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Need Some Inspiration?
Our exclusive recipe cards are included in every Champions Collection set.Each recipe offers nutritious, easy to create dishes designed to use your new cookware to its full potential. All recipe cards are made from study water resistant material. We know you will use them again and again.

DORIAN HUNTER

Season 10 Champion

Red Velvet Pancakes 

with Cream Cheese Glaze

SHAUN O'NEALE

Season 7 Champion

Eggs Benedict 

with Spinach Hollandaise

GERRON HURT

Season 9 Champion

La Parrilla 

Turkey Burger

SARAH FAHERTY

Season 10 Runner Up

Crispy Skinned Salmon and Steamed Asparagus

Red Velvet Pancakes 

with Cream Cheese Glaze

by 

Dorian Hunter

Season 10 Champion

Serves 12 Pancakes

Prep Time 25 Minutes | Cooking Time 10 Minutes

Ingredients

RED VELVET PANCAKES

1 1⁄2 cups all-purpose flour

3 tablespoons granulated

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1/2 cup whole milk

1 cup buttermilk

1 teaspoon white vinegar

1 teaspoon vanilla

1/2 tablespoon red food coloring

4 tablespoons unsalted butter, melted

CREAM CHEESE GLAZE

4 oz cream cheese, softened 1/2 cup powdered sugar

1 teaspoon vanilla

3 tablespoons whole milk

RED VELVET PANCAKES PREPARATION

1. Whisk eggs, buttermilk, vanilla, vinegar, and whole milk together until fully mixed.


2. Sift all dry ingredients together in a separate bowl.


3. Whisk the milk mixture with the dry ingredients until fully mixed.


4. Whisk in the melted butter into mixture and let rest for 15 minutes, covered with plastic wrap.


5. Spoon 1/3 cup of the batter onto a slightly heated 10-inch fry pan. Cook on low heat until the edges curl up and bubbles appear on the top of the pan- cake. Flip and continue to cook for 1-2 minutes or until your pancake is fully cooked.

CREAM CHEESE GLAZE PREPARATION

1. Mix softened cream cheese with powdered sugar. 


2. Add vanilla and milk. Mix until smooth. 


3. Drizzle over pancakes and serve.

Eggs Benedict

with Spinach Hollandaise

by 

Shaun O'Neal

Season 7 Champion

Serves 2

Prep Time 15 Minutes | Cooking Time 20 Minutes

Ingredients

SPINACH HOLLANDAISE

8 cups spinach, tightly packed, divided

2 egg yolks

1 lemon, juiced

1 stick of butter, melted

freshly cracked black pepper to taste

salt to taste

EGGS BENEDICT

4 eggs

2 tablespoons white vinegar

2 English muffins, split and toasted

8 slices of Canadian bacon

GARNISH

crispy prosciutto

SPINACH HOLLANDAISE PREPARATION

1. Place a 4 quart or larger Multi Pot over medium heat and add the spinach with about 1/2 cup of water.


2. Cook the spinach for about 10 minutes or until all the spinach is completely wilted and water has evaporated. Transfer to a bowl of ice water to stop the cooking.


3. Place half of the spinach in a blender and puree until smooth, adding water 1 tablespoon at a time as needed. Set aside other half until final assembly.


4. In another 3 quarts or larger Multi Pot, over medium-low heat, add about 2 cups of water to the pot.


5. In a heat-resistant bowl, add the egg yolks and lemon juice. Place the bowl on top of the smaller Multi Pot. The bowl should sit on top of the pot, about 6 inches above the water.


6. Whisk the egg yolks constantly until they start to thicken and you can see ribbons as you whisk. Remove this from the heat and slowly whisk in the melted butter until the sauce is thick and creamy.


7. Slowly whisk in the spinach puree using just enough to turn the hollandaise green, but not too much to water down the sauce. Keep warm until ready to serve.

EGGS BENEDICT PREPARATION

1. Add water to the 3 quart Multi Pot and bring to a simmer. Crack the eggs and put each one in its own ramekin.


2. Once water is simmering, stir the water vigorously creating a vortex in the water. Drop one egg in the middle of the vortex and poach for 3 minutes.


3. Carefully remove the egg and place it in a clean ramekin. Repeat the process with the remaining eggs.


4. Place an 8-inch fry pan over medium-high heat and sear the Canadian bacon.

FINAL ASSEMBLY

1. To assemble the Eggs Benedict, place the toasted muffins on the plate, top with two pieces of bacon per piece of muffin, top with wilted spinach, and gently place one poached egg on each muffin.


