 |
BuyForHome.com |
|
|
Cyberchef Recipe Exchange: Microwave Appetizers SWEET-SOUR MEATBALLS 1 1/2 lb. lean ground beef 1 egg 1/2 c. water 1/2 c. fine dry bread crumbs 1 bottle chili sauce 6 oz. grape jelly 2 tbsp. lemon juice Mix hamburger, egg, bread crumbs and water until well blended. In deep 3-quart casserole, combine chili sauce, grape jelly and lemon juice. Shape meat mixture into small meatballs and place in sauce mixture. Heat 12 minutes on full power, skim off fat, stir. Heat 8 minutes on full power until sauce bubbles and meatballs are cooked.
STUFFED MUSHROOMS 1/2 lb. med. size mushrooms 4 tbsp. butter or margarine 1/2 c. finely chopped green onion 3 tbsp. bread crumbs 1 tbsp. dried parsley flakes Clean mushrooms and separate caps and stems. Arrange caps hollow-side-up in a single layer in a 9x13x2 inch oblong baking dish. Set aside. Dice mushroom stems finely. Combine with butter and green onion in a 1-quart glass casserole. Microwave, uncovered, for 3 to 4 minutes, or until onion is tender, stirring twice. Add bread crumbs and parsley flakes. Set aside. Cover mushroom caps and microwave for 2 to 3 minutes, or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes, or until hot.
MICROWAVE TEA 4 c. water 8 sm. tea bags or 2 qt. size bags In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon.
MICROWAVE CARAMEL CORN 6 qts. of popped corn in brown paper bag (use hot air popper) 2 c. brown sugar 1 tsp. salt 2 sticks margarine 1/2 c. corn syrup Boil this 5 minutes and remove from heat. Add 1 teaspoon baking soda. Stir. Pour mixture over and stir in bag. Bake 3 minutes on full power, stirring frequently. Pour out on wax paper or heavy aluminum foil and crumble. Store in air-tight container.
BACON POLES 10 strips bacon 20 long thin bread sticks With scissors cut bacon strips in half lengthwise, making 2 long strips from each slice. Wrap 1 strip in a spiral "barber pole" fashion. Place 2 paper towels in a microwave dish (9 x 13 inch). Distribute bread sticks so they don't touch each other. Cover with paper towel. Microwave on high 7-8 minutes.
MEXICAN BEAN DIP 1 (16 oz.) can refried beans 1 (8 oz.) can tomato sauce 1 (1 1/4 oz.) pkg. taco seasoning mix 1 sm. onion, chopped 3 drops hot sauce Place all ingredients in a medium Microwave-safe bowl. Mix well. Cover with plastic wrap. Microwave on High 6 minutes. Stir at 3 minutes. Serve with corn chips.
CREAMY CRAB DIP 6 tbsp. butter 1/4 c. chopped onion 1 clove garlic, minced 2 tbsp. chopped fresh parsley 2 (3 oz.) pkgs. cream cheese, cut into cubes 1 to 2 tsp. Worcestershire sauce 1/4 tsp. hot sauce 1/8 tsp. salt 2 (6 oz.) pkgs. frozen crabmeat, thawed, drained, and flaked Place butter in 2 quart casserole. Microwave at high for 45 seconds or until butter melts. Add onion, garlic, and parsley; cover with heavy duty plastic wrap. Microwave at high for 2 1/2 to 3 1/2 minutes or until onion is tender. Add cream cheese; cover and microwave at high for 1/2 to 1 minute stirring once. Stir in Worcestershire sauce, hot sauce, and salt; mix well. Gently stir in crabmeat. Microwave at high for 1 1/2 to 2 1/2 minutes or until thoroughly heated. Serve on crackers. Yield: 2 cups. Dip may be made ahead and chilled. Serve hot or cold.
NACHOS 1 bag tortilla chips 1 lb. ground beef 1 lb. grated cheese Brown ground beef in skillet. Divide chips into single serving bowls. Put ground beef over chips. Top with grated cheese. Place in microwave and cook on high for 1 minute. If desired, top with sour cream.
CARAMEL CORN CHEX 2 sticks oleo 2 c. brown sugar 1/2 c. Karo light corn syrup Boil together for 1 1/2 minutes. Add 1/2 teaspoon soda. Pour over 16 ounces Corn Chex in brown bag. Microwave for 4 minutes, shaking after each minute. Spread on wax paper to cool.
