The Pampered Chef MAGIC POT, Рецепты

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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1 onion ½ stick butter or margarine, cut into small pieces
Preheat oven to 350 degrees. Chop onion with Food Chopper. Combine rice, consommé, chopped onion, and butter in Deep
Covered Baker. Cover with lid and bake for approximately 1 hour, until all liquid is absorbed. About half way through, stir rice
thoroughly.
GARLIC CHEESE POTATOES
Baking Potatoes, peeled and sliced (Apple Peeler/Core/Slicer makes this a quick job & leaves you with nice “curly” potatoes)
½ stick butter
2 ‐ 3 garlic cloves
2 green onions, sliced
¼ cup grated Parmesan Cheese
Preheat oven to 400 degrees. Place peeled and sliced potatoes in Deep Covered Baker. Melt butter with 2 ‐ 3 cloves pressed garlic.
Pour over potatoes. Sprinkle sliced green onions and parmesan cheese over potatoes. Cover with lid and bake for 20 minutes, or
until done. Remove top and let brown, an additional 5 minutes.
HOT ARTICHOKE DIP
2 jars (6 oz. each) marinated artichoke hearts
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
thoroughly
1 garlic clove
½ c . sour cream
½ c. mayonnaise
¾ c. grated Parmesan cheese
crackers, veggies or crostini for dipping
Preheat oven to 375. Drain and coarsely chop artichoke hearts with Food Chopper. Mix artichoke hearts with remaining ingredients
in Deep Covered Baker. Bake 20 ‐ 25 minutes or until heated through. Serve with fresh vegetables, crackers or crostini slices.
HOT PIZZA DIP
8 oz. package cream cheese, softened
1 teaspoon Italian seasoning
1 cup mozzarella cheese, shredded
3/4 cup parmesan cheese
8 oz. can pizza sauce
2 tablespoons green pepper, chopped
2 tablespoons green onions, sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasoning, spread onto Deep Covered Baker. In a small bowl, combine
mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with
remaining cheese. Top with bell pepper and green onions. Bake for 15 ‐ 18 minutes. Serve with French bread or fresh vegetable
dippers.
SALSA “FRIED” POTATOES
1 cup salsa
1 small can black olives
2 garlic cloves, pressed
¼ cup fresh cilantro
4 ‐ 5 baking potatoes
Cheddar cheese