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
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
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