Filter
Top Products
Peel and Eat Shrimp, serves 2
1
/
2
cup dry white wine
2 cloves garlic, minced
2 tablespoons lemon juice
4 tablespoons butter
1 pound large shrimp in shells
Place everything in a 2 quart microwave dish push to the
edge of the dish, cover and cook on sensor or
microwave on high power for about 5 minutes, stirring
once or until the shrimp are pink. Peel the shrimp and
serve with juices.
Rolled Fish Filets, serves 4
4 fish filets, sole, flounder, catfish or roughly about 4
ounces each
lemon pepper
2 tablespoons lemon juice
Season the fish with lemon pepper and roll up and
secure with a wooden pick. Place in a glass pie plate
and sprinkle with lemon juice. Cover with plastic wrap
and cook on sensor or microwave on medium power for
about 5 minutes or until the fish is opaque and flakes
easily. Mix the juices with
1
/4th. / 4cups Italian salad
dressing and pour over the fish.
Fish Filets Parmesan, serves 4
4 fish filets (about 4 ounces each) folded over
1 cup prepared spaghetti sauce
1
/
2
cup Parmesan cheese, grated
Place the sauce in a 2 quart microwave dish and lay the
fish over with the thicker part toward the side of the dish.
Sprinkle with cheese. Cover and cook on sensor.
Trout Almandine, serves 2
2 whole trout, about 8 ounces each
2 tablespoons slivered almonds
2 tablespoons lemon juice
4 slices bacon, crisp cooked and crumbled
4 tablespoons chopped parsley
Place the fish along side each other head to tail in a 10
inch glass pie plate. Add the lemon juice and butter, and
cover with plastic wrap and cook on sensor or
microwave on medium power for about 6 minutes or until
the fish is done. Place on a serving platter and pour
cooking juices over the fish and sprinkle with nuts, bacon
and parsley.
EGGS
Hard Cooked Eggs for Egg Salad -
If you’ve ever made an egg salad the traditional way you
know it’s quite a task. You have to boil the eggs, allow
them to cool and then peel them before you chop them
and add the other ingredients. When you cook the eggs
as directed here, the job is so much easier but the recipe
looks and tastes the same.
Put
1
/4 cup hot water and carefully crack eggs in a
4-cup measuring cup or 1-quart casserole dish. Gently
pierce the yolks with a fork. Cover with vented plastic
wrap and cook on sensor.
ALLOW STANDING TIME OF 1 MINUTE OR UNTIL
THE EGGS HAVE SET.
Puff Omelet or Egg Cake -
This is one the easiest ways to cook eggs by microwave.
Though it doesn’t look like a conventional omelet, it
tastes great and is so much easier to make.
Beat eggs and milk (1 TS per 1 egg) until blended in a 4
cup measuring cup or 1-2 quart microwave casserole
dish. Cover with vented plastic wrap and cook on
sensor. ALLOW STANDING TIME OF 1 MINUTE.
Scrambled Eggs -
Cook as puff omelet but scramble immediately after
cooking.
Ham and Egg for One -
This recipe is done before the toast pops out of the
toaster and no frying pan to wash.
Place a slice of boiled ham in an 8 ounce coffee cup and
crack a large egg into the ham cup. Gently pierce the
yolks with a folk. Cover with plastic wrap and cook on
sensor.
ALLOW STANDING TIME OF 1 MINUTE OR UNTIL
THE EGGS HAVE SET.
Cook using Sensor Cook
20