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Old 11-05-2007, 11:14 AM   #1
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Default 30 min chicken with Pampered Chef Deep Stone Baker

I recently ordered the fluted stone for the 12 minute microwave cake (thanks to enabling threads here on SCS ).

The consultant gave me a flyer for a 30 minute chicken that you cook in the microwave with the deep stone baker. Has anyone tried this? Does the chicken brown?

There are also recipes for microwave ribs and microwave pork tenderloin. So, I'm really curious.

TIA!
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Old 11-06-2007, 11:29 AM   #2
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My husband and I held a co-ed cooking show with some of our couple friends last February. Because the stoneware was the special of the month that month, we did the 30 minute chicken and used the meat to have chicken tacos. The chicken turned out great. It was moist and yummy. In fact, we ended up buying the stoneware so we could make it again. (Although we haven't made the 30 minute chicken, we have used it in the oven with roasts and such.) I don't remember if it browned or not. I'm guessing that it didn't really, but I can't remember. Hope that helps. I also wanted to add, be sure and use a meat thermometer and make sure the internal temperature is where it needs to be. I think we had to cook ours a few minutes longer.
Kristen

Last edited by stampwithkristen; 11-06-2007 at 11:30 AM.. Reason: Forgot to add something
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Old 11-06-2007, 01:36 PM   #3
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can you cut and paste the flyer in here - somehow I missed seeing this - would love the recipe!!!
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Old 11-06-2007, 02:15 PM   #4
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Recipes for your Pampered Chef Stoneware Fluted Pan

Use Fluted Pan to bake stuffed green peppers - will hold 6 large peppers upright without squishing them.

Roasted Chicken in Stoneware Fluted Pan
Rinse and pat dry one roasting chicken. Stand the chicken upright on the post of the Stoneware Fluted Pan. The post goes up inside the cavity of the chicken. Tuck wing tips behind back. Spritz chicken lightly with oil and season with Italian Herb Seasoning. Roast according to instructions for weight of chicken. Check doneness with pocket thermometer. The fats and oils from the chicken drain away from the chicken and into the bottom of the pan. I cooked a 2-pound chicken for a little over 2 hours and 15 minutes at 350F. The skin cooks golden brown and crispy and the meat is so juicy and tender because the chicken is also cooking from the inside out! After baking for 1 hour I put large chunks of potatoes, carrots and onions around the bottom of fluted pan and they roasted beautifully alongside the chicken. A nice touch is to separate skin slightly from chicken before cooking and stuff with a herbed butter or just add a few garlic cloves and thin onion slices under skin for a wonderful aromatic flavoring....

Quick Chocolate Cherry Cake
3 eggs lightly beaten, 1/4 cup vegetable oil, 1 can (21 ounces) cherry pie filling, 1 pkg. (18.25 oz) chocolate cake mix
Powdered Sugar (Optional)

Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic 2-Qt. Batter Bowl, combine eggs and oil using 10" Whisk; whisk until smooth. Add pie filling and cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cool 5 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.

Quick Pumpkin Spice Cake
3 eggs, lightly beaten, 1 can (15 oz) solid pack pumpkin, 1 pkg. (18.25 oz) spice cake mix, Powdered sugar (optional)

Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic 2-Qt Batter Bowl, combine eggs and pumpkin using 10" Whisk; whisk until smooth. Add cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cook 5 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.

Yield 12 servings or 24 sample servings.
Tips: Brushing the Fluted Pan with vegetable oil is the best method to coat the interior of the pan to prevent sticking. For best results do not use the Kitchen Spritzer or a non-stick cooking spray.
If using a microwave oven without a built-in turn table, rotate pan after 7 minutes of cooking.

Cream Cheese-Filled Monkey Bread
1 (2-pound) package frozen white bread dough, 1/2 cup (4 oz) block-style cream cheese, 1/3 cup sugar divided, 1 1/4 tsp ground cinnamon divided, Cooking spray, 1/2 cup reduced-calorie maple-flavored pancake syrup

Thaw bread dough in refrigerator according to package directions.

