Rockcrok Recipes from Your Pampered Chef Consultant:

Rockcrok Recipes from Your Pampered
Chef Consultant:
Cindy Slykhuis #410230
Independent Sales Director & New Consultant Trainer
402-708-1561 * [email protected]
www.facebook.com/PCwithCindy
Recipes, Specials & Outlet: www.pamperedchef.biz/cindy1
- THIS WILL ROCK YOUR MEALTIMES! 
Creamy One Pot Pasta
This Pampered Chef Recipe was adapted for the Rockcrok by Cindy Lazor
Photo by Cindy Peterson
Ingredients
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth – 5 ¼ cups)
1 lb uncooked mezze penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled (can use short-cut carrots)
4 oz reduced-fat cream cheese
¼ tsp salt
½ tsp coarsely ground black pepper
Small Block of fresh Parmesan cheese
¼ cup Panko bread crumbs (optional)
Directions
Preheat oven broiler. Peel garlic using Garlic Peeler. Slice using Garlic Slicer.
Heat Rock Crock Dutch Oven over medium high heat. Add 1 Tbsp of oil from sun-dried
tomatoes into Rock Crock. Add sliced garlic and cook over medium heat 2-3 minutes or
until garlic is golden brown, stirring occasionally. Add broth. Add pasta. Turn off heat
and remove from heat.
Add lid to Rock Crock and place in the microwave for 14 minutes, stirring half-way
through.
Meanwhile, cut broccoli into small florets. Slice carrots using the Spiral and Slice. Drain
sun-dried tomatoes; pat dry with a paper towel. Cut into thin strips using Kitchen
Shears.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to Rock
Crock. Stir until cream cheese is melted and fully incorporated. Cover and cook an
additional 2-4 minutes or until vegetables are tender.
Grate Parmesan cheese with Microplane Adjustable Grater to measure about ¼ cup.
Combine with Panko crumbs and sprinkle on top of pasta mixture. Place under the
broiler for 30 seconds – 1 minute until topping is golden brown.
Serve immediately and enjoy!
Variation: Place 2 boneless skinless chicken breasts halves in Round Covered Baker or Deep
Covered Baker and cook in microwave 8 minutes or until cooked! Mix into the above recipe before
topping with the parmesan/Panko crumb mixture and broil as directed.
CK Hall's Mushroom and Spinach Risotto
Ingredients:
1 tbsp butter
1 pint/package mushrooms (Small cremini or button), quartered or
wedged with Veggie Wedger
1/2 onion, processed small with Manual Food Processor
~~~~~~~~~~~~~~~~~~~~~~
2 tbsp olive oil
1-2 cloves pressed garlic
1-1/2 cups Arborio rice, uncooked
~~~~~~~~~~~~~~~~~~~~~~
1 cup dry white wine (Sauvignon Blanc is good)
~~~~~~~~~~~~~~~~~~~~~~
4 cups or 32 oz of stock (chicken or veggie)
~~~~~~~~~~~~~~~~~~~~~~
1 wedge of Brie or Camembert Cheese (5 oz or more … CK prefers Camembert)
1/2 bag of baby spinach (washed)…(add as much spinach as you would like)
1 tbsp lemon juice
salt and pepper to taste
Directions:
Take RockCrok (RC) and preheat on med high for approx 1-2 minutes. Add 1 tbsp butter and melt.
Using Bamboo Spoon or Mix'N Scraper, saute mushrooms and onion, moving constantly until juices
are almost gone, mushrooms browned, onion soft.
Remove RC from heat and remove veggies to separate 3 cup Prep Bowl.
Replace RC back on heat, add 2 tbsp olive oil, pressed garlic using Garlic Press and rice to pan,
cook 2 minutes, stirring rice.
Add wine and cook 2-3 minutes until wine is reduced by half, stirring occasionally.
Remove pan from heat and add stock, stir, and micro on high for 15-17 minutes or until most of
liquid is absorbed and rice is tender.
Meanwhile, cut rind from cheese and cut into cubes (discard rind). Juice lemon into Mini Measure
Cup using Citrus Press.
Remove pan from micro, stir rice, add cheese, lemon juice, salt and pepper.
Incorporate sauteed veggies and stir in spinach until wilted. Place RC on RUFTH Trivet to serve.
Tools used:
RockCrok Everyday Pan, Veggie Wedger, Flexible Cutting Mats, Manual Food Processor,
Measuring Cups, Utility Knife, Kitchen Shears, Garlic Press, Bamboo Spoon,
3 cup Prep bowl, Wine Opener, Dripless Pourer/Stopper, Citrus Press, RUFTH Trivet.
Annelie Heinen’s Penne with Italian Sausage and Zucchini
Recipe steps edited by Penney Parkes
1 box of penne pasta
3/4 lb ground Italian sausage or turkey sausage
2 small zucchini, sliced with Spiral & Slice
1 cup cherry tomatoes, sliced in half
2 cloves garlic
1 jar of marinara sauce
1 T 3 onion rub
1 T Italian seasoning
2 cups mozzarella cheese , grated
1/2 cup Parmesan, finely grated
1. Add box of penne to water in DUTCH OVEN ROCKCROK and boil in MICROWAVE, about 15
min.
