Recipes from MICROVISOR® Microwave Range Hood

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  • 1 cup red vinegar
  • ½ cup dried prunes
  • 3 1/2lbs. cubed lamb shoulder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 6 tbsp olive oil
  • 2 cups chopped onions
  • 2 garlic cloves minced
  • 14 oz chopped tomatoes
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp red vinegar
  • 1 tsp orange zest
  • 1 tsp oregano
  • 1 tsp basil
  • 1tsp thyme
  • ½ cup flour

Soak the prunes in the red wine for 10 minutes. In a large deep sauté pan add the
olive oil. Flour the cubed lamb. Heat up the oil in the sauté pan and add the cubed lamb.
Saute the lamb under medium heat until browned, and remove from the pan. Add more oil to
the pan and add the chopped onions and cook slowly for 5 minutes and then add the garlic
to the onions. When the onions are soft and cooked, add the red wine and simmer for 30
minutes. Add the bay leaves and cinnamon stick to the pan, add salt and pepper, add the
lamb to the mixture and cover the pan. Cook the stew slowly for 60 minutes or until the
lamb is cooked through and tender. Add the prunes, vinegar, orange zest, and parsley to
the mixture and place in a casserole. Sprinkle with grated Romano cheese and serve.


  • 1 cup diced onions
  • ½ cup chopped yellow and red peppers
  • 5 cloves minced garlic
  • ¼ cup olive oil
  • 1 cup white wine
  • 3 cups tomato sauce
  • 1 cup fish stock
  • ½ lemon sliced thin
  • 1 tablespoon Red chili flakes
  • 1 tablespoon oregano
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoons chopped parsley
  • 1 small can V8 juice
  • 1 pound cleaned shrimp
  • ½ pound sliced calamari
  • ½ pound lobster tail cut in pieces
  • 1 pound firm white fish (cod)

In a large deep sauté pan over medium heat, sauté onions, peppers, garlic in olive oil
until soft. Add the wine, fish stock, tomato sauce, lemon, V8 juice, and seasonings and
simmer for ½ hour. Add the white fish and cook for 5 minutes, then add the shrimp,
calamari and lobster and simmer for another 3 minutes. Stir slowly and sprinkle


  • Ingredients
  • 2 -  cloves of garlic minced
  • 1 -  small onion  chopped medium
  • 2 -  medium size carrots thinly sliced
  • 6 -  small zucchini cut into medium chunks
  • ½  teaspoon salt
  • ½  teaspoon pepper
  • 1 -  teaspoon dried mint
  • 1 - teaspoon dried dill
  • juice of ½ lemon
    Place two ounces of olive oil in a 10" sauté pan. Heat the olive oil and place the
    vegetables except the zucchini into the sauté pan and cook for about four minutes.
    Add the zucchini and sauté, stirring until tender. Add the salt and pepper, dried
    mint and dill, stirring until the carrots are cooked. Add the lemon juice to the
    mixture, stir in well and serve. This dish can be served hot as a spectacular
    vegetable with dinner, or as a side on a cold platter. ENJOY!


Serves 6

  • Ingredients
  • 3 Idaho potatoes, peeled and thinly sliced
  • ¼ cup of olive oil
  • 1 Large sweet onion, sliced
  • 6 pork chops ¾" thick
  • 8 oz can stewed tomatoes (crushed)
  • 1 teaspoon of thyme
  • ½ cup of red wine or chicken stock
  • 1 teaspoon of oregano
    Toss the potatoes, tomatoes, and onions and olive oil into a large mixing bowl. (
    one clove of crushed garlic optional) Spread the mixture on the bottom of a 14" to
    16" roasting pan. Sprinkle with sea salt and course ground pepper to taste. Mix the
    oregano and thyme together and sprinkle half over the potatoes and onions. Take the
    pork chops and brush them with olive oil and lay them in the pan. Sprinkle the
    balance of the thyme and oregano over the chops along with kosher salt and course
    ground pepper to taste. Preheat the oven to 375° and convection bake at 375° for 30
    minutes. Then turn the chops over adding the red wine or stock, and bake for an
    additional 30 minutes. Bon appetit!
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