Baklava Cups

Suggested Piece: Saladmaster Machine & Cookie Sheets

Ingredients
1 (15-count) package mini phyllo cups1 c. chopped nuts (pistachios, walnuts, almonds, pecans, or a mixture)1 tbsp. butter, melted1/4 cup honey, plus more for serving1/4 tsp. ground cinnamonPinch of salt

Directions
Chop nuts on #2 cone and combine with butter, honey, cinnamon and salt. Spoon mixture into Phyllo Cups. Drizzle with additional honey and bake for 5-10 min. Serve warm for extra tastiness!!

Apple Turnovers

Suggested Piece: Saladmaster Cookie Sheet

Ingredients
Puff pastry, refrigerated
Apples (#4 cone)
Cinnamon
Sugar
1 egg white, beaten

Directions
Mix together sliced apples, cinnamon, & sugar. Using one rectangular shaped puff pastry place a row of sliced apples in middle. Fold pastry in thirds and pinch the end closed. Brush with egg whites and sprinkle with sugar. Bake at 350F for 30 min.

*Tip: Use your favorite canned pie filling in place of the apples (e.g. cherry, blueberry, peach)!

Turkey Pot Pie

Suggested Piece: 11" Skillet

Ingredients
1 can refrigerated biscuits
Filling:
Cooked turkey, cubed or shredded
Carrots
Celery
Onion
Corn
Green beans
Peas

Directions
Combine your leftover turkey with any combination of vegetables and fill the bottom of the 11" Skillet. Top with uncooked refrigerated biscuits. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 15-20 min. If you like your biscuits toasted, remove lid and place 11" Skillet in oven. Broil for 1-2 min. or just until they are browned to your liking!

Fresh Cranberry Sauce

Suggested Piece: Small Skillet or 1 1/2 Qt. Sauce Pan

Ingredients
1 lb. fresh cranberries
1/3 c. fresh mint
1/2 c. maple syrup
Juice from a lemon
Zest from a lemon

Directions
Put all ingredients into a cold sauce pan. Cover and place on medium heat. When Vapo-Valve clicks reduce heat to low and cook for approximately 10 minutes. Serve as is or blend for a smoother texture.

Sweet Potatoes

Suggested Piece: 4 -or- 5 Qt Roaster

Ingredients
3/4 c. packed brown sugar
2 tbsp. butter
1 tbsp. pumpkin pie spice (opt.)
1 tbsp. vanilla (opt.)
4-5 sweet potatoes (#3 or #4 cone)
2 c. mini marshmallows

Directions
In bottom of 4 or 5 Qt. Roaster over medium-low heat melt butter with brown sugar and pumpkin pie spice (opt.) Fold in vanilla (opt.) and sweet potatoes. Cook over medium heat until Vapo-Valve clicks then reduce heat to low until sweet potatoes are tender (approx. 15 - 20 minutes). Top with mini marshmallows and place in oven. Broil for 1 minute (or less) until marshmallows are lightly brown.

Pumpkin Pudding

Suggested Piece: Saladmaster Thermal Bowl

Ingredients
1/2 tsp. cinnamon
1/8 tsp. ginger
1/2 tsp. clove
1/4 tsp. baking soda
3/4 c. pumpkin puree, canned
1 1/4 c. cold milk
1 pkg. butterscotch pudding mix
1 1/4 c. Cool Whip

Directions
Combine spices and baking soda in bowl. With electric mixer combine pumpkin and spices. Add milk and pudding and continue to beat for one (1) minute. Fold 1/2 cup of the Cool Whip into the mixture. Garnish with remaining Cool Whip. Yields 6 servings.

Green Bean Casserole

Suggested Piece: Multi-Purpose 5 Quart -or- 5 Quart Roaster

Ingredients
Frozen or fresh green beans
1 can cream of mushroom soup
Cheddar cheese (#1 cone)
2 - 3 mushrooms (#4 cone)
1 cup milk
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1 can French's fried onion rings, divided

Directions
Combine green beans, soup, cheese, mushrooms, milk, Worcestershire sauce, and pepper in a large bowl; stir in half of French fried onion rings. Spoon mixture into a lightly into Multi-Purpose 5 Quart or 5 Quart Roaster. Cover and cook on medium heat until Vapo-Valve clicks then reduce heat to low for 20 minutes. Sprinkle remaining onion rings on top of casserole before serving.

