The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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SMOKY BBQ SAUCE
1 cup ketchup
¼ cup brown sugar, firmly packed
2 tablespoons Smoky Barbecue Rub
2 teaspoons vinegar
Combine ingredients in (2 ‐ qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
Yield: 1 1/3 cups sauce (10 servings)
SMOKY BUFFALO CHICKEN WINGS
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 tbsp Smoky Barbecue Rub
4 large stalks celery
½ cup mayonnaise
1/3 cup sour cream
¼ tsp coarsely ground pepper
¼ cup (1 oz) crumbled blue cheese
Trim excess fat and skin from drumettes. Place wings into Deep Covered Baker, season with salt. Microwave, covered, on HIGH 8
minutes. Turn wings over. Microwave on HIGH 7 ‐ 10 minutes or until temp. is 180 when inserted into meatiest part of wings
alongside bones and meat is no longer pink.
Meanwhile, cut celery stalks in half crosswise, then lengthwise. Combine mayonnaise, sour cream and black pepper in bowl. Whisk
until blended. Gently stir in blue cheese; set aside.
Carefully remove baker from microwave and remove lid. Lifting away from you. Drain wings in colander. Add oil to (12in) 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. Combine hot sauce and rub in 6 qt bowl; add wings and toss to coat using 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 Infused Canola Oil
2 Tbs Chipotle Rub
2 Tbs Butter
3 1/2 cups water
1 Tbs Southwest Seasoning Mix
1 family size Spanish Style Rice ‐ A ‐ Roni
1 lb 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 or until cooked through, stirring halfway through cook time.
Meanwhile, in 12” 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 vermicelli; add water and seasoning pack and Southwest Seasoning. Cook on low until done.