Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp and set aside. Place ground beef, onion and green pepper in small casserole. Cover and microwave at High for 1 to 2 minutes, stirring once until beef is browned. Drain. Add zucchini pulp, tomato sauce, 1 tablespoon Parmesan cheese, garlic powder and salt to ground beef mixture. Place half of the beef mixture in each zucchini shell. Sprinkle with remaining 1 tablespoon Parmesan cheese. Place stuffed zucchini on a microwave roasting rack. Cover tightly with heavy duty plastic wrap. Microwave at High for 1 1/2 minutes. Give dish a half turn, and microwave at High for 1 1/2 to 3 1/2 minutes or until filling is set and zucchini is fork tender.
1 refined sugar
Cut banana in thin slices. Arrange slices on a microwavable plate and sprinkle with sugar. Microwave until the sugar melts and the banana is cooked ( 3 minutes in microwave but might be less time in more powerful microwaves). Serve warm.
Corn On The Cob
1 fresh corn; shucked and silked
Butter each ear of corn. Wrap in waxed paper or place in covered casserole. Cook 2 to 2-1/2 minutes per ear. Frozen corn may also be used: Cook 3-4 minutes per ear.
Zucchini with Dill
5 medium zucchini, sliced 1/4 thick
1 1/2 cup chicken broth
4 tablespoon unsalted butter
2 tablespoon snipped fresh dill
1 salt and pepper to taste
Combine zucchini, chicken broth and butter in a 3 quart microwave safe dish. Cover dish with plastic wrap, leaving one corner open to vent. Cook on high power, stirring once, for 10 minutes. Using a slotted spoon, transfer zucchini to a serving bowl. Sprinkle with dill, season with salt and pepper, toss to combine. Serve hot.
4 pieces of chicken 1.5 lbs each
1/4 cup dijon mustard
1 tablespoon honey
2 tablespoon oinon chopped
1 clove crushed garlic
In a small bowl, combine mustard, honey, garlic. Remove skin from chicken. Place chicken in a lightly greased, 9 inch, square microwave safe dish. Spread with mustard sauce. Microwave, covered on full power for 12 minutes. Serves 2-3
Chili Stuffed Baked Potatoes
6 potatoes; baked in micro *
1 onion; small
1 garlic clove; minced
1/2 lb ground beef or
1 can refried beans
1/2 cup taco sauce
1 dash cumin; ground
1 dash oregano; dried
2 jalepeno peppers; opt
1 cup cheese; shredded
* Cooking potatoes :these times are based on medium potatoes, cook on High and turn over part way through cooking; 1 potato : 4-6 min 2 potatoes : 6-8 min 3 potatoes : 8-12 min 4 potatoes : 12-16 min 5 potatoes : 16-20 min 6 potatoes : 20-22 min
Let stand a few minutes while making topping; then cut a crosscross in top and press ends to push out potato. Top with topping and cheese and serve.
Topping: If using ground beef, crumble ground meat in 6 cup (1.5L) casserole. Add onion and garlic; microwave uncovered at High for 2-3 minutes or till no longer pink, stirring twice to break up lumps. Drain off fat. Stir in flour, beans (if using) and seasonings, microwave uncovered at High for 1 minute. Stir in taco sauce and cover. Microwave at High for 3-5 minutes or till mixture comes to boil and thickens. Stir at least once during cooking.
1 1/2 cup quick-cooking oats
1 cup peanuts
1/2 cup coconut, shredded
1/2 cup wheat germ, 1/2 inch pieces
1/2 cup honey
2 tablespoon vegetable oil
1/2 cup raisins
1/2 cup chocolate chips
In a large bowl, combine oats, peanuts, coconut and wheat germ; set aside. Combine honey and oil; stir into oat mixture. Spread evenly in a flat, microwave-safe container. Microwave on high for 5 minutes, stirring at one minute intervals. Cool without stiring. Break into smaller pieces. Add raisins and chocolate chips. Store in a tightly covered container.
Per serving: 661 Calories; 35g Fat (44% calories from fat); 17g Protein; 82g Carbohydrate; 2mg Cholesterol; 46mg Sodium
Recipe by: American Beekeeping Federation, Inc.
2 1/2 cup sugar
1/4 cup margarine
2/3 cup evaporated milk
7 oz marshmallow creme
6 oz chocolate chips
1/2 oz baking chocolate
Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well.
Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microcook 5 minutes.
Add chocolate chips and shaved baking chocolate. Stir until melted. Pour into buttered 8" dish.
1. Line a 2-quart oblong glass baking dish with paper towels. Place the steaks on towels and brush with melted margarine mixed with lemon juice. Sprinkle dill weed on steaks. Cover with waxed paper.
2. Microwave on high power for 5-7 minutes. When fish is done, it will flake easily with a fork.
3. Garnish tops of steaks with chopped parsley, sprinkling of paprika and additional margarine if desired.
Recipe From: Western Mexican Cookbook
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