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Some of Our Favorite Cookshow Recipes

 

 

APPETIZERS AND SALADS


GOURMET THIN CRUST PIZZA


Grated mozzarella cheese, or cheddar cheese or both.

      Use your Kitchen Kutter to shred the cheese.

           Use the fine shred cone for even melting.


5 slices black forest ham
1/2 cup pizza sauce
1 small can pineapple chunks
1 small can sliced black olives
1/2 red onion, thinly sliced

1/2 red pepper, chopped finely
10" soft flour tortillas

Preheat oil core skillet to 400 degrees F.

Place tortilla into skillet. (Yes, while it's hot.)

Spread sauce on tortilla and place cheese ham, pineapple, olives and red pepper.

 

Cover with the lid. Cook for 5 - 6 minutes.  When cheese is melted the pizza is ready.

 


CHICKEN NUGGETS
1 lb. boneless skinless chicken breasts
1 small clove garlic, minced
1/4 cup fine dry bread crumbs
1 tbsp. freshly grated Parmesan cheese
1 tbsp. finely chopped fresh parsley
1/4 tsp. dried oregano
1/2 tsp. paprika
pepper to taste
1/4 cup skim milk

Cut chicken into 1 inch strips. Combine garlic, bread crumbs, cheese, parsley, paprika, oregano, and pepper to taste. Dip chicken into milk; roll in crumbs. Preheat skillet on medium heat. Place chicken in skillet and cover. Cook for 10 minutes and then turn and cook for additional 10 minutes.


MUSSELS IN WHITE WINE SAUCE


3 lbs. mussels
1/4 cup white wine or water
2 tbsp. lemon juice
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 tbsp. finely chopped fresh cilantro
2 medium tomatoes, diced
1/4 tsp. red pepper flakes

Scrub mussels and discard any that do not close when tapped; cut off any hairy beards. In large saucepan, bring wine or water to boil. Add mussels. Cover and cook over medium-high heat for 5 to 7 minutes or until mussels open. Discard any that do not open.
Remove from heat; reserve 2 tbsp. of cooking liquid. When mussels are cool enough to handle, using small knife, separate mussels from shell and set aside; reserve half the shells.
In bowl, combine reserved cooking liquid, lemon juice, garlic, parsley, cilantro, tomatoes and red pepper flakes. Add mussels and stir gently. Serve while hot.


DILL MARINATED SHRIMP

3/4 lb. medium shrimp
1 tbsp. water
2 lemon slices
1 bay leaf
1 cup rice wine vinegar
1/4 cup fresh dill, minced
2 scallions, thinly sliced
1 small celery stalk, thinly sliced

Peel and de-vein shrimp. Place shrimp, water, lemon slices and bay leaf in saucepan. Cover; cook over medium until heat audible tone is heard and then turn heat to low. Cook for 3 minutes. Remove lemon slices and bay leaf; cool to room temperature. Stir in vinegar, dill, sliced scallions, and celery; cover and refrigerate at least 24 hours, stirring once.


SPINACH PEAR SALAD
1 lb. fresh spinach
1 cup chopped pear
1 cup chopped apple
1/2 cup chopped celery
1 tbsp. lemon juice
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp. honey
1 tsp. caraway seeds

Wash, dry and remove stems from spinach; tear into bite size pieces. Chop apple, pear and celery. Combine spinach, apple, pear and celery in bowl. Sprinkle with lemon juice. Toss well. Combine vinegar, oil, honey and caraway seeds in sauce pan. Start on medium heat and cover. Once the audible tone is heard turn heat to low for 2-3 minutes. Pour liquid over spinach mixture; toss well. Serve immediately. Serves 10.



WARM BEAN SALAD WITH ROASTED PEPPERS AND HAM


4 lbs. white beans
3 tomatoes, skinned, seeded and cut into strips
1/4 bunch of flat leaf parsley
1/2 red onion, finely chopped
4 small mild chili peppers
6 garlic cloves, peeled
1 cup chicken stock
3 slices of cured ham, cut into strips
1 cup pitted black olives
2 tbsp. balsamic vinegar
2 tbsp. olive oil
dash of salt and pepper

Shell, wash and dry the white beans. Roast the peppers to remove the skins. Remove the stalks from the 1/2 bunch of flat leaf parsley. Place ham, white beans, and onions in the saucepan. Mix well. Pour in the chicken stock and cover. Turn heat to medium. Once the audible tone is heard turn heat to and simmer for 35 minutes. Before serving, mix in the fresh tomatoes, sliced roasted peppers and parsley. Add salt, pepper, olive oil and vinegar. Stir. Serves 4.



