Traditional culinary skills for confectionery, jam and sauce making have been transformed by the microwave oven. Now everyone can produce professional results using these microwave recipes - they are so simple. There is nothing nicer than homemade sweets and microwave candy-making requires no special skills, no constant watching or stirring. Microwaving has also taken the tedium out of jam and sauce making too, in more ways than one. Your kitchen will stay cool, cleaning up is easy and no-fail results will bring compliments from both family and friends.
Creamy Leek, Bacon & Mushroom Sauce
Italian Spaghetti Sauce
Strawberry and Apple Jam
Sugar-Coated Peanuts
Tomato and Mushroom Sauce
Vegetarian Bolognese Sauce
Return to Recipes Collections Index
Saturday, December 27, 2008
Meat
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
Lasagna
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
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
Lasagna
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
Chicken Cacciatore
Serves: 6
Ingredients:
6 chicken thighs
1/4 cup flour
1 tablespoon Season All
1 onion, sliced
1 ounce (30 g) butter
1 clove garlic, crushed
2 tablespoons tomato paste
14 ounce (440 g) can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green pepper (capsicum), thinly sliced
6 black olives, sliced
Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 20-25 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add pepper and chopped tomatoes. Cook a further 10 minutes on MEDIUM HIGH.
5. Garnish with black olives.
Convection Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 45 minutes on HIGH MIX/ROAST 400 degrees F (200 degrees C). Stir halfway through cooking.
4. Add pepper and chopped tomatoes. Cook a further 5 minutes on HIGH MIX/ROAST.
5. Garnish with black olives.
Ingredients:
6 chicken thighs
1/4 cup flour
1 tablespoon Season All
1 onion, sliced
1 ounce (30 g) butter
1 clove garlic, crushed
2 tablespoons tomato paste
14 ounce (440 g) can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green pepper (capsicum), thinly sliced
6 black olives, sliced
Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 20-25 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add pepper and chopped tomatoes. Cook a further 10 minutes on MEDIUM HIGH.
5. Garnish with black olives.
Convection Microwave Method:
1. Toss chicken thighs in flour and Season All.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste, juice from tomatoes, stock cubes and white wine in a 2 quart (litre) casserole dish.
3. Cover and cook for 45 minutes on HIGH MIX/ROAST 400 degrees F (200 degrees C). Stir halfway through cooking.
4. Add pepper and chopped tomatoes. Cook a further 5 minutes on HIGH MIX/ROAST.
5. Garnish with black olives.
Chicken and Apricot Salad
Serves: 6
Ingredients:
3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
Microwave Method:
1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
Note: Leftover turkey may be substituted for chicken.
Ingredients:
3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon
Microwave Method:
1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
Note: Leftover turkey may be substituted for chicken.
Creative Casseroles
The casserole is a very versatile dish that you can really be creative with. The combinations of meat, vegetables, herbs and spices are almost endless. Casseroles are also good for stretching your food dollar further. The slow cooking means that you can use more economical cuts of meat, and you can add a variety of vegetables, rice or pasta that will extend the dish into a hearty, satisfying meal. Try these recipes and see what I mean.
Beef and Mushroom Casserole
Beef Madeira
Chicken a la King
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Broccoli Mornay
Chicken Cacciatore
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Cream Chicken Casserole
Fish Florentine
Fish Tomato Medley
Garlic Tomato and Bean Casserole
Honey and Cinnamon Carrots
Hungarian Goulash
Italian Zucchini
Macaroni and Shrimp Au Gratin
Meatballs in Tomato Sauce
Navarin of Lamb
Red Chicken Curry
Seafood Combo
Tropical Curry Lamb
Veal a la Medallion
Veal and Pineapple
Veal in Creamy Peanut Sauce
Return to Recipe Collections Index.
Beef and Mushroom Casserole
Beef Madeira
Chicken a la King
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Broccoli Mornay
Chicken Cacciatore
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Cream Chicken Casserole
Fish Florentine
Fish Tomato Medley
Garlic Tomato and Bean Casserole
Honey and Cinnamon Carrots
Hungarian Goulash
Italian Zucchini
Macaroni and Shrimp Au Gratin
Meatballs in Tomato Sauce
Navarin of Lamb
Red Chicken Curry
Seafood Combo
Tropical Curry Lamb
Veal a la Medallion
Veal and Pineapple
Veal in Creamy Peanut Sauce
Return to Recipe Collections Index.
