MICROWAVE CHICKEN BIRYANI:
by Leer Kook Met Jou Mikrogolf on Tuesday, May 17, 2011 at 1:40pm
Rice 2 cups ( soaked for 1/2 an hour)
Water 4 cups
Chicken 600 gms (in pieces)
Curd 1/2 cup
Ginger garlic paste 3 tsp
Chilli powder 1/2 tsp
Green chillies 4-6 pcs
Onion Sliced 4-5
Salt to taste
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Oil (Ghee) 4 tbsp
Cardamoms 5 pcs
Cloves 5 pcs
Cinamom 3 pcs
Poppy seeds 2 tsp
Clean the chicken properly and mix chicken with curd, salt, chilli pwd, ginger and garlic paste and keep it in refrigerator to marinade for about 2-3 hours.
Put ghee in a microwave safe bowl with onions.
Microwave it for 7 minutes or till brown.Add marinated chicken and microwave it for 6 minutes until liquid is absorbed.
Add all ingredients with rice and water.
Microwave covered for 18 minutes.
Give a standing time to rice.
Garnish it with fried nuts and boiled eggs.
Now enjoy the delicious Chicken Biryani.
MICROWAVE TURKEY PINEAPPLE CURRY:
1/3 cup. white wine
1/2 cup. chopped onion (about 1 med.)
1/3 cup. flour
1 tsp. curry powder
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1 qt. low-sodium chicken broth (4 c.)
3 cup. cubed cooked turkey, skin and fat removed
1 cup. drained pineapple
Place wine and onion in glass measure and microwave, uncovered, on high for 3-4 minutes. (Low wattage 3 1/4 to 3 1/2 minutes) or until soft. Whisk in flour, curry and herbs, whisking until smooth. Add broth, whisking well. Microwave, uncovered, on high for 6-8 minutes. (LW 7 1/2 to 9 1/2 minutes) or until mixture thickens, whisking every minute. Place turkey and pineapple in casserole dish, cover with sauce and stir carefully. If dish is flat-bottomed, elevate on an inverted saucer. Microwave, uncovered, on high for 2-4 minutes or until heated through. Serve with rice.
HOENDERDYE DUISEND:
1kg hoenderdye
1 pakkie sampioensoppoeier
10ml hoendergeursel
1 pakkie sampioene - gesny
1 ui gekap
12,5ml droee pietiersielie
250ml melk
3 eetlepels mielieblom
Halwe koppie cheddar kaas
Sny alle sigbare vet af. Meng sop en hoendergeursel en rol dye daar in
Plaas op mikrogolf vaste bak met vel na onder.
Bedek bak met waspapier.
Mikrogolf vir 8min op 100%.
Draai dye om en gooi sampioene, ui en pietersielie oor.
Bedek weer met waspapier en sit in vir 8min op 100%.
Klits melk en milieblom tot gemeng en gooi oor.
Bedek weer met waspapier.
Mikrogolf so 6min by 100% tot sous dik raak
Strooi cheddar oor en mikroglof vir so 2min. Maak seker vleis is gaar.
Sit warm voor
SPAANSE AFRIKA HOENDER MET RYS:
by Leer Kook Met Jou Mikrogolf on Thursday, May 19, 2011 at 1:18pm
As jy oorskiet hoender in die yskas het, of ‘n gaar, afgekoelde hoender, en die moed is laag omdat jy uit idees hardloop as dit verder as chicken mayo broodjies gaan, vrees nie verder. Hier is ‘n eenskottel gereg, so uit die boonste kosblik!
Neem die oorskiet hoender (of maak ‘n paar stukke gaar, laat afkoel, en doen daarmee soos die resep verduidelik) en ontvel en ontbeen die vleis.
Gooi die vleis in ‘n dieperige glasskottel – lees gou die resep klaar, en sien hoeveel daar nog moet inkom, voordat jy die ou klein Pirexie nader trek…
Sprinkel ‘n koppie rys, of bietjie meer oor die mengsel, gevolg deur ‘n bietjie olie – ongeveer 25ml.
Nou neem jy ‘n pakkie hoender noedelsop, maak dit aan in 500ml water, en gooi dit in die bak.
Volg op met ‘n blikkie tamatie en ui mengsel.
Sny ‘n groen-, rooi- of geelrissie in repies (half rooi, half geel sal vreeslik mooi lyk), en kap ‘n huisie knoffel fyn op.
Gooi oor die mengsel.
Sprinkel sout en growwe swartpeper oor na smaak, en bedek met kleefplastiek.
Mikro vir 30 minute op 70%, of medium krag.
Na 30 minute trek jy die kleefplastiek versigtig af.
Roer met ‘n vurk deur, en kyk of die rys al gaar is.
Indien nie, kyk of die vloeistof nog genoeg is, en mikro weer ‘n bietjie.
Roer ‘n blikkie ertjies deur vir die finale afronding, en sit voor.
Onthou, hierdie gereg is ‘n gooi-by.
Jy kan altyd ook ‘n blikkie sampioene in water byvoeg (dreineer tog eers, hoor!), of chorizo wors in skyfies sny, en so 10 minute voor die kookproses moet eindig, byroer.
Sprinkel paprika oor, en sien hoe die eters kwyl…
HOENDERPASTEI:
by Leer Kook Met Jou Mikrogolf on Thursday, May 19, 2011 at 1:52pm
1 Pak hoenderporsies van ongeveer 1kg (4-6 stukke).[of koop gaar hoender]
5ml Sout, peper na smaak.
1 Blik Unox gekondenseerde sampioensop
½ Koppie (125ml) suurroom (opsioneel)
½ Eetlepel droë mosterd
Kook hoender tot sag, +- 18-20 minute op hoog met deksel op, verwyder bene en sny in
stukke, voeg res van bestanddele by en meng.
Kook saam vir 5-minute op hoog met deksel op.
Kors:
1 Eier geklits
1 Koppie Bruismeel
½ Koppie olie
¼ Koppie melk
½ Teelepel sout
Klits eiers, melk, olie saam, voeg by meel en sout, meng goed en skep deeg op hoender,gebruik twee lepels.
Mikrogolf 10-minute op hoog met deksel op.
Jy kan ook dié kors vervang met kapokaartappels, nog vinniger en baie lekker. Strooi paprika op vir kleur.
SOETSUUR HOENDER:
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:05pm
400 g hoender fillet
3 E eetlepels sojasous
400 g pynappel (klein blikkie)
1 ui
1 leekstingel
200 g tamaties, klein
1 naeltjie / 'n knoffeltoontjie
2 teelepel mielieblom
2 eetlepels grondboontjies, gekap
Sny die hoender filette in blokkies, marineer in 3 eetlepels soja sous en 2 eetlepels pynappelsap vir 1 uur.
Kap die ui, prei sny in ringe, skil tamaties en knoffel, skil en verpulp, dreineer pynappel.
Voeg hoenderstukkies hierby en in 600 watt mikrogolf, bedek en kook 6 minutes op HOOG.
Voeg pynappel by en roer een keer en kook nog 6 minute.
Meng 2 eetlepels sojasous met die stysel, voeg by, en kook vir 'n minuut. (As die sous te min is, voeg nog 'n bietjie pynappelsap by)
sout, peper en voeg suiker by en verhit weer vir 1 minuut.
Bedien met rys.
HOENDER LEKKERTE MET RYS:
Gaar hoender opgesny in stukke
Rou rys
Blik sampioene
Blik ertjies
Pakkie hoenderroomsop
Blik tamatie en uie smoor
Soetrissie gekap
25ml Olie
Sout en peper na smaak
500ml water of hoenderaftreksel.
Sit hoender in dieperige bak.
Voeg die rys, soppoeier, tamatie/uie, soetrissie, olie, water/hoenderaftreksel, sout en peper by.
Bedek met kleefplastiek en mikrogolf vir 30minute by medium[70%] krag tot rys gaar is.
Roer af en toe.
Voeg laaste die sampioene en ertjies by.
Mikrogolf vir nog so 2 minute tot goed warm;-)
KRUMMELHOENDER:
125ml Melk
Ongegeurde krummels
10ml Paprika
10ml Aromat
5ml Gemengde kruie
Strooi 'n bietjie sout oor hoender.
Doop in melk.
Meng krummels en geurmiddels en bedek hoenderporsies hiermee.
Plaas op 'n rakkie in die oond, sodat vet kan afdrup.
Bedek met waspapier om te verhoed dat vet spat.
Mikrogolf op 'roast' [70%] vir 10 minute.
Draai stukke om en mikrogolf vir nog 10 minute op 'roast' [70%]
[Resep getoets in Sharp-oond]
PIKANTE HOENDER:
.by Leer Kook Met Jou Mikrogolf on Wednesday, May 25, 2011 at 12:24pm.
1kg Hoenderporsies, by kamertemperatuur
1 Pakkie bruin uiesoppoeier
125ml Mayonnaise
125ml Tamatiesous
125ml Appelkooskonfyt of vrugteblatjang.
Giet sousmengsel oor hoenderporsies in bakskottel.
Mikrogolf met deksel op vir 20-minute op hoog, verwyder deksel en mikrogolf ‘n verdere 5-minute op hoog om effens uit te droog.
Bedien met rys en Groente.
HOENDERTREFFER: (Mikrogolf)
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Geuropwekker
Sousmengsel
10ml botter
150g uie gekap
SOUS
250ml tamatiesous
37,5ml Worcestersous
Skeutjie tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 lik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af.
Strooi bruinsuiker, kerriepoeier en geuropwekker oor.
Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker.
Voeg die uie by en mikrogolf 5min op hoog.
Voeg sousbestandele by uie.
Meng deeglik.
Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook.
Voeg klein bietjie van die kookwater by indien sous te dik is.
Verhit bruinneerbak 8min op hoog.
Voeg orige botter by en mikrogolf nog 3min op hoog.
Plaas hoenderstukke in bruinneerbak, mikrogolf 10min op hoog.
Draai hoender om en giet warm sous oor.
Bedek en mikrogolf 14min op hoog.
APPELKOOSGLANSHOENDER:
(4-6 PORSIES)
Heel hoender ongeveer 1.5kg
5ml appekooskonfyt
Sout
Bietjie paprika
Bietjie hoenderspeserye
Sousmengsel
Swartpeper
Witpeper
5ml botter
Droog hoender af met kombuispapier.
Mikrogolf appelkooskonfyt 10sekonders op hoog tot sag en smeer oor hoender.
Strooi sout, paprika, hoenderspeserye, sousmengsel en peper oor hoender.
Verhit bruinneerbak vir 8min op hoog, voeg botter by en mikrogolf vir 3min op hoog.
Plaas hoender in bak en mikrogolf 2min op hoog, draai hoender op bors en mikrogolf 22min op hoog.
Plaas deksel skuins op bak gedurende die gaarmaaktyd.
Laat hoender 20min staan voor dit gesny en bedien word.
Of maak hoender gaar is baksakkie.
CREAMYCHICKEN AND MUSHROOM FETTUCINE:
(Serves 4)
250 g Fettuccine Pasta
500 g Chicken (boned and skinless), cut
125g rindless bacon, diced
1 Brown Onion, diced
300 g mushrooms, sliced
420 g can Condensed Cream of Chicken Soup
1 tin milk + 1 tin water ( or 2 tins milk/or 2 tins water)
1 tablespoon Worcestershire sauce
½ cup fresh flat leaf parsley roughly chopped
½ cup light thicken cream
Mix everything except the cream in medium bowl, cover.
Place in the oven for 1½ hour at 180 ºC.
Add cream.
OR
Microwave for 20 minutes Med HIGH.
Add cream and leave to stand for 10 minutes.
Season with cracked black pepper.
Serve with a Chunky Avocado Salsa
HOENDERLEWERPATEE:
Lewe 500 ml patee.
125 g ontbytspek
1 ui
1 knoffelhuisie
Knypie gemengde kruie
250 g hoenderlewers
75 ml botter of margarine
12,5 ml brandewyn of sjerrie
25 ml room
25 ml fyn gekapte pietersielie
2 ml sout
1 ml grofgemaalde swartpeper
1 sny volkoringbrood
Sny die swoerd af van die spek en snipper die spekrepies fyn.
Skil en kap die ui en knoffelhuisie fyn en plaas dit in diep bak van 1 lt.
Bedek en mikrogolf dit 5 minute by volle krag.
Voeg die kruie, hoenderlewers en botter by die uiemengsel.
Bedek en mikrogolf vir 5 minute op volle krag.
Roer dit elke 2½ minute goed.
Laat dit mengsel ‘n rukkie afkoel.
Roer nou die brandewyn/sjerrie daarby in en dan die room, pietersielie, sout en peper.
Breek die sny volkoringbrood in stukke en roer dit ook daarby.
Verpulp die mengsel in ‘n voedselverwerker tot glad.
Skep die patee in ‘n houer en verkoel dit ‘n paar uur voor gebruik.
SWEET & SOUR CHINESE CHICKEN:
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in medium bowl.
Put in cold oven.
Switch to 160 °C and bake for 1½ hour or until done.
Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.
CHICKEN LO MEIN:
Preparation Time: 15 minutes
Microwave Time: 12 to 20 minutues
2 boneless skinless chicken breasts, microwaved as directed
1 tablespoon seasme or peanut oil
1 clove garlic, minced
1/2 small onion, finely diced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons dried ground ginger
1 3-ounce package chicken flavor noodle soup
1 1-lb bag frozen mixed oriental vegetables
3/4 cup water
Prepare the chicken breasts, as directed. When the chicken is finished, set aside to let cool. In a separate microwave-safe bowl, combine the garlic, diced onion, and oil. Microwave on high for 2 to 3 minutes, until the garlic and onion are softened, and set aside. In a larger, microwave safe dish, add the 1-lb bag of frozen vegetables with 1/2 cup of the water. Cover loosely with microwave-safe plastic wrap, and microwave on high for 3 to 5 minutes, until the vegetables are warmed throughout. Drain the excess water off the vegetables. Set the vegetables aside for now. Finally, prepare the noodle mix, as prepared in the microwave with the 1/4 cup water and without the flavor packet. Drain the noodles when they are finished cooking.
Cut the chicken into small strips. In a large, microwave safe bowl, combine the noodles, vegetables, onion and garlic (with oil), soy sauce, teriyaki sauce, and ginger. Stir well to make sure ingredients are evenly mixed. Return the entire dish the microwave for 1 to 3 minutes, until heated all the way through and warm enough to serve. Serve and enjoy!
BRAAIHOENDER:
Hoender moet heeltemal ontdooi wees voordat dit gaargemaak word. Strooi geurmiddels oor voordat dit in oond geplaas word. Plaas hele hoender in baksakkie, maak gaatjies in sakkie [aan bokant van sakkie] om stooi uit te laat, bind vas met toutjie en plaas in glasbak. Kooktyd hoef nie verleng te word vir gestopte hoender nie. Staantyd is belangrik om ‘n deurgaar hoender te verseker. Pluimvee van 5 kg of minder, moet minstens 5 – 10 minute staan nadat dit uit die oond gehaal is. Die hoender is gaar as daar nie ‘n pienkerige sous uitkom wanneer daar tussen die boudjie en die lyf gesny word nie.
BRAAIHOENDER:
2 – 2½ kg braaihoender
1 baksakkie
Hoenderspeserye
Rysgeursel en paprika
Vulsel of een ui vir maagholte
Roosmaryn
Vul hoender met vulsel of ui wat met roosmaryn, sout en peper bestrooi is. Strooi rysgeusel, hoenderspeserye en paprika oor. Plaas in baksakkie saam met ‘n paar takkies roosmaryn.
Maak klein gaatjies in sakkie bo vir stoom om te ontsnap. Bind sakkie vas met toutjie.
Plaas in glasbak. Mikrogolf 15 minute op HOOG en dan op roast vir nog 15 minute, as jy Roaster het. So nie 30 minute op HOOG.
Laat staan vir 5 -10 minute voor opdiening.
CHINESE CHICKEN WINGS: [STICKY]
Servings: 6
12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger sesame seeds
Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
Pour over chicken wings.
Allow to marinate overnight.
Sprinkle chicken wings with sesame seeds.
Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.
SOUSERIGE HOENDERSTUKKE:
6 porsies
1 kg hoenderstukke
7 mℓ sout
1 mℓ peper
25 mℓ tamatiesous
25 mℓ bladjang
25 mℓ worcestersous
25 mℓ mayonnaise
12, 5 mℓ sonneblomolie
5 mℓ kerriepoeier
5 mℓ mosterdpoeier
Geur hoenderstukke met sout en peper. Plaas stukke met velkant na bo en dik stukke na buite.
Meng die res van die bestanddele en skep oor die hoenderstukke. Bedek met waspapier.
Mikrogolf vir 15 minute op volle krag. Verwyder waspapier. Draai die hoenderstukke om, steeds met dik stukke na buite. Mikrogolf weer vir 12 – 15 minute onbedek op volle krag. Bedruip gereeld met die sous in die bak. Laat staan gereg vir ‘n paar minute.
Bedien warm.
SIMPLE CHICKEN DRUMSTICKS:
■Prep Time: 6 mins
Total Time: 21 mins
■200 ml ketchup
■20 g curry powder
■2 g cayenne pepper
■8 chicken legs
In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together.
Add chicken pieces and turn to coat, let stand for 5 minutes.
Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish.
Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.
GOUDGLANSHOENDERBORSIES:
8 porsies
1 kg hoenderborshelftes [8 stukkies]
5 mℓ sout [ 1 tl ]
1 mℓ peper [¼ tl ]
250 mℓ mayonnaise [1 kop]
125 mℓ fyn appelkooskonfyt [½ kop]
1 pakkie bruinuiesoppoeier
Plaas hoender met hul velkant na bo, dik kant na vleis na buite in vlak mikrobak.
Strooi sout en peper oor.
Bedek met waspapier.
Mikrogolf vir 8 minute op volle krag.
Dreineer die sous wat in bak gevorm het.
Draai hoender om en sorg dat dit weer lê soos in die begin.
Meng mayonnaise en appelkooskonfyt met soppoeier.
Skep oor die hoenderstukke.
Mikrogolf vir 8 minute op volle krag oop.
Draai vleistukke weer om.
Mikrogolf weer vir 6 – 8 minute op volle krag.
Bedruip die vleis gereeld met die sous in die bak.
Laat staan ‘’n rukkie voor opdiening.
ORIëNTAL HOENDERVLERKIES:
.by Leer Kook Met Jou Mikrogolf on Thursday, July 21, 2011 at 1:18pm
6 hoendervlerke
1 knoffelhuisie
1 scallion
1 / 4 kop sojasous
2 eetlepels. heuning
2 teelepel. rysasyn wyn
1 / 2 tteelepel gerasperde gemmer
1 / 2 teelepel. Oosterse sesam-olie
Knippie cayenne
1 teelepel. sesamsaad
1 eetlepel. gekapte vars koljander of pietersielie
Verwyder vlerkpunte en sny vlerke in die helfte by die gewrig.
Verpulp knoffel en scallion.
Meng sojasous, heuning, asyn, knoffel, gemmer, olie en cayenne in 'n mikrogolfbakkie.
Voeg vlerke by en marineer ten minste 30 minute, draai twee keer.
Sit groter vlerke op die rand van die bak.
Bedek met plastiek en Mikrogolf op hoog vir 10 minute.
Sit vlerke op opdienbord.
Kook marinade gedeeltelik bedek op hoog vir 2 minute.
Giet marinade oor vlerke.
Besprinkel met sesamsaad, scallion en koljander.
12 stukkies.
CHICKEN WITH MUSHROOMSAUCE:
Leer Kook Met Jou Mikrogolf on Monday, July 25, 2011 at 3:44pm
3 tablespoons butter (not margarine)
1 cup fresh mushrooms, sliced
2 tablespoons onions, finely chopped
1/3 cup milk
1 brick of cream cheese, cut into cubes
1/2 teaspoon chicken soup base
1/2 teaspoon table salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast
In a glass baking dish, combine 2 tablespoons butter, sliced mushrooms and onions.
Microwave on high for 3 1/2 minutes, stirring halfway through the cooking time.
When done, stir in the milk, cubed cream cheese, chicken soup base, salt and black pepper.
Microwave on high for 3 minutes, stirring halfway through the cooking time.
Remove from the microwave and set aside. In another glass baking dish, place your chicken breasts and 1 tablespoon of butter.
Microwave the breasts for 8-10 minutes or until they are no longer pink in the middle.
Remove dish from the microwave and pour the mushroom sauce over top.
Stir to blend ingredients and place back
ITALIAN CHICKEN AND PASTA:
Leer Kook Met Jou Mikrogolf on Monday, July 25, 2011 at 3:49pm
4 ounces uncooked spaghetti noodles
3 cups water
1/2 teaspoon table salt
2 tablespoons butter
1/3 cup onion, finely chopped
4-6 boneless, skinless chicken breasts
8 ounce can tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup heavy whipping cream
1 tablespoon parsley
1/2 cup Mozzarella cheese, finely shredded
1/4 cup olives, sliced
In a large glass bowl, combine the uncooked noodles, water and salt.
Microwave pasta on high setting for 10-12 minutes or until fork tender.
You will want to stir the pasta 2-3 times during the cooking process so that it doesn’t get sticky.
Drain water and set aside. In a glass baking dish, combine the butter and onion.
Microwave on high setting for 3 minutes and then add in the chicken breasts and cook on the high setting for 10-12 minutes or until the meat is no longer pink.
In a separate bowl, combine the tomato sauce, basil, oregano, salt, pepper and whipping cream. (I like to use a silicone spatula.)
Pour the tomato sauce mixture over the cooked chicken breasts and cook on high for 4-5 minutes.
Remove baking dish and sprinkle parsley, Mozzarella cheese and sliced olives on top.
Place back in the microwave and cook on high for an additional 3-4 minutes or until cheese has melted.
Serve over the cooked pasta noodles.
KUTVHI CHICKEN RICE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:24pm.
8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
6 cups water
2″ cinnamon stick broken
2 cloves and green cardamoms each
2 tablespoon(s) chopped raw papaya peel
1 tablespoon(s) of chopped ginger
4 green chillies chopped
1 cup(s) mix of chopped coriander and mint leaves
2 tablespoon(s) yoghurt
2 medium sized onions chopped
8 curry leaves
2 tablespoon(s) lime juice
2 tablespoon(s) mixed fried nuts and raisins
1 teaspoon(s) saffron soaked in a little milk
2 tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing
Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves to a fine paste.
Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well.
Marinate in the refrigerator for at least four hours.
In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done.
Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds.
Add the chopped onions and fry on medium level for about minute(s) or till they are golden brown.
In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk.
In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice, nuts,lemon juice, curry leaves and saffron milk till they are all used up.
Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter, nuts, lemon juice, curry leaves and saffron milk.
Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.
Cook on high level for about 5 minutes. Reduce the heat to low level and cook it for about 45 minutes.
TIPS: Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
Serves 4.
30-MINUTE CHICKEN RECIPE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 4, 2011 at 1:28pm.
1 whole chicken (3 ½ - 4 pounds)
1 tablespoon olive oil
Seasoning Mixture
· 1 tablespoon all-purpose flour
· 1 teaspoon paprika
· ½ teaspoon garlic powder
· ½ teaspoon salt
· ¼ teaspoon coarsely ground black pepper
· ¼ teaspoon dried thyme leaves
1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift t wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.
2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.
3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).
4-6 servings
Variations:
1. Use papered pantry rubs and seasoning mixes to give alternate flavors to your chicken.
2. All-in-one chicken dinner – prepare chicken as directed above and place in baker.
Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl.
Toss with additional seasoning, if desired.
Arrange vegetables around chicken.
Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear.
Remove from microwave.
Cover with lid and let rest 10 minutes.
HOENDER MET BROCCOLI:
.by Leer Kook Met Jou Mikrogolf on Friday, August 12, 2011 at 12:13pm.
Bedien 4
2 pke 280g elk gevriesde broccoli
1 blik 300g Hoenderroomsop
¼ kop suurroom
1 E suurlemoensap
1 t soyasous
1/8 t knoffelsout
2 kop gekookte hoenderblokkies
1 E botter/margarien
1/3 kop gerasperde parmasaankaas
¼ kop ongegeurde broodkrummels
Plaas broccoli in hulle sakkies in die mikrogolf en mikrogolf op hoog vir 3 minute.
Pak ‘n laag brokkolie in ‘n oondpan van 30 x 20 cm.
Meng in ‘n ander bak die sop, suurroom, suurlemoensap, sojasous en knoffelsout.
Voeg die hoenderblokkies by die broccoli.
Gooi sous oor die broccoli en hoender.
Smelt die botter op hoog vir 45 – 60 sekondes.
Roer die kaas en broodkrummels by.
Gooi oor die broccoli en hoenderblokkies.
Bedek die gereg met waspapier.
Mikrogolf op hoog vir 12 – 14 minute tot goed deurwarm is.
Bedien warm.
Jy kan ook pasta kook en dan dit meng met die hoender broccoli.
Strooi bo-oor met gerasperde cheddarkaas.
'n Paar stukkies gebraaie spek is ook lekker hierin.
CHICKEN TERIYAKI - MICROWAVE (LOW CALORIES)
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 12:47pm.
1/3 cup. dry white wine
1/4 cup. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. honey
4 chicken breasts, boned and skinned
1 (8 oz.) can water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch
Combine wine, soy sauce, pineapple and honey.
Rinse chicken.
Place in 11 x 7 x 2-inch glass dish.
Pour sauce over chicken.
Cover.
Marinate in refrigerator for 2 hours.
Top with chestnuts.
Microwave on HIGH for 8 to 10 minutes.
Rearrange chicken after 5 minutes.
Remove chicken; keep warm.
Combine water and corn starch.
Add to marinade.
Microwave 2 to 4 minutes until thickened.
Serve with 1/2 cup cooked rice per serving.
Serves 4.
MICROWAVE PAPAYA CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 24, 2011 at 3:35pm.
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tbsp. lime juice
2 whole chicken breasts (about 1 1/2 lb.) skinned, boned, cut into thin strips
3 tbsp. cornstarch
3 tbsp. chicken broth
1/4 cup. finely chopped onion
2 tbsp. oil
1 tbsp. peeled, minced ginger root or 1/4 tsp. ginger
1 1/2 cup. chicken broth
2 cup. hot cooked rice
In medium bowl, combine salt, cayenne and lime juice.
Stir in chicken strips to coat. In small bowl, combine cornstarch and 3 tablespoons chicken broth.
Set aside.
In large skillet over medium-high heat, cook onion in oil until crisp - tender.
Add chicken mixture and ginger root; stir fry until chicken is no longer pink.
Add 1 1/2 cups chicken broth; bring to a boil.
Reduce heat; simmer 2 minutes.
Add green pepper; cook 2 minutes or until crisp tender.
Add papaya strips; stir in cornstarch mixture.
Cook and stir until thickened and papaya is heated through.
Serve over hot cooked rice. 4 (1 1/2 cup) servings.
Microwave Directions:
In 2 quart microwave-safe casserole, combine salt, cayenne, lime juice and chicken; stir to coat.
Let stand 5 minutes.
In small bowl, combine 1 1/4 cups chicken broth with cornstarch.
Set aside.
Add onion and ginger root to chicken mixture.
Omit oil.
Cover with waxed paper.
Microwave on high for 4 to 5 minutes or until chicken is no longer pink, stirring once halfway through cooking.
Stir in cornstarch mixture.
Stir in green pepper.
Cover with waxed paper.
Microwave on high for 6 to 7 minutes or until mixture is thickened and pepper is crisp tender, stirring once halfway through cooking.
Add papaya.
Microwave on high for 30 to 60 seconds or until papaya is heated through.
Tip: Two cups fresh, peeled peach slices or 16 ounce can peach slices, drained, can be substituted for papaya.
MICROWAVE CHICKEN CACCIATORE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 25, 2011 at 3:51pm
1 (2-1/2 to 3 lb.) chicken, cut up
1 cup. chopped green pepper
1 cup. sliced fresh mushrooms or 1 (2 oz.) can
1/2 cup. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) tomato paste
1/2 cup. dry red wine
1 tbsp. instant chicken bouillon granules
2 tsp. dried parsley flakes
1-1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
Hot cooked spaghetti
1/2 cup. cold water
2 tbsp. all-purpose flour
Arrange chicken pieces in a 3 quart casserole; add green pepper, mushrooms, and onion. combine undrained tomatoes, tomato paste, wine, chicken bouillon granules, parsley flakes, oregano, salt, garlic powder, thyme, and pepper.
Pour over chicken and vegetables.
Cover and microwave on 100% (HIGH) 10-25 minutes or until done.
Rearrange chicken pieces after 10 minutes of cooking.
Remove chicken to a warm platter of cooked spaghetti; keep warm.
Combine water and flour.
Add to sauce in casserole; mix well.
Micro- cook uncovered on 100% (HIGH) 3 to 4 minutes, stirring twice.
Pour some of the sauce over chicken and spaghetti.
Makes 4 servings.
CHICKEN TAMALE PIE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 25, 2011 at 3:58pm.
6 servings
3 chicken legs with thighs attached
2 sm. onions, unpeeled
1 red bell pepper, whole
1 (4 oz.) can chopped green chilies
1 (10 oz.) pkg. frozen corn, thawed
1 (16 oz.) can whole tomatoes
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup. chopped cilantro (optional)
1 tbsp. chili powder
1 tsp. each ground cumin, and dried oregano leaves
1/4 tsp. each salt and pepper
1 (2 1/4 oz.) can sliced ripe olives, drained
Cornmeal Crust
Rinse chicken and pat dry.
Put in a 9 x 13 inch micro-safe baking dish with whole onions and bell pepper.
Cover with waxed paper.
Microwave at High power for 10 to 12 minutes until chicken is tender enough to pull away from bones. Let cool in pan.
When cool, pull off chicken skin, then pull meat off bones in large pieces.
Return meat to baking dish. Peel onions and cut in wedges.
Add to chicken.