Combine cream cheese, 1 tablespoon sugar, and 1/4 tsp cinnamon in a bowl; stir well, and set aside. Combine remaining sugar a remaining cinnamon; stir well, and set aside.

Cut each loaf of dough into 24 equal portions. Flatten each portion into a 2 1/2 inch circle. Spoon 1/2 tsp cream cheese mixture into center of each circle. Gather dough around cheese mixture, forming a ball; pinch edges of dough together to seal. Roll each ball in cinnamon-sugar mixture, and layer balls in Stoneware Fluted Pan brushed with oil. Sprinkle any remaining cinnamon sugar over dough; pour syrup over dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.

Preheat over to 350F. Bake for 28 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of pan; invert bread onto plate. Remove pan, and drizzle any remaining syrup over bread.

Caramel Peach Coffeecake
1 (12 oz) jar peach preserves, 1/4 cup chopped pecans, 2/3 cup firmly packed brown sugar
1/3 cup butter, melted, 2 (12 oz) cans Pillsbury Big Country Refrigerated Buttermilk Biscuits

Heat oven to 350F. Spritz Fluted Stoneware Pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In 1 qt batter bowl, combine sugar, margarine and remaining preserves; set aside.

Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture.

Bake at 350F for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.

Banana Walnut Crunch Cake
Topping: 1/2 cup chopped walnuts, 1/4 cup packed brown sugar, 1/4 cup butter, melted

Cake: 1 package (18.25 ounces) yellow cake mix, 1/4 cup chopped walnuts, 1/2 teaspoon ground cinnamon
3 eggs, 1 cup mashed banana (2), 3/4 cup water, 1/4 cup vegetable oil

Preheat oven to 350F. Spray Stoneware Fluted Pan with vegetable oil. For topping, combine nuts, brown sugar and butter; mix well. Pour walnut mixture into prepared pan, spreading evenly. In 2 Qt Batter Bowl, combine cake mix, walnuts and cinnamon. Add eggs, bananas, water and oil; mix 2 minutes or until well blended and pour into pan. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Carefully invert pan immediately onto Non Stick Cooling Rack to remove cake. Cool 30 minutes.

Microwave Pineapple Upside Down Cake
1 stick butter, 1 cup dark brown sugar, 1 medium size can crushed pineapple

Combine these ingredients in the 8" or 10' sauté skillet until butter is melted and brown sugar dissolved. In 2 qt. Batter bowl, mix a Duncan Heinz Pineapple Cake mix with 3 eggs and 16 oz sour cream. Pour tepid mixture from skillet into fluted pan and spoon cake mixture on top. Microwave for 13 minutes. Let rest 10-15 min and un-mold and serve with whipped topping in desired.

Sausage Ring
2 lb. lean sausage (Bob Evans mild), 1/4 cup chopped onion, 2 eggs, 1 1/2 cups crushed crumbs (club crackers)
1 apple finely chopped (tart apple)

Mix ingredients together and place into the fluted stone. Microwave on High for 16 minutes. Drain and turn onto a platter. Microwave 6 more minutes. Can be baked at 350 for 1 hour.

Banana Chip Fluted Cake
1 pkg. (18.5 oz) banana cake mix (with pudding in the mix), 1 pkg. (3.5 oz) instant banana cream pudding and pie filling
4 eggs, 1 c. water, 1/2 c. vegetable oil, 1 c. Hershey's Mini Chips Semi-Sweet Chocolate

Heat oven to 350. Spritz fluted stoneware pan. 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 or the toothpick thing. Cool 10 minutes; remove from pan, cool completely on wire rack. Drizzle with Chocolate Glaze .

