These are some tested recipes that have proven popular with our customers:
1 lb ground beef
1 cup chopped onion
1 tsp Italian seasoning
2 tsp salt
1 26 oz jar spaghetti sauce
6‑8 Lasagna noodles
1-¼ cups ricotta cheese cup milk
¼ cup milk
½ tsp salt
¼ cup grated Parmesan cheese
1-½ cup shredded mozzarella cheese
Brown hamburger at medium heat. Drain. Add onion, seasoning, and salt. Brown. Add sauce and heat with lid on for 5 minutes with heat turned to low. Mix together all cheese ingredients except for 1 cup of shredded mozzarella for topping. Set aside. Remove lid from pan. Dip 1-½ cups sauce out of the skillet.
Cover the remaining sauce with a layer of noodles. Spread on a layer of cheese mixture, than add a layer of noodles and then the remaining sauce. Cover and simmer on low for 15 minutes. Remove lid and sprinkle mozzarella cheese on top. Cover until cheese is melted. Uncover and let stand for 3 minutes. Serve.
Tip: Most any recipe for the oven can be done on top of the stove in your waterless cookware. It will taste better, save energy and create less clean up.
6 legs, thighs, wings or combination of the parts, remove some skin
salt and pepper
4‑6 small potatoes quartered
1 onion halved and quartered
Heat pan at medium heat until water beads form when dripped in pan. Salt and pepper chicken. Add chicken pieces and brown all sides. Add potatoes and onions. Cover and heat until steam tries to escape. Reduce heat to low. Cook for 20‑25 minutes until potatoes are done.
½ cup brown sugar
1 stick butter
1 12 oz can pineapple rings
1 6 oz can maraschino cherries
1 yellow cake mix
1 cup liquid (from fruit)
In large skillet melt butter at medium heat with lid on. Stir in brown sugar until melted. Arrange pineapples and maraschino cherries on top of brown sugar mixture. Reserve juices from fruit for the cake mix. Cover and heat on medium to low medium while mixing cake ingredients. Combine juices from pineapple and cherries and add enough water to make 1 cup of liquid.
Mix together cake mix, 3 eggs, and liquid. Add cake mixture to the hot pan and cover. Keep heat at medium to medium-low for 5 minutes then reduce heat to low for 15 additional minutes. Remove from heat and leave covered for 5 minutes. Remove lid. For best results do not lift lid during baking process.
Tip: You can try any type of cake in these pans. The key is to get the pan hot by adding a small amount of water and placing the lid on the pan with heat at medium to medium high. Once the pan is thoroughly heated and the steam from the water is try to escape add a small amount of melted butter or oil (3 tbsp) to keep the cake from sticking. Add mixture then repeat the baking steps listed in the pineapple upside‑down cake recipe.
6 cored apples cut up
2 tsp cinnamon
Cover the bottom of the 7 qt Dutch oven with 1 /8 inch water. Add apples and cover. Heat at medium to medium high until pan and apples are hot and steam is trying to escape.
Turn to low and simmer for 15 minutes or until apples are very soft. Remove lid and mash apples with masher. Remove skins from pan. (Apple peels can be removed before or after the cooking, however, cooking with the skins add flavor and nutrients.) Add cinnamon. Chill or serve hot.
Shred or slice the turnips and carrots and mix together. Fill a 3.5Qt saucepan with turnips and carrots. Place the pan on the stove on medium heat. When the pan whistles or the lid becomes too hot to touch turn the stove setting to low. For shredded turnips and carrots continue cooking on low for 3 to 5 minutes. For sliced turnips and carrots continue cooking on low for 5 to 15 minutes depending on the thickness of the slice.
We highly recommend the cookbook “Healthy Meat and Potatoes” for additional recipes. The authors are a terrific combination of a long time owner of a waterless cookware direct sales company who understands the proper use of waterless cookware and a chef who knows how to add additional flavors and nutrients to the recipes. This cookbook can be purchased on Amazon