Pull out stem and peel skin off pepper.
Tear pepper into thin shreds and add to chicken with green chilies and corn.
In a small bowl, drain liquid from tomatoes.
Add tomatoes to chicken and cut in half with a spoon.
To liquid, add soup, cilantro, if used, chili powder, cumin, oregano, salt and pepper.
Stir, then pour over chicken.
Stir gently to mix.
Spread mixture into an even layer and sprinkle with olives.
Spread cornmeal mixture evenly over all.
Microwave at Medium-High power for 20 minutes, rotating dish several times for even cooking.
Crust should look dry on top.
Cook 2 to 3 minutes more, if necessary.
Let stand 10 minutes before serving.
EASY BARBECUE CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 12:05pm.
There is no need to bake and wait for barbecue chicken. Dinner is ready and can be served in about 30 minutes.
1 (4 lb.) chicken, cut into 8 pieces
1-1/2 cups hickory-smoke-flavored barbecue sauce, divided
Lightly spray 10-inch round microwave-safe casserole with no-stick cooking spray.
Arrange chicken pieces bone-side down in casserole with thickest portions toward the outside of the casserole.
Brush 1 cup barbecue sauce evenly over chicken pieces.
Microwave, covered, on power Level 7, 25-30 minutes, turning over chicken pieces once after 15 minutes.
Chicken is done when meat thermometer reads 170ºF when inserted in thickest portion of thigh.
Let stand 8-10 minutes before serving.
Before serving, place remaining barbecue sauce in small microwave-safe bowl.
Microwave on HIGH, 45-60 seconds or until heated.
Brush over chicken pieces before serving.
Makes 4 servings.
Ingredient Tip:
Always make certain chicken is thoroughly defrosted prior to microwaving.
Microwave Tip
Temperature of microwaved food will continue to rise during standing time.
Cookware Tip
Use a deep, wide-rimmed microwave-safe casserole to prevent juices from spattering.
BUTTER CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 1, 2011 at 2:29pm.
Prepration: 30 mins.
Cooking: 19 mins.
Serves 6
1 medium sized chicken (800 gm) - cut into 12 pieces
MAKHANI GRAVY
1” piece ginger and 10 flakes garlic - chopped
¼ cup cashewnuts (kaju)
2 cups ready-made tomato puree
1 tsp garam masala,
½ tsp chilli powder
¼ tsp sugar or to taste,
¾ tsp salt
2 tbsp butter,
2-3 tbsp oil
½ cup milk,
¼ cup cream, approx.
Grind ginger, garlic and cashews to a paste in a mixer with a little water.
Put paste in a deep dish.
Add tomato puree, all masalas, oil and butter.
Microwave covered for 8 minutes.
Add about 1 cup of water, mix and microwave covered for 6 minutes.
Stir once in between.
Add cooked chicken to the gravy.
Cover and microwave for 3 minutes.
Remove from oven and let it cool down till serving time.
Add milk and microwave uncovered for 2 minutes.
Add cream.
Serve hot.
MICROWAVE ROAST CHICKEN WITH ONIONS AND APPLES:
.by Leer Kook Met Jou Mikrogolf on Saturday, September 3, 2011 at 2:00pm.
4 - 4 1/2 lb. whole roasting chicken
Salt & pepper to taste
1 med. apple, peeled, cored & quartered
1 med. onion, quartered
1 cup. applesauce
Salt and pepper inside of chicken, place apples and onion in cavity.
Tie legs together with wings to body.
Place breast down on microwave rack in 12"x7" glass baking dish.
Microwave on high 18 minutes.
Combine chopped onion and applesauce in medium bowl.
Turn chicken over and pour on applesauce mixture.
Microwave on roast for 18 to 20 minutes or until heat probe registers 170 degrees.
Remove, cover with foil and let stand 5 to 10 minutes before serving.
4 to 6 servings.
CHICKEN CHOP SUEY:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 8, 2011 at 11:39am
2 chicken breast, cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts,
washed and drained
1 can water chestnut drained/cabbage, thinly sliced
2 onion, thinly sliced
1/2 cup mushrooms sliced
Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours.
Put in casserole and microwave for 8-9 minutes .
Dissolve cornstarch in chicken stock .
Pour on the chicken .
Mix in all the remaining ingredients .
Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between .
Serve hot with rice .
EASY-DELICIOUS-TENDER-MICROWAVE BONELESS CHICKEN BREAST:
.by Leer Kook Met Jou Mikrogolf on Friday, September 9, 2011 at 4:06pm.
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 cup. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings.
Drizzle over chicken in microwavable plate, cover airtight with Wrap and microwave 4 minutes.
Cook 2 breasts at a time.
Drain out juices of chicken and mix with lemon juice and honey.
Then, drizzle on top of chicken again and serve.
MICROWAVE TURKEY PINEAPPLE CURRY:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 15, 2011 at 12:32pm.
1/3 cup. white wine
1/2 cup. chopped onion (about 1 med.)
1/3 cup. flour
1 tsp. curry powder
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1 qt. low-sodium chicken broth (4 cups.)
3 cup. cubed cooked turkey, skin and fat removed
1 cup. drained pineapple tidbits
Place wine and onion in glass measure and microwave, uncovered, on high for 3-4 minutes. (Low wattage 3 1/4 to 3 1/2 minutes) or until soft.
Whisk in flour, curry and herbs, whisking until smooth.
Add broth, whisking well.
Microwave, uncovered, on high for 6-8 minutes. (LW 7 1/2 to 9 1/2 minutes) or until mixture thickens, whisking every minute.
Place turkey and pineapple in casserole dish, cover with sauce and stir carefully.
If dish is flat-bottomed, elevate on an inverted saucer.
Microwave, uncovered, on high for 2-4 minutes or until heated through.
Serve with rice.
GEBAKTE HOENDER KIEV:
.by Leer Kook Met Jou Mikrogolf on Monday, 26 September 2011 at 11:51.
25 ml botter
12,5 ml gekapte knoffelgrasuie
Sout en peper
2 hoenderborsies, vel verwyder en ontbeen
1 eier, geklits
12,5 ml water
100ml gekruide droë broodkrummels
Room botter en knoffelgrasuie.
Voeg sout en peper by.
Vorm die mengsel soos ‘n worsie in waspapier en verkil.
Sny spleet in die dikker deel van die hoenderborsies.
Druk klontjie botter daarin en steek vas met peuselstokkie.
Klits eier en water saam.
Doop hoender in eiermengsel en dan in broodkrummels.
Herhaal die proses weer om te verseker dat hoender met dik en egalige broodkrummellaag bedek is.
Verkil vir 30 minute.
Plaas hoender in dikgesmeerde vlak tertbak.
Mikrogolf sowat 6 minute op volle krag en bedien.
EASY MICROWAVE CASSEROLE:
.by Leer Kook Met Jou Mikrogolf on Monday, 03 October 2011 at 17:04.
1 lb. ground chicken or turkey
1 (1 lb.) pkg. wide egg noodles
1 can cream of chicken soup
1 1/4 cup. pre-seasoned croutons
3 qt. microwave-safe casserole dish
In large skillet, brown the meat, breaking up any large chunks.
Meanwhile, cook noodles according to package directions.
Drain.
Reserve 1/4 cup of croutons for garnish.
Crush remaining croutons finely.
Dilute soup with 1/2 soup can water.
Add to meat and stir.
Stir in crouton crumbs.
Stir in noodles.
Turn mixture into casserole dish.
Cover.
Cook on full power for 10 minutes, turning dish 1/4 turn every 2 minutes.
Serves 6.
CHICKEN GORDON:
Single serving:
½ chicken breast
1 slice ham
1 slice Swiss cheese
crushed cheddar cheese cracker crumbs
Pound ½ chicken breast and layer with slice of ham and Swiss cheese. Roll together. Roll in crushed cheddar cheese cracker crumbs. Secure with toothpick. Place in microwave dish, cover, microwave 90 seconds. Serves one.
For family portion, use four halves chicken breast and cook 10-12 minutes.
EASY CHICKEN/PORK DINNER AND POTATOES:
Place 2 peeled, sliced potatoes in medium deep dish.
Place 2 of either: Boneless, skinless chicken breasts or pork chops on top of potatoes.
Pour one of the following, undiluted, over the top: your choice of Cream of Mushroom, Cream of Chicken, or Cream of Celery soup. Cover.Microwave at 70% for 15-18 minutes.
PIEPKUIKENS MET APPELKOOSGLANSSOUS:
2 piepkuikens, ruglangs oopgekap
Knoffelsout en peper na smaak
2,5 ml fyn gemmer
SOUS:
50 ml bladjang
50 ml appelkoossap
5 ml suurlemoensap
2,5 ml Franse mosterd
Voorverhit verbruiningsbak vir 8 minute op volle krag.
Weeg die kuikens en strooi, knoffelsout, peper en gemmer oor.
Mikrogolf borskant na onder vir 5 minute op volle krag en draai na 2 minute om.
Meng bestanddele vir sous en giet oor die kuikens.
Mikrogolf vir 10 minute per 500g hoender, minus 5 minute, op 70% krag.
Laat staan ‘n paar minute en sit voor.
OF plaas kuikens in baksakkie en volg dieselfde prosedure.
ONION & CHEESE CHICKEN BAKE: (MICROWAVE)
6 chicken breasts, skinned & boned
4 tbsp. butter
1 tsp. seasoned salt
1 tsp. pepper
1/2 lb. fresh mushrooms, sliced
1 (3 oz.) can French fried onion rings
1/2 - 1 c. grated Swiss or Jack cheese
Melt butter in 12" x 7" glass baking dish.
Add seasonings.
Roll chicken in seasoned butter to coat and arrange in dish.
Cover with waxed paper; cook on High for 5 to 6 minutes.
Turn chicken pieces over; top with mushrooms.
Continue to cook on High for 4 minutes.
Sprinkle with onion rings and grated cheese.
Cook on High 2 to 3 minutes or until cheese bubbles.
Serves 6.
CHICKEN KEBABS: (MICROWAVE)
1 1/2 lbs. boneless chicken breasts
1 tbsp. dry sherry
1 tsp. light soy sauce
1 tbsp. salad oil
1 tsp. shredded fresh ginger
SPICY SAUCE:
1 1/2 tbsp. creamy peanut butter
2 1/2 tbsp. salad oil
2 tbsp. soy sauce
2 tbsp. granulated sugar
2 tsp. white wine vinegar
1/2 tsp. sesame oil
1/4 to 1/2 tsp. ground cayenne pepper
1 tbsp. minced green onion
Cut chicken breast into 2-inch chunks and string on wooden skewers. Mix sherry, soy sauce, oil and ginger to make basting sauce. Prepare spicy sauce by combining the peanut butter, salad oil, soy sauce, sugar, vinegar, sesame oil, cayenne pepper and green onion. Place skewers on microsafe dish or roasting rack. Brush with sherry mixture on all sides. Microwave at high for 3 minutes. Turn skewers over and microwave at high for another 3 minutes or until done. Arrange chicken on serving dish. Drizzle with sauce. Garnish with fresh mushrooms and tomatoes, if desired.
MICROWAVE ORANGE GLAZED CHICKEN:
2 whole chicken breasts, halved and skinned (about out 2 pounds)
Paprika
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1 1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish
Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1 1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.
MICROWAVE CRISPY ORIENTAL CHICKEN WINGS:
1-1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 cup. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 cup. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder.
Set aside.
On wax paper, mix together crushed corn flakes and diced onion.
Dip each wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
Remove covering halfway through cooking.
Use 13"x9" baking dish.
24 appetizers.
PUMKIN AND CHICKEN CURRY:
2 TBS oil
1 large onion, sliced
3 cloves minced garlic
2 tsp minced ginger
1 stalk lemongrass (1 TBS lemongrass in jar)
2 tsp curry powder or paste
500gms chicken breast or thigh fillets
1 cup frozen peas
½ large zucchini, cut into chunks
1 medium sweet potato, peeled and cut into chunks
1 420gm can cream of pumpkin soup
1 cup coconut milk
1 TBS fish sauce
¼ fresh coriander (or ½ the jar of coriander)
Cook the chicken in a microwave safe dish, covered, on medium for 7-10 minutes and allow to cool.
Heat the oil in a large, heavy based pot and combine the onion, garlic, ginger, lemongrass and curry powder/paste. Cook until fragrant and the onions are soft. Add the can of pumpkin soup, coconut milk, fish sauce, sweet potato, zucchini and frozen peas. Heat to boiling point, then reduce heat and simmer for 20 minutes. While sauce is cooking, cook some jasmine or basmati rice in the microwave-1 cup of rice, 2 cups of water, cover with lid and microwave on high for 10-15 minutes).-
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced
1/2 cup Cashews
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened stirring 2 or 3 times.
Sprinkle with Cashews. Serve over noodles or rice.
CHEESY CHICKEN PITAS:
1 cup. red, green, yellow bell pepper strips
1 sm. onion, sliced
1 clove garlic, minced
1 1/4 lbs. boneless, skinless chicken breast, cut in strips
2 whole wheat pitas, cut in half
4 slices cheese (your choice), cut in half diagonally
Lettuce
1/2 cup. sour cream
Toss peppers and onions together in bowl. Set aside. Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated. For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely. Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream.
Serves 4
HOENDERAFTREKSEL:
Lewer 2 liter
Kan gevries word.
1,5kg hoender
2 preie in skywe gesny
2 groot geelwortels in stukke gesny
2 uie in skywe gesny
2 selderystingels in skywe gesny
2 liter water
1 boquet garni [3 takkies pietersielie, 1 lourierblaar en 1 takkie tiemie, bind vas]
6 witpeperkorrels
10ml sout
Plaas al die bestanddele in ‘n groot bak.
Bedek en mikrogolf vir 12 minute op hoog.
Mikrogolf dan vir 1 uur op 50% krag.
Laat afkoel.
Syg deur ‘n sif en plaas in yskas.
Verwyder die laag vet wat op oppervlak vorm.
MICROWAVE TURKEY PATTIES:
1 lb. ground turkey
1 egg, beaten
1/4 cup. dry bread crumbs
2 tbsp. orange juice or water
1 tsp. poultry seasoning
1/2 tsp. seasoned salt
1/4 tsp. onion powder
Natural chicken browning and seasoning powder
SAUCE
1 cup. fresh or frozen cranberries
1/4 cup. orange juice
2 tbsp. honey
1 tsp. grated orange peel
Combine turkey, egg, bread crumbs, orange juice, poultry seasoning, seasoned salt, and onion powder in mixing bowl; mix well. Shape into 5 patties. Place on microwave safe meat rack. Sprinkle generously with browning powder. Cover with waxed paper. Microwave (high) 5 to 6 minutes or until done, rotating dish once. Set aside. Rinse cranberries. Combine cranberries, orange juice, honey, and orange peel in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 to 4 minutes or until cranberries are popped and mixture starts to thicken, stirring once. Serve patties with sauce. If desired, increase honey in sauce, but calories will increase. Canned whole cranberry sauce can be substituted for fresh. Use 1/2 cup with orange juice and peel and omit honey. Microwave 1 to 1 1/2 minutes or until heated.
MICROWAVE STIR FRIED CHICKEN:
Microwave setting: High 100%.
4 servings
1 lb. chicken breasts, skinned and boned
1 tbsp. cornstarch
2 tbsp. sherry or chicken broth
2 tbsp. vegetable oil
1 med. red onion, thinly sliced
2 cup. broccoli flowerets
1 cup. peeled broccoli stems, cut julienne
1 red or green pepper, seeded, cut into strips
SAUCE:
2 cloves garlic, minced or pressed
2 tbsp. grated fresh ginger root
1/4 cup. Oriental oyster sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. granulated sugar
2 tsp. cornstarch
Cut chicken into 1/2 inch strips. Combine cornstarch and sherry. Add chicken and turn to coat. Pour the oil into a wide micro-safe glass bowl. Microwave at High power for 1 minute. Add the chicken. Microwave at High power for 2 minutes. Stir to mix. Microwave at High power for 2 to 3 minutes longer until chicken is no longer pink. Remove chicken. Add vegetables to the bowl. Cover. Microwave at High power for 4 to 5 minutes or until vegetables are tender crisp. While vegetables cook, mix the sauce ingredients. Add to the hot vegetables. Stir to blend. Microwave at High power until sauce is thickened, 1 to 2 minutes. Return chicken to vegetables. Microwave at High power until chicken is hot. Mix until blended. Serve immediately.
MICROWAVE STIR FRIED FAJITAS:
2 whole chicken breasts, split, boned, skinned
1 (8 oz.) bottle Kraft Zesty Italian dressing
1 green pepper, cut into strips
1 med. onion, sliced
1 tomato, cut into wedges
8 (6 oz.) flour tortillas, heated
Cut chicken into 1/4 inch slices, combine with dressing, cover, marinate in refrigerator several hours or overnight. Drain chicken, reserving dressing. Microwave chicken in 2-quart casserole dish on high 4 to 5 minutes or until tender, stirring after 2 minutes. Drain chicken, set aside. Combine peppers and onions and reserved dressing in 2-quart casserole dish, microwave 4 to 5 minutes or until crisp-tender, stirring after 2 minutes. Add chicken and tomatoes; mix lightly. Microwave 2 minutes or until hot. Fill heated tortillas with chicken mixture. Serve.
CHICKEN AND POTATO POT PIE IN CONVECRION OVEN:
Kids will love this
hearty pot pie.
Prep time: 10 minutes
Cook time: 20 minutes
2 medium potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 can (10 3/4 ounces) cream of chicken soup
1 cup frozen vegetable blend
1 package refrigerated pie dough
1 egg, beaten
Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. On separate cutting board, cut chicken into small, uniform cubes. In a microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well. Top mixture with pie dough. Brush dough with egg. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs.
FRENCH ONION CHICKEN AND POTATOES IN CONVECTION OVEN:
Onion soup mix is the seasoning secret for this quick and easy casserole. Canned fried onions add a crunchy topping.
Prep time: 10 minutes
Cook time: 12 minutes
2 medium potatoes or 4 to 5 small red potatoes
2 chicken breasts (6 to 8 ounces each) or 8 to 10 chicken tenders
1 packet dry onion soup mix
1 cup water
4 slices Swiss cheese
1 cup canned fried onions [you'll have to make your own]
Cut potatoes in half lengthwise; slice across into 1/4-inch-thick half moons. On separate cutting board, cut chicken into 1/2-inch strips. If using tenders, it is not necessary to cut them. In a microwave-safe dish, combine chicken, soup mix
and water, stirring until combined. Arrange potatoes on top of chicken in a single layer. Top with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Sprinkle with fried onions.
Makes 4 servings
TURKEY COTTAGE PIE:
1/4 cup. butter
1/4 cup. all-purpose flour
1 env. onion soup mix
2 cup. water
2 cups. cut up turkey
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 1/4 cup. shredded Swiss cheese (5 oz.)
1/8 tsp. pepper
5 cups. hot mashed potatoes
In microwave safe casserole, microwave at high 1 minute. Stir in flour and microwave uncovered at high 2 minutes, stirring frequently. Stir in onion recipe soup mix, thoroughly blended with water. Microwave uncovered at high, stirring occasionally, 4 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper.
Top with hot potatoes, then remaining 1/4 cup cheese. Microwave uncovered at high 5 minutes or until bubbling. Let stand uncovered 5 minutes.
CHICKEN A LA KING:
Prep: 10 min, Cook: 10 min.
• 2 cups celery, diced
• 2/3 cup green or red bell pepper, chopped
• 2 cups sliced mushrooms
• 2 cans condensed cream of chicken soup
• 2 Tbs. chopped pimentos
• 2 tsp. Worcestershire sauce
• 1 tsp. black pepper
• 2 cups milk
• 2 cups cooked chicken, chopped or cubed
Microwave first three ingredients on high for 2 minutes. Stir in next five ingredients. Microwave on high for 2 more minutes. Stir in cooked chicken. Microwave on high for 5 minutes. Serve with rice if desired.
STUFFED ROLLED CHICKEN BREASTS:
• 6 chicken breast, boned and skinned
• 1 Cup. mushrooms, chopped (optional)
• 1 Cup. chopped onion
• 2 Tbs. butter
• 3 Cup. seasoned stuffing mix
• 1 Cup. hot water
• 1 tsp. instant chicken bouillon
• 1 10 1/2 oz. can cream of mushroom soup
• 1 Cup. sour cream
• Paprika
Directions
In 2lt measuring cup or bowl, microwave mushrooms, onions and butter on high for 2-3 minutes, or until onions are transparent. Add bouillon, hot water and stuffing mix. Mix well and set aside.Lightly pound chicken breast so they lie flat (do between wax paper if desired). Place a small roll of stuffing in the center of each breast. Roll chicken around stuffing (use toothpick to secure). Place seam-side down in casserole. Place remaining stuffing along side of the chicken. Combine mushroom soup and sour cream. Mix well and pour over top of chicken and stuffing. Sprinkle with paprika. Cover tightly with plastic wrap, venting one corner. Microwave on high for 5 minutes. Reduce power to medium (50%) and cook for 35 minutes or until chicken is fork-tender (or 20-22 minutes on high).
CURRIED CHICKEN BREASTS (Microwave):
1 med. onion, sliced and separated into rings
1/4 cup. butter
3 sm. chicken breasts (about 2 lbs.), boned, skinned and halved
1/4 cup. half and half [full cream milk]
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cumin
4 cup. hot cooked rice
1/4 cup. sour cream
Place onion and butter in rectangular dish, 12 x 7 1/2 x 2 inches. Cover loosely and microwave on high about 2 minutes or until butter is melted. Place chicken in dish, turning to coat with butter; arrange with thickest parts to outside edges. Cover loosely and microwave 5 minutes; rotate dish 1/2 turn.
Mix half and half, curry powder, salt, ginger and cumin; pour over chicken. Cover and microwave on medium high (70%) 3 to 5 minutes or until chicken is done. Remove chicken with slotted spoon; place chicken on rice on large platter. Stir sour cream into liquid in dish until smooth. Spoon over chicken and rice. 6 servings.
SOME MICROWAVE COOKING TIPS FOR CHICKEN:
• Microwave your crumb coated chicken in wax paper, followed by paper towel and lastly without any cover. This will give you a nice, crunchy chicken.
• To ensure uniform cooking of the meat and bones in the chicken cover the bones with aluminum sheets.
• To prevent chicken livers from blasting in your microwave, prick them to let the steam out.
• Avoid using lots of seasoning as microwaving helps improve the flavors. Use less seasoning that even your regular cooking styles for best results.
• Leave the food to cool after microwaving it. This is called the standing time and it helps cook you food even better. Skipping this time can lead to some real bad food. When I've cheated on this step, I've found the chicken hard to carve and undercooked.
• Since microwave aims to create a uniform heating chamber, exploit it by arranging your food in uniform shapes like circles. For example, if you're cooking drumsticks, arrange them like a wagon wheel with the meatier portions at the outer edge, and the drum stick end in the center.
• The thickness of the food determines its cooking time. The microwaves can pass through thinner foods faster and hence cook them faster.
• Food stuffs with higher sugar or fat content tend to cook lot faster than those lower quantities.
• Regardless of how symmetric you try to make your food arrangement inside the microwave, you will end up with cold spots and this happens more in shorter cooking times than longer times. Hence, if recipes state that you must cook your food at lower power for longer time, it is not to waste time, it is to avoid formation on cold spots in your final preparations. So don’t substitute a longer time at low power with shorter time at high power. The microwave cooking calculations are not so simple.
MICROWAVE CHICKEN COUSCOUS:
3/4 cup water
2 tablespoons raisins
1/4 teaspoon ground cinnamon
1/3 cup couscous
4 chicken thighs (about 1-1/4 lb. total), skinned
1 medium-size zucchini (ends trimmed), diagonally sliced
1 cup regular-strength chicken broth
2 tablespoons tomato paste or catsup
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 clove garlic, minced or pressed
1 small can (8-3/4 oz.) of white beans
1 medium-size bell pepper, cored, seeded, and cut into 1-1/2-inch chunks
Place water, raisins, and cinnamon in a 1- to 1-1/2-quart nonmetal bowl. Cover with a lid or plastic wrap and cook in a microwave oven at full power (100 percent) until water boils, about 2 minutes. Remove from oven, stir in couscous, cover tightly, and let stand.
Meanwhile, evenly arrange chicken, bone up, around perimeter of shallow 2- to 1-1/2-quart nonmetal baking dish; place zucchini in center.
In a bowl, mix chicken broth, tomato paste, cumin, cayenne, garlic, and beans. Pour mixture over chicken and zucchini. Cover with a lid or plastic wrap and cook the mixture at full power for 5 minutes.
Turn chicken over and arrange bell pepper chunks evenly in dish. Cover and cook at full power until meat is no longer pink at bone (cut to test), 7 to 8 minutes. Stir couscous and offer with meat, vegetables, and sauce. Serves 2.
ONE POT CHCIKEN AND CHORIZO JAMBALAYA:
Serves 2
Cooked in 10 minutes
1 x 250g packet Rice/Arborio Rice Risotto Base in 90 Seconds
1 diced onion
250g skinless chicken breast, sliced
1 chorizo sausage sliced
1 red capsicum diced
1/4 tsp cayenne pepper
2 tsp smoked paprika
400g tin chopped peeled tomatoes
splash of water or chicken stock (60-100 ml)
1 small bunch coriander, chopped
Microwave rice for 90 seconds as per packet instructions.
Sauté the onion, chicken and sausage for 1 minute until brown.
Add the capsicum, cayenne, paprika and rice,
tomatoes and chicken stock.
Cook for another 8 minutes.
Fold through coriander and serve.
POTATO TACO CHICKEN DISH:
Taco seasoning and tomatoes give potatoes and chicken a Southwestern flair.
Prep time: 10 minutes
Cook time: 12 minutes
2 medium potatoes or 2 to 3 small red potatoes
1 chicken breast (6 to 8 ounces) or 5 to 6 chicken tenders
1 can (14 1/2 ounces) diced tomatoes
1 packet (1 1/4 ounces) taco seasoning
1 cup shredded Cheddar cheese
Cut potato in half lengthwise.
Slice across into 1/4-inch-thick half moons.
On separate cutting board, cut chicken into 1/2-inch strips.
If using tenders, it is not necessary to cut them.
In a microwave-safe dish, combine chicken, tomatoes and taco seasoning, mixing well.
Arrange potatoes on top of chicken in a single layer.
Sprinkle cheese on top.
Cover tightly with lid or plastic wrap.
Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done.
Let sit for two minutes.
Use oven mitts or tongs to remove from microwave.
Remove plastic wrap carefully to prevent burns from steam.
Makes 2 servings
HEEL HOENDER:
Gaarmaaktye vir ontdooide hoender by yskastemperatuur.
1kg = 20-minute
2kg = + 2-minute
3kg = + 3-minute
4kg = 4minute
Hoenderporsies sal effens korter neem vir gaarmaak, d.w.s. +- 17-18 minute per kg. (Oppas vir oorgaar- staantyd. Belangrik)
Robertson’s hoenderspeserye vrylik oorgestrooi voor gaarmaak.
Vir 'n lekker suurlemoenhoender, vryf mildelik in met suurlemoensap en sprinkel goed met Aromat en suurlemoenpeper. Yum!
Vir Mayonaise en bladjang-hoender. Meng mayo, bladjang, sou en peper na smaak met klein bietjie olyfolie. Smeer goed oor hoender aan beide kante.
Vir mild peri-perihoender, smeer die hoender lekker met peri-peri sous, geur dan met sout en peper.
Ek maak my hoenders flatties, dan kan die sous lekker deurtrek in die hoender in en dit word meer egaliger gaar.
MICROWAVE CONTINENTAL CHICKEN DINNER:
1 (2 1/2 lb.) grilled chicken, cut up
1 sm. garlic clove, minced
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup. bottled spaghetti sauce
1/2 cup. shredded Mozzarella cheese
1 med. onion, sliced
3/4 tsp. Italian seasoning or oregano
1/2 lb. asparagus, cut into 2 inch pieces
If you like, remove skin from chicken. In 12 x 8 inch baking dish, cook chicken, onion, and next 4 ingredients, covered 7 minutes. Stir in asparagus, turn over and rearrange chicken pieces. Cook, covered, 6-10 minutes until chicken and asparagus are tender. Spoon spaghetti sauce over chicken. Sprinkle with cheese. Cook 2-3 minutes until cheese melts.
QUICK CHICKEN CASSEROLE:
1 pkg. macaroni & cheese dinner, uncooked
6 1/2 oz. can chicken [or cooked chicken leftovers]
1 can cream of chicken soup
1 1/2 cup. chicken broth
2 tbsp. butter
1 tbsp. dried onion flakes
1 tbsp. dried green peppers
3 oz. can French fried onion rings
Combine first six ingredients in 2 quart casserole; mix well. Microwave for 16 minutes, covered, on high (100% power). Stir 1/2 way through cooking time. Let stand covered 5 minutes. Add 2 tablespoons butter; mix well. Top with onion rings.
HINTS: This all-in-one dinner casserole may be varied by using water in place of broth, mushroom soup with tuna fish or cream of celery soup with ham chunks. Serve 4.
PARMASAN CHICKEN PATTIES:
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 frozen breaded chicken patties
1 jar spaghetti sauce
4 slices Mozzarella cheese
1/4 cup shredded Parmesan cheese
spaghetti -- cooked
Directions:
Place chicken patties in an 11 x 7 x 2-inch microwave-safe dish. Microwave, uncovered, on high for 4 minutes.
Top with spaghetti sauce and chesses. Cover and cook 4-5 minutes longer or until heated through. Serve over spaghetti.