Ham

Suggested Piece: 7 Qt Roaster

Ingredients
Ham
Cloves
1 c. Dijon mustard
2 tbsp. real maple syrup

Directions
Score top of ham; place cloves in center of cross. Whisk together mustard and syrup; pour over ham.Cook covered over medium heat until Vapo-Valve clicks. Reduce heat to low and cook 15 minutes per pound (e.g. 3 lb. ham = 45 minutes).

Alternate versions:
A - Cover ham with 1/3 c. brown sugar & 1 can crushed pineapple (strained or un-strained).
B - Pour Pineapple Habanero Sauce (COSTCO) over ham.

Gravy

To make a sauce or gravy from drippings and juices left in pan after stovetop roasting, follow these simple steps:

1. Remove meat from pan and keep warm. 
2. Skim fat from juices. 
3. Add 3-4 tablespoons chicken or beef stock, wine or water and place over medium heat. 
4. Using a spoon, scrape browned meat particles from pan and stir into liquid.
5. Cook and stir uncovered, to reduce and thicken slightly. 
6. Season to taste and serve hot.

Larger amounts of pan juices may be thickened with one of the following:

• Flour: 3 tablespoons per 2 cups liquid
• Arrowroot: 2½ teaspoons to 1 cup liquid
• Cornstarch: 1 tablespoon per 1½ to 2 cups liquid

Dissolve thickener in cold water equal to two times the amount of the thickener. Whisk into simmering liquid in pan. Cook and stir just until thickened. When using flour, cook and stir 3 additional minutes to eliminate flour taste. Over-beating sauces that use cornstarch will become thinned. And, sauces thickened with arrowroot have no holding power and should be served as soon as thickened.

Broccoli & Cheese Casserole

Suggested Piece: 11” Skillet

Ingredients
2 heads broccoli, broken into small florets
½ large onion (#2 cone)
1 ½ cans cream of mushroom soup
8 oz. cream cheese
Monterey Jack cheese (#1 cone)

Directions
Wash the broccoli and cut into bit sized pieces. Add to cold 11” Skillet. Using the Saladmaster machine, process onion on #2 cone sprinkle on top of broccoli. Mix the 1 ½ cans of cream of mushroom soup and cream cheese, distribute evenly over broccoli. Process cheese using the #1 cone and sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for about 5-10 minutes.

Deviled Eggs

Suggested Piece: 3 Qt Roaster with Culinary Basket

Ingredients
12 eggs
Salt and pepper to taste
2-4 tbsp. Miracle Whip
1 tsp. mustard
Paprika, garnish

Directions
Put about 1-2 of water in the bottom of the 3 Qt. Add 12 eggs to the Culinary Basket and place over top of the water. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat and cook on low for 10 minutes. Transfer the cooked eggs to a bowl of cold water. DO NOT put cold water in a hot pan in Saladmaster. Wait for the eggs to cool, and then remove the shells. Cut the eggs in half-length wise. Take out the yokes and put them in a bowl. Mix the cooked yokes with the Miracle Whip, mustard, and salt and pepper to taste. Once you have the desired consistency you’re looking for, add the mixture to a small sandwich bag. Cut the very corner of the bag off and use as a piping bag. Fill the whites and sprinkle paprika on top. Serve chilled.

Pumpkin Cheesecake

Suggested Piece: Electric Oil Core Skillet

Ingredients
10 graham crackers (#1 cone)
1 stick butter, melted
1/4 c. + 1/2 c. sugar
1 (8 oz.) package cream cheese, softened
3 c. heavy cream
2 1/2 c. milk
3 small packages vanilla pudding
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1/2 c. jarred caramel sauce
3 tbsp. powdered sugar

Directions
Preheat EOC to 350F. Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom of EOC. Cover and cook on 350F until Vapo-Valve clicks, then reduce heat to 185F for 8 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow cheesecake to chill in refrigerator for 4 hours before serving.

Stuffing

Suggested Piece: 5 Qt. Roaster or MP5

Ingredients

4 boxes stuffing mix

6 c. (48 oz.) chicken, turkey, or vegetable broth

2 stalks of celery (#2 cone)
1 apple (#2 cone) 
1 medium onion (#2 cone)

4-8 tbsps. butter

Directions

Over medium heat sauté celery, apple, and onion in butter until soft. Pour in chicken broth and cover until Vapo-Valve clicks. Reduce heat to low and fold in bread crumbs. Keep covered on medium-low heat until ready to serve.
Option A: Substitute 1 apple (#2 cone) for 1 carrot (#1 cone).
Option B: Omit apple and toss in a handful of dried cranberries and pine nuts.

