The Complete Air Fryer, Sous Vide & Instant Pot Cookbook: 3 Books in 1: 1050 Vibrant, Kitchen-Tested Recipes That Anyone Can Cook at Home (Gift Edition)

By Barbara Bennett

I wrote this book to help you enjoy your daily meals while remaining active in our fast-paced world. No matter if you're a solo-eater, or if you cook for your family or friends — you'll always find dozens of recipes to satisfy everyone.

 

This book is the only guide you'll ever need to start your adventure with the Instant Pot, Sous Vide, and Air Fryer, and 1050 recipes included in this book will keep you entertained for a long time if you want to try them all.

 

So, embark on this journey with excitement! Don't be afraid of experimenting, and forget being a perfect cook. It's all about fun at the end of the day, isn't it? Save your precious time and spend it creating lots of beautiful moments with the closest ones. Or alone – it's up to you. All the best!

• Language: English
• Publisher: Ténzy Publisher
• Release date: Jul 29, 2023
• ISBN: 9798223325543

Book preview

THE COMPLETE AIR FRYER, SOUS VIDE & INSTANT POT cookbook:

3 BOOKS in 1

1050 Vibrant, Kitchen-Tested Recipes That Anyone Can Cook at Home (Gift Edition)

––––––––

Barbara Bennett

My Short Message to You!

I wrote this book to help you enjoy your daily meals while remaining active in our fast-paced world. No matter if you’re a solo-eater, or if you cook for your family or friends — you’ll always find dozens of recipes to satisfy everyone.

This book is the only guide you’ll ever need to start your adventure with the Instant Pot, Sous Vide, and Air Fryer, and 1050 recipes included in this book will keep you entertained for a long time if you want to try them all.

So, embark on this journey with excitement! Don’t be afraid of experimenting, and forget being a perfect cook. It’s all about fun at the end of the day, isn’t it? Save your precious time and spend it creating lots of beautiful moments with the closest ones. Or alone – it’s up to you. All the best!

––––––––

(Note: The main goal of this book is to provide you as many recipes as possible and this book has 1050 recipes. As for the pictures, it does lack them and I sincerely apologize for the inconvenience caused and appreciate your understanding.)

Copyright © 2023 by Barbara Bennett

All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher.

Dedication

To Terry and the kids,

You inspire me not only in the kitchen, but in every part of life. I love to cook, in no small part, because of the excitement and appreciation you have shown for my home-cooked meals all along the way. Our time together in the kitchen and the countless hours we have spent around the table are my favorite memories of all.

To dark chocolate,

my companion through many a long night of writing.

To you (yes, you)!

