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Hot Red Pepper and Garlic Roll Dip1 package (9 rolls) frozen garlic Parmesan dinner rolls, thawed and each roll cut in half1 package frozen spinach, thawed and squeezed of excess water1 can artichokes in brine, drained and chopped½ cup chopped roasted red pepper2 cloves garlic, minced1 8-oz pkg. cream cheese, softened1 cup sour cream or plain Greek yogurt1 cup shredded Asiago cheese1 cup shredded Parmesan cheeseHot Gouda and Artichoke Dip1 package frozen spinach, thawed and squeezed of excess water1 can artichokes in brine, drained and chopped½ cup chopped roasted red pepper2 cloves garlic, minced1 8-oz pkg. cream cheese, softened1 cup sour cream or plain Greek yogurt1 cup shredded Asiago cheese1 cup shredded Parmesan cheeseInstructions1. Preheat oven to 425 F.2. Place cream cheese, mayo, and yogurt into cold 11” Gotham skillet, beat together until smooth.3. Add the white and light parts of the green onions, lemon juice, and 1 ¼ cup grated cheese.4. Fold in artichokes. Season to taste with salt and pepper.5. Sprinkle the remaining cheese on top.6. Bake for 20 minutes, until bubbly and golden brown.7. Remove the dip from the oven, serve with blue corn tortilla chips, crackers, or toasted crostini.Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of timeand then baked at the last minute.13Instructions1. Preheat oven to 350 F.2. In the middle of your 11” Gotham skillet - whisk together cream cheese and sour creamuntil smooth. Break apart drained spinach, artichokes, roasted red pepper, garlic and shreddedcheeses. Stir together until combined.3. Bake the dip for 15 minutes, until bubbly. While the dip is baking, cut the thawed rolls in half.When the dip is done, remove from oven and place the rolls cut side down on top of the dip.Place the dip back in the oven and continue to bake until the rolls are baked through andgolden brown on top. Approximately 15 – 20 minutes.4. Remove from oven and let cool for ten minutes prior to serving.Gruyère, Bacon & CaramelizedOnion Spread3 ½ cups chopped onion1 tablespoon each of butter and olive oil2 ounces Gruyère cheese, shredded and divided2 tablespoons chopped fresh chives, divided1/3 cup canola mayonnaise/3 cup fat-free sour cream1¼ teaspoon salt¼ teaspoon black pepper3 bacon slices, cooked and crumbledInstructions1. Preheat oven to 425 F.2. Heat the 11” Gotham skillet over medium-high heat. Add the oil and butter. Add onion to pan;sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown,stirring occasionally. Cool slightly.3. Reserve 2 tablespoons cheese. Combine remaining cheese, with the caramelized onion,add 1 tablespoon chives, and the remaining ingredients to the skillet.4. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 F for 20 minutes or until brownedand bubbly. Sprinkle with remaining 1 tablespoon chives.14

