Archive for the Category » Side Dishes «

Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

3-4 Large Potatoes (#3 cone)
1-2 Tbsp Minced Garlic
1/4 Sweet Onion (#2 Cone)
Daisy Light Sour cream
2 Tbsp Butter
1 Tbsp Heavy Whipping Cream
Electric Mixer
Darn Good Seasoning
Salt & Pepper

Heat an inch of water on medium in 3 quart. While the water is heating, Shred potatoes then onion into the steamer. Make sure there is a hole in the center of the steamer so air can pass through. Top with garlic and cook on medium until the pan signals. Reduce heat to medium low and cook until potatoes are soft. Put Butter in a Large Mixing Bowl and pour the potatoes on top and beat until fairly smooth. Add the remaining ingredients and season to taste.

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

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Squash Dip in Bread Bowl


Culinary Tools:

  • Chef’s Knife
  • 2-quart Saucepan with cover
  • Bread Knife


  • 1 cup fennel, minced
  • 2 cups onion, minced
  • 3 cups butternut squash, peeled, seeded, small cubed
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • ¾ cup orange juice
  • ¼ cup balsamic vinegar
  • 1 cinnamon stick
  • 1 cup low-fat goat cheese
  • 1 cup toasted pumpkin seeds
  • 1 cup dried cranberries
  • 1 large round loaf of bread


Using the Chef’s Knife cut the ingredients as directed. In the 2-quart Saucepan, add the fennel, onions, squash, garlic, tarragon, brown sugar, nutmeg, orange juice, balsamic vinegar and cinnamon stick; cover with Redi-Temp® valve open and cook at medium heat. When the valve whistles (about 12 minutes), close it, turn heat to low and keep cooking for 30 more minutes; stir occasionally. Once the vegetables are soft and the dip has a mashed potato-like consistency, stir in ¾ of the goat cheese, ¾ of the pumpkin seeds and ¾ of the cranberries until obtaining a creamy consistency.

Using the Bread Knife, carefully cut a whole out of the center of the bread about 4 inches wide and 4 inches deep. Fill the bread bowl with the finished dip and top with the remaining ¼ of goat cheese, pumpkin seeds and cranberries. Tear off chunks of the bread bowl to eat the dip with.


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Spider Deviled Eggs


Culinary Tools:

  • 4-quart Dutch Oven with Cover
  • Slotted Spoon
  • 2-quart Mixing Bowl
  • Chef’s Knife


  • 2 tablespoons white vinegar
  • 12 large eggs
  • ¼ cup onion, small diced
  • ¼ cup ham, small diced
  • 2 tablespoons chives, chopped
  • ½ cup low-fat mayo
  • 2 teaspoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 2 tablespoons honey


  • ½ cup black olives, cut in half (bodies and legs)
  • ¼ cup chives, cut in ½ inch spears (antennas)


In the 4-quart Dutch Oven, add 8 cups of water and the white vinegar; cover with valve open and boil at high heat. When valve whistles (about 6 minutes), turn heat to medium and place the eggs using the Slotted Spoon. Cover, close the valve and cook for 12 minutes. Remove and let them cool. Peel the eggs and with the Chef’s Knife, cut in half lengthwise. Remove the yolks and reserve.
With the same knife, cut the remaining ingredients according to directions.
In the 2-quart Mixing Bowl, combine the reserved yolks with all the ingredients; mix well until smooth. Fill each half cooked egg white with the mixture and garnish with black olive and chives to look like spiders.


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Squash Casserole

UTENSILS: Large Skillet (10.5"), Food Cutter
Serves: 8-10 Time: Prep 10 Cook approx. 30 min.
4 lbs. Yellow Squash, (#3 Cone)
1 can Cream of Chicken Soup
1 can sliced water chestnuts, drained
2 bags Garlic & Cheddar Croutons
1 small jar diced pimientos, drained
4 oz. Extra Sharp Cheddar Cheese (#2 Cone)
3 TBSP Daisy Light Sour Cream
2 TBSP Minced Garlic
2 tsp Darn Good SeasoningCut the ends off squash and rinse well. Shred the squash on the #3 Cone into the skillet. Cover and cook on medium heat until the pan signals and reduce to low for 2-3 minutes. Using the cover, gently drain off the excess water that cooked out of the squash. Add the cream of chicken soup, the water chestnuts, pimientos, 1 bag of croutons, garlic and darn good to the squash and stir. Top with cheese and cover. Turn the heat between medium and medium low for 10 minutes or until the cheese is melted. Pour the other bag of croutons over the top and serve. Wow!!!
NUTRITION: 7.5g fat, 187 calories, 395mg sodium, 3.5g fiber per serving (2/3 cup)
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Spicy Carrots