HEARTY DINNER CASSEROLE:
1 lb. ground raw turkey or lean beef
1 (16 oz.) pkg. uncooked frozen peas & carrots (or mixed vegetables)
4 tbsp. instant minced onion
2 tsp. low-sodium instant bouillon granules
4 med. potatoes, sliced thinly
1 (10 3/4 oz.) can reduced-sodium tomato soup
Crumble ground raw turkey or lean beef in bottom of microproof 3 quart casserole. Sprinkle frozen peas and carrots (...or mixed vegetables) on top of meat. Sprinkle with instant minced onion and low-sodium instant bouillon granules. Thinly slice 4 medium potatoes; place in an even layer on top of vegetables. Spoon 1 can of reduced-sodium tomato soup over potatoes. Cover and microwave on high for 14 minutes. Turn dish and microwave on medium (50%) for 14 minutes. Let stand 5 minutes.
MICROWAVE EASY CHICKEN DIVAN:
3 cups. cooked chicken, cut up in pieces
2 (10 oz.) pkgs. frozen broccoli spears
1/2 cup. sharp cheese, shredded
Arrange broccoli in 7 1/2 x 11 1/2 glass dish, cover and cook in micro 10 minutes.
Place chicken over broccoli and pour sauce over all.
SAUCE:
1 (10 1/2 oz.) can cream of chicken soup
... 1/2 cup. mayonnaise
1/4 cup. milk
1 tsp. lemon juice
1/2 tsp. curry powder
Mix together in a bowl.
Sprinkle cheese on top then sprinkle bread crumbs (1/2 cup) that have been melted with 1 tablespoon butter in micro for 25-35 seconds. Cover with plastic film and cook on hi for 8-10 minutes.
KAMMA KENTUCKY : [MIKROGOLF WENNERS]
1 Pak hoender braaistukke (boudjies of vlerkies)
1 pak soutbeskuitjies (tucks beskuitjies werk ook goed)
1 Klein pakkie Simba sout en asyn skyfies
Sout en peper na smaak (Onthou die skyfies is ook sout)
Paprika speserye
1 eier en bietjie melk om hoender in te doop
Maak skyfies en beskuitjies baie fyn soos broodkrummels.
Doop hoenderstukke in eier en melkmengse...l.
Doop dan in die krummels.
Plaas op ‘n plat bord en strooi paprika oor.
Bak 10 minute teen vol krag, draai die stukke om en bak vir ‘n verdere 8 minute teen medium krag.
Indien dikker hoederstukke gebruik word sal baktyd aangepas moet word.
CHICKEN IN BASKETS:
Total Prep Time: 25 minutes
You Will Need
1 package (10 ounces) frozen pastry shells
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup frozen mixed vegetables, thawed
3/4 cup milk
What to Do
Bake pastry shells according to package directions.
Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables, and milk.
Cover and microwave on high for 4-5 minutes or until bubbly.
Cut the top off each pastry shell; fill with chicken mixture.
Replace tops.
Serves: 3
Editor's Note: This recipe was tested in a 1,100-watt microwave.
MARINA SE MIKROGOLF-HOENDER: [Marina Hamilton-Walker]
Vanaand my gunsteling hoender gemaak.
Gaan vinnig as jy haastig is. Nie net lyk dit mooi nie, dis heeeerlik!
1 Middelmatige grootte heel hoender.
Spoel af en besprinkel met hoenderspeserye.
Plaas in mikrogolfbak.
Stel mikrogolfoond op 75% krag (medium high) bak vir 15 minute.
Stel mikrogolfoond op 100% (High) en bak 5 minute.
Draai hoender om en bak weer 15 minute op 75% (medium high) en 5 minute op 100% (high).
CURRIED MICROWAVED CHICKEN:
A spicy and delicious curry in minutes.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 40 mins Apple, peeled, cored, and chopped1 Onion, chopped
2 tablespoon Stork Margarine
3 teaspoon Curry powder
1 KNORR Fresh Ideas Chicken Casserole
1 cup Milk
1 cup Cream
1 pinch Salt and pepper to taste
8 Chicken thighs, cut into bite size pieces
¾ cup Fresh sliced mushrooms
1 teaspoon Paprika
1.In a microwave safe dish cook the apple and onion in the curry powder and Stork margarine on high power for 3 minutes.
2.Stir in the soup, milk, cream and salt and pepper.
3.Place the chicken in a microwave safe dish and cover with the curry sauce and mushrooms.
4.Sprinkle the top with paprika.
5.Cover with cling wrap and microwave on at full power for 30 minutes.
6.Test to see if chicken is done and tender.
7.If not microwave at full power for another 5-10 minutes.
8.Checking occasionally.
9.Serve with basmati rice.
HOENDERTREFFER: [MIKROGOLF MAKLIK]
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Aromat na smaak
SOUSMENGSEL:
10ml botter
150g uie gekap
SOUS:
250ml tamatiesous
37,5ml Worcestersous
2 skutte tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 blik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af.
Strooi bruinsuiker, kerriepoeier en geuropwekker oor.
Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker.
Voeg die uie by en mikrogolf 5min op hoog.
Voeg sousbestandele by uie.
Meng deeglik.
Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook.
Voeg klein bietjie van die kookwater by indien sous te dik is.
Verhit bruineerbak 8min op hoog.
Voeg orige botter by en mikrogolf nog 3min op hoog.
Plaas hoenderstukke in bruineerbak, mikrogolf 10min op hoog. Draai hoender om en giet warm sous oor.
Bedek en mikrogolf 14min op hoog.
MICROWAVE CHICKEN STROGANOFF:
1 lg. onion, chopped
1 tbsp. vegetable oil
1 tbsp. prepared mustard
1 (8 oz.) can tomato
1 (4 oz.) jar mushrooms
3 whole chicken breasts
1/2 c. sour cream
2 tbsp. minced parsley
Cook onion in oil until transparent (7 minutes on high). Stir in mustard, tomato sauce and mushrooms. Set aside. Place chicken in 1 1/2 quart casserole dish, spoon tomato sauce over chicken and cook on high 17-19 minutes, or until chicken is done.
Remove chicken to a serving platter. Stir sour cream into tomato sauce and cook 2 to 3 minutes or until hot. Pour over chicken, sprinkle with parsley. Serve on noodles or rice.
BUTTERMILK CHICKEN DINNER:
3/4 cup. water
1/2 tsp. thyme
1/2 tsp. rosemary
3 med. red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
1/4 c. all purpose flour
Paprika
1 tbsp. instant chicken bouillon granules
2 bay leaves
2 med. onions, sliced
1 c. carrots, sliced 1/4 thick
1/2 c. buttermilk
2 to 3 lbs. chicken
In a 3 quart casserole, combine water, bouillon, thyme, rosemary and bay leaves. Rinse chicken, pat dry. Place chicken down in casserole. Cook covered on 100% power for 10 minutes. Turn chicken over. If using new potatoes, peel a strip down the centers. Arrange potatoes, onions, and carrots around chicken and cook covered on 50% power 30 to 40 minutes or until vegetables are tender, giving dish a half turn and rearrange vegetables once. Transfer chicken and vegetables to platter. Keep warm. Skim fat from pan juices. Remove bay leaves, measure 1 cup pan juice into a 4 cup glass measure. Cook on high, uncovered for 3 to 4 minutes. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables.
SPAANSE HOENDER MET RYS: [Uit Huisgenoot]
Gaar hoender
Rou rys
Blik sampioene (opsioneel)
Ertjies
Pakkie Hoendernoedelsop
Blik tamatie en ui
Soetrissie
25 ml olie
Sout en peper
500 ml water (aftreksel waarin hoender gekook het)
Gesnyde hoender in dieperige bak. Dan rys, soppoeier, tamatie en ui, soetrissie en olie by. Sout en peper oor. Bedek met kleefplastiek en mikrogolf 30 min by medium/70 % tot rys gaar is. Roer af en toe en roer ertjies laaste in.
CHICKEN PIE WITH A DIFFERENCE: [ARGILLA RECIPES]
(Serves 4)
700g chicken
250 ml chicken stock (you might need to dissolve 1 chicken stock cube for more taste)
1 medium onion chopped
30 ml spread
125 ml milk
2 eggs
125 ml cooked rice
125 ml mushrooms, chopped
62, 5 ml self raising flour
62, 5 ml Cheddar cheese, grated
Instructions
Microwave chicken in Medium Gourmet bowl for 25 minutes at 70% Power. Drain the stock in a jug and fill it up to 250 ml with hot water. Debone the chicken. Use the same Medium Gourmet bowl, add spread, onions and mushrooms. Microwave for 5 minutes, stirring once. Add the chicken and remaining ingredients, except the cheese. Sprinkle the cheese on top. Bake in the oven for 1½ hours at 180°C, or until done.
SWEET & SOUR CHINESE CHICKEN: [ARGILLA RECIPES]
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in Medium Gourmet Roaster. Put in cold oven. Switch to 160 °C and bake for 1½ hour or until done. Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.RICE
(Serves 4)
125 ml parboiled long grain rice
375 ml water
Salt to taste
Put ingredients in Mini Gourmet Roaster and place in oven with the Sweet & Sour Chinese Chicken Dish.
HILARY'S MICROWAVE CHICKEN:
Ingredients:
2 Chicken drumsticks from the supermarket deli
50ml tomato sauce (2-3 tablespoons)
1 teaspoon curry powder
¾ cup frozen mixed vegetables
Optional: serve with potatoes
Method:
• Remove skin from chicken drumsticks.
• Place drumsticks in microwave-safe bowl.
• Mix tomato sauce and curry powder together and coat chicken with this mixture.
• Cover dish and microwave on medium for 10 minutes.
• Add frozen vegetables and microwave for another 4 minutes on medium or until chicken is no longer pink inside.
• Serve with microwave potatoes if desired.
MAY'S SWEET CHICKEN CURRY:
Ingredients:
¼ cooked BBQ Chicken (from the supermarket deli)
1 packet of cream of chicken cup-of-soup
1 teaspoon curry powder
¼ cup sultanas
1 tablespoon marmalade or fruit chutney
¼ onion
1 cup boiling water
Rice, pasta, cous cous or bread for 2 people
Method:
• Cook rice, pasta or cous cous according to directions on packet and set it aside.
• Strip chicken into shreds and chop up onion into small slices.
• Mix packet soup with boiling water in a microwave safe bowl.
• Add curry powder and marmalade to soup mix and stir in, then add chicken, onion and sultanas and stir.
• Cover and microwave on high for 4 minutes.
Serve with rice, cous cous, pasta or bread.
Linda Grove se HOENDERTREFFER (Mikrogolf)
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Geuropwekker
Sousmengsel
10ml botter
150g uie gekap
SOUS
250ml tamatiesous
37,5ml Worcestersous
Skeutjie tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 blik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af. Strooi bruinsuiker, kerriepoeier en geuropwekker oor. Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker. Voeg die uie by en mikrogolf 5min op hoog. Voeg sousbestandele by uie. Meng deeglik. Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook. Voeg klein bietjie van die kookwater by indien sous te dik is. Verhit bruineerbak 8min op hoog. Voeg orige botter by en mikrogolf nog 3min op hoog. Plaas hoenderstukke in bruineerbak, mikrogolf 10min op hoog. Draai hoender om en giet warm sous oor. Bedek en mikrogolf 14min op hoog. •
TAMATIEHOENDER:
1,5 kg hoenderporsies
10 ml suiker
410 g tamatie puree
5 ml origanum
225g blikkie sampioene,gewoon
2 lourierblare
1 ui, gekap
sout en peper
1 knoffelhuisie, gekneus
Plaas vleis in bak. Meng res van bestanddele en gooi bo oor. Kook 30 minute op Medium High.
Genoeg vir 6 8 mense.
BLATJANG HOENDER:
8 stukke hoender
1 k mayonnaise
225g gesnipperde sampioene
halwe kop blatjang (ingemaakte)
1 groenrissie, gekap
1 ui, gekap
Plaas vleis in skottel. Voeg sampioene en groenrissie by. Meng res van bestanddele en gooi oor hoender. Kook op High vir 5 minute, en dan 'n verdere 15 minute op Medium. Indien verkies,kook nog 5 min op Medium.
(6 - 8 mense)
HOENDERLEWERPATEE:
1 groot ui, gekap
1 fyngekapte knoffelhuisie
30 ml botter
15 ml olie
250 g hoenderlewers
2,5 ml swartpeper
sout na smaak
1 sny witbrood, verkrummel
20 ml brandewyn (opsioneel)
45 ml room
suurlemoenskyfies vir garnering
Soteer ui en knoffel in botter en olie 2 minute by volle krag. Voeg hoenderlewers by, prik membrane, bedek en mikrogolf 5 minute by volle krag. Roer en mikrogolf nog 5 minute by volle krag. Voeg smaakmiddels, broodkrummels, brandewyn en room by en verpulp in voedselverwerker. Skep in vier ramekinbakkies (85mm deursnee) en plaas in koelkas om te stol. Garneer met suurlemoenskyfies.
HOENDER-OONDSTOOFGEREG:
1,5 kg hoenderporsies
1 medium ui, gekap
1 fyngedrukte knoffelhuisie
2 aartappels, in skyfies gesny
1 groenrissie ontpit en gekap
5 ml tiemie
2,5 ml wonderpeper (piment)
2,5 ml gemaalde kruienaeltjies
125 g spekvleis, gekap
1 x 54-g-pakkie sampioenroomsop gemeng in
250 ml koue water
gekapte pietersielie
Plaas al die bestanddele behalwe die sop en pietersielie in lae in 'n groot oondskottel. Giet sop bo-oor, bedek en mikrogolf 15 (20) minute by volle krag. Verminder kragpeil tot 50% en mikrogolf nog 15 (20) minute - herrangskik hoenderporsies tussendeur. Garneer met gekapte pietersielie.
(tyd in hakies is vir 500-watt-oonde)
HOENDER MET PEKANNEUTE:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder gegeurde meel
2 E (30 ml) gesmelte botter
3-4 E (45-60 ml) fyn gekapte pekanneute
3-4 suurlemoensnytjies gekerfde grasuie
Sprinkel gegeurde meel oor hoender.
Borsel met botter en doop in die gekapte neute.
Plaas elke hoenderborsie op 'n snytjie suurlemoen.
Mikrogolf 6 minute by 70 %-krag.
Garneer met grasuie.
Sit voor met aartappels met botter en pietersielie, gestoomde groente of 'n goeie Waldorfslaai met neute, appels en seldery.
HOENDER MET PARMESAAN:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder
1 t (5 ml) kruie-en-knoffelgeursel
1 E (15 ml) meel
2 E (30 ml) knoffelbotter, gesmelt
3-4 E (45-60 ml) Parmesaanse kaas
3-4 snye tamatie
Geur die hoender en sprinkel meel oor.
Borsel met knoffelbotter en doop in Parmesaanse kaas.
Plaas hoenderborsies op tamatieskywe van 1 cm dik.
Mikrogolf 6 minute by 70 %-krag.
Sit voor met pasta en 'n Italiaanse slaai met swart olywe.
PORTUGESE HOENDER:
(2-3 porsies)
3-4 hoenderborsies gegeurde meel
2-3 E (30-45 ml) olyfolie
2 knoffelhuisies, fyn gedruk
2 E (30 ml) gekapte koljanderblare
rooi brandrissie
1 t (5 ml) hoenderaftrekselpoeier
Sprinkel gegeurde meel oor hoenderborsies.
Maak 'n pasta met die oorblywende bestanddele en smeer oor die hoender.
Bak vir 6 minute by 70% krag.
Sit voor met Portugese broodrolletjies en 'n groen slaai.
KERRIEHOENDER (ONFEILBAAR!) [Rina Fourie]
Rol 2kg hoender stukkies in die volgende mengsel:
150gm koekmeel
20ml suiker
5ml hoender speserye
Aromat, sout en peper
20ml matige kerriepoeier
Plaas vleis in oondskottel en gooi die volgende sous oor:
500ml water
150ml tamatiesous
150ml chutney
50ml worcestersous
1 pak wit uiesoppoeier
Stel oond op 180°C. Skep vleis in oondbak met deksel en bak tot gaar. Haal deksel af en bak bruin en sous verdik is.
MIKROGOLF
Bedek met kleefplastiek, steek 2 gaatjies bak vir 20 min. op hoog en dan weer vir 20 min. op medium Bedien met rys, pasta of kapokaartappels.
CHICKEN BREYANI: [ARGILLA RESEPTE]
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt to
taste dhanja, chopped
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
CHICKEN A LA KING: [ARGILLA RESEPTE]
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or untill sauce starts to boil. Delicious on rice or pasta.
SWEET & SOUR CHINESE CHICKEN:
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in Medium Gourmet Roaster. Put in cold oven. Switch to 160 °C and bake for 1½ hour or until done. Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.
RICE
(Serves 4)
125 ml parboiled long grain rice
375 ml water
Salt to taste
Put ingredients in Mini Gourmet Roaster and place in oven with the Sweet & Sour Chinese Chicken Dish.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
Place all the ingredients in a micowave bowl and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
BEST CHICKEN EVER:
6 chicken thighs
6 chicken drumsticks
6 chicken wings
salt and pepper, to taste
2 ml paprika
2 ml mustard
1 onion, finely chopped
5 garlic cloves, crushed
175 ml plain yogurt
250 ml mayonnaise
50 ml brown sugar
75 ml tomato sauce
few drops (optional)
Arrange chicken pieces in dish . Season with salt and pepper, sprinkle with paprika and mustard. Microwave onions and garlic in a little butter for a few minutes, spread over chicken. Mix sauce ingredients and pour over. Cover and bake at 180ºC for 1½- 2 hours or until chicken is done.
Serve with savory rice and vegetables.
CHICKEN-A-LA-KING:
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a medium oval roaster of bowl. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or until sauce starts to boil. Delicious on rice or pasta.
CURRIED MICROWAVE CHICKEN:
1 apple, peeled, cored and chopped
1 onion, chopped
3 tsp curry powder
2 tbsp margarine
1sachet
1 cup milk
1 cup cream or bulgarian yogurt
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
¾ cup fresh mushrooms, sliced
1 tsp paprika
1 sachet Knorr Fresh Ideas
Microwave the apple, onion, curry powder and margarine on high for 3 minutes in a bowl.
Add the Knorr sachet, milk, cream, salt and pepper while stirring. Add the chicken pieces, cover with the curry sauce and the mushrooms. Sprinkle with paprika. Microwave covered at 70% power for 30 minutes. Test to see if chicken is done and tender, if not microwave for another 5-10 minutes till done. Serve in with basmati rice.
CRUNCHY TURKEY BAKE: [MR FOOD]
SERVES: 4
COOKING TIME: 15 MIN
1 pound leftover cooked turkey, cut into 1/2-inch chunks
2 (15-ounce) cans mixed vegetables, drained
1 (10-3/4-ounce) condensed cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup mayonnaise
1 small onion, finely chopped
2 celery stalks, finely chopped
1 cup French-fried onions (from a 2.8-ounce can)
1. Coat a microwave-safe 2-quart casserole dish with cooking spray.
2. In a large bowl, combine all the ingredients except the French-fried onions; mix well then spoon into the casserole dish.
3. Microwave at 80% power for 10 minutes. Remove from the microwave and top with the French-fried onions. Microwave at 80% power for 5 more minutes, or until bubbly and heated through.
NOTE
Cooking times may vary. Check your microwave instruction booklet for guidelines.
CHICKEN AND POTATO POT PIE:
Kids will love this hearty pot pie.
Prep time: 10 minutes
Cook time: 20 minutes
2 medium potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 can (10 3/4 ounces) cream of chicken soup
1 cup frozen vegetable blend
1 package refrigerated pie dough
1 egg, beaten
Cut potatoes in half lengthwise. Slice across into 1/4-inchthick half moons. On separate cutting board, cut chicken into small, uniform cubes.
In a 1-quart microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well.
Top mixture with pie dough. Brush dough with egg.
Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs
to remove from microwave.
Makes 2 servings
CINNAMON CHICKEN: [ARGILLA RECIPE]
6 chicken portions salt & freshly grounded
black pepper, to taste
2 garlic cloves, crushed
4 cinnamon pieces or 5-10 ml ground cinnamon
200 ml white wine, chicken stock, fruit juice or water
10 small / baby tomatoes, whole or 6 medium tomatoes, sliced
200 g black olives, pitted
6 lemon slices, halved
Season chicken pieces to taste, sprinkle with garlic. Arrange chicken pieces in Extra Large Gourmet Roaster, add cinnamon and pour wine, stock, juice or water over.
Cover and bake for 45 minutes at 180 ºC.
Add tomatoes, olives and lemon, bake for another 15 minutes or until chicken is done. Serve with rice or pearled wheat and vegetables.
OR put everything in your roaster and cook on HIGH for 15 - 20 minutes of till meat is cooked and browned.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt totaste dhanja, chopped.
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and micro-wave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
CHICKEN A LA KING:
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in
small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or untill sauce starts to boil. Delicious on rice or pasta.
CASHEW CHICKEN:
Serves 2
Ingredients
2 boneless chicken breasts, skinned & thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
¼ teaspoon ginger
2.5 tablespoons oil, heated
1 cup sugar snap peas
½ cup cashews
In 2-quart, microwave-safe glass baking dish or bowl, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Microwave the oil in a separate small bowl for 15-20 seconds until warm, then pour into the baking dish over ingredients. Stir to combine. Microwave on HIGH for 4 to 6 minutes, stirring every minute. Add snap peas and cashews, and cover with plastic wrap. Microwave on HIGH 3 to 4 minutes until chicken is done and snap peas are tender; stir after 2 minutes. Let stand for 3 minutes before eating, and serve over white rice.
Tip: If you don't have sherry lying around - or live in the District of Columbia like me, where they're not allowed to sell it at grocery stores - a dry white wine works just fine for this recipe (and you can drink the rest with dinner).
CHICKEN PIE WITH A DIFFERENCE:
(Serves 4)
700g chicken
250 ml chicken stock (you might need to dissolve 1 chicken stock cube for more taste)
1 medium onion chopped
30 ml spread
125 ml milk
2 eggs
125 ml cooked rice
125 ml mushrooms, chopped
62, 5 ml self raising flour
62, 5 ml Cheddar cheese, grated
Instructions
Microwave chicken in Medium Gourmet bowl for 25 minutes at 70% Power. Drain the stock in a jug and fill it up to 250 ml with hot water. Debone the chicken. Use the same Medium Gourmet bowl, add spread, onions and mushrooms. Microwave for 5 minutes, stirring once. Add the chicken and remaining ingredients, except the cheese. Sprinkle the cheese on top.
Bake in the oven for 1½ hours at 180°C, or until done.
HOENDER DER HOENDERS:
1-1.2kg hoenderdye en boudjies
geurmiddels en sout na smaak
410g heel, geskilde tamaties
hoenderaftreksel
250ml rys
125ml stampkoring
2 middelslag uie
15ml sonneblomolie
125ml water
10ml tamatiepasta
15ml pietersielie
1 lourierblaar
10ml bruinsouspoeier
410g perskeskywe in hul sap
Verwyder alle vet en velle aan die hoenderstukke. Plaas die stukke in ‘n groot mikrogolf bestande bak met die dikste dele aan die buitekant. Bedek en mikrogolf dit 10 minute by 100% krag. Draai hoenderstukke om en mikrogolf dit ‘n verdere 5 minute by 70% krag. Haal die hoenderstukke uit en hou die aftreksel. Geur die hoenderstukke. Dreineer die tamaties en vul die sap met hoenderaftreksel aan tot 750ml. Giet dit in die bak waarin die hoenderstukke gaargemaak is. Voeg die rys en stampkoring by en geur met sout. Bedek en mikrogolf die mengsel 20 minute by 100% krag.Roer dit goed, bedek weer en hou dit eenkant. Skil en kap die uie fyn. Verhit die olie ‘n minuut by 100% krag. Roer die uie by, bedek en mikrogolf 2-3 minute by 100% krag. Rangskik intussen die hoenderstukke op die rysmengsel in die bak. Skep die tamatiemengsel oor. Rangskik die perskeskyfies bo-op en giet die perskesous ook oor. Bedek en mikrogolf dit 10 minute of totdat die hoenderstukke gaar is by 70% krag. Bedien warm saam met groen groente of ‘n mengelslaai.
Lewer 6 porsies.
CHICKEN A LA KING: [ARGILLA]
4 hoenderfillette, sonder vel, opgesny in repies
¼ rooi soetpeper, in repies gesny
¼ geel soetpeper, in repies gesny
¼ groen soetpeper, in repies gesny
1 sprietui, gekap
botter
1 pakkie Ina Paarman Cheese Sauce
250 ml melk (of 125 ml melk & 125 ml room)
Mikrogolf sprietui, soetpepers en botter onbedek vir 3 minute in ’n Medium Gourmet Roaster. Voeg hoenderrepies by, bedek en mikrogolf vir 5 minute op hoog. Verhit die melk, voeg die pakkie InaPaarman Cheese Sauce by en meng tot glad. Roer by die hoendermengels; mikrogolf vir 3 minute of tot sousie begin
kook. Heerlik op pasta of rys.
CHICKEN BREYANI: [ARGILLA]
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt to taste dhanja, chopped
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
COCONUT CURRIED CHICKEN:
Prep time: 10 minutes Cook time: 38 minutes
Makes 4 servings
Thai curried chicken always explodes with flavour, but whole coconut milk can turn it into a kilojoule bomb. You'll forget you used the light stuff in this dish when your tongue starts tingling from the curry, ginger and basil.
What You Need
1 cup Jasmine or Basmati rice
1½ cup low-sodium chicken broth
450g boneless, skinless chicken thighs, cut into bite-size pieces
1 small onion, thickly sliced, then halved
1 med red bell pepper, cut into strips
2 tsp garlic, minced
2 tsp fresh ginger, minced
1/2 tsp salt
2/3 cup canned light coconut milk
1 Tbsp red curry paste
1 Tbsp chopped fresh basil, preferably Thai
Method
Combine rice and broth in a microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside. Generously coat a microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft. In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink. Serve with rice garnished with basil.
GEBAKTE HOENDER MET KNOFFEL AARTAPPELTJIES: [ARGILLA]
1 heel hoender
Ina Paarman Sticky Marinade with Soy Sauce
Ina Paarman Chicken Spice
baba knoffel aartappeltjies
Smeer van Ina Paarman se Sticky Marinade sous oor die hoender en besprinkel met van die hoender speserye. Plaas saam met knoffel aartappeltjies in Large Oval Roaster.
Bak bedek vir 35 - 45 minutes op HOOG of tot gaar.
HOENDER MET PARMESAAN:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder
1 t (5 ml) kruie-en-knoffelgeursel
1 E (15 ml) meel
2 E (30 ml) knoffelbotter, gesmelt
3-4 E (45-60 ml) Parmesaanse kaas
3-4 snye tamatie
Geur die hoender en sprinkel meel oor.
Borsel met knoffelbotter en doop in Parmesaanse kaas.
Plaas hoenderborsies op tamatieskywe van 1 cm dik.
Mikrogolf 6 minute by 70 %-krag.
Sit voor met pasta en 'n Italiaanse slaai met swart olywe.
HOENDER MET PEKANNEUTE:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder gegeurde meel
2 E (30 ml) gesmelte botter
3-4 E (45-60 ml) fyn gekapte pekanneute
3-4 suurlemoensnytjies
gekerfde grasuie
Sprinkel gegeurde meel oor hoender.
Borsel met botter en doop in die gekapte neute.
Plaas elke hoenderborsie op 'n snytjie suurlemoen.
Mikrogolf 6 minute by 70 %-krag.
Garneer met grasuie.
Sit voor met aartappels met botter en pietersielie, gestoomde groente of 'n goeie Waldorfslaai met neute, appels en seldery.
PORTUGESE HOENDER:
(2-3 porsies)
3-4 hoenderborsies gegeurde meel
2-3 E (30-45 ml) olyfolie
2 knoffelhuisies, fyn gedruk
2 E (30 ml) gekapte koljanderblare
rooi brandrissie
1 t (5 ml) hoenderaftrekselpoeier
Sprinkel gegeurde meel oor hoenderborsies.
Maak 'n pasta met die oorblywende bestanddele en smeer oor die hoender.
Maak gaar soos hierbo.
Sit voor met Portugese broodrolletjies en 'n groen slaai.
SPICED CRUMBED CHICKEN:
2 tablespoons Dijon mustard
1 tablespoon clear honey
1 tablespoon tomato purée
45 g golden dried breadcrumbs
1/ 2 teasoon poultry seasoning
1/ 2 teaspoon paprika
1/ 2 teaspoon celery salt
Cayenne pepper to taste
1 x 1.1 kg chicken, jointed and skinned
In mixing bowl, combine Dijon mustard, honey and tomato purée. On greaseproof paper, combine bredcrumbs and next 4 ingredients.
Coat chicken pieces, one at a time, in mustard and honey mixture, then roll in seasoned breadcrumbs.
In 32.5 x 22.5 cm microwave-safe baking dish, arrange chicken so that thicker, meatier pieces are towards edges. Cook, covered loosely with greaseproof paper, on High ( 100% power ) for 11-13 minutes, until chicken juices run clear, rearranging pieces once, Allow to stand on heat –proof surface for 5 minutes before serving.
Serving 4
EASY BARBECUE CHICKEN: [FAST FOODS REDEFINED]
There is no need to bake and wait for barbecue chicken. Dinner is ready and can be served in about 30 minutes.
1 (4 lb.) broiler chicken, cut into 8 pieces
1-1/2 cups hickory-smoke-fl avored barbecue sauce, divided
HOW TO:
1. Lightly spray 10-inch round microwave-safe casserole with no-stick cooking spray. Arrange chicken pieces bone-side down in casserole with thickest portions toward the outside of the casserole. Brush 1 cup barbecue sauce evenly over chicken pieces.
2. Microwave, covered, on power Level 7, 25-30 minutes, turning over chicken pieces once after 15 minutes. Chicken is done when meat thermometer reads 170ºF when inserted in thickest portion of thigh. Let stand 8-10 minutes before serving.
3. Before serving, place remaining barbecue sauce in small microwave-safe bowl. Microwave on HIGH, 45-60 seconds or until heated. Brush over chicken pieces before serving.
Makes 4 servings.
