Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

Kal-iflower Stoup

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 large potatoes (#3 cone)
1 large onion (#3 cone)
5 garlic cloves (#1 cone)
2 tsp. dried rosemary
Salt & pepper to taste
1 large head cauliflower (#3 cone)
2 jarred roasted red peppers, chopped
6 c. chicken broth
1 lb. kale, stemmed & sliced
1/4 tsp. nutmeg
Pecorino Romano cheese (#1 cone)

Directions
Over medium heat (350F) add potatoes, onion, and garlic to bottom of MP5, season with rosemary, salt and pepper until softened. Add in cauliflower, red peppers, broth, kale, and nutmeg. Cover and cook over medium head until Vapo-Valve clicks. Reduce heat to low (185F) and continue cooking for an additional 5-10 minutes. Serve in bowls and top with Pecorino Romano cheese! Thanks Rachael Ray - YUMMO!   

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.) 

Scalloped Potatoes Au Gratin

Suggested Piece: Small Skillet

Ingredients
3 medium russet potatoes (#4 cone)
2 cloves garlic, (#1 cone)
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes, opt.
1 c. heavy cream
1 oz. mild cheddar cheese (#1 cone)
1 oz. extra sharp cheddar cheese (#1 cone)
2 oz. Gruyere cheese (#2 cone)
1/3 c. Parmesan cheese (#1 cone)

Directions

Lightly butter bottom and sides of Small Skillet. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes, and garlic with the heavy cream, set aside. Slice potatoes on #4 cone. Add two layers of potatoes to skillet, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Pour heavy cream mixture over top. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 15-20 minutes. Remove lid and slide in oven on broil to lightly brown the top.

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.

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.

Farmhouse Hash with Poached Eggs

Suggested Piece: 3 Qt. Saucepan, Perforated Basket, & 11” Large Skillet

Ingredients

1 tbsp. butter

1/2 medium onion (#2 cone)

1 carrot (#2 cone)

2 stalks celery (#2 cone)

2 large red-skinned potatoes (#3 cone)

1/2 pound sweet Italian sausage, casings removed

1 tsp. paprika

1 tsp. chopped garlic

1/2 tsp. red pepper flakes

Kosher salt

6 large eggs

Freshly ground black pepper

Directions

Add butter onion, carrot, celery, potatoes, paprika, garlic, red pepper flakes and 1/2 teaspoon salt to 11” Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low. Cook until the potatoes and carrots are tender about 15 minutes. Meanwhile, add sausage to perforated basket and set inside 3 Qt. Saucepan with ½ inch water in the bottom. Cook over medium-high heat until sausage is cooked through, breaking up pieces with spatula. Add sausage to large skillet, stir. Create 6 dents in mixture and crack 1 egg into each dent. Cover and continue cooking until white of egg is cooked (longer if you like the yoke cooked too). Uncover and season with salt and black pepper.

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

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.  

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! 

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.

Peggy's Potato Salad

Suggested Piece: 3 Qt. Roaster with Culinary Basket

Ingredients
3 medium Yukon Gold potatoes
3 medium red potatoes
1-2 tbsp. vinegar
4 eggs (opt.)
Paprika to garnish (opt.)

Dressing
1 c. mayonnaise
1 bunch green onions, finely chopped
3 stalks celery, #2 cone
1 tbsp. Dijon mustard
Salt & pepper to taste

Directions
Place whole, unpeeled potatoes in culinary basket. Fill 3 qt. roaster with 1 inch of water and set basket inside. Turn heat to medium until Vapo-Valve clicks, then turn heat to low and cook for 20-25 minutes or until tender. Let potatoes cool and cut into bite size pieces and sprinkle with vinegar. Combine all ingredients for dressing in a medium bowl and pour over cooled potatoes.

Optional: place 4 eggs in culinary basket and cook with potatoes. Add chopped eggs to potatoes salad and garnish with paprika.