Saturday, December 27, 2008


Fast defrosting and rapid cooking are only two of the advantages of your microwave oven. Meats and main dishes respond particularly well, by remaining juicy and retaining their flavors and textures. Roasts, casseroles and less-tender cuts are ready in a fraction of conventional-oven cooking time. Now you have unlimited time-saving ways to exciting everyday or more-important menus, with meat dishes such as Beef and Mushroom Casserole or Shepherd's Pie, to name two from this meaty array of recipes.

Some recipes in this section refer to SLOW COOK. If your oven does not include this feature, use CONVECTION 275 degrees F (130 degrees C).

All-Bran Meatloaf
Apple and Sage Pork
Apricot and Almond Crusty Lamb
Aussie Meat Pie
Avocado Beef Rolls with Port Sauce
Beef and Mushroom Casserole
Beef Madeira
Cabbage Rolls with Tomato Sauce
Continental Roll
Crusty Rosemary Lamb
Easy Lasagna
Fillet of Beef with Green Peppercorn Sauce
Fruity Crown Roast Lamb
Glazed Corned Lamb
Herbed Loin of Lamb
High-Fiber Meatloaf
Hungarian Goulash
Italian Spaghetti Sauce
Loin of Lamb with Spinach and Pine Nuts
Long Soup
Meatballs in Tomato Sauce
Microwave Dim Sims
Minted Picnic Loaf
Navarin of Lamb
Rhubarb Pork
Sausages with Peanut Sauce
Seasoned Leg of Veal
Seasoned Racks of Lamb with Glazed Mint Sauce
Sesame Lamb
Shepherd's Pie
Spicy Mexican Sausages
Spinach Loin of Lamb
Steamed Chicken and Pork Buns
Stir-Fry Pork
Texas Meatballs and Rice
Tropical Curry Lamb
Veal a la Medallion
Veal and Pineapple
Veal in Creamy Peanut Sauce
Wholemeal Macaroni Pie

Return to Recipe Collections Index

No comments: