Layered Supper Skillet Recipes

Steps:

• Melt butter in large skillet on low or 200° using an electric skillet.
• Arrange potato slices in the bottom of the skillet to cover completely (you may need more potatoes).
• In layers add the corn, green pepper, onion, carrots and beef in clumps (Yes, uncooked).
• Combine tomato sauce, salt, parsley, and garlic powder. Pour over the meat layer.
• Cover and cook on high or 325° on electric skillet until it starts to boil. Reduce heat to low 225° and cook 25 minutes longer.
• Remove from heat, sprinkle cheese over top and put lid back on for 10 minutes to allow cheese to melt.

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

Steps:

• In a big skillet, heat the oil over medium-high.
• Cook the beef and onion, stirring frequently, until the beef is no longer pink and the onion is tender.
• Add the pierogis and cook for 4-5 minutes, or until heated through.
• Add in the broccoli, salt, and pepper; stir to combine.
• Top with the cheese.
• Reduce heat to low, cover and cook for 2-3 minutes or til the cheese is melted and broccoli is heated through.

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.