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Recipes for your
Pampered Chef
"MAGIC POT"
Deep Covered Baker
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Deep Covered Baker Recipes
Please note...I use the lid when cooking as
The Deep Covered Baker, aka "Magic Pot," is microwave and oven safe, and can be used to make fast, budget‐friendly
meals as well as desserts! The Baker is available for purchase through consultants for The Pampered Chef.
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Table of Contents
Summary of Contents for The Pampered Chef MAGIC POT
- Page 1 Recipes for your Pampered Chef “MAGIC POT” Deep Covered Baker Contact me for: Business Opportunity – For you or someone you know who could use some extra $$$$ Cooking Shows Catalog Shows Fundraisers Wedding Showers Online Wedding Registry ...
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Page 2: Table Of Contents
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Chicken and Rice ............ 2 0 BEEF ................... 4 Chicken Breasts in 8 Minutes ........ 2 0 ............... 4 Chicken Fajitas with fresh salsa & guacamole ..... 2 1 ICROWAVE ECIPES Barbecue Ribs .............. 4 Chicken Fettuccini Alfredo .......... 2 1 Barbecued Beef Sandwiches ........... 4 ... - Page 3 “MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Hot Artichoke Dip ............ 4 0 Pumpkin Cake (low fat) .......... 5 0 Hot Pizza Dip .............. 4 0 Peanutty Chocolate Cake .......... 5 0 Salsa “Fried” Potatoes .......... 4 0 Piña Colada Pineapple Upside Down Cake .... 5 1 Sausage and Apple Herbed Stuffing ...... 4 1 Quick Fudgy Brownies .......... ...
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Page 4: Beef
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK BEEF MICROWAVE RECIPES BARBECUE RIBS Our Deep Covered Baker allows you to prepare barbecue ribs in the microwave, cutting their cooking time in half. They’re hearty, delicious, and the perfect recipe for quick football season entertaining! Ribs Smoky Barbecue Sauce 1 rack (2½‐3 pounds) pork loin baby back ribs 1 cup ketchup 1 teaspoon salt ¼ cup packed brown sugar ¼ teaspoon coarsely ground black pepper 2 tablespoons Smoky Barbecue Rub ¼ cup water 2 teaspoons cider vinegar or white vinegar For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7‐10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink. Meanwhile, for sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5‐qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat. Transfer ribs to Stainless (4‐qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4‐6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediately. Yield: 4 servings Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away ... -
Page 5: Beef Hamburger Base
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 lb ground beef ½ cup chunky salsa 1 10oz can enchilada sauce 12 yellow corn tortillas 1 tsp Southwestern Seasoning ¼ cup snipped fresh cilantro ¼ tsp salt 1 cup shredded Colby jack cheese ¾ cup water In large skillet combine beef, seasoning mix and salt, cook till no longer pink. Add enchilada sauce, water and salsa. Bring to a simmer and remove from heat. Cut tortillas into 1 inch strips and chop cilantro. Arrange half of the tortillas evenly over the bottom of the Deep Covered Baker, top with half each beef mixture, cheese, and cilantro. Top with remaining tortillas, beef mixture, cheese and cilantro. Microwave on high for 3‐5 minutes. BEEF HAMBURGER BASE Use with spaghetti sauce, Manwich sauce, tacos, beef burritos, etc. 1 – 2 pounds lean ground beef Desired “add‐ins” such as chunked onion, bell peppers, pressed garlic using Garlic Press, Salt and pepper Place burger and desired add‐ins to Deep Covered Baker; season to taste with desired seasonings. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop until desired consistency is obtained. Drain. BEEF POT ROAST ... -
Page 6: Easy Beef Salsa Dip
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 medium green bell pepper 1 pkg (8.5 oz) corn muffin mix 6 green onions with tops, divided 1 container (8 oz or 250 mL) sour cream 1 lb 90% lean ground beef 1 egg 1 can (16 oz) chili beans in sauce, undrained ½ cup (125 mL) shredded cheddar cheese (optional) 1 cup chunky salsa 1 plum tomato, seeded and diced (optional) 2 tbsp (30 mL) Chipotle Rub Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef’s Knife, separating white and light green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7–9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired. EASY BEEF SALSA DIP 1lb of Velveeta Cheese 2 roma tomatoes (optional) 2 lbs ground meat (beef, turkey or chicken) 8 oz Sour Cream (optional) 1 medium onion Green onions (optional) ... -
Page 7: Hamburger Stroganoff ~ This Makes Enough To Serve 1 Portion & Freeze Another
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 3/4 lb 95% lean ground beef 3/4 cup ketchup 4 sesame seed hamburger bun tops 1 tbsp yellow mustard 1 small red onion, divided 8 cups thinly sliced romaine lettuce 2 plum tomatoes 1 cup (4 oz) shredded cheddar cheese 1/2 cup finely diced dill pickles Preheat oven to 425°F. Slice bun tops into 1/4‐in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8‐10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely. Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside. Place ground beef in Deep Covered Baker and season with salt and pepper. Cover and microwave on high for 4 minutes. Remove and crumble with Mix n Chop. Cover and return to microwave for 2 minutes. Remove and use Mix n Chop till desired consistency is obtained. Drain. Chop remaining onion half using Food Chopper. Finely dice pickles using Salad Choppers. In Deep Covered Baker, combine chopped onion, pickles, ketchup, mustard and cooked ground beef; mix well using Small Mix ‘N Scraper®. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately. HAMBURGER STROGANOFF ~ THIS MAKES ENOUGH TO SERVE 1 PORTION & FREEZE ANOTHER 1 lb ground beef ADDITIONAL INGREDIENTS (for each portion): 1/4 cup chopped onion ... -
Page 8: Lasagna Soup
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 cup Monterey Jack Cheese Grate Parmesan Cheese and Monterey Jack cheese, using Rotary Grater; set aside. Meat Sauce 1/2 lb. mild Italian sausage 2 tsp. salt 1/2 lb. lean ground beef 1 tsp pepper 1 chopped yellow onion 2 Tbs. steak sauce 1 medium green bell pepper, chopped 2 Tbs. Worcestershire sauce 3 minced garlic cloves 1/2 tsp. cayenne pepper Italian Seasoning two 1‐lb. jars spaghetti sauce Chop onions and green pepper with Food Chopper. Mince garlic with Garlic Press. In 12‐inch skillet, brown sausage and ground meat, using Mix ‘n’ Chop to break up meat. Cook for 5 minutes. Add onions, green pepper and garlic. Add 2 Tbsp Italian Seasoning. Cook for 5 minutes. Add 2 jars spaghetti sauce, mixing well. Cheese Mixture 15 oz. ricotta cheese 1/4 tsp. cayenne pepper 1/4 cup grated Parmesan 1 tsp. salt 1 Tbs. chopped parsley 1 tsp. pepper 2 eggs, beaten 2 tsp. garlic powder Mix all cheese mixture ingredients together in a large bowl. ... -
Page 9: Meatball Subs
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2 garlic cloves ½ box (8 ounce box) fusilli pasta or rotini (uncooked) 1 teaspoon oregano dried basil (to taste) 1/4 teaspoon red pepper flakes 4 ounces ricotta 2 tablespoons tomato paste 1/4 cup grated Parmesan 1 (14‐ounce) can diced tomatoes 1/8 teaspoon salt 3 cups chicken broth Pinch of pepper 2 bay leaves 1 cup shredded mozzarella Place ground beef in Deep Covered Baker. Chop onions using Food Chopper; press garlic with Garlic Press; add onions and garlic to hamburger. Sprinkle oregano and red pepper flakes over garlic and onions. Cover and microwave on high for 4 minutes. Remove and crumble mixture with Mix ‘n Chop. Cover and microwave an additional 2 minutes, or until hamburger is no longer pink. Remove cooked hamburger mixture and drain well. Set aside. Meanwhile, add tomato paste and diced tomatoes (with the juice) to Deep Covered Baker. Stir in broth, bay leaves and uncooked pasta. Cover and microwave on high 10 – 13 minutes, or until pasta is tender. Stir in basil. If desired, season with salt and black pepper to taste. Return hamburger mixture to Deep Covered Baker; cover and microwave 1 – 2 additional minutes. Grate mozzarella cheese with Rotary Grater and set aside. Grate parmesan cheese with Rotary Grater and add to Small Batter Bowl with ricotta, salt, and pepper; stir well. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each individual serving bowl, sprinkle with some of the mozzarella, and ladle the soup on top. A good “whirl” of the spoon in the serving bowl will ensure that you get a bit of gooey cheese in every bite!!! MEATBALL SUBS Frozen Meatballs Hoagie Buns Spaghetti Sauce ... -
