Hot Wings

Suggested Piece: Smokeless Broiler

Ingredients
Schultz’s Gourmet® Spicy Original Cooking Hot Sauce

Schultz’s Gourmet® Premium Seasoning & Rub
Frozen chicken wings

Directions

Remove wings from freezer to begin thawing. Add water to Smokeless Broiler and preheat. Place wings on broiler and sprinkle with Schultz’s Gourmet® Premium Seasoning & Rub (or seasoning of your choice) or none if preferred. Let brown on one side before turning, flip to brown the other side. Once wings are nice and crispy brown remove from grill and place in a metal bowl. Add about 1 cup of Schultz’s Gourmet® Spicy Original Cooking Hot Sauce (or your choice of wing sauce) to every 20 wings or so; toss in bowl to coat and serve!

Candy Popcorn

Suggested Piece: 1 Qt. Sauce Pan & 4 Qt. Roaster

Ingredients
1/3 c. popcorn

2 tbsp. butter
1 tbsp. oil
¼ c. sugar
Dash of half-and-half
Salt to taste

Directions
On medium-low heat, melt butter and sugar together in 1 Qt. Sauce Pan. Wait for your sugar to dissolve and add a splash of half and half. To pop popcorn, add oil and popcorn in 4 Qt. Roaster and turn to medium-high heat. Add sugar mixture to popped popcorn and toss. Salt to taste. Turn heat to medium and let your popcorn caramelize (need to move popcorn the whole time it is on the heat). Enjoy!!!

Avocado and Cilantro Deviled Eggs

Suggested Piece: Small Skillet

Ingredients
6 eggs

1 ripe avocado
½ tsp. lime juice
1 tbsp. red onion (#1 cone)
1 tbsp. finely chopped cilantro
A few dashes of Tabasco sauce
A few grinds of pepper
½ tsp. salt

Directions

Hard cook 6 eggs in Small Skillet. Let cool. Cut cooked eggs in half lengthwise, remove yolks, and put into a medium bowl. Put egg halves onto a platter and put into the fridge. With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine. Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.

Potato Salad with Dill Dressing

Suggested Piece: 3 Qt. Roaster with Inset

Ingredients
3-4 large potatoes (#3 cone)

2-3 green onions, sliced
2-3 radishes (#2 cone)

Cancer Project Creamy Dill Dressing

1 pkg. (12.3 oz.) firm silken tofu
2 tbsp. freshly squeezed lemon juice
3 tbsp. seasoned rice vinegar
1 tbsp. apple cider vinegar
1 tsp. garlic powder
½ tsp. dried dill weed
1 tsp. salt

Directions

Add ½ inch of water to 3 Qt. Roaster, set on burner and turn to medium heat. Using #3 cone, cut potatoes into 3 Qt. Inset, rinse. Place inset in 3 Qt. Roaster, cover and wait until vapo-valve clicks then reduce to low. While potatoes are cooking combine all ingredients for the Dill Dressing in a blender or food processor for 1-2 min. until completely smooth. Once potatoes are cooked through rinse under cold water again. Fold together with green onions, radishes, and Dill Dressing.

Nachos

Suggested Piece: Double Burner Griddle

Ingredients
Corn tortilla chips

Cheese, Colby Jack and/or Pepper Jack
Canned black beans, drained and rinsed
Tomato, diced
Green onion, sliced
Olives (opt.)
Jalapeños (opt.)

Directions

Spread tortilla chips into an even layer on griddle. Sprinkle desired amount of shredded cheese onto tortilla chips. Add black beans to chips and cheese. Bake in the oven at 350°F until cheese is melted. Sprinkle desired amount of diced tomatoes and sliced green onions.

Pizookie

Suggested Piece: Oval Baking Dish and/or 12” Deep Dish Griddle

Ingredients
2 rolls of refrigerated cookie dough (approx. 30 total ounces per piece of cookware)

Directions

Preheat oven to 325°F. Add cookie dough in your cookware, spread evenly. Cook in oven for approx. 25 – 30mins. Decorate!

