Filter
Top Products
!71@=E/D3&317>3A
#! (
1 tablespoon butter or margarine
2 eggs
2 tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 22.5 cm (9-inch) pie
plate, 20 seconds at P10, or until melted. Turn the
plate to coat the bottom with butter. Meanwhile,
combine the remaining ingredients in a separate
bowl, beat together and pour into the pie plate.
Cover with vented plastic wrap, and cook at P6
power for 3-4 minutes
. Let stand 2 minutes. With a
spatula, loosen the edges of the omelet from the plate,
fold into thirds to serve. :E/GACA3A1@/;0:32355A
-73:2 1 serving
"#( Double ingredients for a 4 egg
Omelet. (Cook at P6 power for 5 minutes.)
''&#
#
1 450 g (1 pound) lean ground beef
1
/2 cup frozen peas, thawed
1
/4 cup chopped onion
1 tablespoon gravy powder
1
/2 teaspoon curry powder
1
/4 teaspoon salt
1
/4 teaspoon ground black pepper
2 cups mashed potatoes
In a 2-qt. casserole dish, crumble the
ground beef and cook for 5-7 minutes at P6
or until the meat is cooked, stirring twice.
Add the remaining ingredients, except for
potatoes. Stir well, and then spread the
potatoes evenly on the top. Cover with a lid
or vented plastic wrap and cook at P6 power
for 16-18 minutes.
-73:2 4 servings
1
/4 cup butter
2 tablespoons chopped onion
1 clove minced garlic
1
/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
1
/4 teaspoon ground black pepper
2 cups milk
2 cups grated cheddar cheese
1 225g (8 oz.) (dry weight) macaroni,
cooked and drained
1
/3 cup bread crumbs
1 teaspoon paprika
In a 2-qt. casserole dish, melt the butter for
40 seconds at P10. Add onion and garlic
and cook for 1 minute at P10. Stir in flour,
mustard, salt and pepper, and gradually add
the milk. Cook for 3-4 minutes at P10 until
sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour
and stir the sauce into the macaroni, in a
3-qt. casserole.Top with bread crumbs and
paprika. Cover with lid or vented plastic
wrap. Cook at P6 power for 16-18 minutes.
-73:2 6 servings
1 450 g (1 pound) lean ground beef
1 small onion, chopped
1
/2 green bell pepper, chopped
1 cup chopped celery
2 430 g (15 oz.) cans tomato sauce
1
1
/4 cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
1
/2 teaspoon salt
1
/4 teaspoon ground black pepper
1
/2 cup grated cheddar cheese
Crumble the ground beef in a 3-qt.
casserole. Cook for 5-7 minutes at P6 or
until the meat is cooked, stirring twice.
Stir in onion, peppers and celery. Cook for
3-4 minutes at P10. Stir in the remaining
ingredients, except cheese. Cover with lid or
vented plastic wrap. Cook at P6 power for
16-18 minutes. Sprinkle with cheese. Cover
and let stand 5 minutes.
-73:2 4-6 servings
1 170 g (6 oz.) can tuna, drained and
flaked
4 cups cooked and drained noodles
1 300 g (10
3
/4 oz.) can condensed cream
of mushroom soup
1 110 g (4 oz.) can mushroom pieces
and stems, drained
1 450 g (16 oz.) package frozen peas,
defrosted
3
/4 cup milk
1 cup crushed potato chips
1
/2 cup grated cheddar cheese
In a 3-qt. casserole, combine tuna,
noodles, soup, mushrooms, peas and milk;
mix well. Cover with lid or vented plastic
wrap. Cook at P6 power for 16-18 minutes.
Top with potato chips and cheese before
serving.
-73:2 4-6 servings
IP4091_3BD60CP_15_120302:IP3854_38N04CP_01_111101 2012-3-2 Jerry 上上16:36 Page 21