Pc Deep Covered Baker Garlic Cheese Potatoes Recipe 375

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• VEGETABLE POT ROAST: Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325 degrees fahrenheit oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast. BURGUNDY POT ROAST: Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 ounces) tomato sauce & 1 package dry vegetable soup mix. Cover with lid & bake 3-3 1/2 hours. Serve hot over egg noodles. BACHELORS ROAST: Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per pound. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. CHUCK ROAST WITH GRAVY: Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 package Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350 degrees fahrenheit oven for about 2 hrs. FRENCH BEEF DIP: 3- 6 pounds Boneless beef (any cut) 3 cans beef broth 1 package onion soup mix 2 cans or bottles of beer 2 teaspoons sugar 1 teaspoon. Dried or minced, fresh garlic Put all ingredients in baker and cook covered at 200 - 250 degrees fahrenheit at least 6 hours, till meat shreds and is very tender. SUPER BOWL SHORT RIBS: 4 pounds boneless beef short ribs 6 ounces tomato sauce 1 cup dark brown sugar 1/2 cup soy sauce 2-3 medium red onions, coarsely chopped 3 tablespoons cinnamon Remove all visible fat and slice into 2 inch strips about 1/2-3/4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees fahrenheit for 2 hours, stirring occasionally. Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like. SMOKED SAUSAGE WITH VEGETABLES: Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350 degrees fahrenheit for 20-30 minutes or until veggies are done. BAKED HAM: Place the butt portion of a ham in the baker. Top with lid. Place in 350 degrees fahrenheit oven for 2 1/2 - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze. ROASTED TURKEY BREAST: Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add 1/2 cup white wine & 2 cloves pressed garlic. Season with salt & pepper. Cover with lid. Bake at 350 degrees fahrenheit for 1-1/2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing. CRANBERRY CHICKEN: Mix one can of whole berry cranberries with can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1/2 hours at 425 degrees fahrenheit. CHICKEN AND VEGETABLES: Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1/2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 degrees fahrenheit for 1 hour. LEMON GARLIC CHICKEN: Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper. Cover with lid and cook for 1-1/2 hours at 425 degrees fahrenheit. Try with an orange too. CHICKEN POT PIE: Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds or a little Parmesan cheese. HAWAIIN CHICKEN: Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-1/2 hours at 375 degrees fahrenheit. Use juices from chicken as gravy. Serve with white rice and a green vegetable. HONEY MUSTARD CHICKEN: Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1/2 hours at 425 degrees fahrenheit. NO PEEK CHICKEN: 6 boneless skinless chicken breast halves 1 package long grain & wild rice with seasoning packet 1 can each: cream of chicken soup, cream of celery soup 1 can water Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 degrees fahrenheit for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. Try it with pork chops too! ITALIAN ROAST: 1 whole chicken 1 large fresh tomato 1 can tomato sauce (15 ounces) 1/2 teaspoon sugar 2 teaspoon dried basil 1 teaspoon dried thyme 6 garlic cloves, crushed Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350 degrees fahrenheit for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes. BARBECUED CHICKEN, PORK CHOPS ETC.: Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350 degrees fahrenheit until done. PORK CHOPS AND GRAVY: Place pork chops in baker. Mix one can of cream of mushroom soup with 1/4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 degrees fahrenheit for 1-1/2 hours. PORK CHOPS AND RICE: Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees fahrenheit. MUSHROOM PORK CHOPS: Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325 degrees fahrenheit for 45 minutes. BAKES POTATO CURLS: Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream, & 1/2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400 Bake 325 degrees fahrenheit for 45 minutes. ITALIAN POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter; add 1 tablespoon Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of Parmesan cheese. ROUND STEAK AND MUSHROOM GRAVY: Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 degrees fahrenheit oven for about 1 hour. GARLIC CHEESE POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potatoes and 1/4 cup grated Parmesan cheese. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes, or until done. Remove top and let brown. SALSA FRIED POTATOES: In a medium bowl mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1/4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted. EASY PEACH COBBLER: 1 cup flour 1/2 cup butter or margarine 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 1 (29 ounce) can sliced peaches with juice Preheat oven to 375 degrees fahrenheit. Place butter in bottom of 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 20 - 25 minutes until the top is browned. PORK TENDERLOIN: 1 pound pork tenderloin Favorite salt seasoning mix Place 1 pound thawed tenderloin in Deep Covered Baker, add seasoning to taste. Put lid on. Set in microwave and cook on high for 10 minutes. Add BBQ sauce and slice for sandwiches! MICROWAVE CHICKEN: 1 whole chicken thawed Add chicken to Deep Covered Baker and season to taste. Put lid on and microwave on high for 30 minutes. If your chicken is larger it may take a little longer. Test your microwave and find the correct times! MICROWAVE DUMP CAKE: 1 cake mix ( any kind) 1 can pie filling ( your choice) 1 stick butter Spread pie filling on bottom of baker. Sprinkle cake mix over filling. Melt butter and pour evenly over cake mix. Microwave on high for 10 minutes! Serve with ice cream if desired! DEATH BY CHOCOALTE CAKE: 1 chocolate cake mix + ingredients to make the cake 1 can chocolate frosting Mix cake mix as directed and add to Deep Covered Baker. Scoop frosting evenly over top of cake - do not stir. Microwave on high 9 minutes with lid on. Great with ice cream!

Steps:

• Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Steps:

• 1. Preheat oven to 375 degrees. Line a high sided baking pan or dish with foil. Grease lightly.
• 2. Combine cut potatoes, melted butter, and other ingredients (except cheese) into a bag. Mix together until coated.
• 3. Arrange in pan or dish in a single layer. Sprinkle with salt and pepper. Bake for 45 minutes until potatoes are tender and lightly browned.
• 4. Add cheese all over the top of the potatoes. Bake until cheese is melted.
• 5. Let sit for 10 minutes and enjoy!

Steps:

• Arrange a rack in the middle of the oven, and heat to 425 degrees F. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt into a fine-textured pestata. Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings. With a sharp knife, slice the beef across the grain into 3/4-inch- thick slices-if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata. Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.) Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter. Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 21/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed. Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping. Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family- style, spooned onto dinner plates.

Steps:

• Place peeled and sliced potatoes in deep covered baker. Melt butter with the garlic. Pour over potatoes. Sprinkle with the chopped scallions, and parmesan cheese. Cover and bake at 400 for 20 minutes or until done. Remove lid and let brown.