Ingredients:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla
Method:
In large bowl, combine condensed milk and chocolate chips.
Microwave on high 1 1/2 to 1 3/4 minutes or until melted, stirring once.
Stir until smooth, add vanilla and stir well.
Pour into greased 9x9 inch pan.
Refrigerate until set.
Makes 1 pound 9 oz.
Recipe by: Cooks.com
Asparagus Soup
INGREDIENTS (Nutrition)
* 1 onion, chopped
* 2 tablespoons butter
* 1 pound fresh asparagus, trimmed and coarsely chopped
* 1 cup vegetable broth
* 1 dash garlic powder
* 1 dash white pepper
* 1 cup 1% milk
DIRECTIONS
1. Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
2. Return mixture to microwave safe dish, stir in milk and microwave until heated through.
BY: Pyromommy
Pecan Carrot Cake
Ingredients
* 4 eggs
* 1 1/2 cups cooking oil
* 3 cups carrots cut in 1 inch slices
* 2 cups sugar, divided
* 2 teaspoons cinnamon
* 1 teaspoon salt
* 1 cup pecans
* 2 cups sifted all purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
Method
Lightly oil 12 cup fluted micro proof cake mold.
Dust with sugar. Set aside. Put eggs and oil in electric blender container. Blend on high.
While blending, add carrots. When carrots reach grated consistency, add 1 cup sugar, cinnamon, salt, and pecans. Blend until pecans are chopped.
In large bowl, sift flour, baking powder, baking soda, and remaining sugar. Add blender ingredients. Stir. Pour into prepared cake mold and cook on simmer or low for 15 minutes. Rotate dish one quarter turn at 3 to 4 minute intervals during cooking time. Cook on HI for 4 minutes. Rotate dish one quarter turn. Cook on HI for 4 to 5 minutes, or until cake tests done with toothpick. Let stand 10 minutes. Invert on cooling rack or serving plate.
Cool completely.
Drizzle on Powdered Sugar Glaze or frost with Cream Cheese Frosting.
Note:
A blender is not necessary, though it comes in handy.
To prepare without blender, grate carrots first. If carrots are grated, 2 cups are needed. Chop pecans before adding and beat batter well.
Recipe by: 123 Easy As A Pie
Tandoori chicken
Ingredients:
* Chicken about 1200 Gms cut into pieces
* Butter for basting 50 Gms
* Chaat masala 1 tablespoon
* Ginger-garlic paste 1 tablespoon
* Lemon juice 1 tablespoon
* Chilli powder ½ tablespoon
* Hung curd 1 cup
* Dhania powder 1 tablespoon (coriander)
* Garam masala 1 tablespoon
* Salt To taste
Method
* Clean the chicken pieces and make small incisions.
* Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
* Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
* Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
* Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
* Towards the end of the cycle baste with the butter on both the sides.
* Serve with onion rings, lemon wedges and sprinkled with chaat masala.
Recipe by: Indian Mirror
Kurma Potato Curry
This is a very simple dish that can give you some booster after a tired day at work.
Ingredients:
4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water
Methods:
Put the potatoes in the claypot.
Put the kurma curry powder and brown sugar in the clay pot and mix well.
Add the salt for taste.
Keep the ingredients in the pot for about 5 minutes.
Pour 180ml water in the pot and add the ghee and cinnamon.
Mix well and pop it into the microwave for 5 minutes.
Mix 2o ml of water with the corn starch. Mix well.
Take the claypot out of the microwave and pour in the corn starch.
Pop the claypot into microwave for another 3 minutes.
Serving: 3
Ingredients:
4 potatoes, skinned and cut into small cubes
5 tbsp of kurma curry powder
1 tsp of brown sugar
2 inch of cinnamon stick cut into two
1 1/2 tbsp of corn starch
A pinch of salt for taste
1 tsp of pure ghee
200 ml of water
Methods:
Put the potatoes in the claypot.
Put the kurma curry powder and brown sugar in the clay pot and mix well.
Add the salt for taste.
Keep the ingredients in the pot for about 5 minutes.
Pour 180ml water in the pot and add the ghee and cinnamon.
Mix well and pop it into the microwave for 5 minutes.
Mix 2o ml of water with the corn starch. Mix well.
Take the claypot out of the microwave and pour in the corn starch.
Pop the claypot into microwave for another 3 minutes.
Serving: 3
Szechuan Pork Tenderloin
Serves 2
Ingredients:
* 1/2 lb. pork tenderloin, sliced 1/4" thick
* 1 1/2 tbsps. reduced-sodium soy sauce
* 1/2 tsp. steak sauce
* 1 clove garlic, minced
* 1 tbsp. minced fresh onion
* 1/8 tsp. crushed red pepper
* 1 cup cauliflower flowerettes
* 1/2 medium sweet red or green pepper, cut in 1" squares
* 2 tbsps. coarsely chopped dry-roast peanuts
* Hot cooked rice
Directions:
1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes.
3. Stir in cauliflower and pepper squares; cover with waxed paper.
4. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice.
Recipe by : Chinese Food Recipes
Ingredients:
* 1/2 lb. pork tenderloin, sliced 1/4" thick
* 1 1/2 tbsps. reduced-sodium soy sauce
* 1/2 tsp. steak sauce
* 1 clove garlic, minced
* 1 tbsp. minced fresh onion
* 1/8 tsp. crushed red pepper
* 1 cup cauliflower flowerettes
* 1/2 medium sweet red or green pepper, cut in 1" squares
* 2 tbsps. coarsely chopped dry-roast peanuts
* Hot cooked rice
Directions:
1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in microwave-safe 1-quart casserole. Marinate 10-15 minutes at room temperature. Refrigerate, if mixture needs to stand longer.
2. Microwave pork tenderloin mixture, covered with waxed paper, on MEDIUM (50% power, 325 to 350 watts), 4 to 5 minutes, stirring well after each 2 minutes.
3. Stir in cauliflower and pepper squares; cover with waxed paper.
4. Microwave (HIGH) 1 to 2 minutes, until vegetables are barely cooked. Top with peanuts and serve with rice.
Recipe by : Chinese Food Recipes
Microwave Lemon Garlic Broccoli
Ingredients:
* 1 (14 ounce) bag frozen broccoli florets, cleaned and cut into florets or 2 heads fresh broccoli, cleaned and cut into florets
* 1/4 cup water
* 2 tablespoons olive oil
* 1 tablespoon lemon juice, bottled is fine
* 2 garlic clove, minced or 1 teaspoon garlic powder
* 1 teaspoon salt, adjust to your taste
* 1 teaspoon red pepper flakes (optional)
Directions
1 Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.
2 While it is cooking mix the rest of the ingredients together.
3 Drain cooked broccoli.
4 Pour lemon garlic mixture over broccoli and mix to coat.
5 If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to "cook" and remove the raw taste from the garlic.
6 If using garlic powder you are ready to serve.
Recipe by: mama's kitchen
Photo by: Enjolinfam
German Chocolate Cake
Ingredients
* 1 bar (4 ounces) German sweet chocolate
* 1 cup instant mashed potato flakes
* 1 1/2 cups sugar
* 1 1/2 cups all purpose flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon cloves
* 1/2 teaspoon ginger
* 1/2 teaspoon salt
* 1/2 cup dairy sour cream
* 4 eggs
* 1/2 cup chopped maraschino cherries
Method
Break chocolate into large micro proof mixing bowl.
Add 1 cup water and cook on HI for 2 minutes, or until chocolate is melted.
Stir until smooth.
Stir in potatoes.
Add all remaining ingredients except cherries.
Mix with electric mixer on low until moistened and then on medium for 3 minutes.
Scrape bowl occasionally.
Fold in cherries.
Generously grease a 12 cup fluted micro proof cake mold.
Sprinkle with sugar; remove excess.
Pour batter into cake mold. Cook on HI for 12 to 14 minutes, or until toothpick inserted in center comes out clean.
Rotate dish twice during cooking. Cool 30 minutes before inverting on a cooling rack. Cool completely before frosting.
Yield: 12 to 14 servings
Use the easy Powdered Sugar Glaze, spoon over the cake and allow it to drizzle down the sides. It's very festive looking and tasty!
Recipe by: 123 Easy As Pie
Microwave Eggs Divine
1 (16-ounce) package chopped broccoli, thawed and drained
6 large hard-cooked eggs, chopped
1 cup cooked chicken, chopped (or cooked ham, cooked sausage, etc.)
1 teaspoon minced onion
1 (10.75-ounce) can cream of chicken soup
1/4 cup fat-free mayonnaise
1 teaspoon lemon juice
3/4 cup grated cheddar cheese
1 cup bread crumbs
2 tablespoons margarine or butter
1. Arrange chicken in a 9 x 9-inch glass baking pan. Top with eggs.
2. Mix together soup, onion, 1/4 cup mayonnaise and lemon juice. Spoon soup mixture over ingredients. Top with broccoli and cheese.
3. Microwave bread crumbs with margarine on full power for 30 to 40 seconds to toast.
4. Sprinkle bread crumbs over all and microwave on full power for 7 to 10 minutes, rotating once, until cheese is melted and soup bubbles.
Makes 6 servings.
Recipe by: Iowa Egg Council
Leftover Meat Stew
Ingredients:
2 oz. carrots, cut into ¼-inch slices
¼ cup water
2-oz. baking potato, cut into
½-inch cubes
2 oz. cooked meat (steak left over from a restaurant meal will do)
1/3 cup water or leftover gravy
½ beef bouillon cube
1/16 tsp. salt
1 tsp. all-purpose flour
1 oz. (¼ cup) fresh or frozen peas
Direction:
Put carrots and water into Cook 'N' Pour Pan.
Cover with lid. Cook 2:00 minutes at 100% power.
Add potato and replace lid.
Cook 3:00 minutes at 100% power.
Cut meat into ½-inch cubes and add to pan.
Add water, bouillon, salt and flour to pan and mix well.
Replace lid.
Cook 1:00 minute at 100% power.
Stir in peas and replace lid.
Cook 1:00 minute at 100% power.
Let stand 2 minutes.
Pour into soup bowl and stir.
Recipe by: Marie T Smith
2 oz. carrots, cut into ¼-inch slices
¼ cup water
2-oz. baking potato, cut into
½-inch cubes
2 oz. cooked meat (steak left over from a restaurant meal will do)
1/3 cup water or leftover gravy
½ beef bouillon cube
1/16 tsp. salt
1 tsp. all-purpose flour
1 oz. (¼ cup) fresh or frozen peas
Direction:
Put carrots and water into Cook 'N' Pour Pan.
