Instructions:

Deep Covered Baker

Deep Covered Baker No-Knead Bread

Ingredients

  • 3cups (750 mL)all-purpose flour
  • 1-2tbsp (15-30 mL)Pantry® Seasoning Mix or Rub (see Cook’s Tip)
  • 1tsp (5 mL)quick-rising yeast
  • 1tsp (5 mL)salt
  • 1 1/2cups (375 mL)water
  • 3tbsp (45 mL)canola or olive oil, divided (see Cook’s Tip)

Directions

  1. Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)
  2. Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.
  3. Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef’s Silicone Basting Brush.
  4. Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.
  5. Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.
  6. Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.
  7. Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).
  8. Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.
  9. Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.

Yield:

  1. 12 servings

Nutrients per serving:

Calories 150, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Protein 3 g

Cook's Tips:

Any of the following Pantry® items can be used: All-Purpose Dill, Chive & Tarragon, Herbs de Provence, orItalianSeasoning Mix; CrushedPeppercorn& Garlic, Fennel & Herb or Garlic & Herb Rub.

Garlic Oil can be substituted for the canola or olive oil, if desired.

This recipe can be made in the Round Covered Baker, if desired. Simply halve the ingredients and prepare as directed above.

Barbecue Pork Oven Chili

Ingredients

  • 1large onion
  • 2cups (500 mL)chicken stock
  • 6garlic cloves, pressed, divided
  • 1tsp (5 mL)salt, divided
  • 1pork shoulder roast (3 1/2-4 lbs/1.6-1.8 kg)
  • 1can (15 oz or 398 mL)tomato sauce
  • 1can (15 oz or 398 mL)black-eyed peas, drained and rinsed
  • 1can (14.5 oz or 398 mL)petite diced tomatoes, undrained
  • 1 3/4cups (425 mL)fresh or frozen corn kernels
  • 3tbsp (45 mL)Smoky Barbecue Rub
  • Shredded white cheddar cheese and chopped fresh cilantro (optional)

Directions

  1. Preheat oven to 350°F (180°C). Chop onion using Food Chopper. In Deep Covered Baker, combine onion, stock, half of the pressed garlic and half of the salt. Trim excess fat from pork using Boning Knife. Place pork in baker. Bake, covered, 1 hour. Carefully remove baker from oven using Oven Mitts. Carefully turn pork over using Chef'’s Tongs. Bake, covered, an additional 2-2 1/2 hours or until fork-tender but not falling apart, turning pork every hour.
  2. Meanwhile, combine tomato sauce, black-eyed peas, tomatoes, corn, rub, remaining garlic and remaining salt in Classic Batter Bowl. Mix well and set aside.
  3. Carefully remove pork from baker to a plate; refrigerate until cool enough to handle. Pour juices from baker into strainer of Gravy Separator. Let stand 20 minutes; pour off juices using spout with divider into (4-cup/1-L) Easy Read Measuring Cup. Microwave vegetable mixture in batter bowl, uncovered, on HIGH 3-4 minutes or until hot. Remove pork from refrigerator; cut into 1/2-in. (1-cm) pieces using Chef'’s Knife. Place pork, reserved juices and vegetable mixture in baker; mix gently. Cover and bake 45-60 minutes or until chili is thickened. Carefully remove baker from oven. Serve with cheddar cheese and cilantro, if desired.

Yield:

  1. 9cups (2.1L)
    8 servings ofabout 1cup (250 mL)

Nutrients per serving:

Calories 470, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 21 g, Protein 40 g, Sodium 1230 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

1 starch, 1 vegetable, 2 low-fat meat (1 carb)

Cook's Tips:

Pork shoulder can also be found labeled as pork butt in some grocery stores.
To test the pork for fork-tenderness, pierce it with the Kitchen Fork and then pull the fork straight up. The meat should slide right off of the fork.To easily remove kernels from an ear of corn, cut off the tip, creating a flat base. Hold corn by the husk end and stand upright on a cutting board. Remove kernels from the ear using Kernel Cutter.

Juiciest Roast Chicken

Ingredients

  • 1tablespoonall-purpose flour
  • 1/2teaspoongarlic powder
  • 1/2teaspoonpaprika
  • 1/2teaspoonsalt
  • 1/4teaspooncoarsely ground black pepper
  • 1/4teaspoondried thyme leaves
  • 1whole chicken (3 1/2-4 1/2 pounds)
  • 1tablespoonolive oil

Directions

  1. Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in (1-cup)Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.
  2. Brush outside of chicken with oil using Chef's Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until DigitalPocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.

Yield:

  1. 4-6 servings

Nutrients per serving:

Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g

Cook's Tips:

A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken enCroûte or Harvest Chicken Salad.