Page 10: Meatloaf (Version 3)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK ½ cup chopped celery ½ cup catsup ½ cup chopped onion ¼ cup piccalilli relish (or chili sauce) ¼ cup chopped green pepper 2 tbsp. brown sugar 1‐1/2 tsp. salt 1 tbsp. lemon juice 1 egg, lightly beaten 1 tsp. Dry mustard ½ cup catsup 1 tsp. Worcestershire sauce 2‐3 tablespoons piccalilli relish (if desired for an extra kick) Thoroughly mix the first nine ingredients in the Classic Batter Bowl with the Mix ‘N Scraper; pat mixture evenly into Deep Covered Baker. Stir next six ingredients into Small Batter Bowl; mix well then brush over meatloaf. Microwave on HIGH approximately 20‐25 minutes, checking at 15 minutes and then every three minutes after that, or until Pocket Thermometer reads 170ªF (for medium doneness). Let stand for 10 minutes before serving. MEATLOAF (VERSION 3) Loaf: Glaze: 2 lbs ground beef ½ cup brown sugar 1 egg ¼ cup ketchup ¼ cup minced onion 1½ tsp mustard 1 clove garlic, pressed 1 tbsp Worcestershire Sauce 2½ tsp salt ... -
Page 11: Taco Soup
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 cup ketchup 1 egg 2 tbsp Chipotle Rub 1 1/2 cups shredded sharp cheddar cheese, divided 1 1/2 lbs 85% lean ground beef Chopped fresh cilantro (optional) Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1/2 cup crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix 'N Scraper. In Stainless (6‐ qt) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well. Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1/2‐in. loaf. Microwave, covered, on HIGH 14‐17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3‐5 minutes or until internal temperature reaches 160°F (71°C) in the center. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Cook's Tip: For best results, choose authentic restaurant‐style tortilla chips, found in the ethnic section of the supermarket. Meatloaf can be baked, covered, in a 400°F (200°C) oven for 65‐70 minutes. Brush with sauce 15 minutes before end of bake time. TACO SOUP 1 lb lean ground beef 1 can (15 ounces) beans in chili sauce, undrained 1 small yellow onion 1 can Rotel chilis and diced tomatoes, undrained 1 package taco seasoning mix ... -
Page 12: Oven Recipes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK ½ c. pineapple preserves 1 garlic clove, pressed ¼ c. ketchup ¼ ‐ ½ tsp. cayenne pepper Cut off top & bottom of pineapple and cut using the Pineapple Wedger. For ribs, remove membrane from ribs using the Boning Knife (see Cook’s Tips) and cut between each bone to separate rack into individual ribs. Season with salt and pepper. Arrange ribs, cut side down, in two layers in the DEEP COVERED BAKER. Add water. Microwave, covered for 8 minutes. Turn ribs over and microwave for an additional 7‐10 minutes or until 160°. For sauce, combine remaining ingredients, reserving ½ c. Add ribs to sauce and toss to coat. Grill ribs and pineapple slices for 5‐7 minutes or until grill marks appear, turning and basting occasionally with reserved sauce. *To substitute teriyaki baste and glaze, combine ½ c. teriyaki sauce, ¼ c. cold water and 1 tbsp. corn starch in saucepan. Bring to a boil whisking constantly until thickened. Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack. ... -
Page 13: Burgundy Pot Roast
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 can dark soda (coke, diet Pepsi, etc.) Preheat oven to 350 degrees. Place roast in the Deep Covered Baker and cover with soda and ketchup. Cover and cook for about 30 minutes per lb. Optional: Add onions & pressed garlic. If there are leftovers, shred and mix with the sauce and you have BBQ for a couple of meals. BURGUNDY POT ROAST Beef Roast Dry Vegetable Soup mix 1 cup burgundy wine Egg Noodles 8 oz can tomato sauce Preheat oven to 350 degrees. Place roast in the Deep Covered Baker and add wine, tomato sauce, and 1 package of dry vegetable soup mix. Cover with lid and bake 3‐3 ½ hours. Serve hot over egg noodles. CHILI CHEESE PIE ½ 15oz refrigerated pie crusts (1 crust) 1 4oz can chopped green chilies, drained 1 Tbsp cornmeal 3 eggs 2 Tbsp onion, chopped ¾ cup milk ... -
Page 14: French Beef Dip
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Optional: 1 small bunch green onions, sour cream, and salsa for garnish Preheat oven to 475 degrees. Chop onion with Food Chopper; press garlic with Garlic Press. Add onion and garlic to ground beef in Deep Covered Baker and cover. Microwave on high for 4 minutes. Remove from microwave and chop using Mix n Chop. Cover and microwave for 2 minutes. Chop using Mix n Chop till thoroughly crumbled. Drain well. Add chilies, salsa, and Southwestern Seasoning to baker; stir & microwave 2‐3 minutes or until warmed through. Meanwhile, melt butter in Easy Read Measure Cup. To assemble, place two scoops of mixture in center of tortilla using the Large Stainless Steel Scoop. Fold 2 sides over filling. Fold opposite two sides over to create a square pouch. Place seam side down in Rectangular Baker or Stoneware Bar Pan. Repeat until all meat mixture is used (about 8 – 10 chimichangas). Brush melted butter over tortillas using Chef’s Silicone Basting Brush. Bake for 13 – 16 minutes or until golden brown and crispy on the outside. While baking, grate cheese using Rotary Grater. Slice tomatoes using V‐Blade of Ultimate Mandolin. Cut green onions into small pieces using Kitchen Shears. Remove stone from oven and sprinkle cheese evenly over chimichangas immediately. Layer tomato slices on top and sprinkle with green onions. Serve with sour cream and additional salsa (if desired). FRENCH BEEF DIP 3 to 6 lbs. boneless beef (any cut) 2 tsp sugar 3 cans beef broth 2 cans or bottles of beer 1 pkg. onion soup mix 1‐2 garlic cloves Put all ingredients into the baker and cook at 200 – 250 degrees at least 6 hours, until meat shreds and is very tender. Pile meat onto your favorite sub bread and then top with Swiss or provolone cheese. Use the juice in the bottom of the baker to dip your sandwich into. ... -
Page 15: Touchdown Taco Dip
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Preheat oven to 325 degrees. Remove all visible fat from ribs and slice into 2 inch strips about ½‐¾ inch thick; place in Deep Covered Baker. Thoroughly combine remaining ingredients and add to baker. Cover with the lid and bake for 2 hours, stir occasionally. Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this baker will be flavorful and tender and will have plenty of broth for gravy if you like. TOUCHDOWN TACO DIP 1 (16 oz) can refried beans 2 oz cheddar cheese, shredded (1/2 cup) 1 (8 oz) pkg cream cheese, softened 1/2 cup pitted ripe olives, chopped 1 cup sour cream 2 Tbs. fresh cilantro or parsley, snipped 2 Tbs. taco seasoning mix 1 medium tomato, seeded and chopped 2 garlic cloves, pressed 1/4 cup thinly sliced green onions with tops ... -
Page 16: Oven Recipes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2 tbsp. Smoky Barbecue Rub Smoky BBQ Sauce (recipe to follow) Trim fat and silver skin from tenderloin using the Forged Boning Knife. Brush with oil and rub seasoning onto pork. Place into baker, tucking narrower end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and microwave on HIGH for 6‐ 10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Smoky Barbecue Sauce and server as main dish, or shred meat and use in sandwiches. SMOKY BARBECUE SAUCE ¼ cup brown sugar 1 cup ketchup 2 tsp cider or white vinegar 2 Tbsp Smoky Barbecue Rub Combine ingredients and bring to boil, stir occasionally. MINIATURE BARBECUE PORK SANDWICHES Cut 1 medium onion into 1/4‐ inch thick slices. Arrange onion slices over bottom of the Deep Covered Baker. Prepare pork as above. Place over onion and microwave as directed. Cut pork into ¼ inch thick slices. Arrange sliced pork evenly over 8 small rolls. Top pork with onions. Spread about 1 teaspoon Smoky Barbecue Sauce over top half of each roll. Place top on Sandwiches and serve. BARBECUE PORK SALAD Prepare pork as directed. For dressing, combine ¼ cup ranch salad dressing and 1 tsp Smoky Barbecue Rub. Cut pork into strips. Thinly slice half of a medium red onion. In large bowl, combine 1 package (7 ounces) Iceberg lettuce salad mix and 2 cups Cole slaw mix; top with onion, 1 cup thawed frozen corn and pork. Drizzle with dressing. CARIBBEAN‐STYLE PORK TENDERLOIN Fix as above, replace the Smoke Barbecue Rub with Asian Seasoning Mix or Jamaican Jerk Rub. And serve with Mango Salsa. ... -
