Family Skillet Cookbook

Your Pampered Chef Cooking Consultant: Judy Siegel [email protected] (616) 874-6113 www.pamperedchef.biz/judychef

7390 Las Palmas Rockford, MI 49341 7 Simple Skillet Suppers

~ Each recipe starts with using about 4 boneless skinless chicken breasts (or 10 thighs) ~ Heat your pan on med-high heat while you are pounding the chicken ¼ inch thin (use the Meat Tenderizer, this speeds cooking) ~ Coat chicken before cooking with appropriate spice for that recipe ~ Cook til no pink left in the meat, then add the various items for the recipe you want to Concoct ~ Most of the recipes also include a chopped onion that you’ve microwaved for 2 minutes to soften & sweeten. So while cooking meat, chop & microwave an onion.

Chicken Pitas with Spinach & Feta: Coat chicken in 2 tsp of our Rosemary Herb. Cook. Add onion, 2 cloves garlic, huge bag of fresh spinach (you could subst frozen pkg of spinach here) and at least 1 cup grated feta. Sprinkle 1 more tsp Rosemary Herb seasoning over top. Sprinkle with ¼ cup grated Paremscan cheese & salt & pepper. Put lid on til spinach wilts. Stir in. Serve in pita pockets. Yummo! (substitute ground beef)

Chicken Caccitori: Coat chicken in 2 tsp of our Italian Seasoning. Cook. Add onion, a sliced zucchini and a red or yellow pepper, 2 cloves of garlic, & a 1 large tin of crushed tomatoes. Add a handful or fresh chopped basil, (optional, a splash of Madeira). S & P to taste. Simmer with lid on for 2-3 minutes. Serve over drained cooked pasta. Garnish with fresh parm.

Picante Peach Chicken: Coat chicken in 2 tsp of our SouthWest Seasoning. Cook. Add 1 1/2 cups of salsa and 2 big spoonfuls of peach jam, and a mean old peach or nectarins that have dried out in the back of your produce drawer, cut them up & throw in, or a few cut up dried apricots. Heat through and serve over rice. Family Fav. (wonderful using pork as well).

Barbeque Chicken Sandwiches/Pitas: Coat Chicken in 2 tsp of Smokey BBQ Rub. Cook. Add 1/2 cup ketchup, 2 TBsp brown sugar, 1 tablespoons apple cider vinegar, onion. Serve on a sliced bun or in a pita pocket. Kid’s love this recipe!

Creamy Thai Chicken: Coat chicken in 2 tsp of our Thai Red Curry. Cook. Add 2 cloves garlic, cook while opening and add 1 tin coconut milk, 1 tin of drained chick peas (mash while still in can), 1/3 c craisins, 1 Tbsp of peach jam, ½ c chopped basil, ¼ tsp salt, simmer gently for 3 minutes, serve over rice. (Lovely with pork cutlets too)

Lemon Chicken Piccata: Coat chicken in 1 tsp of our Lemon Pepper Rub. Cook. Remove chicken from pan, add 2 cloves garlic, 14 oz of drained artichokes, ¼ c capers, 2 oz cream cheese, zest & juice of half a lemon (do the zesting first). Incorporate cream cheese. Add 3 cups of hot chicken broth, and 350 grams of angel hair pasta and simmer for 3 minutes, add chicken back. (substitute shrimp)

Mexican Chicken : Coat chicken in Southwest Seasoning, Cook. Add 1 ½ cup of salsa, ½ cup kernel corn, a tin of rinsed back beans & cooked onion. Heat & serve over rice. (Substitute ground beef). To switch this up, use Green Salsa.

(To cook long grain rice in our Rice Cooker: Use 3 cups water (or chicken broth) 1 and a half cups Uncle Ben’s Long Grain White Rice, ½ tsp salt and 1 tbsp butter & 15 minutes in the microwave -perfect everytime. BEEF TENDERLOIN STEAKS WITH BALSAMIC SAUCE 4 (6-ounce) beef tenderloin steaks 2 tablespoons olive oil 2 tablespoons coarse-grain sea salt or regular salt 1 tablespoon coarsely ground pepper Balsamic Sauce (recipe follows) . Rub steaks with sea salt and pepper . Cook steaks in hot oil in the Family Skillet over high heat 2-3 minutes on each side . Bake 350° for 8-15 minutes or to desired degree of doneness. Serve with Balsamic Sauce, if desired. Yield: 4 servings Balsamic Sauce: ¼ cup dry red wine ¼ cup dry sherry 3 tablespoons balsamic vinegar 1 shallot, chopped 2 garlic cloves, chopped 2 egg yolks 1/3 cup unsalted butter, melted . Bring wine, sherry, vinegar, shallot and garlic to a boil in a Small Saucepan; cook 2 minutes. Cool. . Whisk egg yolks into wine mixture, and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended. Serve immediately.

HAMBURGER-CORN BAKE 1½ pounds ground beef or chuck 1 large onion, chopped 6 ounces medium egg noodles, cooked 1 (10¾ ounce) can cream of chicken soup, undiluted 1 (10¾ ounce) can cream of mushroom soup, undiluted 1 (15¼ ounce) can whole kernel corn, drained 1 (2 ounce) jar diced pimiento, drained 1 (8 ounce) container sour cream 1 cup fine, dry breadcrumbs 2 tablespoons butter, cut up

Cook beef and onion in Family Skillet over medium heat, stirring until ground beef crumbles and is no longer pink; drain. Return beef mixture to skillet; stir in noodles and next 5 ingredients. Sprinkle with breadcrumbs and dot with butter. Bake at 350° for 45 minutes or until breadcrumb topping is golden brown.

