MACARONI EN KAAS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, May 25, 2011 at 12:04pm.Your changes have been saved.
250g Macaroni
1 Ui, gekap
2 Repies spek, gekap
2 Tamaties, ontvel en in blokkies gesny
40 ml Margarien
30 ml Meel
500 ml Melk
3 ml Mostert
2,5 ml Neutmuskaat
250 ml Gerasperde cheddarkaas
Kook macaroni in 600ml water vir 12 - 15 minute op HOOG en laat staan vir 5 minute.
Smelt margarien, voeg ui by en mikrogolf vir 3 minute op HOOG.
Roer meel, mostert en neut by.
Voeg die melk stadig by, roer en mikrogolf vir ongeveer 4 minute op HOOG totdat sous verdik.
Roer 'n paar keer terwyl kook.
Voeg kaas, tamaties en spek by witsous.
Sout en peper na smaak.
Kombineer die sous met jou macaroni en plaas in vlakkerige bak.
Strooi nog bietjie kaas bo-op.
Mikrogolf vir 6 - 8 minute op MED_HOOG [70%] tot kaas gesmelt het.
KERRIEVLEIS MET MACARONI: [ uit MIKROFOLFWENNERS - ANNETTE HUMAN]
.by Leer Kook Met Jou Mikrogolf on Friday, May 27, 2011 at 12:14pm.Your note has been created.
1 kg Stowebiefstuk, in blokkies van 2,5 cm gesny
Sout en peper
2 Uie, in skywe gesny
100 ml Droë appelkose
25 ml Koekmeel
15 ml Kerriepoeier
12,5 ml Sagte bruinsuiker
75 ml Water
25 ml Bruinasyn
25 ml Fyn appelkooskonfyt of blatjang
2 ml Fyn gerasperde suurlemoenskil
2 Groot ryp tamaties, in 8stes gesny
250 ml Macaronistukkies
Geur biefblokkies met sout en peper en plaas dit in ‘n kastrol van 25 x 25cm.
Plaas gesnyde uie bo-op biefblokkies.
Strooi appelkose bo-op.
Meng die koekmeel, kerriepoeier en sagte bruinsuiker.
Voeg die water, asyn, appelkooskonfyt/blatjang en suurlemoenskil by en meng deeglik.
Giet die sous oor die biefblokkiesmengsel.
Sit die tamatieskywe bo-op.
Bedek en mikrogolf vir 10 minute by HOOG [100%].
Roer en bedek dit weer.
Mikrogolf dit nou vir 60 minute by LAAG [30%] en roer elke 20 minute.
Voeg die macaronistukke by.
Mikrogolf dit 30 minute by LAAG [30%] en roer na elke 10 minute.
Laat dit ‘n rukkie staan voor opdiening.
SPINACH LASAGNA:
.by Leer Kook Met Jou Mikrogolf on Thursday, June 2, 2011 at 12:46pm.
Preparation time: 10 to 15 minutes
Microwave time: 35 minutes
Standing time:15 to 20 minutes
4 cups homemade or purchased marinara sauce [white sauce]
1 handful fresh basil, chopped
1 package of pre-washed, fresh spinach (about 10 to 12 oz)
1 teaspoon dry oregano
1 garlic clove, peeled and minced
1/2 cup water
8 ounces dry lasagna noodles
1 cup ricotta cheese
1 egg
2 cups shredded Cheddar or jack cheese
2 cups shredded mozzarella cheese
In a large bowl, stir together marinara sauce, oregano, and garlic.
Pour about a third of the sauce mixture evenly into a 7- by 11-inch microwave-safe baking dish.
Stir water into remaining sauce; set aside.
In a food processor, combine the washed spinach and basil.
Process until everything is finely chopped.
Add in the ricotta cheese and 1 egg, and process again until the cheese, egg, spinach, and basil are all fully mixed.
Rinse uncooked lasagna noodles with cold water.
Then arrange a third of the uncooked noodles in a single layer atop sauce in baking dish.
Spread a thin layer of the spinach/cheese mixture atop the uncooked noodles, and then add a layer of cheddar cheese and mozzarella cheese (about a third of each cheese).
Next, pour a third of the remaining sauce to make the next layer.
Add another layer of lasagna noodles on top, and repeat with another layer of spinach/ricotta cheese, followed by cheddar and mozzarella.
Finally, repeat with one more layer of sauce, lasagna, ricotta/spinach, and cheddar/mozzarella.
Cover and microwave on medium heat (50%) for 20 minutes, giving dish a half-turn after 10 minutes.
Remove from the microwave at this point and let the lasagna stand, covered, for about 5 minutes.
Return to the microwave, and cook on high for 15 minutes, again, turning the dish at 10 minutes.
Remove from the microwave, and let it stand with a cover over it for 10 to 15 minutes.
Cut into squares, serve and enjoy!
MACARONI & MINCE BAKE:
.by Leer Kook Met Jou Mikrogolf on Monday, June 6, 2011 at 12:58pm.
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
Put the macaroni in a medium dish, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High.
Set aside for 10 minutes.
Drain excess water.
Add other ingredients except the cheese, and mix together.
Sprinkle with grated cheese.
Microwave for 15 minutes on 70% Power (medium High).
Serve with fresh bread rolls and salad.
MACARONI GEBAK:
.by Leer Kook Met Jou Mikrogolf on Tuesday, June 21, 2011 at 12:00pm.
200g Rou macaroni of noedels
2 Eiers
300ml Melk
1 Pakkie wituiesop
Swart peper, grof gemaal, volgens smaak.
500ml Gerasperde kaas (1Koppie is genoeg)
15ml Kookolie
Kook macaroni in mikrogolfoond met genoeg water om te bedek (met deksel), ongeveer 10-15 minute op hoog, staantyd 10-minute, dreineer goed.
Meng die 15ml Kookolie liggies in, net om klam te maak.
Klits saam die eiers, melk, soppoeier en helfte van die kaas ingemeng.
Meng met die gaar pasta.
Skep in gesmeerde plat glasbak, strooi oorblywende helfte kaas bo-oor, stip met botter en mikrogolf 5-minute op hoog. (Sonder deksel).
Laat staan ‘n rukkie en bedien.
CHICKEN AND MACARONI BAKE:
.by Leer Kook Met Jou Mikrogolf on Monday, July 11, 2011 at 2:36pm
200g macaroni, cooked
1 kg whole chicken
25 g butter/margarien
25 g cake flour
500 mℓ milk
150 g cheddar cheese, grated
1 x 410 g tin concentrated cream of chicken soup
Salt and freshly ground black peper
30 mℓ dried breadcrumbs
Cook the chicken or buy a grilled whole chicken.
Remove the flesh from the chicken and cut into bite-size pièces.
Set aside.
In a bowl melt, butter on 100% power for 1 minute.
Stir in the flour and then whisk in the milk.
Microwave on 100% power to thicken about 4 – 5 minutes.
Stir in the cheese, soup, chicken and cooked macaroni.
Season to taste.
Pour into a serving dish.
Sprinkle with breadcrumbs.
Microwave on 70% power for about 8 minutes.
Place under preheated grill to give a golden brown finish.
2 MINUTE NOODLE FRIED RICE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 18, 2011 at 4:
Chinese Style 2 minute noodles with my twist..
Serves 2
■1 pack 2 minute noodles
■1 small brown onion diced
■1 red chilli ( disregard if you don't like chilli)
■1 garlic glove ( chopped finely)
■4 button mushrooms sliced
■3 eggs
■oyster sauce
■fish sauce
■soy sauce
■tomatoe sauce
■sweet chilli sauce
■vegetable oil or any other oil
■barbeque sauce
■chinese five spice (optional)
Place 2 minute noodles in microwave safe bowl fill with water and microwave on high for 10 mins.
Dice a small brown onion and 1 red chilli ( or less) ,peel mushrooms then slice evenly, finely slice a garlic glove.
Heat wok or fry pan adding about a tablespoon of vegetable oil until hot.
Add all the chopped up ingredients until cooked ( don't brown them), remove from heat and place in bowl.
Add the beaten eggs to the wok and cook. once eggs cooked chop up with spatula. then add the other ingredients to the eggs and stir through.
Strain the 2 minute noodles and add them to the wok or fry pan mixing them through too.
Add couple of shakes of soy sauce,fish sauce and oyster sauce and mix them through.
Add a bit of bbq,tomato and sweet chilli sauce and a pinch of chinese five spice ( optional) .
Mix the whole lot together like your doing a stirfry and right at the end add a tea spoon of sesame oil and stir through.
SERVES 2...ENJOY!
CREAMY PESTO SMOKED FISH SAUCE WITH SPINACH FETTUCCINE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 18, 2011 at 4:51pm.
500gm packet of spinach fettuccine
2 TBS butter
2 TBS plain flour
500ml milk
1 jar of pesto sauce
250gms of smoked cod /any smoked fish will do.[or use tuna, chicken or what ever you prefer.]
½ cup of water
Cook fettuccine according to the packet.
Place smoked cod into a microwave safe dish with the water.
Cover and cook on medium for 4 minutes.
Melt butter in a saucepan over moderate heat and add flour.
Mix well to make sure there are no lumps.
Cook stirring for 1-2 minutes.
Slowly add the milk to the roux, continuously stirring as you pour.
Bring white sauce to boiling point to thicken, and then remove from heat.
Stir in the jar of pesto.
Flake and de-bone the fish, and add to the sauce.
Pour sauce over the fettuccine, stir to coat and serve.
Serves 4-5.
CREAMY PASTA DISH:
.by Leer Kook Met Jou Mikrogolf on Friday, August 19, 2011 at 2:23pm.
1 Packet Pasta
2 Tins Tuna in water
1 Tin Mushroom soup / Chicken soup
1 Cup Mayonnaise
Cheese
Boil pasta, mix with tuna, soup, cheese, mayonnaise
Bake in on high for 10 – 12 minutes.
Serve warm with a salad or as is.
CHEESY CHICKEN,BACON AND SPRING ONION PASTA:
.by Leer Kook Met Jou Mikrogolf on Monday, August 22, 2011 at 12:02pm.
(Serves 4 )
Use spring onions or chives to add extra flavour to this great tasting bacon, chicken and cheese pasta.
1 x 30g continental 4 - cheeses sauce
500 g chicken, cubed
800 ml hot water/milk (or half milk, half water)
500 ml pasta
1 bunch spring onions
200 g bacon, diced
Mix all the ingredients in the large bowl.
Put in a cold oven and switch on at 160°C, cook for 1 hour.
OR
Microwave the pasta and the water for 10 minutes, add the other ingredients and microwave for another 10 – 15 minutes.
GARY’S CHEESY CHICKEN NOODLES:
.by Leer Kook Met Jou Mikrogolf on Monday, August 22, 2011 at 12:21pm
Time: 5 minutes
Serves: 2
220g pack egg noodles
1 chicken stock cube (or any flavour)
1 cup of boiling water
1 cup frozen mixed vegetables
¼ cooked BBQ chicken (from the supermarket deli)
1 teaspoon of all purpose seasoning or any other herbs and ½ cup grated cheese
In a microwave-safe bowl crush the stock cube and mix with boiling water, then add noodles.
Cover and cook in microwave on high for 2 minutes.
Add vegetables, chicken and seasoning.
Cover and cook on high for another 2 minutes.
Stir in the cheese and cook on high for another 1 minute to melt cheese.
EASY MICROWAVE EGGPLANT LASAGNA:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 1:22pm.