Carmel Apples

Suggested Piece: MP5

Ingredients
2 bags of carmel candies

5 medium size apples
Wooden sticks

Directions

Line cookie sheet with wax paper. Spray wax paper with cooking spray for easy removal of apples. Unwrap Carmel candies and add to MP5. Set temp on MP5 to 225°F. Melt Carmel with 2 tbsp. of water. Stir to desired consistency. Add wooden stick to stem section of apple. Dip apple in Carmel mixture until coated. Use spoon if necessary. Allow excess to drip off. Roll in nuts or candies as desired. Place apple on wax paper and then into refrigerator to cool for 1 hour. Remove and let apple sit until room temperature.

German Pancakes

Suggested Piece: 10” or 12” Electric Oil Core Skillet

Ingredients
6 eggs

2/3 cup flour
2/3 cup milk
1 – 2 tbsp. butter

Directions

Preheat Electric Oil Core Skillet to 300°. Mix eggs, flour, and milk in a bowl. Do not over mix, but it should not be lumpy. Place butter in skillet and preheat until butter is melted. Gently pour batter into middle of skillet keeping the butter even on all sides. Place lid on skillet and bake for 15 min. Remove lid then flip pancake and brown on other side uncovered (approx. 5 min.)

Note: You can use Gluten-free flour, as well as almond milk or soy milk. You can also cut the recipe in half and use the Small Skillet.

Lazy Quiche

Suggested Piece: 11” Skillet

Ingredients

12 beaten eggs
Shredded vegetables of your choice (#1 or #2 cone)
Cooked meat (optional)
½ cup shredded cheese (e.g. Colby Jack, Cheddar, Mozzarella, etc.) (#1 or #2 cone)
Cooking spray

Directions

Coat 11” Skillet with cooking spray and preheat on medium. Pour beaten eggs into skillet; add vegetables and meat (optional). Cover with lid and turn heat down to medium-low. Cook approximately 10 min. checking frequently until egg begins to pull away from the side of the pan and the top is mostly dry. Sprinkle cheese on top and replace lid until cheese melts.

Really Big Banana Blueberry Muffin

Suggested Piece: Small Skillet

Ingredients

¾ cup mashed banana (about 1&1/2 bananas)
½ cup granulated sugar or equivalent
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ cup 2% plain yogurt or light sour cream
½ cup blueberries
½ cup crushed walnuts (optional)

Directions

Coat Small Skillet with cooking spray and preheat on medium-low setting (about 3 on a scale of 1-10). In a large bowl, beat together bananas, sugar, egg and vanilla until well mixed. Combine flour, baking powder and baking soda: stir into bowl with wet ingredients. Stir in yogurt: fold in blueberries. Pour batter in skillet and cover with lid. Check with a toothpick after 20 minutes. The time will depend on the heat of your burner. To serve, run a butter knife around the edge to release, then turn onto a rack or plate. If the bottom is too brown, reduce heat next time.

Eggs

When cooking ALL VARIETIES of eggs in Saladmaster, it is recommended to preheat your skillet on MED heat for 2-3 minutes before cooking. Test skillet temperature with a few droplets of water. When water dances on the skillet, spray with cooking spray or slightly brush with a small amount of healthy cooking oil - and add eggs.

FRIED EGGS: After cracking eggs into your preheated skillet, add a bit of water (approx. 2 tsp.)

Cover and cook for 2-3 minutes, then lift & remove with a thin metal spatula.

SCRAMBLED EGGS: Whip eggs in a separate bowl and then add eggs to your preheated skillet.

Cover for a quicker cook time of 2-3 minutes.

POACHED EGGS: Add approx. 4 tablespoons of water to the skillet. Crack eggs over water, and cover. Water will turn into vapor-heat and cook from top down. Check eggs after 3-5 min. Lift and remove with spatula. (Eggs may simply slide off skillet without the use of a utensil.)

