Recipe Collection
Recipe Collection
©2016 Tristar Products, Inc. All rights reserved.
Distributed by: Tristar Products, Inc. Fairfield, NJ 07004
SERVES 10-12
Pepperoni Pizza Meatloaf
4 lb. meatloaf mix (ground beef, pork and veal)
3 eggs
1 packet of dry Italian dressing
2 cups breadcrumbs
2 tbsp. brown sugar
½ cup ketchup
½ cup milk
3 tbsp. olive oil
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1 lb. mozzarella, fresh, sliced
1 cup pepperoni, sliced
¾ cup tomato sauce
1 cup mozzarella, shredded
1.In a large bowl mix the meat, eggs, Italian seasoning,
breadcrumbs, sugar, ketchup and milk.
2.Preheat oven to 350º F.
3.Place the Copper Chef on high heat, and, when the
pan is hot, add the olive oil and sauté the peppers
until tender. Turn off the heat.
4.Divide the meat into two portions for two loaves.
Place a piece of plastic wrap on the counter. Put
one portion of the meat onto the plastic wrap and
press it to about 2 inches thick. Place ¼ of the
sliced pepperoni, half the peppers and ½ of the fresh
mozzarella into the middle of the meat. Fold over
(roll) the meat around the filling and seal to form a
loaf. Repeat for the second half of the meat mix to
make a second loaf.
5.Place the meatloaves into the Copper Chef.
6.Divide the tomato sauce between the two meatloaves
and top each with sauce, shredded mozzarella and the
remaining pepperoni.
7.Place into the oven and cook about 1 hour and 15
minutes, or until the thermometer reads 150º F when
placed into the center of the loaf.
8.Let rest for 15 minutes and serve.
SERVES 12-14
Mac and
Buffalo Mac and Cheese
1½ pound box of macaroni, cooked according to directions
2 rotisserie chickens, meat pulled off and shredded
3 cups shredded cheddar cheese
3/4 cup buffalo sauce
3 tbsp. olive oil
1 cup celery, diced
1 cup carrots, peeled and diced
1/2 cup butter
½ cup flour
1 pack ranch dressing mix
41/2 cups milk
3/4 cup crumbled bleu cheese
3/4 cup panko breadcrumbs
Eric’s Tip:
1.In a heated Copper Chef, add olive oil to coat the pan.
2.Sauté carrots and celery on high heat for 5 minutes
until softened.
3.Add butter and continue to stir. Once melted stir in
flour and reduce heat to medium-low.
4.Add milk and stir continuously for about 8 minutes or
until sauce becomes thick.
5.Stir in cheese, ranch mix and buffalo sauce.
6.Once cheese is melted, combine with chicken and pasta.
7.Sprinkle bleu cheese over top, then panko crumbs.
8.Bake in a 350 degree oven for 20 minutes.
I like to use longer pasta such as penne or cellentani (cork
screw shape). I will take 3 minute off the cook time, then
shock the pasta under cold water after it’s drained. This
stops the cooking and will give you a nice al dente bite!
SERVES 14-16
Cheesy Apple
Bacon Grits
Cheesy Apple Bacon Grits
1.In a heated Copper Chef pan, cook the bacon until
nice and crispy. Remove from pan and drain fat but
keep about 4 tbsp. of fat in the pan. Set bacon aside.
Add apples and sauté for about 8 minutes or until soft.
2.Add the water and bring to a simmer. Slowly stir in
the grits. Reduce heat to low and cook for 20 minutes,
stirring continuously.
3.When grits are done, remove from heat and stir in
butter and cheese.
4.Plate, then crumble the bacon and sprinkle it on top.
2 lb. bacon, cut into ¼ strips
6 Granny Smith apples, peeled, cored, and diced
3 cups old fashioned grits
12 cups water
1 tsp. salt
fresh ground pepper, to taste
2 tbsp. butter
3 cups sharp cheddar cheese
1/2 cup maple syrup
Eric’s Tip:
What I love about this recipe is that you can use almost
any cheese. I’ve used bleu, brie and goat cheese with
amazing results.You can also substitute ripe pears if they
are in season.