1 lg. eggplant, cut into 1/4 inch slices
1 cup. spaghetti sauce
1 cup. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel.
Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish.
Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese.
Repeat layerings and top with remaining cheese.
Cover dish with plastic wrap and microwave for 10 minutes.
Let stand for 3 minutes before serving.
SINGAPORE NOODLES:
.by Leer Kook Met Jou Mikrogolf on Friday, August 26, 2011 at 12:17pm.
Rice noodles and vegetables flavoured with curry powder and soya sauce make this oriental dish irresistible. Rice noodles are very delicate and require practically no cooking. All you need to do is dunk them in hot water for a few minutes and then drain out the water and use them.
Preparation Time: 10 mins
Makes 4 servings
2 cups rice noodles
1/4 cup onions , sliced
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
2 tsp chopped celery
1/4 cup chopped carrots
1/4 cup chopped capsicum [pepers]
1/4 cup bean sprouts
1 1/2 tsp curry powder
1 tsp soy sauce
a pinch of turmeric powder (haldi)
1 tsp sugar
salt and to taste
1 tsp oil
For The Garnish
1/4 cup chopped spring onion greens
1.Microwave 2 cups of water in a microwave safe bowl, along with the turmeric powder on high for 2 minutes.
2.Add the noodles and keep aside for 10 minutes till they are soft. Drain out all the excess water.
3.In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave on high for 30 seconds.
4.Add the carrots and capsicum and microwave on high for 1 more minute.
5.Add the noodles, bean sprouts, curry powder, turmeric powder, soya sauce, sugar and salt and pepper and mix well. Microwave on high for 1 more minute.
6.Serve hot garnished with the chopped spring onion greens.
Tips
1.To make an easy substitute for curry powder, combine 1 teaspoon of dhania-jeera powder with a pinch of sambar powder and add it to this recipeabout a month ago ·
MICROWAVE MACARONI & CHEESE:
.by Leer Kook Met Jou Mikrogolf on Wednesday, September 14, 2011 at 12:40pm.
1/2 lb. uncooked macaroni
2 cup. hot water
3 tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cup. milk
1/3 cup. flour
12 oz. cut cheese
Combine first 5 items in microwave dish.
Cover and cook 5 1/2 minutes. 5 minutes more at 1/2 the power.
Stir 2 times or more.
Mix the rest of ingredients, cover and cook for 20-26 minutes at 1/2 the power.
SPAGHETTI PIE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 20, 2011 at 1:29pm.
½ package of spaghetti noodles
1 Tbl. butter
1 egg
½ container of cottage cheese
1 to ½ cups spaghetti sauce
1 to 2 cups shredded mozzarella cheese
(1/2 lb. of cooked mince meat if desired)
Stack Cooker. (Quantities are all estimated for the container). Once you've made it once, you'll be comfortable with estimating the amounts)
Break your spaghetti noodles in half, put into Stack Cooker container with water.
Cover, vent and put into the microwave for 8 - 10 minutes on high.
Drain.
Put cooked spaghetti back into Stack Cooker container and stir in butter and egg.
Press spaghetti noodles around bottom of container and up the sides about 1 inch like a crust.
Spread cottage cheese over noodles, spaghetti sauce (with our without meat) over that and then sprinkle mozzarella cheese over the top.
Cover, vent and microwave 6 minutes on high.
[ 'n Mens kry microwave stack cookers te koop. Ek het destyds by Verimark vir my 'n stel gekoop, was nie te duur nie.]
SPEEDY LASAGNE:
Makes 6 servings
COOK TIME:40 Minutes
PREP TIME:15 Minutes
STAND:5 Minutes
Ingredients
• 1 pound Italian sausage, casings removed
• 1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 6 no-cook lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
Preparation
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
MICROWAVE MACARONI CASSEROLE :
1 (10 3/4 oz.) can cream of celery soup
1/2 cup. milk
1/2 cup. sour cream
2 cup. hot cooked corkscrew macaroni
1/2 tsp. minced onion
1 tsp. dried parsley
2 tbsp. chopped pimiento/peppers
1 lb. sausage, any kind
2 cup sliced zucchini
In a mixing bowl, stir together liquids and seasonings.
Add macaroni, sausage and vegetables; gently toss until well combined.
Turn into a 2 quart microwave safe dish.
Cover and cook on 100% power for 15 to 20 minutes. or until vegetable is tender, stirring twice.
Top with cheese and cook, uncovered on high power 1 or 2 minutes or until cheese is melted.
5 servings.
PASTAGEREG:
1½ kop pasta (skulpies)
1 pak sampioene in repies gesny
1 pakkie hoenderroomsop
1 ui fyn gekap
½ groenrissie
1 tamatie
Sout, peper en speserye na smaak
3 kop water
Meng alles saam.
Plaas in vuurvaste bak.
Plaas in mikrogolfoond vir 40min op 75% krag.
Roer af en toe.
BUSY DAY MICROWAVE LASAGNA:
1 lb. ground beef
3 cups. meatless spaghetti sauce
1 tsp. salt
8 uncooked lasagna noodles
2 cups. Ricotta
2 cups. shredded Mozzarella cheese
1/2 cup. Parmesan cheese
In a casserole microwave crumbled beef on high 4-6 minutes. Meat should be slightly pink. Drain and break up meat. Stir in spaghetti sauce and salt. Pour one cup of sauce into a 12x8 inch baking dish. Place 4 uncooked noodles evenly over sauce; they may overlap slightly.
Spread half of Ricotta over noodles. Sprinkle with 1 cup of Mozzarella cheese. Spoon 1 cup of sauce over cheese; repeat remaining layer with noodles, Ricotta, Mozzarella and sauce. Cover tightly with plastic wrap.
Microwave on HIGH for 15 minutes, rotating dish once, then on medium for 16-20 minutes or until noodles are tender. Sprinkle with Parmesan cheese and microwave uncovered on HIGH 1-2 minutes until cheese melts. Let stand 10 minutes before serving.
MICROWAVE EASY MAC AND CHEESE:
4 cups water
1 cup elbow macaroni, uncooked
2 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 cup low-fat milk
1 cup cheddar cheese, grated
breadcrumbs (optional)
Preparation Method
1. In a medium saucepan, boil water. Add macaroni and cook 8 minutes; drain.
2. In a glass or microwave safe dish, melt butter for 30 seconds. Blend in flour and salt.
3. Stir in milk until smooth.
4. Microwave 2 minutes, stirring with a fork after 1 minute, until thickened.
5. Stir in cheese until completely melted.
6. Pour well drained macaroni into cheese sauce, mixing well.
7. Microwave at medium-high heat for 3 minutes.
8. If desired, sprinkle top with bread crumbs before serving.
Number of Servings : 4
WHITE ITALIAN PASTA:
5 tbsp. chopped green onions
8 tbsp. butter
1 lb. fresh mushrooms, chopped
7 tbsp. regular flour
2 1/2 cups. regular milk (warm in microwave & set aside)
2 cups. heavy cream (it's whipping cream & comes in sm. carton in dairy section) (warm in microwave & set aside)
1 cup. grated Gruyere cheese (Kroger's deli cheese section has it, it's sold in a block. Don't grate until ready to use ...it)
1 cup. Parmesan cheese
1 1/2 tsp. salt & milled pepper to taste
1 sm. head cauliflower (just flowerettes, not stems, crisply steamed & set aside. Could substitute with broccoli or add fried chicken livers)
8 oz. dry cavetelli pasta or jumbo shell macaroni, boiled
Saute green onions in butter in deep saucepan until soft. Add mushrooms and simmer 10 minutes, stirring often. Blend in flour, warmed milk and heavy cream, stirring constantly until the sauce is smooth and thick. Add cheeses, salt and pepper and heat until cheese melts and sauce is mixed well. Stir in crisply steamed cauliflower and cooked pasta. Heat until warmed through. Serve with salad and garlic or cheese bread for a complete filling meal. Serves 5 to 6.
VEGETABLE MAC SUPREME:
7 1/4 oz. pkg. macaroni and cheese dinner
12 oz. can corn (drained)
10 3/4 oz. can mushroom soup
9 oz. pkg. French cut green beans or peas (thawed)
1/4 tsp. dill weed [optional]
1 large sliced fried onion
Prepare macaroni according to box instructions except using 1/2 cup milk. Add vegetables and dill weed. Mix. Spoon into 10 x 6 baking dish. Top with onions. Bake at 350 degrees for 20 to 25 minutes until hot.
Microwave option: In microwavable 1 1/2 quart covered dish, place casserole in oven on high for 10 minutes, stirring halfway during cooking. Top with onions. Microwave 2 minutes.
MICOWAVE LASAGNE:
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1 pound ground beef
4 cups spaghetti sauce
1 pound ricotta or cottage cheese
2 eggs
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
10 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Here is a great lasagna recipe you can put together in less than an hour and cook in the microwave in less than an hour. Fresh French or Italian bread complements it beautifully.
(cooking times are for 600-watt oven; for 1l00-watt oven halve times or run at 50% of specified power)
Crumble the ground meat in a 9 by 13 baking dish. Cook 4-6 minutes at HIGH, until meat is no more than light pink. Drain off fat, if necessary. Transfer meat to a bowl, break it up, and add the spaghetti sauce (instead of spaghetti sauce, I use a 28 oz. can of crushed tomatoes, an 8 oz. can of tomato sauce, and a tbsp. or so of oregano). Combine ricotta, eggs, parsley, garlic powder and 2 Tbsp Parmesan cheese in a bowl. Mix well and set aside. (Most recently, the cook added about 1/4 tsp. nutmeg that made a nice flavor.) Pour a cup of meat sauce mixture into the 9 by 13 baking dish and place 4-5 uncooked noodles evenly over sauce, overlapping noodles if necessary. Cover noodles with another cup of sauce, spread half of cheese mixture over noodles and sprinkle with 1 cup of mozzarella cheese. Cover mozzarella with another cup of sauce and remaining noodles. For the top layer, add the mozzarella first, then the sauce and the remaining ricotta cheese mixture. The mozzarella must not be exposed to the microwaves or it will toughen. Cover tightly with plastic and microwave on HIGH for 15 minutes, rotating dish 1/2 turn after 7 minutes (my turntable swings the 9 by 13 dish in the oven). Reset your microwave for MEDIUM and cook for 20-25 minutes or until noodles are tender, rotating the dish 1/2 turn after 10 minutes. Remove the plastic film, sprinkle top with Parmesan and microwave uncovered on HIGH for 1-2 minutes until cheese melts.
NOTE: Even with the somewhat larger volumes of tomato sauce and cottage cheese that I use, it is hard to cover everything.
MICROWAVE CHEESE SPAGHETTI:
1 box macaroni & cheese dinner
6 tbsp. butter
1 egg
1 sm. can Ideal milk
7 tbsp. sugar
5 slices cheese
Boil spaghetti, drain. Put butter in spaghetti, add cheese from dinner, egg, milk, sugar and 3 slices of cheese broken into small pieces. Microwave 10 minutes at 70 percent power in a 7 x 13 inch dish. Remove. Stir. Add remaining 2 slices of cheese to the top of cheese spaghetti. Microwave 5 more minutes at 70 percent.
