Chicken Marengo (using the 6-qt Dutch oven)

1 medium size chicken

1 large onion sliced into rings

1 large carrot sliced

1 clove garlic minced

1 large red pepper cut into strips

1 large green pepper cut into strips

optional 1 cup button mushrooms

3 tablespoons soy sauce

optional 1/4 cup bread crumbs

Pre-heat Dutch Oven for about 3 minutes over medium heat. Brown garlic and

add chicken. Brown the chicken then pour soy sauce. Add onions, carrots

and the red and green pepper last.  After covering the Dutch Oven, cook on

medium heat until a water seal is formed on the cover. Then lower heat to

low. Cooking time is about 30 minutes.

Leche Flan  (using Ameramaid’s 6 utility cups)

4 egg yoks

1 cup evaporated milk

6 tablespoons refined sugar

6 tablespoons sugar

Optional vanilla

Dissolve 6 tablespoons refined sugar in milk. Add the 4 egg yolks. Stir

while adding until sugar is dissolved.  On a 1 qt sauce pan, caramelize 6

tablespoons sugar. When sugar is caramelized, pour evenly on the utility

cups to line the cups. Pour the egg mixture into the cups. Place the 6

cups on the 6 hole utility rack on top of the 6 Qt Dutch Oven.

Hawaiian Timbali  (using Ameramaid’s inset pan)

1/2 lb ground beef

1/2 lb ground pork

1 medium onion

1 small can sliced or crushed pineapple

3 large eggs

1/4 cup catsup

optional 2 tablespoons pickle relish

1 red pepper

1 green pepper

2 tablespoons soy sauce

optional 1/2 cup breadcrumbs

a dash of ground black pepper

Place all the ingredients on a 4 qt mixing bowl. Mix well. Place in the

inset pan. Place the inset pan on top of the 6 hole utility rack. Cover

the Dutch Oven with Sr. Dome cover.

Chicken Marengo, Leche Flan and Hawaiian Timbali will all be

cooked in about 30 minutes.

Waterless Shrimp Singang  (using Ameramaid’s 3 Qt Sauce pan)

1 lb shrimp with shell

1 large onion

4 large tomatoes

2 cups okra

1 cup radish

1 bundle string beans

2 large hot green peppers

1 lemon or 4-5 Philippine lemon (kalamansi)

1 tablespoon sliced ginger

Arrange the ingredients in layers on the sauce pan. Start with tomatoes,

onion, shrimp, ginger, string beans, okra and radish. Cover the pan and

turn the burner to medium heat.

When a water seal is formed or steam starts to escape, place the pan on

top of the senior dome.  For more soup, you may add a cup or two of warm

water with lemon or kalamansi.

Greaseless Fried Chicken  (using Ameramaid’s 12.5 inch Electric Oil Core

Skillet)

8 - 10 pcs chicken thighs

Pre-heat electric Oil Core skillet on medium high for about 3 minutes.

Test temperature with a few drops of water.  If water rolls like mercury,

the pan is ready.

Place the chicken thighs with skin up. Cook for 12- 15 minutes then turn and cook for another 15 minutes without adding oil.  Let stand for 3-5 minutes.