Coconut Curry
Coconut Curry Cornbread
1.Preheat oven to 350º F.
2.Combine flour, cornmeal, baking powder, sugar, salt,
corn and scallions. Mix well.
3.In a separate bowl, combine coconut milk, eggs, butter
and curry paste.
4.Mix the wet ingredients into the dry. Gently stir until
combined; don’t overmix.
5.Pour cornbread batter into Copper Chef and bake in
the oven for 20-25 minutes.
3 cups flour
1 cup yellow cornmeal
1 tbsp. baking powder
½ cup sugar
1 tsp. salt
1 cup whole kernel corn
1 cup chopped scallions
2 cups unsweetened coconut milk
4 eggs, beaten
1 stick butter, melted
3 tbsp. red curry paste
Eric’s Tip:
If you want to kick up the spice, add 1 cup of shredded
pepper jack cheese to the batter.
Red Velvet
Red Velvet Cheese-Swirled Brownies
1 cup butter, softened
1¾ cup sugar
2 eggs
2 tsp. vanilla extract
½ cup beet juice
¼ cup buttermilk
∕3 cup cocoa powder
1 tsp. salt
1½ cups flour
1 (8oz.) pack cream cheese
¼ cup sugar
1 tsp. vanilla
¾ cup chocolate chips, semi-sweet
1.Preheat the oven 350º F.
2.In an electric mixer, add the butter and sugar and
cream together.
3.Add 1 egg at a time and mix well. Add the vanilla, beet
juice and buttermilk. Mix.
4.In another bowl, combine the cocoa powder, salt and
flour. Add to the butter mixture until mixed.
5.Pour into the Copper Chef and smooth batter evenly.
6.In a clean electric mixing bowl, blend the cream
cheese, sugar and vanilla together until smooth.
7.Drop spoonfuls of the cream cheese throughout the
brownie batter. Swirl with a knife.
8.Sprinkle the chips on top and place into the oven.
9.Cook until an inserted toothpick comes out clean,
about 1 hour.
SERVES 16-20
Rice Pudding
Snicker’ing Rice Pudding
4 cups cooked white rice
4 cups half and half
¾ cup sugar
½ tsp. salt
2 eggs, whole
2 egg yolks
2 tbsp. butter
1 tsp. vanilla extract
1 (11 oz.) bag caramels
1 cup peanuts, chopped
1 cup chocolate chips, semi-sweet
1 cup nougat
1.In the Copper Chef combine the cooked white rice,
3 cups half and half, sugar and salt.
2.Bring to a boil and turn down to a simmer. Cook for
15 minutes.
3.In a medium bowl, mix the eggs and remaining half
and half.
4.Slowly stir 1/4 cup of the rice mixture into the egg
mixture. Repeat 4 times, and then pour the egg mixture
into the Copper Chef. Cook until it thickens.
5.Add the vanilla, caramel, and peanuts. Stir. Remove
from the heat and cool for 15 minutes.
6.Add the nougat and chips. Stir.
7.Chill and serve.
Caprese Panini
2 hoagie rolls, sliced in half
4 tbsp. margarine
8 slices of mozzarella, sliced thick
2 large tomatoes, sliced ¼-inch thick
4 tbsp. basil pesto
2 tbsp. balsamic glaze
1.Brush the outside of the hoagie rolls with margarine.
2.On the inside of the top of the hoagie rolls spread
the pesto and set aside.
3.On the bottom of the hoagie rolls drizzle the
balsamic glaze.
4.Layer the tomatoes and the cheese on the bottom
of the rolls. Place the top onto each roll.
5.Place the Copper Chef on medium heat and place
both paninis into the pot. Place the Panini Press lid
on top of the paninis. Press down slightly. Cook on
each side until golden and melting.