Page 17: Bacon Sausages
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Preheat oven to 350 degrees. Place roast in Deep Covered Baker. Add onions and fresh pressed garlic. Pour 1 can of Coke and 2 cups of ketchup over roast. Cover and bake for approximately 30 minutes per pound. *Cooks Tip If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. BACON SAUSAGES 1 pound of bacon Brown Sugar as needed 1 package Little Smoky Mini Sausages Preheat oven to 350 degrees. Cut 1 pound of bacon in half crosswise so that you have ½ length slices of bacon. Wrap each ½ slice around a Little Smoky (mini smoked sausages), and secure with a toothpick. Place in baker. Top the layer of sausages with brown sugar, enough to thinly cover the meat until nothing is blatantly sticking out above the sugar other than the toothpicks. Bake 30 minutes or until bacon is cooked and the sausages are heated through. The sugar will combine with the bacon drippings to make a thick sweet and savory syrup or 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. BAKED HAM Place the butt portion of a ham in the Deep Covered Baker. Top with lid. Place in 350 oven for 2 ½ to 3 hours. You may glaze ham in the last 30 minutes of cooking with pineapples and brown sugar glaze. MUSHROOM PORK CHOPS 1 can Cream of Mushroom Soup ¼ cup white wine 1 garlic clove 4 thick sliced Pork Chops ... -
Page 18: Roasted Pork & Potato Duet
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Heat oven to 400 degrees. Brush inside of Deep Covered Baker with oil. Mix stuffing, soup, corn, onion, and celery; spoon into Baker. Arrange pork chops in a single layer over stuffing. Mix brown sugar and mustard; spoon over pork chops. Bake 30 minutes or until pork is done. Makes 4 servings. ROASTED PORK & POTATO DUET 2 teaspoons rubbed sage 1 center loin pork roast, rolled and tied (3 1/2‐4 pounds) 1 garlic clove, pressed 1 1/2 pounds sweet potatoes cut into fourths (2‐3 large) 1 teaspoon dried thyme leaves 1 1/2 pounds russet potatoes cut into large chunks (3‐4 1/2 teaspoon salt medium) 1/4 teaspoon freshly ground black pepper Preheat oven to 350°F. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast. Place roast in Deep Covered Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Lid. Bake 1 hour, 15 minutes. Using Oven Mitts pull out oven rack and carefully remove lid, lifting away from you. Bake roast and potatoes, covered, 15‐30 minutes or until Pocket Thermometer inserted into meat registers 155°F for medium or 165°F for well done. Remove potatoes to serving platter; set aside. Remove roast to cutting board; loosely tent with aluminum foil. Let roast stand 10 minutes before carving. SMOKED SAUSAGE WITH VEGETABLES Smoked Sausage Carrots, peeled Potatoes, quartered Cabbage, quartered Preheat oven to 350 degrees. Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, ... -
Page 19: Asian Citrus Salad
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK ½ teaspoon garlic powder ¼ teaspoon coarsely ground black pepper ½ teaspoon salt ¼ teaspoon dried thyme leaves For chicken, lightly spray Deep Covered Baker with oil . Remove and discard giblets, and neck from the chicken cavity. Rinse chicken with cold water; pat dry. Trim excess fat if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto a cutting board, brush with oil using basting brush. For seasoning mixture, combine ingredients in prep bowl; mix well. Completely coat outside of chicken with mixture; place chicken, breast side up, into baker. Microwave, covered on HIGH 20‐30 minutes or until temperature registers 165 in the thickest part of the breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes. VARIATION 1 1 whole chicken (4‐5 pounds) Italian Seasoning 5‐6 cloves fresh garlic cloves, peeled Rosemary Seasoning 5 Tbs Butter Lightly spray baker with oil. Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Place peeled garlic inside of chicken. Add 3 tablespoons of butter and generously sprinkle with Italian Seasoning and Rosemary Seasoning or your other favorite seasonings. Melt 2 tbsp butter in bowl and add 1 tbsp each of Italian and Rosemary. Mix well and brush over outside of chicken. Place chicken breast side down in baker. Cook covered in your microwave at full power for 30 minutes. Test the thickest part of the breast to make sure temp has reached 165. Remove, cover with lid and let set for an additional 10 minutes. Carve and enjoy. VARIATION 2: ALL‐IN‐ONE CHICKEN DINNER 1 whole chicken (4‐5 pounds) ... -
Page 20: Cheesy Chicken Chilaquiles
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK for 10 minutes). Remove chicken from pan, cool and slice into ¼ inch thick strips. Rinse, drain and spin lettuce in Salad Spinner. Drain Mandarin Oranges. Slice onion. Toss all salad ingredients. Top with dressing. ASIAN DRESSING 7 oz vegetable oil ¼ tsp. Ground ginger 2 tsp sugar 1 ½ oz soy sauce 1 garlic clove, pressed 3 oz rice vinegar Mix all ingredients together in Measure, Mix & Pour. Pour over salad. Yield: 10 servings CHEESY CHICKEN CHILAQUILES 1 ½ lb boneless, skinless chicken breasts 12 cup restaurant style tortilla chips 1 Tbs Southwestern Seasoning Mix 2 cups shredded Chihuahua cheese 1 ¾ cup salsa Verde 1 cup crumbled queso fresco 1 cup reduced sodium, chicken broth Sour Cream optional ¾ cup chopped fresh cilantro Cut chicken into 1” chunks. Combine chicken and seasoning mix in Deep Covered Baker. Mix well and microwave, covered, for 4 minutes. Stir to separate chicken and then cook an additional 4 minutes. Drain with colander. Combine salsa and broth together. Chop cilantro finely. Arrange half of the tortilla chips in the bottom of the baker, breaking the chips, and top with half each of the chicken, salsa mixture and cheese. Sprinkle with ¼ cup of the cilantro. Repeat layer one time, ending with cheeses. Microwave, covered, for 5‐7 minutes, or until cheeses have melted and most of the liquid is absorbed. Let stand, covered, for 5 minutes. Sprinkle with remaining ¼ cup cilantro and serve with sour cream if desired. ... -
Page 21: Chicken Fajitas With Fresh Salsa & Guacamole
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK CHICKEN FAJITAS WITH FRESH SALSA & GUACAMOLE 2 medium onions 1 package fajita‐size flour tortillas 1 green bell pepper 8 oz shredded cheddar cheese 1 red bell pepper 8 oz. Sour cream 4 boneless, skinless chicken breast halves Fresh Salsa (recipe to follow) 2 Tbsp. Chipotle rub* Guacamole (recipe to follow) Slice onions and peppers; place in bottom of Deep Covered Baker, sprinkle with 1 Tbsp. Chipotle Rub. Sprinkle additional 1 Tbsp. Chipotle rub over both sides of chicken and place chicken breasts on top of vegetables. Microwave covered for 12‐15 minutes, let stand with lid for 10 minutes. Place flour tortillas in Mini Baker, cover with foil and put in the oven to warm at 250°, or warm in microwave for about 1 minute (without foil). Cover with damp paper towel to prevent drying. When the chicken is done, remove peppers and onions to a bowl. Leave chicken in Deep Covered Baker with the broth; chop with the Salad Choppers. Assemble fajitas as desired and enjoy! *Southwestern Seasoning Mix, or Taco seasoning, can be used in place of the Chipotle Rub. FRESH SALSA 1 pint grape tomatoes 1‐2 cloves garlic 1 medium red onion 1 lime 1 whole jalapeno, stem removed (seeds removed if desired) ... -
Page 22: Chicken Tortilla Casserole
