Total Time: 9 mins
Preparation Time: 5 mins
Cook Time: 4 mins
Ingredients
Servings: 4
5 ounces about 4 dozen medium unsalted tortilla chips
1 (9 3/4 ounce) can premium chunk chicken breast in water, drained
1 cup drained and rinsed canned pinto beans
1 cup drained canned diced tomatoes with jalapenos
3 ounces monterey jack pepper cheese, shredded (about 3/4 cup)
Recipe
1 arrange chips on a large, microwave-safe platter.
2 break the chicken in pieces and scatter over the chips. scatter the beans over the chicken and the tomatoes over the beans. top with an even layer of cheese and microwave at full-power until the cheese is melted, about 3 to 4 minutes.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
2 1/2 ounces unsweetened baking chocolate, for top
1/2 cup butter, soften to near melting
2 cups powdered sugar
3 cups coconut
Recipe
1 in large mixing bowl add softened butter, powdered sugar and coconut. with wooden spoon, mix well. using teaspoon amount of dough, roll or press into small balls. line large cookie sheet with waxed paper. line these up, can be close. press an indent in center of each (like a birds nest) with tip of your finger. in glass measure cup melt chocolate in microwave stirring very often. spoon a small amount of melted chocolate in each center using all the chocolate. store these in the fridge.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 6
4 tablespoons margarine, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked pasta (i like to use tri-colour rotini)
1 cup frozen mixed vegetables (or veggie of your choice)
1 -2 tablespoon dry breadcrumbs
1 -2 tablespoon grated parmesan cheese
Recipe
1 in a large saucepan, melt 3 tablespoons margarine over medium heat. whisk in flour and seasonings. cook for 1 minute.
2 gradually stir in broth and milk, stirring until boiling and thickened.
3 stir in chicken, pasta, and frozen veggies.
4 pour into a greased 3 quart casserole dish.
5 in a small microwaveable container, melt remaining tablespoons of margarine. add breadcrumbs and mix well.
6 sprinkle over top of casserole and then top with parmesan cheese. (with these 2 things, i usually don't measure very carefully. you can never have too much buttery crunch on top of a casserole!).
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
Servings: 12
1 (18 ounce) package pillsbury classic cake mix
1/2 cup vegetable oil
1 1/4 cups water
3 large eggs
1 (1/4 ounce) envelope lemon-lime kool-aid
1 (3 ounce) box lime jell-o gelatin
1 (12 ounce) can frozen limeade concentrate, thawed
1 cup cold milk
1 (3 ounce) box cherry jell-o
1 (3 ounce) box vanilla instant pudding mix
1/2 teaspoon cherry extract
1 (8 ounce) container cool whip
Recipe
1 combine cake mix with oil, water, eggs and dry kool-aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
2 pour cake batter into a 9 x 13 pan and bake at 325 degrees for 30 to 35 minutes.
3 heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime jello in limeade. using chopsticks or wooden skewers, poke a lot of holes all over the still-warm cake. slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. cover and chill 2 to 3 hours, until cake is cold.
4 in a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. beat with electric mixer until smooth and gelatin is mostly dissolved. fold in cool whip and frost cake.
1 in a large pot stir together the stock, water, brown sugar, salt, all spice, black pepper, cinnamon, and thyme bring to a boil, turn to medium heat and let simmer for 5 minutes remove from heat and cool completely, no cheating now!
2 place the turkey in a clean 5 gallon bucket and pour the brine over it cover and let sit over night flip the turkey in the morning, a few hours before cooking after the turkey is done in the brine, remove it from the brine and place it in its baking pan on a microwave safe plat, place the red, onions, cinnamon sticks, and thyme or rosemary sprinkle with about 1/4 cup water and microwave on high for 7 minutes place the apple, onions, cinnamon sticks, and thyme or rosemary inside the turkey inject the turkey with the butter, optional preheat oven to 500f, yes i know it's high, but trust me cook the turkey for 30 minutes or until it is browned cover with heavy duty foil and turn the oven down to 350f bake for 2 1/2-3 hours more or until the turkey has reached an internal temperature of 161f.
3 remove turkey form the oven and allow to sit for 20 minutes or so before carving.
