2 tblsp lime juice
1 tblsp soy sauce
1 tblsp liquid honey
1 tsp vegetable oil
1/4 c green onion, chopped
2 garlic cloves, minced
1/4 tsp ground allspice
1/4 tsp dried thyme
1/4 tsp dried ginger
1 dash hot pepper sauce
4 fish steaks [4 oz each]
1 pink grapefruit
3/4 tsp 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.
Recipe From: Canadian Living magazine, Apr 95
3 pears, peeled, cored and halved
juice and zest of 1 lemon
Toss peeled pear halves in lemon juice, arrange in microwave-safe dish, cut side down and stem end pointing to the center. Cut zest in julienne strips and scatter over pears. Pour any leftover Meyer lemon juice over the top. Cover tightly with
Saran wrap. Cook on full power for 6 to 7 minutes (6 minutes for softer pears; 7 for firmer pears). Prick top to release steam, cool in dish, recover with Saran wrap and chill.
You can defrost frozen bread dough and even speed up bread rising in the microwave if you follow these steps:
For defrosting: Place bread on a microwaveable plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn over, rotate plate 1/2 turn and microwave on high for another 25 seconds. Then put into your baking pan that has been sprayed with non-stick cooking spray and let rise for 1 to 2 hours. It may be faster to put the frozen dough in the baking pan which has
been sprayed with a non-stick cooking product. Don't wrap dough with plastic wrap.
Or. . . wrap frozen bread dough in waxed paper and set in microwave. Set machine to defrost for 6 to 7 minutes for a 1 lb. loaf of bread. Then allow to rise and bake in a conventional oven.
Or. . . boil 4 cups water. Place boiled water in microwave with frozen bread which has been placed in a glass loaf pan. Microwave on high 1/2 minutes; rest 20 minutes. Repeat 3 times, rotating dish 1/4 turn with each heating. Rest in microwave until duble in size (15 to 20) minutes. (Reheat water if it cools) Cook in conventional oven following directions of your recipe.
Or. . . place frozen bread dough in a greased 9x5x3-inch glass loaf pan placed in 1 cup boiling water bath in a 12x8-inch glass dish. Microwave on medium (50%), covered with wax paper, 4 to 5 m;inutes, rotating 1/4 turn every minute and turning dough over halfway through cooking. Rest 10 minutes in water bath. Bake as desired.
To speed up bread rising: Fill 4 cup glass measure with 3 cups water. Microwave on high for 6 to 8 minutes to boil. Place dough in glass bowl. Place dough dish in 12x8 inch glass dish filled with boiling water. Microwave low (10%), covered, 12 to 15 minutes until double in size. Punch down. Repeat. Transfer dough to glass loaf pan. Repeat until double in size.
1 lb confectioners' sugar
1/2 c cocoa
1/4 c milk
1/4 lb butter or margarine
1 tsp vanilla
1/2 c chopped nuts
Lightly grease an 8-inch square dish. Set aside.
Place confectioners' sugar and cocoa in a medium-sized, heat-resistant, non-metallic mixing bowl. Stir to combine.
Make a little well in the sugar cocoa mixture and then put the butter and milk in the well. Do Not Stir.
Heat, uncovered, on Full Power 2 minutes.
After cooking, stir just to combine ingredients.
Add vanilla and nuts. Stir until blended.
Pour into prepared dish and refrigerate for 1 hour before cutting and serving.
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