Bacon, Linguini & Tomato Toss 12 slices bacon, divided 4 cups (1 L) chicken broth 2 cans (14.5 oz each) Italian-style diced tomatoes (3½ cups/875 mL) 1 medium onion 4 garlic cloves, pressed 1/2 tsp (2 mL) crushed red pepper flakes (optional) 12 oz (350 g) uncooked linguini pasta 1/4 tsp (1 mL) salt 1 cup (250 mL) loosely packed fresh parsley, divided 4 oz (125 g) cream cheese 1 oz (30 g) Parmesan cheese, grated Halved grape tomatoes (optional)

Slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Place into (12-in./30-cm) Skillet; cook over medium- high heat 8-9 minutes or until crisp. Remove bacon from Skillet; drain on paper towels. Drain Skillet, leaving 1 tbsp (15 mL) drippings in Skillet. Meanwhile, place broth and diced tomatoes in Large Micro-Cooker®. Microwave, covered, on HIGH 6-8 minutes or until hot; carefully remove from microwave. On clean Cutting Board, finely chop onion using Food Chopper. Return Skillet to heat; add garlic pressed with Garlic Press and pepper flakes, if desired. Cook 10-20 seconds or until fragrant. Add onion; cook 2-3 minutes or until onion is tender. Carefully add broth mixture, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Finely chop parsley using Chef's Knife; reserve 1 tbsp (15 mL) for garnish. Cut cream cheese into cubes. Grate Parmesan cheese using Rotary Grater. Cut grape tomatoes in half, if using. Remove Skillet from heat. Stir in remaining parsley, cream cheese and grape tomatoes, if desired. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley. UPSIDE-DOWN PIZZA BAKE 1 pound ground beef ½ cup chopped onion ¼ cup chopped green bell pepper 1 garlic clove, minced 1 (14-ounce) jar pizza sauce 2 tablespoons biscuit mix 1 teaspoon Pantry Italian Seasoning Mix 1 cup (4 ounces) shredded mozzarella cheese 1 large egg 1 cup milk 1 cup biscuit mix Cook first 4 ingredients in Large Skillet over medium-high heat, stirring until beef crumbles and is no longer pink and vegetables are tender; drain Stir in pizza sauce, Italian seasoning, and 2 tablespoons biscuit mix. Top with cheese. Combine remaining ingredients (which you have stirred well); pour over cheese. Bake at 350° for 45 minutes or until golden. Yield: 4-6 servings

ONE SKILLET STROGANOFF 1 pound round steak, boneless chicken or boneless pork 3 small onions, sliced (using Ultimate Slice & Grate) 2 cloves garlic, minced (using Garlic Press) 1 pound fresh mushrooms, sliced 1 teaspoon dried mustard 4 cans (14.5 ounces each) beef stock (chicken stock for chicken) 1 16-oz. container sour cream 1 8-oz. bag noodles Parsley, chopped (for garnish, if desired)

Slice the meat into thin strips with the 5” utility knife and brown in Family Skillet. Add onion slices. Add garlic and mustard. Cook over medium-high heat until browned. Add stock and cook, covered, for 10 minutes. Add mushrooms and noodles. Cover and cook for 10 minutes. Remove from heat and add sour cream. Garnish with parsley and serve.

SKILLET PORK CHOP SUPPER 4-5pork chops, trimmed (about 1 pound) 1 can (10 ¾ ounce) condensed tomato soup ½ cup water 1 teaspoon Worcestershire sauce ½ teaspoon salt 6-8 small whole potatoes, or 3 medium, quartered 4 small carrots, split lengthwise and cut in 2-inch pieces

In Family Skillet, brown pork chops. Pour off fat. Add remaining ingredients. Cover; cook over low heat 45 minutes or until tender. Yield: 4 servings Cook’s Tip: If desired, add ½ teaspoon caraway seed or ½ teaspoon Pantry Italian Seasoning Mix.

MEAT LOAF Take your favorite recipe for meatloaf, meatballs, turkey loaf, ham loaf or ham balls and shape as directed. Lightly brown in the Family Skillet the shaped mixture over medium-high heat. Drain fat. Pour your sauce over them and place in an oven, pre-heated to 350°, and bake for 30-45 minutes, or until done. SKILLET SAUSAGE AND PASTA 16 ounces uncooked penne pasta 1 pound ground pork sausage 1 medium onion, chopped 4 garlic cloves, minced ½ medium-size green bell pepper, chopped 1/3 cup dry white wine or chicken broth 2 tablespoons chili powder 2 teaspoons sugar 1 teaspoon dried basil ½ teaspoon pepper 2 tablespoons lime juice 2 tablespoons soy sauce 1 (14½- ounce) can whole tomatoes, undrained and chopped 2 (8-ounce) cans tomato sauce 2 tablespoons sliced ripe olives ½ cup grated Romano cheese Cook pasta according to package directions; drain and keep warm. Brown sausage in Family Skillet, stirring until it crumbles; drain sausage, reserving 1 tablespoon drippings in skillet. Sauté onion, bell pepper, and garlic in reserved drippings until tender; add wine and next 6 ingredients (marked with an “-“). Boil, stirring constantly, 1 minute. Stir in sausage, tomato, and tomato sauce; return to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes. Serve over pasta; sprinkle with olives and cheese. Yield: 4-6 servings

