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| | From:  Genie· (Original Message) | Sent: 11/10/2007 3:42 AM |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:39 PM |
Barbecued Baked Beans 2 Slices bacon, cut into 1/2 Inch pieces
1 Onion, finely chopped
2 16 oz cans baked beans
1/4 c Brown sugar
1/4 c Barbecue sauce or 1/4 cup
Ketchup plus 1 T Dijon Mustard
Combine bacon and onion in a 2 quart microwave-safe casserole. Microwave on high power 3 to 5 minutes, or until onion is tender and bacon partially cooked. Stir in beans, brown sugar and barbecue sauce. Cover with waxed paper; microwave on Medium power 8 to 10 minutes or until heated through, stirring after 4 minutes. | |
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Reply
| | | From: Genie· | Sent: 8/6/2008 3:45 PM |
Country style Baked Beans 1 Env. Recipe Soup Mix; *
24 oz Baked Beans; In Tomato Sauce
1 Apple; Medium, Chopped
1/4 c Brown Sugar; Packed
1 tb Prepared Mustard
* Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this recipe. In large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, for 20 minutes. MICROWAVE: In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at HIGH (Full Power), Stirring occasionally, for 12 minutes or until bubbling. Let stand, covered, for 5 minutes. | |
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Reply
| | | From: Genie· | Sent: 8/6/2008 4:12 PM |
| EASY MICROWAVE BAR-B-CUE BAKED BEANS | | | 1 med. onion, diced
3 tsp. bacon grease or butter
2 (16 oz.) cans baked beans
1 tsp. yellow mustard
1/2 tsp. Dijon mustard
1/2 c. barbecue sauce
2 tbsp. brown sugar Into 2-quart glass casserole (or other microwave-safe dish with cover). Place diced onion and bacon grease. Cook on high for 2 minutes or until onions are transparent. Pour canned baked beans into onion, bacon grease mix. Add yellow mustard, Dijon, barbecue sauce, and brown sugar. Mix thoroughly. Cook on high for 6 minutes, stirring at 2 minute intervals. Tasty and easy! Serves 8. | | |
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:17 AM |
MICROWAVE BAKED BEANS 4 c. pork and beans 1/2 c. tomato catsup 4 tbsp. brown sugar 1/2 c. chopped onion 1 tsp. mustard 4 slices bacon Cook bacon, let cool, then crumble and set aside. In a 2 quart casserole combine all ingredients, except bacon top with bacon. Cook
on high about 10 minutes or until hot and bubbly.
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Reply
| | | From: Genie· | Sent: 8/16/2008 7:16 PM |
Beans with Difference (Microwave) 2 c Cooked green beans
2 tb Sour cream
2 tb Cream cheese
1/4 ts Curry powder
2 Spring onions,finely chopped
1/4 Tsp salt
Mix all ingredients together except beans. Place in a glass jug. Heat on HIGH 30-40 seconds. Pour over beans, mix in if wished. If cooking conventionally, heat over very low heat | |
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Reply
| | | From: Genie· | Sent: 8/21/2008 8:36 PM |
| ASPARAGUS WITH CROUTONS | | | 1/2 c. seasoned croutons
1 tbsp. butter
1 lb. asparagus, cut in 1 inch diagonal pieces
1 tbsp. butter
1 hard boiled egg, chopped Saute croutons in 1 tablespoon butter, or on high for 1 1/2 minutes in microwave until crisp. Cook asparagus with remaining 1 tablespoon butter until crisp-tender, about 8 minutes in microwave on high. Sprinkle with croutons and egg. | | |
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| | | From: Genie· | Sent: 9/2/2008 8:05 PM |
| Potato and Onion Casserole Recipe
3 or 4 lg. potatoes, peel & slice
2 onions, sliced
Layer in 2 quart casserole. 3 tbsp. butter (dot butter on top)
1 1/2 c. hot water
2 tsp. instant chicken bouillon or 2 bouillon cubes
Mix, pour over casserole. Cover. Microwave on high for 17 to 20 minutes. Stir after 10 minutes. Uncover, sprinkle with 1/4 cup cheese and 1 teaspoon chopped parsley. Microwave on high 1/2 to 1 minute longer.
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:52 PM |
Microwave Mushroom Risotto ingredients list: ¼ lb of mushrooms, chopped.
3 cups of chicken broth.
1 cup of arborio rice.
4 tablespoons of onion, chopped.
2 tablespoons of butter.
2 tablespoons of olive oil.
Salt, to taste.
Parmesan cheese. Instructions for Microwave Mushroom Risotto: Place the butter and the olive oil in a microwaveable casserole with cover. Microwave on full power for 30 seconds.
Add the chopped onions and mushrooms. Stir to coat; then microwave on full power for 5 minutes.
Stir in the rice; then cook on full power for another 2 minutes 30 seconds.
Stir in the chicken broth; then cook on full power for another 15 minutes, stirring halfway.
Add salt to taste, then serve with parmesan cheese. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:18 PM |
Ratatouille ( Eggplant Casserole - 1 medium size eggplant, peel and cut into 1/2" cubes
- 1 tsp. salt
- boiling water
- 1/4 cup canola oil
- 2 large cooking onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tsp. oregano
- 1/2 tsp. dill
- 1-1/2 tsp. salt
- 1/4 tsp. pepper
- 1 green bell pepper, chopped
- 4 medium tomatoes, peeled and quartered
- 1/4 cup chopped fresh parsley
Preparation -
Place the cubed eggplant in bowl. Sprinkle it with salt with salt and add enough boiling water to cover it. Let stand for 5 minutes; drain. Spray a glass or other microwave safe baking dish with nonstick cooking spray. Combine the drained eggplant, with the oil, onion, garlic and other seasonings. Pour the mixture into the prepared baking dish. Cover and cook on full power for about 8 minutes or until the onion is tender. Stir in the chopped green pepper and stir. Cook on 60% power for about 6 minutes or until the pepper is tender. Add the tomato quarters and chopped parsley. Cook on full power for about 5 more minutes. Let stand for about 2 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 10/9/2008 3:14 AM |
| Cheesy Veggie Platter
1 small head cauliflower, broken into florets
1 medium bunch broccoli, cut into florets
2 medium zucchini, cut into 1/4" slices
1/2 cup butter or margarine, cubed
3/4 tsp. dried thyme
3/4 tsp. dried parsley flakes
1/2 tsp. onion salt
2 medium tomatoes, cut into wedges
1/3 cup grated Parmesan cheese
On a large round microwave safe platter, arrange the cauliflower, broccoli
and zucchini.
Cover and microwave on HIGH for 7 minutes or until crisp-tender, rotating a
half
turn three times; drain well.
In a small microwave-safe bowl, combine the butter, thyme, parsley and onion
salt.
Cover and microwave on high for 1 minute or until the butter is melted.
Arrange tomatoes on platter. Drizzle butter mixture over vegetables; sprinkle
with Parmesan cheese.
Cook, uncovered, in the microwave oven, on HIGH for 1 to 2 minutes or until
heated through.
Yield: 8 to10 servings.
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:32 AM |
New England Butternut Squash
SERVINGS 5
CATEGORY
Side Dish
METHOD Microwave
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
INGREDIENTS
1 medium butternut squash
1/4 cup butter, melted
1/4 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DIRECTIONS
Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain.
When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg. Yield: 5 servings.
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