Asian Flare   

Cashew Chicken – Asian Stir Fry

• Pre-heat 30 seconds.
• Set to 400F and STIR to ON
• Add Oil and garlic.  Add Chicken. 3 to 4 minutes
• Add Vegetables and ¼ cup soy sauce. 3 minutes
• Add ¾ cup chicken broth. 1 to 2 minutes.
• Add Chicken broth/corn starch mixture to thicken.
• Add Cashews. Serve Over Rice.

Chicken Lettuce Wraps by Jennifer Vicars

8 dried shiitake mushrooms (cover mushrooms with boiling water and let stand for 30 minutes; drain; trim off woody stems, then mince. Set aside.
Prepare sauce: Dissolve sugar in the water, add remaining ingredients and mix well. Refrigerate until ready to serve with lettuce wraps.
½ cup water
¼ cup sugar
2 TBS soy sauce
2 TBS rice vinegar
2 TBS ketchup
1 TBS lemon juice
1 TBS Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp sesame oil

Combine first 7 ingredients plus 2 tsp. cornstarch; set aside.
1 TBS Hoisin sauce
1 TBS soy sauce
1 TBS dry sherry
2 TBS oyster sauce
2 TBS water
1 tsp sesame oil
1 tsp sugar
3 tsp cornstarch – divided
Salt and pepper to taste

In a medium bowl, combine remaining 1 tsp. corn starch, 2 tsp. sherry, 2 tsp. water, salt and pepper, 1 tsp vegetable oil; add chicken and let sit 15 minutes to marinate.
1 ½ lbs. boneless chicken breast; diced
1/3 cup vegetable oil – divided
1 tsp fresh minced ginger
2 cloves garlic – minced
2 green onions – minced
2 sm. Dried chilies – optional
8 oz. can bamboo shoots – drained and minced
8 oz. can water chestnuts – drained and minced
1 head Bibb lettuce leaves

EGG DROP SOUP by James Peng
2 Tbsp oil
2 cup variety vegetables, cut into pieces
1 cup chicken breast, diced and seasoned
2 Tbsp soy sauce
2 clove garlic, crushed
1 green onion, finely cut
1 tsp sugar
½ tsp black pepper
½ tsp salt, to taste
4 cup water or chicken broth for better results
2 Tbsp cornstarch, mixed with 4 Tbsp water
2 eggs, well beaten, add 2 Tbsp water when beating

• Preheat 30 seconds
• Set to 400F; STIR to ON
• Add oil, green onion and garlic
• Cook 30 seconds, or until flavorful
• Add vegetables, chicken breast, soy sauce, sugar, black pepper, and salt
• Cook 4 minutes
• Add water or chicken broth and cook until boiling
• Set to 250F; STIR to AUTO
• Cook 4 minutes, or until fully cooked
• STIR in eggs and cornstarch
• Cook 2 minutes

BEEF BULGOGI (KOREAN) by Jennifer Vicars
Prep Time 5 MINUTES; Cook Time 7 MINUTES
1 Tbsp oil
1 lb. Rib-eye beef (thinly sliced)
2-3 Tbsp sesame seeds (toasted)
4 scallions chopped into 1-inch pieces
Marinade:
3 Tbsp soy sauce
1½ Tbsp sugar
1 Tbsp sesame oil
3 cloves garlic (minced)
1 tsp grated fresh ginger
2 Tbsp dry sherry
2 tsp red pepper flakes (adjust to desired heat)
If time permits, marinate beef at least 30 minutes ahead of time.
3 to 4 cups of pre-cooked Rice

• Preheat 30 seconds
• Set to 400F and STIR to AUTO
• Add Oil; Add Meat (reserving marinade)
• Cook 3 to 4 minutes
• Add Green onions and marinade
• Cook 1 to 2 minutes
• Serve over Rice and sprinkle toasted sesame seeds on top

Fried Rice by James Peng
2 Tbsp oil
1 Tbsp butter
1 cup mixed green peas and sweet corn
½ cup carrot, finely diced
1 cup chicken breast, diced and seasoned
2 cup parboiled rice, pre-cooked and loosened
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
2 clove garlic, crushed
1 green onion, finely cut
½ tsp black pepper
½ tsp salt, to taste

• Preheat 30 seconds
• Set to 400F; STIR to ON
• Add oil, butter, green onion, and garlic
• Cook 30 seconds, or until flavorful
• Add Peas, corn, carrot, chicken breast, soy sauce, oyster sauce, sugar, black pepper, and salt
• Cook 4 minutes
• Add pre-cooked rice
• Set to 300F
• Cook 4 minutes