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK While chicken is cooking, prepare fettuccini according to package directions in a saucepan; drain. When chicken has finished cooking, drain liquid. Chop chicken with Salad Choppers. Add in Alfredo sauce and noodles, mixing thoroughly. Microwave covered for 2 – 3 minutes until heated through. Grate fresh parmesan cheese on top using Rotary Grater. Sprinkle with parsley. CHICKEN TORTILLA CASSEROLE 1 poblano pepper 1 can (15 oz) black beans, drained and rinsed 2 ears of fresh corn, shucked 1½ cups thick and chunky salsa 1½ lb boneless, skinless chicken tenders 4 cups broken tortilla chips 2 tbsp Southwestern Seasoning Mix 1 cup (4 oz) shredded cheddar and Monterey Jack cheese ¼ tsp salt Cilantro (optional) Remove stem and seeds from poblano pepper using Santoku knife; slice into strips. Arrange poblano strips evenly over bottom of Deep Covered Baker. Remove kernels from corn using Kernel Cutter; add to baker. Place chicken over peppers and combine with seasoning mix and salt. Microwave on high 4 minutes; stir to separate chicken strips. Cover; microwave an additional 4‐6 minutes or until chicken is cooked through; shred using salad choppers. Drain and rinse black beans using small strainer. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with small mix ‘n scraper®. Grate cheese over baker using rotary grater. Microwave, covered, on high 2‐3 minutes or until cheese is melted. If desired, snip cilantro using professional shears; sprinkle over casserole. EASY CHICKEN NACHOS ... -
Page 23: Green, White & Red Lasagna
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK When chicken is cooked, drain liquid. Chop chicken and onion with Salad Choppers. Add crushed tomatoes to chicken; stir in cooked orzo. Cover and heat in microwave on high for 3 minutes. Stir well. Grate cheese on top using Rotary Grater. GREEN, WHITE & RED LASAGNA 1¼ lbs (625 g) bulk hot Italian turkey sausage or 6 oz (175 g) cream cheese sausage links, casings removed ½ cup (125 mL) loosely packed fresh basil leaves 1 medium zucchini 2 cups (500 mL) shredded Italian cheese blend, divided 1 medium red bell pepper 2 garlic cloves, pressed 1½ cups (375 mL) marinara sauce, divided 1 1‐lb (450‐g) tube prepared polenta, room temperature In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well. In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add basil, 1½ cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds. Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one‐third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one‐third of the sausage mixture. Repeat layers two times. Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes. Yield: 8 servings ... -
Page 24: Lemon Chicken, Pineapple, And Red Onion Salad
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK pasta, broth, wine, salt and black pepper. Return baker to microwave; cover and microwave on HIGH 16‐18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired. Cook’s Tips: An additional ¾ cup chicken broth can be substituted for the wine, if desired. Any tube‐shaped pasta requiring 9‐11 minutes cook time, such as rigatoni, can be substituted for the penne pasta. To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium‐ high heat 5 minutes. Spray pan with oil. Cook chicken 4‐6 minutes or until grill marks appear. Turn chicken over; cook 4‐6 minutes or until center of chicken is no longer pink and Digital Thermometer registers 170°F. LEMON CHICKEN, PINEAPPLE, AND RED ONION SALAD 1 Bag of Spring Mix Organic Lettuce 1 medium pineapple 1 1/2 lbs boneless skinless chicken 1 red onion 1 1/2 Tbs Citrus & Basil Rub 1 large tomato 1 Tbs Basil Canola Oil (optional) 1/4 cup Spicy Pineapple Rum Sauce 1 small Lemon Dressing (recipe to follow) Place chicken in Deep Covered Baker; brush with Basil Oil (if desired). With Citrus Press, add juice of small lemon over chicken; season with Citrus and Basil Rub. Place in Microwave for 14 minutes, or until cooked, stirring halfway through cook time. ... -
Page 25: Moroccan Chicken Pasta
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK chicken and one‐third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. Microwave, covered, on HIGH 12‐15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini‐Serving Spatula. MOROCCAN CHICKEN PASTA 1 1/2 ‐2lbs boneless, skinless Chicken Breasts 2 Tbs Moroccan Rub 2 boxes of Olive Oil and Herb Pasta‐Roni 1 Tbs Olive Oil 1 Red Bell Pepper 1 Tbs Garlic Infused Canola Oil 1 small red Onion Place 4 cups of water in Rice Cooker Plus, place in microwave covered for 5 minutes. Meanwhile, cut the onion and red pepper in strips and place them in the Large Micro Cooker with 1 Tbs Garlic Infused Canola Oil. Remove Rice Cooker from microwave and add 1 Tbs. Olive oil, pasta and seasoning packets, place back in microwave, covered, for 8 minutes. Place chicken in Deep Covered Baker and sprinkle with 1 Tbs Moroccan Rub, cover and microwave for 12 minutes or until cooked through, stirring halfway through cook time. Place the Large Micro Cooker in microwave and cook Pepper and Onion mixture for 4 minutes. Chop chicken using Salad Chopper. Add 1 Tbs Moroccan rub to pasta and place on serving platter; add chicken and then place onion and peppers on top. ... -
Page 26: Quick Turkey Chili
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Moroccan rub. Add 4 cups of water. Place lid on Rice Cooker Plus place cooker in microwave for 11 min. Chop chicken with Salad Chopper and mix in rice QUICK TURKEY CHILI This quick and easy turkey chili is packed with flavor, ready in less than 30 minutes. 1 cup chopped onion 2 tbsp Southwestern Seasoning Mix 1 jalapeño pepper, seeded and chopped 2 tbsp all‐purpose flour 1 cup diced green bell pepper 1 can (28 ounces) diced tomatoes, undrained 1 pound 99% lean ground turkey 1 can (15 ounces) black beans, drained and rinsed 2 tbsp olive or canola oil 1 can (16 ounces) chili beans in sauce, undrained 3 garlic cloves, pressed ½ cup hot water ¾ tsp salt Using Food Chopper, chop onion and jalapeño pepper. Dice bell pepper using Santoku Knife. Place vegetables in Deep Covered Baker; microwave, covered, on HIGH 4‐5 minutes or until tender. Add turkey, oil, garlic and salt; mix well. Microwave, covered, an additional 5‐6 minutes, stirring halfway through and breaking turkey mixture into crumbles. Add seasoning mix and flour; mix well to coat. Stir in tomatoes, beans and water. Microwave, covered, an additional 12‐14 minutes or until slightly thickened, stirring once halfway through cooking. ... -
Page 27: Smoky Buffalo Chicken Wings
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK SMOKY BBQ SAUCE 1 cup ketchup 2 tablespoons Smoky Barbecue Rub ¼ cup brown sugar, firmly packed 2 teaspoons vinegar Combine ingredients in (2‐qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat. Yield: 1 1/3 cups sauce (10 servings) SMOKY BUFFALO CHICKEN WINGS 24 chicken wing drumettes (2 ½‐3 lbs) 4 large stalks celery ½ tsp salt ½ cup mayonnaise 1 tsp vegetable oil 1/3 cup sour cream ¼ cup buffalo wing sauce or Louisiana‐style hot sauce ¼ tsp coarsely ground pepper 2 tbsp Smoky Barbecue Rub ¼ cup (1 oz) crumbled blue cheese Trim excess fat and skin from drumettes. Place wings into Deep Covered Baker, season with salt. Microwave, covered, on HIGH 8 minutes. Turn wings over. Microwave on HIGH 7‐10 minutes or until temp. is 180 when inserted into meatiest part of wings alongside bones and meat is no longer pink. Meanwhile, cut celery stalks in half crosswise, then lengthwise. Combine mayonnaise, sour cream and black pepper in bowl. Whisk until blended. Gently stir in blue cheese; set aside. Carefully remove baker from microwave and remove lid. Lifting away from you. Drain wings in colander. Add oil to (12in) skillet; heat ... -
