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Idiomas disponibles
Idiomas disponibles
OMELET
Basic Omelet
1
tablespoon butter or margarine
2
eggs
2
tablespoons milk
salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie plate, 30 seconds at
P10, or until melted. Turn the plate to coat the bottom with but-
ter. Meanwhile, combine the remaining ingredients in a sepa-
rate bowl, beat together and pour into the pie plate.
Cook, covered with vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula, loosen the edges of
the omelet from the plate, fold into thirds to serve. Always use
scrambled eggs.
Yield: 1 serving
NOTE: Double ingredients for a 4 egg Omelet. (Cook at P6
power for 5 minutes.)
CASSEROLE
Shepherd's Pie
1
pound lean ground beef
/
cup frozen peas, thawed
1
2
1
/
cup chopped onion
4
1
tablespoon gravy powder
1
/
teaspoon curry powder
2
/
teaspoon salt
1
4
/
teaspoon ground black pepper
1
4
2
cups mashed potatoes
In a 2-Qt. casserole dish, crumble the ground beef and cook
for 8-10 minutes at P6 or until the meat is cooked, stirring
twice. Add the remaining ingredients, except for potatoes. Stir
well, and then spread the potatoes evenly on the top. Cover
with a lid or vented plastic wrap and cook at P6 power for
19-21 minutes.
Yield: 4 servings
Macaroni and Cheese
/
cup butter
1
4
2
tablespoons chopped onion
1
clove minced garlic
1
/
cup all-purpose flour
4
1
teaspoon dry mustard
1
teaspoon salt
/
teaspoon ground black pepper
1
4
2
cups milk
2
cups grated cheddar cheese
8
oz. (
1
/
lb dry weight) macaroni, cooked and drained
2
/
cup bread crumbs
1
3
1
teaspoon paprika
Microwave Recipes
In a 2-Qt. casserole, melt the butter for 40 seconds at P10.
Add onion and garlic and cook for 1 minute at P10. Stir in flour,
mustard, salt and pepper, and gradually add the milk. Cook for
3-4 minutes at P10 until sauce thickens, stirring once. Add the
cheddar cheese, stirring thoroughly. Pour and stir the sauce
into the macaroni, in a 3-Qt. casserole.Top with bread crumbs
and paprika. Cover with lid or vented plastic wrap. Cook at P6
power for 19-21 minutes.
Yield: 6 servings
Beef and Macaroni Casserole
1
1
1
/
2
1
2
1
1
1
1
1
/
2
/
1
4
/
1
2
Crumble the ground beef in a 3-Qt. casserole. Cook for 8-10
minutes at P6 or until the meat is cooked, stirring twice.
Stir in onion, peppers and celery. Cook for 3-4 minutes at P10.
Stir in the remaining ingredients, except cheese. Cover with lid
or vented plastic wrap. Cook at P6 power for 19-21 minutes.
Sprinkle with cheese. Cover and let stand 5 minutes.
Yield: 4-6 servings
Tuna Casserole
1
4
1
1
1
3
/
4
1
/
1
2
In a 3-Qt. casserole, combine tuna, noodles, soup, mush-
rooms, peas and milk; mix well. Cover with lid or vented plastic
wrap. Cook at P6 power for 19-21 minutes. Top with potato
chips and cheese before serving.
Yield: 4-6 servings
17
pound lean ground beef
small onion, chopped
green bell pepper, chopped
cup chopped celery
15 oz. cans tomato sauce
/
cups water
4
cup uncooked elbow macaroni
teaspoon parsley
teaspoon salt
teaspoon ground black pepper
cup grated cheddar cheese
6 oz. can tuna, drained and flaked
cups cooked and drained noodles
10
/
oz. can condensed cream of mushroom soup
3
4
4 oz. can mushroom pieces and stems, drained
16 oz. package frozen peas, defrosted
cup milk
cup crushed potato chips
cup grated cheddar cheese
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