Here
are the recipes we made at the cooking classes so far in 2007.
(last updated (12/12/07)
(Here
are the recipes from the 2007 Holiday Cooking Class)
Have
a great Christmas and Safe and Happy New Year! See you next year at Cooking
Class!
Ham
Bone-In Spiral
Place
cooked ham in 7-quart or 10-quart roaster. Cook on medium heat until Vapo-valve
clicks. Turn to medium low until ham is warmed up.
Turkey
Breast (Frozen)
(This
is also on your cooking video or DVD that came with your set)
Aprox
10 lb. Place frozen turkey breast in 7-quart roaster, breast side down. Cut 4
apples in half and place them all around the turkey. Cook on medium until Vapo-valve
clicks steadily. Turn heat down to medium low for about 2 to 2 1/2 hours. For
larger turkey breasts, add another 30 - 60 minutes. (check with Meat Thermometer
to insure its done)
Roast
With Potatoes And Carrots
5-pound
roast
Potatoes
Carrots
Onion
½
cup water
½
cup BBQ sauce
Heat
7-quart roaster on high. Quickly drop in 5-pound roast and sear for about 4 -5
min. Flip roast and add in plenty of chunks of potatoes and chunk carrots and
the onion. Mix BBQ Sauce and water. Pour in water and BBQ sauce. Cover. Set
temperature to medium low and cook for 2.5 to 3.5 hours depending on size of
roast. (The vapo valve may continue to click on med-low, and that is ok.)
Sweet
Potatoes With Maple Syrup
Wash
potatoes well. Slice to your liking. Place in 11-inch skillet. Pour 3 – 4
tablespoons maple syrup over potatoes. Sprinkle cinnamon and nutmeg over
potatoes. Cover. Cook on medium high until the Vapo-Valve clicks. Turn to low
for 15 - 20 minutes.
Note:
For a special treat, add miniature marshmallows during the last five
minutes of cooking. Ooh la la!
Stove
top Cornbread
Use
your favorite cornbread mix, follow mixing directions. Cook it in your 9"
Skillet, 11" skillet or Elect Skillet on just under medium
heat. If the vapo-valve clicks drop your heat to low. In about 12-15 min you
have cornbread. If you want to bake it in your oven, snap off your
removable handles and place in oven for the time shown on the directions,
without the cover, and your ready to go.
Mashed
Potatoes
Place
utility rack in electric skillet (to keep potatoes out of the water). Add two
cups water. Cut potatoes in 1-inch cubes. Cook at 350 degrees until the Vapo-Valve
clicks steady. Set to low (220 degrees) and set the timer for 20-30 minutes.
Mash potatoes and whip as usual and add seasonings or butter as desired.
You can also do this in your 3qt and insert if your using your Elect Skillet for
something else.
Green
Bean Casserole
2
cans green beans (or 1 quart home-canned beans)
¾
cup milk
1
can cream of mushroom soup
1
teaspoon salt
1
can French-fried onion rings
Dash
of pepper
Drain
beans and pour into electric skillet or 11-inch skillet. Mix the soup, milk,
salt and pepper and stir into beans. Top with ½ can of onion rings. Cover. Cook
at 350 degrees until Vapo-valve clicks then turn to 220 degrees for 20 minutes.
Remove cover. Add remaining onion rings and cook at 220 degrees for five more
minutes.
Cranberry
Waldorf Salad
2
cups fresh cranberries
2
cups miniature marshmallows
¾
cup sugar
2
cups tart apples, unpeeled
½
cup seedless grapes
½
cup nuts
¼
teaspoon salt (optional)
2
cups whipped topping, thawed (Cool Whip™)
Sort
and wash cranberries. Process cranberries with #1 blade. Combine cranberries,
marshmallows and sugar in bowl and chill overnight.
Process
apples with #2 blade. Add apples, grapes, nuts and salt to cranberry mixture.
Mix well. Fold in whipped topping. Chill or serve immediately.
Broccoli
And Cauliflower Salad
Process
broccoli and cauliflower using #3 blade. Add your favorite coleslaw dressing (we
like Marzetti's)
or Robb's healthier coleslaw dressing.
Robb's
Healthier Homemade Coleslaw Dressing
Approximately
1/2 jar of mayonnaise substitute like Nayonaise or Hain Safflower Mayonnaise
Substitute, available at most health food stores, or regular mayonnaise. Use grade
B pure maple syrup, also
available at most health food stores.
Mix
3 or 4 tablespoons of vinegar in half a jar of mayonnaise to thin it out a
little. Stir in maple syrup slowly, using more or less to sweeten to taste. Stir
until creamy, then add to salad mix. Enjoy!
