Scrumptious Recipes for Your Inner Chef

The sweet smell of homemade banana bread. The crackling sound of sizzling bacon. The sight of beautifully layered lasagna with melted cheese that stretches on for days as it warms the tip of your tongue. Savor the flavors that make your mouth water. Let Panasonic swarm your senses in the kitchen today.

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Give winter the cold shoulder with this spicy treat

Mexican Hot Chocolate

Yield: 4 Portions

INGREDIENTS

1/2 cup blanched hazelnuts

4 cups whole milk

1/4 cup Dutch-processed cocoa powder

2 tbsp. (or as needed) confectioners’ sugar

1/8 tsp. (or as needed) cayenne

3 oz. finely chopped Mexican chocolate

1/2 cup heavy cream, whipped to soft peaks, if desired.

DIRECTIONS

Arrange the hazelnuts in a single layer on a plate. Toast the hazelnuts with your Panasonic Microwave at P10 until aromatic, about 1 1/2 minutes. Allow to cool, then coarsely chop, and reserve.

Combine the milk, cocoa, sugar, and cayenne and simmer at P10 for 5 minutes. Use a large container so that it will not boil over.

Add the hazelnuts to the milk mixture and steep for 1 hour.

Strain the milk and then return it to the large container. Cook at P10 until hot, about 1 minute.

Place the chocolate and milk mixture in a blender. Blend the mixture on low and then increase the speed to high. Mix until everything is dissolved and the volume increases by almost half.

Allow the mixture to rest until a thick layer of foam forms on the top of the hot chocolate. Pour the liquid into glasses and top with the foam. If desire, serve with a dollop of unsweetened whipped cream.

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Perfect with a warm blanket and a good book

Mulled Cider

Yield: 4 Portions

INGREDIENTS

1 qt. fresh apple cider

5 cinnamon sticks

2 whole cloves

2 whole allspice berries

Zest of 1 orange

1/4 inch thick orange slices for garnish

DIRECTIONS

Combine the cider, one cinnamon stick, cloves, allspice, and zest. Simmer with your Panasonic Microwave at P7 until hot and the spices are aromatic, about 10 minutes. Use a wide tall container so that it will not spill over.

Strain and serve with an orange slice and a cinnamon stick. If serving from a bowl, lay the orange slices and cinnamon sticks in the cider.

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Let Panasonic serve your sweet tooth

Grand Marnier - Chocolate Fondue

Yield: 6 Portions

INGREDIENTS

1 cup bittersweet chocolate

1 cup semisweet chocolate

1/2 cup heavy cream

2 tsp. orange zest

2 tbsp. honey

1/4 cup Grand Mariner, a pinch of salt

6 cups of assorted fruit, cut into bite-sized pieces

2 cups of pound cake, cut into bite-sized pieces

2 cups marshmallows

DIRECTIONS

Combine the chocolate and microwave in a 2 qt. microwavable bowl with your Panasonic Microwave at P6 for 3 minutes, stirring the chocolate after each minute. Keep warm.

Microwave heavy cream, orange zest, salt, honey, and Gran Mariner covered at P10 for 2 minutes. Remove and allow zest to steep for 10 minutes. Strain the warm mixture into the chocolate and whisk together to mix thoroughly.

Serve warm in a fondue pot with a variety of bite-sized pieces of foods to dip. (Strawberries with stems, pitted cherries, apricots, pineapples, orange segments, sponge cake pieces, ladyfingers, etc).

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Mouthwatering Homemade Fudge Brownies

Fudge Brownies

Yield: One 8 x 8 Inch Baking Pan

INGREDIENTS

3 large eggs

4 oz. unsweetened chocolate

3/4 cup butter

1 2/3 cup sugar

1/2 tsp. kosher salt

1/2 tsp. vanilla extract

3/4 cup cake flour, confectioners' sugar for dusting, if desired

DIRECTIONS

Prepare a microwave-safe 8 x 8 inch baking pan by spraying the pan lightly with cooking spray and lining it with parchment paper.

Place the eggs in a container and allow hot tap water to run over them for 5 to 7 minutes.

Meanwhile, in a microwave-safe bowl, heat the chocolate and butter with your Panasonic Microwave at P6 until melted, about 2 minutes. Stop and stir the mixture every 30 seconds.

