lifetime waterless cookware recipes
DESCRIPTION
Lifetime Waterless Cookware RecipesTRANSCRIPT
BBQ-MEATLOAF
COOKWARE:
11” STOVE TOP SKILLET -OR- 12” OIL CORE
INGREDIENTS:
- 4 LBS. EXTRA LEAN HAMBURGER
- 1 MEDIUM ONION
- 1 CARROT
- 1 ANAHEIM PEPPER
- 1 SMALL POTATO
- 1 BOTTLE BBQ SAUCE
- 1 CUP INSTANT RICE
- 4 EGGS
- 1 PACKAGE SALT FREE CRACKERS
- 1 CAN TOMATO PASTE
- ¼ CABBAGE HEAD
- 3 STALKS CELERY
PREPARATION:
CHOP THE MEDIUM ONION, CARROT, ANAHEIM PEPPER, SMALL
POTATO, CABBAGE AND 3 CELERY STALKS WITH #3 CONE. COMBINE IN
A BOWL WITH THE RICE, EGGS, CRUSHED SALT FREE CRACKERS AND
TOMATO PASTE , THEN MIX TOGETHER.
PRE-HEAT COOKWARE TO MEDIUM (350F FOR OIL CORE).
PLACE ALL MIXED INGREDIENTS INTO THE PAN AND COVER. ONCE
THE LID FLOATS AND SPUTTERS, TURN THE HEAT DOWN TO LOW (THE
SIMMER SETTING ON ELECTRIC OIL CORE).
COOK FOR 25 MINUTES. TOP WITH BBQ SAUCE.
SERVE WITH BREADSTICKS OR GARLIC BREAD.
CILANTRO CHICKEN
COOKWARE:
12” STOVE TOP SKILLET -OR- 12” OIL CORE SKILLET
6 QUART DUTCH OVEN + JR. COLLENDER
INGREDIENTS:
- 2 CHICKEN BREASTS, SLICED THIN
- 4 LARGE CLOVES OF GARLIC, MINCED
- 1 BUNCH OF CILANTRO, CHOPPED
- 1 BUNCH GREEN ONIONS, SLICED
- 2 TABLESPOONS OLIVE OIL
- 1 BOX ANGEL HAIR PASTA
PREPARATION:
PREHEAT SKILLET AT MEDIUM HEAT (300F IN OIL CORE) AND SAUTE
THE GARLIC, CILANTRO AND ONIONS FOR 2-5 MINUTES.
SEASON CHICKEN WITH GARLIC SALT.
ADD CHICKEN TO SAUTEED ITEMS IN THE SKILLET AND COOK
COVERED FOR 5 MINUTES, TURN CHICKEN AND CONTINUE COOKING
FOR FIVE MINUTES.
IN 6 QUART, COOK ANGEL HAIR PASTA AND DRAIN USING JR.
COLLANDER.
SERVE WITH BREAD AND SALAD.
SPICY CHILI
COOKWARE:
5 QUART OIL CORE + 11” STOVE TOP SKILLET
INGREDIENTS:
- 2 JALAPENOS, SEEDED AND SLICED
- 2 SMALL WHITE ONIONS, CHOPPED
- 5 CLOVES GARLIC, MINCED
- 2 CANS (15OZ.) BLACK BEANS
- 2 BONELESS AND SKINLESS CHICKEN BREASTS
- 2 TABLESPOONS DRIED BASIL
- 1 TEASPOON CAYENNE (PEPPER)
- 2 ROMA TOMATOES, CHOPPED
- 2 CUPS (16 0Z.) SHREDDED PEPPER JACK CHEESE
- 1 CAN CHICKEN BROTH
- SOUR CREAM (ADD TO TASTE)
PREPARATION:
PREHEAT SKILLET TO MEDIUM TEMPERATURE
PREHEAT OIL CORE TO WARM
PLACE CHICKEN BREAST INTO SKILLET AND COVER. ONCE LID
SPUTTERS, TURN TO LOW AND CONTINUE COOKING FOR 7 MINUTES.
REMOVE CHICKEN FROM PAN AND CUT INTO SMALL PIECES.
ADD JALAPENOS, ONIONS, GARLIC AND BEANS TO 5 QT OIL CORE.
NEXT, LAYER IN THE CUT CHICKEN BREASTS FOLLOWED BY BASIL AND
CAYENNE. COVER AND TURN DOWN THE TEMPERATURE TO SIMMER.
COOK FOR 5-6 HOURS.
15 MINUTES BEFORE SERVING, ADD TOMATOES AND CHEESE.
STIR THE MIXTURE THOROUGHLY, COVER AND CONTINUE COOKING
FOR 15 MINUTES.
FRIED CHICKEN
COOKWARE:
11” STOVE TOP SKILLET (PIECES) + 6 QT DUTCH OVEN (WHOLE)
INGREDIENTS:
- 4 LBS. CHICKEN, WHOLE OR PIECES
- SALT & PEPPER
PREPARATION:
PUT CHICKEN INTO COLD STOVE TOP SKILLET OR 6 QUART DUTCH
OVEN, PLACING BREAST SIDE DOWN. COVER WITH LID.
