Swedish rice pudding

Item required
2 cups milk
2 eggs, slightly beaten 1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup quick-cooking rice 1/2 cup raisins

Settings: HIGH/DEFROST
1.Measure milk into 4-cup glass measure.
2.MICROWAVE on HIGH for 3 to 31/2 MINUTES or until hot.
3.In 11/2-quart glass casserole, combine eggs, sugar, vanilla and cinnamon, mixing well. Mix in rice, raisins and hot milk. Set in baking dish with about 1 inch hot water.
4.MICROWAVE on HIGH for 2 MINUTES.
5.MICROWAVE on DEFROST for 8 MINUTES. Stir to move cooked portion to center and MICROWAVE on DEFROST for 8 to 10 MINUTES, or until knife inserted near center comes out clean.
5 to 6 Servings

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Prawns with eggs

This prawn with egg recipe is a non-veg recipee. Its combination of prawn and egg are very tasty and it is likeable to all non-veg eaters. It is very easy to do.
Item required
11/2 kg green prawns
2 tablespoons oil
2 medium onions, sliced
2 cloves garlic, crushed
2 green chillies, sliced and seeds removed
1/2 teaspoon ground black pepper
1 teaspoon ground turmeric
2 tablespoons white vinegar
21/2 cups (625 ml) water
1 cup (250 ml) coconut milk
2 eggs, lightly beaten

Preparation method
1 Peel prawns leaving tail intact, remov, back vein.
2 Heat oil in a frying pan, saute onions.
garlic and chillies for 3 minutes. Add pep and turmeric, saute 1 minute.
3 Add vinegar and water and half the coconut milk. Simmer uncovered, over moderate heat for 10 minutes.
4 Add prawns, simmer further 10 minutes.Shake pan occasionally to prevent sticking
5 Add remaining coconut milk. Pour 1n eggs, shake the pan gently, cook further 5 minutes until the eggs are cooked.
SERVES 4 To 6

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Gravy

Item required
1/3 cup meat or poultry drippings 1/3 cup unsifted all-purpose flour
2 cups warm broth or water Salt
Pepper

Setting: HIGH
1. Combine drippings and flour in 4-cup glass measure. Stir in broth. Season to taste.
2. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until thickened. About 2 Cups Gravy
TIP Make gravy for beef, veal, pork roasts and turkey using this recipe.

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Pork chow mein

This “Pork choe mein” recipe is one of the best recipe in the pork recipies.Children absolutely loved it as did the people like so.It is very easy to do and simply flavored recipe. It is very tasty too.
2 tablespoons better or margarine
1 pound boneless pork, cut in small cubes
1 1/2 cups sliced celery
1 cup chopped onion
1 cup chicken broth
1 tablespoon molasses
1/4 cup soy sauce
2 tablespoons cornstarch
1 16-ounce can bean sprouts, drained chow mein noodles

Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

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HOW TO ADD MOISTURE TO FOODS

Sprinkle a little fruit juice or water over dried fruits, cover with plastic wrap and microwave 1/2 to 1 minute at High to moisten and plump them.

Wet Paper Towel, with excess water squeezed out, provides enough moisture to steam fish fillets and scallops. Wrap tortillas or crepes in damp towel and microwave at High 1/2 minute or more to soften them.

Add Water or sauce when reheating dry leftovers. A tablespoon of water or sauce is sufficient, and will not change the flavor of food or cause overcooking. Moisture creates steam for even reheating.

Soften lumpy brown sugar by placing in a microwave oven proof container with a slice of apple. Cover or seal tightly and microwave 1/4 minute or more, until moisture from the apple has softened the sugar.

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HOW TO REMOVE MOISTURE FROM FOODS

Freshen Snacks, chips, pretzels, etc. by microwaving them, uncovered, for a few seconds. Let stand a minute or two to crisp. Dry a quart of bread crumbs or croutons at High 6 to 8 minutes, stirring every 2 minutes.

Paper Napkin or towel will absorb excess moisture. Dry herbs between 2 layers of towel or napkin until they can be crumbled. Line a cake dish with a paper towel to absorb moisture during cooking and make cake easy to turn out of the dish.

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FACTORS WHICH AFFECT COOKING

Several factors which influence timing and results in conventional cooking are exaggerated by microwave speed. From conventional cooking you are familiar with the idea that more food takes more time. Two cups of water take longer to boil than one. Size of food is important, too. Cut up potatoes cook faster than whole ones. These differences are more apparent in microwaving, since energy penetrates and turns to heat directly in the food. Knowing what affects the speed and evenness of cooking will help you enjoy all the advantages of microwaving.

Piece Size : In both conventional and microwave cook-ing, small pieces cook faster than large ones. Pieces which are similar in size and shape cook more evenly.

Starting Temperature : Foods taken from the refrigera¬tor take longer to cook than foods at room temperature. Timings in our recipes are based on the temperatures at which you normally store the foods.

Density of Food : In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread or a roll.

Quantity of Food : In both types of cooking, small amounts usually take less time than large ones. This is most apparent in microwave cooking, where time is di-rectly related to the number of servings.

Shape of Food : In both types of cooking, thin areas cook faster than thick ones. This can be controlled in micro-waving by placing thick pieces to the outside edge with thin pieces to the center.

Height in Oven : In both types of cooking, areas which are closest to the source of heat or energy cook faster. For even microwaving, turn over or shield vulnerable foods which are higher than 5 inches.

Boiling : Microwaves exaggerate boiling in milk-based foods. A temperature probe turns off the oven before foods boil over. Use a lower power setting and watch carefully when not using a probe.

Prick Foods to Release Pressure : Steam builds up pressure in foods which are tightly covered by a skin or membrane. Prick potatoes (as you do conventionally), egg yolks and chicken livers to prevent bursting.

Round Shapes : Since microwaves penetrate foods to about 1 -in. from top, bottom and sides, round shapes and rings cook more evenly. Corners receive more energy and may overcook. This may also happen con¬ventionally.

Bury Vulnerable Foods : Foods which attract microwave energy, such as cheese or meat, should, when possible, be buried in sauce or other ingredients. In conventional stewing or pot roasting, meat not covered with liquid dries out.

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HOW TO TEST MICROWAVE UTENSIL

Safety Test

To test a utensil not labeled for microwave use, put 1 cup of tap water in a glass measure. Place the water in the microwave oven along with (but not touching) the utensil to be tested; microwave on high 1 minute. If the utensil feels warm or hot, it is not microwave-safe because it contains metal in the material or glaze. Do not use it. The utensil and/or the bottom of the oven might crack.

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