Saladmaster recipes

30 minute Chicken & Rice coming up! The perfect weeknight meal that everyone will love, all made in the Limited Edition Elite Sauté - available only in October 2021.

5- 6 Potatoes red or yukon gold (1 sweet yam- would be good too!) 1 onion Nutritional Yeast sea salt and black pepper Cut 5-6 re...

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Remember that pans should be at least two-thirds full. Avoid peeling vegetables whenever possible, since much of the vitamins and nutrients are in the skins. Follow this simple two-step process: Thoroughly rinse fresh vegetables and place directly in correct size pan; pan should be at least three-fourths full. This restores the water lost during shipping and storage. When using frozen vegetables, simply place them in the pan; do not rinse. Cover pan and place over medium heat. When the…

Potstickers and perogies, also known as peirogies, are both different types of dumplings that are easily pan fried in any large Saladmaster Gourmet Skillet. With the Limited Edition Grand Gourmet, the cooking capacity is large enough for you to pan fry 2 different types of frozen dumplings. COOKING DIRECTIONS 1. Preheat skillet on medium heat. Skillet is preheated once water beads dance in skillet. 2. Add oil or butter to coat bottom of the skillet. (approximately 2-3 teaspoons) 3. Place…

If you have a recipe that calls for ground poultry or meat and all you have on hand is a solid piece of poultry or meat, there is no need to rush out to the store or to choose another recipe. You can grind any poultry or meat using the Saladmaster Machine! Simply freeze the poultry or meat - if not already frozen - and use Cone #2 of your Saladmaster Machine to grind your own. Ground Turkey vs. Ground Beef A 3.5 ounce (99g) serving size, approximately ½ cup, of lean ground turkey has 180…

By "Chef" Pete Updike, Authorized Saladmaster Dealer One-dish, quick and easy to make meals are a breeze in your Saladmaster cookware. Your meals can be as creative as you are. One of my favorite one skillet meals is as follows: Place raw chicken tenders (boned, diced chicken) in a skillet. Place heat on medium until the Vapo-Valve™ clicks. At that time turn heat off, pour off any moisture/fat that has accumulated, and turn chicken. Place two cups of dry rice over chicken; put 4 cups water…

By "Chef" Pete Updike, Authorized Saladmaster Dealer Most difficulties, when it comes to cooking in Saladmaster, go back to using too much or too little heat or not having enough moisture in the food. This tip should help you avoid foods sticking to your pans. Here’s how you can fine tune your efforts in this area. In most cases, when foods are sticking excessively, it is usually because of excessive heat. Sounds simple, but it just takes a few tries to learn your stove and the temperatures…