Microwave Oven
Recipes & Ideas

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Roasted Peanuts

1 c peanuts; raw, shelled
1/2 tsp salt
1 cold water

Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. Microwave for 2 1/2 minutes, stir, microwave 2 1/2 minutes longer. Peanuts will be crisp when cool.
Yield: l Cup
Recipe From: Young's Peanut Wrapper

Poached Pears

3 pears, peeled, cored and halved
1 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.

French Toast

1 egg, beaten
2 tablespoon skim milk
1 slice whole wheat bread
1/4 teaspoon gound cinnamon

Combine egg and milk. Dip bread slice in mixture. Turn until well coated and let the bread soak for at least one minute. Place bread on microwave safe plate, and microwave on medium high for one minute. Turn bread over and microwave on medium high one minute more. Sprinkle with cinnamon.

Finger Paint

3 cup water
1/2 cup cornstarch food coloring

Blend 1 cup water with cornstarch. Add 2 more cups and zap on high 8-9 minutes, or till thickened, stirring every 2 minutes. Pour 1/2 c into each of 6 small bowls. Add 3 drops food coloring each bowl. (Food coloring may stain hands.)

Hot Bean Dip

4 c canned kidney or pinto beans, drained; reserve 1/3 cup of liquid
1/4 c olive oil
1 c grated cheddar cheese
1 tblsp minced onion
1 tblsp chili powder
1/4 tsp paprika

Combine beans, olive oil, and 1/3 cup bean liquid in a 2-quart microwave-safe dish. Cover with lid or plastic. Heat at 100% (high) for 4 minutes.
Remove from oven and mash bean mixture with fork or potato masher until smooth.
Stir in cheese, onion, chili powder, and paprika. Cover again and heat at 100% (high) for another 3 minutes or until cheese melts.
Remove from oven and serve warm.

Duluth Beef Stew

1 1/2 lb boneless beef chuck
16 oz refrigerated sauerkraut or 1 can (1 lb)
1/2 tsp caraway seeds
1 bay leaf
1/4 tsp cracked black pepper
3/4 c plus 2 tblsp dark brown sugar
1 medium onion, sliced
1 tart apple, sliced
1 can stewed tomatoes (14 1/2 oz.)
1 1/2 tblsp instant blending flour

Trim excess fat from meat. Cut into 1-inch cubes. Place meat in microsafe dish. Cover. Microwave at HIGH (100%) power for 5 minutes. Drain sauerkraut well in sieve, pressing with spoon to remove excess liquid. Spread sauerkraut over beef. Sprinkle with caraway seeds. Add bay leaf and pepper. Sprinkle with brown sugar. Add onion and apple. Pour tomatoes over all. Cover. Microwave @ MEDIUM (50%) power for 20 minutes, stirring every 10 minutes. Sprinkle with instant blending flour. Stir. Cover. Microwave at HIGH power for 2 minutes. Stir. Serve.

German Honey Spice Cake

1/2 c butter or margarine
1 c dark brown sugar; packed
2 eggs; large
1/2 cup honey
2 c flour
1 tsp baking soda
1/2 tsp nutmeg; ground
1/2 tsp cinnamon; ground
1/2 tsp cloves; ground
1/2 tsp ginger; ground
1/2 c water; boiling
2 tsp lemon extract
1 tsp lemon rind; grated

Spray a 2 quart rectangular glass dish with non-stick coating; set aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium low) 2 minutes or until butter is soft. Cream in sugar; then eggs. Stir in honey. Sift flour together with soda, nutmeg, cinnamon, cloves and ginger. Add flour mixture, alternately, with water. Add lemon extract and rind. Pour batter into prepared dish. Rotating dish twice during baking, microwave on 70% (medium high) 10 to 12 minutes or until cake tests done. Serve hot.

Salmon Stuffed Potatoes

7 1/2 oz canned alaska salmon
4 baking potatoes (about 7 oz. each)
1 c monterey jack cheese (shredded)
1/4 c milk
1 egg; beaten
2 tblsp margarine
2 tblsp minced onions
2 tblsp diced green chiles
1/8 tsp black pepper

Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 ~ 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Makes 4 servings.

Teriyaki Chicken In Clay Cooker

12 medium chicken drumsticks; (about 2 1/2 pounds)
1 small onion cut in rings
1/2 c soy sauce
3 tblsp brown sugar
1/2 tsp ground ginger
1 clove garlic; minced
2 tblsp dry sherry

Place chicken in shallow glass baking dish. Cover with onion rings. Mix remaining ingredients and pour over chicken. Refrigerate covered several hours or overnight.
Soak top and bottom of cooker in water for 15 minutes and drain.
Place chicken, onion rings, and 1/4 cup of the marinade in cooker, arranging meatier parts of drumsticks toward ends of cooker. Reserve remaining marinade for other uses or discard.
Place covered cooker in microwave and cook on full power, turning chicken once and basting with sauce once or twice, until tender, about 25 minutes.

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