Stuffing
Go
to your favorite grocery store, buy your favorite boxed stuffing mix, follow the
directions on the box, and use the appropriately sized saucepan or skillet.
(Aren't
you glad we included this useful recipe!!???)
Cupcakes
(We
wanted to call them Wokcakes, but that didn't sound right)
Use
any cake mix. Omit oil and use a splash of water. Put 2 cups water in the wok,
then place utility rack inside. Bring water to boil. Put paper liners in utility
cups and fill ½ full with batter. Set utility cups on rack. Cover wok and cook
for 6 – 9 minutes.
All-American
Apple Pie
6
cups thinly sliced cooking apples (2 pounds)
1
tablespoon lemon juice
1
cup sugar
2
tablespoons all-purpose flour
1
teaspoon ground cinnamon
Dash
nutmeg
1
tablespoon butter or margarine
Preheat
oven to 375 degrees. Prepare and roll out pastry. Line 9-inch pie plate with
half of the pastry. Trim pastry to edge of pie plate.
Slice
apples with #4 blade. If apples lack tartness, sprinkle with lemon juice. In
mixing bowl, combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the
sliced apples, toss to mix. Fill pastry-lined pie plate with apple mixture, dot
with butter or margarine. Cut slits in top crust, place pastry on top of
filling. Seal and flute edge. Sprinkle some sugar on top, if desired. Cover edge
of pie with foil to prevent overbrowning.
Bake
at 375 degrees for 25 minutes. Carefully remove foil. Bake for 20 – 25 more
minutes until crust is golden.
Double-Layer
Chocolate Sheet Cake With Frosting
2
cups sugar
2
cups flour
1
teaspoon baking soda
½
teaspoon salt
2
sticks butter
1
cup water
4
tablespoons cocoa
2
eggs, beaten
½
cup buttermilk
1
teaspoon vanilla
Preheat
oven to 350 degrees. Sift and set aside sugar, flour, baking soda and salt. Put
butter, water and cocoa in a large pan, and bring to rapid boil. Stir in dry
ingredients. Add eggs, buttermilk and vanilla. Batter will be thin. Bake in 2
greased and floured 9-inch cake pans at 350 degrees for 15 – 20 minutes.
Frosting
4
tablespoons cocoa
6
tablespoons buttermilk
1
lb. powdered sugar
1
teaspoon vanilla
chopped
nuts, if desired
In
small sauce pan, bring butter, cocoa and buttermilk to boil. Add powdered sugar
and vanilla. Stir. Can be put on warm cake.
(Below
are the Regular recipes from 2007 Cooking Classes)
Chicken
Fried Rice
2 large chicken breasts cooked and processed on #3 blade
4 Tbsp Oil
6c rice (cooked and cooled)
6 green onions sliced
¼ c soy sauce
4 eggs, beaten
2c frozen peas and carrots, cooked
2 packages fried rice seasoning mix (Sun Bird Brand 3/4oz)
In
5qt Wok, heat oil, stir-fry and green onions.
Add seasoning and soy sauce, stir-fry 1 minute. Push rice to side and add
eggs, scramble, and stir into rice. Add
peas and carrots and meat and stir for 2 minutes.
Can
add a can of water chestnuts and cashews or dry roasted peanuts
Janet's
Chocolate Pumpkin Cake
(Thanks to Janet Bassnett
for this recipe.)
1
15-ounce can pumpkin
2/3
cups water
Preheat
electric skillet to 350 degrees. Mix ingredients well and pour into electric
skillet.
Cover and bake for 20 minutes or until center is not gooey. Flip out (the cake, not you)
and let cool.
And
for icing:
1
small box white chocolate pudding mix, dry
2/3
cups milk
1
8-ounce Cool Whip®
Mix
pudding and milk together, then fold into Cool Whip®.
Joan's
Stuffed Italian Meatloaf
2
lbs. ground round
1½
cups crushed nacho Doritos® chips
1
cup Prego® Ricotta Parmesan spaghetti sauce
1
egg
½
bag frozen pepper blend
Couple
of shakes Italian seasoning
Couple
of shakes garlic salt
½
onion cut on #2 blade
16
ounces Mozzarella cheese cut on #2 blade
Mix
egg, sauce, chips, pepper blend and seasonings into big bowl. Add meat and mix
well. Cover bottom of electric skillet with half of meat mixture. Add cheese.
Add rest of meat mixture, pressing along edges to make a seal. With a fork, make
a strip down the middle of the meatloaf and fill with leftover spaghetti sauce.
