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Deep Covered Baker Recipes

Discussion in 'Recipes and Tips' started by pamperedlinda, Jan 11, 2008.

  1. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    In light of Becky's "I Love..." thread and her fantastic recipe for the Fast Chicken Fajitas (which if you haven't already tried them, they are marvelous!). I would love for you to post your favorite recipes for the DCB.

    I am going to promote the bejeebers out of this thing in all my upcoming shows and I want to tell people what else they can make with this fantastic piece of stoneware.....think about Feb bookings and 60% off ;)

    Attached is what I have - and I'm sure I got it here (I have no idea who posted it, so if it's you please say so and get your credit that is due).
     

    Attached Files:

    Last edited: Jan 11, 2008
    Jan 11, 2008
    #1
  2. kaseydee

    kaseydee Veteran Member Gold Member

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    That is an awesome form thanks so much for posting & starting this thread!
     
    Jan 11, 2008
    #2
  3. shuttermonster

    shuttermonster Member

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    Hi Linda,

    So this attachment... have you tried these? I'm also looking for a couple good and fast recipes for the DCB to promote in Jan especially. I just did the ribs tonight and was pleasantly surprised how tender they turned out. However, I don't have the PC grill pan to finish them out at shows.

    Also, looking forward to the post.

    Thanks everyone!!! :chef:
     
  4. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Hi Linda,

    I've tried a few of them. I'd love to have more microwave recipes. I want to help my guests justify spending th3 $$ to buy this.
     
    Jan 11, 2008
    #4
  5. PamperedDor

    PamperedDor Senior Member Gold Member

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    I have a bunch they were forwarded from my director - I have them in word, I just don't know how to get that file on the board - any help?? Otherwise pm me and I will email them to you -
     
    Jan 11, 2008
    #5
  6. pkd09

    pkd09 Future Director Silver Member

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    Linda: Could you give me the recipe for the Fast Chicken Fajitas? or tell me where I can find it? Thank you
     
    Jan 11, 2008
    #6
  7. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Here is the thread where I tell how to make the Fajitas in the DCB!

    http://www.chefsuccess.com/f2/i-love-30944/
     
    Jan 11, 2008
    #7
  8. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Becky, I want more of your recipes! I wanna be like you! LOL
     
    Jan 11, 2008
    #8
  9. Thanks, exactly what I was looking for so I can share w/Mom when she gets here. Have to do a tenderloin for her this weekend as she just cannot believe you can cook a tasty main course/meat dish in the microwave.
     
  10. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    That IS funny - trust me, you don't wanna be like me!:rolleyes:


    The problem is that most of my "recipes" are just me, playing around in the kitchen - grabbing stuff and hoping it turns out okay. I look at something - usually several recipes - and think "well, if I took this from here, and this from there, and put them together with this......" or like with the fajitas, taking something that I make all of the time and using a different cooking method. (same with the Smashed Potato Soup).

    So - in order for me to give out the recipes, I have to actually sit down and think it through and write out a recipe.....but I'll try and work on it!
     
    Jan 12, 2008
    #10
  11. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    This flyer Rocks!
    I just had an idea too....
    I have been thinking of going to 1 recipe a month. Well..... with all those options I could use the DCB at every show and still offer something different and cater to the season!

    Hmmmmm...... I'm going to really have to think on this!

    Thanks ladies!
     
    Jan 12, 2008
    #11
  12. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Thanks Becky!
     
  13. pamperedlinda

    pamperedlinda Legend Member Gold Member

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    Here's some recipes from Doreen (PamperedDor)

    Thanks ladies! Keep the great recipes coming.
     

    Attached Files:

  14. CookingwithMary

    CookingwithMary Member

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    Not a 'show' recipe, but home cooking.

    Last week, beef ribs were on sale. I cut the membrane the length of the bone (for tenderness and to release fat. Rubbed the ribs with BBQ seasoning. Lots of ribs fit 'lengthwise' in the DCB, forming their own rack :)

    Baked at 250 deg. f, covered for 3.5 hours. They were melt in the mouth tender, well seasoned, and cooked above the fat, held above the fat by the structure of the ribs.

    Inexpensive and tasty.
     
  15. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Ok so I was looking at this recipe flyer again and like some of the chicken flavor combos. I also notice that for most of them it has oven directions. Do you think it would work to use any different flvor combos EX: hawaiian and cook it in the Micro like the 30 min chicken?
     
    Jan 13, 2008
    #15
  16. byrd1956

    byrd1956 Senior Member Gold Member

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    Burgandy Pot Roast

    Has anyone made the Burgandy Pot Roast successfully? I followed the recipe and before 2 hours were up there was a burnt smell. There was not enought liquid and the edges of the mixture burnt. After scraping that out and adding more tomato sauce it was much better. It seems like there should be more liquid from the start. Any suggestions?
     
    Jan 14, 2008
    #15
  17. pamperedharriet

    pamperedharriet Legacy Member

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    Thanks for the recipes!!!!! I am hoping these will help me sell more of these! I want one so badly and am planning on getting one real soon!
     
