Hand mix all ingredients until moist.
Do not use mixer or beat by hand.
Spoon mixture evenly in a 3-quart microwave casserole dish with cone insert.
Microwave on High for 12 to 14 minutes on rotating carousel.
.5 cup or larger microwave safe container, combine oats,
ugar together in a microwave safe bowl and microwave on hight for
round heavy plastic cover.
Microwave on HIGH (full power) for
Mix together margarine, Karo, salt and brown sugar in microwave-safe bowl.
Cook margarine, Karo, salt and brown sugar 5 minutes (on High) in microwave.
Stir once while cooking.
Add baking soda.
Mixture should bubble.
Pour popped corn into large brown paper bag.
Pour caramel mixture over corn.
Microwave 1 minute.
Stir.
Microwave 1 minute more.
Stir.
Spread on cookie sheet to cool.
Leave tortillas whole, cut in half or quarter.
Place in a single layer on a microwave safe dish; microwave for 1 minute.
Turn tortillas over (will be moist on the underside) and microwave 1 minute more (they should be brown and crispy).
If not, turn over and microwave in 30 second; repeat as needed until done.
Let them sit for a minute and they become more crispy.
Pop popcorn and pour into a brown paper bag.
Put all ingredients except soda and popcorn into a bowl and microwave on high for 3 minutes.
Stir, and microwave 3 minutes more.
Stir, add soda, and stir again.
Pour over popcorn in paper bag and stir to coat evenly.
Fold top of bag, microwave 1 minute, stir well.
Microwave 1 minute, stir.
Microwave 30 seconds, stir.
Microwave 30 seconds, stir.
Pour onto foil to cool.
Spray all sides of chicken with Kitchen Bouquet microwave browning spray (about 12 sprays).
Brush with herb butter.
Place, skin side down, in microwave usable baking dish.
Cover loosely with wax paper and microwave (High) 10 minutes.
Turn skin side up.
Spray with Kitchen Bouquet microwave browning spray (about 6 sprays).
Brush with herb butter.
Microwave (High) 10 minutes or until leg moves freely and inner thigh meat is done.
Garnish with fresh herbs, if desired.
Makes 4 servings.
Pop microwave popcorn.
Put in brown grocery bag, picking out unpopped kernels.
Bring to boil in microwave all ingredients (except popcorn and soda).
Cook at full power for 2 minutes.
Let boil for 2 minutes.
Remove from microwave and add soda.
Stir thoroughly.
Pour over popcorn in grocery bag and shake well.
Put grocery bag in microwave for 1 minute.
Remove and shake again. Microwave 1 more minute.
Pour onto wax paper and spread out or pour into large bowl and stir until cooled.
In a 3-quart dish add oil and onion.
Cook 4 minutes in microwave.
Add shallots and everything else except meat and rice. Cook for 3 minutes in microwave until water boils.
Add rice and meat and cook covered in microwave at 50% power for 12 minutes. Stir.
Put back in microwave at 50% power for 12 minutes.
Let stand for 8 to 10 minutes before serving.
Pour popped corn into a large bowl and set aside.
Combine remaining ingredients, except soda, in a 2 quart microwavable bowl.
Microwave on high for 2 minutes, then stir.
Microwave again on high.
Watch it, and when it begins to boil, microwave 1 minute longer.
Remove from microwave and stir in baking soda.
Pour mixture over popped corn and stir to distribute.
Enjoy!
Put popped corn in a large, brown paper sack.
(I sit it in the sink.)
Combine all ingredients, except for the soda and popcorn, in a 1 1/2 to 2-quart dish.
Cook at full power.
As soon as it starts to boil, stop the microwave and stir.
Then boil at full power for 2 minutes.
Remove and stir in the soda.
It is very hot! Pour this mixture over the popped corn and stir until it is well coated.
Return the brown sack to the microwave on full power for another 1 1/2 minutes.
Pop the popcorn, then put this popcorn in a large brown paper bag.
Mix together in a 4-cup glass measuring cup the butter, syrup, brown sugar, salt and peanuts.
Microwave on High for 4 minutes.
Add baking soda and vanilla.
Stir together well and immediately pour over the popped corn.
Shake bag well.
Microwave on High for 1 1/2 minutes.
Shake and microwave again.
Shake one last time and pour out on a cookie sheet to cool.
Break apart and enjoy!
Combine cinnamon (a shake or two will do it), vanilla extract, and sugar. Add about a tablespoon of water and microwave 4 minutes on High (watch that it doesn't boil over, it can!).
Microwave popcorn, and drizzle with hot sugar mixture and butter ingredient.
Some of the kernals will hiss, pop, and shrink, but that's the noise they make as they BECOME DELICIOUS!
For Vegan omit the optional butter/margarine/butter powder unless using a Vegan Margarine [non dairy].
Microwave popcorn according to directions.
Place paper towel on a microwave-safe plate.
Arrange tortilla chips on Bounty-lined plate.
Sprinkle with cheese, olives and pepper.
Microwave at 50% (Medium) for 2 to 5 minutes or until cheese melts, rotating plate once or twice.
Makes 4 servings.
Add all ingredients in order and microwave 4 min. Turn after 2 min. if your microwave doesn't rotate.
Cut potatoes lengthwise to wedges and leave rind on.
Put potatoes in microwave-safe dish; add onions.
Sparsely add salt; brush on both margarine and browning spray.
Microwave about 8 1/2 minutes on High.
(If you do it right, you'll go back and make a second batch before you finish eating.)
Pour popped corn into a large brown grocery bag.
Combine sugar, butter, corn syrup and salt in 2 quart Ultra-21 dish. Bring to a boil in microwave (takes approximately 2 minutes). Reset microwave and boil for 2 minutes more.
Pop the corn before making the syrup.
Combine first three ingredients in 2-quart microwave dish.
Bring to boil (3 minutes on High), then cook on High 2 minutes more.
Stir after each cooking time.
Remove from microwave.
Add baking soda; stir well, then pour over popped corn, which you should have in large grocery bag (brown bag).
Fold down top of bag and shake well.
Cook in bag on High 1 1/2 minutes.
Shake again; cook 1 1/2 minutes on High.
(May need to add 1 1/2 minutes.)