2. Drain pasta in Stainless Mesh Colander.
3. Add to Large Stainless Bowl. Add jar of marinara , 2 cloves garlic pressed with Garlic
press. Add 3 onion rub and Italian Seasoning. Mix well.
4. Cook Sausage until browned using mix and chop Scoop sausage with Drain and Scoop and
add to pasta mixture. Discard excess fat.
5. Add sliced zucchini and tomatoes to Pasta Mixture.
6. Preheat Broiler.
6. Grate Mozzarella with Coarse Grater. Grate parmesan with Fine
grater or microplane Zester.
7. Add 1 CUP grated mozzarella to pasta mixture and pour mixture back into
ROCKCROK. Microwave 2-3 minutes until Zucchini is Crisp tender and cheese is
melted
8. Remove from Microwave and top with remaining mozzarella and Parmesean.
9. Broil until cheese is golden brown and bubbly, about 5 minutes, check frequently.
TOOLS:
ROCKCROK, Stainless Mesh Colander ( med or large), Large Stainless Bowl,
Garlic press, 3 onion rub, Italian Seasoning Mix and chop, Drain and scoop,
Coarse grater, Fine Grater, Spatula for mixing, 2 cup prep bowl, 1 cup prep bowl,
Kitchen Shears.
Shared by Angie Wade
Leslie Steinberg's Gluten & Dairy Free Chicken Pot Pie, Dumpling Stye
1 ½ pounds of boneless/skinless chicken breasts (or more)
3-4 carrots cut into bite sized pieces
2-3 celery stalks cut into bite sized pieces
1 medium onion cut up into bite sized pieces
2 Tbsp. bouillon (or use vegge or chicken stock instead of water)
2 cloves of fresh garlic pressed
1-2 cups of quartered mushrooms
3 Tbsp. Tapioca Flour (or other gluten free flour) mixed in with ½
cup water.
Put first 6 ingredients in Rockcrok on medium high heat with water (or broth) to just cover the
veggies & chicken. Bring to a boil & then simmer for about 20 minutes until chicken is cooked
through. Remove chicken & once cooled enough to handle, use Salad choppers to cut chicken into
bite sized pieces. While veggies & broth are continuing to simmer, pour the flour/water combo in to
thicken stock. Add chicken back in & add in mushrooms at this time.
Top with gluten free “biscuit” mixture (read below). Bake at 400 for 16-20 minutes until biscuits are
browned to your liking.
To make biscuits, I used Gluten Free Bisquick from the grocery store & followed directions on their
box except where they added milk, I added plain water.
Terry Colegrove's Chicken & Gravy Recipe
1 5lb chicken
2 tbs olive oil
Smokey applewood rub (applied till chicken is covered)
1/3 cup water
Place chicken in Large Rockcrok. Rub chicken with olive oil
and applewood rub. Add water and COVER. Place in microwave and cook for 30
minutes.
Remove chicken from Rockcrok and make gravy with the drippings. Mix together 3-4
tablespoons of flour with 1/4 cup of warm water. Add to the drippings and bring to a low
boil. Stir until thickened.
Zucchini Linguine
Recipe Shared by Jill Lerner. Photo created by Julie Gizzi.
Veggie Fajitas
Shared by Jennifer Courtney
4 large Bell Peppers
1Large onion
1 large zucchini
2 TBS Tex-Mex
I also used Cumin and Coriander.
Cook in the Microwave for 10 minutes
covered, stir, cook an additional 5
minutes covered. Serve on tortillas (I use
whole Wheat). Lettuce, tomato, avocado,
olives.
S'More Cake
Featured in Pampered Chef's Seasons Best Cookbook Fall/Winter 2013
Ingredients:
3 dark chocolate candy bars (1.55 oz or 43 g each), broken into
squares
1 small pkg (9 oz) devil’s food cake or 1 2/3 cups (400 mL) from
a regular-size package
1 egg
1 container (8 oz or 250 mL) sour cream
1 bag (10 oz or 300 g) regular-size marshmallows or 4 cups (1 L)
mini marshmallows
3 whole graham crackers, coarsely crushed
Directions:
Place oven rack in middle of oven; preheat broiler.
Microwave chocolate in (2-cup/500-mL) Prep Bowl on HIGH 3060 seconds or until mostly melted. Stir until smooth; set aside.
Combine cake mix, egg and sour cream in Classic Batter Bowl; mix using Small Mix ‘N Scraper®
until blended. Pour batter into Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L)
Dutch Oven.
Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when
pressed.
Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30-60
seconds or until marshmallows are golden brown.
Remove from broiler; sprinkle with crackers and drizzle with chocolate.
Yield: Serves 12
Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 30 mg, Sodium
280 mg, Carbohydrate 48 g, Fiber 1 g, Protein 4 g
Cheesy Shells & Italian Sausage
8 oz (250 g) bulk hot Italian pork sausage (see Cook’s Tip)
3 garlic cloves
3 cups (750 mL) unsalted chicken stock
1 jar (24 oz/680 mL) marinara sauce (2½ cups/625 mL)
12 oz (350 g) medium shell pasta
4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
¼ cup (50 mL) fresh basil leaves
1 cup (250 mL) seasoned croutons
2 oz (60 g) fresh Parmesan cheese (½ cup/125 mL grated)
1. Preheat broiler. Cook sausage in Rockcrok™ (2.5-qt/2.35-L) Everyday Pan or
Rockcrok™ (4-qt/3.8-L) Dutch Oven over medium heat 4-6 minutes, breaking into
crumbles with Mix ‘N Chop.
2. Press garlic with Garlic Press into Pan. Cook 30-60 seconds or just until fragrant.
3. Stir in stock, marinara and pasta to Pan. Increase heat to high; cover and bring to a boil.
Reduce heat to medium and cook, stirring occasionally, 7-9 minutes or until pasta is cooked but
firm.
4. Meanwhile, chop basil with Chef’s Knife. Process croutons in Manual Food Processor until
finely chopped; place in Classic Batter Bowl. Grate Parmesan with Microplane® Adjustable Fine
Grater over batter bowl. Mix crouton/Parmesan mixture well.
5. Remove Pan from heat. Stir in cream cheese and basil until blended. Sprinkle cheese mixture
evenly over pasta. Place Pan 2-4 in. (5-10 cm) from heating element. Broil 1-2 minutes or until
top is golden brown.
Serves 8
U.S. Nutrients per serving: Calories 370, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 30 mg,
Sodium 830 mg, Carbohydrate 43 g, Fiber 3 g, Protein 18 g
Cook’s Tip:
8 oz (250 g) Italian turkey sausage (2 links, casings removed) or 8 oz (250 g) 90%
lean ground beef can be substituted for the bulk Italian pork sausage, if you’d like.
© 2013 The Pampered Chef used under license. P5958-08/13
Rock Crok Omelet 2 sm/med potatoes cubed small 1sm onion chopped 1/2c red pepper chopped 2T Cold butter 1c shredded cheese 8 eggs Salt and Pepper 1T PC Garlic & Herb Rub 1/2c heavy cream 2 Green Onions Chopped 8 slices bacon cooked crispy Place potatoes, onion, red pepper and Garlic and Herb Rub and butter in microwave with lid on and microwave on high for 5‐7 min. While microwaving, crack your eggs and whip with whisk, add heavy cream. Remove Rock Crok from microwave, add 1/2c of the cheese, then stir in the egg mixture. Replace in the microwave and cook for 14 min with the lid on. Before serving add the rest of the cheese, the bacon crumbled and the chopped green onions. 2 3/4 Cups old‐fashioned oats, uncooked 2/3C firmly packed brown sugar (OR ½ c maple syrup) 3/4c raisins or dried cranberries 1/2c chopped walnuts 1t cinnamon 3 1/3c coconut milk 3/4c unsweetened apple sauce 1 tsp vanilla Lightly oil the rock crok with Olive oil, mix all ingredients and pour into Rock Crok. Bake at 350 in oven for 40‐45 minutes uncovered. * You can also substitute pureed pumpkin in place of applesauce. Jalapeno Popper Dip: 16 oz cream cheese softened 1c mayonnaise 4oz Green Chilies chopped 2 jalapeno peppers seeded diced Place cream cheese in Rock Crok and place in microwave for 60 seconds to soften. Add the remaining ingredients and stir well. Place in oven at 350 covered for 25 minutes. Serve with crackers and vegetables. (Can also microwave 7‐8 minutes instead) Bacon Cheeseburger Dip: ½ lb Ground Beef 6 strips bacon cut in 1” pieces 1 sm onion diced 1 clove garlic pressed 4 oz cream cheese room temperature ½ c sour cream ¼ c mayonnaise ½ c Cheddar Cheese Shredded 1T Worcestershire 2T ketchup
Brown beef in Rock Crok on medium heat using the mix n chop to crumble.. Remove from
Rock Crok and drain grease, add bacon pieces and cook til crispy. Remove and save only 1 T
of bacon grease. Add onions and garlic. Saute till they turn opaque. Add beef and bacon and
stir. Add softened cream cheese and stir. Add remaining ingredients and stir. Bake in
preheated oven of 350 for 20-25 min till sides are bubbly. (or microwave 7-8 minutes)
Chicken Noodle Soup: 2c Shredded Cooked Chicken 6c Chicken Stock 1 onion diced 1 stalk celery diced 2 cloves garlic pressed 1 bay leaf 1t Garlic and Herb Rub 2 Med Carrots sliced 3c egg noodles 1/4c fresh parsley w/stems removed Salt and Pepper In Rock Crok dutch oven add shredded Chicken, chicken stock, diced onion, celery, sliced carrot and pressed garlic. Bring to a boil, add bay leaf and Garlic and Herb rub and turn down to a simmer. Place lid on soup and simmer 20 min. While simmering, boil egg noodles in water for 5 minutes. Drain and cool noodles. Then add noodles to soup mixture. Stir well. Before serving toss fresh parsley in soup. Salt and Pepper to taste. Baked BLT Dip: 1lb bacon cooked and crumbled 1c Mayonnaise 8cream cheese softened 1 1/2c shredded cheese 1 c sour cream 1 Tomato seeded 1/4c chopped green onions Soften cream cheese in Rock Crok in microwave for 60 seconds. Add mayonnaise and sour cream. Blend well. Add bacon and shredded cheese. Bake at 350 for 20 min. Core and seed tomato, chop into small pieces and chop onions. Remove from oven and top with tomatoes and onions. Serve with crackers or toasted baguette. Hot Vegetable Dip: 8oz Cream cheese softened 1c shredded Swiss cheese 1T Mayonnaise 2T Sour Cream 1T PC Dill Mix Salt and pepper 1/2c each Red pepper, Green Pepper, Broccoli, Onion, Cherry Tomato, celery 1t Worcestershire Sauce 1/8t Red