Ingredient Tip
Always make certain chicken is thoroughly defrosted prior to microwaving.
Microwave Tip
Temperature of microwaved food will continue to rise during standing time.
Cookware Tip
Use a deep, wide-rimmed microwave-safe casserole to prevent juices from spattering.
EK HET NOU DIE DAG 'N 20 MINUTE TERIYAKI CHICKEN RESEP GEPLAAS WAT IN RYSKOKER GEMAAK WORD. Het so lekker gelyk en ek het dit gisteraand vir ons gemaak, dis heerlik! Ek het nie 'n ryskoker nie en het dit in my konveksie soos volg gemaak:-
MY TERIYAKI HOENDER: [OUMA BEER]
SOUS:
¼ kop bruinsuiker
¼ kop sojasous
2e tamatiesous en ¼ kop water.
Meng goed en laat eenkant vir later.
METODE:
Neem jou oondbak en gooi 1 kop Basmatirys in 250g gemengde groente bo-oor dit 1 dun gesnyde rooiui dan die ¼ kop spekstukkies en pak dan jou hoenderporsies.
Gooi nou die teriyakisous + 2kop ekstra water vir jou rys oor en bietjie suurlemoenpeper [opsioneel].
Sit deksel op en plaas in jou konveksie wat op 180 grade C gestel is en ook op bak vir 50 minute.
WENK:
Jy kan dit ook in jou swartpot of prutpot maak.
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced1/2 cup Cashews
HOW TO:
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened stirring 2 or 3 times.
Sprinkle with Cashews. Serve over noodles or rice.
COCONUT CURRIED CHICKEN:
Prep time: 10 minutes Cook time: 38 minutes
Makes 4 servings
Thai curried chicken always explodes with flavour, but whole coconut milk can turn it into a kilojoule bomb. You'll forget you used the light stuff in this dish when your tongue starts tingling from the curry, ginger and basil.
What You Need
1 c Jasmine or Basmati rice
1 1/2 c low-sodium chicken broth
450g boneless, skinless chicken thighs, cut into bite-size pieces
1 small onion, thickly sliced, then halved
1 med red bell pepper, cut into strips
2 tsp garlic, minced
2 tsp fresh ginger, minced
1/2 tsp salt
2/3 c canned light coconut milk
1 Tbsp red curry paste
1 Tbsp chopped fresh basil, preferably Thai
Method
Combine rice and broth in a microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside. Generously coat a microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft. In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink. Serve with rice garnished with basil.
CHICKEN AND MUSHROOM IN SPICY TOMATO SAUCE:
Think you're stuck with Lean Cuisine if you have to nuke your lunch at work? Check out this recipe you can whip up in even the tiniest office kitchens.
Ingredients:
500 grams boneless chicken, cut into 1-inch pieces
10 to 12 quartered mushrooms
1 large tomato
3 to 4 spring onions
5 cloves garlic
2 tbsp butter
Salt to taste
3/4 cup tomato puree
1 tbsp crushed red chilies
1 1/2 tsp Worcestershire sauce
5 to 6 crushed black peppercorns
2 tsp honey
1/4 tsp dried oregano
2 to 3 stalks of green onions, chopped
Directions:
Wash and blanch the tomato in a quarter cup of water in a bowl, covered, in the microwave on high for 2 minutes. Remove, put in cold water, peel, cut into half, deseed and further cut into quarter inch cubes. Mix the butter, spring onions, garlic, chicken cubes and salt in a deep microwave bowl. Cover and cook in the microwave on high for 4 minutes. Add diced tomato, tomato puree, crushed red chillies, Worcestershire sauce, peppercorns and mushrooms. Cover and cook in the microwave on high for 3 minutes. Add honey and dried oregano to the tomato gravy, cover and cook in the microwave on high for 2 minutes. Sprinkle spring onion greens and serve hot.
CRISPY CHICKEN:
Prepration: 5 mins.
Cooking: 16 mins.
500 gm small chicken legs, (5 drumsticks)
1 egg, ¼ tsp salt, ¼ tsp red chilli powder
½ cup dry bread crumbs, see tip
1-2 tbsp oil - to sprinkle
MARINADE
2 tbsp oil or melted butter
2 tsp garlic paste,
1½ tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) powder
2” stick cinnamon (dalchini) - crushed to get 1 tsp powder
1½ tsp salt
Method
1.Prick chicken with a fork all over. Mix all marinade ingredients. Add chicken. Keep covered for 4 hours or overnight in the fridge. Cover with a plastic wrap and microwave for 4 minutes.
2.Beat egg lightly with salt and red chilli powder.
3.Dip each chicken leg in egg and roll it in bread crumbs. Place chicken on the nonstick tawa placed on a low rack. Pour 1 tbsp oil or melted butter on the pieces and grill for 8 minutes.
4.Turn pieces and brush 1 tbsp oil. Grill for 4 minutes or till the chicken turns golden. Serve.
YOGHURT AND HERB CHICKEN DRUMSTICKS: [ARGILLA]
8 chicken drumsticks
500 ml plain, low fat yogurt
5 ml fresh thyme
15 ml coriander, chopped
1 garlic clove, crushed
30 ml peri-peri sauce
Place chicken drumsticks in Medium Oval Roaster. Mix remaining ingredients and pour over chicken, ensuring chicken in well coated. Leave to marinate for 1 hour. Bake covered at 180ºC for 30 minutes till done.
MY WENK:
Bak vir 10 - 15 minute in mikrogolf op hoog.
CHICKEN AND MUSHROOM IN SPICY TOMATO SAUCE:
Think you're stuck with Lean Cuisine if you have to nuke your lunch at work? Check out this recipe you can whip up in even the tiniest office kitchens.
Ingredients:
500 grams boneless chicken, cut into 1-inch pieces
10 to 12 quartered mushrooms
1 large tomato
3 to 4 spring onions
5 cloves garlic
2 tbsp butter
Salt to taste
3/4 cup tomato puree
1 tbsp crushed red chilies
1 1/2 tsp Worcestershire sauce
5 to 6 crushed black peppercorns
2 tsp honey
1/4 tsp dried oregano
2 to 3 stalks of green onions, chopped
Directions:
Wash and blanch the tomato in a quarter cup of water in a bowl, covered, in the microwave on high for 2 minutes. Remove, put in cold water, peel, cut into half, deseed and further cut into quarter inch cubes. Mix the butter, spring onions, garlic, chicken cubes and salt in a deep microwave bowl. Cover and cook in the microwave on high for 4 minutes. Add diced tomato, tomato puree, crushed red chillies, Worcestershire sauce, peppercorns and mushrooms. Cover and cook in the microwave on high for 3 minutes. Add honey and dried oregano to the tomato gravy, cover and cook in the microwave on high for 2 minutes. Sprinkle spring onion greens and serve hot.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
WHAT TO DO:
Place all the ingredients in and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
CHICKEN, CHEESE AND MUSHROOM MICROWAVE CASSEROLE:
2-3 whole chicken breasts
2 c. sliced fresh mushrooms
1 cube chicken bouillon
3 tbsp. butter or margarine
2 tbsp. Parsley
1 c. grated Mozzarella cheese
Italian bread crumbs
1 tsp. Cornstarch
1/4 c. water
2 tsp. Paprika
METHOD:
Heat butter in large microwave-safe dish until melted. Mix bread crumbs with parsley and paprika. Dip chicken halves in butter and dredge through bread crumb mixture. Place breaded chicken back in large dish and microwave for approximately 9 minutes, turning dish halfway through cooking time. Slice mushrooms and set aside. When chicken is cooked, put grated cheese on top, cover and set aside - keeping warm. Combine water, cornstarch and bouillon cube in quart container. Microwave approximately 3 minutes until thickened. Add mushrooms and microwave for 3-4 minutes until mushrooms are cooked. Pour mushroom mixture over chicken and cheese and let sit for a few minutes.
Serves 4 people.
KERRIEHOENDER:
4 hoenderborsies
hoender-speserye
SOUS:
1 pakkie hoenderroomsop
2 t (10 ml) kerrie
1 E (12,5 ml) asyn
4 t (20 ml) suiker
1/2 k (125 ml) water
SO MAAK JY:
Besprinkel hoenderstukke met speserye.
Meng al die bestanddele vir die sous saam en skink oor hoenderstukke.
Mikrogolf 20 minute op hoog.
HOENDER VERRASSING:
1- 1½ kg hoenderborsies (of -stukke) met vel verwyder
1 pakkie sampioensop
2 medium-grootte uie, in skywe gesny
200 g dwergsampioene, in skywe gesny
125 ml blatjang
125 ml tamatiesous
2 knoffelhuisies, fyngedruk
1/2 blikkie Coca-cola
60 ml wit wyn
10 ml worcestersous
5 ml sojasous marjolein, gemengde kruie, sout en peper na smaak
2 lourierblare
SO MAAK JY:
Besprinkel hoenderstukke met paprika of hoender-speserye.
Verhit verbruiningsbak 8 minute.
Braai hoender effens bruin in verbruiningsbak.
Dreineer vet.
Meng die oorblywende bestanddele en skink oor hoenderstukke.
Bedek met deksel en mikrogolf 15-18 minute op hoog of tot hoender sag is.
Dien op met rys en 'n groenslaai.
HOENDER MET SAMPIOENE :
4 hoenderborsies
3 uie
botter
1 pakkie of blik sampioene
1 blokkie bief-ekstrak
1/2 klein blikkie tamatie-pasta
dragon sout
SO MAAK JY:
Kap uie en braai in botter tot goud-bruin.
Kap sampioene en voeg by uie.
Kook 2 minute.
Los blokkie bief-ekstrak op in 1/4 lit (250 ml) water en voeg dít en die tamatiepasta by die sampioen-mengsel.
Voeg dragon en sout by na smaak.
Mikrogolf 15-18 minute op hoog.
Voeg nog water by indien nodig.
APPELKOOSHOENDER:
1 kg hoenderstukke of -borsies, vel verwyder
1 pakkie bruin uiesop
1 blik dwergsampioene, gedreineer
1x250 ml appelkoossap (Liquifruit)
1/2 t (2,5 ml) gemengde kruie
1 tamatie, afgeskil en gekap
SO MAAK JY:
Plaas die hoenderstukke in 'n bak wat groot genoeg is om alles in een laag te pak.
Sit die dik stukke aan die buitekant.
Plaas bak op omgekeerde piering.
Bedek met 'n papierhanddoek en mikrogolf 10 minute op hoog.
Dreineer sap en vet.
Besprinkel hoender met droë soppoeier, skink appelkoossap oor en voeg die res van die bestanddele by.
Mikrogolf onbedek nog 10-15 minute op hoog of tot hoender sag
RYSPAP MET HOENDER:
rys [reeds gaargemaakte rys, hoeveelheid volgens persone]
geurmiddels vir rys (opsioneel)
dille
sojasous
speserye
hoenderbors (of hoenderstukke)
MAAK DAN SO:
Marineer filette ( met mosterd en mayonnaise).
Pak hoender op reeds gekookte rys.
Strooi dille en gooi sojasous bo-oor.
Bedek met deksel of kleefplastiek en sit dit in die mikrogolf vir 10-12 minute op volle krag. [HOOG]
Bedien,dis baie lekker.
THE BEST CHICKEN CASSEROLE EVER:
Chicken tenders [breast]
1 can cream of mushroom soup
1 C Water
2 cups of Minute Ready to Serve Brown and Wild Rice.
1 Head broccoli, chopped.
1 Cup shredded Cheddar Cheese
METHOD:
I chopped up my chicken tenders, oiled a pan a bit, threw them in, shook a bit of this stuff on em and sauteed em.
Once they were about done, I added the chopped up broccoli and a bit of seasoning.
Once the chicken was cooked and the broccoli was sauteed, I layered this mix in to a 9x13 baking dish.
I topped it with shredded cheese and then I popped the Minute® Ready to Serve Rice into the microwave for 60 seconds (each)
and then mixed them with the can of cream of soup and 1/2 cup of water and layered this mix on top of the cheese.
Cooked it for 20 minutes on 350 degrees covered with foil and then another 10 minutes uncovered.
MEDITERRANEAN CHICKEN COUSCOUS:
Serves 2-4
INGREDIENTS:
1 1/4 cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
1/4 cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon pepper
Fresh basil leaves for garnish
WHAT TO DO:
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
Fluff couscous with a fork; stir in chicken and the remaining 6 ingredients. Serve warm or cold.
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced
1/2 cup Cashews
METHOD:
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture isthickened stirring 2 or 3 times.
Sprinkle with Cashews.
Serve over noodles or rice.
MANGOHOENDER:
6-8 hoenderstukke
1 pakkie sampioenroomsoppoeier
375 ml tamatie-en-mango-sap
SO MAAK JY:
Voorverhit oond tot 180˚C.
Rol hoenderstukke in soppoeier en pak in ’n oondvaste bak met ’n deksel.
Strooi res van soppoeier oor hoender en giet sap oor.
Bedek en bak 1½ uur lank.
MIKROGOLF MANIER:
Mikrogolf die hoender 12 minute by 100% krag, en dan nog 15 minute by 70% krag. Laat 5 minute staan voordat die deksel afgehaal word.
CHICKEN, CHEESE AND MUSHROOM MICROWAVE CASSEROLE:
2-3 whole chicken breasts
2 c. sliced fresh mushrooms
1 cube chicken bouillon
3 tbsp. butter or margarine
2 tbsp. Parsley
1 c. grated Mozzarella cheese
Italian bread crumbs
1 tsp. Cornstarch
1/4 c. water
2 tsp. Paprika
WHAT TO DO:
Heat butter in large microwave-safe dish until melted. Mix bread crumbs with parsley and paprika. Dip chicken halves in butter and dredge through bread crumb mixture. Place breaded chicken back in large dish and microwave for approximately 9 minutes, turning dish halfway through cooking time. Slice mushrooms and set aside. When chicken is cooked, put grated cheese on top, cover and set aside - keeping warm. Combine water, cornstarch and bouillon cube in quart container. Microwave approximately 3 minutes until thickened. Add mushrooms and microwave for 3-4 minutes until mushrooms are cooked. Pour mushroom mixture over chicken and cheese and let sit for a few minutes.
Serves 4 people.
CHICKEN-A-LA-KING: [ARGILLA]
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg
WHAT TO DO:
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster.
Add chicken strips and microwave covered for 5 minutes on high.
Heat milk in small jug, dilute cheese sauce and nutmeg into milk.
Add cheese sauce to chicken mixture and mix well.
Microwave for 3 minutes or until sauce starts to boil.
Delicious on rice or pasta.
HONEY LEMON CHICKEN: [ARGILLA]
500g - 1kg chicken wings
salt & pepper
cake flour
125 ml honey
125 ml lemon juice
30 ml soy sauce
WHAT TO DO:
Season chicken with salt and pepper, roll in flour and place in
Large Oval Roaster. Mix remaining ingredients and pour over
chicken. Bake at 180ºC for 1 hour or until done.
MY WENK:
Maak in konveksie-oond gaar vir 35 minute op 180°C of in gewone mikrogolf op hoog vir 20 - 25 minute, toets vir gaarheid.
CURRIED CHICKEN: [ARGILLA]
1 apple, peeled, cored and chopped
1 onion, chopped
3 tsp curry powder
2 tbsp margarine
1sachet Knorr Fresh Ideas Chicken Casserole
1 cup milk
1 cup cream or bulgarian yogurt
salt and pepper to taste
8 chicken thighs, cut into bite size
pieces
¾ cup fresh mushrooms, sliced
1 tsp paprika
WHAT TO DO:
Microwave the apple, onion, curry powder and margarine on high for 3 minutes in a Gourmet Deep Roaster Bowl. Add the Knorr sachet, milk, cream, salt and pepper while stirring. Add the chicken pieces, cover with the curry sauce and the mushrooms. Sprinkle
with paprika. Microwave covered at 70% power for 30 minutes. Test to see if chicken is done and tender, if not microwave for another 5-10 minutes till done. Serve in Curry & Rice Bowls with basmati rice.
MIKROGOLFHOENDER EN SAMPIOENBREDIE: [HUISGENOOT]
Genoeg vir 4 mense
Bereidingstyd: 10 minute
Gaarmaaktyd: 12 minute
2 tamaties
30 g botter
3 sprietuie, gekap
3 knoffelhuisies, gekap
4 hoenderstukke
sout en peper
250 ml (1 k) tamatiepuree
1 rooi brandrissie, gekap
7 ml (1½ t) worcestersous
10 sampioene, in skywe gesny
30 ml (2 e) heuning
SO MAAK Jy:
Plaas die tamaties en 250 ml (1 k) kookwater in ’n bak en mikrogolf 2 minute op hoog. Verwyder en dompel in koue water. Skil, sny middeldeur, ontpit en sny in blokkies.
Meng die botter, sprietuie, knoffel, hoender, sout en peper in ’n diep mikrogolfvaste bak. Bedek en kook 4 minute op hoog. Voeg die tamatieblokkies, tamatiepuree, brandrissie, worcestersous en sampioene by.
Bedek en kook 3 minute op hoog. Roer die heuning in die kookvloeistof en kook die bredie nog 2 minute. Sit voor met pap of ’n enige stysel van jou keuse.
HOENDER-NOEDELPOTJIE: [Deur Huisgenoot]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
4 x 250 ml (4 k) hoenderaftreksel
250 g skulpiepasta
15 ml (1 e) botter
2 uie, gekap
6 hoenderborsfilette,
in skywe gesny
250 g gemengde sampioene,
heel en grof gekap
sout en vars gemaalde peper
250 ml (1 k) Griekse jogurt of room
30 ml (2 e) basiliepesto
125 ml (½ k) vars basilie
SO MAAK JY:
1 Verhit die aftreksel tot kookpunt in ’n groot mikrogolfvaste glasbak. Voeg die pasta by en mikrogolf 10 minute tot die pasta net gaar is. Giet die aftreksel af, maar behou 125 ml (½ k) daarvan.
2 Plaas die botter en uie in die mikrogolfvaste glasbak en mikrogolf 3 minute.
3. Voeg die hoender en die 125 ml (½ k) aftreksel by en mikrogolf 2 minute. 4Voeg die sampioene by, geur met die sout en peper en meng goed deur. Mikrogolf nog 5 minute. Roer die jogurt of room en die pesto deur, voeg die pasta by en verhit tot goed warm, 2 tot 3 minute. Sprinkel die vars basilie oor.
SPESERYHOENDER MET OLYWE: [Deur Huisgenoot]
Mense wat nie van rosyntjies hou nie, kan dit vervang met gesnipperde droëappelkose.
Genoeg vir 6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: sowat 20 minute
15 ml (1 e) olyfolie
4 knoffelhuisies, fyn gedruk
2 rooi-uie, in dun skywe gesny
1 rooi soetrissie, in blokkies gesny
5 ml (1 t) fyn gemmer
5 ml (1 t) brandrissiepoeier
5 ml (1 t) borrie
10 ml (2 t) fyn koljander
10 ml (2 t) fyn komyn
6 hoenderborsies, in skywe gesny
125 ml (½ k) hoenderaftreksel
1 bossie koljanderblare, fyn gekap
125 ml (½ k) rosyntjies of sultanas
125 ml (½ k) swartolywe
5 ml (1 t) fyn gerasperde suurlemoenskil
sout na smaak
basmatirys vir voorsit
SO MAAK JY:
Meng die olie, knoffel, uie, soetrissie en speserye in ’n mikrogolfvaste glasbak en mikrogolf 5 minute.
Voeg die hoender en aftreksel by en mikrogolf nog 10 minute of tot die hoender net gaar is.
Meng die res van die bestanddele behalwe die sout by die hoendermengsel en mikrogolf nog 2 minute tot warm. Geur met die sout en sit voor met basmati- of bruinrys.
ITALIAN STYLE CHICKEN BREASTS: [FOOD.COM]
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder
WHAT TO DO:
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.
PIETER SE HOENDER: [RSG-RESEPTE]
BESTANDDELE:
4 - 6 hoenderporsies
1 pakkie sampioenroomsoppoeier
1 blikkie klaargemaakte sampioenroomsop
Ginger Ale
aartappels, opgekap
groente van jou keuse
METODE:
Sprinkel die helfte van die soppoeier onder in 'n mikrogolfbak.
Pak die hoederporsies bo-op.
Gooi die res van die poeier oor die hoender.
Sit aartappels en groente by en gooi die blikkie sop oor.
Gooi Ginger Ale oor tot die hoender bedek is.
Mikrogolf op hoog vir 30 tot 40 minute (50 minute in kleiner mikrogolfoond)
Draai elke 10 minute om.
Bedien met rys, groente of slaai.
HOENDERGEREGGIE:
Gooi `n bietjie bruin uiesoppoeier onder in die argilla bak tot die boom bedek is.
Skil 2 wortels en sny repies of blokkies.
Skil 2 aartappels en sny in blokkies. 1 klein ui en 1 k ertjies.
Gooi weer `n lagie uiesoppoeier en pak dan 5 hoenderporsies, tjoppies of frikkadelle bo-op.
Geur met speserye en indien nodig sout en peper.
Gooi die res van die pakkie uiesoppoeier bo-oor die vleis en gooi 125ml water bo-oor.
As jy`n gewone oond gebruik moet jy 250ml water gebruik.
Vir variasie kan jy 125ml rys in die bak gooi en 250ml water.
Plaas die rys vir 10 minute in die mikrogolf op 50% krag(medium). Haal uit en maak soos bo.
Onthou vir 'n gewone oond moet jy 125ml ekstra water gebruik.
APPELKOOSHOENDER:
(4-6 PORSIES)
Heel hoender ongeveer 1.5kg
5ml appekooskonfyt
Sout
Bietjie paprika
Bietjie hoenderspeserye
Sousmengsel
Swartpeper
Witpeper
5ml botter
SO MAAK JY:
Droog hoender af met kombuispapier. Mikrogolf appelkooskonfyt 10sekonders op hoog tot sag en smeer oor honder. Strooi sout, paprika, hoenderspeserye, sousmengsel en peper oor hoender. Verhit bruineerbak vir 8min op hoog, voeg botter by en mikrogolf vir 3min op hoog. Plaas hoender in bak en mikrogolf 2min op hoog, draai hoender op bors en mikrogolf 22min op hoog. Plaas deksel skuins op bak gedurende die gaarmaaktyd. Laat hoender 20min staan voor dit gesny en bedien word. *Stap vir stap in die mikrogolf*
Wenk:
Witvleis word altyd op hoog gemikrogolf en die sousmengsel absorbeer van die vloeistof.
ROAST CHICKEN WINGS WITH GINGER WINE: [PETERFORMATION FOODIE ADVENTURE]
This is my second adventure in cooking with microwave oven. During the first round, I found that microwave oven saves me some cooking time and also be able to make the chicken skin crispy. For my this second experiment, I tried out some chicken wings and zapped it with the microwave oven for around 20 minutes as I do not want the meat to be too dry.
The wings turned out really nice and the skin is crispy too but you will have to eat it while still hot or else the skin would hardened when cold.
Here is my Roast chicken with ginger wine recipe
INGREDIENTS:
Chicken wings, 10 pcs
Ginger wine, 1 tablespoon (you can substitute this with ginger juice)
Light soya sauce, 2 tablespoons
Dark soya sauce, 1/2 teaspoon
Mak Ngah Tong (Maltose), 2 tablespoon
Plum sauce, 1 tablespoon
Five spice powder, 1/2 teaspoon
Pepper, to taste
Salt to taste
WHAT TO DO:
Marinade the chicken wings for around 2 hours of more. Roast marinated chicken wing in microwave oven under high heat for around 20 minutes. As per Wendy's advice in my previous post, you can use the grill or convection function in you microwave oven (if it comes with these functions) so that the meat would not become dry. Serve the roast chicken wings while still hot.
ROASTED CHICKEN THIGH:
I am not familiar in cooking with a microwave oven. In fact this is the first time I used microwave oven to roast chicken. That explains the burnt part at the bottom of the chicken because I set the timer to 45 minutes under high heat. Actually 20 minutes are enough to cook this quarter chicken. It is real easy to cook with a microwave oven as it require less time than electric oven.
Since this was my first experiment and cooking adventure with microwave oven, I just used a simple marinate for the quarter chicken thigh. The meat is a little tougher compared with the ones I cooked using electric oven but the skin is crispy.
INGREDIENTS:
Quarter chicken, 1 pc
Light soya sauce, 1 tablespoon
Dark soya sauce, enough to rub the chicken skin
Lemon juice, 1 tablespoon
Salt, 1 teaspoons
Honey, for glazing
WHAT TO DO:
Marinade chicken with all the ingredients except the honey for around 3 hours. Roast chicken in microwave oven for around 20 minutes under high heat. Take the chicken out and glaze with honey. Roast for another 5 minutes.
HOW TO COOK WHOLE CHICKEN IN MICROWAVE: [PAINLESS COOKING]
Microwave chicken recipes cook better if whole chickens are cut into evenly sized pieces.4 Pound stewing chicken2 Large sliced onions2 Teaspoons salt2 Cups hot waterCut chicken into pieces; separate thighs from legs and cut whole breast into 4 pieces.Place chicken pieces and onion slices in 3 quart casserole dish; sprinkle the salt over the top.Pour water over the chicken; cover tightly and microwave on high (100%) for 15 minutes.Rearrange the chicken and cover tightly; microwave on medium (50%) 20 minutes longer.Rearrange the chicken; cover and microwave until thickest pieces are done about 20 to 30 minutes.Remove the chicken from the broth.Cover and refrigerate until cool enough to handle about 15 minutes.
NOTE: This meat can be removed from the bones to use in other microwave chicken recipes. -
CHICKEN A LA KING RECIPE with baking powder biscuits
This chicken and biscuit recipe is great to make with leftovers after cooking microwave chicken recipe.
• 1 Can condensed cream of chicken soup
• 1 Cup coarsely cut up cooked chicken
• 1 Can (2 ounces) pieces drained
• ¼ Cup dry white wine
• 1 Tablespoon chopped pimento
• 1 Teaspoon parsley flakes
• 1/8 Teaspoon dried marjoram leaves
• Dash black pepper
Combine and mix all ingredients in 1 quart casserole.
Cover tightly and microwave on high (100%) until hot and bubbly about 5 to 7 minutes.
Stir and serve over biscuits.
CHICKEN CACCIATORE RECIPE: [EASY MICROWAVE RECIPES]
•1 Chicken (3 pounds) cut in pieces in equal size
•2 Cups tomato sauce
•¾ Cup tomato paste
•½ Cup finely chopped onion
•1 Teaspoon salt
•2 Teaspoons dried oregano
•1 Teaspoon garlic powder
•¼ Teaspoon pepper
•¼ Teaspoon powdered thyme
•2 Cups water
WHAT TO DO:
Combine all ingredients in glass casserole dish and blend.
Stir in chicken pieces to coat all sides; cover.
Microwave on high for 40 to 45 minutes or until chicken is done; stir one time.
Serve over cooked pasta.
BBQ CHICKEN: [EASY MICROWAVE MEALS]
4 chicken breasts
1/2 Cup barbecue sauce
1/4 Cup cheddar cheese
2-3 Tablespoons bacon bits, optional
HERE'S HOW:
Place chicken breasts in a microwave dish. Top with sauce. Cook in the microwave for 4-5 minutes. Sprinkle with cheddar cheese and bacon bits. Cook in the microwave for another 3-4 minutes.
by Leer Kook Met Jou Mikrogolf on Tuesday, May 17, 2011 at 1:40pm
Rice 2 cups ( soaked for 1/2 an hour)
Water 4 cups
Chicken 600 gms (in pieces)
Curd 1/2 cup
Ginger garlic paste 3 tsp
Chilli powder 1/2 tsp
Green chillies 4-6 pcs
Onion Sliced 4-5
Salt to taste
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Oil (Ghee) 4 tbsp
Cardamoms 5 pcs
Cloves 5 pcs
Cinamom 3 pcs
Poppy seeds 2 tsp
Clean the chicken properly and mix chicken with curd, salt, chilli pwd, ginger and garlic paste and keep it in refrigerator to marinade for about 2-3 hours.
Put ghee in a microwave safe bowl with onions.
Microwave it for 7 minutes or till brown.Add marinated chicken and microwave it for 6 minutes until liquid is absorbed.
Add all ingredients with rice and water.
Microwave covered for 18 minutes.
Give a standing time to rice.
Garnish it with fried nuts and boiled eggs.
Now enjoy the delicious Chicken Biryani.
MICROWAVE TURKEY PINEAPPLE CURRY:
1/3 cup. white wine
1/2 cup. chopped onion (about 1 med.)
1/3 cup. flour
1 tsp. curry powder
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1 qt. low-sodium chicken broth (4 c.)
3 cup. cubed cooked turkey, skin and fat removed
1 cup. drained pineapple
Place wine and onion in glass measure and microwave, uncovered, on high for 3-4 minutes. (Low wattage 3 1/4 to 3 1/2 minutes) or until soft. Whisk in flour, curry and herbs, whisking until smooth. Add broth, whisking well. Microwave, uncovered, on high for 6-8 minutes. (LW 7 1/2 to 9 1/2 minutes) or until mixture thickens, whisking every minute. Place turkey and pineapple in casserole dish, cover with sauce and stir carefully. If dish is flat-bottomed, elevate on an inverted saucer. Microwave, uncovered, on high for 2-4 minutes or until heated through. Serve with rice.
HOENDERDYE DUISEND:
1kg hoenderdye
1 pakkie sampioensoppoeier
10ml hoendergeursel
1 pakkie sampioene - gesny
1 ui gekap
12,5ml droee pietiersielie
250ml melk
3 eetlepels mielieblom
Halwe koppie cheddar kaas
Sny alle sigbare vet af. Meng sop en hoendergeursel en rol dye daar in
Plaas op mikrogolf vaste bak met vel na onder.
Bedek bak met waspapier.
Mikrogolf vir 8min op 100%.