HARD COOKED EGGS: Place a folded wet paper towel in the bottom of your quart/saucepan. Fill with whole eggs and cover. Set temperature to a medium-low setting. When the Vapo-Valve clicks, turn heat to the lowest setting. Cook on “LOW” for 10-15 minutes, depending on the number of eggs cooking.

Chicken Limon

Suggested Piece: 5 Quart Gourmet Wok 

Ingredients
12 skinless chicken pieces (white or dark…or a combination of both)
1 jar capers
Lemons

Directions
Fry chicken on both sides before adding the remaining ingredients. Allow meat to marinade in the caper & lemon juice sauce for a minimum of 20 min. before serving.
Note: When marinating meat dishes, the longer you allow your dish to season in it’s own juice or sauce… the more tender and flavorful your meat will be!

Dump Pudding

Suggested Piece: Small Skillet

Ingredients

Any fruit of your choosing

½ cake mix of your choosing (may be gluten free/diabetic friendly/vegan etc.)

Directions

In the Small Skillet, using #2 or #3 cone to shred/chop enough fruit to fill cookware ½ full. For example: 2 Bartlet pears and 1 cup of diced pineapple. Use Med-Click-Low method to cook. Once fruit has softened (approx. 12 min. on low heat), pour ½ a dry cake mixture over all. Raise heat back up to medium. Once clicked immediately allow an additional cook time on a low setting, another 10-12 minutes. Chill or serve warm.

Quinoa & Bean Enchiladas

Suggested Piece: 12” Electric Oil Core Skillet

Ingredients

1 green bell pepper, sliced
1 small onion (#4 cone)
1 squash or zucchini (#4 cone)
4 cloves garlic (#1 cone)
Cumin to taste
Chili powder to taste
Salt & pepper to taste
1 1/2 c. cooked black or pinto beans
1 1/2 c. cooked quinoa
1 c. salsa
4 oz. diced green chilies
Daiya vegan cheese (opt.)
10 - 6" tortillas
20 oz. red enchilada sauce
1 avocado, halved and sliced
1/2 c. fresh cilantro, chopped
 

Directions

Saute bell pepper, onion and squash at 350˚ in 12" Electric Oil Core Skillet until tender. During the last 2 minutes of cooking add garlic. Then add cumin, chili powder, salt, and pepper to taste. In large bowl add beans, quinoa, salsa, green chilies, and Daiya cheese (opt.); mix well. Place 1/10th of the vegetables and bean mixture in the middle of a tortilla. Roll and place into bottom of 12" Electric Oil Core Skillet. Repeat for all 10 tortillas. Pour enchilada sauce on top of enchiladas. Cover and cook at  350˚until vapo-valve clicks then reduce to low (180˚). Place 1 sliced avocado on top of each enchilada and sprinkle with fresh cilantro before serving.
Note: Top these with the famous NOT-YO CHEESE SAUCE! Yum!

Turkey with Artichokes and Capers

Suggested Piece: 12” Electric Oil Core Skillet

Ingredients

2 carrots (#3 cone)

1 peeled onion (#3 cone)

2 stalks celery (#3 cone)

1 – 3 cloves garlic, finely chopped

1 tbsp butter

1 - 26 oz. can cream of chicken soup

1 cup milk (more or less)

1 can quartered artichoke hearts (not marinated)

¼ cup capers

2 cups cubed turkey (or chicken)

2 tsp thyme

½ tsp sage

Directions

Sauté onion, garlic, carrot, and celery with butter in 12” Electric Oil Core Skillet until soft. Add remaining ingredients and stir to combine. Cover and wait until vapo-valve clicks then reduce to low for 15 min. Serve over mashed potatoes, rice, or quinoa!

Note: Leftover Thanksgiving turkey works great in this dish!

Black Bean Brownies

Suggested Piece: 9 x 13 Bake & Roast Pan

Ingredients

2 (19.5 oz.) can black beans rinsed and drained

4 eggs

3 tbsp coconut oil (or vegetable oil)                   

½ cup cocoa powder

Pinch of salt

2 tsp vanilla extract

1 cup agave

1 tbsp instant coffee (opt.)

