22
Microwave Recipes
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.)
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
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
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.
F0003BP80CP_En_150216.indd 22
F0003BP80CP_En_150216.indd 22
2015/5/4 8:55:47
2015/5/4 8:55:47