PARTY MIX 1 stick butter or margarine 1 tbsp. Italian seasoning 1 tbsp. Lawry's seasoned salt 3 tbsp. Worcestershire sauce 7 shakes hot sauce3 c. Corn Chex 3 c. Rice Chex 2 c. Wheat Chex 2 c. small pretzels 2 c. cheese square crackers 1 can mixed nuts In small bowl combine: Cover with wax paper and microwave on High until melted (2 to 2 1/2 minutes). In large mixing bowl combine: Pour liquid mixture over cereal mixture and stir well. Microwave 2 minutes on High. Stir mixture. Microwave 2 minutes on High. Stir mixture. Microwave 2 minutes on High. Remove from microwave and pour onto paper towels. Let cool.
PARTY FRANKS 1 lb. frankfurters 1 (10 oz.) jar hot picante sauce 2 tbsp. mustard 1 tsp. sugar Cut frankfurters into small bite size pieces. Mix picante sauce, mustard and sugar into a micro-proof casserole. Add frankfurters. Cook 10 minutes. Let stand 3 minutes. Serve with cocktail picks.
CHEESE SAUCE 2 tbsp. oleo 2 tbsp. flour 1/2 tsp. salt 1 c. milk 1 c. grated cheese Dash cayenne pepper In quart glass bowl place butter, flour, salt and pepper. Microwave at 100% power for 1 minute. Stir and add milk. Cook 2 minutes more stirring after each minute. Add cheese and cook 2 minutes longer or until cheese is melted. Pour over cauliflower, broccoli or green beans.
HORS D'OEUVRES 2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices 2 tbsp. plus 2 tsp. reduced-calorie margarine (tub) 2 tbsp. grated Parmesan cheese 2 tbsp. chopped scallion (green onion) 1/4 tsp. oregano leaves Dash garlic powder Dash pepper 1 tbsp. seasoned dried bread crumbs 1/4 tsp. paprika On large microwave-safe serving plate arrange zucchini slices in a single layer; cover with plastic wrap and microwave on high until tender-crisp, 1-2 minutes. Remove plate from oven and set aside. In small bowl combine remaining ingredients except bread crumbs and paprika. Spread an equal amount of mixture over each zucchini slice; sprinkle each slice with an equal amount of bread crumbs, then paprika; microwave on high until hot, 30 seconds to 1 minute. Let stand for 1 minute before serving. Makes 8 servings.
NACHOS 16 large tortilla chips 3/4 c. shredded Monterey Jack cheese (about 3 oz.) 1/4 c. shredded Cheddar cheese (about 1 oz.) Spread tortilla chips on a 10 inch wax coated paper plate. Sprinkle with cheese. Microwave at medium (50% power) 1 1/2 to 2 1/2 minutes. Microwave just until cheese softens. It will finish by internal heat. A lower power setting helps prevent overheating, which can make cheese tough and stringy. Prepare and serve on a plastic or wax coated paper plate.
HAM ROLL-UPS 15 frozen Tater Tots 4 slices Swiss cheese 4 slices boiled ham 1/2 c. sour cream NEVER PUT METAL OR ALUMINUM FOIL IN THE MICROWAVE OVEN. Place Tater Tots in microwave oven on paper plate or towel. Microwave on high for 2 minutes or until thawed. Place 1 cheese slice on each ham slice. Spread each cheese slice with small amount of sour cream. Place 3 Tater Tots inside each ham-cheese slice; roll-up fastening with a toothpick. Place on serving platter. Microwave on high for 2 1/2 minutes or until hot.
MUSHROOM & BACON DIP 6 slices bacon 1/2 lb. mushrooms, sliced thin 2 med. cloves garlic, finely chopped 1 env. onion soup mix 1/8 tsp. pepper 1 (8 oz.) cream cheese, softened 1/2 pt. (8 oz.) sour cream Crackers or sm. rye bread In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel. Microwave at high 6 minutes until crisp. Remove bacon and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings, microwave uncovered 2 minutes or until mushrooms are tender, stirring once. Add soup mix and pepper, and cream cheese, combine thoroughly. Decrease heat to med. and microwave uncovered, stirring frequently, 3 minutes or until cheese melts. Stir in sour cream and bacon. Microwave uncovered at medium 3 minutes or until heated through, stir once Garnish with additional mushrooms and bacon. Makes about 2 cups dip.