4 **youcan infuse the injection butter with garlic cloves, thyme, rosemary, pepper corns, or cinnamon sticks by just slowly melt it in a small sauce pan with one of those choices in it.
5 just remember to strain before injecting.
6 serving suggestions: mashed potatoes, corn, biscuits, corn bread, peas, or just bread.
1 heat oven to 350. line 24 miniature muffin cups, 1 3/4 x 1 inch with paper baking cups.
2 in large microwavable bowl, microwave butter, water and sugar uncovered on high about 1 minute or until butter is melted; stir until blended. stir in chocolate chips until melted. stir in vanilla and eggs until well mixed. stir in flour and baking powder. spoon 1 heaping tablespoon batter into each muffin cup.
3 bake 17-25 minutes or until set (do not overbake.).
4 lightly press 1 candy bar on top of each brownie cup. cool completely, about 30 minutes.
2 for an authentic magarita, mix three parts mix, 1 part tequila and 1/2 part cointreau or triple sec and serve in a glass with salted rim. (to salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
3 to make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or nuke (microwave) until the sugar is dissolved, cool to room temperature keep on hand.
1 with an electric mixer cream together sugar & butter in a bowl. add milk until well blended. stir in almond extract, coconut & nuts (you may omit the nuts if you do not like them). roll the candy filling into one inch balls and place on waxed paper. refrigerate for at least 3 hours.
2 using a double boiler melt chocolate until smooth (you may also melt chocolate in the microwave according to the directions on the chocolate). i like to add approximately 2 tbls of butter or shortening in the chocolate but this is not necessary to do so. dip the balls in chocolate and let stand at room temperature until set.
3 store in a tightly sealed container and preferable in the refrigerator until ready to serve.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
1 large potato (boiled)
8 ounces panir
1/3 cup frozen green pea
1 carrot (shredded)
5 sprigs cilantro (finely chopped)
1/4 cup cashews (roughly chopped) or 1/4 cup golden raisin (roughly chopped)
cooking spray
2 tablespoons oil
3 medium onions (food processed or chopped finely)
2 cups tomato puree
1 tablespoon ginger (minced) or 1 tablespoon garlic (minced)
salt, to taste
sugar, to taste
1 teaspoon garam masala
2 teaspoons coriander powder (divided)
1 teaspoon cumin powder (divided)
1/2 teaspoon chat masala
1/4 teaspoon turmeric powder
red chili powder, to taste
5 ounces evaporated milk (or cream)
milk, as needed
Recipe
1 - for the gravy:.
2 heat oil in a medium pan.
3 add onions and salt — saute until moisture is evaporated.
4 add ginger and garlic and cook for 1-2 minutes.
5 add pureed tomatoes and cook until oil separates from the mixture.
6 add in turmeric powder, cumin powder, coriander powder, red chili
7 powder and garam masala — mix well.
8 add evaporated milk and stir.
9 add milk to make the gravy to desired consistency.
10 add sugar to taste and check salt.
11 bring gravy to a boil and switch off the stove.
12 - for the koftas:.
13 in a microwave safe bowl, cook peas and carrot with 2-3 tablespoons of water for 3-4 minutes.
14 squeeze out all excess water from the above mixture.
15 in a food processor with a chopper blade, process paneer.
16 add boiled potato and again process until a dough is formed.
17 remove dough from food processor and place into a bowl.
18 add peas & carrots, cilantro, cashews/golden raisins (reserve a little for garnishing), salt, coriander powder, cumin powder and chaat masala — knead well.
19 line a baking tray with foil and spray with cooking oil.
20 roll koftas into small golf ball size balls and place on baking tray.
21 lightly spray cooking oil on all of the koftas.
22 place tray in the oven and broil on high until koftas turn a golden brown.
23 flip koftas to the other side and broil once again until golden brown.
24 remove koftas from oven and allow them to cool slightly.
25 arrange koftas in a casserole dish and cover them with the gravy.
26 garnish with remaining cashews and raisins.
27 cover the dish and bake in the oven at 350 degrees (f) for 15-20 minutes.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 6
3 garlic, peeled and halved lengthwise
1/4 cup olive oil, divided
1 tablespoon wine vinegar
1 tablespoon dijon mustard
1 teaspoon tarragon (fresh and finely chopped)
salt and pepper
2 lbs asparagus spears, trimmed
Recipe
1 adjust oven rack to upper position and heat broiler.
