Let s begin your introduction to microwave
cooking with a brief look at just a few of the
outstanding foods this oven can help you
prepare. Of course, you can cook just about
anything in the microwave oven. However,
some foods are prepared not only in a frac-
tion of their conventional cooking times but
also rate "best ever" quality Many of those
foods take a bow here. The recipes for all
the dishes illustrated are included in the
book, so feel perfectly free to choose your
personal favorites as you browse.
Roast beef(facing page) is just as rare as
you like it and has a special succulence
when roasted in the microwave oven. And
no color enhancers were used on this roast!
Meat belongs in the microwave oven for
defrosting and cooking, and we think this
picture is the proof.
Baked chicken (top ]eft), with or without
stuffing, cooks in less than 30 minutes. And
you can have a frozen chicken ready to cook
in just about an hour, thanks to microwave
defrosting. A soy-based microwave brown-
ing sauce was used on this chicken before it
was baked.in the microwave oven.
Baked potatoes )left center) can now be
last-minute additions to any meal. They are
fluffy, have a wonderful texture, and one
potato bakes in iust four to six minutes.
Classic Ouiche Lorraine (bottom left) is
so easy to prepare the microwave way that
it will soon be one of your favorite lunch-
eons, served up with a simple salad. And it
can double as an appetizer anytime. Yes
the pastry crust is also a microwave suc-
cess -- and the kitchen remained cool from
start to finish, You can also substitute as
you wish to create your own quiches.
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