THE FLESH OR BEEF: MICROWAVE RECIPES, BBQ RIBS
Our bakers allow you to prepare barbecue ribs in the microwave, reducing your cooking time by half. Are succulent, delicious and the perfect recipe for the football season fast fun!The ribs
1 rack (2½-3 lbs. pork tenderloin baby back ribs
1 teaspoon salt
1/4 teaspoon ground black pepper coarsely
¼ cup water
Smoky bbq sauce
1 cup of ketchup.
1/4 cup brown sugar
2 tablespoons of smoked roast Rub
2 tablespoons apple cider vinegar or white vinegar
For the ribs, remove the membrane of a rack of ribs with a boning knife (see Cook's Tip). Season both sides of the ribs with salt and black pepper. Between each bone for the standalone rack in every one of the ribs. Organize the ribs, cut side down, in two layers in Baker. Add water. Microwave, cutlery, high in 8 minutes. Turn the ribs. In the microwave on HIGH for 7 to 10 minutes or until the pocket thermometer registers 160°F when inserted into the meatiest part of ribs, along with the bones and ribs are no longer pink. Meanwhile, for the sauce, combine the ketchup, brown sugar, barbecue, rub and vinegar in (1.5 qt.) Pot. Bring to the boil, stirring occasionally; remove from heat.
Transfer stainless steel ribs (4 qt.) mixing container. Add 1 cup of sauce and stir to cover. Heat Grill frying pan over medium heat for 5 minutes. Place the ribs in the skillet; cook 4-6 minutes or until grill marks, brushing with remaining sauce and turning once. Transfer the ribs on a serving platter. Serve immediately. Yield: 4 servings
Cook's Tip: The membrane is located under the rack is not only difficult but also has in excess of fat. Remove the membrane helps represent the fat during cooking. To remove the membrane, place the fleshy frame at the bottom. Using the tip of the knife, boning gently under the membrane cut in a corner. Using a paper towel, grasp the corner of the membrane and gently pull it out of the bones. Trim any visible fat along the bottom of the rack.
ROAST BEEF SANDWICHES
1 pound of Rib Eye Steaks DelgadoInfusion of garlic 1 tablespoon canola oil
1 ½ cups of Mozzarella cheese
1 baked french bread/ Italian bread
1 tablespoon of sun-dried tomato & Herb Seasoning
1 teaspoon of crushed garlic and pepper rub
Rub 1 tablespoon of smoked BBQ
1 cup of barbecue sauce Ahumada
Place the Rib Eye Steaks in Baker, brush with ½ tablespoon garlic, sprinkle with pepper and crushed garlic, rub and smoked BBQ Rub. Place in the oven, covered, for 12 minutes.
Meanwhile, the brush bread with remaining oil and sprinkle with sun-dried tomato & Herb Seasoning. Place of Great Round Stone and place in the oven at 375 degrees for 5-6 minutes for toasting bread. Grate mozzarella cheese. Remove the fillets of Baker, cut and put back in Baker. Mix the sauce. Cut the bread and place the steak in a sandwich. The top with shredded mozzarella cheese.
BEEF ENCHILADA CASSEROLE
1 pound of ground beef1 10oz can enchilada sauce
1 teaspoon of Southwest seasoning
¼ teaspoon of salt
¾ cup of water
½ cup of salsa chunky
12 yellow corn tortillas
1/4 cup chopped fresh cilantro detached
1 cup of shredded cheese Colby Jack
In a large skillet combine the meat, the mixture of spices and salt, and cook until no longer pink. Add enchilada sauce, water, and salsa. Bring to a boil and remove from heat. Cut the tortillas in strips of 1 inch and chopped cilantro. Arrange half of the tortillas evenly over the bottom of Baker, beginning with half of each mixture of beef, cheese, and cilantro. Top with the remaining tortillas, a mixture of beef, cheese, and cilantro. In the microwave on HIGH for 3-5 minutes.
BASIS OF MEAT PATTY
Use with spaghetti sauce, meat sauce, Manwich tacos, burritos, etc.1 - 2 pounds of lean ground beef
"Add-ons" as desired fragment the onion, bell pepper, garlic press pressing with garlic, salt, and pepper.
Place burger and desired add-ons to Baker; season to taste with desired condiments. Cover and microwave on HIGH for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to oven for 2 minutes. Extract and use Mix n chop until desired consistency is obtained. Drain.
