Friday, December 28, 2007

Microwave Cooking - Fast, Healthy yet Yummy Recipes

Microwave Cooking

* The advantage of a microwave cooking is that it is a clean and efficient way to cook and you can serve it in the same bowl you cooked it in!

* When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

* Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

Tips to make the most of your Microwave Oven

1. Covering most foods will speed up cooking.

2. Use round or oval dishes, instead of square or rectangle, for more even cooking.

3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.

4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.

5. Arrange chicken pieces so that the thicker, meatier portions are toward the outside of the dish and the thin, bony parts are toward the center.

6. Foods containing sugar and fats cook faster.

7. Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

8. To cook your meal more evenly, cut food so that pieces are about the same size.

9. Always undercook--if more time is needed, you can always add another minute or two.

10. Microwave cooking increases the flavour of herbs and spices. Therefore, make sure to reduce half the amount of spices specified for conventional cooking.



1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.

Saute for a few minutes and add yoghurt and mutton cubes.

Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

To serve garnish with quartered boiled egg and mint.

A squeeze of lemon juice will greatly enhance the taste.

Cajun Baked Fish

Be careful not to overcook fish, as it will become very tough. Meat, poultry, vegetables and fruit cook in approximately 6 minutes per pound, but fish and seafood take only 3-4 minutes per pound. Orange Roughy or other mild white fish are good substitutes for the catfish in this dish.

1 lb. catfish filets
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup crushed cracker


Mix mayonnaise and spices.

Coat fish on both sides with mayonnaise mixture and roll in cracker crumbs.

Arrange fish on microwave rack or in casserole, thickest portions to the outside.
Microwave on High power (100%) for 3-4 minutes.
Let stand a few seconds and check for doneness. Fish will flake easily when done.


Chocolate Scotch Bars


1/2 cup margarine
2/3 cup packed brown sugar
2 cups quick cooking rolled oats
1/2 cup chopped nuts or coconut
1 teaspoon vanilla


1/2 cup chocolate chips
1/4 cup peanut butter


Melt margarine and blend in sugar and stir in remaining ingredients.

Spread into greased 8” x 8” baking dish, or round dish of same capacity.

Cook for 3-8 minutes at 70% until bubbly all over.

Cool for 1-2 minutes and sprinkle with chips.

Place small drops of peanut butter on chips.

When chocolate and peanut butter begins to melt, spread, marbleizing slightly, to frost.

Allow frosting to partially set before cutting into pieces.


Microwave Raspberry Cake

1/2 cup butter
2/3 cup granulated sugar
1/2 cup seedless raspberry preserves
1/4 cup sour cream
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt


Cream butter and sugar in large bowl.Mix in preserves. Blend well. Add sour cream and eggs. Beat well. Blend together flour, baking soda, cinnamon and salt. Add gradually to first mixture, beating well.

Pour batter into greased 8-inch round microwave-safe dish. Microwave on full power for 4 to 5 minutes or until top springs back when pressed with finger.

Cool. Frost with Raspberry Frosting.

Raspberry Frosting

2 tablespoons butter 2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup seedless raspberry preserves

Combine butter, 1 cup powdered sugar, vanilla extract and preserves. Blend well. Add remaining 1 cup powdered sugar and stir until smooth. Spread on cake.

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