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
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
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