Jalapeno Bacon Boats

Suggested Piece: Smokeless Broiler and Santoku Knife

Ingredients
10 jalapenos, sliced lengthwise, seeded and deveined
16 oz. neufchatel cream cheese, softened
2 cloves garlic (#1 cone)
1 tbsp. parsley, finely chopped
1 lb. bacon

Directions
Combine cream cheese, garlic, and parsley in small bowl. Evenly distribute the mixture between the halved jalapenos. Wrap stuffed jalapenos in bacon and grill until bacon is crispy. Serve immediately!

Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. 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, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.) 

Beer-Braised Beef

Suggested Piece: 12" Gourmet Chef Skillet & Multipurpose 5 Qt.

Ingredients
3 bacon strips
2 lbs. beef stew meat, cut into 1-inch cubes
1/2 tsp. pepper
1/4 tsp. salt
1 onion (#3 cone)
1 tsp. garlic (#1 cone)
1 bay leaf
1 can (12 oz.) beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. thyme, dried
2 tbsp. all-purpose flour
1/4 c. water

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the MP5, brown beef over medium-high heat. Add the bacon, onion, garlic, and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook over medium heat until Vapo-Valve clicks, then reduce temperature to low. Cook over low heat until meat is tender. In small bowl, combine flour and water until smooth. Gradually stir into MP5. Cover and cook on medium heat until thickened. Discard bay leaf. Serve over noodles or mashed potatoes.

Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

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.

Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.

Braised Short Ribs

Suggested Piece: 4.5 Qt. Mini Braiser -or- 5 Qt. Roaster

Ingredients

8 whole beef short ribs

Salt and Pepper to taste

1/4 c. flour

6 pieces thin sliced bacon, diced

1 onion (#2 cone)

3 carrots (#2 cone)

2 shallots, diced

2 c. white or red wine (preferably dry)

2 c. beef broth

2 sprigs thyme

2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside. In bottom of piece, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Pour off most of the grease. Raise heat to medium-high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat back to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low continue cooking (20 minutes per pound) but the longer the better! Ribs should be fork-tender and falling off the bone. Serve 2 ribs on bed of creamy polenta or mashed potatoes, spooning a little juice over the top. YUM!

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

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.

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.

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.

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!

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.

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!