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!