TABLE OF CONTENTS

SOUS VIDE RECIPES

CHAPTER 1 | BEEF AND LAMB

Korean Short Ribs

Flank Steak with Chimichurri Sauce

Lamb Leg

Rosemary Rack of Lamb

Dry-Aged Steak

New York Strip Steak

Short Rib Tacos

Teriyaki Skewered Lamb

Soy Garlic Tri-Tip

Teriyaki Beef Cubes

Bison Ribeye

Sirloin Steak with Smashed Yukon Potatoes

Lamb Backstrap

Lamb Rack with Fava Beans

Italian Sausage

Willy Cheesesteak

Beef Bone Marrow

Moroccan Lamb Chops

Beef Wellington

Tzatziki Sauce & Meatballs

Ribeye Cap

Spicy Masala Lamb Racks

Fried Spinach & Tri-Tip

Veal Marsala

Prime Rib

Italian Sausage Sandwich

Lamb Chops & Mint Pistachio Pesto

Beef Burgers

Lamb Rack with Dijon Mustard

Indian Pickle-Marinated Lamb Chops

Lollipop Lamb Chops

CHAPTER 2 | FISH & SHELLFISH

BBQ Salmon

Fish Curry

Vanilla Shrimp

Glazed Scallops

Sous Vide Lobster Rolls

Poached Salmon

Mahi-Mahi Corn Salad

Tom Yum Goong Prawns

Shrimp Scampi

Scallop Curry

Singaporean Prawn Noodles

Salmon with Hollandaise Sauce

Miso Butter Cod

Shrimp & Leeks

Dover Sole

Chilean Sea Bass

Buttery Scallops

Salmon Rillettes

Salmon with Sweet Potato Purée

Shrimp Cocktail Slider

Moroccan Red Snapper

Crispy-Skinned Salmon

Sweet Mango Shrimp

Pan Tomate Espelette Shrimp

Shrimp Salad

Slow Cooker Shellfish

Baby Octopus Dish

Salmon Soba Noodles

Salmon with Dijon Cream Sauce

Swordfish Steak

Crispy Frog Legs

Pumpkin Shrimp

Monkfish Medallions

Crab Mango Salad

Smoked Prawn

Sea Scallops with Sprinkled Sesame

Sous Vide Salmon Belly

Salmon Egg Bites

Rosemary Salmon Slab

Scallop Sashimi with Yuzu Vinaigrette

CHAPTER 3 | PORK

Meatloaf with Chipotle Glaze

Hawaiian Pulled Pork

Spiced Pork Sirloin

BBQ Ribs with Spiced Rub

Pork Cheek Tacos

Mango Salsa & Pork

Japanese Pork Cutlet

Balsamic Glazed Pork Rib Chop

Pork Chili Verde

Whiskey Pork Cheeks

Pork & Zucchini Ribbons

Pork Cheek Ragout

Boneless Pork Ribs

Cream-Poached Pork Loin

Fragrant Nonya Pork Belly

Hoisin-Glazed Pork Tenderloin

Pork Hoagies

Apple Butter Pork Tenderloin

Pork Slices with Noodle Salad

Lemongrass Pork Chops

Bacon Potato Mix

Siu-Style Chinese Baby Back Ribs

Pork Bacon –The Secret Canadian Recipe

Italian Sausage & Autumn Grapes

Honey Mustard Pork

Coffee-Chili Pork Porterhouse

Mushroom Mixed Pork Chops

Herbed Pork Loin

Molasses Pork Loin

Bacon Strips & Eggs

Smoked Sausage & Cabbage Potatoes

Garlic & Ginger Pork Kebobs

Pork Chops with Corn

CHAPTER 4 | POULTRY

BBQ Chicken Breasts

Chicken Parmigiana

Herbed Chicken Thighs

Turkey Breast with Orange Butter

Fried Chicken

Chicken Saltimbocca

Chicken & Avocado Salad

Chicken Roulade

Chicken Caprese

Panko Crusted Chicken

Rare Duck Breast

Singapore Chicken Wings

Chicken Mint Pea Feta

Ginger Duck Breast

Sous Vide Poached Chicken

Ginger Marmalade Chicken

Chicken & Melted Leeks

Sous Vide Turkey Breast

Lemongrass Salad

Chicken Breast Meal

Zucchini Mini Chicken Bites

Moroccan Chicken Salad

Honey Dredged Duck Breast

Pheasant Breast

Lemongrass Chicken Dish

Clementine Chicken Breast

Bacon Wrapped Chicken

Chicken Parmesan Balls

Turkey Meatballs

Coconut Chicken

Sweet Chili Chicken

Duck Breast with Calamansi Sauce

Five Spice Chicken Breast

Waldorf Chicken Salad

Greek Meatballs

Moroccan Chicken Meal

Mushroom Sauce & Chicken Breast

Spicy Adobo Chicken

CHAPTER 5 | VEGETABLES & FRUITS

Potato Salad

Glazed Carrots

Stuffed Apples

Wine Poached Pears

Vegetable Frittata

Cinnamon Poached Pears

Pear & Walnut Salad

Mashed Potato

Cardamom Apricots

Sweet Corn Soup

Ma Po Tofu

Gnocchi Pillows with Parmesan

Whiskey & Poached Peaches

Squash Casseroles

Curried Apples

Yogurt & Caraway Soup

Sous Vide Cactus

Mexican Street Corn

Buttered Beets & Oranges

Momofuku Styled Brussels Sprouts

Miso Roasted Celeriac

Potato Confit

Asparagus Vinaigrette

Cauliflower Purée

Schmaltzy Brussels Sprouts

Peas & Shallots

Honey Kumquats

Red Onions Balsamic Glaze

Garlic & Rosemary Mashed Potatoes

Apple & Cauliflower Soup

Honey Poached Pears

Persimmon Chutney

Honey Miso Butter Corn

CHAPTER 6 | VEGAN

Pasta with Tomato Sauce

Beans & Pasta Soup

Barley & Lentil Soup

Tomato Soup

Chipotle & Black Beans

French Fries

Sous Vide Golden Beets

Currants & Braised Cabbage

Spicy Giardiniera

Pickled Fennel

Vegan Steel-Cut Oats

Sous Vide Garlic Tomatoes

Daikon Radishes

Sweet Curried Winter Squash

Southern Sweet Potatoes & Pecans

Moroccan Chickpeas

Tofu Delight

Mushroom & Truffle Oil

Chinese Black Bean Sauce

Pomme Purée

Pickle in a Jar

Pickled Mixed Veggies

White Beans

Vegan Alfredo

Root Vegetables Mix

Green Beans in Tomato Sauce

White Cannellini Beans

Radishes with Vegan Butter

Sous Vide Tomato Sauce

Sous Vide Rhubarb

Fingerling Cooked Potatoes

Honey Drizzled Carrots

Truffle Sunchokes

Balsamic Mushroom & Herbs

Sous Vide Pennies

Lemon & Garlic Artichokes

CHAPTER 7 | STOCKS, SAUCES, BROTHS & SPICE RUBS

Vegetable Stock

Infused Raspberry Syrup

Pumpkin Butter

Béarnaise Sauce

Grand Marnier Cranberry Sauce

Apricot Jam

Lemon Ginger Vinegar

Hot Pepper Sauce

Balsamic Fig Jam

Hollandaise Sauce

Caramel Sauce

Fresh Ginger Syrup

Cauliflower Alfredo

Smoked Cranberry Relish

Ancho Chili Oil

Cauliflower & Pepper Chowder

Shallot Confit

Provencal Tomato Sauce

Strawberry & Blueberry Coulis

Peach Chutney

Lemon Ginger Marmalade

Strawberry & Rosemary Compote

Hot Chili Oil

Mezcal Cream

Strawberry Rhubarb Jam

Meyer Lemon Infused Olive Oil

Champagne Citrus Vinegar

Blackberry Lavender Balsamic Vinegar

Summer Corn Salsa

Orange-Thyme Maple Syrup

Cinnamon-Apple Flavored Balsamic Vinegar

Garlic Confit

Indian Mango Chutney

Pineapple Compote with Rum & Mint

CHAPTER 8 | COCKTAILS AND INFUSIONS

Blackberry Vodka

Strawberry Rum

Spiked Hot Chocolate

Apple Bourbon

Swedish Rosemary Schnapps

Spiced Rum

Ginger Brandy

Red Wine Plum Shrub

Lavender Syrup

Cherry Bourbon

Bloody Mary Vodka

Rhubarb & Thyme Syrup

Lemongrass Syrup

Mint Julep & Coconut Sugar

Pineapple Rum

Sous Vide Gin

Jalapeno Vodka

Tomato Shrub

Coffee Liqueur

Thyme Liqueur

Strawberry Basil Shrub

Thai Basil Drink

Grand Marnier

Bacon Vodka

Vodka Meyer Lemon

Chili Agave Liqueur

Sous Vide Classic Creamy Eggnog

Rosemary & Lemon Vodka