Place the sugar, salt, and vanilla in the bowl of a mixer fitted with the whisk attachment. When the eggs are warmed, crack them into the bowl and mix on high for 5 minutes until they are frothy, light in color, and at least doubled in size.

Turn the mixer to low and pour in the chocolate and butter mixture. Whisk until thoroughly combined.

Remove from the mixer and fold in the sifted flour. Once combined, pour the batter into the prepared pan.

Cook at P5 until the brownies have a dry crust on top, about 12 minutes.

Remove from pan and place on rack to cool completely. Do not cut the brownies until cool. Dust with confectioners' sugar if desired.

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Butter up those taste buds!

Shortbread Cookies

Yield: 26-30 Cookies

INGREDIENTS

1 cup unsalted butter (softened)

1/2 cup confectioners’ sugar, pinch of kosher salt

2 tsp. vanilla extract

2 cups all-purpose flour

DIRECTIONS

Line a large, flat microwave-safe plate with parchment paper that has been cut to fit.

Place the butter, confectioners' sugar, kosher salt, and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed with a rubber spatula.

Add the flour and mix on very low speed until all of the flour is incorporated and mixture is homogenous.

Turn the dough out onto a lightly floured work surface and roll into a 2-inch diameter log. Wrap tightly in plastic wrap and place in freezer for 30 minutes, or until firm enough to slice.

Remove the dough from the plastic wrap and slice into 3/4-inch thick disks. Place 6 slices in a circle on the parchment-lined plate.

Cook with your Panasonic Microwave at P4 for 5 minutes; the cookies should appear dry and slightly risen. Remove the cookies from the microwave and allow to cool for 2 minutes before using a spatula to transfer them to a cooling rack. Repeat steps 5 and 6, or reserve the remaining dough in the freezer, tightly wrapped in plastic wrap until needed. To cook less than 6 cookies at a time, the cooking time must be reduced.

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For the café-minded sweet tooth

Coffee Truffles

Yield: 25-30 Truffles

INGREDIENTS

1 1/2 tsp. unsalted butter

8 oz. finely chopped dark chocolate

1/2 cup heavy cream

1 tbsp. light corn syrup

6 oz. dark chocolate (cut into 11/4 in pieces, for dipping)

1 1/2 instant coffee granules

DIRECTIONS

Line a 9 x 13 inch baking pan with parchment paper.

Combine the butter and finely chopped chocolate and set aside. Combine the cream and corn syrup and bring to a boil with your Panasonic Microwave at P10, about 1 minute.

Remove the mixture from the microwave, add 1 1/2 teaspoons instant coffee granules, and mix until completely dissolved.

Add the warm cream mixture to the chocolate and butter and let sit for 1 minute. Stir until completely melted and smooth, working from the center outwards.

Pour the finished chocolate and cream mixture (ganache) into baking pan and refrigerate for 1 hour or until firm.

In the bowl of an electric mixer fitted with the paddle attachment, mix the ganache on medium speed for 30 seconds. Let rest for 5 minutes.

Form the ganache into 1 teaspoon round balls and place on parchment paper.

Reserve about 1 tablespoon of the chocolate chunks. Heat the remaining chocolate at P6 for 1 minute to melt it and then stir to combine. Melted chocolate in the microwave will hold its shape until stirred. If more time is needed to melt the chocolate, microwave it in 15-second intervals, stirring after each cycle. Be careful not to overcook the chocolate. Place the bowl in an ice bath and mix constantly. When the chocolate is no longer warm to touch, add the reserved chocolate and stir until melted.

You may want to put on powderless latex or nitrile gloves. Once all of the chocolate is melted, place a spoonful of it in your palm and roll the ganache ball in it. Top immediately with some of the remaining coffee granules before the coating is fully set. Repeat for all of the ganache balls. If the chocolate starts to harden, reheat it at P6 for 10 seconds.

