Southern Skillet Chicken
• 4 chicken breasts 
• 1 sliced onion 
• ½ cup (40g) sliced mushrooms 
• ½ cup (56g) mozzarella shredded cheese 
• salt and pepper to taste

1. On medium heat, brown chicken on one
side for 10 minutes. 
2. Flip chicken, add onions and mushrooms, then cover with lid. 
3. Cook for an additional 10 minutes or until center is cooked through. 
4. Remove lid and add shredded cheese. 
5. Melt cheese in pre-heated 350°F (177°C) degree oven for 3 minutes.  
Lemon Zest Salmon with Asparagus and Hollandaise Sauce
• Salmon Fillets 
• ½ Lemon to juice 
• ½ Lemon, sliced 
• Asparagus 
• Salt and Pepper to taste 

1. On medium-low heat, place salmon, skin side down, into pan, and let brown for 3-4 minutes. 
2. Flip salmon and add asparagus. Then add in lemon slices and lemon juice. Cover and cook for an additional 3-4 minutes. 
3. Plate salmon and asparagus and leave remaining juice in pan for next step.
 
Hollandaise Sauce 
• ½ cup (118ml) lemon juice 
• 3 egg yolks 
• ½  stick (57g) butter 

4. On low heat, leave remaining salmon/lemon juice mixture in pan. 
5. Add in additional lemon juice and butter, and cook until butter melts. 
6. Add egg yolks and whisk until mixture thickens (about 2 minutes). 
7. Serve hot over salmon and asparagus.

Whole Chicken
• 3-4 lb (1.4-1.8kg) whole chicken, giblets removed 
• ½ cup (115g) cut potatoes 
• ½ cup (75g) cut carrots 
• ½ cup (115g) cut celery 
• ½ cup (75g) onion sliced 
 salt and pepper to taste 
• 3 sprigs of thyme 
• 1 sprig of rosemary

1. Pre-heat oven to 375°F (191°C). 
2. Place vegetables in bottom of the Deluxe Deep Pan. Top with whole chicken. 
3. Bake uncovered for 1 hour or until a minimum internal temperature of 180°/82°C. 
4. Remove from heat, and baste with drippings.
Mussels in White Wine Sauce
• 2 lb (0.9kg) mussels 
• ¼ cup (38g) chopped onion 
• 4 garlic cloves, minced 
• 2 tablespoons (28g) butter 
• ½ lemon, squeezed 
• 1 cup (237ml) white wine 
• fresh parsley

1. On medium heat, using the Deluxe Deep Pan, melt butter, then sauté the onions 
and garlic. 
2. Once the onions are translucent, add mussels and white wine. 
3. Mix ingredients together, cover and cook until shells open (about 3 minutes). 
4. Garnish with parsley to taste and serve with bread for dipping.
Beef Stroganoff
• 12 oz (340g) cooked egg noodles 
• 1 lb (0.9kg) ground beef 
• ½ chopped onion 
• 1 cup (80g) sliced mushrooms 
• ¼ cup (57g) butter 
• 1 cup (237ml) of milk

1. On medium heat, brown ground beef and chopped onion in the Deep Deluxe Pan, then drain. 
2. Add in mushrooms and butter. Cook until butter melts and mushrooms are soft. 
3. Add in milk and egg noodles. Stir together and cook for an additional 2-3 minutes.  
Breakfast Casserole
• 2 cups (450g) shredded potatoes 
• 4 eggs 
• 1 cup (237ml) milk 
• ½ cup (90g) multi-colored bell peppers 
• ½ cup (75g) onions 
• ½ lb (227g) of browned turkey sausage 
• 3⁄4 cup (42g) shredded cheddar cheese 
• olive oil 
• salt and pepper to taste 

1. Pre-heat oven to 350°F/177°C. 
2. On medium heat, lightly coat bottom of the Deluxe Deep Pan with olive oil. 
3. Brown potatoes for 10 minutes and 
then flip. 
4. In separate bowl, mix together eggs 
and milk. 
5. Pour in eggs/milk mixture and add in peppers, onions, turkey sausage and cheese. 
6. Bake in oven for 1 hour.

Beef Pot Roast
• 3 lb (1.36kg) beef rump roast 
• ½ cup (75g) sliced carrots 
• ½ cup (115g) cubed potatoes 
• ¼ cup (40g) sliced onion 
• ½ cup (60g) flour 
• 1 cup (237ml) beef broth 
• salt and pepper to taste

1. Pre-heat oven to 325°F/163°C. 
2. In the Deluxe Deep Pan, season and sear roast on all sides. 
3. Mix together broth and our. 
4. Add in carrots, potatoes and onions. 
5. Place rump roast on top of vegetables. 
6. Cook in oven for 2-3 hours or until the roast shreds with a fork. Baste with juices occasionally. 

Steakhouse Steak
• 2 pcs 8 oz (227g) New York strip steaks 
• 2 tablespoons (30ml) olive oil 
• 2 tablespoons (34g) salt 
• 2 tablespoons (14g) coarse black pepper 
• 4 tablespoons (57g) butter

1. Pre-heat oven to 400°F/204°C. 
2. Heat pan at medium heat on stovetop. 
3. Pat steaks dry, then brush with olive oil and liberally season with salt and pepper. 
4. Sear steaks on both sides (about 2 min per side). 
5. Top each steak with 2 tablespoons of butter and place in pre-heated oven until the internal temperature reaches desired doneness: 
- Rare - 130°F/54°C 
- Medium - Rare - 140°F/60°C 
- Medium - 150°F/66°C 
- Well Done - 165°F/74°C 
6. Let steaks rest for 5-10 minutes prior to serving.