COOKING CHICKEN IN THE MICROWAVE - IN THE MICROWAVE
Cooking Chicken In The Microwave - Cooking Virginia Ham - Cooking Pork Back Ribs.
Cooking Chicken In The Microwave
- a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data
- kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- An electromagnetic wave with a wavelength in the range 0.001–0.3 m, shorter than that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in radar, in communications, and for heating in microwave ovens and in various industrial processes
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The practice or skill of preparing food
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- easily frightened
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- (in this) therein: (formal) in or into that thing or place; "they can read therein what our plans are"
- Overview (total time = 00:29:39), I cover some definitions of lean, its roots in the Toyota Production System, and how resource planning and lean work together.
- “steady state” thermal values obtained from laboratory testing, it is assumed that temperatures at both sides of a wall are constant and remain constant for a period of time, unlike what actually occurs in normal conditions.
Chicken and kale soup
... and sweet potatoes, and black beans, and carrots, and and and...
I just sort of made it up. I knew I had the white meat from half of a baked chicken to work with, and plenty of homemade chicken broth in the freezer.
I knew I also wanted some greens in there, and sweet potato -- since I was just cooking for myself, and the fam doesn't care too much for either of those.
Anyway, this is kind of the recipe, quantities approximated:
Prep time: 15 min
Cooking time: 30 min
1 c diced onion
1 c diced carrots
1 c diced celery
2 Tbsp minced garlic
1 bunch kale, chopped up, stems separated from the leaves
2 qt chicken stock
1/4 c tomato sauce
1 large sweet potato
1/2 c black beans
2 c shredded chicken meat
crushed dried red pepper, to taste
salt and pepper
dash of freshly ground coriander
In a large pot on medium heat, sautee equal parts deiced onion, carrots, celery, and the chopped stems of the kale until the onions are translucent. Add garlic.
Add remainder of the kale, and add enough broth to cover. If you have some time on your hands, cut the sweet potato into large dice and add to the pot as well. If you're in a hurry, see below.
Add the seasonings, cover pot, and allow veggies to cook down -- about 10 minutes.
If you're short on time, like I was, poke some holes in the whole sweet potato, and microwave it on high for 5 minutes. Cut it up and add it to the pot.
Once the veggies are almost entirely soft, add the black beans, chicken and tomato sauce. I was tempted to add a whole can of fire roasted diced tomatoes that I had. But since I was cooking for myself, I chose to use some leftover tomato sauce I had in the fridge, rather than open a new can. The black beans were also leftover. You can use a whole can if you like.
Cook it just long enough for everything to get hot, and for the flavors to come together. Just before serving, add some fresh basil to the pot. I also like to add a little chiffionade of basil to each bowl as well.
Lemon Basil Chicken
This recipe came from the Summer 2009 issue of "Through the Country Door". I was very surprised at just how good this was. We served it with some mixed veggies done in the microwave.
1 cup mayonnaise
2 tbsp lemon juice (about 1/2 lemon)
2 tsp honey
1 tsp dried basil leaves
1 (3-3 1/2 lb) chicken, cooked and cut up
Preheat oven to 375 F. Mix together the mayonnaise, lemon juice, honey and basil. Place the chicken in a 13" x 9" baking dish. Pour the dressing mixture over the chicken. Make sure all the pieces are coated with the dressing. Bake for 45 minutes or until the chicken is warmed through.
I used about 1.5 lbs of boneless, skinless chicken breasts that I cut in half and browned for about 7 mintues on each side. I used a half recipe the mayo and basil but the full amount of honey and lemon juice. I also turned the chicken after 20 minutes.
This was very, very good.
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