GRANITESTONE DIAMOND™ Recipe BookPrinted in China

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DELICIOUS ENTRÉES, SNACKS,MAINS, SWEETS AND MORE.

QUICK & EASY RECIPES

Perfect Fried Eggs with Cheddar 2

Fluffiest Blueberry Pancakes 3

Jalapeño and Maple Bacon 4

Perfect Oatmeal 5

Broccoli Soup 6

Chicken Tacos 7

No-Carb Spaghetti Carbonara 8

Parmesan Herb Fries 9

Perfect Bacon Cheeseburgers 10

Prime Rib 11

Filet Mignon 13

Garlic Rosemary Pork Chops 14

Sautéed Apples 14

Perfect Roast Chicken 15

Crispy Skin Salmon 16

Steamed Cod with Ginger and Scallions 17

One Big Cookie 18

Monkey Bread 19

Dry Ice Cream 20

QUICK & EASY RECIPES

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2 eggs¼ cup shredded Cheddar cheese1 teaspoon chopped chives2 tablespoons diced capsicum (optional)

Serves: 1

Perfect Fried Eggs with Cheddar

Instructions1. Heat medium frypan for 5 minutes over medium heat. 2. Add shredded Cheddar, then top with cracked eggs.3. Cook eggs, shaking pan occasionally, use spatula to lift edges of eggs occasionally. 4. Cook 2-4 minutes or until edges are just turning brown and cheese is crispy. 5. Season eggs with salt and eat immediately.

¾ cup buttermilk1 cup flour2 tablespoons sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt

1 egg2 tablespoons melted butter1+ cup fresh blueberries and/or chocolate chipsmore butter for the panCrème Fraiche or whipped cream for topping

Flu�est Blueberry Pancakes

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Instructions1. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden-brown crust).3. Pour about 1/3 cup of batter into the hot frypan and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

Tips:Texture: For thick pancakes, use ¾ cup buttermilk as directed. For lighter, slightly less fluffy pancakes,use 1 cup buttermilk.Dairy Free: Use almond milk or another non-dairy milk, and melted coconut oil in place of the butter.

Serves: 2

For the Oven Cooked Bacon:350 grams bacon

Bacon cooked in the oven results in much crispier, evenly cooked bacon,plus, you can do a big batch at a time.

Serves: 6-8

Jalapeño and Maple Bacon

Instructions1. Preheat the oven to 220°C.2. Lay the bacon strips down side by side on the pan, making sure they are not on top of each other overlapping at all. It's okay if they're touching on the sides.3. Roast for 15-20 minutes, until they are done to your desired crispiness.4. Drain the bacon on paper towels and blot the excess fat away. Enjoy!

Tip: To make jalapeño bacon, slice jalapeño 5mm thick place 3 slices of jalapeño on each slice of bacon. Sprinkle sugar on each slice of bacon.To make maple bacon, pour a small amount of syrup on each slice for the last five minutes of cooking.

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1 tablespoon butter½ onion, chopped¼ cup melted butter¼ cup flour2 cups milk2 cups chicken stock

1 ½ cups coarsely chopped broccoli florets1 cup matchstick-cut carrots1 stalk celery, thinly sliced2 ½ cups shredded sharp Cheddar cheesesalt and ground black pepper to taste

Broccoli Cheddar Soup

Instructions1. Melt 1 tablespoon butter in a frypan over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside.2. Whisk ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer and cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes.4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

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1 cup old-fashioned rolled oats (such as Quaker Oats Old-Fashioned Rolled Oats)1 cup milk1 cup water1/8 teaspoon Kosher salt½ teaspoon ground cinnamon1 teaspoon honeydesired toppings (such as sliced almonds, peanut butter, or fresh fruit)

Perfect Oatmeal

Instructions1. Combine oats, milk, water, salt, and cinnamon in a saucepan. Bring to a boil, then reduce heat to low.2. Simmer uncovered for 3 to 5 minutes until thickened, stirring occasionally. Remove from heat and let cool slightly.3. Divide equally between two bowls. Drizzle each serving with ½ teaspoon honey. Add additional desired toppings and serve.

