salty dog popcorn

Salty Dog Popcorn

3/4 cup (1 1/2 sticks) butter
1 tablespoon soy sauce
1 1/2 teaspoons garlic powder
2 teaspoons powdered ground ginger
15 cups (5 ounces) already-popped popcorn
3 1/2 cups (6 ounces) chow mein noodles
2 cups short pretzels

Preheat the oven to 250 degrees F.

Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 2 minutes, on HIGH, or until melted.

Remove the butter from the microwave and stir in the soy sauce, garlic powder and ginger.

Place the popped corn, chow mein noodles and pretzels in a large UNSCENTED trash bag. Pour the butter mixture over the popcorn mixture, and shake well to coat the mixture with butter. Pour the popcorn mixture into a large 15 x 10-inch roasting pan, or use two smaller pans. Bake the mixture, uncovered, for 30 minutes. Remove the pan from the oven, and let the mixture cool to room temperature.

Store in airtight containers, gift tins or zip-type plastic bags at room temperature for up to 1 month.

Makes about twenty 1/2 cups.

Approximate values per 1/2 cup serving: 81 calories (63 percent from fat), 6 g fat (2.5 g saturated), 9 mg cholesterol, 1 g protein, 6.6 g carbohydrates, 0.7 g dietary fiber, 139 mg sodium

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Microwave Tiger Butter

Microwave Tiger Butter

16 ounces white chocolate, chopped
3/4 cup crunchy peanut butter
1 cup milk chocolate chips

Butter a 15 x 10-inch pan; set aside.

Place white chocolate in a medium-size microwave-safe bowl. Microwave on HIGH until melted, stirring frequently. Stir in peanut butter. Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-size pieces.

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coffee walnut microwave fudge

Coffee-Walnut Microwave Fudge

3 cups granulated sugar
1 cup half-and-half
3 tablespoons light corn syrup
1/4 teaspoon salt
1 tablespoon instant coffee powder
2 teaspoons hot water
4 tablespoons butter
1/4 teaspoon vanilla extract
1 cup walnuts, coarsely chopped

In 5-quart glass or ceramic microwave-safe bowl, combine sugar, half-and-half, syrup and salt. Cook on HIGH for 5 to 7 minutes until mixture comes to a full boil, stirring occasionally.

Set microwave-safe candy thermometer in place. Continue to cook on HIGH for 7 to 10 minutes or until temperature reaches 240 degrees F or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).

Dissolve coffee in hot water; add coffee mixture, butter and vanilla extract to hot candy mixture, but do not stir. Cool without stirring to 110 degrees F or until outside of bowl feels lukewarm.

Meanwhile, lightly butter an 8-inch square baking pan. When mixture is cool, beat with a wooden spoon until fudge becomes thick and begins to lose its gloss. Stir in nuts. Pour fudge into prepared pan (do not scrape bowl as the mixture on the side may be sugary). Chill.

When firm, cut into squares.

Makes about 2 pounds.

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candy bar hot chocolate

Candy Bar Hot Chocolate

2 egg yolks
2 ounces milk chocolate candy bar with
    fine nuts (such as Toblerone)
1 cup milk

Beat the egg yolks in a small bowl; set aside.

Coarsely chop chocolate and place in a 2-cup microwave-safe glass measuring cup with a spout. Add the milk. Place the measuring cup, uncovered, in the microwave. Whisking once or twice, cook on MEDIUM-HIGH (70 percent power) until chocolate is melted and well blended, 2 1/2 to 3 minutes. Remove the cup from microwave and slowly pour chocolate into the reserved egg yolks, whisking constantly. Return mixture to the measuring cup and cook in microwave until heated through, about 1 minute. You may need to rotate the measuring cup if your microwave doesn?t have a carousel.

Pour into mugs and serve.

Makes 2 servings.

Per serving: 280 calories; 18 g fat (9 g saturated fat; 56 percent calories from fat); 23 g carbohydrates; 235 mg cholesterol; 90 mg sodium; 222 mg calcium; 1 g fiber

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apple-pecan cobbler

Apple-Pecan Cobbler

Posted by Marla at recipegoldmine.com 11/10/2001 9:32 pm

21 ounces apple pie filling, canned
1/4 cup chopped pecans
1/2 cup biscuit mix
1 tablespoon brown sugar
3 tablespoons buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1 dash nutmeg

Combine pie filling and pecans in 1 1/2-quart casserole. Microwave at HIGH for 4 to 5 minutes, stirring after 2 minutes, until hot and bubbly.

Combine biscuit mix and brown sugar in a bowl. Stir in buttermilk, mixing well. Drop biscuit dough in 6 spoonfuls into hot pie filling. Combine sugar, cinnamon, and nutmeg; sprinkle over dough. Microwave, uncovered, at HIGH for 3 to 4 1/2 minutes, giving dish one-half turn after 1 1/2 minutes.

Yield: 4 servings.

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ginger jam

Ginger Jam

1 pound (approximately) fresh ginger root
2 tablespoons lemon juice
1 3/4 ounce package powdered fruit pectin
5 cups granulated sugar

Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600-700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander. Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes.

Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might appear on the top.

Immediately ladle into hot clean jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims clean and add lids. Jars should then be covered with hot paraffin and sealed with hot lids or freeze.

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sweet and sour chicken

Sweet and Sour Chicken

2 pounds boneless chicken breasts,
    cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger

In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.

Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.

Serves 6.

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