Rancho Scramble

Utensils: LARGE SKILLET AN SAUTE PANS & FOOD PROCESSOR   Ingredients: 1 onion (#2 cone) 6 – 8 slices of bacon 1 potato (#2 cone) 4 – 6 eggs Directions: Place bacon and onion in cold skillet over medium heat. Cook until onion is transparent and bacon is crisp. Drain off excess grease. Add potatoes. […]


Shrimp and Scallop Linguini

Utensils: 4-Quart Dutch Oven; 10 ½-Inch Skillet with Cover Serves 6   Ingredients 8 ounces uncooked linguini 2 tablespoons olive oil 1/2 cup chopped onion 3 garlic cloves, thinly sliced 1 pound fresh shrimp, peeled, deveined 8 ounces bay scallops, cleaned 8 ounces mushrooms, slicked 1 cup chopped red bell pepper 1/4 cup white wine […]

Broiled Fish

Broiled Fish

Utensils: REGULAR SKILLET, JUMBO SKILLET, SAUTE PANS ELECTRIC SKILLET   Ingredients: 3-4 white fish fillets 1 medium tomato 1 medium green bell pepper parmesan cheese 1 lemon paprika Directions: Place lemon slices in cold skillet, place fish on top of lemon slices. Then place bell pepper slices, tomato slices and sprinkle Parmesan cheese. Add paprika […]

White Rice


Cooking Rice Properly   Directions: When measuring you can allow 1 1/3 parts water to 1 part food when cooking. Pick unit size for amount needed. Put contents into unit and turn on medium heat until valve whistles. Reduce heat to low and cook for 20 minutes.

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