Pepper Flake Olive Oil Parmesan Cheese In Manual Food Processor finely chop all the vegetables. In Rock Crok heat 2T Olive Oil and add vegetables to saute for 3‐5 minutes. Soften cream cheese and stir in mayonnaise, Sr Cream and Swiss Cheese. Add sauted vegetables, worcestershire sauce and red pepper flake. Stir well. Place in preheated oven 350 degrees for 25 minutes. Top with 1/4c shredded Parmesan Cheese and serve with fresh vegetables or tortilla chips Hawaiian Pizza Dip: 8oz Cream Cheese room temperature 2c Mozzarella Cheese Shredded 1t PC Italian Seasoning 2c Pineapple Chunks 6oz Canadian Bacon 3/4c Pizza Sauce Lightly oil the Rock Crok with Olive oil. In Batter bowl, mix cream cheese, 1c mozzarella cheese, Italian Seasoning, 1c pineapple chunks and ½ of the Canadian bacon. Spread on bottom of Rock Crok. Layer remaining cheese, pineapple and bacon. Top with Pizza Sauce. Bake in preheated oven at 350 uncovered for 25 min. Serve with chips or toasted English muffins. Stuffed Cabbage: 1 head cabbage 1lb burger 1/2chopped onion 1/2c chopped pepper 2cloves garlic pressed 3/4c rice Salt & Pepper 1T Garlic and Herb Rub 1/2c tomato sauce 3c stewed tomatoes Take your head of cabbage and turn upside down. Cut around the core, and then gently remove the leaves. Add leaves to a large stock pot that has 2c of water boiling. Place lid on stock pot and steep for 7min. Turn off heat, leaving lid on for 10 min, then remove lid. For the filling mixture, add burger, chopped onion, chopped pepper, pressed garlic , S&P, rice and tomato sauce. Remove leaves from stock pot with tongs, cut in half if too large. Add 1/3c mix in leaf and roll. Once leaves are rolled, add 1c stewed tomatoes to bottom on Rock Crok, layer rolls and then top with 2c stewed tomatoes. Microwave on high for 22min. Let rest 10 min before serving. Peachy Chicken: 3 chicken breasts skinless boneless 2T butter 1T brown sugar 1/8t All Spice 1 lg can of peaches in syrup (15 oz) Olive Oil 1T Cider Vinegar 1pkg Chicken Stuffing Take the chicken breast and brown them in the Rock Crok with 1T Olive Oil turning once after 3min on medium heat. Stir in 1 cup peach juice (drained from peaches and add water to make a cup), butter, brown sugar, cider vinegar, and all spice let it cook with the lid on for 5 min until the juices of the chicken run clear. Add in pkg of instant chicken stuffing and can of sliced peaches. Let it stand for 5 min until the juices are absorbed. Super Easy Chicken: 3‐4 raw chicken breast, cubed 2c bow tie pasta 1pkg Savory Herb & garlic Soup Mix 2 ‐ 14oz cans Italian diced tomatoes Shredded Parmesan Cheese Olive Oil Heat 2T olive oil in the Rock Crok, add chicken breasts and lightly brown chicken cubes on all sides for 3‐5 min on Med heat. Add cans of Italian diced tomatoes, bow tie pasta and Savory Herb and garlic soup mix. Cover and simmer for 10 min. Top with parmesan cheese before serving. Baked Ziti: 1pkg ziti/penne noodles 1 can spaghetti sauce 1lb lean hamburger ½ small white onion 2 cloves garlic Olive oil 1/3c sour cream 1c mozzarella cheese 1/3c parmesan cheese In the rock crok add 2T Olive oil, onions chopped and garlic pressed and saute for 2 min, then add burger and break up using the mix n chop till no longer pink. Make sure to keep surface of rock crok covered with food. Add spaghetti sauce to meat mixture, add sour cream and parmesan cheese and stir well, bringing to simmer. Using the large microcooker, add the penne pasta and cover noodles with water. Cook on high in microwave for 12 min or till done. Drain. Add pasta to Rock Crok. Stir. Top with Mozzarella cheese and place in preheated oven of 350 for 5 min, uncovered, to melt the cheese. Baked Chicken: 1 5lb Chicken 2T Olive Oil PC Smoky Applewood Rub 1/3 c water Place water in rock crok and then place the chicken in the center. Rub the chicken with Olive oil, then using the Smoky Applewood Rub cover the chicken til all of the bird is covered. Place the lid on the Rock Crok and place in the microwave for 30 min. Once done, remove chicken and then place Rock Crok on stove. Mix 1/4c cornstarch with 3T water. Bring to a boil and then add cornstarch whisking vigorously to make a nice gravy. Hearty Chicken Pot Pie: ½ Onion diced 1/2c Carrots diced 1/2c Peas 1/2c Corn 2c cooked chicken diced 5 T Butter 4T flour 3c chicken Broth Premade Pie Crust Saute onions in 4T butter until they turn opaque in saute pan. Add remaining vegetables and stirring well until they become tender. Add diced chicken and remaining Tbsp of butter. Stir flour in slowly so it is evenly mixed. Slowly add broth one cup at a time so that flour is incorporated smoothly. In Rock Crok place 1 prepared