pampered chef covered roaster recipe book

Pampered Chef®

Covered Roaster Recipes

Compliments of your Pampered Chef ConsultantKate Prolman

603-880-3623 home 494-1174 cellwww.pamperedchef.biz/nhkateskitchen

Kate’s Kitchen Cooking Classes 18 Berkeley Street Nashua, NH 03064

http://www.pamperedchef.biz/nhkateskitchen

APPETIZERS

Reuben Dip

1 jar or bag (32 oz.) sauerkraut, drained2 cups shredded Swiss cheese3 packages (2 ½ oz. ea) corn beef, shredded½ cup butter, melted1 egg, beatenRye cocktail bread or crackers

Combine all ingredients except the rye bread into the covered roaster. Cover, bake at 350°F for about 30 mins. Serve with rye cocktail bread or crackers. Makes 12 servings

Pizza Fondue

½ pound bulk Italian sausage1 cup chopped onion





2 jars (26 oz.) meatless pasta sauce4 oz. thinly sliced ham, finely chopped1 package (3 oz.) sliced pepperoni, finely chopped¼ teaspoon red pepper flakes1 lb. mozzarella cheese, cut into ½ inch cubes1 loaf Italian or French bread, cut into 1” cubes

In your covered roaster cook sausage and onion over medium-high heat until sausage is browned, crumble with the mix and chop. Drain fat. Stir in pasta sauce, ham, pepperoni and pepper flakes. Cover and bake at 350° F for about 30 mins. Serve fondue with cheese and bread cubes. Makes 20 to 25 servings

Sweet and Spicy Sausage Rounds

2 lb. kielbasa sausage, cut into ¼ inch thick rounds1 ¼ cup blackberry jam⅔ cup steak sauce2 Tbsp prepared yellow mustard1 tsp. Ground allspicePlace all ingredients in covered roaster, toss to coat completely. Bake at 350°F for 35 or 40 mins. Serve with cocktail picks. Makes 6 cups

SIDE DISHES

Easy Dirty Rice½ lb. bulk Italian sausage2 cups water1 cup uncooked long grain rice1 large onion, finely chopped1 large green bell pepper, finely chopped½ cup finely chopped celery1 ½ tsp. Salt½ tsp ground red pepper

In your covered roaster brown sausage for 6 to 8 minutes over medium-high heat, use your mix n chop to break up meat. Drain fat. Stir in all remaining ingredients. Cover; bake at 350°F for about 30 mins. Makes 4 servings

Macaroni and Cheese6 cups cooked elbow macaroni2 Tbsp. Butter4 cups evaporated milk





6 cups (24 oz.) Cheddar cheese, shredded2 tsp. Salt½ tsp. Black pepper

Lightly spritz covered roaster with natural oil. In a large mixing bowl, toss macaroni with butter. Stir in evaporated milk, cheese, salt and pepper. Pour into greased roaster. Cover; bake at 350°F for 40 to 45 mins. Makes 6 to 8 servings

New England Baked Beans4 slices uncooked bacon, chopped3 cans (15 oz.) Great Northern beans, rinsed and drained¾ cup water1 small onion, chopped⅓ cup canned diced tomatoes, well drained

3 Tbsp. Packed light brown sugar3 Tbsp. Maple syrup3 Tbsp. Molasses½ tea salt½ tea dry mustard1/8 tea black pepper

In your roaster, cook bacon on med. high, until almost cooked, but not crispy. Drain on paper towel. Pour bacon fat out of roaster. Combine bacon and all remaining ingredients in roaster. Cover and bake at 350° F 1 hour. Makes 4 to 6 servings

Herb Roasted Potatoes Serves 5 to 7Ingredients:2 large sweet potatoes, peeled and cut into ½ inch cubes1 lb small red potatoes, quartered3 Tbls extra virgin olive oil1 yellow onion, chopped1-2 Tbls Pampered Chef Herb & Fennel Rubsalt and pepper to tasteDirections:1. Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil.2. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain.3. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes.4. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper.5. Stir in the Herb and Fennel Rub and sauté for 5 minutes. Adjust seasonings.





