Ingredients

Directions

1 large Spanish onion, strung, use Cone #2

1 clove garlic, shredded, use Cone #1 1

1⁄2 teaspoon sea salt

1 tablespoon dried oregano

4 cups water

1 dry bay leaf

1 medium butternut squash, peeled and cubed 3 medium parsnips, peeled and sliced

1 medium sweet potato, peeled and cubed

3 stalks celery, strung, use Cone #2

1 medium zucchini, cut into cubes

1 bunch chard, roughly chopped

1 cup cooked kidney beans

1⁄2 cup cooked brown rice macaroni (optional)

1. Sauté onion, garlic and salt in roaster over medium heat until soft.

2. Add oregano and sauté a few more minutes. Add water and bay leaf.

3. Add squash, parsnips and sweet potato. Cover and wait approximately 10 minutes, then add celery and zucchini. Cover and cook.

4. When Vapo-Valve™ clicks, reduce heat to low and simmer for 40 - 45 minutes.

5. Stir vegetables until squash falls apart, or press squash up against side of roaster to break it down.

6. Add in chopped chard. Cover and simmer for 10 minutes. Add kidney beans and noodles. Stir a few more times and serve.

Ingredients

Directions

16 pound whole turkey

3 medium yellow onion, approximately 1 cup, processed, use Cone #3

6 cloves fresh garlic, minced, approximately

4 tablespoons

4 large carrots, cut into thirds

6 stalks celery, approximately 3 cup, sliced, use Cone #4

8 sprigs fresh rosemary to garnish

8 yukon potatoes, cut in halves

1. Preheat Roaster over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates.

2. Place a third of the onion and celery in your roaster and place your turkey on top of them. Add onion, celery and rosemary inside the cavity of the turkey.

3. Add potatoes, carrots, onions and celery all around the turkey. Season with salt, pepper, rosemary, garlic and cover. When Vapo-Valve™ clicks, reduce heat to low and cook according to the chart listed in the tips section of the recipe.

4. Preheat oven to broil. Uncover and remove vegetables from roaster and set aside.

5. Take roaster, put it in the oven and remove handles before closing. Broil turkey for 5 mins or until it's browned (time may vary depending on oven)

6. Add handles, remove from oven and serve alongside your vegetables.

Ingredients

Directions

Crust

1 cup hazelnuts, shredded, use Cone #1

3 tbsp butter, shredded, freeze and use Cone #1

1 tsp erythritol sweetener

1 tbsp unsweetened cocoa powder

Cheesecake filling

28 oz cream cheese, softened

1⁄2 cup sour cream

2 eggs, whole

1⁄4 cup heavy whipping cream

1⁄2 cup erythritol sweetener

1 cup unsweetened dark chocolate chips, melted

3 tbsp unsweetened cocoa powder

Chocolate Ganache

1⁄2 cup unsweetened dark chocolate chips

3 tbsp cup heavy whipping cream

1⁄8 tsp erythritol sweetener hazelnuts, shredded, use Cone #1 (topping)

1. Using your Food Processor, shred the hazelnuts and the frozen butter using Cone #1. Combine until crumbly. Add the mixture to the skillet and press out with your hands to create an even layer in the skillet to form your crust.

2. In a large bowl, add all of your cheesecake filling ingredients and combine. This step will be according to your preference. You can whisk the mixture until it's a smooth consistency or leave it chunky to create cream cheese chunks throughout the cheesecake.

3. Once combined, add the mixture over the crust and evenly distribute throughout the skillet and cover.

4. Set temperature to 250°F/120°C and cook for 2 hours.

5. Turn off the skillet and place it in the refrigerator to chill for 1-2 hours to set before serving. This will vary depending on your refrigerator cooling settings.