Here are the recipes we have cooked at the 2008 classes.
Shipwreck
Pre-heat electric skillet on medium (350°). Cook ground beef.
Cut small onion on #2 cone. Cut
4 medium potatoes on #4 cone. Drain
beef, layer onion and potatoes on beef.
Sprinkle ½ cup rice around outer edge of skillet.
Spoon 15 oz can kidney beans, not drained, over rice.
Sprinkle with 1 tsp. Italian seasoning.
Pour 8 oz. tomato sauce over all.
Cover, cook until Valve clicks, reduce heat to low (225°) 35 – 40 minutes.
BBQ
Pizza
Prepare
Arrowhead Mill gluten free pizza crust mix according to directions, Cut chicken
on #3 cone. Cut red onions on #4
cone. Mozzarella cheese on #1 or #2
cone. Spread crust mixture evenly in
electric skillet. Cover crust with BBQ sauce,
layer chicken, onions, cheese and parsley.
Cover and cook at 300°,
set timer for 20 minutes.
Joan’s
Apple Salad
4
- 5 apples processed on #3 blade
½
c Raisins
½
c pecans processed on #2 blade
1
c celery processed on #4 blade or substitute 1 c carrots on #2 blade
1
c miniature marshmallows (optional)
Mix
all ingredients together. In separate bowl, make dressing by combining 6 tbsp.
Miracle Whipâ
Lite Salad Dressing, 6 tbsp. sugar, ½ tsp. cinnamon. Add dressing to fruit
mixture, toss until well coated.
Potato
Reuben
Put a small amount of
oil in electric skillet or 11-inch skillet, enough to cover bottom of pan. Heat
at 375°.
3 medium potatoes on #4
blade
1 medium sweet onion on
#2 blade
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!
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.
Roasted
Red Potatoes in Olive Oil
You can make this in
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. Olive oil can turn carcinogenic
at extreme high temperatures.
Blueberry
Pancakes
Pre heat elect skillet to 350°.
Stir up pancake mix (Whole grain mix is what we use)
Add fresh blueberries to mix. Lightly
spray skillet with PAM Original Spray. Add
batter to skillet put cover on, wait about 3 minutes until you see the bottoms
browning. Flip, cook 1 minute more with cover on.
Top with grade “B” pure maple syrup for amazing pancakes!!
Applesauce
4 apples, cored
¼ tsp ground cinnamon
Process apples on #2,
skin side down towards cone. Fill
saucepan completely with apples and sprinkle with cinnamon. Cover; cook on medium heat 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.
Fried
Chicken Thighs Or Cutlets
Preheat
electric skillet to 410 degrees. Remove skin, then season chicken with Spike®
seasoning. Place chicken seasoned-side down in skillet, and season the top
side. Cover with a paper towel and cook 10 minutes at 410 degrees.
Flip chicken, then cover with electric skillet cover and set timer for 12-15
minutes. Crispy brown fried chicken... MMMM Good!
Mashed
Potatoes
Place
utility rack in electric skillet, mini wok, or large wok, and add
two cups water (the utility rack keeps the potatoes out of the water).
Wash
and cut potatoes into 1-inch cubes, leaving skin on the potatoes. Cook at 350
degrees until Vapo-valve clicks steady. Reduce temperature to low and set timer
for 25-30 minutes until potatoes are soft. Mash potatoes and add seasoning and
butter or milk if you prefer to taste.
Awesome
Honey Orange
Salmon
Marinade:
1/3
c orange juice
1/3
c soy sauce
3
T oil
3
T catsup
3
T honey
1
t ground ginger cut on #1 blade
2
cloves garlic on #1 blade
4
salmon steaks
Mix
marinade ingredients in a cup, place salmon in dish and cover with marinade for approximately 1 hour.
Preheat electric skillet to 350. Put salmon skin down in preheated skillet for
3-4 minutes. Add more marinade on top of salmon and cook for 5-8 more minutes.
Brussels
Sprouts With Garlic
Use
1-quart, 2-quart or 3-quart sauce pan, depending on quantity of sprouts.
Rinse
sprouts with water. Put in pan with 3 cloves of minced garlic 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.
Salad
Cake
Preheat
electric skillet to 300 degrees. Break 3 eggs into mixing bowl and beat. Add 1
box of Duncan Hines®
Moist Deluxe Spice or French Vanilla cake mix. Place mixing bowl under
Saladmaster Machine. Using the #1 cone, grate 2 inches each of zucchini, yellow
squash, and carrot, then grate 1 stalk of celery. Using #2 cone, grate ½ apple
(Gala or
Fuji
) and 5 or 6 turns of red and/or green cabbage, and mix thoroughly. Batter will
be very thick. Spray preheated skillet with Pam®
Original non-stick cooking spray and pour batter into hot skillet. Set timer for
30 minutes. Bake 30 minutes at 300 degrees.
