World Best Food Recipes in Microwave

Wednesday, March 11, 2015

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 cook potatoes according to package directions. do not mash. cover, and keep warm.
2 in a 2-cup microwave-safe glass measuring cup, combine sugar, butter, orange juice, and salt. microwave at high for 3 minutes, stirring every minute.
3 add sugar mixture and cranberry sauce to potatoes, tossing gently to coat. garnish with orange zest, if desired.

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

1 make the cupcakes the day ahead.
2 prepare and bake as directed on package using water, margarine and eggs.
3 cool at least one hour or until completely cooled.
4 cover and refrigerate.
5 place marshmallow creme in small microwave-safe bowl and microwave on high for 10 â€“ 20 seconds, until softened.
6 beat heavy cream until soft peaks form.
7 add slightly cooled marshmallow creme; continue beating until stiff peaks form.
8 frost cooled cupcakes with whipped cream mixture up to two hours before serving.
9 arrange 2 strawberry halves on top of each frosted cupcake.
10 place 3 - 5 blueberries around the strawberry halves.
11 keep refrigerated until served.

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

1 heat oil over medium heat.
2 add onion and yellow pepper.
3 cook until soft (about 5 minutes).
4 add garlic and stir for 1 minute.
5 stir in beans, broth, tomatoes, chilies and spices.
6 simmer, covered, for 10 minutes.
7 uncover and cook 10 more minutes.
8 cut squash in half and cook in microwave (face down in dish with a little bit of water in it) for about 8 minutes until tender.
9 peel squash with knife and cut into 1/2-inch chunks.
10 stir squash into soup and cook 5 more minutes.
11 serve with warm cornbread!

Total Time: 20 mins Preparation Time: 20 mins

1 line a baking sheet with waxed paper. cut licorice into tiny pieces.
2 flatten each caramel into a small oval.
3 press pieces of licorice onto the edges of 12 out of the 24 flattened caramels.
4 top each caramel with a second caramel and press edges to seal. put on prepared baking sheet.
5 place chocolate in a microwave-safe bowl.
6 microwave on high for 1 minute.
7 stir and then microwave on high another minute longer.
8 remove from oven and stir until melted.
9 spoon melted chocolate over each candy.
10 decorate with nuts and use the cinnamon candies for the eyes.

Total Time: 20 mins Preparation Time: 20 mins

Servings: 4
2 teaspoons canola oil
2 1/2 cups thinly vertically sliced onions
1/2 teaspoon sugar
1/2 teaspoon tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 slices canadian bacon or 8 -10 slices regular crispy bacon, cut in half and already cooked in microwave
cooking spray
4 large eggs
4 slices cheddar cheese, room temperature
4 whole wheat english muffins, sliced in 1/2
fresh fruit salad, melon, berries and pineapple

1 heat canola oil in a large nonstick skillet over medium-high heat.
2 add onion, sugar, vinegar, salt, and pepper, saute 8 minutes or until golden.
3 remove onion mixture from pan.
4 add canadian bacon to pan, cook 1 minute on each side or until lightly browned.
5 remove canadian bacon from pan.
6 if using "regular" warm it in microwave or on stovetop.
7 wipe pan clean with paper towels.
8 coat pan with cooking spray.
9 reduce heat to medium.
10 add eggs to pan; cook 2 minutes on each side or until desired degree of doneness.
11 layer 1 canadian bacon slice, 1 cheddar cheese slice, 1/4 cup onion mixture and 1 egg on each of english muffins.
12 top with remaining english muffin slice that has been buttered.
13 serve and enjoy!

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

1 preheat the oven to 325°f line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
2 melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. stir with a spoon to melt the chocolate completely. place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. blend about 2 minutes, or until smooth. the batter should be thick and the beans smooth. set aside.
3 in a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. mix well and set aside.
4 in a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. add the agave nectar and beat well. set aside.
5 add the bean/chocolate mixture to the coffee/chocolate mixture. stir until blended well.
6 add the egg mixture, reserving about 1/2 cup. mix well. pour the batter into the prepared pan. using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. drizzle over the brownie batter. use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. bake for 30 to 40 minutes, until the brownies are set. let cool in the pan completely before cutting into squares. (they will be soft until refrigerated.).
7 makes 45 (2-inch) brownies.

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

1 place chicken on slow cooker.
2 brush with butter; sprinkle with garlic, onion flakes, italian dressing mix, salt and pepper.
3 cook on low for 4 hours.
4 in a medium bowl, combine softened cream cheese, soup, and chicken broth; heat together in microwave; stir and blend together.
5 pour over chicken and continue to cook another 2 hours.stir basil and parsley in sauce.
6 serve over linguini or rice.
7 you can add mushrooms for the last 2 hours of cooking or a slivered red pepper for colour.
8 if you have only dry herbs only use only 1/4 tsp basil and parsley!