Set probe to 350 degrees. When the Vapo-valve clicks, reduce heat to 220 and set
timer for 35 minutes.
Greek
Salad
3
cucumbers
4
Roma tomatoes
1
medium red onion
1
16-ounce can of black olives
8
ounces Feta cheese
1-2
cups of Greek dressing
Cut
cucumbers on #3 blade, red onion and black olives on the #2 blade. Cut tomatoes
into small pieces and place in same bowl. Crumble Feta cheese into the bowl or
use #2 blade. Pour 1 to 2 cups of any bottled Greek dressing over ingredients.
Toss and enjoy!
Joan's
Easy Chili
3
lbs. ground round
2
16-ounce cans stewed tomatoes
1
16-ounce can diced tomatoes with garlic, basil and oregano
1
4-ounce can tomato sauce
2
16-ounce cans red kidney beans
1
16-ounce can pinto beans
3
packages of your favorite chili mix
Water
(as called for in your favorite chili mix)
1
bag frozen green, red and yellow peppers, with onion
Dash
of chili powder
Dash
of seasoning salt
Brown
ground round in 3-quart sauce pan with inset to drain grease from meat. In
10-quart roaster, add all ingredients. Cover.
When
the Vapo-valve clicks, stir then put cover back on. When the Vapo-valve clicks
again, turn to low for 20-30 minutes.
Connie's
Delicious Vegetable Soup
2
leeks (whites only)
½
onion
3
boxes veggie broth
4-5
medium potatoes
2
cups chopped carrots (1/2 bag of baby carrots)
¼
head red cabbage
¼
head green cabbage
2
stalks broccoli
Seasoning
of choice (Spike, Santa Marie, something like that)
Slice
leeks thin and cut up onions. Sauté until translucent. Add broth and
seasoning (you may need to add a little extra for taste for when the veggies go
in). Cut all veggies into chunks, add everything except broccoli. Cook at medium
until Vapo-valve clicks, turn to medium low until carrots and potatoes bare
tender. Add broccoli and cook for about 20 minutes more on low to medium low.
Joans
Bread Pudding
Heat Elect Skillet to 275 degrees. Combine 6 cups (1 loaf) of of bread cubed, 1
cup of sugar, 2 tsp. of vanilla, 2 tsp. cinnamon, and 1 tsp. of nutmeg. Mix
Well. Melt stick of butter and mix with bread and sugar mixture. Beat 6 eggs and
2 cups of milk together in a separate bowl. Pour egg/milk mixture over bread
mixture and allow to soak for 2 min. Add 1 cup of raisins and stir. Spray
Skillet with PAM, pour batter into skillet. Cover and cook at 27 for 30 -45 min.
or until center is
form.
Fruit Salad
6 apples, cut on #2 blade
3 bananas, cut on #3 blade
1 cantaloupe, cut #3 blade
Add large can of crushed pineapple with juice
Add grapes and your favorite fruit, such as
strawberries
Italian Goulash
1½ lb. ground chuck
1½ cup frozen red, yellow, green bell peppers
with onions
1 small can mushroom stems and pieces
1 small can sliced black olives
8 oz. Penne Pasta or spaghetti noodles
1 jar Prego Ricotta Parmesan
1 small can tomato sauce
8 oz. mozzarella cheese
Preheat at 350. Brown meat and drain excess
grease. When Vapo-valve clicks, lower heat to 250. Set timer for 15 minutes.
After 15 minutes, add mozzarella cheese cut on #2 blade and let cook on low for
about 10 minutes.
Steak
Preheat electric skillet to 400, or 11-inch
skillet on medium high. Check the temperature by splashing a few drops of water
into the skillet. If it beads up, you’re ready for pan broiling. Another method
is to tear off a corner of a paper towel and place it in the skillet until it
browns slightly.
Tenderize the meat (ribeye, sirloin, KC strip)
with a fork by jabbing it all over on both sides. Season meat on one side. When
skillet is preheated, drop meat in, seasoned side down. Season the other side.
Cover for 5 minutes with lid ajar to allow air in. Reduce temperature to medium
or medium low. Flip and cook for 2-8 minutes, depending on how rare or well-done
you prefer and the thickness of the steak. Oh, baby.
Robb’s Vegetable Fajitas
Buy frozen stir fry veggie mixes and add fresh
onions, or cut zucchini, yellow squash, and carrots on the #3, #4 or #5
blades. Add broccoli, red onion, red bell peppers, orange bell peppers, and
green bell peppers.
For fajitas for 2-4 people,
rinse and place veggies in your small skillet or 2-quart pan on medium heat
until Vapo-valve clicks steady. While waiting on the veggies, mix up the
marinade.
