rice cooker recipes

ARROZ MANOLO
INGREDIENTS
Garlic - 1 cup minced (salted & mashed is preferred) Onions - 4 cups med. diced 1 Red pepper large dice 1 Green Pepper large dice 2 Yellow Peppers large dice 1 Bunch Cilantro minced Tomato Puree - 5 cups Pigeon Peas - 1 can (Goya) 1 Bay Leaf 3 lbs. Pork Loin - chopped in small bite size pieces (Season with S&P and paprika) 1 lbs. Chorizo medium dice 1 lb. Prosciutto medium dice Whole Grain Rice - 8 cups Salt & Pepper to taste Paprika 1/4 cup add more if desired Water 10 cups Olive Oil - enough to cover bottom of rice cooker

METHOD
Place olive oil in rice cooker. When oil is hot, add garlic. Allow to sweat (until color is altered). Add onions, cook and stir until onions have a shine. Add pork, stir frequently until half cooked, then add chorizo & proscuitto, stirring frequently until pork loin is cooked through. Add tomato puree, pigeon peas, bay leaf, S&P to taste and paprika. Allow to simmer for approximately. 5 to 10 min. (add peppers half way through time given to simmering) Stir very frequently to prevent burning in the bottom. Add cilantro, and simmer for 2 additional minutes. Add rice, mix thoroughly. Add water. Adjust flavor if needed. Allow to cook through in rice cooker. If rice cooker shuts off while rice is not cooked through, stir well and start again until cooked.

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1

GRANDMAS CHICKEN
INGREDIENTS
Olive oil - enough to cover bottom of cooker Garlic 1 cup minced (salted & mashed is preferred) Onions 4 cups minced Tomato Sauce 8 cups ½ cup Raisins plumped in 1 cup white wine 1 Bay Leaf Salt Pepper to taste Paprika 1/4 cup 1 bunch Cilantro minced 1 Red Pepper medium dice 1 Green Pepper medium dice 1 Yellow Pepper medium dice The Meat of 3 Chickens diced into med. sized pieces

METHOD
Clean chicken, cut to desired sizes. Oil the cooker. Add Garlic. When oil is hot, sauté until color changes. Do not brown. Add onions and sweat until a shine is present. Add peppers, tomato sauce, bay leaf, and cilantro. Stir together. Add salt and pepper (to taste). Add paprika (approximately ¼ cup). Add raisins and wine. Allow to simmer together for 5 min. Add chicken. Allow to cook through, stirring from time to time.

Optional Add cooked pastas and mix

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Mix egg yolks with the remaining half and half then whisk in 1/3 of the heated cream mixture. 5. 4. 8.com/cmo 3 . 2. squeeze out gelatin and add to the mixture then cool it Whip the heavy cream until medium peaks. 2. 3. 4. While the Anglaise is still hot. In the cooker put vanilla bean.DO NOT OVERCOOK-it will only thicken slightly. sugar with ¾ of the half and half to cook until heated through stirring constantly. Fold the whipped heavy cream into cooled Anglaise over an ice bath Divide mixture into two in one you add the pumpkin with cinnamon and sugar to taste In chilled glasses set in ice put one layer of Bavarian Then add a layer of rice sprinkle some cranberries Then a layer of the pumpkin Bavarian Repeat in this fashion to the top then sprinkle the remaining cranberries on top for garniture. Bavarian Cr eam INGREDIENTS 1 qt hot crème Anglaise Water (cold) to soften leaf gelatin 1 oz leaf gelatin 1 qt heavy cream METHOD 1. 7. Leave in refrigerator to set. Submitted by Ann Kowlessar Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Pour egg yolk mixture back into cream mixture stirring with a wooden spoon until sauce thickens to coat the back of a spoon . 6. 3. 9.PUMPKIN AND RICE BAVARIAN INGREDIENTS ½ cup Japanese rice cooked in ½ cup Coco Lopez and 1 ½ cup water mixed and then cooled 1 cup canned pumpkin Cinnamon and sugar to taste 2 ozs dried cranberries Crème Anglaise INGREDIENTS 1 qt half and half 8 oz sugar 12 egg yolks ½ vanilla bean METHOD 1. Strain through a fine chinois.

small dice Sachet d’epice 1 lb. Add the puree and cream. small dice 30 fried bread crouton cut into fancy shapes 1 small bunch celery. thicken the liquid and simmer 30 minutes.com/cmo . and puree until smooth with a immersion blender or processor. carrots. chopped 5 bn. Add the chicken stock and simmer 20 minutes. Separately. small dice 2 c. Garnish with croutons 4 Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Add the watercress and bring back to the boil. heavy cream 1lb. Watercress 4 oz. Garlic.CREAM OF WATERCRESS SOUP INGREDIENTS 1 large onion. roux or beurre manie to thicken 2 leeks. immediately turn off the rice cooker. Clarified butter 2 gl chicken stock METHOD Saute the vegetables except the watercress with clarified butter in the rice cooker until translucent without browning. small dice 8 oz.

Red wine 1 c. and shallots and half the garlic.BRAISED LEG OF LAMB WITH BALSAMIC VINEGAR INGREDIENTS 1 leg of lamb s & p to taste 3-4 stalks rosemary chopped 4 oz. thyme. red wine. add brandy. 1 stalk rosemary Half the garlic and all the shallots 1 c. of lamb stock. brandy 2 bay leaves. Saute the shallots and the other half of the garlic. minced fine 1 gl. thicken lightly and return the lamb. balsamic vinegar METHOD Bone the leg. chopped fine and squeezed roux to thicken as needed For the sauce: 1 qt. Clean and chop the herbs. parsley 4 lbs. Basil.com/cmo 5 . Brown the bones and combine them with brown stock. Cook until tender. extra virgin olive oil 1 bn. Reduce au sec. Sear the lamb in olive oil in the rice cooker. Combine with olive oil and coat the inside of the lamb. add the shaped potatoes and remaining 2 qt. red potatoes. 1 tsp. shallots. ½ c. keeping everything separate. turn rice cooker off 20 minutes. thyme leaves 1 bn. Add lamb stock. garlic. simmer 40 minutes. and herbs. Simmer until tender. simmer another 40 minutes or cook continuously for about 1 hour. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. minced fine 1 tsp. lamb stock plus ½ gl. For best results. In a separate rice cooker. trimmed and shaped ½ c. Reduce sauce to desired consistency. remove.

minced fine ½ c. minced fine 2 red pepper.PETIT PEAS PAYSANNE INGREDIENTS 6 lbs. blanched for 2 minutes in the rice cooker. shocked ½ c. blanched 2 lbs. Season with salt and pepper.com/cmo . 6 Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. stock. blanched 14 oz whole butter 16 oz chicken stock s & p to taste METHOD Sauté the garlic and shallots until translucent in the rice cooker. Add the vegetables. and “monté au buerre”. peas. diced. shallots. blanched 1lbs. carrots. diced. diced. garlic. rutabaga .

brandy 5 oz. orange juice and concentrate. Prepare the gastrite by caramelizing the sugar in the rice cooker and moisten with the vinegar. o. the mirepoix and the pork. simmer another 40 minutes or cook continuously for about 1-1/2 hours. best quality vinegar 5 oz. shallots. For best results. Reduce and adjust the consistency of the sauce. the sachét and reduce by 3/4ths. Add the brandies. saute the mirepoix and remove. separate the zest and the juice 1 sachét d épice 6 oz. mirepoix 5 oranges. turn rice cooker off 20 minutes.com/cmo 7 . demi glace METHOD Sear the pork in the rice cooker with clarified butter until nicely browned. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. sugar 4 oz. grand marnier or cointreau 4 oz.BRAISED PORK SHOULDER À L’ORANGE INGREDIENTS 1 pork shoulder. seasoned with salt & pepper ½ c. concentrate 2 qts. remove. simmer 40 minutes. minced fine and sautéed 1 ½ lbs.j. add the demi glace.

about 10 minutes. Buerre manie to thicken ½ c.com/cmo . shallots. parsley. Remove the mussels from the liquid and remove the meat from the shell. bn.E. Add in the stock. minced fine 1 qt. minced fine 2 qts. strain and add the mussels. garlic and shallots in the rice cooker until translucent. mussels. garlic. Add heavy cream. fish stock METHOD Sauté the celery. garnish with parsley Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. wine. P. Thicken the stock lightly and simmer gently 45 minutes. thyme and the mussels. heavy cream ½ c. celery diced medium 1 bn. white wine 1 lg.I. thyme.MUSSEL SOUP “BILLI BEE” INGREDIENTS 10 lbs. chopped and squeezed 2 tsp. Cook covered until the mussels open. fresh 2 gl.

small dice ½ c. Add cream. simmer another 40 minutes or cook continuously for about 1 hour. 1st quality vinegar 1 c. For best results. add the demi glace and currants. turn rice cooker off 20 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Return the venison and mirepoix. shallots. Cut the venison into 2 oz. reduce. minced fine 4 oz. Brown the venison in the rice cooker. cream ½ Tbls. deglaze with the brandy. add the white wine and reduce by 2/3rds.com/cmo .LEG OF VENISON GRANDE VENEUR INGREDIENTS ½ a venison leg 1 lbs. Brown the mirepoix with clarified butter in the rice cooker. demi glace Clarified butter to saute METHOD Bone out and clean the venison. Reduce to the desired consistency. simmer 40 minutes. mirepoix. soaked in Madeira wine 12 oz. pieces. currants. Brown the bones and scrap then add them to the demi glace. then add and sauté the shallots. white wine 1 c. Freshly cracked black pepper Brandy to deglaze 2 qts. remove. Add the demi glace.

16-20 white ½ c. the mirepoix. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. add the brandy and carefully ignite.SHRIMP BISQUE INGREDIENTS 4 lbs. Add this to the soup and simmer 20 minutes. add the white wine. Peel and devein the shrimp placing the shells into the cream and reduce by half over a medium flame. bring to one boil and remove the shrimp. and the mushroom stems if available. minced fine 2 ½ gl. seafood stock 1 qt. garlic. and sauté until the shell begin to turn pink. Whole black pepper 14 oz. brandy 1 qt. strain. add cream. Thicken lightly and simmer. Add the shrimp still in the shell. Stir the shrimp vigorously in the flame. add sherry and garnished with large diced shrimp. Add the stock. sherry 4 whole cloves Mushroom stems if available 3 bay leaves 1 Tbls. white wine METHOD Saute the garlic and shallots until translucent in the rice cooker. shrimp.com/cmo . herbs. mirepoix Roux to thicken Parsley stems 2 oz. cream 2 ½ lbs.

rutabaga 1/2 oz. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. celery METHOD Saute the garlic and shallots in the rice cooker until translucent. yellow squash 1 bn. large as possible 1 pt. Chicken stock 1 lg. carrots. season with salt and ground white pepper.com/cmo .MACEDOINE OF VEGETABLES INGREDIENTS Medium uniform diced and blanched in the rice cooker: 1 ½ lbs. chicken stock and Monte au buerre. Add the blanched vegetables. butter 1lbs. fresh thyme 1lbs. zucchini 1 bn.

chipolte peppers METHOD Place the roasted peppers. onion. the chipolte pepper and the whole butter in the blender until perfectly smooth. minced fine 6 oz. diced and sautéed 1 c.HARICOT VERT WITH A COULIS OF RED PEPPERS INGREDIENTS 2 lbs. And the chicken stock. extra virgin olive oil s & p to taste 2 oz. ends picked 1 sm. the sautéed onion. red peppers. roasted and peeled 3 lbs. Season with salt and pepper. whole butter ½ c.com/cmo . minced fine 4 oz. shallots. Add the blanched haricot vert. chicken stock ¼ c. garlic. Sauté the garlic and shallots in the rice cooker until translucent. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. haricot vert.

shallots. minced fine Clarified butter to sauté ½ c. red wine Turnips Potatoes 1 pt. simmer until the connective tissue is broken down. Peas METHOD Clean and large dice the lamb.NAVARIN OF LAMB INGREDIENTS 1 leg of lamb 2 qts. turn rice cooker off 20 minutes. brandy Carrots 24 oz. saute the shallots and the garlic. and return the lamb. bay leaf. Separately cook the vegetables in another rice cooker and arrange them on the lamb at plating. deglaze with the red wine and brandy add the herbs and reduce au sec. Caramelize the juices. simmer another 40 minutes or cook continuously for about 1 hour. minced fine Thyme. Add the demi glace. flavored with lamb bones ½ c.com/cmo . For best results. rosemary 20 small parisienne scooped 12 oz. demi glace. simmer 40 minutes. garlic. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Sear the lamb in the rice cooker in hot butter. remove.