SOUPS AND STEWS


CURRIED CAULIFLOWER SOUP


1/2 cauliflower, cut in chunks
1 cup sliced peeled potato
3-1/2 cups 2% milk
1 tsp. each: salt, curry powder and ground cumin
2 tbsp. chopped green onion

In saucepan, combine cauliflower, potato and milk. Cover. Start on medium heat. Once the audible tone is heard turn heat to low and simmer for 20 minutes. Puree in food processor or blender. Stir in salt, curry powder and cumin. Cover and refrigerate for 2 hours. If desired, thin with additional milk. Garnish with green onion. Serve hot or cold. Makes 6 servings.


LEEK AND MUSHROOM SOUP WITH FRESH BASIL


5 cups chopped white leeks (5 medium)
5 cups coarsely chopped mushrooms
2 potatoes, peeled and chopped
2 cups water, chicken, or vegetable stock
2-1/2 cups 2% milk
1/4 cup packed chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper

Place leeks in a roaster. Cover. Start on medium heat and cook for 5 minutes. Add mushrooms and potato; cook for 2 minutes. Add water. Cover. Once the audible tone is heard turn heat to low and cook for 15 minutes. Puree in food processor or blender; return to pan. Add milk, basil, salt and pepper; heat until hot. Makes 6 servings.


MISO SOUP WITH TOFU

1/2 onion, chopped
1 large carrot, thinly sliced
3 cups water
2 tbsp. miso
1 tbsp. sodium-reduced soy sauce
3 green onions, diagonally sliced
1/2 cup diced firm tofu

Place onion, carrot, and water in saucepan. Cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for 10 minutes. Remove from heat; stir in miso until dissolved. Add soy sauce, green onions and tofu. Serve hot. Makes 4 servings.



THREE GRAIN VEGETABLE SOUP

1 large onion, chopped
1 tbsp. minced fresh garlic
6 cups chicken or vegetable stock
2 tbsp. each: barley, bulgur, whole grain rice and green lentils
2 carrots, diced
2 cups diced peeled rutabaga
2 cups thinly sliced cabbage
2 tsp. dried basil
1/4 cup chopped fresh parsley
salt and pepper to taste

Place onion in roaster. Cover. Cook over medium heat for 3 minutes. Add garlic, stock, barley, bulgur, rice, lentils, carrots and rutabaga. Cover. Once the audible tone is heard turn heat to low and cook for 20 minutes. Add cabbage and basil; continue to cook on low for 10 to 15 minutes. Add parsley, salt and pepper to taste. Makes 6 servings.


FISH AND VEGETABLE CHOWDER


1 onion, chopped
2 carrots, sliced
2 stalk celery, sliced
2 cloves garlic, minced
3 potatoes, peeled and cubed
1 cup dried dulse or wakami seaweed, chopped
1-1/2 cups water or fish stock
1 small zucchini, cubed
1 cup sliced mushrooms
1 lb. sole, cod or haddock fillets (frozen or thawed), cut in chunks
1 cup corn niblets or frozen peas
2 cups 2% milk
1/2 tsp. dried basil or dill weed
salt and pepper to taste

Place onions in roaster. Cover. Cook for 3 minutes over medium heat. Add carrots, celery, garlic, potatoes and water. Cover. Once the audible tone is heard turn heat to low. Add zucchini, mushrooms, fish and corn. Cover. Cook for 5-7 minutes or until the fish is opaque. Add milk, basil, and seaweed; bring to a simmer over medium-low heat. Season with salt and pepper to taste. Makes 4 servings.


POTATO, BEAN AND TOMATO STEW WITH BASIL

1 onion, chopped
2 large cloves garlic, minced
1/2 tsp. paprika
3 large tomatoes, coarsely chopped
1/4 cup chopped fresh basil
1/2 tsp. dried oregano
2 medium potatoes, peeled and diced
1 cup water or vegetable stock
1 can (19 oz.) chick-peas, drained
1/2 cup chopped fresh parsley
salt and pepper to taste

Place onions in saucepan or roaster. Cover. Cook on medium heat for 5 minutes. Add garlic, paprika, 2 of the tomatoes, and oregano. Cook for 2 minutes. Add potatoes and water; cover and cook for 5-10 minutes. Add chick-peas and cook for additional 5 minutes. Add remaining tomato, basil, and salt and pepper to taste. Heat for 1 minute. Serve garnished with parsley in large shallow dish. Makes 4 servings.


CHICKEN AND VEGETABLE STEW
4 skinless chicken breasts
4 small potatoes, quartered
2 carrots, sliced
2 onions, quartered
2 stalks celery, sliced
1-1/2 cups rutabaga, peeled and cubed
1-1/2 cups sweet potato, peeled and cubed
4 cups water or chicken stock
1/2 tsp. of each: dried thyme, sage and salt
1/4 tsp. pepper
1 cup frozen peas

In roaster, combine chicken, potatoes, carrots, onions, celery, rutabaga, sweet potato, water, thyme, sage, salt and pepper. Cover. Start on medium heat. Once the audible tone is heard turn heat to low. Simmer for 20 minutes. Stir in peas. Makes 4 servings.