2 combine garlic, 1t oil in small bowl and microwave, uncovered until garlic is soften and fragrant, about 1 - 1-1/2 minute. transfer softened garlic to a cutting board, reserving garlic oil. using side of sharp knife, mash garlic into fine paste.
3 combine vinegar, mustard, tarragon and garlic paste in medium bowl. gradually whisk in remaining 3 t oil until incorporated. season with salt and pepper to taste. (dressing and garlic oil can be refrigerated in separate airtight containers for up to 2 days.
4 place asparagus in single layer on rimmed backing sheet. drizzle with reserved garlic oil and season with salt and pepper to taste, tossing gently to coat.
5 broil until asparagus is lightly browned and tender, 8 - 10 minutes, shaking pan to redistribute spears halfway through cooking time. transfer to platter and drizzle with dressing. serve.
Total Time: 1 hr 7 mins
Preparation Time: 30 mins
Cook Time: 37 mins
Ingredients
Servings: 4
1 tablespoon unsalted butter
1 large head cauliflower (about 2 pounds)
4 1/2 ounces cheddar cheese, grated and divided
1/2 cup breadcrumbs, homemade coarse
1 whole egg
1 teaspoon kosher salt
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
Recipe
1 grease an 11 by 7-inch glass baking dish with the butter and set aside.
2 position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees f.
3 place the cauliflower in a small glass bowl, stalk end up.
4 use a paring knife to remove the lower leaves.
5 trim the large florets off of the stem, keeping them as intact as possible.
6 try to keep the size uniformly large and make as few cuts as possible.
7 discard the leaves and inner stem.
8 cover tightly with plastic wrap and microwave on high for 4 minutes.
9 rest, still covered in plastic, for another 4 minutes.
10 uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
11 combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl.
12 when 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds.
13 add the cream to the bowl with the cheese mixture and stir to combine.
14 using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. (chop the stems and add back to the dish or save it for soup. this is a better use, then throwing good food out).
15 add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
16 spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes.
17 remove the baking dish and turn the broiler to high.
18 sprinkle the remaining 1/2 ounce cheese atop the cauliflower.
19 place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes.
Total Time: 5 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 5 hrs
Ingredients
Servings: 6
2 lbs beef shank (bone in)
2 ears corn
1 large chayote (peeled and sliced in long slivers)
2 large zucchini (sliced in 1 inch thick slices)
2 large carrots (sliced in half inch slices)
1/2 lb green beans (ends snapped)
1/2 head cabbage (chopped in thirds with the heart attached to keep the leaves together)
2 large red potatoes (peeled and quartered)
1/4 bunch cilantro
6 garlic cloves (peeled)
2 roma tomatoes (cut in quarters)
1/4 onion
1 stalk celery
5 beef bouillon cubes
1 teaspoon celery salt
1 teaspoon salt
Recipe
1 in a large stock pot add the beef shanks, onion, tomato, garlic cloves, bouillon cubes, celery salt, and salt.
2 bring to a low boil and cook for 4 hours covered.
3 add the green beans, carrots, potatoes, and chayote and cook covered for an additional 15 minutes on medium heat.
4 while the stew is cooking wrap your corn in paper towels and microwave on high for 4 minutes (if in the husk leave the husk on while cooking the corn) peel the husk and silk off and cut the corn cob into thirds.
5 add the cabbage, corn, cilantro, and zucchini and cook covered for another 10 minutes or until the zucchini is cooked and tender.
6 serve in large bowls with slices of lime and corn tortillas on the side.
7 note: i also serve this with chile de arbol which i have posted on this site as well.
Total Time: 1 hr 4 mins
Preparation Time: 45 mins
Cook Time: 19 mins
Ingredients
Servings: 8
1 tablespoon fresh lemon juice
1 cup whipping cream
3 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, cut into chunks
1 large egg
2 teaspoons pure vanilla extract
1/2-3/4 cup frozen blueberries
1/2-3/4 cup frozen blackberrie (or raspberries)
milk or melted butter, for brushing
1/3 cup honey
1/4 cup unsalted butter
Recipe
1 put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
2 preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
3 arrange oven rack to upper third position.