ORANGE-PORK BAKE 6 pork chops, ¾ to 1 inch thick Salt & pepper ¼ cup flour 1 large onion, sliced 2 tablespoons honey 1 tablespoon prepared mustard ¼ teaspoon ground cloves ½ cup water 1 3-ounce can sliced broiled mushrooms, undrained 2 oranges, peeled, sliced into cartwheels

Trim excess frat from pork chops. Heat the pieces of fat in Family Skillet; then remove. Salt, pepper and flour the pork chops. Brown chops well on both sides in skillet. Remove chops to platter. Top each chop with onion slice. Drain fat from skillet. To skillet, add honey, mustard, cloves, water, and mushrooms with liquid, stirring until well blended. Add pork chops back to skillet. Spoon sauce over chops. Cover with lid and bake at 350°F for 1 hour, or until tender. During the last 15 minutes of baking, arrange orange slices over chops and onions, spooning liquid in bottom of skillet over orange slices.

PORK CHOP - RICE CASSEROLE 4-6 pork chops 2 tablespoons oil 1 cup uncooked rice 1 can (15.5 ounces) tomatoes 1 onion, sliced 1 can been consommé Salt and pepper 1 teaspoon dried thyme Brown pork chops in oil. Remove from pan. Drain excess grease. Place uncooked rice in bottom of skillet. Lay cooked pork chops on rice. Add the other ingredients and cook at 350°F for about 1 hour, or until chops are tender. HEAVENLY CLOUD CORN SOUP 1 can (15 ounces) cream style corn 4 cups chicken broth 1 teaspoon salt ¼ teaspoon black pepper Mixture #1: 2 egg whites 2 tablespoons water Mixture #2 2 tablespoons cornstarch 2 tablespoons water

Combine corn, chicken broth, salt and pepper in a 2-quart sauce pan. Bring to boil. While stock is coming to boil, beat mixture #1 with a fork until it forms a thin steady stream when poured. Pour mixture #1 in a slow steady stream into the boiling soup. The egg whites should resemble cloud shreds as they cook in the broth. Add mixture #2 to thicken. Add meat if desired. To Garnish: Add 2 tablespoons finely diced, cooked ham, 2 tablespoons finely diced carrots, or 2 tablespoons finely diced cooked chicken. Yield: 5 servings.

BACON FRIED RICE 4 slices bacon, chopped 2 teaspoons minced ginger root or ½ teaspoon ground ginger 1 cup uncooked rice 2 cups water 8 green onions, chopped 2 eggs, beaten 2 tablespoons soy sauce.

Cook bacon over medium heat in Stir-fry Skillet until crisp; drain, reserving 1 tablespoon drippings. Set bacon aside. Stir-fry ginger in reserved drippings 1-2 minutes to bring out flavor. Add rice and water. Bring to a boil, reduce heat, cover and simmer 15-20 minutes, until all water is absorbed. Add cooked bacon, green onion s and egg to rice, stirring over medium heat until eggs are cooked. Stir in soy sauce. Cook 1- 2 minutes until heated through. Yield: 4 servings

STIR-FRY BROCCOLI 1 1/3 pounds broccoli ½ to 1 teaspoon hot red pepper flakes 1 teaspoon fresh minced ginger 1 teaspoon salt ¼ cup water 1 teaspoon sesame oil

Cut broccoli into bit size pieces, peeling stems fro tenderness. Set aside. Add 2 tablespoons cooking oil to Stir-Fry Skillet. Heat. Add ginger and red pepper flakes. Stir-fry until fragrance is released. Add broccoli. Add water and salt. Stir-Fry for 1-2 minutes, then cover Skillet to simmer until broccoli is crunchy tender. Add sesame oil. Serve hot. Yield: 3 servings CHICKEN WITH CASHEWS The chicken in this recipe is marinated in cornstarch and egg white. When stir-fried, the chicken becomes tender, juicy and golden brown. 1 pound boneless, skinless chicken breast, cut into 1-inch pieces 1 cup unsalted cashews ½-1 teaspoon of crushed red pepper flakes 2 cups broccoli flowerets Sauce #1 ½ teaspoon salt 1 teaspoon cooking wine 4 ½ teaspoons cornstarch 1 egg Sauce #2 1 teaspoon cooking wine 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon water 1 teaspoon vinegar 1 teaspoon sesame oil 1 teaspoon cornstarch

Prepare sauce #1. Beat egg white with fork until foamy. Add remaining ingredients. Marinate chicken pieces in the sauce for 30 minutes. Heat 3 tablespoons oil in Skillet. Add chicken. Cook until browned. Add broccoli and stir-fry for 2 minutes. Add red pepper flakes and cashews. Stir-fry until ingredients are heated through. Combine ingredients for sauce #1. Add to Skillet. Stir-fry until ingredients are well coated and sauce is slightly thickened. Serve hot with rice. Yield: 4 servings

