Friday, September 14, 2012

Hot Wings

Suggested Piece: Smokeless Broiler

Schultz’s Gourmet
® Spicy Original Cooking Hot Sauce
Schultz’s Gourmet® Premium Seasoning & Rub
Frozen chicken wings

Remove wings from freezer to begin thawing. Add water to Smokeless Broiler and preheat. Place wings on broiler and sprinkle with Schultz’s Gourmet® Premium Seasoning & Rub (or seasoning of your choice) or none if preferred. Let brown on one side before turning, flip to brown the other side. Once wings are nice and crispy brown remove from grill and place in a metal bowl. Add about 1 cup of Schultz’s Gourmet® Spicy Original Cooking Hot Sauce (or your choice of wing sauce) to every 20 wings or so; toss in bowl to coat and serve!

Thursday, September 13, 2012

Candy Popcorn

Suggested Piece: 1 Qt. Sauce Pan & 4 Qt. Roaster

1/3 c. popcorn
2 tbsp. butter
1 tbsp. oil
¼ c. sugar
Dash of half-and-half
Salt to taste

On medium-low heat, melt butter and sugar together in 1 Qt. Sauce Pan. Wait for your sugar to dissolve and add a splash of half and half. To pop popcorn, add oil and popcorn in 4 Qt. Roaster and turn to medium-high heat. Add sugar mixture to popped popcorn and toss. Salt to taste. Turn heat to medium and let your popcorn caramelize (need to move popcorn the whole time it is on the heat). Enjoy!!!

Avocado and Cilantro Deviled Eggs

Suggested Piece: Small Skillet

6 eggs
1 ripe avocado
½ tsp. lime juice
1 tbsp. red onion (#1 cone)
1 tbsp. finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
½ tsp. salt

Hard cook 6 eggs in Small Skillet. Let cool. Cut cooked eggs in half lengthwise, remove yolks, and put into a medium bowl. Put egg halves onto a platter and put into the fridge. With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine. Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.

Potato Salad with Dill Dressing

Suggested Piece: 3 Qt. Roaster with Inset

3-4 large potatoes (#3 cone)
2-3 green onions, sliced
2-3 radishes (#2 cone)

Cancer Project Creamy Dill Dressing
1 pkg. (12.3 oz.) firm silken tofu
2 tbsp. freshly squeezed lemon juice
3 tbsp. seasoned rice vinegar
1 tbsp. apple cider vinegar
1 tsp. garlic powder
½ tsp. dried dill weed
1 tsp. salt

Add ½ inch of water to 3 Qt. Roaster, set on burner and turn to medium heat. Using #3 cone, cut potatoes into 3 Qt. Inset, rinse. Place inset in 3 Qt. Roaster, cover and wait until vapo-valve clicks then reduce to low. While potatoes are cooking combine all ingredients for the Dill Dressing in a blender or food processor for 1-2 min. until completely smooth. Once potatoes are cooked through rinse under cold water again. Fold together with green onions, radishes, and Dill Dressing.


Suggested Piece: Double Burner Griddle

Corn tortilla chips
Cheese, Colby Jack and/or Pepper Jack
Canned black beans, drained and rinsed
Tomato, diced
Green onion, sliced
Olives (opt.)
JalapeƱos (opt.)

Spread tortilla chips into an even layer on griddle. Sprinkle desired amount of shredded cheese onto tortilla chips. Add black beans to chips and cheese. Bake in the oven at 350°F until cheese is melted. Sprinkle desired amount of diced tomatoes and sliced green onions.


Suggested Piece: Oval Baking Dish and/or 12” Deep Dish Griddle

2 rolls of refrigerated cookie dough (approx. 30 total ounces per piece of cookware)

Preheat oven to 325°F. Add cookie dough in your cookware, spread evenly. Cook in oven for approx. 25 – 30mins. Decorate!

Carmel Apples

Suggested Piece: MP5

2 bags of carmel candies
5 medium size apples
Wooden sticks

Line cookie sheet with wax paper. Spray wax paper with cooking spray for easy removal of apples. Unwrap Carmel candies and add to MP5. Set temp on MP5 to 225°F. Melt Carmel with 2 tbsp. of water. Stir to desired consistency. Add wooden stick to stem section of apple. Dip apple in Carmel mixture until coated. Use spoon if necessary. Allow excess to drip off. Roll in nuts or candies as desired. Place apple on wax paper and then into refrigerator to cool for 1 hour. Remove and let apple sit until room temperature.