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Cheesecake from your Panasonic microwave

NY Style Cheesecake with Sour Cherry Sauce

Yield: One 9-Inch Cheesecake, 10 to 12 Portions

INGREDIENTS FOR THE CRUST

6 tbsp. unsalted butter

1/4 cup packed light brown sugar

1 1/4 graham cracker crumbs

INGREDIENTS FOR THE FILLING

1 1/4 lb. cream cheese

3/4 cup sugar

1/4 tbsp. salt

1/3 cup cake flour

2 large eggs

1 large egg yolk

6 tbsp. heavy cream

1 1/2 tsp. vanilla extract

INGREDIENTS FOR THE SAUCE

1 cup frozen sour cherries

1/2 cup sugar

2 1/2 tsp. cornstarch

1/3 cup water

DIRECTIONS FOR THE CRUST

Melt the butter in a microwave-safe bowl with your Panasonic Microwave at P10 for 1 minute, add the brown sugar and gently mix until all the sugar has melted and the mixture is runny and smooth. Add the butter and sugar mixture to the graham cracker crumbs and mix with a fork until the ingredients are well combined and have the look of wet sand.

Press the mixture into a deep dish pie pan and press into an even layer along bottom and up the sides of the dish and microwave at P10 until crust smells lightly toasted and beginning to look dry, about 1 minute. Allow to cool completely.

DIRECTIONS FOR THE FILLING

Combine the cream cheese, sugar, salt, and flour in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth, about 3 minutes.

Gradually add the eggs, scraping down the sides of the bowl as necessary until the batter is well mixed and smooth. After all the eggs have been incorporated, add the heavy cream and vanilla extract and mix, scraping down the side of the bowl as necessary, until smooth.

Pour the batter into pan with the crust and cook uncovered with your Panasonic Microwave at P5 for 20 minutes, or until just set in the center. Allow to cool to room temperature for about 1 hour then refrigerate overnight.

DIRECTIONS FOR THE SAUCE

Place the cherries in a bowl. Whisk together the sugar and cornstarch, then slowly whisk in the water until fully incorporated. Pour the mixture over the cherries. Use your Panasonic Microwave to heat the cherry mixture at P7 for 3 minutes, or until slightly thickened like maple syrup. Stir thoroughly to blend. Spoon over the top of a slice of cheesecake before serving.

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French delicacies make delectable desserts

Clafouti

INGREDIENTS

1 cup frozen pitted sour cherries

Unsalted butter (as needed)

2/3 cup whole milk

6 tbsp. sugar

1 large egg

1 large egg yolk, pinch of kosher salt

1/4 tsp. real vanilla extract or the seeds of 1 vanilla bean, if desired

1/4 cup all-purpose flour, powdered sugar or unsweetened whipped cream for garnish

DIRECTIONS

Thaw the cherries and drain off the excess liquid. Lightly butter 8 small dessert cups or ramekins. The cups should be able to hold 3 to 4 fl. oz.

Place the milk, half the sugar, egg, egg yolk, salt, vanilla and flour in a blender and blend until homogenous. Set aside.

Toss the cherries with the remaining sugar.

Place about 10 cherries in each cup and top with 2 tablespoons of the egg batter.

Place all 8 cups into your Panasonic Microwave in a circular pattern and cook uncovered for 4 minutes at P7. They will soufflé (rise) in the cup and immediately shrink when the cooking is complete. Dust liberally with confectioners' sugar and top with unsweetened whipped cream if desired.

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Sweet treats in a matter of minutes!

Coconut Graham Bars

Yield: One 9 x13 Inch Pan

INGREDIENTS

8 graham crackers

1/4 cup water

3/4 cup sugar

1 cup light corn syrup

4 cups sweetened shredded coconut

1/2 cups marshmallow cream

1 tsp. vanilla extract

2 cups bittersweet chocolate chips

2 tsp. coarse sea salt

DIRECTIONS

Line a 9 x 13 inch microwave-safe baking pan with plastic wrap and cover the bottom tightly with graham cracker squares; it is okay if the edges crack to fit the corners.

Combine the water, sugar, and corn syrup and stir to combine.

Make sure to have all of the other ingredients, except for the chocolate and salt, on hand before cooking the sugar mixture.

Place a spoon and a thermometer in a cup of water and place the sugar mixture in your Panasonic Microwave. Cook at P10 at 1-minute intervals, removing the pan from the microwave and carefully stirring between each interval.

When the mixture starts to boil, quickly stir and place the thermometer. Repeat this process, cooking in 1-minute intervals, until the temperature reaches 230ºF. Make sure to place the spoon and thermometer back in the glass of water each time.

