The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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2 ‐ 3 green onions with tops
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream
or steamed broccoli florets
Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes.
Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer
potatoes to center. Cover; microwave on HIGH 8 ‐ 11 minutes or until potatoes are easily pierced with a fork. Remove baker from
microwave. Coarsely mash potatoes with Mix N Chop.
Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups of milk, whisking until smooth. Add
cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3 ‐ 5 minutes or until mixture is hot. Slice green onions with
Chef's Knife.
Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black
pepper and mix using Small Mix N Scraper until cheese is melted. Serve with toppings, if desired.
MASHED POTATOES
Cut potatoes in half, enough to fill Deep Covered Baker. Add some milk, microwave them 11 minutes. Moved them around and then
cook another 10 minutes, or until cooked through, then mash with the Mix N Chop. Add additional milk, butter and salt to taste
NO ‐ FUSS SWEET POTATOES
2 lg. sweet potatoes, peeled
1 apple – peeled and cored
1 tbsp. Cinnamon Plus Spice Blend
2 ‐ 3 tbsp. Sweet Cinnamon Sprinkles
¼ c. brown sugar
¼ c. butter, melted
Slice sweet potatoes and apples using the Ultimate Mandoline fitted with V ‐ Shaped blade. (Note – slicing the potatoes and apples
the same thickness makes these cook quickly and evenly.) Place cut sweet potatoes and apples in Deep Covered Baker and then top
with melted butter. Sprinkle with Cinnamon Plus, Sweet Cinnamon Sprinkles and brown sugar. Cook for 12 ‐ 15 minutes in the
microwave and check for doneness.
PASTA BAKE
1 lb penne pasta
2 cloves garlic
1 jar of pasta sauce
1 cup shredded mozzarella
1/2 cup Parmesan
1 tsp Italian seasoning
½ cup chopped pepperoni
Vegetable oil
Spray the pasta with the vegetable oil using Kitchen Spritzer, lightly coating and turning the pasta. Press garlic over pasta using Garlic
Press. Add water until that the pasta is just peeking through (almost covered). Cover with lid and Microwave for 15 minutes. Open
lid and stir pasta. The pasta should be al ‐ dente and the water should be gone. If not, then return to the microwave for an additional
2 ‐ 3 minutes
Add remaining ingredients, reserving ¼ cup mozzarella. Mix well into pasta. Top with remaining mozzarella. Cover with lid and
microwave for 8 ‐ 10 minutes until mozzarella is melted.
PASTA BAKE VARIATION
½ lb ground beef 1 small onion