TURN THE BURNER TO MEDIUM HEAT UNTIL THE LID FLOATS.
REDUCE TEMPERATURE TO LOW AND COOK COVERED FOR 12
MINUTES.
UNCOVER AND INCREASE TEMPERATURE TO MEDIUM. COOK
UNCOVERED TO BROWN THE SKIN. ADD SALT AND PEPPER TO TASTE.
FLIP CHICKEN AS NEEDED TO BROWN BOTH SIDES.
BEEF STROGANOFF
COOKWARE:
11” ELECTRIC OIL CORE SKILLET
INGREDIENTS:
- 1 ½ LBS. SIRLOIN STEAK, SLICED
- 1 CAN (14.5 OZ.) BEEF BROTH
- 1 CAN (4 OZ.) MUSHROOMS, INCLUDING LIQUID
- ¾ CUP CHOPPED ONION
- 1 CAN (8 OZ.) TOMATO SAUCE
- 1 CAN (8 OZ.) UNCOOKED EGG NOODLES
- 1 CONTAINER (12 OZ.) LIGHT SOUR CREAM
- SALT AND PEPPER (OPTIONAL)
PREPARATION:
PREHEAT 11” ELECTRIC OIL CORE SKILLET TO 425F.
ADD STEAK, COVER AND COOK FOR 5 MINUTES.
REMOVE COVER, TURN BEEF, THEN ADD BROTH, MUSHROOMS
INCLUDING LIQUID, CHOPPED ONION, TOMATO SAUCE AND EGG
NOODLES. STIR AND RE-COVER.
WHEN THE LID FLOATS AND SPUTTERS, REDUCE TEMPERATURE TO
200F AND CONTINUE COOKING FOR 15 MINUTES.
REMOVE COVER, ADD SOUR CREAM AND STIR. REPLACE COVER AND
CONTINUE COOKING FOR 15 MINUTES.
SERVE WITH BREAD OR ROLLS.
EASY LASAGNA
COOKWARE:
5 QUART LIQUID OIL CORE + JR STEAMER
INGREDIENTS:
- 1 LB. LEAN HAMBURGER
- 1 SMALL BOX (8 OZ) LASAGNA NOODLES
- 1 JAR (20.5 OZ.) MEAT SAUCE
- 1 CONTAINER (16 OZ.) COTTAGE CHEESE
- 8 OZ. TO 16 OZ. MOZZARELLA CHEESE
PREPARATION:
PLACE HAMBURGER IN STEAMER. BREAK MEAT APART WITH A FORK,
THEN COVER TO STEAM FOR 10 – 12 MINUTES.
POUR STEAMED HAMBURGER INTO BOTTOM OF 5 QUART LIQUID OIL
CORE.
POUR HALF OF THE MEAT SAUCE OVER THE HAMBURGER. BREAK
LASAGNA NOODLES IN HALF AND STACK OVER MEAT SAUCE. POUR
REMAINING MEAT SAUCE OVER THE NOODLES.
SPREAD THE ENTIRE CONTAINER OF COTTAGE CHEESE IN AN EVEN
LAYER OVER THE SAUCE AND THE NOODLES.
USING THE SH-1 CONE ON THE KITCHEN CUTTER, GRATE THE
MOZZARELLA CHEESE, THEN SPRINKLE ON TOP OF THE COTTAGE
CHEESE.
COOK COVERED AT 200F FOR 20 MINUTES.
SERVE WITH GARLIC BREAD OR ROLLS.
BAKED PORK CHOPS
COOKWARE:
11” STOVE TOP SKILLET -OR- 11” OIL CORE SKILLET
INGREDIENTS:
- 1 PACKAGE PORK CHOPS
- 1 + 2/3 TEASPOONS SALT
- ½ TEASPOON OREGANO
- ¼ TEASPOON PAPRIKA
- ¼ TEASPOON BLACK PEPPER
- 1/8 TEASPOON PARSLEY FLAKES
- 1 RED TOMATO
- 1 WHITE ONION
PREPARATION:
PREHEAT SKILLET TO MEDIUM TEMPERATURE (350F)
SLICE ONION AND TOMATO INTO WEDGES.
LAY PORK CHOPS IN SKILLET AND BROWN WHILE COVERED FOR 3
MINUTES
FLIP CHOPS OVER , THEN ADD THE CUT ONION AND TOMATOES.
FINALLY ADD 1½ CUPS WATER, THEN TOP WITH REMAINING
INGREDIANTS.
ONCE LID FLOATS, COOK FOR ADDITIONAL 10 MINUTES.
CAN BE SERVED OVER RICE, USING REMAINING LIQUID AS GRAVY.
