The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
4
BEEF
MICROWAVE RECIPES
BARBECUE RIBS
Our Deep Covered Baker allows you to prepare barbecue ribs in the microwave, cutting their cooking time in half. They’re hearty, delicious, and the
perfect recipe for quick football season entertaining!
Ribs
1 rack (2½ ‐ 3 pounds) pork loin baby back ribs
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup water
Smoky Barbecue Sauce
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Smoky Barbecue Rub
2 teaspoons cider vinegar or white vinegar
For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black
pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered
Baker . Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7 ‐ 10 minutes or until Pocket
Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink. Meanwhile, for
sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5 ‐ qt.) Saucepan . Bring to a boil, stirring occasionally; remove
from heat.
Transfer ribs to Stainless (4 ‐ qt.) Mixing Bowl . Add 1 cup of the sauce and toss to coat. Heat G rill Pan over medium heat 5 minutes.
Place ribs onto pan; cook 4 ‐ 6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a
serving platter. Serve immediately. Yield: 4 servings
Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane
helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning
Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away
from the bones. Trim any visible fat along the underside of the rack.
BARBECUED BEEF SANDWICHES
1 pound thin Rib eye steaks
1 Tbsp Garlic Infused Canola Oil
1 ½ cups Mozzarella Cheese
1 Baked French Loaf/ Italian Bread
1 Tbsp Sun Dried Tomato & Herb Seasoning
1 Tbsp Crushed Garlic & Peppercorn Rub
1 Tbsp Smoky BBQ Rub
1 Cup of Smoky BBQ Sauce
Place Rib eye steaks into Deep Covered Baker, brush with ½ Tbsp of Garlic Oil. Sprinkle with Crushed Peppercorn & Garlic Rub, and
Smoky BBQ Rub. Place in microwave, covered, for 12 minutes.
Meanwhile, brush bread with remaining oil and sprinkle with Sun Dried Tomato & Herb seasoning. Place on Large Round Stone and
place in 375 degree oven for 5 ‐ 6 minutes to toast bread. Grate Mozzarella Cheese. Remove steaks from baker, slice and put back
into baker. Mix in sauce. Slice open bread and place steak on sandwich. Top with grated Mozzarella Cheese.
BEEF ENCHILADA CASSEROLE