Sharp R-820BC - Manual (Page 35)

32
SEC R-820JS/BC O/M
TINSEB053WRRZ-D41 SEC R-820JS/BC O/M
Oriental Flank Steak
1 /
4
cup sherry
2 tablespoons packed brown sugar
3 /
4
teaspoon salt
3 tablespoons soy sauce
3 tablespoons Hoisin sauce
3 tablespoons catsup
1 tablespoon minced fresh ginger
2 green onions, thinly sliced
1 to 1
1 /
2
-pound flank steak
Makes 4 servings
Combine all ingredients except flank steak in medium
bowl. Pour over steak. Marinate at least 2 hours or
overnight.
Place flank steak on rack. Cook for 12 to 15 minutes on
GRILL, brushing with marinade several times.
Per Serving:
Calories: 226 Fat: 13 g.
Protein: 22 g. Cholesterol: 60 mg.
Carbohydrate: 4 g. Sodium: 421 mg.
Ginger Pork Kabobs
1 egg, beaten
1 /
2
cup crushed chow mein noodles
1 /
4
cup apple juice
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 pound ground pork
1 can (8 ounces) pineapple chunks (juice pack),
drained
1 large red pepper, cut into 3 /
4
-inch chunks
1 /
2
cup apple juice
2 tablespoons cider vinegar
1 teaspoon cornstarch
Makes 4 servings
Mix egg, crushed noodles, 1 /
4
cup apple juice, soy
sauce and gingerroot. Crumble ground pork into
mixture; blend thoroughly, shape into 1-inch balls. Set
aside.
For glaze, mix 1 /
2
cup apple juice, vinegar and cornstarch
in small bowl. Microwave at HIGH (100%) until
thickened, 1
1 /
2
to 3 minutes, stirring every 30 seconds.
Thread pork balls alternately with pineapple and red
pepper chunks on 4 wooden or metal skewers. Place
on rack.
Brush kabobs with glaze. Cook for 15 to 20 minutes on
GRILL. Turn over halfway through grill time and brush
with glaze. Brush with remaining glaze before serving.
Per Serving:
Calories: 256 Fat: 7 g.
Protein: 29 g. Cholesterol: 153 mg.
Carbohydrate: 18 g. Sodium: 652 mg.
Honey Mustard Chicken
1 /
2
cup coarse ground mustard
1 /
4
cup Dijon-style mustard
1 /
4
cup honey
2 to 3 pounds boneless chicken breasts and
thighs, skin removed
Makes 4 servings
Combine coarse mustard, Dijon mustard and honey.
Set aside.
Place chicken in 9-inch oven-safe dish. Put dish on
rack. Follow directions in AUTO GRILL #5. When
chicken is about half cooked, pour off any liquid and
brush with sauce to cover chicken pieces completely.
Chicken next to bone should no longer be pink at end.
Per Serving:
Calories: 368 Fat: 8 g.
Protein: 50 g. Cholesterol: 133 mg.
Carbohydrate: 19 g. Sodium: 950 mg.
Steak Kabobs
1 /
4
cup sugar
1 /
4
cup soy sauce
1 /
4
cup white wine
1 tablespoon vegetable oil
1 teaspoon ground ginger
1 /
4
teaspoon salt
2 pounds lean top beef round steak, cut into
1-inch cubes
2 large green peppers, cut into chunks
8 cherry tomatoes, cut into halves
1 can (8 ounces) pineapple chunks (juice pack),
drained
Makes 4 servings
Mix sugar, soy sauce, wine, oil, ginger and salt in
medium bowl. Stir in steak cubes; cover. Marinate at
room temperature 1 hour or at least 4 hours in
refrigerator.
Remove steak cubes from marinade; reserve marinade.
Thread steak cubes alternately with remaining
ingredients on 8 wooden or metal skewers. Place on
rack. Cook for 8 to 12 minutes on GRILL. Turn and
brush with marinade. Continue to cook for 8 to 12
minutes on GRILL or until desired doneness.
Note: Skewers up to 10 inches can be used.
Per Serving:
Calories: 432 Fat: 17 g.
Protein: 52 g. Cholesterol: 153 mg.
Carbohydrate: 15 g. Sodium: 381 mg.
G R I L L I N G R E C I P E S
R-820JS/BC 29-34 04.4.15, 3:30 PM 32