CHICKEN AND VEGETABLE STIR-FRY WITH NOODLES 2 green onions, chopped 2 teaspoons minced fresh ginger 1 pound boneless, skinless chicken breast cut into 1-inch cubes 1 can (8 ounces) sliced bamboo shoots ¾ cup very thinly sliced carrots 8 ounces pea pods 4 ounces fresh mushrooms, sliced 1 bag (10 ounces) dry egg noodles Mixture #1 3 cups chicken broth 1 ½ teaspoon salt 1 teaspoon sugar ½ teaspoon pepper 1 ½ teaspoon sesame oil 3 tablespoons soy sauce Mixture #2 3 tablespoons cornstarch 3 tablespoons water Mixture #3 1 teaspoon sesame oil 1 teaspoon soy sauce

Combine mixture #1 in sauce pan. Heat until mixture just begins to boil. Add mixture #2 and cook until mixture is thickened gravy. Set aside. Add 3 tablespoons oil to Stir Fry Skillet. Stir-fry chicken until golden brown. When chicken is cooked, remove from Skillet and set aside. Add 3 tablespoons of oil and stir-fry onion and ginger until fragrance is released. Add all vegetables and stir-fry 2-3 minutes. Add cooked chicken. Set aside vegetable/chicken mixture. Bring water to boil. Cook noodles according to package directions, then pour into colander and toss with mixture #3. In a large bowl, place noodles and pour hot vegetable/chicken mixture over noodles. Pour gravy over all. Serve hot. Yield: 6 servings STEAK FAJITAS 1 pound boneless sirloin or flank steak ¾ cup orange juice ¼ cup burgundy wine 1 ½ teaspoons dried oregano, crushed 2 cloves garlic, crushed ½ teaspoon salt ¼ teaspoon pepper 1 large onion 1 green pepper 1 tablespoon oil

Slice beef very thin and cut into 2-inch or smaller pieces. Combine orange juice, wine, oregano, garlic, salt and pepper in small shallow dish. Cover and refrigerate 8 hours or overnight, turn occasionally. Drain meat well. Slice onions thinly and cut slices in half. Cut green pepper into thin strips about 1-inch long. Heat oil. Add onions and stir-fry about 1 minute. Add green pepper and stir-fry for on additional minute. Remove to a warm dish. Add half of meat to hot pan and stir-fry about 1 minute. Do not overcook. Remove meat. Stir-fry remaining meat. Return rest of meat and vegetables to Skillet and heat briefly. Place on a warm platter with Spanish rice garnished with guacamole and sour cream. Serve with warm flour tortillas. Yield: 6 servings

SOUTH CHINESE-STYLE PORK AND RICE SKILLET This recipe is also good prepared with boneless chicken instead of pork. ¼ cup vegetable oil 1 pound lean boneless pork cut in small thin strips 2 cups coarsely chopped cabbage 1 large onion, coarsely chopped 1 large carrot, shredded ¼ teaspoon ground ginger ¼ cup soy sauce 2 cups chicken broth 1 cup raw rice Have all ingredients ready before you heat the Skillet. Add 2 tablespoons oil to the Stir-Fry Skillet and heat over medium heat. Add pork strips and stir-fry 2-3 minutes until no pink color remains. Remove meat to a plate; cover to keep warm. Add 2 tablespoons oil and the cabbage, onion and carrot and stir-fry the vegetables 1-2 minutes. Mix ginger with soy sauce and add to the vegetables in the Skillet. Re-add the pork. Add chicken broth and rice. Stir to mix all ingredients. Cover and simmer over low heat until liquid is absorbed, approximately 20 minutes. Yield: 4-6 servings

EASY BEEF AND BROCCOLI STIR-FRY 1 beef top round steak, cut 1 inch thick (about 1 ½ pounds) 3 cups broccoli flowerets 3 tablespoons each soy sauce and dry sherry 1 tablespoon dark sesame oil 2 teaspoons sugar 1 large clove garlic, minced 1/8 teaspoon crushed red pepper 2 tablespoons vegetable oil 1 teaspoon cornstarch ¼ cup unsalted peanuts 1 tablespoons sliced green onions

Cook broccoli in boiling water 2 minutes. Drain, reserve. Cut beef top round steak in half; wrap and freeze one half of the steak for another meal. Slice remained half diagonally across the grain into 1/8-inch strips. Combine soy sauce, sherry, sesame oil, sugar, garlic and red pepper. Place Beef in plastic bag; add soy sauce mixture, turning to coat beef. Close bag securely; marinade in refrigerator 30 minutes, turning once. Remove beef from marinade; reserve marinade. Heat vegetable oil in stir-fry skillet over medium-high to high heat. Add beef; stir-fry 2 minutes. Add broccoli; continue cooking 2 minutes. Add broccoli; continue cooking 2 minutes. Combine cornstarch and reserved marinade. Add to beef mixture; cook, stirring until sauce boils and thickens. Sprinkle peanuts and green onions over stir-fry. SICILIAN SKILLET STRATA 6 oz (175 g) French bread (4 cups/1 L cubed) 1 medium green bell pepper 3 green onions with tops 1 tsp (5 mL) olive oil 3 garlic cloves, pressed 12 eggs 1/2 cup (125 mL) heavy whipping cream 1/2 tsp (2 mL) each salt and coarsely ground black pepper 8 slices cooked bacon, coarsely crumbled (see Cook's Tip) 4 oz (125 g) fontina cheese 1/2 cup (125 mL) grape tomatoes, quartered Chopped fresh basil leaves (optional)

Preheat oven to 350°F (180°C). Using Bread Knife, cut bread into 1/2-in. (1-cm) cubes. In Executive (12-in./30-cm) Skillet (do not use stainless cookware), toast bread cubes over medium heat 4–5 minutes or until light golden brown, stirring occasionally. Place bread cubes in medium Colander; shake out excess crumbs. Set aside.