Add the chopped parsley and the chopped eggs then remove from the fire and season with salt and pepper.com/cmo . In the rice cooker. parsley. Place the cauliflower in the rice cooker. Add the garlic and shallots and cook briefly. pour in the chicken stock.. shallots.CAULIFLOWER POLONAISE INGREDIENTS 3 large hds. garlic. clarified butter 12 eggs. Breadcrumbs 1 pt. Cauliflower 1 bn. heat the clarified butter. minced fine ½ c. shock in cold water. Trim into florets and reserve. chicken stock ½ c. Add the breadcrumbs and brown lightly. minced fine METHOD Core and cook cauliflower in the rice cooker. hard boiled 11 minutes 1 ½ pts. chopped and squeezed s & p to taste 24 oz. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Coat the cauliflower with the polonaise mixture and turn on rice cooker 15 minutes before required.

leeks For the rouille: 1 small onion 3 lbs.i.e. scallops and bass. Poach gently without disturbing. minced fine 1 gram of saffron ½ c. garlic. add the clams. striped bass 2 lbs. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. shallots. shrimp. fish stock or fumet Italian bread 1 pt. shallots and leeks until translucent without browning in the rice cooker. Simmer 20 minutes. Add the white wine and reduce by half. Extra virgin olive oil 2 egg yolks 3 lbs. p. season with salt and pepper and brown last minute under the salamander. Make a paste out of the roasted garlic. white wine 2 bn. 16-20 white 2 lbs. Add 10 oz.10 cn.1 ¾lbs. Add the lobster. lobster METHOD Sauté the onion. one at a time. mussels 36 cherrystone clams 2 ½ lbs. roasted at 375 F for 1 lb. add the eggs.rub with oil first. Add the tomatoes. Garlic.com/cmo . Plum tomatoes. sea scallops 2. cook 3 minutes.BOUILLABAISE MARSEILLAISE INGREDIENTS ½ c. Spread on toasted Italian bread. of the olive oil. shrimp. minced fine 1 c. add the mussels. 1 gl. the fish stock and the saffron. cook 2 minutes. garlic. diced 20 minutes.

short ribs of beef 24 oz. garlic minced 3 qts. For best results. Add the sachét and reduce au sec. then deglaze with the brandy and the red wine. shallots. turn rice cooker off 20 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. remove. red wine ¼ c. Finish with madeira wine. minced 8 oz.com/cmo . simmer another 40 minutes. Madeira wine Sachét d’épice METHOD Sear the short ribs in hot clarified butter in the rice cooker. Caramelize the juices then sauté the mirepoix until brown. Add the demi glace and return the meat to the rice cooker Simmer for 2 hours until the meat is fork tender. simmer another 40 minutes or cook continuously for about 2 hours. add the garlic and shallots and sauté briefly. simmer 40 minutes. turn rice cooker off 20 minutes. mirepoix 3 oz. brandy ¼ c. demi glace 1 lb.BRAISED SHORT RIBS MADIÈRA SAUCE INGREDIENTS 6 lbs.

sauté the apples and remove. celraic. sachét d’épice and the chestnuts and simmer 30 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. chestnuts Roux to thicken 2lbs. bring to the boil and add the cream. Sear the foie gras in the rice cooker. parsnips. shallots. parsnips and the onions with butter in the rice cooker until translucent.com/cmo . peeled and diced 8 oz. granny smith apples ½ c. cream sachét d’épice METHOD Saute the celraic. dice 2 gl rich chicken stock 2 cns. In the same fat. whole butter 12 oz. remove. Garnish with the foie gras and apples. foie gras 1 c. chopped 24 oz. Puree with a blender or the vertical mixer. Return the soup to the rice cooker. diced Clarified butter to sauté 1 large onion. Add the chicken stock.PUREE OF CELERI ROOT WITH APPLES AND FOIE GRAS INGREDIENTS 3 lbs.

dried mixed fruit 2 oz. red wine 2 apples.BRAISED RED CABBAGE IN RED WINE INGREDIENTS: 4 lbs. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. stir in cornstarch slurry. add the apples. chicken stock 2 oz cornstarch s & p to taste 3 lbs. Roll inside blanched napa cabbage leaves. chiffonade 1 cinnamon stick 24 oz. sugar 2 pears. cabbage. lemon juice 1 pt. peeled and diced 1 large onion. When tender. napa cabbage.com/cmo . blanched leaves METHOD Sauté the onions with butter in the rice cooker. pears and the sugar. Cook gently. Add all other ingredients except the cornstarch. about 45 minutes. peeled and diced 1 c. covered stirring often. fine dice Butter for sauteeing 1 pt.

as needed Lemon zest from 2 lemons 1 tsp.WEINER SAFT GOULASCH INGREDIENTS: 9 lbs. garlic and shallots without browning. simmer 40 minutes. cooked METHOD Sear the meat with hot oil in the rice cooker. demi glace 3 oz white wine vinegar 1 lb. caraway. Onion. turn rice cooker off 20 minutes. Add the paprika. Paprika salad oil. garlic. simmer another 40 minutes or cook continuously for about 1 hour. Serve over egg noodles Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. minced fine 3 tbls. egg noodles. large dice. shallots. remove. Return any juices that have collected with the meat to the pan and caramelize the juices. seasoned with salt and pepper 2 sm. Adjust sauce. For best results. Cook briefly and add the vinegar to deglaze. ground caraway 3 qts. bay leaves and lemon zest. minced s & p to taste ¼ c. beef shoulder clod. sauté the onions. minced fine 3 bay leaves ½ c. Add the demi glace and return the sauce to the meat.com/cmo .

Slice ham and cheese thin. sliced and pounded paper thin 8 oz. beaten 2 qts. muenster cheese Butter. clarified for pan frying 1 bx kasha w/ 1 cup breadcrumbs 15 eggs. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. serve on a cordon of allemande sauce.com/cmo . veal top round. sauce Allemande Flour. pieces of veal. smoked ham 8 oz. seasoned for dredging METHOD Clean and pound 4-5 oz. At service time panfry the schnitzels in the rice cooker.KASE SCHNITZEL INGREDIENTS: 5 lbs. Roll inside veal and bread standard breading procedure with kasha instead of just breadcrumbs.

8 oz. and ground fish with the salt and pepper in the processor bowl. haddock. Garnish with a quenelle and chives. diced Stems for the stock 2lbs. Cook for 1 hour. parsnips. Finely grind the fish. Onion. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Chill. chives. the herbs and the white wine. garlic. For the quenelles: Chill food processor bowl and blade with ice. bias cut 2 qts. beurre manie 2 egg whites 2 gl. julienne METHOD Clean the fish and combine in the rice cooker with the bones. egg whites. bread panada 1 lb.BERGEN FISH SOUP INGREDIENTS: 1 sm. minced fine 10 whole cloves clarified butter for sauté 1 bn. reserve hot. cream. cream in a steady stream. minced 1 bn. minced fine 3 bay leaves ½ c. turnips.. 20 oz. white wine 1 tbls.com/cmo . Fish base 2 bn. dressed 1 c. parsley chopped and squeezed 1 bn. shallots. Thicken lightly with beurre manie. heavy cream. Add the mirepoix and fish base. the stock. Combine the panada. Pass the entire mixture through a drum sieve. celery. strain through cheesecloth. white part only ¼ c. diced 1 tbls peppercorns 3lbs. Return to the rice cooker and add 1 qt. leeks. Cook the quenelles in fish stock in the rice cooker. fish stock 6 oz. save 12 oz. when the mixture forms a ball add the 12 oz. saving 12 oz for the quenelles.

cloves. Add enough flour so that the batter becomes very elastic. split 4 to a bowl 1 Tbls. season and keep hot. as much as the batter can take without becoming a dough. Caraway seeds 1 bg. Season with s & p. moisten with stock. ground 3 oz. A. milk 2 Tbls. Bring chicken stock to a boil in the rice cooker. At service time brown the butter in the rice cooker. blenderized Pinch nutmeg.com/cmo . then the spaetzle. chopped and squeezed salt and white pepper Flour.TRI COLOR SPAETZLE WITH CARAWAY INGREDIENTS: 12 eggs.P. cook 5 minutes and shock in cold water. 3 oz. Spinach. ground 1 gr. add milk. when the butter is foaming add the parsley. nutmeg and clove. in one put the tomato paste. Saffron 1 bn. saffron in the next and the blenderized spinach in the last. Push the batter through perforated hotel pan into the boiling stock. water METHOD Split the eggs into 3 bowls. tomato paste Pinch. parsley. chicken base in 2 gl. caraway. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.

veal hip and tenderloin 2 lbs. about 45 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Separately sauté the mushrooms in another rice cooker and add to the sauce. sliced ¾ c. deglaze with the brandy and the white wine. Add the demi glace and return the meat to the rice cooker. white wine Clarified butter for saute 1 pt. Add the heavy cream. Simmer until tender.SWISS SHREDDED VEAL INGREDIENTS: 5 lbs.com/cmo . brandy 1 pt white wine 3 qts. Sauté in the rice cooker with hot clarified butter briefly. Season with salt and pepper. Return the juices and caramelize the fond. Remove. Add the shallots and sauté without browning. shallots minced fine s & p to taste 1 qt. demi glace METHOD Cut the veal into 3” julienne. Repeat searing until all the meat is seared. mushrooms. Reduce au sec.

Add the beer to deglaze. Sear the steaks in the rice cooker with hot clarified butter. thyme leaves 4 oz .com/cmo . Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. shallots. Return juices and caramelize the fond.CARBONNADES OF BEEF FLAMMANDE INGREDIENTS: 5 lbs. turn rice cooker off 20 minutes. Add the tomato paste. Sauté the onions. beef 2 lg. Reduce till almost dry. simmer 40 minutes. minced fine 2 tsp. simmer another 40 minutes or cook continuously for about 1 hour. thyme. do not brown. garlic. shallots and garlic until translucent. onions. bottom round. demi glace 2 btls dark beer METHOD Clean and slice bottom round into steaks. Adjust and degrease sauce as needed. Pound with a mallet between plastic wrap just enough to break some connective tissue.tomato paste 3 qts. minced fine 3 bay leaves ½ c. remove. Add the demi glace and pour over meat. For best results. small dice Clarified butter to sauté ¼ c. and bay leaves.

chicken stock Extra virgin olive oil.. shallots. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. and sprinkle liberally with extra virgin olive. broccoli rabe 1 c. diced ½ c. add the broccoli rabe. minced fine ½ c. thyme leaves METHOD Dice the tomatoes. shock and reserve. minced fine 3 lbs. diced Salt and crushed red pepper to taste 3 lbs. season with salt and red pepper flakes and thyme leave.com/cmo . Blanch broccoli rabe for 30 seconds in the rice cooker. salt. pepper. whole butter. Sauté the garlic and shallots in the rice cooker with olive oil without browning.SAUTEED BROCCOLI RABE WITH T OMAT O AND FENNEL INGREDIENTS: 2 bulbs fennel. Separate and blanch fennel. garlic. as needed 4 oz whole butter 1 bn. tomatoes. and tomatoes.

Caramelize the juices and sauté the shallots and garlic without browning. demi glace. minced fine 1 ½ pts. Sear the chicken in the rice cooker in hot butter. mushrooms.com/cmo .POLLO MARSALA INGREDIENTS: 4 chickens. Add the demi glace and return the meat. Add the marsala wine. garlic. minced fine 3 qts. button. boned 2 lbs. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. remove. sliced ½ c. simmer 30 minutes. light s & p to taste 4 oz marsala wine METHOD Bone the chickens. add the mushrooms. shallots. from base ¼ c. Add the chicken stock and deglaze. chicken stock.

Make a clarification with the mirepoix. celery 8 whole cloves 2 lbs. shrimp egg white 36 clams. herbs and the ground flounder. Serve very hot. stirring frequently until the raft forms. mussels. Cook the shrimp in the stock. lobsters. return the liquid. cook the calamari. Strain the soup through cheesecloth. onion Parsley stems 2 ½ gl. stock and parsley to the rice cooker.com/cmo . Separately steam the mussels and the clams returning the liquid of each. white wine 1 lb. cull 1 sm. chopped and squeezed METHOD Boil the lobster in the rice cooker with the seafood stock.ZUPPA DI PESCE INGREDIENTS: 1 ½ lbs. parsnips 4 bay leaves Two 1lb.i. cherrystones 3 lbs. Add to the stock and turn the rice cooker on. Add the seafood. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. calamari 1 sm. Peel. parsley. tomatoes.e. return the liquid. Plum tomatoes diced 1 bn. bn. 10 cn. turn off and hold. seafood stock 2 c. finely ground 4 lbs. de-shell and large dice the seafood. 1 lb. Turn off and allow to sit for 1 hour. flounder. p. striped bass 2 bn. leeks Pinch cumin 2 lbs.

Cool and squeeze out any water. cello 3 lbs. Put together in the yellow squash. minced fine 1 c. s & p. roasted peppers and whole butter. whole butter 3 red peppers. roasted Extra virgin olive oil for sautéing s & p to taste METHOD Blanch the spinach for 2 minutes in the rice cooker. Blanch in the rice cooker with chicken stock. minced fine 8 oz. from base ¾ c. Sauté the garlic and shallots in the rice cooker with olive oil without browning. shallots.SAUTÉED SPINACH WITH YELLOW SQUASH AND ROASTED PEPPERS INGREDIENTS: 6 bgs spinach. Shape yellow squash to hold the spinach. Add the spinach. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.com/cmo . chicken stock. chop lightly. garlic. yellow squash ½ c.

Bring stock to the boil in the rice cooker. Cook on a pan in the combi at 575 for 7 minutes. cornmeal 5 qts. basil. salt. oregano. grated parmesan cheese 3 stalks rosemary. crushed red pepper and coat the vegetables. Red pepper Extra virgin olive oil as needed METHOD Chop the herbs and combine with olive oil. add the sun dried tomatoes and the cornmeal stirring constantly for 20 minutes. zucchini 1 ea.com/cmo . chopped 1 bn. stripped and chopped 2# butternut squash. blanched and sliced 1 oz. chopped 1 lb. chopped and squeezed 6 oz. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. truffle oil 1 yellow turnip s & p to taste 1 bn parsley. Add in the vegetables.POLENTA WITH ROASTED VEGETABLES AND TRUFFLE OIL INGREDIENTS: 2 lbs. and the cheese. sundried tomatoes. rich chicken stock ½ pt. Finish with the truffle oil. chopped and squeezed 1 lb. yellow squash 1 bn.

put chicken in. Add the rice and coat well. onion. diced extra virgin olive oil as needed ½ c. cn. rich chicken/seafood stock 1 sm. mussels 1 pt. minced fine 1 bn.PAELLA VALENCIANNA INGREDIENTS: 3 chickens. diced ¾ c. onion.com/cmo . cover and cook for 20 minutes. bias cut 1 lg. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Sauté the peppers. chopped fine METHOD Sauté the chicken in the rice cooker with olive oil until brown. minced fine 1 ea. green olives 20 clams. garbanzo beans 4 lbs. Saffron. garlic. continue cooking until rice cooker is off. rice. green. Red. black olives 2 lbs. UB 2 gr. in the stock 3 bay leaves 1 gl. Put clams and mussels in. remove. boned and large dice ½ gl. shallots. bring to first boil. let stand 20 minutes. yellow pepper. garlic and scallions. scallions. Add the saffron stock. chorizo. cherrystone 1 pt.

SHRIMP IN GARLIC SAUCE INGREDIENTS: 3 lbs. add the white wine and cook until just done. minced crushed red pepper and salt to taste ¾ c. Add whole butter and parsley. as needed ¾ c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.com/cmo . add the shrimp. shallots. 16-20 white extra virgin olive oil. minced splash of white wine 1 bn parsley. remove shrimp. garlic. Return shrimp and serve immediately. s & p and sauté 2 min. whole butter METHOD Sauté the garlic and shallots in the rice cooker with olive oil without browning. shrimp. “monte au beurre”. chopped and squeezed 8 oz.

1/3rd lb. blanched 2 c. minced 1 bn. mussels p. Sauté half the garlic and shallots in the rice cooker. bias cut 1 bg. chicken stock 1 bn broccoli 2 c. 10 cns. white wine METHOD Sauté half the garlic and shallots in the rice cooker with olive oil until translucent. Add the spinach and blanched broccoli and salt and pepper.CLAMS AND MUSSELS WITH GREEN AND RED SAUCES INGREDIENTS: 40 clams. as needed ½ c. garlic.com/cmo . Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. bring to the boil and blenderize with an immersion blender. Spinach. Steam mussels in green sauce and clams in the tomato sauce in the rice cooker. add the plum tomatoes and puree. stirring often. remove and reserve. plum 6 lbs. minced Extra virgin olive oil. cherrystone 1 ½ lbs.i. 10 cn. shallots. simmer until thick. scallions. Add chicken stock. tomato puree 1 c.e. tomatoes. cleaned.

U. green and white separated 3 ½ qt. soy sauce 2 bn.com/cmo . thin bias cut 5 eggs w/ ½ oz. Add the stock.VEGETABLE FRIED RICE INGREDIENTS: ½ gl. Add the rice and coat well. white of scallions and garlic in the rice cooker with the peanut oil. roll and slice. celery. large dice 1 bn. peas 2 onions. Add peas and scallion greens. carrots. chives. Add the bay leaves and bring to one boil. “chips” 1 tsp. add to rice. rice. chicken stock ½ bg. cover and finish in the oven at 375 F for 30 minutes. peanut oil 1 pt. minced 1 bn. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. scallions. celery. Combine the chives with the eggs Prepare thin egg crepes. garlic.B 6 oz. sherry METHOD Sauté the onions. soy sauce and caramel color. small dice 1# carrots. caramel color ½ c.

minced fine 1c. leeks 1 med. oysters. Onion.com/cmo . olive oil 1 bn. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. seafood stock Clarified butter for sauteeing 1 qt heavy cream 2 c. seafood base 1 bn. oysters and herbs. washed ½ c. brandy 2 qts. diced 4 oz. celery. blue point. add the brandy. add the stock. garlic. Remove from the shell and reserve.OYSTER BISQUE INGREDIENTS: 8 lbs. diced 8 oz. Cook covered removing the oysters as they open. beurre manie 2 gl. minced fine ½ c. white wine METHOD Sauté the mirepoix without coloring in the rice cooker. Season with salt and pepper. shallots. Thicken the stock with beurre manie and simmer. white wine and reduce by 1/3rd.

as needed ½ c. shallots. minced extra virgin olive oil. shallots and the onions in the rice cooker without browning. minced 2# red lentils Lemon juice and salt to taste 1 lb.com/cmo . Saute the white of the green onion. fresh ground pepper 1 bn. cook for 1 hour until the lentils are tender. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. parsley. Add the stock and the lentils. chicken stock. minced 1 bn. garlic. bias cut. vermicelli 2 tsp. lemon and green scallion. chopped and squeezed METHOD Rinse the lentils in cold water. garnish with parsley. Season. Separately cook the pasta and add to the soup.RED LENTIL AND VERMICELLI SOUP INGREDIENTS: 2 ½ gl.separate the green and white 1 c. rich 1 onion. scallions. garlic.

veal stock 1lb. Add all ingredients to stock and thicken lightly. Season with s & p. For best results. mirepoix Salad oil. brown sugar 1 tbls. fresh 4 bay leaves 1 cn. molasses 2 tsp.POT ROAST WITH CIDER INGREDIENTS: 6 lbs. Sauté the mirepoix in the rice cooker until brown. simmer 40 minutes. repeat this sequence three times for a total of 3 hours. 6 whole cloves 2 tsp. Strain adjust consistency as needed. peeled and smashed 2 gl. ginger. apple juice. browning well on all sides. peppercorns 8 oz.com/cmo . and combine all ingredients in the rice cooker. reduced to 1 c. turn rice cooker off 20 minutes. Sear in the rice cooker with hot oil. thyme leaves ½ c. to thicken METHOD Trim excess fat from brisket. as needed Roux. Remove.beef brisket. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.

Caramelize the juices. coated with sauce. Add a dollop of chutney to the side. Serve chicken in center. sprinkle with a little coconut and almonds. Cut in large pieces and coat in sugar and butter cook covered in the rice cooker until nicely browned. sauté the onions. Add the chicken stock and thicken with beurre manie. cut in strips 1 c. Toast the coconut. pimento. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. boned and skin removed 5 pears 3 apples 3 Tbls.com/cmo . remove. shredded coconut 4 oz fruit vinegar 1 mango. Add heavy cream. Season. diced 3 lemons 1/3 rd c. Return chicken to the sauce and turn on rice cooker to make hot. vinegar. minced 6 oz.. Can be served with steamed rice made in the rice cooker. raisins. Add the curry and cook briefly. garlic. shallots and garlic without browning in the rice cooker. minced 2 qts. lightly flour. minced 8 oz. sliced blanched almonds 1 onion. raisins. Remove and reserve. shallots. and sauté the chicken in the rice cooker with olive oil. chicken stock ¼ c. beurre manie 1 cn. Madras curry 6 oz. heavy cream METHOD Peel and core the apples and the pears and hold in water with lemon juice.CURRIED CHICKEN WITH CARAMELIZED PEAR CHUTNEY INGREDIENTS: 4 ea. soaked in sherry s & white pepper to taste 6 oz. Combine with mango. Chickens.

De-shell all the seafood. Pickling spice 3 bay leaves sachet d’epice 1# crayfish tail meat 1 bn. okra and parsley. garlic. celery medium dice 1 cn. small dice 1/3 rd c. diced tomatoes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. minced 8 oz. thicken with brown roux. Strain the soup and add together the seafood. diced 2 c. medium dice 1 c. chopped and squeezed 2 ½ lbs. parsley. 10 cn. as needed 1 lb. mussels 30 clams. Add the stock. to cook seafood in) and a sachet d’ epice with a ½ tbls. steam the seafood over the stock in a basket that fits into the rice cooker with the lid on. add the gumbo file.(reserving 2 qts. cut in dice ½ lb. cooked rice ½ bg. gumbo file 2 gl. shrimp 3 lbs.SEAFOOD GUMBO INGREDIENTS: 1 large onion. pimentos. cut in thick slices 1 c. Of pickling spice added to it. as needed 2 tsp. rich seafood/chicken stock ½ Tbls. Simmer. minced ¼ c. Okra. carrots. cherrystone 2 lbs.com/cmo . shallots. strain. pimento. plum tomatoes. brown roux olive oil. rice. heavy cream 1 bn. crabmeat METHOD Sauté the mirepoix in the rice cooker with olive oil. beurre manie.

