3319 mirj microwave perfect every Recipes

popped microwave popcorn (2 microwavable bags), corn syrup (karo or generic), brown sugar, butter, vanilla

vegetable oil, divided, cubes smoked ham (about 22 oz), butter, sliced leeks (white and pale green parts only; from 5 large), chopped celery, sliced green onions (about 8), chopped fresh italian parsley, garlic cloves, chopped, file powder, chopped fresh oregano, cayenne pepper, sliced collard greens (about 6 oz), sliced mustard greens (about 6 oz), watercress, thick stems trimmed (about 4 cups), fresh spinach leaves, sugar, low-salt chicken broth, divided, all purpose flour, perfect rice

unsalted butter, extra virgin olive oil, perfect sweet onions peeled and julienned, kosher salt, ground pepper, dried tart cherries, grenadine

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting

grain rice (note -- 1 cup of rice will make 2 1/2 cups of steamed rice), water, to cover (see below )

grain rice, water or 3 1/2 cups canned broth or 3 1/2 cups homemade stock, butter or 1 1/2 tsp olive oil, salt

eggs, milk, cayenne pepper, salt, scallion, thinly sliced (green onion), cheddar cheese, grated, tomatoes, quartered (optional), salt and pepper

golden delicious apples, granny smith apples, cinnamon (optional), nutmeg (optional or to taste), water or 1/4 cup apple juice, sugar (or to taste add in more if you prefer sweeter, can use brown if desired)

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .

cornmeal, flour, sugar, less if preferred, baking powder, salt, milk, butter, melted, egg, lightly beaten

popcorn, oil , in a spray, salt, parmesan cheese (optional)

all-purpose flour, salt, lard (454 g) or 2 1/3 cups shortening (454 g), egg, white vinegar, ice water

white rice (not minute rice), water, butter or 1 tsp margarine, salt