Jet Stream Oven: Easy Parmesan Potatoes

Enjoy a touch of Italy with delicious Parmesan Coated Potatoes. The NESCO® Jet Stream2 Oven® makes them simple and fast in about 18 minutes.

Easy Parmesan Potatoes

4 (6 oz) baking potatoes 

1/4 cup melted butter

1/4 cup grated Parmesan Cheese 

pepper (to taste)

salt (to taste)

Cut each potato into lengthwise quarters. Brush all sides with melted butter. Sprinkle with Parmesan cheese, salt and pepper.

Place ingredients in your Nesco®/American Harvest® Jet Stream2 Oven®

Settings:

Time - 18 minutes

Temperature - 400°F

Fan speed - HI

Bake accordingly until lightly browned and tender.

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18 Qt Camouflage Roaster Oven: Tasty Cabbage Rolls

These hearty Cabbage Rolls blend just the right amount hamburger and rice for a satisfying meal. The 18 Quart Camouflage Roaster from Open Country® by NESCO® makes it simple at home or in your Northwoods cabin. 

Tasty Cabbage Rolls

1 large head of cabbage

3 pounds hamburger 

3 13 oz cans tomato soup 

2 sticks of butter (slice 1 stick) 

2 cups rice, cooked 

2 eggs 

1/2 cup bread crumbs 

salt and pepper to taste

2 quarts water

To prepare cabbage for rolling hamburger, I like to do it the old fashioned way by floating it in a large pot of boiling water. Carefully cut slices so each cabbage leaf floats off of head. Remove leaves and drain on paper towels. Cut spine out of leaf.

Prepare beef for rolling, mix rice, bread crumbs, eggs, hamburger, salt and pepper. Roll individual leaves of cabbage with meat mixture. 

Melt 1 stick of butter in cookwell while preheating 12 or 18 quart Nesco® Roaster Oven to 350 degrees. Place cabbage rolls in cookwell. After 1 layer, pour soup on top. Add butter slices. Layer this way until done. Add water to almost cover cabbage rolls. 

Cook 1 to 2 hours. 

Serves 18 to 24

Submitted by Karen Moreno, from Macomb, Michigan.


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12” Extra Deep Electric Skillet: Philly Cheese Steak Sandwiches

Who doesn't love a really good Philly Cheese Steak Sandwich? The 12" Electric Skillet by NESCO® makes them simple and tasty. NESCO® Skillets are perfect for countertop cooking at home, in your RV or camper. 

1 tsp vegetable oil

2 cups thinly sliced onion 

2 red or green bell peppers, cored, seeded and thinly sliced

6 oz provolone cheese*

4 oval sandwich rolls, sliced in half

1 lb thinly sliced beefsteak (eye of round, or sirloin)

1/2 tsp salt

1/4 tsp black pepper

Preheat Nesco® 12 inch Electric Skillet to 300ºF. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes). 

Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.

Increase heat in skillet to 350ºF. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. *Note: overcooking meat will cause it to be tough.

Place meat on cheese and top with onions and peppers.

Optional: May use American, cheddar or mozzarella cheese if desired.

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Roaster Oven Spicy Enchiladas

The NESCO® 6 Quart Roaster Oven is perfect for making Spicy Enchiladas. From frying the corn tortillas to baking the cheese covered enchiladas it's simple, fun and tasty.

12 Corn Tortillas

Salad oil - for frying tortillas

2 cups Enchilada Sauce

3/4 cup Onion, chopped

1½ cups Sharp Cheddar Cheese, grated

Filling

1 lb Lean ground beef

1 medium Onion, chopped

1/2 cup Enchilada Sauce

Remove cookwell from Nesco® 6 Qt. Roaster Oven. Cover roaster base and preheat at 350ºF. Brown meat in fry pan; add onion and cook until onion is soft. Add enchilada sauce. Simmer about 10 minutes. Set aside. In fry pan, heat oil and fry tortillas in oil just long enough to soften. Dip in enchilada sauce. Put about 3 Tbsp filling in center, sprinkle with 2 tsp onion and overlap edges at center. 

Wipe cookwell with vegetable oil. Place filled enchiladas side by side into cookwell. Pour remaining sauce over enchiladas and sprinkle grated cheese over all. Remove cover and place cookwell into roaster. Cover and bake about 30 minutes or until hot throughout. Serve with sour cream.

Serves 4 to 6

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Creamy Deviled Eggs

The new Deluxe Egg Cooker from NESCO® makes preparing eggs simple and convenient. The following recipe uses white vinegar and yellow mustard to give deviled eggs a rich and distinctive flavor everyone will love.

Deviled Eggs

8 eggs

1/3 cup mayonnaise

1 ½ teaspoon white vinegar

1 ½ teaspoon yellow mustard

1/4 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.  

Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

Remove the eggs and peel the egg shells under cool running water. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well. 

Evenly spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.

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Homemade Egg Salad

Homemade Egg Salad is simple with the Deluxe Egg Cooker from NESCO®. Two mustard flavors and lemon juice combine for a fresh taste that will keep people coming back for more.

Egg Salad

8 eggs

1/3 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 teaspoon prepared yellow mustard

1/2 lemon, juiced

1/3 cup chopped green onions

Salt and pepper to taste

Measure the amount of water for "hard boiled" marked on the measuring cup and pour water into base.   

Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking egg shells).

Remove the eggs and peel the egg shells under cool running water. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

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Creamy Mac and Cheese

The Open Country® by NESCO® Slow Cooker is perfect for making creamy Mac and Cheese. The following recipe uses eggs and evaporated milk to make this Mac and Cheese silky and hearty.

1½ cups milk

12 oz evaporated milk

1/4 cup butter, melted and cooled

3 eggs

1/2 tsp salt

3 cups Cheddar Cheese, shredded

1/2 lb macaroni

Whisk together all ingredients, except cheese and macaroni. Pour mix into a buttered Nesco® 8QT Slow Cooker cooking pot and then add cheese and macaroni. 

Stir to combine, cover and cook on HIGH for 30 minutes. Reduce setting to LOW and cook an additional 3 hours. 

Serve warm

Serves 1-3

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