HOT KIELBASA DIP 1 (8 oz.) pkg. cream cheese 1/3 c. sour cream 1/3 c. milk 1 tbsp. mayonnaise or salad dressing 1/2 tsp. Worcestershire sauce 8 oz. kielbasa, finely chopped 1/2 c. green onions, sliced 1/4 c. grated Parmesan cheese In 1 1/2 quart micro-safe casserole, cook cream cheese on HIGH about 1 minute or until soft. Stir in sour cream, milk, mayonnaise, and Worcestershire sauce. Add the kielbasa, half of the onion and Parmesan cheese; stir. Cook, uncovered on HIGH 3 to 4 minutes or until heated through, stirring once. Sprinkle with remaining onion. Serve with crackers, vegetables or rye bread. Makes 2 1/2 cups.
SOUTHWEST NACHOS 1 (7 1/2 oz.) box Old El Paso Nacohips Tortilla Chips 1 (16 oz.) can Old El Paso Refried Beans 2 (4 oz.) cans Old El Paso Chopped Green chilies or 1 (11 1/4 oz.) jar Old El Paso Sliced Jalapenos 4 c. (16 oz.) shredded cheddar or Monterey Jack cheese Spread Nacho tortilla chips with 1/2 tablespoon refried beans and place on a large microwave safe plate. Top each Nacho chip with chopped green chilies or sliced jalapenos. Sprinkle Nacho chips with cheese. For a plate of 15 nachos, microwave on High 1 to 2 minutes or until cheese is melted. Serve immediately.
PARTY NIBBLERS 2 c. thin pretzels 1 (6 oz.) can salted nuts (1 1/2 c.) 2 c. crisp rice squares 2 c. crisp wheat squares 2 c. crisp oat circles 7 tbsp. butter or margarine 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. celery salt 1 tsp. Worcestershire sauce Total Cooking Time: 6 1/2 to 7 1/2 minutes. Mix pretzels, nuts and cereal in large (12"x8") baking dish. Melt butter on Hi (maximum power) 1 1/2 minutes. Stir in seasonings and Worcestershire sauce. Drizzle over cereal; mix thoroughly. Cook on Hi (maximum power) 5 to 6 minutes, stirring after 3 minutes, or until evenly toasted. Cool and store in air tight container. 2 1/2 quarts. Change combinations or add seasonings according to your taste.
HAM AND NOODLE CASSEROLE 1 c. uncooked fine egg noodles 1 1/2 c. diced, cooked ham 2 tbsp. chopped onion 1/8 tsp. tarragon 2 tbsp. butter or margarine 1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted 1/2 c. French style green beans, precooked & drained 1/2 c. water 2 tbsp. bread crumbs Total Cooking Time: 17 to 20 minutes. Cook egg noodles; set aside. In 1 1/2 quart micro proof casserole, combine ham, onion, tarragon and butter. Cook, covered, on Hi (maximum power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on Hi (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. 4 servings. Fresh, frozen or canned green beans may be used. The canned beans need not be precooked, simple drain.
CARAMEL DIP 1 stick oleo 1 can Eagle Brand condensed milk 1 bag Kraft caramels Combine ingredients and microwave on medium for 6-7 minutes, stirring occasionally until it is completely done and stirred well. It will look like there is too much oleo and very greasy, but don't give up. Can also be done in a double boiler. Use as dip for apples cut into bite size pieces.
COCKTAIL WIENERS 1 lb. wieners 1 1/2 c. barbecue sauce 2 tbsp. brown sugar 1/8 - 1/4 tsp. dry mustard 1/2 tsp. ginger Cut wieners into 3/4 inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2 quart casserole or serving bowl. Cover. Microwave at High 1 1/2 to 2 1/2 minutes until hot.
CHIPPED BEEF DIP 1/4 c. chopped green onion 1 clove garlic, minced 1 tbsp. butter or margarine 8 oz. cream cheese 1/2 c. sour cream 4 oz. dried beef, chopped 2 tbsp. minced parsley 1 tbsp. prepared horseradish 1 tbsp. lemon juice Place onion, garlic and butter in a one quart casserole and microwave on high 30-45 seconds or until butter melts. Add cream cheese and microwave on high 45- 70 seconds or until cream cheese softens. Remove from oven and add remaining ingredients. mix well. Chill at least 2 hours. Use as dip for vegetables or chips or as cracker spread. Yields 2 cups.