4 in a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
5 add butter and pulse to make a coarse, grainy mixture.
6 turn out mixture into a large bowl and make a well in the center.
7 add egg, vanilla, and enough soured cream to make a soft but firm dough.
8 gently fold in berries.
9 knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
10 pat out to 1-inch thickness.
11 cut into wedges or rounds and place on prepared baking sheets.
12 brush each scone with milk or melted butter.
13 bake until scones are nicely browned, about 16-19 minutes.
14 meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at high, stirring after 45 seconds.
15 brush scones lightly with honey-butter glaze as they come out of oven.
16 let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.
1 heat the tortilla on both sides on a hot dry griddle until bubbles appear.
2 heating the chicken breast is optional, but a microwave works well if you choose to do so.
3 place the tortilla on a plate and top with chicken, lettuce, tomato, avocado, and onion. spoon the sour cream and salsa in dollops all over the other ingredients. serve open face or fold the tortilla in half over the salad.
4 you may garnish with chopped jalapeno, black olives, crisp bacon bits, or cilantro if you like. be aware, however, that olives, bacon, or cilantro will alter the taste.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 8
4 -6 zucchini or 4 -6 summer squash
1 egg
1 cup milk
1 teaspoon italian seasoning
1 dash garlic powder
1 cup self-rising flour
grated parmesan cheese (optional)
Recipe
1 clean and cut up zucchini/squash. i like to cut them into sticks rather than slices because that shape fries more evenly in deep fat without need of turning.
2 pre-heat oven to 250.
3 prepare an oven-proof pan by lining it with several paper towels.
4 either heat your deep fryer to the temperature recommended for fried squash in its manual or heat 2 inches of frying grease (i prefer a 50-50 mix of oil and shortening), in your preferred, stove-top, frying utensil -- mine is a cast iron chicken fryer -- until a drop of water thrown into the grease sizzles vigorously but not violently.
5 while the grease is heating beat the egg in a shallow bowl. beat in the milk, seasonings, and finally the flour. the batter will be thin and may have a few lumps.
6 toss a skillet's worth of squash sticks in the batter and coat thoroughly.
7 when the grease is ready carefully drop in the battered sticks, being sure not to drop them right on top of each other. if you are in doubt of your ability to do this without burning yourself use tongs.
8 yes, the thin batter will have drippy bits that dangle from the sticks and there will be a lot of little, batter crispies in the grease. the drippy bits are what makes this batter light and crisp where a thicker batter might be heavy.
9 if necessary turn the pieces over partway through so as to brown them evenly.
10 when nicely brown transfer the sticks to the prepared pan and put them into the oven while you fry the next batch. do not try to fry too much at once or the temperature of the grease will drop and the coating will end up soggy and greasy.
11 when the squash is done serve with grated parmesan at the table.
12 some people might like ranch or blue cheese dressing instead or a simple dipping sauce made from sour cream, fresh dill, and a bit of lemon juice to thin it.
13 this recipe doubles nicely. but if you need more than that i suggest making separate, additional batches since the rising power fades after long sitting.
14 leftovers can be reheated on a baking sheet in a 450 degree oven. the microwave would make them soggy and unpleasant.
15 this batter is also good on eggplant, onion rings, and chicken tenders.
16 note: if you do not keep self-rising flour in the house you can use 1 cup all-purpose flour mixed with 1tsp baking powder and a pinch of salt instead.
Total Time: 1 hr 6 mins
Preparation Time: 1 hr
Cook Time: 6 mins
Ingredients
1 lb crabmeat, picked clean
1/4 cup saltine crumbs, about 5-6 crackers
2 tablespoons mayonnaise
1 tablespoon mustard
1 teaspoon old bay seasoning (optional)
2 egg whites, beaten stiff
1/2 cup canola oil, up to 1 cup to reach 1/4-inch oil in pan
Recipe
1 pick through crab meat twice to remove cartilage or shell. try not to break up lumps of backfin. keep crabmeat chilled during process by putting ice cubes in a large mixing bowl then placing a slightly smaller bowl inside to hold the picked meat. after the first picking, feel for missed cartilage while returning crab meat to the crab meat container. chill crab meat until ready to mix.
