Cook Time: 4 Hours Equipment: 4 Quart Gourmet Slow Cooker Set Ingredients 2 1/2 to 3 lbs. Country Style Pork Ribs 1 10.5 oz. can of Condensed Tomato Soup 2 oz. of Tomato Paste 1/2 cup of Cider Vinegar 1/2 cup of Brown Sugar 1 tbsp. of Soy Sauce 1 tsp. Celery Seed 1 tsp. Salt 1 tsp. Chili Powder A dash of Cayenne Pepper Preparation Trim the excess fat from the spareribs and layer them in the 4 Quart Stock Pot. Combine tomato soup, tomato paste, vinegar, brown sugar, soy sauce,

Cook Time: 4 Hours 50 Minutes Equipment: 6 Quart slow cooker Ingredients 1/4 cup Old Bay seasoning 2 tablespoons freshly squeezed lemon juice 1 tablespoon of hot sauce optional 1 1/2 pounds of small red potatoes 1 medium sweet onion cut into wedges 1 head of garlic halved 2 bay leaves 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces 3 ears of corn each cut crosswise into 3 pieces 2 pounds of medium or large shrimp 1 pound of crab legs 1 pound of clams 2 t

Cook Time: 30 Minutes Equipment: 12" Large Skillet Ingredients 1 tbsp. Olive Oil 1 large Carrots chopped fine 1 small Onion chopped fine 3 cloves Garlic minced 3/4 pound Meatloaf Mix 3 cups Chicken Broth low sodium 2 cups Pasta Sauce or favorite jarred sauce 2 tbsp. Tomato Paste 1 dash Salt 1 dash Black Pepper ground 10 ounces Spaghetti uncooked 1 cup Parmesan Cheese freshly shaved Preparation Heat the oil in the 12" Skillet over medium heat. Add the onions, carrots, and garl

Prep Time: 30 Minutes Cook Time: 1 Hour Equipment: 12" Large Skillet10” Freedom Skillet Ingredients 1 pound Portabella Mushroom chopped 2 tablespoons Olive oil 1 package No-Boil Lasagna Noodles 1 jar Marinara Sauce 26oz (about 3½ cups) 8 ounces Vegan Mozzarella Cheese shredded 1 cup Vegan Cream Cheese 2 tablespoons Herb de Provence Salt and pepper to taste Preparation Preheat a 12" Large Skillet over medium heat. Add olive oil. When oil is hot, add chopped portabella mushroom

Cook Time: 25 Minutes Equipment: 12" Large Skillet Ingredients 1/2 lb. Dry Bow-Tie Pasta 2 tbsp. Olive Oil ½ cup Chopped Onion 3 Cloves Garlic sliced thin 1 lb. Fresh Shrimp peeled and deveined 8 oz. Crab Meat fresh or canned 8 oz. Mushrooms brushed and sliced 1 cup Green Pepper diced 1 cup Red Pepper diced ¼ cup White Wine 1 tsp Fresh Basil ½ tsp Salt ½ tsp Black Pepper freshly ground Shaved Parmesan Cheese Preparation Cook pasta according to package directions for al dente.

Cook Time: 4 Hours 10 Minutes Equipment: 4 Quart Gourmet Slow Cooker Set Ingredients 1 ½ to 2 lbs. Beef Round Steak cut into 1” inch strips 1 Garlic Clove minced 1 large Onion chopped ¼ tsp Salt ¼ tsp Pepper ¼ tsp Fresh Ginger grated 1 tsp Sugar ¼ cup Soy Sauce 2 Green Peppers cut into thin strips 4 Tomatoes cut into eighths or 1 1-lb. can Whole Tomatoes 1 1 lb. can Bean Sprouts drained 1 tbsp. Cornstarch ½ cup Cold Water Preparation Preheat the 4 Quart Stock Pot on the range

Cook Time: 1 Hour Equipment: 9" Sauté Skillet2 Quart Sauce Pan Ingredients Seared Sea Bass 4-5 ounce portions of sea bass 1/4 cup vegetable oil 1 sprig fresh thyme 1 whole clove of garlic-smashed and peeled sea salt freshly ground black pepper Baby Spinach Chopped Kale, or Swiss Chard Brown Rice 2 cups Brown rice 4 cups of water A couple pinches of salt 1 tsp of Olive Oil Preparation Brown Rice Rinse the brown rice to remove extra starch Add 4 cups of water, olive oil, 2 cups

Cook Time: 10 Minutes Equipment: 12" Large Skillet Ingredients 4 Tuna* 4-oz portions 1 Lemon halved, seeds removed 1 tbsp. Fresh Parsley chopped 1 tsp Lemon Pepper or Cayenne Pepper for the brave Red Bell Pepper Pieces or Crushed Red Pepper Preparation Heat the 12" Large Skillet over medium heat until water droplets bead across the surface of the pan. Place the tuna in the hot dry pan. Squeeze lemon halves over seafood and then add the lemon halves to the pan, cut side down.

