125 Best Microwave Oven Recipes

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Perform microwave magic in your kitchen. Typically, microwave ovens are only used to heat leftovers, thaw frozen foods or nuke popcorn. Yet, there are many benefits to microwave cooking, such as: A greater retention of taste and natural flavors More vitamins and minerals are retained for better nutrition Shorter cooking times use less electricity than a conventional oven Less mess to clean up In 125 Best Microwave Recipes, Burkhard brings her culinary expertise to this versatile and convenient appliance with outstanding recipes for delicious main meals in a fraction of the time required by conventional ovens. From the tantalizing Chicken Creole, Beef, Macaroni and Zucchini Casserole to the Salmon Steaks with Creamy Tomato-Dill Sauce there is a variety of recipes for every occasion and taste. Grains and pastas are particularly well suited to cooking in a microwave. Lemon Barley Pilaf with Mushrooms, Asparagus Risotto, Linguine with Broccoli-Tomato Sauce and T

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The Bread Bible

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The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.



"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.



Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdo

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My Life as a Quant: Reflections on Physics and Finance Free Online

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In My Life as a Quant, Emanuel Derman relives his exciting journey as one of the first high-energy particle physicists to migrate to Wall Street. Page by page, Derman details his adventures in this field—analyzing the incompatible personas of traders and quants, and discussing the dissimilar nature of knowledge in physics and finance. Throughout this tale, he also reflects on the appropriate way to apply the refined methods of physics to the hurly-burly world of markets.In My Life as a Quant, Emanuel Derman relives his exciting journey as one of the first high-energy particle physicists to migrate to Wall Street. Page by page, Derman details his adventures in this field—analyzing the incompatible personas of traders and quants, and disc

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Baked Chicken Parmesan

When we were kids, my mother used to make a broiled chicken dish which we called Chicken Parmesan. It was so good, we would fight over the drippings. Then my mother gave up wheat for 20 years and the recipe is lost somewhere in the deep storage of her mind, currently unaccessible. (By the way, this is the main reason I put recipes on the web, they don’t get lost or forgotten!)

We had a hankering for Parmesan chicken the other night so I hit the recipe books and Epicurious and came up with something really quite good. Not as drop-dead delicious as mom’s, and the reason why? Mom remembered as we were eating that she used to dip every piece of chicken in melted butter before rolling it in the breadcrumb/Parmesan mixture. Well no wonder we were fighting over the drippings! You can do the same, if you really want a treat. This recipe doesn’t do that, but if you want, just substitute the vinegar for melted butter and then add some more butter to the coating liquid.

Baked Chicken Parmesan Recipe :

• Yield: Serves 4.

Parmesan chicken is traditionally made with boneless, skinless chicken breasts. We use breasts, but thighs too, if we are starting with a whole chicken.

 

Ingredients of Baked Chicken Parmesan :
Sauce:

• 2 medium garlic cloves, peeled and minced
• 1/4 cup extra virgin olive oil
• 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• Salt and ground black pepper

Chicken:

• 3 Tbsp Dijon mustard
• 1 Tbsp white-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs)
• 3/4 cup of breadcrumbs (we make our breadcrumbs from old French bread)
• 1 cup finely grated Parmesan cheese
• 3 Tbsp unsalted butter, melted

Method:

 

1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. You might find it easier to put the chicken between layers of plastic wrap before pounding.

3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.

4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.

Serve with a side of rice or pasta. Ladle sauce over the chicken.

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Avgolemono Soup Recipe

The mixture of eggs, lemon and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least that’s how I remember the Greeks at the local diner in New Jersey saying it. The “g” isn’t always pronounced.


Like gumbo, goulash or chili, there are untold versions of this soup. Some, like this one, have bits of chicken in them. Some start with a whole chicken and take hours. A few have nothing more than chicken broth and the egg-lemon sauce. Most, however, have a starch such as rice or orzo pasta.

The key to avgolemono is the egg-lemon sauce. It is what make this version of chicken soup special. What starts as a pretty ordinary mix of chicken, onions, pasta and broth becomes silky, tangy and unforgettable.

This is a weeknight version of avgolemono, one you can whip together in less than 30 minutes; some versions take all day. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. But this is not rocket science, and if you can whisk with one hand and pour with the other you are good to go. And if you can’t? Find a helper. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Or vice versa.

One thing about this soup: Never let it boil once you’ve added the egg-lemon mixture. The soup can break and you essentially get a Greek version of egg drop soup. Still edible, but ugly. Same goes for reheating leftovers: Do it gently, and don’t let the soup boil.

Avgolemono Soup Recipe :

• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 6-8

Either rice or orzo pasta are fine here, so use whichever you prefer. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.

 

Ingredients:

• 2 Tbsp olive oil
• 1 cup chopped onion
• 5 cups chicken stock, plus 1 cup water
• 1/2 cup orzo or rice
• 1 pound skinless chicken breast, diced
• Salt
• 3 Tbsp lemon juice
• 3 eggs
• Fresh parsley for garnish

Method :

 

1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice.

