Microsoft Word - 70+ Deep Covered Baker Recipes

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70+ Recipes for your

Pampered Chef

Deep Covered Baker

(Oven &

Microwave!)

from your Pampered Chef

Consultant: Marci Loehner

513-293-0617

http://pamperedchef.com/pws/marciloehner

Oven

Recipes

BEEF:

Vegetable

Pot Roast

Place the roast in the baker. Add potatoes, carrots,

onions, celery, salt and pepper. It isn’t necessary to add

water. Place lid on top. Put into 325°F 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.

Burgundy

Pot Roast

Place the roast in the baker. Add 1-cup burgundy wine,

1 can (8 oz) tomato sauce and 1 pkg. dry vegetable

soup mix. Cover with lid and bake 3-3 ½ hours. Serve

hot over egg noodles.

Bachelors

Roast

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 and pressed garlic. If there are any

leftovers, just shred and mix with the sauce and

you have BBQ for a couple of meals.

Super

Bowl Short

Ribs

4 lbs. Boneless beef short ribs

16 oz. Tomato sauce

1-cup dark brown sugar

½ cup soy sauce

2-3 med red onions coarsely chopped

3 Tbls. 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° 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.

Round

Steak and 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.

French Beef Dip

3- 6 lbs. Boneless beef (any cut)

3 cans beef broth

1 pkg. onion soup mix

2 cans or bottles of beer

2 tsp sugar

1 tsp. Dried or minced, fresh garlic

Put all ingredients in baker and cook covered at

200° – 250° at least 6 hrs, till meat shreds & is very

tender.

Chuck

Roast

with

Gravy

Mix 1 can Campbell's Cream of Mushroom with

Roasted Garlic soup and 1 can Coke (or combine

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 350°F oven for about 2 hrs.

POULTRY:

Barbecued

Chicken,

Pork

Chops,

Et c

Place your choice of meat in baker. Pour your favorite

barbecue sauce over all. Cover with lid. Bake at 350°F

until done.

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.

Cranberry Chicken

Mix one can of whole berry cranberries w/ can of cream

of mushroom soup and one packet of onion soup mix.

Pour over top of chicken in baker. Cover with lid, place

in oven; bake for 1-½ hours at 425.

Chicken and 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 Dressing mix.

Place lid on top. Bake at 350° for 1 hour.

Lemon

Garlic

Chicken

Place whole roasting chicken in baker with one whole

lemon and one head of garlic (unpeeled) in cavity of

chicken. Season with salt and pepper. Cover with lid

and cook for 1-½ hours at 425°. (Try with an orange

too.)

Roasted

Turkey Breast

Place turkey breast in baker; place 6-8 small red

skinned potatoes, halved, around turkey. Add ½ cup

white wine and 2 cloves pressed garlic. Season with

salt and pepper. Cover with lid. Bake at 350°F for 1-½

hours. Uncover for last 15-20 minutes. Let stand 5

minutes before slicing.

Honey Mustard Chicken

Place roasting chicken in the baker and pour fat free

honey mustard dressing over the top. Cover with lid.

Roast for 1-½ hours at 425°F.

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

Hawaiian

Chicken

Place 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 and bake for 1-½ hours at 375°.

Use juices from chicken as gravy. Serve with white rice

and a green vegetable.

Juiciest

Roast

Chicken

(C)The Pampered Chef, Ltd. 2006

1 tablespoon all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon dried thyme leaves

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

1 tablespoon olive oil

1. Preheat oven to 450ºF. Lightly spray Deep Covered

Baker with oil using Kitchen Spritzer. Combine flour,

garlic powder, paprika, salt, black pepper and thyme in

Prep Bowl; mix well. 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.

2. Brush outside of chicken with oil using Chef’s

Silicone Basting Brush; coat completely with seasoning

mixture. Place chicken, breast side up, in baker. Roast,

uncovered, 50-60 minutes or until Pocket Thermometer

registers 180ºF in thickest part of thigh and juices run

clear. Remove from oven; let chicken stand 10 minutes

before carving. Yield: 4-6 servings

Nutrients per serving: Calories 500, Total Fat 31 g,

Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2

g, Protein 50 g, Sodium 440 mg, Fiber 0 g

Cook's Tip: A 4-pound chicken will yield about 3 cups of

cooked meat and is the perfect starting point for

Portobello-Chicken Panini, Gruyère Chicken en Croûte

or Harvest Chicken Salad.

mothered Chicken with Garlic

(C)The Pampered Chef, Ltd. 2007

3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL)

dried rosemary, divided

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) ground black pepper

1 whole chicken (about 4 lb/1.8 kg)

1 lemon, cut into quarters

1 tbsp (15 mL) olive oil

2 heads garlic, peeled (about 40 cloves)

1. 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 neck from chicken cavity. Rinse chicken with

cold water; pat dry with paper towels. Trim excess

fat, if necessary. Place lemon quarters and

remaining rosemary inside cavity of chicken. Tie

ends of legs together with cotton string. Lift wing

tips up toward neck, then tuck under back of

chicken. Place chicken breast side up into baker.

2. 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 Pocket Thermometer registers

180°F (82°C) in thickest part of thigh and juices run

clear. Remove chicken from baker; let stand 10

minutes before carving. Remove garlic from

drippings; serve with chicken. Yield: 4-6 servings

Nutrients per serving: Calories 600, Total Fat 35 g,

Saturated Fat 9 g, Cholesterol 180 mg,

Carbohydrate 11 g, Protein 58 g, Sodium 470 mg,

Fiber 1 g

Roasted

Chicken

Dinner

DELICIOUS! Created by Director Laura Bush, TX

(yes, that really is her name)

Buy a 4.5 pound chicken and rub it down with

Pampered Chef’s Garlic Oil. Then sprinkle with

PC’s Bell Pepper & Herb Rub or Rosemary &

Herb.

Cook at 375 for 90 minutes (uncover last 30

minutes), temperature should register 180F. OR

Cook on high in microwave for 25 minutes, covered.

While chicken is cooking, cut up 6 average size carrots

(1/2"-3/4" slices) and 5 russet potatoes, cut twice as

thick. (Potatoes cook faster than carrots so cutting

them thicker evens them out).