SOUSERIGE NOEDELGEBAK:
2e margarien
1 k hoender/vark gaar, in blokkies gesny
125 ml noedels, rou
1 x 300 g hoenderroomsom (blikkie)
1 x 300 g heelpit mielies
halwe koppie gerasperde Cheddarkaas
75 ml groenrissie, fyngekap
Plaas margarien en hoender in oondkasserol. Bak 2 min op High. Gooi oortollige vet af. Voeg res van bestanddele by en meng goed. Bedek en kook verdere 15 minute op High.
SOUSERIGE NOEDELGEBAK:
1 e margarien
1 k hoender/vark gaar, in blokkies gesny
125 ml noedels, rou
1 x 300 g hoenderroomsom (blikkie)
1 x 300 g heelpit mielies [nie gedreineer nie]
halwe koppie gerasperde Cheddarkaas
75 ml groenrissie, fyngekap
Plaas margarien en hoender in oondkasserol. Bak 2 min op High. Gooi oortollige vet af. Voeg res van bestanddele by en meng goed. Bedek en kook verdere 15 minute op High.
FROZEN RAVIOLI IN MICROWAVE:
Ingredients
1 (16 oz) package of frozen Ravioli
1 qt jar of your favorite spaghetti sauce
1 small can of mushrooms
1/2 cup chopped bell peppers
2 cups of mozzarella cheese divided into 1 cup portions
Place all of the ingredients except for 1 cup of the cheese in your microwave container. Cover the container but try to leave a vent of some sort. This is why the Rock N Serve is good because it has a vent on it and that makes it easy for the steam to release while cooking.
Cook on high for 8 - 10 minutes or until the Ravioli is hot and tender. Stir. Top with remaining cheese. Microwave on high without a cover for 2 to 3 minutes or until the cheese is melted.
It will take less than thirty minutes to prepare dinner with this recipe. Even if it is a nice cool day it is an excellent recipe to use to make a quick dinner after a stressful day at work or running errands. Your family will love it and you will have some extra time to relax for the evening.
EASY MICROWAVE EGGPLANT LASAGNA:
1 large eggplant, cut into 1/4 inch slices
1 cup. spaghetti sauce
1 cup. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
EASY MICROWAVE EGGPLANT LASAGNA:
1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
MACARONI & MINCE BAKE:
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
Instructions
Put the macaroni in the Medium Gourmet Roaster, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High. Set aside for 10 minutes. Drain excess water. Add other ingredients except the cheese, and mix together. Sprinkle with grated cheese. Microwave for 15 minutes on 70% Power (medium High). Serve with fresh bread rolls and salad.
EASY SPAGHETTI BOLOGNAISE: [ARGILLA RESEPTE]
250 g spaghetti
500-750 g mince, salt & pepper or any
flavourings (spices, to taste)
1 medium onion, chopped
2 tomatoes, chopped or 1 can tomatoes
(crushed) garlic, crushed (optional)
1 carrot, finely grated
1 packet Knorr Bolognaise Fresh Ideas
powder water
250 ml Cheddar cheese, grated
Microwave instructions:
Break the spaghetti into smaller pieces and place in Gourmet Deep Roaster Bowl.
Cover spaghetti with water (± 1 litre), add a pinch of salt and a little oil. Cover and microwave for 15-20 minutes on high. In the mean time prepare the Bolognaise. Mix mince, onions, tomatoes, garlic, carrot and packet of Bolognaise powder together. Drain spaghetti if necessay, add mince mixture. Cover and microwave for 10-15 minutes. Stir, add the cheese and serve.
Oven instructions:
Break the spaghetti into smaller pieces and place in Gourmet Deep Roaster Bowl.
Cover spaghetti with water (± 1 litre), add a pinch of salt and a little oil. Prepare the Bolognaise; mix mince, onions, tomatoes, garlic, carrot and packet of Bolognaise powder together. Add mince mixture, cover and bake in the oven for 45 - 60 minutes, at 180 ºC.
Stir, add the cheese and serve.
7-MINUTE LASAGNE: [ARGILLA RESEPTE]
(1 portion)
200 g mince meat
10 ml brown onion soup powder
20 ml tomato sauce
10 ml chutney
1 lasagne sheet
1 packet of white sauce
grated cheese
Mix meat, soup powder, tomato sauce and chutney. Prepare white sauce following instructions on the packet. Divide white sauce and meat mixture and layer it as follows in Lasagne Bowl: white sauce, meat mixture, lasagne sheet, meat mixture, white sauce
and top it off with grated cheese. Microwave for 7 minutes on medium and leave to stand for 5 minutes. Enjoy with a green salad.
CHEESY CHICKEN, BACON AND SPRING ONION PASTA:
(Serves 4 )
Use spring onions or chives to add extra flavour to this great tasting bacon, chicken and cheese pasta.
1 x 30g continental 4 - cheeses sauce
500 g chicken, cubed
800 ml hot water/milk (or half milk, half water)
500 ml pasta
1 bunch spring onions
200 g bacon, diced
Instructions
Mix all the ingredients in the Extra Large Gourmet Bowl. Put in a cold oven and switch on at 160°C, cook for 1 hour.
OR
Microwave the pasta and the water for 10 minutes, add the other ingredients and microwave for another 10 – 15 minutes.
BILTONGPOTJIE: [ARGILA RESEPTE]
1 onion, chopped
1 packet mushrooms, cut in half
1 green pepper, coursly sliced
1 red pepper, coursly sliced
10 ml cooking oil or butter (not margarine)
400 – 500 ml noodles
800 ml water (enough to cover pasta)
400 g biltong
1 tin kernel corns Cheddar cheese, grated
250 ml thick cream
Place onions, mushrooms and peppers in Gourmet Deep Roaster Bowl. Add cooking oil or butter and microwave without the lid for 5 minutes on high, stir twice during cooking process.
Add noodles and water, microwave covered for 10-15 minutes on high. Do not drain the access water. Add the biltong, corn and cheese in layers. Microwave for 8 minutes on 70% power. Add cream, stir and serve.
SPAGHETTI WITH MEAT SAUCE:
(serves 4)
1 tbsp olive oil
1 medium white onion, peeled, finely chopped
500g beef mince (extra lean)
150g mushrooms, finely chopped
1 x 375g jar spaghetti sauce
Ground black pepper, to taste
500g dried spaghetti
Instructions
Put the olive oil and onoin in the Medium Gourmet Roaster Bowl and microwave uncovered, for 3 – 5 minutes or until tender. Add the mince and microwave, for 4 - 5 minutes stirring often to loosen up mince, Add mushrooms, stirring often, microwave for 2 minutes. Add spaghetti sauce and pepper to taste, stir and microwave for 10 minutes on Medium (50% Power). Stir occasionally during cooking time. Break spaghetti in half put in Medium Gourmet Roaster Bowl. Cover with hot water. Add salt and 5ml cooking oil. Microwave spaghetti for 10 minutes on High set aside for 10 minutes, draining the remaining water. Serve immediately topped with the Meat Sauce. Sprinkled with grated Parmesan and add finely chopped parsley just before serving. Add chilies if you prefer it hot.
CARBONARA STYLE SPAGHETTI:
Cooking Time: 9-10 mins
Serves: 2
Ingredients
4 rashers of smoked back bacon
100g/4oz spaghetti
50g/2oz frozen peas
3 large British Lion eggs
100ml/4floz single cream
25g/1oz freshly grated Parmesan
cheese
A little grated nutmeg
Salt and freshly ground black pepper
Method
1. Boil a kettle of water. Snap the spaghetti in half and place it in the bowl. Pour over enough boiling water from the kettle to
fill half the bowl, cover with an upturned plate. Cook on HIGH for 7 mins. Stir in the peas and leave to stand for 2 mins.
2. Meanwhile, chop the bacon and put in a small micro-proof bowl, cover with a piece of kitchen paper to prevent splattering, and cook on HIGH for 1 min 30 secs, stirring once. Transfer to a plate and set aside.
3. Beat the eggs, cream and cheese together with the nutmeg and seasoning. Drain the pasta in a colander, return it to the bowl, stir in the bacon, and egg mixture.
Cook on HIGH for 2 mins, stirring once. Leave to stand for 2 mins.
Serve in bowls with a little more nutmeg grated and ground pepper over the top.
Cook’s tip
For a veggy option, replace the bacon with 50g/2oz button mushrooms, wiped, and sliced.
Cook with 5ml/1tsp oil for 2 mins.
Complete as above.
MAC & CHEESE:
(1 serving)
For a homemade and healthier twist on those premade meals you can buy in any store, try mixing these five ingredients for a delicious version of a longtime favorite. You won’t need any powdered cheese for this quick and creamy meal.
Ingredients:
•½ c. uncooked pasta of your choice
•½ c. water
•½ tsp. salt
•¼ c. milk
•¼-½ c. shredded cheese of your choice
Directions:
Add pasta, water, and salt to a microwave-safe bowl. Heat for 2-minute intervals until the pasta is tender, stirring between each interval. If the pasta absorbs all the water before it has finished cooking, add another 2 tbls. of water. When pasta is tender, stir in the milk and cheese. Heat for 30-second intervals until the cheese has melted into a creamy sauce.
You may want to add an extra tablespoon of milk or cheese if you prefer a creamier sauce.
Garnish with a vieanna squid.
Rinse, peal, and cut the potatoes. Place the cut potatoes in a glass or microwave-safe bowl and cover with plastic wrap. Microwave the potatoes for 7-10 minutes or until tender, stirring about halfway through. When potatoes are tender, let stand for 5 minutes. Add the milk, butter, and salt and pepper to the potatoes. Mash until smooth, or until desired consistency.
SPAGHETTI WITH MEAT SAUCE:
(serves 4)
1 tbsp olive oil
1 medium white onion, peeled, finely chopped
500g beef mince (extra lean)
150g mushrooms, finely chopped
1 x 375g jar spaghetti sauce
Ground black pepper, to taste
500g dried spaghetti
Instructions
Put the olive oil and onoin in the Medium Gourmet Roaster Bowl and microwave uncovered, for 3 – 5 minutes or until tender. Add the mince and microwave, for 4 - 5 minutes stirring often to loosen up mince, Add mushrooms, stirring often, microwave for 2 minutes. Add spaghetti sauce and pepper to taste, stir and microwave for 10 minutes on Medium (50% Power). Stir occasionally during cooking time. Break spaghetti in half put in Medium Gourmet Roaster Bowl. Cover with hot water. Add salt and 5ml cooking oil. Microwave spaghetti for 10 minutes on High set aside for 10 minutes, draining the remaining water. Serve immediately topped with the Meat Sauce. Sprinkled with grated Parmesan and add finely chopped parsley just before serving. Add chilies if you prefer it hot.
SPEEDY LASAGNA:
Prep Time:15 minutes
Cook Time:40 minutes
Ingredients
1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
directions
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
Serves 6
BEEF PASTA DISH: [ARGILLA]
3 onions, chopped
oil
1 garlic clove, crushed
1 kg beef, cubed
3 potatoes, peeled and cubed
375 ml small pasta shells
500 ml water
1 pkt tomato cream soup powder
20 ml curry powder
60 ml chutney
salt & pepper
15 ml tomato paste
Microwave onions, oil and garlic for 4 minutes in Gourmet Deep Roaster till soft. Add meat, cover and microwave for 5minutes. Stir and microwave for another 5 minutes. Add potatoes and pasta, mix well. Mix remaining ingredients, pour over and mix. Cover and microwave for 15 minutes, stirring every 5 minutes. Serve warm.