1 package chocolate chips

Directions

Preheat oven to 350˚. Lightly grease the Saladmaster Bake & Roast Pan and set aside. Combine beans, eggs, oil, cocoa powder, salt, vanilla, agave, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Lastly, sprinkle with chocolate chips. Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan (approximately 30 min.) Yummm.

Easy Black Bean Brownies

Suggested Piece: 9 x 13 Bake & Roast Pan

Ingredients

1 package brownie mix

¾ cup water

1 small (15 oz.) can black beans

2 tbsp agave (opt.)

1 package chocolate chips (opt.)

Directions

Preheat oven to 350˚. Lightly grease the Saladmaster Bake & Roast Pan and set aside. Combine in a blender alternating; water, beans, agave & brownie mix. Blend until smooth, then pour batter into prepared bake & roast pan. Lastly, sprinkle with chocolate chips. Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan.

Slow Cooked Creamed Corn

Suggested Piece: MP5

Ingredients

1 large (or 2 small) pack(s) of frozen whole kernel corn

1 (8 oz. package) cream cheese        

1 stick butter

1 tbsp sugar

Salt and pepper to taste

Directions

Mix all ingredients together in the MP5 and set to 325˚. Reduce temperature to 150˚ after vapo-valve clicks and set timer for 40 minutes.

Cranberry Orange Beets

Suggested Piece: 3 Qt Sauce Pan

Ingredients

5-7 beets (#2 cone)

1 can whole cranberry sauce

1 naval orange (#1 cone)

Directions

Using #2 cone grate beets into 3 Qt Sauce Pan. Turn heat to medium, cover and wait until vapo-valve clicks then reduce to low for 30 minutes. Add cranberries. Juice an orange on #1 cone to coat beets and simmer for 5 minutes. You’ll love this colorful side dish that adds a hint of sweet tanginess to your palette.

Sweet Potato Pudding

Suggested Piece: 1 Qt Sauce Pan and Blender/Food Processor

Ingredients

1 cup cooked sweet potato

1/3 cup rolled oats

½ cup soy milk (or other milk alternative)

1 tbsp maple syrup

¼ tsp cinnamon

Nuts (opt.)

Whip cream (opt.)

Directions

Using the #3 cone grate an unpeeled sweet potato into 1 Qt Sauce Pan. Turn heat to medium, cover and wait until vapo-valve clicks then reduce to low. Transfer approximately 1 cup of the sweet potatoes to blender or food processor and add all remaining ingredients. Blend until smooth. Top with nuts or whip cream!

Pumpkin Pone

Suggested Piece: 3 Qt Sauce Pan with Steamer Inset

Ingredients

1 small pumpkin, deseeded (approx. 6 pcs cut length-wise into “smile” shapes)

4 oz. butter (more if desire)

1 cup brown sugar                                          

1 tsp nutmeg                                                     

¼ cup soy milk (or other milk alternative)

½ tsp cinnamon

1-2 dashes of salt (to taste)

1½ tsp vanilla extract

¼ cup raisins (opt.)

Directions

Pour 1 inch of water in the bottom of your 3 Qt Sauce Pan, and set to medium-high heat. Shred pumpkin on #3 cone into your 3 Qt Steamer Inset, discarding the rinds. Place inset into 3 Qt, cover with lid, MEDIUM-CLICK-LOW. Allow pumpkin to cook on low heat for 30 min. Once pumpkin has fully cooked, add the above remaining ingredients. Mash pumpkin to a desired consistency… like mashed potatoes, and serve warm. Pone is an excellent side dish during the harvest holidays. Your family will be thanking you for this one!!!

Cream Cheese Frosting

Suggested Piece: Mixing Bowl

Ingredients

3 oz. cream cheese

¾ cup soft butter

1 tsp vanilla

2 cups powdered sugar

Directions

Mix well with whisk.