Thirty-Minute Chicken

Ingredients

  • 1wholechicken (3 1/2-4 pounds)
  • 1tablespoonolive oil

Seasoning Mixture

  • 1tablespoonall-purpose flour
  • 1teaspoonpaprika
  • 1/2teaspoongarlic powder
  • 1/2teaspoonsalt
  • 1/4teaspooncoarsely ground black pepper
  • 1/4teaspoondried thyme leaves

Directions

  1. For chicken, 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 ProfessionalShears, 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 Cutting Board; brush with oil using Chef's Silicone Basting Brush.
  2. For seasoning mixture, combine ingredients in (1-cup) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
  3. Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield:

  1. 4-6 servings

Nutrients per serving:

Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

Sweet & Sour Shrimp with Noodles

Ingredients

  • 8uncooked lasagna noodles
  • 1can (14.5 oz)chicken broth (about 2 cups/500 mL)
  • 1/4cup (50 mL)water
  • 3garlic cloves, pressed
  • 2smallonions
  • 1mediumgreen bell pepper
  • 1mediumred bell pepper
  • 1lb (450 g)medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
  • 3tbsp (45 mL)Asian Seasoning Mix
  • 2/3cup (150 mL)sweet & sour sauce
  • 1cup (250 mL)diced fresh pineapple
  • 1/2cup (125 mL)chopped fresh basil leaves

Directions

  1. Break noodles crosswise into narrow strips. Combine noodles, broth, water and garlic pressed with Garlic Press in Deep Covered Baker. Microwave, covered, on HIGH 14-16 minutes or until noodles are tender, stirring every 5 minutes.
  2. Meanwhile, cut onions lengthwise into wedges using Veggie Wedger and dice bell peppers using Santoku Knife. Combine shrimp and seasoning mix in Stainless (2-qt./2-L) Mixing Bowl; mix well. Add onions and peppers to baker. Microwave, covered, on HIGH 2-3 minutes or until peppers are crisp-tender. Add shrimp and sauce to baker; stir. Microwave, covered, on HIGH 3-5 minutes or until centers of shrimp are opaque. Carefully remove baker from microwave using Oven Mitts. Stir in pineapple and basil.

Yield:

  1. 6 servings

Nutrients per serving:

Calories 260, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 115 mg, Carbohydrate 39 g, Protein 22 g, Sodium 410 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

2 starch, 1/2 fruit, 2 low-fat meat (2 1/2 carb)

Cook's Tips:

If desired, 2 tsp (10 mL) grated fresh gingerroot, 1 tsp (5 mL) salt, 1 garlic clove, pressed and 1/4 tsp (1 mL) ground cayenne pepper can be combined and substituted for the Asian Seasoning Mix.

Fiesta Chili Mac

Ingredients

  • 1mediumonion
  • 1lb90% lean ground beef
  • 1tspchili powder
  • 1tspground cumin
  • 1/2tspsalt
  • 8oz (125g)uncooked penne pasta
  • 1can (14.5 oz)beef broth
  • 1 1/2cupschunky salsa
  • 1mediumgreen bell pepper
  • 1cupsfrozen corn, thawed
  • 1cup (4 oz)shredded cheddar cheese, divided

Directions

  1. Coarsely chop onion using Food Chopper. In Deep Covered Baker,combine onion, beef, chili powder, cumin and salt; mix well. Microwave,covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking intocrumbles halfway through using Mix ‘N Chop. Add pasta, broth and salsa tobeef mixture; mix well. Cover; microwave on HIGH 10 minutes.
  2. Meanwhile, dice bell pepper using Chef’s Knife. Add bell pepper and cornto baker; mix well. Microwave, covered, on HIGH 7-9 minutes or until pastais tender. Stir in ¾ cup of the cheese. Sprinkle with remaining cheese; coverand let stand 5 minutes.

Yield:

  1. 6 servings

Nutrients per serving:

Calories 410, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 70 mg, Carbohydrate 41 g, Protein 28 g, Sodium 1130 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 3 low-fat meat (3 carb)

Cook's Tips:

You can easily adjust the heat of this dish by using a hotter salsa.

To cook on the stovetop, combine chopped onion, beef and spices in (12-in.) Skillet. Cook and stir over medium-highheat 3-5 minutes or until beef is no longer pink. Add pasta, broth and salsa; mix well. Cover; bring to a simmer. Reduceheat to medium and cook 10 minutes. Stir in diced bell pepper and corn; cover and simmer 6-8 minutes or until pasta istender. Remove from heat; proceed as recipe directs.

