Here are the recipes we have cooked at the 2009 classes so
far.
January
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.
Mashed
Potatoes
Place utility rack in electric skillet 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 30 minutes. Mash
potatoes and add seasoning and butter to taste.
Awesome
Honey
Orange
Salmon
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 all in a cup, put salmon in marinade and let
marinate 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.
Joan’s
Coconut Cake
Electric Skillet (Preheated 300)
1 Box of Duncan Hines White Cake Mix
4 Large Eggs (room temperature) (beaten well before adding to cake)
1/2 Cup Water
1/2 Bag Coconut
1 can creme of coconut
Mix everything except the coconut with mixer for 2 Mins.. Fold
in coconut with spoon. Spread in 300 degree preheated well
coated with pam electric skillet. Bake 25-30 mins.
When done flip out immediately onto large platter. Poke holes with
end of wooden spoon in cake all over then pour 1 can creme of coconut
into holes. Let cool and ice.
Icing:
1 8oz. Cool Whip
1/2 Bag Coconut
Fold coconut into cool whip and frost. Serve immediately or
refrigerate.
Enjoy! I like this cake best, cold the next day!
Tip: Remember when checking cake, wipe moisture from lid before
returning to skillet. IF YOU DO NOT DO THIS YOU WILL NEED TO ADD
5-8 MINS TO YOUR COOKING TIME!!!!!!!!!!
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….
March
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.
Italian
Eggplant and Brown Rice Bake
3 cups brown rice cooked
1 cup onion - #2 blade
4 cloves garlic minced
2 Cups Mozzarella cheese - #2 blade
1 ½ cups Parmesan cheese - #1 blade
3 – 14.5 oz cans diced tomatoes
1 T. sugar
1 T. dried Basil
1 t. ground allspice
½ t. dried Thyme
1 T. Garlic Salt
1 – 12oz Eggplant (with peel), thinly sliced
Cook rice according to directions, set aside.
Put just enough olive oil in 12” gourmet or 11” skillet.
Add onions and garlic, stir over med high heat until onions are
tender. Stir in tomatoes and spices and simmer for
5-10 minutes. Spray electric skillet with Pam®
Original nonstick cooking spray. Spoon enough
tomatoe mixture in skillet to cover the bottom. Layer
in order, ½ each of: eggplant, tomatoe mixture, rice, Mozzarella and
Parmesan cheeses. Repeat layers then bake 350°
until click then 225° for
15-20 minutes.
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 blade, grate 2 inches each of
zucchini, yellow squash, and carrot, then grate 1 stalk of celery.
Using #2 blade, 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 nonstick cooking spray and pour batter into hot skillet. Set
timer for 30 minutes. Bake 30 minutes at 300 degrees.
BBQ
Chicken Pizza
Pizza Crust
1 ¼ cup wheat flour
¼ cup of water
1 t. baking soda
¼ t. salt
Mix
dry, then wet ingretients together. Knead 5 times and shape into
pizza circle.
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 375°,
set timer for 20 minutes.
Stuff
In
electric skillet, brown 1 pound of ground beef. Add 1 or 2 large
potatoes, 2 carrots and 1 medium onion, ½ head cabbage, all processed
on #2 blade. Add 1 can cream of chicken soup. Add 1 pound of cheddar
cheese processed on #2 blade.
Cook at 350 until the Vapo-valve clicks steady, then reduce to heat to
200 degrees. Set timer for 30 minutes.
Hard
Boiled Eggs
Moisten
paper towels or napkins and place on the bottom of a cold-unit-place
eggs on wet napkins & put on cover- cook on medium heat until the
Vapo-Valve clicks….reduce heat to low…cook 12-15 minutes more.
