Delma, woe, these were great, thanks. Sylvia
Kindness is the language which the deaf can hear; and the blind can see. ~Mark Twain - - - - - - - - - - - - - - - - - - - ----- Original Message ----- From: "delma bliss" <[EMAIL PROTECTED]> To: <recipesAndMore@googlegroups.com> Sent: Saturday, January 27, 2007 8:51 AM Subject: [RecipesAndMore] Some Microwave Recipes > > > www.nancyskitchen.com/microwave_recipes.htm > > Microwave Recipes > Candy Recipes > Main Dish Recipes > Desserts > Recipes have collected from newspapers, magazines, box tops, and friends > over the years. > > Candy > > CHOCOLATE FUDGE > > 1 pkg. (8 sqs.) Baker's semi-sweet > chocolate > 2/3 c. sweetened condensed milk > 1 tsp. vanilla > 1/8 tsp. salt > 1 c. walnuts, chopped > > Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 > minutes, stirring after 1 minute. Stir until chocolate is completely > melted > and smooth. > Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. > Refrigerate until firm, about 2 hours. Cut. > > PEANUT BRITTLE > > 1 c. raw peanuts > 1/2 c. light corn syrup > 1/8 tsp. salt > 1 tsp. vanilla flavoring > 1 c. sugar > 1 tsp. soda > 1 tsp. margarine > > Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at > least 3 quart size. Cook in microwave oven on high for 4 minutes, stir, > then > cook > 2 more minutes. Nuts should be golden brown. Add soda and vanilla. Stir > until light and foamy. Pour onto a greased cookie sheet spreading mixture > as > thin > as possible. Let cool, then break into serving pieces. Store in zip-lock > bag. Fill mixing bowl with hot water as soon as empty to make cleaning > easier. > Cooking time may vary depending on microwave. > > EAGLE BRAND CHOCOLATE FUDGE > > 12 oz. semi-sweet chocolate chips > 1 can Eagle Brand milk > 2 heaping tbsp. peanut butter > > Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 > minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut > butter. > Spread in pan. Cool and cut. > > PEANUT CLUSTERS > > 6 sq. of almond bark (white) > 6 oz. or 12 oz. chocolate morsels > 1 can salted peanuts > > Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed > paper. > > MICROWAVE MOUNDS > > 1 can Eagle Brand condensed milk > 2 c. powdered sugar > 14 oz. bag coconut > 1 tsp. vanilla flavoring > > Mix and roll into balls and refrigerate until firm. 1 (12 oz.) bag > chocolate > chips > 1/4 lb. paraffin wax > > Melt above ingredients in the microwave or double boiler. Dip balls twice > in > chocolate mixture. > > TURTLES > > 12 oz. semi sweet chocolate chips > 4 oz. unsweetened chocolate > 4 tbsp. unsalted butter > > Melt above ingredients in double boiler or microwave. Stir in 1 1/2 cups > sugar. Beat well and stir in: 4 eggs > 2 tsp. vanilla > > Combine: 1/2 c. flour (spoon into cup) > 1/2 tsp. baking powder > 1/4 tsp. salt > > Stir in: 1 to 2 c. chopped pecans > 12 oz. chocolate chips > > Line cookie sheet with foil. Drop 1/4 cup cookie mix and make arms and > legs > with whole pecans for turtles. Bake at 350 degrees for 10 to 12 minutes. > > MARBLE FUDGE > > 1 (12 oz.) pkg. semi-sweet chocolate > 1 (12 oz.) pkg. butterscotch > 1 c. peanut butter > 1 (10 1/2 oz.) pkg. mini marshmallows > 1 c. salted nuts > > 1. Combine chocolate, butterscotch and peanut butter in large glass bowl. > 2. > Microwave on medium 5 minutes. Stir until melted. 3. Fold in marshmallows > and > peanuts. Spread in a buttered 13 x 9 inch pan. 4. Refrigerate for several > hours or until set. Cut into squares. > > PRETZEL CANDY > > 1-1/2 c. white chocolate > 3/4 c. broken pretzel sticks > 3/4 c. dry roasted nuts > > Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out > on > cookie sheet. Freeze 10 minutes. Break apart. > > MICROWAVE CARAMELS > > 1 c. butter or margarine, melted > 1 (14 oz.) can sweetened condensed milk > 1 c. light corn syrup > 1 (1 lb.) pkg. light brown sugar > 1 tsp. vanilla extract > 2 c. semisweet chocolate chips, melted > > *Blend first 4 ingredients in large microwave-safe bowl. Microwave on High > for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into > buttered > 9x13" pan. Chill in refrigerator overnight. *Pour melted chocolate over > caramels. Cut into 1-inch squares. *May substitute almond bark for > chocolate > chips > or increase amount of chocolate and dip caramel squares into chocolate to > coat on all sides. *Yield: 10 dozen. > > BON BON'S > > 6 to 8 oz. chocolate wafers > 2 c. white corn syrup > 1 bag dried coconut > > Bring corn syrup to a boil. Pour over dried coconut. Let it set for an > hour > and then roll into small balls. Cover with melted candy. Melt candy over a > double > boiler until smooth. Or put in microwave oven for 2 1/2 minutes on High or > until melted. Using a fork dip balls one at a time in melted chocolate, > shake > off excess. Place on wax paper. > > WHITE BARK CANDY > > 2-1/2 lb. coating chocolate (white) > 2 c. Rice Krispies > 2 c. Captain Crunch Peanut Butter > cereal > 2 c. sm. marshmallows > 1 c. dry roasted peanuts > > Melt chocolate - in microwave use 1/2 power for 3 minutes. If not fully > melted, repeat until chocolate is runny. Add all other ingredients; mix > well, then > spoon onto wax paper to harden. > > Main Dish Recipes > > HAM WITH ORANGE SAUCE > > 3 to 4 lb. boneless fully cooked > smoked ham > 1/2 c. orange juice or water > 1/4 tsp. (each) cloves, ginger > > Slice ham 1/4 to 1/2" thick; on a deep platter, arrange slices overlapping > in a circle with center open. Combine ingredients and spoon evenly over > slices; > cover tightly with plastic wrap; microwave on high for 8 to 10 minutes > (until meat is hot); rotate dish twice for even heating; drain juice from > platter > for easier serving; serve with warm sauce. > > ORANGE SAUCE: > 1/2 c. brown sugar > 2 tbsp. cornstarch > 2 c. orange juice > 1/4 tsp. cloves > > Mix first 2; gradually add next 2; cook to boiling as it thickens, > stirring > constantly; garnish with orange slices, parsley. > > BEEF CORN PIE > > 3/4 lb. of ground beef > 1 sm. clove garlic (chopped very fine) > 1 (8 oz.) can whole tomatoes drained > (save 1/2 c. liquid) > 1/2 tsp. salt > 1/2 c. shredded cheddar cheese > 2 tbsp. chopped onion > 1 (8 oz.) can whole kernel corn > 12 pitted olives, (optional) > 2 tsp. chili powder > 1 egg > 1/2 c. yellow corn meal > Dash of paprika > > Crumble ground beef into 1-1/2 quart casserole, add onion and garlic. > Cover > loosely and microwave on high (100%) 2 minutes. Break up beef and stir. > Cover > and microwave on high until beef is not pink, 2 or 3 minutes. Drain > excessive fat. Stir in tomatoes, corn, olives, chili powder and salt. > Cover > tightly > and microwave on high until mixture is hot and bubbly, 4 to 6 minutes. > Stir. > Beat egg in bowl, stir in corn meal and reserve tomato liquid. Pour over > meat > mixture. Sprinkle with cheese and paprika. Microwave uncovered on high > until > topping is no longer doughy, 3 to 6 minutes. > > SPARE RIBS > > 2 lbs. pork ribs > 1 c. onion, chopped > 2 tbsp. brown sugar > 2 tbsp. vinegar > 1 tsp. prepared mustard > 1 (15 oz.) can tomato sauce > Salt > Pepper > > Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients > except salt and pepper. Pour over ribs. Cook in microwave oven, covered, > on > level > 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of > 170 degrees if reached. Turn ribs over halfway through cooking time. > Season > with salt and pepper as desired. > > GROUND BEEF DISH > > 1 lb. ground beef > 2 stalks celery, chopped > 1 c. sharp cheese, shredded > 4 c. hot water > 1 med. onion, chopped > 1 can mushroom soup > 8 oz. noodles > > Brown ground beef, add onions and celery, cook until soft. Add mushroom > soup > and cheese, heat until cheese is melted. Cook noodles in hot water, drain. > Put into 2 quart casserole dish. Add ground beef mixture and stir. Bake at > 350 degrees 15 to 20 minutes or microwave for 6 to 8 minutes. Can also > sprinkle > extra cheese over top or add 1 cup peas. > > SWISS STEAK > > 3 tbsp. flour > 1 lb. beef round steak, 3/4 inch thick > 3 tbsp. dry onion soup mix - shake mix before measuring > 1 tbsp. brown sugar > 3 tbsp. water > 1 tsp. prepared mustard > 1 (8 oz.) can tomato sauce > > Sprinkle half of flour on one side of meat; pound in with rolling pin or > meat mallet. Turn meat and sprinkle with remaining flour; pound with > rolling > pin. > Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking > dish. In small bowl, combine all remaining ingredients, blend well. Pour > over > meat. Cover tightly with microwave safe plastic wrap. Microwave on medium > for 12 to 17 minutes or until meat is almost tender. Let stand tightly > covered > for 10 minutes. Serves 4 > > MICROWAVE CHILE > > 1 lb. ground beef or turkey > 1 med. onion, chopped > 1 c. chopped celery > 2 cans (10 3/4 oz.) tomato soup > 1 can (16 oz.) kidney beans, undrained > 1/4 c. water > 1 1/2 to 2 tsp. chili powder > 1 tsp. brown sugar > 1 tsp. Worcestershire sauce > 1/2 tsp. salt > 1/2 tsp. pepper > 1/8 tsp. cayenne pepper > > Combine meat, onion and celery in 3 quart casserole dish. Microwave on > high > 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain > fat > and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 > minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 > minutes. > Stirring > twice. Makes 2 quarts. > > ORANGE GLAZED CHICKEN > > 2 whole chicken breasts, halved and > skinned (about out 2 pounds) > Paprika > Salt and pepper > 3 tbsp. orange juice concentrate > 3 tbsp. water > 1 1/2 tsp. cornstarch > 1/2 tsp. instant chicken bouillon > 1 tbsp. dry white wine > 1/2 tsp. parsley flakes > Parsley flakes for garnish > > Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish > with > thicker portions toward edge of dish. Sprinkle with paprika. Cover with > waxed > paper. Microwave (high) 10 to 12 minutes or until chicken is tender, > rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. > Combine orange > juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe > measure; blend well. Microwave (high), uncovered, 1 1/2 to 2 minutes or > until > mixture boils and thickens, stirring once. Stir in wine and parsley. > Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with > additional > parsley. > > CHICKEN DIVAN > > 2 whole chicken breasts, split > 2 (10 oz.) pkgs. frozen broccoli > spears > 4 oz. pasteurized processed cheese > 1 (10 3/4 oz.) condensed cream of > mushroom soup > 1/2 tsp. salt > 1/4 tsp. rosemary > 1/8 tsp. pepper > 1 tsp. Worcestershire sauce > 2 tbsp. dry sherry or chicken broth > Paprika > > Place chicken breasts in 12 x 8 inch microwave-safe baking dish. Cover > with > waxed paper. Microwave (medium - high - 70%) 12 to 14 minutes or until > tender; > uncover and allow to cool. Microwave (high) broccoli in packages 8 to 9 > minutes or until thawed. Drain and set aside. Remove chicken from baking > dish. > Remove skin and bones; cut chicken into pieces. Arrange broccoli in baking > dish and top with chicken. Crumble cheese over chicken. Combine soup, > salt, > rosemary, pepper, Worcestershire sauce, and sherry; pour over chicken. > Sprinkle with paprika. Microwave (high) uncovered 8 minutes. Then > microwave > medium > 50% 4 to 6 minutes or until heated in center. > > CHEESY CHICKEN PITAS > > 1 c. red, green, yellow bell pepper strips > 1 sm. onion, sliced > 1 clove garlic, minced > 1 1/4 lbs. boneless, skinless chicken > breast, cut in strips > 2 whole wheat pitas, cut in half > 4 slices cheese (your choice), cut in > half diagonally > Lettuce > 1/2 c. sour cream > > Toss peppers and onions together in bowl. Set aside. Spray small frying > pan > with non-stick cooking spray, cook garlic and chicken strips until > thoroughly > heated. For each pita half, fill with layer of chicken, 2 slices of cheese > and 1/4 cup pepper mixture. Cover loosely. Microwave on High 30 seconds or > until > cheese is slightly melted. Add lettuce, serve with sour cream. Serves 4 > > LIME TARRAGON FILLETS > > 1 lb. red snapper fillets > 1 tbsp. margarine > 1 tbsp. lime juice > 1/2 tsp. salt > 1/4 tsp. dried tarragon leaves > 4 slices