GREEK CHICKEN & RICE / POTATOES
COOKWARE:
5 QUART LIQUID OIL CORE
INGREDIENTS:
- 1 PACKAGE (3½ LB) BONELESS AND SKINLESS CHICKEN BREAST
- 2 CUPS LONG GRAIN RICE
-OR-
6 RUSSET POTATOES, QUARTERED LENGTHWISE
- 4 LARGE GARLIC CLOVES, HALVED
- ¾ CUP CANNED CHICKEN BROTH (LOW-SALT)
- 1 TABLESPOON OLIVE OIL
- 2/3 CUP FRESH LEMON JUICE
- 2 TEASPOON DRIED OREGANO
- 2 TEASPOON YA YA-B SEASONING
PREPARATION:
PREHEAT 5 QUART LIQUID OIL CORE COOKER TO 400F. SEASON
CHICKEN WITH YA YA-B SEASONING.
BROWN CHICKEN ON BOTH SIDES.
SPREAD RICE OR POTATO SLICES ON TOP OF BROWNED CHICKEN.
ADD GARLIC CLOVES AND BROTH TO PAN.
WHISK TOGETHER OLIVE OIL, LEMON JUICE AND OREGANO. POUR
EVENLY OVER CHICKEN AND RICE OR POTATOES.
COVER PAN AND WAIT UNTIL LID FLOATS OR SPUTTERS, THEN
REDUCE HEAT TO SIMMER AND CONTUNE COOKING FOR 30 MINUTES.
HADDOCK FLORENTINE
COOKWARE:
1 QUART SAUCEPAN + 11” STOVE TOP SKILLET + JR. STEAMER
12” STOVE TOP SKILLET -OR- 12” OIL CORE,
INGREDIENTS:
- 2 LBS. FRESH HADDOCK (ALSO TRY WITH COD, ORANGE ROUGHY,
TILAPIA OR OTHER WHITE MEAT FISH)
- ¼ STICK BUTTER
- 2 PACKAGES FROZEN SPINACH
- ½ CUP PARMESAN CHEESE
- 1 CAN (14 OZ.) CHICKEN STOCK
- 2 CLOVES FRESH GARLIC, MINCED
PREPARATION:
PLACE FROZEN SPINACH IN JR. STEAMER AND SQUEEZE EXCESS
WATER OUT
IN 11” SKILLET, MELT BUTTER OVER MEDIUM HEAT, THEN SAUTE
GARLIC FOR 2 MINUTES.
COMBINE SPINACH WITH SAUTEED GARLIC IN 11” SKILLET, THEN
CONTINUE TO SAUTE TOGETHER FOR 5 MINUTES.
TURN OFF HEAT AND STIR IN PARMESAN CHEESE.
PLACE CHICKEN STOCK IN 12” SKILLET AND TURN TO MEDIUM HEAT.
PLACE FISH INTO CHICKEN STOCK AND ADD THE SPINACH MIXTURE
TO THE TOP OF THE FISH.
COOK AT LOW TO MEDIUM HEAT FOR 15 MINUTES OR UNTIL THE
FILLETS ARE NO LONGER TRANSLUCENT.
OPTIONALLY SERVED WITH RICE ON THE SIDE.
CHICKEN FLORENTINE
COOKWARE:
11” STOVE TOP SKILLET -OR- 11” OIL CORE SKILLET
INGREDIENTS:
- 2 CUPS (10OZ.) SPINACH, RINSED
- 2 BONELESS SKINLESS CHICKEN BREAST
- 1/3 CUP DRY BREAD CRUMBS
- ¼ TEASPOON BASIL LEAVES
- ¼ TEASPOON GARLIC SALT
- 1/8 TEASPOON PEPPER
- 2 TABLESPOONS OLIVE OIL
- 1 CUP (4 OZ.) MOZZARELLA CHEESE
PREPARATION:
CUT CHICKEN BREATS IN HALF LENGTHWISE. MAKE INCISIONS INTO
BREASTS ¼“ DEEP.
USING A MIXING BOWL, COMBINE BREAD CRUMBS, BASIL, GARLIC
SALT AND PEPPER.
COAT CUT CHICKEN WITH CRUMB MIXTURE.
IN 11” STOVE TOP SKILLET, HEAT 2 TABLESPOONS OF OIL AT MEDIUM
TEMPERATURE.
PLACE CHICKEN IN OIL AND TOP WITH SPINACH LEAVES AND CHEESE.
COVER WITH LID AND WAIT UNTIL LID FLOATS AND SPUTTERS.
TURN TO MEDIUM LOW AND CONTINUE COOKING FOR 18 MINUTES.
SLOW COOKED POT ROAST
COOKWARE:
5 QUART OIL CORE -OR- 4 QUART DUTCH OVEN
INGREDIENTS:
- 2 POTATOS
- 4 MEDIUM CARROTS
- 1 WHITE ONION
- 3-5 LBS. CHUCK ROAST
PREPARATION:
PREHEAT 4 QT., OR OIL CORE SKILLET TO MEDIUM (325F)
PUT ROAST IN PAN, FLIP AFTER 4 MINUTES TO BROWN BOTH SIDES.