Apple & Cardamom Gin

Strawberry & Rhubarb Shrub

Honey Ginger Shrub

Bacon Infused Bourbon

Bourbon Grape & Ginger Beer Cocktail

Limoncello Vodka Cocktail

Drambuie

Mulled Wine

Raspberry Cordial

CHAPTER 9 | DESSERT

Chocolaty Strawberries

Vanilla Crème Brûlée

Bread Pudding

Apple Crumble

Maple Raisin Rice Pudding

Peach Cobbler

Baked Ricotta

Chocolate & Ricotta Mousse

Vanilla Pudding

Cheesecake

Strawberry Mousse

Orange Curd

Lemon Curd

Vanilla & Butter Pears

Citrus Yogurt

Lavender Poached Honey Peaches

Doce De Banana

Champagne Zabaglione

Blueberry Clafoutis

Banana Oatmeal

Spiced Coconut Ice Cream

Kiwi & Vanilla Fresh Mint

Cinnamon Spiced Apples

Sweet Candied Potatoes

Raspberry Mousse

Pumpkin Pie Jars

Banana Bread

Rice & Cardamom Pudding

Lemon Raspberry Ricotta Cheesecake

Rhubarb Mousse

Mocha Pot De Crème

Chocolate Pots De Crème

Lemon & Blueberry Crème Brulée

Blueberry & Lemon Compote

Pumpkin Crème Brulée

Butter & Sea Salt Radishes

Sweet Corn Gelato

Amaretto Crème Brulée

Coconut Congee & Cinnamon Sugar

Frozen Banana & Peanut Butter Bites

Salted Caramel Ice Cream

Sous Vide Cooking Chart

AIR FRYER RECIPES

CHAPTER 1 | BREAD AND BREAKFAST

Sourdough Bread

Cream Bread

Sunflower Seed Bread

Date Bread

Banana Bread

Nutty Banana Bread

Yogurt Banana Bread

Peanut Butter Banana Bread

Chocolate Banana Bread

Nutty Zucchini Bread

Zucchini & Apple Bread

Pumpkin & Yogurt Bread

Spiced Pumpkin Bread

Chocolate Peanut Butter Bread

Simple Cornbread

Pineapple Cornbread

Sweet Rosemary Cornbread

Sweet Jalapeño Cornbread

Fried Flatbreads

Banana Muffins

Apple Muffins

Blueberry Muffins

Raisin & Oat Muffins

Savory Carrot Muffins

Zucchini Fritters

Potato Rosti

French Toast

Savory French Toast

Cinnamon Toast

Cheesy Mustard Toast

Zucchini Omelet

Cheese Omelet

Chicken Omelet

Bacon & Hot Dogs Omelet

Tofu & Mushroom Omelet

Egg & Tomato Scramble

Egg & Mushroom Scramble

Bacon & Egg Cups

Spinach & Egg Cups

Bread & Bacon Cups

Sausage Frittata

Mushroom & Tomato Frittata

Trout Frittata

Mini Tomato Quiche

Chicken & Broccoli Quiche

Potato & Bell Pepper Hash

Egg Yolks with Squid

CHAPTER 2 | SNACKS AND APPETIZERS

Roasted Cashews

Roasted Peanuts

Roasted Mixed Nuts

Spicy Chickpeas

Tortilla Chips

Pineapple Bites

Apple Chips

Banana Chips

Kale Chips

Potato Chips

Beet Chips

Buttered Corn

French Fries

Zucchini Fries

Squash Fries

Avocado Fries

Dill Pickle Fries

Carrot Sticks

Onion Rings

Spicy Broccoli Poppers

Cheesy Broccoli Bites

Cauliflower Poppers

Crispy Cauliflower Poppers

Crispy Eggplant Slices

Mixed Veggie Bites

Potato Croquettes

Salmon Croquettes

Bacon Croquettes

Chicken Nuggets

Cod Nuggets

Mozzarella Sticks

Polenta Sticks

Rice Bites

Veggie Bread Rolls

Spinach Rolls

Spring Rolls

Cheese Sandwich

Veggie Sandwich

Cheese Pastries

Veggie Pastries

Fruit Pastries

Crispy Prawns

Bacon Wrapped Shrimp

Chocolate Cookie Dough Balls

Buttermilk Biscuits

Lemon Biscuits

Coconut Cookies

Cheese Cookies

CHAPTER 3 | CHICKEN AND POULTRY

Cornish Game Hens

Roasted Chicken with Potatoes

Herbed Roasted Chicken

Spiced Roasted Chicken

Spicy Chicken Legs

Tandoori Chicken Legs

Gingered Chicken Drumsticks

Sweet & Spicy Chicken Drumsticks

Honey Glazed Chicken Drumsticks

Chinese Chicken Drumsticks

Crispy Chicken Drumsticks

Sweet & Sour Chicken Thighs

Crispy Chicken Thighs

Cheesy Chicken Cutlets

Breaded Chicken Tenderloins

Oat Crusted Chicken Breasts

Spiced Chicken Breasts

Cheesy Chicken Breasts

Sausage Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

Cheese Stuffed Chicken Breasts

Bacon Wrapped Chicken Breasts

Buffalo Chicken Tenders

Crispy Chicken Tenders

Simple Chicken Wings

Crispy Chicken Wings

BBQ Chicken Wings

Buffalo Chicken Wings

Sweet Chicken Kabobs

Chicken & Scallion Kabobs

Chicken & Veggie Kabobs

Jerk Chicken, Pineapple & Veggie Kabobs

Curried Chicken

Chicken with Apple

Chicken with Carrots

Chicken with Veggies

Chicken Chilaquiles

Chicken with Broccoli & Rice

Chicken with Veggies & Rice

Crispy Chicken Burgers

Simple Turkey Breast

Herbed Turkey Breast

Glazed Turkey Breast

Turkey Legs

Buttermilk Brined Turkey Breast

Turkey Wings

Turkey Rolls

Turkey Meatloaf

Buttered Duck Breasts

Beer Coated Duck Breast

Duck Breast with Figs

Herbed Duck Legs

CHAPTER 4 | BEEF, PORK AND LAMB

Easy Rib Eye Steak

Buttered Striploin Steak

Simple New York Strip Steak

Crispy Sirloin Steak

Spiced & Herbed Skirt Steak

Skirt Steak with Veggies

Steak with Bell Peppers

Buttered Filet Mignon

Bacon Wrapped Filet Mignon

Beef Short Ribs

Herbed Beef Roast

Beef Roast

Beef Tips with Onion

Buttered Rib Eye Steak

Beef Jerky

Beef & Veggie Kabobs

Beef Stuffed Bell Peppers

Smoky Beef Burgers

Beef Cheeseburgers

Cheesy Beef Meatballs

Beef & Mushroom Meatloaf

Beef Taco Wraps

Breaded Pork Chops

Sweet & Sour Pork Chops

Herbed Pork Chops

Pork Chops with Peanut Sauce

Pork Spare Ribs

BBQ Pork Ribs

Glazed Pork Shoulder

Pork Shoulder with Pineapple Sauce

Bacon Wrapped Pork Tenderloin

Pork Tenderloin with Bell Peppers

Pork Tenderloin with Bacon & Veggies

Pork Loin with Potatoes

Pork Rolls

Pork Sausage Casserole

Pork Neck Salad

Glazed Ham

Simple Lamb Chops

Lamb Loin Chops with Lemon

Herbed Lamb Chops

Lamb Loin Chops with Garlic

Lamb Chops with Veggies

Nut Crusted Rack of Lamb

Herbs Crumbed Rack of Lamb

Pesto Coated Rack of Lamb

Spiced Lamb Steaks

Herbed Leg of Lamb

Leg of Lamb with Brussels Sprout

Garlic Lamb Roast

CHAPTER 5 | FISH AND SEAFOOD

Simple Salmon

Cajun Spiced Salmon

Spicy Salmon

Zesty Salmon

Maple Glazed Salmon

Sweet & Sour Glazed Salmon

Salmon with Broccoli

Salmon with Asparagus

Salmon with Green Beans

Salmon with Shrimp & Pasta

Salmon Patties

Chinese Style Cod

Cod & Veggie Parcel

Crispy Cod Sticks

Cod Cakes

Glazed Halibut

Crispy Halibut Strips

Pesto Haddock

Breaded Flounder

3-Ingredient Catfish

Cajun Coated Catfish

Southern Style Catfish

Sesame Seed Coated Haddock

Breaded Hake

Ranch Tilapia

Sesame Seed Coated Tuna

Tuna & Potato Cakes

Creamy Tuna Cakes

Spicy Shrimp

Lemon Garlic Shrimp

Cheesy Shrimp

Creamy Breaded Shrimp

Breaded Shrimp with Lemon

Coconut Crusted Shrimp

Bacon Wrapped Shrimp