Cook until fork tender. brown sugar 8 oz whole butter 2 Tbls. peeled and smashed 4 oz.com/cmo . peeled 4 oz. yams. Honey s & p to taste 2 Tbls. ginger.GLAZED YAMS INGREDIENTS: 8 lbs. cut in half combine in the rice cooker with all the other ingredients except butter and eggs. Maple syrup 1 ½ qts. chicken stock 3 eggs 2 bay leaves ½ jr. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. orange marmalade METHOD Peel yams.

U. small dice ½ c. Add the bay leaves and cook through rice cycle. chopped and squeezed METHOD Sauté the onions. white of scallions and garlic in the rice cooker with the olive oil. ground 2 onions. green and white separated 4 qt. chicken or duck gizzards. parsley. olive oil 2 bn.com/cmo . paprika 1 bn. minced 1 bn. Add the stock. thin bias cut 2 tsp.B. Add the pureed gizzards Add the rice and coat well. scallions. chives. chicken stock 2 pt. garlic. allow to stand 15 minutes. 6 oz.DIRTY RICE INGREDIENTS ½ gl. rice. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.

7.com/cmo .0 Gallon) Well seasoned Chicken Stock 3 small Whole Chickens cut into pieces « Cup Chili Powder ¬ Cup Fresh Ginger Chopped ¬ Cup Fresh Garlic Chopped 3 Cups Canned Green Chiles Chopped 4 Large Spanish Onions Chopped « Cup Mint Leaves Chopped « cup Cilantro Chopped 5 T. 3. 9. Panasonic Rice Cooker Model SR-42HZP 2. 4. switch will pop up. Clove. 6.0 Lbs. Rinse rice to be cooked under fresh cool water until water runs clear.CHICKEN BIRYANI EQUIPMENT: 1. PROCEDURE: 1. (Approximately 45 Minutes. Adjust recipes when using standard means of measurement. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. chicken stock can usually replace water to make a BASIC Pilaf. 10.) Basmati rice 20 Cups* (1.) Allow rice to steam for 15 minutes after switch pops up. 5. Unit will keep rice warm for up to 4 hours. Chefs tip: When cooking rice. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add #’s 2 and 3 Let stand for 30 minutes. Poppy Seed and Cinnamon « Cup Butter * Cup provided is equal to approximately 6 Fluid Ounces. and 8 in 12 until onions are translucent Add #s 7 and 9 through 11 and add to rice Plug unit in and press switch down. Wooden Spoon 3. Each Cardamom. When rice is done. Fine Mesh Strainer INGREDIENTS: 20 Cups* (8. 11. 2. 6. 8. Fry #’s 5.

add 1 in stages and allow to brown. ½ oz 5 oz.01 .00 or 347. 7.19 .Chicken stock may be substituted PROCEDURE: 1. When 1 browns.) Onions.09 1.06 1.9.24 1. (A.48 .56 . Add the contents of the separate bowl to the rice cooker pan and stir gently to incorporate all ingredients Depress start button. 7 Pts. Chopped *Crème Fraîche Rice. 1 oz.83 . (approximately 40 minutes).68 Lbs. Long Grain Converted **Water TOTAL Amt. Add 14 & 15 to the rice cooker pan. 5. 4. When done cooking. 11. Ground Walnuts.21 *.CHICKEN CURRY INGREDIENTS Boneless Chicken Thighs Peanut Oil Clarified Butter Curry Powder Flour. 8 & 12 and sauté until 6 becomes translucent. 3 Lbs 3 oz. 2 oz.54 1. 16 oz. 3.20 . Extension 5.72 . Spanish chopped Grated Coconut Garlic Cloves.49 3. combine 4. 21.53 .59 2.com/cmo .99 3. Scale/measure all ingredients. push up the start button to turn the Rice Cooker OFF. 3 oz. In a separate bowl.24 .11 3. 5 oz. 2.99 .P.00 $17.24 .98 . minced Black Pepper Salt Cardamom. add 6. 2 oz. 10.69 2. Cut 1 into ½” pieces Combine 2 & 3 in the Panasonic rice cooker and depress start button Dust 1 with 5.09 3. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 7 Lbs. 4 oz. 9. 8.15 oz.Plain Yogurt may be substituted **.16 .10& 11 and stir.06 . Rinse 14 with cool tap water until the water runs clear. $/Lb.62 .92 . 6. 1. 2 oz.7.05 3.42 . When pan JUST BEGINS to smoke. gently fold in 13 and serve. 32 oz. 12.

Wooden Spoon 3.CHICKEN BIRYANI EQUIPMENT: 1.) Basmati rice 20 Cups* (1. Adjust recipes when using standard means of measurement. 6. Clove. Unit will keep rice warm for up to 4 hours. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Rinse rice to be cooked under fresh cool water until water runs clear. Fine Mesh Strainer INGREDIENTS: 20 Cups* (8. Each Cardamom. switch will pop up. 11.) 10.0 Gallon) Well seasoned Chicken Stock 3 small Whole Chickens cut into pieces « Cup Chili Powder ¬ Cup Fresh Ginger Chopped ¬ Cup Fresh Garlic Chopped 3 Cups Canned Green Chiles Chopped 4 Large Spanish Onions Chopped « Cup Mint Leaves Chopped « cup Cilantro Chopped 5 T. When rice is done. PROCEDURE: 1. Poppy Seed and Cinnamon « Cup Butter * cup provided is equal to approximately 6 Fluid Ounces. Chefs tip: When cooking rice. 6. Add #s 7 and 9 through 11 and add to rice 8. Plug unit in and press switch down. Fry #s 5.com/cmo . (Approximately 45 Minutes. chicken stock can usually replace water to make a BASIC Pilaf. Place rice into the pan 3. Allow rice to steam for 15 minutes after switch pops up. and 8 in 12 until onions are translucent 7. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. Let stand for 30 minutes. 2. Add #s 2 and 3 5. Panasonic Rice Cooker Model SR-42HZP 2. 9.0 Lbs.

White Pepper « cup Vegetable Oil * Cup provided is equal to approximately 6 Fluid Ounces. Unit will keep rice warm for up to 4 hours. Let stand for 30 minutes. 6.0 Lbs. 2.) Basmati rice 20 Cups* (1. Add # 2 5. Fry #s 3 through 5 in 10 until onions are translucent 7. Panasonic Rice Cooker Model SR-42HZP 2. Place rice into the pan 3. 11. Fine Mesh Strainer INGREDIENTS: 20 Cups* (8. (Approximately 45 Minutes. PROCEDURE: 1. 9. Wooden Spoon 3. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. switch will pop up. When rice is done. Allow rice to steam for 15 minutes after switch pops up. Add #s 6 through 9 and add to rice 8. Adjust recipes when using standard means of measurement. Rinse rice to be cooked under fresh cool water until water runs clear.) 10.0 Gallon) Well seasoned Chicken Stock 4 Large Spanish Onions Sliced 3 lbs 41-50 count shrimp Peeled and De-Veined 2 Cups Peanuts ¬ Cup Ground Coriander ¬ Cup Ground Dry Garlic ¬ Cup Salt 3 T.com/cmo . Plug unit in and press switch down. chicken stock can usually replace water to make a BASIC Pilaf.INDONESIAN RICE EQUIPMENT: 1. Chefs tip: When cooking rice. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.

Plug unit in and press switch down. Add #s 6 through 9 and add to rice 8. PROCEDURE: 1. When rice is done. Allow rice to steam for 15 minutes after switch pops up. Fine Mesh Strainer INGREDIENTS: 18 Cups* (8. 6. switch will pop up. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 2.GREEN RICE WITH PANEER EQUIPMENT: 1. Adjust recipes when using standard means of measurement. chicken stock can usually replace water to make a BASIC Pilaf. Unit will keep rice warm for up to 4 hours. Place rice into the pan 3. Let stand for 30 minutes.com/cmo . 11. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. 9.) 10. Fry #s 3 through 5 in 10 until onions are translucent 7. Wooden Spoon 3. Chopped 5 Large Green Peppers Chopped 10 Cloves Garlic Sliced paper thin or crushed 15 Plumb Tomatoes chopped « Cup Chili Powder « Cup Cumin « Cup finely chopped Cilantro « cup Vegetable Oil * Cup provided is equal to approximately 6 Fluid Ounces.0 Gallon) Well seasoned Chicken Stock 4 Large Spanish Onions. Add # 2 5. Chefs tip: When cooking rice. Rinse rice to be cooked under fresh cool water until water runs clear.) Basmati rice 24 Cups* (1. (Approximately 45 Minutes.0 Lbs. Panasonic Rice Cooker Model SR-42HZP 2.

When rice is done. Place rice into the pan 3. Unit will keep rice warm for up to 4 hours.) 10. Ground Cloves. Panasonic Rice Cooker Model SR-42HZP 2. Add #s 7 through 12 and add to rice 8.0 Lbs. Wooden Spoon 3. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.0 Gallon) Well seasoned Chicken Stock 20 Chopped canned Green Chiles « Cup chopped Ginger 10 Cloves Garlic Sliced paper thin or crushed 3 Cups chopped Green Onion 1 packed Cup Chopped fresh Dill « Cup finely chopped Mint Leaves « Cup finely chopped Cilantro ¬ Cup each. 9. (Approximately 45 Minutes.) Basmati rice 24 Cups* (1. 11. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. Chefs tip: When cooking rice. ** Optional and is available at specialty shops PROCEDURE: 1. Cardamom & Cinnamon ¬ Cup Salt **2 Lbs Paneer « cup Peanut Oil * Cup provided is equal to approximately 6 Fluid Ounces. switch will pop up. Rinse rice to be cooked under fresh cool water until water runs clear. Fine Mesh Strainer INGREDIENTS: 18 Cups* (8. Plug unit in and press switch down. Adjust recipes when using standard means of measurement.com/cmo . 6. Add # 2 5. Fry #s 3 through 6 in 13 until onions are translucent 7. chicken stock can usually replace water to make a BASIC Pilaf.GREEN RICE WITH PANEER EQUIPMENT: 1. Let stand for 30 minutes. 2. Allow rice to steam for 15 minutes after switch pops up.

PARSEE BROWN RICE EQUIPMENT: 1.0 Gallon) Well seasoned Chicken Stock 2 T. switch will pop up. 2. When rice is done.com/cmo . Adjust recipes when using standard means of measurement. Cinnamon 2 T. 7. 5.0 Lbs. 4. 6. Cardamom 1 t. 8. chicken stock can usually replace water Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Wooden Spoon 3. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add # 2 Let stand for 30 minutes.) Medium grain rice 22 Cups* (1. Fry #s 3 through 9 in 10 until onions are dark brown and add to rice Plug unit in and press switch down.) Allow rice to steam for 15 minutes after switch pops up. Salt ¬ Cup Black Pepper corns 10 Cloves 1 T. 10. Mace ¬ cup Sugar « cup Peanut Oil * Cup provided is equal to approximately 6 Fluid Ounces. (Approximately 45 Minutes. Chefs tip: When cooking rice. Rinse rice to be cooked under fresh cool water until water runs clear. PROCEDURE: 1. Fine Mesh Strainer INGREDIENTS: 22 Cups* (8. 3. Unit will keep rice warm for up to 4 hours. Panasonic Rice Cooker Model SR-42HZP 2. 9.

7. Panasonic Rice Cooker Model SR-42HZP 2. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add water. 2. 4. 3. Allow rice to steam for 15 minutes after switch pops up.0 Gallon) fresh water * Cup provided is equal to approximately 6 Fluid Ounces. 6. (Approximately 45 Minutes. Plug unit in and press switch down. Wooden Spoon 3. When rice is done. 9.0 Lbs. Fine Mesh Strainer INGREDIENTS: 23 Cups* (8. 8. switch will pop up.com/cmo . 5.WHITE RICE EQUIPMENT: 1. Rinse rice to be cooked under fresh cool water until water runs clear. Adjust recipes when using standard means of measurement. Let stand for 30 minutes. Unit will keep rice warm for up to 4 hours Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.) raw long grain rice 23 Cups* (1. PROCEDURE: 1.