Serves: 2 Serves: 6-8

450g chicken thighs, boneless skinlessor chicken breasts2 cloves garlic minced1 tablespoon lime juice optional2 tablespoons olive oil1 tablespoon chili powder

Chicken Tacos

Instructions1. Preheat a large frypan.2. Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shaketo combine.3. Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pinkand the internal temperature of 75°C.4. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.5. While the chicken is cooking, char tortillas on the stovetop over the flame until lightly charred(this step is optional).6. Assemble tacos by placing about ¼ cup of chicken into each tortilla. Top with favorite toppingslike pico de gallo, guacamole, sour cream and coriander sprigs.

½ teaspoon paprika optional½ teaspoon garlic powder or onion powder½ teaspoon salt or to taste¼ teaspoon black pepper8 small corn or flour tortillas

Servings: 8 tacos

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450g dry gluten free spaghetti2 tablespoons extra-virgin olive oil120g pancetta or slab bacon,cubed or sliced into small strips4 garlic cloves, finely chopped

No-Carb Spaghetti Carbonara

Instructions1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready whenthe sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that theheat of the pasta cooks the raw eggs in the sauce.2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tenderyet firm (as they say in Italian "al dente.") Drain the pasta well, reserving ½ cup of the starchy cookingwater to use in the sauce if you wish.3. Meanwhile, heat the olive oil in a deep frypan. Add the pancetta and sauté for about 3 minutes, untilthe bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minuteto soften.4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the panfrom the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken,but do not scramble (this is done off the heat to ensure this does not happen.)5. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Seasonthe carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetticarbonara into warm serving bowls. Pass more cheese around the table.

2 large eggs1 cup freshly grated Parmigiano-Reggiano,plus more for servingfreshly ground black pepper

Servings: 4-6

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3 large russet potatoesvegetable oil, for frying2 tablespoons butter3 tablespoons grated Parmesan1 ½ tablespoons chopped fresh oregano

Parmesan Herb Fries

Instructions1. Peel the potatoes and slice into fries using a mandolin.2. Heat oil to a depth of 2.5cm and heat to 180°C in a large sauté pan.3. Test the oil's heat by dropping a fry in. It should immediately begin to bubble and rise to the top.4. Working in batches,fry the potatoes until they are golden brown. Use a mesh strainer to scoopthem out and remove them to a paper towel lined basket.5. In a large bowl, melt the butter. Add the fries to the bowl and toss to coat with the butter.Sprinkle with the herbs and cheese and toss again. Serve immediately.

1.5kg 80/20 ground beef1/3 cup heavy cream6 to 8 dashes hot sauce, such as Tabasco4 dashes Worcestershire sauce1 teaspoon salt

½ teaspoon ground black pepperpretzel rolls (or use your favorite rolls)softened butter, for spreading, plus 2 tablespoons6 slices Cheddar6 slices cooked bacon, halved

Perfect Bacon Cheeseburgers

Instructions1. Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper.Mix the meat well. Set aside.2. Slice the rolls in half and spread each half with some softened butter. Place the rolls face-downon a frypan over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool ona plate until you need them.3. Heat a frypan over medium-high heat and add the butter. Form the beef mixture into 6 patties andplace in the frypan, in batches if needed. Allow each to cook about 4 minutes on the first side, flip themand place a slice of Cheddar on to melt.4. When the patties are done in the middle, place them on the base of the halved buns. Top eachwith 2 pieces of the bacon and top with the other half of the rolls.

