Recipes | 360 Cookware


October 13, 2016

Creamy Cauliflower Soup


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 cups of thinly sliced leeks (white parts only)
  • Celtic sea salt
  • 1 large head cauliflower, chopped
  • 7 cups of vegetable broth
  • 1/4 cup raw unsalted cashews
  • 3 tablespoons chopped chives
  • 1 package of diced pancetta 


  1. In a  7" Fry Pan, Sauté 1 package of diced pancetta.
  2. Chop 2 large leeks only using the white parts and 1 head of cauliflower.
  3. In your 4 Quart Stockpot, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
  4. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 to
    30 minutes until the cauliflower is completely tender.
  5. Remove the stockpot from heat and let the soup cool, then stir in cashews. 
  6. Pour soup into blender in batches and blend for about a 1 minute or until smooth and creamy. 
  7. Return the soup to the 4 quart stockpot and warm it over low heat. 
  8. Add salt to taste
  9. Pour into bowls and add pancetta, cheese, and chives on top. 
  10. To make Vegan just add chives. 
August 04, 2016

BBQ Spareribs

  • 2 1/2 to 3 lbs Country Style Pork Ribs
  • 1 10.5 oz can Condensed Tomato Soup
  • 2 oz Tomato Paste
  • 1/2 cup Cider Vinegar
  • 1/2 cup Brown Sugar
  • 1 tbsp Soy Sauce
  • 1 tsp Celery Seed
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • A dash of Cayenne Pepper
  1. Trim the excess fat from the spareribs and layer them in the 4 Quart Stock Pot
  2. Combine tomato soup, tomato paste, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and pepper in a mixing bowl. Pour over spareribs. 
  3. Cover unit and place on Slow-Cooker Base. Cook on Setting #2 for 4 to 5 hours. 
  4. Skim fat from juices before serving. Keep warm on Setting #1.
July 18, 2016

Bone Broth


  • 4 lbs. beef bones, grass fed if available, shins or marrow cross cut to fit your pan
  • 2 Tablespoons Coconut oil, Grapeseed oil, or Olive oil
  • 1 Tablespoon, ground Turmeric
  • Cool tap water
  • 1 large, yellow onion, cut in half horizontally, “around the waist”
  • 1 head garlic, unpeeled, cut in half horizontally, “around the waist”
  • 2 stalks celery
  • 1 inch piece fresh ginger, peeled
  • 3 Whole Cloves
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 5 whole black peppercorns

2- 360Cookware 9”x 13” Stainless Steel Bake and Roast Pan
360Cookware 8 Quart Stock Pot


  1. Preheat oven to 425°.
  2. In your 360Cookware 9”x 13” Stainless Steel Bake and Roast Pan, SPREAD oil of choice…coconut, grapeseed, or olive oil.
  3. Place lightly oiled crosscut marrow bones in roast pan and rub with Turmeric.
  4. Place Turmeric rubbed bones in preheated oven and roast until nicely browned on both sides.
  5. While bones are roasting, place onion halves cut side down onto 360Cookware 9”x 13” Stainless Steel Bake and Roast Pan.
  6. In 360Cookware 8 Quart Stock Pot, place the now browned bones, onion halves, garlic halves, celery, ginger, cloves, thyme sprigs, bay leaves, and peppercorns.
  7. Add cool water to within 2 inches of top of pan.
  8. Bring to boil.
  9. Cover and reduce heat to low.
  10. Cook low and steady, quiet bubble simmer for 24-28 hours.
  11. Strain the stock through a fine strainer.
  12. Cool now strained stock in an ice bath, stirring stock periodically, approximately 15-20 minutes.
  13. Broth can be used immediately, but if you prefer a broth with less fat, cover and place in refrigerator covered for several hours or overnight.
  14. Remove now congealed fat.
  15. Store refrigerated for up to 5 days or place in freezer safe containers.