Page 28: Southwestern Chicken Salad (Version 1)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Remove baker from microwave and chop chicken with Salad Chopper. Cube cheese and add to chicken; mix well. Add to rice mixture and serve immediately. SOUTHWESTERN CHICKEN SALAD (VERSION 1) 4 boneless skinless chicken breasts Dressing: Southwestern seasoning or chipotle rub 1 cup ranch dressing 1 head green leaf, romaine, or iceberg lettuce 1 lime 1 can black beans, drained and rinsed 1 tbsp southwestern seasoning or chipotle rub 1/2 red bell pepper 1/2 red or purple onion 2 or 3 plum tomatoes 1 lime 4 oz block cheddar cheese Lime flavored tortilla chips Sprinkle seasoning or rub on chicken in Deep Covered Baker; cook 8‐10 minutes in microwave until cooked through, stirring halfway through cook time. Cut lime in half and juice over chicken using Citrus Press. Using Salad Choppers, cut up the chicken right in baker. Wash and spin lettuce leaves in Salad & Berry Spinner. Once dry, wipe out the bowl of the spinner with paper towels and place leaves in bowl; chop with salad choppers. Slice red pepper , onion, and tomatoes with Ultimate Mandoline. ... -
Page 29: Super Moist Low Fat Chicken And Potatoes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Dressing Measure salad dressing with Easy Adjustable Measuring Cup. Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core ‘n More; finely chop with Food Chopper and add to ranch dressing. Juice remaining lime half using Citrus Press. Add taco seasoning mix and lime juice to ranch. Whisk well Stainless Steel Whisk. Salad Cut lettuce using Salad Choppers. Rinse lettuce well in basket of Salad & Berry Spinner, spin excess water out in Spinner; place on large platter. Slice tomatoes using v‐blade of Ultimate Mandoline, and cucumbers using crinkle cut blade. Cut bell pepper using Santoku Knife. Drain and rinse beans using strainer. Add chicken, tomatoes, cucumber, pepper and beans to lettuce. Top with shredded cheese using Rotary Grater. Serve with dressing, tortilla chips, and salsa. SUPER MOIST LOW FAT CHICKEN AND POTATOES 1/2 cup Fat Free Mayonnaise or Miracle Whip Boneless skinless chicken breasts 2 tbsp. of Pica Pepper Sauce, can substitute Ketchup or BBQ 5 small golden potatoes Sauce Spice of choice 1/2 cup of Seasoned Bread Crumbs Vegetable Oil Place bread crumbs in plastic Bag. Mix 1/2 cup Mayonnaise and 2 tbsp sauce together; brush on chicken breasts. Place chicken breasts in plastic bag one at a time and shake. Halve the golden potatoes. Place chicken and potatoes in Deep Covered Baker, drizzle with vegetable oil. Cover and place in microwave for 12‐15 minutes, stirring halfway through cook time. ... -
Page 30: White Chicken Chili
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK WHITE CHICKEN CHILI 3 whole heads garlic (about 48 cloves), unpeeled 1½ lb boneless, skinless chicken thighs (or breasts) ¾ tsp salt, divided 2 tbsp Southwestern Seasoning Mix 3 tbsp olive oil, divided 2 cans (15.5 oz each) Great Northern beans, drained 2 poblano peppers 1 jar (16 oz) salsa verde 1 medium onion Using Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4‐6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5‐7 minutes or until chili is heated through. Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired. WHOLE BONELESS TURKEY BREAST ... -
Page 31: Juiciest Roast Chicken (With Variations)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 can whole berry cranberries 1 can cream of mushroom soup 1 packet onion soup mix Preheat oven to 425 degrees. Place chicken in Deep Covered Baker. Mix cranberries with mushroom soup and onion soup mix; pour over top of chicken in baker. Cover with lid, place in oven; bake for 1 ½ hours. JUICIEST ROAST CHICKEN (WITH VARIATIONS) 1 tablespoon all‐purpose flour 1/4 teaspoon coarsely ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme leaves 1/2 teaspoon paprika 1 whole chicken (3 1/2‐4 1/2 pounds) 1/2 teaspoon salt 1 tablespoon olive oil 1. Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. 2. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Brush outside of chicken with oil using Chef’s Silicone Basting Brush; coat completely with seasoning mixture. 3. Place chicken, breast side up, in baker. Roast, covered, 50‐60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving. For the following variations, replace Step 2 of Juiciest Roast Chicken recipe. HAWAIIAN CHICKEN ... -
Page 32: No Peek Chicken
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut carrots in half, lengthwise, then crosswise into 1/4‐inch slices to measure 1 cup. Cut snap peas in half. Chop onion. Place carrots, snap peas, onion and butter in micro‐cooker. Microwave, covered, on HIGH 2‐3 minutes or until vegetables are crisp‐tender; set aside. Juice lemon using a juicer to measure 2 tablespoons juice. Finely dice bell pepper. In clean a bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on HIGH, 4 to 5 minutes or until hot, stirring once. Grate cheese. Add cheese and half of the vegetable mixture into filling; mix gently. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a paring knife to cut around sides of puff to loosen from baker. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve. NO PEEK CHICKEN 6 boneless skinless chicken breast halves 1 can each: cream of chicken soup, cream of celery soup 1 pkg. long grain & wild rice (w/seasoning packet) 1 can water Preheat oven to 350 degrees. Combine rice, seasoning from box, both cans of soup & 1 can water in Deep Covered Baker. Place chicken on top and cover with lid. Bake for approximately 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!) ORANGE CHICKEN 1/2 cup Barbecue Sauce 3 Tbsp. soy sauce 1/4 cup flour 1 tsp. grated gingerroot 1/4 cup orange juice 8 bone‐in chicken thighs (3‐1/2 lb.), skin removed, or 4‐6 1/4 cup orange marmalade boneless chicken breasts Preheat oven to 350 degrees. Stir barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ... -
Page 33: Pasta, Fish, Vegetables, Meatless And Sides
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 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 for 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. ... -
Page 34: Breakfast Hashbrown Casserole
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Whisk the eggs together in the Classic Batter Bowl using the Stainless Whisk. Combine with the other ingredients. Shred the cheddar cheese using the Ultimate Mandoline. Add cheese and cooked sausage to the mixing bowl. Mix all ingredients together. Place in Deep Covered Baker and cook in the microwave for 10 minutes. BREAKFAST HASHBROWN CASSEROLE 1 bag of thawed frozen hash browns 1 dozen eggs 1 lb breakfast sausage (can also use bacon or ham) salt and pepper to taste 2 1/2 cups Colby/jack cheese (or cheese of choice) Salsa diced up veggies (whatever you like best) sour cream Cook the sausage in 12” Skillet using Mix N Chop. Crumble the hash browns in the bottom of the Deep Covered Baker. Top with cooked meat and diced veggies, then shredded cheese of choice. Beat eggs in Classic Batter Bowl and beat with Stainless Whisk, add salt & pepper to taste. Pour over cheese, and add additional ½ cup of cheese on top of eggs. Cover and place in microwave. Cook on high for 13 minutes. Serve with sour cream and salsa if desired. CHEESY MOSTACCIOLI 1 1/2 pounds pre‐browned hamburger 1 tsp. pepper 1 pound package mostaccioli noodles 1 1/2 tsp. Italian Seasoning 1 (11oz.) can Cheddar cheese Soup + ½ can of water 2 cups fresh grated Mozzarella cheese 1 1/2 jars (30 oz, each) spaghetti sauce 2 cups fresh grated Parmesan cheese Stir all together in a bowl, it will be soupy! Place it all in the Deep Covered Baker and microwave for 35 minutes, or until the noodles are done. ... -
Page 35: Creamy Broccoli & Sun-Dried Tomato Orzotto
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK CREAMY BROCCOLI & SUN‐DRIED TOMATO ORZOTTO 1 medium onion 1 jar (8 oz) sun‐dried tomatoes in oil, drained and patted dry 3 garlic cloves 1 head broccoli (about 2 cups florets) 2 tsp olive oil 2 oz Parmesan cheese 1 ½ cups uncooked orzo pasta 6 oz mascarpone cheese 3 ¼ cups chicken broth Chopped fresh parsley (optional) ¾ cup dry white wine such as Chardonnay Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep covered Baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 14‐16 minutes or until orzo is tender. Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using Microplane Adjustable Grater; set aside. Carefully remove baker from microwave using Oven Mitts. Stir in tomatoes and broccoli. Cover; let stand 5 minutes. Add cheese to baker; mix well. Let stand, covered, 2‐3 minutes or until almost all of the liquid is absorbed. Garnish with chopped parsley, if desired. GARLIC GREEN BEANS Rinse fresh green beans and remove the ends. Toss with extra virgin olive oil, minced garlic, fresh ground pepper and sea salt. Microwave in Deep Covered Baker, with the lid on, for 12 minutes. ... -
