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  • 1 Post By Mbw64

Looking For Round Covered Baker Recipe's

  1. #1

    Join Date
    Feb 2012
    I am looking for RCB recipe's to put together a college survival cookbook, to give with the RCB as a graduation gift. Any suggestions, recipe's, and ideas would be great. If anyone has already done this please let me know.

    Thank You,

    Marla Elliott

  2. #2

    Join Date
    May 2010
    if you search on here deep covered baker recipes and use half as the base for the RCB it should work for you. Copy Paste could be your best friend.....This is a great idea! Good Luck!

  3. #3
    morgieloo88's Avatar
    Join Date
    Dec 2011
    Gainesville, FL
    Just a heads up.. None of the pasta dishes that work in DCB have worked in RCB for me.

  4. #4

    Join Date
    Jan 2012
    Franks Redhot Buffalo Chicken Dip
    8oz Cream cheese, softened
    1/2 c blue cheese dressing
    1/2 c Franks Redhot Sauce
    1/2 c crumbled blue cheese
    2 c diced cooked chicken
    Place cream cheese in RCB. Stir in remaining ingredients.
    Bake at 350 degrees 20 minutes until hot. Stir. Makes 12 servings.
    Serve with celery sticks and/or corn tortilla chips.

    Easy and delicious- All the flavor of wings without the mess!
    smartcookie likes this.

  5. #5
    VeronicaW's Avatar
    Join Date
    Sep 2006
    Warroad, MN
    Mexican Chicken Lasagna in the RCB, how long in the micro?

  6. #6
    gailz2's Avatar
    Join Date
    Jun 2007
    Ithaca/Trumansburg, NY
    My RCB sits idle on my counter and I need some inspiration to use it.

  7. #7

    Join Date
    Jan 2011
    The only thing I have used it for is chicken (cook in microwave to include in a recipe) and rice. A while back someone posted a recipe for baked chicken and rice using the tangerine rub and sauce. I made the rice with the rub and sauce in the rcb in the oven- delish! So was the chicken. Other than that, mine sits idle as well. Perhaps they'll be coming out with a cookbook, or at least recipe cards for it in the fall.

  8. #8

    Join Date
    Oct 2010
    Half all of the ingredients except the broth. Think of it like you were cooking it on top of the stove, you would still need the liquid to cover the pasta. When I was making the Summertime Spaghetti I started with half the broth and microwaved it for 4 minutes. I realized that the liquid was almost already all absorbed so I added some more broth and cooked for 2 more minutes. At the end of the 2 minutes I added the remaining can and cooked another 4 minutes total, checking it after every minute. It worked perfectly.

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