Coarsely chop bell pepper with Food Chopper. Thinly slice onions with Chef's Knife. Heat oil in Skillet over medium heat 1–3 minutes or until shimmering. Add bell pepper, onions and garlic pressed with Garlic Press to Skillet; cook 1–2 minutes or until crisp-tender, stirring occasionally.

Combine eggs, cream, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; whisk 1 minute using Stainless Whisk. Add bread cubes and bacon to vegetables. Add egg mixture, pressing down to saturate bread cubes using Small Mix ‘N Scraper®. Cook, uncovered, 1–2 minutes or until bottom and sides are set.

Bake, uncovered, 5–7 minutes or until center is set but still moist and internal temperature reaches 155°F (68°C). Meanwhile, grate cheese using Ultimate Mandoline. Carefully remove Skillet from oven using Oven Mitts; top with cheese and tomatoes. Cover; let stand 5 minutes. Garnish with chopped fresh basil, if desired.

Yield: 8 servings

CHICKEN PICCATA PASTA 1 1/4 lbs (625 g) boneless, skinless chicken breast 2 tbsp (30 mL) olive oil, divided 1 1/2 tbsp (22 mL) Lemon Pepper Rub 3 cans (14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L) 1/2 medium onion 12 oz (350 g) uncooked angel hair pasta 1 lemon 2 oz (60 g) cream cheese, softened 1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained 1/4 cup (50 mL) capers, drained and rinsed Chopped fresh parsley and grated fresh Parmesan cheese (optional)

Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside.

Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally. Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

BEEF SUKIYAKI This recipe can be prepared with boneless chicken instead of steak for an interesting change of pace. 1 pound lean round steak or flank steak ¼ cup cooking oil ½ cup celery, cut diagonally 1 medium onion, sliced 1 pound fresh mushrooms, sliced 1 bouillon cube (beef or chicken) ½ cup water 3 tablespoons soy sauce ½ pound fresh spinach, cleaned and broken into small pieces

Slice beef, cutting across the grain, into thin slices. (Par-freeze the round steak for easy slicing.) Coat the Stir-Fry Skillet with 3 tablespoons cooking oil and heat pan over medium heat. When oil is hot, add ½ of the meat and quickly stir-fry. Set aside and repeat with the remaining beef. Add more oil as necessary. Remove meat. Add 1 tablespoon oil and stir- fry celery, onions and mushrooms. Set aside. Combine bouillon, water and soy sauce in the Skillet over medium heat. Re-add vegetable mixture to the Skillet. Add spinach and cook gently for 1-2 minutes. Re-add beef. Serve immediately over steamed rice. If desired, the mixture may be thickened by shaking together 1 tablespoon cornstarch with ¼ cup cold water. Add this mixture to the Beef Sukiyaki and heat until bubbly. Cook 1 additional minute, stirring constantly. Yield: 4-6 servings

SZECHWAN SHRIMP AND PEANUTS 2 teaspoons cornstarch 2 tablespoons soy sauce 1/3 cup chicken broth 1 teaspoon sugar 1 teaspoon red pepper flakes 2 tablespoons vegetable oil ¾ pound raw shrimp, shelled and deveined 1 teaspoon minced fresh ginger 1 green pepper, cut into 1-inch pieces 4 green onions, diagonally sliced into 1-inch pieces 2/3 cup dry roasted unsalted peanuts Dissolve cornstarch in soy sauce. Combine chicken broth, sugar, red pepper and soy sauce mixture. Set aside. Heat oil in Stir-Fry Skillet. Add Shrimp and ginger, stir-fry until shrimp turns pink. Add green pepper and onions to Skillet, stir-fry 2 minutes. Add peanuts, stir-fry 1 minute. Add chicken broth mixture. Stir-fry until mixture boils and thickens, approximately 1 minute. Yield: 3-4 servings

ASIAN PORK & NOODLE SKILLET

2 medium carrots, peeled 1 medium red bell pepper 5-6 green onions with tops, divided 2 pork tenderloins (about 1 lb each) 2 tbsp toasted sesame oil 2 tbsp Asian Seasoning Mix 4 pkg (3 oz each) oriental-flavor ramen noodles 1 tbsp vegetable oil 4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef's Knife. Slice green onions; set aside tops for garnish. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

SAUSAGE & PEPPER BISCUIT FRITTATA 8 oz bulk hot Italian sausage 1 medium red bell pepper (about 3/4 cup diced) 1 cup lightly packed fresh basil 4 oz cream cheese, softened 6 eggs 1 pkg (16 oz) refrigerated grand-size flaky biscuits All-purpose flour for dusting 1 cup (4 oz) shredded Provolone cheese, divided Coarsely ground black pepper

Preheat oven to 400°F. Place sausage into Classic Batter Bowl; microwave on HIGH 3 minutes. Dice bell pepper and chop basil using Santoku Knife. Break sausage into crumbles using Mix ‘N Chop. Add bell pepper to batter bowl; microwave on HIGH an additional 2-3 minutes or until sausage is no longer pink. Drain sausage mixture using Strainer. Return sausage mixture to batter bowl; add basil and set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs; whisk until smooth and set aside.