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)
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Old 11-06-2007, 02:15 PM   #5
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Default second half of recipe sheet

Chocolate Peanut Butter Swirl Cake
Cake: 1 Pkg. 18.25 oz. yellow cake mix, 1 cup, 1/2 cup peanut butter, 3 eggs, 3 squares 3 oz. semi-sweet baking chocolate

Glaze: 3 TBS. creamy Peanut butter, 2-3 TBS. Milk, 1 cup powered sugar, 3 TBS. coarsely chopped peanuts

Set oven to 350 degrees. Grease fluted stoneware pan. Place cake mix in 2 qt. batter bowl. In 1 qt. batter bowl, whisk water, peanut butter, and eggs until well blended. Stir peanut butter mixture into cake mixture. Mix 2 minutes or until well blended. Pour half or batter approximately 2 cups into prepared pan. Melt chocolate in covered Micro-cooker on HIGH for 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter.

Using small SS scoop, drop chocolate batter onto batter in pan; swirl with skinny scraper. Bake 50-55 minutes or until done and tester comes out clean. Cool 15 minutes in pan. Carefully invert pan onto non-stick cooling rack to remove cake. Cool 30 minutes. For glaze, whisk peanut butter and 2 TBS milk until smooth. If necessary, gradually add additional 1 TBS milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze. Yield 16 servings

Devil's Delight Cake
1 pkg. (18.25 oz.) devil's food cake mix (with pudding in the mix), 4 eggs, 1 c., 1/2 c. vegetable oil, 1 c. chopped nuts, 1 c. mini marshmallows, 1 c. Hershey's Semi-Sweet Chocolate Chips, 1/2 c. raisins, Confectioners' sugar
Preheat oven to 350. Grease and flour Bundt pan. In large mixer bowl combine cake mix, eggs, water and oil; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in nuts, marshmallows, chocolate chips and raisins. Pour batter in to pan. Bake 45 to 50 minutes or until you do the toothpick thing! Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with confectioners' sugar on top.

Killer Chocolate Cake
1 box chocolate cake mix, 4 eggs, 3/4 cup oil, 1 cup milk chocolate chips, 1 3.9 oz instant chocolate pudding
1/3 cup Kahlua, 1 pint sour cream
Mix all, pour in well-greased Fluted Pan. Microwave 16-18 minutes. Invert on serving platter, remove pan after 10 minutes. Cool completely. Sprinkle with powdered sugar.

MONKEY BREAD
4 cans biscuits, 2/3 cup sugar, 1 tsp. cinnamon
Cut each biscuit into 4 pieces. Mix sugar and cinnamon together with biscuit pieces. Grease Stoneware Fluted Pan. Drop biscuit pieces into Stoneware Fluted Pan. Heat to boil the following ingredients: 1 cup brown sugar, 1 stick margarine and 1 tsp. cinnamon. Pour over the biscuit pieces. Bake at 350 degrees for about 50 minutes. Let sit about
10 minutes before inverting onto a plate. Optional Add Ins: chopped nuts, raisins, chopped apples. Pull apart and enjoy!

Spiced Apple Praline Cake
Mix and set aside: 1 box spice cake mix, 3 eggs, 1 1/4 c. applesauce, 1/2 c. oil

Follow directions below for these ingredients:
1 stick real butter, 1 cup brown sugar, 1 cup chopped pecans, 1/2 cup whipping cream
Melt butter in FS and add sugar then stir until dissolved. Add cream and mix well. Add pecans and stir. Carefully spoon cake batter over pecan mixture and bake at 350 for 30 min. Cool for 10 min and then invert onto serving platter.

Sticky Buns (make 12-hours ahead)
Spray fluted stoneware pan with Pam
Sprinkle 3/4 cups chopped nuts evenly in pan
Arrange 1 package of FROZEN Dinner Rolls (dough balls) over nuts.
Sprinkle 2/3 -3/4 c. brown sugar over dough balls
Sprinkle powder from 1 box (3.2 oz) COOK & SERVE Butterscotch Pudding Mix over sugar
Sprinkle 1 tsp. Cinnamon over top
Arrange 6 T. of butter slices evenly over all
Cover with foil & leave on counter overnight to thaw and rise. Bake at 350 for 30 min. Invert after 5 min; serve.