ADD 2 CUPS WATER AND 1 TABLESPOON WARCHSHIRE SAUCE.
COVER AND WAIT UNTIL LID FLOATS AND SPUTTERS. REDUCE
TEMPERATURE TO SIMMER OR LOW.
PEEL AND CUT CARROTS INTO 2” SECTIONS.
CUT POTATOS INTO 1” CUBES, PEELING OPTIONAL.
SLICE ONIONS INTO 1 ½“ STRIPS.
COOK FOR 4 ½ HOURS.
35 MINUTES BEFORE ROAST IS FINISHED, ADD CARROTS, ONIONS AND
POTATOES ON TOP OF THE ROAST. TURN HEAT UP TO MEDIUM (325F)
AND COOK UNTIL THE LID FLOATS AND SPUTTERS.
REDUCE TO SIMMER AND CONTINUE COOKING FOR 35 MINUTS.
STIR-FRY
COOKWARE:
11” OIL CORE SKILLET
INGREDIENTS:
- 12 OZ. CHICKEN BREAST
- ½ CUP SLICED ONION
- 1 RED PEPPER, SLICED
- 1 GREEN PEPPER, SLICED
- 2 CUPS ZUCCHINI, SLICED
- 1 PACKAGE (8 OZ.) FRESH MUSHROOMS, SLICED
- 2 SMALL TOMATOES, SLICED
- 1 TABLESPOON SOY SAUCE
- PEPPER (OPTIONAL)
- 2 CUPS RICE (OPTIONAL)
PREPARATION:
PREHEAT 11” OIL CORE SKILLET TO 400F.
ADD MEAT, THEN COOK COVERED FOR 5 MINUTES.
ADD SLICED ONION AND PEPPERS, THEN STIR AND CONTINUE
COOKING COVERED FOR 2-3 MINUTES.
ADD ZUCCHINI AND MUSHROOMS, THEN STIR AND CONTINUE
COOKING FOR 2-3 MINUTES.
SEASON WITH SOY SAUCE AND PEPPER. TOP WITH TOMATOES AND
CONTINUE COOKING COVERED FOR 1-2 MINUTES.
OPTIONALLY SERVE OVER RICE.
QUICK LASAGNA
COOKWARE:
12” OIL CORE SKILLET -or- 11” STOVE TOP SKILLET
INGREDIENTS:
- 1-2 LBS. EXTRA LEAN GROUND BEEF
- 1 JAR OF SPAGHETTI SAUCE
- 1OR 2 PACKAGES LASAGNE NOODLES
- 1 PACKAGE FROZEN SPINACH
- 1 CONTAINER (8OZ.) RICOTTA CHEESE
- 1 BLOCK OF CHEESE (8OZ.) (MOZZARELLA OR CHEDDAR)
PREPARATION:
PRE-HEAT OIL CORE SKILLET TO 375F.
COOK THE BEEF, STIRRING OCCASIONALLY UNTIL BROWNED.
REDUCE HEAT TO 200F AND ADD THE FOLLOWING IN ORDER:
ADD ½ JAR OF SPAGHETTI SAUCE ON TOP OF BEEF.
LAYER ON UNCOOKED LASAGNE NOODLES.
SPREAD RICOTTA CHEESE ACROSS.
ADD SPINACH, MUSHROOMS OR ONIONS.
USE SECOND ½ JAR OF SPAGHETTI SAUCE.
LAYER ON UNCOOKED LASAGNE NOODLES.
SPREAD RICOTTA CHEESE ACROSS.
ADD SHREDDED BLOCK OF CHEESE.
COVER AND COOK AT 200F DEGREES FOR 20 MINUTES.
OPTIONALLY SERVE WITH GARLIC BREAD.
FISH CREOLE
COOKWARE:
5 QUART OIL CORE -OR- 11” STOVE TOP SKILLET
INGREDIENTS:
- 1 CLOVE GARLIC, MINCED
- 1 WHITE ONION, CHOPPED
- 2 TABLESPOONS VEGETABLE OIL
- 1 CAN (10OZ.) SLICED OKRA
- 1 CAN DICED TOMATOES
- 1 TEASPOON SALT
- ¼ TEASPOON PEPPER
- ¼ TEASPOON THYME
- 1 BAY LEAF
- 1LB. FRESH FISH
- 2 CUPS WHITE RICE
PREPARATION:
TO PREPARE RICE, BOIL WATER IN A 3 OR 4 QUART SAUCE PAN. WHEN
WATER IS BOILING, POUR IN RICE, THEN TURN TO LOW AND CONTINUE
COOKING COVERED FOR 15 MINUTES.
CUT FISH INTO BITE SIZE PIECES.
PREHEAT 10” GOURMET SKILLET TO MEDIUM, WHILE ADDING OIL,
GARLIC AND ONION. CONTINUE TO COOK.