POT ROAST BEEF
3- 4 1/2 pounds boneless chuck roast.2-3 tablespoons of olive oil
Pampered Chef Seasoning Rub (of your choice)
1/4 - 1/2 cup of flour to coat the roast
2 cloves of garlic, pressed
1 teaspoon coarse salt (kosher)
1 1/2 teaspoon ground black pepper
Worcestershire sauce as you wish
1 chopped onion
Rub the meat with oil; sprinkle with adobo rub, salt and pepper and rub the flesh. The dredge of flour to cover all sides. Heat 12" skillet or grill on top of the stove during medium high heat. Add oil, and sear the meat in the center of the pan for 4 minutes. Turn the meat with tongs from the chef; sear all sides during 3 to 4 minutes on each side. Remove the flesh of the bread.
In the meantime, onion and garlic in the bottom of the Baker, and season with salt and pepper. Add the meat to Baker, sprinkle the Worcestershire sauce on top of the meat, and cover. Microwave Cooking, high, 40-45 minutes. Keep the lid on BAKER TO CONSERVE MOISTURE VAPOR. Remove the roast in a dish to rest for 10 to 15 minutes. Slice, and above with the onion and sauce.
CHIPOTLE PEPPER CORNBREAD BAKE
1 medium green bell pepper6 green onions with tops, divided
1 lb 90% lean ground beef
1 can (16 oz) of chili beans in sauce, dry
1 cup salsa chunky
2 tablespoons (30 mL) Chipotle Rub
1 pkg (8.5 oz) Corn Muffin Mix
1 container (8 ounces or 250 mL) Sour Cream
1 egg whites
½ cup (125 mL) shredded cheddar cheese (optional)
1 plum tomatoes, seeded and diced (optional)
Coarsely chopped bell pepper with food chopper. Thinly slice green onions with chef's knife coated with color, separation of white and light green touch of tops. Book 1 tablespoon onion tops to decorate. Place remaining in Tops Classic batter bowl.
In Baker, combine the pepper, onion, and beef; mix well. Microwave, cutlery, high in 7 to 9 minutes or until meat is no longer pink, breaking into cakes halfway with Mix 'N Chop. Remove Baker of the oven with oven mitts; carefully pour out of juices. Add the beans, meat sauce and rub the mixture; mix well. Deck; microwave on HIGH for 5 minutes or until hot.
In the meantime, combine muffin mix, sour cream and egg mixture into the bowl; mix well. Mouth muffin mixes uniformly throughout Chile with half a mouth; spread evenly to the edges of the baker using small spreader. Microwave, cutlery, high in 7 to 9 minutes or until center of cornbread returns when gently pressed. Sprinkle cheese on bread, if desired, cover and let stand for 5 minutes. Garnish with reserved onion and tomato tops, if desired.
DIP EASY MEAT SAUCE
1lb of Velveeta cheese2 lbs (minced beef, turkey or chicken)
1 medium onion
16 oz mild or medium Salsa
1 Tablespoon crushed pepper and garlic Rub (or Taco Seasoning)
2 Roma tomatoes (optional)
8 ounces of sour cream (optional)
Green onions (optional)
Tortilla Chips
In Baker, breaking a hamburger and add the chopped onion, with the chopper of food. Bake in oven for 4 minutes covered. Remove and burgers with Chop Chop Mix n; microwave 3-4 minutes until done. Drain the fat of the hamburger. Cut the cheese into small cubes. Add the garlic and pepper rub, then add the cheese cut into pieces. Pour the sauce. Microwave for 6 minutes, then stir.
If you want to, to decorate dice the tomatoes and green onions. Place the sour cream, tomatoes and green onions in points Bowl Trio (optional).
EASY ENCHILADAS (15 MINUTES).
1 pound of boneless, skinless chicken breasts (about 3)1 Can Rotel tomatoes with green chilies
1 cup shredded cheddar cheese
1 can (13-15oz) enchilada sauce
The corn or flour tortillas 6-10
Salsa (optional)
Guacamole (optional)
Sour Cream (optional)
Place chicken on Baker. Pour the tomatoes and green chilies over chicken and bake in microwave on HIGH for 10 minutes. Place the chicken and some of the tomatoes and green chilies in a container. Chop with a salad of the choppers. Discard the remaining liquid. Mouth 2 tablespoons of chicken in each tortilla, sprinkle with cheese and roll tightly. Place again in baker, covered with enchilada sauce and more cheese. In the microwave on HIGH for 2-3 minutes or until cheese is melted. Serve with salsa, guacamole, and sour cream.