Serves: 4

Serves: 6-8

5. Brown roast at high temperature: Brown the roast at a 260°C temperature in the oven for 15 minutes.

6. Lower oven temp to finish roasting: Reduce the oven temperature to 165°C. To figure out the totalcooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound formedium rare.The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goesinto the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilledroast will take more time than one closer to room temp.There are so many variables involved that affect cooking time, this is why you should use a meatthermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always putthe roast back in the oven to cook it more if it is too rare for your taste.Roast in oven until thermometer registers 45°C for rare or 50°C for medium. (The internaltemperature of the roast will continue to rise after you take the roast out of the oven.)Check the temperature of the roast using a meat thermometer an hour before you expect the roast tobe done. For example, with a 4.5kg roast, you would expect 2 hours of total cooking time for rare(15 minutes at 260° and 1 ¾ hours at 165°). In this case, check after 1 hour 15 minutes of totalcooking time, or 1 hour after you lowered the oven temp to 165°. (A benefit of using a remotethermometer is that you don't have to keep checking the roast, you'll be able to see exactly whatthe temperature is by looking at the thermometer outside of the oven.)If the roast is cooking too quickly at this point, lower the oven temperature to 95°F.

7. Let the roast rest: Once the roast has reached the temperature you want, remove it from the ovenand place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving.The internal temperature of the roast will continue to rise while the roast is resting.

8. Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roastto the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about1cm thick.

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One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib),bones cut away from the roast and tied back to the roast with kitchen string(ask your butcher to prepare the roast this way)saltfreshly ground black pepper

Prime Rib

Instructions1. Salt roast and let sit at room temp: Remove the beef roast from the refrigerator 3 hours before youstart to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roastsshould be brought close to room temperature before they go into the oven, to ensure more even cooking.

2. Tie roast with kitchen twine: If your butcher hasn't already done so, cut the bones away from theroast and tie them back on to the roast with kitchen twine. This will make it much easier to carve theroast, while still allowing you to stand the roast on the rib bones while cooking.

3. Preheat oven, season roast: Preheat your oven to 260°C (or the highest temp your oven reachesless than 260°C). Pat the roast dry with paper towels (pre-salting should have made the roastrelease some moisture), and sprinkle the roast all over with salt and pepper.

4. Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer(oven proof) into the thickest part of the roast, making sure that the thermometer isn't touchinga bone.

Serves: 2 people per rib

2 tablespoons extra-virgin olive oil4 (170g) filet mignonKosher saltfreshly ground black pepper4 tablespoons butter1 tablespoons roughly chopped rosemary

Filet Mignon

Instructions1. Preheat oven to 200°C.2. In a large frypan over medium-high heat, heat oil.3. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak.4. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butterand cook another 5 minutes.5. Transfer frypan to oven and cook until cooked to your liking, about 10 minutes for medium.6. Remove from pan and let rest 5 minutes before slicing.

Serves: 4

4 pork loin chops, center cut1 teaspoon kosher salt½ teaspoon freshly ground black pepper

Garlic Rosemary Pork Chops

Instructions1. Preheat oven to 190°. Season pork chops with salt and pepper.2. In a small bowl mix together butter, rosemary, and garlic. Set aside.3. Heat frypan over medium heat for 5 minutes. 4. Add olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 additional minutes.5. Place frypan in oven and cook until cooked through, 10-12 minutes. Tip: Serve with sautéed apples and green beans.

Serves: 4

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¼ cup butter4 large tart apples - peeled, coredand sliced ¼ inch thick2 teaspoons cornstarch

½ cup cold water½ cup brown sugar½ teaspoon ground cinnamon

Sautéed Apples

Instructions1. In a large frypan or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly,until apples are almost tender, about 6 to 7 minutes.2. Dissolve cornstarch in water; add to frypan. Stir in brown sugar and cinnamon. Boil for 2 minutes,stirring occasionally. Remove from heat and serve warm.Tip: Great served with pork or as a topping for ice cream. See ice cream recipe on page 20.

