The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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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