pie shell pressing into place. Slowly pour chicken and vegetables in crust. Top with remaining crust and crimp the edges. Make slits in top crust to release steam. Bake at 400 degrees until pie crust is golden brown. Chicken Pot Pie: 3 large chicken breast cooked & diced 1 family‐size can Cream of Chicken Soup (or 2 small) 1 bag frozen vegetables 2 refrigerated Pillsbury pie crust Salt and pepper Garlic Butter Mix soup and 2T butter in skillet until a small boil/simmer. Add veggies and bring to a simmer. Mix in chicken, along with salt, pepper and garlic. Line the bottom of Rock Crok with pie crust. Add filling. Place 2nd crust on top. Tuck in edges and cut 5 slits in top. Bake at 375 degrees for 45 minutes in oven. When complete, turn on low broil just to brown the crust for 1 min. Cheesy Shells and Sausage: 8 oz bulk hot Italian pork sausage
3 garlic cloves
3c unsalted chicken stock
1 jar marinara sauce
12 oz medium shell pasta
4 oz reduced-fat cr cheese )
¼ cup fresh basil leaves
1c seasoned croutons
2 oz fresh Parmesan cheese
Preheat broiler. Cook sausage in Rockcrok™ over medium heat 4-6 minutes, breaking into
crumbles with Mix ‘N Chop. Press garlic with Garlic Press into Pan. Cook 30-60 seconds or
just until fragrant. Stir in stock, marinara and pasta to Pan. Increase heat to high; cover and bring
to a boil. Reduce heat to medium and cook, stirring occasionally, 7-9 minutes or until pasta is
cooked but firm. Meanwhile, chop basil with Chef’s Knife. Process croutons in Manual Food
Processor until finely chopped; place in Classic Batter Bowl. Grate Parmesan with
Microplane®Adjustable Fine Grater over batter bowl. Mix crouton/Parmesan mixture well.
Remove Pan from heat. Stir in cream cheese and basil until blended. Sprinkle cheese
mixture evenly over pasta. Place Pan 2-4 in. (5-10 cm) from heating element. Broil 1-2 min until
top is golden brown.
Chicken and Rice 1 3‐4lb roasting chicken PC Garlic and Herb Rub 4T Olive Oil 2c rice ½ Onion Chopped 1 lemon cut in half 4c chicken broth Salt and Pepper Using the Rock Crok Dutch Oven, sear your chicken that has been patted with Garlic and Herb Rub, Salt and Pepper, until well browned on all sides. Remove Chicken and let rest on platter. In the same Dutch Oven add oil and heat. Add rice and onion and brown well, approx. 15min stirring occasionally. Add ½ the lemon to the rice and the other half inside the chicken. Add broth to Dutch oven and add chicken, breast side down. Cover the Dutch oven and place in preheated oven of 375 for 60 min. Before serving take chicken out and let rest for 10 min. Italian Sausage, Penne and Zucchini: 1 box of penne pasta 3/4 lb Italian sausage 1c cherry tomatoes 2 sm zucchini 2 cloves garlic pressed 1 jar marinara sauce 1T P Chef Three onion rub 1T P Chef Italian seasoning 2c shredded mozzarella 1/2c shredded parmesan cheese Boil penne with enough water to cover in Rock Crok in microwave for 15 minutes. While Penne is cooking, brown Italian Sausage with 3 Onion Rub, Italian Seasoning and pressed garlic using the Mix N Chop cook till crumbles. Once penne is cooked, drain, add sausage and vegetables. Stir. Add marinara sauce and microwave on high for 5 min. Top with cheeses blended and microwave without lid for 2 min. Pork Chops with Stuffing: 2‐3 boneless pork chops 1can Cr of Mushroom Soup 1 White onion 1pkg Cornbread Stuffing 1 1/2c chicken broth Place pork chops in bottom of Rock Crok, layer white onion slices on top. Add 1 can of Cream of Mushroom Soup over layers. Prepare 1 box of stuffing as instructed but add Chicken broth instead of water. Place stuffing on top of soup. Place lid on Rock Crok and Microwave on high for 12‐13 minutes. Spaghetti and Hot Dog Dinner (kids’ favorite!) 1 box linguine 1pkg hot dogs 1 med onion chopped 1 gr pepper chopped 1lg jar spaghetti sauce 2 cloves garlic pressed 1T PC Italian Seasoning Salt and Pepper 2T Olive Oil In large Micro Cooker place linguine and cover with water, Microwave on high 11 minutes. In Rock Crok add Olive Oil, onions and green peppers. Saute til onions turn opaque. Add Italian Seasoning and Spaghetti sauce. Let simmer. Once pasta is cooked, drain but don’t rinse. Add linguine to Rock Crok and stir to cover noodles. Slice hot dogs into coin pieces and stir in Rock Crok. Place lid on pot and simmer for 5‐7 minutes. Sausage Dinner: 1lb Smoked Summer Sausage 1can black beans rinsed/drained 1can stewed tomatoes 1c uncooked rice 1c chicken broth 2/3c Salsa In Rock Crok add rice, chicken broth and salsa. Bring to a low boil. Place lid on pot, and let cook 10 min without stirring. Then add 1 can of stewed tomatoes. Stir slightly. Place lid on pot once again. Let simmer