Sweet & Sour Cabbage

Suggested Piece: 5 Qt. Wok

Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice

Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

Bratwurst with Apples, Onion, and Sauerkraut

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise (#4 cone)
3 large Golden Delicious apples (about 1 1/2 pounds total) (#3 cone)
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain (opt.)

Directions
Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 9 Qt. Braiser Pan. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover a cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approx. 45 minutes. Uncover; brush with melted butter. Roast in oven uncovered at 400F until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

German Potato Salad

Suggested Piece: 10 Qt. Roaster with 6 Qt. Culinary Basket, Large Cold Bowl, 12" Chef Gourmet Skillet

Ingredients
3 pounds potatoes (cut into 1-inch chunks or #3 cone)
1/2 pound bacon, diced
1 large red onion (#2 cone)
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions
Cut potatoes into 6 Qt. Culinary Basket and place on top 10 Qt. Roaster with 1/2-inch of water in bottom. Cook using medium-click-low method until tender. Place potatoes in Large Cold Bowl and cover with place wrap to keep warm. Preheat 12" Chef Gourmet Skillet on medium heat. Add the bacon and cook until crisp. Remove the bacon with slotted spoon and drain on a paper towel-lined plate. Add the red onion (#2 cone) to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Recipe adapted from Food Network

Peanut Butter Blondies

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces

Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.

Harvest Salad

Suggested Piece: Medium Cold Bowl

Ingredients

1 head romaine or other leafy green

1 red apple (#3 cone)

1 green apple (#3 cone)

1/4 cup walnuts or pecans (#2 cone)

1/4 cup dried cranberries

1/2 cup crumbled feta

Your Favorite Vinaigrette

Directions

Hand chop lettuce with the Saladmaster Santoku knife, wash and set aside. Chop both apples on the #3 cone and the nuts on the #2 cone. Add apples, nuts, craisins and cheese to the lettuce. Dress with your favorite vinaigrette.

Butternut Squash Soup

Suggested Piece: 4 Qt. or 5 Qt. Roaster 

Ingredients

5-6 pieces of chopped bacon

1/4 sweet onion (#2 cone)

2-3 stalks of celery, stringed (#2 cone)

1 tbsp. minced ginger (#1 cone)

1 clove garlic (#1 cone)

1 large butternut squash (#2 cone)

1 box chicken broth

1/4 cup honey

1/4-1/2 cup of heavy whipping cream

Dash of nutmeg

Salt and pepper to taste

Directions

Saute bacon until crispy, remove and set aside. Add diced onion, celery, ginger and garlic. Cook until onions are translucent and ginger is fragrant. Pour broth over sautéed veggies and add shredded squash. Medium click low until tender, approximately 20-30 minutes. When squash is soft, add honey, whipping cream, and seasonings. Blend until smooth and serve topped with reserved crispy bacon.

Rosemary Garlic Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Culinary Basket 

Ingredients

3 large potatoes (#3 cone)

2-3 cloves garlic (#1 cone)

1 sprig of rosemary

2-4 tbsp. butter

Directions

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Using #1 cone finely shred garlic on top of potatoes. Remove rosemary leaves from the stem and sprinkle on top garlic. Set Culinary Basket in 3 Qt. Sauce Pan and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until potatoes are soft. Empty water from 3 Qt. Sauce Pan and transfer potatoes from Culinary Basket. Add butter and stir with fork until mashed.  

Dump Cake

Suggested Piece: Bake & Roast Pan

Ingredients
1 can pie filling (e.g. cherry, blueberry, peach, etc.)
1 box white cake mix
1/2 c. butter

Directions
Spread pie filling on bottom of Bake & Roast Pan. Sprinkle white cake mix evenly on top. Dot with cold slices of butter. Bake on 375F for 15-20 minutes or until golden brown.

Broccoli Salad

Suggested Piece: Medium Cold Bowl

Ingredients
3-4 heads of broccoli (#3 cone, opt.)
Marzetti's coleslaw dressing
1 c. dried fruit and nut mix

Directions
Cut broccoli into bite-sized pieces or use #3 cone on food processor. Drizzle with dressing and toss with dried fruit and nut mix.

Apple Pie

Suggested Piece: Large Mixing Bowl & 10" Gourmet Chef Skillet

Ingredients

5 granny smith apples (#3 cone)

1 c. flour

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 tbsp. butter

1/4 c. water (opt.)