Pumpkin Spice Cake

Suggested Piece: 9" Skillet

Ingredients
1/2 box spice cake mix
1/2 can pumpkin pie filling
1/2 can cranberry sauce
2 eggs

Directions
Mist inside of 9" skillet with olive oil; add cranberry sauce in bottom. In a bowl combine spice cake mix, pumpkin pie filling, and eggs. Pour cake batter over the top of cranberry sauce. Follow these instructions for stove top baking.

Ambrosia Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients

1 c. shredded coconut

1 c. mini marshmallows

1 c. sour cream

Fruit Suggestions:

Pineapple, chunks

Apples (#3 cone)

Bananas, sliced

Peaches (#3 cone)

Pears (#3 cone)

Grapes, halved

Cherries, halved & pitted

Blueberries

Strawberries

Directions

Choose from the list of fruit 4 or more to use in your Ambrosia Salad. Try to choose fruit that is in season (it generally tastes better!) Process fruit into Saladmaster Cold Bowl. Fold in shredded coconut, mini marshmallows, and sour cream. Chill until ready to serve. 

Thanksgiving Turkey

Suggested Piece: 9 Qt. Braiser Pan -or- 10 Qt. Roaster -or- 16 Qt. Roaster

Ingredients
Whole Turkey, mostly thawed
Choose your flavoring:
Apricot Preserves
Raspberry Chipotle Sauce (Costco)

Directions
First choose the size of piece to fit the turkey you purchased. You should be able to comfortably close the lid in order for the water tight seal to form. Thaw your turkey in a kitchen sink of water a day or two prior to cooking. Remove all packaging. (Don't forget to take out the neck, gizzard, and anything plastic inside the turkey inside too!) One option would be to skin the turkey, but it's not necessary. Place turkey in cold piece of cookware. Drizzle your favorite flavoring over the top. Cover and cook on medium-high heat until Vapo-Valve clicks rapidly. Reduce heat to low and cook 20 minutes per pound (e.g. 20 lb. turkey = 400 minutes = 6 to 7 hours). Remember: the longer you cook the more tender your bird.

Parmesan Spaghetti Squash

Suggested Piece: 3 Qt Roaster, 2.5 Qt Culinary Basket -or- *your favorite roaster.

Ingredients
1 medium to large spaghetti squash
½ stick butter
Your favorite garlic seasoning (we used Johnny’s).
1 c. fresh parmesan cheese

Directions
Cut squash into quarters and place in Culinary Basket over 3 Qt with ½ inch of water. Medium-click-low until tender. Shred parmesan cheese using #1 cone, set aside. Scrape insides of squash out with a fork and place back into 3 Qt Roaster. Add remaining ingredients and mix until butter and cheese are melted. Serve with your favorite sauce or on it’s own!

*If cooking without the Culinary Basket, place squash, flesh side up in the bottom of your favorite roaster. Medium-click-low until tender. Follow remaining directions.

Oreo No-Bake Cheesecake Bars

Suggested Piece: 9x13 Bake and Roast Pan, 1 Qt Saucepan, Saladmaster Machine

Ingredients
2 pkgs. Oreo cookies
2 (8-oz) softened cream cheese
1 c. white chocolate chips
1 c. Cool Whip topping
1 stick butter

Directions
Crumb 1 ½ packages of Oreos on the #1 cone, set aside. Melt butter on low in 1 Qt Saucepan. Combine with Oreo crumbs and press into bottom of 9x13 Bake and Roast Pan. Freeze for 30 minutes to firm up. Rinse out 1 Qt Saucepan and use it to melt white chocolate chips, set aside to cool. Whip softened cream cheese and add cooled, melted chocolate, fold in Cool Whip topping. Spread over frozen crust. Chop remaining Oreos on #3 cone, and sprinkle over cream cheese mixture. Freeze for at least 1 hour, cut into squares and serve cold.

Cinnamon Pumpkin Butter

Ingredients
1 lb. unsalted butter
½ c. pumpkin puree
2 tbsp. brown sugar
2 tbsp. agave syrup
1 tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. ground clove
Salt to taste

Directions
Whip butter until light and fluffy. Add in remaining ingredients and whip again to combine. Serve on dinner rolls, croissants, or even pancakes! Yum!

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! 

