Microwave Oven
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Sweet And Sour Pork

Prepare all ingredients before you start cooking.

Step 1:
4 med. carrots, thinly sliced
1/4 c. vegetable oil

Place in 3 quart microwave proof casserole; stir to coat. Cover and place in microwave oven on high 10 minutes.

Step 2:
2 med. green peppers, seeded and sliced
1 med. onion, thinly sliced
2 lbs. lean, boneless pork, cubed

Add to casserole, mix lightly, cover and cook on high 5 minutes.

Step 3:
1/4 c. cornstarch
1 can (16 oz.) pineapple chunks, drained reserving 1/2 cup of juice
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. wine vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. pepper, optional
1/4 tsp. hot pepper sauce, optional

Dissolve cornstarch in reserved pineapple juice. Stir in remaining ingredients, except pineapple. Add to pork mixture and blend well. Stir in pineapple. Cover. Cook medium 10 minutes. Stir. Cover. Cook on medium 10 minutes more. over hot rice. May be varied by using chicken, celery or oriental vegetables, ginger, chow mein noodles, etc.


1 c. butter
1 c. sugar
1/2 c. brown sugar
2 tblsp. water
1/2 c. chopped walnuts (or substitute walnuts or pecans)
1/2 c. milk chocolate chips

1. Combine butter, brown sugar, corn syrup and water in 2 quart glass mix and pour bowl.
2. Microwave (high) uncovered, 2 to 2 1/2 minutes or until butter is melted. Stir well to blend butter and sugar; stir in 1/2 of nuts. Insert microwave candy thermometer into mixture, then microwave on high 9 to 11 minutes, without stirring, or until mixture registers 300 degrees. Pour immediately onto ungreased cookie sheet. Sprinkle chocolate chips on hot toffee. Let stand a few minutes to soften. Spread evenly over toffee. Sprinkle with the remaining nuts. Let stand several hours or until chocolate is set. Break into pieces. About 1 1/4 pounds.

Zucchini Nut Bread

1 c. sugar, divided
2 tsp. cinnamon
2 eggs
1/2 c. cooking oil
1/2 c. yogurt
1 c. zucchini, grated
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2/3 c. walnuts, chopped
1 tsp. vanilla

Grease 6 cup micro-proof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface. Shake to spread evenly discarding excess. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared mold. Cook on 70 (roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread appears to rise unevenly. Let stand 10 minutes before removing from pan. Cook completely before slicing. Makes 12 to 18 servings.

Norwegian Baked Apples

2 each large red baking apples
1/3 cup chopped pecans
2 tablespoon brown sugar
1/8 teaspoon nutmeg
4 oz gjetost cheese, 1 c shredded
1/4 cup raisins
1/2 teaspoon cinnamon

In 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven.

Teriyaki Potatoes

1 1/2 lb tiny new potatoes (about 10) or med; . red potatoes (5)
1 tablespoon margarine or butter; cut into pieces
1 tablespoon teriyaki sauce
1/4 teaspoon garlic salt
1/4 teaspoon italian seasoning; crushed
1 dash ground black pepper
1 dash ground red pepper
1 fresh snipped rosemary (opt)

Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14 to 16 mins. for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream, if desired. Makes 5 side dish servings.

Macadamia-Orange Fudge

1/2 cup butter
1 1/2 cup sugar
5 oz evaporated milk (1 can)
2 cup miniature marshmallows
1 pkge semisweet chocolate pieces (6 ounces)
3/4 cup macadamia nuts, chopped
1 tablespoon orange-flavored liqueur

Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces.
Makes 2 pounds.

