11
10
VEGETABLE BEEF TERIYAKI
1
1
⁄
2
pounds (.68 kg) top round London broil,
10 oz. (280g) fresh mushrooms, sliced
thinly sliced
1
can (8 oz./240ml) sliced water chestnuts,
1
⁄
2
cup soy sauce
drained
1
⁄
3
cup lemon juice
1
⁄
2
pound (.23kg) fresh snow peas
2
tablespoons brown sugar
1
tablespoon cornstarch
1
tablespoon vegetable oil
2
tablespoons water
1. Add meat slices, soy sauce, lemon juice and brown sugar to a large plastic bag. Close securely
and mix contents thoroughly. Allow to marinate at least 30 minutes or overnight (in refrigerator).
2. Preheat Skillet at 350°F (177°C). Add vegetable oil, and spread over surface of pan.
3. Add meat mixture to Skillet. Stir-fry until lightly browned, about 3-4 minutes. Add mushrooms,
water chestnuts and snow peas. Stir into meat mixture.
4. Cover, with vent open, and cook 3-4 minutes, stirring occasionally.
5. In measuring cup, combine cornstarch with water. Reduce heat to medium, push food to one
side, and add cornstarch mixture. Stir constantly until liquid thickens slightly. Then stir into beef
mixture.
6. Serve over hot rice, if desired.
Makes: 6 servings.
CHEESY CHICKEN TOSTADOS
Non-stick cooking spray
2
cups shredded Cheddar cheese
1
⁄
2
cup frozen chopped onion
4
flour tortillas, oven browned
1
can (4.5 oz/126g) chopped green chilies
Sour cream
1
can (10 oz/280g) premium chunk chicken
Ready-to-serve greens
breast, broken up
Salsa, favorite kind
1
can (14.5 oz/435ml) beef or chicken broth
Ready-made guacamole
1. Spray Skillet with non-stick cooking spray, and preheat at 350°F.
2. Add onions to Skillet and sauté to brown lightly.
3. Stir in chopped chilies; reduce heat to 250°F (121°C). Add chicken and broth. Bring to a boil,
reduce heat to a simmer. Cover, with vent closed, and simmer for 10-15 minutes.
4. Reduce heat to low and stir in cheese. Stir until cheese has melted and mixture is blended.
5. To serve, place toasted tortilla on plate. Top with
1
⁄
2
cup chicken mixture, spreading to edges of
tortilla. Add desired toppings prior to serving, or pass them at the table.
6. Repeat with remaining tortillas and chicken mixture.
Makes: 4 servings.
EL PASO CHICKEN PILAF
Non-stick cooking spray
2
cups frozen corn kernels
1
can (14.5 oz/435ml) chicken broth
1
can (15.5 oz/434g) black beans,
1
package (6.09 oz/170 g) rice pilaf mix
drained and rinsed
1-1
1
⁄
2
teaspoons cumin
1
can (14.5 oz/406g) seasoned
1
⁄
4
-
1
⁄
2
teaspoon red pepper flakes
diced tomatoes
2
cups cooked chicken strips, cut into
1
⁄
2
cup chopped fresh tomato
1-inch (2.5 cm) chunks
1
⁄
3
cup water
1. Spray Skillet with non-stick cooking spray, and preheat at 350°F (177°C).
2. Add chicken broth to Skillet, and bring to a boil. Stir in rice pilaf mix, rice seasoning packet,
cumin and red pepper flakes. Bring to a boil; cover, with vent closed, and reduce heat to a
simmer.
3. Simmer for about 15-20 minutes.
4. Stir in remaining ingredients. Cover, with vent closed, and bring to a boil. Reduce heat to a
simmer. Cook about 10 minutes, or until rice is done and pilaf is heated.
5. Serve topped with shredded Cheddar cheese, if desired.
Makes: About 6 servings.
PINEAPPLE UPSIDE-DOWN CAKE
1
package (18.5 oz/518g) yellow cake mix
1
cup packed light brown sugar
1
1
⁄
3
cups water
1
can (19 oz/532g) pineapple slices,
1
⁄
3
cup vegetable oil
well drained
3
eggs
8
maraschino cherries, halved and drained
6
tablespoons butter or margarine
1
⁄
4
cup chopped nuts
1. Prepare cake mix according to package directions.
2. While mixing cake batter, preheat Skillet to 275°F (135°C). Melt butter or margarine in Skillet.
Add brown sugar, stirring until dissolved. Spread evenly over bottom of Skillet.
3. Arrange pineapple slices over sugar mixture. Decorate with cherries and nuts.
4. Spread batter uniformly over pineapple. Cover Skillet, with vent open. Bake 18-22 minutes or
until toothpick inserted in center comes out clean.
5. Carefully remove Lid from Skillet to prevent condensed moisture from dropping onto cake.
Using a spatula, loosen cake from sides of Skillet. Immediately invert Skillet on a serving plate.
Leave it a few moments and then lift off. Serve cake warm or cold with whipped cream or ice
cream, if desired.
Makes: 16 servings.
The following 2 recipes are for the Deep Dutch™ Skillet (SK300) Model Only
HEARTY GROUND BEEF AND CABBAGE SOUP
1
pound (.45 kg) lean ground beef
2
cans (14
1
⁄
2
oz./435ml each) beef broth
1
teaspoon ready-to-use minced garlic
1
cup small shell pasta, uncooked
1
package (14 oz./420ml) ready-to-use,
1
teaspoon mixed herbs
shredded coleslaw
1
teaspoon Worcestershire sauce
1
can (46 fluid oz./1380 ml) tomato juice
1. Preheat Deep Dutch™ at 350°F (177°C).
2. Add ground beef and garlic to Deep Dutch Skillet; cook until meat is browned. Drain any fat
from Deep Dutch Skillet.
3. Add coleslaw; reduce heat to 300°F (154°C) and cook until cabbage is crisp-tender, about 5
minutes.
4. Add tomato juice, beef broth, pasta, mixed herbs and Worcestershire sauce to Deep Dutch
Skillet. Bring to a boil, reduce heat to simmer and cook covered, with vent closed, for 20-25
minutes, or until pasta is done.
5. Stir once or twice during cooking.
Makes: 6 servings.
TASTY VEGETARIAN CHILI
2
cans (28 oz./840ml each) whole tomatoes,
2
cans (4.5 oz./126g each) chopped
undrained
green chilies
1
can (19 oz./532g) red kidney beans,
1
cup frozen corn kernels
rinsed and drained
2
tablespoons chili powder
1
can (19 oz./532g) white kidney beans,
2
teaspoons ground cumin
rinsed and drained
1
teaspoon salt
1
can (19 oz./532g) black beans,
1
can (6 oz./168 g) tomato paste
rinsed and drained
1. Preheat Deep Dutch™ Skillet at 350°F (177°C).
2. Add all ingredients to Deep Dutch Skillet, except tomato paste. Bring to a boil. Reduce heat to a
simmer, and cook for 30 minutes.
3. Add tomato paste and simmer for another 30 minutes, stirring occasionally.
Makes: About 8 servings.