VEGGIE LASAGNE:
Prep time: 10 minutes Cook time: 24 minutes
Makes 6 servings
What You Need
250g stemmed spinach leaves (about 5 c)
1 container reduced-fat ricotta cheese
1 1/2 c shredded reduced-fat mozzarella cheese
1/2 c grated Parmesan cheese
1 egg white
2 Tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 c onions, chopped
1 c bell pepper, chopped
2 med courgette, chopped
2 tsp garlic, minced
1 jar tomato-basil sauce
8 no-boil lasagna noodles
Method
Put spinach in an 20-centimetre square microwavable dish and cook on high for 4 minutes or until wilted. Drain any liquid, remove spinach to a bowl, and mix with ricotta, half of mozzarella, half of Parmesan, egg white, 4 teaspoons of parsley, salt, and pepper. Wipe out baking dish and generously coat with cooking spray. Mix in onions, pepper, courgettes, and garlic. Mix until coated with spray, then cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes or until vegetables are soft, stirring once. Uncover and scrape vegetables onto a plate. Spread a layer of tomato sauce over bottom of same dish. Add a layer of 2 noodles. Spread a third of cheese mixture over noodles, covering noodles completely. Spoon a third of vegetable mixture over cheese, then spoon on a quarter of sauce, making sure noodles are covered. Repeat layers of noodles, cheese, vegetables, and sauce to make a total of 4 layers of noodles. Top final layer with remaining sauce. Cover tightly with microwave-safe plastic wrap and cook on high for 10 minutes or until noodles are almost tender. Scatter remaining mozzarella and Parmesan over top and cook uncovered on high for 5 minutes or until cheese is melted. Sprinkle with remaining 2 teaspoons parsley. Let sit 5 minutes before cutting.
SPAGHETTI:
1 - 2kg lean ground beef
1 onion, chopped
2 cloves garlic, minced
28-oz. jar spaghetti sauce
2 cups water
1 tsp dried basil leaves
8 oz. spaghetti pasta, broken into pieces
½ cup grated Parmesan cheese
Preparation & Cooking Instructions:
In a 3-quart microwave-safe casserole, place beef and onions, crumbling beef to break into small pieces. Microwave on High for 3-4 minutes, stirring once to break up meat.
Microwave on High for 2 more minutes and drain off any fat. Add spaghetti sauce, water, basil and uncooked spaghetti. Mix gently to combine. Cover with lid and microwave on High for 5 minutes. Stir well. Cover casserole again and microwave on High for 8-10 minutes longer. Stir well. Let stand 4 minutes before serving.
Serves 6.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.
SEAFOOD SPAGHETTI: [ARGILLA]
400 g spaghetti
warm, tap water
oil
salt
Place spaghetti in Large Oval Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes. Strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
400 g marinara seafood mixture, slightly defrosted and rinsed under a running tap
400 g mussels (can also be replaced with marinara seafood mixture)
400 g hake fillets, defrosted and cut into smaller pieces
10 ml oil / butter
20 ml garlic, crushed
5 ml fish spice (optional)
salt and pepper to taste
Aromat
250–500 ml cream or milk, depending on amount of fluid remaining in bowl 40 ml flour / maizena, dissolved in a little milk
rocket leaves, shredded Fry garlic and oil uncovered in Medium Classic Roaster Bowl for 2 minutes.
Add seafood and microwave uncovered for 5 – 7 minutes. (If still slightly frozen, microwave for 10-15 minutes).
Add fish spice, salt, pepper and Aromat. Top up fluid in bowl with milk or cream to 500 ml. Add flour dissolved in milk. Microwave for 3-5 minutes, stirring every minute. Add rocket leaves and stir into seafood mixture.
Serve seafood on spaghetti or mix through and serve in Salad Bowl.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
METHOD:
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a sala.
PEPPERONI PIZZA PASTA: [FAST FOODS REDEFINED]
This cheesy pasta casserole combines all the pizza favorites! Serve with a crisp green salad.
2 cups uncooked penne pasta
1 can (15 oz.) pizza sauce
1 package (3 oz.) thick-sliced pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can (4 oz.) sliced mushrooms, drained
1 teaspoon Italian seasoning
1 cup water
1 cup (4 oz.) shredded Italian cheese blend
HOW TO:
1. Lightly spray 2-quart microwave-safe casserole with no-stick cooking spray; set aside. In large bowl, combine pasta, pizza sauce, pepperoni, bell pepper, onion, mushrooms, and Italian seasoning. Turn mixture into casserole. Pour water over pasta mixture; cover.
2. Microwave on HIGH, 7-9 minutes or until mixture is bubbling. Remove lid; stir. Microwave on power Level 3, 10-12 minutes until noodles are tender and liquid is absorbed. Top with shredded cheese. Let stand, covered, 3-5 minutes or until cheese is melted.
Makes 4-6 servings.
7-MINUTE LASAGNE: [ARGILLA]
(1 portion)
200 g mince meat
10 ml brown onion soup powder
20 ml tomato sauce
10 ml chutney
1 lasagne sheet
1 packet of white sauce
grated cheese
HOW TO COOK:
Mix meat, soup powder, tomato sauce and chutney. Prepare white sauce following instructions on the packet. Divide white sauce and meat mixture and layer it as follows in Lasagne Bowl: white sauce, meat mixture, lasagne sheet, meat mixture, white sauce and top it off with grated cheese. Microwave for 7 minutes on medium and leave to stand for 5 minutes. Enjoy with a green salad.
PASTA WITH BACON AND CHEESE: [ARGILLA]
400 g pasta water, enough to cover pasta
15 ml oil
1 onion, chopped
250 g bacon, diced
250 g tin mixed vegetable
410 g tin tomatoes
250 ml Cheddar cheese, grated
2 eggs, beaten
salt and pepper to taste
Microwave pasta, water and oil covered in Medium Gourmet Roaster Bowl for 8-10 minutes. Drain if needed. Add the remaining ingredients, except cheese and eggs, to the drained pasta. Pour eggs over and sprinkle with cheese. Bake covered at 160°C for one hour. Remove lid for last 10 minutes.
OR Bake in jou microwave on HIGH till cheese is melted.
NACHO BAKE:
115 g cheddar cheese, grated
1/ 2 onion, diced
2 – 4 tablespoons diced canned jalapenos ( pickled green chillies )
50 g stoned black olives sliced
4 tablespoons chopped fresh coriander leaves
200 g corn tortilla chips
Soured cream and bottled taco sauce
HOW TO COOK:
In a medium bowl, mix cheese, onion, jalapenos, olives and coriander; set aside.
On 30 cm round microwave-safe plate, arrange one-third of tortilla chips in single layer.
Top with one-third of cheese mixture. Continue alternating tortilla chips and cheese mixture, making 2 more layers and finishing with cheese.
Cook o High ( 100 % power ) for 2-3 minutes, until cheese melts and bubbles.
Serve immediately accompanied with soured cream and taco sauce.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
HOW TO COOK:
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste,
drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour
egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.
SPICY MAC AND CHEESE WITH BROCCOLI:
Making dinner from scratch is excellent, but there are many days when there just isn't enough time. So, I like to call these quick and easy meals that are partly homemade.
It took me under 30 minutes to make this, and I had plenty left over for lunch the next day. It's vegetarian and gluten-free.
1 box Rice Pasta & Cheese
1 head of broccoli
crushed red pepper flakes
1 Ziploc Zip'n Steam Microwave Cooking Bag
WHAT TO DO:
Prepare Rice Pasta as directed. I used unsweetened almond milk instead of regular milk.
Rinse the broccoli and cut it so you just have the tops, and almost no stem. If you don't use Ziploc Zip'n Steam Microwave Cooking Bag, you don't know what you are missing -- they changed the way I cook vegetables! For my half a bag of broccoli last night it took two minutes to prepare in the microwave (the cooking times are on the bags) and there was practically no cleanup.
Combine the steamed broccoli with the pasta and cheese. Sprinkle with crushed red pepper flakes, stir and serve.
This whole dinner was quick, easy and cost-effective, especially since there was enough to have the next day for lunch.
MACARONI & MINCE BAKE: [ARGILLA]
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
INSTRUCTIONS:
Put the macaroni in the Medium Gourmet Roaster, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High. Set aside for 10 minutes. Drain excess water. Add other ingredients except the cheese, and mix together. Sprinkle with grated cheese. Microwave for 15 minutes on 70% Power (medium High). Serve with fresh bread rolls and salad.
RAVIOLI CASSEROLE:
Quick! This four-ingredient Italian main dish goes together in under 20 minutes. Add some steamed broccoli and a loaf of garlic bread, and dinner is on the table in no time.
PREP TIME 5 Min
TOTAL TIME 20 Min
SERVINGS 6
1LB ground beef
1 ion, chopped (1/4 cup)
2 cans [15 ounce each] beef ravioli
1 cup shredded mozzarella of Cheddar cheese
WHAT TO DO:
Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink; drain. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
TIPS:
For variety, try pizza- or taco-seasoned cheese instead of the mozzarella. Or use cheese ravioli in place of beef for a vegetarian meal.
Use this quick and easy ground beef cooking method when you want to save time and keep your skillet clean!
MACARONI & CHEESE: [ARGILLA]
250 g Macaroni
250 g Diced Bacon
1 Small Onion Chopped
25 ml Butter (For Frying)
2 Large Eggs (Whisked)
25 ml Cake Flour
125 ml Cheddar (Grated)
250 ml Milk
Salt & Pepper
Sliced Tomato,
Parsley and Grated Cheese to Garnish
WHAT TO DO:
Place the butter in a Medium Gourmet Roaster Bowl (without the lid) and fry the onion and bacon for 5 – 8 min on High in the microwave.
Add the macaroni and cover with hot tap water (don’t use too much water, it should just cover the macaroni).
Cook for 10 minutes in the microwave.
Add the eggs, flour, cheese and milk.
Microwave for another 10 minutes or until the mixture is set. Garnish with grated cheese, sliced tomato and parsley.
CREAMY HAM CASSEROLE: [recipeNut - Photo by *Parsley*]
Prep Time: 5 mins
Total Time: 35 mins
Servings: 8
INGREDIENTS:
2 cups fresh broccoli florets or 2 cups frozen broccoli florets
1 1/2 cups kraft shredded cheddar cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked,drained
1/2 cup Miracle Whip light
1/2 green peppers or 1/2 red pepper, chopped
1/4 cup milk
WHAT TO DO:
1.HEAT oven to 350°F degrees.
2.MIX all ingredients except 1/2 cup of the cheese.
3.SPOON into 1 1/2-quart casserole.
4.Sprinkle with remaining 1/2 cup cheese.
5.BAKE for 30 minutes or until thoroughly heated.
6.MICROWAVE:
Prepare as directed.
8.Microwave on HIGH 8 to 10 minutes or until thoroughly heated.
9.Sprinkle with seasoned croutons, if desired.
.by Leer Kook Met Jou Mikrogolf on Wednesday, May 25, 2011 at 12:04pm.Your changes have been saved.
250g Macaroni
1 Ui, gekap
2 Repies spek, gekap
2 Tamaties, ontvel en in blokkies gesny
40 ml Margarien
30 ml Meel
500 ml Melk
3 ml Mostert
2,5 ml Neutmuskaat
250 ml Gerasperde cheddarkaas
Kook macaroni in 600ml water vir 12 - 15 minute op HOOG en laat staan vir 5 minute.
Smelt margarien, voeg ui by en mikrogolf vir 3 minute op HOOG.
Roer meel, mostert en neut by.