THAI CHICKEN WITH MUSHROOM by James Peng
2 Tbsp oil
2 cups mushroom, roughly sliced
1 cup chicken breast, stripped or cubed
1 tsp curry
½ tsp paprika
½ tsp dried basil
½ Tbsp fish oil
¼ cup coconut milk
2 clove garlic, crushed
1 tsp sugar
½ tsp salt, to taste
1 tsp cornstarch

• Mix cornstarch and part of curry, paprika, fish oil, and salt with chicken breast in a bowl and marinate for 10 minutes
• Preheat 30 seconds
• Set to 400F; STIR to ON
• Add chicken breast and 1 Tbsp oil
• Cook 3 minutes and set aside
• Add remaining oil and spices (curry, paprika, fish oil, and salt), sugar, garlic, basil, and mushrooms
• Cook 3 minutes
• Add cooked chicken breast and coconut milk
• Cook 2 minutes
• Serve with rice

Italian Fare   

BOWTIE PASTA ALFREDO by Jennifer Vicars
Prep Time 5 MINUTES; Cook Time 9 MINUTES
2 chicken breasts; cubed
Add to chicken: 1 Tbsp cornstarch,
1 tsp sugar, 1 Tbsp oil, dash of salt, Set aside
2 large cloves garlic; minced
2 cups broccoli cut into 1 inch florets
¾ cup chicken broth divided:
½ cup and ¼ cup.
Add 1 heaping tsp cornstarch to
¼ cup broth.
¾ cup fresh grated parmesan cheese
½ cup heavy cream
4 cups cooked bowtie pasta

• Preheat 30 seconds
• Set to 400F and STIR to ON
• Add Olive oil and garlic
• Add Chicken; Cook 3 to 4 minutes
• Add Broccoli; Cook 2 to 3 minutes
• Add Heavy cream, ½ cup chicken broth, and parmesan cheese
• Add ¼ cup broth/cornstarch mixture to thicken
• Using plastic or wooden spoon; mix thoroughly before serving
• Serve over Cooked Bowtie Pasta

PASTA MILANO by Jennifer Vicars
1 lb. boneless chicken breast – cut into bite sized chunks
1 pkg. bowtie pasta (cooked)
2-3 Tbsp. pesto
1 clove garlic (minced)
1 Tbsp. olive oil
½ stick butter
½ cup sun-dried tomatoes (cut up)
1 cup sliced fresh mushrooms (may use canned)
2 small jars of marinated artichoke hearts

• Pre-heat 400F for 30 sec.
• Add Tbsp. of oil, garlic and chicken,
• Lightly salt and pepper
• Cook for 4 minutes
• Reduce heat to 350F
• Add fresh mushrooms and cook for 2 minutes
• Add butter, pesto, sun-dried tomatoes and artichoke hearts
• Cook for 2 minutes to heat through
• In large bowl, mix ingredients with cooked pasta
• Sprinkle with parmesan cheese

MEDITERRANEAN SALMON by James Peng
1 tsp mixed spices; use equal portions of nutmeg, allspice, coriander, ginger, and cinnamon
2 Tbsp oil
2 cup salmon, striped or cubed
1 cup onion, diced
½ tsp cumin
½ tsp paprika
½ tsp dried oregano
2 clove garlic, crushed
½ tsp sugar
½ tsp black pepper
½ tsp salt, to taste

• Mix all ingredients in a bowl and marinate for 10 minutes
• Preheat 30 seconds
• Set to 350F; STIR to ON
• Add all ingredients
• Cook 4 minutes, or until fully cooked

CREAMY COCONUT RISOTTO by Jennifer Vicars
Cook Time: 18 to 20 MINUTES
2 ¾ cups chicken or vegetable stock
½ cup coconut milk
1 Tbsp olive oil
2 Tbsp chopped shallot
or red onion
¼ cup unsweetened coconut flakes
1 cup Arborio rice
¼ cup dry white wine
2 Tbsp unsalted butter
1 tsp kosher salt
½ tsp freshly ground pepper

• Preheat 30 seconds
• Set to 250F and STIR to ON
• Add olive oil and shallots; Cook 1 to 2 minutes
• Add Coconut flakes and rice
• REDUCE to between WARM and 250F and Add wine
• Allow wine to be absorbed
• Begin adding ¼ cup coconut milk, and ½ cup stock at a time
• Allow each addition to be absorbed before adding the next
• Continue until all coconut milk and stock is absorbed
• Turn Power OFF; Add butter,salt and pepper; Serve Risotto