Using stainless steel bowl, toss the potatoes and

carrots with a little more garlic oil, rosemary seasoning,

kosher salt and ground pepper. Transfer to rice cooker

plus and top with half a stick of unsalted butter, cut into

1/2" slices.

When meat is done, set it aside to rest for 10 minutes,

then place potatoes and carrots in the microwave for 5

minutes, stirring when done. Put in for another 5

minutes. (10 minutes total) If you plan on making the

sauce recipe below, take out the broth now and set it in

the refrigerator to cool.

Place chicken on carving board, slice and serve with

veggies!

You could take that broth and make a quick sauce with

it:

In small saute pan (or small sauce pan), heat 2-3T oil.

When it is hot and almost boiling, stir in fresh pressed

garlic. Stir constantly for 30 seconds. Stir in 2T flour.

Stir for 1 minute or until the flour "smell" is gone. Add

some rosemary mix and a splash of white wine. Gently

stir in COOLED broth and continue stirring with flat

whisk until well blended. BRING TO A BOIL. (you will

not know how thick the sauce is until it boils). Let boil

for a minute or two and then serve!

No Peek

Chicken

6 boneless skinless chicken breast halves

1 pkg. long grain and wild rice (w/seasoning pkt)

1 can each: cream of chicken & cream of celery soup

1 can water

Combine rice, seasoning from box, both cans of soup

and 1 can water in baker. Place chicken on top and

cover with lid. Bake at 350° for 2 hours. Makes a tender

chicken dish with great rice and gravy. (Try it with pork

chops too!) OR 10 minutes in microwave.

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

Italian

Roast

Chicken

1 whole chicken

1 large fresh tomato

15 oz. can tomato sauce

1/2 tsp. 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 and 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 and juice. Chop tomato and arrange around

chicken. Sprinkle with crushed garlic, basil, thyme,

sugar, salt and pepper. Pour tomato sauce over. Cover

with lid, cook at 350° for 1 hour and 15 minutes.

Remove lid and continue to cook for 15 minutes.

Chicken

Caesar Salad Pizza

1 pack (10 oz) refrigerated pizza crust

3 cups thinly sliced romaine lettuce

2 cups diced cooked chicken

½ cup diced red bell pepper

1/3 cup sliced black olives

¼ cup grated Parmesan cheese

½ cup Light Creamy Caesar salad dressing

1 garlic clove, pressed

Directions: Preheat oven to 425•F. Roll pizza crust on

Large Round Baking stone, shaping into a 12-inch

circle. Bake 12-14 minutes or until crust is light golden

brown.

-Meanwhile, slice lettuce; dice chicken and bell pepper.

Place lettuce, chicken, bell pepper and olives in Mixing

Bowl. Grate Parmesan cheese using Microplane®

Adjustable Grater.

- In Small Batter Bowl, combine salad dressing, half of

the Parmesan cheese and garlic pressed with Garlic

Press; mix well. Spread half of the dressing mixture

evenly over crust. Add remaining salad dressing

mixture to lettuce mixture; toss to coat.

-Top crust with salad mixture. Sprinkle with remaining

Parmesan cheese. Cut into wedges and serve

immediately.

O RK:

Smoked

Sausage

with

Vegetables

Cut Smoked Sausage into chunks and place in

baker. Add 1 cup water, quartered potatoes,

carrots, quartered cabbage, and (any vegetables

you like). Top with lid. Bake at 350° for 20-30

minutes or until vegetables are done.

Pork Chops and Gravy

Place pork chops in baker. Mix one can of cream

of mushroom soup with ¼ 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 and 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 and

sprinkle seasoning mix on meat. Cover and bake

for 1-2 hours at 350°.

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 325°F for 45 minutes.

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.

Pork Chops and Stuffing

2 cups Pepperidge Farm Cornbread Stuffing dry

mix (gold package)

1 can (10 ¾ oz) condensed cream of celery soup

¼ cup finely chopped onion

¼ cup chopped celery

½ cup frozen corn kernels (may use canned)

4 boneless lean pork loin chops (4-5 oz each)

1 tbls packed brown sugar

1 tsp spicy-brown mustard

Heat oven to 400°F. Brush inside of Deep Covered

Baker with oil. Mix stuffing, soup, corn, onion and

celery. Spoon into Baker. Arrange pork chops in a

single layer over stuffing. Mix brown sugar and

mustard; spoon over pork chops. Bake at 400° F.

for 30 minutes or until pork is done. Makes 4 servings.

VEGE T ABLES:

Brown

Rice

Casserole

2 cups long-grain rice (not instant)

4 cans beef consommé’ (not beef broth)

1 onion

½ stick butter or margarine, cut into small pieces

Preheat oven to 350°. Chop onion with Food Chopper.

Combine rice, consommé, chopped onion, and butter in

Deep Covered Baker. Cover with lid and bake for

approximately 1 hour, until all liquid is absorbed. Half

way through, stir rice thoroughly.

Salsa

“Fried”

Potatoes

In a medium bowl mix together 1-cup salsa, 1 small can

of black olives and 2 cloves pressed garlic. Chop ¼ cup

fresh cilantro; add to salsa mixture. Slice 4-5 potatoes

and mix with the salsa mixture. Place the potatoes in

baker and cover with lid. Bake for about 30 minutes.

Remove the lid and grate the cheese over the potatoes.

Bake about another 10 minutes until the potatoes are

fork tender and cheese is melted.

Baked

Potato

Curls

Peel and slice 4 potatoes and place them in baker.

Chop 1 bunch green onions (tops only) and place in

medium bowl. Fry 4-5 strips of bacon and chop into fine

bits, add to green onions. Press 2 garlic cloves into

bowl and mix with 1 cup shredded cheddar cheese, ½

cup sour cream, and ½ stick of melted butter. Mix

together and pour over potatoes. Cover with lid and

bake at 400°F for 20 minutes.

Italian

Potatoes

Place peeled and sliced potatoes in baker. Melt ½ stick

butter; add 1 Tbsp. 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!

Learn MORE recipes! Host

show!

Contact me today!

