Penne Pasta with Sundried Tomato & Spinach

Penne Pasta with Sundried Tomato & Spinach

Utensils: LARGE SKILLET Serves 4-6   Ingredients: 2 cups penne pasta (cooked to aldente) 1 cup diced fresh tomato 1 cup chicken broth 2 cloves fresh garlic, minced 1 cup sundried tomtatoes (jullianne) 1 tbs fresh chopped basil 1 tbs olive oil salt and pepper to taste 2 cup fresh chopped spinach 1 cup sherry […]

American Fries

American Fries

Utensils: LARGE SKILLET OR 13” SAUTE PAN & FOOD PROCESSOR   Directions: Preheat unit on medium heat with cover on. Always add oil to unit after it has been preheated. Cut potatoes on #2 cone and add to skillet. Cover and cook for the first 5 minutes. Uncover and turn potatoes. Cook 7-10 minutes until […]

Cioppino

Cioppino

Utensils: LARGE SKILLET OR WOK Serves 4   Ingredients: 1/2 lb medium shrimp (shelled) 12 small clams, cleaned 1/2 lb salmon filet cut in 1 1/2 inch pieces 1/2 lb bay scallops   Sauce: 1 cup diced potato 1 tsp red pepper flakes 1 – 2 oz can plumb tomatoes 2 tbs minced basil 1 […]

Hamburger Stroganoff

Hamburger Stroganoff

Utensils: REGULAR SKILLETS, JUMBO SKILLET, SAUTE PANS & ELECTRIC SKILLET   Ingredients: 1 1/2 lbs ground beef 1 teaspoon garlic salt 1 can cream of mushroom soup 1 teaspoon onion powder 1 can water dash of kitchen bouquet Directions: Preheat skillet on medium high heat. Brown meat and drain off remaining grease. Drop heat to […]

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