Archive for the Category » Waterless Cookware Recipes «

Electric Skillet Turkey Tetrazzini

Unit: Electric Skillet, Royal Prestige Whisk
Ingredients:
2 cups shredded turkey, cooked
1 medium onion, chopped
3 Tbsp Butter
3 Tbsp Flour
3 cups Stock
3 Cloves Fresh Garlic, minced
1 1/2 cups half and half
8 oz mozzarella cheese block (#1 blade, divided)
1 cup plain greek yogurt
2 cups kale, finely chopped
1 tomato, chopped
1 cup chopped mushrooms
1 lb. thin spaghetti
Italian Seasoning
Cajun Darn Good
1 Tbsp Lea & Perrins Worcestershire
Salt & Pepper
2 tsp olive oil

Directions
Preheat Electric Skillet to 400 degrees with olive oil. Add onion, season with Salt and pepper. Sauté until onion is translucent. Reduce heat to 370 and add butter and garlic. Whisk until butter is melted. Add Flour and whisk for 2-3 minutes (be careful not to burn the flour).

Add Stock and stir frequently until it starts to simmer. Turn skillet off and add half and half, 1/2 shredded cheese and Greek yogurt. Whisk until well combined and cheese is melted. Add all other ingredients except spaghetti and mix well. Remove 2/3 mixture and set aside in a bowl.

Add 1/2 box spaghetti broken in half and arrange evenly across skillet. Add all but 2 cups remaining mixture on top of noodles and repeat with other 1/2 box noodles and 2 cups of mixture. Top with the rest of the cheese. Turn heat to 325 and cook 20 minutes. Stir well and reduce heat to 275 for another 15 minutes. Turn heat off and let stand for 5-7 minutes.
NOTE: Chicken may be substituted for turkey. If you are Vegetarian, use vegetable stock and if you leave out the chicken, everything else remains the same.

Print Friendly, PDF & Email

Apple Nut Surprise

Unit: 3 quart Saucepan and Salad Machine
Ingredients: 5 Gala Apples, Cored
Mini Marshmallows
Walnuts
Cinnamon Red Hots or Imperials

Cut Apples on #2 and add to saucepan. Cover with walnuts, Red Hots and Marshmallows. Turn on Medium heat with whistle open. When the pan whistles, turn to low until apples are tender.

Print Friendly, PDF & Email

Vegetables

Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Ingredients:
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

Print Friendly, PDF & Email

Chicken Breast and Potatoes

Unit: Electric Skillet, Carving Knife and Fork
Ingredients:
2 Thawed Boneless Skinless Chicken Breasts
1 Medium Potato
Darn Good Seasoning

Heat Skillet to 475. The numbers will flash while it is heating. When it is ready to cook, the cord will beep and the numbers will be solid. Add chicken and press down on the pan. Cut potato in half length-wise and press white side down on the pan.

Cover and set the Timer to 12 minutes. When the skillet shuts off, it will beep 5 times. Wait at least 5 minutes before removing from pan to allow potatoes and chicken to finish cooking through. Remove Chicken and potatoes from the pan and slice, then cut in 1 inch pieces. Put them back in the Pan and sprinkle with darn good seasoning. Cover and shake the pan to coat.

Print Friendly, PDF & Email

Darn Good Chicken Tacos

Unit: Any Skillet, Bamboo Cutting Board and Chef Knife
Ingredients: Cooked and shredded Chicken (see Recipe for Chicken breast)
Lettuce
Cheese
Tomatoes
Cumin
Ancho Chili Powder
Corn Tortillas
Pam

Heat skillet to medium and spray pan with pam, then add tortillas and spray top of tortillas and cook 2 minutes on each side. Add chicken and toppings and enjoy!

Print Friendly, PDF & Email

Bean and Cheese Taquitos

Unit: Any Saucepan, Any Skillet, Salad Machine
Ingredients:
Vegetarian Refried Beans
White Sharp Cheddar
Corn Tortillas
Salsa
Daisy Light Sour Cream
Guacamole
Darn Good Seasoning
Pam

Heat skillet to medium (400). Spray pan with Pam and add a couple of tortillas then spray top of tortillas. Cook 2 minutes on each side. Add Beans to the saucepan and heat on medium, stirring occasionally until they start to bubble, approx. 5 minutes.

Shred cheese on #2 blade on the salad machine and mix with beans (2 oz. of cheese per can of beans) then sprinkle darn good in beans to taste. Spread bean mixture on tortillas and roll tightly. Serve with salsa and sour cream or guacamole if desired.

Print Friendly, PDF & Email

Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

Ingredients:
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

Directions:
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.

Print Friendly, PDF & Email

Spicy Sausage Potato Soup

Unit: 4 Quart and slow cooker base, junior steamer insert, Chef Knife and Bamboo Cutting Board

Ingredients:
1 lb pork sausage (hot or mild, you can also use turkey)
3 Idaho Potatoes, Cubed
2 cans original Rotel
1 bunch Fresh Kale, Chopped
1 can of free range chicken broth
1 small carton heavy whipping cream

Directions:
Put 1 inch of water in the 4 quart. Insert steamer and steam the sausage until cooked through (about 10-12 minutes). Discard the water. Pour the sausage in the pan and add Kale, Potatoes and Rotel. Cook on the Base on 3 until lid is hot to the touch, then add broth and cream to taste and cook another 2 hours or until potatoes are soft, stirring occasionally.

Print Friendly, PDF & Email

Herb Marinated Ham

Unit: 8 Quart Dutch Oven w/dome, 8" skillet,
santoku and carving knives

Ingredients:
6-8 lb. bone-in ham
1 tsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 tsp fresh tarragon, chopped
coarse salt
fresh ground black pepper
2 cups chicken stock
darn good seasoning

Directions:
In a small bowl, combine herbs. Put the ham in the pan and pour 1 cup of chicken stock over the top. Season with salt and pepper. Pour herbs over the ham. Let the ham rest in the pan at room temperature for 15 minutes. Cover with the dome lid and turn the heat to medium high for about 10 minutes or until the lid is stinging hot to the touch.

Reduce the heat to medium low and cook for an hour and a half. Remove from heat but keep the cover on for 15-20 minutes.

Ladle out about 1 1/2 cups of drippings from the pan and pour into the 8" skillet, add the other cup of chicken stock and a dash of darn good seasoning to make the jus. Bring to a boil over medium high heat. Decrease the heat to medium low to keep warm before serving. Taste adjust with darn good seasoning to your liking.

Once the ham is done resting, transfer to a cutting board and carve and serve with the jus.

Print Friendly, PDF & Email

Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
Ingredients:
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

Print Friendly, PDF & Email