PAMPERED CHEF LARGE BAR PAN RECIPES
PAN-ROASTED CHICKEN & VEGETABLES - RECIPES | PAMPERED CHEF ...
Our Large Bar Pan has ample space for roasting chicken breasts, potatoes and veggies, all at the same time. It’s a complete meal in one.
Provided by PAMPEREDCHEF.COM
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C). Cut potato slices crosswise in half. Place vegetables into large bowl; toss with 2 tbsp (30 mL) of the oil, garlic, 1/2 tsp (2 mL) of the rosemary, 1/2 tsp (2 mL) of the salt and black pepper; mix well. Arrange vegetables around sides of Large Bar Pan or Shallow Baker, leaving center open.Lightly beat egg in one Coating Tray. Combine bread crumbs, remaining rosemary and salt in another Coating Tray. Add remaining oil to crumb mixture; mix well. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of bar pan. Bake 22-25 minutes or until chicken is no longer pink in center.
ITALIAN ROASTED VEGETABLES - RECIPES | PAMPERED CHEF US SITE
Provided by PAMPEREDCHEF.COM
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.Spread vegetables in single layer on Large Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
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- Preheat oven to 450°F (230°C). Brush Large Bar Pan or Shallow Baker with oil using Chef’s Silicone Basting Brush.Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.Microwave chicken mixture, loosely covered with lid, on HIGH 4-5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)Bake 7-9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45-60 seconds or until hot. Remove pan from oven and top with remaining sauce and cheese; bake 2-3 minutes or until cheese is melted.Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
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- Preheat the oven to 450°F (230°C). Lightly brush the Large Bar Pan with vegetable oil. Grate the cheese using the Microplane® Adjustable Coarse Grater. Crumble the hash browns over the pan and press gently. Sprinkle with half of the cheese. Bake for 13–15 minutes or until the crust starts to brown.Meanwhile, in the Classic Batter Bowl, whisk the cream cheese until smooth. Gradually add the eggs and black pepper; whisk until smooth. Coarsely chop the ham using the Food Chopper. Slice the green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place the ham and remaining green onions into the 8" (20-cm) Sauté Pan; cook and stir over medium heat for 2–3 minutes or until hot. Stir the ham mixture into the egg mixture.Remove the bar pan from the oven, and pour the egg mixture over the crust. Return to the oven and bake for 8–10 minutes, or until the center is set. Meanwhile, seed and dice the tomatoes using a Utility Knife. Remove the pan from the oven. Top with the remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using the Mini Serving Spatula.
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THE BIG ENCHILADA - RECIPES | PAMPERED CHEF US SITE
Take the busy work out of individual enchiladas with this fun, family-friendly dish!
From pamperedchef.com
Reviews 4.0
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Reviews 4.0
- Preheat oven to 450°F (230°C). Brush Large Bar Pan or Shallow Baker with oil using Chef’s Silicone Basting Brush.Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup (250 mL) of the enchilada sauce, corn, garlic pressed with Garlic Press and rub; mix well.Microwave chicken mixture, loosely covered with lid, on HIGH 4-5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.Arrange tortillas in a clover-leaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)Bake 7-9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered (2-cup/500-mL) Easy Read Measuring Cup on HIGH 45-60 seconds or until hot. Remove pan from oven and top with remaining sauce and cheese; bake 2-3 minutes or until cheese is melted.Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.
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PAN-ROASTED CHICKEN & VEGETABLES - RECIPES | PAMPERED CHEF ...
Our Large Bar Pan has ample space for roasting chicken breasts, potatoes and veggies, all at the same time. It’s a complete meal in one.
From pamperedchef.ca
From pamperedchef.ca
- Preheat oven to 425°F (220°C). Cut potato slices crosswise in half. Place vegetables into large bowl; toss with 2 tbsp (30 mL) of the oil, garlic, 1/2 tsp (2 mL) of the rosemary, 1/2 tsp (2 mL) of the salt and black pepper; mix well. Arrange vegetables around sides of Large Bar Pan or Shallow Baker, leaving center open.Lightly beat egg in one Coating Tray. Combine bread crumbs, remaining rosemary and salt in another Coating Tray. Add remaining oil to crumb mixture; mix well. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of bar pan. Bake 22-25 minutes or until chicken is no longer pink in center.
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ITALIAN ROASTED VEGETABLES - RECIPES | PAMPERED CHEF ...
From pamperedchef.ca
- Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.Spread vegetables in single layer on Large Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
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