VEGETARIAN DISHES



SPINACH RICE CASSEROLE WITH TOASTED ALMONDS


1 cup long grain brown rice
1 medium onion, chopped
1 clove garlic, minced
1 lb. spinach leaves
3 eggs, beaten
1-1/2 cups shredded Swiss cheese
1/2 cup low-fat milk
1/3 cup fresh parsley
3/4 tsp. salt
1/2 tsp. each: dried basil and thyme
pinch each: cayenne and pepper
1/4 cup toasted slivered almonds
2 tbsp. freshly grated Parmesan cheese

Wash and rinse rice. Measure 1-1/2 cups of water into saucepan with 1 cup of rice. Cover. Once the audible tone is heard turn heat to low and cook for 30-40 minutes, depending on your personal preference. Cook onion and garlic in skillet over medium heat until tender. Rinse spinach and cook in saucepan over medium heat until wilted. Drain, squeeze dry and chop. Once rice is cooked, stir in onion mixture, spinach, eggs, Swiss cheese, milk, parsley, salt, basil, thyme, cayenne and pepper. Sprinkle with almonds and Parmesan cheese. Cover and start on medium heat. Once the audible tone is heard turn heat to and cook for 30 minutes. Makes 6 servings.


VEGETARIAN LASAGNE


1 cup diced onions
1/2 eggplant, thinly sliced
1 small zucchini, thinly sliced
1 garlic clove, minced
19 oz. can tomatoes
14 oz. can tomato paste
1/2 cup red wine
1 tbsp. worcestershire sauce
1 tsp. sugar
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
10 lasagne noodles, uncooked
2 cups ricotta cheese
1 lb. sliced mozzarella cheese
1/2 cup grated parmesan cheese

In a bowl, mix together onions, garlic, canned tomatoes, tomato paste, red wine, worcestershire sauce, sugar, oregano, basil, salt and pepper. Pour 1/4 cup of this sauce into the wok or skillet. Spread evenly. Next, place one layer of lasagne noodles on top of the sauce, followed by a layer of zucchini, more sauce, a layer of eggplant, a layer of ricotta cheese, a final layer of noodles, and the remainder of the sauce. Top the lasagne with the sliced mozzarella and a sprinkling of parmesan cheese. Cover and turn the heat to medium. Once the audible tone is heard turn heat to low and cook for 40 minutes.


INDIAN RICE WITH MUSHROOMS AND LENTILS


2 1/2 cups sliced onions
3 cups vegetable stock
2 cups mushrooms, quartered
1 cup whole grain or basmati rice
1/2 cup green lentils
1 tbsp. minced gingerroot
1 tsp. curry powder
1/4 tsp. cinnamon
2 cloves garlic, minced
1/2 cup chopped fresh parsley
salt and pepper to taste

In covered skillet, cook onions over low heat for 25 minutes or until very tender. Meanwhile, in saucepan, combine stock, mushrooms, rice, lentils, gingerroot, curry powder, cinnamon and garlic. Cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for 25-30 minutes. Stir in parsley and salt and pepper to taste. Serves 4-6.


GNOCCI


1 lb. yellow potatoes
1 cup flour (or more)
1 egg
water
olive oil
freshly grated parmesan cheese

Peel and chop the potatoes and place them in the saucepan. Rinse with cold water and drain. Cover and start on medium heat. Once the audible tone is heard turn heat to low and cook for 20-25 minutes. Mash really well, using an electric beater if possible, or a fork, if not. Let the potatoes cool for 20 minutes. Add a little drizzle of olive oil and egg. Add flour 1/4 cup at a time, mixing with a rubber spatula, then your hands coated in olive oil, until a good dough begins to form. If you make it too dry, a little olive oil and water can bring it back to the right consistency. Roll the dough into four long ropes. Cut the ropes into little 1/2 inch dumplings, and drop into a stock pot of rapidly boiling water until they surface. Remove with a slotted spoon and serve with your favorite red sauce, alfredo sauce or roasted vegetables. Sprinkle with parmesan cheese.


VEGETABLES



GRILLED ZUCCHINI


2 zucchini
2 tbsp. olive oil
1 minced garlic clove
2 tbsp. grated parmesan cheese

Preheat grill pan on medium heat. Slice zucchini in half and then once lengthwise. Place in grill pan and cover for 5 minutes. Turn when zucchini releases from pan. Mince garlic and mix with olive oil. Strain out garlic so you are only left with the oil. Brush this garlic flavored oil over zucchini before serving and sprinkle with parmesan cheese.




