Popular Menu

Refer to the below to set the desired code and weight.

1-1 Grape Leaf (1.0 kg)

Ingredients

• Vegetable mixture

  • 0.5 cup olive oil

  • 1 tomato, chopped

  • 2 large onions, finely chopped

  • 1 cup lemon juice

  • 1 tbsp tomato paste

  • 1 garlic clove, crushed

• 1 pot of grape leaves

• Kosher salt, freshly ground black pepper

• 1 cup white rice

• 0.5 cup water

• 0.25 cup chopped dill

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook the vegetable mixture until lightly browned.

• Add cooked rice, vegetable mixture, salt and pepper in a bowl and mix well.

• Place grape leaf on a flat surface and place 1.5 spoonfuls of the rice mixture in the center of the leaf. Wrap rice mixture with leaf.

• Put all wrapped leaves in rows and add water.

• Cover with vented plastic wrap.

• After cooking, serve with sour cream or as desired.

1-2 Kabsa (2.0 kg)

Ingredients

• Vegetable mixture

  • 1.2 kg chicken, cut into 8-10 pieces

  • 2 medium carrots, chopped

  • 1 each, finely chopped: tomato, onion

  • 3 garlic cloves, minced

  • 0.25 cup tomato puree

• 0.25 cup: butter, raisins, slivered almond (toasted)

• 1 pinch: grated nutmeg, ground cumin, ground coriander

• 200 g long grain rice (Do not rinse or soak this.)

• 2 cups hot water

• 1 chicken stock cube

• Salt and freshly ground black pepper

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook the vegetable mixture with butter until lightly browned.

• Place the vegetable mixture and add rice, spices, raisins, almond and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

1-3 Rice Pudding (0.7 kg)

Ingredients

• 0.5 cups short grain rice

• 600 g milk

• Pinch of salt

• 0.25 cup granulated sugar

• 3 tbsps rose water

• 0.5 tsp ground cardamom

• Honey for serving, optional

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl (deep glass pot)

• Mix all the ingredients and cover with vented plastic wrap.

• Standing time: 5 minutes

1-4 Saffron Rice (0.1 - 0.4 kg)

Ingredients

• Rice / Water / Oil / Saffron water

  • 0.1 kg / 250 ml / 1 tsp / 1 tsp

  • 0.2 kg / 500 ml / 2 tbsps / 2 tbsps

  • 0.3 kg / 750 ml / 2 tbsps / 2 tbsps

  • 0.4 kg / 1000 ml / 3 tbsps / 3 tbsps

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl (deep glass pot)

• Do not cover to vaporize whole water.

• Standing time: 5 minutes

2-1 French Onion Soup (1.5 kg)

Ingredients

• 4 onions, thinly sliced

• 50 g butter

• 1 tsp white sugar

• 1 tsp all-purpose flour

• 3 cups beef stock

• 0.5 cup red wine

• 8 slices of toasted French bread

• 1 cup grated cheese

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl (deep glass pot)

• Cook onions with sugar and butter until golden brown.

• Mix cooked onions and flour and add beef stock and red wine.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

• After cooking, stir and ladle soup into serving bowls.

• Place 1 slice toasted bread on top of the soup in each bowl and spread cheese on toasted bread.

• Cook for 1 - 2 minutes on high microwave power until cheese melted.

2-2 Ratatouille (1.5 kg)

Ingredients

• 1 onion, eggplant, zucchini, and colored sweet pepper, cut into chunks

• 3 tomatoes, chopped

• 1 tbsp tomato paste

• 2 garlic cloves, crushed

• 1 tbsp fresh greens, chopped

• 2 tbsps vinegar

• 1 tsp sugar

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

2-3 Spaghetti Bolognaise (1.0 kg)

Ingredients

• Bolognaise sauce

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 garlic clove, crushed

  • 400 g ground beef

  • 100 g tomato paste

  • 2 chopped tomatoes

  • 1 tbsp dried greens

  • Salt and pepper to taste

• Pasta

  • 150 g pasta, cooked as package direction

  • 1 tbsp parmesan cheese

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Mix all ingredients of the bolognaise sauce.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

• After cooking, stir and add bolognaise sauce to cooked pasta and garnish with parmesan cheese or as desired before serving.

2-4 Stuffed Tomatoes (1.0 kg)

Ingredients

• 4 medium tomatoes

• Salt and pepper to taste

• Beef mixture

  • 300 g ground beef

  • 0.5 cup bread crumbs

  • 2 garlic cloves, crushed

  • 1 tbsp: Dijon mustard, dried greens, and parmesan cheese

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe dish

• Cut tops off tomatoes to form hats and remove seeds. Then sprinkle each tomato with salt and pepper.

• Stuff tomatoes with beef mixture and replace hat.

• Place stuffed tomatoes and cover with plastic wrap.

3-1 Couscous (0.1 - 0.4 kg)

Ingredients

• Couscous / Water / Butter

  • 0.1 kg / 120 ml / 1 tbsp

  • 0.2 kg / 240 ml / 2 tbsps

  • 0.3 kg / 360 ml / 2 tbsps

  • 0.4 kg / 480 ml / 3 tbsps

• Vegetable mixture

  • 1 chicken broth

  • 2 cans tomato sauce

  • 1.5 cups water

  • 15 pealed pearl onions or 2 cups sliced onions

  • 15 oz can chick peas

  • 2 large boiled potatoes cubed

  • 1 sliced carrots

  • 0.5 cup chopped cilantro

  • 0.25 cup chopped parsley

  • 1 tsp paprika

  • 0.25 tsp nutmeg

  • 0.5 tsp salt and black pepper

  • 2 tbsps: butter, minced garlic

• Instructions for vegetable mixture

  • Cook onions and butter for 5 minutes until caramelized.

