Évaluations - 2, GPA: 4
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Facilité d'utilisation
(500 g) MEDIUM-HIGH 57* to 7 Scallops (sea) % to 2 lb. (250 g to 1 kg) SHELLFISH 1 lb. (500 g) MEDIUM-HIGH 5 to 6 Shrimp, medium size (shelled and cleaned). '/* to 2 lb. (250 g to 1 kg) SHELLFISH 1 lb. (500 g) MEDIUM-HIGH 5 to 6 Whole fish, cleaned (stuffed or unstuffed) 1 to 11/2lb. (500 g-750 g) HIGH 5 to 7 TARRAGON HALIBUT STEAKS 3 tablespoons lemon juice 2 tablespoons oil 1 teaspoon salt 1/z teaspoon paprika 1/> teaspoon onion powder Vi teaspoon tarragon 4 halibut steaks, 1-inch thick (about 8 oz. ea.) Yield: 4 Servings In small bowl, mix lemon juice, oil, salt, paprika, onion powder and tarragon until blended. Arrange halibut steaks in 2V;-quart shallow oval casserole dish. Pour marinade over steaks. Cover and marinate 1 hour. Cook at HIGH 7 to 9 minutes, or until fish flakes easily. Let stand, covered, 3 minutes before serving. FILLET ALMANDINE 3 tablespoons butter or margarine 3 tablespoons slivered almonds V* pound fish fillets Salt and pepper to taste 2 teaspoons lemon juice 2 teaspoons parsley Yield: 2 Servings Place butter and aimonds in 8-inch square dish. Cook at HIGH 3 to 4 minutes; stir once. Cover fillets with butter. Sprinkle with lemon juice. Cover with plastic wrap. Cook at HIGH 4 to 5 minutes, or until fish flakes when tested with a fork. Let stand, covered for 3 minutes. Before serving, season with sait and pepper and sprinkle with parsley. -28- Fish and Seafood MARYLAND CRAB BAKE BAKED STUFFED CLAMS 1 cup each chopped celery, green pepper and onion 3 tablespoons butter or margarine 2 packages (6 oz. ea.) crabmeat, drained and flaked, canned or frozen, defrosted (see page 12) 1 teaspoon Worcestershire sauce Ya teaspoon pepper Va teaspoon salt Va cup buttery cracker crumbs 1 tablespoon butter or margarine, melted Dash paprika Yield: 4 to 6 Servings In 2-quart casserole, combine celery, green pepper, onion and 3 tablespoons butter. Cover with lid. Cook at HIGH 3 to 4 minutes, or until vegetables are tender; stir once. Stir in crab, Worcestershire, pepper and salt. Combine cracker crumbs, melted butter and paprika; sprinkle over casserole. Cook at MEDIUM-HIGH 6 to 7 minutes, or until heated through. Stir twice. Let stand 5 minutes before serving. 18 small (Ifttleneck) clams, scrubbed and opened Ya to 7» cup seasoned dry bread crumbs 2’/a to 3 tablespoons oil ’A teaspoon garlic powder 'U teaspoon paprika 7t teaspoon pepper 3 slices bacon, crisp-cooked and crumbled (see page 22) Yield: 18 Clams Arrange clams on the half shell in two 8-inch square dishes Pierce each clam several times with toothpick. Combine bread crumbs, oil, garlic, paprika and pepper. Sprinkle crumbs on clams. Top with bacon. Cook on MEDIUM-HIGH 2 to 3 minutes, or until clams are tender. SCALLOPS WITH HERB LEMON BUTTER 7« cup butter or margarine Vz teaspoon basil V> teaspoon crushed rosemary 1/4 teaspoon salt 1 pound sea scallops Juice from 1 lemon (about 2 tablespoons) Paprika Yield: 4 Servings TO COOK BY SENSOR COOKING: In 8-inch square dish, combine all of the above ingredients except paprika. Cover with plastic wrap. Cook on SHELLFISH. After time appears on the screen, stir scallops, re-cover and continue cooking. TO COOK BY TIME: In 8-inch square dish, combine butter, basil, rosemary and salt. Cook at HIGH 1 % minutes, or until melted. Stir in scallops and sprinkle with lemon juice; spoon butter mixture over scallops. Cover with plastic wrap. Cook at MEDIUM-HIGH 61A to 8V2 minutes. TO COMPLETE: Scallops should be tender. Sprinkle with paprika; let stand, covered, 5 minutes before serving. COQUILLE ST JACQUES 2 tablespoons butter or margarine 1 small onion, finely chopped 2 tablespoons flour Dash white pepper 74 cup milk or half'n half 1 jar (2Va oz.) sliced mushrooms, drained 7a cup (1V* oz.) shredded Swiss cheese 1 pound sea scallops 7« cup white wine V* cup buttered bread crumbs Parsley flakes Yield: 4 Servings Place butter and onions in medium glass bowl. Cook at MEDIUM-HIGH 7« to 1 minute; stir in flour and pepper. Gradually add milk, stirring until smooth. Cook at MEDIUM-HIGH for 3 to 3'/z minutes or until thickened; stir twice. Stir in mushrooms, cheese, scallops and wine. Spoon mixture into 272-quart shallow oval casserole dish. Top with bread crumbs and parsley. Place dish on rack. Cook at MEDIUM' HIGH 5 to 6 minutes. Casseroles Directions for Preparing Casseroles Prepare casseroles and stews according to recipe directions. Stew meats are not browned before cooking. Omit any oil or fat and flour used for browning. Fresh and firm vegetables such as potatoes, carrots, rutabagas and beans are added at the beginning of cooking. Frozen vegetables and fresh vegetables with soft texture such as zucchini, tomatoes or mushrooms are added during the last 30 minutes of cooking. Defrosted frozen vegetables are canned vegetables are added with the thickener. Place covered microwave-safe dish in oven. TO COOK BY SENSOR COOKING: Combine ingredients. C...