Cover with lid. Cook 2:00 minutes at 100% power.
Add potato and replace lid.
Cook 3:00 minutes at 100% power.
Cut meat into ½-inch cubes and add to pan.
Add water, bouillon, salt and flour to pan and mix well.
Replace lid.
Cook 1:00 minute at 100% power.
Stir in peas and replace lid.
Cook 1:00 minute at 100% power.
Let stand 2 minutes.
Pour into soup bowl and stir.
Recipe by: Marie T Smith
Wonderful Microwave Honey Roasted Nuts
Ingredients:
* 2 cups mixed nut, toasted
* 2 tablespoons butter, melted
* 1/2 cup honey
* 1/2 teaspoon orange zest, grated
* 1/2 teaspoon cinnamon
Directions
1 To toast nuts, heat and stir over medium heat till toasted.
2 Or carefully heat in the microwave for a few minutes.
3 Nuts tend to burn easily so toast with caution and stir and turn frequently.
4 Then stir nuts with remainder of ingredients and mix well.
5 Microwave on high power for 7 minutes, stirring once.
6 Then pour mixture on a sheet of foil and let cool completely.
7 Break up nut mixture and stir in a cool dry place.
8 Note: made in a 650/700 watt microwave oven, so adjust time if needed.
Recipe by: Dave
Baked Macaroni With Minced Beef
Ingredients:
240 g minced beef
200g macaroni
1 tbsp diced spring onion
2 tbsp diced carrot
1 cup superior broth (250ml)
1 tbsp grated cheese
3 tbsp tomato paste
2 tbsp butter
Marinade:
1 tbsp red wine
A pinch of salt
Pepper and thyme
1 tsp cornflour
Method:
1. Stir marinade in minced beef.
2. Marinade for 20 minutes.
3. Put macaroni in a pot of hot water.
4. Microwave for 8-10 minutes
5. Remove and drain well.
6. Rinse in running water.
7. Place 2 tbsp oil and vegetable dices in a casserole, stir, cover and microwave for 30 seconds - 1 minute.
8. Add minced beef and tomato paste
9. Cover and microwave for 1-1 1/2 minute.
10. Add broth, stir, cover and microwave for 10 minutes.
11. Top the macaroni with prepared minced beef and sprinkle grated cheese.
12. Let it grill for another 10 minutes.
Serving: 3 pax
MOIST CHOCOLATE CAKE IN MICROWAVE OVEN
Ingredients:
1/4 c. (1/2 stick butter)
1/2 c. sugar
2 eggs
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1 c. chocolate syrup
Method:
Cream butter and sugar; add eggs and beat until fluffy.
Add sifted dry ingredients, vanilla and chocolate syrup.
Beat until thoroughly blended.
Pour into an 8-inch square or round glass baking dish.
Cook, uncovered, 7 minutes in microwave oven.
FROSTING:
While cake is still warm, spread 1 cup miniature marshmallows over the top.
In microwave oven, melt 2 tablespoons butter for 30 seconds in glass mixing bowl.
Add 1/2 cup sugar and 2 tablespoons evaporated milk; mix thoroughly.
Cook uncovered, for 2 minutes.
Quickly mix in 1/4 cup chocolate chips and 1/2 teaspoon vanilla.
Pour over cake and blend with marshmallows.
Microwave cooking times are approximate.
Cooking time varies with the model of microwave oven.
Recipe by: Cooks
Super Simple Salade Nicoise
Have your eggs boiled and cooled, and your red potatoes cooked before you start this recipe.
Ingredients:
Dressing:
1/2 cup light bottled balsamic vinaigrette or Italian dressing
2 teaspoons Dijon-style mustard
Salad:
12 ounces green or yellow beans, trimmed
2 cans (6 1/2 ounces each) tuna canned in water (chunk light or albacore), drained
8 anchovy filets, drained (packed in oil) and pat them dry
1 pound tiny new potatoes, cleaned, pierced with fork and microwaved until tender
Half a red or yellow bell pepper, cut into thin (1/4-inch strips)
1 cup cherry or grape tomatoes (cut in half if large)
About 18 pitted black olives, drained well
1 tablespoon fresh flat-leaf parsley, finely chopped (optional)
2 teaspoons fresh tarragon leaves, finely chopped (optional)
Salt and freshly ground pepper to taste (optional)
3 large eggs (preferably a higher omega-3 brand), hard-cooked, peeled, and cut into quarters
Preparation:
1. Add vinaigrette to small bowl and whisk in mustard; set aside.
2. Add green beans to microwave-safe dish with 1/4 cup water. Cook on HIGH for about
3 minutes or until barely tender. Drain immediately and cover with cold ice water to stop the cooking process.
3. To assemble the salad, combine the beans, tuna, anchovies, potatoes, bell pepper, tomatoes, olives, fresh parsley and tarragon. Drizzle the dressing over the top and toss gently to cover all ingredients. Add salt and pepper to taste, if desired. Garnish serving bowl with hard-boiled eggs.
Yield: About 6 servings
Recipe by: Medicine Net
Bread 'n' Butter Dressing Recipe
Serves/Makes: 4
Ingredients:
8 slices bread
6 tablespoons butter or margarine -- divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Toast bread and spread with 2 tablespoons of butter; cut into 3/4" cubes. Place in a 1 quart microwave-safe baking dish; set aside.
Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds.
Stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave on high for 6 minutes, stirring once.
Recipe by: Rosie
Ingredients:
8 slices bread
6 tablespoons butter or margarine -- divided
3/4 cup chicken broth
1/4 cup chopped onion
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Toast bread and spread with 2 tablespoons of butter; cut into 3/4" cubes. Place in a 1 quart microwave-safe baking dish; set aside.
Place remaining butter in a microwave-safe bowl; cover and microwave on high for 50-60 seconds.
Stir in broth, onion and seasonings. Pour over the bread cubes and toss to coat. Microwave on high for 6 minutes, stirring once.
Recipe by: Rosie
Microwave Baked Beans
Ingredients:
1/2 lb. hot bulk sausage
1/2 lb. diced bacon
1 lg. chopped onion
1 med. bell pepper, chopped
3 cloves minced garlic
3 lb. can pork % 26 beans
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. cayenne
1/4 tsp. black pepper
2 tbsp. prepared mustard
1 tsp. dry mustard
1/4 c. molasses
6 oz. tomato paste
Method:
Crumble sausage in colander and sprinkle bacon on top.
Place colander in a casserole dish and microwave on high 8-9 minutes, stirring once.
Add onion, bell pepper and garlic to the drippings and microwave on high for 5 minutes.
Return the meat to the casserole and add the remaining ingredients.
Cover and microwave on high for 10 minutes.
Stir and microwave at 50% power for 10 minutes.
Serves 12
Recipe by: Alicia's Recipes
1/2 lb. hot bulk sausage
1/2 lb. diced bacon
1 lg. chopped onion
1 med. bell pepper, chopped
3 cloves minced garlic
3 lb. can pork % 26 beans
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. cayenne
1/4 tsp. black pepper
2 tbsp. prepared mustard
1 tsp. dry mustard
1/4 c. molasses
6 oz. tomato paste
Method:
Crumble sausage in colander and sprinkle bacon on top.
Place colander in a casserole dish and microwave on high 8-9 minutes, stirring once.
Add onion, bell pepper and garlic to the drippings and microwave on high for 5 minutes.
Return the meat to the casserole and add the remaining ingredients.
Cover and microwave on high for 10 minutes.
Stir and microwave at 50% power for 10 minutes.
Serves 12
Recipe by: Alicia's Recipes
Chocolate Microwave Cake
Ingredients:
1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 tbsp. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
Instructions
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap.
In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds.
In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.
Pour batter into prepared pan.
Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).
Let stand 5 minutes, invert onto serving plate.
Peel off plastic wrap; cool, frost.
Recipe by: Annie's Easy Recipes
Stuffed Shrimp
Ingredients:
4 oz. large shrimp
2 tsp. butter
1 tbsp. chopped fresh or frozen onion
1/3 cup fresh bread crumbs* (grate ¾ oz. piece of bread)
¼ tsp. dried parsley or ¾ tsp. minced fresh or frozen parsley
1/16 tsp. salt
pinch of tarragon
Method:
Peel shrimp and slit each down the back three-quarters of the way through.
Flatten into butterfly shape and devein.
Rinse off with water and place on a paper towel to drain.
Put butter and onion into Menu-ette Skillet. Cook 45 seconds at 100% power.
Add remaining ingredients to skillet. Mix well with rubber spatula.
Arrange shrimp on paper plate with tails in center.
Spread bread crumb mixture evenly over shrimp, covering them completely.
Cover plate with paper towel.
Cook 1:30 minutes at 100% power, giving plate a half turn halfway through cooking time. (Autorotating oven: Eliminate turn.)
Place shrimp in emptied skillet and serve.
*White bread is acceptable, but whole-wheat bread adds extra flavor to the stuffing.
Note: This dish is great to serve to guests. Tripling the recipe (12 shrimp) will fill a dinner plate before cooking. When cooked, the shrimp coil around the stuffing and create a perfect ring of pink shrimp on a plate. Cooking time is 3:30 minutes at 100% power.
Recipe by: Marie T Smith
4 oz. large shrimp
2 tsp. butter
1 tbsp. chopped fresh or frozen onion
1/3 cup fresh bread crumbs* (grate ¾ oz. piece of bread)
¼ tsp. dried parsley or ¾ tsp. minced fresh or frozen parsley
1/16 tsp. salt
pinch of tarragon
Method:
Peel shrimp and slit each down the back three-quarters of the way through.
Flatten into butterfly shape and devein.
Rinse off with water and place on a paper towel to drain.
Put butter and onion into Menu-ette Skillet. Cook 45 seconds at 100% power.
Add remaining ingredients to skillet. Mix well with rubber spatula.
Arrange shrimp on paper plate with tails in center.
Spread bread crumb mixture evenly over shrimp, covering them completely.
Cover plate with paper towel.
Cook 1:30 minutes at 100% power, giving plate a half turn halfway through cooking time. (Autorotating oven: Eliminate turn.)
Place shrimp in emptied skillet and serve.
*White bread is acceptable, but whole-wheat bread adds extra flavor to the stuffing.
Note: This dish is great to serve to guests. Tripling the recipe (12 shrimp) will fill a dinner plate before cooking. When cooked, the shrimp coil around the stuffing and create a perfect ring of pink shrimp on a plate. Cooking time is 3:30 minutes at 100% power.