Easy
BBQ Beans And Rice
¾
c regular long-grain rice
1
T vegetable oil
1
medium green pepper cut into ½-inch pieces
1
medium red pepper cut into ½-inch pieces
1
medium onion, chopped
1
can (16-19 oz.) black beans, rinsed and drained
1
can (15-19 oz.) red kidney beans, rinsed and drained
1
can (15-19 oz.) Garbanzo beans, rinsed and drained
1
can (15-16 oz.) pink beans, rinsed and drained
1
can (14.5 oz.) no-salt-added stewed tomatoes
½
c bottled BBQ sauce
In
2-quart saucepan, prepare rice as directed on package. In 11-inch skillet, heat
vegetable oil at medium, add peppers and onion and cook until tender. Add beans,
stewed tomatoes, BBQ sauce, and 1 c water to pepper mixture. Heat to boiling.
Reduce heat to low, cover and simmer for 15 minutes. Spoon rice into center of
beans and stir to serve. Oooooooh….
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 the paper 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.
Broccoli
And Cauliflower (Dry Vegetables)
Always
use a sauce pan or skillet that allows you to fill the pan at least ¾ full with
vegetables.
Place
broccoli and cauliflower florets to fill pan. Rinse broccoli and cauliflower
with water. Pour out excess water but leave moisture on the vegetables.
Cook
on medium heat until the Vapo-valve clicks, and turn to low for 2-4 minutes.
Oriental
Cole Slaw
1
head cabbage cut on #2 blade
4
sliced green onions
1
pack chicken Ramen® noodles, smashed
Dressing:
½
cup salad oil
1/3
cup vinegar
1
T sugar
1/8
t pepper
seasoning
from noodles
Eggs
Preheat
electric skillet or 11-inch skillet on low heat. Spray with Pam®
Original cooking spray, then wipe out excess with paper towel. Fry or scramble
eggs the way you like them.
Hash
Browns
Use
10-inch gourmet or 11-inch skillet. Put 1/4 cup of low-cholesterol oil in
skillet and set to medium. Cut potatoes on #2 blade. Rinse potatoes with cold
water. Dry potatoes well on paper towels. Cook potatoes until they start to
brown on bottom, then flip. Do not cover! Let the uncooked side brown for about
5 minutes until golden brown. For an extra treat, try hash browns made with
sweet potatoes. Mmmmmm….
Roast With
Potatoes, Carrots And Onion
3.5-pound roast
Potatoes
Carrots
Onion
Seasonings
Heat
7-quart roaster on high. Quickly drop in 3.5-pound roast and sear on both sides.
Put in plenty of chunk potatoes and chunk carrots and the onion. Cover. Set
temperature to medium low and cook for 2½ hours.
These Are
Raisins?
Put
one package of raisins in pudding pan. Add water to just cover raisins. Bring to
boil on stove top, then put on top of utility rack over roast. Cover with high
dome cover. After cooking, add 5 tablespoons of cornstarch mixed with 1 cup of
water to thicken.
Beans And Rice
Soak
beans overnight with 1 tablespoon of baking soda. Drain beans. Add seasoning to
taste and 1 or 2 onions processed on #2 blade. Add 2 to 4 cups of water,
depending on how soupy you like it. Cook on high without the cover until water
boils, then cover and reduce heat to medium low for 1 to 1½ hours. Prepare rice
following directions on package.
Savory BBQ
Chicken And Rice
6
boneless, skinless chicken breasts
½ tsp. seasoned salt
½ tsp. garlic powder
½ tsp. lemon herb seasoning or lemon pepper
1 ½ cup uncooked instant rice
1 ½ cup BBQ sauce
1 cup water
Preheat
large skillet at medium heat. Place chicken in single layer in skillet. Cook 5
minutes until meat loosens. Turn chicken and cook 5 minutes. 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, then
pour over chicken and rice. Cover and cook until Vapo-valve clicks steady.
Reduce heat to low and cook 15 - 20 minutes until chicken and rice are tender.
Chicken Fried
Rice
3 large chicken
breasts cooked and processed on #3 blade
4 Tbsp. oil
6 cups cooked
rice, cooled
6 sliced green
onions
¼ cup soy
sauce
4 eggs, beaten
2 cups frozen
peas and carrots, cooked
2 small (¾
oz.) packages Sun Bird®
fried rice seasoning mix
In
5-quart wok, heat oil, stir-fry rice and green onions. Add seasoning and soy
sauce, stir-fry 1 minute. Push rice to side and add eggs. Scramble eggs then
stir into rice. Add peas and carrots
and meat and stir for 2 minutes. Add a can of water chestnuts, cashews or dry
roasted peanuts for extra flavor. This is a double recipe.