When the temperature reaches 230ºF, decrease the cooking intervals to 30 seconds and cook until the solution reaches 240ºF.

Decrease the intervals to 20 seconds and cook until the solution reaches 245ºF. Add the marshmallow cream and vanilla to the mixture, whisking to combine. Fold the mixture into the coconut.

Carefully spread the coconut mixture over the top of the graham crackers and set aside to cool for at least 3 hours.

Top the coconut with the chocolate chips. Cook the mixture at P6 until the chocolate melts, about 1 minute 30 seconds. Use a spatula to smooth the chocolate in 30-second intervals as it melts. Allow to rest for 2 to 3 minutes, then sprinkle with seas salt before it solidifies.

Once the chocolate sets, cut into 3 inch by 1 inch bars.

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A flavorful German favorite

Sauerbraten

Yield: 5 Portions

INGREDIENTS FOR THE MARINADE

5 cups water

2 cups sliced onions

1 cup dry red wine

1/4 cup red wine vinegar

6 juniper berries

5 black peppercorns

2 cloves

1 bay leaf

INGREDIENTS FOR THE SAUERBRATEN

2 1/2 lb. boneless beef bottom round

1 tbsp. kosher salt

1 tsp. ground black pepper

1/4 cup canola oil

7 1/2 cups beef broth

1/2 cup chopped carrots

1/2 cup chopped celery

1 cup chopped onions

5 tbsp. tomato paste

4 1/2 tbsp. all-purpose flour

3/4 cup crushed gingersnaps

DIRECTIONS

Combine marinade ingredients in a microwave-safe bowl and cook covered with your Panasonic Microwave at P10 until extremely aromatic, about 15 minutes. Cool to room temperature.

Tie the beef using butchers twine spaced 1 inch apart into a roast and place in the marinade. Refrigerate for 3 to 5 days, turning it twice per day.

Remove the meat from the marinade. Dry thoroughly and season with 1 teaspoon of the salt and the pepper.

Strain the marinade, reserve the liquid and discard the onions. Reheat the liquid at P10 for 10 minutes or until it just boils.

Place 3 tablespoons canola oil in a large pan over medium heat and sear the meat until dark brown on all sides, about 5 minutes per side. Deglaze pan with a little beef broth and reserve.

Combine the carrots, celery, and onions with the remaining 1 tablespoon of oil in a large microwave-safe bowl and cook covered with a lid or plastic wrap at P10 for 3 1/2 minutes, or until the onions are translucent.

Add the tomato paste and cook covered at P10 for 1 minute, or until tomato paste is aromatic.

Add the flour, and cook at P10 for 1 minute, or until the flour isn’t visible.

Whisk in the reserved marinade and cook uncovered P10 for 25 minutes or until sauce is slightly thickened and a full flavor develops.

Whisk in the remaining beef stock, add the beef and cover with a lid or plastic wrap. Program the microwave by setting it to P4 for 80 minutes, and then press Start. Turn the beef every 20 minutes. Set to P4 again for another 20 minutes, and the press Start.

Remove the beef and 2 cups of cooking liquid. Hold the beef in a warm place.

Add the reserved onions from the original marinade and the crushed gingersnaps to the liquid remaining in the cooking bowl and simmer the cooking liquid at P10 until it has good flavor and consistency, about 40 minutes.

Strain the cooking liquid. If necessary, adjust consistency with the liquid that had been reserved with the beef. The liquid should be able to lightly coat the back of a spoon.

Remove the string from the beef, slice into servings across the grain, and reheat by placing in the hot sauce. Serve with the sauce spooned over the top.

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Panasonic’s take on Moroccan cuisine

Chicken Tagine

Yield: 4 Portions

INGREDIENTS

8 skinless chicken thighs

2 tbsp. ground cumin

1/2 tsp. ground coriander seed

2 tsp. kosher salt

1 tsp. ground black pepper

3 tbsp. peeled, thinly sliced ginger, garlic cloves

6 thinly sliced cipollini onions, peeled and halved

1/4 tsp. crushed saffron

3 cups chicken stock

2 preserved lemons

20 pitted green olives

1 cup golden raisins

1/4 cup chopped parsley

1/4 cup chopped cilantro

DIRECTIONS

Season the chicken thighs with cumin, coriander, salt, and pepper.