Party Hot Pizza Dip8 oz. cream cheese½ c. sour cream1 tsp. oregano1/8 tsp. garlic1/8 tsp. red pepper (optional)½ c. pizza sauce½ c. chopped pepperoni½ c. chopped green onion¼ c. green peppers½ c. shredded Mozzarella cheeseInstructions1. Preheat oven to 400 F.2. Use the 11” Gotham skillet. Mix with electric mixer, cream cheese and sour cream, garlic,red pepper and oregano. Spread evenly in the pan.3. Spread pizza sauce over the top.4. Sprinkle pepperoni, onions and green pepper over pizza sauce.5. Cover and bake at 400 F for 5 minutes. Remove and sprinkle Mozzarella cheese on top.Bake again for 1 ½ minutes.Mushroom Au Gratin Hot Dip(or a great side dish with steak)Zesty Meatball AppetizersMeatballs:1 egg, beaten¾ cup soft bread crumbs (about 1 slice of bread)¼ cup chili sauce½ tsp. salt½ tsp. instant minced onion1/8 tsp. garlic powder¾ lb. ground beefSauce:2 12 oz. jars Heinz chili sauce1 32 oz. jar grape jellyInstructions1. In 9 ½” Gotham skillet heat thoroughly the chili sauce and jelly. Put in crockpot or chafingdish set to low.2. In a bowl, combine egg, crumbs, chili sauce, salt, instant minced onion and garlic powder.Thoroughly mix in ground beef. Shape mixture into about 30 small meatballs.3. In 12 ½” Gotham skillet, brown meatballs slowly on all sides. Continue cooking until meatballsare done, gently turning meatballs to brown on all sides.4. Cook all meatballs and place in sauce in the crockpot or chafing dish to keep warm.152 pounds mushrooms, Cremini or button2 cups cheese, Swiss, grated2 teaspoons butter2 teaspoons olive oil1 teaspoon garlic powder½ cup bread crumbs, Italian herb flavored½ cup Parmesan cheese, grated1/3 cup vegetable broth, reduced sodium1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard½ teaspoon pepper, black, groundInstructions1. Clean mushrooms, trim stems, and slice.2. Heat 11” Gotham skillet over medium high heat.3. Add olive oil and butter and melt. Add mushrooms and brown them on both sides for about5-7 mins.4. Add vegetable broth and simmer for 2-3 minutes. Add bread crumbs and remaining ingredients(reserving ¾ cup of the Swiss cheese for topping). Mix well.5. Coat a casserole dish (9 by 13 inches) with cooking spray. Pour mushrooms into dish and topwith remaining cheese. Bake on 375ºF for 10 minutes until cheese is melted.16

Jalapeño Jamaican Jerk Shrimp¼ cup light beer¼ cup chopped roma tomatoes1 tablespoon diced green pepper1 tablespoon diced red onion2 teaspoons roughly chopped garlic2 teaspoons finely jalapeño1 tablespoon chopped green onion (scallions)½ tablespoon chopped thyme1 teaspoon Jamaican Jerk spice1 tablespoon chopped cilantro12 raw shrimp, peeled, deveined, tails on4 tablespoons butter, melted8-10 thyme sprigsInstructions1. Preheat oven to 500ºF.2. Place beer, spices and herbs (up to cilantro) in the 9 ½” Gotham skillet, then add the shrimp.Pour the melted butter over the top of the shrimp and top with thyme sprigs.3. Slice the loaf of bread into 1-inch thick slices and wrap in tin foil.4. Place skillet of shrimp and wrapped bread on the middle rack of the oven.5. Bake 5 – 7 minutes or until shrimp is done.6. Remove shrimp and bread from oven and serve with bread.Barbecue Chicken Quesadillas½ pound cooked and shreddedchicken breast or thighs½ cup barbecue sauce¼ cup chopped fresh cilantro5 green onions, minced8 (6-inch) flour tortillas1 cup shredded Mexican cheese blendor sharp Cheddar2 tablespoons butter or margarine, softenedToppings: sour cream, sliced green onions,guacamole (see recipe on right)Garnish: fresh cilantro sprigGuacamole recipe:2 ripe avocadosjuice of 1 limesalt, pepper, chili seasoning to tasteOptional: chopped tomatoes and onionsInstructions1. Stir together first 4 ingredients.2. Spoon chicken mixture evenly on 1 side of each tortilla; sprinkle with cheese. Fold tortillas in half,pressing gently to seal. Spread butter on both sides of quesadillas.3. Heat an 11” Gotham skillet over medium heat, and cook quesadillas 2 to 3 minutes on each sideor until browned. Cut each quesadilla in half for main-dish servings or in quarters for appetizerservings. Serve with desired toppings. Garnish, if desired.4. To make guacamole, mash the avocados, add the lime juice, salt, pepper and chili seasoning.Mix together. You may also add chopped tomatoes and onions.1718