Separate biscuits horizontally in half to form 16 biscuits; arrange 12 biscuits in a slightly overlapping circle over bottom outer edge of (12-in.) Skillet. Place remaining four biscuits in center; lightly sprinkle with flour using Flour/Sugar Shaker. Using Baker's Roller®, roll biscuits to seal seams and press about 1 in. up sides to form crust.

Sprinkle half of the Provolone cheese over crust; top with sausage mixture. Pour egg mixture over sausage mixture and top with remaining cheese. Sprinkle with black pepper.

Bake 17-19 minutes or until center is set but still moist and crust is golden brown. Remove frittata from oven. Serve immediately.

Yield: 8 servings

TAMALE VERDE SKILLET

1 teaspoon vegetable oil 1 can (15.25 ounces) corn 1 medium onion 1 medium red bell pepper 12 (6-inch) corn tortillas 4 ounces chorizo sausage 3 cups shredded cooked chicken 1 can (19 ounces) green enchilada sauce 1 1/2 cups (6 ounces) shredded Monterey Jack cheese Snipped fresh cilantro (optional) Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to Skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove Skillet from heat and remove corn to Small Batter Bowl. Meanwhile, using Chef's Knife, dice onion and bell pepper; set aside 1/4 cup of the bell pepper for later use. Cut tortillas into 1-inch squares using Pizza Cutter. Add chorizo to Skillet; cook over medium-high heat 3-4 minutes, breaking sausage into crumbles using Mix ‘N Chop. Add onion and remaining bell pepper; cook an additional 3-5 minutes or until vegetables are crisp-tender. Add half of the tortilla squares, chicken and enchilada sauce to Skillet. Bring to a simmer; cook 2 minutes or until tortillas are softened and mixture is hot. Remove Skillet from heat. Top chicken mixture with remaining tortilla squares, cheese, corn and reserved bell pepper. Cover Skillet; let stand 5 minutes or until cheese is melted. If desired, snip cilantro in mincing cup of Herb Keeper using Kitchen Shears; sprinkle over top. Serve immediately.

SMOKY CHICKEN FETTUCCINI

6 slices bacon 1/2 cup diced onion 6 large cloves garlic, peeled 1/2 cup coarsely chopped red bell pepper 1/2 cup (2 ounces) grated smoked Provolone cheese 8 ounces uncooked fettuccini noodles, broken in half 1 cup frozen peas 2 cups diced cooked chicken 1 cup half and half 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon salt 2 tablespoons snipped fresh parsley

Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).

Dice onion using Chef's Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.

Meanwhile, cook pasta according to package directions (see Cook's Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Yield: 6 servings

MOCHA SKILLET CAKE Cake 1/2 cup (1 stick) softened butter, divided (do not substitute margarine) 1 container (8 ounces) sour cream 4 eggs 2 tablespoons instant coffee granules 1 package (18.25 ounces) devil's food cake mix 1 package (3.8 ounces) instant chocolate pudding mix

Ganache 1 tablespoon instant coffee granules 1/3 cup heavy whipping cream 1 package (12 ounces) white chocolate morsels 2 toffee bars (1.4 ounces each) 1/2 cup coffee liqueur or strong brewed coffee Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve). Microwave remaining butter in Small Micro-Cooker®; on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides. Yield: 16 servings

HARVEST APPLE SKILLET CAKE Begin this impressive upside-down cake on the stovetop with caramelized apples, then top with a simple spice cake batter and bake in the oven. 2 oranges 5 small firm, red baking apples, such a Jonathans (1 ¼ pounds) 2 tablespoons butter or margarine ¼ cup sugar 2 ½ teaspoons Pantry Cinnamon Plus Spice Blend, divided ½ cup pecans 1 package (18.25 ounces) yellow cake mix ¾ cup water ¼ cup vegetable oil 3 eggs Thawed, frozen whipped topping (optional) Additional pecan halves (optional) Preheat oven to 350 F. Using Lemon Zester/Scorer, zest one orange suing short strokes, set aside. Score long strips from remaining orange and form into curls for garnish; set aside. Using Utility Knife, cut one slice from the center of the scored orange; set aside. Juice oranges to measure ¼ cup juice; set aside. Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peel on. Slice each apple in half vertically; do not separate slices. Melt butter in Family Skillet over medium heat, tilting Skillet to coat bottom. Combine sugar with ½ teaspoon of the Spice Blend in Flour/Sugar Shaker. Sprinkle over butter in bottom of Skillet. Place reserved orange slice in center of Skillet. Arrange 5 apple halves, skin side down, in a circular pattern around orange slice; arrange remaining halves around first circle of apples. Cook over medium heat 5 minutes or until apples are slightly softened. Using Bamboo Spoon, gently press down and fan our apples slices to cover bottom of Skillet. Coarsely chop pecans using Food Chopper. Combine pecans, cake mix and remaining Spice Blend in Classic Batter Bowl. Add reserved orange juice and zest, water, oil and eggs; beat until smooth using Stainless Steel Whisk. Gently pour batter over apples in Skillet, spreading evenly. Place Skillet in oven, bake, uncovered 30-35 minutes or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove to Nonstick Cooling Rack; loosen edges of cake with Skinny Scraper and carefully invert cake onto heat-proof serving plate. Garnish with chipped topping, orange curls and pecan halves, if desired. Serve using Slice ‘N Serve. Yield: 12 servings

