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
From: John in Ottawa, Ontario, Canada
Rice Pudding - Lebanese Style
8 cups of 2% or Homogenized milk (you can try skim but I don't know how it affects the results)
3/4 cup of Medium grain rice (do not use long grain or converted rice, it gets too hard)
3/4 or Sugar ( I use Splenda and it works great)
2 tsp of Orange Blossom Water or Rose Water (Available at any Lebanese food store. You can use vanilla but the unique flavour of the Orange Blossom or Rose Water is fantastic!)
Optional
1/2 cup of raisins
Cinnamon
1. Wash Rice thoroughly, drain and mix with milk in the Kitchen Stir.
2. Cook on low to medium (covered) until mixture boils, make sure you have it on stir the whole way. Watch out for the milk frothing over the top of the pot. Keep removing the froth as it comes to a boil.
3. Reduce heat to low and uncover, Add sugar and mix in with the help of a spatula. Add the raisins at this time. Simmer until rice is tender and mixture thickens. About 30-40 minutes.
4. Remove from heat and add Orange blossom water (or Rose water or Vanilla).
5. Pour into large bowl. The mixture may look liquidy but it will thicken as it cools. If there is a brown skin from the bottom of the pot remove as much as possible and let it cool on the counter for an hour before putting it into the fridge. Sprinkle with cinnamon on top if desired.
When cool enjoy. The pudding should not be too hard but have a more liquid consistency. The Rose Water and Orange Blossom water give it a very unique taste that you won't forget.
FROM: Ted's mother-in-law from Japan cooking in New Orleans, LA
She said it is typical for Japanese people to use whatever meat is leftover from the night before for the fried rice. Pork, chicken, bacon, and beef are all used. She used bacon this time. They also prefer day-old rice for this dish.
Crumble up bacon and set aside.
Scramble 2 eggs in the stir cooker.
Use a little oil and add veggies. You can use whatever veggies you like. She used chopped onions, bell peppers, and shredded carrots.
Add bacon, seasoning (whatever you like), and soy sauce.
Add rice. If it is day-old rice, break it up before putting in.
Add chopped shallots and parsley last, stir and serve.
FROM: Linda in Wichita, Kansas
Toffee
I’d made two batches that turned out really well...The toffee is fabulous, thanks...Just using the pot was a big help and it all turned out great. Thanks for the wonderful service and product!
FROM: Kay in Texas
Chocolate Pie in Stir Pan
1 cup sugar
6 Tbsp. Flour
4 Tbsp. Cocoa
3 eggs, separated
2 ½ cups milk
2 Tbsp. Butter or Magarine
Pinch of Salt
1 tsp. vanilla
1 Baked pie shell
Reserve egg whites for meringue topping.
Mix remaining ingredients in stir pan (hint: be sure there are no lumps in cocoa, flour, etc. when using your chef’s stir) using the stir feature constantly, stir until thickens.
Pour into baked pie shell.
Prepare meringue by whipping egg whites on High speed of electric mixer until stiff peaks form, gradually adding 1 or 2 Tbsp. sugar to egg whites while whipping.
Top the pie.
Bake finished pie @ 325 F Degrees approximately 10 minutes.
Enjoy!!!!!!!!!
I cut up potatoes and onion just as I would for pan fried potatoes. (Salt and pepper to taste)
Add a dollop of butter or margarine with a touch of oil to avoid butter burning
I use the auto stir feature (intermittent stirring) instead of stirring constantly so the potatoes have a chance to brown some (use a high temperature for this).
I also place chopped onion and a pound of hamburger in the stir pan and again I use the auto stir feature on high temperature so the meat will brown (salt and pepper to taste)
This is the beginning for several recipes in the stir pan. One is meat sauce for spaghetti. I have put cooked rice in the stir pan on auto with a little margarine and onion to begin some stir fried rice recipes (high temps as well) I add any seasonings and/or vegetables and sometimes pineapple (whatever you’re in the mood for).
Your basket is empty.
