Recipes – Nutricraft Cookware
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Beets

Beets

UNITS: Nutricraft Food Processor INGREDIENTS: Beets Cranberry Sauce 2 tbsp orange juice INSTRUCTIONS: Cut beets in half and use the #2 cone from the Food Processor, making use the peeling side is away from the blade. Cook about 20 minutes. Add 1 can of cranberry sauce and two tablespoons orange juice, and simmer for 5 minutes.  

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Chocolate Cake with Vegetables

Chocolate Cake with Vegetables

INGREDIENTS: 1 box cake mix 1 carrot stick 1 small butternut pumpkin 1 stick celery 1 small zucchini 2 eggs (or 4 tsp of egg replacer)   UTENSIL: 11" Oil Core Electric Skillet Food Cutter 4 Qt. Insulated Bowl INSTRUCTIONS: Preheat skillet to 120°C. While skillet is preheating, place the cake mix and eggs (or egg replacer) into the mixing bowl. Shred the vegetables using food cutter cone #1 into the bowl. Mix to a firm paste, cut more vegetables if needed. Do not make the mixture too wet. Spray a bit of oil into the bottom and sides of the skillet. Pour...

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Cauliflower, Broccoli & Asparagus

Cauliflower, Broccoli & Asparagus

UNITS: 3 qt Saucepan or  4 qt Roaster Steamer inset INSTRUCTIONS: Wash and place vegetable into 3 qt steamer inset. Bring 3/4 water to boil in 3 qt saucepan first. Water will boil faster if you place the cover on when you start. Place 3 qt steamer full of vegetables on 3 qt saucepan and cook 12 to 15 minutes according to quantity. Season taste. Alternate Method: Ensure enough moisture is in the pan (see freash or frozen above) and the heat is not too high as florets are delicate and prone to over-ccooking; be gentle with the heat. Use...

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Carrots & Cabbage

Carrots & Cabbage

UNIT: Nutricraft Food Cutter INSTRUCTIONS: Cut carrots (#2 or #3 cone), cabbage (#3 or #5 cone) into pan. Rinse with cold water and drain. Start on medium heat. Lower heat and close valve when unit whistles and leave for about 10 to 12 minutes.

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Cream of Asparagus Soup

Cream of Asparagus Soup

Serves 4 -6 UNITS: 3 qt Saucepan Small Skillet or Saute Skillet Food Processor INGREDIENTS: 2 lbs fresh asparagus 6 cups of chicken stock 9 tbsp olive oil 2 tbsp onion (#2 cone) 2 egg yolks 1 tsp salt 2/4 heavy cream 6 tbsp flour dash of white pepper INSTRUCTIONS: Peel each asparagus stalk, removing skin and tough outer flesh. Cut stalks in 1/2" lengths and set aside. In saucepan, bring chicken broth to whistle with salt over moderate heat. Drop in asparagus and cook slowly 5 to 8 minutes or until just tender. Drain stock into bowl, reduce heat to...

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