DCB Show

ChefPaulaB

Can I ask, why? Can't you just put the lid on? Why the parchment paper?

stefani2

I think when doing the recipe in the Dish Dish Baker - there isn't a lid. So the Parchment Paper acts as a lid.

I did it in the DCB tonight for supper WITH the lid and it was great. I took the lid off for the last few minutes to melt the cheese.

pcjenn

My hosts love this show. The recipe is de-lish. My husband wants me to stop doing this show so I will make the casserole at home!

c00p

When I do the CTC in the DCB (follow me yet??) I do use chicken breasts and an onion, BUT I don't rinse the black beans and I don't add the chips and cheese until the very, very end because I don't like my chips all mushy. I slightly stir in my chips and just put the cheese over the top and then nuke it for 2 minutes and done. It's a great sell because you can literally have dinner on the table in 13-15 minutes!!!

janej76

sorry being really thick. Are these the measurements for the baker, or the size of the microwave needed to accommodate it?

DebbieJ

Microwave dimensions.

janej76

Thank you!

ChefAlicia

How about a quick molten lava oreo cake.

Take a chocolate cake mix and put it in the baker and add the ingredients per the box instructions for the cake. use a whisk to whick it together. Take a can of Vanilla frosting and scoop it on the top of the cake. Place it in the microwave for 12 minutes.

Makes an awesome oreo cookie cake.

emo812

You guys sure are making me hungry!!!

batroark

Following is the recipes solely for the DCB on my personal website! I sell a ton of the DCB's! I haven't done it at a show, but the Easy Peach Cobbler is something easy that I do at home....which could be done at shows. This is definitely my favorite product along with the Mix 'N Chop! My husband loves it as much! When someone says "Now that I have this, what all can I cook in it?" That is when I have the opportunity to send them to my PWS to view these recipes as well as micro-cooker recipes and ideas and some delicious trifle recipes and more.

Super Bowl Short Ribs
4 lbs. boneless beef short ribs
16 oz. tomato sauce
1-cup dark brown sugar
½ cup soy sauce
2-3 med red onions coarsely chopped
3 Tbs. cinnamon

Remove all visible fat and slice into 2 inch strips about ½-¾ inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325° for 2 hours, stir occasionally.
Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like.

20 Minute Barbecue Ribs
1 rack baby back ribs
¼ cup water salt & pepper

Remove membrane from ribs and cut between each bone. Salt & pepper; place in baker with water. Microwave 8 minutes, turn ribs and microwave 7-10 minutes more. Toss with Smoky Barbecue Sauce. Grill for 5 minutes, basting with additional sauce.

Smoky Barbecue Sauce
1 cup catsup 2 Tbsp. Smoky Barbecue Rub
¼ cup brown sugar 2 tsp. cider or white vinegar
Combine and bring to boil, stir occasionally.

Pork Chops and Rice
Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice and sprinkle seasoning mix on meat. Cover and bake for 1-2 hours at 350°.

Vegetable Pot Roast
Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid on top. Put into 325°F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.

Bachelors Roast
Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per lb. Optional: Add onions and pressed garlic. If there are any leftovers, just shred and mix with the
sauce and you have BBQ for a couple of meals.


Burgundy Pot Roast
Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 oz) tomato sauce and 1 pkg. dry vegetable soup mix. Cover with lid and bake 3-3 ½ hours. Serve hot over egg noodles.

Smoked Sausage with Vegetables
Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350° for 20-30 minutes or until vegetables are done.

French Beef Dip
3- 6 lbs. Boneless beef (any cut)
3 cans beef broth
1 pkg. onion soup mix
2 cans or bottles of beer
2 tsp sugar
1 tsp. Dried or minced, fresh garlic

Put all ingredients in baker and cook covered at 200° ? 250° at least 6 hours, until meat shreds and is very tender.

Baked Ham
Place the butt portion of a ham in the baker. Top with lid. Place in 350° oven for 2 ½ - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze.

Roasted Turkey Breast
Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add ½ cup white wine and 2 cloves pressed garlic. Season with salt and pepper. Cover with lid. Bake at 350°F for 1-½ hours. Uncover for last
15-20 minutes. Let stand 5 minutes before slicing.

Chicken Pot Pie
Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds, or a little Parmesan, and bake at 350° about 40 min.

Italian Roast Chicken
1 whole chicken 1 large fresh tomato
15 oz. can tomato sauce 1/2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed
Season chicken with salt and pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and remove seeds. Chop tomato and arrange around chicken. Sprinkle with Citrus & Basil Rub, sugar, salt and pepper. Pour tomato sauce over. Cover, cook at 350° for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.

Chicken Breasts for 3 in 8 (MINUTES)
Season 3 chicken breasts with salt and pepper and Rosemary Herb Seasoning. Place in Deep Covered Baker and microwave for 8 minutes. Prepare ahead tip: Season chicken in the morning and place in zip bag in the fridge. When you get home pop it in the baker and dinner's ready in 8.

Cranberry Chicken
Mix one can of whole berry cranberries w/ can of cream of mushroom soup and one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-½ hours at 425.

Chicken and Vegetables
Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with ½ package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350° - 1 hr.

Hawaiian Chicken
Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid and bake for 1-½ hours at 375°. Use juices from chicken as gravy. Serve with white rice and a green vegetable.