Draai dye om en gooi sampioene, ui en pietersielie oor.
Bedek weer met waspapier en sit in vir 8min op 100%.
Klits melk en milieblom tot gemeng en gooi oor.
Bedek weer met waspapier.
Mikrogolf so 6min by 100% tot sous dik raak
Strooi cheddar oor en mikroglof vir so 2min. Maak seker vleis is gaar.
Sit warm voor
SPAANSE AFRIKA HOENDER MET RYS:
by Leer Kook Met Jou Mikrogolf on Thursday, May 19, 2011 at 1:18pm
As jy oorskiet hoender in die yskas het, of ‘n gaar, afgekoelde hoender, en die moed is laag omdat jy uit idees hardloop as dit verder as chicken mayo broodjies gaan, vrees nie verder. Hier is ‘n eenskottel gereg, so uit die boonste kosblik!
Neem die oorskiet hoender (of maak ‘n paar stukke gaar, laat afkoel, en doen daarmee soos die resep verduidelik) en ontvel en ontbeen die vleis.
Gooi die vleis in ‘n dieperige glasskottel – lees gou die resep klaar, en sien hoeveel daar nog moet inkom, voordat jy die ou klein Pirexie nader trek…
Sprinkel ‘n koppie rys, of bietjie meer oor die mengsel, gevolg deur ‘n bietjie olie – ongeveer 25ml.
Nou neem jy ‘n pakkie hoender noedelsop, maak dit aan in 500ml water, en gooi dit in die bak.
Volg op met ‘n blikkie tamatie en ui mengsel.
Sny ‘n groen-, rooi- of geelrissie in repies (half rooi, half geel sal vreeslik mooi lyk), en kap ‘n huisie knoffel fyn op.
Gooi oor die mengsel.
Sprinkel sout en growwe swartpeper oor na smaak, en bedek met kleefplastiek.
Mikro vir 30 minute op 70%, of medium krag.
Na 30 minute trek jy die kleefplastiek versigtig af.
Roer met ‘n vurk deur, en kyk of die rys al gaar is.
Indien nie, kyk of die vloeistof nog genoeg is, en mikro weer ‘n bietjie.
Roer ‘n blikkie ertjies deur vir die finale afronding, en sit voor.
Onthou, hierdie gereg is ‘n gooi-by.
Jy kan altyd ook ‘n blikkie sampioene in water byvoeg (dreineer tog eers, hoor!), of chorizo wors in skyfies sny, en so 10 minute voor die kookproses moet eindig, byroer.
Sprinkel paprika oor, en sien hoe die eters kwyl…
HOENDERPASTEI:
by Leer Kook Met Jou Mikrogolf on Thursday, May 19, 2011 at 1:52pm
1 Pak hoenderporsies van ongeveer 1kg (4-6 stukke).[of koop gaar hoender]
5ml Sout, peper na smaak.
1 Blik Unox gekondenseerde sampioensop
½ Koppie (125ml) suurroom (opsioneel)
½ Eetlepel droë mosterd
Kook hoender tot sag, +- 18-20 minute op hoog met deksel op, verwyder bene en sny in
stukke, voeg res van bestanddele by en meng.
Kook saam vir 5-minute op hoog met deksel op.
Kors:
1 Eier geklits
1 Koppie Bruismeel
½ Koppie olie
¼ Koppie melk
½ Teelepel sout
Klits eiers, melk, olie saam, voeg by meel en sout, meng goed en skep deeg op hoender,gebruik twee lepels.
Mikrogolf 10-minute op hoog met deksel op.
Jy kan ook dié kors vervang met kapokaartappels, nog vinniger en baie lekker. Strooi paprika op vir kleur.
SOETSUUR HOENDER:
by Leer Kook Met Jou Mikrogolf on Friday, May 20, 2011 at 1:05pm
400 g hoender fillet
3 E eetlepels sojasous
400 g pynappel (klein blikkie)
1 ui
1 leekstingel
200 g tamaties, klein
1 naeltjie / 'n knoffeltoontjie
2 teelepel mielieblom
2 eetlepels grondboontjies, gekap
Sny die hoender filette in blokkies, marineer in 3 eetlepels soja sous en 2 eetlepels pynappelsap vir 1 uur.
Kap die ui, prei sny in ringe, skil tamaties en knoffel, skil en verpulp, dreineer pynappel.
Voeg hoenderstukkies hierby en in 600 watt mikrogolf, bedek en kook 6 minutes op HOOG.
Voeg pynappel by en roer een keer en kook nog 6 minute.
Meng 2 eetlepels sojasous met die stysel, voeg by, en kook vir 'n minuut. (As die sous te min is, voeg nog 'n bietjie pynappelsap by)
sout, peper en voeg suiker by en verhit weer vir 1 minuut.
Bedien met rys.
HOENDER LEKKERTE MET RYS:
Gaar hoender opgesny in stukke
Rou rys
Blik sampioene
Blik ertjies
Pakkie hoenderroomsop
Blik tamatie en uie smoor
Soetrissie gekap
25ml Olie
Sout en peper na smaak
500ml water of hoenderaftreksel.
Sit hoender in dieperige bak.
Voeg die rys, soppoeier, tamatie/uie, soetrissie, olie, water/hoenderaftreksel, sout en peper by.
Bedek met kleefplastiek en mikrogolf vir 30minute by medium[70%] krag tot rys gaar is.
Roer af en toe.
Voeg laaste die sampioene en ertjies by.
Mikrogolf vir nog so 2 minute tot goed warm;-)
KRUMMELHOENDER:
125ml Melk
Ongegeurde krummels
10ml Paprika
10ml Aromat
5ml Gemengde kruie
Strooi 'n bietjie sout oor hoender.
Doop in melk.
Meng krummels en geurmiddels en bedek hoenderporsies hiermee.
Plaas op 'n rakkie in die oond, sodat vet kan afdrup.
Bedek met waspapier om te verhoed dat vet spat.
Mikrogolf op 'roast' [70%] vir 10 minute.
Draai stukke om en mikrogolf vir nog 10 minute op 'roast' [70%]
[Resep getoets in Sharp-oond]
PIKANTE HOENDER:
.by Leer Kook Met Jou Mikrogolf on Wednesday, May 25, 2011 at 12:24pm.
1kg Hoenderporsies, by kamertemperatuur
1 Pakkie bruin uiesoppoeier
125ml Mayonnaise
125ml Tamatiesous
125ml Appelkooskonfyt of vrugteblatjang.
Giet sousmengsel oor hoenderporsies in bakskottel.
Mikrogolf met deksel op vir 20-minute op hoog, verwyder deksel en mikrogolf ‘n verdere 5-minute op hoog om effens uit te droog.
Bedien met rys en Groente.
HOENDERTREFFER: (Mikrogolf)
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Geuropwekker
Sousmengsel
10ml botter
150g uie gekap
SOUS
250ml tamatiesous
37,5ml Worcestersous
Skeutjie tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 lik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af.
Strooi bruinsuiker, kerriepoeier en geuropwekker oor.
Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker.
Voeg die uie by en mikrogolf 5min op hoog.
Voeg sousbestandele by uie.
Meng deeglik.
Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook.
Voeg klein bietjie van die kookwater by indien sous te dik is.
Verhit bruinneerbak 8min op hoog.
Voeg orige botter by en mikrogolf nog 3min op hoog.
Plaas hoenderstukke in bruinneerbak, mikrogolf 10min op hoog.
Draai hoender om en giet warm sous oor.
Bedek en mikrogolf 14min op hoog.
APPELKOOSGLANSHOENDER:
(4-6 PORSIES)
Heel hoender ongeveer 1.5kg
5ml appekooskonfyt
Sout
Bietjie paprika
Bietjie hoenderspeserye
Sousmengsel
Swartpeper
Witpeper
5ml botter
Droog hoender af met kombuispapier.
Mikrogolf appelkooskonfyt 10sekonders op hoog tot sag en smeer oor hoender.
Strooi sout, paprika, hoenderspeserye, sousmengsel en peper oor hoender.
Verhit bruinneerbak vir 8min op hoog, voeg botter by en mikrogolf vir 3min op hoog.
Plaas hoender in bak en mikrogolf 2min op hoog, draai hoender op bors en mikrogolf 22min op hoog.
Plaas deksel skuins op bak gedurende die gaarmaaktyd.
Laat hoender 20min staan voor dit gesny en bedien word.
Of maak hoender gaar is baksakkie.
CREAMYCHICKEN AND MUSHROOM FETTUCINE:
(Serves 4)
250 g Fettuccine Pasta
500 g Chicken (boned and skinless), cut
125g rindless bacon, diced
1 Brown Onion, diced
300 g mushrooms, sliced
420 g can Condensed Cream of Chicken Soup
1 tin milk + 1 tin water ( or 2 tins milk/or 2 tins water)
1 tablespoon Worcestershire sauce
½ cup fresh flat leaf parsley roughly chopped
½ cup light thicken cream
Mix everything except the cream in medium bowl, cover.
Place in the oven for 1½ hour at 180 ºC.
Add cream.
OR
Microwave for 20 minutes Med HIGH.
Add cream and leave to stand for 10 minutes.
Season with cracked black pepper.
Serve with a Chunky Avocado Salsa
HOENDERLEWERPATEE:
Lewe 500 ml patee.
125 g ontbytspek
1 ui
1 knoffelhuisie
Knypie gemengde kruie
250 g hoenderlewers
75 ml botter of margarine
12,5 ml brandewyn of sjerrie
25 ml room
25 ml fyn gekapte pietersielie
2 ml sout
1 ml grofgemaalde swartpeper
1 sny volkoringbrood
Sny die swoerd af van die spek en snipper die spekrepies fyn.
Skil en kap die ui en knoffelhuisie fyn en plaas dit in diep bak van 1 lt.
Bedek en mikrogolf dit 5 minute by volle krag.
Voeg die kruie, hoenderlewers en botter by die uiemengsel.
Bedek en mikrogolf vir 5 minute op volle krag.
Roer dit elke 2½ minute goed.
Laat dit mengsel ‘n rukkie afkoel.
Roer nou die brandewyn/sjerrie daarby in en dan die room, pietersielie, sout en peper.
Breek die sny volkoringbrood in stukke en roer dit ook daarby.
Verpulp die mengsel in ‘n voedselverwerker tot glad.
Skep die patee in ‘n houer en verkoel dit ‘n paar uur voor gebruik.
SWEET & SOUR CHINESE CHICKEN:
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in medium bowl.
Put in cold oven.
Switch to 160 °C and bake for 1½ hour or until done.
Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.
CHICKEN LO MEIN:
Preparation Time: 15 minutes
Microwave Time: 12 to 20 minutues
2 boneless skinless chicken breasts, microwaved as directed
1 tablespoon seasme or peanut oil
1 clove garlic, minced
1/2 small onion, finely diced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons dried ground ginger
1 3-ounce package chicken flavor noodle soup
1 1-lb bag frozen mixed oriental vegetables
3/4 cup water
Prepare the chicken breasts, as directed. When the chicken is finished, set aside to let cool. In a separate microwave-safe bowl, combine the garlic, diced onion, and oil. Microwave on high for 2 to 3 minutes, until the garlic and onion are softened, and set aside. In a larger, microwave safe dish, add the 1-lb bag of frozen vegetables with 1/2 cup of the water. Cover loosely with microwave-safe plastic wrap, and microwave on high for 3 to 5 minutes, until the vegetables are warmed throughout. Drain the excess water off the vegetables. Set the vegetables aside for now. Finally, prepare the noodle mix, as prepared in the microwave with the 1/4 cup water and without the flavor packet. Drain the noodles when they are finished cooking.
Cut the chicken into small strips. In a large, microwave safe bowl, combine the noodles, vegetables, onion and garlic (with oil), soy sauce, teriyaki sauce, and ginger. Stir well to make sure ingredients are evenly mixed. Return the entire dish the microwave for 1 to 3 minutes, until heated all the way through and warm enough to serve. Serve and enjoy!
BRAAIHOENDER:
Hoender moet heeltemal ontdooi wees voordat dit gaargemaak word. Strooi geurmiddels oor voordat dit in oond geplaas word. Plaas hele hoender in baksakkie, maak gaatjies in sakkie [aan bokant van sakkie] om stooi uit te laat, bind vas met toutjie en plaas in glasbak. Kooktyd hoef nie verleng te word vir gestopte hoender nie. Staantyd is belangrik om ‘n deurgaar hoender te verseker. Pluimvee van 5 kg of minder, moet minstens 5 – 10 minute staan nadat dit uit die oond gehaal is. Die hoender is gaar as daar nie ‘n pienkerige sous uitkom wanneer daar tussen die boudjie en die lyf gesny word nie.
BRAAIHOENDER:
2 – 2½ kg braaihoender
1 baksakkie
Hoenderspeserye
Rysgeursel en paprika
Vulsel of een ui vir maagholte
Roosmaryn
Vul hoender met vulsel of ui wat met roosmaryn, sout en peper bestrooi is. Strooi rysgeusel, hoenderspeserye en paprika oor. Plaas in baksakkie saam met ‘n paar takkies roosmaryn.
Maak klein gaatjies in sakkie bo vir stoom om te ontsnap. Bind sakkie vas met toutjie.
Plaas in glasbak. Mikrogolf 15 minute op HOOG en dan op roast vir nog 15 minute, as jy Roaster het. So nie 30 minute op HOOG.
Laat staan vir 5 -10 minute voor opdiening.
CHINESE CHICKEN WINGS: [STICKY]
Servings: 6
12 chicken wings
2 tablespoons oil
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1 clove garlic, crushed
2 teaspoons hoi sin sauce
1/2 teaspoon grated ginger sesame seeds
Mix oil, soy sauce, honey, dry sherry, garlic, hoi sin sauce and ginger together.
Pour over chicken wings.
Allow to marinate overnight.
Sprinkle chicken wings with sesame seeds.
Place on a microwave roasting rack, cook for 16-18 minutes on MEDIUM HIGH, turn over halfway through cooking.
SOUSERIGE HOENDERSTUKKE:
6 porsies
1 kg hoenderstukke
7 mℓ sout
1 mℓ peper
25 mℓ tamatiesous
25 mℓ bladjang
25 mℓ worcestersous
25 mℓ mayonnaise
12, 5 mℓ sonneblomolie
5 mℓ kerriepoeier
5 mℓ mosterdpoeier
Geur hoenderstukke met sout en peper. Plaas stukke met velkant na bo en dik stukke na buite.
Meng die res van die bestanddele en skep oor die hoenderstukke. Bedek met waspapier.
Mikrogolf vir 15 minute op volle krag. Verwyder waspapier. Draai die hoenderstukke om, steeds met dik stukke na buite. Mikrogolf weer vir 12 – 15 minute onbedek op volle krag. Bedruip gereeld met die sous in die bak. Laat staan gereg vir ‘n paar minute.
Bedien warm.
SIMPLE CHICKEN DRUMSTICKS:
■Prep Time: 6 mins
Total Time: 21 mins
■200 ml ketchup
■20 g curry powder
■2 g cayenne pepper
■8 chicken legs
In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together.
Add chicken pieces and turn to coat, let stand for 5 minutes.
Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish.
Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.
GOUDGLANSHOENDERBORSIES:
8 porsies
1 kg hoenderborshelftes [8 stukkies]
5 mℓ sout [ 1 tl ]
1 mℓ peper [¼ tl ]
250 mℓ mayonnaise [1 kop]
125 mℓ fyn appelkooskonfyt [½ kop]
1 pakkie bruinuiesoppoeier
Plaas hoender met hul velkant na bo, dik kant na vleis na buite in vlak mikrobak.
Strooi sout en peper oor.
Bedek met waspapier.
Mikrogolf vir 8 minute op volle krag.
Dreineer die sous wat in bak gevorm het.
Draai hoender om en sorg dat dit weer lê soos in die begin.
Meng mayonnaise en appelkooskonfyt met soppoeier.
Skep oor die hoenderstukke.
Mikrogolf vir 8 minute op volle krag oop.
Draai vleistukke weer om.
Mikrogolf weer vir 6 – 8 minute op volle krag.
Bedruip die vleis gereeld met die sous in die bak.
Laat staan ‘’n rukkie voor opdiening.
ORIëNTAL HOENDERVLERKIES:
.by Leer Kook Met Jou Mikrogolf on Thursday, July 21, 2011 at 1:18pm
6 hoendervlerke
1 knoffelhuisie
1 scallion
1 / 4 kop sojasous
2 eetlepels. heuning
2 teelepel. rysasyn wyn
1 / 2 tteelepel gerasperde gemmer
1 / 2 teelepel. Oosterse sesam-olie
Knippie cayenne
1 teelepel. sesamsaad
1 eetlepel. gekapte vars koljander of pietersielie
Verwyder vlerkpunte en sny vlerke in die helfte by die gewrig.
Verpulp knoffel en scallion.
Meng sojasous, heuning, asyn, knoffel, gemmer, olie en cayenne in 'n mikrogolfbakkie.
Voeg vlerke by en marineer ten minste 30 minute, draai twee keer.
Sit groter vlerke op die rand van die bak.
Bedek met plastiek en Mikrogolf op hoog vir 10 minute.
Sit vlerke op opdienbord.
Kook marinade gedeeltelik bedek op hoog vir 2 minute.
Giet marinade oor vlerke.
Besprinkel met sesamsaad, scallion en koljander.
12 stukkies.
CHICKEN WITH MUSHROOMSAUCE:
Leer Kook Met Jou Mikrogolf on Monday, July 25, 2011 at 3:44pm
3 tablespoons butter (not margarine)
1 cup fresh mushrooms, sliced
2 tablespoons onions, finely chopped
1/3 cup milk
1 brick of cream cheese, cut into cubes
1/2 teaspoon chicken soup base
1/2 teaspoon table salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast
In a glass baking dish, combine 2 tablespoons butter, sliced mushrooms and onions.
Microwave on high for 3 1/2 minutes, stirring halfway through the cooking time.
When done, stir in the milk, cubed cream cheese, chicken soup base, salt and black pepper.
Microwave on high for 3 minutes, stirring halfway through the cooking time.
Remove from the microwave and set aside. In another glass baking dish, place your chicken breasts and 1 tablespoon of butter.
Microwave the breasts for 8-10 minutes or until they are no longer pink in the middle.
Remove dish from the microwave and pour the mushroom sauce over top.
Stir to blend ingredients and place back
ITALIAN CHICKEN AND PASTA:
Leer Kook Met Jou Mikrogolf on Monday, July 25, 2011 at 3:49pm
4 ounces uncooked spaghetti noodles
3 cups water
1/2 teaspoon table salt
2 tablespoons butter
1/3 cup onion, finely chopped
4-6 boneless, skinless chicken breasts
8 ounce can tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/4 cup heavy whipping cream
1 tablespoon parsley
1/2 cup Mozzarella cheese, finely shredded
1/4 cup olives, sliced
In a large glass bowl, combine the uncooked noodles, water and salt.
Microwave pasta on high setting for 10-12 minutes or until fork tender.
You will want to stir the pasta 2-3 times during the cooking process so that it doesn’t get sticky.
Drain water and set aside. In a glass baking dish, combine the butter and onion.
Microwave on high setting for 3 minutes and then add in the chicken breasts and cook on the high setting for 10-12 minutes or until the meat is no longer pink.
In a separate bowl, combine the tomato sauce, basil, oregano, salt, pepper and whipping cream. (I like to use a silicone spatula.)
Pour the tomato sauce mixture over the cooked chicken breasts and cook on high for 4-5 minutes.
Remove baking dish and sprinkle parsley, Mozzarella cheese and sliced olives on top.
Place back in the microwave and cook on high for an additional 3-4 minutes or until cheese has melted.
Serve over the cooked pasta noodles.
KUTVHI CHICKEN RICE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, July 26, 2011 at 1:24pm.
8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
6 cups water
2″ cinnamon stick broken
2 cloves and green cardamoms each
2 tablespoon(s) chopped raw papaya peel
1 tablespoon(s) of chopped ginger
4 green chillies chopped
1 cup(s) mix of chopped coriander and mint leaves
2 tablespoon(s) yoghurt
2 medium sized onions chopped
8 curry leaves
2 tablespoon(s) lime juice
2 tablespoon(s) mixed fried nuts and raisins
1 teaspoon(s) saffron soaked in a little milk
2 tablespoons clarified butter (ghee) / butter
salt to taste
a sheet of aluminum foil for sealing
Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves to a fine paste.
Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well.
Marinate in the refrigerator for at least four hours.
In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done.
Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds.
Add the chopped onions and fry on medium level for about minute(s) or till they are golden brown.
In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with the marinade, a layer of rice topped with a portion of the nuts, lemon juice, curry leaves and saffron milk.
In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice, nuts,lemon juice, curry leaves and saffron milk till they are all used up.
Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter, nuts, lemon juice, curry leaves and saffron milk.
Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.
Cook on high level for about 5 minutes. Reduce the heat to low level and cook it for about 45 minutes.
TIPS: Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.
Serves 4.
30-MINUTE CHICKEN RECIPE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 4, 2011 at 1:28pm.
1 whole chicken (3 ½ - 4 pounds)
1 tablespoon olive oil
Seasoning Mixture
· 1 tablespoon all-purpose flour
· 1 teaspoon paprika
· ½ teaspoon garlic powder
· ½ teaspoon salt
· ¼ teaspoon coarsely ground black pepper
· ¼ teaspoon dried thyme leaves
1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift t wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.
2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.
3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).
4-6 servings
Variations:
1. Use papered pantry rubs and seasoning mixes to give alternate flavors to your chicken.
2. All-in-one chicken dinner – prepare chicken as directed above and place in baker.
Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl.
Toss with additional seasoning, if desired.
Arrange vegetables around chicken.
Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear.
Remove from microwave.
Cover with lid and let rest 10 minutes.
HOENDER MET BROCCOLI:
.by Leer Kook Met Jou Mikrogolf on Friday, August 12, 2011 at 12:13pm.
Bedien 4
2 pke 280g elk gevriesde broccoli
1 blik 300g Hoenderroomsop
¼ kop suurroom
1 E suurlemoensap
1 t soyasous
1/8 t knoffelsout
2 kop gekookte hoenderblokkies
1 E botter/margarien
1/3 kop gerasperde parmasaankaas
¼ kop ongegeurde broodkrummels
Plaas broccoli in hulle sakkies in die mikrogolf en mikrogolf op hoog vir 3 minute.
Pak ‘n laag brokkolie in ‘n oondpan van 30 x 20 cm.
Meng in ‘n ander bak die sop, suurroom, suurlemoensap, sojasous en knoffelsout.
Voeg die hoenderblokkies by die broccoli.
Gooi sous oor die broccoli en hoender.
Smelt die botter op hoog vir 45 – 60 sekondes.
Roer die kaas en broodkrummels by.
Gooi oor die broccoli en hoenderblokkies.
Bedek die gereg met waspapier.
Mikrogolf op hoog vir 12 – 14 minute tot goed deurwarm is.
Bedien warm.
Jy kan ook pasta kook en dan dit meng met die hoender broccoli.
Strooi bo-oor met gerasperde cheddarkaas.
'n Paar stukkies gebraaie spek is ook lekker hierin.
CHICKEN TERIYAKI - MICROWAVE (LOW CALORIES)
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 12:47pm.
1/3 cup. dry white wine
1/4 cup. low-sodium soy sauce
3 tbsp. unsweetened pineapple juice
2 tbsp. honey
4 chicken breasts, boned and skinned
1 (8 oz.) can water chestnuts, sliced
1 tbsp. water
2 1/2 tsp. corn starch
Combine wine, soy sauce, pineapple and honey.
Rinse chicken.
Place in 11 x 7 x 2-inch glass dish.
Pour sauce over chicken.
Cover.
Marinate in refrigerator for 2 hours.
Top with chestnuts.
Microwave on HIGH for 8 to 10 minutes.
Rearrange chicken after 5 minutes.
Remove chicken; keep warm.
Combine water and corn starch.
Add to marinade.
Microwave 2 to 4 minutes until thickened.
Serve with 1/2 cup cooked rice per serving.
Serves 4.
MICROWAVE PAPAYA CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Wednesday, August 24, 2011 at 3:35pm.
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tbsp. lime juice
2 whole chicken breasts (about 1 1/2 lb.) skinned, boned, cut into thin strips
3 tbsp. cornstarch
3 tbsp. chicken broth
1/4 cup. finely chopped onion
2 tbsp. oil
1 tbsp. peeled, minced ginger root or 1/4 tsp. ginger
1 1/2 cup. chicken broth
2 cup. hot cooked rice
In medium bowl, combine salt, cayenne and lime juice.
Stir in chicken strips to coat. In small bowl, combine cornstarch and 3 tablespoons chicken broth.
Set aside.
In large skillet over medium-high heat, cook onion in oil until crisp - tender.
Add chicken mixture and ginger root; stir fry until chicken is no longer pink.
Add 1 1/2 cups chicken broth; bring to a boil.
Reduce heat; simmer 2 minutes.
Add green pepper; cook 2 minutes or until crisp tender.
Add papaya strips; stir in cornstarch mixture.
Cook and stir until thickened and papaya is heated through.
Serve over hot cooked rice. 4 (1 1/2 cup) servings.
Microwave Directions:
In 2 quart microwave-safe casserole, combine salt, cayenne, lime juice and chicken; stir to coat.
Let stand 5 minutes.
In small bowl, combine 1 1/4 cups chicken broth with cornstarch.
Set aside.
Add onion and ginger root to chicken mixture.
Omit oil.
Cover with waxed paper.
Microwave on high for 4 to 5 minutes or until chicken is no longer pink, stirring once halfway through cooking.
Stir in cornstarch mixture.
Stir in green pepper.
Cover with waxed paper.
Microwave on high for 6 to 7 minutes or until mixture is thickened and pepper is crisp tender, stirring once halfway through cooking.
Add papaya.
Microwave on high for 30 to 60 seconds or until papaya is heated through.
Tip: Two cups fresh, peeled peach slices or 16 ounce can peach slices, drained, can be substituted for papaya.
MICROWAVE CHICKEN CACCIATORE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 25, 2011 at 3:51pm
1 (2-1/2 to 3 lb.) chicken, cut up
1 cup. chopped green pepper
1 cup. sliced fresh mushrooms or 1 (2 oz.) can
1/2 cup. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (6 oz.) tomato paste
1/2 cup. dry red wine
1 tbsp. instant chicken bouillon granules
2 tsp. dried parsley flakes
1-1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
Hot cooked spaghetti
1/2 cup. cold water
2 tbsp. all-purpose flour
Arrange chicken pieces in a 3 quart casserole; add green pepper, mushrooms, and onion. combine undrained tomatoes, tomato paste, wine, chicken bouillon granules, parsley flakes, oregano, salt, garlic powder, thyme, and pepper.
Pour over chicken and vegetables.
Cover and microwave on 100% (HIGH) 10-25 minutes or until done.
Rearrange chicken pieces after 10 minutes of cooking.
Remove chicken to a warm platter of cooked spaghetti; keep warm.
Combine water and flour.
Add to sauce in casserole; mix well.
Micro- cook uncovered on 100% (HIGH) 3 to 4 minutes, stirring twice.
Pour some of the sauce over chicken and spaghetti.
Makes 4 servings.
CHICKEN TAMALE PIE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 25, 2011 at 3:58pm.
6 servings
3 chicken legs with thighs attached
2 sm. onions, unpeeled
1 red bell pepper, whole
1 (4 oz.) can chopped green chilies
1 (10 oz.) pkg. frozen corn, thawed
1 (16 oz.) can whole tomatoes
1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup. chopped cilantro (optional)
1 tbsp. chili powder
1 tsp. each ground cumin, and dried oregano leaves
1/4 tsp. each salt and pepper
1 (2 1/4 oz.) can sliced ripe olives, drained
Cornmeal Crust
Rinse chicken and pat dry.
Put in a 9 x 13 inch micro-safe baking dish with whole onions and bell pepper.
Cover with waxed paper.
Microwave at High power for 10 to 12 minutes until chicken is tender enough to pull away from bones. Let cool in pan.
When cool, pull off chicken skin, then pull meat off bones in large pieces.
Return meat to baking dish. Peel onions and cut in wedges.
Add to chicken.
Pull out stem and peel skin off pepper.
Tear pepper into thin shreds and add to chicken with green chilies and corn.
In a small bowl, drain liquid from tomatoes.
Add tomatoes to chicken and cut in half with a spoon.
To liquid, add soup, cilantro, if used, chili powder, cumin, oregano, salt and pepper.
Stir, then pour over chicken.
Stir gently to mix.
Spread mixture into an even layer and sprinkle with olives.
Spread cornmeal mixture evenly over all.
Microwave at Medium-High power for 20 minutes, rotating dish several times for even cooking.
Crust should look dry on top.
Cook 2 to 3 minutes more, if necessary.
Let stand 10 minutes before serving.
EASY BARBECUE CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 30, 2011 at 12:05pm.
There is no need to bake and wait for barbecue chicken. Dinner is ready and can be served in about 30 minutes.
1 (4 lb.) chicken, cut into 8 pieces
1-1/2 cups hickory-smoke-flavored barbecue sauce, divided
Lightly spray 10-inch round microwave-safe casserole with no-stick cooking spray.
Arrange chicken pieces bone-side down in casserole with thickest portions toward the outside of the casserole.
Brush 1 cup barbecue sauce evenly over chicken pieces.
Microwave, covered, on power Level 7, 25-30 minutes, turning over chicken pieces once after 15 minutes.
Chicken is done when meat thermometer reads 170ºF when inserted in thickest portion of thigh.
Let stand 8-10 minutes before serving.
Before serving, place remaining barbecue sauce in small microwave-safe bowl.
Microwave on HIGH, 45-60 seconds or until heated.
Brush over chicken pieces before serving.
Makes 4 servings.
Ingredient Tip:
Always make certain chicken is thoroughly defrosted prior to microwaving.
Microwave Tip
Temperature of microwaved food will continue to rise during standing time.