  18. Does anyone have reciepes for the deep covered dish using the microwave
     
    Feb 17, 2009
    #17
  19. Laurt

    Laurt

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    OMG! This is awsome! I am making the ribs tonight! Its perfect cause I have my cluster meeting tonight and don't 2+ hours between getting out of my full time job and the meeting to cook them in the oven!! Thank You!
     
    Feb 17, 2009
    #18
  20. stefani2

    stefani2 Veteran Member

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    can someone post the recipe for the Dump Cake?
     
    Feb 17, 2009
    #19
  21. kreaser

    kreaser Advanced Member Gold Member

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    I did regular lasagna in the baker in the microwave using "no boil" noodles and making my recipe the regular way. I simply use spaghetti sauce that is mixed in ground beef (almost like spaghetti mixture) mozzarella cheese and the noodles. Just layered it up and covered it, and put in microwave for 15 minutes. It was really good. The cheese didn't "brown up on top in the microwave but was still good.

    I also made my favorite "Christmas egg casserole" recipe the other day in the baker in the microwave. My kids love this.
    12 eggs
    1 cup milk
    1 cup sour cream
    some salt and pepper to taste
    ( I use some onion salt or powder) in place of green onion tops diced up because my kids don't like "green things" that much LOL
    You can add diced ham, or cooked crumbled sausage and cheese
    Mix all ingredients in batter bowl.
    I lightly sprayed the baker (just because of the egg mixture going into the microwave..I wasn't sure how it would come out the first time)
    Pour mixture into baker and cover ...12-15 minutes or until egg is baked up solid. Let stand a few minutes and then cut into squares.
    Delicious...and so easy in the microwave...this recipe usually takes 1 hour in oven.
     
    Feb 17, 2009
    #20
  22. I recently purchased the Deep Covered Baker. I was promised a Word document with recipes but it never came. So I was delighted to find it here on this forum. But I am looking for MICROWAVE recipes for the Deep Covered Baker. Anyone? :chef:
     
    Apr 19, 2009
    #21
  23. babywings76

    babywings76 Legend Member Gold Member

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    If you are a consultant, you can access a great handout on CC. (I'm not sure if someone made a version for the files here or not--can't check right now...)

    There are also lots of recipes using the microwave in the Season's Best and also the 29 min. to Dinner Vol. 2 cookbook.

    If you go to "Search" and type in Deep Covered Baker and microwave, there should be some other threads to search through.
     
    Apr 19, 2009
    #22
  24. niclowther

    niclowther Member Gold Member

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    Has anyone made the Chicken Penne in the oven? I've been searching threads and have come up empty. I'm going to make it at a wedding shower in the DCB in the micro, but there is goingn to be like 30 people there so I wanted to bake more in a rectangular baker.
     
    Apr 20, 2009
    #23
  25. pcchefjane

    pcchefjane Senior Member Gold Member

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    I posted an update of a flyer that was on here. I removed references to retired/discontinued items in it. I fixed it so it is a tri-fold. It has around 20 recipes in it so it is much better than the one from HO and has recipes all in one place. The file is called "DCBRECIPES.doc" in the files.
     
    Apr 20, 2009
    #24
  26. emo812

    emo812 Member

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    Here's a sheet with Microwave recipes for the DCB. I got it off of here somewhere. It looks like the same format as the first one posted. I usually print out the microwave one, the oven one, and the one off consultants corner with the 5 different recipes. I hate that there is so much maroon...it sure eats up ink!

    Enjoy!

    I'm going to make the molten cake today for my show. I was also going to try to do the HWC pink cake in it too. I don't have the fluted pan but I think it would be just as good in the DCB and show how versatile it is. People love the fact that you can do so many different things in it!
     

    Attached Files:

    Apr 26, 2009
    #25
  27. Becky, I would love to know what do you do different to the Smashed Potato Soup???
     
    Apr 26, 2009
    #26
  28. c00p

    c00p Veteran Member Gold Member

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    I've updated a doc I believe I "borrowed" from here and revised a little....use as wanted!
     

    Attached Files:

    May 25, 2009
    #27
  29. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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    Thanks for sharing Andrea! Isn't amazing what we can do with one item? So easy to see the value, when you see how many options there are. Yup, yup, PC rocks!
     
  30. emo812

    emo812 Member

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    Awesome format for the recipes. I was using the one that you can fold in thirds. Thanks for sharing.
     
    May 25, 2009
    #29
  31. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    I do it in the DCB, in the Microwave.

    I "saute" chopped carrots, celery, onion, and garlic with the lid on for about 5 minutes. (oh - I added the onion too:chef:) I use about 1 1/2 times what the recipe calls for in veggies.

    Then, add the rest of the ingredients, and heat through. Except the sour cream - stir that in at the end just before serving.

    This is really easy to make vegetarian too - just use vegetable broth instead of chicken.
     
    May 25, 2009
    #30
  32. c00p

    c00p Veteran Member Gold Member

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    Glad that you like the file of recipes. Like I said, it originated here, I've just added to it!!
     