GERMAN CHOCOLATE SKILLET CAKE 1 package (8 ounces) cream cheese ½ cup (1 stick) butter 1 package (7 ounces) flaked coconut 1 cup coarsely chopped pecans 1 package (18.25 ounces) German chocolate or chocolate cake mix (plus ingredients to make cake) 1 box powdered sugar

Preheat oven to 350°. Sprinkle coconut and pecans on bottom of Skillet. Prepare cake mix according to package directions in Classic Batter Bowl. Gently pour batter evenly over coconut layer in Skillet, spreading to edge. In saucepan, melt butter and cream cheese. Add powdered sugar and stir until creamy. Add by doll-ups to cake batter, making sure not to touch sides of pan. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove from oven. Loosen edges of cake from Skillet. Carefully invert onto large, heat-proof serving plate. Use Classic Scraper to remove any topping that might remain in bottom of Skillet; spread over top of cake. Cool completely. Serve warm. Yield: 16 servings

CHOCOLATE PRALINE CAKE ½ cup butter (1 stick) 1/3 cup nuts (pecans/walnuts) ¾ cup coconut (optional) ½ cup whipping cream 1½ cup brown sugar 1 pkg. Devils Food Cake Mix (plus ingredients to make cake)

Mix cake according to directions. Melt butter in Family Skillet. Stir in brown sugar and whipping cream. Sprinkle with chopped nuts and coconut. Pour cake mix over brown sugar mixture. Bake at 350° in covered skillet for 35-40 minutes. Cool slightly and invert onto large heat-proof platter (or large round stone). Make strawberry fans with Egg Slicer Plus. Decorate each slice with cool whip & strawberries.

APPLE UPSIDE-DOWN CAKE 4 Tablespoons butter ¼ cup apple cider 4 Granny Smith apples ½ cup nuts(walnuts or pecans) ½ cup nuts (walnuts or pecans) 6 Tablespoons butter ½ cup sugar ½ cup apple cider 1 box yellow cake mix 1 egg

Heat oven to 375°. Place butter, sugar and ¼ cup apple cider in the Family Skillet over medium heat. Bring to a slight boil, around 10 minutes. Remove the skillet from heat. Use the Apple/Peeler /Corer/Slicer to peel, core and thinly slice the apples. Arrange the apples in the pan, over the caramel mixture. Place the skillet over medium-high heat. Boil about 10 minutes, until the sugar mixture becomes caramel-colored. Remove from heat. Rearrange apples, if necessary, to make a pretty design. Coarsely chop ½ cup walnuts/pecans with the Food Chopper, and sprinkle over apple wedges. In the Classic Batter Bowl using the Pastry Blender, cut into cake mix the 6 tablespoons of butter until the mixture resembles coarse crumbs. Use the Cheese Grater to finely grate ½ cup walnuts or pecans into the cake mix. Add ½ cup apple cider and egg. Stir until the mixture is just moistened (batter will be thick). Spoon batter over the apple mixture. Bake 35-40 minutes. Cool 10 minutes in pan (no longer!). Invert onto large heat-proof serving platter. Serve with Cool Whip or ice cream.

PINEAPPLE UPSIDE-DOWN CAKE ½ cup nuts ½ cup butter 1 cup brown sugar 1 can (20 ounces) pineapple slices, reserving liquid 1 pkg. (18.25 oz) yellow cake mix with water, eggs and oil according to mix instructions 1 cup frozen whipped topping, thawed

Preheat oven to 350. Chop nuts using Food Chopper, set aside. Melt butter in 12” Family Skillet over low heat. Remove from heat. Stir in brown sugar with Nylon Spoon until well blended. Drain pineapple reserving juice; set aside. Arrange pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice. Sprinkle with nuts. Measure reserved pineapple juice, adding water to make the amount of liquid called for according to cake box mix instructions. In Classic 2 Qt. Batter Bow, combine cake mix and this liquid; add the number of eggs and amount of oil according to box instructions. Wisk until blended and smooth. Pour over fruit mixture in Skillet. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove from oven, cool 5 minutes. Carefully loosen edges of cake; invert onto 15” Round Stone. Cool slightly. Attach open star tip to Easy Accent Decorator, fill with whipped topping and pipe around edge of cake. You can us the 8” Sauté Pan for this cake; use a Jiffy cake mix instead of the regular size cake mix!

