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Recipes (cont.)
Recipes (cont.)
Twice Baked Potatoes
4 medium sized baking potatoes, scrubbed
¼ tsp. garlic powder
3–4 green onions, sliced
2–3 Tbsp. cheddar cheese,
2 Tbsp. butter grated
¼ cup milk, heated 2–3 Tbsp. Parmesan cheese,
¼ tsp. salt (or more to taste) grated
pepper and paprika, to taste
1. Bake potatoes per your microwave instructions. Let cooked potatoes cool until
able to handle.
2. Cut potatoes in half, lengthwise. Using a tablespoon, scoop out the cooked
potato and place it in a mixing bowl (take special care to keep the potato skins
intact).
3. Mash the potatoes. Add the onions, butter, milk, salt and garlic powder. Whip
potatoes until smooth (use a mixer if you have one to make this easier).
4. Spoon the potato mixture back into the potato skins and arrange on a
microwave-safe plate. Cook on HIGH for 2 minutes.
5. Sprinkle the potatoes with both cheeses. Heat again on HIGH for another 2
minutes or until cheese is melted.
6. Sprinkle the potatoes with pepper and paprika. Let cool for a minute or 2.
7. Serve with sour cream, bacon bits, or your favorite toppings.
Serves 6–8
Lemon Bars
Crust:
Filling:
1 cup flour
1 cup sugar
3 Tbsp. powdered sugar
zest of 2 lemons
6 Tbsp. butter, melted
3 eggs, at room temperature
zest of 1 lemon
juice from zested lemons (about
⅓
cup)
1 Tbsp. flour
½
tsp. baking powder
¼
tsp. salt
powdered
sugar
1. To avoid cross contamination, wash hands and utensils after touching raw eggs.
2. Spray a 9" microwave-safe pan with cooking spray.
3. In a small bowl, mix the crust ingredients with a fork. When well blended, press
the crust into the bottom of the pan.
4. Cook the crust on 80% power for 3
½
minutes. The crust should be firm, but if it
is not, add another 30 seconds of cooking time. Set crust aside.
5. Using a mixer, beat together the first 4 ingredients for the filling on LOW speed.
6. Add the flour, baking powder and salt, and beat on MEDIUM for 2–3 minutes
until smooth.
7. Pour the filling over the crust and cook in the microwave oven at 80% power for
4–5 minutes. The center should be set, not runny.
8. Cover and refrigerate for at least 4 hours. Dust with powdered sugar before
serving.
Makes 8–9 bars
Crispy Air Fried Chicken
1
¼
cup flour
½
tsp. cayenne pepper
1 tsp. pepper
1 cup milk
1
½
tsp. salt
4 chicken thighs (skin on)
1. To avoid cross contamination, wash hands, cutting boards, utensils, etc. after
touching raw poultry. DO NOT rinse raw poultry.
2. In a large bowl, whisk together the dry ingredients. Pour milk into another
bowl.
3. Dredge chicken pieces in the dry ingredients, then in the milk, then back into
the dry ingredients. Shake off any excess.
4. Put the coated chicken pieces onto the air fry pan in 1 layer with a little space
between each piece.
5. Cook on AIR FRY at 375° F for 30 minutes. Chicken is done when internal
temperature is 165° F.
Serves 4
Sautéed Mushrooms
8 oz. fresh mushrooms, sliced
1 tsp. soy sauce
2 Tbsp. butter, melted
2 cloves garlic, minced
1 tsp. olive oil
1. Put all the ingredients in a microwave-safe bowl. Gently stir to coat the
mushrooms.
2. Cook the mushrooms on HIGH about 5 minutes, stirring once (add more time in
30-second increments if softer mushrooms are desired).
Serves 2–3
Quick and Easy Microwave Fudge
2 packs (8 squares each) semisweet chocolate
¼
tsp. salt
1 can (14 oz.) sweetened condensed milk
1 cup walnuts, chopped
2
tsp.
vanilla
extract
butter
1. Place half the chocolate and half the milk in a microwave-safe bowl. Heat at
100% for 1 minute. Stir, then heat for another minute. Repeat with second half
of chocolate and milk.
2. Combine and stir chocolate mixture until completely smooth.
3. Mix in vanilla, salt and walnuts. When blended, pour into a cake pan or cookie
sheet that has been lightly greased with butter.
4. Refrigerate until firm (about 2 hours), then cut and serve.
Makes 30–40 pieces
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