Professional chef Debbie Puente shows how to make dishes in the microwave. She demonstrates the making of Cracker Melts as an appetizer, Steak Cordon Bleu as a main course and Ice Cream for dessert.
Cracker Melts: To make a chili -cracker melt, top a cracker with chili and a sprinkling of cheddar cheese and cook in microwave for 30 seconds.
Hot and Spicy Cream Cheese Melt
Ingredients:
1 spoonful horseradish
1 spoonful apricot jam
3 spoonfuls cream cheese
Preparation:
Mix ingredients and heat on high in microwave for 30 seconds . Spoon over crackers.
Steak Cordon Bleu
Ingredients:
spreadable cheese
2 cube steaks
2 slices ham
2 slices Swiss cheese
Preparation:
Spread a thin layer of spreadable cheese on cube steaks. Top each steak with a ham slice. Spread remaining cheese on ham slices. Place Swiss cheese on top. Roll over, place in a glass baking dish and cover with plastic wrap.
Microwave full power for three minutes, move steaks around and cook on the defrost setting for four to five minutes--until meat is no longer pink. Remove from microwave and let stand covered for five minutes.
Vanilla Custard Ice Cream
Ingredients:
2 cups milk
2 eggs
3/4 cup sugar
1 Tbs. vanilla extract
1 cup whipping cream
Preparation:
In a large microwave-safe bowl mix milk and eggs. Beat well. Microwave on full power for six minutes. (Stir or whisk every two minutes to prevent lumps.) Remove and cool.
Blend in vanilla and whipping cream. Pour in electric ice cream freezer and process.
Safety tips:
- Do NOT use metal in a microwave.
- Always use potholders to remove hot food.
Resources Elegantly Easy Crème Brûlée & Other Custard Desserts
by Debbie Puente
Audio Renaissance, 1998
Order this title from Amazon.com.
Guests Debbie Puente
Food Writer / Cookbook Author
E-mail:
debbylynnpuente@hotmail.com
Website:
www.cremebrulee.com
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