Chick
Pea Salad
2 cloves garlic minced - #1 blade
3 pinches of Fresh Rosemary
1 small red onion - #2 blade
1 red bell pepper chopped
2 stalks of celery chopped
2 cans chick peas
1 t. crushed red pepper or Spicy Mrs. Dash
¼ cup Bragg’s Healthy Organic Vinaigrette
½ t. Italian herb seasoning
Mix all ingredients together serve or
chill.
Breakfast
Potatoes
Wash and cut potatoes into small cubes, leaving
skin on the potatoes. Dry potatoes in parper towel.
Preheat small amount of coconut oil in bottom of skillet until
potato sizzles when dropped in. Add potatoes
stirring occasionally till brown. Enjoy.
Oatmeal
with Apples and Raisins
2
cups water or milk
1 ½ cups old fashion oats
1 Gala apple - #2 blade
½ cups raisins
2-3 dashes of cinnamon
Bring
water or milk to almost a boil over med/high heat. Add
oats, raisins, apples and cinnamon, cook on low for 4-5 minutes. Let stand with lid on for 2-3 min.
Sprinkle
lightly with brown sugar or maple syrup.
Fried
Eggs
Preheat
11-inch square griddle or 11-inch skillet on low heat. Spray
with Pam® Original cooking spray, then wipe out excess spray
with paper towel. Fry or scramble eggs the way you like them. Season to
taste.
April
BBQ Chicken
Thighs
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.
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
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.
Fried Eggs
Preheat
12-inch deep dish griddle on low heat. Spray with Pam®
Original cooking spray, then wipe out excess spray with paper towel. Fry
or scramble eggs the way you like them. Season to taste.
Turkey
Bacon
Preheat
12-inch deep dish griddle on medium high. Follow direction on turkey
bacon package.
Joan’s
Meat Lasagna Roll-ups
10-12
lasagna noodles (cooked al dente and rinsed in cold water)
2 cups ricotta cheese
1 T garlic salt
Lay
out noodles and spread mixture on noodles, roll up noodles and place in
skillet on top of sauce. Pour
remaining sauce on top of roll-ups and sprinkle with remaining cheese.
Set skillet at 350°
until click, reduce temperature to 225°
cook for 20 minutes.
Joan’s
Vegan Lasagna Roll-ups
10-12
lasagna noodles (cooked al dente and rinsed in cold water)
1 cup vegan mozzarella cheese on #1 cone
Follow
directions above.
These can be
prepared up to 2 days ahead, just cover skillet with plastic wrap, out
lid on and refrigerate. All
to stand at room temperature for 30 minutes before cooking.
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.
Blueberry
Peach Cobbler
6 fresh
peaches sliced
1 pint fresh
blueberries
Cinnamon
Nutmeg
White or
yellow cake mix
6oz Sprite
Spray
electric skillet with Pam, place peaches in a single layer in skillet,
next layer with blueberries and sprinkle with nutmeg and cinnamon.
Add dry cake mix and pour Sprite over top of cake mix.
Heat to 250°
when clicking starts check cake (remember there will be moisture on
the electric skillet lid) cook for 5 to 10 additional minutes.
Pearsauce
4 pears,
cored
¼ tsp
ground cinnamon
Process
pears on #2, skin side down towards cone.
Fill saucepan completely with apples and 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.
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!
Joan’s
Avocado Salad
2
Avacodos (firm) chopped or sliced on #3 blade
1 pint Cherry Tomatoes – halved
1 yellow bell pepper chopped
½ cup Red
Onions on #2 blade
1 15oz can black beans (rinsed and drained)
2 T. Jalapeno Peppers (remove seeds and diced)
½ t. lime zest #1 blade
Dressing
–
¼ c.
fresh lime juice
¼ c. Extra Virgin Olive Oil
1 t. sea salt
½ t. pepper
¼ t. Mrs Dash (Spicy)
Minced garlic
Pour
dressing over salad and toss. Serve
immediately or chill.
NOTE
– If not serving immediately then wait to Avacodo’s just before
serving so they do not brown.
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.
