Recipes | 360 Cookware

Recipes

January 20, 2017

Turkey Cutlets with Creamy Country Mustard Sauce

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
  • 1.2 cup Brandy or Medium-Dry Sherry
  • 2 tbsp Whole Grain Mustard 
  • 2 tbsp Low Fat Sour Cream
  • 1 tbsp Chopped Parsley (optional)

Instructions:

  1. Heat 1 teaspoon of the oil over medium heat in the 3.5 Quart Sauté Pan. Add the mushrooms, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the shallots are translucent-5 minutes. Remove the mushroom mixture from the pan and place in a warm bowl. 
  2. Heat the remaining oil over medium heat. Lightly season the turkey with slat. Add the cutlets to the pan and cook until browned, approximately 4 to 5 minutes. Turn the turkey and cook until browned on the side. Remove the turkey from the pan and set aside. 
  3. Off heat, add the brandy to the pan; place the sauté pan over medium heat and stir in the mustard. Return the turkey to the pan and then add the mushrooms. Cover and cook until the Vapor Seal® forms. 
  4. Spin the lid then reduce the heat to low. Cook for 5 minutes. Transfer the turkey to dinner plates. Stir the sour cream into the sauce and heat until warmed through. (Do not boil or the sauce will curdle.) Season with salt and pepper and spoon mushroom sauce over turkey. Sprinkle with chopped parsley if desired. 

Enjoy!

January 20, 2017

Classic Beef Stew

Ingredients:

  • 2.5 lbs Stew Beef, preferably chuck
  • 1 large Onion, chopped coarsely
  • 1.5 cups Low Sodium Beef Broth or Water, divided
  • 2 Garlic Cloves, minced
  • 1 tsp Fresh Thyme, chopped or 1/2 tsp dried
  • 3 tbsp All Purpose Flour
  • 2 tbsp Tomato Paste 
  • 1 cup Dry Red Wine
  • 1 Bay Leaf
  • Salt
  • Black Pepper, freshly ground
  • 6 small New Potatoes, quartered
  • 2 Carrots, chopped coarsely
  • 1.5 cups Fresh or Frozen Peas

Instructions:

  1. Heat the 4 Quart Stock Pot over medium heat until it's hot enough that water droplets bead across the surface, about 5 minutes. 
  2. Working in two batches, brown the beef on all sides in the hot, dry pan. (The meat will stick initially. It is ready to turn once it comes away from the pan with no resistance.) Transfer to a bowl and set aside.
  3. Add the onions, and 1/2 cup of the broth to the pot and stir up the browned bits. Cover and cook about 5 minutes until the onions are softened. 
  4. Stir in the garlic and thyme and cook uncovered for about 2 minutes. 
  5. Stir in the flour and tomato paste and cook for about 5 minutes, stirring often. 
  6. Stir in the wine and remaining broth, scraping the bottom of the pot. 
  7. Add the beef and bay leaf and season with salt and pepper.
  8. Cover and cook until steam just begins to escape from under the lid, about 10 minutes. 
  9. Spin the lid to engage the Vapor Seal® then immediately reduce the heat to low. Cook for 1 hour. 
  10. Stir in the potatoes and carrots. Cover and cook for 45 to 60 minutes, or until the beef is very tender. 
  11. Stir in the peas and cook for about 10 minutes until the peas are just tender. Serve immediately. 

Enjoy!

 

January 20, 2017

BBQ Chili

Ingredients:

  • 2 to 3 lbs stew meat cut into small cubes or ground beef
  • 1 medium Onion, shredded 
  • 3 to 4 Celery Stalks, shredded 
  • 4 to 5 lbs of canned beans, drained (pinto, northern, light kidney, dark kidney or navy)
  • 2 18oz bottles sweet barbeque sauce 

Instructions:

  1. Preheat the 4 Quart Stock Pot on your stove top until beads of water dance across the surface. 
  2. Brown beef and drain any excess liquid.
  3. Add onion, celery, beans and 1 bottle of barbeque sauce. Place the stock pot on the Slow Cooker Base on Setting #2 for 6 to 8 hours. Add the rest of the barbeque sauce before serving. 
January 20, 2017

Steakhouse Steaks at Home

The real secrets to steakhouse steaks are simple and few-the best meat money can buy, searing heat beyond imagination, and lots and lots of butter. Our secret is the exceptional conductive properties of our skillet and great taste without lots of butter-how much money you spend at the butchers' is up to you. 

