Plus/START. Turning
frequently until vegetables are tender when pierced
with a fork and browned. Serve hot or at room
temperature.
Per Serving:
Will depend on the varieties of vegetables used.
Calories: 60 Fat: 6 g.
Protein: 1 g. Cholesterol: 0 mg.
Carbohydrate: 2 g. Sodium: 0 mg.
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