Voeg die melk stadig by, roer en mikrogolf vir ongeveer 4 minute op HOOG totdat sous verdik.
Roer 'n paar keer terwyl kook.
Voeg kaas, tamaties en spek by witsous.
Sout en peper na smaak.
Kombineer die sous met jou macaroni en plaas in vlakkerige bak.
Strooi nog bietjie kaas bo-op.
Mikrogolf vir 6 - 8 minute op MED_HOOG [70%] tot kaas gesmelt het.
KERRIEVLEIS MET MACARONI: [ uit MIKROFOLFWENNERS - ANNETTE HUMAN]
.by Leer Kook Met Jou Mikrogolf on Friday, May 27, 2011 at 12:14pm.Your note has been created.
1 kg Stowebiefstuk, in blokkies van 2,5 cm gesny
Sout en peper
2 Uie, in skywe gesny
100 ml Droë appelkose
25 ml Koekmeel
15 ml Kerriepoeier
12,5 ml Sagte bruinsuiker
75 ml Water
25 ml Bruinasyn
25 ml Fyn appelkooskonfyt of blatjang
2 ml Fyn gerasperde suurlemoenskil
2 Groot ryp tamaties, in 8stes gesny
250 ml Macaronistukkies
Geur biefblokkies met sout en peper en plaas dit in ‘n kastrol van 25 x 25cm.
Plaas gesnyde uie bo-op biefblokkies.
Strooi appelkose bo-op.
Meng die koekmeel, kerriepoeier en sagte bruinsuiker.
Voeg die water, asyn, appelkooskonfyt/blatjang en suurlemoenskil by en meng deeglik.
Giet die sous oor die biefblokkiesmengsel.
Sit die tamatieskywe bo-op.
Bedek en mikrogolf vir 10 minute by HOOG [100%].
Roer en bedek dit weer.
Mikrogolf dit nou vir 60 minute by LAAG [30%] en roer elke 20 minute.
Voeg die macaronistukke by.
Mikrogolf dit 30 minute by LAAG [30%] en roer na elke 10 minute.
Laat dit ‘n rukkie staan voor opdiening.
SPINACH LASAGNA:
.by Leer Kook Met Jou Mikrogolf on Thursday, June 2, 2011 at 12:46pm.
Preparation time: 10 to 15 minutes
Microwave time: 35 minutes
Standing time:15 to 20 minutes
4 cups homemade or purchased marinara sauce [white sauce]
1 handful fresh basil, chopped
1 package of pre-washed, fresh spinach (about 10 to 12 oz)
1 teaspoon dry oregano
1 garlic clove, peeled and minced
1/2 cup water
8 ounces dry lasagna noodles
1 cup ricotta cheese
1 egg
2 cups shredded Cheddar or jack cheese
2 cups shredded mozzarella cheese
In a large bowl, stir together marinara sauce, oregano, and garlic.
Pour about a third of the sauce mixture evenly into a 7- by 11-inch microwave-safe baking dish.
Stir water into remaining sauce; set aside.
In a food processor, combine the washed spinach and basil.
Process until everything is finely chopped.
Add in the ricotta cheese and 1 egg, and process again until the cheese, egg, spinach, and basil are all fully mixed.
Rinse uncooked lasagna noodles with cold water.
Then arrange a third of the uncooked noodles in a single layer atop sauce in baking dish.
Spread a thin layer of the spinach/cheese mixture atop the uncooked noodles, and then add a layer of cheddar cheese and mozzarella cheese (about a third of each cheese).
Next, pour a third of the remaining sauce to make the next layer.
Add another layer of lasagna noodles on top, and repeat with another layer of spinach/ricotta cheese, followed by cheddar and mozzarella.
Finally, repeat with one more layer of sauce, lasagna, ricotta/spinach, and cheddar/mozzarella.
Cover and microwave on medium heat (50%) for 20 minutes, giving dish a half-turn after 10 minutes.
Remove from the microwave at this point and let the lasagna stand, covered, for about 5 minutes.
Return to the microwave, and cook on high for 15 minutes, again, turning the dish at 10 minutes.
Remove from the microwave, and let it stand with a cover over it for 10 to 15 minutes.
Cut into squares, serve and enjoy!
MACARONI & MINCE BAKE:
.by Leer Kook Met Jou Mikrogolf on Monday, June 6, 2011 at 12:58pm.
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
Put the macaroni in a medium dish, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High.
Set aside for 10 minutes.
Drain excess water.
Add other ingredients except the cheese, and mix together.
Sprinkle with grated cheese.
Microwave for 15 minutes on 70% Power (medium High).
Serve with fresh bread rolls and salad.
MACARONI GEBAK:
.by Leer Kook Met Jou Mikrogolf on Tuesday, June 21, 2011 at 12:00pm.
200g Rou macaroni of noedels
2 Eiers
300ml Melk
1 Pakkie wituiesop
Swart peper, grof gemaal, volgens smaak.
500ml Gerasperde kaas (1Koppie is genoeg)
15ml Kookolie
Kook macaroni in mikrogolfoond met genoeg water om te bedek (met deksel), ongeveer 10-15 minute op hoog, staantyd 10-minute, dreineer goed.
Meng die 15ml Kookolie liggies in, net om klam te maak.
Klits saam die eiers, melk, soppoeier en helfte van die kaas ingemeng.
Meng met die gaar pasta.
Skep in gesmeerde plat glasbak, strooi oorblywende helfte kaas bo-oor, stip met botter en mikrogolf 5-minute op hoog. (Sonder deksel).
Laat staan ‘n rukkie en bedien.
CHICKEN AND MACARONI BAKE:
.by Leer Kook Met Jou Mikrogolf on Monday, July 11, 2011 at 2:36pm
200g macaroni, cooked
1 kg whole chicken
25 g butter/margarien
25 g cake flour
500 mℓ milk
150 g cheddar cheese, grated
1 x 410 g tin concentrated cream of chicken soup
Salt and freshly ground black peper
30 mℓ dried breadcrumbs
Cook the chicken or buy a grilled whole chicken.
Remove the flesh from the chicken and cut into bite-size pièces.
Set aside.
In a bowl melt, butter on 100% power for 1 minute.
Stir in the flour and then whisk in the milk.
Microwave on 100% power to thicken about 4 – 5 minutes.
Stir in the cheese, soup, chicken and cooked macaroni.
Season to taste.
Pour into a serving dish.
Sprinkle with breadcrumbs.
Microwave on 70% power for about 8 minutes.
Place under preheated grill to give a golden brown finish.
2 MINUTE NOODLE FRIED RICE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 18, 2011 at 4:
Chinese Style 2 minute noodles with my twist..
Serves 2
■1 pack 2 minute noodles
■1 small brown onion diced
■1 red chilli ( disregard if you don't like chilli)
■1 garlic glove ( chopped finely)
■4 button mushrooms sliced
■3 eggs
■oyster sauce
■fish sauce
■soy sauce
■tomatoe sauce
■sweet chilli sauce
■vegetable oil or any other oil
■barbeque sauce
■chinese five spice (optional)
Place 2 minute noodles in microwave safe bowl fill with water and microwave on high for 10 mins.
Dice a small brown onion and 1 red chilli ( or less) ,peel mushrooms then slice evenly, finely slice a garlic glove.
Heat wok or fry pan adding about a tablespoon of vegetable oil until hot.
Add all the chopped up ingredients until cooked ( don't brown them), remove from heat and place in bowl.
Add the beaten eggs to the wok and cook. once eggs cooked chop up with spatula. then add the other ingredients to the eggs and stir through.
Strain the 2 minute noodles and add them to the wok or fry pan mixing them through too.
Add couple of shakes of soy sauce,fish sauce and oyster sauce and mix them through.
Add a bit of bbq,tomato and sweet chilli sauce and a pinch of chinese five spice ( optional) .
Mix the whole lot together like your doing a stirfry and right at the end add a tea spoon of sesame oil and stir through.
SERVES 2...ENJOY!
CREAMY PESTO SMOKED FISH SAUCE WITH SPINACH FETTUCCINE:
.by Leer Kook Met Jou Mikrogolf on Thursday, August 18, 2011 at 4:51pm.
500gm packet of spinach fettuccine
2 TBS butter
2 TBS plain flour
500ml milk
1 jar of pesto sauce
250gms of smoked cod /any smoked fish will do.[or use tuna, chicken or what ever you prefer.]
½ cup of water
Cook fettuccine according to the packet.
Place smoked cod into a microwave safe dish with the water.
Cover and cook on medium for 4 minutes.
Melt butter in a saucepan over moderate heat and add flour.
Mix well to make sure there are no lumps.
Cook stirring for 1-2 minutes.
Slowly add the milk to the roux, continuously stirring as you pour.
Bring white sauce to boiling point to thicken, and then remove from heat.
Stir in the jar of pesto.
Flake and de-bone the fish, and add to the sauce.
Pour sauce over the fettuccine, stir to coat and serve.
Serves 4-5.
CREAMY PASTA DISH:
.by Leer Kook Met Jou Mikrogolf on Friday, August 19, 2011 at 2:23pm.
1 Packet Pasta
2 Tins Tuna in water
1 Tin Mushroom soup / Chicken soup
1 Cup Mayonnaise
Cheese
Boil pasta, mix with tuna, soup, cheese, mayonnaise
Bake in on high for 10 – 12 minutes.
Serve warm with a salad or as is.
CHEESY CHICKEN,BACON AND SPRING ONION PASTA:
.by Leer Kook Met Jou Mikrogolf on Monday, August 22, 2011 at 12:02pm.
(Serves 4 )
Use spring onions or chives to add extra flavour to this great tasting bacon, chicken and cheese pasta.
1 x 30g continental 4 - cheeses sauce
500 g chicken, cubed
800 ml hot water/milk (or half milk, half water)
500 ml pasta
1 bunch spring onions
200 g bacon, diced
Mix all the ingredients in the large bowl.
Put in a cold oven and switch on at 160°C, cook for 1 hour.
OR
Microwave the pasta and the water for 10 minutes, add the other ingredients and microwave for another 10 – 15 minutes.
GARY’S CHEESY CHICKEN NOODLES:
.by Leer Kook Met Jou Mikrogolf on Monday, August 22, 2011 at 12:21pm
Time: 5 minutes
Serves: 2
220g pack egg noodles
1 chicken stock cube (or any flavour)
1 cup of boiling water
1 cup frozen mixed vegetables
¼ cooked BBQ chicken (from the supermarket deli)
1 teaspoon of all purpose seasoning or any other herbs and ½ cup grated cheese
In a microwave-safe bowl crush the stock cube and mix with boiling water, then add noodles.
Cover and cook in microwave on high for 2 minutes.
Add vegetables, chicken and seasoning.
Cover and cook on high for another 2 minutes.
Stir in the cheese and cook on high for another 1 minute to melt cheese.
EASY MICROWAVE EGGPLANT LASAGNA:
.by Leer Kook Met Jou Mikrogolf on Tuesday, August 23, 2011 at 1:22pm.
1 lg. eggplant, cut into 1/4 inch slices
1 cup. spaghetti sauce
1 cup. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel.
Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish.
Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese.
Repeat layerings and top with remaining cheese.
Cover dish with plastic wrap and microwave for 10 minutes.
Let stand for 3 minutes before serving.
SINGAPORE NOODLES:
.by Leer Kook Met Jou Mikrogolf on Friday, August 26, 2011 at 12:17pm.
