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Cook Potatoes In Microwave And Oven Recipes - Yahoo Recipe Search
YummlyIn only 30 minutes, you’ve got meal-sized baked potatoes with a barbecue twist, thanks to three quick-cooking hacks. Buy some smoky-sweet pulled pork from your favorite barbecue restaurant or grocery store. Grab a bag of coleslaw mix and add a few simple seasonings. Finally, microwave rather than bake the potatoes. They’ll come out nice and fluffy in a fraction of the oven time. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).YummlyThe basic baked potato is about as easy as cooking gets. But a quick brush with olive oil and a sprinkle of sea salt, delivered just before the potatoes are fully baked, creates a baked potato that’s anything but basic — it’s perfectly fluffy on the inside, with a crispy, crackly, irresistibly tasty skin. If you’re short on time, microwave the potatoes for five minutes first — they’ll only need about 30 minutes in the oven, and the end result is nearly as good. This recipe, which makes 4 baked potatoes and multiplies easily, is a Yummly original created by [Debbie Koenig](https://www.yummly.com/dish/author/Debbie-Koenig).Food52My go-to road trip sandwich when I visit Spain is the ubiquitous and satisfying Spanish omelet (also known as tortilla española) on a sweet baguette. It's cheap, fast, tasty, and ever so Spanish. This sandwich has trekked with me on many a train trip, plane ride, and afternoon in the park. In Spain, it usually doesn't come with the addition of allioli (the Catalonian version of aioli), and since it potentially won't travel well on longer trips, feel free to leave it off; if you like instead, lightly rub the cut side of bread with the cut side of a clove of garlic for an extra kick. For a fun flourish, add some Manchego cheese or a slice of dry Spanish ham like jamón serrano; what they lack in tradition they will make up for deliciousness. I use a method of par-cooking the potatoes in the microwave because I have zero patience for how long they take in the pan when they go in raw, and I feel like I get more consistently cooked potatoes when I par-cook them first (I use this method for homefries, too). If you have more patience than I do, feel free to skip the microwave step, and plan to cook the potatoes longer in the pan. Also, you have a lot of leeway with the amount of potato and egg you use; if you want a less dense omelet, use less potato and add more egg. The cream is optional and will give the omelet a little extra bounce. I don't go out of my way to buy cream, though, and only use it if I happen to have some in the fridge. Lastly, I finish my tortilla off in the oven, which again is not traditional, but I just find that it works more consistently for me. If you want to go the "real" route, finish the tortilla on the stovetop, sliding it out and flipping it (with the aid of a plate) a little past mid-way to cook from both the top and bottom.Food and WineThere are many ways to bake a potato: in the oven, in a microwave, in a toaster oven or even buried in the embers of a cooling fire. To this list we add one more: You can bake potatoes in your Crock-Pot, too. In a slow cooker, you can bake 6 to 8 potatoes at once, leaving your oven or microwave free for other tasks. Crock-Pot baked potatoes don’t have the crispy skin of their oven-baked counterparts, but the insides are fluffy and delicious.Once your potatoes are cooked, you can finish them with any number of delicious toppings: a generous pat of cold butter; a dollop of sour cream along with a sprinkle of snipped chives and some crispy chopped bacon; steamed broccoli and grated cheddar; or a few spoonfuls of your favorite chili. Slideshow: More Baked Potato RecipesFood52Well, I have been going through a food cooking revolution over the last two years. Firstly, I moved to an Assisted living community. I have a glorified toaster convection oven, a two burner stove and a 700 watt microwave and less than 4 square feet of counter surface. Then I began to develop a wide variety of food allergies and intolerances that I never had before, and certainly do not fit current known categories like gluten-free (can't eat tapioca or potato starch) but also have limited tolerance of gluten or lactose. In my community they prepare meals for us, most of which have something that I cannot eat. The most challenging has been desserts. I simply can no longer eat most baked goods. Can't really figure out why. But the combination of wheat flour and white or brown sugar I no longer tolerate. Likewise honey, or maple syrup. And I have never tolerated stevia or monk fruit sweeteners. But I can tolerate white and brown sugar as long as they have not been baked with flour in any way, particularly with white flour. So what is a girl who loves to bake to do, and in reduced kitchen size and equipment as well? So I came up with this recipe for a dutch baby, that has no added sugar as the basis for a lot of different ingredients. I even have a chocolate one! for chocolate desserts. I add the sugar AFTER it comes out of the oven, so that the sugar is not cooked, but melts into the butter on the pancake. Please note that as toaster ovens vary greatly, the cooking time can vary as much a 15-20 minutes. Also, serving size depends on your crowd. My husband and I eat this in one sitting. But it really can be 4 moderately generous servings. The batter is very forgiving. I made the batter one morning, and then refrigerated it, intending to bake it that evening for dinner, but didn't get back to it for 5 days. Came out perfect! I have not made this with non-dairy milk, as I don't like most of them. Feel free to improvise/modify. So decide what you want to make? Dinner salad with nice airy base? Or to support that welsh rarebit? Or spring mushroom medley in sauce. Or how about a sweet dessert like, berries and cream or spring rhubarb sauce or perhaps, something chocolate like chocolate mousse or maybe, add cocoa powder to the batter and serve with a rich vanilla ice cream. Here I wanted to use up a nice navel orange. So I thought of crepe suzette. Ever tried to make crepes? Never had much luck myself, but this worked great. So this recipe is a non-alcoholic take on Crepe Suzette using my toaster oven and a Basic modified dutch baby recipe. And accommodating the fact that I cannot eat baked sugar and flour together. Bits and pieces of this recipe were taken from Epicurious for the basic idea, but have been greatly adjusted and modified to meet my dietary needs, no alcohol, and use of toaster oven in place of regular oven. The Dutch baby pancake is modified from their savory recipe and the orange sauce, a modification of their poached oranges recipe with candied peel and ginger.Food.comI adopted this recipe and made a few changes when I prepared it. I don't care for canned mixed veggies and don't usually have frozen mixed vegetables on hand. Therefore, I chopped up a couple of carrots and microwaved in a bit of water until tender; microwaved the potato and cubed it; sauteed some chopped onion in olive oil; defrosted some corn and peas; and stirred all of this together with a jar of beef gravy. My steak was round steak that I had slow cooked in the oven with beef broth after seasoning with Montreal steak seasoning. My husband thought that this was a winner, and I will surely repeat it again with leftover roast beef and steak. The comments of the original chef are as follows: "I found this in a cookbook of mine and made a few changes to suit my tastes better. It's a great way to use up leftover steak. Or you can change the meat and/or gravy and veggies to suit whatever meat you have leftover. I hope you'll enjoy it, too!"
