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Favorite Recipes

Sautéed Vegetable Diamonds
(15 servings)

Ingredients:
4 carrots
2 potatoes
50 grams butter
100 grams brocolli
100 grams cauliflower
juice from 1 lime

Preparation:
1. Cut the vegetables in diamond shape

2. Place the vegetables in a J0403 3 qt. sauce pan with a little water
and salt, cook for 15 minutes on low heat

3. In a separate pan melt the butter, add the lime juice and the
vegetables


Chicken Cordon Blue
(4 servings)

Ingredients:
2 boneless chicken breasts
2 slices ham
2 slices Monterrey Jack Cheese
1 egg
100 grams bread crumbs
1/4 cup oil
salt and pepper

Preparation:
1. Split open the chicken breasts to form a butterfly shape

2. Add the ham, cheese, salt and pepper to taste

3. Roll up the chicken breasts

4. Dip the chicken roll into beaten egg

5. Place the bread crumbs on a plate and coat the chicken
breasts

6. Fry the chicken breast rolls in a J0420 10" Open Shallow
Pan until golden brown


Lemon Chicken Breasts with Sautéed Asparagus
(2 servings)

Ingredients:
100 grams asparagus
1/4 grams butter
10 grams green onions
10 grams chopped parsley
1 chicken breast cut into cubes
1 lime

Preparación:
1. Fry the green onions and the asparagus in butter, in a J8820
10" Shallow Pan with glass cover

2. Add the lime juice, salt and pepper to taste

3. Sprinkle with parsley

4. Add the chicken breast

5. Cover and cook on low heat for 10 minutes


Spinach Omelette
(2 servings)

Ingredients:
2 eggs
50 grams chopped onion
50 grams chopped spinach
25 grams tomato
1/4 stick butter
salt and pepper

Preparation:
1. Sautée the onion, tomato and spinach with a little bit of
butter, salt and pepper in a J0430 10" Sauté Pan.
Pour the mixture in a bowl.

2. Beat the eggs

3. Put a small amount of butter (only for taste) in the pan,
add the beaten eggs

4. Pour the mixture in the center and fold.

5. Once the base of the omelette is cooked, turn it over so
the top part can cook


Spinach Stuffed Chicken Breasts in Homemade Sauce
(2 servings)

Ingredients for the chicken breasts:
2 boneless chicken breasts
50 grams chopped spinach
20 grams finely chopped onion
10 grams butter
salt and pepper

Homemade Sauce Ingredients:
2 tomatoes
1 garlic clove
1 tablespoon chicken consommé
1 bay leaf
1 splash white wine
1 pinch marjoram
1 pinch sugar
1 cup tomato purée
1/4 stick butter
1/4 medium onion
salt and pepper to taste

Homemade Sauce Preparation:
1. Boil the tomato in 2 teaspoons of water, using
low heat in a J0403 3 qt. Sauce Pan

2. Blend the tomato with the remainder of the
ingredients

3. Season the mixture with a small amount of butter,
salt and pepper at low heat in the J0403 Sauce
Pan

Chicken Breasts Preparation:
1. In a J0422 12" Shallow Pan on low heat, fry the
spinach, onion, salt and pepper, in butter
(only for taste)

2. Split open the chicken breasts to form a butterfly
shape

3. Place the spinach and the onion in the center of
the chicken breast

4. Roll up the chicken breasts

5. Fry the chicken breasts in butter on low heat, in
a J0422 12" Shallow Pan

6. Cut the rolls into pieces

Note: Pour the sauce on the base of the plate and place the rolls on top


Date Pie

Ingredients:
1/3 stick butter, melted
500 grams vanilla wafers, ground
1/2 teaspoon nutmeg powder
2 egg whites
1/2 cup sugar
1 cup natural whipped cream
8 ounces cream cheese
2 cans dates
1/4 cup sliced almonds

Preparation:
1. Mix the butter and vanilla wafers in a bowl

2. Coat a J0442 12" Griddle with the wafer paste

3. Cook on low heat for 10 minutes. Remove from heat and allow to cool.

4. Beat the eggs, salt and start adding the sugar little by little

5. Mix the cream and the cheese, add the egg mixture and
the nutmeg and continue stirring

6. Add the mixture in the pie and the date filling

7. Garnish with almonds

8. Refrigerate for 4 hours before serving


Ham and Sausage Pizza

Ingredients:
2 or 4 tablespoons Ragú Sauce
1/4 chopped baked ham
150 grams chopped sausage
2 bell peppers (red and green)
3/4 cup flour
250 grams grated cheese
1/2 tablespoon sugar
1 cup warm milk
1 tablespoon Baking Powder Royal
1 tablespoon oil
1 egg yolk
1/4 cup water