for 5 min. Then add smoked summer sausage that has been cut into coin pieces and 1 can of rinsed and drained black beans. Stir well and let heat thru Pepper and Onion Polish Sausage: 1lb Polish Sausage 1lg sweet onion 1 red pepper 1 green pepper 1T Worchestershire sauce 2T Mustard Olive Oil Salt and Pepper Heat 1T oil in Rock Crok and add Polish sausage cut into thin rings. Saute till they start to nicely brown. Add sliced sweet onion to Rock Crok, cover and let cook for 3 min. Then add sliced red and green peppers, Salt and Pepper. Stir well. Stir in Worcestershire Sauce, cover 4 min, then put mustard in pot and stir well. Serve on Hoagie Buns. Polish Sausage Soup: 1lb Polish Sausage 3 lg potatoes 1qt Sauerkraut in juice 1lg Sweet Onion Cracked Black Pepper 24oz Chicken Broth 3T butter 2 carrots peeled Water Peel Potatoes and carrots cut into 1” cubes. Place in large micro cooker, add 1c water and 2T butter. Microwave on high 8 min. Remove from Microwave. In Rock Crok place polish sausage cut into small rings, and lg sweet onion cubed into small pieces and butter. Saute til onions start to turn. Add chicken broth, drained potatoes and carrots from the micro cooker. Let come to a boil, add jar of sauerkraut. (IF you like tart, use the juice if not drain the juice). Let simmer on low for 15 minutes before serving. Sausage and Beans: 1lb Smoked Turkey Sausage 1can kidney beans rinsed 1can black beans rinsed 1can gr northen beans drained 1c frozen corn 1 1/2c Salsa 1 gr pepper chopped and seeded 1lg onion chopped 3 garlic cloves pressed 1t Ground Cumin Take smoked sausage and halve each piece and slice in 1” pieces. In Rock Crok Dutch Oven add all drained and rinsed beans, turkey sausage, salsa, green pepper, onion, garlic and corn. While stirring mixture add Cumin. Cover and bake in oven at 375 for 1hr. Sloppy Joes: 1 1/2lbs of lean burger 1sm onion chopped 3/4c Ketchup 2T Mustard 1T Worcestershire Sauce Brown the burger in the Rock Crok and use the Mix N Chop til broken up fine. Add onion while cooking. Add Ketchup. Mustard and Worcestershire Sauce. Mix well. Serve on buns. Goulash: 1lb burger 1sm white onion 32oz canned tomatoes 2c elbow macaroni 1t PC Italian Seasoning Salt and Pepper Brown burger and onion chopped fine in Rock Crok using the Mix N Chop til no longer pink. Drain excess grease from pan. Add 32 oz of canned tomatoes to burger mix and simmer. Boil macaroni in another saucepan with a little oil for 6 min and then drain, but do not rinse. Add macaroni to meat mixture and simmer for 10 minutes. Hamburger Hash: 2lbs lean ground beef 15oz Tomato sauce 3/4c water 1 bag cubed hashbrown potatoes, 1 can Cr of Mushroom Soup 1 can Fr Onion Soup thawed 4 med Carrots, diced Salt and Pepper Brown burger in Rock Crok using the Mix N Chop. Drain any excess fat. Mix in all but 1cup pf thawed potatoes and diced carrots. In separate bowl mix soups, tomato sauce and water, gently pour over mixture and stir. Add remaining cup of potatoes. Place lid on Rock Crok and Microwave on high for 25min. Let stand 10 minutes before serving. Tater Tot Casserole: 1lb ground beef 1 onion chopped fine 1c corn drained or thawed 1can Cr of Mushroom soup Small brick of Velveeta Cheese 3c Tater Tots, frozen Using the Rock Crok, brown the burger and the chopped onion, drain any excess grease. Add corn to mixture and can of soup. Stir well. Next, cut the entire block of Velveeta cheese in small cubes and add to Rock Crok. Place Tater Tots on top of mixture. Place lid on Rock Crok and place in preheated 375 oven for 25 min. Remove lid and continue to back to additional 5 min or until tater tots turn a golden brown. Stroganoff: 1lb lean burger 1 sm onion diced fine 1pkg Egg Noodles 8oz Sour Cream Fresh Mushrooms 1can Cr of Mushroom Soup Paprika Brown burger in Rock Crok and the onions using the Mix N Chop on medium heat. Drain any excess grease. Add fresh sliced mushrooms and cover with lid for 3‐5 minutes till they are tender. While browning burger, cook noodles in saucepan just covering noodles with water. Drain after 8‐10 minutes but do not drain. Add can of soup to meat mixture, stir and then add noodles. Stir well to cover noodles. Add 1cup Sour Cream and turn off heat. Sprinkle Paprika before serving on the top. Pizza Casserole: 3c uncooked Rigatoni pasta 1/2lb Italian Sausage 1/4c sliced black olives 3c Meatless Pasta Sauce 1 can mushrooms 24 pepperoni slices 1 1/2c shredded mozzarella cheese PC Italian seasoning Using the Rock Crok add the pasta and just enough water to cover the pasta. Place lid on Rock Crok and microwave on high for 9 min. Drain do not rinse. Set aside. In same Rock crok, brown Italian sausage using