Skillet Bean and Cheese DipInstructions1. Preheat oven to 350 F.2. Use the 12 ½” Gotham skillet.3. On a floured surface, roll out crescent dough. Roll dough into 1½” balls and line the edge of theskillet with them.4. On the inside of the skillet, surrounded by the dough balls, spoon out the bean dip and spreadto fill the center.5. Top the beans with the chilies and then cheeses.6. Brush the dough with the melted butter and sprinkle with garlic pepper and cilantro.7. Bake for 17 20 minutes or until cheese is fully melted and dough is cooked/beginning to brown.8. Switch the oven to broil and allow to broil for about 5 minutes. Watch this step closely to makesure it doesn't burn. You want the rolls to brown and the cheese to bubble, but you don't want tochar your bread! Remove from the oven and allow to cool for 5 minutes before serving. The breadand skillet will be very hot, so be careful!9. Serve warm garnished with more cilantro and tomatoes. Enjoy!19Soups and Stews2 (8 ounce) tubes premade crescent roll dough (crescent roll sheets but you can use any kind)8 ounces (½ can) Old El Paso refried beans2 ounces (½ can) Old El Paso green chilies4 ounces Mexican cheese blend4 ounces goat cheese, crumbled2 ounces salted butter, melted1 teaspoon garlic pepper1 teaspoon dried cilantrochopped tomatoes and cilantro for garnish

Easy Farmhouse Lamb Stewwith Vegetables2 lbs. lamb, stewing pieces(neck or shank or other meaty bits)2 lbs. vegetables, mixed (onion mustbe used, and add chopped potato orsweet potato, carrots, celery and peas)5 tablespoons flour3 teaspoons seasoning saltPot roast in Cabernet1 tablespoon unsalted butter2 tablespoons olive oil3 lbs. trimmed beef flatiron steak or chuck, cut into 8 piecesfreshly ground black pepper and salt1 pkg. Lipton Beefy onion soup mix1 tablespoon finely chopped garlic1 tablespoon all-purpose flour2 cups of Cabernet wine2 bay leaves20 cremini mushrooms or button (opt.)3 large carrots, cut into 1” pieceschopped fresh parsley, for garnishInstructions1. Preheat the oven to 300 F. In a large Gotham Saucepan, melt the butter in 1 tablespoon of theolive oil. Arrange the meat in the pan in a single layer and season with salt and pepper. Cook overmed high heat, turning occasionally, until browned on all sides, 8 minutes.2. Remove from heat and add all ingredients, sprinkle with Beefy Onion soup mix.3. Cover the casserole and transfer it to the oven. Cook the stew for 3 ½ hours, until the meatis very tender.4. Serve with crusty bread.2114 oz. can of chopped tomatoes1 teaspoon sugar1 tablespoon Worcestershire sauce4 garlic cloves, chopped and crushed½ teaspoon Tabasco sauce½ cup dry red wineInstructions1. Cut vegetables into bite size pieces.2. Heat Gotham large stock pot. Heat 1 tablespoon olive oil. Put the flour in a small bowl and dipeach piece of meat in the flour to lightly coat.3. Add small batches to the pan to sear. When one batch has sizzled on both sides, push them tothe side of the pot with a long-handled fork.4. Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage. Add vegetables.5. Add tomatoes, ½ tsp. sugar, Worcestershire sauce, garlic.6. The heat is still high at this stage. Add the red wine (You could sub with beef broth, but red wineis really preferable).7. Bring to boil, turn heat to lowest setting, cover. Let stew simmer for at least 45 minutes to 1 hour.8. If the veggies have rendered a lot of liquid, uncover and cook until sauce has reduced. Add morewine if dry and leave covered.9. Stew until the meat is tender; all-together about 1 ¼ – 2 hours (depending on the meat you use).22

