480 MICROWAVE recipes
Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.
Made these quiche tarts for Sean last week, and he absolutely loved these mini savoury tarts. I made my own biscuit baking mix (see the link below), and followed the recipe exactly. These tarts are good to freeze as well. Whenever feeling hungry, pop one or two into microwave. Definitely a keeper!
A tasty yet good-for-you dessert that will have you hooked after every serving!
Easy Microwave Bacon Potato Soup recipe
They are so easy to make and taste amazingly delicious. Perfect treats when you host a party or a small snack at any time.
These savory muffins are great for breakfast. They can be made in advance, frozen then defrosted in the microwave in a flash if you have a chance before they're gobbled up. The pesto, basil/garlic/pine nuts really create a wow factor. They're hard to resist.
Quick and easy trout with lemon, butter and toasted almonds.
An easy classic that's even easier using a microwave oven.
No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.
Microwave Cherry Preserves recipe
Microwave Strawberry Jam recipe
Easy Chinese sesame beef strips and broccoli. With both stir-fry and microwave directions. Colorful with punchy Asian flavor.
This was my grandmother's recipe and it is to die for. It's a twist on the traditional Pickled Cucumber...nom nom =)
These scones were so easy to make, and they can be kept in a well-sealed bag or container in the freezer for up to at least one month. Not only good for breakfast, but also an easy snack. Just pop one or two in the microwave, and spread with some butter, or apple butter, or any jam. Delicious.
Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.