Page 36: Mashed Potatoes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2‐3 green onions with tops 1/2 tsp coarsely ground black pepper 4 oz sharp cheddar cheese, grated Optional toppings such as chopped cooked bacon, sour cream 1 1/2 tsp salt or steamed broccoli florets Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8‐11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix N Chop. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3‐5 minutes or until mixture is hot. Slice green onions with Chef's Knife. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix N Scraper until cheese is melted. Serve with toppings, if desired. MASHED POTATOES Cut potatoes in half, enough to fill Deep Covered Baker. Add some milk, microwave them 11 minutes. Moved them around and then cook another 10 minutes, or until cooked through, then mash with the Mix N Chop. Add additional milk, butter and salt to taste NO‐FUSS SWEET POTATOES 2 lg. sweet potatoes, peeled 2‐3 tbsp. Sweet Cinnamon Sprinkles 1 apple – peeled and cored ¼ c. brown sugar ... -
Page 37: Salmon (With Variation)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2‐3 cloves of garlic. 2 cups V8 juice 1 lb penne Mozzarella & parmesan, as desired 1 jar marinara Microwave onion and ground beef in Deep Covered Baker, 7‐8 minutes or until done, chopping halfway through cook time with Mix N Chop. Add a penne noodles, marinara sauce, and V8 juice. Cook another 10 minutes, stir, and cook 8 more minutes. Top with mozzarella and parmesan. Return to microwave and cook another 2 1/2 minutes until the cheese has melted. SALMON (WITH VARIATION) 1.5 lb salmon filet, cut into 4 pieces 1 tsp lemon juice 1/2 c mayo 1/4 tsp pepper 1 tsp dill 1/4 tsp salt Arrange salmon pieces in Deep Covered Baker. Microwave at 50% power for 5 min (no lid). Meanwhile, combine remaining ingredients in a bowl and mix well. Brush the mixture on the salmon with silicone brush. Microwave at 50% for another 5 min. JAMAICAN JERK SALMON 2 4oz salmon steaks 1 can spinach (wring out moisture if you can) 3 tbsp Jamaican Jerk Rub (separated) 1 can artichoke hearts packed in water, drained 2 tbsp olive oil Dry 2 salmon steaks and arrange in Deep Covered Baker at opposite ends. Combine 2 tbsp Jamaican Jerk Rub and olive oil in a 1 cup prep bowl. Spread on all sides of salmon using silicone brush, the mixture should be like a paste, add rub or oil as needed. Drain ... -
Page 38: Quick Veggie Lasagna
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2 pkgs. of lil' smokies 1 jar of apricot preserves brown sugar (1 preserve jar full) Mix together in Deep Covered Baker. Microwave, covered for 20 minutes. QUICK VEGGIE LASAGNA 1 Yellow Squash 15 oz. ricotta cheese 1 Zucchini 1 egg 3 Carrots 1 tsp. Italian Seasoning 1 package of whole mushrooms 12 uncooked pieces of Barilla Oven Ready Lasagna noodles 1‐2 ears of corn, shucked and cleaned 16 oz shredded mozzarella cheese 2 – 26 oz. jars of spaghetti sauce Parmesan cheese Peel carrots using serrated peeler. Using julienne peeler slice carrots, squash and zucchini. Slice mushrooms with egg slicer plus. Remove kernels from corn using kernel cutter. Combine vegetables in a large bowl and mix. Mix together ricotta cheese, egg and Italian seasoning in small bowl. Using rotary grater, grate ¼ cup parmesan cheese. To assemble, place ¾ cup sauce onto bottom of deep covered baker. Place 3 pieces of uncooked pasta over sauce. Using large scoop, place 3 scoops of ricotta mixture over pasta, spread evenly. Spread ¾ cup of sauce over ricotta covering pasta completely. Place 1/3 of the vegetables over sauce layer; sprinkle with 1 cup mozzarella cheese. Repeat with two additional layers; top with remaining 3 lasagna pieces and spread remaining sauce completely over pasta. Microwave on high 15‐20 minutes or until noodles are cooked. Sprinkle with remaining mozzarella cheese & parmesan cheese, cover and cook 4 minutes or until bubbly. ... -
Page 39: Oven Recipes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK ... -
Page 40: Garlic Cheese Potatoes
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1 onion ½ stick butter or margarine, cut into small pieces Preheat oven to 350 degrees. Chop onion with Food Chopper. Combine rice, consommé, chopped onion, and butter in Deep Covered Baker. Cover with lid and bake for approximately 1 hour, until all liquid is absorbed. About half way through, stir rice thoroughly. GARLIC CHEESE POTATOES Baking Potatoes, peeled and sliced (Apple Peeler/Core/Slicer makes this a quick job & leaves you with nice “curly” potatoes) ½ stick butter 2‐3 garlic cloves 2 green onions, sliced ¼ cup grated Parmesan Cheese Preheat oven to 400 degrees. Place peeled and sliced potatoes in Deep Covered Baker. Melt butter with 2‐3 cloves pressed garlic. Pour over potatoes. Sprinkle sliced green onions and parmesan cheese over potatoes. Cover with lid and bake for 20 minutes, or until done. Remove top and let brown, an additional 5 minutes. HOT ARTICHOKE DIP 2 jars (6 oz. each) marinated artichoke hearts ½ c . sour cream 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained ½ c. mayonnaise thoroughly ¾ c. grated Parmesan cheese 1 garlic clove crackers, veggies or crostini for dipping Preheat oven to 375. Drain and coarsely chop artichoke hearts with Food Chopper. Mix artichoke hearts with remaining ingredients in Deep Covered Baker. Bake 20‐25 minutes or until heated through. Serve with fresh vegetables, crackers or crostini slices. ... -
Page 41: Sausage And Apple Herbed Stuffing
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK In a medium bowl mix together salsa, black olives & pressed garlic cloves. Chop fresh cilantro; add to salsa mixture. Slice 4‐5 potatoes & mix with the salsa mixture. Place the potatoes in Deep Covered Baker and cover with lid. Bake for approximately 30 minutes. Remove the lid & grate the cheese over the potatoes using Rotary Grater. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted. SAUSAGE AND APPLE HERBED STUFFING ½ lb bulk pork sausage ½ cup sweetened dried cranberries ½ cup (1 stick) butter or margarine ½ cup coarsely chopped apples 1½ cups sliced celery 1 tbsp Rosemary Herb Seasoning Mix 1½ cups chopped onion 2 cans (14.5 oz each) chicken broth 1 package (14 ounces) herb‐seasoned cubed stuffing Preheat oven to 350ºF. Place sausage into (10‐in.) Skillet; cook over medium heat 3‐5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel‐lined plate. (Do not drain Skillet.) Add butter to Skillet; heat over medium heat 1‐3 minutes or until foamy. Add celery and onion; cook and stir 4‐5 minutes or until vegetables are crisp‐tender. In Stainless (6‐qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through. ... -
Page 42: Cakes & Desserts
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK ... -
Page 43: 13 Minute Cobbler Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK *All microwaves are different. Look at cake after 10 minutes. If the batter has begun to pull away from the sides of the pan, it’s done. If not, continue microwaving adding 1 minute at a time. 13 MINUTE COBBLER CAKE 1 box Classic Yellow Cake Mix (not butter kind) 1 Can Favorite Pie Filling – Peach, Apple, Blueberry, Strawberry, Cherry or Blackberry 1 ½ Sticks of Butter 4 Tbsp of Caramel Sprinkles In Deep Covered Baker, place DRY cake mix. Spread pie filling of choice over cake mix. Slice butter and place pats on top. Place lid on baker and microwave for 10 minutes. Remove from microwave and stir. Mix well. Add sprinkles and replace cover. Microwave an additional 3 minutes. Variations – Devil’s Food Cake with Cherry Pie Filling and Mocha Hazelnut Sprinkle. Apple Pie Filling with Cinnamon Sprinkle Tip: For a more moist "cobbler cake" use 2 cans of pie filling instead of one. Spread the filling in the Deep Covered Baker first, then sprinkle the dry cake mix over that. Add the pats of butter on top ... -
Page 44: Apple Crisp Variations
