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• In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.

• Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.

• In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
• Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
• Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
• Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.

• Please note: These instructions are for the 360 Gourmet Slow cooker with a 6-quart pan. Do NOT put your crockpot on a burner. If you are using a Dutch oven, you can follow these instructions but either finish in the crockpot or stovetop set to medium low for 45 min.
• Preheat unit on range top heating unit over medium heat for two minutes. Melt butter.
• Add onions and sauté for 15 to 20 minutes or until golden brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well
• Place unit on base and simmer, covered at Setting #4 for 1 ½ to 2 hours. Keep warm at Setting @1. To serve, add croutons and sprinkle with Cheese.

• Preheat oven to 350°. Grease and flour a 9 x 13 pan.
• Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
• Mix together mashed banana with 1 tablespoon lemon juice, set aside.
• Beat together butter, brown, and granulated sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy. Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in mashed bananas. Pour into greased pan. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in the center comes out clean (do not overbake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

• Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
• Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.

• In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.

• Add two thinly Sliced Cucumbers to Bowl add chopped onion, add water and vinegar,
• Sprinkle sugar or Splenda on the cucumber and onion salad add salt and pepper and sprinkle with dill weed. Use salad tong and mix the cucumber and onion mixture. Cover with Saran wrap and refrigerate for 2 hours.

• Boil Fusilli pasta in slightly salted water until al dente.
• In a large sauté pan, heat olive oil over medium-high heat.
• Add the sausage to the pan and cook until lightly browned. While the sausage cooks use a wooden spoon or spatula to help break up the meat.
• Add the garlic and broccolini to the sauté pan, and cook for about 3 minutes until broccoli is softened but still crisp.
• Add the pasta, salt and Parmesan cheese to the pan and let cook for another 2 minutes or until cheese melts.
• Serve with Salad an Grilled Vegetables.

• Slice all the zucchini and Yellow Squash in ¼ inch slices, cut tomatoes in half and seed them, in a small bowl add olive oil and minced garlic then use a pastry brush the tomatoes and zucchini with olive oil and garlic mixture. Take them out to the grill or do on top of stove if you have a grill. Cook for 3 to 4 minutes on both sides.
• Sprinkle with Parmesan cheese and serve.

• In a Large Mixing bowl whip together the half and half, milk sugar and vanilla until well blended.
• The pour the mixture into 1 quart I used a one gallon bag Squeeze air out of bag and seal. Then in another bag add 1/3 full of ice add the other bag with liquid mixture then start adding salt and ice until the bag with ice and salt is filled I did not have to use all of the ice and salt . Seal and close.
• Shake bag for ten minutes we had multiple people shake it. After 10 minutes it will no longer be a liquid.
• Solid cream mixture rest covered with ice another 5 minutes. We put the ice cream bag in the freezer, while we made the microwaveable cakes to serve the ice cream.

• In a large saucepan, cook beef green pepper and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce and tomato juice, water, chili powder, oregano, paprika, cumin and salt.
• Bring to a boil. Reduce heat, simmer uncovered for 45 minutes or to desired thickness. Yield 2 to 3 portions.

• Grind this until this becomes a fine powder it will make about one cup of powder.
• Add all wet ingredients and mix well, then add all dry ingredients to the wet ingredients and mix well until all lumps are out then pour mixture into a greased 9×13 pan. Bake at 375 for 35 to 40 minutes check after 30 minutes with a toothpick if it comes out clean take it out of the oven.
• Serve with butter and honey.

• If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.

• Gather all ingredients.
• In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
• In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
• *Directions for ice cream makers vary, so please follow the directions for your machine.

• Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
• While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
• Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
• Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.

• Stir together Jiffy or Bisquick, milk, nutmeg, and cinnamon in an ungreased 8 x 8 x 2 inch baking dish. Stir in butter until blended.
• Stir together sugar and peaches in a separate bowl and then spoon over batter. Bake 50 to 60 minutes until golden.

• Lay a small bed of arugula on 4 serving plates (I used 3 plates).
• Divide the watermelon cubes among the plates of arugula. Crumble the feta into large chunks or use already crumbled
• Over the watermelon, top each plate with the strips of mint. Chill the plates uncovered, the fridge for at least 15 minutes before serving.
• Heat Barbeque or stovetop grill to high. Season the shrimp with salt and pepper and lemon zest. Grill shrimp quickly and if they were raw you will see them turn pink. (I used frozen already cooked so it only took a few minutes.)
• Remove the plates from the fridge and top each salad with a drizzle of oil and few drops of sherry vinegar. Top with shrimp and serve.

Skirt Steak

• Place steak and pesto in a resealable plastic bag and marinate in the fridge at least 4 hours or overnight. Heat BBQ or stovetop grill to high. While the grill is heating, scrape the pesto from the steak to avoid scorching, and season the meat with salt and pepper. Grill the steaks, turning over once and moving to avoid flare-ups, about 6 to 8 minutes for medium-rare. Remove the steaks from the grill and allow them to rest before slicing them into thin diagonal strips.

Blue Cheese Fondue

• Place the cream in a saucepot and bring the cream to a simmer over medium heat. Simmer until the cream is reduced by one third. Over low heat, slowly add the cheese and whisk until the cheese is melted and the mixture is smooth. Add the pepper and parsley and serve immediately or pour into a fondue pot set over low heat.