2. Pour the spinach hollandaise over the muffins and top with the crispy prosciutto.

La Parrilla

Turkey Burger

by 

Gerron Hurt

Season 9 Champion

Serves 4 

Prep Time 20 Minutes | Cooking Time 20 Minutes

Ingredients

La Parrilla Turkey Burger

3 tablespoons mayonnaise,

reserve 1 tablespoon for topping

1 lime wedge, juiced

1 teaspoon honey

1 lb ground turkey

1 small onion, diced

1/2 cup chopped cilantro

2 tablespoons minced garlic

3 jalapeños, diced

1 tablespoon Goya Sazon seasoning

salt and pepper to taste

TOPPINGS

lettuce, shredded

tomato, sliced

avocado, sliced

4 potato hamburger buns

PREPARATION

1. In a small bowl, add 2 tablespoons of mayonnaise, lime juice, and honey. Stir to incorporate.


2. In a large mixing bowl, add ground turkey, diced onion, chopped cilantro, minced garlic, diced jalapeños, Sazon seasoning, and mayonnaise mixture. Add salt and pepper and mix well.


3. Using your hands, pat your ground turkey mixture into 4 large patties.


4. Place patties into a grill pan on medium heat.


5. Cook on both sides until browned and an internal temperature of 165F is reached.


6. Remove turkey patties when finished cooking and serve on potato hamburger buns.


7. Add tomato slices, diced onion, shredded lettuce, and avocado slices for toppings.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your

risk of food-borne illness, especially if you have certain medical conditions.


Crispy Skinned Salmon with Lemon

Hollandaise and Steamed Asparagus

by 

Sarah Faherty

Season 10 Runner Up

Serves 2 

Prep Time 10 Minutes | Cooking Time 15 Minutes

Ingredients

SALMON

2 salmon filets

salt and pepper to taste

1-2 tablespoons butter


BLANCHED ASPARAGUS 

1 bunch of asparagus

water

salt

HOLLANDAISE

3 egg yolks

1/2 tablespoon lemon juice

1 cup butter, melted

1/2 teaspoon cayenne

salt and pepper to taste

SALMON PREPARATION

1. Ensure salmon is descaled, but the skin remains intact, and all pin bones have been removed. Pat skin side of salmon completely dry with a paper towel. Season salmon on all sides with salt and pepper.


2. Add 1-2 tablespoons of butter to the sauté pan over medium heat. Once melted and beginning to bubble, add salmon, skin side down, to the pan.


3. Using a spatula, make sure to push down on the fish so that it "sets" flat. Pressing also ensures that you have evenly crispy skin.


4. Continue to cook skin side down, uncovered, in the sauté pan for approximately 7 minutes (or until the color of the salmon turns from translucent to opaque 3/4 way up the side). Then turn the salmon flesh side down, and cook for approximately 2 more minutes.


5. Once done, cook skin side down for approximately 1 more minute to ensure extra crispiness. Remove from the heat and rest, skin side up.

BLANCHED ASPARAGUS PREPARATION

1. Bring water to boil over high heat and add a generous pinch of salt. Cut the ends off of the asparagus and add to boiling water. Cook for approximately 3 minutes or until desired texture is reached.


2. Remove from water and quickly immerse into an ice bath, then remove from the ice water and place on a serving plate.

HOLLANDAISE PREPARATION

1. Ensure your butter is fully melted and liquid prior to starting the sauce. In a double boiler, combine egg yolks and lemon juice, whisking continuously. Be sure to whisk when you add the lemon juice because the acid will begin cooking the eggs and they will coagulate if you don't.


2. Once fully incorporated, with the double boiler over low heat, slowly begin to add in butter, whisking constantly. Continue whisking until your emulsion is a nice, creamy texture.


3. Remove from heat and add cayenne pepper with salt to taste. Serve immediately.

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*The non-stick coating on this cookware contains an antimicrobial silver ion preservative to inhibit the growth of non-public health bacteria in the coating itself and protect the non-stick coating from microbial deterioration. The antimicrobial properties of the non-stick coating do not protect users or others against food-borne bacteria or other bacteria, viruses, germs and disease organisms. Always clean and wash the cookware thoroughly before and after each use.