{"title":"Entrées and Side Dishes","description":"\u003cp\u003e\u003ciframe align=\"right\" height=\"338\" width=\"450\" src=\"https:\/\/player.vimeo.com\/video\/89670888\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch1 data-section-id=\"ajfjk7\" data-start=\"137\" data-end=\"166\"\u003e🍽️ Entrées \u0026amp; Side Dishes\u003c\/h1\u003e\n\u003ch2 data-section-id=\"xdzhl1\" data-start=\"167\" data-end=\"199\"\u003eFlavor, Technique \u0026amp; Tradition\u003c\/h2\u003e\n\u003ch3 data-section-id=\"1dc7ft8\" data-start=\"201\" data-end=\"235\"\u003eEntrée – Meaning \u0026amp; Evolution\u003c\/h3\u003e\n\u003cp data-start=\"236\" data-end=\"538\"\u003eThe word \u003cem data-start=\"245\" data-end=\"253\"\u003eentrée\u003c\/em\u003e comes from French, meaning “entry” or “beginning,” and traditionally referred to a course served before the main dish. While this definition still applies in many parts of the world, in North America the entrée has evolved to represent the \u003cstrong data-start=\"494\" data-end=\"509\"\u003emain course\u003c\/strong\u003e—the centerpiece of the meal.\u003c\/p\u003e\n\u003ch3 data-section-id=\"z2uox4\" data-start=\"545\" data-end=\"585\"\u003eCooking Meats the Health Craft Way\u003c\/h3\u003e\n\u003cp data-start=\"586\" data-end=\"743\"\u003eWith \u003cstrong data-start=\"591\" data-end=\"625\"\u003ewaterless, greaseless cookware\u003c\/strong\u003e, meats can be prepared on the stovetop without added fats or excess liquids, preserving natural flavor and nutrients.\u003c\/p\u003e\n\u003ch4 data-start=\"745\" data-end=\"769\"\u003e🔥 Dry-Heat Methods\u003c\/h4\u003e\n\u003cul data-start=\"770\" data-end=\"853\"\u003e\n\u003cli data-section-id=\"nvdar7\" data-start=\"770\" data-end=\"782\"\u003eRoasting\u003c\/li\u003e\n\u003cli data-section-id=\"18szkoi\" data-start=\"783\" data-end=\"795\"\u003eSautéing\u003c\/li\u003e\n\u003cli data-section-id=\"wfdc3x\" data-start=\"796\" data-end=\"832\"\u003ePan-Broiling (stovetop grilling)\u003c\/li\u003e\n\u003cli data-section-id=\"30jaxp\" data-start=\"833\" data-end=\"853\"\u003eStove-top baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-start=\"855\" data-end=\"881\"\u003e💧 Moist-Heat Methods\u003c\/h4\u003e\n\u003cul data-start=\"882\" data-end=\"926\"\u003e\n\u003cli data-section-id=\"1d3k0sj\" data-start=\"882\" data-end=\"894\"\u003eBraising\u003c\/li\u003e\n\u003cli data-section-id=\"iofjlg\" data-start=\"895\" data-end=\"926\"\u003eMarinating (before cooking)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1q3n8m8\" data-start=\"933\" data-end=\"969\"\u003ePerfect Searing \u0026amp; Cooking Tips\u003c\/h3\u003e\n\u003cul data-start=\"970\" data-end=\"1175\"\u003e\n\u003cli data-section-id=\"ok8kkc\" data-start=\"970\" data-end=\"1014\"\u003ePreheat pan until water droplets “dance”\u003c\/li\u003e\n\u003cli data-section-id=\"rm10yb\" data-start=\"1015\" data-end=\"1068\"\u003eSear meat quickly (1–2 minutes) without added fat\u003c\/li\u003e\n\u003cli data-section-id=\"etll1b\" data-start=\"1069\" data-end=\"1124\"\u003eReduce heat after browning to finish cooking evenly\u003c\/li\u003e\n\u003cli data-section-id=\"31c7bz\" data-start=\"1125\" data-end=\"1175\"\u003eMeat will naturally release when ready to turn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"182eldy\" data-start=\"1182\" data-end=\"1214\"\u003eSteak Doneness Made Simple\u003c\/h3\u003e\n\u003cp data-start=\"1215\" data-end=\"1255\"\u003eUse the \u003cstrong data-start=\"1223\" data-end=\"1236\"\u003ehand test\u003c\/strong\u003e to gauge doneness:\u003c\/p\u003e\n\u003cul data-start=\"1256\" data-end=\"1369\"\u003e\n\u003cli data-section-id=\"afg7t9\" data-start=\"1256\" data-end=\"1280\"\u003eThumb + Index → Rare\u003c\/li\u003e\n\u003cli data-section-id=\"1ldyxfy\" data-start=\"1281\" data-end=\"1313\"\u003eThumb + Middle → Medium-Rare\u003c\/li\u003e\n\u003cli data-section-id=\"k5orw8\" data-start=\"1314\" data-end=\"1339\"\u003eThumb + Ring → Medium\u003c\/li\u003e\n\u003cli data-section-id=\"ya7pwt\" data-start=\"1340\" data-end=\"1369\"\u003eThumb + Pinky → Well-Done\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1iv8osc\" data-start=\"1376\" data-end=\"1407\"\u003eDeglazing for Rich Flavor\u003c\/h3\u003e\n\u003cp data-start=\"1408\" data-end=\"1571\"\u003eAfter searing, add stock or wine to the pan to lift the flavorful browned bits (\u003cem data-start=\"1488\" data-end=\"1494\"\u003efond\u003c\/em\u003e).\u003cbr data-start=\"1496\" data-end=\"1499\"\u003eSimmer to create a light \u003cstrong data-start=\"1524\" data-end=\"1534\"\u003eau jus\u003c\/strong\u003e or reduce further into a rich sauce.\u003c\/p\u003e\n\u003ch2 data-section-id=\"al69l4\" data-start=\"1578\" data-end=\"1607\"\u003e🍷 The Heart of the Meal\u003c\/h2\u003e\n\u003cp data-start=\"1608\" data-end=\"1788\"\u003eEntrées and side dishes are more than just food—they define the dining experience. With proper technique and thoughtful preparation, every dish becomes a \u003cstrong data-start=\"1762\" data-end=\"1787\"\u003ememorable centerpiece\u003c\/strong\u003e.\u003c\/p\u003e","products":[{"product_id":"mommas-sneaky-meatloaf-recipe-video","title":"Momma’s Sneaky Meatloaf Recipe See VIDEO","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cem\u003eAs Seen on \"Jack Can't Cook\" on The Food Network with Charles Knight and Jack Harris. Scroll Down for Video\u003ca href=\"https:\/\/healthcraft.com\/collections\/waterless-cookware-bakeware-sale-save-fifty-percent\/products\/one-only-precise-heat-3-1-2-quart-surgical-stainless-steel-oil-core-skillet-like-new\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/health-craft-oil-core-electric-skillet_1024x1024_2x_d954ea0f-3bd5-4aa4-ab65-93bd7bebd476_480x480.webp?v=1679252611\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/health-craft-oil-core-electric-skillet_1024x1024_2x_d954ea0f-3bd5-4aa4-ab65-93bd7bebd476_480x480.webp?v=1679252611\"\u003e\u003c\/a\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePreparation time: 50 minutes\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMakes 12 Servings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHealth Craft Equipment:\u003c\/strong\u003e Liquid core Electric Skillet or Large Conventional Covered Skillet, Kitchen Machine, 3-qt Liquid Core Electric Saucepan, 2-qt covered saucepan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ lb. ground turkey or ground veal\u003c\/li\u003e\n\u003cli\u003e½ lb. ground beef\u003c\/li\u003e\n\u003cli\u003e½ lb. ground pork or ground beef\u003c\/li\u003e\n\u003cli\u003e1 cup cracker meal, or Italian breadcrumbs \u2028\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced. \u2028\u003c\/li\u003e\n\u003cli\u003e1 stalk celery, grated #1 cone.\u003c\/li\u003e\n\u003cli\u003e1 medium carrot, grated #1 cone. \u2028\u003c\/li\u003e\n\u003cli\u003e1 medium red potato grated #1 cone. \u2028\u003c\/li\u003e\n\u003cli\u003e1 medium white onion, chopped #2 cone.\u003c\/li\u003e\n\u003cli\u003e2 egg whites or 1 whole egg\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Italian seasoning\u003c\/li\u003e\n\u003cli\u003e1 cup tomato sauce\u003c\/li\u003e\n\u003cli\u003e4 ounces cheddar cheese grated #2 cone.\u003c\/li\u003e\n\u003cli\u003e1 medium red pepper, sliced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the pan, combine ground meat with breadcrumbs, garlic, celery, carrot, potato, onion, egg whites, and Italian seasoning. Mix well and form into a loaf.\u003c\/p\u003e\n\u003cp\u003eGarnish with tomato sauce, cheese, and pepper rings. Cook at 225°F\/110°C degrees with lid on and vent open for 30 minutes. Serve hot from skillet.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/5OpJ13tj9Gc\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885195210816,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/oil-core-electric-skillet-mommas-sneaky-meatloaf-food-network.jpg?v=1762458045"},{"product_id":"swedish-meatballs","title":"Swedish Meatballs New Jersey Diner Style","description":"\u003cp class=\"MsoNormal\"\u003eSwedish meatballs are a beloved dish that has become synonymous with Swedish cuisine. Their roots can be traced back to the late 18th century when they were introduced to Sweden by King Charles XII, who returned from a trip to Turkey with a passion for the spiced meat dishes he encountered there. This cultural exchange not only influenced the flavors of Swedish cooking but also highlighted the importance of meat as a staple in the Swedish diet.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTraditionally, Swedish meatballs are made from a mixture of ground beef and pork, seasoned with a blend of spices such as nutmeg and allspice, and then served with creamy gravy, lingonberry sauce, and mashed potatoes. The dish embodies comfort and warmth, often enjoyed during festive occasions and family gatherings. I bought my Lingonberry Sauce on \u003ca href=\"https:\/\/www.amazon.com\/lingonberries\/s?k=lingonberries\"\u003eAmazon.com : lingonberries\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSwedish Meatballs New Jersey Diner Style are perfect for a cold winter night. Serve with creamy gravy and lingonberry jam for a classic Swedish touch. With this collaborative recipe, everyone can enjoy the delicious taste of Sweden.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eINGREDIENTS:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ pound ground chuck\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ pound ground pork\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 egg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ teaspoon nutmeg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ teaspoon allspice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 teaspoon garlic powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ teaspoon fresh basil, chopped (or dried)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¼ teaspoon oregano\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¼ teaspoon fresh parsley, chopped (or dried)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 tablespoons tomato paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup ketchup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¼ cup ginger ale\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e8-ounces evaporated milk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 cup of beef broth (or homemade beef stock)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn a large mixing bowl, combine ground chuck, egg, nutmeg, allspice, garlic powder, basil, oregano, and parsley. Mix thoroughly, and form into 1-inch size meatballs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePreheat the skillet over medium heat 275\u003cspan style=\"font-family: 'Arial',sans-serif;\"\u003eᵒ\u003c\/span\u003eF for 3-4 minutes. Place the meatballs in the hot, dry pan. Cover the pan, open the vent, and dry sauté until meatballs are released easily from the skillet, 4 to 5 minutes. Turn the meatballs, cover the pan, and brown on the other side until the meatballs release easily from the skillet, 4 to 5 minutes. Repeat the process until the meatballs are browned on all sides.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile the meatballs are browning, in a medium mixing bowl, combine tomato paste, ketchup, ginger ale, evaporated milk, and beef stock. When the meatballs are browned on all sides, pour the mixture into the skillet. Reduce the heat to low 180\u003cspan style=\"font-family: 'Arial',sans-serif;\"\u003eᵒ\u003c\/span\u003eF, cover with the vent closed, and simmer for about 10 minutes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSERVE with mashed potatoes and peas, or over rice or egg noodles, or as an appetizer.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885348925504,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/sweedish-meatballs-shutterstock_1934628947.jpg?v=1762458126"},{"product_id":"italian-meatballs","title":"Italian Meatballs","description":"\u003cp\u003e\u003cstrong\u003eSPAGHETTI and MEATBALLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDue to dire poverty and political corruption more than 4 million Italians immigrated to the United States from 1880 to 1920. They brought with them their desire for freedom and land along with their culinary inventiveness and ingenuity.\u003c\/p\u003e\n\u003cp\u003eIn New York City Italians now had access to an inexpensive supply of meat, fresh bread, dried pasta, canned tomatoes, New Jersey fresh vegetables, and the concept of Spaghetti and Meatballs was born.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eITALIAN MEATBALLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOver the years I have tried dozens of Italian Meatball recipes, but the family controversy seems to always comes down to the use of breadcrumbs or 2-day old Italian bread soaked in milk (a panade). A panade is a milk-and-bread paste that's folded into ground meat before shaping it into meatballs; the bread starches absorb milk to form a gel that coats and lubricates the meat, keeping it moist and tender. I like the Panade method. Try it both ways and you decide. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 1 ½ hours – Makes about 100 (1-tablespoon) Meatballs (freeze what you do not use).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, Large stainless steel baking sheet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEATBALLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound ground chuck\u003c\/li\u003e\n\u003cli\u003e1 pound ground pork\u003c\/li\u003e\n\u003cli\u003e1 pound ground veal\u003c\/li\u003e\n\u003cli\u003e1 pound Italian sausage (Jimmy Dean or Johsonville)\u003c\/li\u003e\n\u003cli\u003e1 cup Parmesan cheese grated #1 cutting cone.\u003c\/li\u003e\n\u003cli\u003e2 whole eggs beaten.\u003c\/li\u003e\n\u003cli\u003e1 cup Italian seasoned breadcrumbs (or panade)\u003c\/li\u003e\n\u003cli\u003e½ cup whole milk\u003c\/li\u003e\n\u003cli\u003e½ cup fresh parsley, chopped fine\u003c\/li\u003e\n\u003cli\u003e1 large onion minced.\u003c\/li\u003e\n\u003cli\u003e7 cloves garlic minced.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Italian seasoning\u003c\/li\u003e\n\u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMEATBALLS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat oven to 400ᵒF.\u003c\/p\u003e\n\u003cp\u003eIn large mixing bowl, combine ground chuck, pork, veal, and Italian sausage and mix well to combine.\u003c\/p\u003e\n\u003cp\u003eAdd the cheese, eggs, breadcrumbs or panade, parsley, onion, garlic, Italian seasoning, garlic and onion powder. Mix thoroughly, and form into meatballs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIce cream scoop size about 50\u003c\/li\u003e\n\u003cli\u003e1 tablespoon size about 100\u003c\/li\u003e\n\u003cli\u003e½ tablespoon size about 200\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: Typically, I bake 150 Tablespoon Size Meatballs and 40 or 50 ½ tablespoon size uncooked Meatballs for Wedding Soup.\u003c\/p\u003e\n\u003cp\u003ePlace meatballs on\u003cstrong\u003e \u003ca href=\"https:\/\/healthcraft.com\/collections\/stainless-steel-bakeware-food-storage-juicer-elegant-dinnerware\/products\/2023-new-18x13-inch-baking-and-cookie-sheet-with-rack-commercial-stainless-steel\"\u003elarge stainless steel baking tray\u003c\/a\u003e \u003c\/strong\u003eand bake for 25 to 35 minutes (depending on size) until lightly browned. NOTE: For Italian Wedding Soup the meatballs will be cooked in the soup.\u003c\/p\u003e\n\u003cp\u003eMeatballs can be vacuumed sealed frozen for future use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo Serve:\u003c\/strong\u003e Spoon Italian Meatballs and sauce over pasta or serve with risotto or serve on Italian bread for meatball sandwich.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/stainless-steel-bakeware-food-storage-juicer-elegant-dinnerware\/products\/2023-new-18x13-inch-baking-and-cookie-sheet-with-rack-commercial-stainless-steel\" title=\"https:\/\/healthcraft.com\/collections\/stainless-steel-bakeware-food-storage-juicer-elegant-dinnerware\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/17.5x13-stainless-steel-baking-pan_1024x1024_2x_7ed976ab-bbe7-4fe2-a022-49b28685e881_1024x1024.jpg?v=1674417773\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 280; Fat Grams 13; Carbohydrate Grams 19; Protein Grams 21; Cholesterol mg 52; Sodium mg 473.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTHE POINT SYSTEM\u003c\/strong\u003e: Calorie Points 4; Protein Points 3; Fat Grams 13; Sodium Points 20 ½; Fiber Points 1; Carbohydrate Points 1½; Cholesterol Points 5.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885349154880,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/italian-meatballs-shutterstock_366092078.jpg?v=1762458128"},{"product_id":"meatloaf","title":"MEATLOAF on Top of the Range with LeAnn and Chef Charles Knight","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cp\u003eMEATLOAF with Mashed Potatoes and Brocoli\u003c\/p\u003e\n\u003cp\u003eUltra-Tech II 9-ply 316ti Waterless Greaseless Cookware with Titanium is designed to revolutionize your cooking experience. One standout advantage of this cookware is the ability to bake on top of the range. The advanced 9-ply construction, featuring 2 layers of silver in the heavy bottom, allows you to bake a variety of dishes such as meatloaf, cake, lasagna, or casserole in just 20 to 30 minutes on medium-low heat. Additionally, the innovative Ultra-Temp Gauge on the lid provides you with precise temperature readings inside the pan, ensuring perfect results every time. Say goodbye to traditional baking methods and elevate your culinary skills with Ultra-Tech II cookware.\u003c\/p\u003e\n\u003cp\u003eThis dish is crafted to allow you to spend more time socializing while the cookware effortlessly handles all the cooking tasks effectively and efficiently. Say goodbye to kitchen stress and hello to more quality time with your loved ones!\u003c\/p\u003e\n\u003cp\u003eSCROLL DOWN FOR VIDEO\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003ePREPARATION: Makes 4 to 6 serving - 30 minutes\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 1.7-quart (Small Sauté Skillet) with Ultra-Temp Lid, 5-quart stainless steel mixing bowl, 1.5-quart stainless steel mixing bowl.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound ground beef\u003c\/li\u003e\n\u003cli\u003e1 pound ground pork\u003c\/li\u003e\n\u003cli\u003e2 whole eggs beaten.\u003c\/li\u003e\n\u003cli\u003e½ medium onion chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e¾ cup Italian or Panko breadcrumbs\u003c\/li\u003e\n\u003cli\u003e¼ cup whole milk\u003c\/li\u003e\n\u003cli\u003e1 can diced roasted garlic tomatoes 14.5 ounces.\u003c\/li\u003e\n\u003cli\u003e2 tablespoon catsup\u003c\/li\u003e\n\u003cli\u003e1 cup sharp cheese grated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eTo the 5-quart mixing bowl, add the ground beef and pork, eggs, onions, garlic powder, onion powder, Worcestershire sauce, breadcrumbs, and milk. Combine the meatloaf by hand to incorporate all ingredients and press into a cold dry pan.\u003c\/p\u003e\n\u003cp\u003eIn the 1.5-quart mixing bowl, mix the tomatoes and catsup and pour the mixture over the meatloaf evenly before baking. Cover the pan, open the vent, and place the pan over medium heat at 275ᵒF. When steam begins to escape from the vent and the whistle sounds close the vent and turn the heat to low 225ᵒF.\u003c\/p\u003e\n\u003cp\u003eAfter about 25 minutes of cooking, simply remove the lid and top the meatloaf with grated cheese. Cover it again and let it cook for an additional 5 minutes. This step will elevate the flavors and add a cheesy twist to your classic meatloaf dish.\u003c\/p\u003e\n\u003cp\u003eSlice the meatloaf with a spatula and serve it hot from the pan alongside delicious, mashed potatoes and broccoli cooked the waterless way.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"meatloaf recipe on top of the stove induction cooking for better health\" href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/trade-in_and_trade-up_to_9ply_316ti_waterless_cookware-new_e64b96f0-656b-43da-9bc6-9e974480b350.jpg?v=1745591081\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/937414304?badge=0\u0026amp;autopause=0\u0026amp;player_id=0\u0026amp;app_id=58479\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"MEATLOAF on top of the RANGE\"\u003e\u003c\/iframe\u003e \u003cscript src=\"https:\/\/player.vimeo.com\/api\/player.js\"\u003e\u003c\/script\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885350203456,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/meatloaf-potatoes-brocoli-waterless-greaseless-cooking-shutterstock_46179163.jpg?v=1762458129"},{"product_id":"bbq-baby-back-ribs","title":"BBQ Baby Back Ribs","description":"\u003cp\u003e\u003cstrong\u003ePork ribs\u003c\/strong\u003e are a cut of pork popular in European and Asian cuisines. It is the ribcage, with the meat and bones together. It is cooked by smoking, grilling, baking, or cooking on top of the range and served with a barbecue sauce. In this method, we will prepare the ribs on top of the range producing a juicier rib.\u003c\/p\u003e\n\u003cp\u003eThe inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ BABY BACK RIBS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 3 hours – makes 10 servings.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 12-quart Stockpot, 3-quart saucepan, large baking sheet or roasting pan.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 pounds baby back pork loin ribs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBRAISING MIXTURE:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 quarts filtered or purified water (Do not use chlorinated tap water)\u003c\/li\u003e\n\u003cli\u003e1 onion quartered.\u003c\/li\u003e\n\u003cli\u003e4 celery ribs cut into 1-inch pieces.\u003c\/li\u003e\n\u003cli\u003e2 cups Burgundy wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBARBEQUE SAUCE\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 strips of bacon, chopped.\u003c\/li\u003e\n\u003cli\u003e½ cup green pepper, chopped\u003c\/li\u003e\n\u003cli\u003e1 onion peeled and chopped #2 blade.\u003c\/li\u003e\n\u003cli\u003e¼ cup filtered or purified water\u003c\/li\u003e\n\u003cli\u003e1 ½ cups brown sugar.\u003c\/li\u003e\n\u003cli\u003e1 cup molasses\u003c\/li\u003e\n\u003cli\u003e1 cup yellow mustard\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Crystal or Tabasco hot pepper sauce\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon liquid smoke\u003c\/li\u003e\n\u003cli\u003e2 teaspoons Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e¾ cups ketchup\u003c\/li\u003e\n\u003cli\u003e2 cups prepared barbecue sauce (see recipe)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003ePlace racks of ribs inside your 12-quart stockpot and cover with water. Add the onion, celery, and burgundy wine. Cover with the vent open and bring to a boil over medium-high heat 375ᵒF. Skim froth from the top of the water, reduce to medium-low 180ᵒF to 200ᵒF heat, replace the cover, open the vent, and simmer for 1½ to 2 hours or until meat is tender and pulls easily away from the bones.\u003c\/p\u003e\n\u003cp\u003ePrepare the brushing sauce. In the 3-quart Saucepan. Sauté bacon, green pepper, and onions over medium heat 275ᵒF until slightly brown, about 3 to 5 minutes. Add all other ingredients and stir to combine. Reduce to medium-low heat 180ᵒF to 200ᵒF for 45 minutes.\u003c\/p\u003e\n\u003cp\u003eWhen ribs are tender, remove them from the 12-quart stockpot and set aside to dry. Preheat oven to 350°F. Brush ribs with sauce on both sides and place on the baking sheet with a rack. Bake ribs in the oven for 25 to 30 minutes or until the ribs are glazed and appear candied. Brush on the additional sauce as needed.\u003c\/p\u003e\n\u003cp\u003ePlace ribs on the cutting board, and slice between the bones. Serve the entire rack on a large serving platter with side of BBQ sauce for dipping.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885350465600,"sku":"Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6-quart Pasta\/Steamer Basket, 6.5-quart tall Stockpot, 3-quart Saucepan, 13-inch Gourmet Skillet","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/baby_back_ribs__vita_craft.jpg?v=1762458129"},{"product_id":"beef-fajitas","title":"Beef Fajitas with homemade Tortillas, Guacamole, and Salsa","description":"\u003cp\u003eA fajita in Tex-Mex cuisine is either a chicken breast, or strip steak, or pork cutlet cut into strips and grilled with a variety of sliced peppers and onions usually served on a corn or flour tortilla. It is believed that skirt steak was used in the first Fajita recipes. Accouterments include salsa, guacamole, Pico de Gallo, shredded cheese, refried beans, shredded lettuce, and tomatoes.\u003c\/p\u003e\n\u003cp\u003eThe actual word “fajita” first appeared in print in the 1970s. However, the first culinary fajitas experience goes back to the 1930s in the ranchlands of West Texas when cows were butchered during cattle roundups to feed the hands. Items such as the hide, the head, the entrails, and meat trimmings such as the skirt were given to the Mexican cowboys called vaqueros as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots. Considering the limited number of skirts per carcass and the fact the meat was not available commercially, the fajita tradition remained regional and obscure for many years, probably familiar only to vaqueros, butchers, and their families.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBEEF FAJITAS\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 1 hour, 15 minutes – Makes 4 Servings \u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, 13-inch Gourmet Skillet\u003c\/p\u003e\n\u003cp\u003eMARINADE\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cloves garlic, minced and mashed into a paste, sprinkle with salt.\u003c\/li\u003e\n\u003cli\u003e¼ cup (60 ml) fresh squeezed lime juice\u003c\/li\u003e\n\u003cli\u003e1 ½ teaspoons, ground cumin\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFAJITAS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds (1 kg) flank steak\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e3 assorted colored bell pepper sliced thin.\u003c\/li\u003e\n\u003cli\u003e1 large red onion sliced thin.\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, minced.\u003c\/li\u003e\n\u003cli\u003e12 7-inch flour tortillas, warmed (see flour tortillas, next recipe)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn the large Mixing Bowl, prepare the marinade by whisking together the garlic paste, lime juice, cumin, and oil. Add the flank steak to the marinade, turning to coat it well, cover and chill in the refrigerator for at least 1 hour or overnight.