Donauwellen

Ingredients

• Servings: 20
• for the cake:
• 1 1/8 cups butter, room temperature
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 (20 ounce) can pitted sour cherries
• for the custard:
• 3 tablespoons cornstarch
• 1/2 cup white sugar
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• for the topping:
• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
• in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
• for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

Microwaved Potatoes Lyonnaise

Ingredients

• Servings: 6
• 3 large potatoes, peeled and cubed
• 2 small onions, sliced
• 2 tablespoons margarine
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika.
• heat in microwave on high until margarine melts, about 1 minute; stir. cook 10 minutes more, stirring occasionally.

triple bypass

Ingredients

• Servings: 12
• 1 pound ground beef
• 2 (15 ounce) cans chili with beans
• 1 (32 ounce) package extra crispy frozen potato rounds (such as tater tots®)
• 4 slices bacon (optional)
• 1 (8 ounce) package processed cheese food (such as velveeta®)
• 4 green onions, chopped (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 450 degrees f (230 degrees c).
• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chili and mix thoroughly. spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds.
• bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble bacon and set aside.
• melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). pour melted cheese food over the potato rounds and top with bacon and chopped green onions.

Baklava I

Ingredients

• Servings: 1
• 1 pound walnuts
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 5 tablespoons margarine
• 5 tablespoons vegetable oil
• 3 1/2 cups white sugar
• 2 cups water
• 2 tablespoons lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. spread ground walnut mixture evenly over phyllo. place remaining phyllo sheets on top of walnut mixture.
• melt margarine with oil in small saucepan over low heat or in microwave. brush melted mixture over top layer of phyllo. cut baklava into diamond shapes with a sharp knife.
• to make syrup: combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. bring to a boil, then remove from heat. let cool before pouring over pastry.
• bake 30 minutes in center of oven, or until golden brown. pour syrup over hot pastry. let cool before serving.

microwave tacos

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/4 cup water
• 8 medium taco shells, warmed
• 2 cups shredded cheddar cheese
• 2 cups shredded lettuce
• 1/4 cup finely chopped onion
• 1 medium tomato, chopped
• taco sauce

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• crumble the ground beef into a 1 1/2 quart casserole dish. cover with glass lid. cook in the microwave for 5 minutes on high. drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. cover and return to the microwave. cook for another 3 to 4 minutes on high.
• fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

cambodian tapioca-banana pudding

Ingredients

• Servings: 6
• 1/2 cup small pearl tapioca
• 7 cups water, divided
• 5 medium ripe bananas, sliced
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 3/4 cup coconut milk

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. add the tapioca and let stand for 10 minutes. drain in a sieve. you'll have a mushy puddle of tapioca left over.
• pour the remaining water into a saucepan and add the drained tapioca. bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. stir frequently to avoid sticking.
• when the tapioca is transparent, stir in the bananas, sugar and salt. simmer for 10 to 15 more minutes, stirring frequently. when the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. the tapioca pearls will become visible and the pudding will be the consistency of thick soup. taste and adjust the sugar if desired.
• cool to room temperature or slightly warmer. stir again before serving.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

frozen tiramisu

Ingredients

• Servings: 14
• 1/2 cup strong coffee (made from instant is fine)
• 3 tablespoons (dark or light)
• 2 (3 ounce) packages ladyfingers
• 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
• 4 ounces bittersweet chocolate, coarsely grated
• 1 (8 ounce) container mascarpone cheese
• 3 tablespoons coffee flavored liqueur
• 1 tablespoon sugar
• 1/3 cup half-and-half

Recipe

• mix coffee and . line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. use a pastry brush to paint the spiked coffee the ladyfingers. then line the bottom and sides of the pan with ladyfingers, rounded side out.
• reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
• when ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. slice loaf, drizzle with sauce and sprinkle with chocolate.

Gourmet Microwave Popcorn

Ingredients

• Servings: 2
• 1/4 cup unpopped popcorn
• salt to taste
• 1 teaspoon olive oil, or more if needed

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• place popcorn in a brown paper bag. tightly seal the bag by folding the top several times.
• microwave on high until the popping slows, about 2 minutes. carefully open the bag. season with salt and drizzle with olive oil. reclose the bag and shake to distribute the seasoning.