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Deep Covered Baker Recipe Book

Create flavorful roasts or oven-to-table casseroles with this exclusive Stoneware = Deep Covered Baker. Lid helps reta= in moisture and is ideal for braising meats or creating flavorful soups or ste= ws. Use without lid for roasting whole chicken or turkey breast up to 5-lb/2.3 kg or beef or pork roast up to 4-lb= /1.8 kg.

&nbs= p;

Carefully read Use and Care before using.

Use and Care:

· = Hand wash in hot water; wash prior to first use. It is not recommended to use so= ap, detergent or an automatic dishwasher. Remove excess food with scraper. Not dishwasher safe.

· = Follow recipe temperature and baking time when using Stoneware. Short bake times (under 12 minutes) may need an additional 1-2 minutes. Knives may be used directly on Stoneware.

· = Match amount of food to Stoneware piece. Evenly distribute food over Stoneware surface; avoid clustering foods. Do not place any other pan or rack on top = of Stoneware while baking.

· = To season Stoneware, lightly spray interior surface with vegetable oil= spray or bake high-fat foods (e.g., refrigerated biscuits) for the first several uses.

· = Stoneware is safe in conventional, convection and microwave ove= ns, and is freezer-safe. Follow oven manufacturer's guidelines. Thaw frozen foods in refrigerator pr= ior to baking. Foods refrigerated in Stoneware may be placed directly in a preheated oven.

· = Three-year guarantee for noncommercial use. Refer to sales receipt for details.

Safeguards:

· = Hot Stoneware can cause burns if handled improperly. When removing hot lid, lift lid toward you, allowing steam to escape away from you. Always use a heat-resistant oven mitt or pad when handling hot Stoneware or placing on surfaces.

· = Stoneware may scratch surfaces if moved or dragged. To protect surfaces, use protecti= ve barrier between Stoneware and surface.

· = Avoid extreme temperature changes. Always allow Stoneware to cool to room tempera= ture prior to adding liquid or cleaning. Do not use chipped or damaged Stoneware= .

· = Do not use Stoneware under broiler or on direct heat source.

· = Stoneware can break if bumped or dropped. If this occurs, use caution as broken pieces can be sharp and could cause injury.

· = Stoneware should not touch the sides of the oven or oven door when closed.

<= /p>

<= /span>

Smoky Buffalo Chicken Wings

Wings = &nb= sp; = &nb= sp; = &nb= sp; = &nb= sp; Celery and Dip

24 chicken wing drumettes (2 1= /2-3 lb) &nb= sp; = &nb= sp; = 4 large stalks celery

½ tsp salt &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; ½ cup mayonnaise

1 tsp vegetable oil = &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; 1/3 cup sour cream

¼ cup buffalo wing sauc= e or Louisiana-style hot sauce = &nb= sp; ¼ tsp coarsely ground black pepper

2 tbsp Smoky Barbecue = Rub &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; ¼ cup (1 oz) blue cheese crumbles

For wings, trim excess f= at and skin using Boning Knife. Place wings into Deep Covered B= aker; season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings ov= er using Chef's Tongs. Microwave on HIGH 7-10 minutes or until = Pocket Thermometer registers 180°F when inserted into meatiest part of wings alongside bones and meat is no longer pink.
Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-= in.) Santoku Knife. Combine mayonnaise, sour cream and black pepper in = Small Batter Bowl; whisk until blended using Stainless Whisk. Gen= tly stir in blue cheese; set aside.
Carefully re= move baker from microwave and remove lid, lifting away from you. Drain wing= s in Colander. Add oil to (12-in.) Skillet; heat over medium-= high heat 1-3 minutes or until shimmering. Place wings in Skillet; cover wi= th Splatter Screen. Cook 4-6 minutes or until browned on all sides, turning frequently.
Combine hot sauce and rub in Stainless (6-qt.) Mixing Bowl; add wings and t= oss to coat using Master Scraper. Transfer wings to serving platter. Serve immediately with celery sticks and dip.