805-280-6343

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Garlic

Cheese

Potatoes

Place peeled and sliced potatoes in baker. Melt ½ stick

butter with 2-3 cloves pressed garlic. Pour over

potatoes. Sprinkle 2 chopped scallions over potatoes

and ¼ cup grated Parmesan cheese. Cover with lid and

bake at 400° for 20 minutes, or until done. Remove top

and let brown.

OVEN

DESSERTS:

“Canned”

Peach Cobbler

2 cans cling peaches, un-drained

1 yellow cake mix

1 stick butter, melted

Pour peaches in Deep Covered Baker. Sprinkle cake

mix powder over peaches. Pour melted butter evenly

over the cake mix. Bake at 350° for one hour.

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 w/juice

Preheat oven to 375°. 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 milk.

Mix well with whisk to make a batter. Pour the batter

over the melted butter. Heat the fruit and juice. Pour

the warm fruit and juice over the batter. DO NOT STIR.

Bake at 375° for 30-40 minutes. The butter will creep

through the fruit and make a crust on top. Note: Any

desired fruit or berry will work.

Cobbler

(cherry, apple, blueberry or whatever!)

2 cans More Fruit Cherries

1 box Jiffy yellow cake mix

1 stick melted butter

Cinnamon sugar

Pour fruit in stone, sprinkle cake mix over top and

drizzle melted butter over it all and cinnamon sugar.

Bake at 350 for 18 minutes.

Quick Apple Crisp

5 Granny Smith apples

1 package (9 ounces) yellow cake mix

2 tablespoons sugar

1 tablespoon ground cinnamon

1/4 cup butter or margarine, melted

1/2 cup chopped nuts

Vanilla ice cream or thawed, frozen

whipped topping (optional)

Preheat oven to 350°F. Peel, core and slice

apples using Apple Peeler/Corer/Slicer. Cut

apples in half. Place apples in Deep Dish

Baker. Combine cake mix, sugar,

cinnamon, butter and nuts in bowl. Mix until

crumbly. Sprinkle mixture evenly over

apples. Bake 35-40 minutes or until apples

are tender. Serve warm with ice cream or

whipped topping.

Microwave

Recipes

POULTRY:

Chicken

Breast

6 boneless, skinless chicken breasts

Favorite Pampered Chef Seasoning

(Like: Chipotle, BBQ, Citrus & Basil, Rosemary,

etc)

Put the chicken breasts in deep covered baker and

spritz/rub with Garlic Infused Oil sprinkle with

pepper, a little salt, and seasoning then microwave

for 10 minutes. You don’t need to do anything but

wash them, season them and place them in the

baker; don’t flip them over or anything else. Take

out & serve.

Pork Chops, Steaks, Boneless ribs, and of course

chicken all up to 1inch thick will cook in 10-12

minutes without turning them over.

TIP: IF you are unsure of doneness, use the

POCKET THERMOMETER to check your meat.

After you make this several times, you will know

how your microwave works.

Chic k

e n - take out of the microwave when it has

reach 165 degrees. Let rest with the lid on for 10

minutes and the temperature will rise to 170

degrees!

Boneless chicken breast – 10-12 minutes

o Chicken Parmesan (coat chicken, cook 6

minutes, then top with spaghetti sauce

and mozzarella cheese and cook for 2

minutes or until done. Serve with noodles

and salad, and then serve leftovers on top

of hoagies for a quick lunch.

o Italian Chicken – slice zucchini and bell

peppers into to the bottom of the baker,

top with chicken breast then top with

Italian dressing, then serve leftovers in a

tortilla with lettuce, cheese and tomato for

a quick lunch.

o Slice into thin strips, mix with thin stripes

of onion and bell pepper, cook 4 minutes,

then mix in salsa, Lipton onion soup mix

and water – serve with flour tortillas.

Leg Quarters – 18-20 minutes

o Cover with barbeque sauce and cook

Cover with teriyaki sauce and cook

Chicken legs – 12-15 minutes

Cover with sweet and sour sauce

o Chicken Cacciatore - Slice peppers and

onions and out in the bottom of the baker,

top with legs and cook 6-7 minutes, top

with spaghetti sauce

Whole Chicken – 30 minutes

o Top with olive oil and rosemary and herb

seasoning, then stuff lemon slices and

onion in the chicken cavity. Put diced

potatoes on the bottom of the baker,

drizzle with EVOO and rosemary

seasoning, sit chicken on top and cook.

Chicken Breasts for 3 in 8 (MINUTES)

Season 3 chicken breasts with salt and pepper and

Rosemary Herb Seasoning. Place in Deep Covered

Baker and microwave for 8 minutes. Prepare ahead tip:

Season chicken in the morning and place in zip bag in

the frig. When you get home pop it in the baker and

dinner’s ready in 8.

- Minute

Chicken by The Pampered

Chef

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

1 tablespoon olive oil

Seasoning Mixture

tablespoon all-purpose flour

teaspoon paprika

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Directions:

1. 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 chicken onto Cutting

Board; brush with oil using Chef's Silicone Basting

Brush.

2. 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. Microwave, uncovered, on HIGH 25-30 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: 4-6 servings

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 potatoes, cut into 2-inch pieces, in

Classic Batter Bowl. Toss with additional seasoning and

oil, if desired. Arrange vegetables around chicken.

Microwave, uncovered, 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).

Use our Pampered Pantry rubs and seasoning mixes to

give alternate flavors to your chicken.

Lightened-Up 30 Minute Chicken - Carefully remove

skin from chicken; season as recipe directs. Microwave,

uncovered, on HIGH 20-25 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 rest 10 minutes (temperature will rise to

170°F)

Nutrients per serving: Caolores 330, Total Fat 15g,

Saturated Fat 3.5 g, Cholesterol 135 mg, Protein

44g, Sodium 420 g, Fiber 0g.

Smoky Buffalo Chicken Wings by TPC

24 chicken wing drumettes (2 ½ - 3 lbs)

½ tsp salt

1 tsp vegetable oil

¼ cup buffalo wing sauce or Louisiana-style hot

sauce

2 tbls Smoky BBQ Rub

Celery

and

Dip

4 large stalks celery

½ cup mayonnaise

½ cup sour cream

¼ tsp coarsely ground black pepper

¼ cup (1 oz) blue cheese crumbles

1. For wings, trim excess fat and skin using Boning

Knife. Place wings into Deep Covered Baker;

season with salt. Microwave, covered, on HIGH 8

minutes. Turn wings over using Chef’s Tongs.