2. Panasonic Rice Cooker Model SR-42HZP 2. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Wooden Spoon 3. Unit will keep rice warm for up to 4 hours. 4.com/cmo . Chefs tip: When cooking rice.0 Lbs. switch will pop up. 8. 6.RICE PILAF EQUIPMENT: 1. 5. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add Chicken stock and Onion Let stand for 30 minutes.) Allow rice to steam for 15 minutes after switch pops up. 7. Adjust recipes when using standard means of measurement.0 Gallon) Well seasoned Chicken Stock 2 Large Spanish Onions Chopped fine. Fine Mesh Strainer INGREDIENTS: 23 Cups* (8. * Cup provided is equal to approximately 6 Fluid Ounces. 3. Plug unit in and press switch down. When rice is done. Rinse rice to be cooked under fresh cool water until water runs clear. 9. PROCEDURE: 1. (Approximately 45 Minutes. chicken stock can usually replace water to make a BASIC Pilaf.) raw long grain rice 23 Cups* (1.

0 Gallon) fresh water * Cup provided is equal to approximately 6 Fluid Ounces. Rinse rice to be cooked under fresh cool water until water runs clear. Chefs tip: When cooking rice. 6. (Approximately 45 Minutes. Adjust recipes when using standard means of measurement.0 Lbs. 8. Plug unit in and press switch down. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 7. Fine Mesh Strainer INGREDIENTS: 23 Cups* (8.) raw long grain rice 23 Cups* (1. 2. When rice is done.WHITE RICE EQUIPMENT: 1. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add water. 4. Unit will keep rice warm for up to 4 hours. Let stand for 30 minutes. Wooden Spoon 3. switch will pop up. chicken stock can usually replace water to make a BASIC Pilaf. Panasonic Rice Cooker Model SR-42HZP 2. 5. Allow rice to steam for 15 minutes after switch pops up. PROCEDURE: 1.com/cmo . 3. 9.

Serve immediately. toss the pasta with oil before portioning. 4. portion and refrigerate. If cooled. 3. Panasonic Rice Cooker Model SR-42HZP 2. This will make the pasta easier to handle and keep it from sticking together. Chefs tip: If portioning and refrigerating. When 2 begins to boil. remove pan from base and drain into the strainer. Place 2 in rice cooker bowl. (between 15 . cover and press down start button. place 1 into the pan and stir gently. Cook 1 to the desired degree of doneness. 5./1½ gallons hot tap water Salt to taste* * Optional PROCEDURE: 1. 6. Mesh Strainer INGREDIENTS: 2 boxes * (2. 2.0 Lbs. Leave uncovered and allow to return to a boil (approximately 2 .com/cmo . Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Cool by either running under cold tap water or transferring to an ice water bath OR a. add 3. Wooden Spoon 3.PASTA EQUIPMENT: 1. drain well.3 minutes).20 minutes).) raw dried pasta 6 qts.

add brandy. Garnish with croutons. thyme leaves 1 bn. lamb stock plus ½ gal. turn rice cooker off 20 minutes. For best results. carrots. Add the puree and cream.com/cmo . add the shaped potatoes and remaining 2 qt. Garlic. red wine. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. thyme. thicken lightly and return the lamb. Cook until tender. Add the watercress and bring back to the boil. Clean and chop the herbs. minced fine ½ c. immediately turn off the rice cooker. parsley ½ c. Clarified butter 8 oz. balsamic vinegar METHOD Bone the leg.CREAM OF WATERCRESS SOUP INGREDIENTS 1 2 1 1 1 4 large onion. small dice small bunch celery. extra virgin olive oil 4 Lb. simmer another 40 minutes or cook continuously for about 1 hour. BRAISED LEG OF LAMB WITH BALSAMIC VINEGAR INGREDIENTS 1 leg of lamb 3-4 stalks rosemary chopped 1 bn. Red wine 1 c. Reduce au sec. small dice leeks. red potatoes. 1 stalk rosemary 1 c. chopped oz. keeping everything separate. simmer 40 minutes. Sear the lamb in olive oil in the rice cooker. of lamb stock. Add lamb stock. trimmed and shaped 1 gal. Brown the bones and combine them with brown stock. In a separate rice cooker. remove. small dice bulb. shallots. thicken the liquid and simmer 30 minutes. garlic. and herbs. small dice Lb. Combine with olive oil and coat the inside of the lamb. and shallots and half the garlic. minced fine 1 tsp. Basil. Separately. 1 tsp. chopped fine and squeezed Roux to thicken as needed s & p to taste 4 oz. heavy cream 30 fried bread crouton cut into fancy shapes Sachet d'epice 5 bn. Watercress 2 gal chicken stock METHOD Sauté the vegetables except the watercress with clarified butter in the rice cooker until translucent without browning. Sauté the shallots and the other half of the garlic. Simmer until tender. For the sauce: Half the garlic and all the shallots 1 qt. roux or beurre manie to thicken 2 c. and puree until smooth with an immersion blender or processor. Reduce sauce to desired consistency. Add the chicken stock and simmer 20 minutes. brandy 2 bay leaves.

shocked ½ c. garlic. minced fine ½ c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. carrots. minced fine 2 red peppers. turn rice cooker off 20 minutes. brandy 4 oz. the mirepoix and the pork. Reduce and adjust the consistency of the sauce. simmer another 40 minutes or cook continuously for about 1-1/2 hours. stock. separate the zest and the juice 6 oz. sugar oz. blanched 14 oz whole butter 16 oz chicken stock s & p to taste METHOD Sauté the garlic and shallots until translucent in the rice cooker. blanched 1 Lb. diced. orange juice concentrate qts. Demi glace sachét d épice oz. remove. For best results. diced.PETIT PEAS PAYSANNE INGREDIENTS 6 Lb. seasoned with salt & pepper ½ c. mirepoix 5 oranges. the sachét and reduce by 3/4ths. minced fine and sautéed 1 ½ Lb. grand marnier or cointreau 5 2 1 5 4 oz.com/cmo . Prepare the gastrite by caramelizing the sugar in the rice cooker and moisten with the vinegar. Add the brandies. sauté the mirepoix and remove.. peas. shallots. Season with salt and pepper BRAISED PORK SHOULDER À L'ORANGE INGREDIENTS 1 pork shoulder. diced. best quality vinegar METHOD Sear the pork in the rice cooker with clarified butter until nicely browned. shallots. and "monté au buerre". blanched for 2 minutes in the rice cooker. Add the vegetables. add the demi glace. simmer 40 minutes. rutabaga. blanched 2 Lb. orange juice and concentrate.

chopped and squeezed METHOD Sauté the celery. P. garlic. deglaze with the brandy. garlic and shallots in the rice cooker until translucent. Return the venison and mirepoix. turn rice cooker off 20 minutes. soaked in Madeira wine 1 c. strain and add the mussels. Freshly cracked black pepper Clarified butter to sauté 2 qts. Cut the venison into 2 oz. Add heavy cream.I. Cook covered until the mussels open. white wine ½ Tbls. Remove the mussels from the liquid and remove the meat from the shell. minced fine 1 lg. fresh 2 gal. Brown the mirepoix with clarified butter in the rice cooker. celery diced medium 2 tsp. Brown the venison in the rice cooker. parsley. Add in the stock. mussels. small dice ½ c. For best results. minced fine ½ c. thyme. white wine 1 bn. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. fish stock Buerre manie to thicken 1 qt. mirepoix. thyme and the mussels. demi glace Brandy to deglaze 1 c. currants. ½ c. minced fine 4 oz. simmer another 40 minutes or cook continuously for about 1 hour. Add the demi glace.E. bn. add the demi glace and currants. shallots. garnish with parsley.about 10 minutes. wine. LEG OF VENISON GRANDE VENEUR INGREDIENTS ½ a venison leg 1 Lb. remove. reduce. then add and sauté the shallots. Reduce to the desired consistency. cream METHOD Bone out and clean the venison. shallots. pieces. simmer 40 minutes. heavy cream 2 qts. add the white wine and reduce by 2/3rds. 1st quality vinegar 12 oz.MUSSEL SOUP "BILLI BEE" INGREDIENTS 10 Lb. Add cream.com/cmo . Brown the bones and scrap then add them to the demi glace. Thicken the stock lightly and simmer gently 45 minutes.

com/cmo . Add the blanched vegetables. add sherry and garnished with large diced shrimp. carrots. minced fine ½ c. butter 1 bn.SHRIMP BISQUE INGREDIENTS 4 Lb. shallots. cream Roux to thicken 2 oz. MACEDOINE OF VEGETABLES INGREDIENTS Medium uniform diced and blanched in the rice cooker: 1 1 1 1 1 ½ Lb. Peel and de-vein the shrimp placing the shells into the cream and reduce by half over a medium flame. bring to one boil and remove the shrimp. Stir the shrimp vigorously in the flame. mirepoix Parsley stems 4 whole cloves 3 bay leaves 14 oz. the mirepoix. garlic. large as possible lg. Whole black pepper 2-½ gal. and sauté until the shells begin to turn pink. minced fine 2 ½ Lb. seafood stock 1 qt. brandy 1 Tbls. shrimp. add the brandy and carefully ignite. Thicken lightly and simmer. celery 1 pt. rutabaga Lb. zucchini Lb. Chicken stock 12 oz. and the mushroom stems if available. and season with salt and ground white pepper. white wine METHOD Sauté the garlic and shallots until translucent in the rice cooker. chicken stock and Monte au buerre. Add the shrimp still in the shell. sherry Mushroom stems if available 1 qt. 16-20 white ½ c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. fresh thyme METHOD Sauté the garlic and shallots in the rice cooker until translucent. Add this to the soup and simmer 20 minutes. add cream. yellow squash bn. Add the stock. herbs. add the white wine. strain.

chicken stock 6 oz. Demi glace. Sear the lamb in the rice cooker in hot butter. deglaze with the red wine and brandy add the herbs and reduce au sec. rosemary 12 oz. garlic. extra virgin olive oil s & p to taste 1 c. minced fine 20 small parisienne scooped Carrots 1 pt. simmer until the connective tissue is broken down. shallots. remove.com/cmo . Separately cook the vegetables in another rice cooker and arrange them on the lamb at plating. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. For best results. red wine METHOD Clean and large dice the lamb. haricot vert. flavored with lamb bones ½ c. Add the demi glace. onion. minced fine ½ c. NAVARIN OF LAMB INGREDIENTS 1 leg of lamb 2 qts. Season with salt and pepper. chipolte peppers 4 oz. minced fine ½ c. roasted and peeled 3 Lb.HARICOT VERT WITH A COULIS OF RED PEPPERS INGREDIENTS 2 Lb. minced fine 2 oz. Sauté the garlic and shallots in the rice cooker until translucent. Caramelize the juices. simmer 40 minutes. garlic. red peppers. shallots. sauté the shallots and the garlic. simmer another 40 minutes or cook continuously for about 1 hour. and return the lamb. Peas Turnips Potatoes Clarified butter to sauté Thyme. the chipolte pepper and the whole butter in the blender until perfectly smooth. turn rice cooker off 20 minutes. ends picked 1 sm. brandy 24 oz. diced and sautéed ¼ c. Add the chicken stock. the sautéed onion. whole butter METHOD Place the roasted peppers. bay leaf. Add the blanched haricot vert.