Place the chicken, ginger, garlic, onions, and saffron in 9-inch microwave-safe pie pan. Cover with enough chicken stock to come roughly three-quarters of the way up the chicken thighs.

Cover with plastic wrap and cook with your Panasonic Microwave at P4 for 15 minutes. Flip the chicken pieces and re-wrap the plastic. Cook for anther 15 minutes at P4.

Meanwhile, cut the lemons into quarters and remove the flesh of the lemons. Thinly slice the lemon rind.

When the meat is tender, remove it from the pan and reserve with a small amount of the cooking liquid to prevent it from drying out. Add the preserved lemons, olives, and raisins to the pan and cook uncovered at P10 for about 2 minutes to soften the fruit and slightly thicken the sauce. Add the chicken thighs and reserved liquid. Garnish with parsley, cilantro and serve.

CHEF'S NOTES

To peel the cipollini onions, remove the stem and root ends with a paring knife. Place in a single layer on a plate and cook at P10 for about 20 seconds to soften the skin. Allow to cool and remove papery skin.

Preserved lemons can be found in specialty food stores, typically in the pickle section or olive counter.

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Italia by way of San Francisco

Cioppino

Yield: 5 Portions

INGREDIENTS FOR THE GARLIC CROUTONS

5 thin baguette slices, cut on a bias

2 tsp. olive oil 1garlic clove

INGREDIENTS FOR THE CIOPPINO

1 tsp. olive oil

1 cup small-dice yellow onion

4 green onions (cut into 1/4 inch pieces)

3/4 cup small-dice green peppers

3/4 cup small-dice fennel

1 tsp. minced garlic

1 1/2 cup kosher salt

1/8 tsp. ground black pepper

2 1/2 cups small-dice plum tomatoes

1/2 cup white wine

1 cup tomato sauce

2 cups clam juice

10 littleneck clams (scrubbed)

10 mussels (scrubbed and de-bearded)

1 10 oz. cod filet cut into 2 oz. pieces

18 shrimp (peeled and deveined)

5 sea scallops (each sliced into 3 round pieces)

1/4 cup fresh basil, chiffonade

DIRECTIONS FOR THE GARLIC CROUTONS

Brush the slices with olive oil and cook with your Panasonic Microwave for 2 minutes at P10. Allow to cool slightly. The croutons should be slightly crisp. Cut the garlic clove in half and rub the croutons with the cut side of the garlic. Reserve until needed.

DIRECTIONS FOR THE CIOPPINO

Combine the olive oil, yellow onions, green onions, peppers, fennel, garlic, salt, and pepper in a large microwave-safe bowl.

Cook covered at P10 until the onions are translucent, about 4 1/2 minutes. Allow to rest for 5 minutes.

Add the tomatoes, white wine, tomato sauce, and clam juice. Cook at P10 for 3 minutes. Strain out the vegetables and keep them hot by placing in another container wrapped in foil.

Place the clams in the liquid and cover with a lid or plastic. Cook at P6 for 4 minutes or until the clams are open and the meat pulls away from the shell. If they are not open or the meat is still attached to the shell, remove the ones that are open and continue cooking for an additional minute at P6 in the liquid. Remove the clams and place them with vegetables.

Place the mussels in the liquid and cover with a lid or plastic. Cook at P6 for 3 minutes or until the mussels are open and the meat pulls away from the shell. If they are not open or the meat is still attached to the shell, remove the ones that are open and continue cooking for an additional minute at P6 in the liquid. Remove the mussels and place them with the clams and vegetables.

Place the cod, shrimp, and scallop pieces in the broth and cover with a lid or plastic. Cook at P6 for 3 minutes or until the shrimp and scallops are white and opaque and the cod is white and flaky. If they are not fully cooked, lightly stir the mixture and cook for an additional minute.

Equally divide the vegetable between 5 bowls and place 2 clams, 2 mussels, 1 piece of cod, 3 shrimp, and 3 pieces of scallops on top. Ladle about 1/2 cup of the broth into the bowl or more if desired. Top with about 2 teaspoons of basil and serve with a crouton.

