Use in any oven style, do not use on stovetop
Made in German & Easy to Clean
171/4"L x 131/4"W x 83/4"H | 7.3 Quarts
Holds up to 18 pound turkey
Get fall off the bone results with a nice crispy crust
Use clay roaster for meats, fish, desserts, breads & more
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 box refrigerated pie crusts, softened as directed on box
Steps
Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
1/4 cup canola oil, 2 table butter and 1/3 cup sesame seeds cooked together until golden brown in a pan.
Mix all dry ingredients in a bowl. Preparing Salmon Make angled cuts on the skin side of the salmon at 1 inch intervals. The cuts should not go deeply enough to go through the skin .
Place salmon in pan with the sesame seeds SKIN DOWN COOK. FIVE MINUTES. ADD PAN TO THE OVEN ON BROIL FOR 5 MINS.
1/2 cup tomato ketchup
2 tbsp cider vinegar
1 tbsp brown sugar , lightly packed
Glaze: Mix together in a small bowl. Set aside.
Meatloaf: Preheat oven 350F.
Place breadcrumbs in a very large bowl and onion powder. Mix so the breadcrumbs are all wet.
Add remaining ingredients. Mix well using your hands. Form into a loaf shape.
Transfer into loaf tin. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze.pour off excess fat
Bake for a further 30 minutes. Remove from oven.
Stand for 10 minutes before turning out and cutting into thick slices.
FOR THE POPCORN
1/4 cup vegetable oil (not required if air popping with a popcorn maker)
1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
FOR THE CARAMEL
1 stick butter
1 cup brown sugar , packed
1/2 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
Instructions
POPCORN
Heat oil in a large pot over medium heat.
Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
CARAMEL:
Preheat oven to 110°C/230°F.
Melt butter in a saucepaan over medium heat.
Add sugar, corn syrup and salt. Stir until just combined.
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
BAKING TO CRISP:
Spread popcorn on 2 baking trays.
Bake for 30 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel.
Remove from oven, leave to cool. Gently break into pieces and serve.
1 tablespoon oil
7oz chicken , sliced (thigh, breast)
2 garlic cloves , minced
2 ramen or instant noodle cakes , discard seasoning
7oz pre shedded Coleslaw mix , cabbage and carrot
3 green onion stems , cut into 5cm/2" lengths
1 heaped cup beansprouts
1 cup water
CHOW MEIN SAUCE:
1tablespoon light soy sauce
1tablespoon fish Sauce
1 tablespoon Chinese Cooking Wine or Mirin
2 tsp sesame oil , toasted
Instructions
Mix Sauce in a bowl.
Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
Add chicken and cook until mostly changes from pink to white, then add Sauce.
Cook for 1 minute, then add Coleslaw mix and white part of green onions.
Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen
Add water then squidge the ramen cakes in side by side.
When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 - 2 minutes until sauce reduces and coats noodles.
Serve immediately!
1 Box white cake mix
1 cup self rising white cornmeal
3 eggs
1/4 cup sugar
Two 1/4 cups corn oil
About 1 cup milk
1 stick Butter room temperature
Combine cake mix cornmeal and sugar together in a bowl
Adding eggs and 1/4 oil adding little at a time milk
Add butter and the other 1/4 oil
Add the mix to a pan with oil
Bake in a 395 degree oven until done about 15 mins
6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces 1/2 cup (1 stick) butter 3 cups grated Gruyère cheese (about 12 ounces) ADD MORE CHCHEESE OF YOUR CHOICE
RECIPE PREPARATION Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. ADD BUTTER TO POT Return potatoes to pot and mash until almost smooth ADD CHEESE AND ADD SPINACH ADD MORE CHEESE ON TOP AND COOK. UNTIL SPINACH IS DONE ON LOW HEAT
3 ½ pounds chicken thighs cook with 6 cups water or broth and add
3 celery stalks (trimmed and cut into 1/2-inch pieces, about 2 cups
3 medium carrots (peeled and cut into 1/2-inch pieces, about 2 cups)
1 large onion (roughly chopped, about 2 cups)
1/2 teaspoondried thyme or rosemary cook 1 hour
After 1 hour
1/2 cup flour and Skim off 1/2 cup any chicken fat that appears on top of the stock and reserve in a bowl. Combine the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
Adding 1/2 peas (frozen, thawed) or flat green beans
Dumplins
1/2 cup buttermilk
2 eggs
2 cups self-rising flour
1/2 teaspoon dried thyme or rosemary
1/4 oil
Stir in buttermilk and self-rising flour, eggs, oil and herb until almost entirely incorporated; do not overmix.
Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Ingredients
1 box Jumbo or Extra Large Stuffed shells
2 chopping boiled eggs
1 cup bell green and red pepper
1 cup tomato dice
1 cup Green salad mix
1 Onion (minced or chopped fine)
1 tsp Garlic minced or chopped fine
2/3 cup mayo
3/4 cup sweet chopped pickles
2 tsp mustard
salt and papper to taste
mix together and stuff pasta shells
1/4 cup sugar
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/2 teaspoon salt
1/2 cup milk whole milk heated to 120-130° F for instant yeast (or 110-120°F for active dry)
3 Tablespoons oil
1 egg beat
1/4 cup additional flour
Filling:
4 Tablespoons softened butter
1/2 cup light brown sugar
4 teaspoons cinnamon
Frosting:
1 cup powdered sugar
1/4 teaspoon vanilla
about 2 Tablespoons milk
Instructions:
Combine dry ingredients in a bowl.
Stir in milk followed by oil & egg. Beat on high for 3 minutes.
Add additional flour until dough forms a mass.
On a floured surface, knead 150 turns (about 4-5 minutes).
Cover with plastic or a bowl & let rest 10 minutes.
Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
On a floured surface, roll dough into 12” x 9”.
Spread with butter followed by brown sugar mixture.
Roll up the dough (not too tightly) starting at the 9” end.
Cut 1/2-inch off either end. With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
Cover with plastic & rise in a warm spot until doubled, 1 - 1 1/2 hours.
Bake in preheated oven at 350° F for about 15 minutes.
Cool in the pan for 10 minutes, then frost. To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.
make your gravy and set it a side using two package your favorite gravy mix and seasons
2-3 lbs ground beef
1 egg beaten
1/2 cup bread crumbs
1/2 cup milk
2 onions ground or grated
1 bell pepper ground or grated
1/3 CUP SOUR CREAM
2 tbsp worcesteshire sauce
salt, pepper to taste mix together and make patties place them in a light grease frying pan and cook on one side. turn them over .pour the extra grease off and add the gravy cook on low heat for 15 minutes
