Ricotta Cheese Burfi

Items Required

1 container Ricotta cheese
1 container Milk powder
1 container Sugar
1/4 cup Chopped pista and almond
1 PinchSaffron
3 or 4 Cardamom
Food color – Green or yellow
2 tbsp Butter

Preparation Method

First cut the tinda from top in sqr and deseed the tindas and then grind together til,nariyal,groundnut and mix the ingre together and fill the tindas and close them with their respective square pecies.

Then take the oil in a pan appox 3tblsp and heat it and sputter the sarso and add little haldi ,chilli powder in the tadka and add the stuffed tinda and the remaining masala and then add one bowl of beated curd and cream to it and keep it in the microwave and cook it for 10 min.

Next morning drain onions and pack them in a sterilised jar.

Put all the spices in vinegar and microwave for 6-8 minutes, until the vinegar starts bubbling.

Let it stand for 5 minutes, then strain it onto the onions in the sterilised jar.

Cover only when the ingredients become cool.

Leave for 2 weeks after which they will be ready for consumption.

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Tuna noodle cassersole

Item required
1 cup water
11/2 cups uncooked noodles
1 can (61/2 oz.) flaked tuna, drained
1 can (103/4 oz.) condensed cream of mushroom soup
1 can (4 oz.) mushroom stems and pieces, drained
1 can (17 oz.) green beans, drained 1/2 cup coarsely crushed potato chips

Settings: HIGH/DEFROST
1.    Pour water into 2-quart glass casserole; cover.
2.    MICROWAVE on HIGH for 3 to 5 MINUTES or until water comes to a boil. Stir in noodles. Recover and cook on DEFROST for 11 to 12 MINUTES or until noodles are tender. Drain and stir in remaining in-gredients except potato chips; recover.
3.    MICROWAVE on HIGH for 8 to 10 MINUTES or until hot. Let stand, covered, 5 minutes. Sprinkle potato chips on top and serve.

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Pheasant in mushroom cream sauce

Item required
1 pheasant (about 2 lb.), cut into pieces 1/4 teaspoon salt
Dash pepper
2 tablespoons chopped onion
1/2 cup sliced fresh or canned mushrooms Half of 101/2-oz. can condensed cream of mushroom soup
1 tablespoon cornstarch
1/4 cup sour cream
Parsley

Setting: DEFROST
1.    In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup; cover.
2.    MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Stir in sour cream and garnish with parsley.
2 Servings

TIPS This recipe can easily be doubled. MICRO-WAVE covered, in 2-quart (12 x 7) glass baking dish, 36 to 38 MINUTES, turning once.
MICROWAVE on MEDIUM for 18to2O MINUTES.

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Spinach Stuffing Recipe

Ingredients:

1 pkg. (12-oz.) frozen spinach souffle
1/2 cup softened bread crumbs (about 1 slice)
1 teaspoon lemon juice
1/2 teaspoon instant minced onions
1/4 teaspoon salt

Preparation Method:

Remove from foil container. With sharp knife cut in half. Return half to freezer, place other half in 1-qt .casserole. Microwave at Medium 1 to 1 1/2 Minutes, until partially defrosted. Mash with fork.

Mix in crumbs, lemon juice, onion and salt. Stuffs 12 large mushrooms

 

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Macaroni and Cheese Recipe

Items Required:

1 cup hot tab water
½ cup elbow macaroni
1/8 teaspoon salt
1 tablespoon chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk
¼ teaspoon Worcestershire sauce
½ cup shredded sharp American cheese (2 ounces)

Preparation Method:

In 1-quart casserole combine water, macaroni, and salt. Micro-cook, uncovered, till macaroni is tender, 7 to 8 minutes, stirring twice. Drain. In same casserole micro-cook onion in butter till tender, about 1 ½ minutes. Blend in flour, 1/8 teaspoon salt, and dash pepper. Stir in milk and Worcestershire. Micro-cook, uncovered, till thickened and bubbly, 2 to 3 minutes, stirring every 30 seconds. Stir in cheese till melted. Stir in macaroni. Micro-cook, uncovered, till bubbly, 1 to 2 minutes longer, stirring once or twice. Makes 2 servings.