Recipe by: Marie T Smith
Choc Chip, Oats & Coconut Biscuit
Ingredients A:
¼ tsp salt
85g brown sugar
125g butter
½ tbsp condensed milk
1 egg yolk
ngredients B:
130g plain flour
¼ tsp baking powder
¼ tsp baking soda
Ingredients C:
30g chopped almonds
50g rolled oats
20g desiccated coconut
80-100g chocolate chips
Method:
1. Using an electric beater, place salt, brown sugar & butter in a bowl, beat until fluffy. Add in condensed milk and egg yolk, continue beating until creamy.
2. Slowly fold in ingredients B & lastly ingredients C.
3. Turn off machine & drop spoonfuls of choc chip biscuits onto greased tray.
4. Press CONVECTION key of Aowa Microwave Oven, then follow by #6 key at 170C to pre-heat. Once microwave beeps, it is ready put tray in. bake biscuits for 15-20 minutes or until biscuits are crispy.
Recipe by: AOWA
GRILLED POTATOES
Ingredients:
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Method:
Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.
Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).
Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.
Recipe by: CM
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Method:
Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.
Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).
Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.
Recipe by: CM
Mango & Sago Pudding
Ingredients:
3 mangoes
80g sago
1/4 cup evaporated milk
1/2 cup coconut milk
1 1/2 cup water
2 tbsp cornflour
Seasonings:
1/2 cup sugar
Method:
1. Peel mango. Cut flesh into small pieces.
2. Soak sago thoroughly and drain well.
3. Add sugar in 360ml hot water and microwave at HIGH (100%) for 5-10 minutes until sugar melted. Put in sago. Microwave at MEDIUM (50%) till completely clear. Remove.
4. Mix cornflour with 2 tbsp water. Pour it in gradually. Stir till thick.
5. Remove. Stir in evaporated milk and coconut milk. Put in mango. Pour in a plate, chill till set. Serve.
Serving: 4
Chocolate Crumb Muffins
Ingredients
* 1 1/4 cups flour
* 3/4 teaspoon baking soda
* 1/4 teaspoon cinnamon
* 3/4 cup sugar
* 1/2 cup chopped nuts; set aside
* 1/4 cup cocoa
* 1/4 cup oil
* 3/4 cup applesauce
* 1 egg
Topping
* 1 tablespoon butter; melted
* 1/4 cup brown sugar
* 2 tablespoons flour
* 2 tablespoons cocoa
* 1/4 cup chopped nuts
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt
Method
Sift together flour, sugar, baking soda, salt and cinnamon.
Stir in chopped nuts and set aside. Beat together cocoa, applesauce, oil and the egg.
Add this to the dry ingredients, stirring only until combined.
Topping
In a small bowl, mix all the ingredients.
Place paper baking cups in 6 microwave safe custard cups or muffin pan.
Fill cups 1/2 full with batter, sprinkle 1 teaspoon crumb topping over the batter.
Microwave for 3 1/2 minutes on high; rotate cups 1/4 turn every minute.
Repeat with remaining batter.
Recipe by: 123 Easy As Pie
KFC Kurma Curry
I bought a bucket of KFC but I couldn't finish it. You know how it feels eating leftover KFC... not very nice huh! So, I was thinking of giving it a twist. I cook it with kurma curry... this is how it goes. The result... FANTASTIC!
Ingredients:
4 pieces of KFC (leftover)
5 tbsp of kurma curry powder
Cinnamon 2 piece (2 inches each)
A pinch of white pepper, black pepper and salt for taste
2 tsp of corn starch
60 ml water
Method:
Pour 50 ml water into the clay pot.
Add in the kurma curry powder, white pepper, black pepper and salt.
Mix well.
Put the KFC in and use a spoon to mix it well with the spices.
Pop it into the microwave for 6 minutes.
Mix the corn starch with the balance water in a bowl.
Take the pot out and pour the corn starch mixture in.
Pop it back into the microwave oven for another 3 minutes.
That's it. Enjoy your meal.
Serving: 2
Ingredients:
4 pieces of KFC (leftover)
5 tbsp of kurma curry powder
Cinnamon 2 piece (2 inches each)
A pinch of white pepper, black pepper and salt for taste
2 tsp of corn starch
60 ml water
Method:
Pour 50 ml water into the clay pot.
Add in the kurma curry powder, white pepper, black pepper and salt.
Mix well.
Put the KFC in and use a spoon to mix it well with the spices.
Pop it into the microwave for 6 minutes.
Mix the corn starch with the balance water in a bowl.
Take the pot out and pour the corn starch mixture in.
Pop it back into the microwave oven for another 3 minutes.
That's it. Enjoy your meal.
Serving: 2
Chicken Fried Rice
Today I have tried a more complexed microwave fried rice and it taste so nice. Please give it a try. You will love it.
Serving: 2
Ingredients:
Two bowl of rice - leftovers from yesterday
4 eggs
A piece of cooked chicken (steam, fried or grill) cut it into small pieces
3 tbs of korma mixed spices
A pinch of salt for taste
1 1/2 tbs of oyster sauce
Method:
Put the eggs, chicken, korma spices, salt and oyster sauce in the clay pot.
Mix all the ingredients well and then put the rice into the pot.
Mix it well and pop it in the microwave for 4 minutes.
Take it out and use a spoon to mash the mixture.
Pop it back into the oven for another 2 minutes.
Take it out and serve.
Serving: 2
Ingredients:
Two bowl of rice - leftovers from yesterday
4 eggs
A piece of cooked chicken (steam, fried or grill) cut it into small pieces
3 tbs of korma mixed spices
A pinch of salt for taste
1 1/2 tbs of oyster sauce
Method:
Put the eggs, chicken, korma spices, salt and oyster sauce in the clay pot.
Mix all the ingredients well and then put the rice into the pot.
Mix it well and pop it in the microwave for 4 minutes.
Take it out and use a spoon to mash the mixture.
Pop it back into the oven for another 2 minutes.
Take it out and serve.
Basic Microwave Risotto
"Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine."
INGREDIENTS
* 3 tablespoons butter
* 1 clove garlic, minced
* 1 onion, chopped
* 1 1/2 cups vegetable broth
* 1 cup uncooked Arborio rice
* 3/4 cup white wine
* 1/4 cup grated Parmesan cheese
DIRECTIONS
1. In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
2. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
3. Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Article bt: Drasaid Photo by: Carrie Magill
Microwave Accessories
Always use items that are made for use in the microwave only.In addition to these items, you can safely use porcelain wares that are not decorated with gold or silver.
When it comes to plastics and glass, make sure they are microwave safe. Not all plastic and glass items can be safely used in the microwave. As a general rule of thumb, if the utensil heats up before the food does, it is probably not a good idea to use it in the microwave; but first check the product instructions.
If you use plastic wrap over the food, do not allow it to come into contact with the food. Instead, we recommend that you use a splatter cover, which will help retain moisture while it does its job of venting the heat produced in the food by the microwaves.
Most microwave ovens are not made to be used with metal foil, metal wares, or plates with metallic designs in gold or silver. Consult your microwave oven instruction guide for what utensils are safe to use.
In addition, cooking times vary from one type of microwave oven to the next, due to differences in power. Your microwave oven manual will provide you with a guide. When in doubt, cook for less time, check the food for doneness, and cook longer if you have to.
For further information or to order the above microwave accessories, go to www.fantes.com
Examples of Microwave Accessories
Microwave Rice Steamer & Popcorn Popper
Splatter Cover
Bacon/Meat Grill
Article by: Microwave Cooking
When it comes to plastics and glass, make sure they are microwave safe. Not all plastic and glass items can be safely used in the microwave. As a general rule of thumb, if the utensil heats up before the food does, it is probably not a good idea to use it in the microwave; but first check the product instructions.
If you use plastic wrap over the food, do not allow it to come into contact with the food. Instead, we recommend that you use a splatter cover, which will help retain moisture while it does its job of venting the heat produced in the food by the microwaves.
Most microwave ovens are not made to be used with metal foil, metal wares, or plates with metallic designs in gold or silver. Consult your microwave oven instruction guide for what utensils are safe to use.
In addition, cooking times vary from one type of microwave oven to the next, due to differences in power. Your microwave oven manual will provide you with a guide. When in doubt, cook for less time, check the food for doneness, and cook longer if you have to.
For further information or to order the above microwave accessories, go to www.fantes.com
Examples of Microwave Accessories
Microwave Rice Steamer & Popcorn Popper
Splatter Cover
Bacon/Meat Grill
Article by: Microwave Cooking
Tortillas or Burritos
Today is my dad's birthday... need to prepare something fast... here's something that I found. Got it done in minutes! Of course, I didn't forget to make the one minute cake (you can get the recipe in the archive)
Ingredients
* 2 flat soft tortillas or burritos
* Salsa
* ½ all ready grated sharp cheddar
* ½ package of coleslaw
* or whatever you like and you think will go
Method
Spread salsa, cheese and coleslaw and whatever else you like over one tortilla or burrito and then put the other one on top.
Put in microwave for one minute.
Recipe by: Deborah Stone
Fish Matelote
Saturday... didn't had fish for a long time... so I am going to have Fish Matelote.
Ingredients:
500 g (1 lb) frozen turbot (halibut) fillets*
2 slices of bacon, diced
1 garlic clove, crushed
1 small onion, cut in rings
250 ml (1 cup) thinly sliced carrots
250 ml (1 cup) cut green beans or green peas
50 ml (1/4 cup) flour
Dash of thyme and pepper
1 smll bay leaf
375 ml (11/2 cups) chicken bouillon
Method:
Partially thaw fish.
Cut into 2 cm (1 in) pieces.
Place bacon in microwave dish.
Microwave bacon, covered, at HIGH-2 min or until crisp.
Remove and reserve bacon.
Microwave garlic, onion, carrot and green beans or peas in bacon fat at HIGH-4 to 6 min.
Stir once.
Blend in flour and seasonings.
Add bouillon and fish.
Microwave at HIGH-7 to 10 min.
Let stand covered 3 min.
Garnish with bacon.
Makes 4 servings.
*or haddock, Boston bluefish, cod, walleye/pickerel
Recipe by: Microwave Cooking
Ingredients:
500 g (1 lb) frozen turbot (halibut) fillets*
2 slices of bacon, diced
1 garlic clove, crushed
1 small onion, cut in rings
250 ml (1 cup) thinly sliced carrots
250 ml (1 cup) cut green beans or green peas
50 ml (1/4 cup) flour
Dash of thyme and pepper
1 smll bay leaf
375 ml (11/2 cups) chicken bouillon
Method:
Partially thaw fish.
