Fry Pan Breakfast
3 tablespoons vegetable oil
3 large potatoes, peeled and shredded
1 (6 ounce) package Canadian-style bacon, julienne sliced strips
1 bunch scallions, dark green part only, thinly sliced
12 eggs, beaten with 3 tablespoons water, seasoned with salt and black pepper
1 cup shredded sharp Cheddar cheese
1. Heat oil in aircore 10" Fry Pan over medium-high heat. Add potatoes and cook uncovered, 5 to 7 minutes or until tender. Do not over brown.
2. Spread potatoes out evenly and cover with Canadian-style bacon and scallions. Pour the eggs on top and sprinkle with cheese.
3. Cover with the look'n'cook glass lid and cook on low for 15 to 20 minutes or until eggs are set.
Makes 6 to 8 servings
ried Rice
2 cups cooked long grain rice
2/3 cup frozen peas, thawed
2 tablespoons finely grated carrot
1/2 small onion, diced
1-1/2 tablespoons vegetable oil
1 egg, lightly beaten
3 tablespoons soy sauce
2 scallions, white and green parts, thinly sliced
1. Combine rice, peas and carrot.
2. Heat 1/2 tablespoon oil in the aircore Fry Pan over medium-high heat. Swirl the Fry Pan to coat with oil. Add onion and saute 3-4 minutes. Pour in the egg and cook until set, chopping into small pieces with a spatula. Remove and stir into rice mixture.
3. Add remaining oil to Fry Pan. Add the rice mixture and soy sauce. Heat stirring continuously with spatula, 5 to 6 minutes or until heated through. Add the scallions and toss before serving.
Makes 4 servings.
Mexican Halibut
2 tablespoons olive oil
1 pound halibut steaks, 1 inch
1 (10 ounce) can diced Rotel tomatoes
2 small zucchini, sliced 1/4 inch thick
1/2 teaspoon Lawry's seasoned salt
2 tablespoons diced green chilies
4 ounces shredded Monterey Jack Cheese
1. Heat the olive oil in the aircore Fry Pan over medium heat. Add the halibut steaks and cover with the look'n'cook glass lid. Saute 2 minutes on each side.
2. Mix the tomatoes, zucchini and seasoned salt together, then pour over t he fish. Cover with the look'ncook glass lid and lower the heat to a simmer. Cook for 20 minutes or until the zucchini is tender.
3. Place the chilies and cheese on top of the sauce. Cover with look'n'cook glass lid and cook 3 minutes or until the cheese melts.
Makes 3 to 4 servings.
Chicken Enchiladas
2 (10 ounce) cans enchilada sauce, mixed with 1/2 cup water
12 (6 inch) corn tortillas, cut 8 of the tortillas in half
2 cups shredded Monterey Jack cheese
1 pound cooked chicken breast, cut into 1/4 inch strips
1 (4 ounce) can diced green chiles
1. Lightly coat the bottom of the aircore 10" Fry Pan with vegetable oil spray.
2. Cover the bottom of Fry Pan with 3/4 cup sauce. Place 4 tortilla halves around the perimeter of the Fry Pan. Place a whole tortilla in the center. Sprinkle with 1/2 cup of cheese and the one-third of the chicken and chiles. Drizzle a quarter of the remaining sauce over the chicken. Repeat with two more layers of tortillas, cheese, chicken, chiles, and sauce. Cover last layer remaining tortillas, sauce and then cheese.
3. Cover with the look'n'cook glass lid and bring sauce to a boil over medium-high heat. Lower to a simmer and cook 5 minutes. Remove from heat and let sit 15 minutes before cutting into wedges.
Makes 6 to 8 servings.
Sausage and Peppers
8 links Italian sausage
1/2 cup water
1 tablespoon olive oil
3 green peppers, cut into 1/4 inch strips
1 large onion, thinly sliced
1 (8 ounce) can tomato sauce
1/4 cup water
1/2 teaspoon dried oregano
salt
black pepper
1. Place sausage links and water in the aircore 10" fry pan. Cover with the look'n'cook glass lid and bring to a boil over medium-high heat. Lower temperature to a medium and cook for 10 minutes.
2. Remove Lid, raise heat to medium-high to let water evaporate. Let sausages brown. Remove from Fry Pan.
3. Add olive oil, peppers, and onion. Cook until peppers begin to soften. Add cooked sausage links, tomato sauce, water, and organo. Stir well. Bring to a boil. Season with salt and black pepper to taste. Cover with the look'n'cook glass lid. lower heat to a simmer and cook 10 minutes.
Makes 4 servings.
Sloppy Joes
1 pound lean ground beef
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 teaspoon salt
1 (15 ounce) can tomato sauce
1 (24 ounce) bottle catsup
1-1/2 tablespoons chili powder
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1-1/2 tablespoons brown sugar
1 tablespoon vinegar
3 tablespoons dry Minute tapioca
8 hamburger buns
1. Combine the ground beef, onion and celery in the aircore 10" Fry Pan and cover with the look'n'cook glass lid. Cook over medium heat until meat is cooked thoroughly, stirring occasionally. Drain and return to Fry Pan. Stir in the remaining ingredients except tapioca and buns. Cover with the look'n'cook glass lid. Bring to a boil over medium heat and then lower to a simmer. cook for 15 minutes, stirring occasionally.
2. Stir in dry tapioca, cover with look'n'cook glass lid and cook 15 minutes, stirring occasionally.
3. Server over hamburger buns.
Makes 8 servings.
Shepherd's Pie
2 teaspoons vegetable oil
1 small onion, chopped
1 pound lean ground beef
1 (10 ounce) package frozen mixed vegetables
1 cup water
2 tablespoons catsup
1 package dry onion gravy mix
salt
black pepper
4 cups hot mashed potatoes
1/2 cup shredded sharp Cheddar cheese
1. heat oil in the aircore 10" Fry Pan over medium-high heat. Add onion and cook until soft. Add ground beef, breaking up pieces with a spoon, and cook until no longer pink. Add frozen vegetables and water. Bring to a boil and cover with thermalseal steel lid. Lower heat setting to a simmer and cook 5 minutes. Add catsup and dry gravy mix. Stir well. Cook until gravy thickens. Remove from heat. Season with salt and black pepper to taste.
2. Spread hot mashed potatoes over top of the meat mixture, to the edges of the Fry Pan. Sprinkle with cheese. Place thermalseal steel lid on Fry Pan for 5 minutes or until cheese melts.
Makes 6 servings.
Lamb Mingon Burgers
1 pound ground lamb
1/2 cup Progresso plain bread cumbs
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon garlic
1/4 teaspoon dried rosemary, crushed or ground
4 teaspoons pine nuts
4 slices bacon
2 teaspoons mint jelly
1. Mix all ingredients together, except for bacon and jelly. Divide into 4 burgers and wrap each with 1 slice of bacon. Secure with toothpicks.
2. Spray aircore 10" Fry Pan with vegetable spray and place burgers in Fry Pan. Cover with look'n'cook glass lid and cook burgers 6-8 minutes on each side or until done.
3. Remove from heat and put 1/2 teaspoon mint jelly on top of each burger and serve.
Makes 4 servings.