Nutritional Information (1, 8 oz. serving)
Calories: <70, Total Fat: 4 grams, Total Carbohydrate <1 gram, Protien:6.4 grams

By: Sheila Reese



March 02, 2016

Corned Beef and Cabbage with Potatoes


  • Corned Beef Brisket-flat cut 3 1/2 to 4 pounds

Spices for Corned Beef:

  • 1/2 teaspoon-black and white peppercorns
  • 1/2 teaspoon-coriander seeds
  • 1 teaspoon mustard seeds
  • 2 large bay leaves
  • 4 whole cloves
  • 12 ounces of beer (A hearty lager works well)
  • 1 cup of water
  • 1 carrot (Cut into 4 pieces)
  • 8-10 small golden potatoes, whole (2-3” diameter), room temperature
  • 1 green cabbage, small, room temperature (Washed and cut into 8 wedges with the core
  • intact)


  1. Place the Corned beef, fat side up, onto the bottom of the 360- 6Quart Stockpot. Add the peppercorns, coriander, mustard seeds and bay leaf or just use the spices from the package of corned beef. Add the carrot and cloves.
  2. Pour 12 ounces of beer and one cup of water over the beef.
  3. Cover the stockpot and place it over medium heat. Cook until steam just begins to escape from under the lid, 6- 8 minutes. Spin the lid to engage the Vapor Seal.
  4. Immediately reduce the heat to low. Allow the beef to cook for 90 minutes.
  5. At the ninety-minute mark, add your potatoes first, then the eight cabbage segments to the pot. Cover the pot and increase the heat to medium. Be sure the lid is seated and can spin freely. Cook until steam just begins to escape from under the lid. Spin the lid to engage the Vapor Seal. Reduce the heat to low. Cook everything for another 40-45 minutes.
  6. When cooking is finished, the cabbage should be tender with a bit of a bite. The potatoes should be fork-tender. Discard the carrot and cooking liquid.
  7. Transfer the vegetables to a bowl and the beef to a platter. Cover the meat with aluminum foil to keep it warm. To Serve: Mash the potatoes slightly with some butter salt and pepper, chop the cabbage and thinly slice the beef.
Hint: Insert the cloves into one of the pieces of carrot. You don’t have to fish for them later.
Hint: For presentation, score the fat in a crisscross pattern after the corned beef has rested for ten minutes.
February 22, 2016

Banana Bread


  • Vegetable Oil Spray
  • 1/3 cup Butter or Margarine, softened
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 3/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 medium-sized Ripe Bananas, Mashed
  • 1/2 cup Chopped Walnuts 


  1. Spray the bottom and sides of the 2.3 Quart Casserole Pan with non-stick vegetable spray. 
  2. Cream together the butter and sugar in a large mixing bowl. Add the eggs and beat well. 
  3. Sift together the flour, baking powder, baking soda and salt in a large mixing bowl. Add half of the flour mixture to the creamed mixture. Add half of the flour mixture to the creamed mixture. Beat to combined then add half of the mashed bananas. Repeat, adding the rest of the flour mixture then the remainder of the bananas. Blend well after each addition. Stir in the walnuts. 
  4. Pour batter into the prepared pan; cover the pan with its lid. Place the casserole pan over low heat for 60 minutes or until a metal cake tester inserted in center of bread comes out clean. 
  5. Remove the pan from the heat. Uncover let the bread cool in the pan for 10 minutes. Carefully remove bread from the pan by inverting it on a cooling rack. The top of the bread will remain blond while the sides and bottom will be a deep golden brown. Finish cooling on rack. 
January 11, 2016

Braised Lamb with Onions


  • 2 to 3 lbs Lamb Stew Meat, cut into 1-inch cubes
  • 1/2 tsp Salt
  • Black Pepper, freshly ground
  • 1/4 cup Flour
  • 1/4 cup Butter or Margarine
  • 2 Garlic Cloves, minced
  • 1 large Onion, thinly sliced
  • 1 cup Unsalted Vegetable Stock 
  • Mint Leaves
  1. Sprinkle stew meat with salt and pepper. Coat with flour. Shake off excess flour. 
  2. Preheat the 4 Quart Stock Pot over medium heat on the stovetop for 2 minutes. Melt butter. 
  3. Add floured stew meat pieces and brown about 3 minutes per side. Remove from fat. 
  4. Add garlic, onions, and stock to meat. Place on Slow-Cooker Base, Cover and simmer on Setting #2 for 7 to 7 1/2 hours or until tender. Keep warm for serving on Setting #1. 
  5. Serve with Vegetables Quinoa, cows cows, noodles, carrots or green beans. Sprinkle with mint as a garnish.
January 11, 2016

Vegan Stovetop Lasagna

360 Cookware Used: 2.3 Quart w/Cover, 3.5 Quart Sauté Pan w/Cover, Slow Cooker Base Vegan Stovetop Lasagna   Save Print Prep time 30 mins Cook time 60 mins Total time 1 hour 30 mins   A vegan/vegetarian option for one of our most popular dishes! Author: 360 Cookware Serves: 6 Ingredients 1 pound Portabella Mushroom, chopped 2... 


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