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Delicious Lasagna By Panasonic

Lasagne Classica

Yield: One 9x13 inch pan (9-12 Portions)

INGREDIENTS

18 lasagne noodles (dried)

1 1/4 cup ricotta cheese

1/2 tsp. kosher salt

1/8 tsp. ground black pepper

1 1/2 tsp. minced parsley

1 1/2 tsp. minced oregano

1 1/2 tsp. minced garlic

1 1/2 qt. marinara sauce

2 cups shredded mozzarella

3 cups grated parmesan

DIRECTIONS

Cook the pasta according to the manufacturer's instructions. Drain the pasta and lay them out flat to allow them to dry and cool; be careful not to overlap them. While the pasta is cooling, prepare the rest of the components.

Combine ricotta cheese, salt, pepper, herbs, and garlic.

Place 1 cup of the marinara sauce in the bottom of a 9 x 13 inch baking dish. Top with 3 lasagna noodles, overlapping them slightly. Top with 1/4 cup of ricotta mixture, then top with 1 cup marinara sauce, 1/3 cup mozzarella, and 1/2 cup parmesan. Repeat until 3 noodles remain.

Using your Panasonic Microwave, cook the whole lasagna covered with a lid or plastic at P7 until the cheese starts to melt, about 7 minutes.

Remove the cover and cook at P7 until the cheese is completely melted and starting to bubble, about 15 minutes. Remove and let sit for 10 minutes before serving.

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Serve the catch of the day right from your kitchen

Whole Steamed Trout with Ginger

Yield: 3 Portions

INGREDIENTS

3 rainbow trout (fins, scales and heads removed)

1 tsp. sea or kosher salt

1/4 tsp. ground black pepper

1/4 cup light soy sauce

1/4 cup Chinese rice wine

2 tbsp. sesame oil

1/2 cup high quality prosciutto, julienne

1/2 cup minced ginger, scallions (sliced)

DIRECTIONS

Wash the fish well and score the flesh 1/4 inch deep at 1-inch intervals from head to tail. Season the fish inside and out with salt and pepper.

Combine all of the remaining ingredients, reserving 1 tablespoon of scallions for garnish. Place the fish in the mixture and marinate refrigerated for 1 hour flipping the fish over after 30 minutes.

Remove the fish from the marinade and place on a large microwave-safe plate. Top the fish with some of the scallions, ginger, and prosciutto from the marinade.

Using your Panasonic Microwave, cook covered with a lid or plastic wrap at P3 until the flesh of the fish flakes away from the skin and bones, 7 to 10 minutes. Cooking time will vary depending on the size of the trout. If using a thermometer the internal temperature of the fish should read at least 130ºF.

Let fish sit for 2 minutes, uncover, and top with fresh scallions before serving.

[panasonicrecipes]

A tasty chicken recipe with a splash of wine

Coq Au Vin

Yield: 4 Portions

INGREDIENTS

8 chicken thighs

1 tsp. kosher salt 1/4 tsp. ground black pepper

1/2 cup all-purpose flour for dusting

2 tbsp. Canola oil

3 strips bacon, cut into thin strips, 1

750 mL bottle of red wine (preferably Pinot Noir)

12 peeled white pearl onions, peeled

6 white button mushrooms

1/2 cup large-dice carrot

1/2 cup large-dice celery

2 sliced garlic cloves

1 tbsp. tomato paste

2 thyme sprigs

1 bay leaf

DIRECTIONS

Remove the skins from chicken and place 4 of them on a large flat plate. Season the skins with salt and pepper. Cover and cook with your Panasonic Microwave at P10 for 4 minutes, or until golden and crispy. Lay on a paper towel to remove excess fat. Repeat with the remaining chicken skins. Store in the refrigerator in a sealable bag until the dish is done.

Trim and dry the chicken thighs. Season and lightly dust with flour to help prevent sticking while searing.

Heat a large skillet over medium-high heat and add enough canola oil to lightly coat the bottom of the pan. When the oil has warmed, place the chicken thighs in the pan in a single layer. Do not crowd the pan; work in batches if necessary. Sear the chicken on both sides; it should have a dark tan crust. Place thighs in a container large enough to cook the entire dish. Deglaze the pan with the wine, and then pour over chicken. Cover and refrigerate overnight.

In a large glass microwave-safe bowl, cook the bacon pieces at P10 until crispy, about 3 minutes. Place all of the vegetables and the tomato paste in the bowl with the bacon fat, mix well, and cook covered at P10 until the onions are translucent, about 3 minutes. Remove the bacon.

