HOLIDAY SALAD – Saladmaster Machine
- Organic Greens
- 1 cup Glazed Nuts
- 1 cup dried cranberries Blue Cheese
- 2 Apples #3 cone
- 2 tbs. seasoned rice vinegar
- 1 tbs. apple cider vinegar
- 1 tsp. Dijon mustard
Asian Plum Glaze Ham 10 Qt Roaster
This Recipe can be used on pork roast, turkey or chicken too!
Put all ingredients into your 1 qt and gently simmer for 30-45 minutes. If you want a more intense flavor reduce the sauce further before applying.
Place the ham in the 10 quart roaster. Drizzle with the glaze. Start the roaster on Medium and wait for the valve to click and stand straight up for 8 – 10 minutes before lowering the heat to medium low. If it continues to click drop the heat slowly. Bake for a minimum of 15 minutes per pound. The longer you leave it the more tender and juicy it will be! I love my Saladmaster System!
GREEN BEANS WITH CRISPY SHALLOTS – 12” gourmet skillet
Lemon Blueberry Cake – electric skillet
Zest lemon, make 1 tbsp. Reserve lemon to make about 2 tbsp. of juice. In a bowl pour cake mix and add lemon yogurt, blueberry, eggs and lemon juice mix all well. With SM machine grate squash with cone #1 and add it to mix. Pour mixture into large skillet and cook for 15 minutes.
Creamy Scallop Potatoes Large Skillet
Blend together the coconut cream, melted butter, sour cream and cover the bottom. Layer potatoes, celery, onion, garlic and cream mixture; repeat. Place the cooktop on medium – click – low and GO!
Savory Cranberry Sauce – 2 Quart
In small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally until softened. Stir in port and balsamic vinegar; boil for 5 minutes or until reduced to about 3 tablespoons. Meanwhile, slice cranberries in half; in bowl, stir together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, stirring often for 8 to 10 minutes or until cranberries are tender and sauce is thick. Transfer to containers; store in refrigerator, tightly covered, for up to 1 week, or in freezer for up to 1 month.
Marinate turkey with oil salt and pepper, add garlic and rosemary and let it rest for 2 hours in the fridge. Heat skillet on medium temperature, place marinated turkey breast and cook on each side for 5 minutes. When done lower temperature and cook for another 20 minutes. Place it on cutting board and slice, add sauce and serve.