Stone Wave Swiss Steak!

This recipe is courtesy of Maureen Williams who posted
on our Facebook wall. Thanks Maureen!

Stone Wave Swiss Steak

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Ingredients:
1 piece Scotch Fillet Steak – cut into strips
1 sml onion
1 tblspn French Onion soup mix (powdered)
1 tblspn tomato sauce
1/2 tblspn Worcestershire Sauce
2 tblspns water.

Method:
Lightly brown steak and onions over high heat in a fry pan.
Layer in bottom of Stone Wave crock pot.
Mix French Onion Soup powder with sauces and water and pour over steak.
Mix together , cover and microwave 1 minute.
Mix thoroughly and if necessary add a bit more water to thin the sauce.
(my microwave is a 1200w)

Serve with mashed potato and steamed mixed vegetables.

Variation: Add 2 chopped mushrooms to steak in Stone Wave
Add a dash of hot chilli sauce to the sauce mix

Stone Wave Bread and Butter Custard!

Thanks to Maureen Williams for posting this recipe to our Facebook wall!

Bread and Butter Custard

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Ingredients:

1 slice of bread, buttered with jam spread on top.
1 egg
125 mls milk
1 level tblspn sugar
spoonful of sultanas (optional)
vanilla extract
nutmeg
small dobs of butter/margarine

Method:

Cut the slice of bread into 4 squares, layer in the Stone Wave. Add some sultanas if desired. Break egg into a jug or small bowl, add sugar & vanilla. Whisk briskly with a fork to break up the egg and dissolve the sugar. Add the milk and whisk again to mix in. Pour through a strainer onto the bread in the Stone Wave. Sprinkle lightly with nutmeg, add a couple of small dobs of butter or margarine Allow to sit for a few minutes so the bread can soak up the custard mix. Cook with the lid on for 45 seconds – allow to rest for 45 seconds. Repeat this twice more – check the centre of the pot to see if the custard is set. If necessary you may need to cook a few more seconds but it will set up a bit more while it’s standing. Don’t over cook. (my microwave is a 1200w). Note: you could also use a slice of raisin bread in place of the bread & sultanas.

Potatoes Au Gratin-Stone Wave Recipe

Here is a recipe from a fan of the Stone Wave! His name is Rod Gonzalez….Thanks Rod! This sounds amazing! We’re sure many people will try it!

Au Gratin Potatoes

Au Gratin Recipe

Au Gratin Recipe

Ingredients:

1 potato (peeled)

1 or 2 tablespoons butter

Cheddar cheese (sauce or shredded)

Directions: 

* Cut peeled potato into thin or thick cut slices.

* Soak potato slices into water filled bowl. Add salt if needed.Leave for an hour or so.

* Put butter in Stone Wave cooker, then add potato slices. Leave lid on.

* Put Stone Wave cooker in microwave oven then set about 2:30 minutes or until slices are cooked.

* Once slices are cooked, add cheddar sauce or shredded cheddar.

Replace lid and leave for 2 minutes and thirty seconds.

Enjoy!

We love simple recipes like that because it reminds us that we can have gourmet results cooked in personal sized portions!!

Stone Wave Bread Pudding

Stone Wave Bread Pudding

Stone Wave Bread Pudding

The following recipe is adapted from the great Lori Ann Brown. Thanks for sharing your recipe with us! It is really, very delicious.

 “ I use the heels from a couple loaves of whichever bread I have laying around. This makes 2 servings as I have 2 stone wave crocks.

About 1 cup of half n half (you could use regular milk but I like the extra creaminess)

About 1 cup of sugar (vary to the sweet level you prefer)

About 2 Tblsp of butter

Put the above in a microwave safe bowl (I use a measuring cup) and microwave about 2 minutes until the milk is steaming, but not boiling. Stir well to dissolve sugar and butter throughout.