Pumpkin Spice Cake

Suggested Piece: Small Skillet

Ingredients

½ box spice cake mix

1 small can (15 oz.) 100% pure pumpkin filling

2 eggs

Directions

Coat small skillet with cooking spray and place on low to “preheat”. Mix all ingredients together in a bowl. Pour the batter into small skillet, cover with lid, and turn heat to medium-low for approximately 12 min. Bake until cake top is no longer wet and center is cooked through. Allow to cool before inverting onto a serving plate. Most excellent with a cream cheese frosting!

Pumpkin Bars

Suggested Piece: 1½ Qt Sauce Pan, 9 x 13 Bake & Roast Pan, and Blender/Food Processor

Ingredients

2 cup pumpkin (#2 cone)

½ cup apple sauce (#2 cone)

4 eggs                                                                               

2 tsp cinnamon                                                                                                                  

1 tsp vanilla                                                                 

2 cup flour                                                                      

1 tsp baking soda                                                     

2 tsp baking powder                                                 

½ tsp salt                                                                 

2 cups sugar

Directions

Using the MEDIUM-CLICK-LOW method (on low for 10 minutes), cook both pumpkin and apple in 1½  Qt Sauce Pan. Purée both in a blender, set aside. Combine eggs, puréed pumpkin & apple sauce, cinnamon, and vanilla. Mix together the dry ingredients in a separate bowl, and then add dry mix to the prepared wet mixture. Pour batter into 9 x 13 Bake & Roast Pan and bake for 20-25 minutes in the oven at 350˚.

Baked Turkey

Suggested Piece: 10 or 16 Qt Roaster

Directions

Before cooking, be sure to remove all contents inside thawed bird. Place turkey inside appropriately fitting quart, breast side down. Roasters will hold up to a 12 lb. turkey. (Preheating your meat isn’t necessary). Season or glaze bird with desired herbs, rubs or sauces at this time. Cover and set element to a medium/high temperature. Vapo-valve should click for several minutes before turning down to “low”.  Allow one hour of cook time on low heat for every 7 lbs. of turkey meat.

Note: If poultry broth isn’t desired for gravy, additional water, seasonings, vegetables and noodles make a basis for a delicious turkey noodle soup.

Black Forest Cake

Suggested Piece: Small Skillet

Ingredients

½ chocolate cake mix
½ can cherry pie filling
2 eggs
1/8 slice red cabbage (#1 cone)
1 small zucchini (#1 cone)
1 carrot (#1 cone)
2 radish (#1 cone)
1 stalk celery (#1 cone)

Directions

Coat small skillet with cooking spray, pour ½ can cherry pie filling in bottom, and place on low to “preheat”. Place ½ chocolate cake mix in a medium bowl; add 2 eggs. Into bowl grate (1 to 2 turns) on #1 cone red cabbage, zucchini, carrot, radishes, and celery. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Bake until cake top is no longer wet and center is *cooked through. Invert onto serving plate to see cherry topping!

*Tip: Insert toothpick and remove. If toothpick is dry cake is finished! If toothpick is wet, recover lid and continue to bake. Another way to tell if cake is cooked through… lightly touch center of cake, if firm cake is finished! If center sinks, recover lid and continue to bake.

Sweet & Sour Braised Cabbage (Rotkohl)

Suggested Piece: Braiser Pan

Ingredients

4 slices apple wood-smoked bacon, chopped
1 large onion (#4 cone)
3 Granny Smith apples (#3 cone)
2 lbs red cabbage (#4 cone)
1 cup apple cider
¼ cup red wine vinegar
2 tbsp sugar
1 tsp kosher salt
3 whole cloves
1 bay leaf

Directions

Cook bacon on medium-high heat until crisp. Remove bacon from pan, pour off grease and discard; set bacon aside. Add onion to pan; sauté approx. 3 min. Add apple and cabbage to pan; sauté approx. 2 min. Add cider and remaining ingredients; cover and wait until vapo-valve clicks then reduce to low. Cook for 20-25 min. Discard cloves and bay leaf. Sprinkle with bacon.