Triple Chocolate Cake
1 package devil's food cake mix, 1 (6 oz) pkg chocolate instant pudding mix (I often use 3.9 ounce pkg,-can't tell any difference) 1 1/4 cups water, 1/2 cup oil, 4 large eggs, 1 (12 oz) pkg semisweet chocolate chips (2 cups)
Glaze:
1 (6 oz) pkg semisweet chocolate chips (1 cup)
1/2 cup whipping cream (be sure to use whipping cream, not half and half or coffee cream)
Combine first 5 ingredients in a large bowl. Beat at medium speed for 2 minutes. Stir in by hand one 12 oz pkg choc chips into batter. Pour into Stoneware Fluted Pan coated with Pan-Eze (or greased and floured) and bake at 350 for 55 minutes. Toothpick in center will NOT come out clean. Cool in pan for 10 minutes. Invert on rack and cool completely.

Combine remaining 6 oz pkg of chips and cream in Pampered Chef saucepan over low heat, stirring constantly with Skinny Scraper just until chips are melted. Remove from heat and cool 15 minutes, then drizzle glaze over cake.
Let glaze set before serving. Note: glaze makes an excellent topping for ice cream.
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Old 11-06-2007, 09:27 PM   #6
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YUM! Those recipes look amazing. Now I am going to have to buy another item!!!
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Old 11-07-2007, 04:38 AM   #7
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Quote:
Originally Posted by love6kids View Post
YUM! Those recipes look amazing. Now I am going to have to buy another item!!!
SCS is so great for enabling!! I read about the mix and chop on another thread and it is by far my favorite PC tool!! I don't know how I lived without it (I used to hate browning ground beef because I don't like large chunks in it). Now, it is a breeze with the mix and chop! I think I'm going to order another one to have "in reserve" in case they stop making it!
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Old 11-07-2007, 10:16 AM   #8
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I am such a newbie with PC stones. I just got my bar pan yesterday. I am baking rolls for dinner tonight. How do I prepare the bar pan so I don't screw it up forever with my first try???
I usually coat my cookie sheets with butter before I put the rolls on them to bake? Should I use oil on the stone?
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Old 11-07-2007, 10:43 AM   #9
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Quote:
Originally Posted by love6kids View Post
I am such a newbie with PC stones. I just got my bar pan yesterday. I am baking rolls for dinner tonight. How do I prepare the bar pan so I don't screw it up forever with my first try???
I usually coat my cookie sheets with butter before I put the rolls on them to bake? Should I use oil on the stone?
It is pretty hard to wreck a stone, so don't stress. I would put vegetable oil or something greasy on it the first few times you use it. You will notice the finish on it will start to change after using it a couple times. It will go from a rough texture to a smooth finish. Don't worry if it starts getting to be a really dark color, it is completely normal.
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Old 11-07-2007, 10:47 AM   #10
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So once it's seasoned, could I then use butter on it? Or nothing at all? Rolls aren't like cookies. I always have to butter my regular cookie sheets for rolls, even if I don't for cookies. If I bake cookies on it first, do I still use oil to season it?
Thanks a bunch!
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Old 11-07-2007, 11:53 AM   #11
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Quote:
Originally Posted by love6kids View Post
So once it's seasoned, could I then use butter on it? Or nothing at all? Rolls aren't like cookies. I always have to butter my regular cookie sheets for rolls, even if I don't for cookies. If I bake cookies on it first, do I still use oil to season it?
Thanks a bunch!
I would still put something on it to season it the first time or 2. I think butter would be fine as it is high in fat content. Though, once it is seasoned you won't NEED the butter for sticking purposes. If you like it for the taste, then I don't think it would hurt. I have the PC non-stick cookware & don't NEED butter to keep things from sticking, but I like the taste, so I use it when I make pancakes & such.
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Old 11-07-2007, 11:58 AM   #12
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Thank you, Lori and Stamperedchef!!
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Old 11-07-2007, 03:35 PM   #13
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Default You gals are the best!

