Sweet & Sour Cabbage

Suggested Piece: 5 Qt. Wok

Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice

Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

Bratwurst with Apples, Onion, and Sauerkraut

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise (#4 cone)
3 large Golden Delicious apples (about 1 1/2 pounds total) (#3 cone)
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain (opt.)

Directions
Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 9 Qt. Braiser Pan. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover a cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approx. 45 minutes. Uncover; brush with melted butter. Roast in oven uncovered at 400F until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

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

Peanut Butter Blondies

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. unsalted butter, softened
1/2 c. peanut butter
1 c. sugar
1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
10 white chocolate peanut butter cups, chopped
1 cup Reese's Pieces

Directions
Preheat oven to 350F. Grease the Bake & Roast Pan with cooking spray or butter. In a large bowl, beat the butter, peanut butter and sugars with a hand mixer until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, whisk together flour, salt and baking soda. Add to wet ingredients and beat until just combined. Mix in peanut butter cup then transfer dough to pan. Press Reese’s Pieces on top the blondies batter. Bake for 25-30 minutes. Let cool to room temperature.

Harvest Salad

Suggested Piece: Medium Cold Bowl

Ingredients

1 head romaine or other leafy green

1 red apple (#3 cone)

1 green apple (#3 cone)

1/4 cup walnuts or pecans (#2 cone)

1/4 cup dried cranberries

1/2 cup crumbled feta

Your Favorite Vinaigrette

Directions

Hand chop lettuce with the Saladmaster Santoku knife, wash and set aside. Chop both apples on the #3 cone and the nuts on the #2 cone. Add apples, nuts, craisins and cheese to the lettuce. Dress with your favorite vinaigrette.

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.

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.  

Dump Cake

Suggested Piece: Bake & Roast Pan

Ingredients
1 can pie filling (e.g. cherry, blueberry, peach, etc.)
1 box white cake mix
1/2 c. butter

Directions
Spread pie filling on bottom of Bake & Roast Pan. Sprinkle white cake mix evenly on top. Dot with cold slices of butter. Bake on 375F for 15-20 minutes or until golden brown.

Broccoli Salad

Suggested Piece: Medium Cold Bowl

Ingredients
3-4 heads of broccoli (#3 cone, opt.)
Marzetti's coleslaw dressing
1 c. dried fruit and nut mix

Directions
Cut broccoli into bite-sized pieces or use #3 cone on food processor. Drizzle with dressing and toss with dried fruit and nut mix.

Apple Pie

Suggested Piece: Large Mixing Bowl & 10" Gourmet Chef Skillet

Ingredients

5 granny smith apples (#3 cone)

1 c. flour

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. nutmeg

2 tbsp. butter

1/4 c. water (opt.)

1 pkg. Pillsbury refrigerated pie dough

Directions

Preheat oven to 350F. In a large mixing bowl combine flour, sugars, salt, cinnamon, and nutmeg. Process apples on #3 cone into bowl and toss to coat evenly. Fit one pre-rolled pie dough round into bottom of 10" Gourmet Chef Skillet. Fill skillet with apple mixture (it's okay if it's heaping, the apples will cook down). Cut butter into small cubes and place on top of apples. Drizzle with 1/4 c. water (opt.). Using your fingers dipped in water, wet edges of dough in the skillet. Unfold 2nd pre-rolled pie dough round on top apples (make sure to create decorative holes to vent pie as it cooks!) Press and seal edges of pie. Sprinkle top of pie with a little cinnamon and sugar. Bake in oven for 30 - 45 minutes, or until top of pie is golden brown. 

Mama Pearlie's Sweet Potatoes

Suggested Piece: 12" Electric Skillet

Ingredients

1/2 c. butter

3-4 sweet potatoes (#3 cone)

1/2 c. brown sugar

Agave, maple syrup, or honey

1/3 c. walnuts (#1 cone)

Directions

Place slices of butter on bottom of cold 12" Electric Skillet. Processes sweet potatoes on top of butter with #3 cone. Sprinkle with brown sugar and drizzle with your choice of agave, maple syrup, or honey. Place walnuts in back of the food guide and finely chop using #1 cone. Sprinkle on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low for approx. 20 minutes.