Microwave on HIGH 7-10 more minutes or until

Thermometer registers 180°F when inserted into

meatiest part of wings alongside bones, and meat

is no longer pink.

2. Meanwhile, for celery and dip, cut celery stalks

in half crosswise, then lengthwise using 5” Santoku

Knife. Combine mayonnaise, sour cream, and

black pepper in Small Batter Bowl. Whisk until

blended using Stainless Whisk. Gently stir in blue

cheese; set aside.

3. Carefully remove baker from microwave and

remove lid, lifting away from you. Drain wings in

Colander. Add oil to 12” Executive Skillet; heat

over medium -high heat 1-3 minutes or until

shimmering. Place wings in skillet; cover with

Splatter Screen. Cook 4-6 minutes or until browned

on all sides, turning frequently.

4. Combine hot sauce and rub in 6 qt. Stainless

Mixing Bowl; add wings and toss to coat using

Master Scraper. Transfer wings to Serving Platter.

Serve immediately with celery sticks and dip.

Southwest

Chicken

& Rice

1 1/2 lbs. Chicken boneless/skinless

1 small onion

1 pepper (orange, yellow or red)

2 Tbs. Garlic Oil

2 Tbs. Chipotle Rub

2 Tbs. Butter/margarine

3 1/2 cups water

1 Tbs. Southwest Seasoning Mix

1 Family size Rice A Roni Spanish Style (or 2 regular

boxes)

1/2 small Velveeta Mexican Cheese

In Deep Covered Baker place chicken, brush with oil

and sprinkle with Chipotle Rub. Cover with lid and cook

in microwave for 12 minutes. In Large Family Skillet,

add 1 Tbs. garlic oil, chopped onion and peppers.

Sauté until tender then add 2 Tbs. of butter and the

Rice A Roni. Brown vermacilla, add water and

seasoning pack and Southwest Seasoning. Cook on

low until done. Remove baker and chop chicken

with Salad Chopper. Cube cheese and add to

chicken. Mix well, add to Rice Mixture & serve

immediately. Enjoy. YUMMY!!!

Southwestern

Chicken

Salad

4 Boneless skinless chicken breasts, cooked and

chopped

1 head green lead or iceberg lettuce, chopped

1 can black beans, drained

½ red bell pepper, chopped

½ can petite diced tomatoes, drained

1 lime, juiced

4 oz. block cheddar cheese, shredded

Lime Flavored Tortilla Chips

Southwestern Seasoning

Salad

Dressing

Combine 1 cup ranch dressing with 1 tbls southwestern

seasoning

Pour lime juice over cooked and chicken breasts

seasoned with southwestern seasoning. Allow chicken

to cool before adding to salad. Shred lettuce, drain

black beans, drain tomatoes, chop red bell pepper, and

shred cheese. Combine all ingredients in large bowl

and serve. Crumble tortilla chips over top.

Chicken Tortilla Casserole

by TPC

1 poblano pepper

1 1/2 lb boneless, skinless chicken thighs

2 tbsp Southwestern Seasoning Mix

1/4 tsp salt

1 can (15 oz) black beans, drained and rinsed

1 1/2 cups thick and chunky salsa

4 cups broken tortilla chips

1 cup (4 oz) shredded cheddar and Monterey Jack

cheese blend

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

1. Remove stem and seeds from poblano pepper using

Utility Knife; 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 using

Mix 'N Scraper(R) 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(R). Grate

cheese over baker using Deluxe Cheese Grater.

Microwave, uncovered, on HIGH 2-3 minutes or until

cheese is melted. If desired, snip cilantro using Kitchen

Shears; sprinkle over casserole.

Cook's Tip: Boneless, skinless chicken breasts can be

substituted for the chicken thighs, if desired.

Chicken

and

Rice

4 boneless chicken breasts

1 box rice roni

Put the chicken on the bottom, then rice, then

seasoning, then water (amount on the box – think it is 3

cups). Put on the lid and microwave for 25 minutes.

Microwave

White Chicken

Chili by TPC

3 whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2 poblano peppers

1 medium onion

1½ lb boneless, skinless chicken thighs

2 tbsp Southwestern Seasoning Mix

2 cans (15.5 oz each) Great Northern beans, drained

1 jar (16 oz) salsa verde

1. 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. 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. Meanwhile, 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. Meanwhile, gently squeeze cooled garlic from

heads into batter bowl (discard skins); mash using

Mix ‘N Masher. Add beans and salsa to batter

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)

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.

Minute

Chicken

Fajitas

TPC

1 tbsp. vegetable oil

1 yellow or white onion

1 red bell pepper

2 green bell peppers

1 ½ lbs. chicken tenderloins (not breaded); thawed

1 Tbsp. Chipotle Rub

1 block cheddar cheese

8 oz. sour cream

8 oz. salsa

6-inch flour tortillas

1 bunch fresh cilantro (optional)

1 can black beans (optional)

4 oz guacamole (optional)

1) Using the Silicone Pastry Brush, spread oil in

the bottom of the Deep Covered Baker.

2) Using the Ultimate Mandoline, slice 1 med

onion & put in the bottom of baker. COARSELY

chop the red & green bell peppers into LARGE

pieces using the Forged Cutlery Santoku Knife;

place in baker over onions.

3) Place thawed chicken tenders on top of pepper

pieces. Sprinkle the Chipotle Rub over chicken

using the Adjustable Measuring Spoon. Put the lid on

the Deep Covered Baker & put in the Microwave for

15 minutes. (Depending on the microwave you use, it

may take a little longer)

4) While it is in the Microwave, grate the block of

cheese with the Rotary Grater. Place tortillas in Rice

Cooker Plus & heat for 1 minute. Use the Medium

Stainless Steel Scoop & put sour cream in the Easy

Accent Decorator. Snip fresh Cilantro with Kitchen

Shears in one of the Prep Bowls. Cut off top of second

green pepper using V-Shaped Cutter; fill with salsa.