Shrimp Scampi

Rice Flour Coated Shrimp

Shrimp Kabobs

Nacho Chip Crusted Prawns

Prawn Burgers

Buttered Scallops

Scallops with Capers Sauce

Crispy Scallops

Scallops with Spinach

Bacon Wrapped Scallops

Glazed Calamari

Buttered Crab Shells

Crab Cakes

Wasabi Crab Cakes

CHAPTER 6 | VEGETARIAN AND VEGAN

Vegetarian Mains

Brussel Sprout Salad

Eggplant Salad

Potato Salad

Cauliflower Salad

Radish Salad

Zucchini Salad

Mixed Veggie Salad

Honey Glazed Carrots

Caramelized Carrots

Cheesy Brussels Sprouts

Sweet & Sour Brussels Sprouts

Spiced Eggplant

Veggie Stuffed Eggplants

Buttered Broccoli

Garlic Broccoli

Parmesan Broccoli

Broccoli with Olives

Pesto Tomatoes

Cheese Stuffed Tomatoes

Jacket Potatoes

Stuffed Potatoes

Hasselback Potatoes

Wine Infused Mushrooms

Cheese Stuffed Mushrooms

Cheesy Mushroom Pizza

Cheesy Spinach

Parmesan Asparagus

Lemony Green Beans

Veggie Stuffed Bell Peppers

Rice & Beans Stuffed Bell Peppers

Stuffed Pumpkin

Glazed Veggies

Tofu with Caper Sauce

Tofu with Orange Sauce

Buttered Dinner Rolls

Cheesy Dinner Rolls

Croissant Rolls

Sweet & Spicy Parsnips

Herbed Carrots

Curried Eggplant

Herbed Eggplant

Spices Stuffed Eggplants

Salsa Stuffed Eggplants

Sesame Seed Bok Choy

Basil Tomatoes

Stuffed Tomatoes

Sweet & Spicy Cauliflower

Spiced Butternut Squash

Herbed Potatoes

Spicy Potatoes

Mushrooms with Peas

Breadcrumb Stuffed Mushrooms

Hummus Mushroom Pizza

Sautéed Spinach

Almond Asparagus

Sautéed Green Beans

Green Beans & Mushroom Casserole

Okra with Green Beans

Stuffed Okra

Oatmeal Stuffed Bell Peppers

Broccoli with Cauliflower

Herbed Veggies Combo

Ratatouille

Spicy Tofu

Rice Flour Crusted Tofu

Crispy Marinated Tofu

Tofu in Sweet & Spicy Sauce

Tofu with Peanut Butter Sauce

Tofu with Cauliflower

Tofu with Veggies

Spiced Soy Curls

Veggie Rice

Beans & Veggie Burgers

CHAPTER 7 | DESSERTS

Chocolate Yogurt Muffins

Brownie Muffins

Double Chocolate Muffins

Fruity Oreo Muffins

Strawberry Cupcakes

Raspberry Cupcakes

Red Velvet Cupcakes

Semolina Cake

Butter Cake

Apple Cake

Banana Cake

Chocolate Cake

Chocolate Cream Cake

Chocolate Mug Cake

Lava Cake

Layered Cake

Clafoutis

Simple Cheesecake

Strawberry Cheesecake

Lemon Cheesecake

White Chocolate Cheesecake

Apple Crumble

Fruity Crumble

Mini Apple Pies

Apple Pie

Sweet Potato Pie

Pecan Pie

Apple Tart

Fudge Brownies

Walnut Brownies

Shortbread Fingers

Cream Doughnuts

Milky Doughnuts

Apple Doughnuts

Chocolate Banana Pastries

Pear Pastry Pouch

Apple Pastry Pouch

Raspberry Wontons

Fruity Tacos

Raisin Bread Pudding

Apple Bread Pudding

Doughnuts Pudding

Chocolate Pudding

Vanilla Soufflé

Chocolate Soufflé

Stuffed Apples

Crispy Banana Split

Fried Banana Slices

Air Fryer Cooking Chart

INSTANT POT RECIPES

CHAPTER 1 | BREAKFAST

Coconut Cornmeal Porridge

Strawberry Cream Oatmeal

Coconut Rice Pudding

Cranberry Apricot Steel-Cut Oats

Egg Stuffed Bell Pepper

Latte Cut Oats

3 Pepper Morning Hash

Cornmeal Porridge

Strawberry Compote

Bread Pudding

Black Bean and Egg Casserole

Morning Frittatas

Beans & Rice Mix

Orange Marmalade Oatmeal

Garlic Eggs

Oatmeal with Pistachios

Quinoa with Bananas

Korean Steamed Eggs

Eggs with Herbes de Provence

Eggs Mushroom Casserole

Almond Quinoa Meal

Spinach Hash

Vanilla Rice Pudding

Oeufs Cocotte

Instant Pot Porridge

Eggs & Red Beans Casserole

Cinnamon Quinoa Bowl

Egg & Broccoli Casserole

Coco Quinoa Bowl

Brown Rice Pudding

Potato Cornmeal Porridge

CHAPTER 2 | BEANS AND GRAINS

Black Bean Gravy

Chorizo Pinto Beans

Spinach Chickpea Curry

Almond Risotto

Spinach Lentil Stew

Spicy Red Bean Curry

Butternut Squash Risotto

Split Pea Curry

Fried Beans Mix

Fennel Risotto

Mung Bean Risotto

Bean Barley Stew

Coconut Risotto

Black Bean Burrito

Chipotle Lentil Curry

Lentil Risotto

Bean Mustard Curry

White Bean Curry

Pea & Corn Rice

Shrimp & Rice Paella

Black Beans with Chorizo

Chicken Brown Rice

Mushroom Risotto

Mexican-Style Rice

Beef Rice

Cauliflower Risotto

Vegetable & Corn Rice

Yellow Potato Rice

Mung Bean Curry

Chickpea Tacos

Three-Bean Stew

Corn Lentil Stew

CHAPTER 3 | VEGETABLES AND SIDE DISHES

Spaghetti Squash

Cucumber Quinoa Salad

Quinoa Brussels Sprout Salad

Mushrooms with Butternut Squash

Seasoned Potatoes

Maple-glazed Brussels Sprouts

Mayo Potato Salad

Quinoa Mushroom Salad

Instant Sweet Potato

Instant Pot Mac & Cheese

Quinoa Tomato Salad

Brussels Sprout Salad

Lime Potatoes

Sauce Dipped Spinach

Honey-Glazed Carrots

Nutritious Chickpea Bowl

Fresh Kale Salad

Steamed Garlic Broccoli

Wine-Glazed Mushrooms

Steamed Artichoke

Green Beans with Tomatoes

Avocado Quinoa Salad

3 Pepper Salad

Asparagus Sticks

Instant Mashed Potatoes

Chickpea Hummus

Potato & Cauliflower Mash

Green Beans Salad

Tasty Corn Cobs

Vegetable Chickpea Salad

Boiled Bok Choy

Garlic with White Beets

Italian Potato Salad

Cabbage with Bacon

Fresh Red Beets

Juicy Quinoa Olives

Cheese-filled Sweet Potatoes

Mayo Mushroom Salad

CHAPTER 4 | SOUPS, STEWS AND CHILIS

Tomato Soup

Potato and Corn Soup

Chicken and Kale Soup

Green Bean Soup

Pork and Cabbage Soup

Chicken and Mushroom Stew

Beef and Veggie Stew

Mixed Veggie Stew

Beef with Beans Chili

Three Bean Mix Chili

Full Meal Turkey Soup

Gourmet Mexican Beef Soup

Beef Soup

Bacon and Veggie Soup

Broccoli Soup

Carrot Soup

Coconut Chicken Stew

Lamb Pepper Stew

3-Pepper Chicken Chili

Ground Turkey Chili

Pork and Beef Chili

Bacon Tomato Chili

Spinach Lentil Soup

Zuppa Toscana

Minestrone Soup

Chicken Tortilla Soup

Japanese Ramen Soup

Barley Soup

Coconut Celery Soup

Cauliflower Butternut Soup

Chinese Congee

Cheesy Leek Soup

Spicy Pork Vindaloo

Cheese Potato Soup

Borscht Beet Soup

Chicken Spinach Corn Soup

CHAPTER 5 | BEEF, LAMB AND PORK

Beef Mushroom Stroganoff

Eastern Lamb Stew

Garlic Beef Sirloin

Lamb Meat Balls

Traditional Country Steak

3 Pepper Lamb

Healthy Prime Rib

Bacon Lamb Chili

Sauce Glazed Lamb Chops

Turmeric Beef Steaks

Full Meal Lamb Shanks

Cheesy Beef Meatballs

Coconut Lamb Curry

Japanese Beef Bowl

Beef & Bacon Casserole

Lamb and Zucchini Curry

Beef Potato Tots

Juicy Lamb Leg

Mexican Butter Beef

