Microwave Recipes and Tips

Microwave Meal Magic

Scrambled eggs
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Have you ever used your microwave to cook an entire meal? Using the microwave won't heat up your kitchen, more nutrients are retained during the cooking process, and some foods, like vegetables, have better taste and texture. These tips and microwave recipes will make you a microwaving expert in no time.

Microwave Tips

  • Standing Time
    Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.
  • Doneness Tests
    Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.
  • Food Temperature
    Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.
  • Quantity
    Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.
  • Food Sizes and Shapes
    Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".
  • Stirring
    Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.
  • Rearranging Foods
    Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.
  • Browning
    Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of caramelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.
  • Covering
    Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.
  • Shielding
    Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.

Now go to the next page to get the recipes!

To make the best microwave recipes, you must know the wattage of your microwave oven. If you're not sure, here's an easy way to find out, according to the University of Tennessee. Fill a glass measuring cup with exactly one cup of lukewarm tap water. Microwave the water, uncovered, on HIGH until water begins to boil. If boiling occurs in less than three minutes, the wattage of your microwave is 600 to 700; three to four minutes, the wattage is 500 to 600; more than four minutes, the oven wattage is less than 500 watts.

Most microwave recipes are developed for ovens with more than 600 watts of power. If your oven's wattage is less than that, you will probably need to add more cooking time.

These microwave entree recipes are delicious and easy. Enjoy!

Best Microwave Recipes

  • Microwave Sweet and Sour Meatballs
    I love this quick and easy recipe. Be sure the meatballs are thawed before you start. Because they're quite dense, they take a while to heat up in the microwave. And keep cooking until the sauce thickens.
  • Microwave Mexican Cube Steak
    This four ingredient recipe is super easy. The meat is tender and flavorful. Serve it with mashed potatoes to soak up the sauce.
  • Microwave Meatloaf
    This recipe is a variation of My Mom's Meatloaf, a very popular recipe. It's homey and old-fashioned and comforting.
  • Microwave Beef Stroganoff
    I love all stroganoff. But when I don't want to wait for my favorite version cooked in the crockpot, this one will do just fine.
  • Microwave Salmon with Orange Sauce
    The microwave is a wonderful way to cook fish to perfection. And this orange sauce is the perfect complement to the rich salmon. Yum.
  • Microwave Scrambled Eggs
    If your scrambled eggs on the stovetop come out tough or dry, try this super easy method. The eggs are moist and perfectly cooked. Guaranteed.
  • Microwave Vegetable Pie
    This crustless quiche is very easy and very delicious. And very good for you too!
  • Enchilada Microwave Chicken Pie
    I'm always surprised when this recipe works. But why shouldn't it? A quiche filling can cook quite happily in the microwave, given the right cooking and standing times.
  • Microwave Mexican Chili
    This chili has the best flavor; you'd never know that it only took 25 minutes to cook!
  • Spinach and Rice Fish Roll-Ups
    I developed a version of this recipe for Pillsbury in the 1980s by combining a filling that was in a stuffed pasta recipe with fish. It's pretty and healthy and tastes great too.
  • Spaghetti in the Microwave
    I love cooking spaghetti in unusual ways, especially right in the pot with the sauce. See also Skillet Spaghetti and Completely Crockpot Spaghetti and Meatballs. But I think this is the easiest way of all!
  • Vegetable Chicken Casserole
    This simple and healthy recipe is fun to make. Oh, and the cheese is right there in the ingredient list.
  • Pepper Steak
    This fresh and flavorful dish is super easy. Serve it with hot cooked rice for a balanced meal.
  • Microwave Sweet and Sour Chicken
    I love anything sweet and sour, but chicken is my favorite. The chicken stays moist and tender when cooked in the microwave oven. The orange marmalade is a special touch.
  • Microwave Beef and Veggies
    Frozen vegetables are the secret ingredient in this super fast main dish.
  • Microwave Shrimp Scampi
    Well, there's really nothing I can say about this recipe. Except that I'm making it again this week.
  • Microwave Salmon Pie
    Everyone looks twice when you pull a pie out of the microwave oven. It's so easy, and so good!