\u003c\/p\u003e\n\u003cp\u003eTo grill the steak, preheat the 13-inch skillet over medium-high heat. Add steak whole to pan and sear for about 4-5 minutes, turn, and sear the second side. Test for the desired doneness and transfer the steak to the cutting board to rest for about 10 minutes.\u003c\/p\u003e\n\u003cp\u003eReheat the 13-inch skillet over medium-high heat until it is hot but not smoking; add the bell peppers, onion, and garlic. Sauté the mixture, stirring occasionally until the bell peppers are softened, 5-7 minutes.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Slice the steak thinly across the grain on a diagonal bias and arrange slices on a serving platter with bell pepper mixture. Serve with tortillas, guacamole, and salsa. (See recipes below).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFLOUR TORTILLAS\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 45-50 minutes - Yields: 12-7 (18 cm) inch tortillas\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, large stainless Mixing Bowl, small stainless Mixing Bowl, 10-inch Gourmet Skillet\u003c\/p\u003e\n\u003cp\u003eTORTILLAS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups all-purpose flour\u003c\/li\u003e\n\u003cli\u003e¼ cup cold vegetable shortening cut into pieces\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e2\/3 cup warm water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003eIn the large Mixing Bowl blend flour and shortening until the mixture resembles a meal.\u003c\/p\u003e\n\u003cp\u003eIn the small Mixing Bowl stir together salt and 2\/3 cups warm water, add warm salted water to the flour mixture, and toss the mixture until the water is incorporated. Form dough into a ball and knead it on a lightly floured surface for 2-3 minutes, or until smooth. Divide dough into 12 equal pieces, for each piece into a ball, and let dough stand, covered with plastic wrap, for at least 20 minutes.\u003c\/p\u003e\n\u003cp\u003eOn a lightly floured surface roll one ball of dough at a time into a 7 to 8-inch round.\u003c\/p\u003e\n\u003cp\u003ePreheat a 10-inch Gourmet Skillet over medium-high heat for about 2-3 minutes. Place the tortilla in the pan, turning it ounce, for 1-2 minutes or until it is puffy and golden on both sides. Remove and wrap the tortilla in a kitchen towel. Repeat the process of rolling and cooking with the remaining tortillas. Continue to wrap each one, stacking and enclosing them in a towel as they are done. Tortillas may be made in advance and kept chilled in a Zip Lock bag.\u003c\/p\u003e\n\u003cp\u003eTO WARM TORTILLAS\u003c\/p\u003e\n\u003cp\u003eIf tortillas are very dry, pat each tortilla between dampened hands before stacking. Stack in skillet, cover, and place over a warm burner for 10 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003e GUACAMOLE\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 15 minutes – Makes 8 servings.\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, medium stainless Mixing Bowl\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 ripe avocados\u003c\/li\u003e\n\u003cli\u003e1 small onion minced fine.\u003c\/li\u003e\n\u003cli\u003e1 clove garlic minced using the side of the knife to mash to paste with ½ tsp salt.\u003c\/li\u003e\n\u003cli\u003e1 lime, juice thereof\u003c\/li\u003e\n\u003cli\u003e½ teaspoon ground cumin, or Crystal hot pepper sauce\u003c\/li\u003e\n\u003cli\u003e1 plum tomato, peeled, seeded, and diced.\u003c\/li\u003e\n\u003cli\u003e3 tablespoons fresh coriander (cilantro), chopped (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003eHalve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.\u003c\/p\u003e\n\u003cp\u003eNOTE: Guacamole can be prepared in advance and kept chilled and covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTOMATO SALSA\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, cutting board, medium stainless mixing bowl\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 15 minutes – Makes 8 servings.\u003c\/p\u003e\n\u003cp\u003e1 pound (460 g) plum tomatoes, peeled, seeded, and chopped (instructions below)\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small onion minced fine.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon of lime juice freshly squeezed.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh coriander, chopped (optional)\u003c\/li\u003e\n\u003cli\u003e1 jalapeno chili seeded and minced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003eIn a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow the salsa to stand for about 30 minutes.\u003c\/p\u003e\n\u003cp\u003eNOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885350727744,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/beef-fajitas-shutterstock_1639151320.jpg?v=1762458131"},{"product_id":"stuffed-cabbage-rolls","title":"Stuffed Cabbage Rolls","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eStuffed Cabbage Rolls\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes: 6\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 1 hour, 15 minutes\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 6.5-quart Stockpot, 6-quart Steamer\/Pasta Basket, large stainless Mixing Bowl, Large Skillet, small stainless Mixing Bowl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFILLING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 large green cabbage leaves\u003c\/li\u003e\n\u003cli\u003e½ pound (230 g) ground turkey\u003c\/li\u003e\n\u003cli\u003e½ pound (230 g) lean ground pork or veal\u003c\/li\u003e\n\u003cli\u003e1 cup cooked rice\u003c\/li\u003e\n\u003cli\u003e½ medium onion, peeled and chopped #2 blade\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh basil, minced (or dried)\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh parsley, minced (or dried)\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh oregano, minced (or dried)\u003c\/li\u003e\n\u003cli\u003e½ small garlic clove, minced and mashed into a paste with side of chef’s knife\u003c\/li\u003e\n\u003cli\u003eblack ground pepper and kosher or sea salt to taste (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSAUCE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 8 ounce (230 g) can tomato sauce.\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh basil, minced (or dried)\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh parsley, minced (or dried)\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh oregano, minced (or dried)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the 6-quart Stockpot with Steamer\/Pasta basket inserted, add 2-3 cups of water, and bring to a boil. Place cabbage leaves in Steamer\/Pasta basket, cover with the vent open, and steam cabbage until leaves wilt, approximately 7-10 minutes. Set aside to cool.\u003c\/p\u003e\n\u003cp\u003eIn the large Mixing Bowl, combine turkey, pork (or veal) rice, and spices, mix well. Place ½ cup of mixture in the center of each cabbage leaf, fold ends of leaf over mixture and roll up. Place cabbage rolls in Large Skillet folded seam side down.\u003c\/p\u003e\n\u003cp\u003eIn the small mixing bowl, combine sauce ingredients and pour evenly over cabbage rolls. Cover with the vent closed, place over medium-low heat and cook for 45 minutes to 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 188; Fat Grams 8; Carbohydrate Grams 12; Protein Grams 17; Cholesterol mg 55; Sodium mg 124.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 2½; Protein Points 2; Fat Grams 8; Sodium Points 5; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 5.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885351907392,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/cabbage-rolls-stuffed-3-shutterstock_2179767637.jpg?v=1762458132"},{"product_id":"stuffed-peppers-see-video","title":"Stuffed Peppers with Mexicali Rice and Spicey Salsa© by Chef Charles Knight","description":"\u003ch2 data-end=\"223\" data-start=\"191\" data-section-id=\"1h72dvj\"\u003e🌶️ Origin of Stuffed Peppers\u003c\/h2\u003e\n\u003cp data-end=\"320\" data-start=\"224\"\u003eStuffed peppers trace back to many regions where people filled vegetables with grains and meats:\u003c\/p\u003e\n\u003cul data-end=\"683\" data-start=\"322\"\u003e\n\u003cli data-end=\"428\" data-start=\"322\" data-section-id=\"1rwakad\"\u003eIn the Mediterranean, dishes like Greek \u003cem data-end=\"373\" data-start=\"364\"\u003egemista\u003c\/em\u003e and Spanish \u003cem data-end=\"406\" data-start=\"386\"\u003epimientos rellenos\u003c\/em\u003e are early examples.\u003c\/li\u003e\n\u003cli data-end=\"531\" data-start=\"429\" data-section-id=\"1z0isml\"\u003eIn Eastern Europe, variations like Hungarian stuffed peppers developed using rice and ground meat.\u003c\/li\u003e\n\u003cli data-end=\"683\" data-start=\"532\" data-section-id=\"lr3i37\"\u003eIn Mexico and the American Southwest, peppers became central thanks to chili varieties, leading to dishes like \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003echiles rellenos\u003c\/span\u003e\u003c\/span\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"836\" data-start=\"685\"\u003eYour recipe leans toward a \u003cstrong data-end=\"749\" data-start=\"712\"\u003eTex-Mex\/Mexicali-style adaptation\u003c\/strong\u003e, using ingredients like salsa, Ro-Tel tomatoes, yellow rice, and Monterey Jack cheese.\u003c\/p\u003e\n\u003ch2 data-end=\"877\" data-start=\"843\" data-section-id=\"1y417fc\"\u003e🍳 History of “Stovetop Baking”\u003c\/h2\u003e\n\u003cp data-end=\"914\" data-start=\"878\"\u003eTraditionally, stuffed peppers were:\u003c\/p\u003e\n\u003cul data-end=\"992\" data-start=\"915\"\u003e\n\u003cli data-end=\"946\" data-start=\"915\" data-section-id=\"1sdxot0\"\u003eBaked in ovens (Europe, U.S.)\u003c\/li\u003e\n\u003cli data-end=\"992\" data-start=\"947\" data-section-id=\"k4qtg7\"\u003eSimmered in pots or sauces (Eastern Europe)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1081\" data-start=\"994\"\u003eThe idea of “baking on top of the stove” developed later as a \u003cstrong data-end=\"1080\" data-start=\"1056\"\u003epractical workaround\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-end=\"1337\" data-start=\"1082\"\u003e\n\u003cli data-end=\"1158\" data-start=\"1082\" data-section-id=\"1vz6w05\"\u003eBefore modern ovens were common, people used covered pots to mimic baking.\u003c\/li\u003e\n\u003cli data-end=\"1277\" data-start=\"1159\" data-section-id=\"1os0zke\"\u003eTechniques like using a \u003cstrong data-end=\"1218\" data-start=\"1185\"\u003eheavy skillet with a dome lid\u003c\/strong\u003e trap heat and moisture, creating an oven-like environment.\u003c\/li\u003e\n\u003cli data-end=\"1337\" data-start=\"1278\" data-section-id=\"36httg\"\u003eThis method is similar to braising and steaming combined.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1378\" data-start=\"1339\"\u003eThis stovetop method became popular in:\u003c\/p\u003e\n\u003cul data-end=\"1517\" data-start=\"1379\"\u003e\n\u003cli data-end=\"1421\" data-start=\"1379\" data-section-id=\"939aga\"\u003eSmall kitchens or places without ovens\u003c\/li\u003e\n\u003cli data-end=\"1453\" data-start=\"1422\" data-section-id=\"b1u1fw\"\u003eCamping and outdoor cooking\u003c\/li\u003e\n\u003cli data-end=\"1517\" data-start=\"1454\" data-section-id=\"18y4p02\"\u003eMid-20th century American home cooking with electric skillets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1556\" data-start=\"1524\" data-section-id=\"1f6nebg\"\u003e🌮 Evolution into This Recipe\u003c\/h2\u003e\n\u003cp data-end=\"1610\" data-start=\"1557\"\u003eYour specific version reflects modern fusion cooking:\u003c\/p\u003e\n\u003cul data-end=\"1797\" data-start=\"1611\"\u003e\n\u003cli data-end=\"1675\" data-start=\"1611\" data-section-id=\"4q7gzw\"\u003e\n\u003cstrong data-end=\"1643\" data-start=\"1613\"\u003eMexicali\/Tex-Mex influence\u003c\/strong\u003e: salsa, Ro-Tel, cheese blends\u003c\/li\u003e\n\u003cli data-end=\"1734\" data-start=\"1676\" data-section-id=\"6eqsit\"\u003e\n\u003cstrong data-end=\"1703\" data-start=\"1678\"\u003eAmerican comfort food\u003c\/strong\u003e: ground chuck, bacon topping\u003c\/li\u003e\n\u003cli data-end=\"1797\" data-start=\"1735\" data-section-id=\"6lct54\"\u003e\n\u003cstrong data-end=\"1760\" data-start=\"1737\"\u003eConvenience cooking\u003c\/strong\u003e: pre-made salsa and one-pan method\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1938\" data-start=\"1799\"\u003eIt’s a good example of how traditional stuffed peppers evolved into a \u003cstrong data-end=\"1897\" data-start=\"1869\"\u003ehearty, one-skillet meal\u003c\/strong\u003e designed for efficiency and bold flavor.\u003c\/p\u003e\n\u003ch2 data-end=\"1959\" data-start=\"1945\" data-section-id=\"1jeimxc\"\u003e🧾 In Short\u003c\/h2\u003e\n\u003cul data-end=\"2236\" data-start=\"1960\"\u003e\n\u003cli data-end=\"2055\" data-start=\"1960\" data-section-id=\"sa4osk\"\u003e\n\u003cstrong data-end=\"1972\" data-start=\"1962\"\u003eOrigin\u003c\/strong\u003e: Ancient and global (Mediterranean, Eastern European, Latin American traditions)\u003c\/li\u003e\n\u003cli data-end=\"2120\" data-start=\"2056\" data-section-id=\"16fgvzg\"\u003e\n\u003cstrong data-end=\"2069\" data-start=\"2058\"\u003eHistory\u003c\/strong\u003e: Adapted across cultures using local ingredients\u003c\/li\u003e\n\u003cli data-end=\"2236\" data-start=\"2121\" data-section-id=\"cri4lb\"\u003e\n\u003cstrong data-end=\"2138\" data-start=\"2123\"\u003eYour recipe\u003c\/strong\u003e: A modern Tex-Mex-inspired, stovetop “baked” variation designed for convenience and rich flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 data-end=\"182\" data-start=\"131\" data-section-id=\"cdn34a\"\u003e🌶️ Simplified Stovetop Stuffed Peppers (One-Pan)\u003c\/h1\u003e\n\u003ch2 data-end=\"212\" data-start=\"184\" data-section-id=\"1c7ipf3\"\u003e🛒 Ingredients (Serves 6)\u003c\/h2\u003e\n\u003cul data-end=\"579\" data-start=\"213\"\u003e\n\u003cli data-end=\"243\" data-start=\"213\" data-section-id=\"1gybgde\"\u003e6 bell peppers (any color)\u003c\/li\u003e\n\u003cli data-end=\"264\" data-start=\"244\" data-section-id=\"1jaeamu\"\u003e1 lb ground beef\u003c\/li\u003e\n\u003cli data-end=\"292\" data-start=\"265\" data-section-id=\"oy1vrf\"\u003e1 small onion (chopped)\u003c\/li\u003e\n\u003cli data-end=\"321\" data-start=\"293\" data-section-id=\"1cf4t9c\"\u003e3 cloves garlic (minced)\u003c\/li\u003e\n\u003cli data-end=\"345\" data-start=\"322\" data-section-id=\"o94900\"\u003e1 cup uncooked rice\u003c\/li\u003e\n\u003cli data-end=\"370\" data-start=\"346\" data-section-id=\"fb8lhp\"\u003e2 cups chicken broth\u003c\/li\u003e\n\u003cli data-end=\"418\" data-start=\"371\" data-section-id=\"b612w8\"\u003e1 can \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRo-Tel Diced Tomatoes \u0026amp; Green Chilies\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"491\" data-start=\"419\" data-section-id=\"5nndjc\"\u003e2 cups salsa (like \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMateo's Gourmet Salsa\u003c\/span\u003e\u003c\/span\u003e or similar)\u003c\/li\u003e\n\u003cli data-end=\"531\" data-start=\"492\" data-section-id=\"1x2xpjz\"\u003e1 cup shredded Monterey Jack cheese\u003c\/li\u003e\n\u003cli data-end=\"561\" data-start=\"532\" data-section-id=\"1z0g9ze\"\u003e3 strips bacon (optional)\u003c\/li\u003e\n\u003cli data-end=\"579\" data-start=\"562\" data-section-id=\"1g1bw6e\"\u003eSalt \u0026amp; pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"604\" data-start=\"586\" data-section-id=\"hwe9b5\"\u003e🍳 Instructions\u003c\/h2\u003e\n\u003ch3 data-end=\"640\" data-start=\"606\" data-section-id=\"1umm4et\"\u003e1. Start the Filling (One Pan)\u003c\/h3\u003e\n\u003cul data-end=\"793\" data-start=\"641\"\u003e\n\u003cli data-end=\"711\" data-start=\"641\" data-section-id=\"184oldc\"\u003eIn a large skillet, cook:\n\u003cul data-end=\"711\" data-start=\"671\"\u003e\n\u003cli data-end=\"686\" data-start=\"671\" data-section-id=\"1ucxtd5\"\u003eGround beef\u003c\/li\u003e\n\u003cli data-end=\"698\" data-start=\"689\" data-section-id=\"1uvrxz5\"\u003eOnion\u003c\/li\u003e\n\u003cli data-end=\"711\" data-start=\"701\" data-section-id=\"dglfmi\"\u003eGarlic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"759\" data-start=\"712\" data-section-id=\"11u5rb3\"\u003eCook until beef is browned (about 8–10 min)\u003c\/li\u003e\n\u003cli data-end=\"793\" data-start=\"760\" data-section-id=\"15d42ow\"\u003eDrain excess grease if needed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"824\" data-start=\"800\" data-section-id=\"10ns1a9\"\u003e2. Add Rice + Liquid\u003c\/h3\u003e\n\u003cul data-end=\"919\" data-start=\"825\"\u003e\n\u003cli data-end=\"906\" data-start=\"825\" data-section-id=\"14dzjte\"\u003eStir in:\n\u003cul data-end=\"906\" data-start=\"838\"\u003e\n\u003cli data-end=\"855\" data-start=\"838\" data-section-id=\"18umi87\"\u003eUncooked rice\u003c\/li\u003e\n\u003cli data-end=\"875\" data-start=\"858\" data-section-id=\"1gopgbu\"\u003eChicken broth\u003c\/li\u003e\n\u003cli data-end=\"888\" data-start=\"878\" data-section-id=\"1mgnbdx\"\u003eRo-Tel\u003c\/li\u003e\n\u003cli data-end=\"906\" data-start=\"891\" data-section-id=\"1lyr0hf\"\u003e1 cup salsa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"919\" data-start=\"907\" data-section-id=\"1ox8nuu\"\u003eMix well\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1011\" data-start=\"921\"\u003e👉 Bring to a simmer, then cover and cook on \u003cstrong data-end=\"988\" data-start=\"966\"\u003elow for 20 minutes\u003c\/strong\u003e (until rice is tender)\u003c\/p\u003e\n\u003ch3 data-end=\"1037\" data-start=\"1018\" data-section-id=\"16qmj99\"\u003e3. Prep Peppers\u003c\/h3\u003e\n\u003cul data-end=\"1144\" data-start=\"1038\"\u003e\n\u003cli data-end=\"1144\" data-start=\"1038\" data-section-id=\"tikem9\"\u003eWhile rice cooks:\n\u003cul data-end=\"1144\" data-start=\"1060\"\u003e\n\u003cli data-end=\"1084\" data-start=\"1060\" data-section-id=\"wgpvgs\"\u003eCut tops off peppers\u003c\/li\u003e\n\u003cli data-end=\"1103\" data-start=\"1087\" data-section-id=\"jqaaoa\"\u003eRemove seeds\u003c\/li\u003e\n\u003cli data-end=\"1144\" data-start=\"1106\" data-section-id=\"1vm898j\"\u003eTrim bottoms so they stand upright\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1181\" data-start=\"1151\" data-section-id=\"12ex4hg\"\u003e4. Stuff \u0026amp; “Stovetop Bake”\u003c\/h3\u003e\n\u003cul data-end=\"1357\" data-start=\"1182\"\u003e\n\u003cli data-end=\"1296\" data-start=\"1182\" data-section-id=\"zyrm9a\"\u003eOnce rice is done:\n\u003cul data-end=\"1296\" data-start=\"1205\"\u003e\n\u003cli data-end=\"1225\" data-start=\"1205\" data-section-id=\"jfa3sy\"\u003eTurn heat to low\u003c\/li\u003e\n\u003cli data-end=\"1258\" data-start=\"1228\" data-section-id=\"1sk1gp2\"\u003eStuff peppers with filling\u003c\/li\u003e\n\u003cli data-end=\"1296\" data-start=\"1261\" data-section-id=\"1x82xqv\"\u003ePlace them back in the same pan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1337\" data-start=\"1298\" data-section-id=\"j0fjaq\"\u003ePour remaining 1 cup salsa over top\u003c\/li\u003e\n\u003cli data-end=\"1357\" data-start=\"1338\" data-section-id=\"1op1tb5\"\u003eSprinkle cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1458\" data-start=\"1359\"\u003e👉 Cover and cook on \u003cstrong data-end=\"1405\" data-start=\"1380\"\u003elow for 20–25 minutes\u003c\/strong\u003e\u003cbr data-end=\"1408\" data-start=\"1405\"\u003e(You want gentle bubbling, not aggressive boiling)\u003c\/p\u003e\n\u003ch3 data-end=\"1478\" data-start=\"1465\" data-section-id=\"1p1i226\"\u003e5. Finish\u003c\/h3\u003e\n\u003cul data-end=\"1552\" data-start=\"1479\"\u003e\n\u003cli data-end=\"1515\" data-start=\"1479\" data-section-id=\"khdtd9\"\u003eTop with crispy bacon (optional)\u003c\/li\u003e\n\u003cli data-end=\"1552\" data-start=\"1516\" data-section-id=\"tiz7aw\"\u003eLet sit 5 minutes before serving\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885353218112,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/STUFFED-PEPPERS-WATERLESS-COOKWARE_1024x1024_2x_9c95758f-6d07-4604-ba08-85d9aa2ce12f.jpg?v=1762458132"},{"product_id":"sweet-sour-pork","title":"Sweet and Sour Pork","description":"\u003cp\u003eSweet and sour pork is a traditional Chinese dish that has gained popularity all over the world. It is a perfect balance of sweet and sour flavors, with tender pieces of pork that are coated in a crispy batter. The dish is usually accompanied by steamed rice and vegetables, making it a complete and satisfying meal.\u003c\/p\u003e\n\u003cp\u003eTo make this dish, first, the pork is cut into small pieces and marinated in a mixture of soy sauce, rice wine, and cornstarch. Then, it is deep-fried until crispy and golden brown. The sauce is made by combining vinegar, sugar, ketchup, and chicken broth in a pan and heating it until thickened. The fried pork is then added to the sauce and tossed to coat.\u003c\/p\u003e\n\u003cp\u003eThe result is a mouth-watering dish that is sure to be a hit with your family and friends. It is perfect for a weeknight dinner or a special occasion. Give it a try and impress your guests with this delicious and easy-to-make sweet and sour pork.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 1 hour, 30 minutes – makes 6 serving\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, 11-inch Gourmet skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e4 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e1 ½ teaspoons baking powder\u003c\/li\u003e\n\u003cli\u003e1 pinch salt\u003c\/li\u003e\n\u003cli\u003e1 tablespoon oil\u003c\/li\u003e\n\u003cli\u003ePurified or filtered water. Do not use chlorinated tap water.\u003c\/li\u003e\n\u003cli\u003e8 ounces of pork tenderloin cut into ½-inch cubes.\u003c\/li\u003e\n\u003cli\u003e1 onion, sliced.\u003c\/li\u003e\n\u003cli\u003e1 green bell pepper, cored, seeded, and sliced.\u003c\/li\u003e\n\u003cli\u003e1 small can of pineapple chunks, juice reserved.\u003c\/li\u003e\n\u003cli\u003eVegetable or olive oil for frying\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARED the PORK and VEGETABLES:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo prepare the batter, sift the flour, cornstarch, baking powder, and salt into a mixing bowl. Make a well in the center and add the oil and enough water to make a thick, smooth batter. Using a wooden spoon, stir the ingredients in the well, gradually incorporating flour from the outside, and beat until smooth.\u003c\/p\u003e\n\u003cp\u003eIn the Large Skillet place enough oil to deep-fry the pork over medium-high heat 375ᵒF. Dip the pork into the batter and drop it into the hot oil. Fry 4-5 pieces of pork at a time to a golden brown and remove with a slotted spoon to paper towels. Continue until all pork is fried.\u003c\/p\u003e\n\u003cp\u003ePour off oil from the skillet and add the unsalted butter, sliced onion, pepper, and pineapple. Stir-fry over medium-high heat 375ᵒF for 1-2 minutes. Remove and set aside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSWEET and SOUR SAUCE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e½ cup light brown sugar\u003c\/li\u003e\n\u003cli\u003e1 pinch salt\u003c\/li\u003e\n\u003cli\u003e½ cup apple cider vinegar or rice wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 clove garlic crushed and minced fine.\u003c\/li\u003e\n\u003cli\u003e6 tablespoons tomato ketchup\u003c\/li\u003e\n\u003cli\u003e6 tablespoons reserved pineapple juice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn a mixing bowl, combine all sauce ingredients, and mix well. Place the skillet over medium heat 275ᵒF and deglaze the skillet with the sweet and sour sauce. Bring to a simmer, stirring continuously until the mixture thickens. Allow to simmer for 1-2 minutes or until the mixture becomes clear.\u003c\/p\u003e\n\u003cp\u003eAdd the vegetables, pineapple, and pork cubes to the sauce and stir to coat completely. Reheat for 1-2 minutes and serve immediately.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITIONAL BREAKDOWN PER SERVING:\u003c\/strong\u003e Calories 324; Fat Grams 6; Carbohydrate Grams 57; Protein Grams 12; Cholesterol mg 22; Sodium mg 325.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE POINT SYSTEM:\u003c\/strong\u003e Calorie Points 4½; Protein Points 1 ½; Fat Grams 6; Sodium Points 14; Fiber Points 1; Carbohydrate Points 4; Cholesterol Points 2.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885353283648,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/sweet_sour_pork_knight-vc.jpg?v=1762458134"},{"product_id":"beef-with-broccoli","title":"Beef with Broccoli","description":"\u003cp\u003ePREPARATION: 1 hour 15 minutes - Makes 6 servings.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 13-inch Gourmet Skillet, 3-quart Saucepan, French chef knife, Cutting Board, Kitchen Machine food cutter, large Mixing Bowl, Paring knife, small Mixing Bowl\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-pound lean round steak\u003c\/li\u003e\n\u003cli\u003e2 tablespoons dry sherry, divided.\u003c\/li\u003e\n\u003cli\u003e2 teaspoons cornstarch (or homemade roux)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch\u003c\/li\u003e\n\u003cli\u003e2 teaspoons sugar, divided.\u003c\/li\u003e\n\u003cli\u003e2 teaspoons sesame oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons reduce-sodium soy sauce, divided.\u003c\/li\u003e\n\u003cli\u003e1-pound fresh broccoli\u003c\/li\u003e\n\u003cli\u003e½ cup chicken broth (or homemade chicken stock)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon hoisin sauce\u003c\/li\u003e\n\u003cli\u003e½ teaspoon ground white pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon ginger freshly grated #1 blade.\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh garlic, minced.\u003c\/li\u003e\n\u003cli\u003e1 medium sweet red pepper cut it julienne strips.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds, toasted.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003ePartially freeze steak; slice diagonally across grain into ¼-inch strips.\u003c\/p\u003e\n\u003cp\u003eIn a large mixing bowl, combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce, and stir well. Add steak, toss gently; cover and marinate in the Ultra-Vac in the refrigerator for 1 hour.\u003c\/p\u003e\n\u003cp\u003eWith a paring knife, trim the broccoli and remove the tough ends of the lower stalks. Cut off florets and set them aside. Slice stalks into ¼-inch strips and set aside.\u003c\/p\u003e\n\u003cp\u003eIn a small mixing bowl, combine 1 tablespoon cornstarch and 1 tablespoon dry sherry, and stir well. Add chicken stock, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and white pepper; stir well and set aside.