Buttery Microwave Scrambled Eggs for Two

Buttery Microwave Scrambled Eggs for Two

INGREDIENTS

1 tablespoon whipped butter

4 eggs

1 green onion, chopped (white only)

1 tablespoon parmesan cheese

2 teaspoons fresh parsley, chopped

1 dash pepper

DIRECTIONS

1. In 2 1/2-cup bowl, melt butter in microwave on high for 30 seconds.

2. Whisk eggs with remaining ingredients in a separate bowl until well blended.

3. Add egg mixture to the melted butter. Cover with vented plastic wrap.

4. Cook on medium-high for 2 1/2 minutes, stirring halfway through cooking.

5. Cook on low 30 seconds.

6. Let stand 1 minute before serving.

Microwave Blueberry Jam

Microwave Blueberry Jam

INGREDIENTS

3 cups fresh blueberries or 3 cups frozen blueberries, unsweetened

1⁄2 cup sugar

1⁄2 teaspoon ground cinnamon

DIRECTIONS

1. Puree blueberries in blender or food processor.

2. Place in a 12-cup microwave-safe dish with sugar and cinnamon.

3. Stir.

4. Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and 

5. boils for one full minute.

6. Stir well once during cooking.

7. Remove from microwave and pour into sterilized jars.

8. Cover and refrigerate.

9. Keeps well for at least two weeks.

Easy Microwave Rice Pilaf

Easy Microwave Rice Pilaf

INGREDIENTS

1⁄4 cup chopped onion

1⁄4 cup chopped celery

1⁄4 cup chopped green pepper

1 -2 tablespoon margarine

1 cup hot water

1⁄3 cup uncooked rice

1 tablespoon chicken bouillon

1 dash garlic powder

DIRECTIONS

1. Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic

 powder, cover, and microwave on high 3 to 5 minutes.

2. Stir in hot water, uncooked rice, and bouillon.

3. Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power. Let stand 5 minutes, fluff 

with 

fork.

Easy Microwave Alfredo Sauce

Easy Microwave Alfredo Sauce

INGREDIENTS

1⁄2 cup butter (no subs!)

1 -2 teaspoon minced garlic (can use a bit more only if you like extreme garlic taste!)

1 cup whipping cream (unwhipped)

1 pinch nutmeg (optional)

1⁄8 teaspoon basil (rubbed between fingers to release the flavor)

1 -1 1⁄4 cup grated parmesan cheese

salt & freshly ground black pepper (to taste)

DIRECTIONS

1. Place butter and garlic in a 4-cup Pyrex measuring cup.

2. Microwave uncovered in HIGH for 2 minutes.

3. Remove and stir in whipping cream, nutmeg (if using) basil and black pepper.

4. Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.

5. Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick

 and smooth.

6. Season with salt and black pepper to taste.

Creamy Rice Pudding (Microwave)

Creamy Rice Pudding (Microwave)

INGREDIENTS

1 cup water

1⁄2 cup raw long grain rice

1 dash salt

3 tablespoons butter

2⁄3 cup sugar

3 cups milk

2 large eggs

1 teaspoon vanilla extract

cinnamon (optional)

DIRECTIONS

1. Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. 

2. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. 

3. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. 

4. Transfer to a large (12 cup) microwave-safe container.

5. Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture 

boils. 

6. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will 

prevent the eggs from curdling). Return to the large container, blending in well.

7. Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, 

stirring  once.

8. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will 

thicken as it cools. Serve warm or chilled.

Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this 

and note the times needed in your microwave oven.

Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container 

is big - you don't want this boiling over in your microwave!

Really Good Microwave Veggies

Really Good Microwave Veggies

INGREDIENTS

1 (20 ounce) package frozen vegetables (peas, broccoli, carrots or whatever)

1⁄2 cup powdered coffee creamer

3 tablespoons flour

1⁄3 cup parmesan cheese, grated

1 dash pepper

1⁄2 teaspoon salt

1 teaspoon chicken bouillon granule

1 cup hot water

DIRECTIONS

1. Mix dry ingredients.

2. Sprinkle over veggies.

3. Add hot water.

4. Stir well and cook for 8 minutes on Full Power.

5. Stir halfway through.

Parslied New Potatoes (Microwave)

Parslied New Potatoes (Microwave)

INGREDIENTS

1 lb new potato (washed and scrubbed)

1 tablespoon butter

1 teaspoon olive oil

1 tablespoon dried Italian seasoning

1⁄2 teaspoon season salt

1⁄2 teaspoon cracked black pepper

DIRECTIONS

1. Dice potatoes into 1 inch pieces. I leave the skin on, but you can remove if you like.

2. Place potatoes and 1/4 cup water in microwave safe dish with lid. Vent lid, microwave on high 

about 5 minutes.

3. Potatoes should be soft, but not mushy.

4. Drain off water, add other ingredients and mix until butter melts.

5. Put back in microwave for about 2 minutes.