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 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.
Spicy mango chutney
2 cups mango, peeled, seed removed,
diced
½ cup dark brown sugar
2 tablespoon cider vinegar
½ cup raisins
1 tablespoon jalapeno, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
¼ teaspoon salt
¼ teaspoon black Pepper
Combine all the ingredients in a 2 qt.
microwave dish. Cover with plastic wrap,
then puncture holes with a small knife, for
steam to vent and microwave for at P10
for 6 minutes. Let cool, cover and keep
refrigerated until needed.
Yield: 2 cups
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
North carolina barbecued pulled pork
2 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon red pepper fl akes
½ cup cider vinegar
¼ cup white vinegar
½ cups ketchup 1
2 tablespoon worcestershire sauce
1 tablespoon tabasco sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black Pepper
680
g
(1 ½ lb.) pork butt
Combine all ingredients, except for the
pork, in a 1 qt. microwave container and
microwave covered for 1 minute. Place
pork butt into a large round microwave
dish. Pour barbecue sauce over pork and
cover. Microwave at P4 for 90 minutes until
meat starts to come apart very easily when
separating with a fork. (Baste the pork
every 20 minutes and check on consistency
of barbecue sauce. If barbecue sauce
becomes thick, dilute with 1-2 tablespoons
of water).
Yield: 4 Portions
Quinoa salad
1 cup Quinoa
1 cucumber (cut into ½ inch cube)
1 tomatoes (remove seed and cut into
½ inch cube)
¼ cup (10
g
) parsley,chopped
⅓ cup (30
g
) your choice of roasted nuts
(e.g. sliced almond, sunfl ower seeds)
2 tablespoon (20
g
) dry fruits
(e.g. cranberry, raisin)
⅓ cup (40
g
) your choice of cheese
(optional,cut into ½ inch cube)
4 tablespoon olive oil
1 tablespoon rime or lemon juice
salt and pepper to taste
Cook quinoa by Auto function. After cooking,
stand for 13-15 minutes. Mix all ingredients
well, and Serve warm or chilled.
F0003BP00AP_En.indd 22F0003BP00AP_En.indd 22 2015/1/13 13:17:562015/1/13 13:17:56
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