pamperedlinda
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BlessedWifeMommy said:I've done the Chile Verde Dip in it. It didn't fill it, but it gave me an excuse to show it off.
BlessedWifeMommy said:Here you go...
http://www.cyber-kitchen.com/ubbs/archive/DIPS/Bean_Chile_Verde_Dip.html
I did it with refried beans (I didn't have black beans).
BlessedWifeMommy said:Here you go...
http://www.cyber-kitchen.com/ubbs/archive/DIPS/Bean_Chile_Verde_Dip.html
I did it with refried beans (I didn't have black beans).
sk8rgrrl99 said:Holy wow, that looks GOOD!!! I think I'll make that for a party I have coming up soon.
chefann said:Any of the "Create a Dip" recipes from Stoneware Inspirations would work in the DCB, although (IMO) it's a little deep to conveniently scoop dip from.
Meatballs in sauce? The classic recipe with grape jam or cranberry sauce...
Ooh- bacony snausages! I have no idea what they're really called, but they're sooooo good. Not a great show recipe, because it's a 3-ingredient thing and very few tools. But it's a great dish for parties.
Heat oven to 350˚F. Cut 1 pound of bacon in half crosswise, so that you have 1/2-length slices of bacon. Wrap each 1/2 slice around a Little Smoky (mini smoked sausages) and secure with a toothpick. Place in baking dish (DCB). When you have a solid layer of sausages, liberally top with brown sugar. You want to thinly cover the meat - teeny areas visible, but nothing blatantly sticking out above the sugar other than toothpicks. Bake 30 minutes or until bacon is cooked and sausages are heated through. The sugar will combine with the bacon drippings to make a thick sweet-and-savory syrup/sauce. You can bake in a double layer, but the sausages on the top layer won't have as much sauce sticking to them when you pull them out to serve. Be careful when eating, too - hot sugar syrup can burn your mouth! (Ask me how I know... )
chefann said:Any of the "Create a Dip" recipes from Stoneware Inspirations would work in the DCB, although (IMO) it's a little deep to conveniently scoop dip from.
Meatballs in sauce? The classic recipe with grape jam or cranberry sauce...
Ooh- bacony snausages! I have no idea what they're really called, but they're sooooo good. Not a great show recipe, because it's a 3-ingredient thing and very few tools. But it's a great dish for parties.
Heat oven to 350˚F. Cut 1 pound of bacon in half crosswise, so that you have 1/2-length slices of bacon. Wrap each 1/2 slice around a Little Smoky (mini smoked sausages) and secure with a toothpick. Place in baking dish (DCB). When you have a solid layer of sausages, liberally top with brown sugar. You want to thinly cover the meat - teeny areas visible, but nothing blatantly sticking out above the sugar other than toothpicks. Bake 30 minutes or until bacon is cooked and sausages are heated through. The sugar will combine with the bacon drippings to make a thick sweet-and-savory syrup/sauce. You can bake in a double layer, but the sausages on the top layer won't have as much sauce sticking to them when you pull them out to serve. Be careful when eating, too - hot sugar syrup can burn your mouth! (Ask me how I know... )
jen5512 said:anyone have the pizza dip recipe on hand?
jen5512 said:thanks so much... i'm going to do it Tuesday night and try it in the micro as we're baking something else in the oven.
The DCB stands for the Deep Covered Baker, a versatile piece of stoneware from Pampered Chef that can be used to make a variety of dishes, including delicious appetizers.
Some popular appetizer ideas using the DCB include mini meatball sliders, baked brie with cranberry sauce, and stuffed mushrooms. You can also get creative and use the DCB to make dips, bruschetta, or even mini pizzas.
Yes, the DCB is safe to use in both the oven and the refrigerator, making it perfect for both hot and cold appetizers. You can use it to bake and serve warm appetizers, or to chill and serve cold dips and spreads.
The DCB is great for any occasion, whether it's a casual family gathering, a holiday party, or a potluck with friends. It's also a popular choice for game day snacks or appetizers for a cocktail party.
Yes, here are a few tips to make sure your appetizers turn out delicious: preheat the DCB before adding your ingredients, use a cooking spray or oil to prevent sticking, and let the DCB cool down for a few minutes before serving to avoid burning your guests' mouths. Also, don't forget to have fun and get creative with your recipes!