5) When the timer goes off, take the Deep Covered

Baker out of the Microwave using Silicone Hot Pads.

Remove lid carefully, HOT steam!!! Take the Salad

Choppers & cut up all the peppers, onion, & chicken in

the Deep Covered Baker. Use the Chef Tongs to

serve with & squeeze the juice out with them!

6) Take a flour tortilla, top with chicken/onion/pepper

mixture, top with cheese, sour cream, salsa, cilantro, &

enjoy!

Optional Way To serve:

Turn the small Dots bowl upside down and place

the medium Dots Bowl on top. Place in Large

Square Bowl. Put the salsa in the top bowl and

Surround with tortilla chips. Using the 2 bowl

caddy, place cheese into one small SA bowl,

guacamole in the other. Place in caddy.

Mexican

Chicken

Lasagna

by TPC

1 pkg (8 oz) cream cheese

¼ cup lightly packed fresh cilantro leaves, chopped

2 cups (8 oz) shredded Monterey jack cheese, divided

1 can (28 oz) enchilada sauce

12 (6”) corn tortillas

3 cups diced or shredded cooked chicken

2/3 cup chopped onion

Additional chopped fresh cilantro leaves (optional)

- Place cream cheese in Classic Batter Bowl.

Microwave on HIGH 30-45 seconds or until very soft.

Add cilantro and 1 ½ cups of the Monterey jack cheese;

mix well. Spread 2/3 cup of the enchilada sauce over

bottom of Deep Covered Baker. Pour remaining

enchilada sauce into large bowl; set aside.

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

- To assemble lasagna, dip four tortillas into enchilada

sauce in large bowl and arrange over sauce in baker

using Sauté Tongs, overlapping as necessary. Scoop

half of the cream cheese mixture over tortillas using

Small Scoop; spread evenly. Top with 1 cup 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 ½ cup Monterey

jack cheese.

- Microwave, covered on HIGH 12-15 minutes or until

center is hot. Let stand 10 minutes. Sprinkle with

additional chopped cilantro.

Moroccan Chicken Pasta

2 boxes of Olive Oil and Herb Pasta-Roni

1 red bell pepper

1 small red onion

1 ½ -2 lbs boneless, skinless chicken breasts

2 tbls Moroccan Rub

1 tbls olive oil

1 tbls garlic infused canola oil

- Place 4 cups of water in Rice Cooker Plus, place in

microwave uncovered for 5 minutes.

- Cut the onion and red pepper in strips and place them

in the Large Micro Cooker with 1 tbls garlic infused

canola oil.

- Remove Rice Cooker Plus from microwave and add 1

tbls olive oil, pasta, and seasoning packets, place back

in microwave, covered for 8 minutes. Place the Large

Micro Cooker in microwave for 4 minutes.

- Place the chicken in the Deep Covered Baker and

sprinkle with 1 tbls Moroccan Rub, cover and

microwave for 12 minutes.

- Use the Salad Choppers to chop up chicken. Add 1

tbls Moroccan Rub to pasta and place on serving

platter, add chicken, and then add onion and bell

peppers on top.

EASY CHICKEN

NACHOS

1-2 lbs of boneless/skinless chicken breasts

1-2 tbls of Chipotle Rub

1 tbls Garlic Infused Canola Oil

1 bag of favorite Corn Chips or Tortilla Chips

1 large jar of mild salsa

1 small Mexican flavor Velvetta Cheese

3 roma tomatoes

1 bunch of green onions

2 large yellow onions

8 oz container of baby Bella mushrooms

Sour Cream - optional

In Deep Dish Cranberry Baker, place chicken

breast, brush with Garlic Infused Canola Oil,

Sprinkle chicken with Chipotle Rub. Cook in

Microwave 12 minutes. Remove from Microwave &

chop meat inside baker with Salad Chopper to the

desired consistency.

Meanwhile, cut onions with Mandolin, slice

mushrooms with Egg Slicer Plus, sauté in 8 or 10

inch sauté pan or grill pan. Cut and dice tomatoes

with Tomato Knife. Place cheese on Small Bar

Board and cut into 1 inch slices. Place chips onto

Large Rectangular Tray with Handles or use Large

Bar Pan.

Put chicken on top of chips, then add ALL Salsa on

top of chicken, Place onions and mushrooms on

top of Salsa, top with Velveeta Cheese Slices, &

place in microwave for 2-3 minutes to melt

cheese. Serve immediately. Guests can top

nachos with Green Onions, Tomatoes, and Sour

Cream. YUMMY

Grilled Chicken Penne al Fresco by TPC

4 garlic cloves, peeled

2 cups grape or cherry tomatoes

3 cups uncooked penne pasta

3 cups chicken broth

3/4 cup dry white wine

1/2 tsp (each) salt & coarsely ground black pepper

1 1/4 cups lightly packed fresh basil leaves

1 oz. grated parmesan cheese (about 1/4 cup

packed)

2 cups diced grilled chicken breasts

Additional grated fresh Parmesan cheese and

coarsely ground black pepper (optional)

Add a tablespoon of olive oil to Deep Covered

Baker. Slice garlic into baker. Add tomatoes.

Cover; microwave on high 4 to 5 minutes or until

tomatoes begin to burst, stirring after 2 minutes.

Crush tomatoes. Add pasta, broth, wine, salt &

black pepper.

Return dish to microwave. Cover and microwave on

high 16 to 18 minutes (make sure dish is microwave

safe) or until pasta is tender, stirring after 10 minutes. In

the meantime, coarsely chop basil, reserve 2 Tbs. for

garnish. Grate cheese.

Carefully remove baker from microwave, lifting lid away

from you. Add basil, cheese and chicken to dish,

garnish and add additional cheese and black pepper if

desired.

