Filter
Top Products
19
Microwave Recipes
OMELET
Basic Omelet
1 tablespoon butter or margarine
2 eggs
2 tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie
plate, 20 seconds at p10, or until melted.
Turn the plate to coat the bottom with butter.
Meanwhile, combine the remaining ingredi-
ents in a separate bowl, beat together and
pour into the pie plate. Cook, covered with
vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula,
loosen the edges of the omelet from the
plate, fold into thirds to serve. Always use
scrambled eggs.
Yield: 1 serving
Approx. Cooking Time: 4 minutes.
NOTE: Double ingredients for a 4 egg
Omelet.
CASSEROLE
Shepherd's Pie
1 pound lean ground beef
½ cup frozen peas, thawed
¼ cup chopped onion
1 tablespoon gravy powder
½ teaspoon curry powder
¼ teaspoon salt
¼ 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 po-
tatoes evenly on the top. Cover with a lid or
vented plastic wrap and cook at P6 power
for 16-18 minutes.
Yield: 4 servings
Macaroni and Cheese
¼ cup butter
2 tablespoons chopped onion
1 clove minced garlic
¼ cup all-purpose fl our
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups milk
2 cups grated cheddar cheese
8 oz. (½ lb. dry weight) macaroni, cooked
and drained
⅓ cup bread crumbs
1 teaspoon paprika
In a 2-Qt. casserole, melt the butter for
40 seconds at P10. Add onion and garlic
and cook for 1 minute at P10. Stir in fl our,
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.
Yield: 6 servings
Beef and Macaroni Casserole
1 pound lean ground beef
1 small onion, chopped
½ green bell pepper, chopped
1 cup chopped celery
2 15 oz. cans tomato sauce
1¼ cups water
1 cup uncooked elbow macaroni
1 teaspoon parsley
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grated cheddar cheese
Crumble the ground beef in a 3-Qt. casse-
role. 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.
Yield: 4-6 servings
Tuna Casserole
1 6 oz. can tuna, drained and fl aked
4 cups cooked and drained noodles
1 10¾ oz. can condensed cream of
mushroom soup
1 4 oz. can mushroom pieces and stems,
drained
1 16 oz. package frozen peas, defrosted
¾ cup milk
1 cup crushed potato chips
½ cup grated cheddar cheese
In a 3-Qt. casserole, combine tuna, noo-
dles, 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 serv-
ing.
Yield: 4-6 servings