Yield: 8 Servings

Nutrients per serving: (3 wings, 2 celery sticks and about 2 tbsp dip): Calories 300, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 2 g, Pro= tein 16 g, Sodium 670 mg, Fiber 1 g

<= /p>

Microwave White Chicken Chili

3 whole heads garlic (abo= ut 48 cloves), unpeeled = ; &n= bsp; 1 ½ lb boneless, skinless chicken thighs

¾ tsp salt, divided&nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; 2 tbsp= Southwestern Seasoning Mix

3 tbsp olive oil, divided = &nb= sp; = &nb= sp; = &nb= sp; 2 cans (15.5 oz each) Great Northern beans,

2 poblano peppers &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; drained

1 medium onion = ; &= nbsp; &nbs= p; &= nbsp; &nbs= p; &= nbsp; &nbs= p; = 1 jar (16 oz) salsa verde

1.&n= bsp; Using= (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads = to expose cloves. Place garlic cut side up in Classic Batter Bowl. Spri= nkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. = Set aside to cool.

2.&n= bsp; Meanw= hile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 = tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3.&n= bsp;      Meanw= hile, gently squeeze cooled garlic from heads into batter bowl (discard skins); m= ash using Mix ‘N Masher. Add beans and salsa to batter bowl. Trans= fer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servin= gs (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated F= at 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, F= iber 4 g

Cook's Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thigh= s, if desired.

© The Pampered Chef, Ltd.

Chicken Tortilla Casserole

   1 poblano pepper  &nb= sp;            =             &nb= sp;            =             &nb= sp;            =             &nb= sp;        1 ½ cups thick and chunky salsa

   1 &= frac12; lb boneless, skinless chicken thighs             = ;            &n= bsp;            = ;     4 cups broken tortilla chips

   2 tbsp Southwestern Seasoning Mix         &= nbsp;           &nbs= p;            &= nbsp;           1&= nbsp;cup (4 oz) shredded cheddar and

   &fr= ac14; tsp salt         &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;       Monterey J= ack cheese blend     &= nbsp;
   1 can (15 oz) black beans, drained and rinsed         &= nbsp;           &nbs= p;             = Snipped fresh cilantro (optional)

1.         Remove stem and seeds from poblano pepper using Utility Kni= fe; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment= Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir usi= ng Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2.        Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Chee= se Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.

Yield: 6 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated= Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, F= iber 6 g

Cook's Tip: Boneless, skinless chicken breasts can be substitu= ted for the chicken thighs, if desired.

Poblano peppers are dark green chiles with a rich flavor that varies from m= ild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, form= ing a triangular shape.

If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampe= red Chef, Ltd., 2001

20-Minute Barbecue Ribs



   Ribs            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;   Smoky Barbecue Sauce

1 rack (2 1/2-3 lb) pork = loin back ribs      &nb= sp;            =             &nb= sp;   1 cup ketchup

     (baby back ribs)   &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;   1/4 cup packed brown sugar

1 tsp salt  &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;        2 tbsp = Chipotle Rub or Smoky Barbecue Rub

1 tsp coarsely ground black pepper         &= nbsp;           &nbs= p;            &= nbsp;    2 tsp cider vinegar or white vinegar

¼ cup water     = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;

1.         For ribs, remove membrane from rack of ribs using Boning Kn= ife (see Cook's Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut = side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes = or until Pocket Thermometer registers 160°F when inserted into meat= iest part of ribs alongside bones and ribs are no longer pink.

2.        Meanwhile, for sauce, combine ketchup, brown sugar, rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionall= y; remove from heat.

3.&n= bsp;      Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 c= up of the sauce and toss to coat.

4.&n= bsp;     Heat Grill Pan over medium heat 5 minutes. Place ribs o= nto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediate= ly.

Yield: 4 servings=

Nutrients per serving: Calories 620, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 160 mg, Carbohydrate 30 g, Protein 34 g, Sodium 1390 mg, Fiber 1 g

Cook's Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove= the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any exc= ess fat along the underside of the rack.

To ensure even doneness, turn each rib over halfway through cooking using <= b>Chef's Tongs so that the undercooked sides face outward.

© The Pampered Chef, Ltd., 200= 1

Teriyaki Ribs with Grilled Pineapple

Great Ribs don’t need hours of preparation. With the help of the microwave ove= n, these sweet and tangy ribs are ready in only 30 minutes from start to finis= h.

