<Dinner Recipes>
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<Dinner Recipes
Garlic Shrimp
¼ cup butter
6 cloves garlic, minced
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chili pepper paste Salt to taste
1 pound raw, peeled and deveined large shrimp
Place butter in a 2 quart microwave safe casserole dish with lid. Microwave on High power for 1 minute or until butter is melted. Stir in garlic, and microwave for an additional 1 minute. Stir in chives, lemon juice, chili pepper paste, and salt. Add shrimp, tossing to coat evenly. Cover, and microwave on High power for 5 minutes, or until shrimp is opaque, stirring after 3 minutes. Serve over hot cooked rice if desired.
AUTO COOKING
Stuffed Mushrooms
1 pound whole baby bella mushrooms
2 tablespoons butter, melted
1 bunch green onion, chopped
¼cup shredded Parmesan cheese 2 tablespoons bread crumbs
1 teaspoon lemon juice
¼teaspoon garlic pepper Crushed red pepper to taste
Remove stems from mushrooms and set aside. Arrange mushroom caps on microwave safe plate. Finely chop reserved mushroom stems. Combine butter, chopped mushroom stems, and green onion in a 1 quart microwave safe dish; microwave on High power for 2 minutes. Add remaining ingredients and mix well. Spoon stuffing into mushroom caps. Microwave on High power for 4 to 5 minutes, or until mushrooms are tender.
Asiago Red Potatoes
1 ¼ pound red potatoes, peeled and thinly sliced
2 tablespoons all purpose flour
½teaspoon salt 1 ¼ cups milk
1 tablespoon butter, melted
5 ounces shredded Asiago cheese
Combine potatoes, flour, and salt in a zip top plastic bag; seal bag and shake to coat potatoes.
Transfer potatoes to a lightly greased 2 quart microwave safe casserole dish. Add milk and butter, stirring well. Cover and microwave on High power for 12 minutes or until potatoes are tender; sprinkle with cheese and microwave on High power for an additional 5 minutes or until cheese melts.
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