ONCE ONION IS TENDER, ADD OKRA, SALT, PEPPER, THYME AND
BAY LEAF. STIR AND CONTINUE COOKING FOR 5 MINUTES.
ADD FISH AND COOK, STIRRING OCCASIONALLY FOR 10 MINUTES.
OPTIONALLY SERVE OVER RICE.
BAKED BEANS
COOKWARE:
5 QUART LIQUID OIL CORE + 10” GOURMET SKILLET
INGREDIENTS:
- 1/3 CUP BROWN SUGAR - 1 TABLESPOON VINEGAR
- 3 TABLESPOONS MOLASSES - 2 CUPS NAVY BEANS
- 1 TABLESPOON WHITE SUGAR - 3 TABLESPOONS KETCHUP
- 1 TABLESPOONS DRY MUSTARD
- 4 SLICES BACON, SLICED INTO ¼” STRIPS
- 2 LARGE ONIONS, CHOPPED
PREPARATION:
SOAK THE BEANS IN WATER AND COVER OVERNIGHT.
DRAIN BEANS WITH COLANDER AND RINSE THOROUGHLY.
ADD ENOUHG WATER TO THE 5 QT. TO COVER BEANS AND BRING TO A
BOIL. COOK FOR 10 MINUTES ALLOWING FOAM TO RISE. DRAIN
BEANS IN COLANDER, RINSING WITH COLD WATER. RINSE 5 QT.
RETURN BEANS TO 5 QT. AND COVER WITH 2 CUPS OF WATER. SET
TEMPERATURE TO 350 F UNTIL LID FLOATS AND SPUTTERS. THEN
TURN DOWN TO SIMMER.
SAUTÉ BACON, ONION AND GARLIC IN OIL USING 10” GOURMET. THEN
ADD TO SIMMERING BEANS, ALONG WITH THE REST OF THE
INGREDIENTS.
SET TEMPERATURE FOR THE OIL CORE TO 350F AND CONTINUE
COOKING FOR 90 MINUTES.
WHEN BEANS ARE TENDER, ADD 1 TEASPOON SALT AND ½ TSP
PEPPER. CONTINUE COOKING FOR 10 MINUTES.
CHICKEN ENCHILADAS
COOKWARE:
11” OIL CORE SKILLET + 11” STOVE TOP SKILLET
INGREDIENTS:
- 2 TABLESPOONS BUTTER - 1 CONTAINER SOUR CREAM
- 1 MEDIUM ONION - 8 FLOUR TORTILLAS
- 1 PACKAGE (9 OZ.) CREAM CHEESE - 2 TEASPOONS CUMIN
- 1 MEDIUM JAR PICANTE SAUCE - 3 CHICKEN BREASTS
- 1 ½ CUPS SHREDDED CHEDDAR CHEESE
PREPARATION:
PREHEAT OVEN TO 350F
PREHEAT 11” OIL CORE SKILLET TO 350F
PREHEAT 11’’ STOVE TOP SKILLET TO MEDIUM.
PLACE CHICKEN BREAST IN 11” OIL CORE SKILLET AND COOK
COVERED UNTIL THE LID FLOATS AND SPUTTERS. TURN TO SIMMER
AND CONTINUE COOKING FOR 10 MINUTES. ONCE FULLY COOKED,
CUT CHICKEN INTO SMALL BITES.
IN 11’’ STOVE TOP SKILLET, SAUTE CHOPPED ONION IN MELTED
BUTTER UNTIL TENDER. STIR IN CHICKEN, ¾ CUP PICANTE SAUCE,
CREAM CHEESE AND CUMIN. ONCE COMBINED, REMOVE FROM HEAT.
SCOOP 1/3 CUP OF COOKED CHICKEN MIXTURE AND SPREAD DOWN
THE CENTER OF EACH TORTILLA. ROLL TORTILLAS AND PLACE SEAM
SIDE DOWN IN A 9X13 BAKE PAN.
SPOON PICANTE SAUCE EVENLY OVER THE ENCHILADAS AND COVER
WITH GRATED CHEESE.
BAKE FOR 15 MINUTES UNCOVERED.
ADDITIONAL CHEESE OR PICANTE CAN BE ADDED AFTER BAKING.
SERVE WITH SOUR CREAM ON TOP.
COOKING LIVE LOBSTER
COOKWARE:
8, 12 OR 20 QUART DUTCH OVEN
INGREDIENTS:
-LIVE LOBSTER (1.25LBS, 2 LBS, 2+LBS)
PREPARATION:
BRING WATER (¾ FULL DUTCH OVEN) TO A BOIL.
ADD 2 TABLESPOONS SALT/SEASALT FOR EACH QUART OF WATER.
GRABBING BEHIND THE CLAWS, PLACE LOBSTERS IN WATER TAIL
FIRST AND COOK COVERED FOR THE FOLLOWING TIME:
1.25 LBS. LOBSTERS – 11 MINUTES
2 LBS. LOBSTERS – 20 MINUTS
2+ BLS. LOBSTERS – 40 MINUTES
DRAIN THE WATER AND SERVE HOT OR LET SIMMER IN BROTH.