\u003c\/p\u003e\n\u003cp\u003ePreheat a 13-inch gourmet skillet over medium-high heat, add oil; allow to heat for 1 minute. Add ginger and garlic and stir fry for about 20-30 seconds. Add beef and marinade and stir fry for 1 minute. Add broccoli and red peppers and stir fry for 2-3 minutes to desired doneness. Add cornstarch mixture and continue to stir. Reduce heat to low, cover with vent closed, and cook 2 minutes or until mixture slightly thickens.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Spoon beef with broccoli over rice.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 343; Fat Grams 9; Carbohydrate Grams 36; Protein Grams 31; Cholesterol mg 64; Sodium mg 348 (209 with homemade Chicken Stock).\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 4 ½; Protein Points 4; Fat Grams 9; Sodium Points 15; Fiber Points 2 ½; Carbohydrate Points 2 ½; Cholesterol Points 6.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885353381952,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/beef-chinese-vegetables-shutterstock_246557173_bf5fa12b-df47-46d7-9322-572f4405fb8e.jpg?v=1762458134"},{"product_id":"beef-skillet-casserole","title":"Beef Skillet Casserole with Peppers and Onions - Olde World Faemhouse Cooking","description":"\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $5.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; text-align: center; line-height: normal;\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🙏\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Thank you for supporting the preservation of culinary and American history.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"391\" data-end=\"465\"\u003e🥘 History and Origin of Beef Skillet Casserole with Peppers and Onions\u003c\/h2\u003e\n\u003ch3 data-start=\"467\" data-end=\"515\"\u003e🌍 From Old-World Roots to American Tables\u003c\/h3\u003e\n\u003cp data-start=\"516\" data-end=\"736\"\u003eThe \u003cem data-start=\"520\" data-end=\"568\"\u003eBeef Skillet Casserole with Peppers and Onions\u003c\/em\u003e is a hearty evolution of traditional \u003cstrong data-start=\"606\" data-end=\"634\"\u003eEuropean peasant cookery\u003c\/strong\u003e — one-pot meals designed to stretch ingredients, conserve fuel, and deliver satisfying nourishment.\u003c\/p\u003e\n\u003cp data-start=\"738\" data-end=\"1138\"\u003eIts lineage can be traced to 18th- and 19th-century \u003cstrong data-start=\"790\" data-end=\"821\"\u003eOld World farmhouse cooking\u003c\/strong\u003e, where cooks simmered inexpensive cuts of beef with onions, root vegetables, and grains in a single iron pot or earthenware casserole over an open hearth. These simple, sustaining meals formed the foundation for what we now call \u003cstrong data-start=\"1051\" data-end=\"1065\"\u003ecasseroles\u003c\/strong\u003e — the word itself derived from the French \u003cem data-start=\"1108\" data-end=\"1115\"\u003ecasse\u003c\/em\u003e, meaning “saucepan.”\u003c\/p\u003e\n\u003cp data-start=\"1140\" data-end=\"1571\"\u003eWhen European immigrants arrived in the United States, they brought with them both the \u003cstrong data-start=\"1227\" data-end=\"1248\"\u003ecasserole concept\u003c\/strong\u003e and the tradition of the \u003cstrong data-start=\"1274\" data-end=\"1290\"\u003eskillet meal\u003c\/strong\u003e — practical, economical, and deeply flavorful dishes that could feed a family from one vessel. By the early 20th century, the American cast-iron skillet became the modern equivalent of the French casserole dish — durable, versatile, and perfectly suited for stove-to-oven cooking.\u003c\/p\u003e\n\u003ch3 data-start=\"1578\" data-end=\"1621\"\u003e🌶️ The Peppers and Onions Connection\u003c\/h3\u003e\n\u003cp data-start=\"1622\" data-end=\"1950\"\u003eThe inclusion of \u003cstrong data-start=\"1639\" data-end=\"1661\"\u003epeppers and onions\u003c\/strong\u003e in beef casseroles has roots in \u003cstrong data-start=\"1694\" data-end=\"1730\"\u003eMediterranean and Latin American\u003c\/strong\u003e culinary traditions. Southern European immigrants — particularly Italians and Spaniards — popularized the combination of \u003cstrong data-start=\"1852\" data-end=\"1896\"\u003esweet bell peppers, onions, and tomatoes\u003c\/strong\u003e as the flavorful base for stews and skillet dishes.\u003c\/p\u003e\n\u003cp data-start=\"1952\" data-end=\"2343\"\u003eIn Italian-American communities, this evolved into \u003cem data-start=\"2003\" data-end=\"2017\"\u003e“peperonata”\u003c\/em\u003e — a rustic sauté of peppers and onions cooked slowly in olive oil and served alongside sausages, chicken, or beef. Over time, American home cooks began blending these Mediterranean flavors with the heartiness of traditional beef casseroles, producing a uniquely \u003cstrong data-start=\"2280\" data-end=\"2300\"\u003eNew World hybrid\u003c\/strong\u003e that was both comforting and cosmopolitan.\u003c\/p\u003e\n\u003ch3 data-start=\"2350\" data-end=\"2413\"\u003e🇺🇸 Mid-Century America and the Rise of the Skillet Meal\u003c\/h3\u003e\n\u003cp data-start=\"2414\" data-end=\"2778\"\u003eAfter World War II, the skillet casserole became a \u003cstrong data-start=\"2465\" data-end=\"2500\"\u003estaple of American home cooking\u003c\/strong\u003e, especially during the 1950s and 60s. With the rise of electric and gas stoves, and the advent of \u003cstrong data-start=\"2599\" data-end=\"2636\"\u003ewaterless and greaseless cookware\u003c\/strong\u003e, home cooks discovered they could prepare complete family meals in a single pan — minimizing cleanup while maximizing nutrition and flavor.\u003c\/p\u003e\n\u003cp data-start=\"2780\" data-end=\"3074\"\u003eCookbooks and homemaker magazines of the era frequently featured recipes such as \u003cem data-start=\"2861\" data-end=\"2928\"\u003e“Skillet Beef with Peppers and Onions,” “Western Beef Casserole,”\u003c\/em\u003e and \u003cem data-start=\"2933\" data-end=\"2954\"\u003e“American Goulash.”\u003c\/em\u003e These dishes emphasized convenience, economy, and wholesome satisfaction — the ideals of the modern American kitchen.\u003c\/p\u003e\n\u003cp data-start=\"3076\" data-end=\"3305\"\u003eYour \u003cem data-start=\"3081\" data-end=\"3129\"\u003eBeef Skillet Casserole with Peppers and Onions\u003c\/em\u003e continues this legacy, combining \u003cstrong data-start=\"3163\" data-end=\"3176\"\u003elean beef\u003c\/strong\u003e, \u003cstrong data-start=\"3178\" data-end=\"3198\"\u003ecolorful peppers\u003c\/strong\u003e, and \u003cstrong data-start=\"3204\" data-end=\"3220\"\u003esweet onions\u003c\/strong\u003e into a balanced, nutrient-rich entrée that showcases both tradition and technique.\u003c\/p\u003e\n\u003ch3 data-start=\"3312\" data-end=\"3348\"\u003e🧑🍳 A Culinary Heritage Dish\u003c\/h3\u003e\n\u003cp data-start=\"3349\" data-end=\"3648\"\u003eToday, this recipe stands at the crossroads of \u003cstrong data-start=\"3396\" data-end=\"3419\"\u003eheritage and health\u003c\/strong\u003e. It honors the immigrant families who transformed humble ingredients into comforting meals and embraces contemporary wellness cooking by reducing excess fats and preserving nutrients through \u003cstrong data-start=\"3611\" data-end=\"3645\"\u003ewaterless or induction methods\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3650\" data-end=\"3846\"\u003eThe result is a vibrant, flavor-forward dish — rich in protein, vitamins, and color — that reflects America’s melting-pot cuisine at its best: simple, hearty, and shared around the family table.\u003c\/p\u003e\n\u003cp data-start=\"3650\" data-end=\"3846\"\u003e \u003c\/p\u003e\n\u003ch2 data-start=\"369\" data-end=\"423\"\u003e🥘 BEEF SKILLET CASSEROLE with PEPPERS and ONIONS\u003c\/h2\u003e\n\u003cp data-start=\"424\" data-end=\"471\"\u003e\u003cstrong data-start=\"424\" data-end=\"445\"\u003ePreparation Time:\u003c\/strong\u003e 1 hour  \u003cstrong data-start=\"454\" data-end=\"467\"\u003eServings:\u003c\/strong\u003e 6\u003c\/p\u003e\n\u003ch3 data-start=\"473\" data-end=\"491\"\u003e🧰 EQUIPMENT\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"494\" data-end=\"506\"\u003eChef Knife\u003c\/li\u003e\n\u003cli data-start=\"509\" data-end=\"524\"\u003eCutting Board\u003c\/li\u003e\n\u003cli data-start=\"527\" data-end=\"556\"\u003eKitchen Machine Food Cutter\u003c\/li\u003e\n\u003cli data-start=\"559\" data-end=\"612\"\u003e3-Quart Casserole Karahi Pan or Large Sauté Skillet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"619\" data-end=\"639\"\u003e🥗 INGREDIENTS\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"642\" data-end=\"674\"\u003e1 green pepper, finely chopped\u003c\/li\u003e\n\u003cli data-start=\"677\" data-end=\"724\"\u003e1 onion, peeled and chopped (#2 cutting cone)\u003c\/li\u003e\n\u003cli data-start=\"727\" data-end=\"768\"\u003e1 cup celery, chopped (#2 cutting cone)\u003c\/li\u003e\n\u003cli data-start=\"771\" data-end=\"818\"\u003e½ cup mushrooms (optional), sliced (#4 blade)\u003c\/li\u003e\n\u003cli data-start=\"821\" data-end=\"847\"\u003e½ pound lean ground beef\u003c\/li\u003e\n\u003cli data-start=\"850\" data-end=\"883\"\u003e¼ teaspoon Worcestershire sauce\u003c\/li\u003e\n\u003cli data-start=\"886\" data-end=\"914\"\u003e1½ cups tomato juice or V8\u003c\/li\u003e\n\u003cli data-start=\"917\" data-end=\"943\"\u003e1 cup macaroni, uncooked\u003c\/li\u003e\n\u003cli data-start=\"946\" data-end=\"1015\"\u003e½ cup mushrooms, sliced (#4 blade) \u003cem data-start=\"981\" data-end=\"1013\"\u003e(for garnish or added texture)\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1022\" data-end=\"1044\"\u003e👨🍳 DIRECTIONS\u003c\/h3\u003e\n\u003cp data-start=\"1046\" data-end=\"1334\"\u003e1️⃣ \u003cstrong data-start=\"1050\" data-end=\"1073\"\u003ePreheat the Skillet\u003c\/strong\u003e\u003cbr data-start=\"1073\" data-end=\"1076\"\u003ePreheat the \u003cstrong data-start=\"1088\" data-end=\"1135\"\u003eCasserole Karahi Pan or large sauté skillet\u003c\/strong\u003e over \u003cstrong data-start=\"1141\" data-end=\"1164\"\u003emedium heat (275°F)\u003c\/strong\u003e for 3–4 minutes.\u003cbr data-start=\"1181\" data-end=\"1184\"\u003eSprinkle a few drops of water into the pan — when the droplets “dance,” the pan is properly heated. If the water evaporates instantly, it’s too hot.\u003c\/p\u003e\n\u003cp data-start=\"1336\" data-end=\"1531\"\u003e2️⃣ \u003cstrong data-start=\"1340\" data-end=\"1360\"\u003eSauté Vegetables\u003c\/strong\u003e\u003cbr data-start=\"1360\" data-end=\"1363\"\u003eAdd the \u003cstrong data-start=\"1371\" data-end=\"1406\"\u003egreen pepper, onion, and celery\u003c\/strong\u003e to the dry skillet.\u003cbr data-start=\"1426\" data-end=\"1429\"\u003eSauté for \u003cstrong data-start=\"1439\" data-end=\"1454\"\u003e3–5 minutes\u003c\/strong\u003e, stirring occasionally, until vegetables are lightly browned and fragrant.\u003c\/p\u003e\n\u003cp data-start=\"1533\" data-end=\"1790\"\u003e3️⃣ \u003cstrong data-start=\"1537\" data-end=\"1568\"\u003eCook the Beef and Mushrooms\u003c\/strong\u003e\u003cbr data-start=\"1568\" data-end=\"1571\"\u003eStir in the \u003cstrong data-start=\"1583\" data-end=\"1596\"\u003emushrooms\u003c\/strong\u003e and \u003cstrong data-start=\"1601\" data-end=\"1616\"\u003eground beef\u003c\/strong\u003e. Break up the beef with a spoon.\u003cbr data-start=\"1649\" data-end=\"1652\"\u003eCover the skillet, \u003cstrong data-start=\"1671\" data-end=\"1688\"\u003eopen the vent\u003c\/strong\u003e, and cook for \u003cstrong data-start=\"1703\" data-end=\"1723\"\u003eabout 10 minutes\u003c\/strong\u003e, stirring occasionally.\u003cbr data-start=\"1747\" data-end=\"1750\"\u003eIf necessary, drain off excess grease.\u003c\/p\u003e\n\u003cp data-start=\"1792\" data-end=\"1941\"\u003e4️⃣ \u003cstrong data-start=\"1796\" data-end=\"1823\"\u003eAdd Seasoning and Sauce\u003c\/strong\u003e\u003cbr data-start=\"1823\" data-end=\"1826\"\u003eStir in the \u003cstrong data-start=\"1838\" data-end=\"1862\"\u003eWorcestershire sauce\u003c\/strong\u003e, \u003cstrong data-start=\"1864\" data-end=\"1886\"\u003etomato juice or V8\u003c\/strong\u003e, and \u003cstrong data-start=\"1892\" data-end=\"1913\"\u003euncooked macaroni\u003c\/strong\u003e.\u003cbr data-start=\"1914\" data-end=\"1917\"\u003eMix gently to combine.\u003c\/p\u003e\n\u003cp data-start=\"1943\" data-end=\"2179\"\u003e5️⃣ \u003cstrong data-start=\"1947\" data-end=\"1957\"\u003eSimmer\u003c\/strong\u003e\u003cbr data-start=\"1957\" data-end=\"1960\"\u003eReduce the heat to \u003cstrong data-start=\"1979\" data-end=\"1986\"\u003elow\u003c\/strong\u003e, cover with the \u003cstrong data-start=\"2003\" data-end=\"2018\"\u003event closed\u003c\/strong\u003e, and simmer for \u003cstrong data-start=\"2035\" data-end=\"2052\"\u003e40–45 minutes\u003c\/strong\u003e, stirring once or twice during cooking.\u003cbr data-start=\"2092\" data-end=\"2095\"\u003eIf the mixture appears too thick, add a small amount of hot water or tomato juice.\u003c\/p\u003e\n\u003cp data-start=\"2181\" data-end=\"2393\"\u003e6️⃣ \u003cstrong data-start=\"2185\" data-end=\"2197\"\u003eTo Serve\u003c\/strong\u003e\u003cbr data-start=\"2197\" data-end=\"2200\"\u003eSpoon the casserole into individual bowls and serve with \u003cstrong data-start=\"2257\" data-end=\"2273\"\u003esteamed rice\u003c\/strong\u003e or warm \u003cstrong data-start=\"2282\" data-end=\"2309\"\u003eFrench or Italian bread\u003c\/strong\u003e.\u003cbr data-start=\"2310\" data-end=\"2313\"\u003eGarnish with additional sautéed mushrooms or a sprinkle of parsley if desired.\u003c\/p\u003e\n\u003ch3 data-start=\"2400\" data-end=\"2444\"\u003e🌿 NUTRITIONAL BREAKDOWN (Per Serving)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"2447\" data-end=\"2466\"\u003e\n\u003cstrong data-start=\"2447\" data-end=\"2460\"\u003eCalories:\u003c\/strong\u003e 139\u003c\/li\u003e\n\u003cli data-start=\"2469\" data-end=\"2483\"\u003e\n\u003cstrong data-start=\"2469\" data-end=\"2477\"\u003eFat:\u003c\/strong\u003e 5 g\u003c\/li\u003e\n\u003cli data-start=\"2486\" data-end=\"2511\"\u003e\n\u003cstrong data-start=\"2486\" data-end=\"2504\"\u003eCarbohydrates:\u003c\/strong\u003e 15 g\u003c\/li\u003e\n\u003cli data-start=\"2514\" data-end=\"2532\"\u003e\n\u003cstrong data-start=\"2514\" data-end=\"2526\"\u003eProtein:\u003c\/strong\u003e 9 g\u003c\/li\u003e\n\u003cli data-start=\"2535\" data-end=\"2559\"\u003e\n\u003cstrong data-start=\"2535\" data-end=\"2551\"\u003eCholesterol:\u003c\/strong\u003e 23 mg\u003c\/li\u003e\n\u003cli data-start=\"2562\" data-end=\"2582\"\u003e\n\u003cstrong data-start=\"2562\" data-end=\"2573\"\u003eSodium:\u003c\/strong\u003e 238 mg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2589\" data-end=\"2609\"\u003e🏡 Chef’s Note\u003c\/h3\u003e\n\u003cp data-start=\"2610\" data-end=\"2971\"\u003eThis classic one-pan meal reflects mid-20th-century American home cooking — a time when hearty, wholesome dinners were prepared from scratch in cast aluminum or stainless-steel skillets on the stovetop.\u003cbr data-start=\"2812\" data-end=\"2815\"\u003eAdapted for \u003cstrong data-start=\"2827\" data-end=\"2869\"\u003emodern waterless or induction cookware\u003c\/strong\u003e, the dish retains full flavor without added grease or excess water, preserving nutrients and color.\u003c\/p\u003e\n\u003cp data-start=\"2973\" data-end=\"3156\"\u003eFor a richer flavor, substitute part of the tomato juice with crushed tomatoes, or top with shredded cheddar during the final 5 minutes of cooking for a comforting casserole finish.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885353578560,"sku":"","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/beef-skillet-casserole-shutterstock_220624459.jpg?v=1762458135"},{"product_id":"beef-chinese-vegetables","title":"Beef and Chinese Vegetables","description":"\u003cp\u003ePREPARATION TIME: 20 minutes – Serves four\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: Butcher knife, Cutting Board, Kitchen Machine food cutter, 3-quart Saucepan, 13-French gourmet skillet, 1.5-quart Mixing Bowl\u003c\/p\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-pound lean beef round steak\u003c\/li\u003e\n\u003cli\u003e½ cup fresh green beans, trimmed and sliced\u003c\/li\u003e\n\u003cli\u003e½ cup carrots, sliced #4 blade\u003c\/li\u003e\n\u003cli\u003e½ cup turnips, sliced #4 blade\u003c\/li\u003e\n\u003cli\u003e1 cup of broccoli sliced.\u003c\/li\u003e\n\u003cli\u003e1 cup Chinese cabbage shredded #5 blade.\u003c\/li\u003e\n\u003cli\u003e½ teaspoon fresh ginger, grated #1 blade\u003c\/li\u003e\n\u003cli\u003e½ teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon low sodium soy sauce\u003c\/li\u003e\n\u003cli\u003e½ cup filtered or purified water\u003c\/li\u003e\n\u003cli\u003e4 green onions, chopped.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith a Butcher knife, trim fat from beef, and slice across the grain into ¼-inch strips.\u003c\/p\u003e\n\u003cp\u003ePlace all the vegetables in the 3-quart Saucepan, rinse with cold purified or filtered water, and pour the water off. The water that clings to the vegetables is sufficient for cooking the waterless way. Cook over medium heat 275ᵒF with the vent open. When steam escapes and the whistle sounds close the vent and reduce the heat to low 200ᵒF. With the vent closed a vapor seal will form around the rim.\u003c\/p\u003e\n\u003cp\u003eIn a mixing bowl, combine cornstarch, ginger, garlic powder, soy sauce, and water, mix well, and set aside.\u003c\/p\u003e\n\u003cp\u003eWhen vegetables are almost done, preheat the 13-inch gourmet skillet over medium-high heat to 375ᵒF. When hot, add beef and stir-fry for about 3-5 minutes. Add cornstarch mixture, simmer, and cook until the mixture thickens.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Place vegetables on individual serving plates, spoon over beef mixture, and top with green onions.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885354070080,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/beef-chinese-vegetables-shutterstock_246557173.jpg?v=1762458137"},{"product_id":"griddle-kabobs","title":"Griddle Kabobs Teppanyaki","description":"\u003cp\u003eShishkabobs, also known as shish kebabs, are skewered and grilled meat dishes that originated in the Middle East, but have become popular in many countries. The name shish comes from the Turkish word for sword, as the meat is traditionally skewered on a sword-like metal rod. Shishkabobs can be made with various meats such as beef, lamb, chicken, and even fish. Vegetables such as onions, peppers, and tomatoes are also commonly added to the skewers.\u003cbr\u003e\u003cbr\u003eOn the other hand, Griddle Kabobos known as Teppanyaki is a Japanese style of cooking where ingredients such as meat, seafood, and vegetables are grilled on a flat iron griddle that goes back centuries. The name Teppanyaki comes from teppan, which means iron plate, and yaki, which means grilled. The style of cooking originated in Japan \u003cspan data-mce-fragment=\"1\"\u003eduring the Edo period 1603-1867, where it was commonly used by street vendors to feed hungry travelers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eOver time, the popularity of griddle kabobs spread to other parts of Asia, including Korea and China, each country putting its own spin on the dish. In Korea, griddle kabobs are known as bulgogi and are typically made with beef marinated in a sweet and savory sauce. In China, the dish is called jianbing and consists of a thin, crispy crepe filled with various meats, vegetables, and sauces.\u003cbr\u003e\u003cbr\u003eToday, griddle kabobs have become a popular dish in many parts of the world, with variations found in restaurants and food trucks alike. Whether you prefer the traditional Japanese style or a modern fusion version, griddle kabobs offer a delicious and unique dining experience.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 1 hour – makes 8 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 3-quart Saucepan, French chef knife, Cutting Board, 2-Burner Breakfast Griddle, 8 wooden skewers\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds rump roast, cut into 2-inch cubes.\u003c\/li\u003e\n\u003cli\u003e8 ounces of Italian Dressing\u003c\/li\u003e\n\u003cli\u003e8 pearl onions, peeled and quartered\u003c\/li\u003e\n\u003cli\u003e8 cherry tomatoes quartered\u003c\/li\u003e\n\u003cli\u003e1 small zucchini squash, cut into 1-inch cubes. (optional)\u003c\/li\u003e\n\u003cli\u003e8 whole mushrooms (optional)\u003c\/li\u003e\n\u003cli\u003e1 red pepper cut into 1-inch (2.5 cm) pieces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eTrim the blunt end of the skewers to the width of the griddle.\u003c\/p\u003e\n\u003cp\u003eMarinade beef cubes in Italian dressing in Ultra-Vac for 30 minutes or 2 to 4 hours in a stainless-steel mixing bowl\u003c\/p\u003e\n\u003cp\u003eWhile beef is marinating prepare rice or baked potatoes as a side dish to Kabobs.\u003c\/p\u003e\n\u003cp\u003eSkewer beef cubes and vegetables. \u003c\/p\u003e\n\u003cp\u003ePreheat the griddle over two burners on medium-high heat to 375ᵒF. Sprinkle a few drops of water on the griddle. If the water droplets evaporate the pan is not hot enough, when water droplets dance, the skillet has reached the proper cooking temperature for grilling on top of the range. On an induction cooktop, the skillet will reach temperature in under 2 minutes.\u003c\/p\u003e\n\u003cp\u003ePlace Kabobs carefully on a hot griddle. They will immediately stick to the skillet until seared sufficiently about 4-5 minutes per side. When Kabobs loosen easily, turn, and repeat the process until all four sides are cooked to the desired doneness.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Baste with remaining marinade, if desired. Sprinkle with fresh ground pepper. Serve immediately over rice or with a baked potato.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 250; Fat Grams 9; Carbohydrate Grams 19; Protein Grams 25; Cholesterol mg 67; Sodium mg 309.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 3 ½; Protein Points 3; Fat Grams 9; Sodium Points 13; Fiber Points 2; Carbohydrate Points 1; Cholesterol Points 7.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\" title=\"316ti surgical stainless steel cookware with titanium\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/Thanksgiving_PROMO_TRADE-IN_540x_1024x1024_63cfec4e-93cc-4c4b-b70b-48dde064d3a1_600x600.jpg?v=1693836541\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885354233920,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/kabobs-shutterstock_345039833.jpg?v=1762458137"},{"product_id":"chicken-cacciatore-see-video-with-jack-harris-and-chef-charles-knight","title":"CHICKEN CACCIATORE with Jack Harris and Chef Charles Knight VIDEO","description":"\u003cp\u003eChicken Cacciatore, which translates to hunter's chicken, has its roots deeply embedded in the agricultural landscapes of Italy. Historically, this dish was crafted by hunters who would prepare a hearty meal using whatever ingredients they could gather from their surroundings. The use of fresh vegetables, herbs, and locally sourced chicken reflects the Italian ethos of cooking with what is available, a practice that resonates with today's health-conscious families who prioritize fresh, wholesome ingredients.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken_caciatorre_3__09737.1490986762.1280.1280_1024x1024_2x_6375cfc8-623d-490e-bf47-6c6df964b600_1024x1024.webp?v=1737214576\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eAs the dish gained popularity, it transitioned from a rustic meal in the fields to a staple in Italian homes and restaurants. Families would often gather around the table to share stories and enjoy this flavorful dish, highlighting its role in fostering connections among loved ones. The rich, savory sauce made from ripe tomatoes, aromatic garlic, and vibrant bell peppers not only tantalizes the taste buds but also serves as a reminder of the importance of community and togetherness in Italian culture.\u003c\/p\u003e\n\u003cp\u003eIn preparing Chicken Cacciatore, the choice of cookware can significantly impact the quality of the dish. Health Craft's premium waterless cookware is an ideal companion for this recipe. Designed to retain nutrients and flavors, our cookware allows you to create a healthier version of this classic dish without compromising on taste. The craftsmanship and durability of Health Craft's products ensure that you can cook with confidence, knowing that your meals will be both delicious and nutritious.\u003c\/p\u003e\n\u003cp\u003eSo, why not bring a taste of Italy to your kitchen? Explore Health Craft's collection of cookware and discover how you can elevate your cooking experience. With the right tools, you can create heartwarming meals like Chicken Cacciatore that nourish both the body and the soul, making mealtime a cherished ritual for your family.\u003c\/p\u003e\n\u003cp\u003ePREPARATION TIME: 40 minutes – makes 4 to 8 servings.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Kitchen Machine food cutter, large sauté skillet, 5-quart stockpot, cutting board\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound pasta\u003c\/li\u003e\n\u003cli\u003e8 chicken thighs, skin removed.\u003c\/li\u003e\n\u003cli\u003e1 large onion peeled and chopped #2 cone.\u003c\/li\u003e\n\u003cli\u003e1 green or red pepper diced.\u003c\/li\u003e\n\u003cli\u003e7 cloves garlic minced.\u003c\/li\u003e\n\u003cli\u003e2 Italian Sausage links, removed from casing (6 or 7 ounces)\u003c\/li\u003e\n\u003cli\u003e4 ounces cremini or portobello mushrooms sliced #4 cutting cone.\u003c\/li\u003e\n\u003cli\u003e½ cup port wine\u003c\/li\u003e\n\u003cli\u003e1 16-ounce can have crushed tomatoes.\u003c\/li\u003e\n\u003cli\u003e1½ cups homemade chicken stock (or low-sodium chicken broth)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon, fresh chopped Rosemarie\u003c\/li\u003e\n\u003cli\u003e1 teaspoon oregano or Italian seasoning\u003c\/li\u003e\n\u003cli\u003e1 pound tagliatelle egg noodles\u003c\/li\u003e\n\u003cli\u003ePurified or filtered water to cook the pasta.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon kosher salt\u003c\/li\u003e\n\u003cli\u003e½ cup parmesan cheese grated #1 grating cone\u003c\/li\u003e\n\u003cli\u003e8 to 10 fresh basil leaves chiffonade sliced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS - Chicken\u003c\/p\u003e\n\u003cp\u003ePreheat the Large Skillet over medium-high heat at 375°F, for about 3 minutes. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 8 to 10 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken from pan, and set aside.\u003c\/p\u003e\n\u003cp\u003eTo the Large Skillet, add the onion, garlic, and peppers, and sauté until tender, about 5 minutes. Add the sausage and sauté until cooked for 3 to 4 minutes. Add the mushrooms and sweat down, for about 5 minutes, stirring occasionally. Add the tomatoes, the Rosemarie and Italian seasoning and stir into the mixture. Place the browned chicken on top, reduce to medium-low heat 200°F, cover with the vent open, and simmer for 15-20 minutes.