DebPC
Staff member
- 3,020
-
Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!
Director Discover the Latest and Greatest: Top New Products Reviewed
S
Sequeemamma
The roasting pan is my favorite. I was really excited about the cutting board but now I don't like it. The bread side you have to turn the bread the short length of the board to use the cutting grooves. My hosts and guests are going crazy for the new cookware. Sold 3 11" skillets at fridays show alone. I'm not a big fan myself. Still love my executive 12". I do love the new rubs and the Season's Best!
baychef
Silver Member
- 2,882
Malinda Klein
Gold Member
- 519
Malinda Klein
Gold Member
- 519
I'm making the Italian Pot Pie in this, i cook the sausage in the pan before anyone gets there, and then the demo consists of cutting up a onion, green pepper, mushrooms, opening two cans of pizza sauce/tomatoes, and cutting the dough.
words I use??? um, i talk about how it can be cooked on top of the stove and show them, and how it's perfect for those roasts that don't require a 'BIG' roaster..., the fact you get two pans for the price of one and why buy it today for $99.99 when you can host a party and get it for $49.99? And at that price, your spending $25 for each piece. I also talk about the vent knobs and how this allows your roasts to cook just right and not overcook and get hard..
words I use??? um, i talk about how it can be cooked on top of the stove and show them, and how it's perfect for those roasts that don't require a 'BIG' roaster..., the fact you get two pans for the price of one and why buy it today for $99.99 when you can host a party and get it for $49.99? And at that price, your spending $25 for each piece. I also talk about the vent knobs and how this allows your roasts to cook just right and not overcook and get hard..
Malinda Klein
Gold Member
- 519
The recipe is an adaption from one of the season's best recipes and i got the idea to demo it from someone here on DS or CS - love this site!! Here's the recipe:
The Pampered Chef ®
Italian Pot Pie
Recipe
1 1/2 lbs (750 g) bulk hot Italian sausage Scizzors to open sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL) Smooth Can Opener
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained Jar Opener
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Pampered Chef Italian Seasoning Mix (optional)
1. Preheat oven to 400°F (200°C). Cook sausage in Pampered Chef Roaster over medium-high heat on top of stove for 4–5 minutes or until browned in the new covered Roaster, breaking into crumbles using Mix ‘N Chop.
2. Meanwhile, coarsely chop onion with Food Chopper (or wedge with Vegetable Wedger and slice with manual food processer). Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife on Large Groved Cutting Board. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1–2 minutes or until simmering. Cover with Glass lid for covered Roaster; remove from heat.
3. Place dough onto same Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Shread Mozzarella Cheese with the Mandoline/coarse Microplane grater/rotary grader. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil from Dripless pourer in Prep Bowl using Chef's Silicone Basting Brush. Bake, uncovered, 12–15 minutes or until crust is golden brown. Carefully
4. Shread Parmesan cheese with Fine Microplane Grater/handheld grater. remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.
Yield: 8 servings
Nutrients per serving: Calories 530, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 23 g, Sodium 1530 mg, Fiber 3 g
Cook's Tip: If desired, 1 (14.5-oz) can Italian-seasoned diced tomatoes can be substituted for the fire-roasted tomatoes
The Pampered Chef ®
Italian Pot Pie
Recipe
1 1/2 lbs (750 g) bulk hot Italian sausage Scizzors to open sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL) Smooth Can Opener
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained Jar Opener
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Pampered Chef Italian Seasoning Mix (optional)
1. Preheat oven to 400°F (200°C). Cook sausage in Pampered Chef Roaster over medium-high heat on top of stove for 4–5 minutes or until browned in the new covered Roaster, breaking into crumbles using Mix ‘N Chop.
2. Meanwhile, coarsely chop onion with Food Chopper (or wedge with Vegetable Wedger and slice with manual food processer). Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife on Large Groved Cutting Board. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1–2 minutes or until simmering. Cover with Glass lid for covered Roaster; remove from heat.
3. Place dough onto same Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Shread Mozzarella Cheese with the Mandoline/coarse Microplane grater/rotary grader. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil from Dripless pourer in Prep Bowl using Chef's Silicone Basting Brush. Bake, uncovered, 12–15 minutes or until crust is golden brown. Carefully
4. Shread Parmesan cheese with Fine Microplane Grater/handheld grater. remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.
Yield: 8 servings
Nutrients per serving: Calories 530, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 23 g, Sodium 1530 mg, Fiber 3 g
Cook's Tip: If desired, 1 (14.5-oz) can Italian-seasoned diced tomatoes can be substituted for the fire-roasted tomatoes
DebPC
Staff member
- 3,020
BethCooks4U
Gold Member
- 13,010
Roaster, sold 17 since Sept. Doing the Italian Pot Pie and the Chicken Enchillada Skillet from the care and use on the white skillet.
Chicken Enchilada Skillet
8 oz. (250 g) pork chorizo sausage, casings removed
1 medium onion, finely chopped
3 cups (750 mL) shredded rotisserie chicken
2 cups (500 mL) green or red enchilada or taco sauce
8 cups (2 L) authentic Mexican tortilla chips (about 6 cups/1.5 L coarsely crushed)
1 1/2 cups (375 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) chopped fresh cilantro
2 plum tomatoes, seeded and diced
1. Preheat oven to 400°F (200°C). Cook sausage in Covered Roaster over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Roaster to heat. Add onion to chorizo in Roaster; cook 3-4 minutes or until softened, stirring occasionally. Remove Roaster from heat.
2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes.
Yield: 12 servings
Chicken Enchilada Skillet
8 oz. (250 g) pork chorizo sausage, casings removed
1 medium onion, finely chopped
3 cups (750 mL) shredded rotisserie chicken
2 cups (500 mL) green or red enchilada or taco sauce
8 cups (2 L) authentic Mexican tortilla chips (about 6 cups/1.5 L coarsely crushed)
1 1/2 cups (375 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) chopped fresh cilantro
2 plum tomatoes, seeded and diced
1. Preheat oven to 400°F (200°C). Cook sausage in Covered Roaster over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Roaster to heat. Add onion to chorizo in Roaster; cook 3-4 minutes or until softened, stirring occasionally. Remove Roaster from heat.
2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes.
Yield: 12 servings
I am selling it by saying "So many of you know my best friends Mrs. Baker and her daughter Round Covered Baker. Now you can add their cousin Covered Roaster and have all of your fast and easy dinners done in no time! I love the roaster because the top becomes its own cooking vessel and both fit side by side in your oven...and we are all always loking for extras space in the oven come holiday dinner time."
DebPC
Staff member
- 3,020
Similar Pampered Chef Threads
- DebPC Recruiting and Team Leaders
BethCooks4U
- DebPC Recruiting and Team Leaders
PampMomof3
- PCJenni Recruiting and Team Leaders
CoidgigBese
- almondfarm Recruiting and Team Leaders
BethCooks4U
- jencessePreek Recruiting and Team Leaders
ChefBeckyD
- quiverfull7 Recruiting and Team Leaders
sharalam
pchockeymom
- kcmckay Sell Pampered Chef Items
Sheilainwv
- gilchrist_pchef Products and Tips
ChefBeckyD
- Kelly8 Recruiting and Team Leaders
Kelly8