Greek Style Lamb

Beef Broccoli Stew

Beef and Pork Gumbo

Wine Glazed Short Ribs

Spicy Minced Meat

Beef Pot Roast

Beef Carne Asada

Lamb Chop Irish Stew

Pork Lettuce Wraps

Picante Lamb Chops

Pork with Calabacita Squash

Instant Pork Thai Curry

Jamaican Pork Roast

Cauliflower Tourtiere

All Spice Pork Ribs

Cheese Pork Schnitzel

Saucy Pork Brisket

Pork Sausages with Mushrooms

Peppercorns Beef

Pork Roast Tacos

CHAPTER 6 | POULTRY AND CHICKEN

Green Chilli Adobo Chicken

Chicken Curry with Honey

Chicken Bowl with Smoked Paprika

Chicken Dumplings

Sesame Chicken Teriyaki

Chicken Lettuce Wrap

Chicken with Black Beans

Steamed Garlic Chicken Breasts

Chicken with Cashew Butter

Lime Chicken with Chilies

Instant Tso’s Chicken

Mustard Chicken with Lemon

Chicken with Grape Tomatoes

Turkey with Gravy

Turkey Breasts

Maple Mustard Turkey Thighs

Turkey with Cranberry Sauce

Turkey Breasts with Tomato and Basil Sauce

Turkey Lettuce Stacks

Turkey with Garlic Herb Sauce

Stuffed Pepper with Turkey

Turkey Meatballs with Marinara Sauce

Kung Pao Turkey

Turkey Stuffed Tacos

Turkey Noodle Soup

Turkey with Smoked Paprika

Turkey Cheese Gnocchi

Chicken Marsala

Chicken Salsa

Crack Chicken

Mojo Chicken Tacos

Instant BBQ Chicken Wings

Chicken Cacciatore

Chicken Noodle Pho

Instant Thai Chicken

CHAPTER 7 | FISH AND SEAFOOD

Seafood Jambalaya

Shrimp Creole

Salmon Casserole

Tuna Chowder

Salmon Soup

Salmon Curry

Salmon Fillets

Spicy Salmon Meal

Cheese Salmon

Tangy Mahi-Mahi

Mahi-Mahi with Tomatoes

Cod Platter

Ready-to-Eat Dinner Mussels

Butter-Dipped Lobsters

Fish Curry Delight

Shrimp and Beans Mix

Shrimp Curry

Seafood Gumbo

Seafood Soup

Salmon Zucchini Stew

Sardine Curry

Salmon Teriyaki

Shrimp Grits

Alfredo Tuscan Shrimp

Butter Shrimp Risotto

American Clam Chowder

Coconut Cod Curry

Tuna with Noodles

Mayo-Lobster Rolls

Shrimp with Broccoli Florets

Shrimp with Spaghetti Squash

Teriyaki Scallops

Tomato Clam & Shrimp

Seafood Platter

CHAPTER 8 | VEGETARIAN MAINS

Italian Vegetable Stew

Brazilian Potato Curry

Vegetable Chow Mein

Instant Ratatouille

Carrot Stew

Nutritious Vegetable Mix

Barbeque Mushroom Tacos

Egg Plant Curry

Jack Fruit Stew

Sweet Potato Curry

Potato Scallion Stew

Sweet Potato with Cauliflower

Stuffed Eggplants

Sesame Vegetable Teriyaki

Cauliflower Beans

Potato with Green Beans

Corn Potato Chowder

Vegetable Pasta

Vegetable Bean Rice

Mixed Vegetable Chili

Stuffed Acorn Squash

Spinach Potato Curry

Creamy Vegetable Curry

Spaghetti Squash

Stuffed Sweet Peppers

Spinach Lentils

Vegetable Cheese Macaroni

Minestrone Curry

Vegetable Tortilla Bowl

Vegetable Ramen

Vegetable Barley

Celery Chowder

Cauliflower Butternut Gravy

Vegetable Lasagna

Cauliflower with Broccoli Florets

Chinese Vegetable Congee

Spicy Pickled Potatoes

Carrot Medley

Vegetable Quinoa

Spicy Vegetable Salsa

Cheese Potato

Cajun Style Vegetable Rice

Potato Hemp Burgers

Potato Spinach Corn Mix

CHAPTER 9 | INSTANT POT STOCKS AND SAUCES

Chicken Stock

Chicken Vegetable Stock

Chicken Mushroom Stock

Chicken with Herbs Stock

Chicken Kale Stock

Brown Beef Stock

Beef Vegetable Stock

Roasted Beef Mushroom Stock

Mixed Vegetable Stock

Corn and Mushroom Stock

Fish Anchovy Stock

Tunisian Chickpea Stock

Crab and Tomato Stock

Salmon Fish Stock

Seafood Gumbo Stock

Turkey Bone Stock

Pork Bone Stock

Pork and Vegetable Stock

Chicken Green Bean Stock

Red Hot Sauce

Green Hot Sauce

Mushroom Sauce

Garlic Sauce

Special BBQ Sauce

Watermelon BBQ Sauce

Bolognese Bacon Sauce

Cashew Sauce

Strawberry Sauce

Cranberry Sauce

Roasted Tomato Sauce

Tomato Basil Sauce

Bolognese Eggplant Sauce

Beets Nomato Sauce

Bolognese Lentil Sauce

Apple Cinnamon Sauce

Spicy Indian Sauce

Instant Marinara Sauce

CHAPTER 10 | DESSERTS

Wine-Glazed Apples

Brown Fudge Cake

Chocolate Cheesecake

Maple-Glazed Flan

Almond Cheesecake

Crème Brûlée

Nutmeg Apple Crisp

Chocolate Crème Brûlée

Blueberry Cheesecake

Tapioca Pudding

Cherry Cheesecake

Lavender Crème Brûlée

Pumpkin Bundt Cake

Cinnamon Applesauce

Apple Bread Pudding

Orange Cheesecake

Banana Chocolate Chip Cake

Lemon Cheesecake

Sweet Honey Yogurt

Fruity Yogurt Bowls

Traditional Egg Custard

Pineapple Cheesecake

Apple Custard Trifle

Chocolate Cream Custard

Lemon Custard

Caramel Cheesecake

Toffee Pudding

Pumpkin Puree

Pineapple Custard

Peach Parfait

Carrot Walnut Cake

Coconut Egg Custard

Dark Chocolate Cake

Wine-Glazed Peaches

Peanut Butter Cake

Strawberry Yogurt

Instant Pot Cooking Chart

Measurement Conversion Chart

SOUS VIDE RECIPES

CHAPTER 1 | BEEF AND LAMB

Korean Short Ribs

(Serves: 4 / Prep Time: 20 minutes / Cook Time: 4¼ hours)

For Barbecue Sauce:

1 scallion, finely chopped

6 garlic cloves, crushed

1 tbsp fresh ginger, grated

1½ cups soy sauce

1½ cups brown sugar

½ cup mirin

½ cup plus 2 tbsp water, divided

3 tbsp chili paste

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 tsp fresh ground black pepper

2 tbsp cornstarch

For Ribs:

4 (8 oz) boneless beef short ribs

½ tsp salt

½ tsp fresh ground black pepper

––––––––

Fill the sous vide water bath and preheat to 130°F. For barbecue sauce: In a small bowl, dissolve cornstarch into 2 tbsp of water. Set aside. In a large pan, mix together the remaining sauce ingredients over medium-high heat and bring to a simmer. Cook for about 5-7 minutes, stirring occasionally. Slowly add cornstarch mixture, beating continuously. Reduce heat to medium and cook for about 4 minutes. Remove from heat and set aside. Season ribs lightly with salt and black pepper. In a cooking pouch, place 1 short rib and 2 tbsp of barbecue sauce and toss to coat. Repeat with remaining ribs. Reserve remaining sauce. Seal the pouches tightly after squeezing out the excess air. Place the pouches in sous vide water bath and set the cooking time for about 4 hours. Remove the pouches from sous vide water bath and carefully open them. Remove ribs from pouches, and pat them dry completely with paper towels. Heat a cast-iron grill pan over high heat and sear ribs for about 10-15 seconds. Remove ribs from pan and let rest for about 5-10 minutes before slicing. Serve immediately with reserved barbecue sauce.