Thanks for all the great tips & recipes!!
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Old 11-10-2007, 04:48 AM   #14
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if your making something sticky like carmel buns or whatever, can't you use parchment paper for easy clean up. I use it constantly when baking cookies or something messy to prevent nasty cleanup or metal pan taste on food.
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Old 11-10-2007, 06:31 AM   #15
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Default The Incredible 30-Minute Chicken Recipe

Here's the recipe for the 30 minute chicken in the deep covered baker stone from Pampered Chef.

Has anyone had this at a party?

************************************************** *

30-Minute Chicken Recipe



1 whole chicken (3 ½ - 4 pounds)

1 tablespoon olive oil



Seasoning Mixture

· 1 tablespoon all-purpose flour

· 1 teaspoon paprika

· ½ teaspoon garlic powder

· ½ teaspoon salt

· ¼ teaspoon coarsely ground black pepper

· ¼ teaspoon dried thyme leaves



1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift t wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.

2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).



Yield: 4-6 servings



Variations:

1. Use papered pantry rubs and seasoning mixes to give alternate flavors to your chicken.

2. All-in-one chicken dinner – prepare chicken as directed above and place in baker. Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes.
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Old 11-12-2007, 10:00 PM   #16
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Default covered baker

Yes! and it turns out great! It doesn't 'brown' but the paprika in the rub gives it a pretty color. You can also do it in the oven and it is SO good. I usually cut up an onion, a lemon and some herbs, rub spice on it and let it bake for 45mins. PERFECT!
I also use the baker for Lasagna, casseroles, potato dishes, tenderloin, almost everything that i'm not using my 9x13, the rectangular baker! Stoneware is awesome, it changed the way I cook, bake, the results are better! (That is what DH said the first time I used a stone to do chicken)
Now I sell the product to support my stamping habit!!!! LOVE IT!!!
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Old 11-13-2007, 04:38 AM   #17
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I just ordered the baker

I can't wait to try it! (in both the mircowave and the oven!)
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Old 11-13-2007, 06:21 AM   #18
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Default PC products

I just want to let you know you can order from me!!! It supports my stamping!

But, right now, I'm giving all proceeds to the Trujillo family. Their son Jeremy is battling cancer. He is in thrid grade and has 2 sisters...they are triplets! A kind, loving family that is fighting strong! Please support them!

www.pamperedchef.biz/ShellyK enter in "Jeremy Trujillo" as host when placing an order! Thanks so much!

Shelly
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Old 11-14-2007, 09:09 PM   #19
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Just found my file with Deep Covered Baker recipes. Let me see if it will upload.
Attached Files
File Type: doc Cranberry Deep Covered Baker Recipes.doc (31.5 KB, 5665 views)
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Old 11-15-2007, 08:29 AM   #20
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Default LOVE THESE - plus a question

THANKS SO MUCH everyone for sharing the great recipes....I have every PC stone except the individual loaf pan.....I LOVE THEM.

My question is - - are the recipes using the round deep dish baker and round deep cover or the rectangle??? (I know some of them are using the fluted pan and I get the idea on those) - - just wasn't sure if I should be using the round one or rectangle one.

Thanks in advance for your help and by all means, keep the recipes coming!!