Serves: 6
Preparation Time: 20 minutes
Utensils: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet
2 teaspoons safflower oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated #1 blade
½ teaspoon crushed red pepper
1 ½ pounds (700 g) carrots, scrubbed well and cut in diagonal pieces
2/3 cups (160 ml) chicken broth or homemade chicken stock
3 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoon apple cider vinegar
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoon water
Preheat oil in the Large Skillet over medium-high heat. Add garlic, ginger, and red pepper,
stir well. Add carrots, chicken stock, soy sauce, cider vinegar, sugar, and stir. Bring to a
simmer, cover (close vent) and reduce the heat to low. Cook about 10-12 minutes or until
carrots are tender.
In a small bowl, combine cornstarch and water, stirring until smooth. Stir into spicy carrots
and cook 1-2 minutes until slightly thickened.
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Darn Good Wild Rice and Mushrooms


Utensils: 1 quart saucepan; 8 inch skillet or large skillet


1 Cup Wild Rice, uncooked
1 Teaspoon Olive Oil
1/2 Pound Mushrooms, fresh or canned 1 Medium Onion, diced
1 Tablespoon Flour
1 Cup Chicken Soup Stock
1 1/2 Teaspoon Darn Good Seasoning 1/2 Cup Bread Crumbs for Topping

1. Prepare rice in the 1-quart unit. Drain and set aside.

2. Preheat 8-inch skillet over medium heat until a drop of water beads and dances when dropped on the cooking surface. Add olive oil and coat bottom of skillet.

3. Add mushrooms and diced onion to the skillet and sauté until lightly brown.

4. Add flour to the skillet and stir; then add soup stock to the skillet and stir again until
flour is dissolved.

5. Add rice and seasonings to the skillet and mix well. Sprinkle bread crumbs over top, cover
skillet with vapor valve closed and reduce
heat to low. Cook for 20 minutes, then remove

cover and cook for 5 minutes more.

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Asparagus Mushroom Sauté

  Serves: 4 Preparation Time: 15 minutes Utensils: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet

2 tablespoons chicken broth or homemade chicken stock
1⁄4  pound (120 g) fresh mushrooms, sliced #4 blade
1⁄4  cup red bell pepper, diced
1⁄4  onion, julienned #2 blade

1 - 16 ounce (460 g) can asparagus cuts and tips drained, or 1 pound fresh asparagus 1⁄4 cup (60 ml) dry white wine 1 teaspoon cornstarch1 teaspoon fresh tarragon leaves, chopped 1 teaspoon fresh lemon zest, grated #1 blade 1 teaspoon fresh squeezed lemon juiceDirections: Heat chicken broth in 10-inch Chef Pan or Large Skillet over medium-high heat; add mushrooms, red pepper and onion, sauté about 2 minutes or until tender. Add asparagus and sauté 1 minute more. Combine wine and cornstarch; stir to dissolve. Add remaining ingredients stir-fry about 1 minute until sauce boils and thickens.

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Rosemary Potatoes


Serves: 8

Preparation Time: 1 hour 10 minutes

Equipment: Large Mixing Bowl, 4qt Saucepan
1 tablespoon olive oil
1 tablespoon unsalted butter 1 tablespoon rosemary
1 teaspoon thyme
1⁄2  red bell pepper, cubed
1⁄2  onion, quartered
4 large baking potatoes, about 1⁄4 pound each, cut into 1 1⁄2-inch cubes.

In the 4qt Saucepan, melt butter in olive oil over medium heat.
Add all ingredients & toss to coat.
Cover (close vent), reduce heat to medium-low, form the vapor seal, and cook about 40 minutes, turning gently after 20 minutes.

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Brown Rice and Green Chilies


Utensils: electric skillet, food cutter

1 cup brown rice
3 cups water or chicken stock
1 Tbs. onion flakes
1/4 lb. canned roasted green chilies, drained and diced 3/4 cup shredded cheddar cheese-- number 1 cone
1 tomato, peeled, seeded and chopped
1 tsp. Darn Good Seasoning
1 Tbs. fresh cilantro

Spray the Electric Skillet with nonstick cooking spray. Add first 3 ingredients and salt to taste. Cover and cook about 12 minutes on medium heat. Stir in remaining ingredients, except cilantro. Cover and allow to stand 10 minutes more. Serve sprinkled with cilantro. This recipe serves 4 people.

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