Marinade mix:
Add all spices based on preference and taste: experiment a little.
Mix 3 or 4 tablespoons of Worcestershire sauce,
and the same amount of olive oil. Add garlic powder to cover the liquid, black
pepper, 1 or 2 teaspoons of cumin, crushed red pepper (the more the hotter), and
3 or 4 tablespoons of lime juice.
When veggies click, place marinade in 11-inch
skillet or 10-inch gourmet over medium heat until it just starts to sizzle. As
soon as it starts to sizzle, add veggies and stir fry into marinade for one
minute. Remove from heat and serve with Pico, red leaf lettuce and salsa in a
whole-wheat tortilla.
For more servings,
use the electric skillet, 11-inch skillet or Wok for cooking the veggies, then
pour the marinade into the bottom and stir fry after the veggies are cooked. To
add meat, cook the meat first and add to cooked veggies before adding marinade.
Note:
Use whole-wheat tortillas from health food stores. MOST TORTILLAS IN REGULAR
GROCERY STORES CONTAIN ALUMINUM! You don't want to cook on aluminum, and your
certainly don't want to eat it in your tortillas.
Robb’s Blueberry Pancakes
Preheat electric skillet to 350. We use
Arrowhead Mills Whole Grain Mix, but you can use any mix you like for regular
pancakes.
Prepare pancake mix as directed. Add fresh
blueberries and stir gently. Spray skillet with
PAM
Original
spray. Pour batter (dollar-sized or full pan) in electric skillet and cover.
Wait about 3 minutes, then check. You'll see the edges browning. Flip, then cook
for 1 minute with cover on until other side is browned. You will get full more
quickly on whole-wheat pancakes, so the smaller ones are perfect size.
The key is using 100%
grade B pure maple syrup
with your pancakes, available at most health food stores. It is unprocessed, has
more minerals and tastes better than grade A processed syrup.
Omelet
Beat three eggs (or egg whites), then add
ingredients you like: red pepper, yellow pepper, mushrooms, onion, chopped ham,
bacon, sausage, cheese (#2 cone)
Preheat skillet to medium. Add onion (#2 cone),
peppers (#3 cone), mushrooms (#4 cone) and meat. Stir fry until onion becomes
translucent. Add egg mixture and cheese, then immediately reduce the heat to
medium low. Cover and allow to cook for 5 minutes. Fold and serve.
Jasmine Rice
Put 2 cups rice and 3½ cups of water in the
electric skillet. Use the RIC1 setting. For best results, rinse rice twice.
Note:
Instructions for using the automatic rice settings in the electric skillet are
listed in the electric skillet
Healthy Cooking Guide, page 8.
Caribbean Jerk Fish Tilapia
Put fish in unheated electric skillet. Cover
with KC Masterpiece Caribbean Jerk marinade. Set skillet to 350 until the Vapo-valve
clicks, then set to low for about 15 minutes. Sweet!
Ham
Place cooked ham in preheated 7-quart or
10-quart roaster. Leave on medium heat until Vapo-valve clicks, then turn to
medium low until ham is warmed up.
Popcorn
Preheat electric skillet to 375. Add 3 or 4
tablespoons of coconut oil and half a cup of popcorn. Cover. When corn stops
popping, remove cover and quickly pour popcorn into large bowl.
Joan’s Breakfast Casserole
1 lb. chunked ham
½ lb. bacon, cooked and crumbled
8 eggs, beaten with 8 tbsp. of milk
1 small can sliced black olives, drained
1 small can mushroom stems and pieces, drained
½ bag frozen chopped onion, green, yellow, red
bell peppers partially thawed.
8 – 12 oz cheddar cheese #1 blade
Preheat skillet as you mix ingredients. Spray
cold electric skillet with Pam Original. Add eggs, milk, onion-pepper mix, meat,
olives, mushrooms, and cheese on top. Cover, cook at 350 degrees until Vapo-Valve
clicks steady. Set on 215 degrees for 20 minutes.
Corn On The Cob
Remove husks. Wash enough husks to cover bottom
of pan, and leave them wet. Add corn. Cover and cook at medium heat until the
Vapo-Valve clicks. Set on low for 10-15 minutes.
Pork Roast
Use MP5 with inset. Put 5- to 7-pound roast in
MP5. Heat at 280 degrees for about 10 hours. Then add your favorite sauce.