Place all of the vegetables, thyme, bay leaf and tomato paste in the bowl with the bacon fast, mix well, and cook covered at P10 until the onions are translucent, about 3 minutes.

Add the vegetables, bacon, and any remaining liquid to the chicken and wine. Cook covered for 15 minutes at P4. Flip the chicken thighs and cook at P4 for 15 more minutes.

Strain off the chicken and vegetables and reserve covered and warm with a small amount of cooking liquid to prevent them from drying out.

Place the liquid back in the microwave and heat, partially covered at P10 to reduce and thicken, about 20 minutes. The consistency should resemble that of heavy cream.

Add the chicken and vegetable back into the reduced sauce and stir to coat. Divide the vegetable and sauce mixture evenly between 5 bowls and place two chicken thighs in each bowl. Garnish the top with 2 crispy chicken skins, if desired.

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Taste the original Italian Wedding Soup

Minestra Marinata

Yield: 4 to 6 Portions

INGREDIENTS

2 quarts water

8 oz. boneless pork spare ribs

8 oz. boneless beef chuck in 1 piece

3 oz. pancetta or slab bacon, left whole

2 links of Fresh Italian sausage

1 medium, quartered, yellow onion

2 peeled garlic cloves

1 thyme sprig

1 parsley sprig

1 bay leaf

3 cups savoy cabbage, cut into thin strips about 2 inches long

4 cups of escarole, cut into thin strips about 2 inches long

5 cups broccoli rabe, stems peeled, and coarsely chopped

1 minced fresh hot red chili, stem and seeds removed

DIRECTIONS

Combine the water, ribs (meat side down), beef chuck, pancetta, sausage, onion, garlic, thyme, parsley, and bay leaf in a microwave-safe container and cover with a lid or plastic. Using the programming feature on your Panasonic Microwave, press "Power" to set a P10 for 20 minutes, then press "Power" again to set at P4 for 60 minutes, and press Start. At the end of the cooking time, the meat should be completely cooking and tender.

Strain and reserve the broth. Separate the meat, combine with a small amount of broth, and let cool.

Cover the remaining vegetables and the chili with the broth in a microwave-safe container. Cook covered with a lid or plastic at P7 until the greens are soft, about 15 minutes.

Shred and return the meat to broth and vegetables. Cook uncovered at P10 until warmed through, about 2 minutes.

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A veggie lover’s delight!

Portabella Sandwich

Yield: 6 Portions

INGREDIENTS

6 portabella caps

1 cup olive oil

4 minced garlic cloves

2 seeded and minced serrano chilies

6 tbsp. prepared Dijon mustard

1 tbsp. dried oregano

1 tbsp. dried thyme

1 tsp. kosher salt

1/4 tsp. ground black pepper

3/4 cup goat cheese

1 tbsp minced chervil

1 tbsp. minced chives

1 tbsp. minced parsley

1 tbsp. minced tarragon

6 ciabatta rolls

18 1/4-inch thick slices of plum tomato

3 cups mixed baby greens

DIRECTIONS

Using a paring knife peel the outer layer of skin off the top of the portabella caps. Using a spoon, gently scrape off the gills, from the underside of the caps. Rinse quickly to remove any remaining gills and skin.

Combine the oil, garlic, Serrano chilies, mustard, oregano, thyme, salt, and pepper. Apply to the mushroom caps and marinate for a minimum of 2 hours, but no more than 8 hours.

Place the mushroom caps in a microwave-safe container and cook with your Panasonic Microwave at P8 for 8 minutes, draining off excess liquid every 2 minutes, cook until soft, not soggy.

Combine the goat cheese, chervil, chives, parsley, and tarragon. Soften in the microwave at P10 for 15 seconds.

Slice the rolls and place them on a microwave-safe plate cut side up. Lightly oil the cut side and "Toast" at P10 for 1 minute.

To assemble the sandwiches spread 1 tablespoon of the goat cheese and herb mixture on each piece of bread. If necessary, re-soften the cheese and herb mixture by cooking at P10 for 10 seconds.

Slice one portabella for each sandwich and place on the base.

Top each with 3 slices of plum tomato and 1/2 cup of mixed baby greens.

Skewer each sandwich with a toothpick before serving.