Butter busters microwave information ^

Yield: 1 text file

Measure Ingredient


You will probably want to stick to your oven for baking, but some foods actually turn out better when cooked in the microwave.

Rice: Cooking rice in the microwave is a one step process if you have an oven that allows you to program two cooking powers and times. Stir one cup of rice into two cups of room temperature water; cover, set on hig for five minutes, then medium (50%) for 12. No waiting for the water to bolil. No stirring.

Oatmeal-in-a-bowl: Even those who don't "cook" in the microwave have discovered this wonder. A single serving of one minute oats is ready in about 1½ minutes. No boiling, no stirring and no messy pot to clean.

Corn on the cob: Corn cooked in the microwave oven has a moist, steamed texture. If you like this texture, the easy cooking and cleaning technique will sway you to the microwave oven. You don't have to husk the corn before it is cooked; in fact, the husks add an earthy flavor to the kernels while serving as a natural cover. After cooking, (4 ears need 10-12 minutes on high), the sillky tassels slip off with one easy tug. Try pouring a little skim milk over the corn before you cook it. Also sprinkle a packet or two of Swe n Low on top. It will make the corn sweet and delecious.

Cauliflower: Nature gave this healthful cruciferous vegetable a round shape and light weight texture that is ideal for the microwave oven.

Microwaves hit a whole head on all sides so it cooks evenly.

Cauliflower's not-too-dense texture also contributes to a perfectly cooked vegetable. A whole head, covered in plastic wrap, takes 6-8 minutes on high power. This method saves time and nutrietns.

Sweet Potatoes: The issue of cooking regular white potatoes in the microwave is more debatable because the texture is not as fine as a regular oven-baked potato and the skin is not as crisp. Sweet potatoes are a different story. Most people don't eat the sklin of a sweet potato, so the soft texture is not a problem, and the moist, heavy interior benefits from the steaming effect of the microwave.

One potato cooked on high takes about 5 minutes, four medium potatoes 12-14 minutes. When you consider the time saved, it's best to cook sweet potatoes in the microwave.

Whole Beets: You won't have any more pots of red water if you use the microwave oven to dook beets. The beets round shape is ideal for even cooking in the microwave oven. One pound of 2" diameter beets need only 14-18 minutes on high power.

Mixed Vegetable Plate: An assortment of fresh vegetables can be piled on a lplate and cooked a tthe same time. In order to obtain even cooking results, cut the vegetables in similar shapes and put slow cooking vegetables such as carrots and potatoes on the outside and fast cooking, such as asparagus, green peppers and onions on the inside.

Stuffed Green Peppers: There is no need to preboil the peppers. They will keep their color and crisp texture when cooked in the microwave.

You do need to precook the filings to ensure the meats are thoroughly done.

Fish: Salmon, orange roughy, haddock and other fresh or thawed fish filets, covered and steamcooked in the microwave oven, come out perfect, moist and tender. No dried out top from broiling and no fat from frying are a couple of good reasons to cook fish in the microwave. Grilling is the only real comptitor. When you consider the time (4min per Lb in the microwave), and cleanup, the microwave seems a wise and quick choice.

Butter Busters by Pam Mycoskie ISBN -446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

Similar recipes