the Mix N Chop til it crumbles and is no longer pink. Drain excess fat and pat with a paper towel. Add cooked pasta,, black olives, mushrooms and Pasta sauce to sausage. Stir well. Sprinkle 1/2t PC Italian seasoning on top. Add 24 Pepperoni slices to top of mixture and top with cheese. Place in oven uncovered at 375 degrees for 20 min, then broil for 2 min to make mozzarella cheese turn golden brown. Tuna Noodle Casserole: 2 cans Tuna in water drained 8oz Elbow Macaroni 1/2c frozen peas 1 can Cr of Mushroom Soup 1/3c Milk 1/2c Miracle Whip 1cup shredded cheese 1/2c potato chips In Rock Crok place elbow macaroni and just enough water to cover macaroni. Place lid on pot and microwave for 8 min, drain pasta. Stir in tuna fish, Cr of Mushroom soup, frozen peas, milk and miracle whip. Add shredded cheese and stir slightly. Crush potato chips and place on top of casserole. Bake at 350 for 25min or until top makes a crust and sides are bubbly. Turkey Bake: 2c cubed cooked turkey meat 2c frozed mixed vegetables 3/4c Swiss Cheese 1pkg of garlic instant potatoes 1/2c chicken broth PC Garlic and Herb rub Prepare mashed potatoes as pkg instructs. Mix turkey cubes, 1t PC Garlic and Herb rub and frozen mixed vegetables in Rock Crock. Add Chicken Broth to Rock Crok. Shred Swiss Cheese over mixture. Add mashed potatoes and cover mixture. Bake in 350 degree preheated oven for 25 min. Turkey Club Bake: 1 ½ c cubed cooked turkey 8 Slices crispy crumbled bacon 1c skim milk 1c xhredded cheddar cheese 1/2c Bisquick mix 2 Eggs 1c shredded lettuce 1 Roma Tomato seeded/chopped In Rock Crok add cubed turkey, and crispy bacon. In Classic Batter Bowl, combine milk, eggs and Bisquick mix. Pour over meat. Place in preheated 350 degree oven for 25 minutes, until center is done. Cut in pie shape pieces and top with shredded lettuce and seeded tomatoes. Cheesy Bruchetta: 2oz Mozzarella Cheese 1oz Parmesan Cheese 6T Butter 10‐12 slices French bread 1clove pressed Garlic Preheat broiler. Grate Cheeses and place in Prep Bowls. Melt butter in Rock Crok over medium heat. Add pressed garlic and then place slices of bread evenly in the Rock Crok. Toast bottoms of bread til golden brown (1‐3 min) turning once. Remove Rock Crok from burner. Sprinkle cheeses evenly on bread slices. Place in oven below broiler element (should be in center of oven) for 1‐2 min til cheese is golden brown. Baked Potato Soup: 4lg potatoes peeled and diced 2sm yellow onions diced 2stalks celery diced 3oz crispy bacon bits 2ckn bouillon cubes 15oz chicken broth 32 oz water 1/2c butter 1c heavy whipping cream 1/4c flour Salt and Pepper 1c shredded cheddar cheese Place potatoes in rock crock cover with water and lid. Microwave on high for 12 min til potatoes are fork tender. Drain half the water. Place on stovetop, add onions, celery, bouillon cubes, chicken broth. Bring to a low boil and cook for 12 min, then add butter, melt completely. Slowly stir heavy whipping cream to soup, and sprinkle flour slowly while stirring into soup so you have no clumps. Add salt and pepper to taste. Add 1 c shredded cheddar cheese to soup and stir til melted. Quick and Easy Pineapple Upside down cake: ¼ cup butter (½ stick), cut into small pieces ⅓ cup packed brown sugar 7 canned pineapple slices 7 maraschino cherries without stems 1 pkg (15ou) yellow cake mix 3 eggs 1 cup water ⅓ cup vegetable oil Melt butter and brown sugar in Rockcrok™ over medium heat 1–2 minutes or until mixture begins to bubble, stirring occasionally. Arrange pineapple slices in pan; place cherries in centers of slices. Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple. Microwave, covered, on HIGH 8–10 minutes or until center is firm and springs back when pressed. Remove pan from microwave. Immediately invert cake onto a large cutting board or platter. S’more Cake: 3 milk chocolate candy bars broken into squares 1 egg 1 sm pkg (9 oz) devil’s food cake or 1 2⁄3c reg‐size pkg 1c sr cream 1 bag (10 oz) reg size marshmallows 3 whole graham crackers Place oven rack in middle of oven; preheat broiler. Microwave chocolate in Prep Bowl on HIGH 30–60 seconds or until mostly melted. Stir until smooth; set aside. Combine cake mix, egg and sour cream in Classic Batter Bowl mix using Small Mix ‘N Scraper® until blended. Pour batter into Rockcrok™ Microwave, covered, on HIGH 4–5 minor until center of cake is firm and springs back when pressed. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30–60 seconds or until marshmallows are golden brown. Remove from broiler; sprinkle with crushed crackers and drizzle with melted chocolate. Rice Krispie Treats: 3T butter or margarine 1 lg pkg marshmallows 6c rice krispies Microwave butter in the RC 30 sec to 1 minute until melted, stir in marshmallows until covered with butter. Microwave 45 sec and stir. Cook an additional 45 seconds if not melted. Stir in Rice Krispies. Once mixed completely, pour into cake pan and let solidify. Upside Down Strawberry Cheese Cake: 1 9oz White Cake Mix (Jiffy brand) 1c sour cream 1 egg 4oz cream cheese 3t Powdered Sugar 1/4t vanilla Fresh strawberries halved Mix cake mix, spirr cream and 1 egg pour in Rock Crok. In bowl, soften cream cheese in microwave, then add powdered sugar and vanilla. Stir until smooth then drop 1tsp of mixture on top of cake evenly over the top. Press ½ strawberry in each dropped mixture. Press lightly and also in between dollops. Microwave on high for 6 minutes with the lid on. Apple Crisp: 1/2c Brown Sugar 1c Quick Oats 1/4c flour ¼ t Salt 6T butter softened 1/2t PC Cinnamon Plus 1 can Apple Pie Filling Melt 2 of the 6 Tablespoons of butter in the Rock Crok and place can of Apple Pie Filling. Mix the rest of the ingredients in the Classic Batter Bowl till crumbly. Place on Apple Pie Filling. Place in oven uncovered preheated to 35 to 40 minutes. Serve with Vanilla Ice Cream for a special treat! FREQUENTLY ASKED QUESTIONS I noticed some hot spots or uneven browning of food. Why is that occurring?
Ceramic cookware heats up differently than metal cookware. It is important to learn to
adjust the heat settings as needed when cooking with your Rockcrok™. Remember to
preheat on medium heat setting or per the directions given for the recipe included with
your Rockcrok™. As needed, lower the heat and move foods around to help promote
even browning.
Can I use nonstick spray when cooking?
No. Nonstick sprays create an invisible buildup which can be difficult to clean and affect
the ease of release of foods. Per the Use & Care, use of nonstick sprays will void the
guarantee.
Is the glaze a nonstick surface?
It is not a nonstick surface, but you will find foods release easily.
Can I use metal utensils?
No. Metal utensils could cause chipping or damage to the glaze and will void the guarantee. Is it refrigerator-safe?
Yes, it is refrigerator-safe. And, the pan can go directly from the refrigerator to oven,
stovetop or microwave to reheat food.
Is it freezer-safe?
Yes, it is freezer-safe.
Can I use my Rockcrok™ to store foods in the refrigerator and then take directly from
fridge to stovetop/oven or microwave?
Yes.
Can I take the Rockcrok™ directly from freezer to oven (or another heat source)?
No. It is recommended to thaw the food in the pan in the refrigerator completely prior to
heating in the oven, microwave or stovetop.
Can I nest my Rockcrok™ pieces together when storing in a cabinet?
It is not recommended. The ceramic-to-ceramic contact could cause chipping. To prevent
scratching or chipping, it is not recommended to stack your Rockcrok™ with any other Is it
refrigerator-safe?
Yes, it is refrigerator-safe. And, the pan can go directly from the refrigerator to oven,
stovetop or microwave to reheat food.
Is it freezer-safe?
Yes, it is freezer-safe.
Can I use my Rockcrok™ to store foods in the refrigerator and then take directly from
fridge to stovetop/oven or microwave?
Yes.
Can I take the Rockcrok™ directly from freezer to oven (or another heat source)?
No. It is recommended to thaw the food in the pan in the refrigerator completely prior to
heating in the oven, microwave or stovetop.
Can I nest my Rockcrok™ pieces together when storing in a cabinet?
It is not recommended. The ceramic-to-ceramic contact could cause chipping. To prevent
scratching or chipping, it is not recommended to stack your Rockcrok™ with any other
cookware pieces.
CLEANING
How can I remove blackened residues on the inside bottom of the pan?
The black residues are from cooked-on food residues (or fond). This is to be expected with this
type of cookware. For easiest cleanup, it is recommended to fill the pan with water and heat on
the stovetop. Use a wooden or bamboo spoon to scrape away the residues. Finish cleaning by
hand washing or dishwashing. If after dishwashing any residues are still present, try deep
cleaning with a non-bleach all-purpose liquid or powdered cleanser that is safe for cookware
(Ex: Bar Keeper’s Friend or Cameo).
Can I remove the residues on the unglazed foot ring on the bottom of the pan?
The marks are considered normal wear and tear and cannot be removed. This will not
affect the performance of the pan.
Why can’t I soak the pan for an extended period of time?
The bottom foot ring is unglazed. If the pan is soaked for a long duration of time, some
water could be absorbed in the foot ring which could cause stress to the ceramic.