Vegetarian |
JT’s Favorite Vegetarian Pasta in 20 minutes  |
Use 12” Gourmet Skillet with Cover and 3 Quart with Degreaser and Cover
Ingredients:
3 tablespoons of olive oil
3 garlic cloves chopped in the #4 cone
6 green onions finely chopped
½ red pepper finely chopped
½ yellow finely chopped pepper
5 chopped roma tomatoes finely chopped in small pieces
1 medium zucchini finely chopped in small pieces
1 medium portobello mushrooms finely chopped (optional)
2 cups of broccoli florets cut in bite size pieces
Sea salt
Garnish with chopped fresh basil leaves
Cooked spaghetti or your favorite cooked pasta (Orzo, Spaghetti, Penne, Fettuccine, etc.)
Half and half cream (optional)
Romano cheese (optional)
Instructions: Preheat 12” Gourmet Skillet on medium heat for 3 minutes, add olive oil, sliced fresh garlic, red and yellow peppers, and green onions. Sauté for 5 minutes until translucent. Add tomatoes, zucchini, and sea salt. Portobello mushroom (optional) continue to cook for 5 more minutes. Add broccoli florets and let it simmer for 5 minutes.
For a creamy texture add ½ of cup half and half cream and ¼ of grated Romano cheese before adding the cooked pasta.
Add cooked pasta garnish with fresh basil leaves and serve.
Serves 4 medium servings.
To Cook Pasta
Fill the 3 quart sauce pan to ¾ full of water bring to boil, add 1 tbs olive oil and salt to taste. Add 1 package (16 oz) spaghetti cook al dente.
Drain in the degreaser rinse with cold water. Immediately add to sauce and serve.
Serves 4 adults.
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Gourmet Style |
New York Steak with Creamy Mushroom Demi-Glaze
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Use 10.5” Gourmet Skillet and Cover
Ingredients:
2- 10 oz New York strips
Fresh cracked pepper
Sea salt to taste
¼ of red wine
Half and half cream
10 porcini mushrooms cut in the # 4 cone
3 tbs olive oil
Instructions: Pour 3 tablespoons of olive oil, crack pepper, and salt. Rub gently one side of the steak in the olive oil mix, then the other side and let it rest for a few minutes while you enjoy a glass of your favorite beverage.
Preheat the 10.5” Gourmet Skillet for 4 minutes, then place the New York strip and sear for 10 minutes on one side then turn to other side and sear for 5 minutes or desire texture (rare, med,-rare, or well done) this recipe is for medium-well. Remove steaks from the pan and use the drippings to sauté mushrooms add the wine and let it evaporate stir in the cream quickly stirring in a circular motion let it reduce. For 5 minutes.
Drizzle over the steaks serve with steam style broccoli for a great combination.
Serves 2 adults.
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Pepper Crust Wild King Salmon Fillet in 10 minutes
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Use 10” Gourmet Pan
Ingredients:
2- *Wild King Salmon fillets 6 oz each
Fresh ground pepper to taste
Instructions: Pre-heat 10" Gourmet Pan for 3 minutes. Ground fresh pepper on the top of fillets. Place peppered fillets meat side down first on the preheated pan. And grilled for five minutes on one side or until brown. Then flip to the other side and smear wasabi mayonnaise for a tangy flavor, or your favorite sauce. (optional)
Cover and cook for another 5 minutes.
* If the fillets are bigger than 6 ounces allow more time to cook to desired texture please never overcook. Serve with cooked broccoli.
* Salmon is an excellent source of protein and omega 3 Oils
Serves 2 adults.
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| Peppered Wild Albacore Tuna (Ahi) with Gingered Asparagus |
Use 10.5” Gourmet Skillet with Cover and 9” Skillet with Cover
Ingredients:
2- 8 oz *Wild caught Ahi or white Albacore tuna (fresh)
Fresh ground pepper
Sea salt to taste (optional)
Olive oil
Ginger peeled and sliced # 4 cone 1 small root
Garlic grated in # 1 cone 3 cloves
12 asparagus
Instructions: In a shallow dish combine olive oil, fresh ground pepper and sea salt. Rub Ahi steaks with this mixture on both sides. Preheat simultaneous 10.5” Gourmet skillet and the 9” Skillet for 4 minutes at medium heat then place the Ahi tuna in the 10.5” Gourmet Skillet. Cook for 5 minutes. Add to the 9” Skillet 2 tablespoons of olive oil, ginger and garlic, sauté for 5 minutes. Then turn the Ahi over and continue cooking for another 5 minutes, cover and turn it off.
Add asparagus to the 9” skillet, and cover it. Continue to cook at medium heat until the vapor valve clicks strong and steady then turn it off.
