Microwave Recipes

Veal Paprika:

In a 3 quart casserole dish combine the veal, mushroom, stock, onion and seasonings
Cover. Cook on power level number 10 for 6 minutes and then power level 4 for 32 minutes, stirring twice
Blend the wine and flour together until it is mixed and smooth
Stir the flour mixture into the veal. Cover and cook on power level 10 for 4 minutes, or until the sauce is thick, stirring every minute
Stir in the sour cream and reheat if necessary on power level 4 for about 2 to 4 minutes
Serve and garnish

Sherry can be used in place of the wine
If the veal is not tender after the ccoking time, continue to cook for an additional 15 minutes, on power level 4, or until it is tender and before it is thickened
Do not allow this recipe to boil if reheating it after the sour cream is added, otherwise it will cuddle
Can be served on a bed of rice and with vegetables
Can be garnished with such items as fresh sprigs of parsley, onion curls, cherry tomatoes, etc.

Mix all the spices, coconut, peanut and salt together
Wash and slit the aubergines lengthwise
Stuff each one with the masala mixture. Place in a shallow bowl which has a loose lid
Heat the oil, add ginger garlic and pour over aubergines. Cover and microwave on high for 5 minutes or until almost done
Turn once at half the cooking time
Allow to stand for 3 to 4 minutes before serving
Chop into 1 inch pieces, serve and garnish with coriander

The cooking time maybe be different from each microwave due to power levels and the size of the aubergine
The eggplant will feel soft to the touch when it is cooked, but not so squishy to cave in on its self

Place the spinach in a 2 quart glass casserole dish covering the bottom of that dish evenly
top the spinach with the turkey and season with the salt and pepper
In a small bowl, blend the remaining ungredients, until well mixed
Pour the soup mixture over the turkey, smoothing it with a spoon if necessary
Cover and microwave on power level 10 for 10 to 13 minutes, or until heated through
Let stand, covered, for 5 minutes before serving
Serve and garnish

Can be served on a bed of rice and with vegetables
Can be garnished with such items as fresh sprigs of parsley, onion curls, cherry tomatoes, etc.
Use precook turkey meat, or cook for a long time if using raw
Fresh spinach can be used, but first it must be blanched and the squeezed dry

In a shollow baking dish, combine all the ingredients except for the shrimp
Microwave, uncovered, at power level 10 for 4 to 5 minutes, or until it is hot, stirring twice
Stir the shrimp into the sauce mixture
Cover and continue to cook for another 5 to 7 minutes on power level 10, or until the shrimp are opaque
Let stand, covered, for 3 to 5 minutes, before serving
Serve and garnish

In 2 quart microwave container, stir together sugar and cornstarch
Gradually stir in the milk until it is smooth. Then stir in the eggs, rind, and juice
Add the margarine and Mix together
Cook at 70% power until boiling (about 2-4 minutes), stirring once
Boil for 30 seconds to 1 minute. Remove and cover mixture with plastic wrap
Refrigerate got about 45 minutes to cool, but not set
Fold in sour cream and turn into crust
Refrigerate at least 2 hours to set and chill through out. Garnish with whipped cream and serve

Lime can be used in place of the lemon with this recipe
Be sure not to over cook this recipe, or use to high of a power setting. Otherwise the eggs will cook and become lumpy
Can also be garnished with lemon curls or twists, dessert suaces, icing sugar, etc.

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