Cut into 2 cm (1 in) pieces.
Place bacon in microwave dish.
Microwave bacon, covered, at HIGH-2 min or until crisp.
Remove and reserve bacon.
Microwave garlic, onion, carrot and green beans or peas in bacon fat at HIGH-4 to 6 min.
Stir once.
Blend in flour and seasonings.
Add bouillon and fish.
Microwave at HIGH-7 to 10 min.
Let stand covered 3 min.
Garnish with bacon.
Makes 4 servings.
*or haddock, Boston bluefish, cod, walleye/pickerel
Recipe by: Microwave Cooking
LG Microwave Toaster looks weird, saves space
LG converges the Microwave and the Toaster. The device is not new, but it’s like a UFO sighting, you know they’re out there, but you’re still surprised to see one.
Obviously it hasn’t caught on, which is odd because it’s a great space saver and it frees up an additional power outlet in your kitchen. Maybe it’s tough to clean or something. Anybody out there have one of these? Do you like it?
Article by: Conner Flynn
Microwaving Baby Formula
If you are a mother and you would like to use the microwave oven to heat up milk for your baby. Please read this article.
Although microwave ovens are popular and convenient, bottles of formula or breast milk heated by microwaves can burn babies' mouths. Microwave ovens heat liquids unevenly. There can be hot spots that can scald - even though the outside of the bottle or a few drops of formula may feel only warm.
However, if you are going to use the microwave to warm bottles, formula or breast milk, follow these precautions:
Keep the bottle upright and uncovered during heating to allow heat to escape.
For four ounce bottles, heat at the high setting for no more than 30 seconds; for eight ounce bottles, for no more than 45 seconds.
Turn the bottle upside down at least 10 times (there is no need to shake vigorously). This evens the temperature difference between the top and bottom of the contents and eliminates hot spots.
Always test the formula's temperature before feeding it to your baby. It should feel cool to slightly warm.
Tips by: Microwave Cooking
Microwave Mutton Curry
Bought some mutton today to try out some mutton curry to go with steam rice for dinner. Yum yum... really love it.
Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
* Heat oil, add cinnamon, cardamom, cloves and bay leaf.
* When brown put ginger, garlic, green chilli paste.
* Saute for a few minutes and add yoghurt and mutton cubes.
* Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
* When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
* To serve garnish with quartered boiled egg and mint.
* A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
Recipe by: Indian Food Forever
Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
* Heat oil, add cinnamon, cardamom, cloves and bay leaf.
* When brown put ginger, garlic, green chilli paste.
* Saute for a few minutes and add yoghurt and mutton cubes.
* Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
* When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
* To serve garnish with quartered boiled egg and mint.
* A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
Recipe by: Indian Food Forever
Caramel Peanut Puffs
After the spicy curry, I need to have something sweet in the mouth...
Ingredients
* 1 (14 oz) package caramels
* 3 tablespoons water
* 30 large marshmallows
* 1 1/2 cups chopped salted Spanish peanuts
Method
Place caramels and water in one quart glass measuring dish or casserole.
Heat on full power for 2 1/2 minutes or until melted.
Stir half way through, melting.
Dip marshmallows into caramel syrup, using toothpicks and roll to coat completely.
Roll in peanuts.
Place on waxed paper and let dry at room temperature.
If syrup gets thick stir in 1/2 teaspoon water and heat for 30 seconds or until softened.
Recipe by: 123easyasapie.com
Ingredients
* 1 (14 oz) package caramels
* 3 tablespoons water
* 30 large marshmallows
* 1 1/2 cups chopped salted Spanish peanuts
Method
Place caramels and water in one quart glass measuring dish or casserole.
Heat on full power for 2 1/2 minutes or until melted.
Stir half way through, melting.
Dip marshmallows into caramel syrup, using toothpicks and roll to coat completely.
Roll in peanuts.
Place on waxed paper and let dry at room temperature.
If syrup gets thick stir in 1/2 teaspoon water and heat for 30 seconds or until softened.
Recipe by: 123easyasapie.com
Microwave Chicken Curry
I am going to have chicken curry today... need to spice up my life a little bit!
Ingredients
1 lb chicken breast cut into smal (1"-2") pieces
2 medium or 1 large onion
2 cloves of garlic
1" length of ginger root
2" stick of cinnamon
4-6 cloves
1 clove of cardamom (optional)
2 bay leaves (optional)
1 teaspoon paprika (optional)
1 small plain yugurt
1-2 tbls brown sugar
1 bellpepper chopped (optional)
1 teaspoon black pepper
1 tablespoon ketscup
1 teaspoon salt
Method
1. Chop onion, garlic and ginger root into small pieces.
2. Optionally these can be put in the blender for a few seconds. Some Indian stores carry garlic and ginger paste which would be a better option.
3. If paste is available, use 1 teaspoon garlic and 2 teaspoon ginger paste.
4. Mix all ingredients including the chicken in a large microwavable bowl and place it in a cool place or in the refrigerator for 1 hour.
5. Microwave on high for 10 minutes. Remove container from the microwave and stir
well and then put it in again for another 20 minutes.
6. It's great with rice or chappaties/parotas.
Recipe by: Sam Basu
Damn Easy Fudge
It is Monday and it is a lazy day... found this Dame Easy Fudge and I am giving it a try to make my Monday better...
Not only is it Damn Easy Fudge, but it only has 4 ingredients too.
INGREDIENTS:
* One 12-ounce package (2 C.) semi-sweet chocolate chips
* One 14-ounce can sweetened condensed milk
* 1-1/4 Cup chopped, toasted nuts*
* 1 t.easpoon vanilla extract
PREPARATION:
Grease a foil-lined 8 inch square pan.
Melt chips with milk on 50 percent power, 3 to 5 minutes.
Stirring once while cooking. Stir in nuts and vanilla.
Pour into pan and chill until set.
*As much as pecans are my favorite nut, walnuts always seem to do better in fudge.
Source: Carroll Pellegrinelli
Not only is it Damn Easy Fudge, but it only has 4 ingredients too.
INGREDIENTS:
* One 12-ounce package (2 C.) semi-sweet chocolate chips
* One 14-ounce can sweetened condensed milk
* 1-1/4 Cup chopped, toasted nuts*
* 1 t.easpoon vanilla extract
PREPARATION:
Grease a foil-lined 8 inch square pan.
Melt chips with milk on 50 percent power, 3 to 5 minutes.
Stirring once while cooking. Stir in nuts and vanilla.
Pour into pan and chill until set.
*As much as pecans are my favorite nut, walnuts always seem to do better in fudge.
Source: Carroll Pellegrinelli
Top Ten Microwave Baking Tips
Want to beat the heat in your kitchen and make your dessert-making prep work easier? Using the microwave is perfect answer. I constantly use my microwave for melting chocolate, toasting nuts and much more. Here are the top ten items you too can prepare in your microwave.
* Brown Sugar. To soften - place in container in microwave. Also place 1 cup of water in the microwave. Cook on high for 1 minute.
* Butter or Margarine. To soften sticks - High for 10 seconds. Sticks will retain shapes when softened.
* Chocolate Squares. Microwave 1 square for 1 and 1/2 minutes at 50% power. Chocolate also maintains its shape if properly softened.
* Coconut. Toasting - Cook on high for 3 minutes. Stir every 30 seconds.
* Citrus Fruits. For easier juicing - microwave on high for 15 seconds.
* Cream Cheese. To soften - Cook on low (30%) power for 1 1/2 to 2 minutes for an 3 ounce bar or 3 to 4 minutes for an 8 ounce bar.
* Ice Cream. To soften - Check every 15 seconds while cooking on high.
* Nuts. Toasting - Use 1 teaspoon of butter for every 1/2 cup of nuts. Cook on high 2 1/2 to 5 minutes. Stir every 30 seconds. This can be done without the butter.
* Upside Down Sundaes. Heat topping in bowls first, then add ice cream.
* Quick Frosting. Place mint patties over cupcakes. Microwave on high for 15-20 seconds. Spread softened mint over top of cupcake.
Source: Carroll Pellegrinelli
Passport to Recipes
Dear Friends,
One of my hobby is to collect cooking recipes. I have launched my new blog called Passport to Recipes.
This new blog act as my virtual library to keep all the cooking tips and recipes so that I can take it out and use it when ever I wanted to. So, my friends please make yourself comfortable and visit Passport to Recipes to get your favourite recipes and some cooking tips that you might not know.
If you have some recipes that you would like to share with me. Please do e-mail it to me and I will put it in my collections.
Thank you and have a great day!
A Twist In Cooking Chicken 65
I have tried something really hot and spicy today for lunch. It was really really tasty if you love spicy food. It is actually the famous Indian food Chicken 65 but I cook it with a twist. I love it. Give it a try and you'll know what I mean.
Serving for 2
Ingredients:
Part 1 : For Marinade
50gm Chicken 65 spices (you can buy in Indian grocery shop)
200gm chicken chop into smaller pieces
Part 2 : For Gravy
20gm Chicken 65 spices
5 inch of Cinnamon stick (break into 2)
1 tbs of ghee
A pinch of salt for taste
100 gm of potatoes chopped into small cube
2 tbs of corn flour
60ml of water
Method:
Put the Chicken 65 spices in a bowl and marinade the chicken for at least half an hour.
Note: I love to keep it overnight for a more boosting taste
Put the chicken in the clay pot and add all the ingredients in part 2 except the corn flour and 10ml of water.
Pop the clay pot into the microwave oven for 10 minutes.
Mix the corn flour with water.
After that take it out and pour the well mixed corn flour into the pot.
Pop it back into the microwave oven and cook for another 2 minutes.
Enjoy your delicious Chicken 65!
Serving for 2
Ingredients:
Part 1 : For Marinade
50gm Chicken 65 spices (you can buy in Indian grocery shop)
200gm chicken chop into smaller pieces
Part 2 : For Gravy
20gm Chicken 65 spices
5 inch of Cinnamon stick (break into 2)
1 tbs of ghee
A pinch of salt for taste
100 gm of potatoes chopped into small cube
2 tbs of corn flour
60ml of water
Method:
Put the Chicken 65 spices in a bowl and marinade the chicken for at least half an hour.
