Need Recipe Ideas for New Deep Covered Baker

[chefjenibel]

Hello! I have a customer who was one of the lucky ones to have received her Deep Covered Baker before all of the hullaballoo......
Anyway, she was wondering if I had any ideas for her besides the Roast Chicken. I told her about the SB recipes and told her to check her Use and Care Card because that would have a recipe on it (I don't have it and wasn't able to check the website at the time to tell her myself)
Anyway, I told her you could do anything in it, basically. She was wondering about a pot roast and if she would have to adjust the temperature or anything. I didn't believe so, but I thought I would check with you all to see if anyone has any ideas/suggestions that I could share with her.
Any and all information is welcomed!!!!
Thanks!!!

[DebbieSAChef]

Caramel Apple Bread Pudding Season's Best® Fall/Winter 2006 page 28
Juiciest Roast Chicken Season's Best® Fall/Winter 2006 page 13

Then of course maybe you could find some recipes that needed the old covered baker and just use them in this new one.


Bachelors Roast

Place roast (about 3 pounds) in deep baking dish. Add onions or fresh pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. Pour 1 can of coke and 2 cups of catsup over it. Put the baking bowl on top. Cook for about 30 minutes/pound.

Roasted Pork & Potato Duet

2 teaspoons rubbed sage
1 garlic clove, pressed
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 center loin pork roast, rolled and tied (3 1/2-4 pounds)
1 1/2 pounds sweet potatoes, cut into fourths (2-3 large)
1 1/2 pounds russet potatoes, cut into large chunks (3-4 medium)

Preheat oven to 350°F. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast. Place roast in Rectangular Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Rectangular Lid/Bowl. Bake 1 hour, 15 minutes. Using Oven Mitts, pull out oven rack and carefully remove Lid/Bowl from Baker, lifting away from you. Bake roast and potatoes, uncovered, 15-30 minutes or until Pocket Thermometer inserted into meat registers 155°F for medium or 165°F for well done. Remove potatoes to serving platter; set aside. Remove roast to cutting board. Loosely tent with aluminum foil. Let roast stand 10 minutes before carving.
Yield: 10 servings

So that's all I found so far. These recipes were for the old Baker and Lid which we can now use in the new Deep Dish baker.

Debbie :D