| 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) isso easy to prepare the microwave way thatit will soon be one of your favorite lunch-eons, served up with a simple salad. And itcan double as an appetizer anytime. Yesthe pastry crust is also a microwave suc-cess -- and the kitchen remained cool fromstart to finish, You can also substitute asyou wish to create your own quiches. |
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