THREE CHEESE TORTELLINI
COOKWARE:
4, OR 6 QUART DUTCH OVEN + 2 QUART SAUCEPAN
INGREDIENTS:
- 2 BAGS (13 OZ.) THREE CHEESE TORTELLINI
- 2 CUPS BASILICO SAUCE
- ½ CUP HEAVY WHIPPING CREAM
- 1 CUP FROZEN PEAS
- ¼ CUP GRATED PARMESAN CHEESE
PREPARATION:
PREHEAT DUTCH OVEN WHILE FILLING IT ¾ FULL OF WATER ON HIGH.
ONCE BOILING, ADD TORTELLINI, THEN TURN TO MEDIUM LOW
AND CONTINUE COOKING FOR 15 MINUTES.
HEAT 2 QUART SAUCEPAN TO MEDIUM WHILE ADDING BASILICO
SAUCE, WHIPPING CREAM AND PEAS. STIR FREQUENTLY UNTIL
BUBBLING.
DRAIN FINISHED TORTELLINI AND COMBINE WITH HEATED SAUCE
MIXTURE. TOP WITH PARMESAN CHEESE.
QUICK TORTILLA PIZZA
COOKWARE:
11” OIL CORE SKILLET -OR- 11” STOVE TOP SKILLET
INGREDIENTS:
- FLOUR TORTILLAS
- 1 JAR (8 OZ.) PIZZA SAUCE
- SMALL CAN SLICED MUSHROOMS
- SMALL CAN DICED BLACK OLIVES
- 1 PACKAGE (4 OZ.) SLICED PEPPERONI
- 1 BLOCK (8 OZ.) MOZZARELLA CHEESE
PREPARATION:
PREHEAT OIL CORE SKILLET TO 325F.
PLACE TORTILLA IN OIL CORE. SPREAD ON PIZZA SAUCE, ADD
MUSHROOMS, BLACK OLIVES, PEPPERONI AND CHEESE.
COOK COVERED FOR 8 MINUTES.
BREAKFAST PIZZA
COOKWARE:
11” OIL CORE SKILLET
INGREDIENTS:
- FLOUR TORTILLAS
- 6-12 EGGS
- 1 BLOCK (8 OZ.) CHEDDAR CHEESE
- 1 CAN SLICED MUSHROOMS
PREPARATION:
PREHEAT OIL CORE SKILLET TO 325F.
WHIP 6 OR MORE EGGS IN A MIXING BOWL, THEN ADD SLICED
MUSHROOMS, CHEESE AND OTHER PREFERRED INGREDIANTS.
PLACE TORTILLA IN THE SKILLET.
POUR MIXTURE ON TOP OF TORTILLAS AND COOK COVERED FOR
18 MINUTES.
WHOLE ROAST CHICKEN
COOKWARE:
5 QUART OIL CORE COOKER
INGREDIENTS:
- SMALL WHOLE CHICKEN
- PREFERRED SEASONING
PREPARATION:
PREHEAT 5 QT OIL CORE TO 350F.
SEASON CHICKEN WITH YOUR PREFERENCE OF SEASONING
PLACE CHICKEN IN COOKWARE, PRESSING THE BREAST SIDE TO THE
BOTTOM. ONCE THE LID FLOATS AND SPUTTERS, CONTINUE COOKING
COVERED FOR 15 MINUTES.
TURN TO 250 F AND CONTINUE COOKING COVERED FOR 35 MINUTES.
CUT AND SERVE
GARLIC PARSLEY POTATOES
COOKWARE:
6 QUART DUTCH OVEN + 2 QUART SAUCE PAN
INGREDIENTS:
- 2 LBS. SMALL POTATOES
- 6 GARLIC CLOVES
- ½ CUP VIRGIN OLIVE OIL
- 1 CUP FLAT-LEAF PARSLEY
- BLACK PEPPER
PREPARATION:
PREHEAT 6 QUART DUTCH OVEN AND BOIL WATER ON HIGH.
PREHEAT 2 QUART TO LOW HEAT.
HALVE THE POTATOES AND PLACE IN BOILING 6 QUART AND COOK
COVERED FOR 12 MINUTES.
COMBINE MINCED GARLIC AND OLIVE OIL IN 2 QUART.
KEEP WARM UNTIL POTATOES ARE FINISHED.
DRAIN FINISHED POTATOES AND PLACE IN A MIXING BOWL
DRESS THEM WITH WARM GARLIC OIL AND SHAKE ON CHOPPED
PARSLEY
SALT AND PEPPER TO TASTE.
TOSS AND SERVE.
FRIED GREEN TOMATOES
COOKWARE:
11” OIL CORE SKILLET -OR- 11” STOVE TOP SKILLET
INGREDIENTS:
- 6 GREEN TOMATOES
- 1 ½ CUPS FLOUR
- 2 LARGE EGGS
- BREAD CRUMS
- VEGETABLE OIL
- SALT & PEPPER
PREPARATION:
PREHEAT OIL CORE SKILLET TO 350F WHILE ADDING VEGETABLE OIL
TO COAT THE BOTTOM.
