I cooked Thanksgiving dinner for my family many times over the years. And I loved doing it. But I must confess that this year I’m happy to be going to my daughter ‘s home for Thanksgiving for the first time. I’ll contribute the carrot souffle, a family favorite, to the buffet. Also, I hope she, and you, can use these microwave shortcuts for Thanksgiving dinner.
Shortcuts for Thanksgiving Dinner and Beyond
Some things work in the microwave, and some don’t. I wouldn’t recommend trying to defrost your turkey in the microwave, for example. But I haven’t cooked popcorn on the stovetop since they invented microwave popcorn. (I sprinkle it with truffle salt.) And I love steaming all kinds of vegetables in a special microwave-safe dish I bought for that purpose. When doing the research for this article I found lots of microwave shortcut tips. But “10 Ways to Use Your Microwave for Thanksgiving,” by The Food Network, was the most timely and useful.
Unusual Uses for Your Microwave
While looking for microwave shortcuts for Thanksgiving dinner, I found “20 Uses for a Microwave that Will Surprise You,” from Lifehack.org. There are lots of interesting uses in the article. And don’t miss the last tip – how to tell if a container is microwave safe. If you’re not sure a container is safe in the microwave, don’t risk it turning into a bubbling gob of plastic, or cracking a favorite ceramic dish.
Do you have a favorite microwave cooking tip? Please consider sharing it in the comments.
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Hi Jackie! I’ve been using the AnyDay microwave cookware endorsed by chef David Chang. It’s great, I even used it to cook a chocolate peanut butter lava cake!
Thanks for the tip, Bobbie. I’ll check it out!
Happy Thanksgiving, Jackie! Loved the articles! Also interested in the carrot soufflé!
Here’s the recipe, from a caterer who often cooked Thanksgiving dinner for my sisters-in-law.
Carrot Souffle, Diane’s serves 8
1 lb carrots, chopped cooked
1/3 cup granulated sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
1 dash nutmeg
1 stick butter, melted
1/2 cup cornflakes, crushed
2 tablespoons brown sugar
1/2 stick butter, softened
Preheat oven to 350 degrees. Blend all souffle ingredients in blender or Cuisinart.
Butter a 2 quart souffle dish. Add carrot mixture. Cook 40 minutes. Add topping and cook ten minutes longer.