Note: I love to keep it overnight for a more boosting taste
Put the chicken in the clay pot and add all the ingredients in part 2 except the corn flour and 10ml of water.
Pop the clay pot into the microwave oven for 10 minutes.
Mix the corn flour with water.
After that take it out and pour the well mixed corn flour into the pot.
Pop it back into the microwave oven and cook for another 2 minutes.
Enjoy your delicious Chicken 65!
Crabmeat Puffs
Today I want to have something fun... and Big Mama has something for me. It was really good. Please give it a try if you want something simple yet taste great!
Ingredients
3/4 c. crabmeat (about 6 oz.)
1/2 c. mayonnaise
2 tbsp. finely chopped onion
1 tsp. prepared mustard
1 tsp. lemon juice
12 crisp crackers or Melba toast
Directions
Drain crabmeat and combine well with all ingredients, except crackers or Melba toast.
Mound crab mixture on crackers or toast.
Arrange 6 crackers in a circle on a glass or paper plate.
Microwave, uncovered, for 1 1/2 to 2 minutes, or until puffed and very hot.
Repeat procedure with remaining 6 crackers.
Source: Big Mama's Recipes.com
Ingredients
3/4 c. crabmeat (about 6 oz.)
1/2 c. mayonnaise
2 tbsp. finely chopped onion
1 tsp. prepared mustard
1 tsp. lemon juice
12 crisp crackers or Melba toast
Directions
Drain crabmeat and combine well with all ingredients, except crackers or Melba toast.
Mound crab mixture on crackers or toast.
Arrange 6 crackers in a circle on a glass or paper plate.
Microwave, uncovered, for 1 1/2 to 2 minutes, or until puffed and very hot.
Repeat procedure with remaining 6 crackers.
Source: Big Mama's Recipes.com
Sweet Sour Microwave Chicken
My week has been sweet and sour... so today I am cooking the sweet sour chicken to 'celebrate' it.
Prep Time: 20 minutes
Cook Time: 11 minutes
Serving: 4 servings
Ingredients:
* 4 boneless, skinless chicken breasts
* 8 oz. can pineapple chunks, drained, reserving juice
* 2 Tbsp. water
* 2 Tbsp. orange marmalade
* 1 Tbsp. plus 2 tsp. cornstarch
* 1/4 cup ketchup
* 2 Tbsp. soy sauce
* 3 Tbsp. apple cider vinegar
* 2 Tbsp. sugar
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1/2 cup halved green grapes
Preparation:
Cut chicken into 1" pieces and combine with pineapple chunks in 9" square glass baking dish.
Combine pineapple juice, water, marmalade, cornstarch, ketchup, soy sauce, vinegar, sugar, salt, and pepper in 2 cup microwave safe glass measuring cup and mix well to blend.
Microwave on high for 3-4 minutes, or until mixture thickens, stirring once during cooking.
Pour over chicken and pineapple in baking dish.
Cover with microwave safe waxed paper.
Microwave on high for 4-8 minutes or until chicken is no longer pink in center, turning dish once during cooking time.
Sprinkle grapes over chicken and microwave on high for 1 more minute. Let stand, covered, for 3 minutes before serving.
Source: By Linda Larsen, About.com
Prep Time: 20 minutes
Cook Time: 11 minutes
Serving: 4 servings
Ingredients:
* 4 boneless, skinless chicken breasts
* 8 oz. can pineapple chunks, drained, reserving juice
* 2 Tbsp. water
* 2 Tbsp. orange marmalade
* 1 Tbsp. plus 2 tsp. cornstarch
* 1/4 cup ketchup
* 2 Tbsp. soy sauce
* 3 Tbsp. apple cider vinegar
* 2 Tbsp. sugar
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1/2 cup halved green grapes
Preparation:
Cut chicken into 1" pieces and combine with pineapple chunks in 9" square glass baking dish.
Combine pineapple juice, water, marmalade, cornstarch, ketchup, soy sauce, vinegar, sugar, salt, and pepper in 2 cup microwave safe glass measuring cup and mix well to blend.
Microwave on high for 3-4 minutes, or until mixture thickens, stirring once during cooking.
Pour over chicken and pineapple in baking dish.
Cover with microwave safe waxed paper.
Microwave on high for 4-8 minutes or until chicken is no longer pink in center, turning dish once during cooking time.
Sprinkle grapes over chicken and microwave on high for 1 more minute. Let stand, covered, for 3 minutes before serving.
Source: By Linda Larsen, About.com
Microwave Meal Magic
Have you ever used your microwave to cook an entire meal? Using the microwave won't heat up your kitchen, more nutrients are retained during the cooking process, and some foods, like vegetables, have better taste and texture. These tips and recipes will make you a microwaving expert in no time.
* Standing Time
Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.
* Doneness Tests
Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.
* Food Temperature
Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.
* Quantity
Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.
* Food Sizes and Shapes
Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".
* Stirring
Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.
* Rearranging Foods
Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.
* Browning
Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of carmelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.
* Covering
Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.
* Shielding
Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.
Source: By Linda Larsen, About.com
* Standing Time
Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.
* Doneness Tests
Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.
* Food Temperature
Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.
* Quantity
Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.
* Food Sizes and Shapes
Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".
* Stirring
Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.
* Rearranging Foods
Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.
* Browning
Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of carmelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.
* Covering
Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.
* Shielding
Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.
Source: By Linda Larsen, About.com
Food-Specific Microwave Cooking Tips
Note: Temperature settings between microwave ovens may vary. Therefore, the time periods suggested for cooking or heating as listed below are approximate. For best results, check your user’s manual for recommendations from the manufacturer.
Beverages
* Thaw frozen juices by removing the metal lid, placing the packaging cylinder in a microwavable container and heating for approximately 30 seconds.
* Keep morning coffee, tea or hot chocolate fresh by covering leftovers with plastic wrap and placing in the fridge. Reheat one mug at a time for 1-2 minutes on high power. Prior to microwaving, peel loosen plastic wrap to allow steam to escape.
Condiments
* Soften a chilled or frozen stick of butter by reducing power to 50% and heating for approximately 40 seconds.
* When heating cream or sour cream, lower the power to 50-75% to help avoid curdling.
* Soften hard-packed brown sugar by placing in a microwavable container with a slice of apple or a slice of fresh bread and cover loosely with plastic wrap. Heat on high for approximately 30 seconds.
* Make breadcrumbs by cutting bread slices into cubes and microwaving on high until hard. Crush cubes in a resealable plastic bag for a quick cleanup.
* To renew hardened honey, check to see that it is contained in a microwavable jar and that the cap or lid has been removed. Cover the opening with plastic wrap, leaving a small gap for steam to escape, and microwave for approximately 1 minute. If you are uncertain as to whether the packaging container is appropriate for microwave use, transfer pieces of the hardened honey to a container that you know is appropriate for the microwave oven.
Desserts
* Melt chocolate squares by heating at full power for approximately 45 seconds per ounce of chocolate.
* Soften rock-hard ice cream by heating at 30% power for approximately 20 seconds.
* Toast coconut by spreading into a thin layer and heating on high power for approximately 2-3 minutes. Stop and stir after 1 ½ - 2 minutes.
* To dry lemon and orange peel, place grated rind in small microwavable container and heat on high power for approximately 30 to 60 seconds.
Fruits
* Microwave lemons and other citrus fruits for approximately 20 seconds to help get more juice when squeezed. Just before cutting the fruit, roll it against a countertop or cutting board surface, applying pressure with the palm of your hand, until softened.
* To plump dried raisins and other dried fruits, measure one cup of dried fruit and sprinkle with two tablespoons of water. Cover loosely with plastic wrap and heat on high approximately 30 seconds.
Herbs
* Dry herbs in the microwave by spreading into a single layer between paper towels and heating at full power for approximately 2-3 minutes. After the first minute, begin checking herbs at 30-second intervals. When herbs are dry, crumble and store in airtight containers. Heating times will vary for different herbs.
* To help maximize flavor, try adding herbs after food has been cooked or heated in the microwave.
Meats and Fish
* Separate cold or frozen meats by microwaving at the defrost setting for approximately 30 seconds to 1 minute.
* Drain fat from hamburgers by microwaving in a plastic colander placed on top of a dish or bowl.
Snacks
* Crisp stale chips, cookies or crackers by microwaving them at full power for approximately 10 seconds.
* Blanch nuts by placing them in boiling water and heating on high up to one minute. Remove skins by rubbing between paper towels.
* Roast nuts by spreading evenly in a single layer and cooking on high for approximately 2 ½ – 3 minutes.
Veggies
* Veggies can be steamed in the microwave in just a few minutes with no added fat. Simply chop vegetables as desired, place in a microwavable container with 1 to 2 Tbsp. of water and cover loosely with plastic wrap. Cook on high until soft.
* To make mashed potatoes in the microwave, cut potatoes into small pieces and place in a microwavable container with 1 to 2 Tbsp. water. Cover container with plastic wrap, turning back one corner to allow steam to escape, and microwave on high until soft. Mash and season with milk and herbs.
* When baking a potato in the microwave, be sure to pierce the skin to release steam.
* When peeling garlic or onions, snip off the ends and microwave for approximately 10 to 15 seconds to make the job easier.
* Make great corn on the cob by rinsing ears in cold water with the husks on. Heat in the microwave on high for up to six minutes for two ears and up to eight minutes for four.
Tips from: plasticsinfo.org
Thinking of buying a microwave? Get it at Shop the AJ Madison Outlet for Savings up to 50%!
Beverages
* Thaw frozen juices by removing the metal lid, placing the packaging cylinder in a microwavable container and heating for approximately 30 seconds.
* Keep morning coffee, tea or hot chocolate fresh by covering leftovers with plastic wrap and placing in the fridge. Reheat one mug at a time for 1-2 minutes on high power. Prior to microwaving, peel loosen plastic wrap to allow steam to escape.
Condiments
* Soften a chilled or frozen stick of butter by reducing power to 50% and heating for approximately 40 seconds.
* When heating cream or sour cream, lower the power to 50-75% to help avoid curdling.
* Soften hard-packed brown sugar by placing in a microwavable container with a slice of apple or a slice of fresh bread and cover loosely with plastic wrap. Heat on high for approximately 30 seconds.
* Make breadcrumbs by cutting bread slices into cubes and microwaving on high until hard. Crush cubes in a resealable plastic bag for a quick cleanup.
* To renew hardened honey, check to see that it is contained in a microwavable jar and that the cap or lid has been removed. Cover the opening with plastic wrap, leaving a small gap for steam to escape, and microwave for approximately 1 minute. If you are uncertain as to whether the packaging container is appropriate for microwave use, transfer pieces of the hardened honey to a container that you know is appropriate for the microwave oven.
