Enjoy some delicious recipes!

Program #654



Pineapple Upside-Down Cake

1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
10 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

Preheat oven to 350F. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in Skillet. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

Add enough water to pineapple juice to measure 1 1/3 cups liquid. In Classic Batter Bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet.

Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings

Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (may substitute boneless chicken)
2 tbsp toasted sesame oil or Pampered Chef Garlic Infused Oil
2 tbsp Pampered Chef Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef's Knife. Slice green onions; set aside tops for garnish.

Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork , sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.

Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork (chicken). Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork (chicken); stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Cook's Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.


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