2 put saltine crackers in a mini-food processor and process to a fine crumb. alternatively, tear slices of bread into small pieces and put in mixing bowl.
3 add regular mayonnaise and yellow mustard to mixing bowl. for the eastern shore purists, the addition of old bay seasoning is controversial, but baltimore residents won't call it a crab cake without some; one teaspoon adds a subtle taste.
4 beat egg whites until stiff, then fold into filler mixture.
5 gently fold in reserved crab meat.
6 make 4 to 6 cakes, pressed gently together. chill covered in refrigerator for at least 1 hour to set cakes.
7 fill frying pan to 1/4-inch with canola oil. heat canola oil to 360 degrees fahrenheit. gently place crab cakes in oil and fry for 2-3 minutes until golden brown. use spatula (and fork, if necessary) to carefully turn crab cakes. fry for another 2-3 minutes.
8 drain oil from crab cakes on paper towels, then serve hot with some saltine crackers on the side.
9 to broil: since these crab cakes have the minimum amount of filler required to hold them together, you may broil them on a lightly oiled baking sheet (1 tablespoon oil) 4-6 inches away from the heat source until golden brown. if you use low-calorie mayonnaise, this would be the preferred way to cook the cakes.
10 to microwave: only use 1/2 tablespoon of oil to brush on a large flat plate. microwave plate for 2 minutes on high to heat oil. place cakes on plate and microwave for 7 minutes on high.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 1/2 tablespoons butter
2 -3 red onions, thinly sliced (about 1 pound)
1 teaspoon balsamic vinegar
kosher salt
fresh ground black pepper
1 (1 1/2 lb) heads cauliflower, separated into florets
2 tablespoons toasted pine nuts
Recipe
1 put butter in a heavy bottomed skillet over medium heat.
2 add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes (the longer the onion cooks the more frequently it needs to be stirred).
3 add balsamic vinegar, salt and pepper.
4 cook until most of the moisture evaporates and onions are deep brown, about 5 minutes.
5 meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) the cauliflower until tender but still firm.
6 put cauliflower on a platter and top with caramelized onions.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
3 cups red beans (cooked)
1/4 small onion
1/2 cup corn oil
1 tablespoon salt
1 cup water (i use cooking liquid from the beans)
3 lbs mozzarella cheese (shredded)
1/2 green bell pepper (diced)
1/2 cup chile (i use lorocco which is a tropical flower found in latin markets)
4 cups masa corn flour (i use maseca brand)
2 cups warm water
Recipe
1 the beans:.
2 heat the corn oil in a large soup pan on medium high heat. once the oil is heated fry the onion until golden brown.
3 while the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
4 once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
5 carefully stir the beans from the blender into the hot oil. turn your heat down to medium low.
6 next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. add the beans to the rest of the mixture that is already cooking.
7 carefully stir the beans until no oil appears in the beans, about 3 minutes. cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
8 the cheese:.
9 place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
10 next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
11 next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
12 set the cheese aside and get ready for the masa.
13 the masa:.
14 place the masa mix and water in a bowl and stir until fully mixed. the masa should be very sticky but should form an easy ball when rolled. if not, add water until it is sticky but easy to work with.
15 next, place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
16 place about a tablespoon of cheese down onto the masa, then a tsp of beans. pull the sides of the masa up around the beans and cheese and roll it into a ball. next, flatten it a tiny bit with your palms to form a thick disc. pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
17 the pupusa should be a little less than 1/2 inch thick.
18 place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
Servings: 8
1 1/2 cups chopped peeled apples
12 ounces refrigerated cinnamon roll dough, with icing
2 tablespoons butter, melted
1/3 cup brown sugar
2 tablespoons corn syrup
Recipe
1 preheat oven to 350 degrees f. grease 9" glass pie plate with solid shortening and spread 1 cup of the chopped apples in the pan. set aside.
2 separate dough into 8 rolls. cut each roll into 4 pieces and place in a large bowl. add remaining 1/2 cup apples.