Desserts
* Melt chocolate squares by heating at full power for approximately 45 seconds per ounce of chocolate.
* Soften rock-hard ice cream by heating at 30% power for approximately 20 seconds.
* Toast coconut by spreading into a thin layer and heating on high power for approximately 2-3 minutes. Stop and stir after 1 ½ - 2 minutes.
* To dry lemon and orange peel, place grated rind in small microwavable container and heat on high power for approximately 30 to 60 seconds.
Fruits
* Microwave lemons and other citrus fruits for approximately 20 seconds to help get more juice when squeezed. Just before cutting the fruit, roll it against a countertop or cutting board surface, applying pressure with the palm of your hand, until softened.
* To plump dried raisins and other dried fruits, measure one cup of dried fruit and sprinkle with two tablespoons of water. Cover loosely with plastic wrap and heat on high approximately 30 seconds.
Herbs
* Dry herbs in the microwave by spreading into a single layer between paper towels and heating at full power for approximately 2-3 minutes. After the first minute, begin checking herbs at 30-second intervals. When herbs are dry, crumble and store in airtight containers. Heating times will vary for different herbs.
* To help maximize flavor, try adding herbs after food has been cooked or heated in the microwave.
Meats and Fish
* Separate cold or frozen meats by microwaving at the defrost setting for approximately 30 seconds to 1 minute.
* Drain fat from hamburgers by microwaving in a plastic colander placed on top of a dish or bowl.
Snacks
* Crisp stale chips, cookies or crackers by microwaving them at full power for approximately 10 seconds.
* Blanch nuts by placing them in boiling water and heating on high up to one minute. Remove skins by rubbing between paper towels.
* Roast nuts by spreading evenly in a single layer and cooking on high for approximately 2 ½ – 3 minutes.
Veggies
* Veggies can be steamed in the microwave in just a few minutes with no added fat. Simply chop vegetables as desired, place in a microwavable container with 1 to 2 Tbsp. of water and cover loosely with plastic wrap. Cook on high until soft.
* To make mashed potatoes in the microwave, cut potatoes into small pieces and place in a microwavable container with 1 to 2 Tbsp. water. Cover container with plastic wrap, turning back one corner to allow steam to escape, and microwave on high until soft. Mash and season with milk and herbs.
* When baking a potato in the microwave, be sure to pierce the skin to release steam.
* When peeling garlic or onions, snip off the ends and microwave for approximately 10 to 15 seconds to make the job easier.
* Make great corn on the cob by rinsing ears in cold water with the husks on. Heat in the microwave on high for up to six minutes for two ears and up to eight minutes for four.
Tips from: plasticsinfo.org
Thinking of buying a microwave? Get it at Shop the AJ Madison Outlet for Savings up to 50%!
Easy Chinese Noodles
This is something that I have cooked last week and my sister loved it. So, I better record it here and share with all of you. It is very simple, delicious, fast and economy.
Serving: 1
Ingredients:
Part 1 : Noodle
1 piece of Instant noodle
100ml water
2 tbs of sesame oil
A pinch of white pepper
A pinch of black pepper
Part 2 : Gravy
1 potato chopped into small cube
1 carrot chopped into small cube
4 shitake mushrooms soaked and slice into small slices
50ml shitake mushroom broth
A pinch of white pepper
A pinch of black pepper
2 tbs of light soya sauce
1 tbs of oyster sauce
2 tbs of corn flour mixed with 10ml of water
Method:
Noodle
Put the instant noodle in a bowl and pour in the water.
Leave it there for about 10 minutes.
Drain it and add in the sesame oil, white pepper and black pepper.
Mix well.
Method : Gravy
Put all the the ingredients in Part 2 in a clay pot except the corn flour.
Pop it in the microwave oven for 6 minutes.
Take it out and add in the corn flour mixture in.
Pop it in the microwave oven for another 3 minutes.
Take it out and pour it in the noodle bowl and mix well.
So, you have your easy to cook chinese noodles... enjoy!
Buy a microwave oven today at:
Shop the AJ Madison Outlet for Savings up to 50%!
Serving: 1
Ingredients:
Part 1 : Noodle
1 piece of Instant noodle
100ml water
2 tbs of sesame oil
A pinch of white pepper
A pinch of black pepper
Part 2 : Gravy
1 potato chopped into small cube
1 carrot chopped into small cube
4 shitake mushrooms soaked and slice into small slices
50ml shitake mushroom broth
A pinch of white pepper
A pinch of black pepper
2 tbs of light soya sauce
1 tbs of oyster sauce
2 tbs of corn flour mixed with 10ml of water
Method:
Noodle
Put the instant noodle in a bowl and pour in the water.
Leave it there for about 10 minutes.
Drain it and add in the sesame oil, white pepper and black pepper.
Mix well.
Method : Gravy
Put all the the ingredients in Part 2 in a clay pot except the corn flour.
Pop it in the microwave oven for 6 minutes.
Take it out and add in the corn flour mixture in.
Pop it in the microwave oven for another 3 minutes.
Take it out and pour it in the noodle bowl and mix well.
So, you have your easy to cook chinese noodles... enjoy!
Buy a microwave oven today at:
Shop the AJ Madison Outlet for Savings up to 50%!
Clean A Microwave Oven
Microwave ovens are a great convenience in the kitchen, and here's an easy way to clean them.
Difficulty: Easy
Time Required: 15 minutes
Here's How:
1. Wipe excess crumbs from the microwave's interior.
2. Fill a microwave-safe bowl with 1-2 cups water.
3. Heat the water (in the microwave) to boiling, about 2-3 minutes.
4. Carefully remove the bowl of hot water, then remove the tray from microwave and set aside.
5. With a damp cloth, wipe the interior of the microwave.
6. Wash tray in the sink with dish soap. Dry and return to microwave.
7. For the exterior, spray with kitchen cleaner and wipe with paper towels.
Tips:
1. The steam from the water should loosen all the food particles.
2. For a fresh smell, add some lemon juice to the water before heating.
What You Need:
* Bowl
* Water
* Dish Soap
* Kitchen Cleaner
Shop for a microwave oven? Get it today at:
Shop the AJ Madison Outlet for Savings up to 50%!
Tips by: Barbara Whiting
Difficulty: Easy
Time Required: 15 minutes
Here's How:
1. Wipe excess crumbs from the microwave's interior.
2. Fill a microwave-safe bowl with 1-2 cups water.
3. Heat the water (in the microwave) to boiling, about 2-3 minutes.
4. Carefully remove the bowl of hot water, then remove the tray from microwave and set aside.
5. With a damp cloth, wipe the interior of the microwave.
6. Wash tray in the sink with dish soap. Dry and return to microwave.
7. For the exterior, spray with kitchen cleaner and wipe with paper towels.
Tips:
1. The steam from the water should loosen all the food particles.
2. For a fresh smell, add some lemon juice to the water before heating.
What You Need:
* Bowl
* Water
* Dish Soap
* Kitchen Cleaner
Shop for a microwave oven? Get it today at:
Shop the AJ Madison Outlet for Savings up to 50%!
Tips by: Barbara Whiting
Microwave Vegetable Curry
My biggest discovery today was that I can cook traditional Indian Food with my microwave oven.... what a surprise and I am going to try out the vegetable curry today.
This is a simple dish that you can have within half and hour. Try it!
Preparation Time: 15 minutes
Microwave Cooking Time: 10-15 minutes
Serves: 4-6 people
Ingredients:
1 clove garlic, crushed
15m1/1 tbsp curry paste
1 green chili, seeded and finely chopped
225g/8oz canned tomatoes and juice
Salt and pepper
15g/1 tbsp cornflour/cornstarch mixed with 90m1/6 tbsps water
140ml/ 1/4 pint/ 1/2 cup vegetable stock
Method:
Heat the oil for 30 seconds on HIGH and stir in the onion.
Cook on HIGH for 1-2 minutes to soften.
Add the potato and cover the bowl.
Cook on HIGH for 10 minutes.
Stir in the remaining ingredients and re-cover the dish.
Cook on HIGH for a further 5 minutes, or until vegetables are tender and the sauce is thickened.
That was easy wasn't it and it really taste original...
Recipe by: Microwave Cooking
This is a simple dish that you can have within half and hour. Try it!Preparation Time: 15 minutes
Microwave Cooking Time: 10-15 minutes
Serves: 4-6 people
Ingredients:
1 clove garlic, crushed
15m1/1 tbsp curry paste
1 green chili, seeded and finely chopped
225g/8oz canned tomatoes and juice
Salt and pepper
15g/1 tbsp cornflour/cornstarch mixed with 90m1/6 tbsps water
140ml/ 1/4 pint/ 1/2 cup vegetable stock
Method:
Heat the oil for 30 seconds on HIGH and stir in the onion.
Cook on HIGH for 1-2 minutes to soften.
Add the potato and cover the bowl.
Cook on HIGH for 10 minutes.
Stir in the remaining ingredients and re-cover the dish.
Cook on HIGH for a further 5 minutes, or until vegetables are tender and the sauce is thickened.
That was easy wasn't it and it really taste original...
Recipe by: Microwave Cooking
Microwave Potato Salad Recipe
Monday bluesssss.... after a long day at work.... really lazy to cook. I am going to have potato salad for dinner... care to join me?INGREDIENTS
* 7 cups cubed red potatoes (about 2 pounds)
* 1 cup water
* 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
* 1 cup mayonnaise
* 4 hard-cooked eggs, chopped
* 3/4 cup pimiento-stuffed olives, halved
* 3/4 cup chopped roasted sweet red peppers
* 1/2 cup sliced green onions
* 1/2 teaspoon pepper
DIRECTIONS
Place potatoes in a shallow 2-qt. microwave-safe dish; add water.
Cover and microwave on high for 9-11 minutes or until tender, stirring once.
Drain and rinse in cold water.
In a large bowl, combine the remaining ingredients.
Add potatoes and gently toss to coat.
Cover and refrigerate for at least 1 hour before serving.
Yield: 10 servings.
Recipe by: Bonnie Carell
I Minute Cake Recipe
I found a 1 minute cake recipe. Wow... never thought of that huh! Well, I think I will make the cake before I cook my Chicken Korma. It sounds like fun.