May
Chicken
Wings
Spray
pan with Pam. Place frozen
chicken wings in skillet at 375°
for 10 min, turn chicken and continue to cook at 375°
until click. Marinade wings
in BBQ sauce, Teriyaki or your favorite sauce.
Reduce heat to 300 and cook 10 minutes more.
Shredded
BBQ Beef
Sandwich
Preheat
pan on medium high until the water beads or rolls around when you drop
a few drops in…place roast in pan.. meat will stick until it sears.
Sear well on both sides…reduce heat to medium… add diced
onions and jalapeño peppers. Cover
an wait until the Vapo-Valve clicks and the lid is very hot to touch..
reduce heat to low. Cook
for 30 min. per pound. Remove
roast and let cool saving the onions and peppers.
Shred cooled beef on #3 blade.. Place shredded beef in electric
skillet with onions, peppers and your favorite BBQ sauce.
Heat thoroughly, spoon beef on rolls.
Blueberry
Pancakes
Pre
heat elect skillet to 350°.
Stir up pancake mix (Whole grain mix is what were using today).
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!!
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.
Fried
Eggs
Preheat
11-inch square griddle or 11-inch skillet on low heat. Spray
with Pam® Original cooking spray, then wipe out excess spray
with paper towel. Fry or scramble eggs the way you like them. Season to
taste.
Roasted
Red Potatoes in Olive Oil
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!
Corn
On The Cob
In
Wok or 10qt with utility rack, place 1 cup of water under rack.
Lay corn on rack and turn to medium high till click.
Reduce heat to low and cook for 15 minutes.
Joan’s
Tex Mex Stuffed Yellow Squash
(11in
with utility rack or electric skillet with utility rack)
3
- large yellow squash (halved and pulp scooped out)
½
lb – ground turkey breast
½ - yellow or red onion #2 blade
½ - green bell pepper (chopped)
½ can – black beans rinsed and drained
½ cup – frozen corn
1
can – fire roasted diced tomatoes w/ garlic partially drain
1t.
– cummin
1t.
– chili powder
1t.
– Lawry’s
½
cup – fresh cilantro (chopped)
4
oz – Monterey Jack Cheese #2 blade
Sauté
onion and bell pepper with 1t. olive oil until just tender, add turkey
and Lawry’s until browned. (Drain
any excess grease) Add corn, black beans, tomatoes and last of spices.
Cook on med until corn is thawed.
Stuff squash with mixture and put on utility rack in pan with
at least 1-2 cups boiling water in bottom of pan.
Put on lid and cook for 5 minutes at 350°
then turn down to 220 or Med for 10 - 15 minutes.
Top with cheese and put lid on for 1 minute to melt, then
serve.
Note: I
serve these on a bed of greens with a light sprinkle of Bragg’s or
your favorite Italian Dressing and 2 slices of tomatoes on the side.
A Complete
Summer
Squash Salad
2
small yellow squash
1 Tbsp mayonnaise
2
small zucchini
1 tsp. sugar
1
small red pepper
½ tsp. dill weed
1/3
cup sliced onion
½ tsp. garlic salt
3
Tbsp. oil
½ tsp. celery salt
2
Tbsp. white vinegar
Dash of pepper
Cut
all vegetables on #2 blade except onion, cut on #4 blade. Mix other
ingredients.
Pour dressing
over vegetables. Cover and
store in refrigerator.
Easy
Blueberry Crumb Cake
(Small
Skillet)
1
– small box Jiffy Blueberry Muffin Mix
¼ cup –
fresh blueberries
2 – eggs
Splash of
water or ¼ cup blueberry yogurt
Mix
above just until moist. Spray
skillet well with Pam and set temp at med until click then low for 9-10
minutes.
Crumb
Topping
¼
cup - brown sugar
¼
cup – chopped walnuts or pecans
1
t. – cinnamon
Put
a little bit of crumb mixture on top of cake before flipping out.
