“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
14
Optional:
1
small
bunch
green
onions,
sour
cream,
and
salsa
for
garnish
Preheat
oven
to
475
degrees.
Chop
onion
with
Food
Chopper;
press
garlic
with
Garlic
Press.
Add
onion
and
garlic
to
ground
beef
in
Deep
Covered
Baker
and
cover.
Microwave
on
high
for
4
minutes.
Remove
from
microwave
and
chop
using
Mix
n
Chop.
Cover
and
microwave
for
2
minutes.
Chop
using
Mix
n
Chop
till
thoroughly
crumbled.
Drain
well.
Add
chilies,
salsa,
and
Southwestern
Seasoning
to
baker;
stir
&
microwave
2
‐
3
minutes
or
until
warmed
through.
Meanwhile,
melt
butter
in
Easy
Read
Measure
Cup.
To
assemble,
place
two
scoops
of
mixture
in
center
of
tortilla
using
the
Large
Stainless
Steel
Scoop.
Fold
2
sides
over
filling.
Fold
opposite
two
sides
over
to
create
a
square
pouch.
Place
seam
side
down
in
Rectangular
Baker
or
Stoneware
Bar
Pan.
Repeat
until
all
meat
mixture
is
used
(about
8
–
10
chimichangas).
Brush
melted
butter
over
tortillas
using
Chef’s
Silicone
Basting
Brush.
Bake
for
13
–
16
minutes
or
until
golden
brown
and
crispy
on
the
outside.
While
baking,
grate
cheese
using
Rotary
Grater.
Slice
tomatoes
using
V
‐
Blade
of
Ultimate
Mandolin.
Cut
green
onions
into
small
pieces
using
Kitchen
Shears.
Remove
stone
from
oven
and
sprinkle
cheese
evenly
over
chimichangas
immediately.
Layer
tomato
slices
on
top
and
sprinkle
with
green
onions.
Serve
with
sour
cream
and
additional
salsa
(if
desired).
FRENCH
BEEF
DIP
3
to
6
lbs.
boneless
beef
(any
cut)
3
cans
beef
broth
1
pkg.
onion
soup
mix
2
tsp
sugar
2
cans
or
bottles
of
beer
1
‐
2
garlic
cloves
Put
all
ingredients
into
the
baker
and
cook
at
200
–
250
degrees
at
least
6
hours,
until
meat
shreds
and
is
very
tender.
Pile
meat
onto
your
favorite
sub
bread
and
then
top
with
Swiss
or
provolone
cheese.
Use
the
juice
in
the
bottom
of
the
baker
to
dip
your
sandwich
into.
GOULASH
1
lb.
ground
beef
1
cup
onions,
chopped
2
cups
diced
tomatoes
2
cups
Elbow
Macaroni
(cook
according
to
box)
Salt
and
Pepper
to
taste
8
oz.
Velveeta
Cheese,
cubed
Preheat
oven
to
350
degrees.
In
12”
Skillet,
cook
beef
and
onions
until
cooked.
In
Deep
Covered
Baker
combine
beef
mixture,
tomatoes,
and
cooked
pasta.
Top
with
slices
of
Velveeta
cheese.
Bake
until
top
is
bubbly,
(approximately
30
minutes).
ROUND
STEAK
&
MUSHROOM
GRAVY
Round
Steak
1
can
Cream
of
Mushroom
Soup
+
1
can
water
Place
round
steak
in
baker;
add
soup
and
water.
Cover
with
lid
and
bake
in
350
oven
for
about
1
hour.
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
Tbs.
Cinnamon
