Sirloin & Broccoli Stir Fry

Suggested Piece: 5 Qt. Gourmet Wok & 1 Qt Saucepan

Ingredients
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tsp ginger (#1 cone)
1 garlic clove (#1 cone)
1 lb boneless sirloin steak, trimmed, cut into 1/4" crosswise strips
1 c brown rice
1 c low sodium beef broth
2 tbsp hoisin sauce
1 tsp toasted sesame oil
3 oz broccoli florets
1 yellow squash (#3 cone)
4 green onions, sliced
2 oz red cabbage (#5 cone)

Directions
Put cornstarch in a medium bowl. Add the soy sauce, ginger, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally. Meanwhile, prepare the rice in 1 Qt Saucepan. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside. In 5 Qt Gourmet Wok cook the beef mixture over medium-high heat for 5 minutes until beef is browned on the outside. Transfer beef to a large plate. In the same wok, over medium heat, stir together the remaining ingredients. Cover and cook until Vapo-Valve clicks, reduce heat to low for 2-3 minutes. Return the beef mixture to the wok. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve over brown rice.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Pumpkin Snickerdoodles

Suggested Pieces: Stainless Steel Cookie Sheets

Ingredients
2 1/2 cups flour
2 tsp. cornstarch
1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. canned pumpkin (not pumpkin pie filling)
Cinnamon Sugar Coating
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Directions
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. Slowly add in the flour mixture. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days. When ready to bake, take the dough out of the fridge. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper. In a small bowl whisk together the sugar and cinnamon for the cinnamon sugar coating. Form the dough into balls of about 1 1/2 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly. Place the cookies on the cookie sheets about 2 inches apart. Bake for about 8-10 minutes until the tops look just set.

Honey Garlic Chicken Stir Fry

Suggested Piece: 11" Large Skillet

Ingredients
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2 c. broccoli florets
1 c. carrot (#4 or #5 cone)
4 cloves garlic (#1 cone)
1/4 c. chick broth, low sodium
3 tbsp. honey
1/4 c. soy sauce (or liquid aminos)
2 tsp. cornstarch
Salt & pepper to taste

Directions
In 11" Large Skillet add broccoli and carrots, cover and set heat to medium. When Vapo-Valve clicks reduce heat to low and cook for approx 4 minutes (vegetable should still be crisp with vibrant color). Remove vegetables from skillet and set aside. Return skillet to stove and increase temperature to medium-high heat. Season chicken pieces with salt and pepper and add to skillet; turn to brown all sides, and cook through. Add garlic to chicken and saute briefly. Add broccoli and carrots back to the skillet, cover and cook until warmed through. In a small bowl whisk together chicken broth, honey, and soy sauce. In a separate bowl mix cornstarch with 1 tbsp. cold water. Pour the soy sauce mixture over the chicken and vegetables; cook 30 seconds. Add cornstarch mixture to skillet and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately over rice! Yum!

Gravy

To make a sauce or gravy from drippings and juices left in pan after stovetop roasting, follow these simple steps:

1. Remove meat from pan and keep warm. 
2. Skim fat from juices. 
3. Add 3-4 tablespoons chicken or beef stock, wine or water and place over medium heat. 
4. Using a spoon, scrape browned meat particles from pan and stir into liquid.
5. Cook and stir uncovered, to reduce and thicken slightly. 
6. Season to taste and serve hot.

Larger amounts of pan juices may be thickened with one of the following:

• Flour: 3 tablespoons per 2 cups liquid
• Arrowroot: 2½ teaspoons to 1 cup liquid
• Cornstarch: 1 tablespoon per 1½ to 2 cups liquid

Dissolve thickener in cold water equal to two times the amount of the thickener. Whisk into simmering liquid in pan. Cook and stir just until thickened. When using flour, cook and stir 3 additional minutes to eliminate flour taste. Over-beating sauces that use cornstarch will become thinned. And, sauces thickened with arrowroot have no holding power and should be served as soon as thickened.