Rolls Amandine Recipe
Yield: 2 Servings
4 ea Slices bacon
1/3 c Chopped fresh mushrooms
1/4 tb Snipped chives
1/4 c Chopped almonds toasted
1/4 ts Dried thyme,crushed
1 ea Whole chicken breast
Plain yogurt or sour cream
Sliced almonds toasted
For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely
with waxed paper. Cook on 100% power(HIGH) about 4 minutes or till crisp. Drain
off fat,reserving 2 tablespoons drippings in the baking dish.
Add mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook,
covered on high for 45 to 60 seconds or until tender. Stir in bacon, 1/4 cup
almonds and thyme.
Skin, bone and cut chicken breast lengthwise in half. Place one chicken piece,
boned side up between two pieces of clear plastic wrap. Working from center to
edges pound lilghtly with meat mallet to form a rectangle about 1/8 in thick.
Remove plastic wrap. Repeat with remaining chicken. Sprinkle 1 side of each
chicken breast half with salt and pepper.
Place about 2 tablespoons of filling on the seasoned side of each chicken
piece. Roll up jelly-roll style. Place chicken rolls in a 9-in microwave safe
pie plate. Cook, uncovered, on high for 3 to 5 minutes or till chicken is done,
giving the pie plate a half turn and rearranging once during cooking. If
desired, serve chicken on yogurt or sour cream; sprinkle with almonds and
Microwave Casserole Chicken
Yield: 4 Servings
1 Package (10-oz) frozen -mixed vegetables
2 1/2 To 4-lb. broiler-fryer -chicken
1 ts Bouquet sauce
2 c (4-oz.) cooked egg noodles
1 cn (10 3/4-oz) cream of celery -soup
1/4 c Finely chopped onion
2 tb Milk
1 ts Instant chicken bouillon
1/4 ts Dry mustard
1/4 ts Salt
**Chicken recipe cooking time: 11 to 13 1/2 minutes per pound
Defrost vegetables in package at High, for 2 1/2 to 4 1/2 minutes. Set
aside. Place chicken in 3-qt casserole breast side down. In custard cup, melt
butter at High for 20 to 45 second. Add bouquet sauce. Brush back of chicken
with half of butter mixture.
Microwave at High for first 3 minutes. Reduce power to 50% (Medium). Microwave
for remainder of first half of cooking time. While chicken is microwaving,
combine remaining ingredients in small bowl. After half of total time, drain
fat from casserole. Turn chicken breast side up, brush with butter sauce
mixture. Arrange noodle mixture around the chicken. Microwave for remaining
time, or until chicken is tender, and legs move freely. Stir noodle mixture
before serving. .
Microwave Spiced Pork Chops
Yield: 4 Servings
2 inch thick boneless loin, pork chops, trimmed of fat
1 tb lime juice
2 tb chopped fresh cilantro
2 tb unsalted butter
1 ts minced garlic
1/3 c dried bread crumbs mixed with pinch of cayenne, 1/4 ts ground cumin 1/4
ts oregano and 1/4 ts salt
Rub pork chops with lime juice and coat with cilantro. In a microwavesafe
pie plate microwave butter and garlic for 1 1/2 minutes or until it sizzles.
Dip pork chops in garlic butter, then in seasoned breading. Place in center of
pie plate. Sprinkle with remaining seasoned breading, drizzle on butter. Cover
with waxed paper and microwave on medium high for 6 minutes. Turn over and
rotate and microwave, covered with waxed paper for 6 minutes longer or until
center is no longer pink. In this recipe the bread crumbs create moist topping.
Microwave Caribbean Fish Recipe
Yield: 4 Servings
2 tb Lime juice
1 tb Soy sauce
1 tb Liquid honey
1 ts Vegetable oil
1/4 c Green onion, chopped
2 Garlic cloves, minced
1/4 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Dried ginger
ds Hot pepper sauce
4 Fish steaks [4 oz ea]
1 Pink grapefruit
3/4 ts Cornstarch
In large bowl, combine lime juice, soy sauce, honey, oil, half of the
onion, garlic, allspice, thyme, ginger and hot pepper sauce. Add fish, turning
to coat; marinate at room temperature for 20 minutes, turning once. Reserving
marinade, arrange fish in pie plate with thicker portions at edge; cover and
microwave at High for 3 minutes.