6. Top with a sprinkle of fresh thyme and serve.recipe by M. Bachman

ENTREES

Tex-Mex Beef Wraps

1 Tbsp. Chili powder2 tsp. Ground cumin1 tea salt¼ tea ground red pepper1 boneless beef chuck pot roast (2 ½ to 3 lbs.) cut into 4 pieces1 med. onion, chopped3 cloves garlic, minced

1 cup salsa, divided12 - 6” flour or corn tortillas, warmed1 cup shredded Cheddar or Monterey Jack cheese1 cup chopped tomato¼ cup chopped cilantro1 ripe avocado, diced

Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of roaster; Spoon ½ cup salsa over meat. Cover and bake at 350° F for 1 hour.Remove meat from roaster and place in glass lid. Use 2 forks to shred meat. Skim off and discard fat from juices in roaster. Return meat to juices and mix well. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa. Makes 6 servings

Chicken and Stuffing½ cup flour¾ tea seasoned salt¾ tea black pepper1 to 1 ½ lbs. skinless chicken breasts¼ cup butter2 cans (10 ¾ oz.) condensed cream of mushroom soup, undiluted1 package (12 oz.) seasoned stuffing mix, plus ingredients to prepare mix.

Combine flour, seasoned salt and pepper in large resealable food storage bag. Add chicken; seal bag. Shake to coat with flour mixture. Melt butter in roaster over medium-low heat. Brown chicken on both sides. Remove from heat. Pour soup over chicken. Prepare stuffing according to package directions, decreasing liquid by half. Arrange stuffing over chicken. Cover; bake at 350° F for about 45 mins. Makes 4 to 6 servings.

Asian Beef Stew





2 onions, cut into ¼ inch slices1 ½ lbs. round steak, sliced thin across the grain2 ribs celery, sliced2 carrots, peeled and sliced1 cup sliced mushrooms1 cup orange juice

1 cup beef broth⅓ cup hoisin sauce2 Tbsp. cornstarch1 ½ tsp. Chinese five-spice powder or curry powder1 cup frozen peasHot cooked rice

Place onions, beef, celery, carrots and mushrooms in roaster. Combine orange juice, broth, hoisin sauce, cornstarch and five-spice powder in small bowl. Pour over meat mixture. Cover; bake at 350° F for about 1 hour or until beef is tender. Stir in peas. Bake for another 8 to 10 mins. longer or until peas are tender. Serve with hot cooked rice. Makes 6 servings

Haddock Oven Chowder

1 lb. haddock fillets4 potatoes, peeled and diced2 stalks celery & leaves, chopped1 tsp. Salt1/8 tsp. Ground cloves2 cloves of garlic, pressed2 med. Onions, chopped

¼ cup butter, melted¼ tsp. Dill weed¼ tsp. Pepper½ cup dry white wine2 cups boiling water2 cups half and half

Preheat oven to 350°. Put all ingredients except half & half into roaster. Cover and bake for 1 hour. Heat half & half to scalding and add to chowder. Stir to flake fish. Serves 6

Apple Cider Beef Stew2 lbs. beef stew meat, cut into 1 inch cubes2 Tbsp canola oil3 cups apple cider or juice2 Tbsp cider vinegar2 tsp. Salt

¼ to ½ tsp. Dried thyme¼ tea pepper3 med. potatoes, peeled and cubed4 med. carrots, cut into ¾ inch pieces3 celery ribs, cut into ¾ inch pieces





