Best Julienne Of Vealpoultrypork Microwave Recipes

JULIENNE OF VEAL/POULTRY/PORK (MICROWAVE)

Steps:

• In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
• Add the julienned meat, and cook an additional 2 minutes, stirring once.
• With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
• Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
• Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
• Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.

PINEAPPLE PORK ROAST (CONVECTION-MICROWAVE)

Steps:

• Combine all ingredients except pork roast in small bowl. Set aside.
• Place roast on broiling trivet.
• Roast 14 to 16 minutes PER POUND on High Mix setting or until internal temperature reaches 165°F.
• Cover roast with sauce during the last 20 minutes of cooking.
• Cover and let stand 10 minutes before serving.
• Extra sauce may be heated and served with the roast.

JULIENNE OF CARROTS IN HONEY GLAZE

Steps:

• Using vegetable peeler or food processor, shred carrots into long strands.
• In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
• Drain and refresh under cold running water and drain again.
• In skillet, melt butter over medium heat.
• Stir in honey and lemon juice and mix well.
• Add carrots.
• Stir and toss 2-3 minutes or until carrots are heated through and well coated.
• Season with pepper and nutmeg to taste.