Salmon steaks with lemon dill sauce

Item required
4 salmon steaks, 3/4 inch thick 1 medium onion, sliced
1 teaspoon instant chicken bouillon
1 tablespoon lemon juice
1 teaspoon dill weed
1/2 teaspoon salt
1 cup water
Sauce
2 tablespoons butter or margarine
2 tablespoons all-purpose flour 1/2 teaspoon salt
1/2 cup light cream
2 tablespoons lemon juice

Setting: HIGH
1.    Arrange salmon steaks in 2-quart (12 x 7) glass baking dish with thick edges toward outside of dish. Top with onion, instant bouillon, lemon juice, dill, salt and water; cover.
2.    MICROWAVE for 10 to 12 MINUTES or until fish flakes easily. Let stand. covered, 5 minutes and serve with hot Sauce. Garnish with parsley.
3.    Sauce: Place butter in 2-cup glass measure.
4.    MICROWAVE for about 1 MINUTE or until melted. Blend in flour and salt. Stir in cream, lemon juice, fish liquid; mix until smooth.
5.    MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until mixture bubbles. About 4 Servings
TIP For 2 servings. use 11/2-quart (8-inch round) baking dish. half the ingredients (can use 1 cube bouillon) and cooking times of about 6 MINUTES for fish and 2 MINUTES for Sauce.

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Country barbecued ribs

Item required
11/2 to 2 lbs. country-style ribs
Sauce
1/4 cup catsup
1/4 cup chili sauce or tomato sauce
1 tablespoon brown sugar
2 tablespoons chopped onion or
11/2 teaspoons instant minced onion
1/2 teaspoon salt
1/s teaspoon garlic powder or instant
minced garlic
1 teaspoon dry or prepared mustard
1/2 tablespoon Worcestershire sauce
Dash Tabasco sauce
1 slice lemon or 1 teaspoon lemon juice

Setting: HIGH
1. Cut ribs into one-rib pieces. Arrange in 2-quart (8 x 8 ) glass baking dish (place larger pieces a-round edge); cover.
2. MICROWAVE for 12 MINUTES or until partially cooked, rearranging halfway through cooking time.
3. Meanwhile, in 1-cup measure, combine ingre-dients for Sauce; mix well. Remove ribs from oven; drain.
4. MICROWAVE sauce 1 to 11/2 MINUTES or until mixture boils, stirring once. Pour over ribs, turning to coat or dip each rib into sauce to coat.
5. Cool and refrigerate until ready to grill or grill immediately.
6. Grill over hot coals for 15 to 20 minutes, turning occasionally until ribs are browned and heated

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Sherry glazed spareribs

Item required
2 lbs. spareribs, cut into 1 -inch pieces 1/4 cup firmly packed brown sugar 1 tablespoon cornstarch
3 tablespoons soy sauce
1/4 cup sherry
1/4 cup orange juice

Settings: HIGH/DEFROST
1. Arrange ribs in 2-quart(12x 7) glass baking dish; cover.
2. MICROWAVE on HIGH for 5 MINUTES. Drain juices and rearrange ribs. Combine brown sugar and cornstarch; mix in remaining ingredients. Pour over ribs; recover.
3. MICROWAVE on DEFROST for 30 to 40 MIN-UTES or until done, occasionally turning and rear-ranging ribs in pan. Pour off excess fat before serv¬ing. If desired, garnish with orange slices, cut in half.
4 Servings
TIP Microwave on MEDIUM for 20 to 25 MINUTES in step 3.

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Orange-sauced carrots

Microwave cooking is an excellent way to prepare colorful, flavourful, and nutricious vegetables.When preparing vegetables, cook them just till they are almost done.
Items required
1/8 inch thick 8 carrots, sliced
1/3 cup water
1 tablespoon packed brown sugar
1 1/2 teaspoons teaspoon cornstarch
2/3 cup orange juice
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground ginger
Dash ground cloves

Preparation method
1.In a 1-quart casserole place sliced carrots and water.Micro-cook carrots, covered, till tender, 9-10 minutes. Drain well.
2.Stir together brown sugar and cornstarch; blend in orange juice, butter, salt, ginger and cloves.
3.Stir mixture into carrots, Micro-cook, uncovered, 2 minutes; stir cook, uncovered, 1 to 1 1/2 minutes longer.