6.Cut in half and serve.
Korean BBQ Sandwiches
½ cup soy sauce
¼ cup brown sugar
¼ cup BBQ sauce
2 tbsp. sesame oil
1 tbsp. ginger, peeled and minced
3 cloves garlic, peeled and minced
3 scallions, chopped
1 cup Chinese cabbage, shredded
½ cup carrots, peeled and shredded
1 red pepper, seeded and sliced thin
1 small onion, peeled and sliced thin
2 tbsp. canola oil
2 tbsp. cilantro, chopped
1 tbsp. basil, chopped
1 tsp. red pepper flakes
1 (1-1½ lb.) flank steak
4 ciabatta rolls
4 tbsp. margarine
1.In a large bowl mix the soy, sugar, BBQ sauce, sesame
oil, ginger, garlic and scallions. Reserve ¾ cup of the
marinade. Marinate the meat in the remaining sauce
for 2 hours in the refrigerator.
2.Slice the rolls in half and coat inside and outside with
the margarine. Place the Copper Chef on medium
heat. Toast on all sides using the Panini Press lid.
3.In a medium sized bowl, mix together the cabbage,
carrots, peppers and onion to make the slaw.
4.Place the Copper Chef on high heat.When the pan
is hot, add the oil and sauté the slaw about 3 minutes.
Add reserved marinade to the slaw. Stir and cook for
about 2 minutes and set aside.
5.In a cleaned Copper Chef sear the meat on each
side on high heat. Lower the heat and cook until
desired doneness.
6.Slice the meat thin and place on the bottom of the
roll with some of the slaw. Top with the other half of
the roll.
7.Slice and serve.
Muffuletta Panini
¼ cup spicy green pitted olives
¼ cup kalamata black olives, pitted
½ roasted red pepper
1 (12 inch) Italian sub roll, cut in half
2 tbsp. margarine
2 tbsp. extra virgin olive oil
10 slices salami
8 slices ham
8 slices provolone
1.In a food processor add the olives and roasted
peppers. Pulse until chopped.
2.Spread the margarine on the outside of the roll.
3.Drizzle the olive oil on the top inside of the roll.
4.Spoon the olive mixture on the bottom of the roll and
layer the meat first, then the provolone.
5.Place the Copper Chef on medium heat. Put the top
roll on the panini and place into the Copper Chef.
6.Press the Panini Press lid on top and cook on both
sides until golden.
7.Cut in fours and serve.
Patty Melt
Chicken Patty Melt
1 lb. ground chicken
½ tsp. sea salt
½ tsp. black pepper, ground
3 tbsp. olive oil
12 slices Swiss cheese
4 slices rye bread
2 tbsp. margarine
Aioli Sauce:
Balsamic Onions:
¼ cup mayonnaise
2 tbsp. cilantro, chopped
1 clove garlic, peeled & minced
¼ tsp. lemon juice
1 onion, peeled and sliced
½ cup balsamic vinegar
½ tsp. sea salt
¼ tsp. black pepper, ground
1.Season ground chicken with salt and pepper. Form into
2 patties.
2.Place the Copper Chef on high heat and, when the pan
is hot, add the oil. Cook the burgers for 4 minutes on
each side until they are 145º F.
3. Remove the burgers, set aside and clean the Copper Chef.
4.Place the pan on medium-high heat. When the pan
is hot, add the onions along with the balsamic and
salt and pepper. Sauté for about 10 minutes or until
tender and browned.
5.Make the aioli sauce in a food processor or blender by
adding all the sauce ingredients and blending well.
6.Butter the outside of the bread. Place the Copper Chef
on medium heat and place 2 slices of rye into the pan.
7.Layer 3 slices of cheese on each slice, top with onions
and then with the cooked burgers. Top with aioli and
then 3 more slices of cheese.Top with the bread.
8. Use the Panini Press lid and cook on each side until golden.
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