Family Recipes
Buffalo Chicken Wings
Use Electric Skillet (FROZEN TO FINISH IN 15 MINUTES)
Pre heat Electric Skillet to 450 degrees F, covered for 5 minutes. Place wings on the hot skillet and grill for 10 minutes in one side then flip then turn over to other side and cook for 5 minutes. Add hot Louisiana sauce.
Serves 2 adults.
For variety use: Teriyaki sauce, sweet and sour, honey and crushed garlic, chipotle sauce.
Chicken Adobo-Philippines
Use 4 Quart Roaster (FROZEN TO FINISH IN 20 MINUTES)
Ingredients:
4 lbs of frozen chicken cut in pieces or wings
Add ½ cups *soy sauce
2 bay leaves
¼ cup white vinegar or ¼ cup Lemon Juice
Pepper to taste
Ginger (Optional)
Instructions:
Place all ingredients together and turn the stove to medium heat. When the valve clicks real steady turn it to low. Continue cooking for 20 minutes.
*For a low sodium recipe substitute Braggs Amino liquid
Serve over rice. Serves 6 adults.
Chicken Pasta
Use 11” Skillet with Cover
Ingredients:
14 oz. can diced tomatoes
2 boneless, skinless chicken breasts-cut into small strips
1/4 green pepper
1/4 red pepper
1/4 yellow pepper
1 small onion
1 small can mushrooms (sliced)
1 small box penne noodles
1/4 cup paarmesan cheese
2 tsb clubhouse roasted garlic and peppers
1 tsb hot Hungarian paprika
Instructions:
Cook noodles to desired consistency in 3-quart saucepan, drain and set aside. Saute onions in 2 tsb. of virgin olive oil in 11" skillet. Add chicken strips. Stirfry chicken until done. Add all ingredients into 11" skillet and stir, cover it and le it cook for approx. 20 minutes @ medium when the valve clicks turn to low.
Fish Dijon
Use Electric Skillet
Ingredients:
Juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon style mustard
1 teaspoon dill weed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 1/2 pounds firm white fish fillets such as flounder, sole or cod, (6 fillets)
1 carrot, peeled and shredded
3 tablespoons grated parmesan cheese
Instructions:
Rinse fish and pat dry with paper towels. Set aside.
Place lemon juice, oil, mustard, dill, pepper, and garlic powder in 1-cup glass measure and beat with fork until well combined.
Brush lemon dressing on both sides of fish fillets. Arrange in Electric Skillet baking pan, overlapping thinnest portions. Drizzle remaining dressing over fish. Arrange shredded carrot over fish and sprinkle with cheese.
Bake in the Electric Skillet at 350 degrees for 10 minutes when the valve clicks strong and steady turn to low and cook for 5 minutes then turn it off.
Nutrition Facts:
Amount per serving: Calories 172
Fat 5 g, Cholesterol 79 mg.
Sodium 182 mg.
Greaseless Eggs Over-Easy (5 minutes)
Use 8 1/2" Gourmet Skillet
Preheat gourmet skillet for 3 minutes, spray freely olive oil spray on the surface of pan. Crack 2 eggs and cook till the white solidifies, flip with a square spatula and cook for 2 minutes and serve.
Roast Beef with Split Level Decadent Chocolate Cherry Jubilee
Use 7 Quart Roaster with Dome Cover, Utility Rack and Pudding Pan
Ingredients:
1 5lb roast beef your preference
1 medium size onion chopped in quarters
2 medium carrots chopped (optional)
3 medium Yukon golden potatoes cut in bite size pieces (optional)
Marinate:
½ cup balsamic vinegar
½ cup soy sauce or Braggs Amino liquid (for low sodium recipe)
5 garlic cloves grated in the # 1 cone
Pepper
Marinate ahead of time preferably overnight the roast beef.
Cake
Use pudding pan
½ box chocolate cake mix
2 cans of cherry pie filling
2 eggs
Instructions:
In a 5 quart bowl, mix the chocolate cake mix, ¾ of one can of cherry pie filling and two beaten eggs. No need to use oil or grease and never over mix! In the pudding pan place the other can of cherry pie filling and pour on the cake mixture. Preheat 7 quart roaster for 5 minutes Sear roast on one side for 10 minutes or until brown then sear other side for 10 minutes add onion, quartered potatoes, and chopped carrots and half of the liquid from the marinade. Place utility rack on the top of 7 quart roaster, then place pudding pan with cake mixture on top of utility rack (for split level cooking). Cover with dome and leave it at medium heat, until dome is very hot to the touch or water starts bursting out the sides. Then turn it to low and cook at low heat for 45minutes for medium well or 1 hour for well done!
