Filter
Top Products
1/4 Cup Butter or margarine 1 (8oz.) can Tomato sauce
5 lbs. Ground beef 3 (16 oz. ea.) cans Red kidney beans
2 Large onions, chopped 1/4 Cup Chili powder
2 Cloves garlic, minced 1 Tbsp. Italian herb seasoning
1 (29 oz.) can Stewed Tomatoes 1 Tbsp. Brown sugar
3 (11 oz. ea.) cans Tomato soup
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20
minutes. Add butter; stir to melt. Break apart meat while placing into preheated
Cookwell. Add onions and garlic. Cover; cook 10 to 15 minutes or until meat is
b
rowned. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F;
cover; cook 1 to 1-1/2 hours.
Serves 25 to 30
.
1 (32 oz.) jar Spaghetti sauce 1 tsp. Ground black pepper
15 Lasagna noodles, uncooked 2 –1/2 Cups Ricotta cheese
2 lbs. Ground beef, browned 4 Cups Mozzarella cheese, shredded
1 Large onion, chopped 1/2 Cup Grated parmesan cheese
1 Tbsp. Italian herb seasoning
Remove Cookwell; preheat covered Heatwell at 400°F. Lightly spray Cookwell with
spray cooking oil. Spread 1/2 Cup spaghetti sauce in bottom of Cookwell. Lay 4
lasagna noodles abreast and lengthwise and one crosswise at end of Cookwell.
Combine beef, onions and seasonings; spread one third of the mixture over the
noodles. Spoon over one third of the remaining spaghetti sauce and cheese. Repeat
twice.
Set Cookwell into preheated Heatwell. Cover; cook 1 to 1-1/2 hours or until center is
set. If edges become brown, reduce temperature to 350°F and add about 20 extra
minutes of cooking.
Serves 10 to 12
1 Lb Dry Red kidney beans 1/4 tsp. Marjoram
Water to cover beans, plus 2 inches 1/2 tsp. Paprika
1 tsp. Cayenne pepper 4 tsp. Chili powder
1 Clove garlic, minced 1-1/2 tsp. Cajun seasoning
1/4 tsp. Oregano Salt and Pepper to taste
Combine above ingredients in Cookwell. Cover; soak overnight
3 Cups Water 2 Whole bay leaves
1 (16 oz.) can Stewed tomatoes 1 Celery stalk, thinly sliced
3 Tbsp. Beef bouillon cubes 1/2 Green pepper, chopped
1 Tbsp. Brown sugar 1 Lb. German or Italian sausage
1 Tbsp. Worcestershire sauce 2 Tbsp. Tabasco sauce
Cooked rice to serve
Preheat Roaster Oven at 250°F for 20 minutes.
Drain off soaking water. Add the first 7 ingredients. Cover; cook at 250°F. for 4 to 5
hours, adding water to cover beans, if needed. Increase temperature to 325°F. Add
remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened.
Serves 6 to 8
1/4 Cup Butter or margarine, melted 1 Tbsp. Worcestershire sauce
3 Lbs. Ground turkey 2 (10 oz.) Cans Tomato soup
2 Large Onions, chopped 2 Cups Ketchup
4 Celery stalks, thinly sliced 1 Cup B-B-Q sauce
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20
minutes. Add butter, meat, onions and celery. Cover; cook 15 to 20 minutes or until
browned.
Reduce temperature to 350°F. Add remaining ingredients: stir to mix. Cover; cook 30
to 40 minutes.
Serves 12 to 15
NESCO
®
12-Qt. Convection Oven 24
Chili
Lasagna
TRADITIONAL COOK
Ca
j
un Red Beans and Rice
Barbe
q
ue Sandwich