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Spoon apple mixture into Deep Covered Baker. Microwave on High 14‐16 minutes or until apples are tender, turning baker after 8 minutes. Sprinkle with topping. Continue microwaving 2 minutes. Let stand 15 minutes. Serve with vanilla ice cream, if desired. APPLE CRISP VARIATIONS 4‐6 Granny Smith apples 1 teaspoon ground cinnamon 8 graham crackers (2 1/2 x 5 inches), finely chopped ½ teaspoon ground nutmeg ¾ cup packed brown sugar ½ cup butter or margarine, melted ½ cup all‐purpose flour Whipped cream or ice cream (optional) ½ cup quick or old‐fashioned oats Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Covered Baker. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour, oats, cinnamon and nutmeg; mix well. Place butter in Small Micro‐Cooker®; microwave on HIGH 1 minute or until melted. Add butter; mix well. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12‐15 minutes or until apples are tender. Cool slightly; serve warm topped with whipped cream or ice cream, if desired. VARIATION 10 small Granny Smith apples 2 tablespoons ground cinnamon ... -
Page 45: Black Forest Microwave Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Cook’s Tip: To bake crisp in a conventional oven, preheat oven to 400°F (200°C). Combine apples, juice, cornstarch and sugar in mixing bowl. Add pie filling and mix well. Spoon apple mixture into Deep Covered Baker; cover and bake 40‐45 minutes or until mixture is thickened and apples are cooked through. Meanwhile, melt butter in (10‐in./25‐cm) Skillet over medium heat 2‐3 minutes. Add cookie mix, almonds and spice blend. Reduce heat to medium‐low; cook, stirring constantly, 4‐6 minutes or until browned. Spread over Parchment Paper; cool completely. Remove baker from oven; let stand, covered, 10 minutes. Sprinkle with crisp mixture. BLACK FOREST MICROWAVE CAKE 8 ounce crushed pineapple 1 stick melted butter 21 ounce cherry pie filling Devil’s Food Cake Mix 1 cup pecans Drain pineapple, reserve liquid. Spread pineapple on bottom of Deep Covered Baker. Add pie filling, spread gently. Sprinkle dry cake mix over filling. Top with chopped pecans. Combine melted butter and pineapple juice and pour on top. Microwave on high 12 minutes. Cool and serve with whipped toppings. ... -
Page 46: Cake Variations (With Pudding Mix)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1. Brush your pan with vegetable oil with a pastry/basting brush. (Once your stone is seasoned, this step is not necessary.) 2. Mix eggs and pie filling in Batter Bowl (a whisk works for most). 3. Add cake mix and blend well with Mix n Scraper. 4. Pour batter into pan and microwave on high for 12 ‐ 13 minutes. 5. Let cool 10 minutes and invert on platter Garnish with icing, whipped topping, more pie fillings, nuts, etc. The best results are found with cake mixes containing puddings or the new moist cakes. Cherry Chocolate Apple Cinnamon Spice 1 chocolate cake mix 1 spice cake mix 1 can cherry pie filling 1 can applesauce or apple pie filling 3 eggs 3 eggs Top with fudge frosting, whipped topping, grated chocolate, Drizzle with caramel. Top with ice cream or whipped topping or more cherry filling Raging Red Raspberry Luscious Lemon 1 white or chocolate cake mix 1 lemon or white cake mix ... -
Page 47: Caramel Apple Bread Pudding
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK banana extract 1 cup peanut butter 1 cup (instead of 2 cups) sour cream Butterscotch Cake yellow cake mix Double Chocolate Cake butterscotch pudding mix chocolate cake mix butterscotch morsels chocolate pudding mix vanilla extract milk chocolate morsels Butterscotch Spice: Lemon Cake Spice Cake Mix lemon cake mix Butterscotch Chips lemon pudding mix Vanilla Pudding, vanilla morsels Vanilla Extract vanilla extract Chocolate Banana: Mint Chocolate Cake Yellow Cake Mix chocolate cake mix Chocolate Chips ... -
Page 48: Gingered Apple And Peach Crisp
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK (Note: Here is where you can substitute the ½ jar Smucker’s Caramel Ice Cream Topping.) Place caramels and remaining 1 Tbsp. milk in Large Micro‐Cooker. Microwave, covered, on HIGH, 1‐2 minutes or until melted and smooth, stirring after each 30 second interval. Set aside ¼ cup of the caramel mixture. To assemble bread pudding, place half the bread mixture into baker. Top with half of the apples and the caramel. Top with remaining bread mixture and apples. Cover baker and microwave on high 15‐16 minutes or until Pocket Thermometer registers 155 degrees in center; let stand covered, 10 minutes in microwave. (Temperature will rise to at least 160 degrees.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef’s Knife (or Food Chopper); sprinkle over bread pudding. Serve immediately. GINGERED APPLE AND PEACH CRISP Filling: Streusel: 4 medium Granny Smith apples 1 1/4 cups vanilla wafers, chopped (approximately 32 wafers) 1 (15.25 oz) can slice peaches in heavy syrup, drained and 1/3 cup flour chopped (reserving juice) 1/2 cup whole unblanched almonds, chopped 1 Tbs cornstarch 1/2 tsp ground ginger 1/2 cup quick or old‐fashioned oats 1/2 cup butter or margarine, melted 1/2 cup packed brown sugar Vanilla ice cream or whipped topping (optional) For filling, peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in quarters; arrange in bottom of Deep ... -
Page 49: Pineapple Upside-Down Cake Variations
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK and half of the whipped topping in the Small Micro cooker. Microwave on HIGH 15‐30 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Garnish cake with remaining whipped topping using Easy Accent Decorator. PINEAPPLE UPSIDE‐DOWN CAKE VARIATIONS ... -
Page 50: Pumpkin Cake (Low Fat)
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 2 sticks butter 15oz can sliced pineapple 2 cups brown sugar 1 box yellow cake mix (plus eggs for cake) 15oz can crushed pineapple Place brown sugar in bottom of Deep Covered Baker. Melt 2 sticks of butter in microwave, using the small micro‐cooker. Set aside portion of the melted butter to use in place of oil in the cake mix (check cake mix box for amount). Place remaining melted butter in baker with brown sugar. Mix together, then microwave 4‐5 minutes or until bubbly. Drain juice out of both cans of pineapple into measuring cup; set aside. Pour crushed and sliced pineapple on top of caramelized brown sugar. 4. Prepare cake mix as directed on box except use melted butter that was set aside in place of oil and reserved pineapple juice in place of water. Add additional water to pineapple juice to reach measurement if needed. Whisk cake until mixed thoroughly. Pour cake mix on top of pineapple in baker. Microwave 15‐17 minutes or until cake in middle is fully cooked. Let rest for 5 minutes and then turn the cake out onto a platter. ... -
Page 51: Piña Colada Pineapple Upside Down Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. In Classic Batter Bowl, combine sour cream and eggs; whisk until smooth using Stainless Steel Whisk. Add cake mix to sour cream mixture; mix until smooth Using Large Scoop, place 12 scoops of batter into bottom of pan; spread evenly. Arrange peanut butter cup candies evenly over batter. Top with remaining batter, spreading evenly. Microwave cake on HIGH 11‐14 minutes or until Cake Tester inserted near center comes out clean (Cake will be slightly moist on top near center.) Remove to Cooling Rack; let stand 10 minutes. Loosen cake from sides of pan; carefully invert onto platter. Place peanut butter in Small Micro‐Cooker; microwave on HIGH 30 seconds or until melted; stir until smooth. Pour peanut butter evenly over top of cake allowing it to drip down sides. Place chocolate morsels and oil in same Micro‐Cooker; microwave on HIGH 20‐40 seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter topping. Coarsely chop peanuts using Food Chopper; sprinkle over top of cake. PIÑA COLADA PINEAPPLE UPSIDE DOWN CAKE 1 box yellow cake mix 1 cup toasted coconut (in microwave 30 seconds at a time, 3 eggs stirring for a total of 2 minutes) 1 can coconut milk 1 stick butter 1 fresh pineapple (it is the best, but canned rings are ok) 1 cup brown sugar 1 jar maraschino cherries Melt butter in the baker in the microwave 30 seconds at a time. Pat cup of brown sugar into the melted butter. Sprinkle toasted coconut over brown sugar. Peel and wedge fresh pineapple using Pineapple Wedger. Cut into ½ inch slices then cut slices in half (or cut canned rings into half circles). Lay pineapple evenly over the bottom of baker on top of the brown sugar. Place maraschino cherries in the holes in the pineapples. Mix cake mix with eggs and the can of coconut milk. Mix well, batter will be thick. Pour over top of pineapples on bottom. Put cover on baker and microwave for 15‐17 minutes. Test for doneness by using a large spatula to lift the cake away from the sides ... -