Merlot Wine Risotto by Jennifer Vicars 
Cook Time: 18 to 20 MINUTES
2 ¾ cups chicken stock
½ cup Merlot wine
1 Tbsp olive oil
2 Tbsp chopped shallot
or red onion
1 cup Arborio rice
2 Tbsp unsalted butter
1 tsp kosher salt
½ tsp freshly ground pepper

* Preheat 30 seconds
* Set TEMP to 250F and STIR to ON
* Add olive oil and shallots; COOK 1 to 2 minutes
* ADD Rice
* REDUCE TEMP to between WARM and 250F and ADD wine
* Allow wine to be absorbed.
* Begin adding ½ cup of stock at a time.
* Allow each addition to be absorbed before adding the next. 
* Continue until all stock is absorbed.
* Turn POWER OFF; ADD butter, salt and pepper

Sweets and Treats   

Gourmt Kettle Corn  by Jennifer Vicars    Prep Time: 1 MINUTE; Cook Time: 4 MINUTES
4 tbs vegetable oil
1/3 cup popcorn kernels
3 tbs sugar
Butter and salt to taste
* Set Temperature to MAXIMUM 400F
* Set STIR control ON
* Add Oil and Popcorn Kernels
* Turn ON and Wait 30 seconds
* Sprinkle evenly the Sugar into the Stir Pan
* Place Lid on the Stir Pan
* In 3 minutes, may take less, listen for the popping to stop
* Remove immediately and place into a brown bag or bowl, shake on salt while still hot and “tacky”...Kettle Corn will become brittle as it cools
* CAUTION: Pan, Oil, Sugar, and Kettle Corn are all VERY HOT!

No Bake Oatmeal Fudge Cookies by Jennifer Vicars
1 stick butter
1/2 cup milk
2 cups sugar
3 Tbsp cocoa
1/2 cup peanut butter
3 cups quick oatmeal
1 1/2 tsp vanilla

* Set Temperature to WARM, and STIR control ON
* Pre-heat Chef’s Stir Pan ™ for 30 seconds
* Add: butter, milk, sugar, cocoa, peanut butter and vanilla
* Cook for 4 to 6 minutes; turn OFF
* Remove pot and pour contents over oats, stirring until well combined
* Spoon onto waxed paper (yields approx. 24 cookies)

 Chocolate Covered Strawberries by Jennifer Vicars
1 Cup Ghirardelli (60%) Bittersweet Baking Chips 
1 TBS Vegetable shortening
15-20 Medium to large strawberries rinsed and patted dry

* Set Temperature to WARM, and STIR control ON
* Pre-heat Chef’s Stir Pan ™ for 30 seconds
* Add Chocolate chips and shortening.
* Cook and Stir till melted, mix Chocolate towards center as needed
* Carefully dip strawberries so that ¾ of the strawberry is covered with chocolate.
* Set on waxed paper and chill until chocolate is “set”.

Mom’s Favorite Fudge by Jennifer Vicars
1 ½ cups sugar
1/3 cup evaporated milk
6 Tbsp butter
1 cup semi-sweet chocolate chips
¾ cup marshmallow fluff
½ tsp vanilla extract
½ cup chopped walnuts (optional)

* Set Temperature to WARM, and STIR control ON
* Pre-heat Chef’s Stir Pan ™ for 30 seconds
* Add: sugar, evaporated milk, 6 Tbsp butter, chocolate chips and vanilla
* Cook for 4 to 6 minutes; turn OFF
* Stir in marshmallow fluff with wooden spoon
* Pour into lightly greased 8x8 pan and top with nuts if desired
* Allow to cool for 4 hours

Top O’ the Morning   

Back to Nature Oatmeal by Jennifer Vicars
1 Cup water      
½ Cup Oatmeal
2 TBS dried cherries or raisins    
Dash of salt
3 TBS chopped walnuts or pecans

* Set Temperature to 3000F, and STIR control ON
* Pre-heat Chef’s Stir Pan ™ for 30 seconds
* Add all above ingredients
* Bring to a Boil in 1 to 2 minutes
* Serve with brown sugar, butter and milk.

SCRAMBLED EGGS WITH SAUSAGE AND CHEESE by James Peng
2 Tbsp oil
1 Tbsp butter
3 eggs, well beaten
1 cup sausage, roughly sliced
½ cup cheddar cheese, shredded
¼ tsp black pepper
¼ tsp salt, to taste

• Preheat 30 seconds
• Set to 300F; STIR to ON
• Thoroughly Mix eggs, black pepper, and salt in a bowl
• Add oil and eggs
• Cook 3 minutes
• Break up the lumps and set aside
• Add butter and sausage
• Cook 2 to 3 minutes
• Add cooked eggs
• Cook 2 minutes
• Sprinkle cheese on eggs and sausage

Sides and Such   

Homemade Applesauce by Jennifer Vicars
5-6 Medium sized apples (sliced)
1/3 Cup sugar
3/4 tsp cinnamon
3 Tbs water

• Set Temperature to 300F, and STIR control ON
• Pre-heat Chef’s Stir Pan ™ for 30 seconds
• Add all ingredients and Bring to Boil.
• REDUCE Temperature to 200F; Simmer 6 to 8 minutes
• Pour into bowl and mash to desired texture.
• Allow to cool before serving.