1 pkg. Pillsbury refrigerated pie dough

Directions

Preheat oven to 350F. In a large mixing bowl combine flour, sugars, salt, cinnamon, and nutmeg. Process apples on #3 cone into bowl and toss to coat evenly. Fit one pre-rolled pie dough round into bottom of 10" Gourmet Chef Skillet. Fill skillet with apple mixture (it's okay if it's heaping, the apples will cook down). Cut butter into small cubes and place on top of apples. Drizzle with 1/4 c. water (opt.). Using your fingers dipped in water, wet edges of dough in the skillet. Unfold 2nd pre-rolled pie dough round on top apples (make sure to create decorative holes to vent pie as it cooks!) Press and seal edges of pie. Sprinkle top of pie with a little cinnamon and sugar. Bake in oven for 30 - 45 minutes, or until top of pie is golden brown. 

Mama Pearlie's Sweet Potatoes

Suggested Piece: 12" Electric Skillet

Ingredients

1/2 c. butter

3-4 sweet potatoes (#3 cone)

1/2 c. brown sugar

Agave, maple syrup, or honey

1/3 c. walnuts (#1 cone)

Directions

Place slices of butter on bottom of cold 12" Electric Skillet. Processes sweet potatoes on top of butter with #3 cone. Sprinkle with brown sugar and drizzle with your choice of agave, maple syrup, or honey. Place walnuts in back of the food guide and finely chop using #1 cone. Sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for approx. 20 minutes.

Green Bean & Cherry Tomato Salad

Suggested Piece: 5 Qt. Wok & Medium Cold Bowl

Ingredients

1 medium shallot (#1 cone)

2 teaspoons finely grated lemon zest (#1 cone)

2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper, plus more as needed

3 medium lemons juiced (approx. 6 tablespoons) (#1 cone)

1/2 cup extra-virgin olive oil

2 pounds green beans, ends trimmed

2 pints (1 pound) cherry tomatoes, halved

1/2 cup finely chopped fresh Italian parsley leaves and stems

Directions

Rinse green beans and place in 5 Qt. Wok. Cover and cook on medium just until Vapo-Valve clicks. Remove from heat and transfer to a colander. Rinse with cold water. To make the dressing place the shallot, lemon zest, and measured salt and pepper in a Medium Cold Bowl. Add the lemon juice and while whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Place the beans, tomatoes, and parsley in bowl and toss to coat thoroughly. Taste and add more salt and pepper as needed.

Thanksgiving Salad

Suggested Piece: Small Skillet & Large Cold Bowl

Ingredients

For the salad:

4 cups butternut squash (#3 cone) 

Cinnamon and sea salt 

2-3 heads of romaine + spring mix salad for added color

Pomegranate seeds

Sliced almonds or chopped pecans

Gorgonzola crumbled cheese (leave off for vegan)

For the vinaigrette:

½ cup orange juice

2 tablespoons olive oil

1 tablespoon maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds, nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!

Pulled Pork Tamale Casserole

Suggested Piece: 9 Qt. Braiser Pan

Ingredients

3 large poblano peppers

2 cups harina de maiz (or cornmeal)

½ cup lukewarm water

2 tbsp sugar

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (softened)

1 egg

4 ears of corn, kernels removed (or 16 oz frozen corn)

4 cups pulled pork

2 cups pepper jack cheese (#2 cone)

2 cups avocado cream sauce (optional – for topping)

Avocado Cream Sauce

2 avocados

2 limes (juiced)

2 tbsp fresh cilantro

Directions

Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the broiler.

Cook for approx. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set aside. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado cream sauce.

Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.

Autumn Apple Salad with a Maple Vinaigrette

Suggested Piece: Large Cold Bowl

Ingredients

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple (#3 cone)

1/2 fuji apple (#3 cone)

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon Dijon mustard

Salt & pepper to taste

Directions

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple Dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Peppered Steak

Suggested Piece: Smokeless Broiler

Ingredients
2 strip steaks, about 1-inch thickness, 10-12 oz. each
Pinch dried rosemary
Pinch dried thyme
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
2-3 tsp. cracked black pepper

Directions
Add all ingredients into a plastic Ziploc bag and toss to coat steaks. Let sit in the refrigerator for a couple hours... for a richer flavor let it sit overnight. Grill on Smokeless Broiler for 4-5 min. per side.

