Microwave Scalloped Corn Food

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

CORN ON THE COB IN THE MICROWAVE

Steps:

• Wrap each ear of corn in a damp paper towel. Place corn in a storage bag; do not seal the bag.
• Place in the microwave oven and cook on high for 4 minutes. Flip the bag over and cook on high an additional 4 minutes.

MICROWAVE CORN ON THE COB

Steps:

• instructions for shuck-on cookingPull off the silks at the top of the cob if they are soggy or falling off Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick Remove any final silks and serve with butter and salt and pepper instructions for cooking shucked cornShuck the corn Wrap corn cob in a wet, not damp, paper towel Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad Carefully unwarp each cob, and serve with butter and salt and pepper

MICROWAVE CORN ON THE COB

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

MICROWAVED SCALLOPED CORN

Steps:

• In a bowl, beat eggs.
• Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper.
• Pour into a greased 1-qt. microwave safe dish.
• Cover and microwave at 70% power for 6-7 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before serving.
• Sprinkle with paprika.

MICROWAVE SCALLOPED CORN

Steps:

• In a bowl, beat eggs. Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper; mix well. Pour into a greased 1-qt. microwave-safe dish., Cover and microwave at 70% power for 4-6 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with paprika.

MICROWAVE SCALLOPED APPLES

Steps:

• Place apples in a 2 1/2 quart microwave safe bowl.
• Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.
• Dot with butter.
• Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.

SCALLOPED CORN IN MICROWAVE RECIPE

Steps:

• Combine corn, milk, egg, onion & pepper in 1 quart casserole. Stir to mix well. Sprinkle crumbs evenly over top, then sprinkle with cheese. Cover loosely with waxed paper & microwave 10 to 15 minutes on 50% power or until knife inserted near center comes out clean. Let stand covered 5 minutes before serving.