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Mixed vegtable curry

This mixed vegetables curry recipe is a healthy recipe . It is a tasty recipe and good to health too. It contains not only vegtables and also vitamins too.
Item required
200 g carrots, cut into 2 cm lengms
200 g beans, cut into 3 cm lengths
100 g peas, shelled
200 g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup (250 ml) plain yoghurt
% cup (60 ml) water
3 tablespoons desiccated coconut
3 green chillies, chopped and seeds
2 teaspoons cumin seeds
30 g ghee
8 curry leaves

Settings:Medium
1 Cook carrots, beans, peas and pump-%- separately in boiling water until tender. drain.
2 Place split peas in a frying pan, stir ovt- low heat 5 minutes. Put split peas in a bc-,A
cover with water and stand 1 hour. Drain and crush to a paste (dhal).
3 Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillies and cumin. Cook over low heat, without boiling for 10 minutes.
4 Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
SERVES 4

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Microwave Palak Paneer

Items Required

400 gms palak (spinach)
150 gms paneer (cottage cheese)
3 green chilles
2 onions
3 medium tomatoes
1 inch piece ginger
Salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp oil
1/4 cup malai (cream of milk)

Preparation Method

1. Remove stems of palak and retain the leaves. Wash palak leaves thoroughly under running water, drain. Chop them coarsely.

2. Grind together onions, tomatoes, ginger and green chillies to a smooth paste. Cut paneer into cubes. Set aside.

3. In a microwave safe bowl, place chopped palak leaves and cook covered for 2 minutes on a High. Take out and puree the cooked palak leaves.

4. In the same microwave safe bowl, place oil and add onion-tomato paste and all the spices and salt. Cook uncovered on a High for 3 minutes.

5. Add palak puree and mix. Cook uncovered for 5 minutes.

6. Add paneer cubes, malai and cook uncovered for 1 minute. Serve hot palak paneer with naan, paratha or rice.

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Wilted Leaf Lettuce Recipe

Ingredients:

- 6 slices bacon
- 1/2 cup sliced green onion
- 1/4 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups torn leaf lettuce
- 4 cups torn fresh spinach
- 6 radishes, thinly sliced
- 2 hard-cooked eggs, chopped

Preparation Method:

Place bacon slices in a large glass bowl; cover with paper toweling. Micro-cook till bacon is crisp, 4 to 5 minutes. Remove bacon and drain thoroughly, reserving ¼ cup drippings in bowl. Crumble bacon and set aside.

Micro-cook onion in reserved drippings in bowl for 3 minutes. Add vinegar, water, sugar, and salt. Cook, uncovered, till boiling, about 1 ½ minutes. Stir to dissolve sugar. Place lettuce and spinach in same bowl; toss to coat well with dressing. Micro-cook, uncovered, 1 minute, tossing salad after 30 seconds.

Serve in salad bowl garnished with crumbled bacon, radishes, and eggs. Makes 6 servings.

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Zucchini with Corn Recipe

Ingredients:

- 1 tablespoon butter or margarine
- 1 small zucchini, sliced
- 2 tablespoons sliced green onion with tops
- 1 8 ¾ -ounce can whole kernel corn, drained Salt and pepper

Preparation Method:

In 1-quart casserole micro-melt the butter 30 to 40 seconds. Stir in zucchini and onion. Micro-cook, covered, 3 minutes. Stir in corn. Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes. Season to taste with salt and pepper. Makes 2 or 3 servings.

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Dilled Zucchini Recipe

Preparation Method:

In a 1 ½ -quart casserole combine 6 cups sliced zucchini (about 1 ½ pounds); ¼ cup water; and ½ teaspoon salt. Micro-cook, covered, till almost done, 12 to 13 minutes, stirring twice. Keep hot while preparing dill sauce.

In a 2-cup glass measure micro-melt 2 tablespoons butter or margarine for 30 to 40 seconds. Blend in 1 tablespoon all-purpose flour, 1 teaspoon lemon juice, ½ cup milk. Micro-cook sauce, uncovered and bubbly, about 1 ½ minutes more, stirring every 30 seconds.

Drain cooked zucchini. Pour dill sauce over vegetable and mix thoroughly. If necessary, micro-cook just till hot. Makes 6 servings.

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Zucchini with corn

If you get your hands on garden zucchini and corn (even at the grocery), then break out the skillet and quick cook the vegetables. You’ll get the fresh flavors.
1 tablespoon butter or margarine
1 small zucchini, sliced
2 tablespoons sliced green onion with tops
18 3/4 – ounce can whole kernel corn, drained
Salt and pepper

Preparation method
1.In a quart casserole micro-melt the butter 30 to 40 seconds.
2.Stir in zucchini and onion.
3.Micro-cook, covered, 3 minutes. Stir in corn.
4.Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes.
5.Season to taste with salt and pepper.

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Bread Pizza

Items Required

4 Bread Slices
1 Capsicum (sliced)
1 Tomato (sliced)
4 Mushrooms (sliced)
2 Onions (sliced)
1 tbsp Butter
4 tbsp Mozzarella Cheese (grated)
1 pinch Salt
1 pinch Sugar
2 tbsp Pizza Sauce

Preparation Method

Heat butter in a pan. Add vegetables to it and fry them until brown and soft.

Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.

Take a bread slice and smear it with pizza sauce.

Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.

Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.

Bread Pizza is ready to savor. Serve it with tomato ketchup.

Serves 2.

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