10688 flaming filled microwave Recipes

microwave popped popcorn (each regular package is 10 cups), butter, honey, brown sugar, baking soda

at least 1 lb of bacon, i like the thin sliced for the microwave., lots of newspaper ., i have weighed about every brand and they all weigh 3.5-4 oz when cooked. from armour to butcher shop bacon, they all are packed with water. 1 lb = 3.5 - 4 oz of cooked bacon. another fascinating fact

cherry pie filling, brown sugar, quick oats, flour, cold butter

chocolate cake mix, cherry pie filling, eggs, beaten lightly

cherry pie filling, lemon juice, all-purpose flour, brown sugar , packed, ground cinnamon, ground allspice, butter or 1/3 cup margarine, cold, walnuts, chopped, vanilla ice cream

quick-cooking oatmeal, no-sugar-added apple pie filling, skim milk, splenda sugar substitute, cinnamon, nutmeg, allspice, salt (optional)

white cake mix, eggs, strawberry pie filling, applesauce (i use unsweetened )

cherry pie filling, brown sugar, quick-cooking oats, king arthur unbleached all-purpose flour, butter, cubed, vanilla ice cream , optional

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

butter pop secret microwave popcorn or 2 bags popcorn, popped, brown sugar , packed, butter, light corn syrup, salt (optional), baking soda

fresh pineapple, shredded coconut, toasted sliced almonds, mandarin oranges, drained, maraschino cherry , no stems,drained, orange marmalade, light rum

microwave pasta, oil, chicken stock, boiling water, butter, parmesan cheese, grated, tasty cheese, grated, pepper

brown sugar, nutmeg , to taste, cinnamon , to taste, coconut syrup or 1 tsp pina colada syrup, boiling water, dark jamaican rum, dark creme de cacao, boiling water, brown sugar, for garnish (flames!), rum , of the 151 sort for garnish (flames!)

nonstick baking spray, quick oatmeal (recommended : quaker quick 1 minute oats), butter (softened or just cut into thirds ), boiling water, eggs, sugar, brown sugar, all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, ground nutmeg, pure vanilla extract, sour cream (recommended : breakstones), fresh mixed berries (you can also use frozen , blackberries, raspberries and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed), spiced brandy creme anglaise , recipe follows, half-and-half, egg yolks, sugar, pure vanilla extract, ground cinnamon, peach brandy or any good brandy (recommended: dekuyper), plus more for soaking raisins, raisins , soaked in peach brandy, with the brandy drained off, raisins, peach brandy or brandy (recommended: dekuyper), ever clear alcohol , for flames, premade raspberry or blackberry sauce (or 1 cup raspberry jam melted over a double-boiler), fresh mixed berries, mint, disk or spoon to put out flame

pumpkin pie filling, applesauce, honey, grated lemon , rind of, pumpkin pie spice

water, white sugar, eggs, beaten, plain flour, mixed spice, cinnamon, baking soda, butter or 1/2 lb margarine, sultana, raisins (or if you prefer, 1 lb. desired filling ), treacle

pineapple chunks, peach pie filling, ground nutmeg, vanilla, vanilla ice cream, pecans, chopped

cake mix (you pick-white/yellow/chocolate/etc.), pie filling (you pick-strawberry/apple/cherry/etc.), lightly beaten eggs, melted butter