2 When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the orzo or rice is nearly done — firm, but mostly cooked — drain the boiling water and add the pasta or rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 minutes, then taste the soup for salt.

3 Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture.

4 Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.

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Asparagus Recipe

One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with some freshly grated Parmesan cheese, olive oil, and lemon zest. Boiling them for only a couple minutes ensures that they will be cooked through, but still crisp and vibrant green. Asparagus should have a gentle crunch to them; they should not be mushy.

A little lemon zest helps brighten the natural flavor of the asparagus, and the Parm and olive oil? Well, of course they make everything taste good.

Asparagus Recipe :

Cook time: 10 minutes Yield: Serves 4.

 

Ingredients of Asparagus Recipe

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese (omit if cooking vegan)
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

Method

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

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Apricot Chicken Recipe

Every year about this time we are inundated with fresh apricots from our neighbor’s tree. And every year I tell myself I’m going to make a chicken dish with them, but never get around to it. Instead, we’ll make apricot jam, apricot cobbler, apricot tart, or just eat them straight. Finally this year, we’ve experimented with apricot chicken and I’m quite please with the results. The additions of rosemary, Tabasco, and especially cinnamon really brighten up the flavors and make the dish more interesting than you would expect. We served it over rice, but it would be also pretty good with some egg noodles.

Apricot Chicken Recipe :
Yield: Serves 6.

If you don't have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

 

Ingredients :

• 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
• Salt
• 1 Tbsp unsalted butter (can sub olive oil)
• 3 Tbsp olive oil
• 1 chopped onion
• 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
• 1 Tbsp chopped fresh rosemary
• 1 teaspoon cinnamon
• 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
• Black pepper

Method :

 

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

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Apple Chicken Quesadilla

Quesadillas are typically made with just tortillas and cheese (in Mexico typically one would use corn tortillas, closer to the border flour tortillas are often used). I first started adding thin slices of apples to my quesadillas years ago. Apples and cheese naturally go well together in general, and they are just as good together in a quesadilla. Add a few strips of cooked chicken and a little salsa, and you have a perfect easy meal.

So for all you quesadilla-loving kids out there, here you go!

Apple Chicken Quesadilla Recipe :

Prep time: 5 minutes Cook time: 5 minutes Yield: Makes 12 quesadilla triangles

 

Ingredients:

• 4 Flour tortillas (approximately 8-inches wide)
• 1 cup cooked, shredded or chopped, chicken meat
• 1/4 lb cheddar or Monterey jack cheese, sliced or grated
• 1 apple, sliced
• 1/4 cup salsa

METHOD :
Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.).

Repeat with the remaining tortillas.

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Barbecued Chicken on the Grill

Along with hot dogs and hamburgers, barbecued chicken is about as classic as it gets when it comes time for grilling. But chicken takes longer to cook than either hot dogs or hamburgers, and loves lower cooking temperatures, so it’s easy to mess up, either under-cooking, over-charring, or both. The trick to good barbecued chicken? Patience. Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs or wings are far better barbecued.

The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.

Barbecued Chicken on the Grill Recipe :
Prep time: 5 minutes    Cook time: 1 hour, 45 minutes    Yield: Serves 4-6

Note that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill.
This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces.
A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out.

Ingredients :

• 4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
• Salt
• Vegetable oil
• 1 cup barbecue sauce, store-bought or homemade

Method :

1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F) Cover the grill and cook undisturbed for 20-30 minutes.

3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".

4 The chicken is done when you the internal temperature of the chicken pieces are 165°F for breasts and 170°F for thighs, which you test by using a meat thermometer. Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

5 Paint with more barbecue sauce and serve.

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From The Big House To Your House: Cooking In Prison

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From The Big House To Your House has two hundred easy to prepare and tasty recipes for meals, snacks and desserts. Written by six women imprisoned in Texas, the recipes can be made from basic items a prisoner can purchase from their commissary, or people on the outside can purchase from a convenience or grocery store. Also included are many cost saving tips. This book is the result of the women's cooking experiences while confined at the Mountain View Unit, a woman's prison in Gatesville, Texas. They met and bonded in the G-3 dorm housing only prisoners with a sentence in excess of 50 years. While there isn't much freedom to be found when incarcerated, using items from the commissary to cook what they wanted offered them a wonderful avenue for creativity and enjoyment. The recipes in this book are the result of their culinary adventures. They hope these recipes will ignite your taste buds as well as spark your imagination to explore unlimited creations of your own. You are encouraged t

Are you looking for place to read full E-Books without downloading? Here you can read From The Big House To Your House: Cooking In Prison. You can also read and download new and old full E-Books. Enjoy and relax Reading full From The Big House To Your House: Cooking In PrisonBooks online.

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