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.