Microwave Recipes Cookbook

Deluxe lemon creme pie

admin — Sat, 14 Nov 2009 07:01:33 +0000

Lemon cream pie melts in your mouth, slides right down your throat and makes a great treat on a hot summer day. It is tart and sweet and very creamy with excellent taste.

Items required
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
3 beaten egg yolks
1/4 cup butter or margarine
1 micro-cooked 9-inch pastry shell
1 cup whipping cream, whipped
Preparation method
1.For filling, in a 2-quart casserole combine sugar, cornstarch, and salt. Stir in water, lemon peel, and juice.
2.Micro-cook, uncovered, on 100% (HIGH) 5 to 7 minutes or until very thick, stirring every 2 minutes. Stir a small amount of hot mixture into egg yolks, then return to hot mixture; blend well.
3.Micro-cook, uncovered, on 50% (MEDIUM) 1 to 2 minutes to cook yolk. Stir in butter until melted. Cool slightly. Pour filling into shell, chill thoroughly. Spread whipped cream over top. Makes one 9-inch pie.

Blueberry Cheesecake

admin — Sat, 14 Nov 2009 06:40:48 +0000

Blueberry Cheesecake is like a little bite of cheesecake in fudge form! A cream cheese base, studded with dried blueberries, sits atop a graham cracker crust in this beautiful, tasty recipe.

Items required
6 tablespoons butter or margarine
1 1/4 cups finely crushed graham crackers
3 tablespoons sugar
8 ounces frozen unsweetened blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon light corn syrup
2 tablespoon water
2 teaspoons lemon juice
2 8-ounce packagescream cheese
1/3 cup milk
1/4 cup sugar
2 eggs
Preparation method
1.In an 8 X 1 1/2- or 9 X 1 1/2-inch round baking dish micro-cook butter or margarine, uncovered, on 100% (HIGH) 50 seconds to 1 1/2 minutes or until melted. Stir in crushed graham crackers and 3 tablespoons sugar until well moistened.
2.Press firmly against bottom and sides of dish. Micro-cook on 100% (HIGH) 1 to 3 minutes or until set, rotating once or twice. Set aside.
3.In a large bowl micro-cook blurberries, uncovered, on 100% (HIGH) 2 to 3 minutes or until thawed and juicy .
4.Stir together 2 tablespoons sugar and the cornstarch, stir in corn syrup, water, and lemon juice.
5.Mix into blueberries. Micro-cook, uncovered, on 100% (HIGH) 2 to 4 minutes or until thick, stirring twice. Set aside to cool.
6.In a small mixer bowl micro-cook cream cheese, uncovered on 100% (HIGH) 30 seconds to minute or until softened.
7.Add milk, 1/4 cup sugar, and eggs; beat at high speed of electric mixer until smooth. Pour cheese mixture evenly over crust.
8.Micro-cook, uncovered, on 50% (MEDIUM) 12 to 16 minutes or till center is almost set, rotating pan a quarter-turn every 4 minutes.
9.Remove from oven. Cool. Spoon cooled bluebeery mixture over cheesecake.
10.Refrigerate until set.
Makes 10 servings.

Cherry Berry Pie

admin — Fri, 13 Nov 2009 12:37:19 +0000

This “Cherry Berry Pie” recipe is very tasty and it is interesting to make. It is one of the best recipe in the festival time cake recpies. Its most wanted recipe by all.

Items required
2 pounds frozen unsweetened whole strawberries
1 16-ounce can pitted dark sweet cherries
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
1 micro-cooked 9-inch pastry shell
Whipping cream, whipped
Preparation method
1.In a large mixing bowl micro-cook strawberries, uncovered, on 100% (HIGH) 7 to 8 1/2 minutes or until thawed and juicy, stirring once or twice.
2.Drain strawberries thoroughly, reserving 1/2 cup juice. Drain cherries, reserving 3/4 cup juice.
3.For sauce, in another large mixing bowl combine reserved cherry syrup and reserved strawberry juice.
4.Combine sugar, cornstarch, and cinnamon; stir into juice mixture. Stir in lemon juice.
5.Micro-cook, uncovered, on 100% (HIGH) 4 1/2 to 5 1/2 minutes or until very thick, stirring 2 or 3 times. Cool 5 minutes. Stirring occasionally.
6.Add Cherries to strawberries in mixing bowl. Drain off any excess juice. Add sauce.
7.Stir to coat fruit. Pour into pastry shell. Chill thoroughly.Top with whipped cream before serving.

