Monday, November 29, 2021

4 Surprising things you can cook in the microwave!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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One of the most popular reheating methods for leftovers is with the help of the microwave! But, I’m betting you didn’t realize that there are recipes (not leftovers) specifically designed to be cooked in the microwave. I didn’t believe it either until I saw them for myself! Now I am truly a believer that the microwave isn’t just for leftovers anymore!

Bacon Potato Treats

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Bacon Potato Treats
Ingredients
  • 5 potatoes, unpeeled, sliced ½ inch thick
  • 1 onion, grated and cooked
  • 24 stuffed green olives, chopped
  • ½ teaspoon chopped jalapeno
  • 6 slices crisp bacon, chopped
  • 1 ½ cups grated Gruyere cheese
  • Salt and pepper to taste
Instructions
  1. Arrange slices of potato in a rectangular dish
  2. Cover dish with plastic wrap and microwave for 4 minutes
  3. Rotate and microwave another 4 minutes
  4. When potatoes are cooked, top with grated onion
  5. Mix olives with jalapeno and sprinkle over
  6. Add bacon and cheese
  7. Season well and microwave 2 minutes uncovered
  8. Serve as an afternoon snack or at lunchtime

Watercress and Leek Soup

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Watercress and Leek Soup
Ingredients
  • 2 tablespoons butter
  • 2 green onions, chopped
  • 1 large leek, white part only, chopped
  • 3 tablespoons flour
  • 4 medium potatoes, peeled and sliced
  • 4 cups hot chicken stock
  • ¼ teaspoon thyme
  • ¼ teaspoon anise
  • 1 bunch fresh watercress, chopped
  • Salt and pepper to taste
Instructions
  1. Place butter, onions, and leeks in a casserole dish
  2. Cover and microwave 4 minutes
  3. Mix in flour, salt, and pepper
  4. Microwave 4 minutes uncovered
  5. Add potatoes, chicken stock, and seasonings, cover and microwave 7 minutes
  6. Stir well
  7. Add watercress, season and microwave 5 minutes covered
  8. Remove cover
  9. Finish microwaving 3 minutes

Scallop salad

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Scallop salad
Ingredients
  • 1 pound sea scallops
  • 2 tablespoons like juice
  • 1 tablespoon butter
  • ¼ teaspoon anise seed
  • ¼ cup dry white wine
  • 1 celery stalk sliced
  • ½ cup radishes, thinner sliced
  • 2 green onions, chopped
  • 1 tablespoon dijon mustard
  • 3 tablespoons raspberry wine vinegar
  • ½ cup olive oil
  • Salt and fresh ground pepper to taste
  • Lemon juice to taste
  • Few drops Tabasco sauce
Instructions
  1. Place scallops, lime juice, butter, anise seed, wine, and pepper in a casserole dish.
  2. Cover and microwave 3 minutes
  3. Drain scallops and transfer to a bowl
  4. Mix in celery, radishes, and onions, set aside
  5. In the second bowl, whisk mustard, vinegar, salt, and pepper together
  6. Incorporate oil in a thin stream while whisking constantly
  7. Correct seasoning, add lemon juice, and Tabasco sauce and pour vinaigrette over the salad to taste
  8. Toss and serve

Almond cake

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Almond cake
Ingredients
  • 1 ⅔ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup powdered almonds
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup slivered almonds
  • ½ cup crushed pineapple
  • 2 egg whites, beaten stiff
Instructions
  1. Lightly oil bundt hold and set aside
  2. Sift flour, sugar, powdered almonds, baking soda, salt, and nutmeg, into a bowl of mixture
  3. Using the whisk attachment, mix at low speed for two minutes
  4. Add milk, oil, whole egg, and vanilla
  5. Beat two minutes or until well incorporated
  6. Add almonds and pineapple and blend for two minutes
  7. Using a spatula fold in stiff egg whites until thoroughly incorporated
  8. Pour batter into mold and rap bottom on the counter to settle the mixture
  9. Microwave 19 minutes rotating 4 times
  10. Let cake stand in the mold to cool
  11. Ice with frosting when ready to serve

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