Serving: 1
Ingredients:
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon baking powder
2 teaspoons cocoa powder
1 pinch salt
2 tablespoons milk
1/4 teaspoon vanilla extract
3/4 teaspoon oil
Directions:
Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a microwave-safe cup with cooking spray. Pour the batter into the cup.
Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.
You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
Recipe by: cdkitchen
Serving: 1
Ingredients:
2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon baking powder
2 teaspoons cocoa powder
1 pinch salt
2 tablespoons milk
1/4 teaspoon vanilla extract
3/4 teaspoon oil
Directions:
Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a microwave-safe cup with cooking spray. Pour the batter into the cup.
Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.
You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
Recipe by: cdkitchen
Chicken Korma
I have always loved Indian food. But it is messy to cook the traditional way. I have found this Chicken Korma recipe that sounds yummy.... I am going to give it a try tonight for dinner. If you love Indian food, do give it a try today!
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Chocolate Chips Bar
This would be great for weekends. Something sweet and uplifting!
Ingredients
* 1 cup butter or margarine
* 1 cup brown sugar, firmly packed
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup all purpose flour
* 1 cup quick cooking oatmeal
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semi sweet chocolate bits
* 1/4 cup chopped nuts
Method
Put butter in glass micro proof bowl.
Cook on HI for 45 seconds to soften. Beat in remaining ingredients except chocolate and nuts.
Spread batter in buttered 12 by 8 inch micro proof baking dish.
Sprinkle with chocolate and nuts. Cook on low for 16 to 17 minutes, or until no longer doughy.
Rotate dish once during cooking. Cool and cut into squares
Yield: 32 bars
Recipe by: 123 Easy As A Pie
Ingredients
* 1 cup butter or margarine
* 1 cup brown sugar, firmly packed
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup all purpose flour
* 1 cup quick cooking oatmeal
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semi sweet chocolate bits
* 1/4 cup chopped nuts
Method
Put butter in glass micro proof bowl.
Cook on HI for 45 seconds to soften. Beat in remaining ingredients except chocolate and nuts.
Spread batter in buttered 12 by 8 inch micro proof baking dish.
Sprinkle with chocolate and nuts. Cook on low for 16 to 17 minutes, or until no longer doughy.
Rotate dish once during cooking. Cool and cut into squares
Yield: 32 bars
Recipe by: 123 Easy As A Pie
Chicken Wing
I am trying out another chicken wing recipe today. It came out nice and very delicious. You should give it a try too.
Ingredients
* 8-10 chicken wings
* 1/3 cup soy sauce
* 1 cup fine cracker crumbs
* 1/2 teaspoon garlic powder
* 1 teaspoon paprika
* 1/4 teaspoon ginger
* 1/8 teaspoon ground pepper
Method
Cut wings in half, discard tips. Rinse; pat dry with paper towels.
Pour soy sauce into shallow bowl; set aside.
In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce, roll in seasoned crumbs, coating evenly.
Arrange chicken wings, skin side up in spoke pattern in a 9 inch round glass pie plate, placing thickest portion toward outside of plate.
Cover with paper towels. Cook on high 13 to 15 minutes or until chicken is tender.
Recipe by: 123 Easy As Pie
Ingredients
* 8-10 chicken wings
* 1/3 cup soy sauce
* 1 cup fine cracker crumbs
* 1/2 teaspoon garlic powder
* 1 teaspoon paprika
* 1/4 teaspoon ginger
* 1/8 teaspoon ground pepper
Method
Cut wings in half, discard tips. Rinse; pat dry with paper towels.
Pour soy sauce into shallow bowl; set aside.
In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce, roll in seasoned crumbs, coating evenly.
Arrange chicken wings, skin side up in spoke pattern in a 9 inch round glass pie plate, placing thickest portion toward outside of plate.
Cover with paper towels. Cook on high 13 to 15 minutes or until chicken is tender.
Recipe by: 123 Easy As Pie
Citrus Salmon Recipe
I am trying out salmon for dinner tonight for dinner. Got this superb recipe that I have found. I hope you'll give it a try too.
Ingredients for Citrus Salmon Recipe
1 lb Salmon fillets
Salt and pepper
1 tb Cornstarch
1 tb Water
2 tb Frozen orange juice
Concentrate
1 tb Lemon juice
1/4 c Brown sugar
1 Orange — sliced, for
Garnish
Parsley — for garnish
Preparation
Sprinkle both sides of the salmon fillet with salt and pepper.
Mix the cornstarch and water in a small bowl to form a paste.
Add the orange juice concentrate, lemon juice and brown sugar.
Stir mixture well until all the ingredients are dissolved. Set aside.
Pour half of the sauce into the bottom of a microwaveable dish.
Place the salmon fillet in the dish on top of sauce.
Pour the remaining sauce over the salmon.
Cover the dish with plastic wrap.
Vent to allow steam to escape.
Microwave on high for 7-10 minutes ( depending on microwave ).
Remove from microwave and remove plastic wrap.
Place the fillet on a plate.
Stir remaining sauce and pour over the fillet and garnish if desired.
Source: Freerecipe.co.uk
Ingredients for Citrus Salmon Recipe
1 lb Salmon fillets
Salt and pepper
1 tb Cornstarch
1 tb Water
2 tb Frozen orange juice
Concentrate
1 tb Lemon juice
1/4 c Brown sugar
1 Orange — sliced, for
Garnish
Parsley — for garnish
Preparation
Sprinkle both sides of the salmon fillet with salt and pepper.
Mix the cornstarch and water in a small bowl to form a paste.
Add the orange juice concentrate, lemon juice and brown sugar.
Stir mixture well until all the ingredients are dissolved. Set aside.
Pour half of the sauce into the bottom of a microwaveable dish.
Place the salmon fillet in the dish on top of sauce.
Pour the remaining sauce over the salmon.
Cover the dish with plastic wrap.
Vent to allow steam to escape.
Microwave on high for 7-10 minutes ( depending on microwave ).
Remove from microwave and remove plastic wrap.
Place the fillet on a plate.
Stir remaining sauce and pour over the fillet and garnish if desired.
Source: Freerecipe.co.uk
Tips for Cooking Vegetables in Microwave Oven
Vegetables
You can prepare just about any vegetable - fresh, frozen, or canned in the microwave. Vegetables cooked in the microwave retain all of their bright colour, fresh taste and nutritional value if cooked with a minimum amount of water.
For even cooking, cut the vegetables into roughly the same-size pieces. Stir or rotate a 1/2 turn halfway through cooking. Loosely cover food so that steam can escape, use wax paper, microwavable wrap, or the cooking container's lid.
Use a fork to pierce whole, unpeeled vegetables like potatoes to keep them from bursting while cooking.
Frozen Vegetables
Place in a bowl, cover and cook for the given time. Season with salt after cooking if desired. Salt can cause localised ionic heating that reduces the microwave penetration depth and this can dehydrate and toughen some foods.
Souce: Microwavecooking.com
You can prepare just about any vegetable - fresh, frozen, or canned in the microwave. Vegetables cooked in the microwave retain all of their bright colour, fresh taste and nutritional value if cooked with a minimum amount of water.
For even cooking, cut the vegetables into roughly the same-size pieces. Stir or rotate a 1/2 turn halfway through cooking. Loosely cover food so that steam can escape, use wax paper, microwavable wrap, or the cooking container's lid.
Use a fork to pierce whole, unpeeled vegetables like potatoes to keep them from bursting while cooking.
Frozen Vegetables
Place in a bowl, cover and cook for the given time. Season with salt after cooking if desired. Salt can cause localised ionic heating that reduces the microwave penetration depth and this can dehydrate and toughen some foods.
Souce: Microwavecooking.com
You Use It Every Day. But Can You Make It Cook?
This is an article that I have found in The New York Times by Mark Bittman. I think most of us use our microwave everyday, but just for certain things only. This article will inspire you to use your microwave for more cooking. Have fun!
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave.
But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
I thought so, and so I decided to revisit the microwave. The push came as I was hurriedly putting together appetizers for a dinner party. I’d decided to make a combination frittata and Spanish-style tortilla (impure, I know, but they’re close enough), and it occurred to me to nuke my medium-size waxy potatoes instead of parboiling them. A few minutes in the microwave, a few minutes’ resting, peeling, then quickly browning in olive oil; I went on from there. (You can see the results, read the recipe, and check out scores of readers’ comments about microwaves on my blog.)
This success inspired me to give the thing another shot. I called Barbara Kafka, who wrote the bible “Microwave Gourmet” (William Morrow, 1987), and has devoted a portion of her life to refining her technique ever since. What did she use her microwave for most, after a quarter century of experience and experiment?
“Vegetables,” she said, without hesitation. “Their color is better, their flavor is better, you have no water dripping, and there are studies that show they retain more vitamins.”
I don’t know about the vitamins (although Harold McGee makes the same point in his article today on the science of microwaving), but in other respects, she’s right.
For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
“I did my original work on a 700-watt oven, which is very low power by today’s standards,” Ms. Kafka said. If you have an old oven, you can use the old times. But your current oven is probably 1,100 watts or more, which is more than 50 percent more powerful; check the label to see the wattage. So, Ms. Kafka said: “Go slowly — you can always add, but you can’t take away.”
It’s the starting and stopping, the opening and closing, that can make microwaving annoying. But Ms. Kafka is right: if you err on the side of undercooking, you can’t go far wrong. So if you’re using an older recipe, start by cutting either the time or the power in half. Take notes; they will help you the next time you make a recipe from the same source.
One of the real beauties of the oven is that when the timer goes off, the thing stops heating. You can set your asparagus for two minutes and go for a walk; when you come back it’ll be “parboiled.” Try that on top of the stove!
I was starting to think the microwave needed a new name that would reflect the thing it does best. Something like “the whiz-bang steaming oven.” Reinvigorated and inspired, I reviewed the reader suggestions I’d asked for on Bitten.
Most, not surprisingly, were for vegetables. Some went farther afield, and these I pursued with mixed and mostly unconvincing results. Toasting nuts and spices: yes, but not easier than stovetop. Poaching or scrambling eggs: fast, but unreliable beyond belief. (I have never had a harder scrambled egg.) Melting butter or chocolate: yes, but if your timing is off, you’ll make a mess and possibly burn the chocolate. “Baked” apple: a nice snack.
The microwave does a fine job on rice, saving you a pot because you can do it in your serving dish, as long as you can figure out how to set your oven so that the water doesn’t boil over, meaning you have to wash the carousel. (One-and-a-half times as much water as rice, salt, plastic wrap with a vent slit cut in it, about 12 minutes at full power.) But risotto, no, at least not for me; all the stirring makes it more trouble than it’s worth. It’s the same for chicken stock, which I’d rather make by the gallon than by the quart, thank you.