SESAME CARROTS


6 carrots
1 tbsp. sesame seeds
2 tbsp. orange juice
1 tsp. grated gingerroot
1 tsp. sesame oil
1 tsp. sodium-reduced soy sauce
salt and pepper to taste

Peel or scrub carrots and cut into sticks. In large skillet, cook sesame seeds over medium heat for 2 minutes or until golden, shaking pan occasionally. Combine orange juice, ginger, sesame oil and soy sauce. Set aside. Place carrots in saucepan. Cover. Start on medium heat. Once the audible tone is heard turn heat to low. Cook for 10-15 minutes. Before serving, toss with sesame seeds and ginger mixture. Season with salt and pepper. Makes 4 servings.


PORTOBELLO MUSHROOMS WITH SWEET PEPPERS


1 lb. portobello mushrooms
1 clove garlic, minced
1 each: sweet red and yellow pepper, cut in strips
salt and pepper

Wash mushrooms quickly in a little water; pat dry. Cut into 1/4 inch thick slices. Place mushrooms, peppers and garlic in grill pan. Cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for 5-7 minutes. Makes 6 servings.



FETA STUFFED EGGPLANT ROLLS
1 lb. firm eggplant, cut into 1/4 inch thick slices (lengthwise)
olive oil for brushing eggplant
3 oz. feta cheese, crumbled
1/3 cup ricotta
1/8 cup chopped fresh basil
1/2 diced roasted pepper
1 bunch spinach, trim stems but keep leaves whole
1/4 cup sundried tomatoes packed in oil
salt and pepper to taste

Place eggplant slices in grill pan. Cover. Turn to medium heat and cook for 10 minutes. While eggplant is cooking, mix together in a stainless steel bowl: feta, ricotta, basil, red peppers, sundried tomatoes, salt and pepper. Once eggplant is cooked, carefully remove from pan, keeping slices intact. Brush with olive oil. Put 1 tbsp. of feta mixture near narrow end of each slice. Gently press 4 or 5 spinach leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. Serve at room temperature.



MARINATED POTOBELLO MUSHROOMS WITH GOAT CHEESE
1 lb. portobello mushrooms
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp. basil
1/4 tsp. oregano
salt and pepper to taste
1/3 cup goat cheese

Wash mushrooms quickly in a little water; pat dry. Cut into 1/4 inch thick slices. In a large stainless steel bowl, mix together, olive oil, balsamic vinegar, basil, oregano, salt and pepper. Add mushrooms and toss well. Marinate for 30 minutes. Place in grill pan and cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for 5-7 minutes. Top with goat cheese before serving. Serves 4.


GRILLED FALL VEGETABLES
1 eggplant
2 zucchini
1 tsbp. olive oil
3 sweet peppers (red, yellow, green)
2 tbsp. balsamic vinegar
2 tbsp. fresh thyme
1 tbsp. water
salt and pepper to taste


Cut eggplant into 1/2 inch thick slices. Cut zucchini diagonally into 1/4 inch thick slices. Seed and cut peppers lengthwise into 8 pieces. Grill vegetables, in batches if necessary, in the grill pan. Place vegetables in grill pan in a single layer. Cover. Turn to medium heat. Grill for 5 minutes and then carefully turn over and grill for additional 3 minutes. Transfer to serving bowl. Whisk together oil, vinegar, thyme, water, salt and pepper to taste. Pour over hot vegetables and toss to coat. Makes 6 servings.

ASPARAGUS BAKE

2 tbsp. butter
2 tbsp. flour
1 cup milk
1/2 tsp. salt
1 pound fresh asparagus, cooked
4 hard cooked eggs
1 cup grated cheddar cheese
1 cup soft bread crumbs
1/2 cup diced pimento

Melt butter in saucepan. Stir in flour and salt. Cook until boiling. Add milk, stirring constantly, until mixture thickens and boils1 minute. Add pimento. Lay asparagus in pan. Top with sliced eggs and grated cheese. Sprinkle with bread crumbs. Cover. Cook over low heat 10 minutes.


ONION-MUSHROOM CASSEROLE
3 large onions, sliced in rings
2 tbsp. butter
1 1/2 cups sliced fresh mushrooms
1/2 tsp. salt
3 tbsp. flour
1 1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded cheddar cheese
1/4 cup cracker crumbs

Preheat wok on medium heat. Saute onions in 2 tbsp. butter until golden brown. Add mushrooms. Reduce heat to low and simmer for 5 minutes. In a separate pan mix together milk, flour and salt. Heat over medium for 3 minutes, stirring constantly. Add cheese and continue to stir for a few more minutes. Pour cheese sauce over onions and mushrooms. Cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for additional 20 to 25 minutes.



CARROTS
Wash and scrub well. Remove ends. Cut in 2’ strips. Place in pan to fit quantity. Cover with cold water, let stand a few minutes to crisp. Drain. Cover and start on medium heat. Once the audible tone is heard turn heat to low. Cook for 15-20 minutes.


CAULIFLOWER

Remove leaves, cut off stalk and crisp 10 minutes in cold, salted water. Drain. Cover pan and start on medium heat. Once the audible tone is heard turn heat to low andc ook for 10-15 minutes. Season to taste with salt and pepper.


CORN ON THE COB


Select young tender ears; remove husks and silk. Pour in 1/4 “ water and line bottom of roaster pan with several layers of inner husks. Place corn in layers on husks. Drain. Cover pan and start on medium heat. Once the audible tone is heard turn heat to low. Cook for 10-12 minutes or until tender, depending on age of ears.


CHEESE POTATOES
3-4 medium potatoes
1/2 cup grated cheese
2 tbsp. milk

Peel potatoes and cut into 1 inch cubes. Rinse with cold water and drain. Place in saucepan and cover. Start on medium heat. Once the audible tone is heard turn heat to lowest possible setting. Cook 20-25 minutes. Add milk. Cover and cook for 2 minutes on low heat. Add grated cheese and sprinkle with paprika. Turn off heat, cover and allow cheese to melt.


SCALLOPED POTATOES
4 medium sized potatoes; washed, scraped, and sliced thin.

Place half in skillet, sprinkle with salt, pepper, 1 tablespoon finely chopped onion and 2 tablespoons flour. Add remaining potatoes and sprinkle as above. I saucepan heat to scalding 1-1/2 cups milk with 2 teaspoons butter and pour over potatoes. Cover. Place over medium heat until audible tone is heard and then turn to low heat for 20 minutes.

POULTRY


HONEY GARLIC LEMON CHICKEN
1 whole fryer chicken
1 lemon
2 whole bulbs of garlic, peel the cloves but do not mince
1/4 cup honey

Cover bottom of saucepan with garlic cloves. Remove skin from chicken and place a perforated lemon inside of the cavity. To perforate the lemon, simply poke it with a fork many times until the peel is very soft and the juice runs out. Place the chicken on top of garlic, then drizzle 1/4 cup of honey on top. Turn stove to medium until the audible tone is heard then turn heat to low for additional 20 minutes.


GREASELESS FRIED CHICKEN


1 frying chicken, cut up
salt and paprika to taste

Wash and dry chicken. Preheat covered grill pan on medium heat for approximately 5 minutes. Test to see if pan is hot enough by sprinkling a few drops of water in the pan. If water ‘pearls’ (beads up and rolls around) then it is the correct temperature. If the water just spatters and evaporates then it is not yet hot enough. Once preheated, place chicken in the skillet. Cover but keep the lid “:cracked” open slightly to allow some air to get in a brown the chicken. Cook for 10-15 minutes. Turn chicken over and continue cooking for an additional 15 minutes. Season when done.


CHICKEN GRAVY
1/4 cup chicken drippings
4 tbsp. flour
1 tsp. paprika
2 cups milk
salt and pepper to taste

Blend flour in heated drippings over medium heat. Add milk and seasonings and cook, stirring until gravy is thick and smooth. If too thick, add additional milk as needed.

CHICKEN MARENGO


1 3lb. chicken, cut up
1/2 cup tomato sauce
1 large red pepper, sliced
1 large carrot, sliced
1 small can button mushrooms
1 large green pepper, sliced
1 onion, sliced
3 segments garlic, crushed
salt and pepper to taste

Preheat roaster on medium high heat for about 3 minutes. Place chicken in hot pan and brown on medium high heat for about 3 minutes. Add remaining ingredients, tomato sauce last. Season to taste. Cover and wait for the audible tone and then turn to low. Cook over low heat for 25-30 minutes.

CHICKEN AND PORK ADOBO


1 medium chicken, sliced
2 tsp. soy sauce
1/4 tsp. garlic salt
1/2 pork tenderloin, sliced
2 tbsp. vinegar
6 black pepper corns
salt to taste

Mix all ingredients together in the roaster and cover. Start on medium heat. Once the audible tone is heard turn heat to low and cook for additional 30-40 minutes.


CHICKEN TETTRAZINI


1 5lb. stewing hen
1/2 bay leaf
1 stalk celery
1/4 onion
1 tbsp. salt
5 pepper corns
3 cups water
1 lbs. spaghetti
1 qt. chicken broth
1/2 cup chopped green pepper
1/2 cup chopped onion
1 1/2 oz can mushroom pieces, drained
2/3 cup flour
4 cups milk
1 tsp. salt
1/2 tsp. pepper
1/2 lb. Old English cheese grated
1/2 lb. American cheese grated
1 cup bread crumbs

In roaster start chicken with bay leaf, celery, onion, salt and pepper corns in water (this water will be used as broth) on medium high heat until audible tone is heard turn heat to low for 30 minutes. Remove chicken from bones and cut into small pieces. Cool broth and remove fat by straining. Cook spaghetti in this broth. Spaghetti will absorb the broth so do not drain. Cook green pepper, onion and mushrooms. Blend in flour. Gradually add milk, salt and pepper. Cook until thick. Stir in spaghetti and sauce in roaster bottom and cook covered over low heat 10-15 minutes, until mixture is well blended. Put in serving dish and sprinkle top with heated bread crumbs. Serves 10-12.


MEATS


HAMBURGER STEAK

1/2 lb. hamburger
1/4 tsp. salt
dash of pepper
1 tsp. steak sauce
1 tbsp. grated onion

Mix together thoroughly, hamburger, steak sauce, onion, salt and pepper. Shape into 4 equal patties. Place patties in preheated grill pan. (Check to see if skillet is hot enough by sprinkling a few drops of water in the pan If the water ‘pearls’ then it is hot enough.) Broil 8 minutes each side.


TANGY BARBEQUE PORK


2 lbs. pork ribs, cut up
3 star anise cloves
1/4 cup dark soy sauce
1/4 cup Chinese cooking wine
2 tbsp. rock sugar or brown sugar

Preheat roaster on medium high then add pork. When the meat releases, flip it over and add star anise, soy sauce, cooking wine and rock sugar or brown sugar. Cover. Once the audible tone is heard turn heat to low and cook for additional 30-40 minutes.


MEAT LOAF


1 lb. ground pork, veal, lamb, beef
1/3 cup tomato juice
1/2 cup bread crumbs or oatmeal
1 slightly beaten egg
1/4 cup finely chopped onion
1 tsp. salt
dash pepper

Mix all ingredients thoroughly. Shape into loaf and place into preheated skillet. Brown over medium heat. Carefully turn and brown other side. Cover and when the audible tone is heard turn heat to low and cook for approximately 25-30 more minutes.


SWISS STEAK

1 lbs. round or sirloin steak cut 1” thick
1/2 cup flour
2 tsp. salt
1 medium onion sliced
1/2 green pepper chopped finely
1 cup boiling water
1 cup canned tomatoes

Mix flour and seasoning and pound into meat. Preheat skillet on medium heat and brown meat on both sides. Add onion, green pepper, boiling water and tomatoes. Cover. Once the audible tone is heard, reduce temperature to lowest setting and cook for additional 1 to 1-1/2 hours.


LEG OF LAMB

4-1/2 lbs. leg of lamb
seasoning (garlic powder, celery seed, onion powder)

Preheated roaster on medium heat. Sear meat on all sides. About 5 minutes per side. Place skin side down. Season with garlic, celery seed and onion. Cover and wait until the audible tone is heard turn heat to low. Roast for additional 30 minutes per pound.



BARBEQUE SPARE RIBS


2 to 3 lbs. spare ribs
salt and pepper to taste
1 onion
2 tbsp. brown sugar

Place ribs in preheated wok and brown well on all sides, over medium-high heat. Drain off all excess fat. Add chopped onion and sprinkle the brown sugar over top.

Add the following sauce:

1/2 cup catsup
1/2 tsp. chili powder
1 tbsp. celery seed
1/8 cup vinegar
1 tbsp. Worcestershire sauce
1 cup water

Bring to a boil in a separate saucepan and pour over ribs. Cover and reduce heat to low or simmer. Cook for about 2 hours. Occasionally baste and turn ribs.

BAKED HAM


Select butt end or whole ham
1 tbsp. mustard
2 tbsp. brown sugar
whole cloves

Score fatty part of ham. Preheat roaster on medium heat and brown ham on all sides. Place fat side up and put on paste made of mustard and brown sugar using whole cloves in scored corners. Cover with pineapple juice and fruit if desired. Cover, reduce heat to low and cook 20 minutes per pound.


BEEF STROGANOFF

2 pounds sirloin of beef
1-1/2 tbsp..flour
2 tbsp. butter
2 cups beef stock
2 tbsp. tomato juice or paste
3 tablespoons grated onion
1/2 cup sour cream

Cut beef into thin strips. Sprinkle freely with salt and pepper. Let stand covered for 2 hours in cool place. Make a roux in the saucepan by blending flour with butter over low heat until mixture bubbles and is smooth. Gradually stir in beef stock until mixture begins to thicken. Boil for 3 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute. Brown beef in grillpan with grated onion. When the meat is browned, pour the meat and onion into the sauce, taste for seasoning, and simmer gently, covered, for 20 minutes.

GRAVY

Your waterless roasting method will produce natural and adequate meat liquid for making gravy; the weight of the meat will determine the amount of drippings in the pan. Skim off any excess fat. For each cup of gravy, use 2 tbsp. flour, 2 tbsp. drippings and 1 cup liquid (water, stock or milk). Stir flour into drippings and cook until lightly browned. Remove from heat and gradually stir in liquid. Return to burner stirring constantly. Bring to boil over medium heat and boil for 2 minutes, stirring sides and bottom of pan.


CASSEROLES


NO-FUSS BEEF STROGANOFF


1 cup finely chopped onion
1 lb. ground beef
2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
1 cup mushrooms, sliced
10 oz. condensed cream of chicken soup
1/2 cup sour cream
1/4 cup grated cheddar cheese

Preheat skillet on medium. Saute onions until limp. Add beef stirring to break up lumps. Brown. Drain off fat. Discard. Sprinkle flour, salt and pepper over meat mixture. Stir. Add mushrooms and soup. Cover and cook on medium until the audible tone is heard turn heat to low for 20 minutes. Stir in sour cream and cheese. Heat through and serve immediately.


STUFFED GREEN PEPPERS


5-6 medium peppers
1 lb. ground beef, cooked
1/2 cup rice, washed
1 egg, slightly beaten
1/4 cup milk
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1 can tomato soup (10-1/2 oz.)
1/2 cup water


SPAGHETTI AND MEATBALLS


3-20 oz. cans tomatoes
1/4 cup onion, chopped
1/4 cup olive oil
1/2 tsp. pepper
1/2 tsp. basil leaves
1/2 tsp. garlic powder
1 tsp. sugar
1 tbsp. salt
1 bay leaf
1-6 oz. can tomato paste

Combine tomatoes, tomato paste, onion, oil, pepper, basil, garlic powder, sugar, salt and bay leaf in large skillet. Cover and start on medium heat until audible tone is heard and then reduce to low for additional 20 minutes.

Make meatballs (see Hamburger Steak recipe). Shape into balls and add to sauce 30 minutes before the end of cooking time. Serve over cooked, drained spaghetti.

Wash peppers, cut off stems and remove seeds. Mix ground beef, rice, eggs, milk, celery, onion and seasoning. Stuff peppers loosely and place in roster. Blend tomato soup and water; pour around peppers. Cover. Start on medium heat until audible tome is heard and then turn to low for 30 additional minutes.


FISH


CREOLE FISH


2 pounds frozen sole fillets, cut into serving pieces
1 tsp. salt
1/2 tsp. garlic powder
1 green pepper, chopped finely
1 celery stalk, chopped finely
1-15 oz. can tomato sauce
1/2 tsp. paprika
1 large onion, chopped fine

Season frozen fillets with salt, a little garlic powder and place in grill pan. Cover with onion, green pepper and celery. Pour tomato sauce over fish. Sprinkle with paprika. Cover and set on medium heat. Once the audible tone is heard turn heat to low and cook for additional 12-15 minutes.

SHRIMP DE JONGHE

1-7 oz. pkg. cleaned, uncooked shrimp
2 tbsp. butter
dash of each: tarragon, nutmeg, mace, thyme, pepper, onion powder, garlic powder
1/2 tsp. salt
2 tbsp. consomme or cooking sherry
1/4 cup bread crumbs
1 tbsp. minced parsley

Melt butter in skillet and saute shrimp until lightly pink. Add herbs, seasonings, consomme or wine. Cook uncovered over medium heat 2 to 4 minutes. Garnish with heated, buttered bread crumbs and parsley in serving dish.



POACHED SALMON WITH CREAMY CEASAR DRESSING


4 salmon steaks
1/4 cup creamy caesar salad dressing

Place salmon into cold grill pan and cover. Turn to medium heat. Once the audible tone is heard, turn to low for 10 minutes. Creamy caesar salad dressing makes a delicious sauce. Add just before serving.


CREAMED FISH


1-1/2 cup flaked fish, cooked or canned
1-1/2 cups basic white sauce (see below for recipe)

Heat fish in white sauce; add additional seasonings if desired. Serve on toast, crisp crackers or in patty shells.

Variations of Creamed Fish:

With eggs: Add 2 hard boiled eggs, chopped
With brazil nuts: Add 1 cup finely chopped brazil nuts, 1/2 teaspoon Worchestershire sauce, and one finely chopped canned pimiento. Add to white sauce, fold in fish. Heat thoroughly after additions. Pour into serving dish and garnish with 6 whole Brazil nuts and 6 pimiento strips.


SAUCES


BASIC WHITE SAUCE

2 tbsp. butter
2 tbsp. flour
1 cup warm milk (or meat stock or vegetable liquid)

Melt butter, add flour and stir until smooth. Add warm liquid, stirring constantly. Bring to a boil, reduce heat and simmer about 5 minutes. Add seasonings.


CHEESE SAUCE


Follow recipe for basic white sauce, add 1/4 tsp. dry mustard with the seasoning. Blend in 1/2 cup sharp American cheese (cut up or grated). Stir until cheese is melted.


HOLLANDAISE SAUCE

2 egg yolks
dash cayenne pepper
1 tbsp. lemon juice
1/2 tsp. salt
1/2 cup melted butter

Beat egg yolks until thick; add salt and pepper. Add 3 tbsp. melted butter, a little at a time, beating constantly. Slowly beat in remaining butter alternately with lemon juice. Serve with green vegetables.


DESSERTS

 

Veggie Cake

 
Makes: 8 slices
Utensil: 10" Electric Oil Core Skillet
             Double Walled Salad Bowl
 

Ingredients

1     box cake mix, any flavor
3     eggs (or 6 egg whites)

3     cups fresh fruit and vegetables, shredded, use Kitchen Kutter with Cone #1 (see Tips for combinations)

        parchment paper

Directions

  1. Precut parchment paper to fit the bottom of the electric skillet.
  2. Preheat skillet to 250°F/120°C.
  3. While skillet is preheating, combine dry cake mix with eggs (or egg whites) in large mixing bowl.
  4. Add shredded fruits and/or vegetables. Stir vigorously into the cake mix.
  5. Pour into skillet and cover. Cook 25 minutes or until done. Cake is done when it does not jiggle when skillet is shaken.
  6. Once cake is cooled, give skillet an easy shake to loosen. Place cake platter over top of skillet and invert cake onto platter.
  7. May be frosted if desired.

Tips

  • Choose any combination from the following fruits and vegetables (shredded using Cone #1 unless otherwise noted), or create your own combination: carrots, celery, pears #2, potatoes, apples #2, oranges #2, yellow squash, zucchini squash, bananas #2.
  • Cooking time varies slightly based on moisture of the fruit or vegetable mix you choose, but 25 minutes is normal.
  • If you check the progress of the cake by lifting the lid often, you will lengthen cooking time.

 


Greaseless Banana Q
Makes:  15 servings, 1 banana each
Utensil:  12" Electric Oil Core Skillet
 
 
Ingredients
15   Cardava bananas (Saging na Saba)
1     cup brown sugar  (220 g)
1/4  cup sesame seeds  (35 g)

Directions

  1. Place bananas in skillet and sprinkle sugar over top. Stir to combine and cover.
  2. Set temperature to 375°F/190°C and cook for 20 minutes.
  3. Once bananas soften, add sesame seeds and stir to combine.
  4. Serve warm.

 

 


OZARK PUDDING


1 egg, whole
1 tbsp. flour
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped walnuts, to garnish
3/4 cup of sugar
1 tsp. baking powder
5 small raw apples, peeled, cored and diced
1 pint cream

Beat egg and sugar until very smooth. Mix flour, baking powder, salt and stir in the sugar / egg mixture. Add apples, nuts and vanilla. Place ingredients in buttered skillet and start on medium heat until audible tone is heard and then turn heat to low for 20 minutes. Remove from pan. Serve cold with whipped cream or ice cream. Garnish with chopped walnuts.



PINEAPPLE UPSIDE DOWN CAKE

1/2 cup brown sugar
1 (8 oz.) can sliced pineapple; (keep juice)
10 pecan halves
5 maraschino cherries
1 egg
1 lemon cake mix

Pour pineapple juice into skillet. Add brown sugar and stir spreading evenly over bottom of skillet. Place pineapple rings in skillet and place maraschino cherries and pecans in and around each ring. In bowl mix egg and cake mix. Use reserved pineapple juice for liquid. Prepare according to cake mix directions. Pour batter into skillet over pineapple and cook for 6-8 minutes. Reduce heat to low and cook for approximately 10 minutes or until cake is done. Shake skillet gently to loosen cake and turn upside down and on to cake plate.




APPLE PARFAIT

8 fuji or braeburn apples, peeled and sliced to make apple sauce
1 tsp. ground cinnamon
3 cups milk
1/4 cup sugar
4 eggs, separated
1 pinch salt
2 tbsp. cornstarch
1 cup almonds, blanched, peeled and ground
1 jigger rum

Place sliced apples in saucepan and cover. Turn to medium heat. Once the audible control tone is heard, turn to low and cook for 10 minutes. Cool and stir in cinnamon. In a separate pan, combine milk, sugar, egg yolks, salt and cornstarch. Simmer on low heat stirring constantly until thickened. Let cool. Add ground almonds and rum. Spoon into individual bowls and refrigerate. Beat egg whites until stiff. Gently fold in apple sauce and serve on top of almond custard. Garnish with toasted almonds.


GRAHAM CRACKER DATE CAKE


2 cups graham cracker crumbs
1/4 tsp. salt
1 egg
1/2 cup brown sugar
2 tsp. baking powder
1/2 cup chopped pecans or coconut
1/2 cup raisins, dates or apples, chopped
1-1/2 cups milk

Roll graham crackers into small coarse pieces. Mix well with brown sugar. Add salt, baking powder, raisins (or date or apples), pecans (or coconut), and egg. Stir in milk. Butter the utility bowl and fill with graham cracker mixture. Place utility bowl into 3.6l. filled with 2” water and preheated on medium heat. Cover. Wait for audible tone to be heard and then turn to low. Cook for additional 1 hour.