DELUXE CHEESEBURGER SALAD
3/4 lb 95% lean ground beef4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
1/2 cup finely chopped dill pickles
3/4 cup ketchup.
1 tbsp of yellow mustard
8 cups of romaine lettuce in thin slices
1 cup (4 ounces) shredded cheddar cheese
Preheat oven to 425°F. Slice bun tops in strips of 1/4 in. (If bun tops are very thick, slice bottoms cut horizontally before cutting into strips). Arrange in a single layer in Barra Grande Bread; bake 8-10 minutes or until lightly toasted. Remove stackable cooling rack; cool completely.
Cut the onion in half crosswise with the knife. A cross-sectional view of half of the onion into thin rings with Ultimate Mandoline equipped with a knife to cut in thin slices. Cut the tomatoes into quarters lengthwise and cross-sectional. Set the onion and tomato apart.
Place the ground meat in Baker and season with salt and pepper. Cover and microwave on HIGH for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to oven for 2 minutes. Extract and use Mix n chop until desired consistency is obtained. Drain.
Chop the remaining half onion using food chopper. Chop the cucumbers in a salad chopper. In Baker, combine the diced onions, pickles, ketchup, mustard, and ground beef cooked; mix well using small mix in the scraper.
To serve, arrange the lettuce on a serving platter. Pour the mixture of flesh on the lettuce. Top with cheese, tomato, and onion. Organize hamburger bun croutons around the edge of the tray. Serve immediately.
HAMBURGER STROGANOFF ~ DO ENOUGH TO SERVE 1 & FREEZE ANOTHER PORTION
1 pound of ground beef1/4 cup chopped onion
1 clove of garlic, pressed
1 (10.5 ounces) can dilute the condensed meat soup
1 (4 ounces) can mushroom stems and pieces, dry out
3 tablespoons lemon juice
1/4 teaspoon of cayenne pepper
Additional ingredients (for each portion):
2 cups of cooked pasta in a spiral or pasta cooked an egg
1/2 cup sour cream
2 tablespoons water
Place the meat, onion, and garlic in Baker and season with salt and pepper. Cover and microwave on HIGH for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to oven for 2 minutes. Extract and use Mix n chop until desired consistency is obtained. Drain. Add the chicken broth, mushrooms, lemon juice, and pepper. Place half of the mixture in a freezer bag; cover and freeze up to 3 months. For the rest of the meat mixture, add the pasta, sour cream, and water; the heat through (do not boil). Use the mixture of frozen meat: Thaw and prepare as directed.
LASAGNA
1 housing without Cook lasagna noodles1 ½ cups grated parmesan cheese.
1 cup of Monterey Jack cheese
Grating parmesan cheese and Monterrey Jack cheese, using rotary grater; set aside.
Meat Sauce
1/2 lb. gentle Italian sausage
1/2 lb. lean ground beef
1 chopped yellow onion
1 medium green bell pepper, chopped
3 cloves garlic, minced
Italian Seasoning
2 teaspoon of salt.
1 teaspoon of cayenne pepper
2 tablespoons of steak sauce.
2 TBS. Worcestershire Sauce
1/2 teaspoon of cayenne pepper.
Two Jars of spaghetti sauce 1 lb.
Chop the onion and green pepper with food chopper. Chop the garlic press with garlic. In the 12-inch skillet, brown, sausage and ground beef with mix 'n' Chop to break the flesh. Cook for 5 minutes. Add the onion, bell pepper and garlic. Add 2 tablespoons of Italian seasoning. Cook for 5 minutes. Add 2 spaghetti sauce bottles, mixing well.
Mixture of cheese
15 oz. ricotta cheese
1/4 cup of grated Parmesan cheese
1 tablespoon chopped parsley.
2 eggs, beaten
1/4 teaspoon of cayenne pepper.
1 teaspoon of salt.
1 teaspoon of pepper.
2 teaspoon garlic powder.
Mix all the ingredients of the cheese mixture in a large bowl.
In Baker, a spoon in a layer of meat sauce, add a layer of non-Cook lasagna noodles. Sprinkle the noodles with some of the cheeses. Add a layer of fill, using several tablespoons evenly by layer. Repeat the sequence of sauce, pasta, cheese, and filling. Make sure to finish with the ricotta mixture on top, as the seal in the cheese and keep it to be elastic in the microwave. Cook for 15 minutes on high, and then 20 minutes in the middle. Top with Parmesan cheese. Let stand 10 minutes. Serve with a mini serving spatula or small Turner.