Rockcrok

Cheesy Bruschetta

Ingredients

  • 2oz (60 g)mozzarella cheese
  • 1oz (30 g)fresh Parmesan cheese
  • 3tbsp (45 mL)butter, cut into pieces
  • 1garlic clove, pressed
  • 10-12slices (1/4-in./6-mm thick)French baguette
  • Toppers: prepared pesto, marinara sauce or tapenade (optional)

Directions

  1. Preheat broiler. Grate mozzarella with Microplane® Adjustable Coarse Grater. Grate Parmesan with Microplane® Adjustable Fine Grater. Combine cheeses in (2-cup/500mL) Prep Bowl; set aside.
  2. Melt butter in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium-low heat. Press in garlic with Garlic Press stir. Arrange bread slices over butter mixture.
  3. Toast bread 1-3 minutes or until bottoms begin to brown, rotating pieces as necessary to brown evenly. Remove pan from heat.
  4. Sprinkle cheeses over bread. Place pan 2-4 in. (5-10 cm) from heating element. Broil 2-4 minutes or until cheese is light golden brown; remove from oven. Serve with desired Toppers.

Yield:

  1. 6 servings

Nutrients per serving:

Calories 130, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 6 g, Fiber 0 g, Protein 5 g

Vegetable Ribbon “Pasta”

Ingredients

  • 2oz (60 g)fresh Parmesan cheese (1/2 cup/125 mL grated)
  • 3oz (90 g)reduced-fat cream cheese (Neufchâtel)
  • 1/4cup (50 mL)lightly packed fresh basil
  • 2tbsp (30 mL)Garlic & Herb Rub
  • 6slicesuncooked turkey bacon
  • 1tbsp (15 mL)canola oil
  • 3mediumzucchini
  • 1can (15 oz or 398 mL)no-salt-added cannellini beans, drained and rinsed
  • 2oz (60 g)reduced-fat feta cheese, crumbled (1/2 cup/125 mL)

Directions

  1. Grate Parmesan with Microplane® Adjustable Fine Grater. Place cream cheese in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 15-20 seconds or until softened. For cream cheese mixture, place Parmesan, cream cheese, basil and rub in Manual Food Processor. Process until basil is finely chopped and mixture is blended.
  2. Stack bacon slices and cut crosswise into ¼-in. (6-mm) pieces with Utility Knife. Place bacon and oil in Rockcrok® (2.5-qt/2.35-L) Everyday Pan. Cook over medium heat 7-8 minutes, stirring occasionally, until lightly browned.
  3. Meanwhile, cut ends off of zucchini. Cut zucchini crosswise into 2½-in. (6-cm) pieces. Spiral cut zucchini with Spiral & Slice into large Bamboo Fiber Bowl.
  4. Remove Pan from heat. Add beans and cream cheese mixture to Pan with bacon and gently stir until mixture begins to soften and combine. Add zucchini to Pan; cover. (Pan will be very full; gently press down on zucchini. Zucchini will cook down.)
  5. Microwave, covered, on HIGH 5-7 minutes or until zucchini on top just begins to wilt; zucchini will continue to soften and cook. Add feta to Pan and stir with Small Mix ‘N Scraper® until sauce begins to form and coats “pasta.”

Yield:

  1. 4 servings ofabout 11/3 cups/325 mL

Nutrients per serving:

Calories 280, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 16 g, Fiber 4 g, Protein 18 g

CHEESY SHELLS & ITALIAN SAUSAGE

Ingredients

  • 8 oz (250 g) bulk hot Italian pork sausage (see Cook’s Tip)
  • 3 garlic cloves
  • 3 cups (750 mL) unsalted chicken stock
  • 1 jar (24 oz/680 mL) marinara sauce (2½ cups/625 mL)
  • 12 oz (350 g) medium shell pasta
  • 4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
  • ¼ cup (50 mL) fresh basil leaves
  • 1 cup (250 mL) seasoned croutons
  • 2 oz (60 g) fresh Parmesan cheese (½ cup/125 mL grated)

Directions

1. Preheat broiler. Cook sausage in Rockcrok™ (2.5-qt/2.35-L) Everyday Pan or Rockcrok™ (4-qt/3.8-L) Dutch Oven over medium heat 4-6 minutes, breaking into crumbles with Mix ‘N Chop.

2. Press garlic with Garlic Press into Pan. Cook 30-60 seconds or just until fragrant.

3. Stir in stock, marinara and pasta to Pan. Increase heat to high; cover and bring to a boil. Reduce heat to medium and cook, stirring occasionally, 7-9 minutes or until pasta is cooked but firm.

4. Meanwhile, chop basil with Chef’s Knife. Process croutons in Manual Food Processor until finely chopped; place in Classic Batter Bowl. Grate Parmesan with Microplane® Adjustable Fine Grater over batter bowl. Mix crouton/Parmesan mixture well.