Jalapeno Poppers

Suggested Piece: Smokeless Broiler

Ingredients

8 oz. cheese (#1 cone)

4-5 jalapenos

Directions

Cut jalapenos in halve lengthwise, scrape out vein and seeds with a spoon. (For spicier kick leave in the vein!) Stuff each halve with a pinch of cheese and place on Smokeless Broiler. Grill until cheese is melted and jalapeno is heated through. 

Grilled Zucchini & Yellow Squash

Suggested Piece: Smokeless Broiler

Ingredients
Zucchini
Squash
Salt & pepper to taste

Directions
Spray Smokeless Broiler grill grates with a little cooking spray. Slice zucchini and squash in 1-inch pieces, salt and pepper to taste. Grill approx. 2 min. per side or until warmed through.

Pineapple Salsa

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
1 c. diced pineapple
1 c. green, red, yellow, and orange peppers
1/3 c. onion (#2 cone)
1/3 c. cilantro, chopped
Salt & pepper to taste
2 limes, juiced (#1 cone)

Directions
Using the Saladmaster Food Processor chop onion with #2 cone and juice limes with #1 cone. Combine remaining items in 3.5 Qt. Insulated Bowl. Mix well and serve with tortilla chips!

Pasta Salad with Chicken & Bacon

Suggested Pieces: 12" Electric Skillet, 4 Qt. Roaster, & Smokeless Broiler

Ingredients
2 chicken breasts (#3 cone)
4 slices of bacon
8 oz. mini penne pasta or macaroni
1/2 c. red onion (#2 cone)
2 stalks celery (#2 cone)
2 tomatoes, diced
2 tbsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 to 3/4 c. mayonnaise
1/2 lemon, juiced (#1 cone)
Salt and pepper to taste

Directions
Add chicken to 12" Electric Skillet. Cover and cook at 450F until VapoValve clicks. Reduce heat to low (185F), continue cooking for 20 minutes, and allow to cool. In the meantime, grill bacon on Smokeless Broiler until crispy. Cook pasta according to package directions in 4 Qt. Roaster; drain & rinse under cold water. Using the Saladmaster Food Processor finely chop red onion and celery on #2 cone and shred cooked chicken on #3 cone into pasta. Add diced tomatoes and chopped parsley to pasta as well. In a separate bowl whisk together mayonnaise, lemon juice, garlic powder, salt & pepper to make dressing. Pour over pasta mixture and toss to coat. Serve chilled.

Peanut Butter Pie

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

Ingredients
Crust
1 pkg. (14.3 oz.) Oreo's
1/2 c. butter, melted

Filling
1 1/2 c. creamy peanut butter
1/2 c. butter, softened
1 c. powdered sugar
1 c. white chocolate chips, melted
1/2 c. heavy cream

Directions
Using the #1 cone shred Oreo's into fine crumbs. Pour melted butter into Oreo crumbs, stir to combine. Press crumbs firmly into the bottom of 12" Gourmet Skillet. Heat 1 Qt. Sauce Pan on medium-low and melt filling ingredients until smooth, stirring occasionally. Pour filling into crust and chill until firm.  

Grilled Brown Sugar Bananas

Suggested Piece: Smokeless Broiler

Ingredients
6 bananas
1 1/4 c. brown sugar
2 tbsp. lemon juice
2 tsp. cinnamon

Directions
Without removing the peel cut, each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat the exposed surface of the bananas in sugar mixture. Place banana halves on oiled grill grate, peel side up. Allow to cook for 2-3 minutes per side. Remove bananas from the grill, then remove from the peel and serve with favorite ice cream and topping.

Creamy Green Pea Salad

Suggested Piece: 11" Large Skillet

Ingredients
4 c. fresh or frozen green peas
1 small carrot, shredded (#1 cone)
1/2 red bell pepper, finely chopped
1 c. red onion (#2 cone)
1/2 cup celery (#2 cone)
1/2 cup light or regular ranch-style dressing
1/3 c. mayonnaise
1/4 tsp. dried leaf oregano
1/8 tsp. pepper
1/4 tsp. salt, or to taste

Directions
Cook green peas just until tender and rinsed under cold water. Shred carrot, red onion, and celery on Saladmaster Food Processor and combine with green peas. Add in chopped bell pepper. In small bowl whisk together dressing, mayonnaise, oregano, salt & pepper. Fold into vegetable mixture and serve chilled.

Peach & Blackberry Clafouti

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 c. fresh blackberries, rinsed
2 c. sliced fresh peaches
1 1/4 c. milk
3 eggs
1/2 c. all-purpose flour
2/3 c. sugar
1/2 tsp. vanilla extract

Directions
Arrange the peaches and blackberries in a buttered 9 Qt. Braiser Pan. In a large bowl, whisk together the milk, eggs, flour, sugar, vanilla, and salt to form a light, thin batter. Pour the batter over the peaches and blackberries. Bake for 30 minutes (medium-low for dough) or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving. Serve plain or with a scoop of vanilla ice cream.

Bacon Cheeseburger Lasagna

Suggested Piece: 12" Electric Oil Core Skillet

Ingredients
1 lb. ground beef, pre-cooked & crumbled
6 strips bacon, pre-cooked & chopped
Lasagna noodles, uncooked & broken
Cheese (Mozzarella & Monterey Jack)
Diced tomatoes, canned
*Cheese sauce

Directions
Layer diced tomatoes, lasagna noodles, cheese, ground beef, noodles, bacon, cheese sauce, cheese. Cover and set temperature to 350F. When Vapo-Valve clicks reduce heat to 180F and cook for approximately 20 minutes. Let cool before serving.

*Cheese Sauce: base of equal parts 2 T. butter & 2 T. flour, once a bubbling paste add a 1 c. of milk , 1 c. vegetable bouillon, shredded cheese and cream cheese. Salt & pepper to taste!

Easy Black Bean Brownies

Suggested Piece: Bake & Roast Pan

Ingredients
1 package brownie mix
¾ cup water
1 small (15 oz.) can black beans
2 tbsp agave (opt.)
1 package chocolate chips (opt.)

Directions
Preheat oven to 350˚. Lightly grease the Saladmaster Bake & Roast Pan and set aside. Combine in a blender alternating; water, beans, agave & brownie mix. Blend until smooth, then pour batter into prepared Bake & Roast Pan. Lastly, sprinkle with chocolate chips. Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan.

Pork Schnitzel with Lemon-Caper Cream Sauce

Suggested Piece: 11" Skillet & Small Skillet

Ingredients
Schnitzel
1 - 12 oz pork loin, cut into 1/2 inch circles (boneless loin chops work well also)
1/2 lemon (#1 cone)
1/3 c. all-purpose flour
1/4 tsp. poultry seasoning
2 large eggs
1 tbsp. dijon mustard
1 c. Italian bread crumbs
Cooking spray

Lemon-Caper Cream Sauce
2 tbsp. unsalted butter
2 tbsp. minced shallots
1/3 c. dry white wine (i.e. chardonnay)
1/3 c. chicken broth
1/4 c. heavy cream
1/4 c. jarred lemon curd
1/4 c. small capers, drained, room temperature

Directions
Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place breadcrumbs in another pie plate. Dip the pork medallions into the egg mixture; then into the breadcrumb pie plate, coat well with breadcrumbs. For cream sauce, melt the butter in the small skillet. Add shallots and saute over medium heat until fragrant (approx. 2 min.). Remove skillet from heat; add the wine, chicken broth and cream. Return skillet to heat and bring to a boil. Reduce heat to medium-low and simmer uncovered for 12-15 min. to reduce by half. Meanwhile, coat 11" skillet with cooking spray. Add half of the medallions; fry over medium-high heat on both sides for 30 sec. or until no longer pink. Transfer to a plate and cover with 11" skillet lid. Repeat with remaining medallions. Remove sauce from heat and stir in lemon curd and capers. Serve with buttered spaetzle and garnish with lemon wedges.

Pesto Artichoke Pasta Salad

Suggested Piece: Insulated Bowl

Ingredients
3-4 c. cooked fusilli noodles
1 can black olives
1 small jar artichokes, cut into bite-sized pieces
2-3 tbsp. pesto

Directions
Combine all ingredients together for a very fast and tasty salad fix!

Pineapple Cucumber Lime Salad

Suggested Piece: Saladmaster Machine, Insulated Bowl, Santoku Knife

Ingredients
1 pineapple, chopped
1 English cucumber (#3 cone)
2 limes, zested & juiced (#1 cone)
1/3 c. cilantro, roughly chopped
Salt and pepper to taste (opt.)

Directions
Combine all ingredients and toss lightly to distribute the lime juice and zest evenly. Season with salt & pepper (opt.) Serve immediately or keep chilled until ready to serve.

Coconut Mango Sticky Rice

Suggested Piece: Multipurpose 5 Qt. (MP5)

Ingredients
2 c. jasmine rice
4 cans coconut milk
2 c. sugar
2 mangoes, diced
Cinnamon to taste

Directions
Rinse rice until water runs clear. Add all ingredients to the MP5 and add additional water to cover using the knuckle method. Cook using RIC2 setting on MP5. Serve warm. Sprinkle with cinnamon when serving!

Sinigang

Suggested Piece: 7 Qt Roaster

Ingredients
8-10 Roma tomatoes, diced
1 large onion (#3 cone)
2 lbs. salmon, cut into bite-sized pieces
1 pack Sinigang mix
1 large daikon (#3 cone)
2 jalapenos


Directions
Combine all ingredients in 7 Qt Roaster. Cover and cook over medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and continue to cook for approx. 30 min.

Pears Poached in Red Wine

Suggested Piece: Mega Skillet

Ingredients
14-16 pears (Bosc or Anjou)
2 c. red wine* (Zinfandel, Shiraz, or Merlot)
3/4 c. maple syrup
6 tbsp. lemon juice
Zest of 1 lemon
2 tsp. vanilla
Nutmeg to taste

Directions
Cut bottoms off washed pears, making a flat bottom. Then cut in half lengthwise and scoop out core. Place wine, syrup, lemon juice, lemon zest, vanilla & nutmeg in bottom of Mega Skillet. Place pears in poaching liquid and cover. Cook over medium heat until Vapo-Valve clicks. Reduce heat to low and simmer for 15 minutes.

*You can substitute grape juice for the wine and omit the maple syrup.

Arroz con Pollo

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 lbs. boneless/skinless chicken breasts, cubed
1 onion (#2 or #3 cone)
32 oz. chicken broth, low sodium
4 oz. can tomato sauce, low sodium
4 oz. can diced green chilies
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. sea salt
2 c. brown rice, parboiled
2-3 zucchinis (#3 cone)
1 container grape tomatoes, halved
1/4 c. cilantro, chopped
2 medium limes, garnish

Directions
Preheat MP5 to 300°F. Add chicken and onions. Cover and allow chicken to cook for 15 minutes, stirring intermittently. In medium bowl, whisk together chicken broth, tomato sauce, green chilies, and spices. Add broth mixture to chicken and onions in MP5 and combine. Add brown rice to chicken mixture and gently fold together. Reset MP5 temperature to RIC1, cover, and continue to cook. Once the timer set at RIC1 expires, add zucchini into electric roaster, re-cover, and allow to cook for 3-5 minutes. Set heat to 150°F to keep warm prior to serving. Plate and sprinkle with grape tomatoes and cilantro. Garnish with lime wedges.

Recipe can also be found on recipes.saladmaster.com

Corned Beef Brisket & Cabbage

Suggested Piece: Saladmaster Machine & 9 Qt Braiser Pan with Cover

Ingredients
1 6-pound corned beef brisket with spices
1 large onion (#3 cone)
12 ounces light lager beer
2 c. chicken or beef stock
3 bay leaves
1 large green cabbage, cut into 12 wedges (leave core intact)
1 lb. carrots, trimmed and cut in half
3 lbs. Yukon gold potatoes, cut in half or quarters

Directions
Trim excess fat from corned beef brisket. Preheat Braiser Pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5-7 minutes, place corned beef in pan, fat side down. Place cover on pan slightly ajar and cook corned beef until browned on all sides, approximately 15 minutes. If corned beef does not fit in pan, cut into 2 pieces, browning each piece separately. Add onions, beer, stock and bay leaves. Cover. When Vapo-Valve clicks, reduce heat to low and cook for 4 hours. Add cabbage, carrots and potatoes in pan around corned beef and cover. Cook for an additional 1 - 1 1⁄2 hours until meat and vegetables are tender. Slice meat on the diagonal into thin slices and serve with some of each vegetable and a little bit of braising liquid.

Recipe can also be found on recipes.saladmaster.com

Pizookie

Suggested Piece: Stand Mixer & Cookie Sheets -or- 12" Deep Dish Griddle

Ingredients
2/3 c. shortening, softened
2/3 c. butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate chips

Directions
Preheat oven to 350F. Using a stand mixer cream butter, shortening, and white sugar. Add remaining wet ingredients (brown sugar, eggs, and vanilla); mix well. In separate bowl whisk together flour, baking soda, and salt. Mix together dry and wet ingredients in stand mixer adding handfuls of flour until dough stops sticking to the side of the bowl. Fold in chocolate chips.

Cookies:
Scoop 12 tablespoon sized balls on un-greased Cookie Sheet. Bake for 15-20 minutes. Makes 4 dozen cookies.

Pizookie:
Press cookie dough into 12" Deep Dish Griddle (all the dough may not fit). Bake at 350F for 20-25 minutes.

Cucumber Tomato Avocado Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients
1 lb Roma tomatoes, chopped
1 English cucumber (#3 cone)
1/2 medium red onion (#4 cone)
2 avocados, diced
2 tbsp. extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 tbsp.)
1/4 c. (1/2 bunch) cilantro, chopped
1 tsp. sea salt or 3/4 tsp table salt
1/8 tsp. black pepper

Directions
Place tomatoes, cucumber, red onion, avocado, and cilantro into a large salad bowl. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving toss with sea salt and black pepper.

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute.

Mexican Coleslaw

Suggested Piece: Saladmaster Machine & Insulated Salad Bowl

Ingredients

1/2 head of green cabbage (#4 cone)

4-5 radishes (#4 cone)

1/4 c. cilantro, chopped

2 limes (#1 cone)

1 carrot (#1 cone) opt.

Directions

Cut 1/2 head of green cabbage in half (creating 2 quarters). Process both quarters of green cabbage process on #4 cone. Process radish on #4 cone as well. Add in chopped cilantro. Lightly zest 2 limes on #1 cone. Then quarter each lime and juice on #1 cone. Toss and serve immediately! Great over fish tacos, fajitas, or a light and refreshing salad on the side!

 

Apple Crisp

Suggested Piece: 11-inch Skillet or Electric Oil Core Skillet

Ingredients
6 *apples (#3 cone)
2 c. chunky granola
Topping Suggestions:
nuts (#2 or #3 cone)
butter
caramel sauce
honey
maple syrup
cinnamon
nutmeg
brown sugar
butter
raisins

Directions
Cut apples directly into bottom of skillet. Pour granola over the apples and sprinkle with your choice of toppings. Cover with lid and cook over medium heat until Vapo-Valve clicks rapidly. Reduce heat to low and continue cooking for approximately 20 minutes. Serve with vanilla ice cream or top with whip cream!

*Suggestion: Pears would make a great substitute for this fall dessert!

Saladmaster Stuff

Suggested Piece: 3 Qt Saucepan & 2.5 Qt Perforated Basket

Ingredients
1 - 1.5 lbs. ground beef or ground turkey
1 can condensed cream soup (i.e. chicken, mushroom, celery)
8 oz. cheese (#1 cone)
Variety of vegetables
cabbage
potatoes
onions
carrots
zucchini
celery
spinach

Directions
Using 3 Qt Saucepan & 2.5 Qt Perforated Basket *degrease your ground meat. Once cooked through, pour out the water in the bottom of the 3 Qt Saucepan and transfer ground meat into it. Using the #2 or #3 cone, cut and layer as many vegetables as you wish on top of the cooked meat. Above are just a few examples of vegetables... you decide what to use when creating your own "stuff" casserole! Add one large can of condensed cream soup, covering all the vegetables. Sprinkle cheese on top and cover with lid. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 30 minutes. For best results allow it to cool for a few minutes before serving.

*If using ground beef, degrease the meat by cooking it in the 2.5 Qt Perforated or Culinary Basket over 1/2 inch of water in the 3 Qt. Saucepan on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! 

Lasagna

Suggested Piece: Electric Oil Core Skillet

Ingredients
1 pkg. lasagna noodles
1 jar pasta sauce
1 c. cottage cheese
1 c. ricotta cheese
1 c. mozzarella cheese (#1 cone)
1 lb. ground beef
2 carrots (#2 cone)
1 zucchini (#2 cone)
2-4 mushrooms (#4 cone)

Directions
Mix all vegetables in a bowl. Stir together cottage and ricotta cheeses in separate bowl. Put a layer of sauce on the bottom of Electric Oil Core Skillet. Layer the following ingredients until full:
#1) Noodles
#2) Veggies
#3) Cheese
#4) Sauce
Top with mozzarella cheese and cover with lid. Set temperature to 350F. Once a steady click occurs, set temperature to 200F and set timer for 25 minutes. Crack lid and allow lasagna to sit for 5-10 minutes before serving.

Popcorn

Suggested Piece: 12" Electric Oil Core Skillet & 5 Quart Wok

Assemble your ingredients

Add about that much coconut oil (or any oil with a high smoke point).

Pour in your popcorn kernels... just enough to cover the bottom of your skillet.

Using your 5 Quart Wok as a lid (or in this case a popcorn bowl) cover and set your skillet temperature to 450F. After a few minutes you'll begin to hear the *ting-ting-ting* of popcorn popping! Cook until the popping sound becomes less frequent.

Unplug the probe from the outlet and the skillet. Hold onto your skillet & wok handles and invert so that your wok is on the bottom and skillet is now the lid. Slowly lift the skillet off the wok and...

VOILA! Perfect Popcorn!

Want a little buttery love with that fluffy goodness? Don't bother plugging your skillet back in... just toss a couple tablespoons of butter into your already hot skillet and watch it melt. Once it's all melted pour over your popcorn and add a dash of sea salt!

Now toss those packets of microwave popcorn in the trash! A read up on why they're so harmful to your health here.

Chopped Greek Salad

Suggested Piece: Saladmaster Machine & Thermal Bowl

Ingredients
1 English cucumber (#3 cone)
4-5 Roma tomatoes (#3 cone)
1 large red bell pepper (#3 cone)
1 small red onion (#4 cone)
1 (15-oz) can Garbanzo beans, drained and rinsed
1/2 c. kalmata olives
1/2 c. feta cheese
Favorite Greek Vinaigrette, Italian Seasoning or Balsamic Dressing

Directions
Process all veggies on your Saladmaster Machine and add your favorite dressing. Chill before serving.

Tzatziki

Suggested Piece: Saladmaster Machine

Ingredients
1 (12-oz) plain Greek yogurt (Our favorite is Zoi Brand)
1 clove garlic (#1 cone)
1 small lemon, juiced (#1 cone)
3 green onions, finely diced
1 tsp. dill weed, dried
Salt and pepper to taste
1/2 English cucumber, seeded and chopped (#2 cone)

Directions
Combine all ingredients in large bowl, cover, and refrigerate for up to 3 days. Serve with crackers, pita chips, veggies or pita bread!

Greek Yogurt Chicken

Suggested Piece: 11" Large Skillet and Saladmaster Machine

Ingredients
8-9 chicken thighs, skinned & bone-in
12 oz. plain Greek yogurt (Zoi Brand is a personal favorite)
Zest of 1 small lemon (#1 cone)
1 1/2 tsp. Greek seasoning* (Cavender's All-Purpose Greek Seasoning)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. red wine vinegar
2 tsp. green onion
2 tbsp. minced garlic (#1 cone)

Directions
Place chicken in gallon size freezer bag. Whisk together all other ingredients and add to chicken. Allow Chicken and yogurt mixture to marinate for 4-6 hours, minimum. When ready to cook, place entire contents of the freezer bag into the 11" Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 30-45 min. or until chicken is cooked through.

Cheesy Biscuits

Suggested Piece: Bake & Roast Pan

Ingredients
2 pkgs. refrigerated biscuits
Garlic powder
Dried oregano
Dried rosemary
Salt
Olive oil
Cheese (#2 cone)

Directions
Preheat oven to 400F. Open refrigerated biscuit packages and separate biscuits. Cut dough into quarters, toss with seasonings (garlic, oregano, rosemary, & salt) and olive oil. Spread out into Bake & Roast Pan and top with shredded cheese. Bake for 15-20 minutes.

Applesauce

Suggested Piece: Saladmaster Machine & 1 Quart Saucepan

Ingredients
10 small/medium apples (#1 or #2 cone)
Cinnamon (optional)

Directions
Process apples on Saladmaster Machine in 1 Quart Saucepan. Sprinkle with cinnamon if desired. Cover with lid and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately minutes.

Tip: For variation in flavor and nutrition add raspberries, strawberries (#2 cone), or blueberries (halved) with apples. May want to add a bit of sugar or agave too... or for a healthier alternative leave it out all together!

Broccoli & Cheese

Suggested Piece: 3 Quart Roaster with Culinary Basket

Ingredients
1-2 broccoli crowns, 1" pieces
Cheese (#2 cone)

Directions
Add 1 cm of water in bottom of 3 Quart Roaster over medium heat. Place broccoli crown pieces in Culinary Basket and place in 3 Quart Roaster. Cover with lid and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 5-7 minutes. Empty water from 3 Quart Roaster and transfer broccoli from Culinary Basket to Roaster. Process desired amount of cheese on top of cooked broccoli and place lid on top to allow cheese to melt. Fold together melted cheese and broccoli.

