There's nothing more Wisconsin than a fish fry, and they're taken very seriously around here. This is our favorite recipe to get the perfect fry every time. While the Chimichurri Sauce isn't a traditional Wisconsin addition, the cilantro and parsley add a nice, refreshing kick that satisfies even the most loyal tartar sauce fans. Wisconsin Fish Fry: Fresh Cod, White Fish or Pan Fish fillets Batter: 1 C flour 1 C COLD water 1/2 C COLD seltzer 1 Egg Season to taste (salt & pepper, Lawry’s or Old Bay) Oil for fryer Directions: 1. Preheat fryer to [...]
Who's ready for some football? Gameday parties are back in season and this Supreme Pizza Dip is the perfect dish for Sunday kickoffs · 16 oz softened cream cheese · 5 cups shredded cheese, Italian blend · 4 teaspoons of Italian herb seasoning · 1 teaspoon garlic powder · 1 ½ cup pizza sauce · Pepperoni slices · 2/3 cup of cooked sausage · 6 – 8 tablespoons of chopped bell pepper · 6 - 8 tablespoons of sliced black olives · 1 large onion chopped (optional) In a medium bowl, mix the cream cheese with 2 cups [...]
Ingredients: 6 medium scrubbed red potatoes 2 cups of water ¼ cup chopped onion (optional) Salt & pepper to taste 3 hard boiled eggs 1 Tbsp chopped fresh dill ½ cup mayonnaise 1 tsp yellow or Dijon mustard 1 tsp apple cider vinegar ½ cup shredded cheddar cheese Package of crumbled bacon (optional) Directions: Place potatoes in pressure cooker with water. Cook on high pressure 4-8 minutes depending on the size of the potatoes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Dice potatoes when they are cool enough to handle. [...]
4 cups vegetable broth 2 cups corn fresh off the cob 3 large potatoes peeled and cubed 2 large carrots peeled and diced 1 sweet onion diced 1 tsp salt 1/2 tsp dried thyme 1 cup sour cream 8 slices bacon 4 small zucchini halved and sliced 3 tomatoes diced 1/2 cup fresh basil thinly sliced Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 – 8 hours or high for 3 – 4 hours. Once cooked, add in sour cream and blend the soup with an immersion blender. Then heat a large non-stick skillet over medium heat. Chop the bacon and cook until crispy. Drain bacon on paper [...]
When you're constantly on-the-go during the summer, stay fueled with these Chili Mango Strips. They're an easy way to bring the flavor anywhere. 1 Tbsp chili powder 1 tsp lime zest 1/2 tsp ground cumin 1/4 tsp cayenne pepper powder 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp ground coriander 1/4 tsp salt 1/8 tsp sugar 4 mangoes, sliced In a bowl, combine all seasonings. Toss with mango slices. Dehydrate at 135 degrees for 6-8 hours.
1 cup uncooked farro ½ cup toasted pecans ½ cup dried cranberries 1/3 cup green onions, chopped ¼ cup parsley, chopped 1 ½ tbsp lemon juice 4 tsp extra virgin olive oil Kosher salt Black pepper ½ cup feta cheese Place 2 cups of water, and uncooked farro in a NESCO Pressure Cooker. Cook on High Pressure for half the time of the instructions on the package. Let pressure come down naturally for five minutes, then quick release. Strain the farro and rinse with cold water. Gently fold in all other ingredients. Serve either room temperature or chilled.
Don't waste money on expensive snacks at the gas station. Make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches! Ingredients: 1 package of raw cashews 1 package of raw almonds 1 package of raw peanuts 1 package of sunflower seeds 1 pineapple sliced in 1/2" to 3/4" thick pieces 1 package of fresh cranberries or cherries 1 Tbsp salt Water Directions: Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight [...]
Take a page from Uncle Sam's cookbook and try these Firecracker Wings at your Fourth of July celebration. Roasted to perfection in our Patriotic Roaster, there's no better way to show your love for the red, white, and blue! Ingredients: 3–5 lbs chicken wings 6 cups water 1 Tbsp cold water 1 Tbsp cornstarch 1⁄4 cup kosher salt 1⁄2 cup chili sauce 3 cloves of minced garlic 1–3 tsp of chili powder (mild or hot depending on preference) 1 cup honey 2 Tbsp soy sauce Juice of one lime 3 Tbsp sirachasauce 1⁄4 cup apple cider vinegar 1⁄4 cup minced [...]
No summer fiesta is complete without this NESCO Mexican Roaster Corn! It's the perfect dish to pass or devour yourself. ¼ cup of mayonnaise ¼ cup of sour cream 1 medium clove of garlic finely minced 1 lime cut into wedges ½ cup of crumbled Cotija cheese ½ teaspoon of ancho or guajillo chili powder ¼ cup of chopped cilantro 4 ears of corn Preheat the Roaster to 400F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice and set aside. Place corn husks directly in the Roaster on the wire rack and [...]
You haven't had tender ribs until you've tried them in a NESCO Pressure Cooker. Enjoy our recipe for fall-off-the-bone-tenderness in under an hour. Rack of Baby Back Ribs 2 teaspoons of salt 1 cup of water ¾ tablespoon of paprika ¾ tablespoon brown sugar ½ tablespoon chili powder ½ teaspoon ground black pepper Optional, remove the membrane from the ribs – if you choose to remove the membrane from your ribs, take a butter knife to the back side of the rib. Work the knife between the membrane and the bone and grab with a paper towel [...]