Cook Time: 1 Hour Equipment: 12" Large Skillet Ingredients 1 lb. Lean Ground Beef Salt Black Pepper freshly ground 1 28- oz jar Pasta Sauce 3 1/2 cups 1 8- oz box No-Boil Lasagna Noodles 1 15- oz container Low Fat Ricotta Cheese 2 cups Shredded Mozzarella Cheese Preparation Heat the 12" Large Skillet over medium heat until it’s hot enough that water beads across the surface, about 2 minutes. Add the ground beef to the hot, dry skillet and season with salt and pepper. Cook, br

Cook Time: 35 Minutes Equipment: 12" Large Skillet Ingredients 2 tsps. Extra Virgin Olive Oil divided 10 oz. White Mushrooms 2 Shallots minced Salt 1 Garlic Clove minced 6 oz. Turkey Cutlets Black Pepper ½ cup Brandy or Medium-Dry Sherry 2 tbsp. Whole Grain Mustard 2 tbsp. Low Fat Sour Cream 1 tbsp. Chopped Parsley optional Preparation Heat 1 teaspoon of the oil over medium heat in the 12" Large Skillet. Add the mushrooms, shallots, garlic and 1/2 teaspoon salt and cook, stir

Prep Time: 20 Minutes Cook Time: 15 Minutes Equipment: 12" Large Skillet Ingredients 4 Tilapia Fillets 16 ounces best quality fresh salsa 4 cups lightly packed baby spinach 10.5 ounce can black beans rinsed and drained 3 ears corn shucked, kernels cut from cobs (about 1 ½ cups) Salt and freshly ground black pepper Smoked paprika 1 lime cut into wedges Preparation Pour the salsa into the 12" Large Skillet. Sprinkle the spinach over the salsa in an even layer, and lightly seaso

Equipment: Large Cookie Sheet Ingredients 1-13.8 ounce canister refrigerated pizza dough Non-stick vegetable cooking spray 4 ounces cream cheese softened 1/2 cup buttermilk dressing 1/2 cup cooked chicken breast finely chopped (1/8” x 1/8”) 1/2 cup uncured fully cooked ham or 1/2 cup cooked bacon, finely chopped 1/2 cup finely shredded sharp cheddar cheese 1½ cups shredded iceberg lettuce 1/2 cup fresh tomato chopped into small dice (1/4” x 1/4”) 1/4 cup green onion thinly sl

Cook Time: 20 Minutes Equipment: 10" Sauté Skillet Ingredients 2 tbsp. Olive Oil divided 1 tbsp. Unsalted Butter 1/2 Fresh Garlic minced 1/4 cup White Onion chopped into small dice 1-2 sprigs of Thyme 8 oz. Baby Portobello Mushrooms Cremini, cleaned and sliced Sea Salt Black Pepper freshly ground 3-4 oz. portions of Cubed Top Round Steak Pan Sauce 1 1/2 oz. Dry White Wine divided 1 tbsp. White Onion 1 cup plus 2 tbsp. Water divided Sea Salt Black Pepper 1 tbsp. All-Purpose Fl

Cook Time: 25 Minutes Equipment: 6 Quart Stock Pot12" Sauté Skillet Ingredients 2 cooked boneless skinless chicken breasts (3/4-1 pound), torn into medium-size pieces (1 1/2” x 1/2”) 12 ounces dried organic fettucine noodles Your favorite brand 4 ounces unsalted butter 1 stick cut into tablespoon-size portions 2 garlic cloves smashed 1 1/2 cups unsalted chicken stock 1 cup heavy cream 1 1/2 cups shredded parmesan cheese plus extra for serving Sea salt Ground black pepper 1/2

Cook Time: 15 Minutes Equipment: 12" Large Skillet Ingredients 2 tbsps. Extra Virgin Olive Oil 1 large Shallot minced 1 lb. Plum Tomatoes peeled, seeded and diced 1/2 tsp Lemon Rind zested 4 tbsps. chopped Kalamata Olives 2 tbsps. Fresh Lemon Juice 4 6- oz Halibut Fillets 1 tsp Salt 1/2 tsp Black Pepper freshly ground 2 tbsps. Flat Leaf Parsley chopped 2 tbsps. Basil chopped Additional Lemon Wedges for garnish optional Preparation Heat the 12" Large Skillet over medium heat.