    May 26, 2009
    #31
  33. esavvymom

    esavvymom Legend Member Staff Member

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    Do you think that I could do the "Hawaiian Chicken" recipe that's on the DCB Recipes flyer I got from CS- in the Microwave??

    It is taking a whole chicken, brushing a thick coat of apricot jam over it. Then pour a can of pineapples over chicken with some maraschino cherries. The recipe says to cover and bake for 1 1/2 hrs at 375.

    But I'm wondering if I can do it in the microwave?? I thought if you could, that would make a great Hawaiian theme- if you paired the Hawaiian chicken with the Hawaiian Dip w/Fruit Kebabs ("All the Best"), and/or the Apple Berry Salsa with tortilla chips.

    If no one knows- I'll have to stop and get a chicken tonight for dinner and try it! :D
     
    May 27, 2009
    #32
  34. ChefPaulaB

    ChefPaulaB Veteran Member

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    I for one think that you should try it and report back because it sounds awesome to me!
     
    May 27, 2009
    #33
  35. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    ME too! (minus the maraschino cherries.:yuck: But I might like some dried cherries in there...)

    I think this might be a great new twist on the 30 Minute Chicken!
     
    May 27, 2009
    #34
  36. esavvymom

    esavvymom Legend Member Staff Member

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    Ok.....it's on the menu for tonight. I'll let you know. :chef:
     
    May 27, 2009
    #35
  37. pamperedharriet

    pamperedharriet Legacy Member

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    Can't wait to hear the results!
     
  38. esavvymom

    esavvymom Legend Member Staff Member

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    So, I'd say it worked pretty well! Now, here's the full-review:

    I didn't have the cherries, but everything else I did as described in the recipe. This file had it in there (not the one I had, but it has all the same recipes- just layed out different).

    So I brushed apricot jam all over the ckn, and then dumped a small can of pineapple over it - juice and all. Covered it and stuck it in the microwave for 35 minutes. I did hear 'popping' a few times, maybe the pineapple "blew up" as it cooked....but there were quite a few left. I will say- it got my DCB and microwave turn-table rather sticky as the juice must have steamed out and got things sticky- so be careful what you set the DCB on when you pull it out. It will stick to it (my hotpad was stuck to the bottom. No biggie- just warning you).

    The presentation of the chicken. Nothing spectacular, but remember, I didn't have the cherries either. The skin was really moist (not edible moist in my opinion, but the chicken we had was kind of fatty). But the meat was SO moist! As far as flavor, it was ever so mildly sweetened, but nothing "WOW"....at least not for me and my DH. I thought it was very good as far as roasted chickens go -very moist, and would do it again for sure. My DH thought it lacked "punch"- but then again, he's so used to smothering his chicken with either a sauce or lots of spices/rubs, it's not surprising he thought that. I would just have liked to have some of the jam/juice as a glaze or something on it. My kids both loved it (and one of them hates roasted chicken).

    But before I do it at a show, I want to try something. We thought it would be really that much BETTER if we made a quick glaze....for example, either taking and mixing the apricot jam and the pineapple juice in a bowl and brushing it on the chicken then add the pineapple. Reserve some of the jam glaze and heat up slightly in a sauce pan to drizzle over the chicken when it's done. Or do the ckn as written in the recipe, and make some extra glaze with more jam/pineapple juice (or get a larger jar of each and reserve some).

    My mother-in-law makes a Waikiki chicken, and we do something similar, but I have to look that up and will see how that might work. She makes up a syrup of some sort with pineapple juice and such. It's divine. But I think the jam and pineapple juice idea would work too if you made the glaze for when you serve it.

    We had brown rice, with some of the juice drizzled into it. That was pretty good too.

    So I think it's VERY doable for a Theme show variation on the 30-minute chicken! :thumbup::thumbup: maybe you all will have some other ideas.
     
    May 27, 2009
    #37
  39. This reminds me of something I've been meaning to ask you all (or y'all as we often say here)

    Do people ever ask you how to tell which of their recipes they should be converting to DCB recipes...either in the micro or not. I'm cringing anticipating that question. I am hoping if I throw enough recipes at them they won't ask me how it applies to their own favorites ....:eek:
     
  40. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Okay - thanks so much for the detailed review! Excellent!

    Here are a few thoughts. (I need to try this too!)

    Take the skin off the chicken (that is a recipe variation from PC) and make a glaze of Apricot Jam, Pineapple Rum Sauce, and a little Paprika (for color) then leave the lid on while you are roasting it? That would help the flavoring "POP" and also keep the micro from getting so sticky.

    I want to try this... I can't tomorrow, because I have a show, so my DCB is packed in my kit. Maybe Friday though.
     
    May 27, 2009
    #39
  41. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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    What about adding some brown sugar to make a thicker glaze...my mother in law makes a glaze for her ham using mustard, brown sugar, pineapple and orange juice....really yummy....I'll get the specifics from her. I like Becky's idea of adding dried cherries....would give it a bit more visual appeal.
     
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