“Ten at a Time” Cooking Show Recipes “Make-Ahead Ground Beef” – makes 5 lbs - adjust amount as needed (1-lb per recipe) 5 medium onions 5 lb 90% lean ground beef or 93% lean ground turkey 5 garlic cloves, pressed 1. Chop onions using Food Chopper or Manual Food Processor. 2. Place onions, beef and garlic pressed with Garlic Press into All Purpose Pot. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles using Mix ‘N Chop. Drain in large Stainless Mesh Colander over 6 qt. Stainless Steel Bowl. 3. Divide beef mixture into five portions (weigh with Digital Kitchen Scale for accuracy). Place each portion into a quartsized freezer-strength zipper bag. Label with “1 lb. ground beef” and date, and place flat in freezer for later use.
Zesty Beef Tacos To one portion of Make-Ahead Ground Beef, add: 1 cup chunky salsa 1 can (6 oz) tomato paste ¾ cup water 1 pkt (1 oz) taco seasoning mix Combine in All Purpose Pot and simmer over medium heat to heat. • Arrange 12 taco shells on serving platter. • Fill with beef mixture, shredded cheddar cheese, shredded lettuce and 2 seeded and diced plum tomatoes. • Garnish with snipped fresh cilantro and serve with lime wedges, if desired. Variation: Zesty Beef Taco Salad: Omit taco shells and increase lettuce to 12 cups. Prepare beef mixture as directed in Steps 1-2. Arrange lettuce on serving platter. Top with beef mixture, cheese, tomatoes and cilantro, if desired.
BBQ Beef Sloppy Joes 1 portion of Make-Ahead Ground Beef 1
cup ketchup
2 tbsp Smoky Barbecue Rub 2 tsp cider vinegar Combine in 10” skillet; bring to a simmer over medium heat till warm. Divide beef mixture among 6 hamburger buns. Top with coleslaw, shredded cheese, shredded lettuce or sliced green onions, if desired.
Deluxe Cheeseburger Salad 4 Whole Wheat burger or hot dog buns 1 small red onion, divided 2 plum tomatoes or 1 medium tomato, seeded and diced 1 portion of Make Ahead Ground Beef 1/2 cup finely diced dill pickles 3/4 cup ketchup 1 tbsp yellow mustard 8 cups thinly sliced romaine lettuce 1 cup (4oz) cheddar cheese, shredded Preheat oven to 425F. Slice buns into large croutons. Arrange in a single layer on an oven safe pan (Large Bar Pan) and toast until lightly brown, 8-10 minutes. Cool completely. Slice half of the onion into rings. Set these aside with croutons, shredded cheese and diced tomatoes for topping salad before serving. Chop remaining onion. Combine Make Ahead Ground Beef with ketchup, mustard, chopped pickles and chopped onion. Arrange lettuce on a serving platter or large bowl. Top with beef mixture. Top with sliced onion, diced tomatoes, croutons and shredded cheese. Note: to serve with warm beef mixture, simply microwave make ahead ground beef to heat before adding ketchup, mustard, etc. (Large Micro Cooker for 1 minute)
Busy Mom’s Lasagna 1 portion of Make-Ahead Ground Beef 1 Tbsp oil 24 oz. bag frozen cheese ravioli 1 tablespoon vegetable oil 24 oz. jar spaghetti sauce 1 small onion, chopped 1 oz fresh Parmesan cheese , grated 8 oz. shredded mozzarella cheese. Preheat All Purpose Pot and oil over medium heat, add frozen pasta and toss to coat. Top with thawed portion of Make Ahead Ground beef, then spaghetti sauce, mozzarella and parmesan cheese. Cook on stove top at medium heat for 10 minutes, move to 350° oven for 10 minutes or until cheese is melted.
Taco Soup 1 portion of Make Ahead Ground Beef 4 oz. can diced green chilies 1 taco seasoning packet and 1 Ranch dressing/dip packet 1 can corn, undrained 3 cans (14 oz) stewed tomatoes, undrained 1 can pinto beans, undrained 1 can kidney beans, undrained grated Monterey Jack Combine all ingredients in All Purpose Pot and cook over medium heat for 30 minutes. Grate cheese on top of soup, if desired.
Chicken Recipes Make-Ahead Chicken 7 lb boneless, skinless chicken breasts 2 tbsp vegetable oil 1. Cut chicken into ½-in. cubes using Chef’s Knife. 2. Heat oil in All Purpose Pot over medium-high heat for 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary. 3. Divide chicken into seven portions. Place 1 portion each in 3 quart-sized, freezer-strength zipper bags. Place 2 portions each in 2 quart-sized, freezer-strength zipper bags. Label smaller portions “1 lb diced chicken” and larger portions “2 lb diced chicken” and date each bag. Place flat in freezer for later use.
Cheesy Chicken Tortilla Soup 1 portion Make-Ahead Chicken 3 cups tortilla chips, finely crushed 2 cups frozen corn kernels 2 cans (14 oz each) reduced-sodium chicken broth 8 oz pasteurized process cheese (Velveeta) cut into 1-in. cubes 1 can (14.5 oz) diced tomatoes with green chilies 2 tbsp Chipotle Rub Optional toppings, such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips Combine cheese, tomatoes, Chipotle Rub and broth in All-Purpose Pot. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally. Add chicken, chips and corn and simmer till soup is hot and thickened. Serve soup with optional toppings, if desired.
