22
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 23 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. Cook, covered with vented plastic
wrap, using Omelet selection. 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
NOTE:
Double ingredients for a 4 eggs
Omelet. (Cook at P6 power for 5 minutes.)
CASSEROLE
Shepherd’s Pie
450
g
(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
potatoes 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
220
g
(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
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 dish.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
450
g
(1 pound) lean ground beef
1
small onion, chopped
½
green bell pepper, chopped
1
cup chopped celery
2 430
g
(15 oz.) cans tomato sauce
1
¼
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.
casserole dish. 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
1 170
g
(6 oz.) can tuna, drained and
fl
aked
4
cups cooked and drained noodles
1 300
g
(10
¾
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
¾
cup
milk
1
cup crushed potato chips
1/2 cup grated cheddar cheese
In a 3-qt. casserole dish, 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.
Yield
: 4-6 servings
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2013-3-22 8:56:01
2013-3-22 8:56:01