Cookware Tip
Use a deep, wide-rimmed microwave-safe casserole to prevent juices from spattering.
BUTTER CHICKEN:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 1, 2011 at 2:29pm.
Prepration: 30 mins.
Cooking: 19 mins.
Serves 6
1 medium sized chicken (800 gm) - cut into 12 pieces
MAKHANI GRAVY
1” piece ginger and 10 flakes garlic - chopped
¼ cup cashewnuts (kaju)
2 cups ready-made tomato puree
1 tsp garam masala,
½ tsp chilli powder
¼ tsp sugar or to taste,
¾ tsp salt
2 tbsp butter,
2-3 tbsp oil
½ cup milk,
¼ cup cream, approx.
Grind ginger, garlic and cashews to a paste in a mixer with a little water.
Put paste in a deep dish.
Add tomato puree, all masalas, oil and butter.
Microwave covered for 8 minutes.
Add about 1 cup of water, mix and microwave covered for 6 minutes.
Stir once in between.
Add cooked chicken to the gravy.
Cover and microwave for 3 minutes.
Remove from oven and let it cool down till serving time.
Add milk and microwave uncovered for 2 minutes.
Add cream.
Serve hot.
MICROWAVE ROAST CHICKEN WITH ONIONS AND APPLES:
.by Leer Kook Met Jou Mikrogolf on Saturday, September 3, 2011 at 2:00pm.
4 - 4 1/2 lb. whole roasting chicken
Salt & pepper to taste
1 med. apple, peeled, cored & quartered
1 med. onion, quartered
1 cup. applesauce
Salt and pepper inside of chicken, place apples and onion in cavity.
Tie legs together with wings to body.
Place breast down on microwave rack in 12"x7" glass baking dish.
Microwave on high 18 minutes.
Combine chopped onion and applesauce in medium bowl.
Turn chicken over and pour on applesauce mixture.
Microwave on roast for 18 to 20 minutes or until heat probe registers 170 degrees.
Remove, cover with foil and let stand 5 to 10 minutes before serving.
4 to 6 servings.
CHICKEN CHOP SUEY:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 8, 2011 at 11:39am
2 chicken breast, cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts,
washed and drained
1 can water chestnut drained/cabbage, thinly sliced
2 onion, thinly sliced
1/2 cup mushrooms sliced
Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours.
Put in casserole and microwave for 8-9 minutes .
Dissolve cornstarch in chicken stock .
Pour on the chicken .
Mix in all the remaining ingredients .
Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between .
Serve hot with rice .
EASY-DELICIOUS-TENDER-MICROWAVE BONELESS CHICKEN BREAST:
.by Leer Kook Met Jou Mikrogolf on Friday, September 9, 2011 at 4:06pm.
3 tbsp. lite cooking oil
Approximately 1 tbsp. minced garlic
Approximately 1 tbsp. fennel seed
Approximately 1 tbsp. parsley
1 tbsp. lemon juice
1/2 cup. honey
4 chicken breasts, pounded
In mixing cup, combine oil and seasonings.
Drizzle over chicken in microwavable plate, cover airtight with Wrap and microwave 4 minutes.
Cook 2 breasts at a time.
Drain out juices of chicken and mix with lemon juice and honey.
Then, drizzle on top of chicken again and serve.
MICROWAVE TURKEY PINEAPPLE CURRY:
.by Leer Kook Met Jou Mikrogolf on Thursday, September 15, 2011 at 12:32pm.
1/3 cup. white wine
1/2 cup. chopped onion (about 1 med.)
1/3 cup. flour
1 tsp. curry powder
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. rosemary
1 qt. low-sodium chicken broth (4 cups.)
3 cup. cubed cooked turkey, skin and fat removed
1 cup. drained pineapple tidbits
Place wine and onion in glass measure and microwave, uncovered, on high for 3-4 minutes. (Low wattage 3 1/4 to 3 1/2 minutes) or until soft.
Whisk in flour, curry and herbs, whisking until smooth.
Add broth, whisking well.
Microwave, uncovered, on high for 6-8 minutes. (LW 7 1/2 to 9 1/2 minutes) or until mixture thickens, whisking every minute.
Place turkey and pineapple in casserole dish, cover with sauce and stir carefully.
If dish is flat-bottomed, elevate on an inverted saucer.
Microwave, uncovered, on high for 2-4 minutes or until heated through.
Serve with rice.
GEBAKTE HOENDER KIEV:
.by Leer Kook Met Jou Mikrogolf on Monday, 26 September 2011 at 11:51.
25 ml botter
12,5 ml gekapte knoffelgrasuie
Sout en peper
2 hoenderborsies, vel verwyder en ontbeen
1 eier, geklits
12,5 ml water
100ml gekruide droë broodkrummels
Room botter en knoffelgrasuie.
Voeg sout en peper by.
Vorm die mengsel soos ‘n worsie in waspapier en verkil.
Sny spleet in die dikker deel van die hoenderborsies.
Druk klontjie botter daarin en steek vas met peuselstokkie.
Klits eier en water saam.
Doop hoender in eiermengsel en dan in broodkrummels.
Herhaal die proses weer om te verseker dat hoender met dik en egalige broodkrummellaag bedek is.
Verkil vir 30 minute.
Plaas hoender in dikgesmeerde vlak tertbak.
Mikrogolf sowat 6 minute op volle krag en bedien.
EASY MICROWAVE CASSEROLE:
.by Leer Kook Met Jou Mikrogolf on Monday, 03 October 2011 at 17:04.
1 lb. ground chicken or turkey
1 (1 lb.) pkg. wide egg noodles
1 can cream of chicken soup
1 1/4 cup. pre-seasoned croutons
3 qt. microwave-safe casserole dish
In large skillet, brown the meat, breaking up any large chunks.
Meanwhile, cook noodles according to package directions.
Drain.
Reserve 1/4 cup of croutons for garnish.
Crush remaining croutons finely.
Dilute soup with 1/2 soup can water.
Add to meat and stir.
Stir in crouton crumbs.
Stir in noodles.
Turn mixture into casserole dish.
Cover.
Cook on full power for 10 minutes, turning dish 1/4 turn every 2 minutes.
Serves 6.
CHICKEN GORDON:
Single serving:
½ chicken breast
1 slice ham
1 slice Swiss cheese
crushed cheddar cheese cracker crumbs
Pound ½ chicken breast and layer with slice of ham and Swiss cheese. Roll together. Roll in crushed cheddar cheese cracker crumbs. Secure with toothpick. Place in microwave dish, cover, microwave 90 seconds. Serves one.
For family portion, use four halves chicken breast and cook 10-12 minutes.
EASY CHICKEN/PORK DINNER AND POTATOES:
Place 2 peeled, sliced potatoes in medium deep dish.
Place 2 of either: Boneless, skinless chicken breasts or pork chops on top of potatoes.
Pour one of the following, undiluted, over the top: your choice of Cream of Mushroom, Cream of Chicken, or Cream of Celery soup. Cover.Microwave at 70% for 15-18 minutes.
PIEPKUIKENS MET APPELKOOSGLANSSOUS:
2 piepkuikens, ruglangs oopgekap
Knoffelsout en peper na smaak
2,5 ml fyn gemmer
SOUS:
50 ml bladjang
50 ml appelkoossap
5 ml suurlemoensap
2,5 ml Franse mosterd
Voorverhit verbruiningsbak vir 8 minute op volle krag.
Weeg die kuikens en strooi, knoffelsout, peper en gemmer oor.
Mikrogolf borskant na onder vir 5 minute op volle krag en draai na 2 minute om.
Meng bestanddele vir sous en giet oor die kuikens.
Mikrogolf vir 10 minute per 500g hoender, minus 5 minute, op 70% krag.
Laat staan ‘n paar minute en sit voor.
OF plaas kuikens in baksakkie en volg dieselfde prosedure.
ONION & CHEESE CHICKEN BAKE: (MICROWAVE)
6 chicken breasts, skinned & boned
4 tbsp. butter
1 tsp. seasoned salt
1 tsp. pepper
1/2 lb. fresh mushrooms, sliced
1 (3 oz.) can French fried onion rings
1/2 - 1 c. grated Swiss or Jack cheese
Melt butter in 12" x 7" glass baking dish.
Add seasonings.
Roll chicken in seasoned butter to coat and arrange in dish.
Cover with waxed paper; cook on High for 5 to 6 minutes.
Turn chicken pieces over; top with mushrooms.
Continue to cook on High for 4 minutes.
Sprinkle with onion rings and grated cheese.
Cook on High 2 to 3 minutes or until cheese bubbles.
Serves 6.
CHICKEN KEBABS: (MICROWAVE)
1 1/2 lbs. boneless chicken breasts
1 tbsp. dry sherry
1 tsp. light soy sauce
1 tbsp. salad oil
1 tsp. shredded fresh ginger
SPICY SAUCE:
1 1/2 tbsp. creamy peanut butter
2 1/2 tbsp. salad oil
2 tbsp. soy sauce
2 tbsp. granulated sugar
2 tsp. white wine vinegar
1/2 tsp. sesame oil
1/4 to 1/2 tsp. ground cayenne pepper
1 tbsp. minced green onion
Cut chicken breast into 2-inch chunks and string on wooden skewers. Mix sherry, soy sauce, oil and ginger to make basting sauce. Prepare spicy sauce by combining the peanut butter, salad oil, soy sauce, sugar, vinegar, sesame oil, cayenne pepper and green onion. Place skewers on microsafe dish or roasting rack. Brush with sherry mixture on all sides. Microwave at high for 3 minutes. Turn skewers over and microwave at high for another 3 minutes or until done. Arrange chicken on serving dish. Drizzle with sauce. Garnish with fresh mushrooms and tomatoes, if desired.
MICROWAVE ORANGE GLAZED CHICKEN:
2 whole chicken breasts, halved and skinned (about out 2 pounds)
Paprika
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1 1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish
Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1 1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.
MICROWAVE CRISPY ORIENTAL CHICKEN WINGS:
1-1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 cup. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 cup. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder.
Set aside.
On wax paper, mix together crushed corn flakes and diced onion.
Dip each wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
Remove covering halfway through cooking.
Use 13"x9" baking dish.
24 appetizers.
PUMKIN AND CHICKEN CURRY:
2 TBS oil
1 large onion, sliced
3 cloves minced garlic
2 tsp minced ginger
1 stalk lemongrass (1 TBS lemongrass in jar)
2 tsp curry powder or paste
500gms chicken breast or thigh fillets
1 cup frozen peas
½ large zucchini, cut into chunks
1 medium sweet potato, peeled and cut into chunks
1 420gm can cream of pumpkin soup
1 cup coconut milk
1 TBS fish sauce
¼ fresh coriander (or ½ the jar of coriander)
Cook the chicken in a microwave safe dish, covered, on medium for 7-10 minutes and allow to cool.
Heat the oil in a large, heavy based pot and combine the onion, garlic, ginger, lemongrass and curry powder/paste. Cook until fragrant and the onions are soft. Add the can of pumpkin soup, coconut milk, fish sauce, sweet potato, zucchini and frozen peas. Heat to boiling point, then reduce heat and simmer for 20 minutes. While sauce is cooking, cook some jasmine or basmati rice in the microwave-1 cup of rice, 2 cups of water, cover with lid and microwave on high for 10-15 minutes).-
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced
1/2 cup Cashews
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened stirring 2 or 3 times.
Sprinkle with Cashews. Serve over noodles or rice.
CHEESY CHICKEN PITAS:
1 cup. red, green, yellow bell pepper strips
1 sm. onion, sliced
1 clove garlic, minced
1 1/4 lbs. boneless, skinless chicken breast, cut in strips
2 whole wheat pitas, cut in half
4 slices cheese (your choice), cut in half diagonally
Lettuce
1/2 cup. sour cream
Toss peppers and onions together in bowl. Set aside. Spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated. For each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. Cover loosely. Microwave on High 30 seconds or until cheese is slightly melted. Add lettuce, serve with sour cream.
Serves 4
HOENDERAFTREKSEL:
Lewer 2 liter
Kan gevries word.
1,5kg hoender
2 preie in skywe gesny
2 groot geelwortels in stukke gesny
2 uie in skywe gesny
2 selderystingels in skywe gesny
2 liter water
1 boquet garni [3 takkies pietersielie, 1 lourierblaar en 1 takkie tiemie, bind vas]
6 witpeperkorrels
10ml sout
Plaas al die bestanddele in ‘n groot bak.
Bedek en mikrogolf vir 12 minute op hoog.
Mikrogolf dan vir 1 uur op 50% krag.
Laat afkoel.
Syg deur ‘n sif en plaas in yskas.
Verwyder die laag vet wat op oppervlak vorm.
MICROWAVE TURKEY PATTIES:
1 lb. ground turkey
1 egg, beaten
1/4 cup. dry bread crumbs
2 tbsp. orange juice or water
1 tsp. poultry seasoning
1/2 tsp. seasoned salt
1/4 tsp. onion powder
Natural chicken browning and seasoning powder
SAUCE
1 cup. fresh or frozen cranberries
1/4 cup. orange juice
2 tbsp. honey
1 tsp. grated orange peel
Combine turkey, egg, bread crumbs, orange juice, poultry seasoning, seasoned salt, and onion powder in mixing bowl; mix well. Shape into 5 patties. Place on microwave safe meat rack. Sprinkle generously with browning powder. Cover with waxed paper. Microwave (high) 5 to 6 minutes or until done, rotating dish once. Set aside. Rinse cranberries. Combine cranberries, orange juice, honey, and orange peel in 1 quart microwave safe casserole. Cover with casserole lid. Microwave (high) 3 to 4 minutes or until cranberries are popped and mixture starts to thicken, stirring once. Serve patties with sauce. If desired, increase honey in sauce, but calories will increase. Canned whole cranberry sauce can be substituted for fresh. Use 1/2 cup with orange juice and peel and omit honey. Microwave 1 to 1 1/2 minutes or until heated.
MICROWAVE STIR FRIED CHICKEN:
Microwave setting: High 100%.
4 servings
1 lb. chicken breasts, skinned and boned
1 tbsp. cornstarch
2 tbsp. sherry or chicken broth
2 tbsp. vegetable oil
1 med. red onion, thinly sliced
2 cup. broccoli flowerets
1 cup. peeled broccoli stems, cut julienne
1 red or green pepper, seeded, cut into strips
SAUCE:
2 cloves garlic, minced or pressed
2 tbsp. grated fresh ginger root
1/4 cup. Oriental oyster sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. granulated sugar
2 tsp. cornstarch
Cut chicken into 1/2 inch strips. Combine cornstarch and sherry. Add chicken and turn to coat. Pour the oil into a wide micro-safe glass bowl. Microwave at High power for 1 minute. Add the chicken. Microwave at High power for 2 minutes. Stir to mix. Microwave at High power for 2 to 3 minutes longer until chicken is no longer pink. Remove chicken. Add vegetables to the bowl. Cover. Microwave at High power for 4 to 5 minutes or until vegetables are tender crisp. While vegetables cook, mix the sauce ingredients. Add to the hot vegetables. Stir to blend. Microwave at High power until sauce is thickened, 1 to 2 minutes. Return chicken to vegetables. Microwave at High power until chicken is hot. Mix until blended. Serve immediately.
MICROWAVE STIR FRIED FAJITAS:
2 whole chicken breasts, split, boned, skinned
1 (8 oz.) bottle Kraft Zesty Italian dressing
1 green pepper, cut into strips
1 med. onion, sliced
1 tomato, cut into wedges
8 (6 oz.) flour tortillas, heated
Cut chicken into 1/4 inch slices, combine with dressing, cover, marinate in refrigerator several hours or overnight. Drain chicken, reserving dressing. Microwave chicken in 2-quart casserole dish on high 4 to 5 minutes or until tender, stirring after 2 minutes. Drain chicken, set aside. Combine peppers and onions and reserved dressing in 2-quart casserole dish, microwave 4 to 5 minutes or until crisp-tender, stirring after 2 minutes. Add chicken and tomatoes; mix lightly. Microwave 2 minutes or until hot. Fill heated tortillas with chicken mixture. Serve.
CHICKEN AND POTATO POT PIE IN CONVECRION OVEN:
Kids will love this
hearty pot pie.
Prep time: 10 minutes
Cook time: 20 minutes
2 medium potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 can (10 3/4 ounces) cream of chicken soup
1 cup frozen vegetable blend
1 package refrigerated pie dough
1 egg, beaten
Cut potatoes in half lengthwise. Slice across into 1/4-inch thick half moons. On separate cutting board, cut chicken into small, uniform cubes. In a microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well. Top mixture with pie dough. Brush dough with egg. Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs.
FRENCH ONION CHICKEN AND POTATOES IN CONVECTION OVEN:
Onion soup mix is the seasoning secret for this quick and easy casserole. Canned fried onions add a crunchy topping.
Prep time: 10 minutes
Cook time: 12 minutes
2 medium potatoes or 4 to 5 small red potatoes
2 chicken breasts (6 to 8 ounces each) or 8 to 10 chicken tenders
1 packet dry onion soup mix
1 cup water
4 slices Swiss cheese
1 cup canned fried onions [you'll have to make your own]
Cut potatoes in half lengthwise; slice across into 1/4-inch-thick half moons. On separate cutting board, cut chicken into 1/2-inch strips. If using tenders, it is not necessary to cut them. In a microwave-safe dish, combine chicken, soup mix
and water, stirring until combined. Arrange potatoes on top of chicken in a single layer. Top with cheese. Cover tightly with lid or plastic wrap. Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs to remove from microwave. Remove plastic wrap carefully to prevent burns from steam. Sprinkle with fried onions.
Makes 4 servings
TURKEY COTTAGE PIE:
1/4 cup. butter
1/4 cup. all-purpose flour
1 env. onion soup mix
2 cup. water
2 cups. cut up turkey
1 pkg. (10 oz.) frozen mixed vegetables, thawed
1 1/4 cup. shredded Swiss cheese (5 oz.)
1/8 tsp. pepper
5 cups. hot mashed potatoes
In microwave safe casserole, microwave at high 1 minute. Stir in flour and microwave uncovered at high 2 minutes, stirring frequently. Stir in onion recipe soup mix, thoroughly blended with water. Microwave uncovered at high, stirring occasionally, 4 minutes or until thickened. Stir in turkey, vegetables, 1 cup cheese and pepper.
Top with hot potatoes, then remaining 1/4 cup cheese. Microwave uncovered at high 5 minutes or until bubbling. Let stand uncovered 5 minutes.
CHICKEN A LA KING:
Prep: 10 min, Cook: 10 min.
• 2 cups celery, diced
• 2/3 cup green or red bell pepper, chopped
• 2 cups sliced mushrooms
• 2 cans condensed cream of chicken soup
• 2 Tbs. chopped pimentos
• 2 tsp. Worcestershire sauce
• 1 tsp. black pepper
• 2 cups milk
• 2 cups cooked chicken, chopped or cubed
Microwave first three ingredients on high for 2 minutes. Stir in next five ingredients. Microwave on high for 2 more minutes. Stir in cooked chicken. Microwave on high for 5 minutes. Serve with rice if desired.
STUFFED ROLLED CHICKEN BREASTS:
• 6 chicken breast, boned and skinned
• 1 Cup. mushrooms, chopped (optional)
• 1 Cup. chopped onion
• 2 Tbs. butter
• 3 Cup. seasoned stuffing mix
• 1 Cup. hot water
• 1 tsp. instant chicken bouillon
• 1 10 1/2 oz. can cream of mushroom soup
• 1 Cup. sour cream
• Paprika
Directions
In 2lt measuring cup or bowl, microwave mushrooms, onions and butter on high for 2-3 minutes, or until onions are transparent. Add bouillon, hot water and stuffing mix. Mix well and set aside.Lightly pound chicken breast so they lie flat (do between wax paper if desired). Place a small roll of stuffing in the center of each breast. Roll chicken around stuffing (use toothpick to secure). Place seam-side down in casserole. Place remaining stuffing along side of the chicken. Combine mushroom soup and sour cream. Mix well and pour over top of chicken and stuffing. Sprinkle with paprika. Cover tightly with plastic wrap, venting one corner. Microwave on high for 5 minutes. Reduce power to medium (50%) and cook for 35 minutes or until chicken is fork-tender (or 20-22 minutes on high).
CURRIED CHICKEN BREASTS (Microwave):
1 med. onion, sliced and separated into rings
1/4 cup. butter
3 sm. chicken breasts (about 2 lbs.), boned, skinned and halved
1/4 cup. half and half [full cream milk]
2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cumin
4 cup. hot cooked rice
1/4 cup. sour cream
Place onion and butter in rectangular dish, 12 x 7 1/2 x 2 inches. Cover loosely and microwave on high about 2 minutes or until butter is melted. Place chicken in dish, turning to coat with butter; arrange with thickest parts to outside edges. Cover loosely and microwave 5 minutes; rotate dish 1/2 turn.
Mix half and half, curry powder, salt, ginger and cumin; pour over chicken. Cover and microwave on medium high (70%) 3 to 5 minutes or until chicken is done. Remove chicken with slotted spoon; place chicken on rice on large platter. Stir sour cream into liquid in dish until smooth. Spoon over chicken and rice. 6 servings.
SOME MICROWAVE COOKING TIPS FOR CHICKEN:
• Microwave your crumb coated chicken in wax paper, followed by paper towel and lastly without any cover. This will give you a nice, crunchy chicken.
• To ensure uniform cooking of the meat and bones in the chicken cover the bones with aluminum sheets.
• To prevent chicken livers from blasting in your microwave, prick them to let the steam out.
• Avoid using lots of seasoning as microwaving helps improve the flavors. Use less seasoning that even your regular cooking styles for best results.
• Leave the food to cool after microwaving it. This is called the standing time and it helps cook you food even better. Skipping this time can lead to some real bad food. When I've cheated on this step, I've found the chicken hard to carve and undercooked.
• Since microwave aims to create a uniform heating chamber, exploit it by arranging your food in uniform shapes like circles. For example, if you're cooking drumsticks, arrange them like a wagon wheel with the meatier portions at the outer edge, and the drum stick end in the center.
• The thickness of the food determines its cooking time. The microwaves can pass through thinner foods faster and hence cook them faster.
• Food stuffs with higher sugar or fat content tend to cook lot faster than those lower quantities.
• Regardless of how symmetric you try to make your food arrangement inside the microwave, you will end up with cold spots and this happens more in shorter cooking times than longer times. Hence, if recipes state that you must cook your food at lower power for longer time, it is not to waste time, it is to avoid formation on cold spots in your final preparations. So don’t substitute a longer time at low power with shorter time at high power. The microwave cooking calculations are not so simple.
MICROWAVE CHICKEN COUSCOUS:
3/4 cup water
2 tablespoons raisins
1/4 teaspoon ground cinnamon
1/3 cup couscous
4 chicken thighs (about 1-1/4 lb. total), skinned
1 medium-size zucchini (ends trimmed), diagonally sliced
1 cup regular-strength chicken broth
2 tablespoons tomato paste or catsup
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 clove garlic, minced or pressed
1 small can (8-3/4 oz.) of white beans
1 medium-size bell pepper, cored, seeded, and cut into 1-1/2-inch chunks
Place water, raisins, and cinnamon in a 1- to 1-1/2-quart nonmetal bowl. Cover with a lid or plastic wrap and cook in a microwave oven at full power (100 percent) until water boils, about 2 minutes. Remove from oven, stir in couscous, cover tightly, and let stand.
Meanwhile, evenly arrange chicken, bone up, around perimeter of shallow 2- to 1-1/2-quart nonmetal baking dish; place zucchini in center.
In a bowl, mix chicken broth, tomato paste, cumin, cayenne, garlic, and beans. Pour mixture over chicken and zucchini. Cover with a lid or plastic wrap and cook the mixture at full power for 5 minutes.
Turn chicken over and arrange bell pepper chunks evenly in dish. Cover and cook at full power until meat is no longer pink at bone (cut to test), 7 to 8 minutes. Stir couscous and offer with meat, vegetables, and sauce. Serves 2.
ONE POT CHCIKEN AND CHORIZO JAMBALAYA:
Serves 2
Cooked in 10 minutes
1 x 250g packet Rice/Arborio Rice Risotto Base in 90 Seconds
1 diced onion
250g skinless chicken breast, sliced
1 chorizo sausage sliced
1 red capsicum diced
1/4 tsp cayenne pepper
2 tsp smoked paprika
400g tin chopped peeled tomatoes
splash of water or chicken stock (60-100 ml)
1 small bunch coriander, chopped
Microwave rice for 90 seconds as per packet instructions.
Sauté the onion, chicken and sausage for 1 minute until brown.
Add the capsicum, cayenne, paprika and rice,
tomatoes and chicken stock.
Cook for another 8 minutes.
Fold through coriander and serve.
POTATO TACO CHICKEN DISH:
Taco seasoning and tomatoes give potatoes and chicken a Southwestern flair.
Prep time: 10 minutes
Cook time: 12 minutes
2 medium potatoes or 2 to 3 small red potatoes
1 chicken breast (6 to 8 ounces) or 5 to 6 chicken tenders
1 can (14 1/2 ounces) diced tomatoes
1 packet (1 1/4 ounces) taco seasoning
1 cup shredded Cheddar cheese
Cut potato in half lengthwise.
Slice across into 1/4-inch-thick half moons.
On separate cutting board, cut chicken into 1/2-inch strips.
If using tenders, it is not necessary to cut them.
In a microwave-safe dish, combine chicken, tomatoes and taco seasoning, mixing well.
Arrange potatoes on top of chicken in a single layer.
Sprinkle cheese on top.
Cover tightly with lid or plastic wrap.
Microwave on high for 12 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done.
Let sit for two minutes.
Use oven mitts or tongs to remove from microwave.
Remove plastic wrap carefully to prevent burns from steam.
Makes 2 servings
HEEL HOENDER:
Gaarmaaktye vir ontdooide hoender by yskastemperatuur.
1kg = 20-minute
2kg = + 2-minute
3kg = + 3-minute
4kg = 4minute
Hoenderporsies sal effens korter neem vir gaarmaak, d.w.s. +- 17-18 minute per kg. (Oppas vir oorgaar- staantyd. Belangrik)
Robertson’s hoenderspeserye vrylik oorgestrooi voor gaarmaak.
Vir 'n lekker suurlemoenhoender, vryf mildelik in met suurlemoensap en sprinkel goed met Aromat en suurlemoenpeper. Yum!
Vir Mayonaise en bladjang-hoender. Meng mayo, bladjang, sou en peper na smaak met klein bietjie olyfolie. Smeer goed oor hoender aan beide kante.
Vir mild peri-perihoender, smeer die hoender lekker met peri-peri sous, geur dan met sout en peper.
Ek maak my hoenders flatties, dan kan die sous lekker deurtrek in die hoender in en dit word meer egaliger gaar.
MICROWAVE CONTINENTAL CHICKEN DINNER:
1 (2 1/2 lb.) grilled chicken, cut up
1 sm. garlic clove, minced
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup. bottled spaghetti sauce
1/2 cup. shredded Mozzarella cheese
1 med. onion, sliced
3/4 tsp. Italian seasoning or oregano
1/2 lb. asparagus, cut into 2 inch pieces
If you like, remove skin from chicken. In 12 x 8 inch baking dish, cook chicken, onion, and next 4 ingredients, covered 7 minutes. Stir in asparagus, turn over and rearrange chicken pieces. Cook, covered, 6-10 minutes until chicken and asparagus are tender. Spoon spaghetti sauce over chicken. Sprinkle with cheese. Cook 2-3 minutes until cheese melts.
QUICK CHICKEN CASSEROLE:
1 pkg. macaroni & cheese dinner, uncooked
6 1/2 oz. can chicken [or cooked chicken leftovers]
1 can cream of chicken soup
1 1/2 cup. chicken broth
2 tbsp. butter
1 tbsp. dried onion flakes
1 tbsp. dried green peppers
3 oz. can French fried onion rings
Combine first six ingredients in 2 quart casserole; mix well. Microwave for 16 minutes, covered, on high (100% power). Stir 1/2 way through cooking time. Let stand covered 5 minutes. Add 2 tablespoons butter; mix well. Top with onion rings.
HINTS: This all-in-one dinner casserole may be varied by using water in place of broth, mushroom soup with tuna fish or cream of celery soup with ham chunks. Serve 4.
PARMASAN CHICKEN PATTIES:
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 frozen breaded chicken patties
1 jar spaghetti sauce
4 slices Mozzarella cheese
1/4 cup shredded Parmesan cheese
spaghetti -- cooked
Directions:
Place chicken patties in an 11 x 7 x 2-inch microwave-safe dish. Microwave, uncovered, on high for 4 minutes.
Top with spaghetti sauce and chesses. Cover and cook 4-5 minutes longer or until heated through. Serve over spaghetti.
HEARTY DINNER CASSEROLE:
1 lb. ground raw turkey or lean beef
1 (16 oz.) pkg. uncooked frozen peas & carrots (or mixed vegetables)
4 tbsp. instant minced onion
2 tsp. low-sodium instant bouillon granules
4 med. potatoes, sliced thinly
1 (10 3/4 oz.) can reduced-sodium tomato soup
Crumble ground raw turkey or lean beef in bottom of microproof 3 quart casserole. Sprinkle frozen peas and carrots (...or mixed vegetables) on top of meat. Sprinkle with instant minced onion and low-sodium instant bouillon granules. Thinly slice 4 medium potatoes; place in an even layer on top of vegetables. Spoon 1 can of reduced-sodium tomato soup over potatoes. Cover and microwave on high for 14 minutes. Turn dish and microwave on medium (50%) for 14 minutes. Let stand 5 minutes.
MICROWAVE EASY CHICKEN DIVAN:
3 cups. cooked chicken, cut up in pieces
2 (10 oz.) pkgs. frozen broccoli spears
1/2 cup. sharp cheese, shredded
Arrange broccoli in 7 1/2 x 11 1/2 glass dish, cover and cook in micro 10 minutes.
