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.