ORIENTAL CHICKEN WINGS 8-10 chicken wings 1/3 c. soy sauce 1 c. fine cracker crumbs 1/2 tsp. garlic powder 1 tsp. paprika 1/4 tsp. ginger 1/8 tsp. ground pepper Cut wings in half, discard tips. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl, set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up in spoke pattern in 9 inch round glass pie plate, placing thickest portion toward outside of plate. Cover with paper towels. Use high-cycle and cook 13-15 minutes, or until chicken is tender. Serve hot.
BUTTERFIELD PARTY FRANKS 1 1/2 lbs. frankfurters 1 (10 oz.) jar cranberry jelly 4 tbsp. prepared mustard or Dijon mustard Cut each frank crosswise into 4 sections. Cut each section in half lengthwise to make 8 pieces. Split ends of each piece within a 1/4 inch of the center; set aside. Combine jelly and mustard in 2-quart micro-type casserole. Use half- power cycle and cook 4 minutes, or until jelly is melted, stirring after 2 minutes. Add franks, stir to coat. Cover with waxed paper. Use high-cycle and cook 4 minutes, or until hot. Stir and let stand, covered, 3 minutes.
MICROWAVE MINI PIZZAS 1 (6 count) pkg. English muffins 1 sm. jar pizza sauce (any flavor) 8 oz. pkg. shredded Mozzarella cheese 48 slices pepperoni (optional) Pour sauce on to open-face muffins. Place 4 slices of pepperoni on each muffin. Top each muffin with a generous amount of cheese. Bake in microwave for 2 minutes or until cheese is melted. Serves 3 or cut into fourths to serve as party food.
NACHO ROUNDS 1 pkg. (8 oz.) tortilla chips 2 c. shredded Cheddar cheese 1 c. diced green chilies, drained 1 c. (2 1/4 oz.) chopped black olives, drained Arrange chips on 2 (10 inch) microwave proof serving plates. Cover each with cheese chilies and olive. Cook on plate until cheese is melted. 4 to 6 servings. Cooking time 6 to 8 minutes.
FRANK RUEBEN Butter or margarine 4 slices dark rye bread, toasted 6 frankfurters sliced lengthwise 1 can (8 oz.) sauerkraut, drained 4 tbsp. Thousand Island Dressing 4 slices Swiss cheese Lightly butter toast. Arrange 3 frankfurter halves on each toast slice. Divide sauerkraut among sandwiches. Spoon 1 tablespoon dressing on each . Top with 1 slice Swiss cheese. Wrap each sandwich in paper towel. Place 2 sandwiches on microwave proof plate. Cook on high 2 1/2 minutes or until cheese is melted and sandwich is hot. Repeat with remaining sandwiches. 4 servings. Cooking time is 5 minutes.
MICROWAVE BEEF JERKY 2 lbs. beef (can use flank steak, chuck roast, brisket, sirloin tip or steak) 1/2 tsp. seasoned salt 1/3 tsp. garlic powder 1/3 tsp. pepper 1 tsp. MSG 1 tsp. onion powder 1/2 c. Worcestershire sauce 1/2 c. soy sauce 2 tbsp. liquid smoke Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ingredients and pour over meat slices. Let set overnight in the refrigerator. To cook: Lay out strips on microwave bacon rack. Cover with paper towel. Cook on high power for 2 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Let stand 5 minutes before eating. Cooking time may vary with thickness of meat. Store in airtight container.
MICROWAVE SHRIMP IN GARLIC BUTTER 1/4 c. butter or margarine 1/2 tsp. garlic powder 2 tsp. parsley flakes 1 pkg. (12 oz.) frozen, peeled de-viened quick-cooking shrimp Makes 1 1/2 to 2 cups. Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in 9 or 10 inch diameter dish (glass pie dish works well). Pour butter mixture over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with toothpicks.
