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Reply
| | From:  Genie· (Original Message) | Sent: 1/27/2008 9:20 PM |
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Reply
| | | From: Genie· | Sent: 1/27/2008 9:26 PM |
QUICK MICROWAVE CHILI 1 pound ground beef
1/4 cup chopped onion
1 can tomato soup
One 29 ounce can chili style beans
1 soup can water
1 teaspoon chili powder
1/8 teaspoon garlic powder
½1/2teaspoon cumin
dash of hot sauce
salt and pepper to taste Brown ground beef and onions in microwave 5 minutes. Drain. Add all ingredients and microwave on high for 15 minutes. | |
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Reply
| | | From: Genie· | Sent: 4/5/2008 7:01 PM |
| 22 Minute Hamburger Stew 1 (10-ounce) package frozen mixed vegetables
1 pound lean ground beef
1/2 cup chopped onion
1 (1.5-ounce) package beef stew seasoning mix
2 tablespoons all-purpose flour
1 1/2 cups water
1/2 cup dry red wine, beef broth or apple juice
1 (15-ounce) can small whole potatoes, drained and halved or 4 medium potatoes (about 1 pound), baked and cut into chunks
Place package of vegetables on paper towel. If foil wrapped, remove wrap. Microwave on high 7 minutes; set aside.
Crumble beef into a dishwasher-safe plastic colander set over a 2-quart round casserole. Sprinkle onion on top. Stirring midway through cooking, microwave on high 5 to 6 minutes, or until meat is no longer pink.
Set colander of meat aside. Discard fat in casserole; combine seasoning mix and flour in same casserole.
Using a wire whisk, blend in water and wine, then meat. Stirring midway through cooking, microwave on high 6 minutes, or until thickened. Stir in mixed vegetables and potatoes.
Cover with lid or vented plastic wrap and microwave on high 3 minutes or until steaming hot | |
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Reply
| | | From: Genie· | Sent: 4/14/2008 2:31 AM |
| Microwave Potato, Chicken, and Corn Chowder
2 cups chicken stock
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, finely chopped
2 cups potatoes, peeled and diced
1 can creamed corn
2 cups cooked chicken, cut into bite size pieces
1 cup skim milk
salt and pepper to taste
In deep 3 quart microwave safe bowl or casserole dish,
combine chicken stock, onion, celery, carrots, and
potatoes. Microcook on high 12-15 minutes, until vegetables are
tender. Add corn, chicken, and milk. Season to taste. Microcook on
high 3-5 minutes or until hot.
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:23 PM |
Tuna Chowder 1 Tbsp. butter or margarine
1 Tbsp. finely chopped onion
1 (11 oz.) can condensed Cheddar cheese soup
1/2 cup milk
1 (16 oz.) can tomatoes, cut up
1 (7 oz.) can Tuna, drained and broken in chunks
1 Tbsp. parsley
Put butter in 2-quart casserole and melt on high power for 15 seconds. Add onion and cook on high power 1 minute or until tender. Stir in remaining ingredients and cook at 70% power for 13 minutes, stirring twice. |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:45 PM |
Spiced Cauliflower Soup (Microwave) 12 Oz. Cauliflower, divided into small florets 12 Oz. Rutabaga, diced 1 Onion, chopped 1 Tbsp. Oil 3 Tbsp. Water 1 Garlic Clove, crushed 2 tsp. Grated Fresh Gingerroot 1 tsp. Cumin Seeds 1 tsp. Black Mustard Seeds 2 tsp. Ground Coriander 2 tsp. Ground Turmeric 3 ¾ Cups Hot Vegetable Stock 1 ¼ Cups Low Fat Plain Yogurt Salt and Pepper Chopped Fresh Cilantro Place the cauliflower, rutabaga, onion, oil and water in a large bowl. Cover and cook in a microwave on High power for 10 minutes, stirring halfway through. Add the garlic, ginger, cumin, mustard seeds, ground coriander, and turmeric. Stir well, cover, and cook on High power for 2 minutes. Pour in the stock, cover, and cook on High power for 10 minutes. Stand, covered, for 5 minutes. Strain the vegetables and reserve the liquid. Process the vegetables with a little of the reserved liquid in a food processor or blender until smooth and creamy. Pour the vegetable puree and remaining reserved liquid into a clean bowl and mix well. Season with salt and pepper to taste. Stir in the yogurt and cook on High power for 3 to 4 minutes until hot, but not boiling, otherwise the yogurt will curdle. Ladle into warmed bowls, sprinkle with chopped cilantro and serve. | |
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:35 AM |
| Microwave Bean and Bacon Soup 1/4 c. diced celery
1/4 c. diced red bell pepper
1 sm. clove garlic, minced
1 c. canned Italian tomatoes with
liquid
4 oz. rinsed, drained, canned white
kidney beans
1/2 c. diced red onion
1 tsp. olive or vegetable oil
2 slices cooked bacon, crumbled
In 1-quart microwave-safe casserole dish, combine onion, celery, bell pepper, garlic and oil. Cover with vented plastic and cook on high, 3 minutes, until softened, stirring halfway through. Add remaining ingredients and stir to combine, recover with vented plastic and microwave on high, 1 minute, until heated.
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:40 PM |
French Onion Soup
6 tbsp. butter or margarine
2 extra lg. or 4 lg. onions, halved and thinly sliced (about 1 1/2 lbs.)
2 (10 1/2 oz.) cans condensed beef consommé
1 c. hot water
1/4 c. dry white wine
1 tbsp. Worcestershire sauce
1/8 tsp. Pepper
8 slices French bread, 1/2 inch thick
1/2 c. shredded Swiss cheese, divided
1 tbsp. plus 1 tsp. grated Parmesan cheese, divided
In 3-quart casserole place butter and onions; cover. Microwave at HIGH for 18-20 minutes, or until tender; stir twice. Stir in consomme, hot water, wine, Worcestershire sauce and pepper. Cover. Microwave at HIGH for 7-8 minutes, or until boiling. Divide among four individual 15-ounce casseroles or soup bowls. Top each casserole with two slices French bread. Sprinkle 2 tablespoons Swiss cheese and 1 teaspoon Parmesan cheese over bread in each casserole. Arrange in circle in oven and microwave at 7 (or MEDIUM setting) for 3-4 minutes, or until cheese melts. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:02 AM |
| Microwave Potato, Chicken, and Corn Chowder
2 cups chicken stock
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, finely chopped
2 cups potatoes, peeled and diced
1 can creamed corn
2 cups cooked chicken, cut into bite size pieces
1 cup skim milk
salt and pepper to taste
In deep 3 quart microwave safe bowl or casserole dish,
combine chicken stock, onion, celery, carrots, and
potatoes. Microcook on high 12-15 minutes, until vegetables are
tender. Add corn, chicken, and milk. Season to taste. Microcook on
high 3-5 minutes or until hot.
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