Jicamelon Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients

1 small watermelon, cubed
1 medium jicama, peeled (#3 cone)
25-30 cherry tomatoes, halved
1/2 red onion (#3 cone)
Chopped basil (to taste)
1-2 tbsp Light raspberry vinaigrette
Feta cheese (opt.)

Directions

Combine all ingredients in Saladmaster Cold Bowl and drizzle with vinaigrette. Chill and serve!

Pork Schnitzel with Lemon-Caper Cream

Suggested Piece: 11” Skillet & Small Skillet

Ingredients

Schnitzel
1 – 12 oz pork tenderloin, cut into ½ inch circles (boneless loin chops work well also)
½ lemon (#1 cone)
1/3 cup all-purpose flour
¼ tsp poultry seasoning
2 large eggs
1 tbsp Dijon-style mustard
1 cup Italian breadcrumbs
Cooking spray

Lemon-Caper Cream Sauce

2 tbsp unsalted butter
2 tbsp minced shallots
1/3 cup dry white wine (i.e. chardonnay)
1/3 cup chicken broth
¼ cup heavy cream
¼ cup jarred lemon curd
¼ cup small capers, drained, room temperature

Directions

Pound pork circles between pieces of plastic wrap to flatten to ¼ inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place breadcrumbs in another pie plate. Dip the pork medallions into the egg mixture; then into the breadcrumb pie plate, coat well with breadcrumbs. For cream sauce, melt the butter in the small skillet. Add shallots and sauté over medium heat until fragrant (approx. 2 min.). Remove skillet from heat; add the wine, chicken broth and cream. Return skillet to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12-15 min. to reduce by half. Meanwhile, coat large skillet with cooking spray. Add half of the medallions; fry over medium-high heat on both sides for ½ min. or until no longer pink. Transfer to a plate and cover with 11” skillet lid. Repeat with remaining medallions. Remove sauce from heat and stir in lemon curd and capers. Serve with buttered spaetzle and garnish with lemon wedges.

German Chocolate Cake

Suggested Piece: Small Skillet

Ingredients

1 ½ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
½ cup sugar
1 tsp baking powder
¼ tsp salt
2 tbsp softened butter
1 apple (#1 cone)
2 eggs
2/3 cup milk (or soy milk)
2 tsp vanilla extract
½ cup shredded coconut, toasted
½ cup pecan halves, toasted
½ cup caramel topping

Directions

Coat small skillet with cooking spray and place on low to “preheat”. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir in grated apple, butter, eggs, milk, and vanilla extract. Mix until well-blended. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Bake until cake top is no longer wet and center is baked through. Invert onto serving plate and top with caramel topping, pecan halves, and shredded coconut.  

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
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!)   

Latkes (Potato Pancakes)

Suggested Piece: Any Griddle -or- Skillet

Ingredients

3 lbs potatoes (#1 cone)
2 eggs
1 tsp salt
3 tbsp all-purpose flour (or 3 tbsp matzo meal)
½ tsp baking powder
1 onion (#1 cone)
Black pepper, to taste
Paprika, to taste
Cooking spray
Applesauce or sour cream (opt.)

Directions

Scrub potatoes, grate on #1 cone, rinse under cold water and press out excess water. In a small bowl beat 2 eggs. Mix all ingredients in large bowl. Coat pan with cooking spray and turn to medium heat. Drop potato mixture by heaping tablespoons onto skillet and flatten with pancake turner. Fry till golden brown on both sides (about 3 min. per side). Serve topped with applesauce or sour cream.