Pineapple and Ribs         &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;          Sauce

1 pineapple    &nb= sp;            =             &nb= sp;            =             &nb= sp;            =             &nb= sp; ½ cup (125 mL) teriyaki baste and glaze

1 rack (2½-3 lb/1.1-1.14 kg) pork loin            =             &nb= sp;            ½ cup (125 mL) pineapple preserves

       Back= ribs (baby back ribs)     &n= bsp;            = ;            &n= bsp;            = ;      ½ cup (50 mL) ketchup

1 tsp (5mL) salt            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp; 1 garlic clove pressed

¼ tsp (1 mL) coarsely ground black pe= pper        &= nbsp;           &nbs= p;     ¼ - ½ tsp (1-2 mL) cayenne pepper

¼ cup (50 mL) water=

Prep Time:&= nbsp; 25 minutes        =            Total= time: 30 minutes

1.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;      Prepare grill for direct cooking over medium-high heat. For pineapple, cut off top and bot= tom of pineapple, creating a flat base; slice off rind from top to bottom. Cut pineapple crosswise into &frac= 12; - in (1-cm) slices; remove core using The Corer. Cut slices in half= .

2.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;     For ribs, remove membrane from rack of ribs using Boning Knife (see Chef’s Courner). Season both sides of ribs with sal= t and black pepper. Cut between eac= h bone to separate rack into individual ribs.&nbs= p; Arrange ribs, cut side down, into two layers in Deep Cover Baker. Add water. Microwave, covered, on= High 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160˚F (71˚C) when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.=

3.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;     Meanwhile, for sauce, combine ingredients in = Small Batter Bowl. Reserve &fra= c12; cup (125 mL) of sauce. Pour remaining sauce into Stainless (4-qt./4-L) Mixing Bowl; add cooked ribs and toss to coat.

4.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;    Grill ribs and pineapple slices 5-7 minutes or until grill marks appear, turning = occasionally with reserved sauce.

Yield: 4 servings

US Nutrients per serving: Calories 750, Total= Fat 40 g, Saturated Fat 15 g, Cholesterol 160 mg, Carbohydrates 56 g, Protein 4= 0 g, Sodium 1390 mg, Fiber 2 g.

US Diabetic exchanges per serving: 3½ fruit, 5½ high-fat meat (3 ½ carb)

Chef’s Corner

The membrane found underneath the rack is tough and holds excess fat. To remove the membrane, lay the ra= ck meaty side down. Using the ti= p of the Boning Knife; gently cut under the membrane on one corner. Grasp the corner of the membrane a= nd gently pull it away from the bones.

Teriyaki baste and glaze is a thickened teri= yaki sauce found in the Asian section of most grocery stores. To substitute, combine ½ cu= p (125 mL) thin teriyaki sauce, ¼ cup (50 mL) cold water and 1 tbsp (15 mL) cornstarch in (1.5-qt/1.5 L) Sauce= pan. Bring to a boil, whisking constant= ly until thickened using Silicone Sauce Whisk.

©The Pampered Chef, Ltd.

www.p= amperedchef.com

$3D"C:\Users\Dallon\Desktop\Ems\tpc_horiz_logo_bw.tiff"$ <= /p>

Smothered C= hicken with Garlic

Ingredients:

  =       3 tbsp (45 mL) fresh rosemary or 1 tbsp            =            1   whole chicken (about 4 lb/1.= 8 kg)

  =              (15 = mL) dried rosemary divided   &nb= sp;            =             &nb= sp;   1   lemon, cut into quarters

  =       ½ tsp (2 mL) paprika        &= nbsp;           &nbs= p;            &= nbsp;           &nbs= p;          1   tbsp (15 mL) olive oil<= /o:p>

  =       ½ tsp (2 mL) salt            =             &nb= sp;            =             &nb= sp;            = 2 heads garlic, peeled (about 40 cloves) = ;            &n= bsp;

  =       ¼ tsp (1 mL) ground black pepper

Directions:

1.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;      Preheat oven to 375˚F (190˚C). Lightly spray Deep Covered = Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and nec= k from chicken cavity. Rinse chicken= with cold water; pat dry with paper towels.&nbs= p; Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs tog= ether with cotton string. Lift wing= tips up toward neck, then tuck under back of chicken. Place chicken breast side up in ba= ker.

<= /p>
2.          = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;            = ;            &n= bsp;     Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Po= cket Thermometer registers 180˚F (82˚C) in thickest part of thigh = and juices run clear. Remove chic= ken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serv= e with chicken.

