BACON MICROWAVE PLATE : EMERSON MICROWAVE MW8999SB : MICROWAVE BOWL SET.
Bacon Microwave Plate
- An electromagnetic wave with a wavelength in the range 0.001–0.3 m, shorter than that of a normal radio wave but longer than those of infrared radiation. Microwaves are used in radar, in communications, and for heating in <em>microwave</em> ovens and in various industrial processes
- a short electromagnetic wave (longer than infrared but shorter than radio waves); used for radar and microwave ovens and for transmitting telephone, facsimile, video and data
- kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- cook or heat in a microwave oven; "You can microwave the leftovers"
- Cured meat from the back or sides of a pig
- English scientist and Franciscan monk who stressed the importance of experimentation; first showed that air is required for combustion and first used lenses to correct vision (1220-1292)
- back and sides of a hog salted and dried or smoked; usually sliced thin and fried
- English statesman and philosopher; precursor of British empiricism; advocated inductive reasoning (1561-1626)
- Cover (an object) with <em>plates</em> of metal for decoration, protection, or strength
- Serve or arrange (food) on a <em>plate</em> or <em>plates</em> before a meal
- a sheet of metal or wood or glass or plastic
- Cover (a metal object) with a thin coating or film of a different metal
- coat with a layer of metal; "plate spoons with silver"
- home plate: (baseball) base consisting of a rubber slab where the batter stands; it must be touched by a base runner in order to score; "he ruled that the runner failed to touch home"
Rustic Chicken Club Recipe
A refrigerated pie crust holds a tempting filling of bacon, chicken and cheese in this lovely entree.
6 slices bacon
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 tablespoons mayonnaise
3/4 cup shredded Monterey Jack cheese (3 oz)
2 cups chopped cooked chicken breast
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
Dash ground red pepper (cayenne)
3/4 cup shredded Cheddar cheese (3 oz)
1 egg yolk
1 tablespoon water
1 tablespoon sesame seed
1 cup chopped romaine lettuce
1 medium tomato, seeded, finely chopped
1/4 cup chopped green onions (4 medium)
1. Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
2. Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch; place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into 14×12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
3. Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
4. In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard, lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese over top.
5. Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5×7-inch oval opening in center. Gently press down on edge to securely enclose filling.
6. In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
7. Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.
High Altitude (3500-6500 ft): No change.
Turkey-Biscuit Pot Pie Recipe
2 1/2 cups baby-cut carrots (12 oz)
2 cups cut-up fresh broccoli
3 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
3 tablespoons Gold Medal® all-purpose flour
2 cups Progresso® chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cups cubed cooked turkey
4 slices bacon
1 cup Original Bisquick® mix
1/2 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1. Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
3. Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
4. Bake 25 to 30 minutes or until biscuit crust is golden brown.