EZ Veggie Stir
Fry
Bag of frozen
vegetables or various fresh vegetables
Can of water
chestnuts
1 red or white
onion
2 carrots
1 head of Bok
Choy cabbage
Bottle of
Annie’s® Naturals
Organic Teriyaki Marinade
Water chestnuts
(if not in the frozen mix)
Can of Mandarin
oranges (optional)
Start with a frozen bag of Oriental stir fry mix or use fresh vegetables.
Blades 3, 4 and 5 are great for cutting up fresh vegetables like zucchini,
yellow squash, carrots, mushrooms, and so on. Remember: the larger the blade
number, the larger the cut. Bok Choy cabbage is really good in stir fry and cuts
best with a knife. Bell peppers are best cut with a knife for thicker slices.
Add all your vegetables into the wok, 11-inch skillet or 5-quart roaster, then
cover. Use medium heat until the Vapo-valve clicks steady. Add marinade, stir
and cover. Cook until the Vapo-valve clicks again and you're ready to eat. Toss
on some Mandarin oranges before serving if you like.
Joan's
Blueberry Upside-Down Cake
Pillsbury®
Vanilla Pudding Cake Mix
3 eggs
1 small blueberry yogurt
1 can blueberry pie filling
Preheat
skillet to 275. Mix cake mix, eggs and yogurt, just until moist. Spray hot
skillet with Pam® Original nonstick cooking spray. Pour pie filling in skillet
then pour cake mix on top. Cover the skillet and set the timer for 15 minutes.
Check the cake by poking a toothpick in the middle. It may need five more
minutes. Wipe the underside of the cover with a paper towel before putting it
back on the skillet. When finished, dump out cake as soon as possible.
Blueberry
French Toast
Preheat 11-inch griddle on medium high. Mix 2 or 3 eggs, a splash of milk
and
1
tsp. cinnamon. Dip bread in mixture and put on hot griddle. Cook for a
minute
two on each side.
Eggs
Preheat
11-inch square griddle or 11-inch skillet on low heat. Spray with Pam®
Original cooking spray, then wipe out excess with paper towel. Fry or scramble
eggs the way you like them.
Turkey
Bacon
Preheat
11-inch griddle on medium high. Follow direction on turkey bacon package.
Carrot Salad
3½
cups carrots processed on #2 blade
1 cup miniature marshmallows
½ cup pineapple tidbits
1 cup raisins
½ cup walnuts processed on #3 blade
Mix
together lightly. For dressing, use 1 cup Miracle Whip®
and 2 or 3 tablespoons of sugar. Mix well and toss into salad.
Fresh Beets
Cut
beets on #2 blade, place in small skillet. Add
nutmeg, cinnamon and maple syrup. Med
Click the Low for 10 minutes.
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 on both sides.
Put in plenty of chunk potatoes and chunk carrots and the onion. Pour in water
and BBQ sauce. Cover. Set temperature to medium low and cook for 2.5 hours.
These Are Raisins?
Put
one package of raisins in pudding pan. Add water to just cover raisins. Bring to
boil on stove top, then put on top of utility rack over roast. Cover with high
dome cover. After cooking, add 5 tablespoons of cornstarch mixed with 1 cup of
water to thicken.
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!
Saladmaster Machine Easy Graham Cracker Crumbs, Chocolate Curls, Lemon
Zest and Pumpkin Demo
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.
Carrot Salad
3½
cups carrots processed on #2 blade
1 cup miniature marshmallows
½ cup pineapple tidbits
1 cup raisins
½ cup walnuts processed on #3 blade
Mix
together lightly. For dressing, use 1 cup Miracle Whip®
and 2 or 3 tablespoons of sugar. Mix well and toss into salad.
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.
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
Season
Turkey with Spike, chicken seasoning. Lawry’s, basil leaves, lemon pepper,
marjoram, garlic powder, 3 bay leaves whole, 1 Knorr Ajo/garlic cube, 3 apples
and 1 onion. Bake in Turkey Roaster
at 375 for 3 hours 30 minutes uncover, cover and cook for 30 minutes more.
(This is based on a 15lb turkey, cook longer for a larger bird)
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
1
stick butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 lb. powdered sugar
1 teaspoon vanilla
chopped nuts, if desired
In
small sauce pan, bring oleo, cocoa and buttermilk to boil. Add powdered sugar
and vanilla. Stir. Can be put on warm cake.
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