You can cook about any recipe in there like you do in a slow cooker or crock pot. Even cakes, casseroles, best for slow cooked rabbit or squirrel. It's basically like a stove top skillett only it's electric. You will leran to adjust the dial for high med and low. I'll find some of my fav's. My own recipe in my own words:
Smothered chicken or pork chops
Flour themeat which ever you choos in seasoned flour(salt, pepper, garlic powder, paprika) Lightly brown the meat in a little oil in your electric skillet. Set aside, add a spoon of flour and brown on med. Stir in 1 can of cream of mushroom soup(undiluted), 1 package of lipton onion soup mix(dry) stir to mix, add 1 cup of water, 1/4 cup diced bell pepper,Now add the browned meat back and the juices they leaked, roll them around to coat well. Put a lid on and cook on med low for about an hour to 1 1/2 hour till tender. Turn off heat add 1/4 cup of chopped green onion tops stir and let set for 30 minutes. Serve on buttered egg noodles, hot rice or mashed potatoes with carrotts. You can add the carrots to the skillet of meat while cooking. If so add about 1/2 cup of water extra.

ELECTRIC SKILLET STUFFED PORK CHOPS
6 pork chops, 2-inches thick with pocket
1 tsp. salt
1/8 tsp. pepper
5 Tbsp. chopped onion
1 1/2 cups soft bread crumbs
3 Tbsp. butter
1 large apple, peeled and chopped
5 Tbsp. raisins
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 to 3 tsp. water
Preheat Electric Skillet to 350 degrees F.
Season the chops with salt and pepper; set aside.
To make the stuffing, saute onion and bread with butter in the skillet. Add apple, raisins, seasonings and water; mix together. Stuff chops, fastening with toothpicks.
Bake in skillet about 45 minutes to 1 hour. Turn once during baking time. Drain off any excess fat, if necessary.Servings: 6

Electric SkilletPaella
2 (14 ounce) cans chicken broth
3/4 cup white wine
1/4 cup vermouth
1 teaspoon turmeric
2 teaspoons paprika
1 lb boneless skinless chicken thighs, cut into strips
1/2 lb Italian sausage, we prefer the hot type (2 links)
1 tablespoon olive oil
1 large green bell pepper, cut into thin slices
1 large red bell pepper, cut into thin slices
1 large white onion, halved and sliced thin
2 jalapeno peppers, seeded and chopped
5 cloves garlic, minced
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon ground coriander
2 cups rice (short grain works best)
1 lb medium shrimp, raw,shells and tails removed
4 roma tomatoes, chopped
1 1/2 cups fresh green beans or frozen green beans, sliced into ½ inch pieces
1/2 cup black olives, sliced
Directions
1Add broth, wine, vermouth, turmeric, and paprika to a saucepan and bring to simmer, stirring occasionally.
2Squeeze sausage out of casings, break into dime-sized pieces, and brown in a large electric skillet – remove.
3Brown chicken strips – remove.
4Add olive oil and sauté onions, peppers, and garlic until limp.
5Don't overcook as the garlic will bitter.
6Stir spices into hot wine mixture.
7Return browned meat to skillet and pour in hot wine mixture – stir to blend.
8Bring to a low boil for 2-3 minutes than add the rice – stir gently to spread out the rice.
9Spread the shrimp, tomatoes, beans, and olives on top – use spatula to"tuck" the shrimp into the mixture – DO NOT STIR THE MIXTURE.
10Boil for 4-5 minutes, then cover (with lid vent closed).
11Turn heat down to 225-250 and simmer 20 minutes – DO NOT LIFT COVER OR STIR. 12Turn heat OFF and rest for 10 minutes – DO NOT LIFT COVER OR STIR.