Covered Roaster Recipes

Covered Roaster Recipes

APPETIZERS Reuben Dip 1 jar or bag (32 oz.) sauerkraut, drained 2 cups shredded Swiss cheese 3 packages (2 ½ oz. ea) corn beef, shredded ½ cup butter, melted 1 egg, beaten Rye cocktail bread or crackers Combine all ingredients except the rye bread into the covered roaster. Cover, bake at 350 for about 30 mins. Serve with rye cocktail bread or crackers. Makes 12 servings Pizza Fondue ½ pound bulk Italian sausage 1 cup chopped onion 2 jars (26 oz.) meatless pasta sauce 4 oz. thinly sliced ham, finely chopped 1 package (3 oz.) sliced pepperoni, finely chopped ¼ teaspoon red pepper flakes 1 lb. mozzarella cheese, cut into ½ inch cubes 1 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 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 rounds 1 1/4 cup blackberry jam 2/3 cup steak sauce 2 Table prepared yellow mustard 1 tea. Ground allspice Place all ingredients in covered roaster, toss to coat completely. Bake at 350 for 35 or 40 mins. Serve with cocktail picks. Makes 6 cups

SIDE DISHES Easy Dirty Rice ½ lb. bulk Italian sausage 2 cups water 1 cup uncooked long grain rice 1 large onion, finely chopped 1 large green bell pepper, finely chopped ½ cup finely chopped celery 1 ½ tea. Salt ½ tea 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 for about 30 mins. Makes 4 servings Macaroni and Cheese 6 cups cooked elbow macaroni 2 Table. Butter 4 cups evaporated milk 6 cups (24 oz.) Cheddar cheese, shredded 2 teas. Salt ½ teas. 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 for 40 to 45 mins. Makes 6 to 8 servings New England Baked Beans 4 slices uncooked bacon, chopped 3 cans (15 oz.) Great Northern beans, rinsed and drained ¾ cup water 1 small onion, chopped 1/3 cup canned diced tomatoes, well drained 3 Table. Packed light brown sugar 3 Table. Maple syrup 3 Table. Molasses ½ tea salt ½ tea dry mustard 1/8 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 1 hour. Makes 4 to 6 servings

Herb Roasted Potatoes Serves 5 to 7 2 large sweet potatoes, peeled and cut into ½ inch cubes 1 lb small red potatoes, quartered 3 Tbls extra virgin olive oil 1 yellow onion, chopped 1-2 Tbls Pampered Chef Herb & Fennel Rub salt and pepper to taste Place sweet and red potatoes in a large pot and fill with water. Place pot over high heat and bring to a boil. Boil potatoes for about 15 minutes or until potatoes are still slightly firm and drain. Place a large skillet over medium high heat. Add the oil and onions and sauté for 3 minutes. Add potatoes to the skillet and continue to sauté for an additional 7 to 10 minutes. Season with salt and pepper. Stir in the Herb and Fennel Rub and sauté for 5 minutes. Adjust seasonings. Top with a sprinkle of fresh thyme and serve. recipe by M. Bachman AWESOME AU GRATIN POTATOES 1 can (10 1/2 oz) condensed cheddar cheese soup 1 1/2 cups shredded white cheddar cheese 1/4 cup grated fresh Parmesan cheese 1 cup milk 1 garlic clove 3.5 lbs baking potatoes (about 10 medium) 1/2 tbsp fresh thyme leaves (optional) Preheat oven to 400 F. In (4-qt.) Stainless Mixing Bowl, combine soup, cheeses, milk and garlic pressed with Garlic Press; mix with Mix 'N Scraper. Peel potatoes with Vegetable Peeler. Cut potatoes in half crosswise with Santoku Knife. Slice potatoes with Simple Slicer on #3 setting into soup mixture; mix well.