Smoky BBQ CHICKEN

SANDWICHES

1-2 lbs chicken tenders

1 Tbsp. Olive oil

1 small onion

1 Tbsp. Sweet & Smoky BBQ Rub

1 cup Ketchup

2 Tsbp. Sweet & Smoky BBQ Rub

2 Tbsp. Cider Vinegar

¼ cup packed brown sugar

Potato Rolls or Sesame Buns

1) Using the Silicone Pastry Brush, spread oil in the

bottom of the Deep Cover Baker. Slice onion using

Ultimate Mandoline. Place onion rings in bottom of

Deep Covered Baker. Place 1-2 lbs chicken tenders or

3-4 chicken breasts (flattened w/ meat tenderizer) into

Baker. Place 2 Tbsp Sweet & Smoky BBQ Rub onto

chicken using Adjustable Measuring Spoon. Place lid

on Baker, microwave on HIGH 10 mins.

2) In Small Sauce Pan, mix 1 cup ketchup using

Measure All Cup, 2 Tbsp Sweet & Smokey BBQ Rub

using Adjustable Measuring Spoon, 2 Tbsp cider

vinegar, & ¼ cup packed brown sugar using Measure

All Cup. Cook over medium heat until boiling, stirring

occasionally with Chef's Spoon.

3) Check chicken to ensure it is no longer pink in the

middle. Pour off some (not all) of any excess water.

Using Salad Choppers, chop meat into small pieces.

4) Pour over cooked chicken; mix well. Serve on potato

rolls or sesame buns. ENJOY!

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

Microwave

Quick Turkey Chili

This quick and easy turkey chili is packed with flavor

and can be made in less than 30 minutes.

1 cup chopped onion

1 jalapeño pepper, seeded and chopped

1 cup diced green bell pepper

1 pound 99% lean ground turkey

2 tablespoons olive or canola oil

3 garlic cloves, pressed

¾ teaspoon salt

2 tablespoons Southwestern Seasoning Mix

2 tablespoons all-purpose flour

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) black beans, drained and rinsed

1 can (16 ounces) chili beans in sauce, undrained

½ cup hot water

1. Using Food Chopper, chop onion and jalapeño

pepper. Dice bell pepper using Santoku Knife. Place

vegetables in Deep Covered Baker; microwave,

uncovered, on HIGH 4-5 minutes or until tender.

2. Add turkey, oil, garlic and salt; mix well. Microwave,

uncovered, an additional 5-6 minutes, stirring halfway

through and breaking turkey mixture into crumbles.

3. Add seasoning mix and flour; mix well to coat. Stir in

tomatoes, beans and water. Microwave, uncovered, an

additional 12-14 minutes or until slightly thickened,

stirring once halfway through cooking. Yield: 6 servings

(Light) Nutrients per serving: Calories 280, Total Fat 6

g, Saturated Fat 0 g, Cholesterol 30 mg, Carbohydrate

27 g, Protein 25 g, Sodium 970 mg, Fiber 8 g

PORK:

Pork Tenderloi n - take out of the microwave when it

has reaches 160 degrees. Let rest with the lid on for

10 minutes and the temperature will rise to 165

degrees!

Top with Asian seasoning – serve with rice

and egg rolls, then serve leftovers in wraps,

pork fried rice, or on a salad.

Top with Barbeque seasoning – seve with

mashed potatoes and salad, then serve

leftovers on buns with BBQ sauce

Top with Southwest seasoning – serve

with Spanish rice and beans, then serve

leftovers in nachos, quesadillas or fast

family fajitas.

Barbecue

Pork Tenderloin

1 pork tenderloin (about 1 pound)

1 tablespoon vegetable oil

2 tablespoons Smoky Barbecue Rub

Ingredients for Miniature Barbecue Pork

Sandwiches or Barbecue Pork Salad

Directions:

1. On Large Grooved Cutting Board, trim fat and

silver skin from pork tenderloin using Boning Knife.

Brush with oil using Chef's Silicone Basting Brush.

Place pork into Deep Covered Baker, tucking

narrower end under to create a uniform thickness.

Evenly rub pork with barbecue rub.

2. Cover baker; microwave on HIGH 6-10 minutes

or until Pocket Thermometer registers 150°F,

checking temperature at 6 minutes and then at

every 2-minute interval. Remove baker from

microwave; let stand, covered, 10 minutes

(temperature will rise to 160°F for medium

doneness). Prepare sandwiches or salad, if

desired.

Cook's Tip: This recipe can be easily doubled.

Place two tenderloins into Deep Covered Baker;

microwave on HIGH 8-12 minutes as directed

above.

Four boneless, skinless chicken breasts (4-6

ounces each) can be substituted for the pork

tenderloin. Microwave as directed, testing for

doneness in thickest part of breast until Pocket

Thermometer registers 170°F and no longer pink in

center. Remove chicken from baker; let stand 5

minutes.

Miniature

Barbecue

Pork

Sandwiche s: Cut 1

medium onion into 1/4-inch-thick slices. Arrange

onion slices over bottom of baker. Prepare pork as

directed previously; place over onion and

microwave as directed. Cut pork into 1/4-inch-thick

slices. Arrange sliced pork evenly over 8 small

rolls; top pork with onions. Spread about 1

teaspoon Smoky Barbecue Sauce over top half of

each roll; top sandwiches and serve.

Barbecue

Pork

Salad : Prepare pork as directed.

For dressing, combine 1/4 cup ranch salad

dressing and 1 teaspoon Smoky Barbecue Rub. Cut

pork into strips. Thinly slice half of a medium red onion.

In large bowl, combine 1 package (7 ounces) iceberg

lettuce salad mix and 2 cups cole slaw mix; top with

onion, 1 cup thawed frozen corn and pork. Drizzle with

dressing, serve on Simple Additions(R) Medium

Square.

Smoky Barbecue

Sauce

1 cup ketchup

1/4 cup firmly packed brown sugar

2 tablespoons Smoky Barbecue Rub

2 teaspoons cider vinegar or white vinegar

Combine ketchup, brown sugar, barbecue rub and

vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring

occasionally; remove from heat. Serve sauce on

sandwiches; reserve remaining sauce for another use.

Yield: 1 1/3 cups sauce

*You can also use our Chipotle Rub for more bite!

20 minute

BBQ

Ribs

Our Deep Covered Baker allows you to prepare

barbecue ribs in the microwave, cutting their cooking

time in half. They’re hearty, delicious and the perfect

recipe for quick football season entertaining!

