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.
Microwave 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 Recipe
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 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 Recipe
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. Bread crumbs create moist topping.
Microwave Caribbean Fish Steaks 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 Recipe
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. Makes 8 cabbage rolls.
Microwave Eggplant Parmesan Recipe
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 Recipe
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
Sauce:
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.
***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.
Microwave 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
Paprika
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.
Microwave Chocolate Turtle Cheese Cake Recipe
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: Assembled cheesecake can be baked in a 350F
pre-heated conventional oven for 40 minutes.
Microwave Devils Food Cake Recipe
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. 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 Easy 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
Water
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 - Microwave 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.
Quick
and Easy 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.