Yield: 4-6 servings

Nutrients per serving: Calories 600, Total Fa= t 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g.

©The Pampered Chef, Ltd. 2008=

www.p= amperedchef.com

30-Minute Chicken

Ingredients:

Chicken

1 whole chicken (3 1/2-4 pounds)

1 tablespoon olive oil

Seasoning Mixture

1 tablespoon all-purpose= flour

1 teaspoon paprika

1/2&nb= sp; teaspoon garlic powder

1/2&nb= sp; teaspoon salt

1/4&nb= sp; teaspoon coarsely ground black pepper

1/4&nb= sp; teaspoon dried thyme leaves

Directions:

1.&nbs= p; For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chick= en onto Cutting Board; brush with oil using Chef's Silicone Basting Brush.

2.&nbs= p; For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.

3.&nbs= p; Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermome= ter registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will r= ise to 170°F).

Yield: 4-6 servings

Nutrients per serving: Calories 490, To= tal Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein = 52 g, Sodium 450 mg, Fiber 0 g

Variation: All-in-One Chicken Dinner: Prepare chicken as directed above and place into baker. Combine 1 cup each celery and carrots, cut into 1-inch pieces, and 3 cups red or russet potato= es, cut into 2-inch pieces, in Classic Batter Bowl. Toss with additional season= ing and oil, if desired. Arrange vegetables around chicken. Microwave, uncovere= d, on HIGH 35-40 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover = with lid and let stand 10 minutes (temperature will rise to 170°F).   Yield: 4 servings.

Nutrients per serving: Calories 580, To= tal Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 23 g, Protein= 54 g, Sodium 500 mg, Fiber 3 g

Variation: All-in-One= Chicken Dinner:

1 whole chicken (3 1/2-4 pounds)

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepp= er

1/4 teaspoon dried thyme leaves

2 carrots

3 celery stalks

3 cups red or russet potatoes

Additional seasoning and oil (optional)=

Caramel Apple Bread Pudding

&nbs= p;

1 loaf (16 ounces) egg bread,        =             &nb= sp;            =              ½ cup firmly packed brown sugar

   such as challah (about 12 cu= ps cubed)        =             &nb= sp;       6 eggs, lightly beaten

3 red baking apples such as Jonathan         =             &nb= sp;          1 teaspoon Double-Strength Vanilla

1 lemon         =             &nb= sp;            =             &nb= sp;             =             &nb= sp;         ¼ teaspoon salt

1 tablespoon butter         =             &nb= sp;            =             &nb= sp;            = 1 package (14 ounces) caramels

2 cups plus 1 tablespoon milk, divided        =             &nb= sp;           (about 48), unwrapped

1 cup heavy whipping cream         =             &nb= sp;            =              ½ cup toasted pecan halves

Apple Blossom Garnishes<= span style=3D'font-size:10.0pt;font-family:Constantia;mso-fareast-font-family:"T= imes New Roman"; mso-bidi-font-family:Arial;color:black'> (optional)

1.        = ;          Lightly spray Deep Covered Baker with vegetable oil usi= ng Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; = cut slices into quarters using Utility Knife. Zest lemon using Microp= lane® Adjustable Grater to measure 1 teaspoon zest. Juice lemon using Juic= er to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.

2.        = ;         Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainl= ess (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix u= ntil well blended using Mix 'N Masher. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®.
3.        = ;         Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cu= p of the caramel mixture. To assemble bread pudding, place half of the bread mix= ture into baker. Top with half of the apples and drizzle with remaining caramel.= Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise= to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coar= sely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g

Cook's Tip: If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.

To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.

= Apple Blossom Garnishes
Cut 1 red baking apple in half lengthwise using Santoku Knife; remove stem and seeds using Cook's Corer®. Cut each apple half crosswise into 1/4-inch-thick slices, place cut side down into Small Oval Baker, keeping apple halves together. Microwave on HIGH 2-2 1/2 minutes or until a= pple slices are softened. Roll up two apple slices together to create each bloss= om shape.

© The Pampered Chef, Ltd., 2001

=

Other Easy Deep Covered Baker Meals

Vegetable Pot Roast<= /o:p>

Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pep= per. It isn’t necessary to add water. Place lid top. Put into 325F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.