Page 52: Strawberry Margarita Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Cook's Tip: Any candy bar can be substituted for the chocolate‐covered caramel‐peanut candy bars, if desired. STRAWBERRY MARGARITA CAKE Vanilla Cake mix (plus ingredients to make cake MINUS ½ cup 1 lime (juice & zest) of water if there is a lot of juice from strawberries) 1 container vanilla frosting Strawberry Kool‐Aid unsweetened packet 2 tsp rum extract, divided (optional) 1 small container frozen strawberries, thawed (can use fresh Food coloring (optional) sliced strawberries) Spray Deep Covered Baker with oil using Kitchen Spritzer. Mix cake mix with oil, water, kool‐aid, rum extract (optional), finely chopped lime zest. Place cake mix in baker; place strawberries on top of batter. Microwave 11‐13 minutes (top of cake should be done). Cool completely. For frosting, mix lime juice, rum extract and frosting ‐ add food coloring if desired. ... -
Page 53: Turtle Fudge Chocolate Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Using Easy Accent Decorator, pipe rosettes or stars over cake, covering completely. Using Rotary Grater, grate pecans over whipped topping. Garnish with Candy Corns. TURTLE FUDGE CHOCOLATE CAKE 1 box devil’s food cake mix plus ingredients to make cake 1 cup of pecans (toasted) 1 tub of chocolate frosting 1.5 cup of chocolate chips 1 small jar of caramel ice cream topping 2 rolls of Rolo candies In Deep Covered Baker mix eggs, oil and water (according to cake box). Add cake mix and mix well. Stir in ½ cup of chocolate chips and ½ cup of toasted pecans (toast them in the microwave 30 seconds at a time, stirring in between for a total of 2 minutes.) Dollop entire can of frosting on top of cake batter. Do not mix in. Put lid on baker and microwave for 13‐15 minutes. Test for doneness by using a large spatula to lift the cake away from the sides of the baker on all four sides, one side at a time. When cake is done, pour 1 cup of caramel ice cream topping and 1 cup of chocolate chips in microwave save dish, microwave for 1 minute. Stir mixture together until melted and combined completely. Unwrap Rolos and push into the cooked cake at even intervals. Pour chocolate/caramel mixture over top of cake. Drizzle with more caramel sauce and sprinkle remaining pecans on top. Serve warm. ... -
Page 54: Banana Chip Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Mix all ingredients with a whisk, bake in the Deep Covered Baker at 350 degrees for 55 minutes ‐ test with cake tester. Glaze while warm with a powdered sugar and lemon juice and/or apricot nectar glaze. BANANA CHIP CAKE 1 pkg. (18.5 oz) banana cake mix (with pudding in the mix) 1/2 c. vegetable oil 1 pkg. (3.5 oz) instant banana cream pudding and pie filling 1 c. Hershey's Mini Chips Semi‐Sweet Chocolate 4 eggs Chocolate Glaze (recipe follows) 1 c. water Heat oven to 350. Grease and flour Deep Covered Baker. In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Pour batter into pan; bake 45‐50 minutes. Cool 10 minutes; remove from pan Cool completely on wire rack. Drizzle with Chocolate Glaze (see below) Chocolate Glaze In small saucepan bring 1/3 c sugar and 1/4 c water to full boil, stirring until sugar dissolves. Remove from heat; add 1 c Hershey's Mini Chips Semi‐Sweet Chocolate. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. (About 2/3 c glaze) ... -
Page 55: Butterscotch Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 3 cups (any combination) fresh berries such as raspberries, blueberries, blackberries or sliced hulled strawberries 1/3 cup orange marmalade Pancake: 3 Tbsp butter or margarine, melted, divided ½ tsp salt 1 cup flour 6 eggs 1 cup milk 2 Tbsp powdered sugar Preheat oven to 450 degrees. For berry topping, gently stir together berries and marmalade in small bowl. Set aside. For pancake, coat Deep Covered Baker with 1 tablespoon of the butter. In Classic Batter Bowl, combine milk, egg and remaining 2 tablespoons butter using whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker. Bake 13 minutes. Reduce oven temperature to 350 and continue baking 15‐17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar using shaker. Fill center with berry topping. Cut into wedges. Serve immediately. BUTTERSCOTCH CAKE 1 super moist white or vanilla cake mix 1/2 cup vegetable oil 1 pkg. (4 oz.) butterscotch instant pudding 4 egg whites 1‐cup milk Powdered sugar Heat oven to 350 degrees. Prepare Deep Covered Baker by spraying with vegetable oil in Kitchen Spritzer. Beat together cake mix, pudding, milk, oil, and egg whites in a large bowl on low speed for 30 seconds. Beat on medium speed 2 minutes. Pour into pan, spread evenly and bake 50 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool 10 minutes in pan. Turn upside down onto heatproof serving plate. Remove pan, cool cake completely. Sprinkle with powdered sugar before serving. ... -
Page 56: Choco-Peanut Butter Swirl Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK For glaze, in 1 1/2 Qt Saucepan, bring corn syrup and whipping cream to a simmer over medium heat, stirring constantly. Remove saucepan from heat. Add semi sweet chocolate, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake using Skinny Scraper. Freeze cake 5 minutes until glaze is almost set. Meanwhile, keep remaining glaze warm over medium‐low heat. Slowly pour over cake. Remove cake to serving platter. Refrigerate until glaze is firm, about 1 hour. For drizzle, microwave white chocolate and oil in Covered Micro‐cooker on high 1 minute 30 seconds or until mixture is smooth when stirred. Stir in extract. Drizzle over cake. Refrigerate 15 minutes. Cut into slices using Slice 'N serve. CHOCO‐PEANUT BUTTER SWIRL CAKE ... -
Page 57: Devil's Delight Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK Cake: Icing: 1 1/3 cups orange juice 2 cups sifted powdered sugar 1/2 cup oil 2 ‐ 3 Tbs. orange juice 3 eggs Zest from an orange and lemon 1 (18.25 oz) box lemon cake mix 2 Tbs. poppy seeds zest from an orange and lemon Preheat oven to 350 degrees. Spray Deep Covered Baker with Kitchen Spritzer or brush with oil with basting brush. Using an electric mixer, beat together orange juice, oil and eggs. Add cake mix; mix until moistened. Continue to mix for 2 min on high. Fold in poppy seeds and zest. Bake 30 ‐ 35 minutes. For icing, combine all ingredients; mix well. Icing should be moderately thick. Add more sugar or juice to achieve desired consistency. Let cool 10 minutes, then invert onto cake plate; cool completely. Spoon icing over cake and top with extra zest. DEVIL'S DELIGHT CAKE 1 pkg. (18.25 oz.) devil's food cake mix (with pudding in the 1 c. chopped nuts mix) 1 c. mini marshmallows 4 eggs 1 c. Hershey's Semi‐Sweet Chocolate Chips 1 c. water 1/2 c. raisins 1/2 c. vegetable oil ... -
Page 58: Rum Cake
“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK 1‐cup flour 1 tsp. baking powder ½ cup butter or margarine ½ cup milk 1‐cup sugar 29 oz. can sliced peaches with juice Preheat oven to 375 degrees. Place butter in bottom of Deep Covered 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 for 30‐40 min. The butter will creep through the fruit and make a crust on top. Note: Any desired fruit or berry will work. VARIATION 2 cans cling peaches, undrained 1 stick butter 1 yellow cake mix Preheat oven to 350 degrees. Pour peaches and juice in Deep Covered Baker. Sprinkle cake mix powder over peaches. Melt butter in Small Micro‐Cooker in microwave for one minute. Pour butter evenly over the cake mix. Bake for approximately one hour. ...
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