Serves: 4

1 tablespoon freshly minced rosemary2 cloves garlic, minced1 tablespoon extra-virgin olive oil

1 (2.5kg) roasting chicken, remove the chicken giblets, and dryKosher salt and freshly ground black pepper1 large bunch fresh thyme1 lemon, halved1 head garlic, cut in half crosswise2 tablespoons (¼ stick) butter, melted

Perfect Roast Chicken

Instructions1. Preheat the oven to 220°C.2. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme,both halves of lemon, and all the garlic.3. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. 4. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.5. Roast the chicken for until internal temperature reaches 75°C, 45 minutes to 1 hour.

Servings: 8

(2) 200g salmon filletssalt and pepper to tastedill (optional)

Crispy-Skin Salmon

Instructions1. Pat paper towels over all sides of each piece of fish. You want your salmon as dry as possible—the dryer your fish, the better and easier it'll cook.2. Heat frypan over medium high heat for 5 minutes. 3. Press the salmon down into frypan.4. Cook over medium high heat until the skin is crispy (about 4 minutes).5. Using a fish spatula flip the salmon over and continue to cook until it reaches 50°C for medium-rareor 55°C for well-done.

Tip: Serve with sautéed brussel sprouts.

350°F

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Serves: 2

3 tablespoons rice vinegar (unseasoned)2 jalapeño chilis, sliced2 teaspoons sesame oil1 tablespoon grapeseed oil

Steamed Cod with Ginger and Scallions

Instructions1. Combine first four ingredients in a small bowl.2. In a large pan with a steamer insert and a tight-fitting lid. Season both sides of cod fillets withsalt and pepper; place in steamer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.3. Spoon sauce over fish. Serve immediately.

Tip: Serve with steamed vegetables. We used carrots, squash, zucchini, asparagus, capsicum,and grape tomatoes with a lemon and parsley garnish.

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2 tablespoons finely grated peeled fresh ginger4 skinless cod fillets (1 ½ pounds)coarse salt and freshly ground pepper6 scallions

Serves: 4

Serves: 6-8

3 packages refrigerated chocolate chip cookie bar dough

One Big Cookie

Instructions1. Preheat oven to 160°C. Spray a large frypan with cooking spray.2. Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes.3. Using fingertips, pat dough gently to form 20cm circle.4. Bake for 20-30 minutes or until light golden brown.5. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely.

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3 (340g) packages refrigeratedbiscuit dough1 cup white sugar2 teaspoons ground cinnamon

Monkey Bread

Instructions1. Preheat oven to 180°C. 2. Spray pan with non-stick cooking spray and place 2 cups pecans in bottom of pan.3. Mix white sugar and cinnamon in a small bowl. 4. Cut biscuits into quarters, coat with melted room temperature butter then coat with sugar mixtureand place biscuit pieces inside pan on top of pecans. Continue until all biscuits are coated and placedin the pan. 5. Bake at 180°C 35-45 minutes or until center of monkey bread is set.6. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

1 stick butter, melted and at room temperature1 cup packed brown sugar2 cups pecan halves

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Makes: 1 quart

2 cups heavy cream2 cups half and half½ cup sugar1 teaspoon vanilla1/8 teaspoon salt

1kg dry ice (Keep in a cooler – do not put in your freezer)

Dry Ice Ice Cream

Instructions1. Using a food processor pulse the dry ice until the ice is finely ground.2. In a very large bowl, mix all of the ingredients except for the dry ice.3. Stir in the dry ice a little at a time. “A little at a time” is the key point here, because if you adda lot of dry ice at once you’ll get mountains of bubbles that will overflow your bowl. The bubblingwill continue as long as any dry ice remains.

Tip: You can vary the flavour by adding chocolate syrup, raspberry sauce, etc. Make it your own!!

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Notes:

Thank you for cooking with Granitestone Cookware! Create your own exciting and delicious recipes.

Happy cooking!

Notes:

Thank you for cooking with Granitestone Cookware! Create your own exciting and delicious recipes.

Happy cooking!