Abigail's Easy Microwave Recipes

Fast and easy recipes for the Microwave. Find Microwave Chicken recipes,
Beef recipes, easy to make Quiches, and a selection of Microwave desserts
including a Microwave Devils Food Chocolate recipe, Lemon Pie recipe,
easy Microwave Baked Apple, a Cheesecake and more.
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Basic Microwave Meat Loaf Recipe

Yield: 4 Servings

1 lb Ground chuck
1 Egg
2 tb Quick-cooking oats
1 cn Tomato sauce (8-ounce)
1/4 ts Dried thyme
1/4 ts Dried Marjoram
1/2 ts Celery salt
1 tb Brown sugar
1 ts Worcestershire sauce
1 ts Prepared mustard

In a medium bowl, thouroughly combine meat, eggs, oats, onion, half the toamto sauce, thyme, marjoram and celery salt. Shape into a loaf to fit a 9x5 loaf pan. Shape the loaf so meat does not touch sides of the dish. Cover with waxed paper. Microwave at full for 5 minutes. Pour off juices.

Stir brown sugar, worcestershire sauce and mustard into remaining toamto sauce. Spoon tomato glaze over the loaf coating the entire top and sides. Give the dish a half turn. Cover with waxed paper. Microwave at 30% for 17 to 20 minutes or until a microwave meat thermometer inserted in the center of the loaf registers 170F. Cover with foil and let stand 5 minutes. temperatures will rise about 10F during stand time.

Microwave Beef Stroganoff Recipe

Yield: 4 Servings

1 lb Boneless beef sirloin steak
1/2 c Chopped onion
1 cn (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1/2 c Sour cream
1/2 ts Paprika
Hot cooked noodles

Freeze steak 1 hour to make slicing easier. Cut steak into very thin slices across the grain. In a 2 qt. microwave-safe casserole, combine beef and onion. Cover with lid; microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking.

In small bowl, stir soup until smooth; stir in sour cream and paprika. Add to beef, stirring to coat. Cover, microwave 50 % power 3 minutes or until heated through. Serve over noodles. Makes about 3 1/2 cups or 4 servings.

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Chicken 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
Snipped shives

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 chives..

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
ds Pepper

**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 serving platter.

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 fashion.

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.

Recipe 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.

Microwave Ham Quiche Recipe

Yield: 2 Servings

1/3 c Shredded mozzarella cheese
1 tb Finely chopped green onion (with tops)
2 Eggs
1/3 c Milk
1/4 ts Salt
6 Drops red pepper sauce
2 tb Finely chopped, fully Cooked smoked ham

Cornmeal Quiche Shells:

Mix: 1/3 - cup all-purpose flour
1 tb plus 1 ts cornmeal
1/3 ts salt
1 tablespoon plus 2 teaspoons shortening
Sprinkle quiche shell ingredients with 5 - 6 teaspoons water, tossing with fork until all flour is moistened and pastry cleans side of bowl. Gather pastry into ball. Divide into halves. Press each half firmly against bottom and side of 2 x 10 ounce quiche dishes or custard cups. Prick bottom and side thoroughly with fork. Place dishes on inverted saucers in microwave oven. Microwave uncovered on high (550 watts) 2 minutes; rotate dishes 1/2 turn. Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 1/2 to 3 minutes.

Sprinkle cheese and onion in shells. Beat eggs,milk,salt and pepper sauce with fork in 2 - cup measures; stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring after 1 minute. Stir; pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes 1/2 turn. Microwave uncovered until center is almost set, 2 to 3 minutes.

Vegetable Quiche Recipe

Yield: 4 Servings

1 Zucchini, sliced
12 Mushroom, sliced
1 c Peppers, sliced
1 lb Spinach, cooked and Chopped
4 Eggs, beaten
3/4 c Cheddar cheese, grated
1 c Mozzarella cheese, grated
1/2 c Cream
1 tb Flour
1 tb Oil
2 ts Dill, chopped
1/4 c Butter

In 8 cup casserole, combine veggies and butter. Cover and cook at 100% (High) for 5-7 minutes, stirring once midway. Add spinach and set aside. In another bowl, mix egg, flour, cream,oil, salt, pepper and cheddar cheese. Pour over veggis, cover with mozzarella, sprinkle with paprica. Put on a raised rack and cook at 70% (Med - High) for 15-17 minutes. Let stand 5 minutes.