Fancy Pineapple Upside-Down Cake
1 box pineapple cake mix
3 eggs
1 can pineapple slices, with a splash of juice
Maraschino cherries
Brown sugar
Mix cake mix and eggs as directed. Spray
11-inch skillet or electric skillet really well with Pam Original. Sprinkle in
brown sugar. Put in pineapple rings and cherries, then pour cake mixture on top.
Cover and bake at 280 – 300 degrees for 30 minutes.
Brussels
Sprouts With Garlic
Use 1-quart (unless you’re making a LOT, then
use the 5-quart wok). Rinse sprouts with water. Put in pan with 3 cloves of
garlic, minced, and 3 tablespoons of real butter. Cover and cook on medium until
the Vapo-Valve clicks. Set on low for 15 minutes or until tender.
Joan’s Spinach Cheese Stuffed
Manicotti
3 ½ cups spaghetti sauce
1 cup water
8 ounces Manicotti noodles, uncooked
2 cups Ricotta cheese
2 cups Mozzarella cheese, #2 blade
6-8 ounces frozen spinach, thawed and well-drained
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper
Heat spaghetti sauce and water in saucepan to boiling, reduce heat and keep
warm. Mix Ricotta, Mozzarella, Parmesan, spinach, parsley, salt and pepper;
spoon mixture into uncooked Manicotti. Pour 1 cup of sauce on bottom of unheated
electric skillet; arrange filled Manicotti in a single layer over sauce. Pour
remaining sauce over Manicotti. Cover and bake at 350 until Vapo-Valve clicks
steady; reduce heat to 225 and set timer for 30 minutes. After cooking, grate a
little extra parmesan cheese on top
Variations: ½ lb. ground beef or turkey can be used instead of spinach,
or 8 ounces of soft cream cheese with onions and chives instead of ricotta, or
leave out spinach and meat and make cheese Manicotti.
Grant Burgers In Large Wok
Who needs a grill when you have Saladmaster…
Preheat wok on high. Mix 1 cup chopped cilantro, 1 red onion, 1 package taco
seasoning, 2 lbs. ground chuck. Shape into patties and slap onto sides of the
hot pan. Sear 3 minutes on each side. Cover and reduce heat to medium, cook for
10-15 minutes.
Note: Put patties up the sides of the wok so the grease will drain to the
center.
Roasted Red Potatoes In Olive
Oil
Use your 9-inch or 11-inch skillet
Wash and quarter potatoes. Preheat skillet to medium high. Add enough olive oil
to cover bottom of skillet. Put potatoes in skillet and cook uncovered for 5
minutes. Stir potatoes and add garlic and parsley, put cover on and let Vapo-Valve
come to steady click. Turn down to medium low and cook for 10-15 minutes. When
done, stir and top with Parmesan cheese. Delicious!
Note: Remember, when cooking with olive oil not to get the temperature
too hot.
Potato Reuben
Put oil in electric skillet or 11-inch skillet, enough to cover bottom of pan.
Heat at 375.
3 medium potatoes using #4 blade
1 medium sweet onion chopped
Put potatoes in preheated skillet, season with salt and pepper, and top with
onions. Cover and cook for 5 minutes.
1 can or jar Bavarian sauerkraut, drained well
½ lb. sliced corned beef
6-7 slices or 6-8 oz. of shredded Swiss cheese
Layer on top of potatoes and cover, reduce heat to 275 for 10-15 minutes. Ooooh
baby!
EZ Veggie Stir Fry
2 bags of frozen vegetables or various fresh vegetables
1 red or white onion
2 carrots
1 head of bok choy cabbage (or your favorite cabbage)
1 bottle of Annie’s Naturals Organic Teriyaki Marinade
Start with frozen bag of oriental stir fry mix, or use fresh vegetables of your
choice. Blades 3, 4 and 5 are great for cutting up fresh vegetables like
zucchini, yellow squash, carrots and mushrooms. Remember, the larger the blade
number the larger the cut. Bok choy cabbage is really good chopped up in the
stir fry and cuts best with a knife. Bell peppers are best cut with a knife for
thicker slices. Add all your vegetables to the 5-quart wok, 11-inch skillet or
5-quart roaster and put on medium heat until the Vapo-Valve clicks steady. Add
marinade, stir together and cover. Let sit until it clicks again and you’re
ready to eat! Use your imagination and have fun with it.
Rice for BBQ Beans & Rice
In 1qt
Saucepan combine 2 cups of water with 1 cup of rice. Add a dash of salt (optional).
Bring to boil. Boil for 5-10 minutes then turn off.