Mary
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Old 11-15-2007, 10:19 AM   #21
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Mary, the recipes I attached in the Word doc. are for the Deep Covered Baker (the newer one that comes with a lid). I'll find my Fluted Stone recipes & attach those, too!
Attached Files
File Type: doc Fluted Pan Cookbook.doc (109.5 KB, 1793 views)
File Type: doc FLUTED PAN RECIPES[1].DOC (83.0 KB, 3036 views)
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Old 11-15-2007, 10:47 AM   #22
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Default Thanks

Thanks so much - I love these


Mary
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Old 11-15-2007, 04:44 PM   #23
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Lori - I don't have the new cranberry covered baker - but I have the 9x13 pan and the original super huge covered thingy that was sold to go with it. Those recipes should work for that as well, right??

Thanks!
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Old 11-15-2007, 07:49 PM   #24
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Hi Sweet Stacey! Yes, they should work as well in the 9x13 baker!
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Old 11-20-2007, 08:03 PM   #25
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I have had a PC 9x13 baker sitting in my cupboard for about 5 years. I'm afraid to use it because I can't really picture how to get it clean without soap and water.

Can someone help me take the leap?
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Old 08-24-2009, 09:59 AM   #26
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can anyone give me some info on MICROWAVE cooking times for the covered baker
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Old 09-15-2009, 12:50 PM   #27
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I have lots of the PC stoneware pieces and last summer I ordered the covered baker.

I use it for lots of things.

I have on numerous occasions used it for baking a whole chicken. I rinse the chicken off, pat it dry and then sprinkle some season on it, usually the McCormicks grill mates Roasted onion and garlic.. I spray the inside of the baker with some cooking spray and then put the chicken in.. I cover and microwave for 30 minutes.. I then remove all the juices with a baster and check the temp of the chicken.. if it temps, I cover it and let sit covered for about 10 minutes.

I have cooked individual chicken breasts in the baker.. same as the above, however my preference is in a 375 degree oven.. rinsed/patted dry/coarse ground black pepper/sea salt on a foiled covered bar pan stoneware.. in the oven for 1 hour, then let sit for 10 minutes covered with foil. this is awesome stuff, but when in a hurry I use the covered baker in microwave.

Our favorite thing to use the covered baker is to make Meat Loaf.

I mix Ground Beef (preferred chuck) some bread crumbs, mustard, 1 egg,
A-1 steak sauce.. mix with a fork.. spray inside baker with cooking spray,
put meat into baker.. forming into loaf.. with some area left between meat and
wall of baker.. drizzle some A-1 on top.. microwave for 25 minutes.. check
temp of meat ~ it usually is done at this point, so I let sit for about 5 minutes or so while I finish up dinner. This to me makes the baker worth every penny we paid for it.

I have cooked tenderloin in it as well, but my preferred way for that is to slice into 1/2" pieces, braise in a small amount of olive oil seasoning with the mccormicks roasted garlic and onion stuff.. after it is braised, I pour a can of chicken stock in the skillet, turn down heat, cover and stove top bake it.. after stock is absorbed, I either use another can or a can of water.. seasoning some more.. by this time the meat is done and you can cut it with your fork, melts in your mouth yummy! Plus for my family, cooking it this way makes it go a lot further, so I get more bang for my buck.

I bought the bundt pan and wasn't happy with the carrot cake recipe that was given to me by the PC lady.. it had no flavor and we followed that recipe to a t, thank you to who posted the recipes above.. I am going to get on my desktop and print them out.. we are going to the store here shortly, and I'll see if I need to pick up anything to make up a cake tonight.. thanks again, Pam


my blog>>> http://airbornewifestamping.blogspot.com/
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Old 09-23-2009, 06:19 AM   #28
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Great recipes! I never knew stoneware could go in the microwave!
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Old 09-23-2009, 06:37 AM   #29
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Quote:
Originally Posted by IndyAngel View Post
I have had a PC 9x13 baker sitting in my cupboard for about 5 years. I'm afraid to use it because I can't really picture how to get it clean without soap and water.