TARTE TATIN (Upside Down Carmelized Apple Pie) 1 recipe Extra Rich Pastry or Rich Pie Pastry (Pâte à Foncer) 200 g butter [1/3 cup+] 400 g sugar [2 cups] 15 apples (Granny Smith) a little flour Spread the butter on the bottom of the Family Skillet. Pour the sugar over the butter. Heat the oven to 350°. Using the Apple Peeler/Corer/Slicer, with the slicing blade moved down, peel and core the apples, cut them in half, and lay the apple halves upright, each supporting the one in front of it, until the Skillet is full of apples. They should fit tightly. Heat over high heat until the liquid surrounding the apples begins to bubble and turn brown. Reduce to medium, cook until the liquid is bubbly and begins to evenly brown. Remove to oven and bake for 20 minutes or until the top part of the apples begin to brown. Remove from the oven and let cool. Raise the oven temperature to hot (450°F). On a lightly floured surface roll out the pastry to a 12” circle and drape over apples, tucking in the overlapping edges. Bake in the hot oven about 15-20 minutes or until the pastry is light brown. Let cool before unmolding, so that the pastry stays crisp. When cool, place over low heat for a few minutes, shaking quickly to loosen the pie. Set a large platter on top of the Skillet and turn over. Serve with heavy cream, preferably whipped with a little cognac and sugar, or cool whip or vanilla ice cream. Extra Rich Pastry or Rich Pie Pastry (Pâte à Foncer) (Should be made day ahead and refrigerated) 250 g flour [1 7/8 cup all-purpose flour] 1 egg yolk 200 g butter [9 1/3 tablespoons unsalted butter (1 stick plus 1 1/3 tablespoons)] 25 g confectioners sugar [¼ cup minus 1 tablespoon confectioner’s sugar] 5 g salt [1 teaspoon salt] 50 g water [1¾ ounces water] Rich Pie Pastry (Pâte à Foncer) 400 g butter [(1 1/3+) cup unsalted butter] 20 g egg yolks [2 egg yolks] 500 g flour [3 ¾ cups all purpose flour) 10 g salt [1½ teaspoons salt] 20 g sugar [3 tablespoons sugar - extra fine or confectioners] If using an electric mixer: Cut the cold butter into pieces and place them with the flour in the mixing bowl. Beat with the dough hook on medium speed until crumbly. Add the milk, (water), egg yolks, sugar and salt and continue beating just until the dough is well mixed and forms a ball around the dough hook. If making the dough by hand: Sift the flour onto a marble slab or board and make a large well in the center. Pound the butter to soften it slightly. Place the butter, milk, egg yolks, sugar and salt in the well and work together with the fingertips until partly mixed. Gradually work in the flour, pulling the dough into large crumbs. Press the dough firmly together -- it should be soft but not sticky. Work very briefly on a lightly floured marble slab or board, pushing the dough away with the heel of the hand and gathering it up with the Kitchen Scraper until smooth and pliable. Wrap the dough in parchment paper, foil, plastic wrap or a plastic bag and chill overnight. Do not roll it out the same day it is made. Dough can be stored, tightly wrapped, in the refrigerator for up to 3 days.

BAKED FRUIT CASSEROLE 1 can peaches or apricots 1 can pears 1 can sliced or chunk pineapple ¾ cup brown sugar 1/3 cup butter 1 teaspoon ground ginger

Drain fruit well and cut into bite-size pieces. Combine brown sugar, butter and ginger and stir over low heat until butter has melted. Add cut-up fruit, toss gently. Bake at 325°F about 30 minutes, or until mixture is hot and syrup bubbles.

PINEAPPLE FLAMBÉE Slice fresh pineapple in about ½-inch slices. Remove hard core from slices. Dip pineapple in flour, then in milk, and again in flour. Carefully place slices on paper towels to dry. Melt butter (about ½ cup for 8-10 slices). Brown pineapple slices in butter. Sprinkle generously with sugar and place a maraschino cherry in center of each ring. Bake at 400°F about 5 minutes, or until sugar begins to brown. Warm ¼ cup Cognac; blaze it and pour flaming over the pineapple. Serve flaming.

PINA COLADA UPSIDE-DOWN CAKE 1/4 cup (50 mL) butter (1/2 stick) 1 cup (250 mL) packed dark brown sugar 1 medium pineapple 1/2 cup (125 mL) maraschino cherries (15-20 cherries) 1 pkg (18.25 oz/510 g) yellow cake mix 3 eggs 1 can (13.25 oz/398 mL) unsweetened coconut milk 1 tsp (5 mL) rum extract 1/2 cup (125 mL) sweetened flaked coconut

Preheat oven to 350°F (180°C). Melt butter in Executive (12-in./30-cm) Skillet over low heat (do not use stainless cookware). Brush sides of Skillet with butter using Chef's Silicone Basting Brush. Remove from heat; sprinkle brown sugar over butter and set aside.

Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

Combine cake mix, eggs, coconut milk and rum extract in Stainless (4-qt./4-L) Mixing Bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Meanwhile, place coconut into Small Micro- Cooker®; microwave on HIGH 2-3 minutes or until toasted, stirring after each 10-second interval. Remove cake from oven to Stackable Cooling Rack; cool 5 minutes. Invert cake onto Simple Additions® Large Round Platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

BANANAS FOSTER STIR-FRY

Ingredients: 5 medium bananas 1 lemon 1 jar caramel ice cream topping ½ teaspoon Pantry Korintje Cinnamon 1 teaspoon rum extract 1 quart frozen vanilla low-fat yogurt or ice cream

Directions: Slice bananas using Egg Slicer Plus®. Zest whole lemon using Lemon Zester/Scorer; set aside. Juice lemon with Juicer to measure 1/4 cup juice. Combine caramel topping, lemon juice and Cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum extract; toss gently using Bamboo Spatulas. For each serving, spoon about 1/3 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest. Yield: 12 servings or 24 sample servings

Cook’s Tips: To serve Bananas Foster over toasted pound cake, preheat oven to 350ºF. Using Crinkle Cutter, slice pound cake into 1/2-inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar and bake 12-15 minutes or until lightly golden and toasted.