Spinach Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients

baby spinach

sweet peppers (#4 cone)

avocado (#3 cone)

grape tomatoes

French dressing

Directions

Combine all ingredients in bowl and drizzle with French dressing. Toss to combine.

Peach Cobbler

Suggested Piece: Small Skillet

Ingredients
1 c. Original Bisquick mix
1 c. Milk
1/2 tsp. Ground nutmeg
2 Tbsp. Butter, melted
1/4 c. Sugar or agave
1 can (29 oz.) Sliced peaches, drained

Directions
Heat oven to 375F. Stir together Bisquick mix, milk, and nutmeg in bowl. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50-60 minutes or until golden.

Tip: Add various fresh fruits (blueberries, cherries, blackberries, pear, apple, etc.) in addition to or in place of the peaches.

Potato Soup

Suggested Piece: 3, 5, or 7 Quart Roaster

Ingredients
1 large potato per person (#3 cone)
1/4 c. chopped celery per person (#2 cone)
1/4 c. chopped onion per person (#3 cone)
Milk, covers potatoes by 1 inch
2 tsp. flour
Salt & Pepper to taste
Bacon (optional)
Cheese (optional)

Directions
Select the size Roaster that will fill your piece at least 2/3 full. Combine all ingredients in Roaster, cover, and turn heat to medium. When Vapo-Valve clicks reduce heat to low and cook for approximately 30-60 minutes. Top with pieces of cooked bacon or shredded cheese.

Pork Roast

Suggested Piece: 7 Quart Roaster

Ingredients
1 pork butt roast in bag
1 white onion, chunked
1 jar apricot jam
1-2 tbsp. sriracha sauce
Salt & Pepper to taste
Dash garlic powder

Directions
Place pork butt roast in bottom of cold 7 Quart Roaster. In a bowl combine apricot jam, sriracha sauce, salt & pepper, and garlic powder. Pour over roast. Top with onion. Cover with lid and turn heat to medium until Vapo-Valve clicks. Reduce heat to low and cook 25-30 minutes per pound.

Orange Chicken

Suggested Piece: 11" Large Skillet

Ingredients

4-5 frozen chicken breasts
2-4 oranges, sliced

Sauce

1 c. orange marmalade

1/4 c. soy sauce

1 tbsp. fresh ginger
Salt and Pepper to taste

Directions
Layer sliced oranges on bottom of 11" Large Skillet, then a layer of frozen chicken, and top with another layer of sliced oranges. Whisk together ingredients for sauce and pour over the top. Cover with lid and set heat to medium until Vapo-Valve clicks. Reduce heat to low and cook for approximately 30-60 minutes.

Unfried Rice

Suggested Piece: 5 Quart Roaster

Ingredients

1/2 small head green cabbage (#4 cone)

1 red onion (#2 cone)

1 pkg. mushroom (#4 cone)

2-3 carrots, (#2 cone)
2 tbsp. fresh ginger (#1 cone)
2 cloves garlic (#1 cone)
4 c. cooked rice
2-4 tbsp. soy sauce
1-2 tsp. sugar
Salt & Pepper to taste

Directions

In bottom of 5 Quart Roaster saute green cabbage, red onion, mushroom, carrots, fresh ginger, and garlic over medium heat. Stir in cooked rice. Whisk together soy sauce, sugar, salt and pepper. Drizzle over rice and mix.

Pineapple Angel Food Cake

Suggested Piece: Bake & Roast Pan

Ingredients

1 box Angel Food cake mix

1 can crushed pineapple

Directions
Mix together in a bowl (mixture will be foamy). Pour batter into greased Bake & Roast Pan and bake according to package directions. Top with Cool Whip and serve. 

Asian Coleslaw

Suggested Piece: Saladmaster Machine, Insulated Bowl

Ingredients

1 small head green cabbage, quartered (#4 cone)

1/2 small head of red cabbage, quartered (#5 cone)

1 c. edamame, shelled

2 carrots (#2 cone)
2 tbsp. green onions, chopped
1 tbsp. fresh ginger (#1 cone)

1/2 c. almonds, sliced & toasted
1 c. chow mein noodles

Dressing
2/3 c. olive oil
1/3 c. rice wine vinegar
1/3 c. honey/agave
2 tbsp. soy sauce
1/4 tsp. sesame oil

Directions
Combine all ingredients in bowl. For dressing... add all ingredients in a jar, and SHAKE, SHAKE, SHAKE! Drizzle over salad and toss!