Microwave Cooking

Microwave Cooking

To speed cooking and promote even heating, use the following techniques: 

• Stir food during cooking to bring the heated outside parts to the center 
• Turn food over when microwaving small items, like hamburgers, or when defrosting 
• Rearrange foods or individual items during cooking to promote even heating 
• Allow standing time to complete the cooking of roasts and baked products 
• Coffee filters make a great shield against splatters.  No more melting of plastic or possible leaching of chemicals into your food 
• Cover foods to hold in moisture and speed cooking 
• Arrange foods in a ring or circular shape to allow maximum exposure to micr9owave energy.  Place tender or thin parts in the center and thicker parts toward the outside 
• Rotate or move food a quarter or half turn during cooking to allow food that cooks quickly to cook evenly 
• Select foods or pieces of the same size and shape because small items cook faster than larger 
• Food at refrigerator temperature takes longer to cook than food at room temperature 
• Dense foods take more time to heat than light or porous food 

Equivalents and Substitutions

Equivalents and Substitutions

1 lb shelled walnuts = 3 c. chopped walnuts 

1 lb raisins = 2 3/4 c. seedless raisins 

1 lb dates = 2 1/2 c. pitted dates 

1 Tbsp. corn starch = 2 Tbsp. flour or 4 tsp. tapioca 

1 medium clove of garlic = 1/8 tsp garlic powder 

1 c. honey = 1 c. molasses or 1 c. corn syrup 

1 c. ketchup = 1 c. tomato sauce + 1/2 c. sugar + 2 Tbsp. vinegar 

1 tsp. dry mustard = 1 Tbsp. prepared mustard 

1 small onion = 1 Tbsp. onion flakes 

1 c. tomato juice = 1/2 c tomato sauce or 1/2 c. tomato paste + 1/2 c. water 

1 c. self-rising flour = 1 c. flour + 1 1/2 Tbsp. baking powder + 1/2 tsp. salt 

1 egg = 1 tsp. cornstarch 

1 c. liquid honey = 1 1/4 c. sugar + 1/2 c. water 

1 c corn syrup = 1 c. sugar + 1/4 c. water 

1 c buttermilk = 1 c plain yogurt 

1 c. sour cream = 1 c. plain yogurt 

  

Hot Cheese Dip

Hot Cheese Dip

4 c. grated Old Cheddar Cheese 

8 slices bacon, cooked and crumbled 

2 heaping Tbsp. sour cream 

2 heaping Tbsp. mayonnaise 

4 green onions, chopped 

hot sauce to taste 

Combine all ingredients in a microwave serving dish.  Microwave 2 minutes and stir. Microwave in 1 minute increments, stirring between, until all the cheese is melted and smooth. 

Serve with sliced baguette or crackers. 

Vegetable Dip

Vegetable Dip

1 small container (250 g) sour cream 

Equal amount of mayonnaise 

1 Tbsp. seasoned salt 

1 Tbsp. dried dill 

1 Tbsp. onion flakes 

1 Tbsp. dried parsley 

1/2 tsp. garlic powder 

1/2 tsp. salt 

Mix together and allow flavours to blend for at least 3 hours. 

Will keep in refrigerator 2-3 weeks. 

Cheddar Cheese Spinach Dip

Cheddar Cheese Spinach Dip

1 can cheddar cheese soup 

1 pkg. frozen spinach 

1 1/2 c. sour cream 

1/4 c. grated Parmesan cheese 

1 Tbsp. prepared horseradish 

1/2 c. chopped onions 

1 Tbsp. chopped garlic 

Thaw spinach and drain well.  Blend with soup.  Add remaining ingredients and combine well.  Refrigerate for at least 2 hours. 

Serve with vegetables, crackers or bread. 

Veggie Dip

Veggie Dip

1/3 c. sour cream 

2/3 c. mayonnaise 

1 Tbsp. onion flakes 

3/4 tsp. curry powder 

1 tsp. garlic powder 

3 Tbsp. ketchup 

a few drops of Tabasco 

Beat all ingredients together and chill for several hours. 

Serve with raw vegetables. 

Coconut Shrimp

Coconut Shrimp

1 Tbsp. olive oil 

1 Tbsp. butter 

1/2 c. toasted coconut 

Hot sauce to taste 

1 lb. raw shrimp, peeled 

In a frying pan, heat oil and butter.  Add hot sauce and stir to combine.  Add shrimp.  Stir and toss to coat shrimp.  Cook for 2 minutes.  Add toasted coconut.  Toss or stir to combine and cook 2 minutes. 

Serve as an appetizer or with rice for a main dish. 

Turkey Bisque

Turkey Bisque

2 carrots, chopped 

2 stalks celery, chopped 

1 onion, chopped 

2 Tbsp. canola oil 

1 1/2 L chicken stock 

1 c. cooked turkey, chopped 

Pinch or more each of thyme and rosemary 

1 tsp. hot sauce 

6 oz. tomato paste 

1 c. heavy cream 

salt and pepper 

Heat oil in heavy bottomed 4 L pot over medium heat. Add carrots, celery and onion.  Cook, stirring occasionally, until softened, for 6-8 minutes.  Add tomato paste and stir, cooking until the vegetables are glistening, about 3 minutes.  Add stock, thyme, rosemary and hot sauce.  Bring to a simmer and add chopped turkey.  Simmer, covered, for 30 minutes. 

Remove from heat and cool slightly.  Use a hand blender in the pot and blend until smooth.  Add cream and heat until just starting to simmer.  Season with salt and pepper, then serve. 

Meatless Borsch (Ukrainian)

Meatless Borsch (Ukrainian)

2 c. mushrooms, sliced 

1 onion, chopped 

3 Tbsp. vegetable oil 

2 beets, julienned 

1/2 small parsley root, julienned 

3 peppercorns 

8-9 c. water 

1 carrot, julienned 

1 potato, diced 

1 stalk celery, diced 

3 c. shredded cabbage 

1/2 c. tomato juice 

1/2 clove garlic 

1/2 c. cooked white beans 

*lemon juice 

Cook onion in oil until softened.  Add beets, parsley root, peppercorns and water.  Cover and cook until beets are barely done.  Add carrot, potato and celery.  Continue cooking for about 15 minutes.  At this stage, put in the cabbage and cook until just tender. 

Add the remaining ingredients.  Use the lemon juice with discretion; the borsch should be mildly tart, but not sour.  Season to taste.