Garlic. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. shallots and leeks until translucent without browning in the rice cooker. heat the clarified butter. shallots. Place the cauliflower in the rice cooker. striped bass METHOD Sauté the onion. minced fine ½ c. clarified butter 1 ½ pts. p. Trim into florets and reserve. add the eggs. lobster 2 Lb. add the clams. shrimp. shock in cold water. parsley. Add the chopped parsley and the chopped eggs then remove from the fire and season with salt and pepper. cook 3 minutes. Plum tomatoes. scallops and bass. mussels 36 cherrystone clams 2 ½ Lb. garlic. of the olive oil. roasted at 375 F for 20 minutes. leeks For the rouille: 1 small onion 1 Lb. hard boiled 11 minutes 1 pt. Add 10 oz. shallots.CAULIFLOWER POLONAISE INGREDIENTS 3 large hds. BOUILLABAISSE MARSEILLAISE INGREDIENTS ½ c. Add the white wine and reduce by half. minced fine ½ c. chopped and squeezed 24 oz. Coat the cauliflower with the polonaise mixture and turn on rice cooker 15 minutes before required. 16-20 white 1 gram of saffron 1 c. shrimp. season with salt and pepper and brown last minute under the salamander. white wine 3 Lbs. Make a paste out of the roasted garlic. minced fine 2 bn.com/cmo .rub with oil first. Italian bread 2 egg yolks 2. Breadcrumbs ½ c.e. Spread on toasted Italian bread. Add the breadcrumbs and brown lightly. fish stock or fumet 1 pt. Add the tomatoes. Cauliflower 1 bn. garlic. diced 1 gal.10 can. Extra virgin olive oil 3 Lb. one at a time. garlic.1 ¾ Lb. Simmer 20 minutes. pour in the chicken stock. Add the garlic and shallots and cook briefly. the fish stock and the saffron.i. cook 2 minutes. Poach gently without disturbing.2 Lb. minced fine s & p to taste 12 eggs. add the mussels. sea scallops 1. Add the lobster. In the rice cooker. chicken stock METHOD Core and cook cauliflower in the rice cooker.

Sear the foie gras in the rice cooker. peeled and diced 12 oz. mirepoix sachét d'épice 24 oz. diced 1 large onion. parsnips. minced ¼ c. Add the chicken stock. then deglaze with the brandy and the red wine. Garnish with the foie gras and apples. garlic minced 1 Lb. parsnips and the onions with butter in the rice cooker until translucent.com/cmo . Add the sachét and reduce au sec. Finish with madeira wine. bring to the boil and add the cream. Puree with a blender or the vertical mixer. Foie gras Sachét d'épice 8 oz. Madeira wine METHOD Sear the short ribs in hot clarified butter in the rice cooker. In the same fat. short ribs of beef ¼ c. chopped 1 c. simmer another 40 minutes. rich chicken stock Roux to thicken ½ c. cream METHOD Sauté the celeriac. remove. dice 2 cns. shallots. add the garlic and shallots and sauté briefly. Add the demi glace and return the meat to the rice cooker Simmer for 2 hours until the meat is fork tender. whole butter Clarified butter to sauté 2 gal. PUREE OF CELERY ROOT. turn rice cooker off 20 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. remove. Chestnuts 2 Lb. sachét d'épice and the chestnuts and simmer 30 minutes. WITH APPLES AND FOIE GRAS INGREDIENTS 3 Lb. For best results. sauté the apples and remove. Return the soup to the rice cooker. simmer 40 minutes. Caramelize the juices then sauté the mirepoix until brown. celeriac. granny smith apples 24 oz. shallots. simmer another 40 minutes or cook continuously for about 2 hours.BRAISED SHORT RIBS MADIÈRA SAUCE INGREDIENTS 6 Lb. red wine 8 oz. turn rice cooker off 20 minutes. brandy 3 qts. demi glace 3 oz.

Serve over egg noodles. minced fine ½ c. garlic and shallots without browning. Onion. dried mixed fruit 1 pt. garlic. demi glace METHOD Sear the meat with hot oil in the rice cooker.com/cmo . shallots. covered stirring often. egg noodles. bay leaves and lemon zest. Roll inside blanched napa cabbage leaves. turn rice cooker off 20 minutes. ground caraway 1 Lb.BRAISED RED CABBAGE IN RED WINE INGREDIENTS: 4 Lb. For best results. chicken stock s & p to taste 1 cinnamon stick 2 apples. stir in cornstarch slurry. simmer 40 minutes. minced ¼ c. pears and the sugar. caraway. simmer another 40 minutes or cook continuously for about 1 hour. seasoned with salt and pepper 2 sm. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. large dice. Paprika Lemon zest from 2 lemons 3 qts. Cook gently. peeled and diced 2 pears. minced fine salad oil. Cook briefly and add the vinegar to deglaze. cooked 3 oz white wine vinegar s & p to taste 3 bay leaves 3 tbls. lemon juice 2 oz cornstarch 3 Lb. beef shoulder clod. Add the demi glace and return the sauce to the meat. sauté the onions. Add the paprika. Adjust sauce. sugar 1 large onion. as needed 1 tsp. blanched leaves METHOD Sauté the onions with butter in the rice cooker. about 45 minutes. Napa cabbage. remove. WEINER SAFT GOULASCH INGREDIENTS: 9 Lb. cabbage. Add all other ingredients except the cornstarch. add the apples. When tender. peeled and diced Butter for sautéing 2 oz. fine dice 1 pt. chiffonade 24 oz. Return any juices that have collected with the meat to the pan and caramelize the juices. red wine 1 c.

when the mixture forms a ball add the 12 oz.. minced ¼ c. Garnish with a quenelle and chives. diced 2 Lb. the stock. At service time panfry the schnitzels in the rice cooker. Return to the rice cooker and add 1 qt. shallots. bias cut 8 oz. Onion. Fish base 2 bn. Roll inside veal and bread standard breading procedure with kasha instead of just breadcrumbs. white part only 3 bay leaves 10 whole cloves 1 bn. white wine 3 oz white wine vinegar 2 qts.KASE SCHNITZEL INGREDIENTS: 5 Lb. 2 egg whites 6 oz. Chill. heavy cream. parsnips. egg whites. dressed 1 tbls. leeks. sliced and pounded paper thin 8 oz. haddock. reserve hot. bread panada METHOD Clean the fish and combine in the rice cooker with the bones. chives. saving 12 oz for the quenelles. BERGEN FISH SOUP INGREDIENTS: 1 sm. serve on a cordon of allemande sauce. Cook the quenelles in fish stock in the rice cooker. Slice ham and cheese thin. Finely grind the fish. minced fine ½ c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. garlic. Combine the panada. Add the mirepoix and fish base. fish stock 1 bn. celery. 20 oz. minced fine Clarified butter for sauté 1 bn. beurre manie 2 gal. the herbs and the white wine.com/cmo . parsley chopped and squeezed Stems for the stock 1 tbls peppercorns 1 c. diced 3 Lb. clarified for pan frying METHOD Clean and pound 4-5 oz. veal top round. Cook for 1 hour. Muenster cheese 1 box kasha w/ 1 cup breadcrumbs Flour. For the quenelles: Chill food processor bowl and blade with ice. Pass the entire mixture through a drum sieve. and ground fish with the salt and pepper in the processor bowl. pieces of veal. cream in a steady stream. seasoned for dredging 15 eggs. Thicken lightly with beurre manie. Cream. save 12 oz. sauce Allemande Butter. beaten 2 qts. strain through cheesecloth. smoked ham 8 oz.

2 Tbls. tomato paste 1 gr. Spinach. Saffron salt and white pepper 3 oz. Reduce au sec. white wine 1 pt. Pureed in a blender 3 oz. as much as the batter can take without becoming a dough. chopped and squeezed Flour.TRI COLOR SPAETZLE WITH CARAWAY INGREDIENTS: 12 eggs. parsley. Separately sauté the mushrooms in another rice cooker and add to the sauce. mushrooms. Sauté in the rice cooker with hot clarified butter briefly. ground 1 bn. Add the shallots and sauté without browning. milk 1 Tbls. saffron in the next and the Pureed spinach in last. At service time brown the butter in the rice cooker. shallots minced fine 1 qt. chicken base in 2 gal. moisten with stock. SWISS SHREDDED VEAL INGREDIENTS: 5 Lb. Add the demi glace and return the meat to the rice cooker.com/cmo . veal hip and tenderloin ¾ c. Bring chicken stock to a boil in the rice cooker. Simmer until tender. nutmeg and clove. cook 5 minutes and shock in cold water. Repeat searing until all the meat is seared. season and keep hot. demi glace 2 Lb. Add the heavy cream. sliced s & p to taste Clarified butter for sauté METHOD Cut the veal into 3" julienne. Remove. Add enough flour so that the batter becomes very elastic. split 4 to a bowl 1 bg. Season with s & p. when the butter is foaming add the parsley. in one put the tomato paste. Season with salt and pepper. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. add milk.P. A. then the spaetzle. water METHOD Split the eggs into 3 bowls. ground Pinch. Push the batter through perforated hotel pan into the boiling stock. Caraway seeds Pinch nutmeg. deglaze with the brandy and the white wine. brandy 1 pt white wine 3 qts. caraway. Return the juices and caramelize the fond. about 45 minutes. cloves.

Sauté the garlic and shallots in the rice cooker with olive oil without browning. add the broccoli rabe. beef 2 lg. tomato paste 2 btls dark beer Clarified butter to sauté 3 bay leaves 2 tsp. thyme leaves 3 qts. and bay leaves. shallots. minced fine 1 bn. shock and reserve. SAUTÉED BROCCOLI RABE WITH T OMAT O AND FENNEL INGREDIENTS: 2 bulbs fennel. Separate and blanch fennel. chicken stock METHOD Dice the tomatoes. Add the demi glace and pour over meat. Sauté the onions. simmer another 40 minutes or cook continuously for about 1 hour. simmer 40 minutes.com/cmo . whole butter. Blanch broccoli rabe for 30 seconds in the rice cooker. For best results. bottom round. garlic. as needed 4 oz whole butter Salt and crushed red pepper to taste ½ c. and sprinkle liberally with extra virgin olive. turn rice cooker off 20 minutes. salt. minced fine ½ c. and tomatoes. thyme. Adjust and degrease sauce as needed. garlic. pepper. shallots and garlic until translucent. broccoli rabe Extra virgin olive oil. Return juices and caramelize the fond. Sear the steaks in the rice cooker with hot clarified butter. demi glace METHOD Clean and slice bottom round into steaks. Add the tomato paste. diced 3 Lb. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. thyme leaves 1 c. shallots. tomatoes. diced ½ c. onions. minced fine 4 oz. Pound with a mallet between plastic wrap just enough to break some connective tissue. season with salt and red pepper flakes and thyme leave. Reduce till almost dry. small dice ¼ c. Add the beer to deglaze. remove. do not brown. minced fine 3 Lb.CARBONNADES OF BEEF FLAMMANDE INGREDIENTS: 5 Lb.

1 Lb. boned 2 Lb. remove. tomatoes. Plum tomatoes diced 1 bn. Add to the stock and turn the rice cooker on. calamari 2-½ gal. p. bn. white wine 8 whole cloves Pinch cumin Parsley stems METHOD Boil the lobster in the rice cooker with the seafood stock. minced fine 1 ½ pts. minced fine ¼ c. Make a clarification with the mirepoix.POLLO MARSALA INGREDIENTS: 4 chickens. de-shell and large dice the seafood. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. flounder. sliced ½ c. stock and parsley to the rice cooker. return the liquid. add the mushrooms. finely ground 1 Lb. herbs and the ground flounder. Turn off and allow to sit for 1 hour. Add the demi glace and return the meat. Serve very hot. Add the chicken stock and deglaze. seafood stock 4 bay leaves 1 Lb. light 4 oz marsala wine s & p to taste METHOD Bone the chickens. onion 2 c. shrimp 36 clams. simmer 30 minutes. from base 3 qts. ZUPPA DI PESCE INGREDIENTS: 1 ½ Lb. Sear the chicken in the rice cooker in hot butter. parsnips 1 sm. Caramelize the juices and sauté the shallots and garlic without browning. mussels. Peel. chicken stock. Separately steam the mussels and the clams returning the liquid of each.i. stirring frequently until the raft forms. Strain the soup through cheesecloth. celery 2 bn.com/cmo . shallots. button. cull 2 Lb. chopped and squeezed 25 egg white 3 Lb. Add the Marsala wine. turn off and hold. Cook the shrimp in the stock. lobsters. Cook the calamari. striped bass 2 Lb. return the liquid. parsley.e. leeks 1 sm.10 can. cherrystones 4 Lb. 2. Add the seafood. demi glace. mushrooms. garlic.

