PAMPERED CHEF STORE RECIPES

Steps:

• Preheat the oven to 375°F (190°C).Slice the apples using the Flex Food Processor attachment fitted with the thick slicing blade. Microwave the apples, covered, until very soft, about 8 minutes. DrainCombine the sugar, cinnamon, and nutmeg (if using) in a small bowl. Set aside.In a clean food processor bowl, combine the flour and sugar, and pulse 2–3 times to combine. Cut the butter into quarters and place them into the bowl. Process for 10 seconds, scrape down the bowl, and continue processing for 20–30 seconds, or until mixture looks like wet sand. Place the crumbs onto the bottom and 1" (2.5 cm) up the sides of the 9" (23-cm) Springform Pan.For the filling, beat the cream cheese and sugar in a medium bowl using the Hand Mixer attachment and beaters until smooth. Add the egg and vanilla; beat on low speed until just blended. Pour the mixture into the crust.Toss the apple slices with the cinnamon sugar mixture. Arrange the apples over the cream cheese mixture and sprinkle with the almonds. Bake for 30 minutes.Cool completely on a cooling rack. If you’d like, sprinkle with powdered sugar before serving.

Steps:

• For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.Add the rice and water to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 12–15 minutes, or until the rice is cooked; set aside.Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2–3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken won’t be fully cooked.)Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.Cut the top off the bell pepper. Use the Scoop Loop® to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.Add the remaining oil to the wok and heat over medium-high heat for 2–3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2–3 minutes, or until the vegetables are lightly browned.Add the zucchini and snap peas and continue cooking for 2–3 minutes.Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3–4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.