lime > > Cut fillets into serving size pieces. Arrange in 8 inch square microwave > safe baking dish with thicker pieces to the outside. Cover with waxed > paper. > Microwave > (high) 4 to 4 1/2 minutes or until fish flakes apart easily, rotating dish > once. Set aside. Combine margarine, juice, salt, and tarragon in 1 cup > microwave > safe measure. Microwave (high) uncovered, 30 to 45 seconds or until > melted. > Arrange fillets on serving plate. Stir margarine mixture and spoon onto > fillets. > Garnish with lime slices. > > ITALIAN STYLE CHICKEN BREASTS > > 2 eggs, slightly beaten > 1/2 c. seasoned bread crumbs > 1/4 c. Parmesan cheese > 1 can tomato sauce > 1 tsp. Italian seasoning > 1/4 tsp. garlic powder > > Dip chicken breasts in eggs, then crumb mixture. To make the crumb > mixture, > combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart > casserole, > loosely covered with wax paper, for 5 minutes. Turn over and cover with > sauce. To make the sauce, combine the tomato sauce, Italian seasoning and > garlic > powder. Put over top of chicken; cover loosely and cook 4 minutes. Place > slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let > stand > 3 to 4 minutes, covered. > > TURKEY BREAST SLICES WITH APRICOT SAUCE > > 8 oz. can apricot halves, undrained* > 1 tsp. cornstarch > 1/4 tsp. ginger > 1/8 tsp. dry mustard > 2 tbsp. water > 1 tbsp. margarine or butter > 1 tbsp. oil > 1 to 1 1/4 lb. turkey breast slices > Bibb lettuce > > TURKEY PATTIES WITH HONEY CRANBERRY SAUCE > > 1 lb. ground turkey > 1 egg, beaten > 1/4 c. dry bread crumbs > 2 tbsp. orange juice or water > 1 tsp. poultry seasoning > 1/2 tsp. seasoned salt > 1/4 tsp. onion powder > Natural chicken browning and > seasoning powder > > --SAUCE:-- > > 1 c. fresh or frozen cranberries > 1/4 c. orange juice > 2 tbsp. honey > 1 tsp. grated orange peel > > Combine turkey, egg, bread crumbs, orange juice, poultry seasoning, > seasoned > salt, and onion powder in mixing bowl; mix well. Shape into 5 patties. > Place > on microwave safe meat rack. Sprinkle generously with browning powder. > Cover > with waxed paper. Microwave (high) 5 to 6 minutes or until done, rotating > dish once. Set aside. Rinse cranberries. Combine cranberries, orange > juice, > honey, and orange peel in 1 quart microwave safe casserole. Cover with > casserole > lid. Microwave (high) 3 to 4 minutes or until cranberries are popped and > mixture starts to thicken, stirring once. Serve patties with sauce. If > desired, > increase honey in sauce, but calories will increase. Canned whole > cranberry > sauce can be substituted for fresh. Use 1/2 cup with orange juice and peel > and omit honey. Microwave 1 to 1-1/2 minutes or until heated. > > SALMON PATTIES WITH CHEESE SAUCE > > 1 (15 1/2 oz.) can salmon (drained) > 2 eggs (lightly beaten) > 1/2 c. chopped onion > 1/2 c. soft bread crumbs > 1 tsp. dry mustard > > CHEESE SAUCE > 1 tbsp. margarine > 2 tbsp. all purpose flour > 1/8 tsp. pepper > 3/4 c. milk > 1/3 c. shredded Sharp Cheddar cheese > > Remove and discard salmon skin and cartilage; do not remove bones. Place > in > a bowl. Flake with a fork. Mix in eggs, onion, bread crumbs and mustard. > Shape > into 5 (1/2 inch thick) patties. Arrange in a circle on a microwave safe > plate. Set aside. To make cheese sauce; in a 2 cup glass measure, > microwave > margarine > on high 45 to 50 seconds or until melted. Stir in flour and pepper. > Gradually stir in milk. Microwave on high 2 to 3 minutes or until > thickened, > stirring > every minute during cooking. Add cheese; stir until melted. Set aside. > Microwave patties on high 4 minutes. Rearrange, moving outside pieces to > center > of dish. Microwave on high 1 to 2 minutes more or until firm, throughout, > but still moist. > Microwave cheese sauce on high 1 minute. Pour over patties. > > Delma > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.432 / Virus Database: 268.17.12/653 - Release Date: 1/26/2007 > 11:11 AM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