My conclusion to that point was, if you can steam it, you can microwave it. But only with vegetables was the improvement clear.
Two reader suggestions opened my eyes. A young woman from Riverdale named Mee-Lise Robinson suggested flourless chocolate cake, and a number of other readers suggested puddings. With both of those dishes, you want low heat and no crust: what would make normal cakes a failure are just what the microwave is good at.
I called Ms. Kafka again, and she said, “I don’t do desserts, except steamed puddings,” calling them a miracle. At her suggestion, I tried an old-fashioned chocolate steamed pudding. Once I’d adjusted the timing, it was just short of miraculous: easy, tender, and rich.
Finally, I recognized that many Indian desserts are pudding-like, and I called Julie Sahni to ask her opinion. Her “Moghul Microwave” (William Morrow, 1990) stands next to Ms. Kafka’s as exemplary. (Like Ms. Kafka’s, it takes things too far. But that is understandable: When we want to prove a point, we become extreme.)
“We’ve come to the point where we’re not looking at the microwave only to simplify but to find what produces the best results,” said Ms. Sahni, who lives in Brooklyn. “And when it comes to Indian pastries and desserts, it’s amazing.” She suggested I try a couple, and I did the Indian-style milk fudge. It’s not exactly my style, but I know enough about Indian desserts to recognize a success, and this was one.
Ms. Sahni also raved about upma, the polenta-like savory pudding made with semolina. Like polenta, it microwaves perfectly. But like polenta it also works perfectly, easily, and in my experience more reliably, on the stove.
If I had one single outstanding revelation, one that might change the way I cook, it was after I started messing with eggplant. One reader, Roopa Kalyanaraman — who produces her own cooking blog (www.raspberryeggplant.blogspot.com), and it’s a good one — steered me to the spicy eggplant recipe I’ve adapted here. The timing was forgiving, the recipe was easy enough, and the texture of the eggplant was mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
I started playing, and gained some confidence. I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I’d hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.
Again, the results were like steaming, but with a little more whiz-bang.
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave.
But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
I thought so, and so I decided to revisit the microwave. The push came as I was hurriedly putting together appetizers for a dinner party. I’d decided to make a combination frittata and Spanish-style tortilla (impure, I know, but they’re close enough), and it occurred to me to nuke my medium-size waxy potatoes instead of parboiling them. A few minutes in the microwave, a few minutes’ resting, peeling, then quickly browning in olive oil; I went on from there. (You can see the results, read the recipe, and check out scores of readers’ comments about microwaves on my blog.)
This success inspired me to give the thing another shot. I called Barbara Kafka, who wrote the bible “Microwave Gourmet” (William Morrow, 1987), and has devoted a portion of her life to refining her technique ever since. What did she use her microwave for most, after a quarter century of experience and experiment?
“Vegetables,” she said, without hesitation. “Their color is better, their flavor is better, you have no water dripping, and there are studies that show they retain more vitamins.”
I don’t know about the vitamins (although Harold McGee makes the same point in his article today on the science of microwaving), but in other respects, she’s right.
For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
“I did my original work on a 700-watt oven, which is very low power by today’s standards,” Ms. Kafka said. If you have an old oven, you can use the old times. But your current oven is probably 1,100 watts or more, which is more than 50 percent more powerful; check the label to see the wattage. So, Ms. Kafka said: “Go slowly — you can always add, but you can’t take away.”
It’s the starting and stopping, the opening and closing, that can make microwaving annoying. But Ms. Kafka is right: if you err on the side of undercooking, you can’t go far wrong. So if you’re using an older recipe, start by cutting either the time or the power in half. Take notes; they will help you the next time you make a recipe from the same source.
One of the real beauties of the oven is that when the timer goes off, the thing stops heating. You can set your asparagus for two minutes and go for a walk; when you come back it’ll be “parboiled.” Try that on top of the stove!
I was starting to think the microwave needed a new name that would reflect the thing it does best. Something like “the whiz-bang steaming oven.” Reinvigorated and inspired, I reviewed the reader suggestions I’d asked for on Bitten.
Most, not surprisingly, were for vegetables. Some went farther afield, and these I pursued with mixed and mostly unconvincing results. Toasting nuts and spices: yes, but not easier than stovetop. Poaching or scrambling eggs: fast, but unreliable beyond belief. (I have never had a harder scrambled egg.) Melting butter or chocolate: yes, but if your timing is off, you’ll make a mess and possibly burn the chocolate. “Baked” apple: a nice snack.
The microwave does a fine job on rice, saving you a pot because you can do it in your serving dish, as long as you can figure out how to set your oven so that the water doesn’t boil over, meaning you have to wash the carousel. (One-and-a-half times as much water as rice, salt, plastic wrap with a vent slit cut in it, about 12 minutes at full power.) But risotto, no, at least not for me; all the stirring makes it more trouble than it’s worth. It’s the same for chicken stock, which I’d rather make by the gallon than by the quart, thank you.
My conclusion to that point was, if you can steam it, you can microwave it. But only with vegetables was the improvement clear.
Two reader suggestions opened my eyes. A young woman from Riverdale named Mee-Lise Robinson suggested flourless chocolate cake, and a number of other readers suggested puddings. With both of those dishes, you want low heat and no crust: what would make normal cakes a failure are just what the microwave is good at.
I called Ms. Kafka again, and she said, “I don’t do desserts, except steamed puddings,” calling them a miracle. At her suggestion, I tried an old-fashioned chocolate steamed pudding. Once I’d adjusted the timing, it was just short of miraculous: easy, tender, and rich.
Finally, I recognized that many Indian desserts are pudding-like, and I called Julie Sahni to ask her opinion. Her “Moghul Microwave” (William Morrow, 1990) stands next to Ms. Kafka’s as exemplary. (Like Ms. Kafka’s, it takes things too far. But that is understandable: When we want to prove a point, we become extreme.)
“We’ve come to the point where we’re not looking at the microwave only to simplify but to find what produces the best results,” said Ms. Sahni, who lives in Brooklyn. “And when it comes to Indian pastries and desserts, it’s amazing.” She suggested I try a couple, and I did the Indian-style milk fudge. It’s not exactly my style, but I know enough about Indian desserts to recognize a success, and this was one.
Ms. Sahni also raved about upma, the polenta-like savory pudding made with semolina. Like polenta, it microwaves perfectly. But like polenta it also works perfectly, easily, and in my experience more reliably, on the stove.
If I had one single outstanding revelation, one that might change the way I cook, it was after I started messing with eggplant. One reader, Roopa Kalyanaraman — who produces her own cooking blog (www.raspberryeggplant.blogspot.com), and it’s a good one — steered me to the spicy eggplant recipe I’ve adapted here. The timing was forgiving, the recipe was easy enough, and the texture of the eggplant was mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
I started playing, and gained some confidence. I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I’d hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.
Again, the results were like steaming, but with a little more whiz-bang.
Cooking Safely in the Microwave Oven
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness.
Microwave Oven Cooking
* Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
* Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
* Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
* When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
* Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe temperature. Place the thermometer in the thickest area of the meat or poultry—not near fat or bone—and in the innermost part of the thigh of whole poultry. Cooking times may vary because ovens vary in power and efficiency. Check in several places to be sure red meat is 160 °F, whole poultry is 180 °F, and egg casseroles are 160 °F. Fish should flake with a fork. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
* Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.
Microwave Defrosting
* Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.
* Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
Reheating in the Microwave Oven
* Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
* Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
* After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.
Containers and Wraps
* Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
* Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
* Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
* Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Source: FSIS
Microwave Oven Cooking
* Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
* Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
* Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
* When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
* Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe temperature. Place the thermometer in the thickest area of the meat or poultry—not near fat or bone—and in the innermost part of the thigh of whole poultry. Cooking times may vary because ovens vary in power and efficiency. Check in several places to be sure red meat is 160 °F, whole poultry is 180 °F, and egg casseroles are 160 °F. Fish should flake with a fork. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
* Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.
Microwave Defrosting
* Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.
* Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
Reheating in the Microwave Oven
* Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
* Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
* After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.
Containers and Wraps
* Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
* Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
* Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
* Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Source: FSIS
Saucy Citrus Garlic Chicken Breasts, Microwaved & Easy!
This recipe sound yummy, would like to try it for dinner.
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
Very Veggie Omelet
Today I have tried this omelet and it was superb! Try it!
Ingredients
2 egg
4 fresh mushroom
1 tablespoon green pepper (chopped)
1 tablespoon yellow pepper (chopped)
1 tablespoon red pepper (chopped)
1/2 tablespoon onion (chopped)
1 tablespoon zucchini (chopped)
1 tablespoon yellow squash (chopped)
1 tablespoon tomato (diced)
1 bunch fresh spinach leaves (chopped)
1 tablespoon shredded cheese or cottage cheese
Directions
Mix everything together in a microwave safe bowl.
Microwave on high for 1 minute remove and stir around the mixture.
Place back into microwave for 1 more minute.
Again, remove and stir. If needed put in for another minute or until set.
Mixture will puff up and be light, moist and oh so Yummy!
No added fat or dirty pan! We eat these often since they are so easy. Hope you like it!
Source: RECIPE BY: DreamBuilder
Super Healthy and Super delicious and E-Z!
Ingredients
2 egg
4 fresh mushroom
1 tablespoon green pepper (chopped)
1 tablespoon yellow pepper (chopped)
1 tablespoon red pepper (chopped)
1/2 tablespoon onion (chopped)
1 tablespoon zucchini (chopped)
1 tablespoon yellow squash (chopped)
1 tablespoon tomato (diced)
1 bunch fresh spinach leaves (chopped)
1 tablespoon shredded cheese or cottage cheese
Directions
Mix everything together in a microwave safe bowl.
Microwave on high for 1 minute remove and stir around the mixture.
Place back into microwave for 1 more minute.
Again, remove and stir. If needed put in for another minute or until set.
Mixture will puff up and be light, moist and oh so Yummy!
No added fat or dirty pan! We eat these often since they are so easy. Hope you like it!
Source: RECIPE BY: DreamBuilder
Super Healthy and Super delicious and E-Z!
Microwave Baked Potato By CJME
If you want the yummy taste of nice slowly baked potato, but aren't patient enough, or don't have the know how to bake it in an oven, well this is for you. Give it twelve minutes, get a mouth watering, taste bud-tingling treat."
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
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