\u003c\/p\u003e\n\u003cp\u003eTo cook the pasta, in the 5-quart stockpot bring water to a boil over medium-high heat at 375°F. Add the salt stir and add the pasta, cover, and open the vent. Reduce to medium heat 275°F and cook until Al dente, about 6 to 7 minutes. Then assess every 30 seconds until cooked and firm to the bite. Drain the pasta and serve.\u003c\/p\u003e\n\u003cp\u003eSERVING\u003c\/p\u003e\n\u003cp\u003eServe chicken and sauce over pasta, and top with freshly grated cheese and basil.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING with Rice: Calories 346; Fat Grams 5; Carbohydrate Grams 45; Protein Grams 35; Cholesterol mg 73; Sodium mg 284 (171 with homemade Chicken Stock and Fresh Tomatoes).\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 4 ½; Protein Points 4; Fat Grams 5; Sodium Points 12; Fiber Points 3; Carbohydrate Points 3; Cholesterol Points 7.\u003c\/p\u003e\n\u003cp\u003eVIDEO and Recipe CHICKEN CACCIATORE with Jack Harris and Chef Charles Knight\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/EKmY0MiZDTI\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885354725440,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken_caciatorre_2__customer-scott-smith.jpg?v=1762458137"},{"product_id":"evening-parmesan-chicken-see-video","title":"Evening Parmesan Chicken","description":"\u003cp\u003eGet ready to impress your family with this delicious Evening Parmesan Chicken recipe that is sure to become a favorite in your household! This dish brings together succulent chicken coated in a flavorful parmesan crust, all while being prepared in Health Crafts durable cookware. Our cookware is not only built to last but also designed for optimal performance, allowing you to achieve outstanding culinary results every time you cook. \u003c\/p\u003e\n\u003cp\u003eImagine the satisfaction of serving perfectly cooked chicken, with a crispy exterior and tender, juicy interior, all thanks to the even heat distribution of Health Craft cookware. Your family will love the rich flavors, and youll appreciate how easy it is to create a wholesome meal that fits your health-conscious lifestyle.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 45 minutes – makes 6 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 2-quart stainless Mixing Bowl\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 boneless skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e½ cup Italian dressing (see homemade recipe at Salads)\u003c\/li\u003e\n\u003cli\u003e¼ cup Italian breadcrumbs\u003c\/li\u003e\n\u003cli\u003e½ cup Parmesan cheese, grated #1 blade\u003c\/li\u003e\n\u003cli\u003e3 tablespoons fresh parsley, chopped.\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon black pepper, freshly grated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003ePreheat the Large Skillet over medium or medium-high heat to 375ᵒF. Evaluate the searing temperature with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 8 to 10 minutes, turn it to the other side to brown. About 4-5 minutes.\u003c\/p\u003e\n\u003cp\u003eWhile the chicken is cooking, in the mixing bowl, combine dry ingredients, and set aside.\u003c\/p\u003e\n\u003cp\u003eLast step. Brush each chicken breast (one at a time) with salad dressing, using a fork place the chicken breast side down in the breadcrumb mixture. Return the chicken to the pan with the breaded side up, cover, open the vent, reduce to low heat 180ᵒF to 200ᵒF, and bake on top of the stove for 5 to 7 minutes to melt the cheese. Remove the chicken breasts from the skillet and place on a platter to rest.\u003c\/p\u003e\n\u003cp\u003eServe the chicken sliced with salad or waterless cooked vegetables.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 384; Fat Grams 11; Carbohydrate Grams 11; Protein Grams 57; Cholesterol mg 152; Sodium mg 503.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 11; Sodium Points 22; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 15.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885354987584,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken-evening-parmesan-shutterstock_2120311424_1024x1024_2x_85aff478-cbf1-4259-ac1d-27afb599d9b8.jpg?v=1762458138"},{"product_id":"cooking-is-chemistry-by-chef-charles-knight","title":"A. Lesson in Cooking and Chemistry by Chef Charles Knight","description":"\u003cp class=\"MsoNormal\" style=\"line-height: normal; text-align: left;\"\u003e\u003cstrong\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking is Chemistry. \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen you step into the kitchen, you’re doing more than preparing food—you’re practicing chemistry. Every roast, sauté, simmer, or boil sets off a chain of natural reactions that transform raw ingredients into safe, nourishing, and flavorful meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking is the science of change: creating, breaking, and reshaping molecules through heat, water, air, and technique. The \u003ci\u003ehow\u003c\/i\u003e lies in the reactions happening in the pan; the \u003ci\u003ewhy\u003c\/i\u003e is found in the flavors, aromas, textures, and nutrients that emerge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003eThe Science Behind Flavor and Nutrition. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eYou’re not just a cook—you’re a chemist. Every chop, stir, and simmer sets off a cascade of natural reactions that transform raw ingredients into nourishing, flavorful dishes. Culinary experts from the CIA (Culinary Institute of America), ICE (Institute of Culinary Education), and food scientists like Harold McGee (\u003ci\u003eOn Food and Cooking\u003c\/i\u003e) and Dr. Shirley Corriher (\u003ci\u003eCookWise\u003c\/i\u003e) remind us that cooking is as much chemistry as it is art.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\"\u003eChef Charles Knight’s Note: \u003c\/span\u003e\u003c\/strong\u003e\u003cem data-start=\"4066\" data-end=\"4242\"\u003e\u003cspan style=\"font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\"\u003e\"When you understand that cooking is chemistry, you begin to see every sizzle, aroma, and golden crust not as an accident, but as the art of science at work in your kitchen.\"\u003c\/span\u003e\u003c\/em\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHow Cooking Is Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_is_chemistry_2_480x480.jpg?v=1756689371\" alt=\"\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Heat Triggers Reactions\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eProtein denaturation:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Heat causes proteins to unravel and solidify (e.g., an egg turning from clear to white).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStarch gelatinization:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Grains and pasta soften as starches absorb water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMaillard reaction \u0026amp; caramelization:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Sugars and proteins brown, creating deep flavors in bread crusts, roasted coffee, or seared meat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. Water \u0026amp; Fat as Solvents\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWater:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Dissolves salts and seasonings, spreading flavor evenly.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo2; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFat:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Extracts and carries fat-soluble compounds, such as herbs and garlic sautéed in oil, giving food unique aromas.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. Acids \u0026amp; Bases Alter Structure\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAcids:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Citrus or vinegar can “cook” proteins (as in ceviche) without heat.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBases:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Baking soda or powder releases carbon dioxide, giving baked goods lift and texture.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Physical Changes Enable Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo4; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eChopping, grinding, blending:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Increase surface area, speeding up reactions and releasing flavors.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhy Cooking Is Chemistry\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Flavor Development. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRoasted, savory, sweet, and tangy notes all come from chemistry. Without these reactions, steak would taste like raw muscle, and bread like wet flour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. Texture Transformation. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTender meat, crisp-tender vegetables, chewy bread, and creamy sauces all result from protein bonding, starch swelling, and emulsification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. Nutrition Retention \u0026amp; Release. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking can make certain nutrients more available (e.g., lycopene in tomatoes), but overcooking can destroy delicate ones like Vitamin C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Food Safety. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat destroys harmful bacteria and parasites, ensuring food is safe to eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_for_a_longer_healthier_life_chef_charles_knight_480x480.jpg?v=1756688753\" alt=\"\" style=\"margin-bottom: 16px; float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVitamins, Minerals \u0026amp; Enzymes: The Science of Nutrient Preservation\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWater-Soluble Vitamins (B-Complex, C)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDissolve in water; not stored long-term in the body.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDestroyed by heat and easily lost in cooking water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo5; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless cooking benefit:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Retains up to 98% of these fragile nutrients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFat-Soluble Vitamins (A, D, E, K)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDissolve in fats and oils; stored in the liver and fatty tissues.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMore stable than water-soluble vitamins but can degrade with prolonged high heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMinerals (Calcium, Iron, Potassium, Magnesium, etc.)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo7; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat-stable but can leach into discarded cooking water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo7; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless cooking benefit:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e No water to discard = minerals stay in the food.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEnzymes (Life-Giving Catalysts)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eExtremely heat-sensitive: begin breaking down at 118°F, destroyed above 140–150°F.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFound in raw fruits, vegetables, and sprouts, it is important to balance with cooked meals.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l11 level1 lfo8; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWaterless\/low-temperature advantage:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Slows enzyme destruction compared to boiling or frying.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHow Waterless \u0026amp; Greaseless Cooking Protects Nutrition\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Multi-Ply Construction\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo9; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUltra-Tech II 9-Ply 316Ti Stainless Steel with Titanium \u0026amp; Silver\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEven heat distribution without hot spots → lower cooking temps, better nutrient retention.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. The Waterless Principle\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eNatural moisture clinging to rinsed vegetables creates steam.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVacuum-seal lid traps vapor, circulates it, and cooks the food gently.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo10; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eResult:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e No vitamins boiled away, flavors and colors preserved.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. The Greaseless Principle\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMeats, poultry, and fish are cooked in their own natural juices.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eControlled heat creates caramelization without added fat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePan juices transform into flavorful sauces—without excess calories.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. Temperature \u0026amp; Vent Control\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStart on medium heat with vent open.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen steam appears, close the vent and reduce the heat to low.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo12; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eResult:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Saves up to 70% energy, prevents scorching, and locks in nutrients.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAt a Glance: The Benefits\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Cook without added water, oil, or grease\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Preserve up to 98% of vitamins, minerals, and enzymes\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Enhance natural flavors without excess salt or fat\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Save energy, time, and money\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Enjoy healthier meals that taste better and support longevity\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✅\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Built for life with 316Ti surgical stainless steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/trade-in-trade-up-316-ti-waterless-cookware-with-titanium-wide-ultra-tech-ii-carico-INDUCTION-COOKTOKP.jpg?v=1724868944\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"health craft","offers":[{"title":"Default Title","offer_id":24885355249728,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cooking_is_chemistry.jpg?v=1756685795"},{"product_id":"chicken-enchiladas","title":"Chicken Enchiladas in a spicey cream Mexican tomato sauce","description":"\u003cp\u003eEnchiladas, a beloved staple of Mexican cuisine, boast a history that dates back to the time of the Aztecs, who would fill corn tortillas with various ingredients, rolling them up and enjoying them with a variety of sauces. This culinary tradition has evolved over the centuries, transforming into the diverse and flavorful enchiladas we know today. Their significance goes beyond mere sustenance; enchiladas represent a vibrant cultural heritage, showcasing the blending of indigenous ingredients with Spanish influences.\u003c\/p\u003e\n\u003cp\u003eQuality ingredients play a crucial role in creating delicious and nutritious enchiladas. By choosing fresh vegetables, lean proteins, and homemade sauces, you not only elevate the flavor of your dish but also ensure that you are nourishing your body. Health Craft's commitment to promoting healthy cooking aligns perfectly with these values, encouraging our community of health-conscious consumers to explore the joys of preparing traditional recipes with a modern, health-focused twist.\u003c\/p\u003e\n\u003cp\u003eWe invite you to join us in celebrating the art of enchilada-making! Share your own experiences, favorite recipes, and tips for creating healthier versions of this timeless dish. Together, we can foster a supportive community that values exceptional culinary experiences and outstanding customer service, all while embracing the rich history and cultural significance of enchiladas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 1 hour – Makes 8 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, Cutting Board, Kitchen Machine food cutter, 3-quart saucepan, 2-quart stainless mixing bowl, blender, 13-inch chef pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 whole chicken breasts\u003c\/li\u003e\n\u003cli\u003e1 quart purified or filtered water (do not use tap water)\u003c\/li\u003e\n\u003cli\u003e1 onion cut in half.\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003e8 pepper whole corn\u003c\/li\u003e\n\u003cli\u003e3 tablespoons Parmesan cheese grated #1 blade.\u003c\/li\u003e\n\u003cli\u003e½ cup Monterey Jack cheese, shredded #2 blade\u003c\/li\u003e\n\u003cli\u003e1 can green chilies 4½ ounces\u003c\/li\u003e\n\u003cli\u003e1½ pounds San Marzano tomatoes peeled and seeded.\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eor a 15-ounce can of whole peeled tomatoes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e½ cup buttermilk\u003c\/li\u003e\n\u003cli\u003e8 corn tortillas\u003c\/li\u003e\n\u003cli\u003e½ cup cheddar cheese\u003c\/li\u003e\n\u003cli\u003e3 tablespoons cilantro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace chicken breast in the 3-quart saucepan and cover with water, add onion, bay leaf, and peppercorns. Cover, open the vent, and simmer over low heat at 200ᵒF for 30 minutes. Cool in refrigerator and reserve chicken broth for future use.\u003c\/p\u003e\n\u003cp\u003eShred the chicken. In a mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set it aside.\u003c\/p\u003e\n\u003cp\u003eIn a blender, combine green chilies, tomatoes, cilantro, and butter milk, and set aside. NOTE: you may have to do 3 to 5 equal batches.\u003c\/p\u003e\n\u003cp\u003eTo soften tortillas, place between damp paper towels in 8-inch Chef Pan, cover and place over low-heat, 7-10 minutes.\u003c\/p\u003e\n\u003cp\u003eFill each tortilla with one-eighth of the chicken and cheese mixture. Roll tightly.\u003c\/p\u003e\n\u003cp\u003eIn the 13-inch Chef Pan, place the tortillas seam-side down. Pour reserved chili-tomato mixture over tortillas, top with cheddar cheese, cover open the vent, and cook over medium-low heat 200ᵒF for 25-25 minutes.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Top with cilantro\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 202; Fat Grams 5; Carbohydrate Grams 18; Protein Grams 22; Cholesterol mg 44; Sodium mg 250.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 2½; Protein Points 3; Fat Grams 5; Sodium Points 11; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 4.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885356101696,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/Chicken-Enchiladas-shutterstock_638273752.jpg?v=1762458140"},{"product_id":"lemon-baked-chicken","title":"Lemon Braised Chicken","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eGet ready to tantalize your taste buds with our delicious Lemon Braised Chicken recipe! With juicy and tender chicken breasts, pan-broiled, then infused with tangy lemon flavor, this recipe is a winner for any occasion. An excellent blend of herbs and spices adds an extra zing to the dish, making it a mouth-watering treat that you won't be able to resist. Serve it with your favorite sides and enjoy a meal that's both comforting and satisfying. Don't wait any longer to try this amazing recipe - your taste buds will thank you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePREPARATION: 50 minutes – makes 4 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, cutting board, large salute skillet with vented lid, 1.5-quart stainless steel mixing bowl\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken breast halves, bone-in skinless\u003c\/li\u003e\n\u003cli\u003e3 tablespoons freshly squeezed lemon juice.\u003c\/li\u003e\n\u003cli\u003e¼ cup chicken stock or white wine.\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon onion powder\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon marjoram leaves\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon sea salt or kosher salt\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped.\u003c\/li\u003e\n\u003cli\u003e½ lemon sliced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003ePreheat the large sauté skillet over medium-high heat, for about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 10 to 12 minutes, turn it brown on the other side. About 4-5 minutes. Test for doneness.\u003c\/p\u003e\n\u003cp\u003eIn the 1.5-quart mixing Bowl, combine the lemon juice, chicken stock, onion powder, marjoram, salt, and paprika, and mix well. Add liquid with herbs to deglaze the skillet. Reduce the heat to low 200ᵒF, cover the skillet, and close the vent. Simmer for 15 minutes.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Remove the chicken to a serving platter or individual serving plates, garnish with parsley, and serve with sliced lemon. An excellent complement to this recipe is snow peas with toasted sesame seeds\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 298; Fat Grams 6; Carbohydrate Grams 4; Protein Grams 54; Cholesterol mg 146; Sodium mg 261.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 4; Protein Points 7; Fat Grams 6; Sodium Points 11; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 15.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885356757056,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken-lemon-braised-breast-shutterstock_756649762.jpg?v=1762458140"},{"product_id":"marry-me-chicken-recipe","title":"Marry Me Chicken Recipe","description":"\u003cp data-start=\"37\" data-end=\"455\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e“Marry Me Chicken” is a modern American recipe that became popular in the late 2010s through food blogs and social media. Inspired by Italian-American cream sauces with sun-dried tomatoes and Parmesan, the dish earned its name from the joke that it’s \u003cem data-start=\"288\" data-end=\"334\"\u003eso good it could inspire a marriage proposal\u003c\/em\u003e. Its rich flavor, simple ingredients, and one-pan ease quickly made it a favorite for date nights and special occasions.\u003c\/p\u003e\n\u003cp style=\"line-height: normal; text-align: center;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e💍\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Marry Me Chicken\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🔥\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Waterless • Induction-Controlled Method\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePreparation: 45 minutes – Makes 4 serving\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEquipment: Large sauté skillet, 13-inch gourmet skillet, or electric skillet\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍗\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Ingredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4 boneless, skinless chicken breasts or skinless chicken thighs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 Tbsp butter or ghee\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3–4 cloves garlic, minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup oil-packed sun-dried tomatoes, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 cup chicken stock or broth\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¾ cup heavy cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 egg yolk beaten\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup freshly grated Parmesan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ tsp Italian seasoning\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRed pepper flakes (optional)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFresh basil (finish)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍳\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Step-by-Step (Induction-Specific)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Preheat Correctly (DO NOT SKIP)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSet induction to medium-high-heat \u003cb\u003e350-375°F\u003c\/b\u003e.\u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 to 2 clicks above medium heat\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHeat pan dry.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd a few water drops — when they \u003cb\u003ebead and skate across the surface the pan is hot enough\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThis creates a \u003cb\u003enatural non-stick surface\u003c\/b\u003e without oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Seal the Chicken\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace chicken in pan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCover immediately.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook \u003cb\u003e7-10 minutes or until the chicken easily releases from the pan\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eGoal: seal juices, not crisp hard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRemove chicken; keep warm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Sauce Development (No Liquid Added)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReduce to medium heat \u003cb\u003e275–300°F\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd garlic and sun-dried tomatoes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStir \u003cb\u003euntil the residual chicken dripping release from the skillet\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDeglaze the skillet with chicken stock\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd cream and Italian seasoning.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStir, then \u003cb\u003ecover with the vent open\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWarm \u003cb\u003e2–3 minutes\u003c\/b\u003e until sauce thickens slightly.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Vapor Finish\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReduce the heat to medium-low \u003cb\u003e200–225°F\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhisk in the egg yolk, for a rich creamy sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eReturn chicken to pan.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSpoon sauce over top.