Crumb-topped Scallops

Well, here is the last recipe of the semester! I hope you have enjoyed some great tasting microwave cuisine=)
1/4 cup dry bread crumbs
1 tablespoon butter or margarine, melted
2 teaspoons dried parsley flakes
1 pound sea scallops
6 fresh mushrooms, quartered
1 tablespoon white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper

In a small bowl, combine the bread crumbs, butter, and parsley. Set this aside. Place the scallops and mushrooms in a pie plate. Then, combine the wine, or broth, lemon juice, and seasonings. Pour this over the scallop mixture. Cover and microwave for two minutes. Then drain it. Sprinkle with the crumb mixture. Cover it again and microwave for another 4 minutes. Make sure the scallops are opaque. Now you’re finished!

Add comment April 22, 2010

Cashew Brittle

1 cup sugar
1/2 cup light corn syrup
1 cup salted cashew halves
1 teaspoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract
In a bowl, combine the sugar and corn syrup. Microwave this on high for four minutes and stir. Heat it for another three minutes. Stir in the cashews and butter. Microwave this combination for 30-60 seconds until the mixture turns a light amber color. Quickly stir in the baking soda and vanilla until it is light and foamy. Immediately pour this onto a greased baking sheet and spread it with a metal spatula. Let it chill for 20 minutes or until it is set. Then you may break it into smaller pieces and store it in an airtight container.

Add comment April 15, 2010

Sweet Pretzel Nuggets

Here is a tasty treat for those long nights of studying for finals.
1 package of sourdough pretzel nuggets
2/3 cup vegetable oil
1/3 cup sugar
1 to 2 teaspoons ground cinnamon
Put the pretzels in a bowl. In another bowl, combine the oil, sugar, and cinnamon. Pour this over the pretzels and toss to coat. Microwave them on high for two minutes and stir. After stirring, microwave them for another 3-4 minutes. Let them cool to room temperature and enjoy!

Add comment April 15, 2010

Salad with Egg Dressing

Are you a salad lover? I am! Here is an awesome salad recipe that you can make for days that you’re on the go.
2 eggs, beaten
1/2 cup sugar
1/4 cup water
1/4 cup vinegar
8 cups mixed salad greens
1 small onion, chopped
bacon bits
1 medium tomato, cut into wedges
1/2 cup sliced cucumber

In a bowl, combine the eggs, sugar, and water. Then, microwave it uncovered on high for one minute. Stir in the vinegar and cook for another 1 to 1-1/2 minutes. In another bold, combine the greens, onion, bacon, tomato, and cucumber. Drizzle the greens with the warm dressing and toss it well.

Add comment April 15, 2010

Microwave Rice Pilaf

Here is a recipe that would go great with the cheesy chicken that you just made! Start of with…
1/4 cup each chopped onion, celery, and green pepper
1 tablespoon butter or margarine
1/2 cup hot water
1 jar of sliced mushrooms, drained
1/3 cup uncooked instant rice
1 teaspoon chicken bouillon granules

In a dish, combine the onion, celery, green pepper, and butter. Microwave this on high for 3-5 minutes uncovered. Be sure the vegetables are crisp-tender. Stir in the remaining ingredients and cook for another 12-14 minutes or until the rice is tender. Enjoy!

Add comment April 9, 2010

Cheesy Chicken

This recipe is great for dinner! It also has a great crumb coating.
5 tablespoons butter, melted and divided
1 cup crushed cheese-flavored snack crackers
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 cup sour cream

Put 1/2 tablespoons of butter in a pan and set it aside. Combine the cracker crumbs and pepper. Then, dip the chicken in the remaining butter and spread with the sour cream. Roll this in the crumb mixture. Then, place it in a covered dish and microwave it on high for 6-7 minutes or until the chicken juices run clear. Be sure to let it stand for 5-10 minutes before you serve it.

Add comment April 9, 2010