MICROWAVE COCKTAIL WIENERS 1 pkg. (1 lb.) wieners 1 1/2 c. barbecue sauce 2 tbsp. brown sugar 1/8 to 1/4 tsp. dry mustard 1/2 tsp. ginger SAUCE: 1 c. ketchup 1/4 c. packed brown sugar 1/4 c. vinegar 1 1/2 tsp. celery seed Dash of garlic powder 1/4 tsp. salt Dash of pepper 1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. horseradish 1 med. onion, chopped 1/4 c. water Makes about 1 1/2 cups. Cut wieners into 3/4 inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2-quart casserole or serving bowl. Cover microwave at high 1 1/2 to 2 1/2 minutes until hot. Stir in wieners. Cover microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks. Barbecue Sauce - Microwave Instruction: Combine all ingredients in 2 quart glass casserole. Cover with wax paper. Cook in microwave 3 minutes at high or until hot: stir occasionally. Or can use boiled barbecue sauce.
RICE `N CHEESE ZUCCHINI BOATS 3 sm. (6" long) zucchini, halved lengthwise 1 tbsp. water 10 oz. pkg. Green Giant frozen Garden Gourmet asparagus pilaf 1/2 c. shredded Swiss cheese 2 tbsp. crushed herb flavored croutons Microwave Directions: In 9 inch microwave-safe dish, combine zucchini and water; cover with microwave-safe plastic wrap. Microwave on high for 4-6 minutes or until crisp-tender; drain. Remove and discard seeds and pulp, leaving a 1/4 inch shell. Microwave Garden Gourmet according to package directions. Stir rice mixture; spoon into zucchini shells. Sprinkle with cheese. Microwave on high for 1-1 1/2 minutes or until cheese is melted. Top with crushed croutons. 6 servings.
BASIC MEAT LOAF 1 slice bread, torn in sm. pieces 1/4 c. chopped celery 1 egg, slightly beaten 1 clove garlic, minced 1 sm. onion, chopped 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 lbs. lean ground beef 1/4 c. catsup Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9"x5" loaf pan (microwave proof). Microwave on high until internal temperature reaches 150 degrees, 13 to 15 minutes. If using oven other than carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at medium until catsup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes.
HAM ROLL-UPS 1 (3 oz.) pkg. cream cheese 1/2 c. shredded cheddar cheese (2 oz.) 1 tbsp. chopped green onion 1/2 tsp. prepared mustard 4 slices fully cooked ham Microwave cream cheese in small bowl at high until softened, 10 to 15 seconds. Stir in cheddar cheese, green onions and mustard. Spread cheese mixture on ham slices. Roll ham from narrow end. Cut each roll into 4 pieces; secure with wooden pick. Place on paper toweling on carousel on large dinner plate. Microwave on high (100%) 45 seconds to 1 minute 30 seconds. If using oven other than carousel, rotate plate one half turn after half the time.
CALICO BEANS 8 slices bacon 1 (1 lb.) can green beans, drained 1 (1 lb. 15 oz.) can pork & beans, drained 3/4 c. dark brown sugar 1/2 tsp. dry mustard 1 c. chopped onion 1 (1 lb.) can lima beans, drained 1 (1 lb.) can kidney beans, drained 1/2 c. vinegar 1/2 tsp. garlic salt 1/8 tsp. pepper Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Saute onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time. Makes 16 servings. NOTE: Divide mixture between 1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes.
BREAD STICKS 10 thin bread sticks, can use any flavor 5 slices bacon 1/2 c. grated Parmesan cheese Cut bacon slices in half - lengthwise, dredge one side of bacon strip in cheese; roll it against a bread stick diagonally. (Like a red stripe is around a barber pole.) Place sticks on baking sheet; dish or paper plate lined with paper towel. Microwave at High 4 1/2 to 6 minutes; roll in cheese as soon as removed from microwave. Serves 10. (These will stay crisp for hours after microwaving.)
EASY MICROWAVE BROCCOLI (OR SPINACH) BRUNCH 1 (10 oz.) pkg. frozen chopped broccoli (or spinach) 4 eggs (minus 2 yolks), or equivalent egg substitute 1/4 c. shredded (low-fat) Cheddar cheese 2 tbsp. onion, finely chopped 1 tbsp. milk or 1/2 tsp. butter plus water (from drained vegetables) 1/8 tsp. dried tarragon leaves, (optional) 1/2 tsp. salt 1/8 tsp. pepper Place broccoli in a 9-inch round baking dish. Cover. Microwave on high power until crisp-tender, about 2 to 3 minutes, stirring once. Drain. Beat all remaining ingredients together, then pour over broccoli. Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper. Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times. Let stand, covered, 3 to 5 minutes before serving. Makes 2 to 3 servings.