Can someone help me take the leap?
I use mine a lot. After the stone has cooled, I scrape anything I can with with the scraper, then fill with water, let sit. I have a brush I use for difficult stains or messes, but most of the time, just scraping takes care of it and rinsing well. A hint from my first PC consultant was run a clean paper towel all inside the pan after I had cleaned it-- if the towel picked up anything, rinse and scrape again until a towel comes clean.

If yours has been sitting for a while, I'd definitely cook crescent rolls in it one or two times before cooking in it-- that is how I season all my PC stones.
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Old 09-23-2009, 12:27 PM   #30
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Quote:
Originally Posted by mishaloots View Post
can anyone give me some info on MICROWAVE cooking times for the covered baker
Yes, please!! I just got my covered bake but I have no clue how to cook anything other than the Mexican Lasagna!!
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Old 09-23-2009, 03:16 PM   #31
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Quote:
Originally Posted by FranSims View Post
Yes, please!! I just got my covered bake but I have no clue how to cook anything other than the Mexican Lasagna!!
my s-i-l just sent me this so I thought i would share
Attached Files
File Type: doc DeepCoveredBakerTri-Fold.doc (107.5 KB, 3003 views)
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Old 09-27-2009, 10:49 AM   #32
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Awesome tri-fold brochure - thanks so much for sharing! I still don't own the covered baker, but I really think I need to get one now! I have been concerned about the microwaving of meat and how it comes out...the new 29 mins cookbook had a lot of those type recipes. I guess people must be having good results - I'll let you know once I finally get one and take the plunge!
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Old 09-27-2009, 10:56 AM   #33
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the meat I have tried (chicken breasts that were FROZEN and a two pound meatloaf) have done extremely well in the microwave. it made a believer out of me!!
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Old 10-27-2009, 06:33 AM   #34
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I went to a pampered chef show last month, and I am addicted. The theme was BBQ Chicken Sandwiches which were so yummy! I ended up buying the baker among a ton of other things and made it again at home for the boyfriend. He was really hesitant to try chicken straight from the freezer on to his plate in less than 20 minutes, but he loved them – and that says a lot. I have been bragging about the products so much that I signed up to be a consultant this month. I have printed off some of the recipes on here and plan to try them soon, but I also have some deep covered baker recipes that I would like to pass on to anyone that is interested.

Kim
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Old 04-02-2010, 07:04 PM   #35
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I can't seem to download these attachments. Can someone send these recipes to me via email - duranie10@comcast.net
Just bought the glazed covered baker and need some recipes.
Thanks everyone! Very nice people here!
Kellie
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Old 04-03-2010, 03:04 AM   #36
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I just now tried and the attachments won't open for me either. I know I've open them before. Very odd. I'm submitting a trouble ticket.
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Old 04-03-2010, 03:33 AM   #37
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hi kellie i just emailed you a 2 page attachment of recipes given to me by my friend who sells pampered chef.and from whom i bought my covered baker from.
enjoy!
michelle.

Quote:
Originally Posted by duranie10 View Post
I can't seem to download these attachments. Can someone send these recipes to me via email - duranie10@comcast.net
Just bought the glazed covered baker and need some recipes.
Thanks everyone! Very nice people here!
Kellie
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Old 04-23-2010, 11:41 AM   #38
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Does anyone have the recipe for the Chocolate Lava Cake? They served at the last PC party I went to but I didn't get the recipe. It was delish.
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Old 04-24-2010, 06:46 AM   #39
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Was it made in the deep baker?
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Old 04-24-2010, 10:41 AM   #40
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Molten Lava Cake
1 cake mix of your choice
Plus the ingredients to make it on the back of the box (egg, oil, water)
1 container of frosting

Mix cake mix as box tells you to. Then using the medium scoop, scoop 10- 12 scoops on the top of the cake. DO NOT mix it in! Just leave it as it and NO LID! Bake in Microwave for 10-12 minutes. Most microwaves it is only 10 minutes. But, you'll know it is done when the cake looks like a done cake. The frosting sinks to the bottom. Scoop and serve with ice cream!
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