5. Remove Pan from heat. Stir in cream cheese and basil until blended. Sprinkle cheese mixture evenly over pasta. Place Pan 2-4 in. (5-10 cm) from heating element. Broil 1-2 minutes or until top is golden brown.

Yield:

  1. Serves 8 U.S.

Nutrients per serving:

Calories 370, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 830 mg, Carbohydrate 43 g, Fiber 3 g, Protein 18 g

Cook’s Tip: 8 oz (250 g) Italian turkey sausage (2 links, casings removed) or 8 oz (250 g) 90% lean ground beef can be substituted for the bulk Italian pork sausage, if you’d like.

Quick Pineapple Upside-Down Cake

Ingredients

  • 1/4 cup (50 mL)butter (1/2 stick), cut into small pieces
  • 1/3cup (75 mL)packed brown sugar
  • 7canned pineapple slices
  • 7maraschino cherries without stems
  • 1pkg (15.25-16.5 oz or 460 g)yellow cake mix
  • 3eggs
  • 1cup (250 mL)water
  • 1/3cup (75 mL)vegetable oil

Directions

  1. Melt butter and brown sugar in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat 1-2 minutes or until mixture begins to bubble, stirring occasionally.
  2. Arrange pineapple slices in pan; place cherries in centers of slices.
  3. Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple.
  4. Microwave, covered, on HIGH 8-10 minutes or until center is firm and springs back when pressed.
  5. Remove pan from microwave. Immediately invert cake onto Large Grooved Cutting Board or serving platter.

Yield:

  1. 12 servings

Nutrients per serving:

Calories 330, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 1 g, Protein 3 g

Cook's Tips:

To prepare this recipe in a conventional oven, preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 1, 2 and 3. Bake, uncovered, 28-30 minutes. Remove from oven and invert as directed in Step 5.

S'more Cake

Ingredients

  • 3milk chocolate candy bars (1.55 oz or 43 g each), broken into squares
  • 1 2/3cups (400 mL)devil’s food cake mix from a full pkg or a 9 ozpkg
  • 1egg
  • 1container (8 oz or 250 mL)sour cream
  • 1bag (10 or 300 g)regular-size marshmallows or 4 cups (1 L) mini marshmallows
  • 3whole graham crackers, coarsely chopped

Directions

  1. Place oven rack in middle of oven; preheat broiler.
  2. Microwave chocolate in (2-cup/500-mL) Prep Bowl on HIGH 30-60 seconds or until mostly melted. Stir until smooth; set aside.
  3. Combine cake mix, egg and sour cream in Classic Batter Bowl; mix using Small Mix ‘N Scraper® until blended. Pour batter into Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven.
  4. Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed.
  5. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30-60 seconds or until marshmallows are golden brown.
  6. Remove from broiler; sprinkle with crackers and drizzle with chocolate.

Yield:

  1. 12 servings

Nutrients per serving:

Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 48 g, Fiber 1 g, Protein 4

Cook's Tips:

HOLIDAY VARIATION

Peppermint S'more Cake: Substitute 3/4 (175 mL) cup mint-flavored chocolate morsels for the milk chocolate candy bars. Add 1/2 tsp (2 mL) peppermint extract to the batter in Step 3. Substitute 10 hard peppermint candies, crushed (1/4 cup/50 mL) for the grapham crackers.

To prepare this recipe in a conventional oven, place oven rack in middle of oven; preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 2 and 3. Bake, uncovered, 22-24 minutes. Remove from oven. Preheat broiler for 5 minutes. Proceed with recipe as directed in Steps 5 and 6.

Peanut Butter Chocolate Pudding Cake

Ingredients

  • Canola oil for greasing Casserole
  • 1 2/3cups (400 mL)devil’s food cake mix
  • 1/2cup (125 mL)water
  • 1egg
  • 1/3cup (75 mL)creamy peanut butter
  • 1/2cup (125 mL)packed brown sugar
  • 1/4cup (50 mL)unsweetened cocoa powder
  • 1 1/4cups (300 mL)boiling water
  • 3pkg (1.5 oz/42 g each)classic peanut butter cups (6 peanut butter cups total)

Directions

  1. Preheat oven to 375°F (190°C). Brush bottom and sides ofRockcrok®(2-qt./1.9-L) Casserole with oil.
  2. In medium bowl, combine cake mix, water and egg; mix well. Add peanut butter; mix until well blended. Pour batter into Casserole.
  3. In small bowl, combine brown sugar, cocoa powder and boiling water; stir until blended. Carefully pour over batter. Bake, uncovered, 30-35 minutes or until wooden pick inserted in center comes out clean.
  4. Meanwhile, using Food Chopper, coarsely chop peanut butter cups. Remove Casserole from oven to cooling rack. Immediately sprinkle chopped candy over top of cake. Let stand 10 minutes before serving.

Yield: