Cauliflower Rice Stuffing

Suggested Piece: 11” Large Skillet

Ingredients
2 tbsp. unsalted butter
2 c. celery (#2 cone)
2 c. mushrooms (#2 cone)
2/3 c. yellow onion (#2 cone)
4 oz. walnuts (#2 cone)
8 c. cauliflower (#2 cone)
1 tsp. bullion
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh rosemary
1 tbsp. poultry seasoning
1 tsp. salt

Directions
Heat butter in large skillet over medium heat. Add celery, mushrooms, onion, and walnuts. Sauté for five minutes. Add cauliflower, sauté for an additional two minutes. Add bullion and seasoning; mix well. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low for 12-15 minutes. Serve!

Gluten Free Flaky Pie Crust

Suggested Piece: 2 Saladmaster Pie Plates

Ingredients

3 c. almond flour, finely ground

1/2 c. monk fruit sweetener

6 tbsp. erythritol, powdered

1/2 tsp. table salt

10 tbsp. unsalted butter, cold & cubed

2 large egg white

2 tsp. water

Directions

Into a bowl of a stand mixer with whisk attachment add all dry ingredients; mix. Add butter to bowl and continue to mix with dry ingredients until pea size balls form. In a small bowl, whisk egg whites with water. Drizzle egg whites on top of crust mixture and mix until dough comes together. Remove from stand, divide evenly in half, shaping into 2 disc shapes. Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily. Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12-inch circle. Place dough in the freezer for 10-15 minutes to firm. Dough needs to be chilled so it does not fall apart when plastic wrap is peeled off. Peel off top layer of plastic. Center crust dough inside pie plate, dough side down, fitting it to the shape of the plate. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork. Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes. Preheat the oven to 350F. Bake for 15-20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7-8 minutes until the bottom is flaky but still pale. Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Garlic Mashed Turnips

Suggested Piece: 3 Qt. Saucepan with Perforated Basket

Ingredients
2-3 medium turnips (#3 cone)
2 cloves garlic
3 oz. Neufchâtel cream cheese
2 tbsp. butter
1 tbsp. chives, chopped
1/2 tsp. salt
1/2 tsp. pepper

Directions
Place 1/2 inch of water in bottom of 3 Qt. Saucepan and begin warming over medium heat. Meanwhile, process turnips on #3 cone into Perforated Basket. Place whole peeled garlic cloves on top of turnips and created a well in the middle. Set Basket in 3 Qt. 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 turnips are soft. Empty water from 3 Qt. and add butter and cream cheese to bottom to soften. Transfer turnips to 3 Qt. and top with chives, salt, and pepper. Stir to mash.

Keto Garlic Rolls

Suggested Piece: Ultimate Culinaire and Cookie Sheet

Ingredients
1 1/2 c. mozzarella cheese (#2 cone)
3/4 c. almond flour
4 tbsp. Neufchâtel cream cheese
1 large egg
1 tsp. garlic powder
1 tsp. baking powder
1/4 tsp. salt

Topping
3 cloves garlic (#1 cone)
1 tbsp. butter, softened

Directions
Preheat oven to 375F. Prepare baking sheet lined with parchment paper. In Ultimate Culinaire combine mozzarella and cream cheese; heat over medium-low temperature to melt. In separate bowl combine all dry ingredients (almond flour, garlic powder, baking powder, and salt) until well-mixed. Add dry ingredients and egg to cheeses in Ultimate Culinaire. Stir over medium-low heat until the mixture forms a smooth dough. Remove from heat and divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared lined baking sheet. Bake at 375F until lightly golden on top, about 15 minutes. Meanwhile, in a small bowl combine butter and garlic. Remove rolls from the oven, brush garlic butter over the tops, and return to the oven until golden brown on top (approx. 1 minute). Serve while hot.

Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.

Vegan/GF Fruit & Almond Shortbread Bars

Suggested Piece: 9" Small Skillet or 10" Gourmet Chef Skillet

Ingredients
1 c. vegan butter
1/2 c. sugar (or sugar substitute)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. almond flour
1 c. Pillsbury GF flour blend
1/4 tsp. salt
1 c. fruit preserves
Sliced almonds, for topping

Directions
Grease skillet with coconut oil and set aside. In stand mixer, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts. In a separate bowl, mix flours and salt. Add the dry ingredients to the butter/sugar mixture and mix until just incorporated (don't over mix!) Press 2/3 of the dough into bottom of skillet, cover and cook over medium-low heat. Remember, at a true medium-low temperature the Vapo-Valve will NOT click. Cook until center of shortbread is firm and no long doughy. Remove from heat and spread fruit preserves evenly over the top (red raspberry shown). Dollop teaspoonfuls of remaining dough evenly on top the fruit preserve layer and sprinkle with sliced almonds. Cover and continue to cook over medium-low heat until top layer of shortbread is set. Or for a golden brown top, place in oven at 350F for approx. 15-20 min. Cut into bars and serve immediately or store in refrigerator. Thanks Duff Goldman for inspiring this one-of-a-kind dessert!

Tips: To make a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the GF flour blend.

Lemon Butter Shrimp and Zoodles

Suggested Piece: 10" Deep Skillet with Utility Rack

Ingredients
12 large shrimp
1 lemon
2-4 tbsp butter
2-3 zucchini (#3 cone)
Fresh parsley (opt.)
Salt & lemon pepper to taste

Directions
Melt butter in bottom of 10” Deep Skillet. Pour off into a dish. Process zucchini into bottom of piece and add half the lemon juiced, salt and lemon pepper. Place rack on top of zucchini and arrange peeled, deveined shrimp on grill. Cover and cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook for 10-15 min. Uncover and squeeze lemon over shrimp and drizzle with remaining butter. Garnish with parsley.

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Chicken "Cheesesteak"

Suggested Piece: 12" Electric Skillet (EOC) and 1 Qt. Sauce Pan

Ingredients

4 chicken breasts
Salt & pepper
2 green peppers, sliced
2 medium onion, sliced
4 tbsp. butter
1/2 c. Franks Red Hot sauce
Mozzarella cheese (#2 cone)

Directions
Layer chicken breasts seasoned with salt & pepper, green peppers, and onion in bottom of 12" Electric Skillet. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for 1 hour. Meanwhile, over low heat combine butter and Franks Red Hot sauce in 1 Qt. Sauce Pan. When chicken is cook through, pour off any excess liquid, and shred. Pour sauce mixture over chicken, peppers, and onions.

Option #1: Serve in hoagie rolls and top with shredded mozzarella cheese.
Option #2: Serve over a bed of romaine lettuce and top with shredded mozzarella cheese.

Creamed Corn

Suggested Piece: 9" Small Skillet

Ingredients
1  lb frozen corn
8 oz Neuftchatel cream cheese
1/4 c butter
1 tbsp sugar
Salt & pepper to taste

Directions
Place frozen corn in bottom of saucepan. Add remaining ingredients on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5-7 minutes. Stir to incorporate all ingredients evenly before serving.

Alternatives:
- 1/4 tsp cayenne pepper: to kick it up a notch!
- 4 oz. canned green chilis
- 1-2 diced green onions as a garnish
- Substitute sugar for brown sugar and add 2 cloves minced garlic
- Substitute sugar for stevia for a healthier option.

To-Die-For Carrot Cake

Suggested Piece: 12" Electric Skillet

Ingredients
Bowl #1:
1 1/4 c apple (#1 cone, approx 2 apples)
2 c sugar
3 eggs, room temperature

Bowl #2:
2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Bowl #3:
2 c carrots (#1 cone, approx 3 carrots)
1 c shredded sweetened coconut
1 c walnuts (#2 cone)
1 tsp vanilla
1 c crushed pineapple in juice, undrained

Cream Cheese Frosting:
1/2 c butter softened
8 oz Neuftchatel cream cheese
1 lb powdered sugar

Toppings:
- toasted pecans
- shredded sweetened coconut

Directions
Preheat 12" Electric Skillet on 180F. Combine bowl #1, and add bowl #2, then bowl #3. Lightly coat skillet with coconut oil, pour cake batter in warm skillet, and cover. Increase temperature to 250F and "bake" for 30-40 minutes, or until the cake is no longer wet on top and springs to the touch. (Remember, cakes/dough should never "click.") Invert on a rack or plate and let cool. Meanwhile, make the frosting! Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar, continue to beat until smooth. Apply a generous dollop of frosting on top a cooled cake and spread. Finish by sprinkling with toasted pecans and/or shredded sweetened coconut. For best results refrigerate for an hour before serving.

Alternative: To bake in the oven, pour batter in either a 9x13 Bake & Roast Pan or two (2) 9" Cake Pans. Bake at 350F for 35-40 minutes or until inserted toothpick comes out clean.

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

No Bake Cookies

Suggested Piece: 3 Qt. Saucepan & Cookie Sheet

Ingredients
2 c. sugar
2 tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. quick oats
1 tsp. vanilla
2 tbsp. peanut butter

Directions
Over medium heat combine sugar, cocoa, butter, and milk in a 3 Qt. Saucepan. Simmer until bubbling for 2-3 minutes. Remove from heat and stir in quick oats, vanilla, and peanut butter. Work quickly to drop spoonfuls on parchment lined cookie sheet. Chill for 15-20 minutes or until the cookies are set.

Peggy's Quick Beer Bread

Suggested Piece: 11” Skillet

Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 – 12 oz can beer (Budweiser)
¼ cup butter

Directions
Preheat skillet on medium-low heat. Mix together all dry ingredients in large bowl. Pour in beer and mix well, batter will become sticky. Melt butter in bottom of skillet to coat and pour excess butter into small dish. Empty dough into skillet and drizzle with remaining butter. Cover and bake on medium-low for approximately 30-35 min. or until baked through. (Skillet should never click when baking dough!)   

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.

Berry Cobbler

Suggested Piece: Small Skillet

Ingredients
2 small bags frozen fruit
(e.g. blueberries, raspberries, strawberries, etc.)
- or -
2-3 c. fresh berries
2 tbsp. sugar
2 tbsp. cornstarch
1/2 box yellow cake mix
1/2 c. melted butter

Directions
Preheat oven to 350°F. Cover and cook berries over medium heat in bottom of small skillet until VapoValve begins to click. Pour off 1/2 c. fruit liquid in a cup; set aside. Add sugar to fruit, mix, and cook using the medium - click - low method for 5 additional minutes. Meanwhile stir cornstarch into reserved juice until well mixed. Add to fruit mixture and stir until thickened. Remove from heat and sprinkle dry cake mix on top and drizzle with melted butter. Remove lid and handles. Bake in oven at 350°F until cake is browned and butter is absorbed. Serve warm with a scoop of vanilla ice cream!

Brown Buttered Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket

Ingredients

3-4 Yukon Gold potatoes (#3 cone)
2-3 cloves garlic, whole
1/4 c. butter
1/4 c. heavy cream

1-2 tbsp. parsley, finely chopped
Salt & pepper to taste

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. Place whole pealed garlic cloves on top of potatoes. Set Perforated 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 add butter to bottom of pan. Brown butter over medium heat until milks solids separate and butter turns a golden brown. Immediately remove from heat and transfer potatoes from Perforated Basket to 3 Qt. Sauce Pan. Add heavy cream, finely chopped parsley, and salt & pepper to taste. Stir to combine and mash.

Ultimate Green Bean Casserole

Suggested Piece: 11" Large Skillet

Ingredients
For the topping:
4 slices hearty bread, torn into small pieces
2 tbsp. butter, softened
¼ tsp. salt
⅛ tsp. pepper
6 oz. (about 3 cups) canned fried onions
For the beans and sauce:
2 lbs. fresh green beans, trimmed and halved crosswise
Salt & pepper to taste
3 tbsp. unsalted butter
1 lb. white mushrooms, sliced thin
3 garlic cloves, minced
3 tbsp.  flour
1½ c. chicken broth
1½ c. heavy cream

Directions

For the topping:

Combine the bread pieces, softened butter, salt and pepper in a blender or food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Place frozen green beans in 11" Large Skillet and cook using the medium - click - low method for 5 mins. Remove from heat and place blanched green beans in paper towel lined colander. 

Melt 3 tablespoons butter in 11" Large Skillet over medium heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans. Sprinkle with topping, cover and cook over medium heat about 15 mins. Remove cover and place under broiler until topping is golden brown.

Tip: For a new spin on an old favorite substitute green beans for halved Brussels sprouts! Also, if you want to make this ahead mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.