Apple Pecan Cake

Suggested Pieces: 9" Small Skillet

Ingredients
1/2 box butterscotch cake mix
2 eggs
1 apple (#1 cone)
1 apple (#4 cone)
1/4 c. brown sugar
2 tbsp. butter
Pecans (#2 cone)

Directions
Combine cake mix, apple (#1 cone), and eggs in large mixing bowl. Preheat skillet over medium-low heat. Saute pecans in butter and brown sugar in bottom of skillet. Lay apple slices (#4 cone) over pecans, pour cake mix on top and cover. 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. Invert onto a serving plate and serve with a scoop of vanilla ice cream.

Chicken Supremes in Persillade

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients

2 chicken breasts, boneless/skinless

1/2 tsp. salt

1/2 tsp. black pepper

3 scallions, minced

2 garlic cloves (#1 cone)

2 tbsp. butter

2 tbsp. fresh parsley, chopped

1 tbsp. water

Directions

Preheat skillet over medium-high heat. Sprinkle the chicken breasts with the salt and pepper, add to the skillet and brown 3 minutes. Turn the breasts over, reduce the heat to medium, cover and cook the chicken for about 3 minutes; it should be nicely browned on both sides and cooked through but still moist. Place the chicken breasts on warm plates. Add scallions garlic and butter to the skillet and cook for about 1 minute. Add the parsley and water and mix well to melt any solidified juices in the pan, then pour the sauce over the chicken. Serve immediately.  

Chocolate Berry Trifle

Suggested Piece: 11" Large Skillet

Ingredients
1 box devils food cake mix
1 zucchini (#1 cone)
3 eggs
1 pint strawberries, halved
1 pint blueberries
1 pint raspberries
1 qt. heavy whipping cream
2 tbsp. unsweetened cocoa
2 tbsp. sugar

Directions
Combine cake mix, zucchini, and eggs in large mixing bowl. Bake cake using the stove top method. Let cool completely. Cut into 1-inch cubes. In a stand mixer whip heavy cream, cocoa, and sugar until stiff peaks form. In a large glass bowl or trifle dish, layer half of the cake cubes, half of the whipped topping, and half of the berries. Repeat!

Pear, Apple, & Chicken Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
2 chicken breasts, cooked & chopped
1 pear (#3 cone)
1 apple (#3 cone)
3 c. romaine lettuce, chopped
1/2 c. walnuts (toasted and drizzled with 2 tsp. honey)
1/2 c. Gorgonzola cheese
Dressing
1/4 c. fresh lemon juice (#1 cone)
1/4 c. EVOO
4 tbsp. honey
Balsamic vinegar
1/8 tsp. ginger
1/4 tsp. salt
1/2 tsp. pepper

Directions
Combine dressing ingredients in a lidded jar. Shake well. Set aside. Place salad ingredients in a large bowl. Pour half the dressing over the salad and toss well, adding dressing to taste.

Grape & Broccoli Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
3 lbs. fresh broccoli florets, chopped
2 c. red seedless grapes, halved
1 1/2 c. celery (#2 cone)
1 red onion (#2 cone)
1 lb. bacon, cooked and chopped
1/4 c. sunflower seeds
1/2 c. chopped pecans (#3 cone)
Dressing
1 c. mayonnaise
1/2 c. sugar (or honey)
2 tbsp. apple cider vinegar
Black pepper to taste

Directions
In a small bowl, whisk together mayonnaise, sugar, vinegar, and pepper until smooth. In a 3.5 Qt. Insulated Bowl, combine broccoli, grapes, celery, onion, and bacon. Pour dressing over salad mixture; toss until evenly coated. Cover with plastic wrap and refrigerate, about 2 hours. Just before serving, add sunflower seeds and nuts. Mix well. Serve chilled.

Yellow Tomato Spaghetti Squash

Suggested Piece: 10 Qt. Roaster, 6.5 Qt. Culinary Basket, 11" Large Skillet

Ingredients

¼ c. Sliced almonds

3 tbsp. Butter

1 c. Panko breadcrumbs

⅓ c. Flat-leaf parsley, finely chopped

Salt & Pepper to taste

3 pts. Yellow cherry tomatoes, halved

3 tbsp. Olive oil

4 cloves garlic (#1 cone)

2 Spaghetti squashes

1 lemon, zested and juiced (#1 cone)

⅓ c. Fresh basil, torn

EVOO for drizzling (opt.)

1 c. Parmigiano-Reggiano

Directions

Fill bottom of 10 Qt. Roaster with approx. 1/2-inch of water; set 6.5 Qt. Culinary Basket inside. Set whole spaghetti squash in Culinary Basket. Cover & cook over medium heat until Vapo-Valve clicks; reduce heat to low and cook for 20 min. Meanwhile toast almonds over medium heat in 11" Large Skillet. Remove from skillet and finely chop. Add butter and breadcrumbs to skillet and saute over medium heat until golden brown. Transfer to a small bowl; mix in the almonds and herbs. Season with salt and pepper. In same skillet heat olive oil, garlic and cherry tomatoes until tomatoes break down (about 10 minutes). Add lemon zest, lemon juice, and basil. Halve and loosen spaghetti squash with a fork from the tough skin. Toss squash with tomato sauce. Top with nutty breadcrumbs and parmigiano-reggiano cheese.

Corn on the Cob

Suggested Piece: 11” Large Skillet

Ingredients

4-6 ears of corn

Butter (opt.)

Salt (opt.)

Directions

Shuck the husks and reserve. Rinse corn and reserved husks in cool water. Place enough husks in 11” Large skillet to cover the bottom. Place corn on top of husks, cover, and cook over medium heat. When Vapo-Valve clicks, reduce heat to low and cook for approx. 6-8 minutes. Serve corn immediately with butter and flaky salt.

Creamy Chicken & Corn Chowder

Suggested Piece: MP5 or 5 Qt. Roaster

Ingredients

2 Chicken breasts, cooked & shredded

3 tbps. Butter

¼ c. Flour

2 boxes Chicken broth

2 med. Potatoes (#3 cone)

3 c. Fresh or frozen corn

½ c. Cream

Salt & Pepper to taste

Chopped chives for garnish (opt.)

Directions

In bottom of MP5 or 5 Qt. Roaster melt butter over medium heat. Add flour and cook, stirring for approx. 2 mins. Gradually add the chicken stock, whisking until smooth. Add the potatoes and bring to a boil. Add the corn, cover and cook until Vapo-Valve clicks. Reduce heat to low and cook until potatoes and corn are tender, approx. 10 mins. Add the shredded chicken and cook for an addition 2 mins. Add the cream and stir to combine. Salt & pepper to taste and garnish with chives.

Chinese Almond Cookies

Suggested Piece: Stand Mixer & Stainless Steel Cookie Sheets

Ingredients
2 eggs
1 c. butter
1 3/4 c. flour
1 tsp. almond extract
1 1/3 c. almond flour, lightly packed
1/2 tsp. baking soda
1 1/8 c. sugar
Sliced almonds

Directions

1. Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.
2. Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.
3. Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.
4. Pour mixture out onto plastic wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.
5. Preheat oven to 325 degrees. Beat the egg you saved in a small bowl and have a pastry brush ready.
6. Take pieces of dough and roll them into balls, about 1 inch wide. Place on the cookie sheets and gently press them down with your palms to flatten into coin shapes.
7. Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.
8. Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.
9. Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container for up to 2 weeks.

Honey Garlic Chicken Stir Fry

Suggested Piece: 11" Large Skillet

Ingredients
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2 c. broccoli florets
1 c. carrot (#4 or #5 cone)
4 cloves garlic (#1 cone)
1/4 c. chick broth, low sodium
3 tbsp. honey
1/4 c. soy sauce (or liquid aminos)
2 tsp. cornstarch
Salt & pepper to taste

Directions
In 11" Large Skillet add broccoli and carrots, cover and set heat to medium. When Vapo-Valve clicks reduce heat to low and cook for approx 4 minutes (vegetable should still be crisp with vibrant color). Remove vegetables from skillet and set aside. Return skillet to stove and increase temperature to medium-high heat. Season chicken pieces with salt and pepper and add to skillet; turn to brown all sides, and cook through. Add garlic to chicken and saute briefly. Add broccoli and carrots back to the skillet, cover and cook until warmed through. In a small bowl whisk together chicken broth, honey, and soy sauce. In a separate bowl mix cornstarch with 1 tbsp. cold water. Pour the soy sauce mixture over the chicken and vegetables; cook 30 seconds. Add cornstarch mixture to skillet and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately over rice! Yum!

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.