Easy BBQ Beans & Rice
¾ c regular Long Grain Rice
1 Tbsp Vegetable Oil
1 Med Green Pepper cut into ½ inch pieces
1 Med Red Pepper cut into ½ inch pieces
1 Med Onion, chopped
1 can (16-19oz) Black Beans rinsed and drained
1 can (15-19oz) Red Kidney Beans rinsed and drained
1 can (15-19oz) Garbanzo Beans rinsed and drained
1 can (15-16oz) Pink Beans rinsed and drained
1 can (14.5 oz) no salt added Stewed Tomatoes
½ c bottled BBQ sauce
In 2qt
Saucepan, prepare rice as directed on package. In Large, 11 in. Skillet, heat
vegetable oil over medium heat, add peppers and onion and cook until tender.
Add
beans, stewed tomatoes, BBQ sauce, and 1c water to pepper mixture. Heat to
boiling and then Reduce heat to low, cover and simmer for 15min. Spoon rice into
Center
of beans and Stir to Serve.
Hash Browns
Put in
Low Cholesterol Oil & put between Medium & Medium Hi Heat. Process Potatoes on
#2 Blade. Rinse and Dry well. Drying the potatoes after you have washed them is
the key! Place potatoes in the 10” or 11” skillet and Cook until they start to
brown on the bottoms, flip once and let cook for about 5 more min. until golden
brown. Note: Do not cover when frying with oil.
Fried & Scrambled Eggs
Pre-heat pan just below Medium. Spray with Pam Original. Drop in
eggs for about 3 minutes, flip if desired.
Broccoli & Cauliflower (Dry Vegetables)
Use
the size piece that allows you to fill the pan ¾ to all the way full with
vegetables. Place Broccoli and Cauliflower florets to fill pan. Rinse Broccoli
and Cauliflower with water. Pour out excess water but leave excess moisture on
the vegetables. Place on medium until the valve starts to click, and turn to
Low for 2-4 minutes.
Joan’s Enchilada Bake
4 Boneless, Skinless Chicken Breasts Cooked and shredded on #3
Blade
4 Cans of Enchilada Sauce
1 Med. Yellow Onion, processed on #2 Blade
2 Cans of Black Beans, Rinsed and Drained
2 Cans (4-6oz) Sliced Black Olives
8oz Cheddar Cheese, processed on #2 Blade
8oz Monterey Jack, process on #2 Blade
15 corn tortillas
Layer
in cold skillet (if using thawed Chicken pre-heat skillet); 1/3 Chicken, 1/3
Onion, Beans, Olives, and Cheese, 1 can Enchilada Sauce, 5 Corn Tortillas.
Repeat layers 2 more times. Top with remaining can of sauce and cheese. Cover
with lid and turn to 350 until valve clicks, then reduce to simmer 35min.
Savory BBQ Chicken & Rice
6 boneless, skinless Chicken Breasts
½ Tsp Seasoned Salt, or to taste
½ Tsp Garlic Powder
½ Tsp Lemon Herb Seasoning, or Lemon Pepper
1 ½ c uncooked Instant Rice
1 ½ c BBQ Sauce
1 c Water
Preheat large skillet over Med. Heat 2-3 minutes, until a few drops of water
splashed in pan bead and dance. Place Chicken Breasts in single layer in
skillet, Cook 5 min until browned and meat loosens from pan. Turn Chicken and
cook 5 minutes more. Sprinkle with Seasoned Salt, Garlic Powder, and Lemon Herb
Seasoning. Cover and cook 5 minutes. Pour uncooked rice between chicken pieces.
In bowl combine BBQ Sauce and Water and pour over chicken and rice. Cover and
cook until Vapo Valve clicks, Reduce heat to Low and Cook 15-20 minutes until
chicken and rice are tender.
Sautéed Honey Bananas
2 Tsp Margarine
1/8 Tsp Lemon Rind, #1 Blade
1 Tbsp Lemon Juice
1 Tbsp plus 1 ½ Tsp Honey
Dash of ground nutmeg
3 Med Bananas split lengthwise and halved
Dash of Cinnamon
Melt
margarine in 11in or electric skillet over Med heat. Add Lemon Rind, Lemon
Juice, Honey and Nutmeg. Stir well. Add Bananas to skillet and cook over Med
heat 2-3 minutes or until Bananas are slightly soft, basting frequently with
honey mixture. Sprinkle with Cinnamon. Serve immediately.
Chili
2lbs Lean Hamburger (can substitute Ground Buffalo for lean and
great taste)
4 cans Kidney Beans
4 cans Stewed Tomatoes or 2 Large cans
1 Med Onion, processed on #2 Blade
1 package of McCormicks Chili Seasoning
½ to 1 Tsp of Cinnamon
10 drops of Tabasco Sauce
For
thawed meat: Preheat 11in Skillet or Gourmet Skillet and cook meat first
breaking it up as it cooks.