Add 1 t vanilla extract and about 1 oz of rum (or t of rum extract) to taste (it cooks out so if you are using rum, make it stronger than you think you need – you can skip it alltogether if you prefer)

Add 1 egg tempered (put into a separate bowl and whisk then add a bit of the hot milk mixture while continuing to stir then add the egg into the rest of the milk mixture – this makes sure you don’t end up with scrambled eggs. )

Tear up the bread into pieces and add to the milk mixture (I use about 4-5 slices per serving) Stir and let soak for a minute. This is where you can add any other flavorings you like – cinnamon is great or add raisins or other fruit – chocolate chips work well too!

Combine well and pour into the stonewave. Put on the lid and I like to do them one at a time as I find it works better in my oven. Microwave on high for 45 seconds. Let stand in the microwave for 45 seconds, and repeat twice (total of 3 – 45 second bursts of cooking – you will see the lid lift a bit during the 2nd and 3rd times – it will settle down while resting). It should be set but still creamy – don’t overcook and dry out.

To serve, I like to flip the crock over a plate to remove it from the crock, then sprinkle the bread pudding with cinnamon and powdered sugar, drizzle with melted chocolate, etc.

Enjoy!”

 

Cinnamon Ginger Warm Baked Pears!

STONE WAVE CINNAMON GINGER PEARS

Baked Pears

Baked Pears

Put 2 to 3 canned pear halves (or however many will fit) in the Stone Wave.

Add 1 to 2 tbsp of pear juice from the can.

Sprinkle ½ tsp of ginger over the pears.
Sprinkle 1 tsp of brown sugar over the pears.
Sprinkle ½ tsp of cinnamon over the pears.
Cover and microwave for 1 minute Note: Microwave cooking times may vary.
This recipe is so delicious and unique, that you may not know what to eat it with. Some common ways to eat baked/roasted pears is with a scoop of vanilla ice cream and even the pears, with vanilla ice cream and a sweet biscuit! Yum! 
(Recipe courtesy goes to James E. Meldrum, who posts his amazing Stone Wave creations on our Facebook Page. Thanks again, James!)

Stone Wave Steak with Mushrooms & Onions…YUM!

STONE WAVE STEAK WITH MUSHROOMS & ONIONS

Mmmh...Steak :)

Mmmh…Steak :)

Cut a thin slice of a medium size onion and put in the Stone Wave with ½ tsp of water.

Cover and microwave for 1 minute.

Trim a New York Strip steak and cover with Kitchen Bouquet ™ browning sauce.

Sprinkle both sides with ½ tsp of garlic salt.

Cut the steak in half and place in the Stone Wave.

Put 2 tsp of canned sliced mushrooms in the Stone Wave and add 1 tsp of water.

Option – Add 1 or 2 tsp of Worcestershire sauce.

Cover and microwave for 3 minutes for medium and 2 minutes for rare.

Add salt and pepper to taste.

Note: Microwave cooking times may vary.

(Recipe courtesy goes to James E. Meldrum, who posts his amazing Stone Wave creations on our Facebook Page. Thanks again, James!)

Delicious Mustard Sauce Recipe!

SAVORY AND DELICIOUS SALMON WITH  MUSTARD SAUCE

Salmon with Mustard Sacue

Salmon with Mustard Sacue

Put into the Stone Wave:
2 tbsp yellow mustard OR Dijon mustard
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp parsley flakes

Mix all ingredients well.

Cut a piece of salmon to fit the Stone Wave (about 3 x 4 in.) and coat with the sauce.

Cover and microwave for 3 minutes.

Add salt and pepper to taste.

Note: Microwave cooking times may vary.

(Recipe courtesy goes to James E. Meldrum, who posts his amazing Stone Wave creations on our Facebook Page. Thanks again, James!

Bailey’s Irish Cream Mug Cake!

irish mug cake

 

Get in the St. Patty’s Day spirit with this Bailey’s Irish Cream cake recipe from KirbieCravings.com

Bailey’s Mug Cake:
Ingredients:
5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 tablespoons Bailey’s Irish Cream
3 tablespoons oil

Directions:
1. Combine all ingredients into oversized mug. Stir with a small whisk or fork until batter is smooth.
2. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.

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