The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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CREAMY BROCCOLI & SUN ‐ DRIED TOMATO ORZOTTO
1 medium onion
3 garlic cloves
2 tsp olive oil
1 ½ cups uncooked orzo pasta
3 ¼ cups chicken broth
¾ cup dry white wine such as Chardonnay
1 jar (8 oz) sun ‐ dried tomatoes in oil, drained and patted dry
1 head broccoli (about 2 cups florets)
2 oz Parmesan cheese
6 oz mascarpone cheese
Chopped fresh parsley (optional)
Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep covered Baker. Microwave,
covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14 ‐ 16 minutes or until orzo is tender.
Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using
Microplane Adjustable Grater; set aside. Carefully remove baker from microwave using Oven Mitts. Stir in tomatoes and broccoli.
Cover; let stand 5 minutes.
Add cheese to baker; mix well. Let stand, covered, 2 ‐ 3 minutes or until almost all of the liquid is absorbed. Garnish with chopped
parsley, if desired.
GARLIC GREEN BEANS
Rinse fresh green beans and remove the ends. Toss with extra virgin olive oil, minced garlic, fresh ground pepper and sea salt.
Microwave in Deep Covered Baker, with the lid on, for 12 minutes.
GREEK STUFFED PEPPERS
6 large bell peppers
1 can (15 oz) cannellini beans (drained and rinsed)
1 cup of crumbled feta (4 oz)
1/2 cup couscous, uncooked
4 green onions, white and green parts separated, thinly sliced
1 garlic clove, pressed
1 Tbsp Greek Rub
Lemon wedges for serving
Slice a very thin layer from the base of each pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and
place in a medium bowl. Remove ribs and seeds from peppers in a large bowl; add beans, feta, couscous, white parts of green
onions, garlic, and Greek rub. Toss to combine and stuff peepers with the mixture. Place in Deep Covered Baker, cover, and
microwave on high for 10 minutes. Sprinkle with green parts of green onion and serve with lemon wedges.
LOADED BAKED POTATO CHOWDER
3 baking potatoes (about 2 1/2 pounds)
3 1/2 cups of milk, divided
4 oz. cream cheese, softened
2 tbsp butter