Chicken Parmesan Soup 2 tbsp Garlic Rub 1 1/2 cups unsalted chicken stock 2 cups marinara sauce 1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups), undrained One portion of Make-Ahead chicken 3 garlic cloves 1 oz fresh Parmesan cheese 3/4 cup shredded mozzarella cheese, divided Croutons
1. Stir stock, Garlic Rub, marinara sauce, tomatoes, chicken and garlic pressed with Garlic Press into All Purpose Pot. 2. Cook over medium heat till heated through, 12-15 minutes. 3. Grate Parmesan using Microplane® Adjustable Fine Grater. 4. Stir in Parmesan. 5. Top soup croutons, then mozzarella, grated with Microplane Adjustable Coarse Grater. 6. Let stand, covered, 2–3 minutes or until cheese is melted.
Hot Chicken Casserole over Rice 2 portions of make ahead chicken 3 boiled eggs, chopped 2 (10 3/4-oz) cans cream of chicken 1 (10 3/4-oz) can cream of mushroom 1/2 bag frozen peas and carrots, thawed ½ cup diced celery 1 small onion, finely chopped ½ cup mayonnaise ¼ cup chicken broth Salt and Pepper to taste Mix all ingredients together in All Purpose Pot and bake 25 minutes at 400°F or until bubbly or microwave 12 minutes in Deep Covered Baker till heated through. Serve over rice prepared in Rice Cooker Plus. Chicken Enchiladas 2 portions make ahead chicken, thawed and shredded with Salad Choppers 1 c mild salsa 4 oz cream cheese 1/3 cup of green onion, sliced ½ tsp each oregano, cumin, and salt 10 flour tortillas (8 in)
1 cup of shredded Monterey Jack or Cheddar cheese, divided (I used more!) Ÿ cup butter, melted Combine chicken, salsa, cream cheese, onion, cumin, oregano, and salt. Place 1/3 cup of chicken mix in each tortilla, sprinkle with cheese. Roll tortilla and place seam side down in 9 x 13 Stoneware Baker . Brush each tortilla with melted butter. Top with remaining cheese. Bake at 450 for 10 minutes or until brown. Chicken Tetrazzini 1 portion make ahead chicken, thawed 16 oz. spaghetti, cooked ½ stick butter 1 onion, chopped 1 c. green bell pepper, chopped 8 oz. fresh mushrooms, sliced 2 c. grated Monterey Jack cheese 2 cans Cream-of-Mushroom soup 3 c. milk Saute onion and pepper in All Purpose Pan in butter for 5 minutes; toss with spaghetti and add remaining ingredients. Bake at 350 degrees for 45 minutes until bubbly. (May also microwave about 12 minutes in Deep Covered Baker or Rockcrok.)
Bonus recipes! Coleslaw 2/3 cup mayonnaise
1/4 cup sugar
3 tablespoons milk
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
(16 ounce) bags coleslaw mix
2 carrots, peeled and grated
Measure mayonnaise with Measure-all cup and place in Bowl. Measure sugar with measuring cup and dump in bowl. Add milk, measured with Mini Easy Read Measuring Cup. Add vinegar, salt and pepper, using Measuring spoons. Whisk together with Mini Whisk. Add shredded cabbage (can shred cabbage using Veggie Strip Maker instead of buying already prepared). Peel carrots with Vegetable Peeler. Using Veggie Strip Maker, grate carrots (place over bowl. Run carrot over blades, going back and forth. Mix well with Small Mix N Scraper
Fresh Tomato Salsa 1 small onion
1 jalapeno
3 roma tomatoes
½ c fresh cilantro 2 cloves garlic
1 lime ½ t salt
Peel onion. Wedge with Veggie Wedger. Cut jalapeno in half lengthwise, remove seeds, membranes and stem. Put onion, jalapeno, cilantro into Manual Food Processor. Peel garlic with Garlic Peeler, add to Manual Food Processor. Cut lime in half, and juice into Manual Food Processor with Citrus Press (about 2 T total). Add salt and process all till chopped. Core tomatoes and wedge with Veggie Wedger. Add ½ of tomatoes to Manual Food Processor and process. Add other half and process till desired consistency.
Lemon Cake 1 lemon cake mix 16 oz sour cream 3 eggs 1 lemon 2 cups powdered sugar In Batter Bowl, combine cake mix, sour cream and eggs. Mix well with Mix N Scraper. Pour into Deep Covered Baker. Cover and microwave 9-12 minutes. Zest lemon using Microplaner Zester into bowl. Add 2 c powdered sugar. Juice lemon with Citrus Press and add enough to powdered sugar to make glaze. (May need a few Tbsp water for correct consistency). Pour on hot cake Chocolate Peanut Butter Cake 1. In Batter Bowl, combine chocolate or devil’s food cake mix, 16 oz sour cream and 3 eggs. Mix with Small Mix N Scraper 2. Pour ½ of batter into Deep Covered Baker 3. Place 8 peanut butter cups over batter 4. Cover with rest of batter 5. Microwave, covered, for 9-12 minutes 6. While baking, place ½ c chocolate chips in Silicone Prep Bowl and add 1 t vegetable oil 7. Measure ½ c peanut butter using Measure-all Cup, and place in 1 c Prep Bowl 8. Chop ½ c peanuts using Food Chopper 9. When cake is done, remove carefully from oven 10. Remove lid, and place large cutting board on baker. CAREFULLY flip out cake 11. Microwave chocolate chips and peanut butter for 30 seconds to melt. Stir chocolate. Drizzle chocolate one way, peanut butter other way. Top with chopped peanuts. 12. NOTE: Can also be prepared in Dutch Oven Rockcrok and turned out onto Shimmering Glass Platter.