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24
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 flour
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
⁄
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 flour,
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 flakes
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, sunflower 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.
F0003BP43CP_En.indd 24 2017/12/20 9:20:01
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