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MicrowaveConnect.com Microwave convection cooking.

New Recipes

Enjoy the fruits and vegetables of the season with the recipes below. The microwave and microwave-convection feature make easy work of preparing many favorites. For recipes from recent seminars, check the "Micro-Convection News" page.


Click on the recipes below.
A new window will open, allowing you to conveniently print the recipe and file with your other favorites.


PAELLA SALAD

Chicken and shrimp combine with Spanish seasonings and orzo pasta for a special main dish.

 

CHOCOLATE CAKE IN A DISH

A quick microwaved cake that is perfect for 2. Serve warm from the microwave with ice cream.

     

ROSEMARY CHICKEN BREASTS
Enjoy half the chicken on night and refrigerate the remainder to use in a chicken salad for the next meal.

 

RHUBARB SQUARES

Such an easy dessert...a shortbread crust is topped with a custard-fruit mixture and then Low-Mix baked.

     

HONEY-GINGER SALMON KABOBS

Squares of fresh salmon are threaded on bamboo skewers with vegetables for a delicious entree.

 

POPOVERS

These are always a class favorites. The bakery-sized silicone muffin cups are the perfect pan.


 

From my Kitchen...
 —There have been several classes in recent weeks so much of my cooking has been done in front of a group. One of my spring favorites has been a rhubarb dessert which I have included in the offering above. In recent weeks, I found another rhubarb dessert that is equally good and it worked very successfully using the recommended technique of the Low Mix setting for half the original time. I will probably include it in some summer classes, using another fruit. I have also had good results using the low-mix setting for warming leftover breaded meats. The convection heat helps keep the crust crisp while the small amount of microwave energy heats the meat.

 

As days become warmer, there will be more times that it is appealing to cook just with microwaves. There are several recipes above that are just as good prepared with just microwaves, especially when the weather is hot.

There are a few new items on the "Buy Supplies" page. I have found replacements for the large Texas-sized muffin cups, both individual and in a pan of 6 cups. The Microwave Egg Cooker has been very popular. I have used it frequently this spring for eggs for potato, pasta or egg salad as well as hard-cooked eggs in the shell for breakfast.


 
For more great recipes, get the popular books Easy Microwave Convection Cooking and On-the-Go Microwave-Convection Cooking!

 
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