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCover and cook \u003cb\u003e8–10 minutes\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe sealed environment thickens sauce and finishes chicken gently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e5️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⃣\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 13.5pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Parmesan Melt \u0026amp; Rest\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSprinkle Parmesan over chicken.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCover \u003cb\u003e1–2 minutes\u003c\/b\u003e, then turn \u003cb\u003eOFF heat\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo5; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLet rest \u003cb\u003e3-5 minutes\u003c\/b\u003e.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFinish with basil and red pepper flakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🔑\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Critical Induction + Waterless Tips\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✔\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Never exceed \u003cb\u003e400°F\u003c\/b\u003e once cream is added\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✔\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Lid stays on — vapor is your “liquid”\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✔\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e If sauce tightens too fast → remove heat, don’t add liquid\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Segoe UI Symbol',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Symbol'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e✔\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Use \u003cb\u003eroom-temp cream\u003c\/b\u003e to avoid separation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍷\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 18.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Pairing \u0026amp; Serving\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eServe over \u003cb\u003erice, mashed potatoes, or collard greens cooked the waterless way\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWine: \u003cb\u003eChardonnay \u003c\/b\u003eor \u003cb\u003ePinot Noir\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo6; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIdeal for \u003cb\u003eValentine’s Day\u003c\/b\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885358002240,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/marry_me_chicken_recipe_shutterstock_2362865181.jpg?v=1768411710"},{"product_id":"chicken-tikka","title":"Chicken Tikka Masala","description":"\u003cp class=\"MsoNormal\"\u003eWe are passionate about culinary excellence and believe that understanding the origins of the dishes we love can elevate our cooking experience. One such dish is Chicken Tikka Masala, a vibrant and flavorful creation that has captured the hearts of food lovers around the globe. The history of Chicken Tikka Masala is as rich as its taste. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOriginating in the Indian subcontinent, this dish is thought to have been created by South Asian immigrants in the United Kingdom during the 1960s. Legend has it that a chef in Glasgow, Scotland, improvised by adding a creamy tomato sauce to leftover chicken tikka, giving birth to the iconic dish we know today. This fusion of flavors exemplifies the adaptability of culinary traditions, demonstrating how food can evolve and bridge cultures.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTraditionally, this dish is prepared by marinating chicken in yogurt and spices before grilling or baking, techniques that preserve the nutrients and enhance the flavors.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 15 minutes (marinate 2 hours) – makes 6 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, Filet knife, 3-quart Stainless Mixing Bowl, Large Skillet, Ultra-Vac for the marinade\u003c\/p\u003e\n\u003cp\u003eCHICKEN\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 breasts boneless skinless\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMARINADE\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ cup yogurt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon paprika\u003c\/li\u003e\n\u003cli\u003e½ teaspoon cayenne pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon of sugar\u003c\/li\u003e\n\u003cli\u003e1 teaspoon pepper, freshly ground.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cumin, freshly ground.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon coriander, freshly ground.\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh ginger grated #1 blade.\u003c\/li\u003e\n\u003cli\u003e3 tablespoons vinegar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eWith a Filet knife, score chicken to the bone every ½-inch (1.5 cm).\u003c\/p\u003e\n\u003cp\u003eIn a large Ultra-Vac or stainless-steel mixing bowl, combine the marinade ingredients. Mix well and add chicken to the marinade, cover, and refrigerate for 2 hours in the Ultra-Vac or up to 24 hours in the mixing bowl with a tight lid.\u003c\/p\u003e\n\u003cp\u003eTO COOK: Preheat the Large Skillet over medium or medium-high heat to 375ᵒF, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 10 to 12 minutes, turn it and brown on the other side. About 4 to 5 minutes.\u003c\/p\u003e\n\u003cp\u003eDeglaze the pan with the marinade and cook for about 2 to 3 minutes. Remove from heat.\u003c\/p\u003e\n\u003cp\u003eSERVING:\u003c\/p\u003e\n\u003cp\u003ePlace in a serving dish cover with sauce and serve with rice.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 286; Fat Grams 12; Carbohydrate Grams 3; Protein Grams 40; Cholesterol mg 118; Sodium mg 141.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 4; Protein Points 6; Fat Grams 12; Sodium Points 6; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 12.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885359050816,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken-tikka-masala-shutterstock_1153329472_2.jpg?v=1762458141"},{"product_id":"hawaiian-chicken-see-videos","title":"Hawaiian Chicken - Jack Harris \u0026 Chef Charles Knight see video","description":"\u003cp\u003e\u003cstrong\u003eThis is a recipe that has been a family favorite for decades \u003c\/strong\u003eand a famous Jack Harris cooking lesson with Chef Charles Knight on Harris \u0026amp; Co. WFLA-TV8 LIVE from Busch Gardens Tampa. Taped in front of a live studio audience. See the video below. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 30 minutes – Serves 6 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e 2 Qt Saucepan, Kitchen Machine food cutter, Chef Knife, Cutting Board, Large Skillet or Electric Skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-cup rice\u003c\/li\u003e\n\u003cli\u003e2-cups purified water\u003c\/li\u003e\n\u003cli\u003e1-pound chicken breasts, cubed\u003c\/li\u003e\n\u003cli\u003e1-onion, chopped #2 cutting cone\u003c\/li\u003e\n\u003cli\u003e1 red pepper, diced.\u003c\/li\u003e\n\u003cli\u003e½-cup pineapple juice\u003c\/li\u003e\n\u003cli\u003e1-cup, ketchup\u003c\/li\u003e\n\u003cli\u003e½-cup soy sauce\u003c\/li\u003e\n\u003cli\u003e2-tablespoons corn starch\u003c\/li\u003e\n\u003cli\u003e½-teaspoon ground ginger or 1 teaspoon fresh grated ginger\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dixie Crystal Sugar\u003c\/li\u003e\n\u003cli\u003e1-cup pineapple chunks or 8-ounce can drain (juice reserved)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon toasted sesame seeds\u003c\/li\u003e\n\u003cli\u003eMint leaves for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRICE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 2 Qt. Saucepan, bring water to a simmer over medium heat 275ᵒF, stir in rice, cover, and close the vent, turn the heat off, and let stand 30-40 minutes.\u003c\/p\u003e\n\u003cp\u003eNOTE: cooking is chemistry. Using tap chlorinated tap water will change the chemical composition of the food and neutralize the flavor. The best investment you can make for your home and family is a water purifier. \u003ca href=\"https:\/\/healthcraft.com\/collections\/water-purifiers-filters-html\"\u003eSee Health Craft water purifiers here!\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCHICKEN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith a French chef’s knife, cut the chicken into bitesize cubes, ½-inch (1.5 cm).\u003c\/p\u003e\n\u003cp\u003eTo Cook: Preheat skillet over medium heat 375ᵒF, about 2 to 4 minutes. Evaluate the temperature of the cooking surface by sprinkling a few water droplets in the pan. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal it in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5 to 7 minutes, turn it to brown on the other side, about 3 to 4 minutes. Remove cover, add onions, and pepper sauté in chicken drippings until cooked to desired tenderness, 3 to 4 minutes.\u003c\/p\u003e\n\u003cp\u003eWhile the chicken is browning, in a mixing bowl, combine pineapple juice, ketchup, soy sauce, cornstarch, ginger, and sugar. Mix well. When the onions and peppers are tender, add the mixture and pineapple chunks, and stir until the sauce begins to thicken about 2 to 3 minutes.\u003c\/p\u003e\n\u003cp\u003eServe over rice and top with toasted sesame seeds and mint leaves.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IzAITj4h_gg\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885360394304,"sku":"Equipment: 2 Qt Saucepan, Kitchen Machine food cutter, Chef Knife, Cutting Board, Large Skillet or Electric Skillet","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/hawaiian-chicken-shutter-stock-1024x1024_2x_1024x1024_2x_5060a334-56dc-4f72-a7d4-718f03b3b335.jpg?v=1762458142"},{"product_id":"chicken-marengo-in-a-mushroom-and-white-wine-sauce","title":"CHICKEN MARENGO in a Mushroom and White Wine Sauce","description":"\u003cp\u003eChicken Marengo is more than just a recipe; it is a narrative of triumph and culinary ingenuity. Legend has it that after the Battle of Marengo, Napoleon's chef, faced with limited resources, created this dish using the ingredients he could find. The result was a flavorful and nutritious meal that has stood the test of time, embodying the essence of French cooking. At Health Craft, we understand the importance of honoring these culinary traditions while ensuring that our cooking methods promote health and well-being. \u003cem\u003e\u003cstrong\u003eChef Charles Knight\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAs you prepare to recreate Chicken Marengo in your own kitchen, consider the significance of using high-quality cookware. The right tools not only enhance the cooking experience but also ensure that the flavors and textures of your ingredients shine through. Health Crafts premium cookware is designed to provide even heat distribution and durability, allowing you to cook with confidence and precision. \u003c\/p\u003e\n\u003cp\u003eThis historical dish aligns beautifully with contemporary healthy cooking methods. By choosing fresh, high-quality ingredients and healthier preparation techniques, you can create meals that are both delicious and nourishing. Chicken Marengo is a perfect example of how we can honor the past while embracing a healthier future.\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories?page=1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/health-craft-vita-craft-11-inch-saute-skillet-induction-ready-1_480x480.jpg?v=1738844925\" alt=\"\" style=\"float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp\u003eWe invite you to explore Health Craft's exceptional range of non-toxic cookware, designed to elevate your culinary endeavors. Experience the joy of cooking with quality tools that help preserve the traditions of beloved dishes like Chicken Marengo, while also supporting your health and wellness journey. Discover the perfect blend of history and innovation in your kitchen\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 45 minutes – Make 6 servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e French chef knife, cutting board, Kitchen Machine food cutter, large sauté skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 chicken thighs, skinned.\u003c\/li\u003e\n\u003cli\u003e1 cup fresh mushrooms, sliced #4 blade (to slice, place sideways in the hopper)\u003c\/li\u003e\n\u003cli\u003e4 green onions, chopped.\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced.\u003c\/li\u003e\n\u003cli\u003e½ cup Chablis or other dry white wine\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh thyme chopped or ¼ teaspoon dried.\u003c\/li\u003e\n\u003cli\u003e2 medium tomatoes cut into wedges.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the Large Skillet over medium-high heat to 375ᵒF, for about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.\u003c\/p\u003e\n\u003cp\u003eReduce to medium heat 275ᵒF. Add mushrooms to skillet, and sweat down, stirring for 2-3 minutes. Remove mushrooms and set aside.\u003c\/p\u003e\n\u003cp\u003eAdd onions and garlic to pan and sauté until tender, 4-5 minutes. Deglaze skillet with wine, stir in thyme, return the chicken to the pan, and bring to a simmer over low heat 210ᵒF, cover, close the vent, and cook 15-20 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd tomatoes, return the mushrooms to the Skillet, cover, close the vent, and cook 2-3 minutes.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Place chicken breasts in six individual serving bowls, spoon tomato and mushroom mixture over chicken, top with chopped parsley, and serve.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 136; Fat Grams 6; Carbohydrate Grams 3; Protein Grams 14; Cholesterol mg 49; Sodium mg 52.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 6; Sodium Points 2; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 5.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885361573952,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken-merango-shutterstock_339960377_2.jpg?v=1762458144"},{"product_id":"apple-chicken-rolls","title":"Apple Chicken Rolls","description":"\u003ch1 data-end=\"240\" data-start=\"214\"\u003e🍎 APPLE CHICKEN ROLLS\u003c\/h1\u003e\n\u003cp data-end=\"332\" data-start=\"241\"\u003e\u003cstrong data-end=\"297\" data-start=\"241\"\u003eA Health Craft Gourmet Recipe by Chef Charles Knight\u003c\/strong\u003e\u003cbr data-end=\"300\" data-start=\"297\"\u003e\u003cem data-end=\"332\" data-start=\"300\"\u003ePreparation: 1 hour • Serves 4\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"376\" data-start=\"339\"\u003e\u003cstrong data-end=\"374\" data-start=\"342\"\u003eA BRIEF HISTORY OF THE APPLE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"666\" data-start=\"377\"\u003eApples are the most widely cultivated species in the \u003cem data-end=\"437\" data-start=\"430\"\u003eMalus\u003c\/em\u003e genus, originally descending from a wild apple found in the mountains of Central Asia—specifically southern Kazakhstan. From there, apples spread throughout Asia and Europe and later sailed with early colonists to North America.\u003c\/p\u003e\n\u003cp data-end=\"826\" data-start=\"668\"\u003eToday, more than \u003cstrong data-end=\"704\" data-start=\"685\"\u003e7,500 cultivars\u003c\/strong\u003e exist, each bred for flavor, texture, aroma, and culinary purpose—from fresh eating to baking, cider, and savory cooking.\u003c\/p\u003e\n\u003cp data-end=\"1044\" data-start=\"828\"\u003eCommercial apple orchards depend on \u003cstrong data-end=\"899\" data-start=\"864\"\u003eclonal grafting onto rootstocks\u003c\/strong\u003e, a technique that controls tree size and fruiting speed. Left ungrafted, apple trees grow large and slow, often taking many years to bear fruit.\u003c\/p\u003e\n\u003cp data-end=\"1161\" data-start=\"1046\"\u003eIn 2018, the world harvested \u003cstrong data-end=\"1104\" data-start=\"1075\"\u003e86 million tons of apples\u003c\/strong\u003e, with China producing nearly half. (\u003cem data-end=\"1160\" data-start=\"1141\"\u003eSource: Wikipedia\u003c\/em\u003e)\u003c\/p\u003e\n\u003ch3 data-end=\"1205\" data-start=\"1163\"\u003e\u003cstrong data-end=\"1203\" data-start=\"1167\"\u003eJohnny Appleseed — The Cider Man\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1593\" data-start=\"1206\"\u003eJohn Chapman, born in 1774 in Leominster, Massachusetts, became an American folk hero for scattering apple nurseries across the frontier. His apples were not the sweet varieties we enjoy today—they were small, tart \u003cem data-end=\"1433\" data-start=\"1421\"\u003e“spitters”\u003c\/em\u003e perfect for \u003cstrong data-end=\"1460\" data-start=\"1446\"\u003ehard cider\u003c\/strong\u003e, which was safer to drink than most frontier water. His dream was simple:\u003cbr data-end=\"1537\" data-start=\"1534\"\u003e\u003cem data-end=\"1593\" data-start=\"1537\"\u003ePlant enough apples so no person would ever go hungry.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1 data-end=\"1633\" data-start=\"1600\"\u003e🍏 APPLE CHICKEN ROLLS — RECIPE\u003c\/h1\u003e\n\u003ch2 data-end=\"1651\" data-start=\"1635\"\u003e\u003cstrong data-end=\"1651\" data-start=\"1638\"\u003eEquipment\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFrench chef’s knife\u003c\/li\u003e\n\u003cli\u003eCutting board\u003c\/li\u003e\n\u003cli\u003eHealth Craft Kitchen Machine food cutter (Blade #2)\u003c\/li\u003e\n\u003cli\u003eMedium skillet\u003c\/li\u003e\n\u003cli\u003eLarge skillet (for browning and finishing)\u003c\/li\u003e\n\u003cli\u003eMeat mallet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1856\" data-start=\"1838\"\u003e\u003cstrong data-end=\"1856\" data-start=\"1841\"\u003eIngredients\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e¼ cup onions, chopped (#2 blade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong data-end=\"1938\" data-start=\"1896\"\u003e1 cup unsweetened apple juice, divided\u003c\/strong\u003e (fresh-juiced if possible)\u003c\/li\u003e\n\u003cli\u003e½ cup peeled apple, finely chopped\u003c\/li\u003e\n\u003cli\u003e½ cup soft rye breadcrumbs\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh parsley, minced\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon caraway seeds\u003c\/li\u003e\n\u003cli\u003e\u003cstrong data-end=\"2167\" data-start=\"2109\"\u003e4 skinless, boneless chicken breasts (about 4 oz each)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e2 tablespoons brandy\u003c\/li\u003e\n\u003cli\u003eFresh apple slices (optional, for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1 data-end=\"2264\" data-start=\"2246\"\u003e\u003cstrong data-end=\"2264\" data-start=\"2248\"\u003eInstructions\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch3 data-end=\"2296\" data-start=\"2266\"\u003e\u003cstrong data-end=\"2296\" data-start=\"2270\"\u003e1. Prepare the Filling\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli data-end=\"2363\" data-start=\"2300\"\u003ePreheat the \u003cstrong data-end=\"2330\" data-start=\"2312\"\u003eMedium Skillet\u003c\/strong\u003e over medium heat to \u003cstrong data-end=\"2360\" data-start=\"2351\"\u003e275°F\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli data-end=\"2436\" data-start=\"2367\"\u003eAdd onions and \u003cstrong data-end=\"2395\" data-start=\"2382\"\u003edry sauté\u003c\/strong\u003e (no oil) for 3–5 minutes until tender.\u003c\/li\u003e\n\u003cli data-end=\"2459\" data-start=\"2440\"\u003eRemove from heat.\u003c\/li\u003e\n\u003cli data-end=\"2558\" data-start=\"2463\"\u003eStir in 2–3 tablespoons apple juice, chopped apples, breadcrumbs, parsley, and caraway seeds.\u003c\/li\u003e\n\u003cli data-end=\"2607\" data-start=\"2562\"\u003eMix well, cover (vent closed), and set aside.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-end=\"2644\" data-start=\"2614\"\u003e\u003cstrong data-end=\"2644\" data-start=\"2618\"\u003e2. Prepare the Chicken\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePlace the chicken breasts on a cutting board.\u003c\/li\u003e\n\u003cli\u003ePound to \u003cstrong data-end=\"2728\" data-start=\"2708\"\u003e¼-inch thickness\u003c\/strong\u003e using a mallet.\u003c\/li\u003e\n\u003cli\u003eDivide the filling evenly among the chicken pieces.\u003c\/li\u003e\n\u003cli\u003eSpoon filling into the center and roll lengthwise, tucking ends under.\u003c\/li\u003e\n\u003cli\u003eSecure rolls with toothpicks.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-end=\"2947\" data-start=\"2919\"\u003e\u003cstrong data-end=\"2947\" data-start=\"2923\"\u003e3. Brown the Chicken\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the \u003cstrong data-end=\"2980\" data-start=\"2963\"\u003eLarge Skillet\u003c\/strong\u003e to \u003cstrong data-end=\"2997\" data-start=\"2984\"\u003e275–300°F\u003c\/strong\u003e for about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTest readiness with a few water droplets—if they bead and dance, the pan is perfect.\u003c\/li\u003e\n\u003cli\u003ePlace chicken rolls in the dry skillet. They will stick at first.\u003c\/li\u003e\n\u003cli\u003eCover with the vent \u003cstrong data-end=\"3213\" data-start=\"3205\"\u003eopen\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eWhen they release naturally (3–5 minutes), turn and brown all sides (total 5–7 minutes).\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-end=\"3342\" data-start=\"3315\"\u003e\u003cstrong data-end=\"3342\" data-start=\"3319\"\u003e4. Deglaze \u0026amp; Simmer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eAdd a few tablespoons apple juice and the brandy.\u003c\/li\u003e\n\u003cli\u003eImmediately cover (vent closed).\u003c\/li\u003e\n\u003cli\u003eReduce heat to \u003cstrong data-end=\"3467\" data-start=\"3454\"\u003e180–200°F\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eSimmer 10 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch1 data-end=\"3512\" data-start=\"3499\"\u003e\u003cstrong data-end=\"3512\" data-start=\"3501\"\u003eServing\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-end=\"3669\" data-start=\"3513\"\u003eServe whole or slice into medallions to reveal the beautiful \u003cstrong data-end=\"3600\" data-start=\"3574\"\u003espiraled apple filling\u003c\/strong\u003e. Spoon the pan juices over the top. Garnish with fresh apple slices.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885363507264,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/apple_chicken_rolls_recipe_chatgdp.jpg?v=1770379413"},{"product_id":"chicken-cordon-bleu","title":"Chicken Cordon Bleu with a White Wine Sauce","description":"\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003e🙏\u003c\/span\u003e\u003cspan\u003e Thank you for supporting the documentation and preservation of culinary history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe origins of chicken cordon bleu date back to Switzerland, where it was first introduced as a way to celebrate culinary excellence. The term cordon bleu itself refers to the blue ribbon worn by chefs of high distinction, indicating that this dish is not just a meal, but a celebration of skill and tradition. Over the years, chicken cordon bleu has transcended borders, evolving into a beloved dish across various cultures and cuisines. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken_cordon_bleu_health_craft.jpg?v=1750966589\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur premium cookware is designed to retain the natural flavors and nutrients of your ingredients, allowing you to create a healthier version of chicken cordon bleu without sacrificing taste. The innovative design ensures even heat distribution, which is crucial for achieving that perfect golden crust while keeping the chicken juicy and tender.\u003c\/p\u003e\n\u003cp\u003eTo create a perfect chicken cordon bleu using Health Crafts cookware, start by selecting high-quality chicken breasts and fresh ingredients. Flatten the chicken gently, layer on slices of ham and cheese, and roll them up tightly. Use our cookware to sear the rolls, locking in moisture and flavor. The result is a dish that not only tastes amazing but also reflects a commitment to health-conscious cooking.\u003c\/p\u003e\n\u003cp\u003eHealth Craft is dedicated to providing you with the tools necessary to create culinary masterpieces, like chicken cordon bleu, in your own kitchen. We encourage you to explore our range of cookware options, share your experiences, and join us in celebrating the timeless tradition of cooking. Whether you're a novice or a seasoned chef, lets keep the spirit of culinary excellence alive together!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 35 Minutes - Makes 6 Servings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT: \u003c\/strong\u003elarge sauté skillet, utility knife, cutting board, 9-inch gourmet skillet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e4 slices Swiss cheese\u003c\/li\u003e\n\u003cli\u003e4 slices deli ham\u003c\/li\u003e\n\u003cli\u003e1 ¼ cups chicken stock\u003c\/li\u003e\n\u003cli\u003e1 tablespoon roux (recipe below)\u003c\/li\u003e\n\u003cli\u003e1 pinch of cayenne pepper\u003c\/li\u003e\n\u003cli\u003e½ cup Chardonnay or other dry white wine\u003c\/li\u003e\n\u003cli\u003e¼ cup half-and-half\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh parsley.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlatten the chicken gently, layer on slices of ham and cheese, and roll them up tightly and secure the opening with toothpicks.\u003c\/p\u003e\n\u003cp\u003ePlace the chicken in the hot dry skillet over medium heat at 275ᵒF. Cover the pan, open the vent, or leave the lid slightly ajar. Cook until chicken is golden brown and releases easily from the pan, about 5 to 7 minutes. Turn and repeat the process until all sides are golden brown.\u003c\/p\u003e\n\u003cp\u003eWhile the chicken is cooking, combine the chicken stock, roux, and cayenne pepper in a hot skillet over medium heat at 275ᵒF. Cook, stirring until the roux is incorporated into the stock and the mixture thickens slightly, 3 to 5 minutes. Remove from heat and set aside.\u003c\/p\u003e\n\u003cp\u003eTransfer the golden-brown chicken to a warm platter and keep it warm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARE THE GRAVY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSlowly stir the wine into the chicken pan. Bring to a simmer and cook until reduced by half, 2 to 3 minutes, stirring occasionally. Add the reduced stock\/roux mixture. Cook, stirring until the sauce thickens, 1 to 2 minutes. Stir in the half-and-half.\u003c\/p\u003e\n\u003cp\u003eTo serve, remove the toothpicks from the chicken. Slice and top the chicken with the sauce and sprinkle with the parsley.