PAMPERED CHEF SAUCEPAN RECIPES

Steps:

• Zest the orange with the Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL) of zest.Slice the orange in half and juice using with the Juicer to measure ? cup (75 mL).Place the cranberries in a small saucepan and add the zest, orange juice, maple syrup, brown sugar, and variation ingredients (if desired). Stir to combine.Bring to a simmer over medium heat for 10–15 minutes or until the berries burst and the sauce starts to thicken.Remove from the heat, cool completely, and refrigerate until ready to serve. Serve at room temperature in the Small Sandstone Serving Bowl.

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.