*Note: It can also be prepared in the oven and simmer uncovered 375 degrees for one hour. Let stand for 15 minutes.
SOUP LASAGNA
1 -1 1/2 pounds lean ground beef1 onion
2 cloves of garlic
1 teaspoon oregano
1/4 teaspoon red pepper flakes
2 tablespoons of tomato sauce
1 (14-ounce) can tomatoes
3 cups chicken broth
2 laurel leaves
½ ounce box (Table 8) fusilli pasta or rotini (uncooked)
Dried Basil (to taste)
4 ounces of ricotta cheese
1/4 cup of grated Parmesan cheese
1/8 teaspoon salt
Pinch of pepper
1 cup shredded mozzarella cheese
Place the ground meat in Baker. Chop the onion with garlic; press food chopper with garlic press; add onion and garlic to the hamburger. Sprinkle oregano and red pepper flakes of garlic and onions. Cover and microwave on HIGH for 4 minutes. Remove and crumble mixture with mix 'n Chop. Cover and oven other 2 minutes or until the burgers is no longer pink. Remove and drain the mixture of a burger cooked. Set aside.
In the meantime, add the tomato sauce and tomatoes (with the juice) to Baker. The broth, bay leaves, and uncooked pasta. Cover and microwave on HIGH for 10 - 13 minutes or until pasta is tender. Add the basil. If you want, season with salt and black pepper to taste. Return hamburger mixture to Baker; Cover and microwave oven 1 - 2 additional minutes.
Grating cheese mozzarella with a rotary grater and set it aside. Parmesan cheese grater to grate with rotary and add to the batter small container of ricotta cheese, salt and pepper; mix well. To serve, place approximately 1 1/2 tablespoons of the ricotta mixture in each serving bowl, sprinkle with a little bit of mozzarella, and distribute the soup on top. A good "swirl" of the bucket on the serving dish will ensure that you get a little sticky cheese in every bite!!!
MEATBALL SUBS.
Frozen MeatballsSpaghetti Sauce
Hoagie rolls
Mozzarella cheese
Place a layer of meatballs on Baker. Cover with spaghetti sauce and bake in the oven for about 10-15 minutes. Serve on hoagie rolls, Add mozzarella cheese, and to eat!
MEATLOAF (VERSION 1)
2 lbs ground beef1/2 chopped green pepper,
1/3 bottle of chili sauce of Bennet (use of Bennet of taste)
2 eggs
2 c. Rice Krispies
1/2 c. Muenster cheese, chopped (optional)
1 chopped onion
Mix all the ingredients together and form a bread; place in the Baker. Microwave, discovered, in full power during 14-16 minutes or until done. Drain the grease periodically. Brown meat on top. Cover with a lid and let stand for several minutes before cutting.
MEATLOAF (VERSION 2)
1-1/2 pounds of lean ground beef2 cups of soft bread cubes
1/2 cup chopped celery
1/2 cup chopped onion
¼ cup chopped green bell pepper
1-1/2 teaspoon of salt.
1 egg, lightly beaten
½ cup of tomato sauce
2-3 tablespoons piccalilli relish (if you want an extra kick)
½ cup of tomato sauce
¼ cup piccalilli relish (or chili sauce)
2 tablespoons brown sugar.
1 tablespoon lemon juice.
1 tsp. Dry mustard
1 tsp. Worcestershire Sauce
Mix first 9 ingredients in the bowl with the dough mix 'n classic the scraper; pat mixture evenly in Baker. Stir next six ingredients in small batter bowl; mix well and brush on the meat pie. In the microwave on HIGH for about 20-25 minutes, checking in 15 minutes, and then every three minutes later, or until the pocket thermometer reads 170°F (via) are well cooked. Let stand for 10 minutes before serving.
MEATLOAF (VERSION 3)
Bread:2 lbs ground beef
1 egg whites
1/4 cup chopped onion
1 clove of garlic, pressed
2 1/2 tsp of salt
1 cup of oatmeal, finely chopped
¼ cup ketchup.
1 teaspoon of mustard
Glaze:
½ cup brown sugar
¼ cup ketchup.
1½ teaspoon of mustard
1 tablespoon of Worcestershire sauce
Mix ingredients bread together. Press at the bottom of the Baker. Make a slight bleeding in the center for the enamel does not pour out of the edges. Cover and microwave on HIGH for 10 minutes without the glaze.