Hawalian Cream Torte

admin — Fri, 13 Nov 2009 11:23:55 +0000

This “Hawalian Cream Torte” is one of the excellent recipe in the best microwave recipies. It is most wanted recipe at the time festival.This recipe is very interesting to do and very simply flavored sweet recipe. Its very tasty recipe too.

Items required
1 cup all-purpose flour
2/3 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
2 eggs
1/3 cup milk
1/3 cup shortening
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon almond or rum extract
1/4 cup pineapple preserves
2 teaspoons lemon juice
1/2 cup flaked coconut
Prepartion method
1.For cake, in a mixer bowl combine flour, granulated sugar, baking powder,salt, and vanilla.
2.Add eggs,milk, and shortening. Beat at low speed of electric mixer till mixed; beat at medium speed 2 minutes, scraping bowl occasionally.
3.Spread batter in an 8 X 1 1/2 inch waxed-paper-lined round cake dish.
4.Micro-cook,uncovered, on 50% (MEDIUM) 6 minutes, rotating a quarter-turn every 2 minutes.
5.Increase power to 100% (HIGH). Micro-cook, uncovered, 1 1/2 to 5 minutes or until done.
6.Cool on a wire rack 5 to 10 minutes. Remove from pan; cool thoroughly on rack.
7.Slice cooled cake horizontally to make two thin layer on erving plate. Set aside.
8.For topping, beat whipping cream, powdered sugar, and almond or rum extract until stiff peaks form. In a 1 cup measure combine preserves and lemon juice. Spread on bottom cake layer.
9.Top with 1/3 of whipped cream mixture. Spread remainder of whipped cream on sides. Sprinkle with coconut. Refrigerate until served.
Making 8 servings.

Sliced meat sandwiches

admin — Fri, 30 Oct 2009 10:58:14 +0000

Sliced meat is popular for both hot and cold sandwiches. sliced meat sandwiches are much more difficult to prepare. when the sandwich is to be eaten, the sandwich is merely warmed in a warming or microwave oven to give a hot, sliced meat sandwich.

Ingredients
Butter or margarine
Mayonnaise or salad dressing
Buns
Sliced cooked meat
Setting : HIGH
1.Spread butter and mayonnaise on buns. Place meat slices between split buns. Wrap loosely in paper towel or napkin
2.Microwave until heated through
1 sandwich - 1 to 1 1/2 minutes
2 sandwiches - 1 1/2 to 2 minutes
4 sandwiches - 2 1/2 to 3 minutes
Tip : Thinly-sliced meat heats more evenly than thick meat slices.

Honeyed onions

admin — Fri, 30 Oct 2009 10:12:04 +0000

This “Honeyed onion” is one of the best recipe in the onion recipies. It is very esay to do and simply flavoured item recipe. This recipe is very tasty recipe too.

Ingredients
8 medium whole onions, peeled
2 tablespoons butter or margarine
1/2 cup honey
Setting : HIGH
1.Place onions in 1-quart glass casserole; cover.
2.Microwave for 7 to 8 minutes or until onions are tender-crisp. Drain. Stir in butter and honey; recover, and microwave for 2 to 3 minutes or until onions are glazed. Let stand, covered, 3 minutes before serving.
Tip : Substitute apple jelly for honey
3 - 4 Serving

Frank ‘n potato salad

admin — Thu, 29 Oct 2009 06:43:31 +0000

Here’s a hot potato salad turned into a main dish with sauerkraut and cocktail franks.