SAUTÉED SPINACH WITH YELLOW SQUASH AND ROASTED PEPPERS
INGREDIENTS:
6 bags spinach, cello 3 Lb. yellow squash ½ c. shallots, minced fine ¾ c. garlic, minced fine 3 red peppers, roasted s & p to taste Extra virgin olive oil for sautéing 1 c. chicken stock, from base 8 oz. whole butter

METHOD
Blanch the spinach for 2 minutes in the rice cooker. Cool and squeeze out any water, chop lightly. Shape yellow squash to hold the spinach. Blanch in the rice cooker with chicken stock. Sauté the garlic and shallots in the rice cooker with olive oil without browning. Add the spinach, s & p, roasted peppers and whole butter. Put together in the yellow squash.

POLENTA WITH ROASTED VEGETABLES AND TRUFFLE OIL
INGREDIENTS:
2 5 3 2 1 1 1 1 Lb. cornmeal qts. Rich chicken stock stalks rosemary, stripped and chopped Lb. butternut squash, blanched and sliced yellow turnip bn parsley, chopped and squeezed bn. basil, chopped and squeezed bn. oregano, chopped Extra virgin olive oil as needed ½ pt. grated Parmesan cheese 1 oz. truffle oil 1 ea. Red pepper 1 Lb. zucchini s & p to taste 6 oz. sun dried tomatoes, chopped 1 Lb. yellow squash

METHOD
Chop the herbs and combine with olive oil, salt, crushed red pepper and coat the vegetables. Cook on a pan in the Combi at 475 for 7 minutes. Bring stock to the boil in the rice cooker, add the sun dried tomatoes and the cornmeal stirring constantly for 20 minutes. Add in the vegetables, and the cheese. Finish with the truffle oil.

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PAELLA VALENCIANNA
INGREDIENTS:
3 chickens, boned and large dice 2 gr. Saffron, in the stock 1 gal. rich chicken/seafood stock 4 Lb. mussels 20 clams, cherrystone 2 Lb. chorizo, diced ½ c. shallots, minced fine ¾ c. garlic, minced fine 1 lg. onion, chopped fine ½ gal. rice, UB 3 bay leaves 1 sm. can. Garbanzo beans 1 pt. green olives 1 pt. black olives extra virgin olive oil as needed 1 ea. Red, green, yellow pepper, diced 1 bn. scallions, bias cut

METHOD
Sauté the chicken in the rice cooker with olive oil until brown, remove. Sauté the peppers, onion, garlic and scallions. Add the rice and coat well. Add the saffron stock, bring to first boil, put chicken in, cover and cook for 20 minutes. Put clams and mussels in. continue cooking until rice cooker is off, let stand 20 minutes.

SHRIMP IN GARLIC SAUCE
INGREDIENTS:
3 Lb. shrimp, 16-20 white ¾ c. garlic, minced ¾ c. shallots, minced 1 bn parsley, chopped and squeezed Extra virgin olive oil, as needed Crushed red pepper and salt to taste Splash of white wine 8 oz. whole butter

METHOD
Sauté the garlic and shallots in the rice cooker with olive oil without browning, add the shrimp, s & p and sauté 2 min. add the white wine and cook until just done, remove shrimp. Add whole butter and parsley, "Monte au beurre". Return shrimp and serve immediately.

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CLAMS AND MUSSELS WITH GREEN AND RED SAUCES
INGREDIENTS:
40 clams, cherrystone 6 Lb. mussels p.e.i. 1 c. garlic, minced ½ c. shallots, minced 1 bag. Spinach, cleaned, blanched 1 bn broccoli 1 ½ Lb.10 cans. Tomatoes, plum 1/3rd Lb.10 can. Tomato puree Extra virgin olive oil, as needed 1 bn. scallions, bias cut 2 c. chicken stock 2 c. white wine

METHOD
Sauté half the garlic and shallots in the rice cooker with olive oil until translucent. Add the spinach and blanched broccoli and salt and pepper. Add chicken stock, bring to the boil and Puree with an immersion blender, remove and reserve. Sauté half the garlic and shallots in the rice cooker, add the plum tomatoes and puree, and simmer until thick, stirring often. Steam mussels in green sauce and clams in the tomato sauce in the rice cooker.

VEGETABLE FRIED RICE
INGREDIENTS:
½ gal. Rice, U.B. 1 pt. soy sauce 3-½ qt. chicken stock 2 onions, small dice 1 bn. celery, "chips" ½ c. garlic, minced 5 eggs w/ ½ oz. sherry 6 oz. peanut oil 2 bn. scallions, green and white separated ½ bag. peas 1 Lb. carrots, large dice 1 tsp. caramel color 1 bn. chives, thin bias cut

METHOD
Sauté the onions, celery, carrots, white of scallions and garlic in the rice cooker with the peanut oil. Add the rice and coat well. Add the stock, soy sauce and caramel color. Add the bay leaves and bring to one boil, cover and finish in the oven at 375 F for 30 minutes. Combine the chives with the eggs Prepare thin egg crepes, roll and slice, add to rice. Add peas and scallion greens.

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Cook covered removing the oysters as they open. red lentils 1 Lb.com/cmo . minced 1 onion. minced Lemon juice and salt to taste 2 tsp. minced fine 1 bn. vermicelli 1 bn. oysters and herbs. leeks 1 med. shallots. Add the stock and the lentils. seafood base 2 c. add the stock. diced 1 bn. lemon and green scallion. RED LENTIL AND VERMICELLI SOUP INGREDIENTS: 2-½ gal. Season. Season with salt and pepper. garlic. parsley. minced fine 1c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Sauté the white of the green onion. celery. Thicken the stock with beurre manie and simmer. bias cutseparate the green and white 1 c. diced 2 gal. Seafood stock 2 qts. chopped and squeezed ½ c. White wine 1 qt heavy cream ½ c. washed ½ c. white wine and reduce by 1/3rd. blue point. olive oil 4 oz. shallots and the onions in the rice cooker without browning.OYSTER BISQUE INGREDIENTS: 8 Lb. chicken stock. as needed 1 bn. Onion. rich 2 Lb. add the brandy. beurre manie Clarified butter for sautéing METHOD Sauté the mirepoix without coloring in the rice cooker. fresh ground pepper Extra virgin olive oil. shallots. garlic. Remove from the shell and reserve. brandy 8 oz. oysters. cook for 1 hour until the lentils are tender. Garlic. Separately cook the pasta and add to the soup. garnish with parsley. scallions. minced METHOD Rinse the lentils in cold water.

Cut in large pieces and coat in sugar and butter cook covered in the rice cooker until nicely browned. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. sauté the onions. soaked in sherry 6 oz. Combine with mango. beef brisket. Chicken stock 8 oz. 2 tsp. lightly flour. coated with sauce. and repeat this sequence three times for a total of 3 hours. molasses ½ c. Sauté the mirepoix in the rice cooker until brown. Remove. ginger. Remove and reserve. thyme leaves 1 tbls. Add the chicken stock and thicken with beurre manie. Season. Add heavy cream. Madras curry s & white pepper to taste 1 onion. shallots. Toast the coconut. For best results. Add all ingredients to stock and thicken lightly. Season with s & p. minced ¼ c. to thicken 4 bay leaves 6 whole cloves 2 tsp. brown sugar 8 oz. Chickens. browning well on all sides. Apple juice. Serve chicken in center. Return chicken to the sauce and turn on rice cooker to make hot. sprinkle with a little coconut and almonds. and combine all ingredients in the rice cooker.com/cmo . shredded coconut 1 mango. shallots and garlic without browning in the rice cooker. peeled and smashed 1 Lb. reduced to 1 c. garlic. simmer 40 minutes. raisins. diced 1/3 rd c. heavy cream 3 Tbls. as needed METHOD Trim excess fat from brisket. Sear in the rice cooker with hot oil. veal stock Salad oil. mirepoix Roux. Peppercorns 2 gal. fresh 1 can. minced 1 can. cut in strips 1 c. remove. minced 4 oz fruit vinegar 3 lemons 2 qts.POT ROAST WITH CIDER INGREDIENTS: 6 Lb. and sauté the chicken in the rice cooker with olive oil. raisins. Can be served with steamed rice made in the rice cooker. Strain adjust consistency as needed. sliced blanched almonds 6 oz. Caramelize the juices. beurre manie METHOD Peel and core the apples and the pears and hold in water with lemon juice. boned and skin removed 5 pears 3 apples 6 oz. CURRIED CHICKEN WITH CARAMELIZED PEAR CHUTNEY INGREDIENTS: 4 ea. turn rice cooker off 20 minutes. Add the curry and cook briefly. Pimento. Add a dollop of chutney to the side. and vinegar.

crabmeat 30 clams. Maple syrup eggs ½ jr. shrimp 2 Lb. parsley. Honey Tbls. as needed 1 c. peeled and smashed oz. cut in half combine in the rice cooker with all the other ingredients except butter and eggs. Pimento. strain. carrots. diced ½ bag. Add the stock. Okra. brown roux 2 tsp. (reserving 2 qts. celery medium dice ½ Lb. chopped and squeezed 3 Lb.com/cmo . cut in thick slices Olive oil. minced 1 Lb. add the gumbo file. mussels METHOD Sauté the mirepoix in the rice cooker with olive oil. Pickling spice sachet d'epice 1 bn. GLAZED YAMS INGREDIENTS: 8 4 4 2 2 3 Lb. ginger. pimentos. Steam the seafood over the stock in a basket that fits into the rice cooker with the lid on. Simmer. cut in dice 2 c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Chicken stock METHOD Peel yams.10 can. Thicken with brown roux. small dice 1/3 rd c. cooked rice 1 c. shallots. garlic. peeled oz. brown sugar Tbls. minced ¼ c. Of pickling spice added to it. gumbo file ½ Tbls. Plum tomatoes. rice. medium dice 1 bn. Cook until fork tender. Strain the soup and add together the seafood. orange marmalade 2 bay leaves 8 oz whole butter s & p to taste 1-½ qts. okra and parsley. cherrystone 8 oz. diced tomatoes.SEAFOOD GUMBO INGREDIENTS: 1 large onion. as needed 2 gal. crayfish tail meat 2 ½ Lb. beurre manie. yams. to cook seafood in) and a sachet d'epice with a ½ tbls. De-shell all the seafood. heavy cream 1 can. rich seafood/chicken stock 3 bay leaves 1 Lb.

thin bias cut 2 pt. small dice 6 oz. 2 bn. 2. place 1 into the pan and stir gently. allow to stand 15 minutes. remove pan from base and drain into the strainer. If cooled. cover and press down start button. white of scallions and garlic in the rice cooker with the olive oil. 6 qts. Mesh Strainer INGREDIENTS: 1. Add the stock. 4. green and white separated 4 qt. Serve immediately. 3.B. add 3. Cool by either running under cold tap water or transferring to an ice water bath OR 5a. This will make the pasta easier to handle and keep it from sticking together. garlic. toss the pasta with oil before portioning. Cook 1 to the desired degree of doneness. U. Wooden Spoon 3. Panasonic Rice Cooker Model SR-42HZP 2. chicken or duck gizzards. chicken stock 2 onions. chives. (between 15 . When 2 begins to boil.DIRTY RICE INGREDIENTS: ½ gal. PASTA EQUIPMENT: 1. Salt to taste* *Optional PROCEDURE: 1. drain well. scallions.com/cmo . Place 2 in rice cooker bowl. minced METHOD Sauté the onions.3 minutes). Add the pureed gizzards add the rice and coat well. portion and refrigerate. ground ½ c. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Leave uncovered and allow to return to a boil (approximately 2 .20 minutes). Rice. 6. 5. Chefs tip: If portioning and refrigerating. add the bay leaves and cook through rice cycle. 2 boxes * (2.) raw dried pasta 2. olive oil 1 bn.0 Lbs./1½ gallons hot tap water 3.