Pork and Beer Stew

Suggested Piece: 5 Qt Roaster

Ingredients

1 – 1 ½ lbs braising pork (cubed & lean shoulder suggested)
1 large onion (#4 cone)
2 garlic cloves (#1 cone)
2 carrots (#3 cone)
¼ lb button mushrooms (#4 cone)
1 large bay leaf
1 small cinnamon stick
1 ½ bottles dark beer
2 tbsp rye cracker crumbs (#1 cone)
Salt & pepper
Fresh parsley

Directions

In 5 qt roaster sauté the onion & garlic for 5 min or till softened. Add cubed pork and cook till nicely brown. Stir in the carrots & mushrooms. Add spices & bay leaf. Stir in beer & cracker crumbs. Season with salt & pepper to taste. Cover and wait until vapo-valve clicks then reduce to low. Cook for minimum 1 hour or as long as desired. It only gets better with time! Uncover, remove bay leaf & cinnamon stick, sprinkle with parsley & serve immediately.

Creamy Cucumber Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients

2 Cucumbers (#4 cone)
½ cup sour cream (or plain yogurt)
½ tsp dill, preferably fresh (or more to taste)
1 ½ tsp juice from lemon (#1 cone)
1 ½ tsp sugar
Salt & Pepper

Directions

Combine sour cream, dill, lemon juice, sugar, salt & pepper. Pour over cucumber slices, chill & serve!

Tuscan Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients

1 English cucumber (cubed)
1 avocado (diced)
1 red onion (#4 cone)
1 doz cherry tomatoes (sliced in ½ lengthwise)
2 mangos pealed & diced
1 cup diced beats (optional)
1 cup Kalamata olives (optional)
1 can white beans (ex. navy, garbanzo, great white northern)
Fruit flavored vinaigrette (ex. raspberry or pomegranate vinaigrette)

Directions

Combine all ingredients in Saladmaster Cold Bowl and drizzle with vinaigrette. Chill and serve!

Deviled Eggs

Suggested Piece: 1 Qt Sauce Pan –or- Small Skillet

Ingredients

6 Eggs
¼ cup Mayonnaise
1 tsp Mustard
Dash of Salt & Pepper
1 tsp Vinegar
Paprika (optional)

Directions

Hard cook 6 eggs in 1 Qt Sauce Pan or Small Skillet. Let cool. Cut cooked eggs in half lengthwise and remove yolk. Mix yolk with all above ingredients in Ziploc bag. Clip corner of Ziploc bag and refill yolk mixture into egg whites and garnish with paprika.

Shaved Brussels Sprout and Shallot Saute

Suggested Piece: 7 Qt Roaster

Ingredients

1¾ lbs Brussels sprouts (#4 cone)
2 tbsp butter (optional)*
3 tbsp olive oil
12 medium shallots, thinly sliced (approx. 2 cups)
6 garlic cloves, thinly sliced
4 tbsp pine nuts, toasted, divided
2 tbsp fresh lemon juice

Directions

Melt butter* with olive oil in 7 Qt Roaster over medium heat. Add shallots; sauté until almost translucent (approx. 3 min). Add garlic; stir 1 min. Combine Brussels sprouts with shallots and garlic. Cover and wait until vapo-valve clicks then reduce to low. Stir in half of the pine nuts and lemon juice. Season with salt and pepper and top with remaining pine nuts.  

Scalloped Potatoes

Suggested Piece: 11” Skillet

Ingredients

1/4 cup vegan margarine, melted*
1 tsp salt
1 tsp pepper
6 tbsp flour
6 medium potatoes (#4 cone)
1 onion (#2 cone)
2 cups soy milk
paprika
parsley sprigs for garnish (opt.)

Directions

Melt a little of the vegan margarine in 11” Skillet; pour into a small bowl. In a separate bowl, stir the salt and pepper into the flour. Slice 2 of the potatoes into the bottom of the skillet, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine. Pour the soy milk slowly into the skillet until it almost covers the top layer. Cover and wait until vapo-valve clicks then reduce to low. Cook until potatoes are soft (approx. 20 min.). Sprinkle with paprika, garnish with parsley, and serve. Enjoy your healthy scalloped potatoes!

*Can substitute vegan margarine with olive oil