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APPETIZERS/SAUCES/SOUPS
Cooking Appetizers: Tips and Techniques
Recommended
o Crisp crackers, such as melba toast, shredded wheat and crisp rye crackers are best for microwave use.
Wait until party time to add the spreads. Place a paper towel under the crackers while cooking in the
microwave oven to absorb extra moisture.
• Arrange individual appetizers in a circle for even cooking.
o Stir dips to distribute heat and shorten cooking time.
• Cover foods to retain moisture. Uncover foods to retain crispness,
• Avoid overcooking by using the minimum suggested time. Add more time, if necessary, only after checking
the food.
Not Recommended
• Appetizers with a crisp coating or puff pastry are best done in a conventional oven with dry heat.
• Breaded products can be warmed in the microwave oven but will not come out crisp.
Nachos
15 tortilla chips 1. Spread each tortilla chip with bean dip; top with cheese. Place
3 tablespoons jalapeno bean dip chips on a paper plate,
I/2 cup shredded Cheddar cheese 2. Cook uncovered I to 11/2 minutes at Power Control 7 or until
cheese is melted.
4
Makes 15 appetizers.
8 large mushrooms0/2 pound)
1/3 cup finely chopped green onion
3 tablespoons butter or margarine
2 tablespoons dried bread crumbs
1/2 tablespoon dried parsley flakes
Stuffed Mushrooms
1. Clean the mushrooms; remove and chop the stems. Reserve the
mushroom caps and i/3 cup of the chopped stems.
2. Place the reserved chopped mushroom stems, green onion and
butter in a l-quart microwavable casserole, Cook uncovered 3 to 31/2
minutes at Power Control HI or until the onion is tender; stir twice,
Stir in the bread crumbs and parsley flakes.
3. Stuff each mushroom cap with the bread crumb mixture. Arrange
the stuffed mushrooms in a circle on a paper towel-lined paper plate.
Cover with waxed paper and cook 11/2 to 2 minutes at Power
Control HI until hot.
Makes 8 appetizers.
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