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885363933248,"sku":"","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/chicken-cordon-bleu-shutterstock_327587990_2.jpg?v=1762458147"},{"product_id":"paella-see-video","title":"Paella","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePaella...\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e \u003c\/em\u003eis an internationally well-known dish of white rice, sausage, seafood, and vegetables (depending on the recipe) originating in the Spanish Autonomous Community of Valencia near lake Albufera, a lagoon in eastern Spain.\u003c\/p\u003e\n\u003cp\u003eThe two most widely known types of paella are Valencian paella (Spanish: \u003cem\u003epaella valenciana\u003c\/em\u003e) and seafood paella (Spanish: \u003cem\u003epaella de marisco\u003c\/em\u003e). According to Cookapedia: Valencian paella consists of white rice, green vegetables, meat, snails, beans and seasoning.\u003c\/p\u003e\n\u003cp\u003eOur family favorite has an Italian influence originated in the multi-cultural enclave of Ybor City, Tampa. Please scroll down for more detailed instructions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePaella\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 45 minutes – serve 12 to 16.\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 13-inch Chef Pan\/Paella Pan\u003c\/p\u003e\n\u003cp\u003eINGREIDENTS \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds (1 kg) chicken wings\u003c\/li\u003e\n\u003cli\u003e1 pound (460 g) chorizo\u003c\/li\u003e\n\u003cli\u003e¼ pound (120 g) lean pork, cubed\u003c\/li\u003e\n\u003cli\u003e¼ pound (120 g) ham, cubed\u003c\/li\u003e\n\u003cli\u003e3 onions peeled and chopped #2 blade.\u003c\/li\u003e\n\u003cli\u003e2 green peppers, chopped.\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e3 fresh tomatoes, quartered and seeded\u003c\/li\u003e\n\u003cli\u003e1 teaspoon oregano\u003c\/li\u003e\n\u003cli\u003e5 cups (1.25 L) water\u003c\/li\u003e\n\u003cli\u003e½ teaspoon sea salt or kosher salt\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon fresh ground pepper\u003c\/li\u003e\n\u003cli\u003e2 cups uncooked rice\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon saffron\u003c\/li\u003e\n\u003cli\u003e1 pound (460 g) fresh shrimp\u003c\/li\u003e\n\u003cli\u003e½ pound (230 g) cooked lobster, cubed\u003c\/li\u003e\n\u003cli\u003e1 10-ounce (300 g) package frozen peas\u003c\/li\u003e\n\u003cli\u003e1 32 ounce (920 g) can artichoke hearts\u003c\/li\u003e\n\u003cli\u003e1 4 ounce (120 g) can pimentos, sliced\u003c\/li\u003e\n\u003cli\u003e16 clams or mussels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e DIRECTIONS\u003c\/p\u003e\n\u003cp\u003ePreheat 13-inch Chef\/Paella Pan over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken, chorizo, pork and ham to seal in juices. Place the meats in the pan; they will stick at first while browning. Cover the pan and open the vent. When the meats loosen, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd onions, peppers and garlic, sauté 2-3 minutes, then tomatoes and oregano, sauté 1-2 minutes. Add water, salt, pepper, rice and saffron. Cover (open vent) and reduce the heat to medium, simmer 15 minutes, stir occasionally. Top with shrimp, lobster, peas, artichokes, pimentos, and mussels (clams). Cover (close vent), reduce the heat to medium-low, cook 20 minutes, or until shrimp is cooked through and mussels have opened. \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn Spain there are hundreds of “authentic’ recipes for Paella, for into this colorful mélange of rice, seafood, meat, and chicken, anything can go, and typically made with the fresh ingredients of the Region.\u003c\/em\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885364195392,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/PAELLAcarico-ultra-tech.jpg?v=1762458147"},{"product_id":"italian-poached-stuffed-sole-see-video","title":"Italian Poached Fish - See Video","description":"\u003cp\u003ePREPARATION: 40 minutes – makes 4 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, 5-quart stockpot, 3-quart stainless steel mixing bowl, large skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10-ounce bag of fresh baby spinach\u003c\/li\u003e\n\u003cli\u003e½ medium onion sliced\u003c\/li\u003e\n\u003cli\u003e8 ounces of tomato sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Italian seasoning\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Parmesan cheese grated #1 blade.\u003c\/li\u003e\n\u003cli\u003e1 pound cod, snapper, flounder, haddock, halibut, or grouper cut in 4 servings.\u003c\/li\u003e\n\u003cli\u003eItalian breadcrumbs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003ePlace fresh spinach and onions in a 5-quart stockpot, rinse, and pour all the water off. Just the water that clings to the vegetable is sufficient for cooking the waterless way. Cover and open the vent and cook over medium heat at 275ᵒF. When you hear the whistle or steam begins to escape from the vent close the vent and turn the heat to low 180ᵒF to 200ᵒF. Cook for about 15 minutes. Drain before plating.\u003c\/p\u003e\n\u003cp\u003eIn the skillet, combine tomato sauce, oregano, basil, garlic powder, and Parmesan cheese. Bring to a simmer over medium heat 275ᵒF. Place the fish in the sauce. Cover the skillet and open the whistle vent. When you hear the whistle or steam begins to escape from the vent close the vent and turn the heat to low 180ᵒF to 200ᵒF. Cook for 15 to 20 minutes.\u003c\/p\u003e\n\u003cp\u003eTo serve, remove the fish fillets to serving plates and put equal amounts of sauce on each plate, sprinkle with breadcrumbs and serve with spinach.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 260; Fat Grams 3; Carbohydrate Grams 4; Protein Grams 51; Cholesterol mg 96; Sodium mg 297.\u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 3 ½; Protein Points 6; Fat Grams 3; Sodium Points 13; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 9 ½.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885364555840,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/fish-poached-italian-style-shutterstock_509772448.jpg?v=1762458148"},{"product_id":"scallops-with-chives-peppers","title":"Scallops with Chives \u0026 Peppers","description":"\u003cp style=\"font-family: Arial; font-size: 11px; color: #000000; background-color: #ffffff;\"\u003e\u003cspan style=\"color: #993300;\"\u003e\u003cspan style=\"font-size: medium;\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"font-family: Arial,sans-serif;\"\u003eScallops with Chives \u0026amp; Pepp\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"font-family: Arial,sans-serif;\"\u003eers\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-family: Arial; font-size: 11px; color: #000000; background-color: #ffffff;\"\u003e\u003cspan style=\"font-family: Arial,sans-serif; font-size: 10pt;\"\u003eServes: 4\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 15 minutes\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, Large Skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 hot chili pepper, seeded and chopped (optional)\u003c\/li\u003e\n\u003cli\u003e½ red bell pepper, chopped\u003c\/li\u003e\n\u003cli\u003e¾ pounds (360 g) fresh scallops\u003c\/li\u003e\n\u003cli\u003e3 tablespoons fresh chives, chopped.\u003c\/li\u003e\n\u003cli\u003ePinch of ground cloves and cinnamon\u003c\/li\u003e\n\u003cli\u003e2 cups alfredo sauce\u003c\/li\u003e\n\u003cli\u003e½ cup tomato sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS\u003c\/p\u003e\n\u003cp\u003ePreheat Large Skillet over medium-high heat, add olive oil and butter and bring to temperature. Add chili pepper, red pepper and sauté 2-3 minutes. Add scallops and sauté just long enough to heat through, about 2 minutes. Stir in chives, cloves, and cinnamon. Sauté about 30 seconds more.\u003c\/p\u003e\n\u003cp\u003eIn the 1-quart warm alfredo sauce and tomato sauce and mix well.\u003c\/p\u003e\n\u003cp\u003eTo serves, place enough sauce to cover the inside rim of the serving plate, place scallops on plate and top with pans sauce of peppers and chives.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885367210048,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/scallops-pepper-and-chives-shutterstock_2099541571.jpg?v=1762458151"},{"product_id":"catfish-barbecue","title":"Catfish Barbecue","description":"\u003cp\u003eCatfish Barbecue\u003c\/p\u003e\n\u003cp\u003eServes: 6\u003c\/p\u003e\n\u003cp\u003ePreparation Time: 50 minutes\u003c\/p\u003e\n\u003cp\u003eEquipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large Baking Dish, 1-QT Saucepan, 13-inch Chef Pan or 12” Electric Skillet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/3 cup (80 ml) ketchup\u003c\/li\u003e\n\u003cli\u003e1 tablespoon freshly squeezed lemon juice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon brown sugar\u003c\/li\u003e\n\u003cli\u003e2 teaspoons vegetables oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon low-sodium Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e½ teaspoon dried whole marjoram\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon garlic powder\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon ground red pepper\u003c\/li\u003e\n\u003cli\u003e6 4-ounce (120 g) farm-raised catfish fillets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn the Mixing Bowl combine ketchup, lemon, brown sugar, vegetable oil, Worcestershire sauce, marjoram, garlic powder and red pepper. Mix well.\u003c\/p\u003e\n\u003cp\u003eArrange fillets in large baking dish and pour ketchup mixture over fillets; cover and marinate in refrigerator 30 minutes to 1 hour, turning once. Remove fillets, set aside, and pour marinade into 1-QT Saucepan. Bring marinade to a simmer.\u003c\/p\u003e\n\u003cp\u003eWarm 13-inch Chef Pan over medium heat and place the fillets in pan. Cover (close vent) and cook 15 minutes or until fish flakes easily when assessed with a fork.\u003c\/p\u003e\n\u003cp\u003eTo Serve: Remove to serving platter or individual serving dishes and drizzle with warm marinade. \u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885367537728,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/carfish-barbecue-chef-tell-shutter-stock.jpg?v=1762458153"},{"product_id":"steamed-mussels-in-court-bullion-recipe-and-video","title":"Steamed New Jersey MUSSELS in a COURT BULLION see video with Jack Harris and Chef Charles Knight","description":"\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 1;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e🌊\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 18.0pt; mso-ligatures: none;\"\u003e A Taste of Barnegat Bay\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBlue mussels thrive in the intertidal zones and inlets of New Jersey’s Barnegat Bay, anchoring themselves to rocks and other hard surfaces with strong, elastic fibers called \u003ci\u003ebyssal threads\u003c\/i\u003e. These threads, secreted by specialized glands in the mussel’s foot, allow them to cling firmly even in turbulent water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUnlike clams, which use incurrent and excurrent siphons to filter nutrients and expel waste, mussels feed differently. During high tide, they open their shells and use tiny hair-like cilia on their gills to create water currents, drawing in plankton and food particles. At low tide, they tightly shut their shells to conserve moisture and protect themselves from the elements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIn Victorian times, mussels were affectionately known as “winkles.” When cooked gently—no more than 7 to 10 minutes—their flesh develops a deeply rich, sweet flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🧼\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Mussel Handling \u0026amp; Cleaning Tips\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eKeep them breathing:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Remove mussels from airtight packaging and submerge immediately in salted, filtered water to allow them to purge sand and impurities.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTo clean:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Remove the beards (\u003ci\u003ebyssal threads\u003c\/i\u003e), scrub the shells if needed, rinse under cold water, then soak again briefly in icy filtered water.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo1; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDiscard any mussels that:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo1; tab-stops: list 1.0in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAre open before cooking (they’re likely dead)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo1; tab-stops: list 1.0in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRemain closed after cooking (they didn’t cook through)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e⚠️\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003cb\u003eAvoid chlorinated tap water.\u003c\/b\u003e Chlorine can affect both the flavor and texture. Use filtered or purified water for soaking and rinsing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🔪\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Equipment\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 Qt. stockpot with cover\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFrench chef’s knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo2; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCutting board\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍷\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Ingredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tablespoon olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2–3 tablespoons unsalted butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4 cloves garlic, finely minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 medium shallots, finely minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 cups dry white wine (e.g., Sauvignon Blanc)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 cup filtered water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 teaspoon fresh lemon juice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3–4 sprigs fresh parsley, chopped (stems removed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 tablespoons fresh thyme, chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 bay leaf\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4–5 black peppercorns\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo3; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3 to 4 dozen fresh blue mussels\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Preparation\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\"\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIn a 6 Qt. stockpot over medium heat (275°F), add olive oil and butter.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSauté garlic and shallots until soft and fragrant (about 3–4 minutes).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd wine, filtered water, lemon juice, herbs, bay leaf, and peppercorns. Bring to a gentle simmer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd cleaned mussels, cover with vent open, and reduce heat to medium-low (225°F).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo4; tab-stops: list .5in;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSteam for 7 to 10 minutes, or until all mussels have opened. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Segoe UI Emoji'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e🥖\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e Serving Suggestion\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLadle the mussels into wide soup bowls with plenty of fragrant broth. Garnish with chopped parsley and serve alongside toasted French bread—perfect for soaking up the briny, wine-scented juices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uXfUu-aNZyM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885367963712,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/mussels-court-buillion-shutterstock_1122995333.jpg?v=1753457147"},{"product_id":"french-poached-salmon-recipe-and-video","title":"French Poached Salmon recipe and video","description":"\u003cp\u003eHealthy Cooking with Jack Harris and Charles Knight    \u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 13-inch gourmet skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cups purified or filtered water.\u003c\/li\u003e\n\u003cli\u003e½ medium onion, chopped\u003c\/li\u003e\n\u003cli\u003e1 small carrot chopped.\u003c\/li\u003e\n\u003cli\u003e1 stalk of celery diced.\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, crushed.\u003c\/li\u003e\n\u003cli\u003e6 peppercorns\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon of Allspice\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Bouquet Garni*\u003c\/li\u003e\n\u003cli\u003e2 tablespoons freshly squeezed lemon juice.\u003c\/li\u003e\n\u003cli\u003e4 salmon fillets about 4 ounces each\u003c\/li\u003e\n\u003cli\u003e1 lemon sliced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn the skillet, combine all ingredients except the salmon. Bring to a simmer over medium heat 275°F and cook for about 10 to 12 minutes to combine flavors.\u003c\/p\u003e\n\u003cp\u003ePlace the salmon fillet in the gourmet skillet and reduce to medium-low heat 180° to 200°F. Continue to simmer for approximately 15 minutes. Remove the fillets with a spatula.\u003c\/p\u003e\n\u003cp\u003eServe with fresh lemon and top with chopped parsley.\u003c\/p\u003e\n\u003cp\u003eNUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 3; Carbohydrate Grams 5; Protein Grams 16; Cholesterol mg 39; Sodium mg 73. \u003c\/p\u003e\n\u003cp\u003eTHE POINT SYSTEM: Calorie Points 1 ½; Protein Points 2; Fat Grams 3; Sodium Points 3; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 4.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/VDcBxjFVmE4\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885368324160,"sku":"EQUIPMENT: French chef's knife, cutting board, kitchen machine food cutter, and 11.25-inch sauté skillet with vented lid or 13-inch French skillet","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/salmon-poached-shutterstock_1517861546.jpg?v=1762458154"},{"product_id":"skillet-scallops-pasta-video","title":"VIDEO Skillet Scallops \u0026 Pasta","description":"\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cem\u003e\u003cstrong\u003eSkillet Scallops \u0026amp; Pasta\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003eHealthy Cooking Video with Jack Harris \u0026amp; Charles Knight \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"k-w39ZzAGAk\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject width=\"440\" height=\"330\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/k-w39ZzAGAk?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/k-w39ZzAGAk?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885371633728,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/Jack_Chuck__98938.1364149641.1280.1280.jpg?v=1762458160"},{"product_id":"shrimp-marinara-pasta-video","title":"VIDEO Shrimp Marinara Pasta","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003cem\u003e\u003cstrong\u003eShrimp Marinara Pasta\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003eHealthy Cooking with Jack Harris \u0026amp; Charles Knight \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003eHarr[ Live from Busch Gardens WFLA-TV8\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"6rX1p67fWo4\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject height=\"330\" width=\"440\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/6rX1p67fWo4?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/6rX1p67fWo4?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885373173824,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/pasta-shrimp_marinara-shutterstock_1783454000_8f60bbe2-5ab4-4ead-b4ed-0688162cc650.jpg?v=1762458163"},{"product_id":"scallops-shallots-with-hollandaise-cream-sauce-video","title":"Scallops \u0026 Shallots in a Hollandaise Cream Sauce video","description":"\u003cp\u003e\u003cstrong\u003eFunny things happen on LIVE TV…\u003c\/strong\u003e I had dinner at Vic’s in San Francisco preceded by a wonderful appetizer of Scallops \u0026amp; Shallots in a Hollandaise Cream Sauce - then jumped on a Redeye flight back to Tampa. A few hours after arriving I am on live TV without sleep and struggling to remember the recipe and shallots calling them scallions. You can hear Jack attempting to prompt my foggy memory. I never cooked the recipe before performing it live – writing down what I believed to be the ingredients during the flight. Needless to say, I was tired and a bit dizzy, Jack noticed that as well – you can hear him asking me if I am OK - but that’s live TV. BTW the recipe turned out great. Scroll down for the video \u003cstrong\u003eHarris Live WELA-TV enjoy!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e 1-quart saucepan, 9.5-inch 1.7-quart sauté skillet, cutting board, French chef knife\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME\u003c\/strong\u003e: 20 Minutes - Makes 4 Servings or a Romantic Dinner for two\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 egg yolks, room temperature\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Lemon juice\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter, room temperature\u003c\/li\u003e\n\u003cli\u003edash Cayenne pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e3 shallots, sliced.\u003c\/li\u003e\n\u003cli\u003e2 shallots, diced.\u003c\/li\u003e\n\u003cli\u003e2- or 3-pieces pancetta or Prosciutto Italian ham, chopped\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh basil, chopped.\u003c\/li\u003e\n\u003cli\u003e12 fresh sea scallops, pat the scallop dry with a paper towel\u003c\/li\u003e\n\u003cli\u003e¼ cup heavy cream\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh chives, long chop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMock Hollandaise Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1-quart saucepan over medium-low heat 200ᵒF, add the egg yolks and whisk until lemon yellow and slightly thick, about 2 minutes. Note: the heat must be low enough so as not to scramble the egg yolks. Whisk in lemon juice, butter, and cayenne pepper. Whisk constantly while butter is melting and is thick enough to see the bottom of the pan between strokes. Remove from the heat and set aside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaramelize Shallots\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1.7-quart sauté skillet, caramelize the sliced shallots in olive oil and butter over medium heat 350ᵒF until “browned or crisped” not burnt, about 7 to 10 minutes. Remove caramelized onions from pan and drain on a paper towel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreate the base for Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the same 1.7-quart sauté skillet using drippings from caramelized shallots, over medium heat 350ᵒF, sauté the chopped shallots until tender about 3 minutes, add the pancetta and basil continue to stir about 2 minutes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the Scallops\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd the scallops to the shallots and pancetta and continue to cook until slightly browned, about 2 to 3 minutes per side. Remove the scallops from the pan and set aside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreate the Pan Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eContinue in the same pan… reduce the heat to medium-low 225ᵒF add 2 or 3 tablespoons of the Hollandaise sauce to the pan drippings and stir. Add the cream and stir to combine. Adjust the sauce with salt and pepper to taste.\u003c\/p\u003e\n\u003cp\u003eAdd the scallops back to the pan to reheat and continue to cook about 2 to 3 minutes as the sauce thickens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlate three scallops 3 to a plate, spoon pan sauce over the scallops and top with caramelized shallots and fresh \u003cstrong\u003echopped scallions LOL\u003c\/strong\u003e. Actually CHIVES. Enjoy! \u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/23ZWu0DTKqE\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Chef Charles Knight","offers":[{"title":"Default Title","offer_id":24885373468736,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/scallops-in-hollandaise-shutterstock_42195592.jpg?v=1762458164"},{"product_id":"lets-make-a-veal-montauro-video","title":"VIDEO Let's Make a Veal Montauro","description":"\u003cp\u003e\u003cem\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cstrong\u003e\"Let's Make a Veal\" Veal Montauro\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003eHealthy Cooking with Jack Harris and Charles Knight \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"83kbaeb5BDU\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject width=\"440\" height=\"330\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/83kbaeb5BDU?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/83kbaeb5BDU?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885373796416,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/jack_and_Chuck2__00324.1364157954.1280.1280.jpg?v=1762458166"},{"product_id":"sloppy-jones-cooking-with-deacon-jones","title":"SLOPPY JONES RECIPE cooking with Deacon Jones - See Video","description":"\u003cp\u003e\u003cstrong\u003eSLOPPY JONES RECIPE\u003c\/strong\u003e in Honor of Deacon Jones who appeared with me and Jack Harris on Harris \u0026amp; Co. Live from Busch Gardens in early 2000.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDeacon Jones was a former American football defensive end who played in the National Football League NFL for 14 seasons from 1961 to 1974. He was one of the most dominant defensive players in the history of the league and was known for his incredible speed and power on the field. Despite playing in an era when sacks were not officially recorded, Jones is widely considered to be one of the greatest pass rushers of all time.\u003c\/p\u003e\n\u003cp\u003eOff the field, Jones was an advocate for civil rights and a mentor to many young players. He was also a successful businessman and co-founded the Deacon Jones Foundation, which aims to help underprivileged youth reach their full potential through education, mentoring, and other programs.\u003c\/p\u003e\n\u003cp\u003eSadly, Jones passed away in 2013 at the age of 74, but his legacy lives on through his contributions to the sport of football and his commitment to making a positive impact in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE HISTORY OF SLOPPY JOES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSloppy Joes are a beloved American sandwich that has been a staple in school cafeterias and homes for decades. But have you ever wondered who invented this iconic sandwich? The origins of the Sloppy Joe sandwich are a bit hazy, but there are a few theories about its creation.