SLICE TOMATOES APPROXIMATELY ¼” THICK.
WHIP 2 OR MORE EGGS IN A MIXING BOWL.
COMBINE FLOUR, SALT AND PEPPER TO TASTE. COAT EACH TOMATO
SLICE WITH FLOUR MIXTURE BEFORE DIPPING THEM INTO THE
WHIPPED EGGS.
NOW COAT EACH SLICE WITH BREAD CRUMBS AND ADD TO
COOKWARE. COOKING WITH THE LID OFF WILL PRODUCE A CRUNCHY
FINISHED PRODUCT.
(BE CAREFUL, AS HOT OIL CAN EXCAPE FROM PAN)
GREEN BEAN CASSEROLE
COOKWARE:
9x13 BAKE AND ROAST PAN
INGREDIENTS:
- 2 CANS (16 0Z.) CUT GREEN BEANS
- ¾ CUP MILK
- 1 CAN CREAM OF MUSHROOM SOUP
- 1/8 TEASPOON GROUND BLACK PEPPER
- 1 CAN (3 OZ.) FRENCH FRIED ONIONS
PREPARATION:
PREHEAT OVEN TO 350F.
DRAIN GREEN BEANS
COMBINE MILK, CREAM OF MUSHROOM SOUP, GREEN BEANS,
PEPPER, 1.5 OZ OF FRIED ONIONS IN A MIXING BOWL.
POUR MIXTURE INTO 9X13 BAKE AND ROAST PAN AND BAKE FOR 30
MINUTES.
REMOVE FROM OVEN AND TOP WITH 1.5 OZ. OF FRIED ONIONS.
CONTINUE BAKING UNCOVERED FOR AN ADDITIONAL 5 MINUTES.
HARVEST POTATO ROAST
COOKWARE:
11’’ STOVE TOP SKILLET + 9x13 BAKE AND ROAST PAN + 1 QUART
INGREDIENTS:
- 2 CANS CREAM OF CHICKEN SOUP - 1 CUP BUTTER
- 2 CUPS SOUR CREAM - 3 CUPS CORN FLAKES
- 1 BLOCK (32 OZ.) CHEDDAR CHEESE - 1 TEASPOON SALT
- 5 LARGE RUSSET POTATOES, OR 2 PACKAGES FROZEN HASH
BROWNS.
- 1 WHITE ONION
PREPARATION:
PREHEAT OVEN TO 350F.
PREHEAT 11” STOVE TOP SKILLET TO MEDIUM LOW.
USE CONE SH-1TO CUT 4 CUPS OF CHEDDAR CHEESE.
USE CONE ST-2 TO PREPARE RUSSET HASH BROWNS.
USE CONE ST-2 TO PREPARE SLICED ONIONS.
USE 1 QUART SAUCE PAN TO MELT ½ CUP BUTTER.
USE A MIXING BOWL TO COMBINE THE FOLLOWING INGREDIENTS:
HASH BROWNS (THAWED OR COOKED), CREAM OF CHICKEN SOUP,
SOUR CREAM, CHEDDAR CHEESE, ½ CUP BUTTER, 1 TEASPOON SALT
AND SLICED ONIONS.
POUR MIXTURE INTO 9x13 BAKE AND ROAST PAN, THEN PLACE IN
OVEN FOR 48 MINUTES.
IN 11” STOVE TOP SKILLET COMBINE THE CORN FLAKES AND ½ CUP
BUTTER. THEN STIR UNCOVERED FOR 3 MINUTES.
COVER BAKED POTATOES WITH CORN FLAKES MIXTURE.
CONTINUE BAKING IN OVEN FOR 5 MINUTES.
ITALIAN CHICKEN
COOKWARE:
9x13 BAKE AND ROAST PAN
INGREDIENTS:
- 4 BONELESS AND SKINLESS CHICKEN BREASTS
- 1 CAN (4 OZ.) SLICED MUSHROOMS
- 1 BOTTLE (4 OZ.) ZESTY ITALIAN DRESSING
- 1 CAN (5 OZ.) DICED TOMATOEES
- ¼ TEASPOON OREGANO
PREPARATION:
PREHEAT OVEN TO 350F.
USE A MIXING BOWL TO COMBINE ZESTY DRESSING AND OREGANO.
PLACE CHICKEN IN THE 9x13 BAKE AND ROAST PAN. TOP WITH
TOMATOES AND MUSHROOMS. ADD ZESTY DRESSING AND OREGANO.
BAKE UNCOVERED FOR 30 MINUTES.