Ingredients:

  • 1tbsp Vegetable Oil 
  • 3 Boneless Strips Steaks, each about 1" thick
  • Salt
  • Black Pepper, freshly ground 

Instructions:

  1. Heat the oil in the 11.5" Fry Pan over high heat until it begins to smoke.
  2. 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. 
  3. Transfer to a cutting board. Cover loosely with foil. Let the meat rest for 5 minutes. 
  4. Serve one steak per person or slice the steaks against the grain and divide among plates. 
  5. Serve immediately. 
January 06, 2017

Crispy Hash Browns

A hearty side-dish welcomed on breakfast tables everywhere!

Ingredients
  • 3 cups of shredded potatoes that have been thoroughly rinsed, drained, and patted dry
  • ¼ cup peanut or canola oil
  • salt and freshly ground pepper to taste
Instructions
  1. Pre-heat the 11" Square Griddle over medium heat for two (2) minutes.
  2. Add ¼ cup of either peanut or canola oil to the pan. Let the oil heat for a couple of minutes. You’ll see a shimmer to the oil when it’s hot. Test the oil by dipping a strand of potato into the fry pan. If it sizzles and bubbles, the pan is ready.
  3. Add to the fry pan, three cups of shredded potatoes. Be sure the potatoes are dry. Water and hot oil will cause spattering. Press the potatoes down to cover the bottom of the fry pan. Season lightly with salt and pepper. Cook over medium-heat for 6 to 7 minutes.
  4. Reduce the heat to low and continue cooking for an additional 5 minutes until the potatoes brown on the bottom.
  5. Turn the potatoes over using a heat-proof turner. You don’t need to flip all the potatoes at once, just take it section by section until they’ve all been turned. Pat the potatoes together to make a large pancake shape.
  6. Cook an additional 10 minutes over low heat.
  7. Transfer the potatoes to a serving platter.
  8. Taste, re-season if necessary then serve.
December 01, 2016

Nana Darby's Gingerbread Kids

Our owner Beth Hurley shares with us her families Gingerbread Cookie recipe.  Nothing says Christmas like Gingerbread Cookies! Bring your family together for a delicious day of baking, decorating and of course eating! Make it a day to remember with Nana Darby's Gingerbread Kid recipe!

Ingredients:

  • 5 1/4 cup of All Purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 1/2 tsp. Ginger Powder
  • 2 1/2 tsp. Cinnamon
  • 1 tsp. Ground Cloves 
  • 1 1/2 tsp. Nutmeg
  • 1 cup of Dark Brown Sugar
  • 1 1/4 cup of Molasses
  • 2 Eggs (Beaten)
  • 1 cup of Butter

Instructions:

  1. In a Large mixing bowl combine flour, baking soda, salt, ginger powder, cinnamon, ground cloves, and nutmeg. Mix well.
  2. In a separate mixing bowl combine dark brown sugar, molasses, eggs (beaten), and butter. Mix well.
  3. Mix wet and dry ingredients together. Make sure to stir them well.
  4. Roll out 1/4" thick of gingerbread dough on floured surface. 
  5. Cut out with gingerbread kids with cookie cutter. 
  6. Place cookies on Large Cookie Sheet.
  7. Cook at 375, until lightly browned. Do not over cook or they will be hard. 
  8. Let cool and dust off excessive flour and decorate with white frosting and red hots.
  9. Enjoy!

 

December 01, 2016

Stovetop Gingerbread Cake

Ingredients:

  • Parchment Paper
  • Cooking Spray
  • 1/3 cup Butter
  • 1/2 cup Boiling Water
  • 1/4 cup Sugar
  • 1/2 cup Molasses
  • 1 Egg, beaten
  • 1 1/2 cup Flour
  • 1 tsp Ginger Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cloves
  • 1/8 tsp Salt

Instructions:

  1. Cut a circle from the parchment paper, the size of the bottom of the 2.3 Quart Casserole. Spray the casserole with cooking spray and place the parchment paper circle inside the bottom of the pan. 
  2. Combine butter and water in a heat safe, two cup, measuring cup. Stir until the butter is melted. Add sugar, molasses and stir to combine. Add the beaten egg and stir to combine. 
  3. Sift the flour, ginger powder, baking soda, ginger cloves and salt into a medium bowl. Pour the liquid mixture into the flour mixture and stir until combined. 
  4. Pour the cake batter into the prepared pan and place the pan on the stove top at medium-low heat. Bake for 20-25 minutes. The cake is done when a toothpick is inserted in the center and comes out clean. 
  5. Remove the lid and let the cake stand for 10 minutes to cool. After cooling, place a plate upside down over the casserole. Holding the plate and casserole together, flip the cake over. Remove the casserole and the parchment paper. Use a second plate and repeat the flip to turn the cake right side up. Let the cake cool for another 15 minutes. 
  6. Enjoy!

Serving Suggestion: 
Serve with freshly whipped cream or a freshly made chunky applesauce. 

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