Chocolate Turtle Cheese Cake

Yield: 12 Servings

4 tb Margarine
1 c Pecan pieces
1 ts Vanilla
1 1/4 c Graham cracker crumbs
16 oz Cream cheese
2 x Eggs
14 oz Caramel candies (36 Brachs)
1 c Chocolate chips, divided
2 tb Milk
1/2 c Evaporated milk
1/2 c Sugar
12 x Pecan halves

Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate.

Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50%(Medium) for 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate.

Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves.

NOTE: This recipe can be baked in a 350F pre-heated conventional oven for 40 minutes.

Microwave Devils Food Cake

Yield: 1 layer

3/4 c All purpose flour
2/3 c Sugar
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Vanilla
1 oz Pre-melted chocolate
1/3 c Shortening
1/3 c Milk
2 Eggs

Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. Recipe tip: If cake is to be iced in the baking dish, simply pour batter in evenly.

Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes. *If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High.

Microwave Baked Apples Recipe

Yield: 4 Servings

4 lg Cooking apples
1/4 c Brown sugar; firmly packed
1 ts Ground cinnamon
1 ts Ground nutmeg
2 tb Butter or margarine
1/3 c ;Water

Core apples, and slice a thin circle of peel from top of each. Place apples in a 9" pie-plate. Combine sugar, cinnamon, and nutmeg; spoon mixture into cavities of apples. Top each with 1/2 tablespoon butter.

Pour water into pieplate; cover with heavy-duty plastic wrap. Microwave at HIGH for 6 to 8 minutes or until apples are crisp-tender, giving dish a half-turn after 3 minutes. Let stand 5 minutes before serving.

Microwave Lemon Chiffon Pie

Recipe Yield: 8 Servings

1 Envelope unflavored gelatine
1/2 c Sugar
1/2 ts Salt
1 - 16 oz Can sliced peaches, undrained
1 - 6 oz Can frozen lemonade concentrate, undiluted
1 c Icy cold evaporated milk, -whipped
1 - 10" graham cracker crust -baked in a heat-resistant -non-metallic pie pan

In a 1 1/2-quart, heat-resistant, non-metallic bowl, mix gelatine, sugar and salt. Drain liquid from peaches into a glass measuring cup and add enough water to peach liquid to make 3/4 cup. Add liquid mixture to gelatine mixture.

Heat gelatine mixture in Microwave Oven 3 minutes or until gelatine is dissolved. Stir every 45 seconds. Add undiluted lemonade concentrate to hot gelatine mixture. Chill in refrigerator until mixture mounds slightly when drop- ped from a spoon.

While lemonade mixture is chilling, whip chilled evaporated milk until stiff peaks from. Fold whipped evaporated milk into chilled gelatine mixture.

Arrange peach slices on bottom of graham cracker crust re- serving slices to garnish the top of the pie. Pour mixture into pie crust. Chill three hours or until firm. Garnish top of pie with peach slices just before serving.

Old Fashioned Rice Pudding

Recipe Yield: 6 Servings

2 c Cooked rice
2 c Milk
3 Eggs
1/2 c Raisins
1/3 c Granulated sugar
1/4 ts Salt
1 ts Vanilla extract
1/4 ts Ground cinnamon or nutmeg

In microwave proof 2 quart casserole or baking dish, mix together eggs, milk, sugar and salt. Stir in rice, raisins and vanilla. Cook uncovered on High 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg and let stand about 30 minutes, without stirring. Serve warm or cold.

Microwave Caramel Corn Recipe

Yield: 4 Quarts

1/4 c Corn syrup
1/4 c Margarine
1/2 c Brown sugar
1/4 ts Baking soda
4 qt Popcorn, popped

Cook corn syrup, margarine, and brown sugar on high for 3 minutes. Stir and add baking soda. Stir until smooth. Cook 30 seconds more on high, stir. Pour over popcorn and mix until well coated.

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