Chicken in Sour Cream Sauce
Serves: 4
Ingredients:
8 chicken drumsticks
1 onion, chopped
2 small potatoes, thinly sliced
1 carrot, cubed
2 sticks celery, sliced
Salt and pepper
1/2 teaspoon paprika
1 cup chicken stock
1/3 cup sour cream
3 tablespoons flour
1 small green pepper (capsicum), sliced into rings
1 small red pepper (capsicum), sliced into rings
Convection Microwave Method:
1. Place chicken drumsticks, onion, potatoes, carrot, celery, salt, pepper and paprika in a 2 quart (litre) casserole dish.
2. Mix together chicken stock, sour cream and flour. Pour over chicken.
3. Cover and cook for 35-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
4. Stir in pepper rings. Bake a further 5-10 minutes on HIGH MIX/ROAST.
Ingredients:
8 chicken drumsticks
1 onion, chopped
2 small potatoes, thinly sliced
1 carrot, cubed
2 sticks celery, sliced
Salt and pepper
1/2 teaspoon paprika
1 cup chicken stock
1/3 cup sour cream
3 tablespoons flour
1 small green pepper (capsicum), sliced into rings
1 small red pepper (capsicum), sliced into rings
Convection Microwave Method:
1. Place chicken drumsticks, onion, potatoes, carrot, celery, salt, pepper and paprika in a 2 quart (litre) casserole dish.
2. Mix together chicken stock, sour cream and flour. Pour over chicken.
3. Cover and cook for 35-45 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
4. Stir in pepper rings. Bake a further 5-10 minutes on HIGH MIX/ROAST.
Chicken Lombardy
Serves: 4-6
Ingredients:
2 pound (1 kg) chicken pieces
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 onions, coarsely chopped
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon brandy
1/3 cup cream
1 cup white breadcrumbs
1 ounce (30 g) butter, melted
1 teaspoon finely chopped oregano
Convection Microwave Method:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Brush chicken pieces with oil. Place on Low Rack and cook for 18-22 minutes on HIGH MIX/ROAST.
3. Combine salt, pepper, onions, chicken stock, white wine, brandy and cream.
4. Place chicken pieces in a 3 quart (litre) casserole dish. Pour over sauce.
5. Sprinkle with combined breadcrumbs, butter and oregano.
6. Place on Low Rack, cook for 14-16 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
Chicken Paprika
Serves: 4
Ingredients:
2 ounces (60 g) butter
4 onions, sliced
2 green peppers (capsicums), sliced
13.5 ounce (425 g) can peeled tomatoes
1 teaspoon salt
1 tablespoon paprika
4 pieces chicken Maryland
Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 35-40 minutes on MEDIUM HIGH, stirring twice during cooking.
5. Serve with boiled rice.
Convection Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 40-50 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Serve with boiled rice.
Ingredients:
2 ounces (60 g) butter
4 onions, sliced
2 green peppers (capsicums), sliced
13.5 ounce (425 g) can peeled tomatoes
1 teaspoon salt
1 tablespoon paprika
4 pieces chicken Maryland
Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 35-40 minutes on MEDIUM HIGH, stirring twice during cooking.
5. Serve with boiled rice.
Convection Microwave Method:
1. Melt butter for 40 seconds on HIGH in a large casserole dish.
2. Add onions, cook for 4-5 minutes on HIGH, until tender.
3. Add peppers, tomatoes, salt and paprika. Cook for 5-7 minutes on HIGH.
4. Place chicken into casserole dish. Cover and cook for 40-50 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Serve with boiled rice.
Cream Chicken Casserole
Serves: 4-6
Ingredients:
3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream
Microwave Method:
1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.
Convection Microwave Method:
1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.
Ingredients:
3 pound (1.5 kg) chicken thighs
2 onions, chopped
4 ounces (125 g) bacon, chopped
2 carrots, thinly sliced
1/4 cup flour
1/2 cup chicken stock
3/4 cup milk
1 teaspoon Worcestershire sauce
2 teaspoons mustard
Salt and pepper
6.5 ounces (200 g) mushrooms, sliced
1/2 cup sour cream
Microwave Method:
1. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
2. Cover, cook for 30-35 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
4. Sprinkle with chopped parsley and serve.
Convection Microwave Method:
1. Place chicken on High Rack. GRILL for 15 minutes.
2. Combine all ingredients except the mushrooms and sour cream in a 3 quart (litre) casserole dish.
3. Cook for 20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C), stirring halfway through cooking.
4. Stir in mushrooms and sour cream. Cook a further 5-10 minutes on HIGH MIX/ROAST.
5. Sprinkle with chopped parsley and serve.
Subscribe to:
Posts (Atom)
Posts