Hungarian Mushroom SoupItalian Chicken Hunter Stew2 lb. whole chicken, jointed, or use the equivalent amount of chicken piecessea salt and freshly ground pepper8 bay leaves2 sprigs fresh rosemary3 cloves garlic, peeled (1 crushed, 2 sliced)½ bottle Chiantiflour, for dustingextra virgin olive oil6 anchovy fillets (optional) or ½ tsp. anchovy paste½ cup black or green olives2 cans diced Italian (Campari) tomatoes4 tablespoons unsalted butter2 cups chopped onions1 pound fresh mushrooms, sliced2 teaspoons dried dill weed1 tablespoon paprika1 tablespoon soy sauce2 cups chicken broth1 cup milk3 tablespoons all-purpose flour1 teaspoon saltground black pepper to taste2 teaspoons lemon juice¼ cup chopped fresh parsley½ cup sour creamInstructions1. Melt the butter in a large Gotham saucepan over medium heat. Sauté the onions in the butterfor 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauceand broth. Reduce heat to low, cover, and simmer for 15 minutes.2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir wellto blend. Cover and simmer for 15 more minutes, stirring occasionally.3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix togetherand allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.Instructions1. Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl.Add the bay leaves, rosemary sprigs and crushed clove of garlic, Cover with the wine. Leave tomarinate for at least an hour.2. Preheat your oven to 350ºF. Drain the chicken, reserving the marinade, and pat dry with papertowel. Dredge the chicken in flour and shake off any excess. Heat 12 ½” Gotham skillet, add asplash of olive oil for flavor, fry the chicken pieces until browned lightly and put on platter.3. Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, thenadd the anchovies, olives, tomatoes and the chicken pieces with their reserved marinade.Bring to the boil, cover with a lid and bake in the preheated oven for 1½ hours. Skim off anyoil that’s collected on top, then stir, taste and add a little salt and pepper if necessary.Remove the bay leaves and rosemary sprigs, and serve with a salad, and crusty bread.2324

Apricot Lentil Soup3 tablespoons olive oil1 onion, chopped2 cloves garlic, minced1/3 cup dried apricots1 ½ cups red lentils5 cups chicken stock3 tomatoes - peeled, seeded and chopped½ teaspoon ground cumin½ teaspoon dried thymesalt and pepper to taste2 tablespoons fresh lemon juiceCurried Butternut Squash and Pear SoupInstructions1. In large Gotham stock pot, sauté onion, garlic, and apricots in olive oil. Add lentils and stock.Bring to a boil, then reduce heat and simmer 30 minutes.2. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste.3. Simmer for 10 minutes.4. Stir in lemon juice. Puree ½ of the soup in a blender, then return to the pot. Serve.1 (2 pound) butternut squash3 tablespoons unsalted butter1 onion, diced2 cloves garlic, minced2 teaspoons minced fresh ginger root1 tablespoon curry powder1 teaspoon salt4 cups chicken broth2 firm ripe Bartlett pears, peeled, cored, cut into 1” dice½ cup half and halfInstructions1. Preheat an oven to 375 F. Line a rimmed baking sheet with parchment paper.2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sidesdown, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes.Scoop the pulp from the peel, and reserve.3. Melt butter in the Gotham large soup pot over medium heat. Stir in the onion, garlic, ginger,curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chickenbroth into the pot, and bring to a boil. Stir in the pears and the reserved squash, simmer untilthe pears are very soft, about 30 minutes.4. Use and immersion blender to make smooth or do small batches in a blender.5. Lower temperature to low and add the half and half. Simmer but do not boil. Serve.2526

Skillet Dinners

Mexican Rice Delight2 tablespoons olive oil3 cloves garlic, finely chopped1 onion, finely chopped1 cup long grain white rice2 tablespoons tomato paste1 teaspoon chili powder1 teaspoon smoked paprikaKosher salt and freshly ground black pepper1 ¾ cup chicken stockone 15-ounce can black beans, rinsed and drained1 cup grated sharp Cheddar cheeseInstructions1. Preheat the oven to 375 F.2. Heat the olive oil in the 12 ½” Gotham skillet over medium-high heat. Once hot, add the garlicand onions and sauté until soft, about 3 minutes.3. Stir in the rice and cook, while stirring, to toast. Add the tomato paste, chili powder, smokedpaprika and salt and pepper to taste, and stir until it's well blended.4. Add the chicken stock and the black beans and bring to a boil. Reduce the heat to a simmer,cover with a lid and cook on low until the rice is tender and the chicken stock is absorbed, about15 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes.Remove the lid and fluff with a fork. Sprinkle the cheese on top and bake until the cheese is melted,about 10 minutes.Maple Cream Sauce & Butternut RavioliCook ravioli according to directions. While boiling make the sauce!2 tablespoons butterhalf a small onion, very finely diced1 c. heavy cream2 tablespoons real Maple syrup½ tsp cinnamonpinch nutmegInstructions1. Melt butter in a 9 ½ ” sauté pan on medium heat. Add onion and sauté until soft.2. Add cream, maple syrup, cinnamon & nutmeg and boil on medium heat stirringfrequently until reduced and thickened.2930