Meanwhile, mix all the ingredients of the glaze together. Drain excess fluids from the Baker; pan deck with enamel and microwave uncovered for 10 additional minutes.
QUICK JAMBALAYA
3 boneless, skinless chicken breasts3 - 5 inches - slices of smoked beef sausages
1 package of Zatarain's Jambalaya mix
Water per the instructions on the package
Combine all ingredients in Baker. Microwave 25-30 minutes; enjoy.
THE-BORDER SOUTH-OF-MEAT LOAF
1 cup finely chopped poblano, or green pepper
1 half (1/2 cup chopped onion)
1/2 cup finely crushed very authentic style restaurant tortilla chips (approximately 1/2 cups whole chips)
1 cup of ketchup.
2 tablespoons of Chipotle Rub
1 1/2 pounds 85% lean ground beef
1 egg whites
1 1/2 cups grated cheddar cheese, divided
Chopped fresh cilantro (optional)
Chop the onion and peppers with food chopper. Place chops in large resealable plastic bag; Chop very finely with a meat tenderizer to measure 1/2 cup of crumbs. Combine the tomato sauce and rub in small batter bowl; stir with a small mix in the scraper. In stainless steel (6 qt) bowl, combine the pepper, onion, tortilla chip crumbs, 3/4 cup of a mixture of ketchup, meat, eggs and 1 cup of cheese; mix well. Place the meat mixture in Baker; form an 8 1/2 x 4 1/2 in. of bread.
Microwave, cutlery, high in 14-17 minutes or until the digital thermometer inserted into the center of Meat Loaf registers 145°F (63°C). Remove Baker of the microwave. With the Chef is silicone spray brush, brush remaining ketchup mixture on the chops. Microwave, covered, on high for 3-5 minutes or until it reaches an internal temperature of 160°F (71°C) in the center.
Sprinkle the remaining cheese on Meat Loaf, cover and let stand 10 minutes before carving. Sprinkle cilantro on Meat Loaf, if desired.
Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, which is located in the section ethnic groups in the supermarket.
The cake of meat can be baked, discovered in a 400°F (200°C) oven for 65-70 minutes. Brush with the sauce 15 minutes before the end of the preparation time.
TACO SOUP
1 pound lean ground beef1 small yellow onion
1 package of taco seasoning mix
1 can (15 ounces) of whole grain corn, dry
1 can (15 ounces) Beans in chili sauce, dry
1 Can Rotel chilies and tomatoes, dry
1 can of tomato soup + 1 cans of water
Chop the onion using food chopper. Place the beef and onion in Baker. Cover and microwave on HIGH for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to oven for 2 minutes. Extract and use Mix n chop until desired consistency is obtained; drainage. Add the remaining ingredients, stir and heat 10 minutes until hot. Serve with tortillas, salsa, sour cream, and cheddar cheese.
THE RIBS WITH TERIYAKI GRILLED PINEAPPLE
Pineapple 11 rack loin back ribs (baby back ribs, 2 ½ - 3 lb)
1 teaspoon of salt.
1/4 teaspoon ground black pepper.
1/4 c. water
*1/2 c. teriyaki baste and glaze.
Tinned pineapple ½ c.
¼ c. ketchup.
1 clove of garlic, pressed
¼ - ½ teaspoon of cayenne pepper.
Cut the top and bottom of the pineapple and pineapple cut with Ledger. For the ribs, remove the membrane of the ribs with a boning knife (see suggestions for Cook) and between each bone for the standalone rack in every one of the ribs. Season with salt and pepper. Organize the ribs, cut side down, in two layers in the Baker. Add water. Microwave, covered by 8 minutes. Rotate through the ribs and the microwave for an additional 7-10 minutes or up to 160°.
For the sauce, combine the remaining ingredients, reserving 1/2 c. Add the ribs with sauce and stir to cover. Barbecue ribs and pineapple slices for 5-7 minutes or until grill marks appear, turning and marinandolas occasionally with reserved sauce. *To replace the teriyaki baste and glaze, combine ½ c. teriyaki sauce, 1/4 C cold water and 1 tablespoon of cornstarch in a saucepan. Bring to a boil beat constantly until it thickens.
Cook's Tip: The membrane is located under the rack is not only difficult but also has in excess of fat. Remove the membrane helps represent the fat during cooking. To remove the membrane, place the fleshy frame at the bottom. Using the tip of the knife, boning gently under the membrane cut in a corner. Using a paper towel, grasp the corner of the membrane and gently pull it out of the bones. Trim any visible fat along the bottom of the rack.
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