For
frozen meat: Put 1 ½ inches of Water in bottom of 3qt. Place frozen meat in 3qt
insert, place insert into 3qt, and put the lid on. Turn to Medium heat until
Vapo Valve clicks, then turn down to Medium-Low (If using buffalo you may have
to break it apart as it cooks and thaws because it is so low in fat it does not
crumble like hamburger.)
In MP5
add Tomatoes, Beans, Onion, McCormicks, Cinnamon and Tabasco, and cook on Medium
Heat until valve clicks. Add meat when ready, turn down heat to Low until liquid
has reduced to your desired consistency and you’re ready to eat. If the chili
is to bitter for your liking add more Cinnamon.
Note: (McCormicks brand is the only chili seasoning we have found with NO MSG or
mono sodium glutamate, MSG is toxic to the body and causes a lot of distress in
the gastro-intestinal tract.)
Robb’s Fast & Easy Cole Slaw
Salad : #2 cone cut 1 apple, ¼ green cabbage, ¼ red cabbage. Cut 1 large carrot
on the #1 blade.
Mix
Dressing : Approx 1/2 jar of Mayonnaise Substitute (You can use mayonnaise if
you like) Nayonaise, or Hain brand Safflower Mayonnaise Substitute. (You can
find it at most health food stores too).
"Grade B" PURE Maple Syrup (You can find it at most health food stores too,
Mama Jeans has it in bulk).
Mix
about 3-4 of tablespoons of vinegar in half a jar of mayonnaise to thin it out a
little. Then stir in maple syrup slowly to taste. You can mix more or less to
sweeten to taste. Stir until creamy, add to salad mix.
Pineapple-Apple Salad
3 c Cabbage
1c Apples on #2 cone
1 13oz can Pineapple Tidbits
½ c Walnuts
½ c Mayonnaise
¼ c Sugar
1 Tbsp Pineapple Juice
1 c Mini Marshmallows
Combine cabbage, apples, drained pineapple tidbits, nuts and marshmallows in
bowl. Sprinkle with sugar. In separate bowl blend mayonnaise with pineapple
juice until smooth, and add to mixed ingredients. Mix well and Serve.
Mike’s Meatloaf
2lbs ground beef
3 eggs
1 sleeve Saltine Crackers #2 Blade
1 green pepper, red pepper, and yellow peppers chopped
1 onion #2 Blade
Little bit of BBQ sauce
Add your favorite seasoning
You can add potato wedges on top if you like
Preheat electric skillet to 350. Stir and mix ingredients, put in skillet, and
cover. When valve clicks turn to 225 for 25 minutes.
Chicken Fried
Rice
2 large chicken breasts cooked and processed on #3 blade
4 Tbsp Oil
6c rice (cooked and cooled)
6 green onions sliced
¼ c soy sauce
4 eggs, beaten
2c frozen peas and carrots, cooked
2 packages fried rice seasoning mix (Sun Bird Brand 3/4oz)
In 5qt
Wok, heat oil, stir-fry and green onions. Add seasoning and soy sauce, stir-fry
1 minute. Push rice to side and add eggs, scramble, and stir into rice. Add
peas and carrots and meat and stir for 2 minutes.
Can
add a can of water chestnuts and cashews or dry roasted peanuts
Awesome Honey
Orange Salmon
1/3 c orange juice
1/3 c soy sauce
3 Tbsp oil
3 Tbsp catsup
3 Tbsp honey
1 tsp ground ginger cut on #1 blade
2 clove garlic on #1 blade
4 salmon steaks
Mix
all in a cup, put salmon in marinade and let marinate for approx 1 hour. Pre
heat electric skillet to 350. Put salmon, skin down in preheated skillet for
about 3-4 minutes. Add more marinade on top of salmon turn off skillet and let
and simmer for about 5-8 more minutes. Check to see if salmon id done by using a
fork to see if it just flakes apart. place in serving dish and pour a little
more marinade over before serving.
Steak
Preheat electric skillet to 400 or if using small skillet or 11” skillet
place skillet on burner on medium high to pre-heat. If using the small or 11”
skillet, check temp by splashing a little water into the skillet, if it
beads up like mercury your ready for pan broiling. The other method is to tear
off a corner of a paper towel and place it in the skillet until it browns
slightly. This will also tell you the temp is right for pan broiling. Season
steak on one side. You can tenderize with a fork first by jabbing it all over
with the fork on both sides before seasoning it. Once skillet is preheated,
throw in a nice thick steak (ribeye, sirloin, kc strip, etc) season side down,
cover for 5 minutes with cover ajar to allow air to get in under cover and roll
the smoke in the skillet. Reduce the temp to med or med low and flip for 2-8 min
depending on how rare or well done you like it and the thickness of the steak.