Equipment: 2 Quart Saucepan12" Sauté Skillet Ingredients 1 cup Quinoa (pre-washed brand) 2 cups Vegetable Stock or Water 2 tbsps Olive Oil 2 tbsps Unsalted Butter 1/2 cup Onion, medium dice 2 tsps Garlic, freshly minced 1/4 cup Red Bell Pepper, medium dice 1/4 cup Orange Bell Pepper, 1/2” dice 1/2 cup Yellow Summer Squash 1/2” dice 1/2 cup Zucchini Squash, 1/2” dice 1/2 cup Corn Kernels 1 tsp Fresh Oregano Leaves, finely chopped 1 tsp Fresh Thyme Leaves, finely chopped Sea Sa

Prep Time: 30 Minutes Cook Time: 1 Hour Equipment: 12" Sauté Skillet Ingredients 1/2 cup good olive oil 1 Tablespoon garlic, minced 1 cup sweet grape tomatoes, washed, thoroughly dried, and *scored 1 teaspoon fresh oregano, minced 1/2 cup carrot, cut into thin medallions 1/3 cup sweet red pepper, cut into medium dice 12 stalks pencil thin asparagus, washed, trimmed and cut into 1 1/2” segments 1/2 cup scallions rings, thinly sliced 8 ounces mezze (mini) penne pasta noodles, c

Prep Time: 75 Minutes Cook Time: 150 Minutes Equipment: 12" Large Skillet Ingredients 6-8 beef short ribs (4 lbs.) 1 Spanish onion chopped small dice (¼ “ x ¼ “) 1-cup carrot chopped small dice 1-cup celery chopped small dice 2 cloves garlic minced Vegetable oil 6 oz can tomato paste 3 cups beef stock (Unsalted) 2 cups red wine (Cabernet) 3-4 cups water (enough to cover ribs) 2 bay leaves 3-4 sprigs of thyme tied in a bundle with butcher’s twine Kosher salt Freshly ground bla

Equipment: 9" Sauté Skillet Ingredients 4 Thin-cut top loin pork chops bone-in Achiote rub Achiote rub ingredients ¼ cup olive oil 2 Tablespoons Sherry Vinegar 1 Tablespoon Achiote Annatto powder (Get the powder not the seeds) 1 teaspoon coarse salt ¼ teaspoon garlic granules or garlic powder ¼ teaspoon onion powder A pinch of freshly ground black pepper Preparation Pat dry the pork chops on both sides. Trim any excess fat. Combine the ingredients for the Achiote rub in a 1-g

Cook Time: 7 hours Equipment: 4 Quart Gourmet Slow Cooker Set Ingredients 2 to 3 lbs Lamb Stew Meat cut into 1-inch cubes 1/2 tsp Salt Black Pepper freshly ground 1/4 cup Flour 1/4 cup Butter or Margarine 2 Garlic Cloves minced 1 large Onion thinly sliced 1 cup Unsalted Vegetable Stock Mint Leaves Preparation Sprinkle stew meat with salt and pepper. Coat with flour. Shake off excess flour. Preheat the 4 Quart Stock Pot over medium heat on the stovetop for 2 minutes. Melt butt

Prep Time: 20 Minutes Cook Time: 50 Minutes Equipment: 12" Large Skillet Ingredients 1/4 oz Dried Porcini Mushrooms 4 Chicken Breasts skin-on, bone-in, ribs and excess fat removed Salt Black Pepper 10 oz White Mushrooms quartered 1 bunch Scallions white parts only, trimmed and sliced into 1/4-inch thick pieces 2 Garlic Cloves thinly sliced 1/8 tsp Herbs de Provence or Dried Thyme 2 tbsp. Unsalted Butter 1 tsp Fresh Parsley chopped Preparation Place the dried mushrooms in a me

