Here are some favorite recipes that we enjoy, plus some great ones you have shared with us. We welcome you to add your favorite recipe for cooking in our wares in the comments! We have found you all to be amazing cooks! Happy cooking and eating!
Everything but the kitchen sink (in cooking bowl set)
After visiting your local farmer’s market and getting all those great veggies and fresh meat, chop them up, throw them in the cooking bowl set with a few spices of your choice. No liquid needed but a little bit of liquid of your choice makes a nice sauce. Bake, covered with top bowl, in 350 degree oven for 1 hour to an hour and 15 minutes. It depends on how big your bowl set is and how much you put in it.
Darby’s Enchilada Casserole
1/2 # ground beef
1/2 to 1 can black olives
1/4 diced onion
1 stalk diced celery
1 clove diced garlic
1 tsp. cumin
1 tsp. chili powder
approx. 3/4 # grated cheese
1 16 oz. can crushed tomatoes
Saute beef with onion, celery, and garlic. Mix spices with
crushed tomatoes. Dip tortillas in tomato sauce and layer
in Daily Bird casserole dish with cooked beef mix, olives, and cheese.
Continue layering, ending with sauce, cheese, and olives.
Bake in 350 degree oven for 30 – 40 minutes.
makes 2 casseroles.
Fish Tacos - submitted by Sue Maxwell
1 medium onion
1 jalapeño chile, stemmed and roughly chopped
1 1/2 pounds cod or other thick white-fleshed fish fillet
Salt and freshly ground black pepper
Twelve 6-inch corn tortillas or eight 12-inch corn or flour tortillas
Hot sauce or chile paste (optional)
Chopped lettuce, tomatoes, cucumbers and fresh cilantro sprigs for serving
Lime wedges for serving
Put onion and jalapeño in the bottom of Daily Bird casserole dish. Cover and put in the microwave. Cook for about 3 minutes or until the fish is done.
While fish is cooking, heat the tortillas. To serve, put a portion of the fish mixture, salsa, and if you like cheese, sour cream, or your favorite taco garnishes (lettuce, tomatoes, avocado, etc.)
Rhubarb raspberry pie
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 4 cups chopped fresh or frozen rhubarb
• 1 cup fresh or frozen unsweetened raspberries
• 2 tablespoons lemon juice
• Pastry for double-crust pie (9 inches)
• In a large bowl, combine sugar and tapioca. Gently stir in the rhubarb, raspberries and lemon juice. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
• Line a Daily Bird pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake at 375° for 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature. Yield: 6-8 servings.
Braised Asian Chicken submitted by Ken
2 chicken hindquarters, skinned and cut into 4 pieces
1 Tbsp or so of coarsely grated ginger
4 garlic cloves, diced or pressed
2 star anise
½ cup dry sherry
2 cups or more low sodium chicken broth
2 tbsp tamari sauce
1 teaspoon toasted sesame oil
1/4 tsp white pepper
2 cups or so of sliced and diced veggies of choice: onions, garlic, celery, carrots, mushrooms, bell peppers, cabbage, etc.
Place everything in a large cooking bowl set and bake at 375 for 1 hour. The chicken should be on top. The liquid should come up to the bottom 1/2 of the chicken. Adjust the liquid volume as needed. After 40 minutes, turn chicken. Return to the oven and bake for another 20 minutes. Adjust time and temp as needed.
Remove pot from the oven and let rest for 10 minutes. Stir in 1 handful of baby spinach and 1 handful of bean sprouts. Garnish with sliced green onions. Cover and let rest for 5 minutes.
Serve in a large bowl over buckwheat noodles, soba noodles, or rice.
Option: Omit the chicken hindquarters. Add bite size pieces of chicken breast for the last 10 minutes of cooking.
This is a loose recipe. Feel free to improvise.