  • Add carrots and garbanzo beans and cook for another 5 minutes, and add garlic, cilantro, parsley, potatoes and 0.5 tsp salt and mix vegetables.

  • In a large 4 quart sauce pan bring tomato sauce and 1.5 cup of water to a simmer.

  • Add seasonings and spices to the sauce then add vegetable mixture to tomato sauce and simmer for 10 - 12 minutes.

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Put couscous, water and butter and mix well.

• Cover with vented plastic wrap.

• Standing time: 15 -20 minutes

• With a fork, fluff the couscous and mix the couscous with the vegetable sauce.

3-2 Fufu (0.5 - 1.0 kg)

Ingredients

• Cassava or white yam / Water / Butter

  • 0.5 kg / 1 cup / 2 tbsps

  • 0.75 kg / 1 cup / 2 tbsps

  • 1.0 kg / 2 cups / 2 tbsps

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Place the unpeeled yams or cassavas and pour water.

• Cover with vented plastic wrap.

• After cooking, drain the yams or cassava and let them cool.

• Peel the yams or cassavas, chop them into large pieces and place them into a large bowl with the butter, salt and pepper.

• Mash with a potato masher until very smooth.

• Place the fufu into a large serving bowl. Wet your hands with water, form into a ball and serve.

3-3 Jollof Rice (0.1 - 0.4 kg)

Ingredients

• Stock (Meat or vegetable) / Vegetable oil / Onion / Tomato paste

  • 0.1 kg / 150 ml / 1 tbsp / 0.5 onion/1.5 tsps

  • 0.2 kg / 300 ml / 2 tbsps / 1 onion / 3 tbsps

  • 0.3 kg / 450 ml / 2 tbsps / 1 onion / 3 tbsps

  • 0.4 kg / 600 ml / 3 tbsps / 2 onions/ 6 tbsps

• Some green chili, seeded and chopped

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook onion, chili and tomato paste with oil until lightly browned.

• Mix the cooked tomato mixture, rice, and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

3-4 Mealie Pap (0.6 kg)

Ingredients

• 250 g mealie meal(white bread also possible)

• 300 ml boiling water

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Combine all ingredients and stir with a fork or wooden spoon to obtain a crumbly consistency.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

• After cooking, stir occasionally to prevent lumps.

• Stand covered for 2 minutes.

• Serve with any main meal, or with a thick gravy.

4-1 Chicken Clear Soup (1.0 kg)

Ingredients

• 300 g chicken legs

• 0.5 each, peeled and large cut: carrot, onion

• 1 potato, peeled and large cut

• 2 celeries, cut 1 inch

• 3 cups chicken stock

• 0.5 tsp salt

• 0.25 tsp pepper powder

Instructions

• Initial Temperature: Refrigerated

• Utensil: Microwave-safe bowl

• Clean a chicken legs, cut to large pieces and drain.

4-2 Curry Chicken (1.5 kg)

Ingredients

• 400 g chicken breasts, cut into chunks

• 0.25 cup olive oil

• 0.5 cup: water or stock, plain yogurt

• 400 g tomato sauce

• 2 onions, chopped

• 4 garlic cloves, crushed

• 1 each: ginger root, peeled, cinnamon stick

• 2 dried red chilies

• 1 tsp turmeric powder

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cover with vented plastic wrap.

• Stir at least twice during cooking.

4-3 Stir-fried Squid with Curry Powder (0.6 kg)

Ingredients

• 300 g squids

• 0.5 onion, sliced

• 2 red spur peppers, sliced

• 2 each, cut 2 inches: Chinese celeries, spring onions

• 1 egg

• 2 tbsps: curry powder, chili paste, cooking oil

• 3 tbsps: unsweetened condensed milk, oyster sauce

• 2 tsps sugar

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Remove the head, tentacles and ink-sac from the squid. Pull off and discard the mottled skin. Slice flesh to stripe and cut into cubes, drain.

• Mix all the ingredients except vegetables and oil and put the mixture, vegetables, oil and squids.

• Stir at least twice during cooking.

4-4 Veg. Biryani (1.0 kg)

Ingredients

• 400 g water

• 1.5 cups Basmati rice

• 2 cups chopped onions

• 1 cup vegetables(carrot, beans, peas, potato), chopped

• 1 each: chopped tomato, cinnamon

• 2 each: chopped green chilies, cardamoms

• 2 cloves and small bay leaves

• A bunch of finely chopped coriander leaves (cilantro) and mint leaves

• 1.5 tsp red chili powder

• 1 tsp: coriander powder, cumin powder, fennel seeds, ginger garlic paste

• 2 tbsps ghee or clarified butter

• 1 tbsp: Biryani masala, oil

• Salt to taste

Instructions

• Initial Temperature: Room

• Utensil: Microwave-safe bowl

• Cook all vegetables and spices until lightly browned.

• Mix the cooked vegetable mixture, rice and water.

• Cover with vented plastic wrap.

• Stir at least twice during cooking.