JULIENNE OF VEAL/POULTRY/PORK (MICROWAVE)
The original recipe called for raw veal. I have changed it to use leftovers, add color and create more sauce. The fun here is that you can use other spices or herbs in place of nutmeg, add more veggies, whatever suits.
Provided by duonyte
Categories Veal
Time 28m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
- Add the julienned meat, and cook an additional 2 minutes, stirring once.
- With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
- Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
- Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
- Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.
Nutrition Facts : Calories 365.9, Fat 20.7, SaturatedFat 11.6, Cholesterol 110.1, Sodium 164, Carbohydrate 10.9, Fiber 1.5, Sugar 2.7, Protein 29
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
POULTRY AND PASTA WITH PEARS, CRANBERRIES, AND WALNUTS
Versatile recipe modified from the October Baltimore Sun newspaper. Unusual, change from the tomatoe-based spaghetti sauces. Entirely worth buying the bottle of sherry. Great with leftover turkey.
Provided by AliciaGski
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- While pasta is cooking according to directions (even spaghetti works well in this recipe) heat oil, onions, and poultry in a skillet till brown.
- Measure or prepare the other ingredients then add all (but the pasta) to the onions and poultry.
- Cook over medium-high heat until all ingredients are hot.
- Drain and serve pasta with a serving of the hot mix on top.
CHEESY POTATOES
Easy microwave recipe for yummy potatoes that go great with everything!!!
Provided by MEAMIGOS
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
- Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
Nutrition Facts : Calories 508 calories, Carbohydrate 66.8 g, Cholesterol 54.3 mg, Fat 18.4 g, Fiber 8.4 g, Protein 20.5 g, SaturatedFat 11.2 g, Sodium 355.1 mg, Sugar 3.9 g
JULIENNE OF CARROTS IN HONEY GLAZE
Carrots make a colourful accompaniment to any broil or baked meat. This recipe cookes very quickly because the carrots are shredded into long strands.
Provided by Bluenoser
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using vegetable peeler or food processor, shred carrots into long strands.
- In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
- Drain and refresh under cold running water and drain again.
- In skillet, melt butter over medium heat.
- Stir in honey and lemon juice and mix well.
- Add carrots.
- Stir and toss 2-3 minutes or until carrots are heated through and well coated.
- Season with pepper and nutmeg to taste.
Nutrition Facts : Calories 105.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.4, Carbohydrate 13.2, Fiber 3.2, Sugar 7.3, Protein 1.1
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