Deep Dish Beef Bake Recipes

DEEP-DISH REUBEN PIEROGIES

Steps:

• Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
• Preheat the oven to broil.
• Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
• Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
• On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
• Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

PAMPERED CHEF DEEP COVERED BAKER RECIPES RECIPE - (4.1/5)

Steps:

• VEGETABLE POT ROAST: Place the roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn't necessary to add water. Place lid top. Put into 325 degrees fahrenheit oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast. BURGUNDY POT ROAST: Place the roast in the baker. Add 1-cup burgundy wine, 1 can (8 ounces) tomato sauce & 1 package dry vegetable soup mix. Cover with lid & bake 3-3 1/2 hours. Serve hot over egg noodles. BACHELORS ROAST: Place roast in the baker and pour 1 can of coke and 2 cups of catsup over it. Put the lid on top. Cook for about 30 minutes per pound. Optional: Add onions & pressed garlic. If there are any leftovers, just shred and mix with the sauce and you have BBQ for a couple of meals. CHUCK ROAST WITH GRAVY: Mix 1 can Campbell's Cream of Mushroom with Roasted Garlic soup and 1 can Coke or 1 can Cream of Mushroom soup, 1 package Lipton's Onion Soup mix, and 1 can Coke. Place roast in the baker and spread soup mixture over roast. Cover with lid. Bake in 350 degrees fahrenheit oven for about 2 hrs. FRENCH BEEF DIP: 3- 6 pounds Boneless beef (any cut) 3 cans beef broth 1 package onion soup mix 2 cans or bottles of beer 2 teaspoons sugar 1 teaspoon. Dried or minced, fresh garlic Put all ingredients in baker and cook covered at 200 - 250 degrees fahrenheit at least 6 hours, till meat shreds and is very tender. SUPER BOWL SHORT RIBS: 4 pounds boneless beef short ribs 6 ounces tomato sauce 1 cup dark brown sugar 1/2 cup soy sauce 2-3 medium red onions, coarsely chopped 3 tablespoons cinnamon Remove all visible fat and slice into 2 inch strips about 1/2-3/4 inch thick. Place in baker and add other ingredients, which have been mixed together thoroughly. Cover with the lid and bake at 325 degrees fahrenheit for 2 hours, stirring occasionally. Note: The meat and vegetables are constantly basted and held in their own juices. Everything cooked in this "clay baker" will be flavorful and tender and will have plenty of broth for gravy if you like. SMOKED SAUSAGE WITH VEGETABLES: Cut Smoked Sausage into chunks and place in baker. Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and (any vegetables you like). Top with lid. Bake at 350 degrees fahrenheit for 20-30 minutes or until veggies are done. BAKED HAM: Place the butt portion of a ham in the baker. Top with lid. Place in 350 degrees fahrenheit oven for 2 1/2 - 3 hours. You may glaze ham in last 30 minutes of cooking with pineapple and brown sugar glaze. ROASTED TURKEY BREAST: Place turkey breast in baker; place 6-8 small red skinned potatoes, halved, around turkey. Add 1/2 cup white wine & 2 cloves pressed garlic. Season with salt & pepper. Cover with lid. Bake at 350 degrees fahrenheit for 1-1/2 hours. Uncover for last 15-20 minutes. Let stand 5 minutes before slicing. CRANBERRY CHICKEN: Mix one can of whole berry cranberries with can of cream of mushroom soup & one packet of onion soup mix. Pour over top of chicken in baker. Cover with lid, place in oven; bake for 1-1/2 hours at 425 degrees fahrenheit. CHICKEN AND VEGETABLES: Place chicken (skin on or off) in baker. Place chopped onion, celery and carrots around chicken. Sprinkle with 1/2 package of Good Seasons Italian Dressing mix. Place lid on top. Bake at 350 degrees fahrenheit for 1 hour. LEMON GARLIC CHICKEN: Place whole roasting chicken in baker with one whole lemon & one head of garlic (unpeeled) in cavity of chicken. Season with salt & pepper. Cover with lid and cook for 1-1/2 hours at 425 degrees fahrenheit. Try with an orange too. CHICKEN POT PIE: Simmer a couple of boneless, skinless chicken breasts, let cool and cube. Microwave cubed potatoes, carrots, celery, onion, green beans or peas. Combine with cornstarch-thickened chicken broth (from the simmered chicken), and pour into pie crust lined baker (you can use Pillsbury ready made) then top with the other crust, crimp, brush with milk, sprinkle with herbs, sesame seeds or a little Parmesan cheese. HAWAIIN CHICKEN: Place whole chicken in baker, pat dry. Using pastry brush, brush on a thick coat of Apricot Jam. Pour a can of pineapples over chicken with some maraschino cherries. Cover with lid & bake for 1-1/2 hours at 375 degrees fahrenheit. Use juices from chicken as gravy. Serve with white rice and a green vegetable. HONEY MUSTARD CHICKEN: Place roasting chicken in the baker and pour FAT FREE honey mustard dressing over the top. Cover with lid. Cook for 1-1/2 hours at 425 degrees fahrenheit. NO PEEK CHICKEN: 6 boneless skinless chicken breast halves 1 package long grain & wild rice with seasoning packet 1 can each: cream of chicken soup, cream of celery soup 1 can water Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 degrees fahrenheit for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. Try it with pork chops too! ITALIAN ROAST: 1 whole chicken 1 large fresh tomato 1 can tomato sauce (15 ounces) 1/2 teaspoon sugar 2 teaspoon dried basil 1 teaspoon dried thyme 6 garlic cloves, crushed Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over. Cover with lid, cook at 350 degrees fahrenheit for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes. BARBECUED CHICKEN, PORK CHOPS ETC.: Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350 degrees fahrenheit until done. PORK CHOPS AND GRAVY: Place pork chops in baker. Mix one can of cream of mushroom soup with 1/4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 degrees fahrenheit for 1-1/2 hours. PORK CHOPS AND RICE: Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees fahrenheit. MUSHROOM PORK CHOPS: Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1/4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325 degrees fahrenheit for 45 minutes. BAKES POTATO CURLS: Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream, & 1/2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400 Bake 325 degrees fahrenheit for 45 minutes. ITALIAN POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter; add 1 tablespoon Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of Parmesan cheese. ROUND STEAK AND MUSHROOM GRAVY: Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 degrees fahrenheit oven for about 1 hour. GARLIC CHEESE POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter with 2-3 cloves pressed garlic. Pour over potatoes. Sprinkle 2 chopped scallions over potatoes and 1/4 cup grated Parmesan cheese. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes, or until done. Remove top and let brown. SALSA FRIED POTATOES: In a medium bowl mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1/4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted. EASY PEACH COBBLER: 1 cup flour 1/2 cup butter or margarine 1 cup sugar 1 teaspoon baking powder 1/2 cup milk 1 (29 ounce) can sliced peaches with juice Preheat oven to 375 degrees fahrenheit. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake for 20 - 25 minutes until the top is browned. PORK TENDERLOIN: 1 pound pork tenderloin Favorite salt seasoning mix Place 1 pound thawed tenderloin in Deep Covered Baker, add seasoning to taste. Put lid on. Set in microwave and cook on high for 10 minutes. Add BBQ sauce and slice for sandwiches! MICROWAVE CHICKEN: 1 whole chicken thawed Add chicken to Deep Covered Baker and season to taste. Put lid on and microwave on high for 30 minutes. If your chicken is larger it may take a little longer. Test your microwave and find the correct times! MICROWAVE DUMP CAKE: 1 cake mix ( any kind) 1 can pie filling ( your choice) 1 stick butter Spread pie filling on bottom of baker. Sprinkle cake mix over filling. Melt butter and pour evenly over cake mix. Microwave on high for 10 minutes! Serve with ice cream if desired! DEATH BY CHOCOALTE CAKE: 1 chocolate cake mix + ingredients to make the cake 1 can chocolate frosting Mix cake mix as directed and add to Deep Covered Baker. Scoop frosting evenly over top of cake - do not stir. Microwave on high 9 minutes with lid on. Great with ice cream!

DEEP-DISH BEEF 'N' BEAN TACO PIZZA

Steps:

• Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. , Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes. , Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.

BEST BEEF DIP EVER

Steps:

• Place roast in slow cooker. Season with garlic and rosemary and add bay leaves. Pour in soy sauce and water. Cook on Low setting for 6 to 10 hours. Unlike most roasts, the longer it cooks, the better.

DEEP-DISH TACO SQUARES

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.
• In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.
• In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.
• Bake 25 to 30 minutes or until edges of dough are light golden brown.