Super Bowl Short Ribs

4 lbs. Boneless beef short ribs          =        16 oz. Tomato sauce
1-cup dark brown sugar &nb= sp;         =        ½ cup soy sauce
2-3 med red onions coarsely chopped        3 Tbs. Cinnamon

Remove all visible fat and slice into 2 inch strips about ½-¾ inch thick. Place in baker and add= other ingredients, which have been mixed together thoroughly. Cover with the lid = and bake at 325 degrees for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their= own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like.

Burgundy<= /st1:place> Pot Roast

Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 oz) tomato sauce & 1 pkg. dry vegetable soup mix. Cover with lid & bake 3-3 ½ hours. Serve hot over egg noo= dles.

Bachelors Roast<= /b>

Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put= the lid on top. Cook for about 30 minutes per lb. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sau= ce and you have BBQ for a couple of meals.

Chuck Roast with Gravy<= /b>

Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can C= oke or 1 can Cream of Mushroom soup, 1 pkg. Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350F oven for about 2 hrs.

French Beef Dip<= /b>

3- 6 lbs. Boneless beef (any cut)         3 cans beef broth
1 pkg. onion soup mix          =                   2 c= ans or bottles of beer
2 tsp sugar         =             &nb= sp;            = 1 tsp. Dried or minced, fresh garlic<= /span>

Put all ingredients in baker and cook covered at 200 - 250 at least 6 hours, till meat shreds and is very tender.

Lemon Garlic Chicken=

Place whole roasting chicken in baker with one whole lemon & one head of garl= ic (unpeeled) in cavity of chicken. Season with salt & pepper. Cover with lid and cook for 1-½ hours at 425. (Try with an orange too.)

   &= nbsp;           &nbs= p;            &= nbsp;

Italian Roast Chick= en

1 whole chicken    1 large fresh tomato
1 can tomato sauce (15 ounces) ½ ts= p. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed

Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze= to remove the seeds & juice. Chop tomato & put around chicken. Sprinkl= e w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce ove= r. Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove= lid and continue to cook for 15 minutes.

Smoked Sausage with Veget= ables

Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top wi= th lid. Bake at 350 for 20-30 minutes or until the veggies are done.

Baked Ham

Place the butt portion of a ham in the baker. Top with lid. Place in 350 oven for= 2 ½ - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.

Roasted Turkey = Breast

Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add ½ cup white wine & 2 cloves pressed garlic. Season w= ith salt & pepper. Cover with lid. Bake at 350F for 1-½ hours. Uncov= er for last 15-20 minutes. Let stand 5 minutes before slicing.

Cranberry Chicken

Mix one can of whole berry cranberries w/ can of cream of mushroom soup & o= ne packet of onion soup mix. Pour over top of chicken in baker. Cover wi= th lid, place in oven; bake for 1-½ hours at 425.

Chicken & Vegetables

Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with ½ package of Good Seasons Italian Dres= sing mix. Place lid on top. Bake at 350 for 1 hour.

Chicken Pot Pie

Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan, and bake at 350 about 40 min.

Hawaiian Chicken

Pl= ace whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat = of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-½ hours at 375 Use juices = from chicken as gravy. Serve with white rice & a green vegetable.

Honey Mustard Chicken

Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over= the top. Cover with lid. Cook for 1-½ hours at 425F.

No Peek Chicken

6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water

Combine rice, seasoning from box, both cans of soup & 1 can water= in baker. Place chicken on top a= nd cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chi= cken dish with great rice and gravy. (Try it with pork chops too!)

Barbecued Chicken, Pork C= hops, Etc.

Place your choice of meat in baker. Pour your favorite barbecue sauce over all. C= over with lid. Bake at 350F until done.

Pork Chops & Gravy

Place pork chops in baker. Mix one can of cream of mushroom soup with &frac= 14; cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 for 1-½ hours.

Pork Chops & Rice

Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & spri= nkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees.

Mushroom Pork Chops

Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in ¼ cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325F for 45 minutes= .

Baked Potato Curls=

Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (= tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into f= ine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1= cup shredded cheddar cheese, ½ cup sour cream, & ½ stick of melted butter. Mix together & pour over potatoes. Cover with lid & = bake at 400F for 20 minutes.

Italian Potatoes

Place peeled and sliced potatoes in baker. Melt ½ stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Round Steak & Mushroom Gravy

Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover = with lid and bake in 350 oven for about 1 hour.