\u003c\/p\u003e\n\u003cp\u003eOne theory is that the Sloppy Joe was invented by a cook named Joe in Sioux City, Iowa, in the 1930s. Joe reportedly added tomato sauce to ground meat and served it on a bun, creating the first Sloppy Joe sandwich. Another theory is that the Sloppy Joe was created by a chef named Joe at a restaurant in Havana, Cuba, in the early 1900s. This version of the sandwich is made with ground beef, onions, and tomato sauce, and served on a roll.\u003c\/p\u003e\n\u003cp\u003eRegardless of its origin, the Sloppy Joe quickly became a popular sandwich in the United States. Its messy, saucy goodness has made it a favorite among kids and adults alike. Today, there are many variations of Sloppy Joe, including vegetarian versions made with lentils or tofu.\u003c\/p\u003e\n\u003cp\u003eSo next time you bite into a Sloppy Joe, remember DEACON JONES the history behind this delicious SLOPPY JONES sandwich.\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 30 minutes – make 4 servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 3-Qt. Saucepan or medium sauté skillet, Rotary Food Cutter\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon butter\u003c\/li\u003e\n\u003cli\u003e1 medium onion chopped #2 cutting cone.\u003c\/li\u003e\n\u003cli\u003e1 stalk celery chopped and destringed #2 cutting cone.\u003c\/li\u003e\n\u003cli\u003e1 green or red pepper diced.\u003c\/li\u003e\n\u003cli\u003e½ pound Italian sausage removed from the case\u003c\/li\u003e\n\u003cli\u003e½ pound ground turkey\u003c\/li\u003e\n\u003cli\u003e1 cup tomato or spaghetti sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce or Dale’s Seasoning\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Bada Complete Seasoning\u003c\/li\u003e\n\u003cli\u003eSlices of pimento for topping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eSauté onion, celery, and peppers in butter over medium heat 275ᵒF until tender about 5 to 7 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the sausage and ground turkey. Break it up with a wooden spoon and continue to cook until done. About 7 to 10 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the spaghetti sauce, Worcestershire or Dale’s Seasoning, and seasoning. Stir to combine.\u003c\/p\u003e\n\u003cp\u003eSERVING:\u003c\/p\u003e\n\u003cp\u003eSpoon Sloppy Jones on hamburger buns, top with sliced pimento and serve.\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/3BVJYCIqjmY?si=DNWCgNEQbLdOt8vT\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885374943296,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/SLOPPY-JOES-shutterstock_796409965.jpg?v=1762458167"},{"product_id":"crab-imperial-recipe-and-video","title":"Classic CRAB IMPERIAL - from the Eastern Shore of Maryland SEE VIDEO","description":"\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cb\u003e\u003cspan\u003e🍽️\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e OUR RECIPES \u0026amp; CULINARY HISTORICAL CONTENT ARE FREE \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003eWe’re proud to share our collection of recipes and historical stories at no cost.\u003cbr\u003eIf you enjoy what we do and would like to help us continue this work,\u003cbr\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb\u003ea small $7.00 donation is greatly appreciated.\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp align=\"center\" class=\"MsoNormal\"\u003e\u003cspan\u003e🙏\u003c\/span\u003e\u003cspan\u003e Thank you for supporting the preservation of culinary and American history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eClassic Crab Imperial \u003c\/em\u003e\u003c\/strong\u003eas Seen on The Food Network with Jack Harris \u0026amp; Charles Knight\u003c\/p\u003e\n\u003cp\u003eIt is Crab Season on Maryland's Eastern shore, and fishermen are pulling \"beautiful swimmers\" (blue crabs) out of Chesapeake Bay by the bushel. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment:\u003c\/strong\u003e 2 QT Casserole Karahi Pan (or 6 Oyster Shells or Ramekins), ¾ QT Butter Warmer, large stainless mixing bowl, Chef's Cleaver, cutting board, small mixing bowl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eVariation to TV Recipe\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-pound lump crabmeat, coarsely chopped\u003c\/li\u003e\n\u003cli\u003e2 slices Italian bread, chopped fine\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh parsley leaves, chopped fine\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Old Bay Seasoning\u003c\/li\u003e\n\u003cli\u003efreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003eDash of Crystal Hot Sauce\u003c\/li\u003e\n\u003cli\u003e3 tablespoons unsalted butter, melted.\u003c\/li\u003e\n\u003cli\u003e2\/3-cup mayonnaise (use light, if you like)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/3-cup Italian breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1 Lemon cut into 6 parts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePreheat the oven to 400°F. Lightly coat 2 QT Casserole Karahi Pan with 1 tablespoon melted butter, or 6 Oyster Shells\u003c\/p\u003e\n\u003cp\u003eCombine the crab and bread in mixing bowl with parsley, Old Bay, pepper, and hot pepper sauce. Drizzle in 1\/3 of the melted butter and mix well.\u003c\/p\u003e\n\u003cp\u003eAdd the mayonnaise and mustard and continue to mix until thoroughly combined. (Classic Crab Imperial Béchamel Sauce is substituted for Mayonnaise)\u003c\/p\u003e\n\u003cp\u003eIn the small mixing bowl combine the Italian breadcrumbs and 1\/3 of the melted butter.\u003c\/p\u003e\n\u003cp\u003eAdd the crab mixture to the 2 QT Casserole and spread evenly (mound in Oyster Shells or in Ramakins). Scatter the buttered crumbs on top.\u003c\/p\u003e\n\u003cp\u003eBake uncovered in the oven until bubbling and slightly browned, 12 to 15 minutes.\u003c\/p\u003e\n\u003cp\u003eServe hot with Lemon Wedges\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/FH_QD4N0-8E?si=zrb4FMqCQZ60JDO_\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885375139904,"sku":"Equipment: 2 QT Casserole Karahi Pan, ¾ QT Butter Warmer, large stainless mixing bowl, French chef’s knife, cutting board, small mixing bowl","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/crab-imperial-shutterstock_714807958_22.jpg?v=1769209286"},{"product_id":"beef-stroganoff-cooking-video-with-bill-clinton-tim-waters","title":"Beef Stroganoff cooking video with Bill Clinton (Tim Waters)","description":"\u003cp\u003e\u003cstrong\u003eBeef Stroganoff - \u003c\/strong\u003eHealthy Cooking with Bill Clinton (Tim Waters), Jack Harris \u0026amp; Charles Knight (see video below)\u003c\/p\u003e\n\u003cp\u003eBeef Stroganoff is named after one of the members of the influential Stroganov family. The creation, attributed to French chefs working for family is a refined version of older Russian recipes.\u003c\/p\u003e\n\u003cp\u003eBeginning in the 15th century through to the 19th century the Stroganov family were a successful Russian family of merchants, industrialists, landowners, and statesmen.\u003c\/p\u003e\n\u003cp\u003eAfter the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants before the start of WWII. Russian and Chinese immigrants, as well as US servicemen stationed in, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants and hotels serving the dish with rice but not sour cream.\u003c\/p\u003e\n\u003cp\u003eIn 1960s United States, several manufacturers introduced dehydrated beef stroganoff mixes, which were mixed with cooked beef and sour cream. It was also available freeze-dried for campers.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBEEF STROGANOFF\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEquipment: cutting board, Chef’s knife, Rotary Food Cutter, large conventional skillet, or electric skillet\u003c\/p\u003e\n\u003cp\u003eServes 4\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 1\/2 pounds lean beef flank steak (tenderized and cut into thin strips)\u003c\/li\u003e\n\u003cli\u003e1 onion thinly sliced or julienne, #2 cutting cone.\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves minced fine.\u003c\/li\u003e\n\u003cli\u003e¼ cup Chardonnay wine\u003c\/li\u003e\n\u003cli\u003e¾ cup beef broth\u003c\/li\u003e\n\u003cli\u003e2 tablespoons low sodium soy sauce or Dale’s seasoning (optional as it is salty)\u003c\/li\u003e\n\u003cli\u003e8 ounces mushroom sliced #4 cutting cone.\u003c\/li\u003e\n\u003cli\u003e2 ounces pimentos, diced.\u003c\/li\u003e\n\u003cli\u003e1 cup sour cream or plain yogurt\u003c\/li\u003e\n\u003cli\u003e2 tablespoons buttermilk or unsalted butter\u003c\/li\u003e\n\u003cli\u003eDash of paprika\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Crystal Hot Sauce or Tabasco\u003c\/li\u003e\n\u003cli\u003ePepper to taste\u003c\/li\u003e\n\u003cli\u003eCooked egg noodles\u003c\/li\u003e\n\u003cli\u003e¼ cup parsley, chopped\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePreparation:\u003c\/p\u003e\n\u003cp\u003ePreheat the skillet over medium-high heat. Dry sauté beef strips until browned. Add onions and garlic and continue to sauté until caramelized. Note: Dry sautéing leaves a fond on the pan that can be turned into wonderful flavoring.\u003c\/p\u003e\n\u003cp\u003eDeglaze the pan with wine. Wine the alcohol burns off, add the beef broth (soy sauce optional), and reduce the heat to medium. Add mushrooms and pimentos. Cook 10 to 15 minutes, stir.\u003c\/p\u003e\n\u003cp\u003eReduce the heat to low, add sour cream, buttermilk or butter, paprika and hot pepper sauce.\u003c\/p\u003e\n\u003cp\u003eServe over egg noodles and top with parsley. \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Bx-5jYi1vsI?si=bJXu4h6gtyOhl6tP\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885375434816,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/beef-stroganoff-shutterstock_753857158_2.jpg?v=1762458169"},{"product_id":"stuffed-pork-chops-and-pasta-video","title":"VIDEO Stuffed Pork Chops and Pasta","description":"\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cem\u003e\u003cstrong\u003eStuffed Pork Chops \u0026amp; Pasta |\u003c\/strong\u003e\u003c\/em\u003e Healthy Cooking with Jack Harris \u0026amp; Charles Knight \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cem\u003e\u003cstrong\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"dIXcnlV6SNY\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject width=\"440\" height=\"330\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/dIXcnlV6SNY?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/dIXcnlV6SNY?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885375664192,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/jack_and_Chuck2__16184.1364161348.1280.1280.jpg?v=1762458170"},{"product_id":"white-pizza-video","title":"White Pizza video","description":"\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cem\u003e\u003cstrong\u003eWhite Pizza - \u003c\/strong\u003e\u003c\/em\u003eHealthy Cooking with Jack Harris \u0026amp; Charles Knight - Video\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #993300; font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"Sj0nJhwbwjg\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject height=\"330\" width=\"440\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/Sj0nJhwbwjg?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/Sj0nJhwbwjg?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"chef charles knight","offers":[{"title":"Default Title","offer_id":24885376417856,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/white-pizza-1-shutterstock_1369983191.jpg?v=1762458172"},{"product_id":"christmas-casserole","title":"VIDEO - Christmas Casserole as seen on Harris Live WFLA-TV with Jack Harris and Charles Knight","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003cem\u003eChristmas Casserole\u003c\/em\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003eH\u003c\/span\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003eealthy Cooking with Jack Harris \u0026amp; Charles Knight\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003eHarris \u0026amp; Co. WFLA-TV8\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/jack_chuck2_480x480.jpg?v=1681863448\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/iwHAhSF0yL0\" title=\"YouTube video player\" style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885379563584,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/casserole-christmas-chef-charles-knight-video-shutterstock_2286559405.jpg?v=1762458174"},{"product_id":"uncle-vinces-pulled-pork-barbecue","title":"Uncle Vince's Pulled Pork Barbecue by Chef Charles Knight","description":"\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUncle Vince’s Pulled Pork Barbecue - \u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eA Southern Tradition with a Twist\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUncle Vince Ruvolo was a close friend of my wife LeAnn’s family — a character in every sense of the word, and a heck of a good cook in the Cuban Italian Tampa tradition. His pulled pork was more than a meal; it was an event. Born from Tampa’s love of slow-cooked meats, this dish reflects generations of patience, skill, and the joy of gathering around a table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\" class=\"MsoNormal\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe “low and slow” method tenderizes the pork and infuses it with layers of flavor that simply can’t be rushed. This tradition traces back to the 19th century, when barbecuing took root in Southern plantation culture. Pitmasters perfected their spice blends and smoke techniques, and families passed those secrets down through the years. Today, pulled pork remains a fixture at cookouts, tailgates, and family reunions — each bite part tradition, part celebration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOrigin \u0026amp; History of Pulled Pork Barbecue\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePulled pork is one of the most iconic dishes in Southern U.S. cuisine, with roots stretching back centuries and influences from Native American, Spanish, and African cooking traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1. Pre-Colonial and Early Colonial Roots\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo1; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eNative Americans\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e in the Southeast slow-cooked whole animals in earth pits, using hardwood coals for heat and smoke. The Timucua of Florida and the Cherokee of the Carolinas were among those who practiced this method.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWhen \u003cb\u003eSpanish explorers\u003c\/b\u003e arrived in the 1500s, they encountered this style of cooking and brought pigs, which quickly became a staple in the South due to their ability to thrive in the wild.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l6 level1 lfo1; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe Spanish introduced the word \u003ci\u003ebarbacoa\u003c\/i\u003e (from the Taíno people of the Caribbean), referring to a wooden framework for cooking meat over a fire—this evolved into the English “barbecue.”\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2. African and Caribbean Influence\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEnslaved Africans brought techniques and seasonings from West Africa, including vinegar- and pepper-based marinades that are still found in Carolina-style barbecue today.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eThe method of shredding or “pulling” meat after slow cooking came from a combination of African and indigenous food traditions, making it easier to serve to large gatherings.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e3. Regional Styles\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBy the 18th and 19th centuries, pulled pork barbecue had distinct regional identities:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEastern North Carolina\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – Whole hog, vinegar-pepper sauce, no tomato.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eWestern North Carolina\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – Pork shoulder, vinegar-tomato sauce.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSouth Carolina\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – Known for mustard-based “Carolina Gold” sauce.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMemphis, Tennessee\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – Pork shoulder, often dry-rubbed before slow cooking, then pulled and served with a sweet, tangy sauce.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo3; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eTampa \u0026amp; Cuban Italian Influence\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e – In places like Ybor City, pulled pork mingled with mojo marinades (garlic, citrus, oregano) from Cuban and Spanish cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e4. 20th Century Popularization\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo4; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eBackyard smokers and roadside barbecue stands in the mid-1900s made pulled pork a community event.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo4; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIn the 1970s and ’80s, competition barbecue circuits and TV food shows helped spread Southern pulled pork traditions nationwide.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l10 level1 lfo4; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eToday, it’s a fixture at cookouts, food trucks, and even fine dining—often adapted with fusion flavors.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"line-height: normal; text-align: center;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCLASSIC PULLED PORK RECIPE\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eLow \u0026amp; Slow – Waterless, Greaseless, and Indoor-Friendly\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eEquipment\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 Qt Dutch Oven with high-dome cover \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRotary food cutter or chef’s knife\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo5; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eUltra-Vac container or large resealable bag (for marinating)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo6; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e5 lb. \u003cb\u003eBoston pork butt\u003c\/b\u003e (shoulder), bone-in or boneless\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo6; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eDry Rub:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 Tbsp paprika\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 Tbsp kosher salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 Tbsp brown sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 Tbsp garlic powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 Tbsp onion powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp cayenne pepper (optional)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp black pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo6; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCooking Liquid \/ Marinade:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1½ cups apple cider vinegar (or red wine vinegar for Cuban-style)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 cup water\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e2 oranges, quartered (or 1 orange + 1 lime for mojo)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e6 cloves garlic, smashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp dried oregano\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level1 lfo6; tab-stops: list .5in;\"\u003e\n\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFinishing Sauce (optional):\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 cup apple cider vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e½ cup ketchup (omit for Carolina vinegar-only style)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e¼ cup brown sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l7 level2 lfo6; tab-stops: list 1.0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e1 tsp chili flakes or hot sauce\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 3;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePreparation\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 4;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStep 1 – Marinate\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo7; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMix dry rub ingredients.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo7; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCoat pork shoulder evenly with rub.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l8 level1 lfo7; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePlace in \u003cstrong\u003eUltra-Vac container\u003c\/strong\u003e or resealable bag with vinegar, citrus, garlic, oregano, and water. Refrigerate \u003cb\u003eovernight\u003c\/b\u003e (or at least 4 hours in the Ultra-Vac).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 4;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStep 2 – Sear \u0026amp; Start Cooking\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003ePreheat Dutch oven over medium-high heat (325°F \/ 163°C) until a drop of water dances on the surface.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l9 level1 lfo8; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRemove pork from marinade (reserve liquid), pat dry, and brown on all sides—about 5-7 minutes per side.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 4;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStep 3 – Slow Cook (Waterless Method)\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eAdd reserved marinade to the pot.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCover and reduce heat to \u003cb\u003elow\u003c\/b\u003e (180–200°F). The natural juices and sealed environment will braise the pork without extra liquid loss.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eCook \u003cb\u003e3–4 hours\u003c\/b\u003e (boneless) or \u003cb\u003e4–5 hours\u003c\/b\u003e (bone-in), until fork-tender.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l5 level1 lfo9; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eOptimum cooking temperature is when tiny bubbles appear around the rim of the Dutch oven and the high-dome lids spins on a cushion of moisture.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 4;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStep 4 – Pull the Pork\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eRemove pork from pot to a large serving platter, let rest for 15 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eShred with two forks, removing excess fat and bone.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo10; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMix in some of the cooking liquid to keep it moist.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-outline-level: 4;\"\u003e\u003cb\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eStep 5 – Sauce \u0026amp; Serve\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFor Carolina style: drizzle with vinegar-based sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eFor Memphis style: toss in sweet-tangy sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo11; tab-stops: list .5in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eServe on \u003cb\u003esoft rolls\u003c\/b\u003e, cornbread, or alongside coleslaw.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/ultra-vac-food-storage-systems\" title=\"ultra-vac-food-storage-system\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/ultra-vac-marinate-in_minutes-carico_480x480.jpg?v=1754948206\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca title=\"ultra-tech-ii-316ti-waterless-cookware\" href=\"https:\/\/healthcraft.com\/collections\/ultra-tech-ii-316ti-magnetic-9ply-surgical-stainless-steel-waterless-cookware-w-titanium\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/6_QT_ROASTER_SAUCEPAN_WITH_HIGH_DOME_COVER_480x480.jpg?v=1725205253\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885380710464,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/pork-pulled-shutterstock_1169918173-2.jpg?v=1754948601"},{"product_id":"canton-house-shrimp-with-lobster-sauce-video","title":"VIDEO Canton House Shrimp with Lobster Sauce and Recipe","description":"\u003cp\u003e\u003cspan style=\"color: #993300;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003eHealthy Cooking with Jack Harris and Charles Knight\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShrimp with Lobster Sauce (mock) - Scroll Down for VIDEO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShrimp with Lobster Sauce is of North American origin invented by Chinese Cantonese restaurateurs. It is a “white sauce\" of mild flavor, with a chicken stock base. The sauce itself does not contain lobster and may vary in ingredients and preparation methods. It is typically prepared with chicken broth, garlic, ginger, green onions, fermented black beans and\/or the tomalley (the “guts” or roe of the lobster), and eggs, and is thickened with corn starch.\u003c\/p\u003e\n\u003cp\u003eNever-the-less, this recipe is “Italian Style” Shrimp with a mock Lobster Sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION TIME:\u003c\/strong\u003e 30 minutes - serves 4.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT\u003c\/strong\u003e: 13-inch Gourmet Skillet, Electric Skillet or WOK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Johnsonville Italian Sausage removed from skin.\u003c\/li\u003e\n\u003cli\u003e1 tablespoon garlic minced.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh ginger grated (optional)\u003c\/li\u003e\n\u003cli\u003e¼ cup chardonnay or sauterne wine\u003c\/li\u003e\n\u003cli\u003e1-pound raw large shrimp, shelled and deveined\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh ginger grated.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons corn starch\u003c\/li\u003e\n\u003cli\u003e1½ cups chicken broth\u003c\/li\u003e\n\u003cli\u003e2 whole eggs, lightly beaten.\u003c\/li\u003e\n\u003cli\u003e2 cups white rice cooked.\u003c\/li\u003e\n\u003cli\u003e½ bunch green onions chopped \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINSTRUCTIONS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePrepare the rice as directed and keep warm. Shell and devein shrimp and set aside.