Rice noodles and vegetables flavoured with curry powder and soya sauce make this oriental dish irresistible. Rice noodles are very delicate and require practically no cooking. All you need to do is dunk them in hot water for a few minutes and then drain out the water and use them.
Preparation Time: 10 mins
Makes 4 servings
2 cups rice noodles
1/4 cup onions , sliced
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
2 tsp chopped celery
1/4 cup chopped carrots
1/4 cup chopped capsicum [pepers]
1/4 cup bean sprouts
1 1/2 tsp curry powder
1 tsp soy sauce
a pinch of turmeric powder (haldi)
1 tsp sugar
salt and to taste
1 tsp oil
For The Garnish
1/4 cup chopped spring onion greens
1.Microwave 2 cups of water in a microwave safe bowl, along with the turmeric powder on high for 2 minutes.
2.Add the noodles and keep aside for 10 minutes till they are soft. Drain out all the excess water.
3.In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave on high for 30 seconds.
4.Add the carrots and capsicum and microwave on high for 1 more minute.
5.Add the noodles, bean sprouts, curry powder, turmeric powder, soya sauce, sugar and salt and pepper and mix well. Microwave on high for 1 more minute.
6.Serve hot garnished with the chopped spring onion greens.
Tips
1.To make an easy substitute for curry powder, combine 1 teaspoon of dhania-jeera powder with a pinch of sambar powder and add it to this recipeabout a month ago ·
MICROWAVE MACARONI & CHEESE:
.by Leer Kook Met Jou Mikrogolf on Wednesday, September 14, 2011 at 12:40pm.
1/2 lb. uncooked macaroni
2 cup. hot water
3 tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cup. milk
1/3 cup. flour
12 oz. cut cheese
Combine first 5 items in microwave dish.
Cover and cook 5 1/2 minutes. 5 minutes more at 1/2 the power.
Stir 2 times or more.
Mix the rest of ingredients, cover and cook for 20-26 minutes at 1/2 the power.
SPAGHETTI PIE:
.by Leer Kook Met Jou Mikrogolf on Tuesday, September 20, 2011 at 1:29pm.
½ package of spaghetti noodles
1 Tbl. butter
1 egg
½ container of cottage cheese
1 to ½ cups spaghetti sauce
1 to 2 cups shredded mozzarella cheese
(1/2 lb. of cooked mince meat if desired)
Stack Cooker. (Quantities are all estimated for the container). Once you've made it once, you'll be comfortable with estimating the amounts)
Break your spaghetti noodles in half, put into Stack Cooker container with water.
Cover, vent and put into the microwave for 8 - 10 minutes on high.
Drain.
Put cooked spaghetti back into Stack Cooker container and stir in butter and egg.
Press spaghetti noodles around bottom of container and up the sides about 1 inch like a crust.
Spread cottage cheese over noodles, spaghetti sauce (with our without meat) over that and then sprinkle mozzarella cheese over the top.
Cover, vent and microwave 6 minutes on high.
[ 'n Mens kry microwave stack cookers te koop. Ek het destyds by Verimark vir my 'n stel gekoop, was nie te duur nie.]
SPEEDY LASAGNE:
Makes 6 servings
COOK TIME:40 Minutes
PREP TIME:15 Minutes
STAND:5 Minutes
Ingredients
• 1 pound Italian sausage, casings removed
• 1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 6 no-cook lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
Preparation
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
MICROWAVE MACARONI CASSEROLE :
1 (10 3/4 oz.) can cream of celery soup
1/2 cup. milk
1/2 cup. sour cream
2 cup. hot cooked corkscrew macaroni
1/2 tsp. minced onion
1 tsp. dried parsley
2 tbsp. chopped pimiento/peppers
1 lb. sausage, any kind
2 cup sliced zucchini
In a mixing bowl, stir together liquids and seasonings.
Add macaroni, sausage and vegetables; gently toss until well combined.
Turn into a 2 quart microwave safe dish.
Cover and cook on 100% power for 15 to 20 minutes. or until vegetable is tender, stirring twice.
Top with cheese and cook, uncovered on high power 1 or 2 minutes or until cheese is melted.
5 servings.
PASTAGEREG:
1½ kop pasta (skulpies)
1 pak sampioene in repies gesny
1 pakkie hoenderroomsop
1 ui fyn gekap
½ groenrissie
1 tamatie
Sout, peper en speserye na smaak
3 kop water
Meng alles saam.
Plaas in vuurvaste bak.
Plaas in mikrogolfoond vir 40min op 75% krag.
Roer af en toe.
BUSY DAY MICROWAVE LASAGNA:
1 lb. ground beef
3 cups. meatless spaghetti sauce
1 tsp. salt
8 uncooked lasagna noodles
2 cups. Ricotta
2 cups. shredded Mozzarella cheese
1/2 cup. Parmesan cheese
In a casserole microwave crumbled beef on high 4-6 minutes. Meat should be slightly pink. Drain and break up meat. Stir in spaghetti sauce and salt. Pour one cup of sauce into a 12x8 inch baking dish. Place 4 uncooked noodles evenly over sauce; they may overlap slightly.
Spread half of Ricotta over noodles. Sprinkle with 1 cup of Mozzarella cheese. Spoon 1 cup of sauce over cheese; repeat remaining layer with noodles, Ricotta, Mozzarella and sauce. Cover tightly with plastic wrap.
Microwave on HIGH for 15 minutes, rotating dish once, then on medium for 16-20 minutes or until noodles are tender. Sprinkle with Parmesan cheese and microwave uncovered on HIGH 1-2 minutes until cheese melts. Let stand 10 minutes before serving.
MICROWAVE EASY MAC AND CHEESE:
4 cups water
1 cup elbow macaroni, uncooked
2 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 cup low-fat milk
1 cup cheddar cheese, grated
breadcrumbs (optional)
Preparation Method
1. In a medium saucepan, boil water. Add macaroni and cook 8 minutes; drain.
2. In a glass or microwave safe dish, melt butter for 30 seconds. Blend in flour and salt.
3. Stir in milk until smooth.
4. Microwave 2 minutes, stirring with a fork after 1 minute, until thickened.
5. Stir in cheese until completely melted.
6. Pour well drained macaroni into cheese sauce, mixing well.
7. Microwave at medium-high heat for 3 minutes.
8. If desired, sprinkle top with bread crumbs before serving.
Number of Servings : 4
WHITE ITALIAN PASTA:
5 tbsp. chopped green onions
8 tbsp. butter
1 lb. fresh mushrooms, chopped
7 tbsp. regular flour
2 1/2 cups. regular milk (warm in microwave & set aside)
2 cups. heavy cream (it's whipping cream & comes in sm. carton in dairy section) (warm in microwave & set aside)
1 cup. grated Gruyere cheese (Kroger's deli cheese section has it, it's sold in a block. Don't grate until ready to use ...it)
1 cup. Parmesan cheese
1 1/2 tsp. salt & milled pepper to taste
1 sm. head cauliflower (just flowerettes, not stems, crisply steamed & set aside. Could substitute with broccoli or add fried chicken livers)
8 oz. dry cavetelli pasta or jumbo shell macaroni, boiled
Saute green onions in butter in deep saucepan until soft. Add mushrooms and simmer 10 minutes, stirring often. Blend in flour, warmed milk and heavy cream, stirring constantly until the sauce is smooth and thick. Add cheeses, salt and pepper and heat until cheese melts and sauce is mixed well. Stir in crisply steamed cauliflower and cooked pasta. Heat until warmed through. Serve with salad and garlic or cheese bread for a complete filling meal. Serves 5 to 6.
VEGETABLE MAC SUPREME:
7 1/4 oz. pkg. macaroni and cheese dinner
12 oz. can corn (drained)
10 3/4 oz. can mushroom soup
9 oz. pkg. French cut green beans or peas (thawed)
1/4 tsp. dill weed [optional]
1 large sliced fried onion
Prepare macaroni according to box instructions except using 1/2 cup milk. Add vegetables and dill weed. Mix. Spoon into 10 x 6 baking dish. Top with onions. Bake at 350 degrees for 20 to 25 minutes until hot.
Microwave option: In microwavable 1 1/2 quart covered dish, place casserole in oven on high for 10 minutes, stirring halfway during cooking. Top with onions. Microwave 2 minutes.
MICOWAVE LASAGNE:
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
1 pound ground beef
4 cups spaghetti sauce
1 pound ricotta or cottage cheese
2 eggs
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
10 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Here is a great lasagna recipe you can put together in less than an hour and cook in the microwave in less than an hour. Fresh French or Italian bread complements it beautifully.
(cooking times are for 600-watt oven; for 1l00-watt oven halve times or run at 50% of specified power)
Crumble the ground meat in a 9 by 13 baking dish. Cook 4-6 minutes at HIGH, until meat is no more than light pink. Drain off fat, if necessary. Transfer meat to a bowl, break it up, and add the spaghetti sauce (instead of spaghetti sauce, I use a 28 oz. can of crushed tomatoes, an 8 oz. can of tomato sauce, and a tbsp. or so of oregano). Combine ricotta, eggs, parsley, garlic powder and 2 Tbsp Parmesan cheese in a bowl. Mix well and set aside. (Most recently, the cook added about 1/4 tsp. nutmeg that made a nice flavor.) Pour a cup of meat sauce mixture into the 9 by 13 baking dish and place 4-5 uncooked noodles evenly over sauce, overlapping noodles if necessary. Cover noodles with another cup of sauce, spread half of cheese mixture over noodles and sprinkle with 1 cup of mozzarella cheese. Cover mozzarella with another cup of sauce and remaining noodles. For the top layer, add the mozzarella first, then the sauce and the remaining ricotta cheese mixture. The mozzarella must not be exposed to the microwaves or it will toughen. Cover tightly with plastic and microwave on HIGH for 15 minutes, rotating dish 1/2 turn after 7 minutes (my turntable swings the 9 by 13 dish in the oven). Reset your microwave for MEDIUM and cook for 20-25 minutes or until noodles are tender, rotating the dish 1/2 turn after 10 minutes. Remove the plastic film, sprinkle top with Parmesan and microwave uncovered on HIGH for 1-2 minutes until cheese melts.
NOTE: Even with the somewhat larger volumes of tomato sauce and cottage cheese that I use, it is hard to cover everything.
MICROWAVE CHEESE SPAGHETTI:
1 box macaroni & cheese dinner
6 tbsp. butter
1 egg
1 sm. can Ideal milk
7 tbsp. sugar
5 slices cheese
Boil spaghetti, drain. Put butter in spaghetti, add cheese from dinner, egg, milk, sugar and 3 slices of cheese broken into small pieces. Microwave 10 minutes at 70 percent power in a 7 x 13 inch dish. Remove. Stir. Add remaining 2 slices of cheese to the top of cheese spaghetti. Microwave 5 more minutes at 70 percent.
SOUSERIGE NOEDELGEBAK:
2e margarien
1 k hoender/vark gaar, in blokkies gesny
125 ml noedels, rou
1 x 300 g hoenderroomsom (blikkie)
1 x 300 g heelpit mielies
halwe koppie gerasperde Cheddarkaas
75 ml groenrissie, fyngekap
Plaas margarien en hoender in oondkasserol. Bak 2 min op High. Gooi oortollige vet af. Voeg res van bestanddele by en meng goed. Bedek en kook verdere 15 minute op High.
