Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.
ater to a boil. Add the macaroni, and cook until tender
Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat
In a 1 1/2- 2 inches deep glass baking dish or casserole, melt the butter in the microwave (20 seconds, aprox.) Add the eggs, the salt and pepper and the milk. Whisk to blend well. Microwave for 1 1/2 minutes and lightly mix. Repeat once more.
Sprinkle the cheese evenly and cook until cheese is melted and eggs are set to your liking. Remove from microwave and lightly mix. Serve hot, garnished with the green onions.
nguine and spaghetti.
Cook in the microwave at full power until water
Line 8 or 9-inch square pan with foil; set aside.
In the microwave, melt chocolate chips, 2 tablespoons butter, sweetened condensed milk, vanilla and salt all together.
Remove from microwave; stir in nuts.
Spread evenly into prepared pan.
In the microwave, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge.
With table knife, swirl through fudge. Refrigerate 2 hours or until firm.
Remove from pan; peel off foil.
Cut into squares.
Makes about 5 dozen pieces or 2 pounds.
First melt your bananas in the microwave if you have not already
aking dish (if doubling the recipe to make 12 breasts
then heat it in the stock pot in the oil until the onions are brown
Wrap each ear of corn in a damp paper towel. Place corn in a storage bag; do not seal the bag.
Place in the microwave oven and cook on high for 4 minutes. Flip the bag over and cook on high an additional 4 minutes.
In a square microwave pan, layer onions and potatoes (season each layer).
Lay fish on top, seasoned on both sides.
Put sliced tomatoes on fish and pour oil over all.
Cover with Saran Wrap and cook for 10 minutes on High in the microwave.
Melt the butter in a microwave resistant container that is large enough to hold all the carrots. Add the rest of the ingredients and toss to combine.
Cover and cook 5-8 minutes or until carrots are crisp-tender. Serve, garnishing with more orange zest, if desired.
In a glass or ceramic microwaveable dish mix all ingredients stirring to make sure everything is mix well. Do Not use a plastic dish for this because it gets hot and melts.
Microwave for 4 minutes at 600 watts.
Take out and stir.
Put back in the microwave for another 2 minutes.
Take out and spread an a sheet of foil to cool off.
Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
Spread butter over corn and season with salt.
In a large, 5-6 quart, heat safe container, dissolve the salt in the
In a small bowl, combine the Monk Fruit In The Raw(
Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don't, the peanuts floating on top won't cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
/4 cup Sugar in the Raw(R) in a large bowl with
In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
Whisk in the canola and sesame oils. Set the dressing aside.
On a serving platter, arrange the napa cabbage in a bed.
Arrange the chicken, then the orange sections on top of the cabbage.
Pour the dressing over the salad.
Sprinkle on the scallions, almonds, and sesame seeds, if using.
Just before serving, toss to combine the layers.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.