Place chicken over broccoli and pour sauce over all.
SAUCE:
1 (10 1/2 oz.) can cream of chicken soup
... 1/2 cup. mayonnaise
1/4 cup. milk
1 tsp. lemon juice
1/2 tsp. curry powder
Mix together in a bowl.
Sprinkle cheese on top then sprinkle bread crumbs (1/2 cup) that have been melted with 1 tablespoon butter in micro for 25-35 seconds. Cover with plastic film and cook on hi for 8-10 minutes.
KAMMA KENTUCKY : [MIKROGOLF WENNERS]
1 Pak hoender braaistukke (boudjies of vlerkies)
1 pak soutbeskuitjies (tucks beskuitjies werk ook goed)
1 Klein pakkie Simba sout en asyn skyfies
Sout en peper na smaak (Onthou die skyfies is ook sout)
Paprika speserye
1 eier en bietjie melk om hoender in te doop
Maak skyfies en beskuitjies baie fyn soos broodkrummels.
Doop hoenderstukke in eier en melkmengse...l.
Doop dan in die krummels.
Plaas op ‘n plat bord en strooi paprika oor.
Bak 10 minute teen vol krag, draai die stukke om en bak vir ‘n verdere 8 minute teen medium krag.
Indien dikker hoederstukke gebruik word sal baktyd aangepas moet word.
CHICKEN IN BASKETS:
Total Prep Time: 25 minutes
You Will Need
1 package (10 ounces) frozen pastry shells
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1 package (9 ounces) frozen diced cooked chicken, thawed
1 cup frozen mixed vegetables, thawed
3/4 cup milk
What to Do
Bake pastry shells according to package directions.
Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables, and milk.
Cover and microwave on high for 4-5 minutes or until bubbly.
Cut the top off each pastry shell; fill with chicken mixture.
Replace tops.
Serves: 3
Editor's Note: This recipe was tested in a 1,100-watt microwave.
MARINA SE MIKROGOLF-HOENDER: [Marina Hamilton-Walker]
Vanaand my gunsteling hoender gemaak.
Gaan vinnig as jy haastig is. Nie net lyk dit mooi nie, dis heeeerlik!
1 Middelmatige grootte heel hoender.
Spoel af en besprinkel met hoenderspeserye.
Plaas in mikrogolfbak.
Stel mikrogolfoond op 75% krag (medium high) bak vir 15 minute.
Stel mikrogolfoond op 100% (High) en bak 5 minute.
Draai hoender om en bak weer 15 minute op 75% (medium high) en 5 minute op 100% (high).
CURRIED MICROWAVED CHICKEN:
A spicy and delicious curry in minutes.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 40 mins Apple, peeled, cored, and chopped1 Onion, chopped
2 tablespoon Stork Margarine
3 teaspoon Curry powder
1 KNORR Fresh Ideas Chicken Casserole
1 cup Milk
1 cup Cream
1 pinch Salt and pepper to taste
8 Chicken thighs, cut into bite size pieces
¾ cup Fresh sliced mushrooms
1 teaspoon Paprika
1.In a microwave safe dish cook the apple and onion in the curry powder and Stork margarine on high power for 3 minutes.
2.Stir in the soup, milk, cream and salt and pepper.
3.Place the chicken in a microwave safe dish and cover with the curry sauce and mushrooms.
4.Sprinkle the top with paprika.
5.Cover with cling wrap and microwave on at full power for 30 minutes.
6.Test to see if chicken is done and tender.
7.If not microwave at full power for another 5-10 minutes.
8.Checking occasionally.
9.Serve with basmati rice.
HOENDERTREFFER: [MIKROGOLF MAKLIK]
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Aromat na smaak
SOUSMENGSEL:
10ml botter
150g uie gekap
SOUS:
250ml tamatiesous
37,5ml Worcestersous
2 skutte tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 blik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af.
Strooi bruinsuiker, kerriepoeier en geuropwekker oor.
Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker.
Voeg die uie by en mikrogolf 5min op hoog.
Voeg sousbestandele by uie.
Meng deeglik.
Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook.
Voeg klein bietjie van die kookwater by indien sous te dik is.
Verhit bruineerbak 8min op hoog.
Voeg orige botter by en mikrogolf nog 3min op hoog.
Plaas hoenderstukke in bruineerbak, mikrogolf 10min op hoog. Draai hoender om en giet warm sous oor.
Bedek en mikrogolf 14min op hoog.
MICROWAVE CHICKEN STROGANOFF:
1 lg. onion, chopped
1 tbsp. vegetable oil
1 tbsp. prepared mustard
1 (8 oz.) can tomato
1 (4 oz.) jar mushrooms
3 whole chicken breasts
1/2 c. sour cream
2 tbsp. minced parsley
Cook onion in oil until transparent (7 minutes on high). Stir in mustard, tomato sauce and mushrooms. Set aside. Place chicken in 1 1/2 quart casserole dish, spoon tomato sauce over chicken and cook on high 17-19 minutes, or until chicken is done.
Remove chicken to a serving platter. Stir sour cream into tomato sauce and cook 2 to 3 minutes or until hot. Pour over chicken, sprinkle with parsley. Serve on noodles or rice.
BUTTERMILK CHICKEN DINNER:
3/4 cup. water
1/2 tsp. thyme
1/2 tsp. rosemary
3 med. red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
1/4 c. all purpose flour
Paprika
1 tbsp. instant chicken bouillon granules
2 bay leaves
2 med. onions, sliced
1 c. carrots, sliced 1/4 thick
1/2 c. buttermilk
2 to 3 lbs. chicken
In a 3 quart casserole, combine water, bouillon, thyme, rosemary and bay leaves. Rinse chicken, pat dry. Place chicken down in casserole. Cook covered on 100% power for 10 minutes. Turn chicken over. If using new potatoes, peel a strip down the centers. Arrange potatoes, onions, and carrots around chicken and cook covered on 50% power 30 to 40 minutes or until vegetables are tender, giving dish a half turn and rearrange vegetables once. Transfer chicken and vegetables to platter. Keep warm. Skim fat from pan juices. Remove bay leaves, measure 1 cup pan juice into a 4 cup glass measure. Cook on high, uncovered for 3 to 4 minutes. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables.
SPAANSE HOENDER MET RYS: [Uit Huisgenoot]
Gaar hoender
Rou rys
Blik sampioene (opsioneel)
Ertjies
Pakkie Hoendernoedelsop
Blik tamatie en ui
Soetrissie
25 ml olie
Sout en peper
500 ml water (aftreksel waarin hoender gekook het)
Gesnyde hoender in dieperige bak. Dan rys, soppoeier, tamatie en ui, soetrissie en olie by. Sout en peper oor. Bedek met kleefplastiek en mikrogolf 30 min by medium/70 % tot rys gaar is. Roer af en toe en roer ertjies laaste in.
CHICKEN PIE WITH A DIFFERENCE: [ARGILLA RECIPES]
(Serves 4)
700g chicken
250 ml chicken stock (you might need to dissolve 1 chicken stock cube for more taste)
1 medium onion chopped
30 ml spread
125 ml milk
2 eggs
125 ml cooked rice
125 ml mushrooms, chopped
62, 5 ml self raising flour
62, 5 ml Cheddar cheese, grated
Instructions
Microwave chicken in Medium Gourmet bowl for 25 minutes at 70% Power. Drain the stock in a jug and fill it up to 250 ml with hot water. Debone the chicken. Use the same Medium Gourmet bowl, add spread, onions and mushrooms. Microwave for 5 minutes, stirring once. Add the chicken and remaining ingredients, except the cheese. Sprinkle the cheese on top. Bake in the oven for 1½ hours at 180°C, or until done.
SWEET & SOUR CHINESE CHICKEN: [ARGILLA RECIPES]
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in Medium Gourmet Roaster. Put in cold oven. Switch to 160 °C and bake for 1½ hour or until done. Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.RICE
(Serves 4)
125 ml parboiled long grain rice
375 ml water
Salt to taste
Put ingredients in Mini Gourmet Roaster and place in oven with the Sweet & Sour Chinese Chicken Dish.
HILARY'S MICROWAVE CHICKEN:
Ingredients:
2 Chicken drumsticks from the supermarket deli
50ml tomato sauce (2-3 tablespoons)
1 teaspoon curry powder
¾ cup frozen mixed vegetables
Optional: serve with potatoes
Method:
• Remove skin from chicken drumsticks.
• Place drumsticks in microwave-safe bowl.
• Mix tomato sauce and curry powder together and coat chicken with this mixture.
• Cover dish and microwave on medium for 10 minutes.
• Add frozen vegetables and microwave for another 4 minutes on medium or until chicken is no longer pink inside.
• Serve with microwave potatoes if desired.
MAY'S SWEET CHICKEN CURRY:
Ingredients:
¼ cooked BBQ Chicken (from the supermarket deli)
1 packet of cream of chicken cup-of-soup
1 teaspoon curry powder
¼ cup sultanas
1 tablespoon marmalade or fruit chutney
¼ onion
1 cup boiling water
Rice, pasta, cous cous or bread for 2 people
Method:
• Cook rice, pasta or cous cous according to directions on packet and set it aside.
• Strip chicken into shreds and chop up onion into small slices.
• Mix packet soup with boiling water in a microwave safe bowl.
• Add curry powder and marmalade to soup mix and stir in, then add chicken, onion and sultanas and stir.
• Cover and microwave on high for 4 minutes.
Serve with rice, cous cous, pasta or bread.
Linda Grove se HOENDERTREFFER (Mikrogolf)
1.5kg hoenderstukke
125ml sagte bruinsuiker
25ml kerriepoeier
Geuropwekker
Sousmengsel
10ml botter
150g uie gekap
SOUS
250ml tamatiesous
37,5ml Worcestersous
Skeutjie tabascosous
375ml kookwater
70ml suurlemoensap
125ml blatjang
37,5 ml sojasous
1 blik sampioenroomsop of 1pk sampioensoppoeier
Droog die hoender met kombuispapier af. Strooi bruinsuiker, kerriepoeier en geuropwekker oor. Rol in bietjie van die sousmengsel om vogtigheid te absorbeer.
Mikrogolf 5ml botter 1 min op hoog in ‘n plastiek beker. Voeg die uie by en mikrogolf 5min op hoog. Voeg sousbestandele by uie. Meng deeglik. Mikrogolf 8min op hoog – roer 2 keer – totdat sous net-net begin kook. Voeg klein bietjie van die kookwater by indien sous te dik is. Verhit bruineerbak 8min op hoog. Voeg orige botter by en mikrogolf nog 3min op hoog. Plaas hoenderstukke in bruineerbak, mikrogolf 10min op hoog. Draai hoender om en giet warm sous oor. Bedek en mikrogolf 14min op hoog. •
TAMATIEHOENDER:
1,5 kg hoenderporsies
10 ml suiker
410 g tamatie puree
5 ml origanum
225g blikkie sampioene,gewoon
2 lourierblare
1 ui, gekap
sout en peper
1 knoffelhuisie, gekneus
Plaas vleis in bak. Meng res van bestanddele en gooi bo oor. Kook 30 minute op Medium High.
Genoeg vir 6 8 mense.
BLATJANG HOENDER:
8 stukke hoender
1 k mayonnaise
225g gesnipperde sampioene
halwe kop blatjang (ingemaakte)
1 groenrissie, gekap
1 ui, gekap
Plaas vleis in skottel. Voeg sampioene en groenrissie by. Meng res van bestanddele en gooi oor hoender. Kook op High vir 5 minute, en dan 'n verdere 15 minute op Medium. Indien verkies,kook nog 5 min op Medium.
(6 - 8 mense)
HOENDERLEWERPATEE:
1 groot ui, gekap
1 fyngekapte knoffelhuisie
30 ml botter
15 ml olie
250 g hoenderlewers
2,5 ml swartpeper
sout na smaak
1 sny witbrood, verkrummel
20 ml brandewyn (opsioneel)
45 ml room
suurlemoenskyfies vir garnering
Soteer ui en knoffel in botter en olie 2 minute by volle krag. Voeg hoenderlewers by, prik membrane, bedek en mikrogolf 5 minute by volle krag. Roer en mikrogolf nog 5 minute by volle krag. Voeg smaakmiddels, broodkrummels, brandewyn en room by en verpulp in voedselverwerker. Skep in vier ramekinbakkies (85mm deursnee) en plaas in koelkas om te stol. Garneer met suurlemoenskyfies.
HOENDER-OONDSTOOFGEREG:
1,5 kg hoenderporsies
1 medium ui, gekap
1 fyngedrukte knoffelhuisie
2 aartappels, in skyfies gesny
1 groenrissie ontpit en gekap
5 ml tiemie
2,5 ml wonderpeper (piment)
2,5 ml gemaalde kruienaeltjies
125 g spekvleis, gekap
1 x 54-g-pakkie sampioenroomsop gemeng in
250 ml koue water
gekapte pietersielie
Plaas al die bestanddele behalwe die sop en pietersielie in lae in 'n groot oondskottel. Giet sop bo-oor, bedek en mikrogolf 15 (20) minute by volle krag. Verminder kragpeil tot 50% en mikrogolf nog 15 (20) minute - herrangskik hoenderporsies tussendeur. Garneer met gekapte pietersielie.
(tyd in hakies is vir 500-watt-oonde)
HOENDER MET PEKANNEUTE:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder gegeurde meel
2 E (30 ml) gesmelte botter
3-4 E (45-60 ml) fyn gekapte pekanneute
3-4 suurlemoensnytjies gekerfde grasuie
Sprinkel gegeurde meel oor hoender.
Borsel met botter en doop in die gekapte neute.
Plaas elke hoenderborsie op 'n snytjie suurlemoen.
Mikrogolf 6 minute by 70 %-krag.
Garneer met grasuie.
Sit voor met aartappels met botter en pietersielie, gestoomde groente of 'n goeie Waldorfslaai met neute, appels en seldery.
HOENDER MET PARMESAAN:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder
1 t (5 ml) kruie-en-knoffelgeursel
1 E (15 ml) meel
2 E (30 ml) knoffelbotter, gesmelt
3-4 E (45-60 ml) Parmesaanse kaas
3-4 snye tamatie
Geur die hoender en sprinkel meel oor.
Borsel met knoffelbotter en doop in Parmesaanse kaas.
Plaas hoenderborsies op tamatieskywe van 1 cm dik.
Mikrogolf 6 minute by 70 %-krag.
Sit voor met pasta en 'n Italiaanse slaai met swart olywe.
PORTUGESE HOENDER:
(2-3 porsies)
3-4 hoenderborsies gegeurde meel
2-3 E (30-45 ml) olyfolie
2 knoffelhuisies, fyn gedruk
2 E (30 ml) gekapte koljanderblare
rooi brandrissie
1 t (5 ml) hoenderaftrekselpoeier
Sprinkel gegeurde meel oor hoenderborsies.
Maak 'n pasta met die oorblywende bestanddele en smeer oor die hoender.
Bak vir 6 minute by 70% krag.
Sit voor met Portugese broodrolletjies en 'n groen slaai.
KERRIEHOENDER (ONFEILBAAR!) [Rina Fourie]
Rol 2kg hoender stukkies in die volgende mengsel:
150gm koekmeel
20ml suiker
5ml hoender speserye
Aromat, sout en peper
20ml matige kerriepoeier
Plaas vleis in oondskottel en gooi die volgende sous oor:
500ml water
150ml tamatiesous
150ml chutney
50ml worcestersous
1 pak wit uiesoppoeier
Stel oond op 180°C. Skep vleis in oondbak met deksel en bak tot gaar. Haal deksel af en bak bruin en sous verdik is.
MIKROGOLF
Bedek met kleefplastiek, steek 2 gaatjies bak vir 20 min. op hoog en dan weer vir 20 min. op medium Bedien met rys, pasta of kapokaartappels.
CHICKEN BREYANI: [ARGILLA RESEPTE]
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt to
taste dhanja, chopped
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
CHICKEN A LA KING: [ARGILLA RESEPTE]
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or untill sauce starts to boil. Delicious on rice or pasta.
SWEET & SOUR CHINESE CHICKEN:
(Serves 4)
1 kg marinated Chinese chicken wings
Small tin pineapple cuts (225g)
1 medium carrot chopped
1 medium onion
125ml (½ cup) frozen/fresh peas
1 packet French onion soup
Season to taste
Mix ingredients in Medium Gourmet Roaster. Put in cold oven. Switch to 160 °C and bake for 1½ hour or until done. Or Microwave for 45 min. at 70% power (medium high).
Serve with rice.
RICE
(Serves 4)
125 ml parboiled long grain rice
375 ml water
Salt to taste
Put ingredients in Mini Gourmet Roaster and place in oven with the Sweet & Sour Chinese Chicken Dish.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
Place all the ingredients in a micowave bowl and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
BEST CHICKEN EVER:
6 chicken thighs
6 chicken drumsticks
6 chicken wings
salt and pepper, to taste
2 ml paprika
2 ml mustard
1 onion, finely chopped
5 garlic cloves, crushed
175 ml plain yogurt
250 ml mayonnaise
50 ml brown sugar
75 ml tomato sauce
few drops (optional)
Arrange chicken pieces in dish . Season with salt and pepper, sprinkle with paprika and mustard. Microwave onions and garlic in a little butter for a few minutes, spread over chicken. Mix sauce ingredients and pour over. Cover and bake at 180ºC for 1½- 2 hours or until chicken is done.
Serve with savory rice and vegetables.
CHICKEN-A-LA-KING:
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a medium oval roaster of bowl. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or until sauce starts to boil. Delicious on rice or pasta.
CURRIED MICROWAVE CHICKEN:
1 apple, peeled, cored and chopped
1 onion, chopped
3 tsp curry powder
2 tbsp margarine
1sachet
1 cup milk
1 cup cream or bulgarian yogurt
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
¾ cup fresh mushrooms, sliced
1 tsp paprika
1 sachet Knorr Fresh Ideas
Microwave the apple, onion, curry powder and margarine on high for 3 minutes in a bowl.
Add the Knorr sachet, milk, cream, salt and pepper while stirring. Add the chicken pieces, cover with the curry sauce and the mushrooms. Sprinkle with paprika. Microwave covered at 70% power for 30 minutes. Test to see if chicken is done and tender, if not microwave for another 5-10 minutes till done. Serve in with basmati rice.
CRUNCHY TURKEY BAKE: [MR FOOD]
SERVES: 4
COOKING TIME: 15 MIN
1 pound leftover cooked turkey, cut into 1/2-inch chunks
2 (15-ounce) cans mixed vegetables, drained
1 (10-3/4-ounce) condensed cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup mayonnaise
1 small onion, finely chopped
2 celery stalks, finely chopped
1 cup French-fried onions (from a 2.8-ounce can)
1. Coat a microwave-safe 2-quart casserole dish with cooking spray.
2. In a large bowl, combine all the ingredients except the French-fried onions; mix well then spoon into the casserole dish.
3. Microwave at 80% power for 10 minutes. Remove from the microwave and top with the French-fried onions. Microwave at 80% power for 5 more minutes, or until bubbly and heated through.
NOTE
Cooking times may vary. Check your microwave instruction booklet for guidelines.
CHICKEN AND POTATO POT PIE:
Kids will love this hearty pot pie.
Prep time: 10 minutes
Cook time: 20 minutes
2 medium potatoes or 3 to 4 small red potatoes
1 chicken breast (6 to 8 ounces)
1 can (10 3/4 ounces) cream of chicken soup
1 cup frozen vegetable blend
1 package refrigerated pie dough
1 egg, beaten
Cut potatoes in half lengthwise. Slice across into 1/4-inchthick half moons. On separate cutting board, cut chicken into small, uniform cubes.
In a 1-quart microwave-safe dish, combine soup, vegetables, potatoes, chicken and one soup can of water, mixing well.
Top mixture with pie dough. Brush dough with egg.
Microwave on high for 20 minutes (cooking time may vary depending on your microwave) or until potatoes and chicken are done. Let sit for two minutes. Use oven mitts or tongs
to remove from microwave.
Makes 2 servings
CINNAMON CHICKEN: [ARGILLA RECIPE]
6 chicken portions salt & freshly grounded
black pepper, to taste
2 garlic cloves, crushed
4 cinnamon pieces or 5-10 ml ground cinnamon
200 ml white wine, chicken stock, fruit juice or water
10 small / baby tomatoes, whole or 6 medium tomatoes, sliced
200 g black olives, pitted
6 lemon slices, halved
Season chicken pieces to taste, sprinkle with garlic. Arrange chicken pieces in Extra Large Gourmet Roaster, add cinnamon and pour wine, stock, juice or water over.
Cover and bake for 45 minutes at 180 ºC.
Add tomatoes, olives and lemon, bake for another 15 minutes or until chicken is done. Serve with rice or pearled wheat and vegetables.
OR put everything in your roaster and cook on HIGH for 15 - 20 minutes of till meat is cooked and browned.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt totaste dhanja, chopped.
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and micro-wave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
CHICKEN A LA KING:
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125milk & 125 cream)
pinch nutmeg
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high. Heat milk in
small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or untill sauce starts to boil. Delicious on rice or pasta.
CASHEW CHICKEN:
Serves 2
Ingredients
2 boneless chicken breasts, skinned & thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
¼ teaspoon ginger
2.5 tablespoons oil, heated
1 cup sugar snap peas
½ cup cashews
In 2-quart, microwave-safe glass baking dish or bowl, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Microwave the oil in a separate small bowl for 15-20 seconds until warm, then pour into the baking dish over ingredients. Stir to combine. Microwave on HIGH for 4 to 6 minutes, stirring every minute. Add snap peas and cashews, and cover with plastic wrap. Microwave on HIGH 3 to 4 minutes until chicken is done and snap peas are tender; stir after 2 minutes. Let stand for 3 minutes before eating, and serve over white rice.
Tip: If you don't have sherry lying around - or live in the District of Columbia like me, where they're not allowed to sell it at grocery stores - a dry white wine works just fine for this recipe (and you can drink the rest with dinner).
CHICKEN PIE WITH A DIFFERENCE:
(Serves 4)
700g chicken
250 ml chicken stock (you might need to dissolve 1 chicken stock cube for more taste)
1 medium onion chopped
30 ml spread
125 ml milk
2 eggs
125 ml cooked rice
125 ml mushrooms, chopped
62, 5 ml self raising flour
62, 5 ml Cheddar cheese, grated
Instructions
Microwave chicken in Medium Gourmet bowl for 25 minutes at 70% Power. Drain the stock in a jug and fill it up to 250 ml with hot water. Debone the chicken. Use the same Medium Gourmet bowl, add spread, onions and mushrooms. Microwave for 5 minutes, stirring once. Add the chicken and remaining ingredients, except the cheese. Sprinkle the cheese on top.
Bake in the oven for 1½ hours at 180°C, or until done.
HOENDER DER HOENDERS:
1-1.2kg hoenderdye en boudjies
geurmiddels en sout na smaak
410g heel, geskilde tamaties
hoenderaftreksel
250ml rys
125ml stampkoring
2 middelslag uie
15ml sonneblomolie
125ml water
10ml tamatiepasta
15ml pietersielie
1 lourierblaar
10ml bruinsouspoeier
410g perskeskywe in hul sap
Verwyder alle vet en velle aan die hoenderstukke. Plaas die stukke in ‘n groot mikrogolf bestande bak met die dikste dele aan die buitekant. Bedek en mikrogolf dit 10 minute by 100% krag. Draai hoenderstukke om en mikrogolf dit ‘n verdere 5 minute by 70% krag. Haal die hoenderstukke uit en hou die aftreksel. Geur die hoenderstukke. Dreineer die tamaties en vul die sap met hoenderaftreksel aan tot 750ml. Giet dit in die bak waarin die hoenderstukke gaargemaak is. Voeg die rys en stampkoring by en geur met sout. Bedek en mikrogolf die mengsel 20 minute by 100% krag.Roer dit goed, bedek weer en hou dit eenkant. Skil en kap die uie fyn. Verhit die olie ‘n minuut by 100% krag. Roer die uie by, bedek en mikrogolf 2-3 minute by 100% krag. Rangskik intussen die hoenderstukke op die rysmengsel in die bak. Skep die tamatiemengsel oor. Rangskik die perskeskyfies bo-op en giet die perskesous ook oor. Bedek en mikrogolf dit 10 minute of totdat die hoenderstukke gaar is by 70% krag. Bedien warm saam met groen groente of ‘n mengelslaai.
Lewer 6 porsies.
CHICKEN A LA KING: [ARGILLA]
4 hoenderfillette, sonder vel, opgesny in repies
¼ rooi soetpeper, in repies gesny
¼ geel soetpeper, in repies gesny
¼ groen soetpeper, in repies gesny
1 sprietui, gekap
botter
1 pakkie Ina Paarman Cheese Sauce
250 ml melk (of 125 ml melk & 125 ml room)
Mikrogolf sprietui, soetpepers en botter onbedek vir 3 minute in ’n Medium Gourmet Roaster. Voeg hoenderrepies by, bedek en mikrogolf vir 5 minute op hoog. Verhit die melk, voeg die pakkie InaPaarman Cheese Sauce by en meng tot glad. Roer by die hoendermengels; mikrogolf vir 3 minute of tot sousie begin
kook. Heerlik op pasta of rys.
CHICKEN BREYANI: [ARGILLA]
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala and breyani mix salt to taste dhanja, chopped
Place all the ingredients in Extra Large Gourmet Roaster and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes. Cook until lentils are soft. Remove and enjoy.
COCONUT CURRIED CHICKEN:
Prep time: 10 minutes Cook time: 38 minutes
Makes 4 servings
Thai curried chicken always explodes with flavour, but whole coconut milk can turn it into a kilojoule bomb. You'll forget you used the light stuff in this dish when your tongue starts tingling from the curry, ginger and basil.
What You Need
1 cup Jasmine or Basmati rice
1½ cup low-sodium chicken broth
450g boneless, skinless chicken thighs, cut into bite-size pieces
1 small onion, thickly sliced, then halved
1 med red bell pepper, cut into strips
2 tsp garlic, minced
2 tsp fresh ginger, minced
1/2 tsp salt
2/3 cup canned light coconut milk
1 Tbsp red curry paste
1 Tbsp chopped fresh basil, preferably Thai
Method
Combine rice and broth in a microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside. Generously coat a microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft. In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink. Serve with rice garnished with basil.
GEBAKTE HOENDER MET KNOFFEL AARTAPPELTJIES: [ARGILLA]
1 heel hoender
Ina Paarman Sticky Marinade with Soy Sauce
Ina Paarman Chicken Spice
baba knoffel aartappeltjies
Smeer van Ina Paarman se Sticky Marinade sous oor die hoender en besprinkel met van die hoender speserye. Plaas saam met knoffel aartappeltjies in Large Oval Roaster.
Bak bedek vir 35 - 45 minutes op HOOG of tot gaar.
HOENDER MET PARMESAAN:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder
1 t (5 ml) kruie-en-knoffelgeursel
1 E (15 ml) meel
2 E (30 ml) knoffelbotter, gesmelt
3-4 E (45-60 ml) Parmesaanse kaas
3-4 snye tamatie
Geur die hoender en sprinkel meel oor.
Borsel met knoffelbotter en doop in Parmesaanse kaas.
Plaas hoenderborsies op tamatieskywe van 1 cm dik.
Mikrogolf 6 minute by 70 %-krag.
Sit voor met pasta en 'n Italiaanse slaai met swart olywe.
HOENDER MET PEKANNEUTE:
(2-3 porsies)
3-4 hoenderborsies, vel en bene verwyder gegeurde meel
2 E (30 ml) gesmelte botter
3-4 E (45-60 ml) fyn gekapte pekanneute
3-4 suurlemoensnytjies
gekerfde grasuie
Sprinkel gegeurde meel oor hoender.
Borsel met botter en doop in die gekapte neute.
Plaas elke hoenderborsie op 'n snytjie suurlemoen.
Mikrogolf 6 minute by 70 %-krag.
Garneer met grasuie.
Sit voor met aartappels met botter en pietersielie, gestoomde groente of 'n goeie Waldorfslaai met neute, appels en seldery.
PORTUGESE HOENDER:
(2-3 porsies)
3-4 hoenderborsies gegeurde meel
2-3 E (30-45 ml) olyfolie
2 knoffelhuisies, fyn gedruk
2 E (30 ml) gekapte koljanderblare
rooi brandrissie
1 t (5 ml) hoenderaftrekselpoeier
Sprinkel gegeurde meel oor hoenderborsies.
Maak 'n pasta met die oorblywende bestanddele en smeer oor die hoender.
Maak gaar soos hierbo.
Sit voor met Portugese broodrolletjies en 'n groen slaai.
SPICED CRUMBED CHICKEN:
2 tablespoons Dijon mustard
1 tablespoon clear honey
1 tablespoon tomato purée
45 g golden dried breadcrumbs
1/ 2 teasoon poultry seasoning
1/ 2 teaspoon paprika
1/ 2 teaspoon celery salt
Cayenne pepper to taste
1 x 1.1 kg chicken, jointed and skinned
In mixing bowl, combine Dijon mustard, honey and tomato purée. On greaseproof paper, combine bredcrumbs and next 4 ingredients.
Coat chicken pieces, one at a time, in mustard and honey mixture, then roll in seasoned breadcrumbs.
In 32.5 x 22.5 cm microwave-safe baking dish, arrange chicken so that thicker, meatier pieces are towards edges. Cook, covered loosely with greaseproof paper, on High ( 100% power ) for 11-13 minutes, until chicken juices run clear, rearranging pieces once, Allow to stand on heat –proof surface for 5 minutes before serving.
Serving 4
EASY BARBECUE CHICKEN: [FAST FOODS REDEFINED]
There is no need to bake and wait for barbecue chicken. Dinner is ready and can be served in about 30 minutes.