Flip out on to plate and top with rest of crumb mixture.
Honey
Gingered Salmon
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
all in a cup, put salmon in marinade and let marinate 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.
Chicken
Fried Rice
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.
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!
June
Potato
Salad
4
cups diced potatoes
2
eggs
Mix
in a large bowl-
1 cup Hellmans Mayo
1 T Braggs Cider Vinegar
1 t salt
½
t pepper
1 t. sugar
Put 2 cups water in bottom of electric skillet, insert utility rack
upside down. Turn
temperature to 350°
and bring water to a boil, then add potatoes and eggs.
Click then
turn to 220°
for 10-15 minutes.
Let potatoes cool then add to mayo
mixture and add 1 cup chopped celery and ½ red
bell pepper chopped.
Add ½ an onion ( ¼ yellow and ¼ red on #2 blade).
Stir well and chill
Salmon
Patties
14
– 16 oz can salmon (drained)
3
green onions chopped
¾
sleeve crackers (saltines) on #1 cone
handful of Italian parsley chopped
2 t
capers – drained and chopped
1 T
horseradish
2
eggs (beaten)
1 T
lime or lemon juice
1 t
garlic salt (optional)
1 t
pepper
Mix
all together and make into 4 patties.
Preheat 11” skillet med high heat add a
little olive oil or vegetable oil. Cook
like a hamburger, slap it in for 3-4 minutes per
side. you can serve this as a main entrée with a spoonful of
tartar sauce and green
leaf
salad or on a bun.
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.
Red White
and Blueberry Cake
1
pt blueberries
1 qt strawberries – sliced
French Vanilla cake mix
3 eggs
Cool Whip
Pre-heat
electric skillet to 300°
Mix
cake mix and eggs. Stir in
half of the blueberries (rinsed – do not dry) and 3 T water.
Spray electric skillet with Pam and pour in batter.
Set timer for 30 minutes.
Let
cake cool and top with Cool Whip, remaining blueberries and
strawberries. ENJOY!
Vegetarian
Baked Beans
4
oz pepper blend
1
medium onion, on # 2 blade
3
cans (16-19 oz.) black beans, rinsed and drained
½
c bottled BBQ sauce
1 t
liquid smoke
2 t
mustard
1 T
Worchestshire sauce
2 T
maple syrup
In
3 qt, heat peppers and onion and cook until tender. Stir in rest of
ingredients het on med to click then low for 10 minutes.
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.
Superfoods
RX Salad
The quantity is for one person, but you can easily multiply the
ingredients to serve
more.
1 cup spinach torn into bite size pieces
1 cup chopped romaine
¼ cup shredded red cabbage #2 blade
½ sliced red bell pepper
½ tomato, chopped
¼ cup chickpeas; if canned, rinse well
1 cup grated carrot # 2 blade
¼ avocado, cubed #2 blade
2 tablespoons extra virgin
olive oil
1 teaspoon balsamic vinegar
Combine the spinach, romaine, cabbage, red pepper, tomato,
chickpeas, carrots and avocado in a bowl.
In a separate bowl, whisk together the olive oil and vinegar.
Toss the dressing with
the salad just before serving.
***From the book Fourteen Food That Will Change Your Life
SuperFoods RX by Steven Pratt, M.D.. and Kathy Matthews
Joan’s
Mexican Rice
1 cup long
grain rice
2
cups water
Put
in 1-1 ½ qt pan, cover and put on Med until click then low for 10-15
minutes.
1 T
olive oil
¼
cup cilantro (chopped)
1
t cumin
1
can black beans (rinsed and drained)
1
t lime juice
Mix
all together while rice is hot then serve with Taco’s, Buruitos,
Enchiladas,
Fajitas, etc… or add
some cheese and eat by itself.
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.
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 Whip Lite Salad
Dressing, 6 tbsp. sugar, ½ tsp. cinnamon. Add dressing to fruit
mixture, toss until well coated.