SOUSERIGE NOEDELGEBAK:
1 e margarien
1 k hoender/vark gaar, in blokkies gesny
125 ml noedels, rou
1 x 300 g hoenderroomsom (blikkie)
1 x 300 g heelpit mielies [nie gedreineer nie]
halwe koppie gerasperde Cheddarkaas
75 ml groenrissie, fyngekap
Plaas margarien en hoender in oondkasserol. Bak 2 min op High. Gooi oortollige vet af. Voeg res van bestanddele by en meng goed. Bedek en kook verdere 15 minute op High.
FROZEN RAVIOLI IN MICROWAVE:
Ingredients
1 (16 oz) package of frozen Ravioli
1 qt jar of your favorite spaghetti sauce
1 small can of mushrooms
1/2 cup chopped bell peppers
2 cups of mozzarella cheese divided into 1 cup portions
Place all of the ingredients except for 1 cup of the cheese in your microwave container. Cover the container but try to leave a vent of some sort. This is why the Rock N Serve is good because it has a vent on it and that makes it easy for the steam to release while cooking.
Cook on high for 8 - 10 minutes or until the Ravioli is hot and tender. Stir. Top with remaining cheese. Microwave on high without a cover for 2 to 3 minutes or until the cheese is melted.
It will take less than thirty minutes to prepare dinner with this recipe. Even if it is a nice cool day it is an excellent recipe to use to make a quick dinner after a stressful day at work or running errands. Your family will love it and you will have some extra time to relax for the evening.
EASY MICROWAVE EGGPLANT LASAGNA:
1 large eggplant, cut into 1/4 inch slices
1 cup. spaghetti sauce
1 cup. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
EASY MICROWAVE EGGPLANT LASAGNA:
1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese
Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.
Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
MACARONI & MINCE BAKE:
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
Instructions
Put the macaroni in the Medium Gourmet Roaster, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High. Set aside for 10 minutes. Drain excess water. Add other ingredients except the cheese, and mix together. Sprinkle with grated cheese. Microwave for 15 minutes on 70% Power (medium High). Serve with fresh bread rolls and salad.
EASY SPAGHETTI BOLOGNAISE: [ARGILLA RESEPTE]
250 g spaghetti
500-750 g mince, salt & pepper or any
flavourings (spices, to taste)
1 medium onion, chopped
2 tomatoes, chopped or 1 can tomatoes
(crushed) garlic, crushed (optional)
1 carrot, finely grated
1 packet Knorr Bolognaise Fresh Ideas
powder water
250 ml Cheddar cheese, grated
Microwave instructions:
Break the spaghetti into smaller pieces and place in Gourmet Deep Roaster Bowl.
Cover spaghetti with water (± 1 litre), add a pinch of salt and a little oil. Cover and microwave for 15-20 minutes on high. In the mean time prepare the Bolognaise. Mix mince, onions, tomatoes, garlic, carrot and packet of Bolognaise powder together. Drain spaghetti if necessay, add mince mixture. Cover and microwave for 10-15 minutes. Stir, add the cheese and serve.
Oven instructions:
Break the spaghetti into smaller pieces and place in Gourmet Deep Roaster Bowl.
Cover spaghetti with water (± 1 litre), add a pinch of salt and a little oil. Prepare the Bolognaise; mix mince, onions, tomatoes, garlic, carrot and packet of Bolognaise powder together. Add mince mixture, cover and bake in the oven for 45 - 60 minutes, at 180 ºC.
Stir, add the cheese and serve.
7-MINUTE LASAGNE: [ARGILLA RESEPTE]
(1 portion)
200 g mince meat
10 ml brown onion soup powder
20 ml tomato sauce
10 ml chutney
1 lasagne sheet
1 packet of white sauce
grated cheese
Mix meat, soup powder, tomato sauce and chutney. Prepare white sauce following instructions on the packet. Divide white sauce and meat mixture and layer it as follows in Lasagne Bowl: white sauce, meat mixture, lasagne sheet, meat mixture, white sauce
and top it off with grated cheese. Microwave for 7 minutes on medium and leave to stand for 5 minutes. Enjoy with a green salad.
CHEESY CHICKEN, BACON AND SPRING ONION PASTA:
(Serves 4 )
Use spring onions or chives to add extra flavour to this great tasting bacon, chicken and cheese pasta.
1 x 30g continental 4 - cheeses sauce
500 g chicken, cubed
800 ml hot water/milk (or half milk, half water)
500 ml pasta
1 bunch spring onions
200 g bacon, diced
Instructions
Mix all the ingredients in the Extra Large Gourmet Bowl. Put in a cold oven and switch on at 160°C, cook for 1 hour.
OR
Microwave the pasta and the water for 10 minutes, add the other ingredients and microwave for another 10 – 15 minutes.
BILTONGPOTJIE: [ARGILA RESEPTE]
1 onion, chopped
1 packet mushrooms, cut in half
1 green pepper, coursly sliced
1 red pepper, coursly sliced
10 ml cooking oil or butter (not margarine)
400 – 500 ml noodles
800 ml water (enough to cover pasta)
400 g biltong
1 tin kernel corns Cheddar cheese, grated
250 ml thick cream
Place onions, mushrooms and peppers in Gourmet Deep Roaster Bowl. Add cooking oil or butter and microwave without the lid for 5 minutes on high, stir twice during cooking process.
Add noodles and water, microwave covered for 10-15 minutes on high. Do not drain the access water. Add the biltong, corn and cheese in layers. Microwave for 8 minutes on 70% power. Add cream, stir and serve.
SPAGHETTI WITH MEAT SAUCE:
(serves 4)
1 tbsp olive oil
1 medium white onion, peeled, finely chopped
500g beef mince (extra lean)
150g mushrooms, finely chopped
1 x 375g jar spaghetti sauce
Ground black pepper, to taste
500g dried spaghetti
Instructions
Put the olive oil and onoin in the Medium Gourmet Roaster Bowl and microwave uncovered, for 3 – 5 minutes or until tender. Add the mince and microwave, for 4 - 5 minutes stirring often to loosen up mince, Add mushrooms, stirring often, microwave for 2 minutes. Add spaghetti sauce and pepper to taste, stir and microwave for 10 minutes on Medium (50% Power). Stir occasionally during cooking time. Break spaghetti in half put in Medium Gourmet Roaster Bowl. Cover with hot water. Add salt and 5ml cooking oil. Microwave spaghetti for 10 minutes on High set aside for 10 minutes, draining the remaining water. Serve immediately topped with the Meat Sauce. Sprinkled with grated Parmesan and add finely chopped parsley just before serving. Add chilies if you prefer it hot.
CARBONARA STYLE SPAGHETTI:
Cooking Time: 9-10 mins
Serves: 2
Ingredients
4 rashers of smoked back bacon
100g/4oz spaghetti
50g/2oz frozen peas
3 large British Lion eggs
100ml/4floz single cream
25g/1oz freshly grated Parmesan
cheese
A little grated nutmeg
Salt and freshly ground black pepper
Method
1. Boil a kettle of water. Snap the spaghetti in half and place it in the bowl. Pour over enough boiling water from the kettle to
fill half the bowl, cover with an upturned plate. Cook on HIGH for 7 mins. Stir in the peas and leave to stand for 2 mins.
2. Meanwhile, chop the bacon and put in a small micro-proof bowl, cover with a piece of kitchen paper to prevent splattering, and cook on HIGH for 1 min 30 secs, stirring once. Transfer to a plate and set aside.
3. Beat the eggs, cream and cheese together with the nutmeg and seasoning. Drain the pasta in a colander, return it to the bowl, stir in the bacon, and egg mixture.
Cook on HIGH for 2 mins, stirring once. Leave to stand for 2 mins.
Serve in bowls with a little more nutmeg grated and ground pepper over the top.
Cook’s tip
For a veggy option, replace the bacon with 50g/2oz button mushrooms, wiped, and sliced.
Cook with 5ml/1tsp oil for 2 mins.
Complete as above.
MAC & CHEESE:
(1 serving)
For a homemade and healthier twist on those premade meals you can buy in any store, try mixing these five ingredients for a delicious version of a longtime favorite. You won’t need any powdered cheese for this quick and creamy meal.
Ingredients:
•½ c. uncooked pasta of your choice
•½ c. water
•½ tsp. salt
•¼ c. milk
•¼-½ c. shredded cheese of your choice
Directions:
Add pasta, water, and salt to a microwave-safe bowl. Heat for 2-minute intervals until the pasta is tender, stirring between each interval. If the pasta absorbs all the water before it has finished cooking, add another 2 tbls. of water. When pasta is tender, stir in the milk and cheese. Heat for 30-second intervals until the cheese has melted into a creamy sauce.
You may want to add an extra tablespoon of milk or cheese if you prefer a creamier sauce.
Garnish with a vieanna squid.
Rinse, peal, and cut the potatoes. Place the cut potatoes in a glass or microwave-safe bowl and cover with plastic wrap. Microwave the potatoes for 7-10 minutes or until tender, stirring about halfway through. When potatoes are tender, let stand for 5 minutes. Add the milk, butter, and salt and pepper to the potatoes. Mash until smooth, or until desired consistency.
SPAGHETTI WITH MEAT SAUCE:
(serves 4)
1 tbsp olive oil
1 medium white onion, peeled, finely chopped
500g beef mince (extra lean)
150g mushrooms, finely chopped
1 x 375g jar spaghetti sauce
Ground black pepper, to taste
500g dried spaghetti
Instructions
Put the olive oil and onoin in the Medium Gourmet Roaster Bowl and microwave uncovered, for 3 – 5 minutes or until tender. Add the mince and microwave, for 4 - 5 minutes stirring often to loosen up mince, Add mushrooms, stirring often, microwave for 2 minutes. Add spaghetti sauce and pepper to taste, stir and microwave for 10 minutes on Medium (50% Power). Stir occasionally during cooking time. Break spaghetti in half put in Medium Gourmet Roaster Bowl. Cover with hot water. Add salt and 5ml cooking oil. Microwave spaghetti for 10 minutes on High set aside for 10 minutes, draining the remaining water. Serve immediately topped with the Meat Sauce. Sprinkled with grated Parmesan and add finely chopped parsley just before serving. Add chilies if you prefer it hot.
SPEEDY LASAGNA:
Prep Time:15 minutes
Cook Time:40 minutes
Ingredients
1 pound Italian sausage, casings removed
1 (26-ounce) jar spaghetti sauce with onions and roasted garlic
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/2 teaspoon pepper
6 no-cook lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
directions
Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 3 to 3 1/2 minutes more, stirring every 30 seconds, or until sausage is done and no longer pink. Drain well on paper towels. Discard drippings. Rinse and wipe bowl clean.
Stir together sausage, spaghetti sauce, basil, and pepper in large bowl.
Spread one-third sausage mixture in bottom of a lightly greased 11- x 7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozzarella cheese. Repeat layers once.
Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap, and microwave at MEDIUM (50% power) 30 to 35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving.
Serves 6
BEEF PASTA DISH: [ARGILLA]
3 onions, chopped
oil
1 garlic clove, crushed
1 kg beef, cubed
3 potatoes, peeled and cubed
375 ml small pasta shells
500 ml water
1 pkt tomato cream soup powder
20 ml curry powder
60 ml chutney
salt & pepper
15 ml tomato paste
Microwave onions, oil and garlic for 4 minutes in Gourmet Deep Roaster till soft. Add meat, cover and microwave for 5minutes. Stir and microwave for another 5 minutes. Add potatoes and pasta, mix well. Mix remaining ingredients, pour over and mix. Cover and microwave for 15 minutes, stirring every 5 minutes. Serve warm.