1 (4 lb.) broiler chicken, cut into 8 pieces
1-1/2 cups hickory-smoke-fl avored barbecue sauce, divided
HOW TO:
1. Lightly spray 10-inch round microwave-safe casserole with no-stick cooking spray. Arrange chicken pieces bone-side down in casserole with thickest portions toward the outside of the casserole. Brush 1 cup barbecue sauce evenly over chicken pieces.
2. Microwave, covered, on power Level 7, 25-30 minutes, turning over chicken pieces once after 15 minutes. Chicken is done when meat thermometer reads 170ºF when inserted in thickest portion of thigh. Let stand 8-10 minutes before serving.
3. Before serving, place remaining barbecue sauce in small microwave-safe bowl. Microwave on HIGH, 45-60 seconds or until heated. Brush over chicken pieces before serving.
Makes 4 servings.
Ingredient Tip
Always make certain chicken is thoroughly defrosted prior to microwaving.
Microwave Tip
Temperature of microwaved food will continue to rise during standing time.
Cookware Tip
Use a deep, wide-rimmed microwave-safe casserole to prevent juices from spattering.
EK HET NOU DIE DAG 'N 20 MINUTE TERIYAKI CHICKEN RESEP GEPLAAS WAT IN RYSKOKER GEMAAK WORD. Het so lekker gelyk en ek het dit gisteraand vir ons gemaak, dis heerlik! Ek het nie 'n ryskoker nie en het dit in my konveksie soos volg gemaak:-
MY TERIYAKI HOENDER: [OUMA BEER]
SOUS:
¼ kop bruinsuiker
¼ kop sojasous
2e tamatiesous en ¼ kop water.
Meng goed en laat eenkant vir later.
METODE:
Neem jou oondbak en gooi 1 kop Basmatirys in 250g gemengde groente bo-oor dit 1 dun gesnyde rooiui dan die ¼ kop spekstukkies en pak dan jou hoenderporsies.
Gooi nou die teriyakisous + 2kop ekstra water vir jou rys oor en bietjie suurlemoenpeper [opsioneel].
Sit deksel op en plaas in jou konveksie wat op 180 grade C gestel is en ook op bak vir 50 minute.
WENK:
Jy kan dit ook in jou swartpot of prutpot maak.
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced1/2 cup Cashews
HOW TO:
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened stirring 2 or 3 times.
Sprinkle with Cashews. Serve over noodles or rice.
COCONUT CURRIED CHICKEN:
Prep time: 10 minutes Cook time: 38 minutes
Makes 4 servings
Thai curried chicken always explodes with flavour, but whole coconut milk can turn it into a kilojoule bomb. You'll forget you used the light stuff in this dish when your tongue starts tingling from the curry, ginger and basil.
What You Need
1 c Jasmine or Basmati rice
1 1/2 c low-sodium chicken broth
450g boneless, skinless chicken thighs, cut into bite-size pieces
1 small onion, thickly sliced, then halved
1 med red bell pepper, cut into strips
2 tsp garlic, minced
2 tsp fresh ginger, minced
1/2 tsp salt
2/3 c canned light coconut milk
1 Tbsp red curry paste
1 Tbsp chopped fresh basil, preferably Thai
Method
Combine rice and broth in a microwavable bowl. Cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes. Reduce to 50 percent power and cook for 18 to 20 minutes or until tender. Set aside. Generously coat a microwavable dish with cooking spray. Mix in chicken, onion, pepper, garlic, ginger, and salt. Cover tightly and microwave on high for 3 to 5 minutes or until vegetables are soft. In a cup, mix coconut milk and curry paste. Pour over chicken and cook uncovered on high for 8 minutes or until chicken is no longer pink. Serve with rice garnished with basil.
CHICKEN AND MUSHROOM IN SPICY TOMATO SAUCE:
Think you're stuck with Lean Cuisine if you have to nuke your lunch at work? Check out this recipe you can whip up in even the tiniest office kitchens.
Ingredients:
500 grams boneless chicken, cut into 1-inch pieces
10 to 12 quartered mushrooms
1 large tomato
3 to 4 spring onions
5 cloves garlic
2 tbsp butter
Salt to taste
3/4 cup tomato puree
1 tbsp crushed red chilies
1 1/2 tsp Worcestershire sauce
5 to 6 crushed black peppercorns
2 tsp honey
1/4 tsp dried oregano
2 to 3 stalks of green onions, chopped
Directions:
Wash and blanch the tomato in a quarter cup of water in a bowl, covered, in the microwave on high for 2 minutes. Remove, put in cold water, peel, cut into half, deseed and further cut into quarter inch cubes. Mix the butter, spring onions, garlic, chicken cubes and salt in a deep microwave bowl. Cover and cook in the microwave on high for 4 minutes. Add diced tomato, tomato puree, crushed red chillies, Worcestershire sauce, peppercorns and mushrooms. Cover and cook in the microwave on high for 3 minutes. Add honey and dried oregano to the tomato gravy, cover and cook in the microwave on high for 2 minutes. Sprinkle spring onion greens and serve hot.
CRISPY CHICKEN:
Prepration: 5 mins.
Cooking: 16 mins.
500 gm small chicken legs, (5 drumsticks)
1 egg, ¼ tsp salt, ¼ tsp red chilli powder
½ cup dry bread crumbs, see tip
1-2 tbsp oil - to sprinkle
MARINADE
2 tbsp oil or melted butter
2 tsp garlic paste,
1½ tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tsp coriander (dhania) powder
2” stick cinnamon (dalchini) - crushed to get 1 tsp powder
1½ tsp salt
Method
1.Prick chicken with a fork all over. Mix all marinade ingredients. Add chicken. Keep covered for 4 hours or overnight in the fridge. Cover with a plastic wrap and microwave for 4 minutes.
2.Beat egg lightly with salt and red chilli powder.
3.Dip each chicken leg in egg and roll it in bread crumbs. Place chicken on the nonstick tawa placed on a low rack. Pour 1 tbsp oil or melted butter on the pieces and grill for 8 minutes.
4.Turn pieces and brush 1 tbsp oil. Grill for 4 minutes or till the chicken turns golden. Serve.
YOGHURT AND HERB CHICKEN DRUMSTICKS: [ARGILLA]
8 chicken drumsticks
500 ml plain, low fat yogurt
5 ml fresh thyme
15 ml coriander, chopped
1 garlic clove, crushed
30 ml peri-peri sauce
Place chicken drumsticks in Medium Oval Roaster. Mix remaining ingredients and pour over chicken, ensuring chicken in well coated. Leave to marinate for 1 hour. Bake covered at 180ºC for 30 minutes till done.
MY WENK:
Bak vir 10 - 15 minute in mikrogolf op hoog.
CHICKEN AND MUSHROOM IN SPICY TOMATO SAUCE:
Think you're stuck with Lean Cuisine if you have to nuke your lunch at work? Check out this recipe you can whip up in even the tiniest office kitchens.
Ingredients:
500 grams boneless chicken, cut into 1-inch pieces
10 to 12 quartered mushrooms
1 large tomato
3 to 4 spring onions
5 cloves garlic
2 tbsp butter
Salt to taste
3/4 cup tomato puree
1 tbsp crushed red chilies
1 1/2 tsp Worcestershire sauce
5 to 6 crushed black peppercorns
2 tsp honey
1/4 tsp dried oregano
2 to 3 stalks of green onions, chopped
Directions:
Wash and blanch the tomato in a quarter cup of water in a bowl, covered, in the microwave on high for 2 minutes. Remove, put in cold water, peel, cut into half, deseed and further cut into quarter inch cubes. Mix the butter, spring onions, garlic, chicken cubes and salt in a deep microwave bowl. Cover and cook in the microwave on high for 4 minutes. Add diced tomato, tomato puree, crushed red chillies, Worcestershire sauce, peppercorns and mushrooms. Cover and cook in the microwave on high for 3 minutes. Add honey and dried oregano to the tomato gravy, cover and cook in the microwave on high for 2 minutes. Sprinkle spring onion greens and serve hot.
CHICKEN BREYANI:
1 kg chicken pieces
2 cups rice
¼ cup brown lentils
1 onion, finely chopped
1 green pepper, finely chopped
2 tsp garlic and ginger
1 packet tomato paste
4 cups cold water
2 tsp meat masala & breyani mix
salt to taste
dhanja, chopped
WHAT TO DO:
Place all the ingredients in and microwave for 35 minutes on 100% power. Stir well and microwave for a further 15-20 minutes.
Cook until lentils are soft. Remove and enjoy.
CHICKEN, CHEESE AND MUSHROOM MICROWAVE CASSEROLE:
2-3 whole chicken breasts
2 c. sliced fresh mushrooms
1 cube chicken bouillon
3 tbsp. butter or margarine
2 tbsp. Parsley
1 c. grated Mozzarella cheese
Italian bread crumbs
1 tsp. Cornstarch
1/4 c. water
2 tsp. Paprika
METHOD:
Heat butter in large microwave-safe dish until melted. Mix bread crumbs with parsley and paprika. Dip chicken halves in butter and dredge through bread crumb mixture. Place breaded chicken back in large dish and microwave for approximately 9 minutes, turning dish halfway through cooking time. Slice mushrooms and set aside. When chicken is cooked, put grated cheese on top, cover and set aside - keeping warm. Combine water, cornstarch and bouillon cube in quart container. Microwave approximately 3 minutes until thickened. Add mushrooms and microwave for 3-4 minutes until mushrooms are cooked. Pour mushroom mixture over chicken and cheese and let sit for a few minutes.
Serves 4 people.
KERRIEHOENDER:
4 hoenderborsies
hoender-speserye
SOUS:
1 pakkie hoenderroomsop
2 t (10 ml) kerrie
1 E (12,5 ml) asyn
4 t (20 ml) suiker
1/2 k (125 ml) water
SO MAAK JY:
Besprinkel hoenderstukke met speserye.
Meng al die bestanddele vir die sous saam en skink oor hoenderstukke.
Mikrogolf 20 minute op hoog.
HOENDER VERRASSING:
1- 1½ kg hoenderborsies (of -stukke) met vel verwyder
1 pakkie sampioensop
2 medium-grootte uie, in skywe gesny
200 g dwergsampioene, in skywe gesny
125 ml blatjang
125 ml tamatiesous
2 knoffelhuisies, fyngedruk
1/2 blikkie Coca-cola
60 ml wit wyn
10 ml worcestersous
5 ml sojasous marjolein, gemengde kruie, sout en peper na smaak
2 lourierblare
SO MAAK JY:
Besprinkel hoenderstukke met paprika of hoender-speserye.
Verhit verbruiningsbak 8 minute.
Braai hoender effens bruin in verbruiningsbak.
Dreineer vet.
Meng die oorblywende bestanddele en skink oor hoenderstukke.
Bedek met deksel en mikrogolf 15-18 minute op hoog of tot hoender sag is.
Dien op met rys en 'n groenslaai.
HOENDER MET SAMPIOENE :
4 hoenderborsies
3 uie
botter
1 pakkie of blik sampioene
1 blokkie bief-ekstrak
1/2 klein blikkie tamatie-pasta
dragon sout
SO MAAK JY:
Kap uie en braai in botter tot goud-bruin.
Kap sampioene en voeg by uie.
Kook 2 minute.
Los blokkie bief-ekstrak op in 1/4 lit (250 ml) water en voeg dít en die tamatiepasta by die sampioen-mengsel.
Voeg dragon en sout by na smaak.
Mikrogolf 15-18 minute op hoog.
Voeg nog water by indien nodig.
APPELKOOSHOENDER:
1 kg hoenderstukke of -borsies, vel verwyder
1 pakkie bruin uiesop
1 blik dwergsampioene, gedreineer
1x250 ml appelkoossap (Liquifruit)
1/2 t (2,5 ml) gemengde kruie
1 tamatie, afgeskil en gekap
SO MAAK JY:
Plaas die hoenderstukke in 'n bak wat groot genoeg is om alles in een laag te pak.
Sit die dik stukke aan die buitekant.
Plaas bak op omgekeerde piering.
Bedek met 'n papierhanddoek en mikrogolf 10 minute op hoog.
Dreineer sap en vet.
Besprinkel hoender met droë soppoeier, skink appelkoossap oor en voeg die res van die bestanddele by.
Mikrogolf onbedek nog 10-15 minute op hoog of tot hoender sag
RYSPAP MET HOENDER:
rys [reeds gaargemaakte rys, hoeveelheid volgens persone]
geurmiddels vir rys (opsioneel)
dille
sojasous
speserye
hoenderbors (of hoenderstukke)
MAAK DAN SO:
Marineer filette ( met mosterd en mayonnaise).
Pak hoender op reeds gekookte rys.
Strooi dille en gooi sojasous bo-oor.
Bedek met deksel of kleefplastiek en sit dit in die mikrogolf vir 10-12 minute op volle krag. [HOOG]
Bedien,dis baie lekker.
THE BEST CHICKEN CASSEROLE EVER:
Chicken tenders [breast]
1 can cream of mushroom soup
1 C Water
2 cups of Minute Ready to Serve Brown and Wild Rice.
1 Head broccoli, chopped.
1 Cup shredded Cheddar Cheese
METHOD:
I chopped up my chicken tenders, oiled a pan a bit, threw them in, shook a bit of this stuff on em and sauteed em.
Once they were about done, I added the chopped up broccoli and a bit of seasoning.
Once the chicken was cooked and the broccoli was sauteed, I layered this mix in to a 9x13 baking dish.
I topped it with shredded cheese and then I popped the Minute® Ready to Serve Rice into the microwave for 60 seconds (each)
and then mixed them with the can of cream of soup and 1/2 cup of water and layered this mix on top of the cheese.
Cooked it for 20 minutes on 350 degrees covered with foil and then another 10 minutes uncovered.
MEDITERRANEAN CHICKEN COUSCOUS:
Serves 2-4
INGREDIENTS:
1 1/4 cups low-sodium fat-free chicken broth
1 (5.6-ounce) package toasted pine nut couscous mix
3 cups chopped cooked chicken (about 1 rotisserie chicken)
1/4 cup chopped fresh basil
1 (4-ounce) package crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon pepper
Fresh basil leaves for garnish
WHAT TO DO:
Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
Fluff couscous with a fork; stir in chicken and the remaining 6 ingredients. Serve warm or cold.
CASHEW CHICKEN CHOP SUEY:
2 Boneless Chicken breasts
1/2 cup Celery, thinly sliced
1 Onion , thinly sliced
3 tablespoon Soya sauce
1 teaspoon Ginger -- fresh minced
1/8 teaspoon Pepper
3 teaspoon Cornstarch
1/4 cup -Water
1 cup Chicken broth
1 1/2 cup Bean sprouts -- fresh
1 can Water chestnuts -- 8 oz, drained
1 can Bamboo shoots -- drained
1 cup Mushrooms -- fresh sliced
1/2 cup Cashews
METHOD:
Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish, mix well.
Cover and Microwave at HIGH for 5-8 minutes or until vegetables are tender and chicken is no longer pink, stirring twice.
Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
Stir in remaining ingredients (except cashews).
Microwave uncovered at HIGH (100%) 15-19 minutes or till mixture isthickened stirring 2 or 3 times.
Sprinkle with Cashews.
Serve over noodles or rice.
MANGOHOENDER:
6-8 hoenderstukke
1 pakkie sampioenroomsoppoeier
375 ml tamatie-en-mango-sap
SO MAAK JY:
Voorverhit oond tot 180˚C.
Rol hoenderstukke in soppoeier en pak in ’n oondvaste bak met ’n deksel.
Strooi res van soppoeier oor hoender en giet sap oor.
Bedek en bak 1½ uur lank.
MIKROGOLF MANIER:
Mikrogolf die hoender 12 minute by 100% krag, en dan nog 15 minute by 70% krag. Laat 5 minute staan voordat die deksel afgehaal word.
CHICKEN, CHEESE AND MUSHROOM MICROWAVE CASSEROLE:
2-3 whole chicken breasts
2 c. sliced fresh mushrooms
1 cube chicken bouillon
3 tbsp. butter or margarine
2 tbsp. Parsley
1 c. grated Mozzarella cheese
Italian bread crumbs
1 tsp. Cornstarch
1/4 c. water
2 tsp. Paprika
WHAT TO DO:
Heat butter in large microwave-safe dish until melted. Mix bread crumbs with parsley and paprika. Dip chicken halves in butter and dredge through bread crumb mixture. Place breaded chicken back in large dish and microwave for approximately 9 minutes, turning dish halfway through cooking time. Slice mushrooms and set aside. When chicken is cooked, put grated cheese on top, cover and set aside - keeping warm. Combine water, cornstarch and bouillon cube in quart container. Microwave approximately 3 minutes until thickened. Add mushrooms and microwave for 3-4 minutes until mushrooms are cooked. Pour mushroom mixture over chicken and cheese and let sit for a few minutes.
Serves 4 people.
CHICKEN-A-LA-KING: [ARGILLA]
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg
WHAT TO DO:
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster.
Add chicken strips and microwave covered for 5 minutes on high.
Heat milk in small jug, dilute cheese sauce and nutmeg into milk.
Add cheese sauce to chicken mixture and mix well.
Microwave for 3 minutes or until sauce starts to boil.
Delicious on rice or pasta.
HONEY LEMON CHICKEN: [ARGILLA]
500g - 1kg chicken wings
salt & pepper
cake flour
125 ml honey
125 ml lemon juice
30 ml soy sauce
WHAT TO DO:
Season chicken with salt and pepper, roll in flour and place in
Large Oval Roaster. Mix remaining ingredients and pour over
chicken. Bake at 180ºC for 1 hour or until done.
MY WENK:
Maak in konveksie-oond gaar vir 35 minute op 180°C of in gewone mikrogolf op hoog vir 20 - 25 minute, toets vir gaarheid.
CURRIED CHICKEN: [ARGILLA]
1 apple, peeled, cored and chopped
1 onion, chopped
3 tsp curry powder
2 tbsp margarine
1sachet Knorr Fresh Ideas Chicken Casserole
1 cup milk
1 cup cream or bulgarian yogurt
salt and pepper to taste
8 chicken thighs, cut into bite size
pieces
¾ cup fresh mushrooms, sliced
1 tsp paprika
WHAT TO DO:
Microwave the apple, onion, curry powder and margarine on high for 3 minutes in a Gourmet Deep Roaster Bowl. Add the Knorr sachet, milk, cream, salt and pepper while stirring. Add the chicken pieces, cover with the curry sauce and the mushrooms. Sprinkle
with paprika. Microwave covered at 70% power for 30 minutes. Test to see if chicken is done and tender, if not microwave for another 5-10 minutes till done. Serve in Curry & Rice Bowls with basmati rice.
MIKROGOLFHOENDER EN SAMPIOENBREDIE: [HUISGENOOT]
Genoeg vir 4 mense
Bereidingstyd: 10 minute
Gaarmaaktyd: 12 minute
2 tamaties
30 g botter
3 sprietuie, gekap
3 knoffelhuisies, gekap
4 hoenderstukke
sout en peper
250 ml (1 k) tamatiepuree
1 rooi brandrissie, gekap
7 ml (1½ t) worcestersous
10 sampioene, in skywe gesny
30 ml (2 e) heuning
SO MAAK Jy:
Plaas die tamaties en 250 ml (1 k) kookwater in ’n bak en mikrogolf 2 minute op hoog. Verwyder en dompel in koue water. Skil, sny middeldeur, ontpit en sny in blokkies.
Meng die botter, sprietuie, knoffel, hoender, sout en peper in ’n diep mikrogolfvaste bak. Bedek en kook 4 minute op hoog. Voeg die tamatieblokkies, tamatiepuree, brandrissie, worcestersous en sampioene by.
Bedek en kook 3 minute op hoog. Roer die heuning in die kookvloeistof en kook die bredie nog 2 minute. Sit voor met pap of ’n enige stysel van jou keuse.
HOENDER-NOEDELPOTJIE: [Deur Huisgenoot]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 20 minute
4 x 250 ml (4 k) hoenderaftreksel
250 g skulpiepasta
15 ml (1 e) botter
2 uie, gekap
6 hoenderborsfilette,
in skywe gesny
250 g gemengde sampioene,
heel en grof gekap
sout en vars gemaalde peper
250 ml (1 k) Griekse jogurt of room
30 ml (2 e) basiliepesto
125 ml (½ k) vars basilie
SO MAAK JY:
1 Verhit die aftreksel tot kookpunt in ’n groot mikrogolfvaste glasbak. Voeg die pasta by en mikrogolf 10 minute tot die pasta net gaar is. Giet die aftreksel af, maar behou 125 ml (½ k) daarvan.
2 Plaas die botter en uie in die mikrogolfvaste glasbak en mikrogolf 3 minute.
3. Voeg die hoender en die 125 ml (½ k) aftreksel by en mikrogolf 2 minute. 4Voeg die sampioene by, geur met die sout en peper en meng goed deur. Mikrogolf nog 5 minute. Roer die jogurt of room en die pesto deur, voeg die pasta by en verhit tot goed warm, 2 tot 3 minute. Sprinkel die vars basilie oor.
SPESERYHOENDER MET OLYWE: [Deur Huisgenoot]
Mense wat nie van rosyntjies hou nie, kan dit vervang met gesnipperde droëappelkose.
Genoeg vir 6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: sowat 20 minute
15 ml (1 e) olyfolie
4 knoffelhuisies, fyn gedruk
2 rooi-uie, in dun skywe gesny
1 rooi soetrissie, in blokkies gesny
5 ml (1 t) fyn gemmer
5 ml (1 t) brandrissiepoeier
5 ml (1 t) borrie
10 ml (2 t) fyn koljander
10 ml (2 t) fyn komyn
6 hoenderborsies, in skywe gesny
125 ml (½ k) hoenderaftreksel
1 bossie koljanderblare, fyn gekap
125 ml (½ k) rosyntjies of sultanas
125 ml (½ k) swartolywe
5 ml (1 t) fyn gerasperde suurlemoenskil
sout na smaak
basmatirys vir voorsit
SO MAAK JY:
Meng die olie, knoffel, uie, soetrissie en speserye in ’n mikrogolfvaste glasbak en mikrogolf 5 minute.
Voeg die hoender en aftreksel by en mikrogolf nog 10 minute of tot die hoender net gaar is.
Meng die res van die bestanddele behalwe die sout by die hoendermengsel en mikrogolf nog 2 minute tot warm. Geur met die sout en sit voor met basmati- of bruinrys.
ITALIAN STYLE CHICKEN BREASTS: [FOOD.COM]
2 eggs, slightly beaten
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder
WHAT TO DO:
Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.
PIETER SE HOENDER: [RSG-RESEPTE]
BESTANDDELE:
4 - 6 hoenderporsies
1 pakkie sampioenroomsoppoeier
1 blikkie klaargemaakte sampioenroomsop
Ginger Ale
aartappels, opgekap
groente van jou keuse
METODE:
Sprinkel die helfte van die soppoeier onder in 'n mikrogolfbak.
Pak die hoederporsies bo-op.
Gooi die res van die poeier oor die hoender.
Sit aartappels en groente by en gooi die blikkie sop oor.
Gooi Ginger Ale oor tot die hoender bedek is.
Mikrogolf op hoog vir 30 tot 40 minute (50 minute in kleiner mikrogolfoond)
Draai elke 10 minute om.
Bedien met rys, groente of slaai.
HOENDERGEREGGIE:
Gooi `n bietjie bruin uiesoppoeier onder in die argilla bak tot die boom bedek is.
Skil 2 wortels en sny repies of blokkies.
Skil 2 aartappels en sny in blokkies. 1 klein ui en 1 k ertjies.
Gooi weer `n lagie uiesoppoeier en pak dan 5 hoenderporsies, tjoppies of frikkadelle bo-op.
Geur met speserye en indien nodig sout en peper.
Gooi die res van die pakkie uiesoppoeier bo-oor die vleis en gooi 125ml water bo-oor.
As jy`n gewone oond gebruik moet jy 250ml water gebruik.
Vir variasie kan jy 125ml rys in die bak gooi en 250ml water.
Plaas die rys vir 10 minute in die mikrogolf op 50% krag(medium). Haal uit en maak soos bo.
Onthou vir 'n gewone oond moet jy 125ml ekstra water gebruik.
APPELKOOSHOENDER:
(4-6 PORSIES)
Heel hoender ongeveer 1.5kg
5ml appekooskonfyt
Sout
Bietjie paprika
Bietjie hoenderspeserye
Sousmengsel
Swartpeper
Witpeper
5ml botter
SO MAAK JY:
Droog hoender af met kombuispapier. Mikrogolf appelkooskonfyt 10sekonders op hoog tot sag en smeer oor honder. Strooi sout, paprika, hoenderspeserye, sousmengsel en peper oor hoender. Verhit bruineerbak vir 8min op hoog, voeg botter by en mikrogolf vir 3min op hoog. Plaas hoender in bak en mikrogolf 2min op hoog, draai hoender op bors en mikrogolf 22min op hoog. Plaas deksel skuins op bak gedurende die gaarmaaktyd. Laat hoender 20min staan voor dit gesny en bedien word. *Stap vir stap in die mikrogolf*
Wenk:
Witvleis word altyd op hoog gemikrogolf en die sousmengsel absorbeer van die vloeistof.
ROAST CHICKEN WINGS WITH GINGER WINE: [PETERFORMATION FOODIE ADVENTURE]
This is my second adventure in cooking with microwave oven. During the first round, I found that microwave oven saves me some cooking time and also be able to make the chicken skin crispy. For my this second experiment, I tried out some chicken wings and zapped it with the microwave oven for around 20 minutes as I do not want the meat to be too dry.
The wings turned out really nice and the skin is crispy too but you will have to eat it while still hot or else the skin would hardened when cold.
Here is my Roast chicken with ginger wine recipe
INGREDIENTS:
Chicken wings, 10 pcs
Ginger wine, 1 tablespoon (you can substitute this with ginger juice)
Light soya sauce, 2 tablespoons
Dark soya sauce, 1/2 teaspoon
Mak Ngah Tong (Maltose), 2 tablespoon
Plum sauce, 1 tablespoon
Five spice powder, 1/2 teaspoon
Pepper, to taste
Salt to taste
WHAT TO DO:
Marinade the chicken wings for around 2 hours of more. Roast marinated chicken wing in microwave oven under high heat for around 20 minutes. As per Wendy's advice in my previous post, you can use the grill or convection function in you microwave oven (if it comes with these functions) so that the meat would not become dry. Serve the roast chicken wings while still hot.
ROASTED CHICKEN THIGH:
I am not familiar in cooking with a microwave oven. In fact this is the first time I used microwave oven to roast chicken. That explains the burnt part at the bottom of the chicken because I set the timer to 45 minutes under high heat. Actually 20 minutes are enough to cook this quarter chicken. It is real easy to cook with a microwave oven as it require less time than electric oven.
Since this was my first experiment and cooking adventure with microwave oven, I just used a simple marinate for the quarter chicken thigh. The meat is a little tougher compared with the ones I cooked using electric oven but the skin is crispy.
INGREDIENTS:
Quarter chicken, 1 pc
Light soya sauce, 1 tablespoon
Dark soya sauce, enough to rub the chicken skin
Lemon juice, 1 tablespoon
Salt, 1 teaspoons
Honey, for glazing
WHAT TO DO:
Marinade chicken with all the ingredients except the honey for around 3 hours. Roast chicken in microwave oven for around 20 minutes under high heat. Take the chicken out and glaze with honey. Roast for another 5 minutes.
HOW TO COOK WHOLE CHICKEN IN MICROWAVE: [PAINLESS COOKING]
Microwave chicken recipes cook better if whole chickens are cut into evenly sized pieces.4 Pound stewing chicken2 Large sliced onions2 Teaspoons salt2 Cups hot waterCut chicken into pieces; separate thighs from legs and cut whole breast into 4 pieces.Place chicken pieces and onion slices in 3 quart casserole dish; sprinkle the salt over the top.Pour water over the chicken; cover tightly and microwave on high (100%) for 15 minutes.Rearrange the chicken and cover tightly; microwave on medium (50%) 20 minutes longer.Rearrange the chicken; cover and microwave until thickest pieces are done about 20 to 30 minutes.Remove the chicken from the broth.Cover and refrigerate until cool enough to handle about 15 minutes.
NOTE: This meat can be removed from the bones to use in other microwave chicken recipes. -
CHICKEN A LA KING RECIPE with baking powder biscuits
This chicken and biscuit recipe is great to make with leftovers after cooking microwave chicken recipe.
• 1 Can condensed cream of chicken soup
• 1 Cup coarsely cut up cooked chicken
• 1 Can (2 ounces) pieces drained
• ¼ Cup dry white wine
• 1 Tablespoon chopped pimento
• 1 Teaspoon parsley flakes
• 1/8 Teaspoon dried marjoram leaves
• Dash black pepper
Combine and mix all ingredients in 1 quart casserole.
Cover tightly and microwave on high (100%) until hot and bubbly about 5 to 7 minutes.
Stir and serve over biscuits.
CHICKEN CACCIATORE RECIPE: [EASY MICROWAVE RECIPES]
•1 Chicken (3 pounds) cut in pieces in equal size
•2 Cups tomato sauce
•¾ Cup tomato paste
•½ Cup finely chopped onion
•1 Teaspoon salt
•2 Teaspoons dried oregano
•1 Teaspoon garlic powder
•¼ Teaspoon pepper
•¼ Teaspoon powdered thyme
•2 Cups water
WHAT TO DO:
Combine all ingredients in glass casserole dish and blend.
Stir in chicken pieces to coat all sides; cover.
Microwave on high for 40 to 45 minutes or until chicken is done; stir one time.
Serve over cooked pasta.
BBQ CHICKEN: [EASY MICROWAVE MEALS]
4 chicken breasts
1/2 Cup barbecue sauce
1/4 Cup cheddar cheese
2-3 Tablespoons bacon bits, optional
HERE'S HOW:
Place chicken breasts in a microwave dish. Top with sauce. Cook in the microwave for 4-5 minutes. Sprinkle with cheddar cheese and bacon bits. Cook in the microwave for another 3-4 minutes.