Your classic NESCO Roaster can be used for serving up cold food as well as cooking everything to perfection. All you need is an 18 Qt. NESCO, Buffet Kit, ice and your favorite ice cream toppings. How To: 1. Leave your Roaster unplugged and fill with ice. 2. Place Buffet Kit in Roaster on top of ice. 3. Fill with your favorite sundae toppings. 4. Enjoy!
These Italian Beef Sliders are slow cooked to perfection and guarantee to have your summer guest coming back for more. Serve them in your own style by topping with cheese, more veggies, or pepperocinis for some heat. 4 lb boneless beef chuck pot roast 2 tsp salt 1 tsp pepper 1 tsp garlic powder 2 tsp Italian seasoning 1 15 oz can tomato sauce 2 green bell peppers, sliced 2 yellow onions, sliced 1 12 oz jar sliced pepperoncinis 10 sandwich rolls, split and toasted Spray the crock of a 6 Qt. Slow Cooker with cooking spray. Drain the [...]
Slow Cooker Pulled Pork is the best pulled pork. This super easy, and amazing recipe will have everyone asking for seconds.... and thirds! Bone in Boston butt (6-8lbs) Dry Rub Ingredients: 2 cups brown sugar ½ cup salt 1/4 cup dark chili powder 2 Tbsp black pepper 2 Tbsp smoked paprika ½ - 1 Tbsp of blended pepper powered for desired heat Combine all dry ingredients into a large bowl and set aside Score the fat cap of the pork Apply a liberal amount of dry rub to the pork butt and rub in Cover the [...]
Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up. Ingredients: 3 medium zucchini 2 Tbsp extra virgin olive oil 2 Tbsp white balsamic vinegar Coarse Sea Salt for sprinkling Whisk olive oil and vinegar in a large bowl. Slice zucchini 1/8” thick with a food slicer. Add zucchini to bowl and toss until evenly coated. Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt. Dehydrate zucchini slices for 6-12 hours at 140° or until they reach [...]
When it comes to your summer cookouts, don't forget about the desserts! This Slow Cooked Peach Cobbler can cook all day long and then be enjoyed with ice cream after dinner. Peach Filling: 3 lbs fresh or frozen peaches, sliced 3/4 cup Apple Butter 4Tbsp vanilla extract 1/4 cup granulated sugar 1/4 tsp salt Crust: 1 1/2 cups all purpose flour 3/4 cup yellow cornmeal 3/4 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1 1/4 cup whole milk 1/2 cup melted unsalted butter Place the peaches, apple butter, vanilla, sugar, and salt in a 6 [...]
Green Chile Pork Carnitas Ingredients 2-3 lbs pork shoulder, cut into 6-8 pieces 2 Tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1 large jalapeño, seeded and stem removed 1 green bell pepper, seeded and stem removed 1 poblano pepper, seeded and stem removed 1 lb tomatillos, husks removed and quartered 3 cloves garlic, peeled and minced 1 onion, quartered 1 tsp cumin 1 tsp oregano 2 cups chicken broth 2 bay leaves Toppings Tortillas (a flour/corn hybrid works best) Queso Fresco Red onion, diced Cilantro, roughly chopped Directions Rub pork shoulder pieces with [...]
Our first Recipe of the Week is an interesting twist on a NESCO classic, with a Wisconsin twist. Bloody Mary Jerky with a Nesco Dehydrator Ingredients: · 2 lbs of lean beef or venison, prepared in strips or ground if using a Nesco Jerky gun · 1 cup thick Bloody Mary mix, we like Major Peters’ · 1/3 cup Worcestershire sauce · 1 tbsp horseradish · 2 tsp salt · 1 tsp black pepper · ½ tbsp celery salt · ½ tsp Cajun seasoning · ¼ tsp cayenne Instructions: 1. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt [...]
Ingredients: 6 Qt. Pressure Cooker 5 lb. Tart apples, peeled, sliced and cored 3/4 tsp. cinnamon 3/4 c. sugar 1 1/4 c. water 1 1/2 Tbsp. lemon juice (prevents browning) Add apples, cinnamon and sugar to Pressure Cooker. Add water and lemon juice and stir gently. Set Pressure Cooker to Slow Cook and cover. Let cook for 3 to 4 hours or until apples are soft. When finished cooking, mash with a potato masher to get to desired texture.
Salty, sweet and savory flavors combine to make this cheesecake one of the most rich and flavorful desserts you'll every try. Using a Pressure Cooker to bake compared to a traditional oven, leaves a soft, velvet texture compared to the more dense, traditionally baked cheesecakes. This recipe will have you sneaking back for seconds.... and thirds. Salted Caramel Cheesecake: Crust: 1 cup graham cracker crust 3 tablespoons butter, melted Filling: 2 8 oz. packages cream cheese 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs Topping: 2 tablespoons coarse sea salt Caramel syrup for drizzling Mix graham crackers and [...]
Use your Nesco Pressure Cooker instead of the old-fashioned method of boiling them on the stovetop. Pressure cooking guarantees your potatoes will be done perfectly every time, faster than traditional boiling. Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients. Standard Mashed Potatoes: ½ cup butter ¾ cup milk Salt and Pepper to taste Fold all ingredients [...]