Ribs

1 rack (2½-3 pounds) pork loin back ribs (baby

back ribs)

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ cup water

Smoky Barbecue Sauce

1 cup ketchup

¼ cup packed brown sugar

2 tablespoons Smoky Barbecue Rub

2 tablespoons cider vinegar or white vinegar

For ribs, remove membrane from rack of ribs using

Boning Knife (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 meatiest part of ribs alongside bones and ribs are

no longer pink. Meanwhile, for sauce, combine

ketchup, brown sugar, barbecue rub and vinegar in

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

(1.5-qt.) Saucepan. Bring to a boil, stirring

occasionally; remove from heat.

Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1

cup of the sauce and toss to coat. Heat Grill Pan over

medium heat 5 minutes. Place ribs onto pan; cook 4-6

minutes or until grill marks appear, brushing with

remaining sauce and turning once. Transfer ribs to a

serving platter. Serve immediately.

Yield: 4 servings

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 visible fat

along the underside of the rack.

VEGE T ABLES:

Loaded Baked Potato Chowder by TPC

3 large baking potatoes (about 2½ lbs)

3½ cups milk, divided

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions with tops (¼ cup sliced)

4 oz sharp cheddar cheese, grated

1½ tsp salt

½ tsp coarsely ground black pepper

Optional toppings such as chopped cooked bacon,

sour cream or steamed broccoli florets

1) Slice potatoes in half lengthwise with Santoku Knife;

place in Deep Covered Baker. Pour ½ cup of the milk

over potatoes. Microwave, covered, on HIGH 11

minutes. Remove baker from microwave. Move center

potatoes 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) Meanwhile, whisk cream cheese until smooth in

Classic Batter Bowl. Slowly add remaining 3 cups 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) Carefully remove baker from microwave. Grate

cheddar cheese over chowder using Rotary Grater;

add green onions, salt and black pepper, and mix

using Small Mix ‘N Scraper® until cheese is

melted. Serve with toppings, if desired.

BEEF:

BEEF

ENCHILADA

CASSEROLE

1 lb ground beef

1 10oz can enchilada sauce

1 tsp southwestern seasoning

¼ tsp salt

¾ cup water

½ cup chunky salsa

12 yellow corn tortillas

¼ cup snipped fresh cilantro

1 cup shredded Colby Jack cheese

1. Combine beef, seasoning mix and salt,

cook till no longer pink.

2. Add enchilada sauce, water and salsa.

Bring to a simmer and remove from heat.

3. Cut tortillas into 1 inch strips and chop

cilantro

4. Arrange half of the tortillas evenly over

the bottom of the Deep Dish Baker, top

with half the beef mixture, half cheese

and half cilantro. Top with remaining

tortillas, beef mixture, cheese and

cilantro.

5. Microwave on high for 3-5 minutes.

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Microwave

Lasagna

Ingredients for the meat sauce:

1/2 lb. mild Italian sausage

1/2 lb. lean ground beef

1 chopped yellow onion

1 medium green bell pepper, chopped

3 minced garlic cloves

Italian Seasoning

2 tsp. salt

1 tsp pepper

2 Tbs. steak sauce

2 Tbs. Worcestershire sauce

1/2 tsp. cayenne pepper

two 1-lb. jars spaghetti sauce

Grate 1/12 cups Parmesan Cheese, set aside.

Grate 1 cup Monterey Jack cheese, set aside

Chop onions and green pepper with Food Chopper.

Mince garlic with Garlic Press. In 12-inch skillet, brown

sausage and ground meat, using Mix n’ chop to break

up meat. Cook for 5 minutes.

Add onions, green pepper and garlic. Add 2 TBSP

Italian Seasoning. Cook for 5 minutes. Add 2 jars

spaghetti sauce, mixing well.

In Large Batter Bowl, mix:

15 oz. ricotta cheese

1/4 cup Parmesan cheese, grated with Micro plane

Adjustable Grater

1 Tbs. chopped parsley

2 eggs, beaten

1/4 tsp. cayenne pepper

1 tsp. salt

1 tsp. pepper

2 tsp. garlic powder

In Deep Covered Baker, spoon in a layer of meat

sauce. Add a layer of no-cook lasagna noodles.

Sprinkle noodles with some of the Parmesan and Jack

cheeses. Add a layer of the filling, using several

spoonfuls spread evenly per layer.

Repeat the sequence of sauce, noodles, cheese and

filling. Be sure you finish with the ricotta mixture on top,

since it will seal in the cheese and keep it from

becoming rubbery in the microwave.

Cook 15 minutes on high, then 20 minutes on medium.

Top with more Parmesan Cheese. Let stand 10

minutes. Serve with mini serving spatula.

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

*Note: This can also be prepared in the oven in either

the Deep Covered Baker OR the Rectangular Baker.

Cook uncovered at 375 degrees for one hour. Let rest

for 15 minutes.

Beef Pot Roast in the Microwave

2-3 tsp olive oil or Garlic Infused Canola Oil

3 ½ - 4 pounds boneless chuck roast

1 onion, chopped with food chopper or sliced with the

ultimate mandolin (On one occasion, I was out of onion

and substituted a pouch of onion soup mix and 2 -3

Tsp. of water. I sprinkled the mix over the roast and

added the water to provide moisture. Use less salt if

doing this)

-2 cloves garlic, pressed with garlic press

-Pampered Chef Seasoning rub of your choice to taste.

-1 tsp coarse (kosher) salt -I keep mine in a prep bowl

& add in pinches like the TV chefs

-½ -1 tsp freshly ground black pepper (use grinder)

-Approximately ¼ - ½ cup flour for coating the roast

-Worstershire sauce as desired

1. Rub meat with a little oil, sprinkle with

seasoning rub (& rub into meat), salt and

pepper. Dredge in flour to coat all sides.

2. Heat Family Skillet or Grill pan on top of the

stove over medium high heat. Add oil, and

sear meat in the center of the pan for 4

minutes. Turn meat over with chef's tongs;

sear all sides for 3 to 4 minutes on each side.

Remove meat from pan.

3. Meanwhile, arrange onion & garlic in the

bottom of the deep covered baker, and

sprinkle with salt and pepper. Add meat to

baker, sprinkle Worstershire sauce on top of

meat, and cover.

