AllStar Atlas

This is one of my favorite products, our spiral & Slice. Perfect for making really thin onions. Great for zucchini, potatoes, apples etc. Placing an order now. Please let me know if you would like me to order one for you.

Thank you to Jody Shaw
Garlic Bites
1 package Pillsbury Grand Biscuits
1/3 cup butter
1 clove garlic
some Italian seasoning
some Parmesan Garlic Oil Dipping Seasoning
Parmesan Cheese to grate on top

Using 8" or 10" saute pan, melt butter on top of stove, add garlic and both seasonings. Before the show, I had already cut up each biscuit into 6 pieces. (6 pieces makes nicer size bites if using grands). Place the biscuits in the butter mixture and stir gently to coat. I then sprinkled a little bit more of the parmesan garlic oil dipping seasoning on top just cause I love it. Bake at 350 degrees for 18 - 25 minutes. Flip onto plate and grate some parmesan cheese on top.

While that is baking, I make the Baked Ziti.

1 pkg of Ziti/Penne pasta (I have found Barilla works the best when cooking pasta in the DCB. Much less starch. Turns out perfect).
2 cans of tomato sauce
1 lb. 93% Lean Ground Beef
1/2 of small white onion
2 garlic cloves
Olive oil
1/3 c. sour cream
1 brick of mozzarella (i have mostly shredded ahead of show)
1/3 c. Parmesan cheese (I have mostly shredded ahead of show)
Garlic Infused Canola Oil
Italian Seasoning
Garlic and Herb Rub
Sea Salt
some sugar

Place the pasta in your Deep Covered Baker, cover with water about an inch over pasta, add a couple of splashes of Garlic Infused Canola Oil, some Italian seasoning and Garlic and Herb Rub to the water. Stir gently and microwave on High, stirring every 5 minutes. My microwave is older and took about 17 minutes. :) It's old and slow. I'm guessing it would probably take about 12 - 13 minutes in a newer one. Pasta comes out perfect.

While pasta is cooking, in your Rockcrok, saute 1 tbsb of olive oil, garlic and onion chopped in Manual Food Processor. Saute for one minute, stirring constantly. Add in the ground beef. Cook until browned using Mix n Chop, making sure bottom of rockcrok is covered at all times.

While beef is browning, open your cans of tomato sauce using our Can Opener and pour into small Batter Bowl. Add Italian seasoning and Garlic and Herb Rub plus some Coarse Sea Salt to taste. (or whatever seasonings you prefer). I also add some sugar to neutralize acidity of sauce.
Finish grating both cheeses to show the different graters we have.

Once ground beef is done, add in your homemade spaghetti sauce, parmesan cheese and sour cream. Stir and heat until sauce is bubbling.

Once pasta is done, drain off water and add to hamburger/sauce mixture and stir. Mix in half of the mozzarella cheese and mix in. Now top with remainder of mozzarella cheese and place in microwave for 2 minutes to melt cheese. Serve with garlic bites.

Southwest Trifle

 

[ this is a wonderful COOL recipe to do when there is no oven or microwave available; bake the cornbread in advance)

 

9 oz. box corn bread mix + 1 egg (or Ener-G Egg Replacer; do Not use Jiffy mix as it contains lard)

4 oz. can chopped green chilies; UNdrained >> combine & bake in Mini Baker at 400 for 15 min

1 clove fresh garlic

 

for Trifle layers:

15 oz. can Pinto beans + 15 oz. can black beans; rinsed & drained

15 oz. can whole kernel corn (or FRESH CORN when in season! Use Kernel Cutter to remove from cob)

2 firm Roma tomatoes; diced

1 large bell pepper (green or red); chopped (or Poblano pepper for a little more zing; jalapeno for a LOT of zing)

1/2 medium onion; sliced or chopped

optional:  "daiya" brand non-dairy cheddar shreds

 

dressing:

1 cup chunky salsa (or make your own in our Manual Food Processor)

1/2 cup Tofutti Sour Supreme >>>> combine in Sm Batter Bowl with SS Whisk

1 tsp of SW Seasoning Mix or Chipotle Rub, or Chili Lime Rub

 

Layer 1/3 of cornbread on bottom of Trifle Bowl; then 1/2 of each of the other ingredients; 2nd layer of cornbread; then other half of remaining ingredients; top/3rd layer of cornbread... cover with remaining dressing mixtures and optional cheddar shreds. Serve immediately, or can be refrigerated to serve later. Leftovers are delicious cold or warmed in the microwave. Enjoy!

No... this isn't a photo of THIS recipe, but this is our gorgeous Trifle Bowl!  (the pedestal is detachable, and the bowl comes with a lid!)

 

Beth Perera

Senior Director with The Pampered Chef

802/342-2946

[email protected]

www.pamperedchef.biz/chefbeth

From Brian Parker
Just a little insight to the Rockcrok and the Deep Covered Baker. I had a show last night, 7 guest were in attendance. A few of them I knew ad already owned the DCB. I had on the table, The garlic and Brie Baker, the Small Round Covered Baker, The DCB, and the 2.5 qt Everyday Rockcrok. I describe these pieces as follows.
The garlic and Brie Baker - You need this if you cook for 1 person or like to Make Dips

The Small Round Covered Baker - This is a must for cooking for 2, especially in the Microwave

The DCB - This is ideal and the answer to your one pot meals, Great for cooking for 3 or 4, under 30 minute meals, replaces your Crock Pot and takes your meals from Appetizer's straight through Dessert and works fantastically in the Microwave

The 2.5 qt Everyday Rockcrok - Our newest Product that solves all your cooking
needs, Stove top, Oven, Grill, Broiler, Microwave and dishwasher save. This truly is the One pot wonder for all your kitchen needs.

I really think instead of trying to figure out what they may want, Compare these Pieces, the results will amaze you.

Moral of the story. 7 Guest, 2 DCB's Sold, 4 Bookings For Novemeber, 2 of which who ordered the DCB and want the Rockcrok as well.

Learn how to compare, it will boost your Business

Stoneware and Bacteria
Soap does not kill bacteria.  Soap, when combined with water molecules, penetrates the pores of food residue to soften it.  This softening of food residue just makes it easier to be removed.  Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the pan scraper which will effectively remove food residue.  You may sanitie periodically by dampening the stone and covering it with a layer of table salt and allowing it to sit for one hour.  Rinse and it is ready to use.

Health care professionals clean tools using an autoclave, which kills bacteria using moist heat or steam.  No soap is involved.  Bacteria is killed off at 160 degrees, so the bacteria is killed when you take it out of the oven.  The stone can be put back in the oven after cleaning fora  few minutes if desired. -unknown AOL BB poster