Lightly spray lid of Covered Roaster with nonstick cooking spray. Spoon potatoes into lid. Cover with bottom of roaster; bake 60 minutes. Remove cover; bake an additional 15-20 minutes or until potatoes are tender. Sprinkle with thyme leaves, if desired. Yield: 8 servings ENTREES Tex-Mex Beef Wraps 1 Table. Chili powder 2 tea. Ground cumin 1 tea salt ¼ tea ground red pepper 1 boneless beef chuck pot roast (2 ½ to 3 lbs.) cut into 4 pieces 1 med. onion, chopped 3 cloves garlic, minced 1 cup salsa, divided 12-6 flour or corn tortillas, warmed 1 cup shredded Cheddar or Monterey Jack cheese 1 cup chopped tomato ¼ cup chopped cilantro 1 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 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 Stuffing ½ cup flour ¾ tea seasoned salt ¾ tea black pepper 1 to 1 ½ lbs. skinless chicken breasts ¼ cup butter 2 cans (10 ¾ oz.) condensed cream of mushroom soup, undiluted 1 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 for about 45 mins. Makes 4 to 6 servings. Asian Beef Stew 2 onions, cut into ¼ inch slices 1 ½ lbs. round steak, sliced thin across the grain 2 ribs celery, sliced 2 carrots, peeled and sliced 1 cup sliced mushrooms 1 cup orange juice 1 cup beef broth 1/3 cup hoisin sauce 2 Table cornstarch 1 ½ tea. Chinese five-spice powder or curry powder 1 cup frozen peas Hot 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 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 fillets 4 potatoes, peeled and diced 2 stalks celery & leaves, chopped 1 tea. Salt 1/8 tea. Ground cloves 2 cloves of garlic, pressed 2 med. Onions, chopped ¼ cup butter, melted ¼ tea. Dill weed ¼ tea. Pepper ½ cup dry white wine 2 cups boiling water 2 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 Stew 2 lbs. beef stew meat, cut into 1 inch cubes 2 Table canola oil 3 cups apple cider or juice 2 Table cider vinegar 2 tea. Salt ¼ to ½ tea. Dried thyme ¼ tea pepper 3 med. potatoes, peeled and cubed 4 med. carrots, cut into ¾ inch pieces 3 celery ribs, cut into ¾ inch pieces 2 med. onions, cut into wedges ¼ 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 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 Chili 2 lb. ground beef 4 Tbsp water 1 Tbsp vegetable oil 2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar 1/2 Tbsp Tabasco sauce 1 large onion 1-1/2 Tbsp chili powder 3 cup canned diced tomatoes 2 cans kidney beans Instructions: Preheat oven to 325 degrees. 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 degrees.

ROSEMARY PORK ROAST WITH VEGETABLES 1 boneless pork loin roast (3 1/2-4 lbs), rolled and tied 3 tbsp Lemon Rosemary Rub, divided 1 tsp each salt and black pepper 1 tbsp canola oil 1 1/4 lbs B size red potatoes (about 8 potatoes), quartered 10 small carrots with tops, trimmed and peeled 1 leek, trimmed and cut into 1-in. pieces 1/4 cup chicken stock DIRECTIONS Preheat oven to 350ºF. Season pork evenly with 2 tbsp of the seasoning mix, salt and pepper. Heat oil in pan of Covered Roaster over medium-high heat 1-3 minutes or until shimmering. Cook pork 8-10 minutes or until browned on all sides, turning occasionally with Chef s Tongs. Meanwhile, toss potatoes, carrots and leek with the remaining seasoning mix in Stainless (4-qt.) Mixing Bowl until well coated. Arrange vegetables around pork in pan; add stock. Cover with lid and bake 55 minutes. Carefully remove lid and bake an additional 10-15 minutes or until internal temperature of pork reaches 145 F for medium-rare doneness. Remove roaster from oven and let stand, covered, 10 minutes. Slice pork and serve with vegetables. Yield: 10 servings TURKEY TACOS 12 hard taco shells 4 oz Colby & Monterey Jack cheese blend 1 medium onion 1 lb 93% lean ground turkey 3 tbsp Tex-Mex Rub Toppings: sour cream, chopped cilantro, diced tomatoes Preheat oven to 350 F. Arrange taco shells in lid of Covered Roaster; bake 5 minutes. Meanwhile, grate cheese using Microplane Adjustable Coarse Grater; set aside. Remove lid from oven.

Spray roaster with canola oil; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop onion with Food Chopper. Cook turkey 4-6 minutes or until browned, breaking into crumbles using Mix N Chop. Add onion and rub to turkey; cook 2 minutes, stirring occasionally. Divide meat into taco shells using Mini Mix N Scraper. Top tacos with cheese; return lid to oven. Bake 3-4 minutes or until cheese is melted. Remove lid from oven. Serve with desired toppings. Yield: 6 servings BRAISED CHICKEN IN WINE SAUCE 8 slices uncooked bacon, thinly sliced 8 bone-in, skin-on chicken thighs (5-6 oz each) 1 1/2 tsp salt, divided 1 tsp coarsely ground black pepper, divided 12 oz yellow potatoes, cut in 1-in. (2.5-cm) pieces 4 medium carrots, peeled and cut in 1-in. pieces 2 medium onions, cut in 1-in. pieces 8 oz mushrooms (3 cups chopped) 4 garlic cloves, sliced 2 1/4 cups chicken stock, divided 2 cups dry white wine such as Chardonnay 2 tbsp chopped fresh thyme leaves 2 tbsp all-purpose flour Preheat oven to 350ºF. Place bacon into pan of Covered Roaster. Cook over medium heat 8-10 minutes or until crisp. Remove bacon from pan; drain on paper towels. Carefully drain pan, reserving 2 tbsp drippings. Season chicken with 1/2 tsp each of the salt and black pepper. Cook chicken in pan 3-4 minutes per side or until golden brown. Remove chicken from pan. Add reserved drippings, potatoes, carrots, onions, mushrooms and garlic to pan. Cook 5-6 minutes or until browned, stirring occasionally. Add 2 cups of the stock, wine, thyme and bacon. Return chicken to pan. Bring to a simmer; cover with lid and bake 1 hour or until potatoes are tender. Meanwhile, whisk together flour and remaining 1/4 cup stock in small mixing bowl. Remove roaster from oven. Carefully remove lid. Set chicken aside in lid. Return pan with vegetable mixture to stovetop; bring to a simmer over medium

heat. Stir in flour mixture, remaining 1 tsp salt and remaining 1/2 tsp black pepper. Simmer 5-6 minutes or until thickened. Serve chicken with sauce and vegetables. Yield: 8 servings BAKED SPIRAL HAM WITH APPLE-BOURBON GLAZE Ham 1 8-lb fully cooked spiral ham 1/2 cup water Glaze 1 can (12 oz) frozen apple juice concentrate, thawed 3/4 cup brown sugar 1/4 cup plus 1-2 tbsp whiskey 1 tbsp pumpkin pie spice 1/2 tsp coarsely ground black pepper Preheat the oven to 275ºF. Place the ham cut-side down in the Covered Roaster. Pour water in the pan, cover with the lid, and place in the oven. Meanwhile, combine all the glaze ingredients in a 1.5-qt. Covered Saucepan. Whisk until smooth with the Silicone-Coated Sauce Whisk and bring to a boil over medium-high heat. Lower the heat to medium and reduce for 25 30 minutes, until the liquid becomes a thick, syrupy consistency. Set aside to cool for about 35 40 minutes. Brush the glaze onto the ham with the Chef s Silicone Basting Brush. Bake an additional 5 10 minutes. Add the remaining 1 2 tbsp whiskey to the remaining glaze; whisk and serve as a sauce with the ham. Yield: 32 servings of 4 oz BREAKFAST EGGS 1/4 c. butter 5 eggs 1 1/4 c. milk 1 1/4 c. flour Put butter in roaster. Place in preheated oven, 425 degrees. 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 degrees for 15-20 minutes. Serve immediately from pan with maple syrup. DESSERTS Apple Crisp 6 apples 2 tsp cinnamon 2 tsp nutmeg 3 cup quick oats 1 cup flour 2 cup brown sugar 1 tsp baking powder 1 tsp salt 1 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 degrees, until top crust is light brown and apples are tender. Serves about 8 Good Bars 1 stick of butter 1 package of graham crackers, crushed 1 can sweetened condensed milk 2 cups chocolate chips 1 cup peanut butter chips Directions: Preheat the roaster to 350. 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. buttermilk 1/2 c. milk 1/4 c. shortening (not oil) 1/2 c. sugar (brown or white) 1/2 tsp. vanilla 1/2 tsp. cinnamon 1 tsp. nutmeg 1/4 tsp. ground cloves 1/4 tsp. baking soda 1/2 tsp. baking powder 1 egg 1/4 tsp. salt 1 c. flour 1/2 pkg. marshmallows 1 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 degrees. Cool a bit before cutting and serving. Invert out of roaster if you like Thank you to D. Doiron for original creation of recipes