Tagged: ‘microwave’

Chocolate Velvet: Chocolate Cake of the Month

If you love cheesecake and also love chocolate, this recipe is for you. This is one of the finest cheesecakes I have ever made and the name says it all…chocolate velvet..smooth and creamy all the way down from your lips to your tummy. It sits in a yummy pecan-enhanced graham cracker crust.

Read More »

The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

Read More »

Microwave Brown Bag Popcorn

The microwave is the true home for popping popcorn. While there are quite a few specialized types of microwave popcorn poppers on the market, the good old brown bag method reigns supreme in my mind, especially if you are without any other contraption in which to pop.

Read More »

Lets Talk Corn on the Cob

Its time for end of the summer corn. Here are two different techniques, one in the microwave and the other in the slow cooker, for cooking it perfect every time.

Read More »

The Microwave: S’Mores Hit The Big Time

The gooey childhood delights composed of melted marshmallows and chocolate bars sandwiched between two graham cracker squares are one of the newest members of the creative home kitchen.

Read More »

Microwave Cooking: Olive Oil Granola with Golden Raisins

Granola certainly has become one of the most touted of healthy breakfast cereals and what we are experiencing now commercially has grown straight out of its roots in the hippie whole grain oat-nut-and-seed kitchen of the 1960s. The name granola is a take on granula, a toasted wheat cereal touted by whole grain movement of Sylvester Graham in the 1900s. Since it is tremendously versatile, it takes to all sorts of additions and variations on the basic recipe.

Read More »

The Microwave: Baja Fish Tacos

Fish tacos from the microwave start to finish? Yes. And the fish is perfect too. Fish tacos are no longer a regional Mexican secret. Homemade is just as good and people are wild about them.

Read More »

The Microwave: King Crab Legs with Not Your Mother’s Cocktail Sauce

Crabs are the second most popular seafood after shrimp. With the fishing limits put on Dungeness crabs, there is now a glut of King crab legs available to fill the gap. While crabs are usually sold as a whole body or as lump meat, King crab is sold in individual leggy portions with a bit of the body still attached. King crab legs are sold pre-cooked crab and frozen legs.

Read More »

The Microwave: Hot Chocolate for A Group with Vanilla Whipped Cream

Hot Chocolate the Divine. This recipe comes close to a fabulous ritual drink. It will make a hot chocolate similar to Starbucks, which uses a syrup.

Read More »

Cruising the Blogs: Orange Marmalade in the Microwave

My friend, award-winning food writer, journalist, food scout, restaurant critic, reporter on the lam, her own t-shirt boutique pusher, dancer in the dark, dragon boat rowing in the sun, and former editorial boss at the San Jose Mercury News is Carolyn Jung, aka FoodGal. She always has the best darn recipes, from her father’s steak sauce to the best cookies and cocktails.

Read More »