2 med. onions, cut into wedges¼ cup flour

¼ cup water

In roaster, brown beef on all sides in oil over medium high heat; drain. Add the cider, vinegar, salt, thyme, and pepper. Bring to a boil. Remove from heat. Add potatoes, carrots, celery and onions. Place in oven at 350° F 45 min. to 1 hour or until veggies are tender. Combine flour and water until smooth. Take roaster and place on stove top, on med. high bring to a boil, stir flour/water mixture into stew and stir for 1 or 2 mins. or until it thickens. Serves 8

Two Hour Chili2 lb. ground beef 4 Tbsp water 1 Tbsp vegeTbsp oil 2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar 1/2 Tbsp Tabasco sauce 1 large onion1-1/2 Tbsp chili powder 3 cup canned diced tomatoes2 cans kidney beans

Instructions:Preheat oven to 325 °F.On stove top: Heat oil. Brown ground beef. Add onion and cook until it turns clear.Add all ingredients except kidney beans and stir.Put in oven........ Simmer 1 hour covered. Add kidney beans.Cook 1 more hour uncovered. Serves about 6

Kielbasa

2 lb Kielbasa or smoked sausage 2 onions 3 bell peppers 1 medium can pineapple chunks 2 Tbsp cooking oil





Directions:Place covered roaster on top of stove.Cut sausage in 1-inch chunks. Cut onions and peppers into 3/4-inch strips. Pour oil into roaster and heat on stove top. Add oil to roaster. Saute onions and peppers until onions are clear. Add sausage to saute. Pour in pineapple, including juice. Cook for 35 min at 350 °F.

BREAKFAST EGGS

1/4 c. butter5 eggs1 1/4 c. milk1 1/4 c. flour

Put butter in roaster. Place in preheated oven, 425 °F. Mix eggs in blender at high speed 1 minute. With blender running slowly pour in milk, add flour. Blend for 30 seconds. Remove roaster from oven, pour batter over melted butter. Bake at 425 °F for 15-20 minutes. Serve immediately from pan with maple syrup.

DESSERTS

Apple Crisp6 apples2 tsp cinnamon2 tsp nutmeg3 cup quick oats1 cup flour2 cup brown sugar1 tsp baking powder1 tsp salt1 cup butter

Directions:





Slice apples.Mix apple slices, cinnamon, and nutmeg in a bowl.Mix oats, flour, sugar, baking powder, salt, and butter to make crust.Press half the crust mix into the bottom and sides of the dutch oven.Pour the apples onto the crust.Cover apples with the rest of the crust mix.Bake covered about 45 minutes at 350 °F, until top crust is light brown and apples are tender. Serves about 8

Good Bars1 stick of butter1 package of graham crackers, crushed1 can sweetened condensed milk2 cups chocolate chips1 cup peanut butter chips

Directions:Preheat the roaster to 350°F. Put butter in roaster and melt. Pour graham crackers in, mix, and press into a crust. Pour condensed milk over crust. Pour in chocolate and peanut butter chips. Bake for 20 minutes until golden. Serves 8 people.

CHERRY UPSIDE DOWN SURPRISE CAKE

Cooking time and preparation: 1 to 2 hours. 1/2 c. buttermilk1/2 c. milk1/4 c. shortening (not oil)1/2 c. sugar (brown or white)1/2 tsp. vanilla1/2 tsp. cinnamon1 tsp. nutmeg 1/4 tsp. ground cloves1/4 tsp. baking soda1/2 tsp. baking powder1 egg 1/4 tsp. salt1 c. flour1/2 pkg. marshmallows1 can cherry pie filling

Directions:





Combine buttermilk and milk in a large measure cup. Combine shortening, sugar, vanilla, spices, baking powder, soda in a mixing bowl. Use fork to mix. Beat in egg, combine with milk mix. Mix for at least 2 minutes. Add salt and flour and mix until batter is smooth. Cover bottom of roaster with marshmallows and pour cake mix over the top. Spread pie filling on the top and bake about 45 minutes at 350 °F. Cool a bit before cutting and serving. Invert out of roaster if you like





pampered chef covered roaster recipe book

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