Broccoli With Sesame Seeds by Jennifer Vicars
1 Tbsp sesame seeds
1 Tbsp Oil
1 lb Broccoli, stalk, medium, fresh, trimmed and cut into stalks
4 tsp low sodium soy sauce
1 tsp sesame oil (dark sesame oil)
1/4 tsp black pepper, freshly ground

• Lightly toast sesame seeds in a small nonstick pan over medium high heat or carefully use the Stir Pan at 300F; STIR for 2 to 3 minutes
• Set aside
• Set Stir Pan to 350F
• Add 1 tbsp Oil and Broccoli; Sauté for 3 to 4 minutes or until tender
• In a separate bowl mix toasted seeds, soy sauce, sesame oil, and black pepper
• Pour over cooked broccoli; toss well to coat

CAULIFLOWER AU GRATIN Prep Time 5 minutes; Cook Time 8 minutes
4 cups cauliflower cut into 1 ½ inch pieces
4 slices American cheese
1/3 cup heavy whipping cream
1 cup chicken broth (divided)
Add 1 heaping teaspoon corn starch to ½ cup of broth
1 garlic clove (minced)
1 Tbsp oil
Salt and pepper to taste

• Preheat 30 seconds
• Set to 300F and STIR to ON
• Add Olive oil and garlic
• Add Cauliflower and ½ cup broth
• Cook 7 minutes
• Add Cheese and heavy cream
• After cheese is melted, Add remaining chicken broth/corn starch mixture to thicken

MEXICAN BEANS AND RICE   Prep Time 5 minutes; Cook Time 5 minutes
Great way to use leftover taco meat
2 cups cooked rice
1 cup cooked taco meat
1 cup canned Mexican beans
1 cup salsa
1 cup shredded cheese

• Preheat 30 seconds
• Set to 350F and STIR to AUTO
• Add All ingredients except cheese
• Cook 3 to 4 minutes
• Add Cheese
• Pour on to dish
• Serve with tortilla chips and sour cream

FRENCH STEW WITH BEEF by James Peng
2 Tbsp oil
2 Tbsp butter
1 cup pearl onion, whole
1 cup mushroom, whole or half
2 cup beef, stripped or cubed
½ tsp nutmeg
½ tsp dried thyme
1 clove garlic, crushed
½ tsp salt, to taste
1 Tbsp flour
1 cup milk
¼ cup heavy cream

• Preheat 30 seconds
• Set to 400F; STIR to ON
• Add 1 Tbsp oil, 1 Tbsp butter, beef, and part of nutmeg and salt, spread flour evenly on top
• Cook 3 minutes and set aside
• Add 1 Tbsp oil, 1 Tbsp butter, onion, mushroom, and part of nutmeg and salt
• Cook 3 minutes
• Add cooked beef, remaining spices (nutmeg and salt), thyme, garlic, heavy cream, and milk
• Set to 250F STIR to AUTO
• Cook 10 to 12 minutes, or until fully cooked

CHILE CON CARNE
4 TBS chili powder
2 TBS cumin
2 tsp oregano
2 lb. ground beef
7-8 slices bacon (cooked & chopped)
1 med. Onion (chopped)
4-5 med cloves garlic (minced or chopped)
½ cup brown sugar
2 tsp crushed red pepper
3 – 14 oz cans (diced) tomatoes – pureed in blender
1 can kidney beans
1 can black beans
1 can corn
2 TBS lime juice (optional)
Shredded cheese, sour cream, tortilla chips

• Pre-heat 30 sec.
• Lay bacon in bottom; Set for 250F
• Cook 5 minutes; check half way through to be sure bacon isn’t sticking together and break apart if necessary with wooden utensil or chop-sticks. Adjust time to fully cook bacon. Lay out on paper towel to cool
• Pour out bacon grease, leaving some residual in the pan to Sauté’ onions
• Brown ground beef on top of stove and season with salt, pepper and some of the garlic
• Combine all ingredients except corn and lime juice; Set to WARM for 1-2 hours
• Add corn and lime juice
• Serve with shredded cheese, sour cream and tortilla chips

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