Garlic Cheese Potatoes

Place peeled and sliced potatoes in baker. Melt ½ stick butter with 2-3 cl= oves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potat= oes and ¼ cup grated Parmesan cheese. Cover with lid and bake at 4= 00
for 20 minutes, or until done. Remove top and let brown.

Salsa “Fried” Potatoes

In a medium bowl mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop ¼ cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and
cover with lid. Bake for about 30 minutes. Remove the lid & grate= the cheese over the potatoes. Bake about another 10 minutes until the potatoes = are fork
tender & cheese is melted.

Easy Peach Cobbler=

1-cup flour         =        ½ cup butter or margarine
1-cup sugar         =       1 tsp. baking powder
½ cup milk         =    29 oz. can sliced peaches with juice

Preheat oven to 375 degrees. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add mil= k. Mix well with whisk to make a batter. Pour the batter over the melted butte= r. Heat the fruit and juice. Pour the warm fruit and juice over the batt= er. DO NOT STIR. Bake at 375 degrees for 30-40 min. The butter will creep throu= gh the fruit and make a crust on top.

Note: Any desired fruit or berry will work.

Molten Lava Cake:=

1 cake mix of your choice – De= vils Food is great!

Plus the ingredients to make it on t= he back of the box (egg, oil, water)

1 container of frosting

Mix cake mix as box tells you to. Then using the medium scoop,= scoop the frosting on to the top of the cake batter. DO NOT mix it in! Just leave it as it and NO LID! Bake in Microwave for 10-12 minutes. Most microwaves it is only 10 minutes. But, you'll know it is done when t= he cake looks like a done cake. The frosting sinks to the bottom.   Scoop and serve with ice cream!

Mexican Chicken "Lasagna"

cup lightly packed fresh cilantro = leaves

pkg (8 oz) cream cheese=

cups (8 oz) shredded Monterey Jack cheese, divided

medium onion (about 2/3 cup choppe= d)

can (28 oz) enchilada sauce

(6-in.) corn tortillas<= /span>

cups diced or shredded cooked chic= ken

Chop cilantro with Chef's Knife. P= lace cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or unt= il very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper(R). Chop onion using Food Chopper; set aside. Sp= read 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

To assemble lasagna, using Saut&ea= cute; Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange o= ver sauce in baker overlapping as necessary. Scoop half of the cream cheese mix= ture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 c= up of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additio= nal chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Grilled Chicken Penne al Fresco

garlic cloves, peeled

cups grape or cherry tomatoes=

cups uncooked mezze penne pasta

cups chicken broth

cup dry white wine such as Chardon= nay

tsp each salt and coarsely ground = black pepper

cups lightly packed fresh= basil leaves, divided

oz Parmesan cheese, grated (about = 1/4 cup packed)

cups diced grilled chicken breasts=

Spray Deep Covered Baker with oliv= e oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add past= a, broth, wine, salt and black pepper.

Return baker to microwave; cover a= nd microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp f= or garnish. Grate cheese using Rotary Grater.

Carefully remove baker from microw= ave and remove lid, lifting away from you. Add remaining basil, cheese and chic= ken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substit= uted for the mezze penne pasta.

!

South-Of-The-Border M= eat Loaf

Ingredients:

1 cup (250 mL) finely chopped poblano or green bell pepper<= /span>

1 medium onion (1/2 cup/125 mL finely chopped)

1/2&nb= sp; cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)

1 cup (250 mL) ketchup

2 tbsp (30 mL) Chipotle Rub

1 1/2&= nbsp; lbs (700 g) 85% lean ground beef

1 egg

1 1/2&= nbsp; cups (375 mL) shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)<= /o:p>

Directions:

1.&nbs= p; Finely chop peppers and onion with Food Chopper. Place chips into la= rge resealable plastic bag; very finely crush using Meat Tenderizer to measure = 1/2 cup (125 mL) crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix 'N Scraper(R). In Stainless (6-qt./6-L) Mixing Bowl, combine pepp= er, onion, tortilla chip crumbs, 3/4 cup (175 mL) of the ketchup mixture, beef,= egg and 1 cup (250 mL) of the cheese; mix well.

2.&nbs= p; Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1/2= -in. (22 x 12-cm) loaf. Microwave, covered, on HIGH 14-17 minutes or until Digit= al Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH= 3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.