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HARVARD BEETS RECIPE

Ingredients:

- 1 8 ¼ -ounce can sliced beets
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vinegar
- 1 tablespoon butter or margarine

Preparation Method:

Drain beets; reserve ¼ cup of the liquid. In a 2-cup glass measure mix sugar, cornstarch, and 1/8 teaspoon salt. Stir in reserved liquid, vinegar, and butter. Micro-cook, uncovered, till thickened and bubbly, 1 minute; stir every 15 seconds. Stir in beets. Cook, covered, till hot, about 2 minutes 2.

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NEW HIGH PROTEIN HAWAIIAN FILLETS

This “Hawaiian fillets” is one of the best recipe in the fish recipies. It is very easy to do and simply flavoured recipe. It is also a tasty recipe too.
1 pound fresh or frozen fish fillets
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 8-ounce can pineapple chunks
1/2 medium green pepper,
cut into thin strips
1/4 cup vinegar
1 tablespoon snipped chives
Dash garlic powder
1/4 cup sliced almonds, toasted

Preparation method
1.Thaw fish, if frozen; cut into 4 serving-size pieces.
2.In a 1-qt casserole combine brown sugar and cornstarch.
3.Drain pineapple, reserving juice. Stir pineapple juice into brown sugar mixture.
4.Stir in green pepper, vinegar, soy sauce, chives, and garlic powder.
5.Micro-cook, uncovered, on 100% (HIGH) 2 1/2 to 4 1/2 minutes or until thickened, stirring every minute.
6.Stir in pineapple chunks, set aside.
7.In a 2-qt casserole arrange fish, placing thicker portions toward outside of casserole; cover with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 5 minutes or until fish flakes easily when tested with a fork, rotating dish a half-turn after half cooking time.
9.Drain well. Remove fish to a serving platter. Spoon pineapple mixture over fish.
10.Sprinkle with toasted almonds.

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Artichoke Dip Recipe

Ingredients:

- 1 (14 oz.) can artichoke hearts, drained and finely chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- ¼ teaspoon garlic salt Paprika

Preparation Method:

In 8-inch square glass baking dish. Mix chopped artichokes with mayonnaise. Parmesan cheese and garlic salt. Sprinkle with paprika. Microwave at HIGH (10) 5 to 7 minutes, until hearted through; stir after 3 minutes.

Total Microwave Cooking Time 5 to 7 Minutes
Makes 2 cups

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Shrimp In Special Garlic Butter Recipe

Ingredients:

1 lb. raw, shelled, deveined shrimp
1/2 cup (1/4-lb.) butter
2 tablespoons sauterne wine
2 teaspoons freeze dried or frozen chives
1/8 teaspoon instant minced garlic, crushed
1 to 2 drops liquid pepper seasoning (tabasco)

Preparation Method:

In 2-qt. casserole place shrimp. stir together butter, wine, chives, garlic and pepper seasoning, Pour over shrimp and stir to coat. (Butter mixture will solidify because of temperature of shrimp.) Insert temperature probe so tip rests on center bottom of dish. Cover with plastic wrap, arranged loosely around probe. Attach cable end at receptacle Microwave at HIgh. Set temp, set 1800. When oven signals, stir shrimp before serving with cocktail picks. Makes about 1 pound.

Note:

If desired, shrimp can be cooked in individual 10-oz. paper bowls. Fill bowls 1/2 full and microwave with probe. Approximate time is 1 to 2 minutes per bowl.

On modles not equipped with probe use minimum microwave time and check for doneness.

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Creamy Shrimp And Rice Recipe

Ingredients:

1 1/2 cups uncooked long grain rice
3 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups (16-oz.) dairy sour cream
1 cup milk
1/2 teaspoon cooked shrimp
1 cup (4-oz.) shredded cheddar cheese

Preparation Method:

In 3-qt. casserole place rice and water. Cover. Microwave at High 20 MInutes, stirring after 10 minutes.
Add onion, green pepper, sour cream, milk, salt, pepper and shrimp. Stir well; then smooth top. Microwave at High 10 to 12 Minutes, stirring after 6 minutes, until hot.

Sprinkle cheese over top. Microwave at Hihg 1 Minute, until melted. Makes 6 to 8 servings.

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