Tortellini Salad

Suggested Piece: 3 Qt Roaster, 2.5 Qt Culinary Basket, Saladmaster Machine

Ingredients
22-oz. pkg. frozen (or fresh) cheese tortellini 
1 pkg. cherry tomatoes (halved or quartered)
1 pkg. yellow cherry tomatoes (halved or quartered)
2 1/2 c. fresh corn kernels, cooked and sliced from the cob (approx. 4 cobs)
1/2 c. fresh basil leaves, sliced in ribbons
4 tbsp. grated Parmesan cheese (#1 cone)
Freshly ground black pepper

For the Dressing
1/2 c. Olive Oil
1/4 c. Red Wine Vinegar
1 juiced lemon
1/2 tsp. Dijon Mustard
1/2 tsp. garlic salt
Pepper to taste

Directions
Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.

Sweet & Spicy Barbecue Pork

Suggested Piece: 3 or 4 Qt. Roaster

Ingredients

2-3 lb. pork roast

1 white onion (#3 cone)

1 can El Pato

1 can tomato sauce

1 c. brown sugar

Salt & pepper to taste

Directions

Place roast and all ingredients in 3 or 4 Qt Roaster. Cover and cook on medium heat until VapoValve clicks, then reduce heat to low for approximately 1 hour (20 minutes per pound, minimum). The longer it cooks, the more tender it will be. Shred and serve on buns or in a tortilla with taco toppings.

Peanut Butter Bars

Suggested Piece: Bake & Roast Pan

Ingredients

2 c. powdered sugar

2 c. graham cracker crumbs (#1 cone)

1 c. butter, melted

1 c. peanut butter

Milk chocolate chips, melted

Directions

Process a stack of graham crackers on #1 cone into medium bowl. Mix together crumbs with sugar, butter, and peanut butter. Press firmly into bottom of Bake & Roast Pan. Drizzle, pour, or spread desired amount of melted milk chocolate chips over top. Chill in refrigerator until chocolate topping hardens. 

BEWARE! These are addictive and not for the faint of heart!  

Veggie Frittata

Suggested Piece: 10" Gourmet Skillet

Ingredients

6 eggs

1 tbsp. sour cream

1 small zucchini (#2 cone)

1 c. cherry tomatoes, halved

1/4 onion (#2 cone)

5 mushrooms (#4 cone)

Cheese (opt.)

Directions

Beat 6 eggs with 1 tbsp. sour cream in a bowl. 

Process zucchini, onion, and mushroom into 10" Gourmet Skillet and add halved cherry tomatoes. 

Saute over medium heat until zucchini is al dente. Pour eggs over veggies and cover with lid.

Reduce heat to medium-low (do not allow Vapo-Valve to click). Once eggs are cooked through top with cheese if desired!

Caramel Apple Bread Pudding

Suggested Piece: 11" Skillet

Ingredients
1 loaf of French bread (or any day-old bread)
3 apples (#3 cone)
4 eggs
1 1/2 c. heavy whipping cream
Cinnamon to taste
1/2 jar caramel sauce

Directions
Preheat oven to 350 degrees. Coat 11" skillet with cooking spray. Tear bread into bit sized pieces and place in bowl with apples (#3 cone). Whisk eggs, heavy whipping cream, and cinnamon in separate bowl and pour over apples & bread. Place bread mixture in skillet. Bake uncovered (without handles) for approximately 30 minutes. Drizzle with caramel sauce and serve warm.

Substitutions: Replace heavy whipping cream with milk or almond milk.

Teriyaki Chicken

Suggested Piece: 11" Skillet & 3 Qt. Roaster

Ingredients
6-8 chicken thighs or legs
Salt & pepper to taste

Sauce
1/2 c. soy sauce
3/4 c. brown sugar
1 tsp. sesame oil
1 1/2 c. water
3 tbsp. corn starch
1 tsp. garlic, minced

Directions
Season chicken thighs and/or legs with salt & pepper and fry. Whisk together over medium heat all ingredients for sauce in 3 qt. roaster until thickened. Pour sauce over chicken, cover with lid, cook on medium until Vapo-Valve clicks and reduce heat to low. Cook over low heat until chicken is tender and falling off the bone! YUMMO!

Strawberry Lemonade Cake

Suggested Piece: 11" Skillet

Ingredients
1 box white cake mix
2 eggs
1 pint strawberries (#2 cone)

Frosting
4 oz. cream cheese
1 jar marshmallow fluff
1 pkg. Kool-Aid lemonade mix
1 tub Cool Whip
1/2 c. powdered sugar (opt. to thicken)

Directions
Mix together ingredients for cake and follow these instructions for stove top baking. Using an electric mixer combine cream cheese, marshmallow fluff, and Kool-Aid. Fold in Cool Whip and thicken with powdered sugar (opt.). Wait for cake to cool before frosting!

Breakfast Pizza

Suggested Piece: 10 Qt. Roaster & 6.5 Qt. Culinary Basket

Ingredients
1 tube crescent roll refrigerated dough
2 eggs

Suggested Toppings
Shredded cheese, onions, peppers, mushrooms, diced ham, sausage, bacon, etc.

Directions
Preheat the 10 Qt. Roaster with the 6.5 Qt. Culinary Basket and lid, dry, on medium heat. It's like using the 2nd rack of your oven! To prepare the crust, shape a tube of crescent dough into a circle on a piece of parchment paper about two inches bigger than the bottom of the culinary basket. Roll up the edges to create a lip in the crust. Mix your favorite breakfast toppings together with 2 eggs and pour raw egg mixture over the uncooked crust. Carefully place pizza and parchment into culinary basket and bake for 20 minutes or until eggs are set. Enjoy!

Electric Skillet Cinnamon Buns

Suggested Piece: 12" Electric Oil Core Skillet

Ingredients
Pre-made bread dough or bread dough setting from bread maker
brown sugar
cinnamon
butter or margarine
raisins
icing sugar

Directions
Place parchment paper in bottom of Electric Oil Core Skillet. Roll out dough on counter until flat trying to keep it square shaped. Cover dough with light layer of soft butter/margarine. Sprinkle even, thin layer of brown sugar over dough. Then same with cinnamon. Add raisins as desired. Roll dough in a long roll trying to keep edges even and pinch dough along last edge to hold it together. Cut in half. Cut each half in half. Cut all quarters into 3 slices. Place all 12 slices open side down onto parchment paper making sure all 12 pieces fit. Put skillet on at 300F until Vapo-Valve clicks. Turn down to 200F for additional 10 minutes. Make icing. Pour icing over buns. Enjoy!!!

Recipe found on Cooking 4 Life | Saladmaster

Crepes

Suggested Piece: Flat Bread Pan

Ingredients
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
3 tbsp.
melted butter
Butter, for coating the pan

Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat your Flat Bread Pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation: Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation: Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Recipe found on Food Network | Alton Brown

Peggy's Potato Salad

Suggested Piece: 3 Qt. Roaster with Culinary Basket

Ingredients
3 medium Yukon Gold potatoes
3 medium red potatoes
1-2 tbsp. vinegar
4 eggs (opt.)
Paprika to garnish (opt.)

Dressing
1 c. mayonnaise
1 bunch green onions, finely chopped
3 stalks celery, #2 cone
1 tbsp. Dijon mustard
Salt & pepper to taste

Directions
Place whole, unpeeled potatoes in culinary basket. Fill 3 qt. roaster with 1 inch of water and set basket inside. Turn heat to medium until Vapo-Valve clicks, then turn heat to low and cook for 20-25 minutes or until tender. Let potatoes cool and cut into bite size pieces and sprinkle with vinegar. Combine all ingredients for dressing in a medium bowl and pour over cooled potatoes.

Optional: place 4 eggs in culinary basket and cook with potatoes. Add chopped eggs to potatoes salad and garnish with paprika.

Chicken Quinoa Bites

Suggested Piece: Cookie Sheet

Ingredients

3 eggs

2 c. cooked quinoa

1 c. shredded chicken

1/2 c. frozen peas

1/2 c. carrot, #1 cone

1/2 c. zucchini, #1 cone

1/2 c. mozzarella cheese, #1 cone

1/2 c. mild cheddar cheese, #1 cone

1 tbsp. fresh cilantro, chopped

1/2 tsp. fresh cracked ground pepper

Directions

Preheat oven to 350F. Cook quinoa according to package directions and let cool. In a large mixing bowl whisk together eggs. Stir in quinoa, chicken, cheese, veggies, herbs and pepper. Mix well. Using a spoon form mixture into balls on a cookie sheet. Bake 20 minutes or until eggs are set. Remove from oven and let cool. 

Cauliflower Tots

Suggested Piece: 3 Qt. Roaster with Culinary Basket, Cookie Sheet

Ingredients
2 c. cooked cauliflower florets, #2 cone
2 large eggs
1/2 c. onion, #1 cone
3 tbsp. minced fresh
parsley
1/2 c. sharp cheddar cheese, #1 cone
1/2 c. seasoned breadcrumbs
Salt & pepper to taste
Cooking spray (opt.)

Directions
Process cauliflower on #2 cone into Culinary Basket. Pour approx. 1 cup of water in bottom of 3 qt. roaster, insert culinary basket, and cover with lid. Turn heat to medium; when Vapo-Valve clicks reduce heat to low and cook for 5-10 minutes or until tender but not mushy. Preheat oven to 400F. Spray cookie sheet with cooking spray (opt.) In a medium bowl, combine all ingredients and season with salt and pepper to taste. Spoon 1 tbsp. of mixture in your hands and roll into small ovals. Place on cookie sheet and bake for 16-18 minutes (turning halfway through cooking) until golden brown.

Peanut Butter & Jelly Breakfast Bars

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. organic/all natural grape jelly
2 c. rolled oats
2 c. graham crackers, #1 cone
3/4 c. peanut butter
1/2 c. honey
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Olive oil cooking spray

Directions
Preheat oven to 350F. Spray bake & roast pan with olive oil. Using Kitchen Aid mixer combine graham cracker crumbs, oats, peanut butter, honey, vanilla, and salt; mix well. Mixture will be dry. Firmly press a little more than half of the mixture into bottom of pan. Spread the grape jelly over the top fo the bottom layer. Crumble the rest of the mixture evenly over the top of the jelly. Bake until the top is lightly brown; approx. 30 minutes. Let cool completely before cutting into squares.

Sweet Potato Pancakes

Suggested Piece: 11" Square Griddle, 3 Qt. with Culinary Basket

Ingredients
1/2 c. mashed sweet potato
2 eggs
3/4 tsp. ground cinnamon
Pinch of ground ginger
Pinch of allspice
Pinch of salt
Cooking spray (opt.)

Instructions
Process sweet potato on #2 cone and cook in 3 qt. with culinary basket; stir to mash and let cool. Whisk together 1/2 c. of mashed sweet potato and eggs until well-combined. Add seasonings and stir. Preheat 11" square griddle. Drop the sweet potato mixture by spoonfuls on griddle. Flip each cake and cook until lightly golden brown on the outside and cooked through.

Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup.

Click here for tips on cooking oil-free pancakes.

Peanut Butter Banana Rolls

Ingredients
chunky peanut butter
whole wheat flour tortillas (8-inch)
honey
low-fat granola
medium bananas (as straight as possible)

Directions
Spread peanut butter evenly over each tortilla. Drizzle honey on top of peanut butter; sprinkle with granola. Place banana on one end and roll tortilla around banana. Cut in two or more pieces, serve.

Energy Bites

Suggested Piece: Cookie Sheet

Ingredients

1 c. rolled oats, quick or regular

1/2 c. peanut butter

1/2 c. flax seed

1/3 c. honey

Directions

Add all ingredients in a medium bowl and mix well. Place bowl in refrigerator for approx. 15-20 minutes so the ingredients can set. Remove from refrigerator and use a small cookie scoop or your hands to form mixture into bit sized balls. Place balls on cookie sheet and return to the refrigerator for another 15-20 minutes. Store energy bites in airtight container in refrigerator.

Optional: Add 1/2 c. mini baking M&M's or mini chocolate chips to add variety to your bites!

Yogurt Drops

Suggested Piece: Cookie Sheets

Ingredients
1 - 16 oz. tub vanilla greek yogurt
1 container strawberries, #1 cone

Directions
Blend together in mixing bowl. Put mixture into a gallon Ziploc bag and remove as much air as possible before closing. Lay a sheet of parchment or wax paper on cookie sheets. Cut one corner of the Ziploc bag and squeeze out drops onto the cookie sheets. Freeze for two hours or until solid. Peel drops off and store in airtight container in freezer.

Cinnamon Sugar Applesauce Bars

Suggested Piece: Bake & Roast Pan

Ingredients
1/2 c. butter, softened
1/2 c. sugar
2 eggs
3/4 c. applesauce
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cinnamon
Olive oil cooking spray (opt.)

Topping
1/2 c. sugar
1 tbsp. cinnamon

Directions
Preheat oven to 350F. Cream together butter and sugar until smooth (use a Kitchen Aid mixer with paddle). Add eggs, vanilla, and applesauce to the butter and sugar mixture; mix well. Combine flour, salt, and cinnamon together in a separate bowl and add slowly to the butter & sugar mixture. Spray bake & roast pan with olive oil (optional) and pour in mixture. Cover evenly with topping. Bake for 15 minutes. Let cool before cutting and serving.

Gluten Free Chocolate Zucchini Bars

Suggested Piece: 1 Qt. Sauce Pan, Bake & Roast Pan

Ingredients

1/2 c. organic coconut oil

1/2 c. chocolate chips

2 tbsp. organic cocoa powder

1/2 c. coconut sugar

1 c. tapioca flour

1/2 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. organic zucchini, #1 cone
Olive oil cooking spray (opt.)

Directions

Preheat oven to 350F. In 1 qt. sauce pan melt the chocolate chips and coconut oil on low heat, stirring occasionally. In a medium mixing bowl combine the cocoa powder, coconut sugar, tapioca flour, and baking soda. Add eggs, vanilla, melted chocolate, and zucchini. Stir to combine. Spray bake & roast pan with olive oil (optional) and pour in mixture. Bake for 20 minutes or until bake through.

Coleslaw Salad

Suggested Piece: Cold Bowl

Ingredients
¼ green cabbage head, sliced, #4 cone
2 radishes, sliced, #4 cone
1 carrot, sliced lengthwise, #4 cone
1 carrot, shredded, #1 cone
1 stalk of celery, shredded, #2 cone
¼ red cabbage head, shredded, #2 cone
½ zucchini, #3 cone
½ zucchini, sliced, #5 cone
1 apple, sliced, #5 cone
Citrus, zest & juice, #1 cone
1/8 c. pineapple juice

Directions
Combine all ingredients in Cold Bowl and toss.

Pineapple Upside-Down Cake

Suggested Piece: 9” Small Skillet

Ingredients
4 pineapple rings
½ box lemon cake mix
2 eggs
2 radishes, shredded (#1 cone)
¼ carrot, shredded (#1 cone)
1 stalk of celery, shredded (#1 cone)
¼ c. red cabbage wedge, shredded (#1 cone)
¼ small zucchini, shredded (#1 cone)

Directions
Spray 9” skillet with a non-stick spray. Place 4 pineapple rings in bottom of skillet. In medium bowl add ½ box lemon cake mix, 2 eggs, and all the shredded vegetables; mix well. Pour batter into 9” skillet, cover, and cook on a medium-low temperature. At a true medium-low temperature the Vapo-Valve will not click. Bake for approximately ½ the time specified in the recipe or until the top of cake is moist and springs back when touched.

Tip: It doesn’t matter what vegetables you use, it just needs to be measured to approximately 1 cup shredded vegetables.

Vegetable Medley

Suggested Piece: 11” Skillet

Ingredients
3 carrots, #5 cone
¼ green cabbage head, #3 cone
½ - 16 oz. bag frozen peas
½ - 16 oz. bag frozen corn

Directions
Place lid under 11” Skillet and process carrots and green cabbage directly into piece. Sprinkle fresh vegetables with 1 tablespoon of water. This restores the water lost during shipping and storage. Simply place frozen vegetables in the pan; do not rinse. Cover pan and place over medium heat. When the Vapo-Valve clicks, reduce heat to low. Begin timing vegetables after the heat is turned to low; approximately 10-15 minutes.

Oil-Free Fried Chicken

Suggested Piece: 12” Electric Skillet

Ingredients
6 – 8 chicken thighs, skinned & trimmed
Spike seasoning

Directions
Preheat on 450°F for 5 minutes.  A piece of paper towel placed in the unit before heating should turn brown when the unit is the proper temperature, or drops of cold water should bead and dance.  Place chicken in 12” Electric Skillet and press down to sear, sprinkle with Spike seasoning. Remember, it is not necessary to use any oil or grease. Partially cover with lid.  Meat will stick at first, but will release when properly browned. Flip chicken, reduce heat to 325°F, replace lid partially covered. Set timer for 12 minutes.

Low-Starch Mashed Potatoes

Suggested Piece: 3 Qt. Roaster with Culinary Basket

Ingredients
2 – 3 large potatoes
2 tbsp. butter
Spike seasoning (opt.)

Directions
Pour approximately ½ inch of water in bottom of 3 Qt. Roaster. Meanwhile, place lid under Culinary Basket and process 3 potatoes directly into piece. Rinse and drain potatoes in Culinary Basket. This removes any excess starch. Place Culinary Basket in 3 Qt. Roaster and cover pan over medium heat. When the Vapo-Valve clicks reduce heat to low; begin timing vegetables after the heat is turned to low; approximately 15 minutes. Add butter and Spike seasoning; stir with fork to mash.