VEGGIE LASAGNE:
Prep time: 10 minutes Cook time: 24 minutes
Makes 6 servings
What You Need
250g stemmed spinach leaves (about 5 c)
1 container reduced-fat ricotta cheese
1 1/2 c shredded reduced-fat mozzarella cheese
1/2 c grated Parmesan cheese
1 egg white
2 Tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 c onions, chopped
1 c bell pepper, chopped
2 med courgette, chopped
2 tsp garlic, minced
1 jar tomato-basil sauce
8 no-boil lasagna noodles
Method
Put spinach in an 20-centimetre square microwavable dish and cook on high for 4 minutes or until wilted. Drain any liquid, remove spinach to a bowl, and mix with ricotta, half of mozzarella, half of Parmesan, egg white, 4 teaspoons of parsley, salt, and pepper. Wipe out baking dish and generously coat with cooking spray. Mix in onions, pepper, courgettes, and garlic. Mix until coated with spray, then cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes or until vegetables are soft, stirring once. Uncover and scrape vegetables onto a plate. Spread a layer of tomato sauce over bottom of same dish. Add a layer of 2 noodles. Spread a third of cheese mixture over noodles, covering noodles completely. Spoon a third of vegetable mixture over cheese, then spoon on a quarter of sauce, making sure noodles are covered. Repeat layers of noodles, cheese, vegetables, and sauce to make a total of 4 layers of noodles. Top final layer with remaining sauce. Cover tightly with microwave-safe plastic wrap and cook on high for 10 minutes or until noodles are almost tender. Scatter remaining mozzarella and Parmesan over top and cook uncovered on high for 5 minutes or until cheese is melted. Sprinkle with remaining 2 teaspoons parsley. Let sit 5 minutes before cutting.
SPAGHETTI:
1 - 2kg lean ground beef
1 onion, chopped
2 cloves garlic, minced
28-oz. jar spaghetti sauce
2 cups water
1 tsp dried basil leaves
8 oz. spaghetti pasta, broken into pieces
½ cup grated Parmesan cheese
Preparation & Cooking Instructions:
In a 3-quart microwave-safe casserole, place beef and onions, crumbling beef to break into small pieces. Microwave on High for 3-4 minutes, stirring once to break up meat.
Microwave on High for 2 more minutes and drain off any fat. Add spaghetti sauce, water, basil and uncooked spaghetti. Mix gently to combine. Cover with lid and microwave on High for 5 minutes. Stir well. Cover casserole again and microwave on High for 8-10 minutes longer. Stir well. Let stand 4 minutes before serving.
Serves 6.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.
SEAFOOD SPAGHETTI: [ARGILLA]
400 g spaghetti
warm, tap water
oil
salt
Place spaghetti in Large Oval Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes. Strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
400 g marinara seafood mixture, slightly defrosted and rinsed under a running tap
400 g mussels (can also be replaced with marinara seafood mixture)
400 g hake fillets, defrosted and cut into smaller pieces
10 ml oil / butter
20 ml garlic, crushed
5 ml fish spice (optional)
salt and pepper to taste
Aromat
250–500 ml cream or milk, depending on amount of fluid remaining in bowl 40 ml flour / maizena, dissolved in a little milk
rocket leaves, shredded Fry garlic and oil uncovered in Medium Classic Roaster Bowl for 2 minutes.
Add seafood and microwave uncovered for 5 – 7 minutes. (If still slightly frozen, microwave for 10-15 minutes).
Add fish spice, salt, pepper and Aromat. Top up fluid in bowl with milk or cream to 500 ml. Add flour dissolved in milk. Microwave for 3-5 minutes, stirring every minute. Add rocket leaves and stir into seafood mixture.
Serve seafood on spaghetti or mix through and serve in Salad Bowl.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
METHOD:
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a sala.
PEPPERONI PIZZA PASTA: [FAST FOODS REDEFINED]
This cheesy pasta casserole combines all the pizza favorites! Serve with a crisp green salad.
2 cups uncooked penne pasta
1 can (15 oz.) pizza sauce
1 package (3 oz.) thick-sliced pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can (4 oz.) sliced mushrooms, drained
1 teaspoon Italian seasoning
1 cup water
1 cup (4 oz.) shredded Italian cheese blend
HOW TO:
1. Lightly spray 2-quart microwave-safe casserole with no-stick cooking spray; set aside. In large bowl, combine pasta, pizza sauce, pepperoni, bell pepper, onion, mushrooms, and Italian seasoning. Turn mixture into casserole. Pour water over pasta mixture; cover.
2. Microwave on HIGH, 7-9 minutes or until mixture is bubbling. Remove lid; stir. Microwave on power Level 3, 10-12 minutes until noodles are tender and liquid is absorbed. Top with shredded cheese. Let stand, covered, 3-5 minutes or until cheese is melted.
Makes 4-6 servings.
7-MINUTE LASAGNE: [ARGILLA]
(1 portion)
200 g mince meat
10 ml brown onion soup powder
20 ml tomato sauce
10 ml chutney
1 lasagne sheet
1 packet of white sauce
grated cheese
HOW TO COOK:
Mix meat, soup powder, tomato sauce and chutney. Prepare white sauce following instructions on the packet. Divide white sauce and meat mixture and layer it as follows in Lasagne Bowl: white sauce, meat mixture, lasagne sheet, meat mixture, white sauce and top it off with grated cheese. Microwave for 7 minutes on medium and leave to stand for 5 minutes. Enjoy with a green salad.
PASTA WITH BACON AND CHEESE: [ARGILLA]
400 g pasta water, enough to cover pasta
15 ml oil
1 onion, chopped
250 g bacon, diced
250 g tin mixed vegetable
410 g tin tomatoes
250 ml Cheddar cheese, grated
2 eggs, beaten
salt and pepper to taste
Microwave pasta, water and oil covered in Medium Gourmet Roaster Bowl for 8-10 minutes. Drain if needed. Add the remaining ingredients, except cheese and eggs, to the drained pasta. Pour eggs over and sprinkle with cheese. Bake covered at 160°C for one hour. Remove lid for last 10 minutes.
OR Bake in jou microwave on HIGH till cheese is melted.
NACHO BAKE:
115 g cheddar cheese, grated
1/ 2 onion, diced
2 – 4 tablespoons diced canned jalapenos ( pickled green chillies )
50 g stoned black olives sliced
4 tablespoons chopped fresh coriander leaves
200 g corn tortilla chips
Soured cream and bottled taco sauce
HOW TO COOK:
In a medium bowl, mix cheese, onion, jalapenos, olives and coriander; set aside.
On 30 cm round microwave-safe plate, arrange one-third of tortilla chips in single layer.
Top with one-third of cheese mixture. Continue alternating tortilla chips and cheese mixture, making 2 more layers and finishing with cheese.
Cook o High ( 100 % power ) for 2-3 minutes, until cheese melts and bubbles.
Serve immediately accompanied with soured cream and taco sauce.
SPAGHETTI BAKE: [ARGILLA]
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt & pepper to taste
Feta cheese
HOW TO COOK:
Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste,
drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour
egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.
SPICY MAC AND CHEESE WITH BROCCOLI:
Making dinner from scratch is excellent, but there are many days when there just isn't enough time. So, I like to call these quick and easy meals that are partly homemade.
It took me under 30 minutes to make this, and I had plenty left over for lunch the next day. It's vegetarian and gluten-free.
1 box Rice Pasta & Cheese
1 head of broccoli
crushed red pepper flakes
1 Ziploc Zip'n Steam Microwave Cooking Bag
WHAT TO DO:
Prepare Rice Pasta as directed. I used unsweetened almond milk instead of regular milk.
Rinse the broccoli and cut it so you just have the tops, and almost no stem. If you don't use Ziploc Zip'n Steam Microwave Cooking Bag, you don't know what you are missing -- they changed the way I cook vegetables! For my half a bag of broccoli last night it took two minutes to prepare in the microwave (the cooking times are on the bags) and there was practically no cleanup.
Combine the steamed broccoli with the pasta and cheese. Sprinkle with crushed red pepper flakes, stir and serve.
This whole dinner was quick, easy and cost-effective, especially since there was enough to have the next day for lunch.
MACARONI & MINCE BAKE: [ARGILLA]
(Serves 4)
½ cup elbow macaroni
1 tsp cooking oil
1 large onion, finely chopped
2 cloves garlic, crushed
400g lean mince
2 tsp ground cumin
400g can diced tomatoes
310g can kidney beans, rinsed
½ cup chopped flat-leaf parsley
1 cup shredded mozzarella
INSTRUCTIONS:
Put the macaroni in the Medium Gourmet Roaster, cover with hot water; add salt and cooking oil and microwave for 10 minutes on High. Set aside for 10 minutes. Drain excess water. Add other ingredients except the cheese, and mix together. Sprinkle with grated cheese. Microwave for 15 minutes on 70% Power (medium High). Serve with fresh bread rolls and salad.
RAVIOLI CASSEROLE:
Quick! This four-ingredient Italian main dish goes together in under 20 minutes. Add some steamed broccoli and a loaf of garlic bread, and dinner is on the table in no time.
PREP TIME 5 Min
TOTAL TIME 20 Min
SERVINGS 6
1LB ground beef
1 ion, chopped (1/4 cup)
2 cans [15 ounce each] beef ravioli
1 cup shredded mozzarella of Cheddar cheese
WHAT TO DO:
Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink; drain. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
TIPS:
For variety, try pizza- or taco-seasoned cheese instead of the mozzarella. Or use cheese ravioli in place of beef for a vegetarian meal.
Use this quick and easy ground beef cooking method when you want to save time and keep your skillet clean!
MACARONI & CHEESE: [ARGILLA]
250 g Macaroni
250 g Diced Bacon
1 Small Onion Chopped
25 ml Butter (For Frying)
2 Large Eggs (Whisked)
25 ml Cake Flour
125 ml Cheddar (Grated)
250 ml Milk
Salt & Pepper
Sliced Tomato,
Parsley and Grated Cheese to Garnish
WHAT TO DO:
Place the butter in a Medium Gourmet Roaster Bowl (without the lid) and fry the onion and bacon for 5 – 8 min on High in the microwave.
Add the macaroni and cover with hot tap water (don’t use too much water, it should just cover the macaroni).
Cook for 10 minutes in the microwave.
Add the eggs, flour, cheese and milk.
Microwave for another 10 minutes or until the mixture is set. Garnish with grated cheese, sliced tomato and parsley.
CREAMY HAM CASSEROLE: [recipeNut - Photo by *Parsley*]
Prep Time: 5 mins
Total Time: 35 mins
Servings: 8
INGREDIENTS:
2 cups fresh broccoli florets or 2 cups frozen broccoli florets
1 1/2 cups kraft shredded cheddar cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked,drained
1/2 cup Miracle Whip light
1/2 green peppers or 1/2 red pepper, chopped
1/4 cup milk
WHAT TO DO:
1.HEAT oven to 350°F degrees.
2.MIX all ingredients except 1/2 cup of the cheese.
3.SPOON into 1 1/2-quart casserole.
4.Sprinkle with remaining 1/2 cup cheese.
5.BAKE for 30 minutes or until thoroughly heated.
6.MICROWAVE:
Prepare as directed.
8.Microwave on HIGH 8 to 10 minutes or until thoroughly heated.
9.Sprinkle with seasoned croutons, if desired.