Delicious Dishes Cooked In Microwaves

Cook delicious dishes in your Microwave

Pasta Boat Wine Steamed Artichokes baked in Microwave

Requirements

2 lbs. child artichokes

1cup white wine

¼ cup olive oil

¼ cup diced onions

3 tablespoons hacked garlic

½ new lemon

Bearings

Cut stems off artichokes.

Snap off external petals.

Cut off top third of every artichoke.

Spot steam rack into Pasta Boat.

Spot artichokes on rack and pour the wine over them.

Blend oil, onions, and garlic together and pour

over artichokes.

Crush juice of an a large portion of a lemon over artichokes.

Spot strainer top on Pasta Boat and microwave on HIGH

for 10 minutes.

Evacuate artichokes to a bowl and pour wine sauce

from base of pot over them.

Serve right away

microwave

Pasta Boat Vanilla Bean Oatmeal

Fixings

1 cup “steel cut” cereal

1 entire vanilla bean (scratch out the seeds)

2½ cups water

2 tablespoons sugar (dark colored or standard)

Headings

Include water, cereal, and vanilla seeds to Pasta Boat.

Cook on power level 5 (or half) for 15 minutes.

Mix in sugar.

Serve warm.

Serves 4

Pasta Boat Tilapia in Packets

with Brown Rice

Fixings

1 cup darker rice

4 cups water

2 tilapia filets

2 tablespoons margarine

1 teaspoon slashed crisp parsley

1 teaspoon slashed crisp garlic

1 teaspoon slashed crisp green onion

Salt and pepper to taste

2 (12″ x 18″) sheets of material paper

Headings

Spot rice and water in Pasta Boat.

Microwave on HIGH for 10 minutes.

Then, place a bit of fish over each piece

of material paper.

Top each bit of fish with 1 tablespoon of margarine,

½ teaspoon parsley, ½ garlic, and ½ teaspoon onion.

Overlap top portion of material paper over fish and pleat to

seal parcels totally.

Spot on expander ring (parcels will cover).

Spot expander rack with fish on it in Pasta Boat and

spread with strainer cover.

Microwave on HIGH for 10 minutes.

Move bundles to plate and present with rice.

Serves 2

Pasta Boat Thai Red Curry Chicken

Fixings

1 pound boneless chicken bosom, daintily cut in

1 inch long pieces

Red Curry Sauce

1 can (13.50 fl ounces) coconut milk

1 tablespoon fish sauce (discretionary)

2 tablespoons dark colored sugar

½ medium sweet onion, finely cleaved

3 cloves garlic, finely minced

1 tablespoon cilantro (coriander leaves), minced

1-2 red bean stew peppers

2 tablespoons tomato glue

1 tablespoon lime juice

1 tablespoon cumin

1 tablespoon bean stew powder

salt to taste

Vegetables

1 sweet red ringer pepper, cleaved

1 cup zucchini, cut and divided

½ cup carrots cut

1 tomato, cleaved into 1 inch pieces

Bearings

Blend Red Curry Sauce fixings in the Pasta Boat and mix.

Add chicken to Red Curry Sauce blend and microwave

on HIGH for 3 minutes.

Spot vegetables on the Chef’s Extended Steamer Rack to

the Pasta Boat and spread with the Strainer Lid.

Microwave on HIGH for an additional 6 minutes.

At that point add the steamed vegetables to the chicken curry

blend, mix and serve.

Serves 4-6

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