Lemon Blueberry Cake

Suggested Piece: 1 Qt. Sauce Pan & 12" Electric Skillet

Ingredients 
1 c. water 
1 pkt. (3 oz.) lemon flavored gelatin
1 classic yellow cake mix
2 eggs
1 zucchini, shredded, #1 cone
1 lemon, zest, #1 cone 
2 c. blueberries   

Directions

1. Preheat electric skillet to 275°F/135°C with cover on.
2. In sauce pan, boil 1 cup water. Add gelatin and mix until dissolved. Remove from heat and set aside.
3. In large bowl, combine cake mix and eggs. Shred vegetables directly into bowl. Add lemon zest and mix well to combine. Gently fold in blueberries.
4. Spray skillet with cooking spray and add cake mixture. Carefully pour liquid gelatin over top of cake mixture.
5. Cover skillet and cook for 20 minutes.
6. If cake is not dry to the touch, quickly wipe moisture from underside of cover and replace on skillet. Let bake for another 5 minutes. Total bake time is between 25 - 30 minutes. Let cool before serving.

Recipe found on recipes.saladmaster.com 

Three Egg Omelette

Learn how to make a 3 egg omelette with Jael Tanti!

Stove Top Baking

Cakes and quick breads may be baked on top of the stove in your cookware.

1. Using a paper towel slightly braise the pan with a very small amount of oil.
2. Preheat pan over medium-low heat for 3-4 minutes.
3. Pour batter into pan and cover.
4. At a true medium-low temperature the Vapo-Valve will NOT click. Bake for approximately ½ the time specified in the recipe or until the top of cake or bread is moist and springs back when touched.

Tip: To remove excess moisture from food, tilt the cover during the last 5- 10 minutes of baking. Browning of the food will be slight.

You can use your oven in the oven for baking or roasting and broiling. Just remove handles first.

Dried Beans & Legumes

1. Rinse the beans well and place in enough water to cover generously.
2. Remember that beans will double in bulk after several hours of soaking. Look for shriveled or damaged beans and remove any that float.
3. Soak the beans for 6 to 8 hours or overnight. 
4. Drain the beans and refill the pan with enough water to cover.
5. Place the pan over medium-high heat and cover. 
6. When the Vapo-Valve clicks, reduce heat to low and continue cooking until tender. Most beans should cook one hour. Lentils require 15- 20 minutes. Chickpeas and Soy beans require 1-2 hours or more.

Oil-Free Hash Browns

Frozen

1. Preheat to medium. 
2. Sprinkle pan with water; drops of cold water should bead and dance. 
3. Place hash browns on pan, then flip when golden brown.

Fresh

1. Grate potatoes on #2 cone. 
2. Rinse and drain well, then dry on a towel. 
3. Place the potatoes on preheated griddle, and flip when brown. 

Tip: Frying with some onion will help hash browns to release more easily.

Stir-Frying

1. If using the Wok, preheat to medium then just before beginning to cook increase the heat to medium-high. 
2. Add onions, tofu (meat), and hard vegetables first, followed by more sensitive vegetables such as broccoli, and peppers. 
3. You may stir-fry as usual or make use of the semi-vacuum to do a “still fry”. To still fry, simply sear the tofu (meat) and harder vegetables then after adding all remaining ingredients, sauces etc., cover fully then reduce to low when the Vapo-Valve clicks.

Oil-Free Pancakes

1. Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. 
2. Sprinkle pan with water; drops of cold water should bead and dance.
3. In a bowl, mix you favorite pancake batter (you may leave the oil out of the recipe as well.)
4. Pour pancake batter onto the preheated pan then flip when the top has bubbles evenly across it.
5. If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!

Tip: Use the same method for oil-free French toast.

Peach Cobbler

Suggested Piece: 11″ Large Skillet

Ingredients
2 – 16 oz. jars yellow cling sliced peaches
2 c. rolled oats
1/4 c. butter, softened
1/4 c. brown sugar
1 tsp. cinnamon
Raisins (opt.)

Directions
Drain liquid from jarred peaches. Arrange sliced peaches in the bottom of 11″ Large Skillet. In separate bowl combine rolled oats, butter, brown sugar, and cinnamon; stir until all ingredients are incorporated. Top the peaches with rolled oat mixture and sprinkle with raisins (opt.). Place skillet on medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and cook for approximately 15 minutes. Enjoy along side a scoop of ice cream! Delish!