Items required
4 cups prepared potato salad
1 cup drained sauerkaut
1/2 lb. cocktail franks
1/2 teaspoon salt
1/2 teaspoon caraway seed
Paprika
Setting : HIGH
1.In 1 1/2 or 2-quart glass casserole, combine all ingredients except paprika; cover.
2.Microwave for 7 to 8 minutes or until hot, stirring once. Sprinkle with paprika before serving.
Tip : Microwave on medium for 9 to 10 minutes in step 2.
6 Servings.

Stuffed trout

admin — Wed, 28 Oct 2009 11:50:59 +0000

Trout that are bigger should be let go as they are the breeders and do not taste as well. Just remember that a bigger fish has to be cooked longer at lower temperatures.

Items required
2 6- to 8-ounce fresh or
frozen dressed trout, boned
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup finely shredded carrot
1 2-ounce can mushroom
stems and pieces, drained
1/3 cup fine dry bread crumbs
1 teaspoon dried parsley flakes
1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 teaspoon lemon juice
Preparation method
1.Thaw trout, if frozen. In a 1-qt casserole combine the 2 tablespoons butter or margarine, the onion, celery, and carrot.
2.Micro-cook, uncovered, on 100% (HIGH) 2 to 3 minutes or until tender, stirring once.
3.Stir in mushrooms, bread crumbs, parsleyflakes, basil, salt, and pepper.
4.Place trout in a 12 X 7 1/2 X 2-inch baking dish.
5.Lightly pack mushroom mixture into each trout, folding to close.
6.In a small dish micro-cook 1 tablespoon butter or margarine, uncovered, on 100% (HIGH) 15 to 45 seconds or until melted.
7.Stir in lemon juice. Brush fish with butter mixture; cover dish with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 6 minutes or until fish flakes easily, rotating a half-turn after half the cooking time.
Makes 2 servings.

Hawaiian fillets

admin — Wed, 28 Oct 2009 11:35:59 +0000

This “Hawaiian fillets” is one of the best recipe in the fish recipies. It is very easy to do and simply flavoured recipe. It is also a tasty recipe too.

Items required
1 pound fresh or frozen fish fillets
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks
1/2 medium green pepper,
cut into thin strips
1/4 cup vinegar
1 tablespoon snipped chives
Dash garlic powder
1/4 cup sliced almonds, toasted
Preparation method
1.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.
Makes 4 servings.

Spinach puff

admin — Wed, 28 Oct 2009 10:43:49 +0000

This “Spinach puff” is one of the Indian recipe in the best recipies. It is very easy and interesting to do and simply flavoured recipe. It is a tasty recipe too.

Items required
1 10-ounce package frozen
chopped spinach
1/4 cup butter or margarine
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
Dash ground nutmeg
Dash pepper
1 cup milk
1/2 cup shredded cheddar
cheese (2-ounces)
4 egg yolks
4 egg whites
1/4 teaspoon cream of tartar
Preparation method
1.Place package of spinach on paper toweling on floor of oven.
2.Micro-cook on 100% (HIGH) 4 to 6 minutes or until defrosted. Drain well. Set aside.
3.In a 2-qt casserole or bowl micro-cook butter or margarine, uncovered, on 100% (HIGH) 45 seconds to 1 1/2 minutes or until melted.
4.Blend in flour, salt, mustard, paprika, nutmeg, and pepper.
5.Stir in milk.Micro-cook, uncovered, on 100% (HIGH) 4 to 6 minutes or until thickened, stirring after 2 minutes and then every minute.
6.Stir in cheese until melted. Stir in spinach.
7.Beat egg yolks slightly. Slowly add to spinach mixture, stirring constantly. Set aside.
8.In a large bowl beat egg whites with cream of tartar until soft peaks form. Gently fold into sauce mixture.
9.Pour into an ungreased 8 X 1 1/2- X or 9 X 1 1/2-inch round baking dish.
10,Micro-cook, uncovered, on 30% (MEDIUM-LOW) 15 to 40 minutes or until just set in center, rotating dish 3 or 4 times as needed.
Makes 8 servings.