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Skillet Fiesta!

Utensils: electric skillet

1 lb. ground beef
1/2 c. onion

3 tsp Darn Good Seasoning

1 can Rotel Tomatoes
1 can whole kernel corn (12 oz.)
1 1/2 c. beef broth
1/2 c. green peppers cut in thin strips
1 1/2 c. converted rice


Brown meat quickly at 350 degrees in skillet, leaving meat in coarse chunks. Add onion; cook over medium heat until onion is tender. Add Darn Good, tomatoes, corn and bouillon; bring to a boil. Stir in rice; cover and simmer 5 minutes. Fluff with fork. Makes 4 servings.

Pork Stir Fry

Culinary Tools:

  • 3-quart Dutch Oven with Cover
  • Square Griddle
  • Chef’s Knife
  • Carving Knife
  • 4-quart Wok with Cover

Rice Ingredient:

  • 1½ cups white rice
  • 3 cups low-sodium chicken stock

Stir-Fry Ingredients:

  • 3 poblano peppers
  • 1 cup red onion, thinly sliced
  • ¼ cup green onion, thinly sliced
  • 2 cups sweet potatoes, peeled and thinly sliced
  • 3 pounds boneless pork loin, cut into 1-inch cubes
  • ½ cup honey roasted peanuts
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon ground coriander
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon vegetable oil


In the 3-quart Dutch Oven, add rice and chicken stock; cover with valve open and cook at medium heat until it whistles (about 8 minutes.) Close the valve, reduce heat to low, and cook for another 12 minutes or until rice is cooked.


Preheat the Square Griddle at medium heat for 6 minutes. Place Poblano peppers and blacken each side for about 6 minutes. Remove and let them cool. With the Chef’s Knife, peel, de-seed and slice them into strips. Using the same knife, cut the other vegetables as directed. With the Carving Knife, cut pork into 1-inch cubes.

Preheat the 4-quart Wok at high heat for 4 minutes. Add pork cubes and cook for 4 minutes or until golden brown; stir frequently. Add vegetable oil, red onions, sweet potatoes and Poblano peppers; cook for 5 minutes while stirring. Add the remaining ingredients, mix well and cover. Reduce heat to medium and cook for another 10 minutes; stir occasionally until sweet potatoes are done. Serve with the white rice.

Pork Stir Fry, 9.0 out of 10 based on 1 rating

Seasonal Veggies

Culinary Tools:

  • Chef’s Knife
  • Roasting Pan


  • 2 cups sweet potatoes, peeled 1-inch diced
  • 2 cups red onion, peeled and slice in ½-inch wedges
  • 2 cups cauliflower, 1-inch florets
  • 2 cups fennel, sliced in ½-inch wedges
  • 2 cups Brussels sprouts, cut in half
  • 2 tablespoons garlic, chopped
  • 2 tablespoons oregano, chopped
  • 2 tablespoons rosemary, chopped
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil


Preheat the oven to 375 °F. Using the Chef’s Knife cut the ingredients as directed. Place all ingredients in the Roasting Pan and mix well. Place pan in the oven and bake for 35-40 minutes or until vegetables are tender and lightly browned. Serve with your favorite meat or by itself.

Garbanzo and Sausage Soup

Culinary Tools:

  • 8-quart Dutch Oven with Cover
  • Chef’s Knife


  • 3 cups onion, chopped
  • 1½ cups tomatoes, chopped
  • 3 tablespoons garlic, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • ¾ pound low-fat pork sausage
  • ¾ pound chorizo sausage
  • 1 cup corn kernels
  • 4 (15-ounce) cans garbanzo beans, drained
  • 1 cup green peas
  • 1 tablespoon cumin
  • 4 bay leaves
  • 8 cups low-sodium chicken stock


Using the Chef’s Knife chop onion, tomatoes, garlic, thyme and oregano. Preheat the 8-quart Dutch Oven at medium heat for 4 minutes; place the pork sausage and chorizo sausage; cook until browned (about 8 minutes). Remove the extra fat out of the saucepan. Place all remaining ingredients, except the chicken stock; cook at medium heat for 7 minutes. Pour the chicken stock, cover with the Redi-Temp® valve open and cook at high heat. When the valve whistles (in about 12 minutes), reduce heat to medium-low and cook uncovered for another 23 minutes. Serve hot.

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.


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.


Sweet Corn Casserole


1 Can Creamed Corn
4 Cups Bird’s Eye Extra Sweet Frozen Corn
4 eggs
1⁄2 Cup Heavy Whipping Cream
3 Boxes Jiffy Corn Muffin Mix
1 TBSP Sugar
Darn Good Seasoning to taste
Cooking Spray


Beat eggs, milk, cream, sugar, and Darn Good Seasoning.
Add creamed corn, whole kernel corn, and jiffy mix; mix well.

Preheat on Medium low then spray with cooking spray and pour the mixture into the pan.

Place the lid on and cook on medium on Medium low for 15 to 20 minutes or until done.

Turn off and allow to sit Un covered before serving.

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)

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.

Spicy Cabbage Casserole

Large Mixing Bowl, Electric Skillet, Food Cutter

1 lb. Ground Beef, uncooked
1 Cup Rice, uncooked
1 Green Bell Pepper, chopped
3 TBSP Chili Powder
8 oz Can Tomato Sauce
1 Can Rotel Tomatoes
1 large head Cabbage, shredded (#4)
1 Onion, Quartered and shredded (#2)
1 Egg
Darn Good Seasoning to taste
Heat the skillet on 350. When heated, saute the onion and bell pepper for 5-7 minutes until very tender. Add to the mixing bowl and mix all remaining ingredients together. Add casserole back to the skillet and cover; cook until water bubbles around the edge of the pan. Reduce heat to simmer and continue to cook 12-15 minutes longer, or until Rice is fully cooked. Unplug and allow to stand covered for 10-15 minutes.