Serves 8 adults.
Seafood Lasagne
Ingredients:
Tomato Sauce
2 tbs olive oil
1 medium onion, finely chopped
1 carrot, finley chopped
2 Celery stalks, finley chopped
2 cans ripe plum tomatoes
1/2 glass dry wine
Fresh basil
Salt and peper to taste
Fish
1/2 lb shrimp
1/2 lb salmon (or any other fish)
1 pack lasagna
Instructions:
In a large 12" Gourmet Skillet heat oil at medium heat saute' onion, then add carrots and celery. After 5 minutes add wine. Let wine to partially evaporate, add tomatoes, using the EOC pour sauce mixture on the bottom of the pan and layer it, second layer add fish and shrimps cut in small pieces. Add another tow layers of lasagna and sauce. Sprinkle the to with mozzarella. Cook in EOC at 350 degrees for 20-25 minutes (until soft) Lasagne noodles alternating with sauce.
Skillet Baked Salmon
Use 11” Skillet with Cover
Ingredients:
3-4 salmon steaks seasoned with your choice of seasonings.
Medium onion
1/2 red pepper
1/2 green pepper
1 large tomato chopped
2 cloves garlic chopped
Fresh or dried tyme
11" skillet
Slice all vegetable on #4 cone
Instructions:
Place half of chopped and sliced ingredient on the bottom of the skillet. Place salmon on top. Put the remaining on top. Turn to medium until vapo valve clicks strongly. Turn to low or simmer and cook for 15 minutes or until salmon is cooked.
Steamed Styled Broccoli Florets w/out steaming (5 minutes)
Use 1 Quart Sauce Pan with Cover
Ingredients:
2 cups of *broccoli florets
3 tablespoon of water
Instructions:
Place broccoli florets in the 1 quart sauce pan add the 3 tbs of water. Cover it, turn stove to medium, when the valve clicks real steady. Turn it off, and keep it covered for 5 minutes.
* Broccoli is an excellent source of protein and antioxidants.
Serves 2 adults.
Sweet and Sour Chicken
Use Wok with Cover
Chicken Stir fry
Ingredients:
4 boneless chicken breasts, sliced into strips
Pepper, garlic powder and soy sauce
1 cup chopped red pepper
1 cup chopped green pepper
1 cup chopped onion
2 slices of ginger
3 cloves of garlic, chopped
4 tsp cornstarch, mixed with 4 tsp water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
Sweet and Sour Sauce
Ingredients:
3 tsb light brown sugar
3 tsb rice wine vinegar
3 tsb of Ketchup
1 tsb of HP sauce
1/2 cup chicken stock
Instructions:
In our Saladmaster wok, heat oven medium heat. Season chicken strips and add to wok. Brown chicken and remove to plate. Add ginger, garlic, onion, red and greenpepper and cook for 1 minute. Stir in pineapple chunks, juice sweet and sour sauce and chicken stock. Bring it to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
Sweet Potatoes with Apples
Use 11” Skillet with Cover Top
Ingredients:
2 lb or 3 medium potatoes
2 apples
1 tsp cinnamon
1/2 tsp nutmeg
1 tbs cornstarch
2 tbs brown sugar or honey
2 tbs water
Top with low fat chedder cheese 1/2 cup coconut milk.
Instructions:
Chop apples and potatoes on no.3 cone. Mix all ingredients together. Place into 11" skillet and turn on to medium heat. Let vapo valve click real steady. Turn to low andcook for 25 minutes or until potatoes cook.
Thai Chicken Stir-Fry
Use Wok with Cover
Ingredients:
Chicken thighs - 250g (thinly sliced)
Red pepper - 1/2 (thinly sliced)
Green pepper - 1/2 (thinly sliced)
Green onions - 2 to 3 (chopped)
Ginger slices - 4 or 5
Garlic - 2 cloves (minced)
Peanuts - 1/4 cup (crushed)
Oyster sauce - 1/2 tbsp
Sugar, salt, black pepper
Oil - 2 to 3 tablespoons
Instructions:
Heat oil to medium heat. Add in ginger, garlic and chicken. Stir until the chicken is no longer pink. Add in the vegetables and stir fry for 2 to 3 minutes until cooked. Add in peanuts, salt, pepper, oyster sauce. Mix well. Cook for 1 minute, and serve.
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