Flank Steak with Chimichurri Sauce

(Serves: 6 / Prep Time: 20 minutes / Cook Time: 36 hours 1½ minutes)

For Steak:

2 lb flank steak

Salt and ground black pepper, as required

For Chimichurri Sauce:

¼ medium red onion, chopped

3 garlic cloves, chopped

2 cups fresh parsley leaves

½ cup fresh mint leaves

2 tsp fresh lemon zest

½ cup extra-virgin olive oil

2 tbsp fresh lemon juice

1 tbsp white vinegar

⅓ tsp red pepper flakes

Salt, as required

––––––––

Fill the sous vide water bath and preheat to 134°F. Season flank steak with salt and black pepper evenly. Place flank steak in a cooking pouch. Seal pouch tightly after squeezing out the excess air. Place pouch in sous vide water bath and set the cooking time for about 30-36 hours. Cover the sous vide water bath with a sheet of plastic wrap to minimize water evaporation. Add water intermittently to keep the water level proper. Meanwhile, preheat the grill to high heat. Grease the grill grate. For chimichurri sauce: In a food processor, add all ingredients and pulse until smooth. Remove the pouch from sous vide water bath and carefully open it. Remove steak from pouch. Pat steak completely dry using paper towels. Place the steak onto the grill and cook for about 45 seconds per side. Remove flank steak from grill and set aside to rest for about 5 minutes before slicing. Cut into½-inch slices, across the grain. Top with chimichurri sauce and serve.

Lamb Leg

(Serves: 3 / Prep Time: 15 minutes / Cook Time: 8 hours 5 minutes)

2 garlic cloves, minced

1 tbsp fresh rosemary, chopped

1 (1-lb) boneless leg of lamb

Salt and ground black pepper, as required

1 tsp olive oil

Fill the sous vide water bath and preheat to 131°F. In a small bowl, mix together the garlic and rosemary. Rub the garlic mixture over lamb evenly. Season with salt and pepper and coat with olive oil. Place the leg of lamb in a cooking pouch. Seal the pouch tightly after squeezing out the excess air. Place pouch in sous vide water bath and set the cooking time for about 8 hours. Cover the sous vide water bath with a sheet of plastic wrap to minimize water evaporation. Add water intermittently to keep the water level proper. Meanwhile, preheat the broiler to high. Remove the pouch from the sous vide water bath and carefully open it. Remove the lamb from the pouch and discard the cooking liquid and vegetables. Pat the roast dry with paper towels. Arrange the leg of lamb onto a broiler pan and broil in oven for about 5 minutes. Remove from the oven and place the leg of lamb onto a cutting board. Cover the leg of lamb with a piece of foil for 5-10 minutes to let it rest. Cut into desired slices and serve.

Rosemary Rack of Lamb

(Serves: 3 / Prep Time: 15 minutes / Cook Time: 2 hours 3 minutes)

1 rack of lamb

Salt and ground black pepper, as required

2 fresh rosemary sprigs

¼ cup extra-virgin olive oil, divided

Fill the sous vide water bath and preheat to 125°F. Season the rack of lamb with salt and black pepper. Place the rack of lamb and rosemary sprigs into a cooking pouch. Seal the pouch tightly after squeezing out the excess air. Place pouch in sous vide water bath and set the cooking time for about 2 hours. Meanwhile, preheat the grill to high heat. Grease the grill grate with some of the olive oil, reserving 1 tbsp. Remove the pouch from the sous vide water bath and carefully open it. Remove the rack of lamb from the pouch and discard the cooking liquid. Pat the rack dry with paper towels. Coat the rack of lamb with 1 tbsp of olive oil and season with salt and pepper. Place the rack of lamb onto the grill and cook for about 3 minutes, flipping once halfway through. Remove from the grill and place the rack onto a cutting board to rest for at least 10 minutes. Slice the rack of lamb into individual chops.

Dry-Aged Steak

(Serves: 1 / Prep Time: 20 minutes / Cook Time: 60 minutes)

1 dry-aged ribeye steak, boneless

Salt and pepper as needed

Cavender’s Greek seasoning

2 tbsp chopped fresh parsley

2 tbsp extra-virgin olive oil

½ tsp garlic, minced

1 lemon

1 tbsp unsalted butter

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 137°F. Season the steak with salt, pepper, and Cavender’s Greek seasoning. Place into a ziplock bag and seal using the immersion method. Submerge and cook for 1 hour. After 55 minutes, prepare your Gremolata by combining the parsley, garlic, and olive oil in a small bowl. Add the juice of ½ of the lemon and stir well. Season with pepper and salt. Once the meat is ready, remove the steak and pat dry with paper towels. Heat a cast-iron skillet over medium-high heat for 5 minutes. Add the butter and allow to melt. Add the steak and sear for 30 seconds per side. Transfer the steak to a platter and rest for 5 minutes. Serve with Gremolata.

New York Strip Steak

(Serves: 1 / Prep Time: 5 minutes / Cook Time: 60 minutes)

New York strip steak

Salt as needed

Pepper as needed

Olive oil

Steak seasoning as you prefer

Rosemary and thyme

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 129°F. Season the steak with salt and pepper, and place the herbs on top. Place it into a ziplock bag and seal using the immersion method. Cook for 1 hour. Remove from the pouch and pat dry. Drizzle with olive oil and season. Grill for 1 minute (per side) at 400°F. Transfer the steak to a platter and rest for 5 minutes. Slice and serve!

Short Rib Tacos

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 120 minutes)

2 lb short ribs, thinly sliced

½ cup soy sauce

3 green onion stalks, sliced

1 tbsp Sambal chili paste

6 cloves garlic, chopped

2 tbsp brown sugar

1 inch ginger, peeled and grated

1 tbsp sesame oil

½ tsp red pepper powder

8 corn tortillas

Kimchi for topping

Sliced avocado

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 138°F. Put the soy sauce, green onion, garlic, chili paste, brown sugar, ginger, red pepper powder, and sesame oil in a saucepan and simmer until the sugar has dissolved. Allow to cool and put into a ziplock bag with the short ribs, seal using the immersion method, and cook for 2 hours. Put the marinade from the bag in a saucepan and reduce over medium heat until syrupy. Put the short ribs on a baking sheet and broil for about 10 minutes until crispy. Dice the short ribs into ¼" cubes. Assemble the tacos with tortillas, avocado, and kimchi, and finish with sauce.

Teriyaki Skewered Lamb

(Serves: 2 / Prep Time: 10 minutes / Cook Time: 180 minutes)

2 lamb backstrap loin steaks, cut into 2-inch cubes

1 tbsp soy sauce

1 tbsp mirin

2 tbsp sesame oil

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 140°F. Put the lamb, soy sauce, and mirin into a ziplock bag and seal using the immersion method. Cook for 3 hours. Remove the bag from the water bath and pat the lamb dry with paper towels. Thread onto skewers and discard the cooking liquid. Heat the sesame oil in a skillet over medium-high heat and add the skewers. Sear both sides and serve.

Soy Garlic Tri-Tip

(Serves: 4/ Prep Time: 5 minutes / Cook Time: 120 minutes)

2 lb tri-tip steak roast

Salt as needed

Pepper as needed

2 tbsp soy sauce

6 cloves garlic, pre-roasted, crushed

Prepare the sous vide water bath and increase the temperature to 129°F using your immersion circulator. Season both sides of the tri-tip with salt and pepper. Put the tri-tip into a ziplock bag with the soy sauce and crushed garlic cloves. Seal using the immersion method.  Submerge and cook for 2 hours. Remove and allow the meat to rest for 10 minutes. Place a cast-iron skillet over high heat. Sear the steak until golden brown, about 1 minute per side. Slice and serve with your favorite sauce.

