Recipes for "microwave recipes"

Gather all ingredients.

Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.

Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.

Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.

Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.

Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.

Serve immediately.

To rinse the rice, put it in a fine mesh strainer set over a large bowl. Set both in the sink. Run cold water over all of the rice, using your hands to stir and agitate it.

Dump the water out of the bowl when it fills up. It will initially look milky white, but as you continue to rinse the rice, the water should turn clearer. Now the rice is ready.

Simply Recipes / Mark Beahm

Stir together the rice, water, and salt (if using) in an 8-cup microwave-safe bowl or glass measuring cup.

Simply Recipes / Mark Beahm

Leave off the cover and microwave for 9 minutes on HIGH, until the water is mostly absorbed and the edges of the dish begin to appear dry.

Simply Recipes / Mark Beahm

Cover with a microwave-safe lid, plate, or plastic wrap, and continue cooking on HIGH for another 4 minutes until rice is tender.

If using plastic wrap, pierce it a few times with a paring knife to make vent holes for steam.

Let stand, covered, for 5 minutes. Fluff rice with a fork and serve.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Core apples, leaving the bottom intact.

Mix brown sugar, cinnamon, and nutmeg together in a bowl. Spoon half of the sugar mixture into each apple.

Put 1 teaspoon butter on each top and place apples in a deep, microwave-safe casserole dish and cover.

Microwave until tender, 3 ½ to 4 minutes. Let apples sit for 2 minutes before serving.

Stir the rinsed and drained rice, oil, and 1 3/4 cups chicken stock in a medium microwave-safe bowl. We used an 8-cup glass measuring cup. Microwave, uncovered, on high until liquid is absorbed, 10 to 12 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While rice cooks, process the poblano pepper, cilantro, parsley, onion, garlic, salt, and the remaining 1/4 cup chicken stock in a food processor, undisturbed, until mostly smooth, about 1 minute.

Simply Recipes / Ciara Kehoe

Stir herb mixture into rice mixture. Cover tightly with plastic wrap and microwave on high until liquid is absorbed and rice is just toothsome in the center, 4 to 6 minutes.

We developed and tested the recipe in a 1,000 and 1,250-watt microwave, and cook times for both were the same. You may need to cook the rice for longer, in 1-minute intervals, depending on the power of your microwave. Taste the rice (careful it will be hot!) and cook for longer if needed.

Let the rice steam, still covered, for 10 minutes.

Remove and discard the plastic wrap. Use a fork to fluff the rice, and serve with lime wedges for squeezing on top before eating.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Gather the ingredients.

Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.

Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.

Pour into small sterile jars.

Peel the apples, then slice in half. Using a melon baller or small spoon, scoop out the apple core. Then cut the apple halves in half (making quarters). Place them in a wide, microwave-safe dish.

Combine the 1 cup water and lemon juice in a small bowl. Stir in the sugar and ground cinnamon. Pour the mixture over apples. Using clean hands or a large spoon, stir the apples to coat in liquid.

Microwave the apples on high for 10 minutes, stopping halfway through to stir. To test if the apples are done, pierce with a fork or cake tester. If you feel any resistance or hear the tester pushing through the apple, microwave in 1-minute increments until you don’t feel or hear any resistance. If you have a lower-wattage microwave, you may need to cook the apples for a few more minutes.

Using a potato masher, mash the apples until they break apart and mix fully with the liquid. This may take a few minutes. The mixture will appear watery at first, but the mashing will cause the water to absorb into the applesauce. This is a chunky applesauce, so the final mixture won’t be totally smooth.

Let cool slightly before enjoying warm or cool. To store, cover and keep in the refrigerator for up to 1 week, or in the freezer for up to a year.

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If you would like a crispy skin on your baked potato, preheat the oven to 450°F.

Scrub the potato well. Dry it off and poke it a few times on all sides with a fork.

Simply Recipes / Nick Evans

Place the potato on a microwave-safe plate and microwave it for 8 to 12 minutes, flipping it once halfway through. For a medium-large potato cooked in a 1,000-watt microwave, the cook time will be about 10 minutes.

Your potato will be steaming hot when it is done. Press on it a bit with your thumb and it should give easily to pressure. You should be able to pierce it through the center with a fork or paring knife with little resistance. If it feels firm at all, place it back in the microwave for 1-2 minutes longer.

If you have an 800-watt microwave, you might need to go up to 12 or more minutes.

Simply Recipes / Nick Evans

If you would like a crispy, salty skin on your potato (my favorite), coat the microwaved potato on all sides with olive oil and sprinkle with salt. Bake until the skin is cracking and crispy, about 10 minutes.

Crisp the skin faster in an air fryer. 425°F for about 5 minutes works great.

Simply Recipes / Nick Evans

Slice down the length of the hot potato halfway through to expose the interior. Top with your choice of toppings while hot, such as butter, cheese, sour cream, and/or chives. Season with salt and pepper to taste.

Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave, but I prefer to reheat the potatoes in a 400°F oven for 10 minutes so they get crispy on the outside.

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Simply Recipes / Nick Evans

If you’d like to crisp the skin on your sweet potato, preheat the oven to 425°F.

Give the sweet potato a wash, but don’t dry it off. The residual moisture will help keep the sweet potato moist.

Use a fork to prick the sweet potato 4 to 5 times all over.

Simply Recipes / Alison Bickel

Moisten a paper towel with water and wring it out. Use it to tightly wrap the sweet potato and place it on a microwave-safe plate.

Alternatively, you can add the sweet potato to a microwave-safe lidded container. Add the lid, leaving it just barely cracked.

Simply Recipes / Alison Bickel

Place the plate in the microwave and cook on high power for 5 minutes. When done, you’ll be able to easily pierce the sweet potato all the way to the center with a fork or all the way through with a paring knife. If your sweet potato is not quite tender enough, re-wrap it and microwave it for another minute.

To cook 2 or 3 sweet potatoes at once, you’ll need to up the cook time by about 2 minutes for 2 potatoes (7 minutes total), and 3 minutes for 3 potatoes (8 minutes total).

Once you’ve figured out what size potato and what timing works with your microwave, make a note and do it every time for the best results.

Simply Recipes / Alison Bickel

For lightly crispy skin, unwrap the sweet potato, place it on a small baking sheet, and brush all over with oil. Sprinkle with salt, if desired. Bake at 425°F for 10 minutes.

If you have an air fryer, crisp the skin in an air fryer at 425°F for about 5 minutes.

Refrigerate leftovers in an airtight container for up to 3 days.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel