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VillaWare V2002 UNO Belgian Waffler – Round

admin — Wed, 16 Dec 2009 13:08:06 +0000

The VillaWare V2002 UNO Belgian Waffler – Round has been given {rating}

1000 watts of power
7 setting browning control
On / off and ready to bake lights
Non stick coating
Cord wrap

Product DescriptionThe UNO Belgian Waffler, makes 7 1/2″ round waffles that are 1 1/4″ thick. 1000 watts of power. 7 setting browning control with on / off and ready light to let you know when the waffles are ready to eat. Non stick coating makes clean up easy. The extra thick grids and generous spill trough keep overflows to a minimum. A cord wrap allows for easy storage without tangles. Made of die cast aluminum. . . . More >>
For reviews and the latest pricing on the VillaWare V2002 UNO Belgian Waffler – Round click below
VillaWare V2002 UNO Belgian Waffler – Round

VillaWare 2007 UNO Series Waffle Boat Maker

admin — Wed, 16 Dec 2009 13:01:14 +0000

Ready light tells you when to start baking
Non stick coating
Cord wrap
Cool touch handles
Variable temperature control

Product DescriptionBakes a single 6″ round waffle featuring boats. Ready light tells you when to start baking and when waffles are done. Premium non stick coating. Cool touch handles. Convenient cord wrap. Stands upright for compact storage. One year limited warranty. . . . More >>

VillaWare 2007 UNO Series Waffle Boat Maker

9 Easy-to-make Muscle Building Growth Recipes

admin — Tue, 15 Dec 2009 18:23:40 +0000

Think putting yourself on a muscle building diet has to be a painful process? Whether your goal is fat loss or muscle building, getting proper nutrition is at least 80% of the game. If you don’t have that figured out, you are going to be a long time away from seeing results.

The good news is that your tastebuds don’t have to suffer if you don’t want them to. There are plenty of ways to get in your proper nutrition while keeping things interesting. If you think gaining muscle means suffering through can of tuna after can of tuna or pounding back a protein shake as fast as humanly possible, you need to think again.

Give one of these recipes a try and you’ll be surprised just how easy it is to eat right, achieve your goals and actually ENJOY your food at the same time.

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Protein Fudge Nuggets

These are great to take to the gym as a post-workout treat or just for a snack to eat between meals. When you are trying to gain weight many of you really need to packing in the calories so you need calorie dense foods. These chocolate treats have it all.

8 scoops chocolate protein powder

1 cup oatmeal (can be ground depending on the consistency you’d like)

1/3 cup natural peanut butter

3 tbsp honey

½ cup milk

3 tbsp crushed peanuts

First mix together the protein powder, oatmeal, peanut butter, honey and milk. Form into small balls and then roll in the crushed peanuts to finish. Note that these can easily be frozen in plastic bags and consumed on a later date.

Nutritional Info (1/10 of the recipe)

234 calories

6. 7 grams fat

18 grams carbohydrates

25 grams protein

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Pumpkin Pancakes

When you’re craving a good home-made pancake breakfast, give these a try. They are filled with slow digesting carbohydrates that will keep your blood sugar steady throughout the morning.

¼ cup oats

1/3 cup canned pumpkin

5 egg whites

1 tbsp ground flax

½ tbsp cinnamon

Splenda to taste

First heat a frying pan until hot and then reduce to medium temperature. After mixing together all the ingredients drop by spoonful onto the plan, flipping when bubbles start to form.

Makes about 5 – 4″ pancakes.

Nutritional Info (per recipe)

217 calories

23 grams protein

26 grams carbohydrates

4 grams fat

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Protein Jell-O

When you’re craving something sweet but are on a very low carb diet, there often is not a lot of options. This recipe is the perfect dessert that will give you plenty of protein and not much else. Great for those on a very strict diet.

1 package sugar-free Jell-O (any flavour)

1 scoop Syntrax Nectar protein powder (any flavour – to match Jell-O)

Mix 1 cup boiling water with the Jell-O powder then stir in one scoop of the protein powder until dissolved. Once that’s finished, mix in one cup of cold water and allow to set. Serve with low fat Cool Whip if desired.

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Blueberry Cookies

Everyone needs a good cookie now and then but not everyone needs the damage to their diet. Luckily with these not only will you be getting a great dose of protein, you will be getting plenty of antioxidants from the blueberries.

2 scoops vanilla protein powder

4 egg whites

½ cup oats

1 cup blueberries

First combine all three ingredients so they are blended well. Then mix in blueberries and drop by the spoonful onto a greased cookie sheet. Bake at 375 degree Celsius for approximately thirteen minutes. Makes 10 cookies.

Nutritional Info (per cookie)

54 calories

6. 5 grams protein

0. 7 grams fat

5. 5 grams carbs

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Protein Waffles

These are a very convenient way to get your protein and carbs in. They make for the perfect transportable post-workout meal if you would rather do something other than a shake. To make a complete meal out of them, spread some peanut butter between two waffles.

1. 5 scoops of vanilla protein powder (note that other flavours can be used if desired)

1/3 cups of cooked oats (cooked in the microwave with slightly more water than called for)

1 egg white

1/8 tsp (or a few drops) of maple extract

1/8 tsp of baking powder

2 Tbsp sugar free maple syrup (optional)

Combine all the ingredients into a sticky batter and then pour into a waffle iron. Cook as usual, until golden brown. Drizzle with sugar free maple syrup if desired.

Nutritional Info (per recipe)

300 calories

41 grams protein

5 grams fat

22. 7 grams carbs

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Mock Cinnamon Buns

While this probably won’t taste exactly like a Cinnabon, it might just do the trick to quell the craving for something sweet and cinnamony.

6 egg whites

1-2 packets artificial Sweetener

½ tbsp vanilla extract

1 tsp cinnamon (can use more if desired)

Fat free vanilla coffee creamer

First separate egg whites from yolks and place whites in a bowl. Next add in one packet of sweetener along with vanilla extract. Whisk this together well. Place in the microwave for about 3 minutes and thirty seconds, stirring half-way through. Once finished, let sit for one to two minutes and then chop with a fork. Sprinkle on cinnamon and more sweetener until evenly distributed over eggs. Finally, drizzle with some fat free vanilla coffee creamer.

Nutritional Info (without creamer)

95 calories

21 grams protein

1 gram carb

0. 7 gram fat

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Muscle Building – Low Carb Cheesecake

This is the perfect way to replace an otherwise diet-damaging dessert with something that is more nutrition friendly.

2 cups cottage cheese

2 eggs

1/2 cup sour cream

1/2 cup vanilla powder

1/4 cup Splenda

1 teaspoon vanilla extract

2 tbsp sugar free jam

First preheat your oven to 375 degrees. Next, beat together the cottage cheese, eggs, sour cream, protein powder, vanilla extract and Splenda until smooth. Pour this into a sprayed pie pan and then swirl the sugar free jam through with a knife. Place the cake on the top rack of the oven with another pan filled with water on the bottom. Bake this for 30-40 minutes and then allow to cool after cooking. Makes 8 servings

Nutritional Info (per serving)

110 calories

4 grams fat

4. 5 grams carbs

14 grams protein

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High Protein Bread

For those of you who have trouble getting in all your protein requirements, it helps if you can sneak it into other foods that are normally lower in protein content. The following is a recipe for protein bread, which works great for those who are also dieting and trying to reduce their carb count. If you are not dieting but rather trying to gain muscle, up the calorie content of the bread by spreading a thick layer of natural peanut butter on top. You’ll have a high calorie snack that won’t lead to an increase in insulin levels, which can promote fat storage in certain situations.

1 tsp yeast

1 cup vital wheat gluten

¼ cup protein powder (any flavour however if you are planning on using spreads, vanilla or unflavored will likely work best)

1/3 cup wheat bran

½ tsp salt

2 tbsp flaxmeal

2 packets of sweetener

1 tbsp olive oil

1 egg

½ cup water

Combine yeast, wheat gluten, protein powder, wheat bran, salt, flaxmeal and sweetener in a bowl until well blended. In a separate bowl stir together the olive oil, egg and water. Slowly add the wet ingredients to the dry ingredients and stir until moistened. Transfer to a greased bread loaf pan and bake at 375 degree Celsius for 20 minutes or until brown. Makes 12 slices.

Nutritional Info (per slice):

80 calories

2 grams fat

11 grams protein

13. 5 grams carbs

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Protein Crepes

Looking for something different for dessert? Why not try a high-protein crepe. Fill these with your favourite fruit and top with whip cream, peanut butter or cottage cheese, or alternatively use them as part of a main course as a wrap for tuna salad, chicken breasts and veggies or whatever favourite creation you come up with.

1 cup egg whites

1 scoop vanilla protein powder (if using these for dessert, you may want to use strawberry or chocolate flavoured powder instead)

1 tsp vanilla extract

Begin by whipping together the egg whites and protein powder. Then stir in vanilla extract. Next heat a non-stick skillet over medium heat and then once heated, pour the batter into the skillet so there is just enough to thinly cover the bottom. It is a good idea to remove the pan from the heat while doing this so the batter will spread evenly.

Allow to cook over medium heat until small bubbles begin to form on the top. Then flip it over and cook once again until finished.

So next time you’re looking for some good muscle building recipes, packed with protein to give your body the amino acids it needs, give one of these a try.

Baking Rye Bread and Coarse Bread

admin — Tue, 15 Dec 2009 18:23:36 +0000

Rye bread used to be in greater favor with the public than it now is, but I consider that is owing to the sodden, heavy way in which it is generally made; for if rye flour is properly blended with fine flour, instead of the barley meal generally used, it produces a very nice- flavored loaf. Set a sponge at night with fine flour — say, 1 gallon of water, 1 1/2 ozs. of yeast, and l 1/2 ozs. of salt; let your sponge be about the same consistency as for muffin batter; in the morning add 1 quart of water and 3 ozs. of salt, and make your dough up with rye meal; let your sponge be set of the same heat as for wheat meal bread. I have adopted this plan, and find it gives general satisfaction. In baking wheat meals, or other meals of the same nature, your oven should be 30° or 40° by the pyrometer under the heat used for fine bread. Coarse Bread Coarse flour (or “overheads,” as it is generally called in the south of Scotland) is the cheapest grade of flour made, and if properly manufactured it will vie with any class of flour in the market for a fine, sweet, nutty flavor; but of course it is dark in color, and I have seen four of this grade very strong and carry an exceedingly large quantity of water. In a test I had some time ago, I produced 110 – 41b. loaves, weighed in dough at 4 lbs. 6 ozs. , out of 20 stone of this flour; but I may say that the flour was stone-dressed, and milled in the old style. This same class of flour was in general use in Scotland twenty years ago, and was generally made into coarse or second bread, and coarse “two pennies. ” Many a poor family — ay, and rich families too — have thriven and had their hearts made glad on the produce of this grade of flour. To make Coarse Bread. — Take, say 1 gallon of water, at the same temperature as for wheat meal bread; dissolve 1 1/4 ozs. of yeast, and the same quantity of salt, in the water; make into an ordinary- sized sponge, and when ready in the morning add half a gallon of water and about 4 ozs. of salt; then make all into a dough, and work off as other doughs. This flour can be sponged the same way as fine flour for a quick or flying sponge, only care should be used in not setting the sponge too warm, as I find that it ferments and works more quickly than the finer grades of flour.

Why Cooking For Healthy Families Is Good

admin — Tue, 15 Dec 2009 18:23:28 +0000

When it comes to cooking healthy meals for our families, there is always some degree of dissention among the ranks. The good news is that there are recipes that are very healthy but the healthy nature of these recipes is somewhat disguised. What they do not know in these instances truly should not bring harm their way (outside of allergies, which should never be ignored). Healthy cooking is often difficult as most of us do not want to spend time planning and preparing meals that our families refuse to eat. At the same time, we want our families to be healthy so we feel compelled to learn new and improved ways of cooking healthy foods for our family to enjoy (and unfortunately in some cases scorn). With weight and nutrition being known as the culprit in so many health conditions it is impossible to ignore the importance of not only eating healthy ourselves but also of teaching our children the importance of eating healthy. One way to insure that your loved ones are in fact eating healthy is to make sure that you are cooking healthy and nutritious foods for them. This does not mean that you cannot enjoy the occasional calorie splurge or even that you shouldn’t. The key to cooking healthy is learning to control portions and understanding the importance of moderation. For those that are hoping to incorporate healthy cooking habits into their daily routines, there are no more resources available than ever before in order to assist you in those endeavors. You can seek the services of a professional nutritionist, your doctor can offer advice, you can find all kinds of books on healthy eating, cooking, and living at your local library, and the Internet is an outstanding source of all kinds of information when it comes to leading a healthier lifestyle all around. There are many books and magazines that are filled with recipes that encourage healthy cooking and eating habits. If you truly love to cook, then there is no shortage of recipes that you can try out along the way. The really good news is that you can incorporate healthy cooking into your cooking routine whether you are cooking for one or a household of ten. There are many that will argue that cooking healthy food costs more than cooking the prepackaged foods that pack on the calories and additives. The truth of the matter is that when you compare the costs with the medical bills of the future for failing to do so, they seem rather slight by comparison. Yes, good food costs more money. In many cases, that is a simple fact of life. However, by learning portion control and eating the proper portions you just may discover that you are actually spending less as you adjust to the proper amounts of food you should be consuming in order to maintain a healthy and active lifestyle. Cooking healthy isn’t an overnight change; it is a lifestyle change that should be implemented one step at a time. You do not have to go into your kitchen and through out every little thing that you deem ‘unhealthy’ only work to not buy more of these items once they’ve been used. Make wiser decisions when purchasing fats for food preparation and you will discover that you’ve made a vitally important step in the process of incorporating healthy cooking and eating habits in your home. It’s those small steps you take towards your goal of cooking healthy foods for your family that will matter far more than any giant leap. Before you know it you will find that you all have more energy and a better sense of overall health than you would have imagined before changing your cooking habits. If that isn’t enough to encourage you however, you can always check out the excuse to go shopping for new clothes after you drop a size or two.

Sunday Lunch, Sunday Tea, Recipe, Bacon and Egg Pie

admin — Mon, 14 Dec 2009 17:03:41 +0000

A few weeks ago we had the family over for Sunday lunch, nine adults, four grandkids. My wife as usual turned out a cracking meal, Roast beef and lamb – The grandkids prefer lamb – roast potatoes, roast parsnip, cauliflower, small boiled potatoes, carrots and of course Yorkshire puddings with gravy and mint sauce for the lamb. All prepared and cooked by my long suffering wife, the only exception being the Yorkshire puddings which were precooked by “Aunty Bessie” and only needed to be heated in the oven. If you haven’t tried “Auntie Bessie’s” Yorkshire puddings, try them, they taste so good and are so reasonably priced that it isn’t worth the time and effort of making your own.

Anyway after singing the praises of “Aunty Bessie,” I am blithering on as usual and need to get to the point. Well, after overindulging, also as usual, I sat with the two great grandmothers; my mum and my mother-in- law and we began to reminisce about Sunday teatime in those far off days when I was a lad. Everything then seemed to be home made and I might be wrong, but to my mind, while the purse wasn’t deep, the table always seemed to be laden with goodies.

In those far off days no one, as far as I can remember, was on a diet and everyone wasn’t obese, in fact there seemed to be less people of goodly proportions about then. Now that I think about it, the lack of hygiene regulations in the grocer’s – bacon and hams hanging from the ceiling, butter in wooden barrels, great round cart wheels of cheese, loose tea, sugar, flour and a vast variety of dried goods, all packaged or cut and wrapped by hand, with nary a rubber glove in sight – didn’t do us any harm and none of us ever seemed to suffered from food poisoning. Yet in today’s modern world preoccupied with hygiene, health, sell by dates, and warnings on food preparation, people do come down with it.

There you are, I’ve had my bit to say about modern versus the old days, not that I’m against the modern day in general, we have better housing, better medical care, shorter working hours and better wages, but do we have better food? Maybe it’s my rose tinted specs, but I like to think not.

So back to the spread on a typical Sunday teatime when I was a lad living at home. Home baked bread buns, with butter and jam. At least two plate pies, such as bacon and egg, mince and onion, cheese and onion, corned beef and potato, steak and kidney, all baked on enamel plates used solely for that purpose. Pickles, beetroot and sauce to go with them, and of course the sweet stuff. There was always one large sweet pie or tart and a variety of smaller cakes or tarts. As to the larger variety, the selection might be Apple Pie, Blackberry and apple pie, a custard tart or a treacle tart and the smaller, jam tarts, sweet mince tarts, coconut hay stacks, teacakes, currant scones, biscuits and little cakes with icing on the top.

Mum said my favourite was bacon and egg, and I had to agree, even though I remember being partial to cheese and onion. Come to think of it, I liked all of the rest too. The only thing I can ever remember not liking as a lad was butter beans and I still had to eat them, because I wasn’t allowed to leave the table until my plate was empty.

I know, I’m waffling again, so I’ll come to the point, after two hours listening while the matriarchs discussed the finer points of cookery, I managed to get the recipe for the bacon and egg pie. As a male with no skill in the culinary arts, other than to consume the finished product, I have reproduced said recipe below and since my mother is always right, it will be my fault if it turns out wrong.

Bacon And Egg Pie

Serves 4

Ingredients for short crust pastry

8 oz plain white flour ¼ teaspoon salt 2 oz lard 2oz hard margarine 2 tablespoons cold water

Mix flour and salt in a bowl, cut lard and margarine into small pieces, add them to the bowl and rub between the fingers until mixture is like fine bread crumbs. Add water; stir until mixture begins to bind. Then use your hands to knead lightly until the dough is formed.

Roll out on floured board, grease 8- inch pie tin and line with pastry, leaving enough pastry for a lid.

Filling ingredients

8 oz bacon

2 large eggs

A shake of pepper

Half pint milk

Cut bacon rashers in half, fry on gentle heat for five minutes, do not crisp, drain off fat.

Place eggs in basin add pepper to taste, add milk and whisk gently together.

Cover base of pie with bacon, pour on egg mixture.

Cover with pastry lid, crimp edges, cut two small slits in top and brush with milk.

Bake in moderate oven, Gas mark 6 / 400° F / 200° C for 30 minutes.

How to Bake Chicken and Its Health Benefits

admin — Mon, 14 Dec 2009 17:03:36 +0000

Some people can imagine chicken delicious only when it’s fried. Granted one has to admit that it really does indeed taste great when cooked like that, but is it healthy? And if it is not healthy, is there another way to prepare chicken quick and easy which not only will taste great but also provide a much healthier option for those on a diet or who simply wish to watch what they and their families eat.
Well, in fact there is, there’s a much better alternative of cooking it fried and indeed just as delicious, if not more – the simple question then is: Why not bake chicken?
It is not hard as it sounds either. By following simple instructions you are on your way to a healthy and great tasting meal.
To bake chicken we need either a whole chicken or 6 chicken breast pieces. Wash the dressed chicken thoroughly and coat with olive oil. Sprinkle enough salt and pepper to taste. If we want, we may put some marinade mix, like a concoction of rosemary herbs, thyme or oregano, dried or fresh. For simple marinade, try soy sauce and lemon. As we’re doing these, pre-heat the oven to 350 degrees.
Now we’re ready to bake chicken.
-Put the chicken on the baking dish. Then place it in the oven and make sure it is uncovered.
-Bake chicken for an hour and a half in 350 degrees till we see the chicken skin turn into a luscious and juicy golden brown.
-Place inside a meaty part of the chicken a meat thermometer to check if the meat temperature has reached 170 degrees. If it has then we’re ready to take it out of the oven. To bake chicken thighs we need the meat temperature to reach 180 degrees. These standard meat temperatures make sure we bake chicken well with all parts cooked. Half-cooked chicken, or any meat for that matter, can cause stomach upset or even food poisoning.
-Then we cut the fleshy part of the meat deep. This should reveal white meat inside instead of pink and clear lip-smacking juice, not reddish. To bake chicken correctly all these tests should be satisfied. If not, we bake the chicken some more. Then we’re ready to serve tender and juicy baked chicken, in all its yummy goodness.
When we opt to bake chicken we come out with a healthy and tastier chicken than when we fry it. Deep frying may be a good idea. But baked chicken is still many times better. When re-heating left-overs through the oven chicken often comes out tasting better than if we re-fry left-over chicken.
When we bake chicken we can even opt to stuff it with potatoes, or garlic and onions. There are lesser chances of burning the meat or ruining the skin cover. Lots of times, we need breading to fry chicken-that’s added cholesterol. If we merely bake chicken there is no need for any covering on the skin surface.
So opt to bake chicken more often. It will surely do well for our taste, health, and family.

Master Cleanse Lemonade Recipe – Do You Have the Right Ingredients?

admin — Mon, 14 Dec 2009 02:38:59 +0000

Most people think that starting a Master Cleanse, or the lemonade detox diet, is very easy to do. All you need to do is grab the ingredients from your house, or go to the local grocery store to pick them up. The problem with this is that with the wrong ingredients, you are not getting the full benefits of the detox. If you follow Master Cleanse lemonade recipe correctly, you will not limit the advantages of the detox, and you will be able to tell a difference.

The Master Cleanse lemonade recipe includes the following ingredients:

This detox drink is very easy to make. The only thing to watch out for is finding the correct ingredients. The purer the ingredients are, the more benefit you will get from the cleanse. Follow this Master Cleanse lemonade recipe correctly, and you will see the maximum benefit, and your body will thank you.

If you are getting ready to start a lemonade detox diet, check out Master Cleanse Secrets. This books will give you information on how to avoid being one of the many people who quit within the first day.

Still not ready to buy Master Cleanse secrets? Click the link for more information.