Honey Mustard Chicken
Place roasting chicken in the baker and pour fat free honey mustard dressing over the top. Cover with lid. Roast for 1-½ hours at 425°F.

batroark

No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain and wild rice (w/seasoning pkt)
1 can cream of chicken soup
1 can cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup and 1 can water in baker. Place chicken on top and cover with lid. Bake at 350° for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)


Italian Potatoes
Place peeled and sliced potatoes in baker. Melt ½ stick butter; add 1 Tbsp. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400° for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded
cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Baked Potato Curls
Peel and slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) and place in medium bowl. Fry 4-5 strips of bacon and chop into fine bits, add to green onions. Press 2 garlic cloves into bowl and mix with 1 cup shredded cheddar cheese, ½ cup sour cream, and ½ stick of melted butter. Mix together and pour over potatoes. Cover with lid and bake at 400°F for 20 minutes.

Garlic Cheese Potatoes
Place peeled and sliced potatoes in baker. Melt ½-stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions and ¼ cup grated Parmesan cheese. Cover with lid and bake at 400° for 20 minutes. Remove lid to brown.

Salsa "Fried" Potatoes
In a medium bowl mix together 1-cup salsa, 1 small can of black olives and 2 cloves pressed garlic. Chop ¼ cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes and mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid and grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender and cheese is melted.

Easy Peach Cobbler
1-cup flour ½ cup butter or margarine
1-cup sugar 1 tsp. baking powder
½ cup milk 29 oz. can sliced peaches w/juice

Preheat oven to 375°. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake at 375° for 30-40 minutes. The butter will creep through the fruit and make a crust on top. Note: Any desired fruit or berry will work.

Quick Apple Crisp
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)

Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half. Place apples in Deep Dish Baker. Combine cake mix, sugar, cinnamon, butter and nuts in bowl. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping.

Microwave Quick Turkey Chili
This quick and easy turkey chili is packed with flavor and can be made in less than 30 minutes.
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
1 cup diced green bell pepper
1 pound 99% lean ground turkey
2 tablespoons olive or canola oil
3 garlic cloves, pressed
¾ teaspoon salt
2 tablespoons Southwestern Seasoning Mix
2 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (16 ounces) chili beans in sauce, undrained
½ cup hot water
1. Using Food Chopper, chop onion and jalapeño pepper. Dice bell pepper using Santoku Knife. Place vegetables in
Deep Covered Baker; microwave, uncovered, on HIGH 4-5 minutes or until tender.
2. Add turkey, oil, garlic and salt; mix well. Microwave, uncovered, an additional 5-6 minutes, stirring halfway through
and breaking turkey mixture into crumbles.
3. Add seasoning mix and flour; mix well to coat. Stir in tomatoes, beans and water. Microwave, uncovered, an
additional 12-14 minutes or until slightly thickened, stirring once halfway through cooking.

Smothered Chicken with Garlic

3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
1 whole chicken (about 4 lb/1.8 kg)
1 lemon, cut into quarters
1 tbsp (15 mL) olive oil
2 heads garlic, peeled (about 40 cloves)

Directions:
Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.
Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

armywyf

Thank you Angela for the great recipes, I dont know why I hadn't thought of putting them on my PWS before what a great idea. I normally email them out to my customers but it would be a great opportunity to draw people to my PWS!

tlag1986

I just love this to demo, and I have had great responses.

Magnificent Meatloaf (ready in 20 minutes)
Loaf:
2 lbs ground beef
1 egg
¼ cup minced onion
1 clove garlic, pressed
2½ tsp salt
1 cup oatmeal, finely chopped
¼ cup ketchup
1 tsp mustard

Glaze:
½ cup brown sugar
¼ cup ketchup
1½ tsp mustard
1 tbsp Worcestershire Sauce

Mix loaf ingredients together. Press into the bottom of the Deep Covered Baker. Make a slight indentation into the center so that the glaze will not pour off the edges. Cover and microwave on HIGH for 10 minutes without the glaze.

Meanwhile stir all of the glaze ingredients together. Drain excess liquid from the baker, cover loaf with glaze, and microwave UNCOVERED for an additional 10 minutes.

batroark

Don't mention it! I actually got this idea from a sister consultant in Arizona. We were putting our heads together trying to come up with some great ideas and she come up with this one somewhere. So as I am demo-ing it I will just mention for them to bookmark my website for awesome recipes that change from time to time! Visit my website for more ideas.

byrd1956

This sounds great Andrea. Yum!

aPamperedBride

I'm hoping someone will post the fajita idea that was a joint effort by other consultants! I'm a by-the-book cook! (I don't know what to do when it says 'season to taste' before it is cooked because I don't know what it will taste like!) This is what initially drew me to Pampered Chef. I couldn't cook, but I could read and follow directions. Being told what tool to use allowed me to fix delicious recipes.

lauradahl

Go to the files then type in "fajita" and you'll find the "easy fajitas in the deep covered baker". I did and I have downloaded it to try this week. It sounds yummy!

aPamperedBride

Thanks for sharing! We did this for dinner on Sunday night and enjoyed it, so I plan to offer it for shows. I'm guessing you use the Food Chopper to finely chop the oatmeal? I had some steel-cut oats on hand that I used instead of oatmeal and it worked really well.

cooknmama

For the fajita recipe it says to use a lime and also the southwest seasoning (I think) anyways I just use the chipotle rub for the meat cut up bell pepper and onion and let it cook 15 min. I didn't see that one posted so just to let you know.
And on a side note, I made the meat loaf and OH MY GOODNESS!!!!!! It was SOOOOO YUMMY!!!!!!!!!!!!!!!!!

PamperedSheep

saving place for later....thanks!