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West Bend 72215 Electric Extra-Deep Oblong 12-by-14.5-Inch Nonstick Skillet, Black reviewed by Skillet Director
West Bend 72212 Electric Extra-Deep Square 12-Inch Nonstick Skillet, Black (Discontinued by Manufacturer) reviewed by Skillet Director
West Bend Lg Oblong Skillet (Discontinued by Manufacturer) reviewed by Skillet Director
Title
West Bend 72215 Electric Extra-Deep Oblong Nonstick Skillet
West Bend 72212 Electric Extra-Deep Square 12-Inch Skillet
West Bend Lg Oblong Electric Skillet
Brand
West Bend
West Bend
West Bend
Prime Benefits
-
-
Price
$39.99
Price not available
$49.99
Preview
West Bend 72215 Electric Extra-Deep Oblong 12-by-14.5-Inch Nonstick Skillet, Black reviewed by Skillet Director
Title
West Bend 72215 Electric Extra-Deep Oblong Nonstick Skillet
Brand
West Bend
Prime Benefits
-
Price
$39.99
Checkout
Preview
West Bend 72212 Electric Extra-Deep Square 12-Inch Nonstick Skillet, Black (Discontinued by Manufacturer) reviewed by Skillet Director
Title
West Bend 72212 Electric Extra-Deep Square 12-Inch Skillet
Brand
West Bend
Prime Benefits
-
Price
Price not available
Checkout
Preview
West Bend Lg Oblong Skillet (Discontinued by Manufacturer) reviewed by Skillet Director
Title
West Bend Lg Oblong Electric Skillet
Brand
West Bend
Prime Benefits
Price
$49.99
Checkout

Featurette Using a West Bend Electric Skillet

exactly do some recipes for so you got
the jalapeno so you’ve got the peanut
butters I’m all good a little bit I just
want to show briefly I just start by
cutting the end off and going down
cutting it in half now most of the heats
as most people know are in the seeds and
in the the membrane parts okay so with a
grapefruit spoon you can get off get
that membrane out really fast okay and
then this is just cream cheese shredded
cheddar jack and a tiny pinch of salt so
simple and then I just sprinkle a little
bit of this Italian bread comes I know
how simple is that any no it’s nice at
this point I can put them in the freezer
and freeze them for another time
probably I wouldn’t do more than a month
or two okay Frank might stay firm and
they’re crazy too yeah that’s right and
then we’re gonna do haystack onion rings
okay keeping with the theme of using
garden things okay what I did is I very
thinly sliced these and I’m just gonna
show you briefly how did not cut
yourself
maybe when you’re cutting okay need my
gloves on now is no Pina you went
towards yourself which my grandmother
never said no but you’re skilled I not
yeah okay now if I go like this it’s
gonna be hard for me to cut slices so I
always make myself a little cut like so
and then I have a steady grip okay and
then this is a really good knife you see
how thin those are so what I did is and
I just marinated they are kind of soak
these for about two hours in buttermilk
yeah it’s just kind of just kind of
tenderize them up a little bit and gives
and then I this this mixture is only
flour kosher salt black pepper and
cayenne pepper okay so I’m just kind of
mixing that through there get it Ocoee
yeah getting it all coated and you wanna
I would get my hands in here but I well
maybe I will
I just kind of go like that and get rid
of all those and they go about making
these at home and and you know what
people are real funny about the Greece
thing they think oh there’s too much
Greece but you know what if your grease
is hot enough like at 375 on a breakfast
yeah but 375 and if I actually measured
this grease before I started and then
measured it again after you’d see that
it did not soak up that much they’ve
really done no Spanish in Japan okay it
maybe takes about two minutes right okay
while these are cooking I just want to
point out here they are finished in case
we don’t get them done in time so so
simple I’ll try one sure I will they’re
from yesterday but that’s okay this is
also from yesterday so you might want to
leave this one this is a fake-out also
here we have a stuffed cabbage okay so
what I do is I just barely cook the
cabbage leaves and then it’s kind of
like a meatball mixture raw and put it
and roll it up in there and you can see
and we just bake it with a little extra
red sauce on there and this is served
actually on quinoa which is kind of a
cross between rice and corn and it is
the only grain that is a complete
protein which is awesome I love it and I
want to try it but it’s a fake yes and
these are just about done here and then
I have one other salad if we have time
for it well you can just see they’re
they’re they’re they’re crispy if you
could feel in here if feel how crispy
they are and you know why you can do
this on the stove but I love this West
Bend pan simply because I have it set of
375 and it’s going to be a 375 and I
don’t have to sit there with my
thermometer on the stove so get a pan
like this that actually shows you know
the temperature and you can keep it at
that temperature okay so there you are
now my dear Katrina
don’t burn your mouth but now you can
eat them can you quickly tell us about
the salad very very yes I can it’s very
simple we just have Mayo equal parts of
mayo Italian dressing and I mix that
together okay so simple
yeah this is it a little bit of jeans
crazy mixed-up salt just for good
measure
okay and then cukes yes yes tomatoes and
look how easy that was Sunday right in
West West band at the Washington County
Fair Park from 11:00 to 4:00 for a big
celebration for what’s been to your
kitchen yes

A product price updated on 2020-03-31 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Emily Howard

I have about 300 different recipes in my collection, and I try to look for new tastes every week. I love to learn dishes from around the world and pamper my big family with a signature Italian cheese pie and my favorite Ukrainian borsch.