Baking Germ Flower Bread and Tea Cakes

admin — Mon, 14 Dec 2009 02:38:56 +0000

Germ flour is amongst one of the newest kinds of flour placed before the public as a specialty. It is in appearance something like granulated wheat meal, and the vendors of it claim to have found a new process of removing the germ from the flour, and subjecting it to a certain process before it is again mixed with the flour. I am having germ bread made almost daily. Our mode of making it is as follows: – Dissolve 1 1/2 ozs. of yeast in half a gallon of water, say 90° Fahr. , and mix with this about 7 lbs. of germ flour; it should be ready in about an hour and a half; weigh off and prove; use no salt, as we think there is a certain amount of salt (or some substitute for salt) ground amongst the flour. For this class of bread it makes a very nice-eating loaf. Tea-Cakes To be able to make a good tea-cake is considered a great point in the baking trade. The following not only makes good tea-cakes, but also capital Scotch cookies. Take 1/2 a gallon of water at, say, 94° Fahr. add 1 lb. of moist sugar, 5 ozs. of German yeast; dissolve all together, add, say, 1 1/2 lb. of flour and mix. When well risen, add 1 lb. of lard and butter, 2 ozs. of salt, a few currants to taste; mix all together into tea-cake dough. Let it remain in a warm place for about half an hour, then weigh off at 8 or 9 ozs. for 2d. ; prove, and bake. Queen’s Bread This can be made with the same dough, but omitting the currants, and making the dough tighter than for tea-cakes; add 1 egg to each pound of dough. Weigh at 3 ounces for a penny, and make into different shapes, such as half-moons, cart-wheels, twists, &c. Sally Luns, Yorkshire, or Tea Cakes Take 1 quart of milk, 1/4 lb. of moist sugar, and 2 ozs. of German yeast. Ferment this with a little flour, and when ready, add 1/2 lb. of butter (some add also 4 eggs to this quantity) and make into dough as for tea-cakes; butter some rings or hoops, and place them on buttered tins, weigh or divide into 5 or 6 ozs. for two pence; mould them round, put them in the hoops, and, when half proved, make a hole in each with a piece of stick. Do not overprove them, or they will eat poor and dry. When baked, which will be in about ten or fifteen minutes, wash over the top with egg and milk.

Why Microwave Cooking Is The Future

admin — Mon, 14 Dec 2009 02:38:53 +0000

When it comes to cooking there are few tools that are more versatile in the kitchen than the microwave. This device offers so many functions when it comes to cooking that most people never bother to utilize. It’s sad really. In most homes, the microwave has been relegated to doing duty as a meat defroster, popcorn popper, and coffee warmer rather than using is as the fabulous device for actual food preparation that it really is capable of being. Before you set up to change your ways, you need to understand that when it comes to microwave cooking, not all microwaves were created equal. Wattage is vitally important as is the quality of your microwave. The average el cheapo microwave that you can find in discount stores will simply not stand up to the rigors of regular full meal preparation though they are perfectly acceptable for many wonderful dishes that can be prepared as side dishes. The correct microwave however, can actually brown and bake a full sized Thanksgiving turkey. Microwave cooking is definitely not something that is meant for those who are afraid of trying something new or those that are afraid of making mistakes along the way. This is a process that is one part science and one part figuring it out. Research helps a great deal but even many of the recipes you will find for microwave cooking are written for microwaves of varying wattage so you will need to ferret out what times and temperatures would be appropriate for your microwave. This is to a large degree going to be a process of trial and error unless you are using the recipe book that came with your microwave. Do not despair however, most that have tried microwave cooking find it to be a much better process for their meal preparation needs. While microwave cooking is great for big families it is an outstanding way to save money when cooking for and feeding one. It is also rather simple. In other words, even college students can benefit by learning microwave cooking for one or more as it will help them limit their expenses while still eating healthy fresh made meals. Another great thing about microwave cooking that is often overlooked is that there are far less messes to be made than when cooking part of a meal stove top, part of a meal in the oven, and part of the meal elsewhere. By and large, microwave cooking keeps any spills and splatter isolated to your microwave. Most of these can be cleaned and controlled rather easily by using a removable plate in your microwave (that can be washed in the dishwasher) and covering your food whenever possible to avoid splatters. Microwave cooking is gaining popularity despite the fact that is hasn’t caught on as well as the inventors would have liked. The proof of this is in the many products that have been created to make microwave cooking a little bit easier. From omelet makers to special trays for cooking bacon in the microwave industrious people are working to make the easy way of cooking that much easier. If you have a microwave in your home that is used mostly for melting butter and warming pizza, then you have a microwave in your home that is being terribly under utilized. It is time you hit the search engines for recipes that will be appropriate for your microwave and get busy trying something new and different that will have your family awed and amazed. Imagine having them toss accolades for your tireless devotion and standing over a hot stove for hours when in actuality you only checked on the microwave when the proper time approached. Microwave cooking very well may be the wave of the future. Get a head start and begin building your collection of wonderful microwave recipes right away for the best selection. The day will arrive when you can make microwave cooking the rule rather than the exception.