Applesauce Brunch Cake

3/4 cup firmly packed brown sugar
1 1/4 cup flour
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup margarine
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsweetened applesauce
1 each egg

Combine brown sugar, flour, nutmeg and salt in medium microproof mixing bowl; mix well. Add margarine and microwave, uncovered, until margarine is softened. Mix with a fork to form crumbs. Reserve 1/3 cup crumbs in a small bowl; stir in cinnamon. To remaining mixture, add baking powder, baking soda, applesauce, and egg. Mix until batter is smooth. Spray a microproof 8-1/2 inch cake pan with non-stick spray. Spread batter evenly in pan. Sprinkle top with reserved crumbs. Micro- wave, uncovered, on MEDIUM (50 percent) 6 minutes or until edges are set, rotating dish once. Microwave on HIGH 2-1/2 minutes or until center is no longer doughy.
Recipe From: MicroMagic by Norma Schonwetter, The Birmingham News 10/18/95

Tiger Butter (Microwave Candy)

1 lb almond bark
1 pkg chocolate chips; (6 oz.)
1 cup peanut butter

Melt half of bark. Mix with peanut butter and spread on cookie sheet. Melt remaining bark and chips. Mix until smooth and spread over peanut butter layer. Cool and break into bite size pieces.

Sweet And Sour Pork

4 medium carrots; thinly sliced
1/4 cup vegetable oil
1 medium onion; sliced
2 green peppers; sliced
2 lb lean boneless pork; cut in 3/4-inch cubes
16 oz pineapple chunks; syrup reserved
1/4 cup cornstarch
1/2 cup firmly packed brown sugar
1/2 cup soy sauce
1/4 cup wine vinegar
1 tablespoon worcestershire sauce
1/4 teaspoon hot-pepper sauce
1/2 teaspoon pepper

Place carrots and oil in 3-quart microproof casserole. Stir. cover with casserole lid and cook on HI, 4 minutes. Add onion, green peppers, and pork. Stir. Cover and cook on HI, 5 minutes. Combine reserved pineapple syrup and cornstarch. Stir in remaining ingredients. Add to pork, along with pineapple chunks. Stir. Cover and cook on HI, 10 minutes, or until sauce has thickened and pork is done. Serve with rice or chow mein noodles.

Stuffed Cabbage Italian Style

8 cabbage leaves
2 tablespoon salad oil
1 medium onion, finely chopped
1/2 lb mushrooms, finely chopped
1 cup quick-cooking white rice
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
16 oz spaghetti sauce
1/2 cup shredded mozzarella cheese

1. Trim rib of each cabbage leaf very thin. In 11" by 7" baking dish, cook cabbage leaves and 2 tablespoons water, covered, on High 8 to 10 minutes until tender; drain. Set aside.
2. In 2-quart casserole, cook oil and onion, covered, on High 3 minutes. Add mushrooms; cook, covered, 3 to 4 minutes until tender. Stir in uncooked rice, cheese, salt, and pepper.
3. On center of each cabbage leaf, place about 1/3 cup rice mixture. Fold bottom of leaf over filling; fold sides toward center. Roll tightly, jelly-roll fashion.
4. In 11" by 7" baking dish, arrange cabbage rolls seam-side down. Pour spaghetti sauce over cabbage rolls. Cook, covered, on High 8 to 12 minutes until tender, rotating dish halfway through cooking. Sprinkle rolls with mozzarella cheese; let stand, covered, 3 minutes. Makes 8 cabbage rolls.
Each roll: About 225 calories, 9 g fat, 8 mg cholesterol, 495 mg sodium.
Note: You may find that this is relatively bland, so you might want to add more pepper and a bit more parmesan cheese to the mixture.
This recipe was from Good Housekeeping, Jan 1992.

Oatmeal Chocolate Squares

3 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/4 cup wheat germ
1/2 cup butter
1/2 cup corn syrup

3/4 cup semisweet chocolate chips
1/4 cup crunchy peanut butter

In large bowl, combine oats, sugar and wheat germ; cut in butter until mixture is crumbly. Stir in corn syrup. Spread mixture in ungreased 8 inch square microwave safe baking dish. Microwave at High, uncovered for 2 minutes;stir well and press down firmly with a dampened fork. Microwave at High for 1 1/2 to 2 minutes longer or until bubbly.
Topping: In microwave safe 2 cup measure, combine chocolate chips with peanut butter. Microwave at Medium-High (70%) for 1 1/2 minutes or until melted, stirring halfway through. Stir well and spread evenly over warm base. Let cool before cutting into small squares. Makes 36 squares.
Source: Canadian Living Magazine, March 1988.

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