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Can You Microwave A Meal? - Yahoo Recipe Search
DelishIf you're looking for an easy meal or side dish fast, you can make a microwave baked potato in just 7 minutes! Follow our tips for the best one every time.Food.comThis is a 3-4 minute omelet which is made in the microwave. Delicious and versatile, it can be made with what you have on hand and what your family prefers. If you like things spiced up you can use hot peppers and hot salsa for a garnish. Good way to get vegetables into the breakfast meal.Taste of HomeWhen your conventional oven is filled with the turkey and side dishes, these dressed-up Brussels sprouts can be prepared in the microwave. The cheese topping makes them special enough for a holiday meal. —Gloria Warczak, Cedarburg, WisconsinAllrecipesThis Mexican-inspired breakfast dish is a great addition to any meal, and so easy to prepare. You can use Monterey Jack cheese if you prefer.Food.comThis is a quick breakfast sandwich that I will put up against the best of any you can buy at a fast food restaurant. Clean up is minimal and quick. No skillets, mixing bowls or any of the other things you would normally use in a from scratch meal. My girlfriend who is not fond of preparing meals, turned me on to something she called "egg in a cup". We had been making variations of it for a couple of years. One morning I decided to add ham to the "egg in a cup" and place it between an English muffin. I then served some to friends who seemed to like them and asked how they were made. So, here it is. Hope you like it. To change things up, you can omit the ham and add finely diced onion, bell pepper, mushroom and tomato or spinach to the top of the egg before you add the shredded cheese. It makes a mini omelet that you can serve by itself, the original "egg in a cup" or on the muffin.Food52Coming from India's IT famous city Bangalore(or Bengaluru), I often crave this delicious dish. While looking to make something that represents my colourful city, I thought this is it! Once upon a time, there was a handsome prince who was lost in a forest, chasing a deer. After days of roaming, he finally finds a humble hut with an old lady. Seeing that the prince was hungry, the old lady prepares a one-pot meal of rice, chickpeas, lentils, and veggies. The prince having been saved from hunger, named this forest as 'Benda-kal-ooru'(literally meaning cooked-lentils and beans-town). Later the British changed this to Bangalore, no doubt marveling at the intricate depths of taste in this recipe. Personally, I love to cook this, because it is supposed to be a poor person's meal. Something one could prepare with almost only pantry staples(well at least an Indian or Thai pantry). The beauty of the dish is that you can toss in any vegetables available to you along with some rice or pasta, and almost any preferred form of protein, and voila you have a perfect healthy warm meal that will keep your taste buds asking for more. Also, you can make a lot and re-warm in the microwave very easily. In my opinion, in the current corona crisis, adding this recipe to your repertoire would be greatly beneficial. I hope you all try this. I personally like to enjoy this with some potato chips, let me know how you like yours.TastyThe Microwave 3-Minute Omelette in a Mug is a quick and easy breakfast option that can be made in just a few minutes. Filled with your favorite toppings, this omelette is a tasty and filling meal.Food52I should start off by saying that this will be a longish introduction. To read only about the recipe notes, skip to the bottom part. So, she says, indicating that you should get comfortable, the story goes something like this...... There is a list of cooking challenges that I keep on my fridge - my white whales. Paella, soufflé, you get the idea. Parenthetically, if you want to read a funny story about when I battled the giant octopus (and lost), you can find it about 3/4 of the way down the hotline question about foods that polarize: http://www.food52.com/foodpickle/9092-what-are-foods-that-polarize-love-or-hate Anyway, getting back to it. Whole roasted duck has been on that list for a while. I've always been a little intimidated by the gaminess and, well, the price. Not wanting to completely balls up a bird that can cost upwards of $40. About two weeks ago I decided that the time had come to cross that item of the list. I consulted my step-mom who had mentioned this awesome green tea duck she had made about a year and a half ago and I sucked it up and went to Whole Foods and got a duck. And I brined that bird for the better part of three days. Oh and the brine smelled sooooo good. I mean, if there are angels and they are Asian, this is what an Asian angel would smell like. I wanted to take a bath in this stuff. So for three days I am nursing this brine, loving it, occasionally turning the duck over in the pot so that all parts are exposed to the liquid. Then, when the time was right, I reverently removed it from the liquid, brushed off the star anise and the green tea and put it in the oven. I made my mom's Special Rice (I'll post another day). I made edamame. I opened a bottle of wine. My husband was going to remember why I am the best wife in the whole world. The kids were winding down and