\u003c\/p\u003e\n\u003cp\u003eIn the 13-inch Gourmet Skillet, heat over medium heat 325ᵒF. When hot, add the Italian Sausage. Stir-fry until cooked, about 3 to 4 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd garlic and ginger and continue to stir, about 1 to 2 minutes.\u003c\/p\u003e\n\u003cp\u003eDeglaze the pan with wine.\u003c\/p\u003e\n\u003cp\u003eAdd the shrimp and continue to stir-fry until cooked. About 4 to 5 minutes.\u003c\/p\u003e\n\u003cp\u003ePrepare the cornstarch mixture by adding the cornstarch and chicken stock. Gently pour in the chicken stock and cornstarch mixture and continue stirring.\u003c\/p\u003e\n\u003cp\u003eBring it back to a simmer, swirl the beaten egg and immediately begin to stir. When the egg whites begin to form into silken threads, turn off the heat.\u003c\/p\u003e\n\u003cp\u003eServe over warm rice and top with chopped Green Onions.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"2xEPX_zcMS0\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003ciframe width=\"440\" height=\"330\" src=\"\/\/www.youtube.com\/embed\/2xEPX_zcMS0?fs=1\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885381496896,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/seafood-shrimp-with-lobster-sauce-2-shutterstock_1287640633.jpg?v=1762458180"},{"product_id":"chef-tell-catfish-stir-fry","title":"Chef Tell Catfish Stir Fry with Jack Harris WFLA-TV8 see video","description":"\u003cp\u003e\u003cspan style=\"color: #993300;\"\u003e\u003cem\u003e\u003cspan style=\"font-size: medium; font-family: arial,helvetica,sans-serif;\"\u003e\u003cstrong\u003eHealth Craft Cooking with Jack Harris and Chef Tell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEQUIPMENT:\u003c\/strong\u003e bowl for flour, 11-inch gourmet skillet, French chef knife, cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePREPARATION:\u003c\/strong\u003e 30 minutes – serves 2 to 4\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tablespoon unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 cup all-purpose flour sifted\u003c\/li\u003e\n\u003cli\u003e2 catfish fillets, 4 to 5 ounces each\u003c\/li\u003e\n\u003cli\u003e1 carrot julienned\u003c\/li\u003e\n\u003cli\u003e1 stalk celery cut on a bias\u003c\/li\u003e\n\u003cli\u003e2 – 3 leaves Bok Choy (Chinese cabbage) chopped\u003c\/li\u003e\n\u003cli\u003e2 – 3 mushrooms sliced thin\u003c\/li\u003e\n\u003cli\u003e1 medium shallot sliced thin\u003c\/li\u003e\n\u003cli\u003e½ cup white wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOver medium heat 375ᵒF preheat skillet, melt butter, and add olive oil.\u003c\/p\u003e\n\u003cp\u003eDredge the fillets in flour and place catfish in hot pan with butter and olive oil. Sauté 3 to 4 minutes and turn. Add vegetables, sprinkle with white wine and cover. Cook for 4 to 5 minutes.\u003c\/p\u003e\n\u003cp\u003eTo serve, make a nest of vegetables and place the catfish fillets on top of the vegetables.\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/EaDsg51ufUA\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885382119488,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/51hx0gw-uvL.jpg?v=1762458180"},{"product_id":"sausage-and-mushroom-wellington","title":"Sausage and Mushroom Wellington","description":"\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium; color: #993300;\"\u003e\u003cem\u003e\u003cstrong\u003eHealthy Cooking with Jack Harris and Charles Knight\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- mceItemMediaService_youtube:{\"id\":\"INsWWqbM1Bw\",\"width\":440,\"height\":330} --\u003e\u003c!-- do not directly edit this HTML, it will be overwritten by the mediaservice plugin --\u003e\u003cobject height=\"330\" width=\"440\"\u003e\u003cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/INsWWqbM1Bw?fs=1\"\u003e\n\u003cparam name=\"allowFullScreen\" value=\"true\"\u003e\n\u003cparam name=\"allowscriptaccess\" value=\"always\"\u003e\n\u003cembed src=\"\/\/www.youtube.com\/v\/INsWWqbM1Bw?fs=1\" type=\"application\/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"440\" height=\"330\"\u003e\u003c\/object\u003e\u003c!-- \/mceItemMediaService --\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885384446016,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/wellington-sausage-and-mushroom-shutterstock_2078456617.jpg?v=1762458182"},{"product_id":"crab-marinara-with-homemade-pasta-video","title":"VIDEO - Shrimp Marinara over Pasta Jack Harris \u0026 Charles Knight \"Harris Live\" WFLA-TV","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eJack Harris \u0026amp; Charles Knight\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003eHealthy Cooking on Harris LIVE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003efrom Busch Gardens WFLA-TV8-NBC\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/6DV5MmIE8Zw\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885388476480,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/pasta-shrimp_marinara-shutterstock_1783454000_2.jpg?v=1762458185"},{"product_id":"hawaiian-meatballs-sweet-and-sour","title":"Hawaiian Sweet and Sour Meatballs - See Video","description":"\u003cp\u003eHawaiian Sweet and Sour Meatballs are more than just a dish; they embody the spirit of Aloha and the rich tapestry of cultural influences that define Hawaiian cuisine. The sweet and tangy glaze, made with pineapple juice and vinegar, harmonizes beautifully with the savory meatballs, creating a flavor profile that is both comforting and exciting. This dish is a staple at luaus and family reunions, symbolizing the joy of sharing meals with loved ones. As you prepare this iconic recipe, imagine the gatherings where laughter and stories flow, and the aroma of delicious food fills the air. Health Craft cookware enhances this cooking experience by providing superior heat distribution and durability, ensuring that each meatball is cooked to perfection. With Health Craft's innovative waterless cooking technology, you can retain the vibrant flavors and essential nutrients of your ingredients, making your Hawaiian Sweet and Sour Meatballs not only delicious but also nourishing. This method allows for a healthier cooking process, promoting a balanced diet without sacrificing taste. LeAnn and Chef Charles Knight\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/healthcraft.com\/collections\/5-ply-and-7-ply-cookware-and-accessories\/products\/11-inch-saute-pan-with-vented-lid-waterless-430-stainless-steel-made-in-usa\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/health-craft-vita-large-skillet-with-vented-lid-made-in-usa-link.jpg?v=1729010294\" alt=\"\" style=\"float: right;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003cb\u003eHawaiian Sweet \u0026amp; Sour Meatballs (scroll down for video)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003eThis recipe is a wonderful appetizer for any kind of party or celebration.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eEQUIPMENT:\u003c\/b\u003e 2 large mixing bowls, measuring cups and spoons, French chef’s knife, cutting board, large sauté skillet or oil core electric skillet.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003ePREPARATION:\u003c\/b\u003e 45 minutes – make 25 to 30 appetizers\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eINGREDIENTS:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraphCxSpFirst\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e1-pound ground turkey or beef, or a combination\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e½ pound Italian sausage, removed from casing\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003eMedium onion, diced.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 cloves garlic, minced.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e2 eggs, beaten.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpLast\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e½ cup breadcrumbs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eSAUCE:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraphCxSpFirst\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e½ cup apple cider vinegar\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e¼ cup cornstarch\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e8-ounce can of pineapple chunks in juice undrained.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e8-ounce can of bamboo shoots in juice undrained\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e½ cup packed light brown sugar\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e8-ounce jar of Maraschino cherries in juice undrained\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpLast\" style=\"text-indent: -0.25in;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e3 tbs Soy sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eCombine the turkey and\/or, Italian sausage, onion, garlic, eggs, and breadcrumbs in a mixing bowl. Mix well and shape mixture into 25 to 30 meatballs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn a hot, dry skillet over medium heat 275\u003cspan style=\"font-family: 'Arial',sans-serif;\"\u003eᵒ\u003c\/span\u003eF, sauté meatballs with the cover on and the vent open until browned on all sides. 15 minutes, turning occasionally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMeanwhile, prepare the sauce: In a mixing bowl, combine the vinegar and cornstarch, and mix well. Stir in the remaining ingredients with juice and mix well.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSlowing stir in the sauce into the meatballs. Cook, stirring, until thickened. Turn off the heat and let stand for about 5 minutes before serving.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo serve, place toothpicks into meatballs and serve straight from the skillet or transfer to a warm serving dish. Alternative serve over cooked rice.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eNUTRITIONAL VALUES: \u003c\/b\u003ePER 2 MEATBALLS WITH SAUCE: 418 calories, 9g Fat (18% calories from fat), 12g Protein, 77g Carbohydrates, 64mg Cholesterol, 502mg Sodium.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Czw2hHtNA8s\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885389295680,"sku":"","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/sweet-and-sour-meatballs-shutterstock_230683633.jpg?v=1762458185"},{"product_id":"spicy-buffalo-chicken-meatballs","title":"Spicy Buffalo Chicken Meatballs","description":"\u003cp\u003eSpicy Buffalo Chicken Meatballs will quickly become a family favorite.\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: 5 QT Stainless Mixing Bowl, Kitchen Machine Food Cutter, 13” French Skillet (13” Paella Pan, 13” Casserole Pan, or Electric Skillet), ¾ QT Butter Warmer.\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-pound lean ground chicken\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Italian Breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1 carrot, shredded #1 Cone.\u003c\/li\u003e\n\u003cli\u003e1 stalk celery, shredded #1 Cone\u003c\/li\u003e\n\u003cli\u003e1 medium onion chopped #2 Cover.\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced fine or pureed\u003c\/li\u003e\n\u003cli\u003e1 – 2 ounces crumbled blue cheese\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Crystal Hot Sauce (or your favorite), divided.\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eIn a large bowl, combine the chicken, egg, breadcrumbs, carrot, celery, onion, garlic, blue cheese, and 1\/2 the hot sauce.\u003c\/p\u003e\n\u003cp\u003eGently fold together to combine, but don't over mix.\u003c\/p\u003e\n\u003cp\u003eForm the mixture into 20 to 24 small meatballs.\u003c\/p\u003e\n\u003cp\u003eSpray skillet with cooking spray or melt 1 tablespoon unsalted butter in preheated skillet over medium-heat (for light brown to crispy 275°F to 350°F Induction or Electric Skillet).\u003c\/p\u003e\n\u003cp\u003ePlace the meatballs in skillet turn as they brown, about 20-25 minutes. Alternative; bake on greased cookie sheet in 350°F oven for 20 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove the meatballs from the skillet and reduce the heat to low. To deglaze the pan, add butter and hot pepper sauce.\u003c\/p\u003e\n\u003cp\u003eTO SERVE: Place the meatballs onto a serving dish and drizzle with butter\/hot sauce mixture. Serve with Long Red Italian Sweet Peppers and Blue Cheese Dressing.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885390737472,"sku":"Equipment: 5 QT Stainless Mixing Bowl, Kitchen Machine Food Cutter, 13” French Skillet (13” Paella Pan, 13” Casserole Pan, or Electric Skillet), ¾ QT Butter Warmer.","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/meatballs-barbecue-turkey-shutterstock_1214671012_d2dac409-dc6f-4e31-831e-fa583f02e50e.jpg?v=1762458188"},{"product_id":"chateaubriand","title":"Chateaubriand Fillet of Tenderloin of Beef.","description":"\u003cp\u003eThe preparation of Chateaubriand is both an art and a science, requiring skill and attention to detail to achieve the perfect balance of flavor and tenderness. Traditionally, the cut is seared to lock in its natural juices, then finished in the oven to reach the desired doneness. At Health Craft, we understand that the right tools can make all the difference. Our premium waterless cookware allows for even heat distribution and moisture retention, making it easier than ever to create a succulent Chateaubriand that rivals the finest restaurants. Imagine the rich, mouthwatering flavors that will emerge when you use our expertly designed cookware, which not only preserves the integrity of the ingredients but also promotes healthier cooking methods.\u003c\/p\u003e\n\u003cp\u003eWe invite you to explore your culinary passions with Health Craft products, where our commitment to health-oriented cooking meets exceptional customer service. Whether you're an experienced chef or a home cook, our cookware is designed to inspire creativity in the kitchen and elevate your dining experience.\u003c\/p\u003e\n\u003cp\u003eAs you embark on this culinary journey, remember that Health Craft stands behind our products with a lifetime guarantee, reflecting our dedication to craftsmanship and quality. Investing in our cookware means investing in not just exceptional meals but also cherished family traditions that will be passed down through generations. Let Health Craft help you create memorable dining experiences that celebrate the art of cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChateaubriand is a classic dish prepared with the large center cut fillet of tenderloin of beef.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: Large sauté skillet, hi-dome Dutch oven cover, French chef’s knife, cutting board and food cutter.\u003c\/p\u003e\n\u003cp\u003ePREPARATION TIME: about 90 minutes - Makes 9 or 10 servings.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 (2-to-2 ½ pound) beef tenderloin\u003c\/li\u003e\n\u003cli\u003e1 medium onion, diced.\u003c\/li\u003e\n\u003cli\u003e½ stalk celery, diced\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced.\u003c\/li\u003e\n\u003cli\u003e1 small bay leaf, stem removed and finely crushed.\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon chopped fresh parsley, plus additional for serving.\u003c\/li\u003e\n\u003cli\u003e4 cups sliced mushrooms (about 8 ounces)\u003c\/li\u003e\n\u003cli\u003e¼ cup Chardonnay or other dry white wine\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh tarragon leaves.\u003c\/li\u003e\n\u003cli\u003e½ teaspoon freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1-¼ cups Low-Sodium Brown Veal or Beef Stock (page 219 Healthy Meat \u0026amp; Potatoes)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon homemade Roux (pg. 190 Healthy Meat \u0026amp; Potatoes)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh tarragon leaves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn a hot, dry skillet over medium-high 350°F to 375°F (177°C to 190°C) cook the beef tenderloin until browned and the meat releases easily from the pan, turning each time the meat releases easily from the pan. 15 to 20 minutes.\u003c\/p\u003e\n\u003cp\u003eAdd the onion, carrot, celery and garlic around the tenderloin and sauté until slightly browned, 2 to 3 minutes, stirring occasionally. Stir in the bay leaf, thyme, and parsley. Add the mushrooms and reduce the heat between medium and medium-low 200°F to 250°F (93°C to 121°C).\u003c\/p\u003e\n\u003cp\u003ePlace the hi-dome Dutch oven cover on the skillet. When the cover spins freely on a cushion of water, the vapor seal has formed, 3 to 5 minutes (induction 1 to 2 minutes). After forming the seal, adjust the heat to produce tiny moisture bubbles between the rim of the skillet and the hi-dome cover. If the cover spits moisture, the heat is too high. If no bubbles appear, the heat is too low. Once you have reached the proper roasting temperature, cook for about 9 minutes per pound for rare; 10 minutes per pound for medium-rare; 11 minutes per pound for medium. Do not remove the cover. Removing the cover will destroy the vapor seal, lengthen the cooking time, and may cause the meat to burn. \u003c\/p\u003e\n\u003cp\u003eTransfer the beef tenderloin to a warm platter and keep warm.\u003c\/p\u003e\n\u003cp\u003eTo prepare the sauce, increase the heat to medium 275°F to stir in the wine, tarragon, and pepper. Cook, stirring occasionally until it reduces the liquid to about half, 3 to 5 minutes. Stir in the stock and roux. Cook, stirring, until the roux is incorporated into the sauce and the mixture thickens slightly. Remove from heat.\u003c\/p\u003e\n\u003cp\u003eTo serve, cut the tenderloin into ½-inch-thick slices, top with the sauce and sprinkle with parsley. Serve with Asparagus with Lemon Pepper (pg. 134 Healthy Meat \u0026amp; Potatoes) and Pan-Roasted Potatoes (pg. 155 Healthy Meat \u0026amp; Potatoes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePER SERVING:\u003c\/strong\u003e 228 Calories – 22g Fat (68% calories from fat) – 19g Protein – 4.4g Carbohydrates – 64mg Cholesterol – 176mg Sodium\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885392638016,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/Chateaubriand-2-shutterstock_1702458646.jpg?v=1762458189"},{"product_id":"steak-au-poivre","title":"Steak au Poivre by David Knight","description":"\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eSteak au Poivre\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003eSERVINGS:\u003c\/strong\u003e 4\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003ePREP TIME:\u003c\/strong\u003e 25 Minutes\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003e\u003cstrong\u003eEQUIPMENT\u003c\/strong\u003e: \u003c\/strong\u003e10.5” gourmet skillet\/fry pan with vented cover, kitchen tongs, chef’s knife, cutting board, wooden spoon, serving platter\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003eINGREDIENTS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif;\"\u003e2 8-ounce filet mignon\u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003e2-ounces sweet butter\u003c\/li\u003e\r\n\u003cli\u003e2 medium shallots, minced fine\u003c\/li\u003e\r\n\u003cli\u003e2-ounces good Cognac\u003c\/li\u003e\r\n\u003cli\u003e¾ cup heavy cream\u003c\/li\u003e\r\n\u003cli\u003e2 ounces freshly cracked green peppercorns (crushed but not ground to powder!)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003eDIRECTIONS:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003col\u003e\r\n\u003cli\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif;\"\u003ePreheat skillet over medium-high heat (induction 375°F - 400°F). If not using induction, sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the filets in the hot, dry pan.  Cover the pan and open the vent and dry sauté until the filets release easily from the skillet, 4 to 5 minutes. \u003c\/span\u003e\u003c\/li\u003e\r\n\u003cli\u003eTurn the fillets, and leave the lid off, and brown the other side until the filets release easily from the skillet, 4 to 5 minutes. Cook to desired doneness (see doneness tests).\u003c\/li\u003e\r\n\u003cli\u003eRemove steaks to a warm platter and allow to rest while preparing the sauce.\u003c\/li\u003e\r\n\u003cli\u003eTo the skillet add the butter. When butter melts add shallots, sauté until tender. Add Cognac and flambé until alcohol burns off.\u003c\/li\u003e\r\n\u003cli\u003eDeglaze the pan with cream, and add peppercorns.  Turn heat to low (induction 180°F) and simmer until sauce thickens, 2 to 3 minutes.\u003c\/li\u003e\r\n\u003cli\u003eWhile sauce thickens, slice the steak for serving.\u003c\/li\u003e\r\n\u003c\/ol\u003e\r\n\u003cp\u003e\u003cspan style=\"font-family: arial, helvetica, sans-serif; font-size: small;\"\u003e\u003cstrong\u003eTO SERVE:  \u003c\/strong\u003ePosition steak on serving plates, top with sauce. \u003c\/span\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885397225536,"sku":"EQUIPMENT: 10.5” gourmet skillet\/fry pan with vented cover, kitchen tongs, chef’s knife, cutting board, wooden spoon, serving platter","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/products\/SteakauPoivre-david-knight-shutterstock_1992373325.jpg?v=1762458192"},{"product_id":"coleman-tarragon-chicken-cordon-bleu","title":"Coleman Tarragon Chicken Cordon Bleu","description":"\u003cp\u003eColeman Tarragon Chicken Cordon Bleu is a culinary delight that combines the rich flavors of chicken, tarragon, and Swiss cheese. To prepare this dish, start by flattening chicken breasts and placing a slice of ham and cheese inside each one. Roll them up tightly and secure with toothpicks. \u003c\/p\u003e\n\u003cp\u003eUsing Health Craft's waterless cookware, you can cook the chicken to perfection without the need for excess fats or oils. The unique design of our cookware allows you to steam the chicken gently, locking in moisture and flavor while ensuring that all the important nutrients are preserved. Simply place the rolled chicken in the preheated pan, cover it, and allow it to cook on low heat. The result is tender, juicy chicken that is bursting with flavor.\u003c\/p\u003e\n\u003cp\u003eOne of the standout features of Health Craft cookware is its durability and safety. Our products are designed to withstand high temperatures without warping, ensuring that you can enjoy cooking for years to come. Additionally, with a lifetime guarantee, you can trust that your investment in Health Craft is a smart choice for your kitchen.\u003c\/p\u003e\n\u003cp\u003eWe encourage you to embrace healthier cooking methods and explore the benefits of using Health Craft products in your kitchen. If you have any questions about the Coleman Tarragon Chicken Cordon Bleu recipe or need cooking tips, our exceptional customer support team is here to help. We invite you to connect with us to ensure that your cooking experience is both enjoyable and successful!\u003c\/p\u003e\n\u003cp\u003ePREPARATION: 35 Minutes, Makes 6 Servings\u003c\/p\u003e\n\u003cp\u003eEQUIPMENT: meat mallet, cutting board, mixing bowl, 13-inch Gourmet Skillet\u003c\/p\u003e\n\u003cp\u003eINGREDIENTS:\u003c\/p\u003e\n\u003cp\u003eCutlets\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 chicken cutlets, pounded to ¼ inch thick.\u003c\/li\u003e\n\u003cli\u003e2 - 3 tablespoons Coleman’s mustard\u003c\/li\u003e\n\u003cli\u003e3 slices Swiss cheese\u003c\/li\u003e\n\u003cli\u003e3 slices Tavern ham\u003c\/li\u003e\n\u003cli\u003eEgg-Wash \u0026amp; Breading\u003c\/li\u003e\n\u003cli\u003e1 egg\u003c\/li\u003e\n\u003cli\u003e½ cup half and half\u003c\/li\u003e\n\u003cli\u003ePinch of salt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Cayenne pepper\u003c\/li\u003e\n\u003cli\u003e½ cup flour\u003c\/li\u003e\n\u003cli\u003ePinch of salt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Cayenne pepper\u003c\/li\u003e\n\u003cli\u003e1-cup panko seasoned breadcrumbs\u003c\/li\u003e\n\u003cli\u003e1 cup Italian seasoned breadcrumbs\u003c\/li\u003e\n\u003cli\u003ePinch of salt \u0026amp; pepper\u003c\/li\u003e\n\u003cli\u003e½ teaspoon Cayenne pepper\u003c\/li\u003e\n\u003cli\u003eCooking \u0026amp; Sauce\u003c\/li\u003e\n\u003cli\u003e6 tablespoons sweet butter\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced.\u003c\/li\u003e\n\u003cli\u003e1 cup Chardonnay or other dry white\u003c\/li\u003e\n\u003cli\u003e½ cup chicken stock\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chicken base or bouillon\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh tarragon, chopped.\u003c\/li\u003e\n\u003cli\u003e1 cup half in half\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh tarragon, chopped.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDIRECTIONS:\u003c\/p\u003e\n\u003cp\u003eNOTE: This recipe was already a winner, but Momma LeAnnie had to tweak it - adding Coleman’s mustard and tarragon made it an award winner.\u003c\/p\u003e\n\u003cp\u003eUsing a meat mallet pound chicken breast ¼ inch or less. Spread mustard evenly on top of the cutlets.\u003c\/p\u003e\n\u003cp\u003ePlace the Swiss cheese and ham on top of the chicken and roll the cutlets tight. Wrap with plastic wrap. Put a toothpick through each cutlet and place in the freezer, for about 20 minutes.\u003c\/p\u003e\n\u003cp\u003ePrepare three dinner plates, 1) all-purpose flour 2) egg and cream mixture (whisked vigorously) 3) panko and Italian breadcrumbs. Season all three with salt, pepper, and cayenne pepper.\u003c\/p\u003e\n\u003cp\u003eUnwrap chicken cutlets and roll in flour mixture, then roll in egg wash and roll in breadcrumbs. Place cutlets on the platter and place in the freezer, for about 20 minutes.\u003c\/p\u003e\n\u003cp\u003eIn the Casserole Pan add olive oil and melt butter over medium-high heat (induction 375°F). Brown chicken cutlets on all sides, about 5-7 minutes. Add garlic and sauté for 1 to 2 minutes, add wine, chicken stock, chicken base, and top chopped tarragon. Stir, cover, and reduce heat to medium-low (induction 180°F) and simmer for 20-25 minutes. Remove chicken cutlets to a platter and keep warm, or to a warm oven.\u003c\/p\u003e\n\u003cp\u003eWhisk half and half and cornstarch together.\u003c\/p\u003e\n\u003cp\u003eTo prepare the sauce; increase to medium heat (induction 250°F to 275°F), stir in cornstarch and cream mixture, stirring until the sauce thickens.\u003c\/p\u003e\n\u003cp\u003eTo serve, top Cordon Bleu with Tarragon Sauce and fresh chopped tarragon.\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"Default Title","offer_id":24885397651520,"sku":"","price":1.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/files\/cole-man-chicken-cordon-bleu-shutterstock_139235228.jpg?v=1762458192"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0238\/5225\/3248\/collections\/entres_and_side_dishes.png?v=1775005346","url":"https:\/\/healthcraft.com\/collections\/entrees-html.oembed?page=6","provider":"Health Craft","version":"1.0","type":"link"}