Plug unit in and press switch down. Add water. 3. Adjust recipes when using standard means of measurement. PROCEDURE: 1.0 Gallon) fresh water * cup provided is equal to approximately 6 Fluid Ounces. 8.0 Lbs. 7. switch will pop up. 23 Cups* (8. Wooden Spoon 3.WHITE RICE EQUIPMENT: 1. Rinse rice to be cooked under fresh cool water until water runs clear. Place pan into cooker and rotate counter and clockwise so that the pan seats properly. 9. 23 Cups* (1. 2. Unit will keep rice warm for up to 4 hours. 6. (Approximately 45 Minutes.) raw long grain rice 2. Let stand for 30 minutes. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic.com/cmo . Chefs tip: When cooking rice. Panasonic Rice Cooker Model SR-42HZP 2. chicken stock can usually replace water to make a BASIC Pilaf. 4.) Allow rice to steam for 15 minutes after switch pops up. When rice is done. Fine Mesh Strainer INGREDIENTS: 1. 5. Place rice into the pan.

com/cmo . chicken stock can usually replace water to make a BASIC Pilaf. 2. 7. Adjust recipes when using standard means of measurement. 3. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Place pan into cooker and rotate counter and clockwise so that the pan seats properly. 5. PROCEDURE: 1.RICE PILAF EQUIPMENT: 1.) raw long grain rice 2. (Approximately 45 Minutes.0 Lbs. 8. Fine Mesh Strainer INGREDIENTS: 1. Wooden Spoon 3. 23 Cups* (1. Plug unit in and press switch down. 2 Large Spanish Onions Chopped fine. Panasonic Rice Cooker Model SR-42HZP 2. switch will pop up. * cup provided is equal to approximately 6 Fluid Ounces. 23 Cups* (8. 9.0 Gallon) Well seasoned Chicken Stock 3. Rinse rice to be cooked under fresh cool water until water runs clear. Chefs tip: When cooking rice. Let stand for 30 minutes. 4. Add Chicken stock and Onion.) Allow rice to steam for 15 minutes after switch pops up. Place rice into the pan. When rice is done. Unit will keep rice warm for up to 4 hours. 6.

2. Add #s 2. & 8 in 9 and stir this into the rice when it has completed cooking Chefs tip: When cooking rice. 2 T. cup peanut oil 10. 3 Cups sliced button mushrooms 9. 5. 4 Cloves garlic sliced paper thin 6. 3. Plug unit in and press switch down. 21 Cups* (8. Salt 4. 1 T. 21 Cups* (1.0 Gallon) Well seasoned Chicken Stock 3. Ground White pepper * cup provided is equal to approximately 6 Fluid Ounces. 2 Lbs 41-50 Peeled and De-veined shrimp 8. 6. Rinse rice to be cooked under fresh cool water until water runs clear. Adjust recipes when using standard means of measurement. While rice is cooking.0 Lbs. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. Wooden Spoon 3. 3 Green Peppers " diced 7. PROCEDURE: 1. 9. 3. 10. Place rice into the pan. 7.ORIENTAL RICE EQUIPMENT: 1. switch will pop up. cup soy or shoyu sauce 11. 6. & 11. chicken stock can usually replace water to make a BASIC Pilaf. 10.) 8. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Allow rice to steam for 15 minutes after switch pops up.com/cmo . saute 4. 5. (Approximately 45 Minutes. When rice is done. Unit will keep rice warm for up to 4 hours. 5 spring onions sliced on the bias 5. Fine Mesh Strainer INGREDIENTS: 1.) Medium grain rice 2. Panasonic Rice Cooker Model SR-42HZP 2. Let stand for 30 minutes. 7.

Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 5. Fine Mesh Strainer INGREDIENTS: 1. 6. 22 Cups* (8. Panasonic Rice Cooker Model SR-42HZP 2.) Medium grain rice 22 Cups* (1. Cardamom 1 t. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. Rinse rice to be cooked under fresh cool water until water runs clear. Place rice into the pan 3. 10. Unit will keep rice warm for up to 4 hours. switch will pop up. 6. 3. Salt Cup Black Pepper corns 10 Cloves 1 T.PARSEE BROWN RICE EQUIPMENT: 1. Let stand for 30 minutes.0 Lbs. Cinnamon 2 T. 5.com/cmo . When rice is done. 9. Chefs tip: When cooking rice. Adjust recipes when using standard means of measurement. 10. Allow rice to steam for 15 minutes after switch pops up. 8. Add # 2. 8. 4. Plug unit in and press switch down. chicken stock can usually replace water to make a BASIC Pilaf. Wooden Spoon 3. 7. PROCEDURE: 1.) 9. 2. 7. 2. Fry #s 3 through 9 in 10 until onions are dark brown and add to rice. (Approximately 45 Minutes. Mace cup Sugar cup Peanut Oil * cup provided is equal to approximately 6 Fluid Ounces.0 Gallon) Well seasoned Chicken Stock 2 T.

Chefs tip: When cooking rice. 13. Ground Cloves. 9. 6. Adjust recipes when using standard means of measurement. Add #s 7 through 12 and add to rice. ** Optional and is available at specialty shops. (Approximately 45 Minutes. Fry #s 3 through 6 in 13 until onions are translucent. Rinse rice to be cooked under fresh cool water until water runs clear. 6.GREEN RICE WITH PANEER EQUIPMENT: 1. 8. Allow rice to steam for 15 minutes after switch pops up. Wooden Spoon 3. 10. 7. **12. 5. switch will pop up. 18 Cups* (8. Cardamom & Cinnamon Cup Salt 2 Lbs Paneer Cup Peanut Oil * cup provided is equal to approximately 6 Fluid Ounces. PROCEDURE: 1. Plug unit in and press switch down. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4.0 Gallon) Well seasoned Chicken Stock 20 Chopped canned Green Chiles Cup chopped Ginger 10 Cloves Garlic Sliced paper thin or crushed 3 Cups chopped Green Onion 1 packed Cup Chopped fresh Dill Cup finely chopped Mint Leaves Cup finely chopped Cilantro Cup each. Let stand for 30 minutes. 11. Add # 2. 9. 3. When rice is done. chicken stock can usually replace water to make a BASIC Pilaf. 7.) 10.0 Lbs. 5. 2. 8. 11. Unit will keep rice warm for up to 4 hours.) Basmati rice 24 Cups* (1. Place rice into the pan 3. 4. Panasonic Rice Cooker Model SR-42HZP 2.com/cmo . Fine Mesh Strainer INGREDIENTS: 1. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 2.

3.com/cmo . Rinse rice to be cooked under fresh cool water until water runs clear.0 Gallon) Well seasoned Chicken Stock 4 Large Spanish Onions Sliced 3 lbs 41-50 count shrimp Peeled and De-Veined 2 Cups Peanuts Cup Ground Coriander Cup Ground Dry Garlic Cup Salt 3 T. 20 Cups* (8. Unit will keep rice warm for up to 4 hours. 10. 7. 2. 10. 8. 2. switch will pop up. 4. PROCEDURE: 1.INDONESIAN RICE EQUIPMENT: 1. Place rice into the pan Place pan into cooker and rotate counter and clockwise so that the pan seats properly Add # 2.) Basmati rice 20 Cups* (1. 6. 5. 11. 9. 9. chicken stock can usually replace water to make a BASIC Pilaf. 8.) Allow rice to steam for 15 minutes after switch pops up. Fine Mesh Strainer INGREDIENTS: 1. (Approximately 45 Minutes. When rice is done.0 Lbs. 5. Panasonic Rice Cooker Model SR-42HZP 2. 3. 4. 6. Let stand for 30 minutes. Fry #s 3 through 5 in 10 until onions are translucent Add #s 6 through 9 and add to rice Plug unit in and press switch down. Adjust recipes when using standard means of measurement. White Pepper *Cup Vegetable Oil * Cup provided is equal to approximately 6 Fluid Ounces. Wooden Spoon 3. 7. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Chefs tip: When cooking rice.

Panasonic Rice Cooker Model SR-42HZP 2. Fry #s 5.) Basmati rice 20 Cups* (1. Clove. (Approximately 45 Minutes. 9. Fine Mesh Strainer INGREDIENTS: 1. chicken stock can usually replace water to make a BASIC Pilaf. Poppy Seed and Cinnamon Cup Butter * Cup provided is equal to approximately 6 Fluid Ounces.0 Lbs. 5. 7. 6. and 8 in 12 until onions are translucent. Place rice into the pan 3. Place pan into cooker and rotate counter and clockwise so that the pan seats properly 4. 6. 11. 8.com/cmo . Allow rice to steam for 15 minutes after switch pops up. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. Chefs tip: When cooking rice. 11. switch will pop up. 5. Plug unit in and press switch down. 8.) 10. When rice is done. Each Cardamom. 2. 12. Add #s 7 and 9 through 11 and add to rice. Wooden Spoon 3. 7. 10. Add #s 2 and 3. 2. Rinse rice to be cooked under fresh cool water until water runs clear. Unit will keep rice warm for up to 4 hours.0 Gallon) Well seasoned Chicken Stock 3 small Whole Chickens cut into pieces Cup Chili Powder Cup Fresh Ginger Chopped Cup Fresh Garlic Chopped 3 Cups Canned Green Chiles Chopped 4 Large Spanish Onions Chopped Cup Mint Leaves Chopped Cup Cilantro Chopped 5 T.CHICKEN BIRYANI EQUIPMENT: 1. 20 Cups* (8. Adjust recipes when using standard means of measurement. 6. 3. 4. Let stand for 30 minutes. PROCEDURE: 1. 9.

Cut 1 into ½" pieces Combine 2 & 3 in the Panasonic rice cooker and depress start button Dust 1 with 5. Onions. 3 Lbs. add 6. 5 oz. Chopped 13. 4.Rice. Black Pepper 10. minced 9. 2 oz. Crème Fraîche 14. Spanish chopped 7.Flour. Curry Powder 5. Rinse 14 with cool tap water until the water runs clear. 10. (A. push up the start button to turn the Rice Cooker OFF. Add the contents of the separate bowl to the rice cooker pan and stir gently to incorporate all ingredients. Grated Coconut 8. 1 oz. 5 oz. (approximately 40 minutes). Walnuts. Depress start button. Peanut Oil 3.Water * Plain Yogurt may be substituted ** Chicken stock may be substituted PROCEDURE: 1. 2 oz. Panasonic Rice Cooker Model SR-42HZP INGREDIENTS: 1.9. Salt 11. add 1 in stages and allow to brown. When 1 browns. 2 oz. 8.com/cmo . In a separate bowl. 9. 2. 3. When done cooking. Clarified Butter 4. 3 oz. Add 14 & 15 to the rice cooker pan.7.Garlic Cloves. 5. 7 Lbs.) 6. Long Grain Converted 15. 8 & 12 and sauté until 6 becomes translucent. 4 oz.CHICKEN CURRY EQUIPMENT: 1. 11. Panasonic Test Kitchen Contact us @ 201-348-7305 panasonic. 6. When pan JUST BEGINS to smoke. *16 oz.10& 11 and stir. ½ oz. Scale/measure all ingredients.P. combine 4. Ground 12. 7. Boneless Chicken Thighs 2. 32 oz. gently fold in 13 and serve. Cardamom. 3 oz. 12.** 7 Pts.

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