4. Cook in Microwave (with turntable and at least

1000 watts power) on high, 40-45 minutes.

5. KEEP LID ON BAKER TO PRESERVE

STEAM FOR MOISTNESS.

6. Remove roast to a platter to rest for 10 to 15

minutes. Slice, and top with onions and gravy.

If cooking in the oven….Preheat oven to 325°F

and cook for 30 minutes. Then reduce the heat to

300°F and cook for 1 ½ - 2 hours more.

Cheesy Mostacholi

1 1/2 pounds browned hamburger

1 pound package mostacholi noodles, (I use the

small ones, we have different sizes of them here)

1 (11oz.) can Cheddar Cheese Soup + 1/2 water

1 1/2 jars (30 oz, each) spaghetti sauce

1 tsp. pepper

1 1/2 tsp. Italian Seasoning

3-4 cups fresh grated Mozzarella cheese (I like to

use 1/2 mozzarella & 1/2 parmesean)

Stir all together in a bowl, it will be soupy! Then, I

put it all in the DCB and microwave it for 35

minutes, or until the noodles are done.

Quick

Jambalaya

3 chicken breast

3 - 5-inch smoked beef sausage – sliced

1 package of Zatarain’s jambalaya mix

Water per package directions

Cover and bake in the microwave – 25-30 minutes

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MICROW A VE

DUMP

CAKES

Luscious

Lemon

Dream:

Can Lemon Pie filling (spread on bottom of baker)

white cake mix (dry) sprinkled over filling

Drizzle with 1 1/2 sticks REAL butter (melted)

Micro for 10 minutes, stir, then microwave 2-3

minutes more!

Serve with whipped topping or frost with cream

cheese or white frosting. When still warm, top with

a scoop of ice cream!

Cherry

Chocolate

Cake:

Can Cherry Pie filling (spread on bottom of baker)

chocolate cake mix (dry) sprinkled over filling

Drizzle with 1 1/2 sticks REAL butter (melted)

Micro for 10 minutes, stir, then microwave 2-3

minutes more!

Apple

Crumb

Cake:

Can Apple Pie filling (spread on bottom of baker)

white cake mix (dry) sprinkled over pie filling

Drizzle with 1 1/2 sticks REAL butter (melted)

Top with OUR Pampered Chef Sweet Caramel

Sprinkles

Put lid on (or leave off) Deep Covered Baker

and microwave for 10 minutes!

(Or use peach pie filling, cherry, blueberry,

strawberry, lemon, etc. These are GREAT! And

SO easy to make!)

Deep Covered Baker Recipes Deep Covered Baker Recipes Deep Covered Baker Recipes

Fall Pumpkin Spice Cake:

white cake mix (no egg, oil or water)

1 can pumpkin pie filling

1 Tbsp. Pampered Chef Cinnamon Plus Spice

Mix all together. Bake in the oven at 350 for 20-25

minutes OR in the microwave 12 -18 minutes.

Then, you can drizzle over the top a thick icing of

powdered sugar, Pampered Chef's Cinnamon

Plus Spice, and Milk mixed together. Or it is very

good with frosting on it, or left plain!

Mom’s Apple Crisp

4-6 Granny Smith apples

8 graham crackers (2 ½ x5 inches), finely chopped

¾ cup packed brown sugar

½ cup all-purpose flour

½ cup quick or old-fashioned oats

1 tsp ground cinnamon

1 tsp ground nutmeg

½ cup butter or margarine, melted

Whipped cream or ice cream (optional)

1. Peel, core and slice apples using Apple

Peeler/Corer/Slicer. Cut apples in half; place in Baker.

2. Finely chop graham crackers using Food Chopper;

place in Classic Batter Bowl. Add brown sugar, flour,

oats, cinnamon, and nutmeg; mix well. Place butter in

Small Micro-Cooker; microwave on HIGH 1 minute or

until melted. Add butter; mix well.

3. Sprinkle graham cracker mixture evenly over apples.

Microwave on HIGH 12-15 minutes or until apples are

tender, rotating dish after 6 minutes. Cool slightly; serve

warm with whipped cream or ice cream, if desired.

Molten

Lava

Cake

1 cake mix of your choice

Plus the ingredients to make it on the back of the box

(egg, oil, water)

1 container of frosting of your choice

Mix cake mix as box tells you to. Then using the

medium scoop, scoop 10- 12 scoops on the top of the

cake. 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 the cake looks like a done cake. The

frosting sinks to the bottom. Scoop and serve with

ice cream!

Be creative in your flavor combinations, look at

your options in the cake aisle and mix and match.

Caramel Apple Bread Pudding

1 loaf (16 oz) egg bread, such as challah (about 12

cups cubed)

3 red baking apples such as Jonathan

1 lemon

1 tbsp butter

2 cups plus 1 tbsp milk, divided

1 cup heavy whipping cream

6 eggs, lightly beaten

½ cup firmly packed brown sugar

1 tsp Double Strength Vanilla

¼ tsp salt

1 package (14 oz) caramels (about 48), unwrapped

½ cup toasted pecan halves

Apple Blossom Garnishes (optional)

1. Lightly spray Deep Covered Baker with

vegetable oil using Kitchen Spritzer. Slice bread

into 1” 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 Microplane Adjustable Grater to

measure 1 tsp zest. juice lemon using Juicer to

measure 1 tbls juice. Melt butter in 10” Executive

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 the Easy Read Measuring Cup.

Microwave on HIGH 2-3 minutes or until hot. In 6

qt. Stainless Mixing Bowl, combine eggs, brown

sugar, vanilla and salt; mix until 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 tbsp 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 ¼

cup of the caramel mixture. To assemble bread

pudding, place half of the bread mixture 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 155° F in center; let stand, covered for 10

minutes in microwave. (Temperature will rise to at least

160° F.) Uncover baker and drizzle with reserved

caramel. Coarsely chop pecans using Chef’s knife;

sprinkle over bread pudding. Serve immediately.

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 ¼ “ thick slices, place

cut side down into Small Oval Baker, keeping apple

halves together. Microwave on HIGH 2- 2 ½ minutes or

until apple slices are softened. Roll up two apple slices

together to create each blossom shape.