Robb’s Vegetable
Fajitas
Vegetables: You can buy frozen stir fry veggie mixes and just add fresh onions
or you can cut Zucchini, Yellow Squash, Carrots on #3, 4 or 5 blade. Add
broccoli, red onion, red bell peppers, orange bell peppers, and green bell
peppers.
For
fajitas for 2-4 people, rinse and place veggies in your small skillet or 2 qt on
medium heat until Vapo Valve clicks steady. While you are waiting on the
veggies you can mix up the quick marinade.
Marinade Mix:
Mix
about 3-4 Tbsp of Worcestershire sauce.
about
the same amount of olive oil.
Add
garlic powder to cover the liquid,
black
pepper,
about
1 or 2 teaspoons of cumin,
crushed red pepper (more the hotter)
about
3-4 tablespoons of lime juice
(add
all spices based on preference, and taste, experiment a little).
When
veggies click, place marinade in 11” skillet or 10” gourmet over medium heat
until it just starts to sizzle. As soon as it starts to sizzle add veggies stir
fry into marinade for a minute. Remove from heat and serve with Pico, red leaf
lettuce and salsa in a whole wheat tortilla.
If you
want more servings you can use the Electric skillet, 11” skillet or the Wok for
the first part of cooking the veggies and then just pour the marinade into the
bottom and stir fry after the veggies are cooked.
If you
want to add meat, just cook the meat first and add to cooked veggies before
adding marinade.
Note: I recommend whole wheat tortillas from the health food stores. ALMOST ALL
TORTILLAS IN REGULAR GROCERY STORES CONTAIN ALUMINUM IN THEM!!! You don't want
to cook on aluminum, and your certainly don't want to eat it in your tortillas!!
Joan's Pineapple
Honey Pears
4 med pears halved and cored
¾ c pineapple juice
1/3c chopped pecans
¼ c packed brown sugar
½ tsp vanilla
1/8 tsp lemon extract
¼ c honey
Cinnamon stick
Place
pears cut side up in small skillet, pour pineapple juice over pears. Combine
pecans, sugar, and flavorings. Stir well and spoon evenly over pears. Pour
honey on top of each pear. Cover and put on med high until clicks then low for
15-20 min, or until pears are soft to fork.
Jesse's Apple
Spice Cake
1 box Duncan Hines Spice cake
2 apples
3 eggs
1 can Apple Pie filling
Cinnamon
Combine cake mix and eggs into bowl. Process apples on #2 blade directly into
the cake mix. Combine well. Spray Pam into electric skillet coating the bottom
and sides. Pour can of Apple Pie filling into bottom of skillet, and sprinkle
with cinnamon. Pour cake mix into Electric skillet and set at 225 degrees for 25
min. Flip cake onto serving platter and serve warm.
Joan’s Apple
Salad
4-5 apples processed on #3 blade
½ c Raisins
½ c Pecans processed on #2 blade
1c Celery processed on #4 blade or can sub 1 c Carrots on #2 blade
1 c Mini marshmallows (optional)
Mix
all ingredients together. In separate bowl make dressing by combining 6 Tbsp
Miracle Whip Lite Salad Dressing, 6 Tbsp sugar, ½ tsp Cinnamon. Add dressing to
fruit mixture, toss until well coated.
Broccoli &
Cauliflower Salad
Broccoli and Cauliflower on #3 blade
Cole Slaw Dressing
Mix in
bowl until well coated and serve.
Applesauce
4 apples, cored
¼ tsp ground cinnamon
Process apples on #2, skin side down towards cone. In saucepan over medium
heat, combine apples and cinnamon. Cover; cook until Vapo-Valve clicks, reduce
heat to low and cook 15 to 20 min. Serve warm or chilled.
Options : Serve as a light spread with toast or muffins. Stir into bowl of
vanilla or plain low-fat yogurt. Serve warm with roast pork or pork chops. Fold
into low-fat or fat-free whipped topping.
Sweet & Sour Cabbage
4
cup shredded red cabbage, #4 cone-1small onion chopped fine, #2 cone-1cup
chopped tart apple, #2
cone-3 T. butter-3 T. vinegar-1/3cup brown sugar ¼ t. all-spice-3T. brandy.
Place shredded, washed cabbage in sauce pan-cover-start on medium heat… reduce
to low when Vapo-Valve