Meanwhile, cut away rind and pith from grapefruit; cut between membranes to
release sections. Rearrange fish and top with grapefruit; cover and microwave
at High for 2-4 minutes or until fish flakes easily when tested with fork. Let
stand, covered, for 3 minutes. Add any juices to marinade; place fish on
In 1-cup microwaveable measure, whisk together reserved marinade and
cornstarch; microwave, uncovered, at High for 2 minutes or until bubbly and
thickened, stirring twice. Spoon over fish; sprinkle with remaining onions.
Microwave Stuffed Cabbage Rolls
Yield: 1 Servings
8 Cabbage leaves
2 tb Salad oil
1 md Onion, finely chopped
1/2 lb Mushrooms, finely chopped
1 c Quick-cooking white rice
1/2 c Parmesan cheese
1/2 ts Salt
1 ts Pepper
16 oz Spaghetti sauce
1/2 c Shredded mozzarella cheese
Trim rib of each cabbage leaf very thin. In 11" by 7" baking dish,
cook cabbage leaves and 2 tablespoons water, covered, on High 8 to 10 minutes
until tender; drain. Set aside.
In 2-quart casserole, cook oil and onion, covered, on High 3 minutes. Add
mushrooms; cook, covered, 3 to 4 minutes until tender. Stir in uncooked rice,
cheese, salt, and pepper.
On center of each cabbage leaf, place about 1/3 cup rice mixture. Fold bottom
of leaf over filling; fold sides toward center. Roll tightly, jelly-roll
In 11" by 7" baking dish, arrange cabbage rolls seam-side down. Pour
spaghetti sauce over cabbage rolls. Cook, covered, on High 8 to 12 minutes
until tender, rotating dish halfway through cooking. Sprinkle rolls with
mozzarella cheese; let stand, covered, 3 minutes. Recipe makes 8 cabbage rolls.
for Eggplant Parmesan
Yield: 6 Servings
1 md Eggplant [1 lb]
1 Egg 2 tb Milk
1 c Dry bread crumbs, -Italian-seasoned
1 3/4 c Spaghetti sauce
2 c Mozzarella, part-skim, -shredded
2 tb Parmesan, freshly grated
The microwave eliminates having to fry the eggplant to make this dish. Peel
eggplant; cut into 1/4-inch thick slices. In shallow bowl, beat egg with milk.
Spread bread crumbs in shallow plate. dip eggplant slices into egg mixture then
into crumbs to coat well. Arrange half of the eggplant in 10-inch microwaveable
plate lined with paper owels. Microwave, uncovered, at High for about 4 minutes
or until tender, rearranging slices once halfway through cooking time. Repeat
with remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8-inch square microwaveable baking
dish. Layer half of the eggplant, half of the mozzarella and half of the
remaining spaghetti sauce in dish; repeat layers. Sprinkle with Parmesan
cheese. Microwave, covered, at High for about 4 minutes or just until hot.
Rotate dish; microwave at Medium (50%) covered, for 10 minutes or until hot and
bubbling, rotating dish once halfway through cooking time. Let stand covered,
for 5 minutes.
Microwave Manicotti Florentine
Yield: 4 Servings
8 Manicotti, Cooked And -Drained
1 lb Ground Beef
3/4 c Onion, Finely Chopped
2 tb Olive Oil
1 c Seasoned Bread Crumbs
2 tb Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped -Spinach, Thawed
3 Eggs, Slightly Beaten
1 ts Salt
1/4 ts Pepper
4 tb Olive Oil
1 c Onion, Chopped
1 Clove Garlic, Minced
1/2 ts Dried Basil
1/2 ts Salt
1 ts Dried Oregano
1/4 ts Pepper
1/2 ts Sugar
1 29 0Z Can Tomatoes
1 6 Oz Can Tomato Paste
Put the meat and onions in a 1 1/2 qt. covered casserole. Cover and cook
until all redness is gone from the meat, 5-7 minutes breaking up the meat and
stirring twice. Drain fat from cooked meat.
Drain excess liquid from the spinach and set aside to add to sauce. Mix the
meat, spinach, and remaining ingredients. Stuff gently into the cooked and
drained manicotti. Place the manicotti in a single layer in a 2 qt.
(12"x9") rectangular casserole.
Cover with the sauce. Cover loosely with waxed paper and cook 10 minutesin the
microwave oven on high power. Let stand 5 minutes. Sprinkle top with more
parmesan cheese of desired.
Recipe Sauce: Mix all ingredients and cook, covered, in a 2-quart
casserole in the microwave oven fore 20 minutes, stirring occasionally.