3.&nbs= p; Sprinkle remaining cheese over meat loaf; cover and let stand 10 min= utes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g

Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of t= he supermarket.

Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle Rub.=

Microwave White Chick= en Chili

Ingredients:

3 whole heads garlic (about 48 cloves), unpeeled

3/4&nb= sp; tsp salt, divided

3 tbsp olive oil, divided

2 poblano peppers

1 medium onion

1 1/2&= nbsp; lb boneless, skinless chicken thighs

2 tbsp Southwestern Seasoning Mix

2 cans (15.5 oz each) Gr= eat Northern beans, drained

1 jar (16 oz) salsa verde

Directions:

1.&nbs= p; Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top= of garlic heads to expose cloves. Place garlic cut side up in Classic Batter B= owl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2.&nbs= p; Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and fin= ely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tb= sp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3.&nbs= p; Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to bat= ter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH= 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g=

Cook's Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can = be substituted for the chicken thighs, if desired.

Loaded Baked Potato Chowder

Ingredients:

3 baking potatoes (about 2 1/2 lb/1.1 kg)

3 1/2&= nbsp; cups (875 mL) milk, divided

4 oz (125 g) cream chees= e, softened

2 tbsp (30 mL) butter

2-3&nb= sp; green onions with tops (1/4 cup/50 mL sliced)

4 oz (125 g) sharp cheddar cheese, grated

1 1/2&= nbsp; tsp (7 mL) salt

1/2&nb= sp; tsp (2 mL) coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Directions:

1.&nbs= p; Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potat= oes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix 'N Chop.

2.&nbs= p; Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes= or until mixture is hot. Slice green onions with Chef's Knife.

3.&nbs= p; Carefully remove baker from microwave. Grate cheddar cheese over cho= wder using Rotary Grater; add green onions, salt and black pepper and mix using = Small Mix 'N Scraper(R) until cheese is melted. Serve with toppings, if desired.<= o:p>

Yield: 6 servings (8 cups/2 L)

Nutrients per serving: (about 1 1/3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol= 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

Cook's Tip: For a lighter version, omit butter. Substitute fat-free (skim) milk, reduced-fat (Neufchâtel) che= ese and light cheddar for the 2% milk and full-fat cheeses. <= /p>

Rush Hour Chicken Faj= itas

Ingredients:

2 medium green or red bell peppers or combination

2 medium onions

2 garlic cloves, peeled

1 ½ lbs boneless, skinless chick= en breasts

2 Tbsp. Chipotle Rub

12 (6-7”) flour tortillas

1 ½ cups (6 oz) shredded cheddar cheese

½ cup sour cream

½ cup prepared salsa<= /span>

Directions:

Cut bell peppers lengthwise into ¼ inch strips and thinly slice oni= ons lengthwise. Slice garlic= using Garlic Slicer. Place vegetables in Deep Covered Baker. Combine chicken and rub in Classic Batter Bowl; turn to coat. Place chicken over= vegetables.

Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 1= 65 degrees in thickest part of chicken and juice run clear. Scoop Salad Choppers under chicken, avoiding vegetables if possi= ble, and cut chicken into small pieces.&nb= sp; Stir chicken into vegetables.

Place tortillas in Large Micro-Cook= er, microwave, covered, on HIGH about 30 seconds or until warm. To serve fajitas, spoon chick= en and vegetable mixture onto centers of tortillas. Serve immediately with cheese= , sour cream and salsa.

Yield:= 6 servings

Nutrients per serving (2 fajitas): Calories 490, total fat 18 g, Satu= rated Fat 9 g, Cholesterol 105 mg, Carbs 39 g, proteins 38 g, sodium 980 mg, fibe= r 2 g.

Diabetic exchanges per serving: 2 starch, 1 vegetable, 4 medium-fa= t meat (2 carb)

Cook’s Tips: If desired= , 1 pkg (1-1.25 oz) taco seasoning mix can be substituted for the Chipotle Rub.=

To cook on the stovetop: prepare peppers, onions and garlic= as directed. Slice chicken into ½ inch strips. Heat 1 = tbsp vegetable oil in (12 inch) Sk= illet 1-3 minutes or until shimmering. Add chicken; cook 4-6 minutes or until cooked through. Add ¼ cup water, vegetables= and rub. Cover; simmer 3-4 minute= s or until vegetables are crisp-tender.