* Ahi tuna is sushi grade and it should be served medium to rare. (optional)
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Family Favorites |
| Buffalo Chicken Wings frozen to finish in 15 minutes |
Use Electric Skillet
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.
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| Chicken Adobo-Philippines frozen to finish in 20 minutes |
Use 4 Quart Roaster
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.
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| 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.
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| 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.
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| Greaseless Eggs Over-Easy in 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.
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| 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.
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| 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.
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| 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.
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| Steamed Styled Broccoli Florets without steaming in 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.
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| Sweet and Sour Chicken |
Use Wok with Cover
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.
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| 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.
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| 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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Desserts |
| Bread Pudding |
Use 11” Skillet with Cover
Ingredients:
6-8 slices of whole wheat or the bread of your choice. It is better if it is a few days old.
1/2 cup brown sugar
1 can coconut milk (light)
1/2 cup soya milk
2 tbsp melted butter or tbsp cooking oil
1/2 tbsp nutmeg
1 tbsp cinnamon
1 tbsp almond essence
2 beaten eggs
1 cup raisens.
Instructions: Mix brown sugar, coconut milk and Soya milk in mixing bowl. Break bread int tiny pieces and add to mixture in the bowl. Let it sit for 1/2 hour. Blend eggs, nutmeg, cinnamon, almond and butter. Add to mix into bowl and blend all together. Place into Saladmaster baking cake pan. Can be cooked in several ways. Place on rack over the 7-quart while roast is baking or on the rack of the 11" skillet with about 2" of water at the bottom of skillet. Cover with the dome on a medium heat. When water starts spitting around the side turn down to low Cook for 30 minutes or until done.
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| Chocolate/Flan Cake |
Use Pudding Pan, 1 Qrt Sauce Pan, 11” Skillet , Utility Rack and Dome Cover
Ingredients:
Leche flan
Utensils: Pudding and 1-qrt sauce pan
Ingredients
6 eggs(whole)
1 cup white sugar (for caramelizing)
1 can of condensed milk
1 lemon grind #1 cone
1 can evaporated milk
Instructions: Caramalize sugar inthe 1-qrt sauce pan. Pour into cake pan for lining. Then pour egg mixture into pan. Line with caramel, cook isndie the dutch oven on top of roast reparated by the 11" utility rack. Steam for 15 minutes, watch for the mixture to become firm then add chocolate cake mixture and cook for another 20 minutes.
For the Cake:
2-1/2 cups lemon cake mix or any other ready mixed cake
3 whole eggs
1/4 milk or any liquid
Instructions: Mix cake with eggs, slowly until thoroughly mixed. Then pour batter on top of leche flan mixture and cover with dome of dutch. Wait for heat to come up to dome before putting the flame to low heat. Cooking time is 15-20 minutes. After the 20 minutes has elapsed take the cake out and set aside to cool for 5 minutes.
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| Refrigerator Cake |
Use 5-QRT bowl, 3-QRT Sauce Pan, 4-QRT Roaster
Ingredients:
6 whole eggs
1-1/4 cups white sugar
1 whole can of fruit cocktail
2 cans of evaporated milk
4 envelopes of knox unflavored gelatin
Lady fingers or rolls to line your pan
Instructions: First separte the yolk from the white (eggs), Mix the yolk, 3/4 cup sugar, 2 cans of evaporated milk in your 3-qrt saucepan. In a small bowl mix the 4 envelopes of knox gelatin and the juice from the fruit salad. Beat the egg white until fluffy and then add 1/2 cup of sugar little by little until thickened. Line your 4-qrt roaster w/rolls or ladyfingers, bottom and sides. Then pour the fruit cocktail (drained) on top of the rolls. Mix the cooked custard and the knox gelatine. Then add the custard to the beatened egg white a little bit at a time. Pour this custard to the 4-qrt. roaster lined with rolls and lady fingers. Refrigerate until you are ready to serve. Pour the mold into the pizza pan and decorate to your likings.
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| Sticky Cinnamon Bun |
Use Electric Skillet
Ingredients:
2 loaves frozen bread dough
1/4 cup brown sugar
2 tsb butter
1-1/2 cup brown sugar
1-1/2 tsb ground cinnamon
Instructions:
Pre-heat EOC to 225 degrees, melt butter and springkle 1/4 cup brown sugar at the bottom of pan. Turn off. Let bread dough rise for about 4 hours or until the dough doubles in size. Roll out each dough roll separately to aprox 1/2" in thickness, spread 3/4 cup of brown sugar all over and sprinkle with cinnamon. Roll up and pinch ends. Cut into 8 buns and place in electric skillet (EOC). Repeat with secnd loaf. put lid on skillet and cook at 225 degrees for approx 18 minutes. Remove lid and let stand for approx. 5 minutes. Then flip buns upside down onto Saladmaster pizza pan.
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