BRUNCH EGGS 6 slices bacon, diced 4 green onions, sliced 6 mushrooms, sliced 6 eggs 1/4 c. heavy cream* 1/4 c. shredded Swiss cheese *May substitute with light cream, milk or skim milk. (Microwave: Power level 10, 100%, high) In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes. Stir, bring coagulated portion to center and runny part to edges. Microwave 2 minutes. If still runny, microwave 30 seconds more. Remove. Top with cheese. Let stand 2 minutes. Serves 4-6.
FARMER'S BREAKFAST PIE 4 eggs 3 c. frozen hash browns 1/2 green or red bell pepper, chopped 1/2 lb. crisp fried bacon (broken) 1/4 c. milk 1 c. grated Cheddar cheese and Mozzarella cheese (mixed to proportions of taste to equal 1 c.) Salt and pepper to taste Lightly brown hash browns and pepper in bacon grease. Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon. Mix egg and milk together and pour over cheese and bacon. Sprinkle with remaining cheese and bacon. Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes. Let stand 2 to 3 minutes or until set. Cut and serve. (About 6 servings.)
WALKING BANANA BREAKFAST 8 inch flour tortilla 2 - 3 tbsp. peanut butter 2 - 3 jam or jelly 1 sm. banana, peeled Place tortilla on a paper towel, microwave on high for 10 to 20 seconds until tortilla is soft and warm. Spread with peanut butter, then top with jelly or jam. Place banana near the right edge of the tortilla. Fold up the bottom 1/4 of tortilla. Bring right edge over the banana and roll up.
GLAZES FOR PORK ROASTS WINEBERRY GLAZE: 1 (8 oz.) can whole cranberry sauce 1/2 c. vermouth 1 tbsp. cornstarch 1 tbsp. steak sauce APRICOT PRESERVES GLAZE: 1 (12 oz.) jar apricot preserves 1/2 tsp. ground ginger 1 tbsp. lemon juice CHERRY ALMOND GLAZE: 1 tsp. butter 1/4 c. slivered almonds 1 (12 oz.) jar cherry preserves 2 tbsp. white corn syrup 1/4 c. red wine vinegar 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves In 1 quart casserole, mix together cranberry sauce, vermouth, cornstarch and steak sauce. Microwave at High 5 to 7 minutes, stirring after 3 minutes, until thickened and clear. Makes about 1 1/2 cups. In 1 quart casserole stir together preserves, ginger and lemon juice. Microwave at High 3 to 4 minutes, until warm and well blended. Makes about 1 1/4 cups. In 8" or 9" pie plate place butter and almonds. Microwave at High 3 to 5 minutes, stirring every 2 minutes, until toasted. Set aside. In 1 1/2 quart casserole stir together preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Cover. Microwave at High 5 to 7 minutes, stirring very well after 4 minutes. Mixture should be well blended. Stir in toasted almonds just before glazing. Makes about 1 3/4 cups.
FUDGE 4 c. sugar In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.
MICROWAVE CHOCOLATE FUDGE 12 oz. semi-sweet chocolate chips 1 can Eagle Brand milk 2 heaping tbsp. peanut butter Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.
MICROWAVE CARAMELS 1 c. butter or margarine, melted 1 (14 oz.) can sweetened condensed milk 1 c. light corn syrup 1 (1 lb.) pkg. light brown sugar 1 tsp. vanilla extract 2 c. semisweet chocolate chips, melted *Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into buttered 9x13" pan. Chill in refrigerator overnight. *Pour melted chocolate over caramels. Cut into 1-inch squares. *May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides. *Yield: 10 dozen.
ROCKY ROAD CANDY 1 (12 oz.) pkg. semi-sweet chocolate chips 1 (12 oz.) pkg. butterscotch chips 1/2 c. butter 1 (10 1/2 oz.) pkg. miniature marshmallows 1 c. peanuts In 4-quart microwave proof mixing bowl combine chocolate, butterscotch, and butter. Cook on 70% (Roast) 5 minutes or until melted. Stir. fold in marshmallows and nuts. Spread on buttered 13 x 9 inch pan. Refrigerate until set (about 2 hours). Cut into squares.
PECAN BRITTLE 1 c. sugar 1 c. pecans 1/2 c. white syrup 1/4 tsp. salt 1 tsp. butter 1 tsp. vanilla Put ingredients in glass dish. Cook for 4 minutes, then stir it. Cook for another 3 minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla. Cook for 1 minute. Take out and add 1 teaspoon baking soda. Stir. Pour into buttered tin foil. Let set up, crack in pieces.