3 in small bowl, combine margarine, brown sugar and corn syrup and mix well. add brown sugar mixture to dough mixture and toss gently to coat. spoon over apples in pan. bake at 350 degrees for 28-38 minutes or until deep golden brown. cool 5 minutes, then turn out onto serving plate. remove lid from icing container and microwave on high for 10-15 seconds or until smooth. drizzle over warm coffee cake and serve warm.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 6
1 lb brussels sprout
2 large red apples
1 teaspoon ground nutmeg
1/8 cup brown sugar
1/3 cup melted butter
Recipe
1 clean and halve the brussels sprouts. put them in a microwave safe dish and add a tablespoon or so of water. cover and microwave on high for about five minutes. they should not be fully cooked.
2 core, then roughly chop the apples, leaving skin on.
3 mix the butter, sugar and nutmeg.
4 add the apples to the sprouts and cover with butter mixture. return to microwave and microwave for 4-5 minutes until sprouts are cooked.
5 cooking time will vary depending on your microwave.
1 from lemons, grate 1 1/2 tsp peel and squeeze 1/4 cup juice.
2 in medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tbsp water. heat on medium 5 minutes or until blueberries soften and juice thicken, stirring occasionally.
3 transfer to medium bowl and stir in 1 1/2 cups blueberries. set aside.
4 prepare lemon syrup: in microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tbsp water. cook in microwave on high 1 minute. stir in 3 tbsp lemon juice and 1 tsp lemon peel.
5 in medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tbsp lemon juice and 1/2 tsp peel.
6 in 8 inch by 8 inch ceramic or glass baking dish, arrange half of the ladyfingers. brush with half of the lemon syrup. spoon blueberry mixture evenly over ladyfingers. arrange remaining ladyfingers over blueberries. brush with remaining lemon syrup. spoon yogurt mixture on top spreading evenly.
7 cover and refrigerate overnight.
8 to serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1/4 cup butter
1 (1 3/8 ounce) packet dry onion soup mix
1 cup boiling water
1 chicken bouillon cube
1 (10 3/4 ounce) can cream of mushroom soup
2 chicken breasts, cooked and cubed
1 cup sour cream
Recipe
1 in 2 quart microwave-safe dish, melt butter. (about 30 seconds on high.).
2 dissolve bouillon cube in boiling water.
3 add dry onion soup mix, bouillon and cream of mushroom soup to melted butter and mix well. microwave on high for 1-2 minutes, stir and microwave another 1-2 minutes until bubbly.
4 stir in chicken and sour cream and microwave 5 minutes or until bubbly, stirring halfway through. serve with rice or desired type of pasta.
Total Time: 43 mins
Preparation Time: 15 mins
Cook Time: 28 mins
Ingredients
Servings: 6
3 tablespoons balsamic vinegar
3 tablespoons brown sugar
3 tablespoons soy sauce
1 (2 lb) lamb tenderloin, twin pack
1 teaspoon salt
3 ripe medium peaches, each cut in half and pitted
Recipe
1 prepare outdoor grill for covered direct grilling over medium-low heat.
2 meanwhile, in microware-safe 2-cup liquid measuring cup or medium bowl, combine vinegar, brown sugar and soy sauce.
3 heat soy mixture in microwave oven on high 3 to 4 minutes or until reduced by half.
4 pat tenderloins dry with paper towels.
5 with 5 pieces of string (each about 6 inches long), tie together lamb tenderloins; sprinkle with salt.
6 place tenderloins on hot grill rack. cover grill and cook tenderloins 20 minutes, turning to brown all sides.
7 place peach halves on grill rack.
8 cook peaches and tenderloins, uncovered, 8 to 10 minutes longer, brushing all sides frequently with soy mixture. cook until peaches brown and soften slightly and lamb reaches an internal temperature of 145f (center should still be slightly pink).
9 place peaches on cutting board; cut into bite-sized pieces, then transfer to small serving bowl. remove strings from tenderloins.
10 cut tenderloins into 1/4-inch slices; top with peaches to serve.
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
Servings: 8
1 (18 1/4 ounce) box chocolate cake mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
1 (8 ounce) container chocolate frosting
Recipe
1 spray fluted stoneware pan. prepare cake mix as instructed on box. pour evenly into stoneware. scoop frosting out of the tub with an ice cream scoop and place into cake mix all around the pan. place in microwave for aprox 12 minutes. (adjust time according to wattage)
2 **i promise this is surprisingly yummy even being "baked" in the microwave, but if you like you can adjust to bake in the oven according to baking instructions on the box.
