Brussels Sprouts with Chestnuts & Sage

Brussle sprouts

Ingredients

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
2 teaspoons chopped fresh sage
3 tablespoons or vegetable broth
3/4 cup coarsely chopped chestnuts – you can use pecans as a substitute
1/2 teaspoon salt
Freshly ground pepper to taste
Preparation

  1. Use small or large culinary basket or place them in Wok MED – Click – LOW
  2. Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Asian Plum Glaze Ham 10 Qt Roaster

Asian Plum Glaze Ham  10 Qt Roaster

ham

This Recipe can be used on pork roast, turkey or chicken too!

Ingredients:

  • 1 Cup Plum jam or preserves
  • tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 2 tsp. hoisin sauce
  • 2 tbsp. fresh chopped green onion
  • 2 tsp. sesame oil
  • 1 tsp. toasted sesame seed
  • ¼ tsp. crushed red pepper
  • 2 tsp. grated ginger

 

Directions:

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

GREEN BEANS WITH CRISPY SHALLOTS  – 12” gourmet skillet

green beans with shallots

Ingredients                                                                                                                                        

  • 1 ½ lb. green beans, trimmed
  • 1/3 cup vegetable oil
  • ½ tsp. salt
  • ½ cup chopped mint
  • 5 medium shallots
  • ½  tsp. salt            

    Preparation                                                                                                                                        Cook beans in a 3-quart with inset, covered, until just tender, about 5 minutes.  Heat oil in a 10-inch skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily). Transfer shallots quickly as browned with a slotted spoon to paper towels to drain. (Shallots will become crisp as they cool.) Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss with tongs until heated through. Remove from heat and add fried shallots and mint, tossing to combine.

Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake

Ingredients:

  • 1box lemon cake mix
  • 12oz lemon yogurt
  • ½ yellow squash
  • 1 lemon
  • ½ cup blueberry
  • 2 eggs

Direction:

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

Creamy Scallop Potatoes  Large Skillet

scalloped potatoes

Ingredients:

  • 4 Yukon Gold Potatoes #4 cone
  • 1 onion #2 cone
  • 4 garlic cloves minces
  • 3 stocks Celery sliced
  • 1 cup coconut cream
  • ½ cup vegan sour cream
  • ½ cup vegan butter
  • Salt and Pepper to taste

 

Directions:

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

Savory Cranberry Sauce  – 2 Quart

savory cranberry sauce

Ingredients                                                                                                                                      

  • 1 tsp. vegetable oil
  • 1 small onion
  • 1 garlic clove
  • 1/4 cup port
  • 2 tbsp. balsamic vinegar                       
  • 1 ½ cups cranberries
  •   ½ cup granulated sugar
  • ¼ teaspoon each salt and pepper            


Directions:                                                                                                                             

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.

Roasted Turkey Breast – 12” EOC

PLATED MEAT_POTATOES

  • Ingredients
    1 turkey breast
  • 1 garlic clove
  • rosemary
  • salt & pepper

Directions:
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.