Calico Peppers, Beef and Gnocchi2 tablespoons olive oil1 pound flank steak, cut into strips1 onion, thinly sliced1 teaspoon minced garlic1 package Cremini mushrooms, sliced1 red bell pepper, cut into strips1 yellow bell pepper, cut into strips1 orange bell pepper, cut in strips1 (14.4 ounce) can diced tomatoes1 teaspoon smoked sweet paprika1 (1 pound) package potato gnocchiCheesy Chicken Macaroni and Cheese½ (16-oz.) package pasta2 tablespoons butter1 medium onion, diced1 green bell pepper, diced1 (10-oz.) can diced tomatoes and green chilies1 (8-oz.) package cream cheese, cubed3 cups chopped cooked chicken1 (10 ¾-oz.) can cream of chicken soup½ cup sour cream1 teaspoon chili powder½ teaspoon ground cumin1 ½ cups (6 oz.) shredded Cheddar cheeseInstructions1. Heat olive oil in the 12 ½” Gotham skillet over high heat. Add beef and cook until browned,about 2 minutes. Transfer the beef to a bowl and cover with plastic wrap to keep warm.Reserve the oil in the skillet.2. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about5 minutes. Toss in the mushrooms, red, yellow, and orange peppers and cook until tender,another 5 minutes.3. Stir in the tomatoes and paprika; bring to a boil over medium-high heat. Reduce heat to lowand simmer until sauce thickens, about 5 minutes. Combine the beef with the tomato mixture and stir.4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add gnocchi andcook until they float, 2 to 3 minutes. Drain, then toss the gnocchi in the sauce and serve.Instructions1. Preheat oven to 350 F. Prepare pasta according to package directions to al dente.2. Meanwhile, melt butter in a large deep skillet over medium-high heat. Add onion and bell pepper,and sauté 5 minutes or until tender. Stir in tomatoes and green chilies and cream cheese; cook,stirring constantly, until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pastauntil blended. Sprinkle with shredded Cheddar cheese.3. Bake uncovered at 350 F for 25 to 30 minutes or until bubbly.3132

Chicken Korma Skillet Bake1 tablespoon vegetable oil4 (2 inch) cinnamon sticks10 whole cloves10 cardamom seeds1 onion, thinly sliced2 cloves garlic, minced2 (6 ounce) skinless, boneless chicken breast halves½ teaspoon salt½ teaspoon crushed red pepper flakes½ teaspoon ground coriander½ teaspoon ground cumin½ cup tomato sauce½ cup warm water½ cup buttermilk2 tablespoons chopped fresh parsleyScrumptious Vegetable Lasagna2 tablespoons extra virgin olive oil1 yellow onion, chopped fine4 garlic cloves, minced1 (28-oz.) can diced tomatoesSalt and pepper10 curly-edged lasagna noodles,broken into 2-inch lengths1 small zucchini, cut into ½ inch chunks1 small yellow squash, cut into ½ inch chunks¼ cup shredded fresh basil1 cup part skim ricotta cheese1 cup freshly grated Parmesan cheese1/8 tsp. nutmeg1 tablespoon dried parsley or 2 tablespoons fresh1 tablespoon sugarInstructions1. In a 12 ½” Gotham skillet, heat oil over medium hea

½ cup fat-free or 1% milk ½ cup all-purpose flour, sifted ½ teaspoon ground cinnamon ¼ teaspoon table salt ¼ teaspoon ground nutmeg 1 cup sour cream ½ cup firmly packed light brown sugar 1 to 4 tablespoons apple cider or orange juice Engli