DIVINITY 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 1/4 tsp. salt 2 egg whites 1/4 tsp. vanilla 1 c. chopped nuts In a 3 quart bowl cook sugar, syrup and water on high for 12-13 minutes. Add salt to egg whites and beat on high speed until stiff. Slowly pour mixture into egg whites, beating constantly until mixture loses its shine. Stir in vanilla and nuts. Drop by teaspoon on wax paper.
TURTLES 10 oz. pkg. miniature marshmallows 6 oz. pkg. chocolate chips 6 oz. pkg. butterscotch chips 5 tbsp. oleo Use a large mixing bowl: Melt the above for 3 minutes. Add 1 3/4 cups Rice Krispies and 8 ounce bag peanuts (or 6 1/2 ounce can). Stir and dip fast onto waxed paper or saran wrap.
PRALINES 1/4 c. water 1 c. brown sugar 1 c. white sugar 1/4 c. light karo syrup 2 tbsp. butter 1 dash salt Mix the above ingredients together. Cover and cook on high for 4 minutes. Stir. Cover and cook another 4 minutes. Stir in 1 1/2 cups pecans, 1 teaspoon vanilla, 1/2 cup powdered sugar. When mixture becomes thick spoon drop quickly on wax paper.
TOFFEE 1 c. butter 1 c. sugar 3-4 Hershey bars Chopped walnuts In the microwave melt 1 cup butter in a 2 quart glass bowl 2 minutes on high. Remove from microwave and add 1 cup of sugar. Mix. Microwave 3 minutes on high. Remove and stir. Return to microwave for 3 additional minutes on high. Pour into a 9 x 13 inch rectangular pan. Pour off extra butter (after cooling 2-3 minutes). Top with 3-4 Hershey bars and walnuts.
LECHE QUEMADA 2 c. pecans (sm. or broken pieces) 1/2 c. sweet butter 2/3 c. brown sugar, firmly packed 1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla Place pecans on large glass plate and microwave on high for 8 minutes, stirring at 2 minute intervals. Set aside. In an 8 cup measure, microwave butter on high for 1 minute. Stir in brown sugar and milk until blended. Microwave on high for 7 minutes, stirring at 2 minute intervals. Beat with a wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in lightly buttered 8 inch square glass dish. Chill until firm. Cut in squares. Yield: 1 1/2 pounds.
TOFFEE GRAHAM CONFECTIONS 1 stick butter 3/4 c. firmly packed brown sugar 9 squares graham crackers 1/4 c. chopped pecans Put 1 tablespoon butter in 8" square microwave dish and microwave at high for 1 minute. Tilt dish to distribute butter evenly. Place graham crackers over bottom of dish, cutting to fit if necessary. Put remaining butter and brown sugar in 1 quart microwave bowl and microwave at high for 45 seconds to 1 minute just until mixture can be stirred together. Spoon mixture over crackers, and sprinkle with peanuts. Microwave at high for 3 1/2 to 5 minutes rotating dish every 1/2 minute if necessary, until all areas of the top are boiling. Watch bars carefully during approximately the last minute of microwaving to be sure they don't burn (depending on your oven, bars can brown quickly in spots). Re-distribute nuts if necessary, cut in squares, cool. Makes about 16 squares.
CASHEW BRITTLE 1 c. sugar 1/2 c. white corn syrup 1 1/2 c. dry roasted cashews 1 tsp. vanilla 1/2 - 1 c. shredded coconut 1 tsp. baking soda Combine sugar and corn syrup in 8 to 12 cup measure cup with handle and microwave on high for 3 to 5 minutes. Stir one time. Add butter, vanilla and coconut. Microwave on high for 1 to 2 minutes. Stir in baking soda, mix until blended. Quickly spread on greased cookie sheet. Rest 30 to 40 minutes, break into pieces.
NEVER FAIL DIVINITY 4 c. sugar 1 c. light corn syrup Dash of salt 3 egg whites 1 tsp. vanilla extract 1/2 c. chopped pecans Combine sugar, corn syrup, 3/4 cup water and salt in a 2 quart glass dish. Microwave on High for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonful onto waxed paper.
|
|
BuyForHome.com Copyright 2001-2008 |
