Ingredients

Directions

1 onion, strung, use Cone #2

4 cloves garlic, shredded, use Cone #1

3 celery stalks, finely minced

2 carrots, trimmed, scrubbed and julienned, use Cone #2

1 pound lean ground beef

1 pound ground Italian sausage

6 ounces tomato paste

1 cup dry red wine 

1 teaspoon dried basil

1⁄4 cup fresh parsley leaves, chopped

Salt and fresh ground pepper, to taste

1. Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, approximately 7 - 9 minutes, add onions, garlic, celery and carrots. Sauté for 10 - 12 minutes until vegetables are softened and lightly caramelized.

2. Add ground beef and sausage. Place cover on roaster. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook 20 - 30 minutes, until meat is cooked through.

3. Stir and break meat up with spoon. Add tomato paste, dry red wine and basil. Place cover back on roaster and cook over low heat for 40 - 50 minutes.

4. Add parsley, salt and fresh ground pepper to taste.

5. Serve sauce with thick tagliatelle, pappardelle or tube style pastas such as rigatoni or penne.

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.