SOUR CREAM AND ONION POTATOES
COOKWARE:
11” STOVE TOP SKILLET -OR- 11” OIL CORE SKILLET +
9X13 BAKE AND ROAST
INGREDIENTS:
- 1 CONTAINER (16 OZ.) SOUR CREAM - PEPPER
- 1 CAN CREAM OF CHICKEN SOUP - 1 ONION
- 1 BLOCK (16 OZ.) CHEDDAR CHEESE - SALT
- ½ CUP BUTTER
- 3 LARGE RUSSET POTATOES OR 2LBS. FROZEN HASH BROWNS
PREPARATION:
PREHEAT 11’’ STOVE TOP SKILLET TO MEDIUM TEMPERATURE..
PREHEAT OVEN TO 250F.
USE KITCHEN CUTTER CONE ST-2 TO PREPARE ½ CUP CHOPPED
ONIONS. USE KITCHEN CUTTER CONE ST-2 TO PREPARE POTATO
PEELS. MELT ½ CUP BUTTER.
USE A MIXING BOWL TO COMBINE THE FOLLOWING:
SOUR CREAM, ½ CUP MELTED BUTTER, CREAM OF CHICKEN SOUP,
½ CUP CHOPPED ONIONS, 2 CUPS GRATED CHEDDAR CHEESE,
1 TEASPOON SALT, PEPPER TO TASTE.
USE A LIGHT COOKING SPRAY TO COAT THE COOKING SURFACE OF
THE SKILLET.
COMBINE POTATO PEELS WITH THE MIXTURE AND POUR INTO THE
SKILLET. COOK COVERED FOR 5 MINUTES.
STIR AND TRANSFER MIXTURE INTO A 9x13 BAKE AND ROAST PAN.
PLACE IN OVEN AND BAKE FOR 45 MINUTES.
SPINACH ARTICHOKE CASSEROLE
COOKWARE:
9x13 BAKE AND ROAST PAN + 1 QUART
INGREDIENTS:
- 4 CANS (6 OZ.) MARINATED ARTICHOKES, QUARTERED
- 1 BAG (16 OZ.) SPINACH
- 1 PACKAGE (3 OZ.) CREAM CHEESE
- 4 TABLESPOONS BUTTER
- ½ CUP MILK
- PARMESAN CHEESE
PREPARATION:
PREHEAT OVEN TO 350 F .
WASH SPINACH LEAVES
MELT 4 TABLESPOONS OF BUTTER IN 1 QUART SAUCE PAN.
DRAIN ARTICHOKES, THEN SPREAD ACROSS BOTTOM OF 9/13 BAKE
AND ROAST PAN. PLACE SPINACH OVER THE TOP OF THE
ARTICHOKES.
USE A MIXING BOWL TO WHIP MELTED BUTTER AND CREAM CHEESE
UNTIL FLUFFY.
SPREAD CREAM CHEESE MIXTURE OVER SPINACH LAYER.
SPRINKLE 1 CUP PARMESAN CHEESE ON TOP.
PLACE IN OVEN UNCOVERED AND BAKE FOR 45 MINUTES.
PUERTO RICAN “FLAN” CUSTARD
COOKWARE:
11” OIL CORE SKILLET -OR- 11” STOVE TOP SKILLET
SR. DOME COVER
INGREDIENTS:
- 1 CAN SWEETENED CONDENSED MILK
- 1 CAN EVAPORATED MILK
- 1 TEASPOON VANILLA
- 6 EGGS
- ½ CUP CARAMEL
PREPARATION:
PREHEAT 11” SKILLET TO 375F.
BEAT EGGS SLIGHTLY, THEN COMBINE WITH EVAPORATED MILK AND
VANILLA. STIR.
FILL THE SKILLET ½ FULL OF WATER AND PUT THE STEAMER RACK ON.
POUR CARAMEL INTO THE DOUBLE BOILER TO COVER ABOUT 1” OF
THE BOTTOM. ADD EGG MIXTURE AND PLACE DOUBLE BOILER ON
TOP OF THE STEAMER RACK IN THE SKILLET.
COVER WITH DOME LID AND COOK AT MEDIUM (320-350 F FOR THE OIL
CORE SKILLET) UNTIL THE LID FLOATS AND SPUTTERS.
REDUCE HEAT TO SIMMER AND CONTINUE COOKING FOR 15 MINUTES.
TRANSFER TO A PLATE BY INVERTING THE SKILLET AND GENTLY
SHAKING.
SWEDISH PANCAKES
COOKWARE:
8” GOURMET SKILLET
INGREDIENTS:
- 4 EGGS
- 1 DASH SALT
- 4 TABLESPOONS SUGAR
- ½ CUP MILK
- 1/3 CUP MELTED BUTTER
PREPARATION:
USING A MIXING BOWL, BEAT EGGS, ADD SALT, SUGAR, MILK AND
MELTED BUTTER.
USE LIGHT COOKING SPRAY ON 8” GOURMET SKILLET COOKING
SUFACE AND HEAT TO MEDIUM.
FOR EACH PANCAKE, POUR ¼ CUP OF BATTER ONTO SKILLET.
SERVE WITH CHOICE OF SYRUP, OR POWDERED SUGAR.