Teriyaki Beef Cubes

(Serves: 2 / Prep Time: 10 minutes / Cook Time: 60 minutes)

2 filet mignon steaks

½ cup plus 6 tbsp teriyaki sauce

2 tbsp soy sauce

2 tsp fresh chilis, chopped

1½ tbsp sesame seeds, toasted

Rice noodles

2 tbsp sesame oil

1 tbsp scallion, finely chopped

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 134°F. Slice the steaks into small portions and place them in a ziplock bag. Add ½ cup teriyaki sauce to the bag. Seal using the immersion method, submerge, and cook for 60 minutes. Add the soy sauce and chopped chilis in a small bowl. Put the sesame seeds in another bowl. After 50 minutes of cooking, start cooking the rice noodles according to the package instructions. Drain the noodles and place them on a serving platter. Remove the bag from the water and remove the beef. Discard the marinade. Place a large skillet over high heat. Add the sesame oil and allow it to heat. Add the beef and 6 tbsp of teriyaki sauce, cook for 4-5 seconds. Move the cooked beef to your serving platter and garnish with toasted sesame seeds and scallions. Serve with the prepped chili-soy dip.

Bison Ribeye

(Serves: 2 / Prep Time: 15 minutes / Cook Time: 180 minutes)

1 piece (16 oz) bison ribeye steak, bone-in

Kosher salt as needed

Freshly ground black pepper

1 tbsp extra-virgin olive oil

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 134°F. Season the steak well with salt and pepper. Place the steak in a medium sized, resealable ziplock bag. Seal it, using immersion the method, and submerge it. Cook for 3 hours. When ready, take the steak out and pat it dry with kitchen towel. Place a cast-iron skillet over high heat. Put the steak in the skillet and sear for about 1 minute (both sides). Allow to rest, then slice and serve!

Sirloin Steak with Smashed Yukon Potatoes

(Serves: 4 / Prep Time: 20 minutes / Cook Time: 60 minutes)

4 sirloin steaks

2 lb baby Yukon potatoes, cubed

¼ cup steak seasoning

Salt and pepper

4 tbsp butter

Canola oil for searing

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 129°F. Season the steaks. Seal the steaks in a ziplock bag using the immersion method. Cook for 1 hour. Cook the potatoes in boiling water for 15 minutes. Strain the potatoes into a large mixing bowl and add the butter. Mash using the back of your spoon until combined well. Season with salt and pepper. Remove the steak from the bag and pat dry. Heat a heavy-bottomed pan over medium heat and add the oil. Sear the steak for 1 minute. Serve with the smashed potatoes.

Lamb Backstrap

(Serves: 2 / Prep Time: 10 minutes / Cook Time: 180 minutes)

2 lamb backstrap steaks

2 tbsp extra-virgin olive oil

Salt as needed

Freshly ground black pepper as needed

2 tbsp sesame oil

1 tsp sesame seeds

Pinch of dried red pepper flakes

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 140°F. Put the lamb and olive oil in a ziplock bag. Seal using the immersion method and cook for 3 hours. Remove the lamb and pat dry. Season with salt and pepper. Heat the sesame oil in a skillet over medium-high heat until the oil simmers. Put the lamb in and sear. Place the lamb on a cutting board and slice into bite-sized portions. Serve with a garnish of sesame seeds and red flakes.

Lamb Rack with Fava Beans

(Serves: 2 / Prep Time: 30 minutes / Cook Time: 120 minutes)

1 full rack of lamb

Kosher salt as needed

2 sprigs fresh rosemary

¼ cup extra-virgin olive oil

2 cups fresh fava beans, shelled, blanched and peeled

1 tbsp freshly squeezed lemon juice

1 tbsp fresh chives, minced

1 tbsp fresh parsley, minced

1 tbsp fresh mint

1 garlic clove, minced

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 125°F. Season the lamb with salt and pepper and place in a ziplock bag. Seal using the immersion method and cook for 2 hours. Remove the lamb and pat dry. Heat your grill to high, brush the lamb with 1 tbsp of olive oil, and season with pepper and salt. Grill over high heat for 3 minutes. Move to a cutting board and allow to rest. Prepare the salad by mixing the fava beans, lemon juice, parsley, chives, mint, garlic and 3 tbsp of olive oil together. Season with salt and pepper. Slice the lamb into chops and serve with your fava beans. 

Italian Sausage

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 60 minutes)

2½ cups seedless red grapes, stems removed

1 tbsp fresh rosemary, chopped

2 tbsp butter

4 sweet Italian sausages

2 tbsp balsamic vinegar

Salt as needed

Ground black pepper as needed

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 165°F. Put the butter, grapes, rosemary and sausages in a resealable ziplock bag and mix well. Seal using the immersion method and submerge in the water bath. Cook for 60 minutes. Remove the sausages and transfer them to your serving platter. Place the grapes and any remaining liquid in a small-sized saucepan. Add the balsamic vinegar and simmer for 3 minutes over medium-high heat. Serve the sausages with the grapes.

Willy Cheesesteak

(Serves: 4 / Prep Time: 1 minutes / Cook Time: 60 minutes)

1 bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

½ white onion, thinly sliced

2 tbsp extra-virgin olive oil

Kosher salt as needed

Black pepper as needed

1 lb cooked skirt steak, thinly sliced

4 soft hoagie rolls

8 slices Provolone cheese

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 185°F. Put the red and yellow bell peppers, onion and olive oil in a heavy-duty ziplock bag. Season the mix with salt and pepper. Seal the bag using the immersion method and submerge for 60 minutes. At the 55-minute mark, put the cooked steak in another ziplock bag and submerge it. Allow both to cook for 5 minutes more, then take them out. Preheat your oven to 400°F. Slice the rolls in half and top them with cheese. Put them in the oven and bake for 2 minutes. Add the pepper, steak and onions. Serve!

Beef Bone Marrow

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 60 minutes)

2 pieces large beef marrow bone, split lengthwise

Kosher salt as needed

Ground black pepper as needed

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 155°F. Put the bones in a ziplock bag and seal using the immersion method. Submerge underwater and cook for 1 hour. Remove from the bag and place on a broiler-safe baking sheet with the marrow side facing up. Season with salt and pepper. Set the broiler to high and broil for about 2 minutes until golden brown and serve.

Moroccan Lamb Chops

(Serves: 2 / Prep Time: 15 minutes / Cook Time: 120 minutes)

2 lamb loin chops

Salt and pepper as needed

1 tsp spice blend

4 prunes

1 tbsp honey

1 tsp extra-virgin olive oil

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 134°F. Season the lamb chops with salt and pepper. Rub the lamb chops with the spice blend. Put the chops in a ziplock bag, add the prunes and honey, and seal using the immersion method. Place in the water bath and cook for 2 hours. Remove the lamb chops and save prunes and cooking liquid. Pat the lamb chops dry with paper towels. Place an iron skillet over medium heat for about 5 minutes. Add the olive oil and the lamb chops and sear for 30 seconds per side. Place on a serving plate and let it stand for 5 minutes. From the bag, drizzle cooking liquid on top and serve with the prunes.