all was on track to get them in bed before we enjoyed a romantic dinner (which in our house qualifies as a meal, eaten when hot, together). Jameson (the elder son) was upstairs getting his pajamas on. I am basting every ten minutes with lovely duck fat. Jameson starts crying, which I should say is not entirely unusual behavior for a four year old who doesn't want to go to bed. "Oh hush up and get your jammies on," I snap irritably up the stairs while I return to cooing over my bird. The crying continues. I sigh. My husband sighs. Connor (the younger son) starts intoning "bottle bottle bottle bottle!" which indicates incipient melt-down. I sigh again. I bargain with my husband: I'll fix the bottle, you go fix the four year old. The bottle goes in the microwave; the husband goes up the stairs. The duck, a glistening glorious brown crispy version of heaven comes out of the oven smelling exotic and exciting. I place it lovingly on the stovetop to rest. The husband immediately yells down the stairs for a towel. Something about gaping head wounds. Turns out that Jameson, while hiding in our bedroom trying to avoid the inevitable onset of bedtime, stood up too fast and split his head open on our armoire door. Since I took Jameson to the hospital the LAST time he had to get stitches in his noggin, I inform my husband that it is his turn. The whirlwind departs in a flurry of bloody towels and sniffles and a squalling Connor who is quite alarmed by all the commotion. I put Connor to bed. The rice has scorched on the stove. The duck has "rested" into a coma. Quiet descended on the house and I look forlornly at my duck. Shrugging, I carved that sucker up and ate a breast all by myself. Delicious. Wine wasn't bad either. Decided it was THAT kind of night and took a second glass into the living room to keep me company while I watched an episode of The Walking Dead. ****** OK, recipe notes. There are two versions of this. The first is the way I did it and comes, according to my step-mom, from "some Asian Fusion cookbook I seem to have misplaced." Apologies for the suspicious provenance. The second was adapted, by my step-mom, from the first when she didn't have the time to brine for the 2-3 days needed. Even the 'short' version will need 24 hours to sit, so plan accordingly.Food52Well, I have been going through a food cooking revolution over the last two years. Firstly, I moved to an Assisted living community. I have a glorified toaster convection oven, a two burner stove and a 700 watt microwave and less than 4 square feet of counter surface. Then I began to develop a wide variety of food allergies and intolerances that I never had before, and certainly do not fit current known categories like gluten-free (can't eat tapioca or potato starch) but also have limited tolerance of gluten or lactose. In my community they prepare meals for us, most of which have something that I cannot eat. The most challenging has been desserts. I simply can no longer eat most baked goods. Can't really figure out why. But the combination of wheat flour and white or brown sugar I no longer tolerate. Likewise honey, or maple syrup. And I have never tolerated stevia or monk fruit sweeteners. But I can tolerate white and brown sugar as long as they have not been baked with flour in any way, particularly with white flour. So what is a girl who loves to bake to do, and in reduced kitchen size and equipment as well? So I came up with this recipe for a dutch baby, that has no added sugar as the basis for a lot of different ingredients. I even have a chocolate one! for chocolate desserts. I add the sugar AFTER it comes out of the oven, so that the sugar is not cooked, but melts into the butter on the pancake. Please note that as toaster ovens vary greatly, the cooking time can vary as much a 15-20 minutes. Also, serving size depends on your crowd. My husband and I eat this in one sitting. But it really can be 4 moderately generous servings. The batter is very forgiving. I made the batter one morning, and then refrigerated it, intending to bake it that evening for dinner, but didn't get back to it for 5 days. Came out perfect! I have not made this with non-dairy milk, as I don't like most of them. Feel free to improvise/modify. So decide what you want to make? Dinner salad with nice airy base? Or to support that welsh rarebit? Or spring mushroom medley in sauce. Or how about a sweet dessert like, berries and cream or spring rhubarb sauce or perhaps, something chocolate like chocolate mousse or maybe, add cocoa powder to the batter and serve with a rich vanilla ice cream. Here I wanted to use up a nice navel orange. So I thought of crepe suzette. Ever tried to make crepes? Never had much luck myself, but this worked great. So this recipe is a non-alcoholic take on Crepe Suzette using my toaster oven and a Basic modified dutch baby recipe. And accommodating the fact that I cannot eat baked sugar and flour together. Bits and pieces of this recipe were taken from Epicurious for the basic idea, but have been greatly adjusted and modified to meet my dietary needs, no alcohol, and use of toaster oven in place of regular oven. The Dutch baby pancake is modified from their savory recipe and the orange sauce, a modification of their poached oranges recipe with candied peel and ginger.
