The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut carrots in half, lengthwise, then crosswise into 1/4 ‐ inch
slices to measure 1 cup. Cut snap peas in half. Chop onion. Place carrots, snap peas, onion and butter in micro ‐ cooker. Microwave,
covered, on HIGH 2 ‐ 3 minutes or until vegetables are crisp ‐ tender; set aside. Juice lemon using a juicer to measure 2 tablespoons
juice. Finely dice bell pepper. In clean a bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on
HIGH, 4 to 5 minutes or until hot, stirring once. Grate cheese. Add cheese and half of the vegetable mixture into filling; mix gently.
Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a paring knife
to cut around sides of puff to loosen from baker. Spoon filling into center of puff. Arrange remaining vegetable mixture around
edges of filling. Slice and serve.
NO PEEK CHICKEN
6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning packet)
1 can each: cream of chicken soup, cream of celery soup
1 can water
Preheat oven to 350 degrees. Combine rice, seasoning from box, both cans of soup & 1 can water in Deep Covered Baker. Place
chicken on top and cover with lid. Bake for approximately 2 hours. Makes a wonderful tender chicken dish with great rice and gravy.
(Try it with pork chops too!)
ORANGE CHICKEN
1/2 cup Barbecue Sauce
1/4 cup flour
1/4 cup orange juice
1/4 cup orange marmalade
3 Tbsp. soy sauce
1 tsp. grated gingerroot
8 bone ‐ in chicken thighs (3 ‐ 1/2 lb.), skin removed, or 4 ‐ 6
boneless chicken breasts
Preheat oven to 350 degrees. Stir barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining
ingredients except chicken; mix well. Put chicken in the bottom of Deep Covered Baker and pour sauce mixture evenly over chicken.
Bake 45 minutes – 1 hour with the lid on.
ROASTED TURKEY BREAST
Turkey Breast
6 ‐ 8 small red skinned potatoes
½ cup white wine
2 cloves garlic
Salt
Pepper
Preheat oven to 350 degrees. Place turkey breast in Deep Covered Baker; place potatoes, halved, around turkey. Add wine and
pressed garlic; season with salt and pepper. Cover with lid and bake for 1 ‐ ½ hours. Uncover for last 15 ‐ 20 minutes. Let stand 5
minutes before slicing.
SMOTHERED CHICKEN WITH GARLIC
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)