Beef Wellington

(Serves: 4 / Prep Time: 60 minutes / Cook Time: 120 minutes)

1-lb beef tenderloin fillet

Salt and pepper as needed

2 tbsp Dijon mustard

1 sheet puff pastry, thawed

8 oz cremini mushrooms

1 shallot, diced

3 cloves garlic, chopped

1 tbsp unsalted butter

6 slices prosciutto

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 124°F. Season the beef tenderloin with salt and pepper. Place in a ziplock bag and seal using the immersion method. Cook for 2 hours. Chop the mushrooms in a food processor. Put the shallots and garlic in a hot pan. Cook until tender, add the chopped mushrooms and cook until water has evaporated. Add 1 tbsp of butter and cook. Remove the beef and pat dry. Heat the oil in a cast-iron pan until simmering. Sear the beef on all sides for 30 seconds. Spread the Dijon mustard all over the tenderloin. Lay a sheet of plastic wrap on a surface and arrange your prosciutto slices horizontally. Spread the duxelles* thinly over the prosciutto and place the tenderloin on top. Roll the tenderloin in the plastic wrap tightly and chill for 20 minutes. Roll out your thawed pastry and brush with egg wash. Unwrap the tenderloin and place in the pastry puff. Bake for 10 minutes in oven at 475°F. Slice and serve!

Note: Duxelles* - In step 6, we cooked the mushrooms and other vegetables. This particular mixture is referred to as duxelles.

Tzatziki Sauce & Meatballs

(Serves: 4 / Prep Time: 30 minutes / Cook Time: 120 minutes)

1 lb ground lamb

¼ cup fresh parsley, chopped

¼ cup onion, minced

¼ cup toasted pine nuts, finely chopped

2 garlic cloves, minced

Kosher salt as needed

2 tsp ground coriander

¼ tsp ground cinnamon

1 cup whole milk yogurt

½ cup diced cucumber

3 tbsp fresh mint, chopped

1 tsp lemon juice

¼ tsp cayenne pepper

Pita bread

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 134°F. Put the lamb, onion, pine nuts, 2 tsp of salt, garlic, cinnamon and coriander in a medium-sized bowl and mix well using your hand. Roll the lamb mix into 20 balls and divide them into two large, heavy-duty ziplock bags. Seal them using the immersion method. Submerge underwater and cook for about 120 minutes. While they are cooking, put the yogurt, mint, cucumber, cayenne, lemon juice and 1 tsp of salt in a medium-sized bowl to prepare the Tzatziki sauce. Once done, remove the balls and broil them for 3-5 minutes over a foil-lined, broiler-safe baking sheet (with broiler set to high). Serve the balls with your Tzatziki sauce along with some pita bread.

Ribeye Cap

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 90 minutes)

1 lb ribeye cap

2 tbsp extra-virgin olive oil

4 tbsp unsalted butter

Kosher salt as needed

Fresh ground black pepper

Prepare the sous vide water bath using your immersion circulator and increase the temperature to 132°F. Season the ribye cap liberally with salt and put in a ziplock bag. Cook for 90 minutes.  Remove the ribeye cap from the bag and pat dry. Season with salt and pepper. Place a large iron skillet over medium-high heat and add the oil. Add the butter and steak and sear until dark golden brown on each side. It should take about 2 minutes per side. Make sure you keep basting with butter as you cook. Slice the steak and season with salt and pepper. Serve!

Spicy Masala Lamb Racks

(Serves: 4/ Prep Time: 10 minutes / Cook Time: 90 minutes)

1-1.5 lb frenched baby lamb racks

2 tsp garam masala spice blend

½ tsp salt

½ tsp pepper

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 135°F. Season the lamb rack with pepper and salt on all sides. Rub the rack with garam masala. Put the rack in a heavy-duty ziplock bag, making sure the bone side is facing up. Seal the bag using the immersion method, and cook for 90 minutes. Remove the meat and pat dry using kitchen towel. Sear with a blowtorch. Slice the rack into lollipop shapes and serve!

Fried Spinach & Tri-Tip

(Serves: 2 / Prep Time: 5 minutes / Cook Time: 120 minutes)

1 piece tri-tip roast

Kosher salt and ground black pepper as needed

2 tsp garlic powder

2 tsp canola oil

1 pkg baby spinach

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 134°F. Season the steak with pepper, garlic powder and salt. Put the steak in a heavy-duty, resealable bag and submerge. Let it cook for about 2 hours. When done, remove the bag from the water. Place a cast-iron skillet over medium-high heat. After 2 minutes, put 1 tsp of canola oil in the skillet. Add the spinach and toss well. Pour the bag juices into the skillet and toss well. Keep cooking for 30 seconds. Transfer to a serving platter and slice the steak against the grain, into¼-inch pieces. Transfer it to the platter with the spinach. Serve!

Veal Marsala

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 90 minutes)

1 lb veal cutlets

2 tsp garlic salt

2 cups thinly sliced cremini mushrooms

½ cup heavy cream

1 shallot, thinly sliced

3 tbsp marsala

2 tbsp unsalted butter

1 tsp freshly ground black pepper

2 sprigs fresh thyme

2 tbsp chives, finely chopped

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 140°F. Season your veal with garlic and salt. Put the mushrooms, cream, marsala, pepper, butter, and thyme along with the seasoned veal, in a heavy-duty, resealable bag and seal using the immersion method.  Submerge the bag and cook for 90 minutes. When the cooking is done, remove it from the water and place the cutlets on a serving plate. Discard the thyme and remove the cooking liquid. Pour the mixture into a non-stick skillet and bring to a simmer over medium-high heat. Keep simmering for about 5 minutes. Bring the heat to low and add the veal to your sauce. Cook well. Put the veal back on the serving plate and serve with rice. Garnish with chives if you desire.

Prime Rib

(Serves: 12 / Prep Time: 45 minutes / Cook Time: 6 hours)

3 lb bone-in beef ribeye roast

Kosher salt

1 tbsp black peppercorn, coarsely ground

1 tbsp green peppercorn, coarsely ground

1 tbsp pink peppercorn, coarsely ground

1 tbsp dried celery seeds

2 tbsp dried garlic powder

4 sprigs rosemary

1 quart beef stock

2 egg whites

Season the beef with kosher salt and chill for 12 hours. Prepare the sous vide water bath using your immersion circulator and raise the temperature to 132°F. Put the beef in a ziplock bag and seal using the immersion method. Cook for 6 hours. Preheat the oven to 425°F and remove the beef. Pat it dry. Whisk the peppercorns, garlic powder, celery seeds and rosemary together in a bowl. Brush the top of your cooked roast with egg white and season with the mixture and salt. Place the roast on a baking rack and roast for 10-15 minutes. Allow it to rest for 10-15 minutes. Put the cooking liquid from the bag in a large saucepan, bring to a boil and simmer until the amount has halved. Carve the roast and serve with the juice.

Italian Sausage Sandwich

(Serves: 4 / Prep Time: 15 minutes / Cook Time: 180 minutes)

1 lb Italian sausage

1 red bell pepper, deseeded and cored (sliced)

1 yellow bell pepper, also deseeded and cored (sliced)

1 large onion, thinly sliced

1 garlic clove, minced

1 cup chopped tomatoes, with juice

1 tsp dried oregano

1 tsp dried basil

1 tsp oil

Salt and pepper as needed

4 pieces of sliced bread loaf or 4 hard rolls

Prepare the sous vide water bath using your immersion circulator and raise the temperature to 140°F. Take 2 separate resealable bags and divide your   sausage into them Do the same with the garlic, basil, onion, pepper, tomato and