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Glass Microwave Food Cover
- 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
- 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
- cook or heat in a microwave oven; "You can microwave the leftovers"
- A hard, brittle substance, typically transparent or translucent, made by fusing sand with soda, lime, and sometimes other ingredients and cooling rapidly. It is used to make windows, drinking containers, and other articles
- a brittle transparent solid with irregular atomic structure
- Any similar substance that has solidified from a molten state without crystallizing
- A thing made from, or partly from, glass, in particular
- furnish with glass; "glass the windows"
- a container for holding liquids while drinking
- Put something such as a cloth or lid on top of or in front of (something) in order to protect or conceal it
- Envelop in a layer of something, esp. dirt
- blanket: bedding that keeps a person warm in bed; "he pulled the covers over his head and went to sleep"
- Scatter a layer of loose material over (a surface, esp. a floor), leaving it completely obscured
- provide with a covering or cause to be covered; "cover her face with a handkerchief"; "cover the child with a blanket"; "cover the grave with flowers"
- screen: a covering that serves to conceal or shelter something; "a screen of trees afforded privacy"; "under cover of darkness"; "the brush provided a covert for game"; "the simplest concealment is to match perfectly the color of the background"
- Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth
- any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
- any substance that can be metabolized by an animal to give energy and build tissue
- anything that provides mental stimulus for thinking
My Signature Spinach-Artichoke Dip
Here is my recipe for the Spinach-Artichoke Dip...
You will need...
2 packages of Green Giant frozen Creamed Spinach
1 can of Artichoke Hearts (make sure they are NOT marinated in spices)
1 fresh Lemon
2 bags of Mozzarella Grated Cheese (4 cups total)
2 bags of Parmesan Grated Cheese (not powder, 4 cups total)
Garlic Powder, Salt, and Fresh Ground Pepper
Parsley Flakes for Garnish on top
Pre-heat your oven to 350 degrees.
Defrost the Creamed Spinach in the microwave on high until completely thawed, stop the microwave every few minutes and stir to ensure even thawing.
Mince the Artichoke hearts in the food processor until it is even with no big pieces.
Combine the Spinach and Artichoke Hearts in a large mixing bowl, then add the juice of a half a lemon or whole lemon depending on the lemon flavor you want to add. Add garlic powder, salt, and fresh ground pepper to taste. Mix this all up thoroughly.
Next add ONE bag of Mozzarella Cheese (2 cups) and ONE bag of Parmesan Cheese (2 cups). Note, the other two bags will be used for topping later. Combine the cheese and mixture thoroughly.
Spoon the mixture into a casserole dish or small glass pan that is oven-safe, be sure it will have enough room at the top for the cheese topping and will not bubble over in the oven. Flatten it all out with a spoon so that the surface is even. Now add one bag of Mozzarella cheese on top first (2 cups), then finish with the bag of Parmesan cheese (2 cups).
Bake in the oven for 20 to 30 minutes at 350 degrees until the cheese is all thoroughly melted and the mixture is bubbly. Now, with the pan centered in the oven - turn it onto broil to brown the cheese just slightly on the top to make it look scrumptious - WATCH it very closely during the broil - it gets brown VERY quickly. Take it out as soon as it gets a good golden brown and the texture is revealed.
Sprinkle the Parsley flakes on the top very lightly for a gorgeous garnish and use the garnish to cover any area that are uneven - it hides any imperfections beautifully.
Serve the dip with tortilla chips, or my favorite - Frito's SCOOPS.
Enjoy!
Middle Eastern Stuffed Zucchini
Ingredients
* 4 medium zucchini (about 6 ounces each)
* 1 tablespoon olive oil
* 1 green pepper, seeded and chopped
* 1/2 medium-size onion, chopped
* 2 cloves garlic, chopped
* 1 pound ground chicken
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon ground cinnamon
* 1/2 cup shredded cheddar cheese
* 2 tablespoons pine nuts
Directions
1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.
2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.
3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.
4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes. Serve immediately.
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Post je objavljen 29.09.2011. u 15:44 sati.