Prep Time: 15 Minutes Cook Time: 30 Minutes Equipment: 12" Large Skillet Ingredients Ingredients For Breadcrumbs Topping: 2 tablespoons extra virgin olive oil ⅓ cup Panko 1 garlic clove minced 3 tablespoons freshly grated parmesan optional 2 tablespoons chopped fresh parsley Ingredients For Chicken 4 skinless boneless chicken breasts Salt and freshly ground black pepper 1 ½ cups Marinara Sauce or your favorite prepared sauce 8 ounces fresh mozzarella sliced thin, or 1 cup shr

Cook Time: 2 Hours 20 Minutes Equipment: 6 Quart Stock Pot Ingredients Corned Beef Brisket-flat cut 3 1/2 to 4 pounds Spices for Corned Beef 1/2 teaspoon-black and white peppercorns 1/2 teaspoon-coriander seeds 1 teaspoon mustard seeds 2 large bay leaves 4 whole cloves 12 ounces of beer A hearty lager works well 1 cup of water 1 carrot Cut into 4 pieces 8-10 small golden potatoes whole (2-3” diameter), room temperature 1 green cabbage small, room temperature (Washed and cut i

Equipment: 7" Sauté Skillet Ingredients Miso Seared Salmon 1- 8 oz. Salmon 1 tsp Vegetable Oil such as grapeseed 2 Tbsps. White Miso 1 tsp Grated Ginger 1 Tbsp. Sugar ¼ tsp Mirin 1 Green Onion Minced 1/8 cup Radish Sprouts For Garnish Cucumber Sesame Salad 1 Persian Cucumber peeled 1 tsp Sesame Oil 1 tbsp. Seasoned Rice Vinegar 1 tsp Black Sesame Seeds Pinch Salt Preparation Miso Seared Salmon Combine miso, ginger, mirin and green onion for the sauce. Set aside. Rub salmon wi

Prep Time: 5 Minutes Cook Time: 8 Minutes Equipment: 12" Sauté Skillet Ingredients 1 tbsp Vegetable Oil 3 Boneless Strips Steaks each about 1" inch thick Salt Black Pepper freshly ground Preparation Heat the oil in the 12" Sauté Skillet over high heat until it begins to smoke. Season the steaks generously on both sides with salt and pepper. Lay them in the pan and cook, without moving, for 4 minutes. Flip the steaks. and cook for 4 minutes. Transfer to a cutting board. Cover

Equipment: 2 Quart Saucepan12" Large Skillet Ingredients 3 tbsp. Hoisin Sauce 1 tbsp. plus 2 tbsp. Sesame Oil 4 tbsp. Soy Sauce will be dived in half 1 tbsp. Rice Vinegar 2 tbsp. Agave Syrup ¾ cup Vegetable Broth 2 Garlic Cloves minced 1 tsp Fresh Ginger minced 1 tbsp. Cornstarch 1 cup Seitan chopped into 1” inch pieces 3-4 Scallions chopped 1 Red or Yellow Bell Pepper 1 cup Asparagus chopped into 1” pieces 1 cup Sliced Shiitake Mushrooms 1 cups Broccoli chopped Flat Rice Noo

Cook Time: 9 Hours 30 Minutes Equipment: 4 Quart Gourmet Slow Cooker Set Ingredients 3 to 3 1/2 lb. Beef Roast Chuck, Round Rump 1/2 tsp Seasoned Salt 1/4 tsp Pepper 1 envelope Dry Onion Soup Mix Gravy 2 tbsps. Roast Drippings 1 - 2 tbsps. Flour 1/4 cup Water 2 cups Liquid your choice of Water, Beef Stock, Milk or Cream Salt Preparation Place roast in 4 Quart Stock Pot. Sprinkle with seasoned salt, pepper and onion soup mix or sliced onion, if desired. Do not add water. Cover

Prep Time: 25 Minutes Cook Time: 3 Hours 15 Minutes Equipment: 8-Quart Stock Pot1 Quart Saucepan Ingredients 1-10 pound whole turkey 1 cup white onion chopped into small dice 1/2 cup celery chopped into small dice 1/2 cup carrot chopped into small dice 2 teaspoons Fresh parsley finely chopped plus 3 whole sprigs 1 teaspoon Fresh thyme finely chopped thyme leaves plus 3 whole sprigs ½ teaspoon Fresh sage finely chopped plus 2 whole sprigs ½ teaspoon Fresh rosemary finely chopp