Preparation:
1. Sift the flour, baking powder and salt

2. Beat the milk, water and egg and add the flour mixture

3. Knead the flour and add the oil

4. Cover the flour with plastic, let stand for 5 minutes

5. Extend the flour in a J0442 12" Round Griddle. Pre-cook
for 5 minutes.

6. Spread the Ragu sauce on the flour, add the cold meats
and one layer of shredded cheese

7. Garnish with the bell peppers

8. Cover and cook on low heat for 20 minutes


German Cake

Ingredients for the Cake:
1 box chocolate cake mix
3 eggs
1/2 cup oil
1 cup water

Frosting Ingredients:
1 cup sugar
1 can evaporated milk
1/2 stick butter
3 egg yolks (drained)
1 cup chopped almond
2 tablespoons vanilla
2 1/3 cups flaked coconut

Cake Preparation:
1. Follow the box instructions

2. Grease with butter a J8822 12" Shallow
Pan with glass covers

3. Pour the mixture in the pan, cover and
cook on very low heat for 40 minutes

Frosting Preparation:
1. Melt butter in a J8803 3 qt. Sauce Pan

2. Add the evaporated milk and disolve the sugar in it,
before it boils add the yolks, coconut, almond
and vanilla and boil for 10 minutes.

3. Glaze the chocolate cake with the still hot frosting

4. Garnish to your liking


Filet Mignon in Mushroom Sauce
(5 servings)

Filet Mignon Ingredients:
1 kg. beefsteak
300 grams bacon
Worcestershire sauce
salt and pepper

Sauce Ingredients:
1 can mushrooms
1/2 stick butter
1 tablespoon Worcestershire sauce
2 tablespoons Maggi Seasoning Sauce
2 tablespoons Maizena Corn Starch
2 cups chicken consommé
pepper for seasoning
Knorr Suiza chicken bouillon

Preparation:
1. Slice the filet to the desired thickness

2. Wrap the bacon around it (secure it with a toothpick)

3. Season with salt and pepper and a dash of Worcestershire
sauce and place the filets in a J8822 12" Shallow Pan
with glass cover

4. Remove from heat depending on your preferrence of
doneness (medium rare, medium or well done)

5. Remove from heat depending on your preferred level of
doneness (medium rare, medium or well done)

Sauce Preparation:
1. Fry the mushrooms in butter, in a J8805
8 qt. Dutch Oven with glass cover

2. Add the other ingredients to season

3. Add the chicken consommé

4. Pour the Maizena previously diluted in
water

5. Pour over the filets. It's ready to serve.


Pork Leg in Plum Sauce
(5 servings)

Ingredients:
1 kg. boneless pork leg
1 cup red wine
1 cup white wine
1 carrot
1 celery
1/2 onion
3 garlic cloves
grams prunes
1/2 liter water
50 grams Maizena Corn Starch
Maggi Seasoning
Worcestershire Sauce
Herbs for smell
Oranges
Cherries

Preparation:
1. Cut the carrot, celery, onion and garlic in big pieces

2. Place a layer of vegetables in a J8782 12 qt. Roaster
with cast cover

3. Place the pork leg on top of the vegetables, add the
red & white wine, salt, pepper, Maggi seasoning
sauce, Worcestershire sauce, herbs, water and
prunes

4. Cover and bake on the stove on medium heat for
45 minutes

Sauce Preparation:
1. Remove the vegetables and the pork leg, slice it
and let it cool

2. Boil the remainder broth in a J0420 10" Shallow
Pan and gradually add the Maizena already
dissolved in water (to thicken), end up by
adding the remaining prunes.

3. Bathe the pork leg with the sauce

4. Garnish with the oranges and cherries (these are not part of the ingredients)


Christmas Ham
(20 servings)

Ingredients:
1 smoked ham 1 liter orange juice 1/4 liter Don Pedro brandy 1 can pineaple slices in juice 2 cups packed brown sugar 10 green and red cherries 10 whole cloves

Preparation:
1. Score the rind of the ham with a diamond pattern

2. Press a clove into the center of each diamond

3. Add a little orange juice to a J8781 Roaster
with cast cover

4. Place the ham with the pineapple rings and cherries
in the roaster

5. Cover and cook on low heat for 30 minutes

6. Pour the caramel to fully cover the ham and the pineapple

7. Cook for other 30 minutes

Caramel Preparation:
1. In a J8702 2 qt. Saucepan with glass
cover, melt the sugar until caramelized

2. Add the brandy and the remainder
orange juice

3. Boil for a few minutes

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