Platinum Stove-Top Roast
Here's what you will need:
· 1 Celebrity Boneless Chuck Roast (3 1/2 lbs.)
· 2 tsp. thyme (fresh or dried)
· salt and pepper to taste
· garlic powder to taste
· 3-4 russet potatoes, cut into 2-inch chunks
· 1 large red onion, large dice
Season the frozen roast well with salt, pepper, garlic powder and thyme. Heat the mid-size Platinum pan so that the thermometer on the cover reads about 40 degrees. Place the frozen roast inside the pan and sear it on both sides so that a little bit of browning is achieved. Add chopped red onion and potatoes, and a little more salt and pepper. Put the cover back on and turn the heat down to low. Adjust the heat if necessary so that the gage rises to the ideal range, between 65 and 85 degrees. Cook the roast for 15 minutes per pound for rare, or 15-20 minutes for medium, or 20-25 minutes for well done. Serve sliced roast in its own juices with potatoes and onions.
Platinum Stove-Top Cornbread
Here's what you will need:
· 1 box prepared cornbread mix
· 1 additional egg (optional)
· 1/2 cup black olives, chopped (optional)
· 1/4 cup parsley, chopped (optional)
Prepare cornbread batter according to the package directions. (As an option, you may add other flavorings with an additional egg, like chopped black olives and parsley.) Rub Platinum bowl with olive oil. Pour batter into bowl. Remove gage lid from roast pan and insert steamer attachment with Platinum bowl on top of roast pan. Cover with additional Platinum bowl. Cook for at least 25 minutes on low or until batter is done. Remove cornbread bowl and replace with gage lid. Continue to cook roast until done.
Platinum Celebrity Green Beans
Here's what you will need:
· 1 pkg. Celebrity Frozen Green Beans
· 1/8 inch water
· salt and pepper to taste
Remove enough frozen green beans from bag for serving. Heat small Platinum cookware pot on medium heat, add green beans and 1/8" water, cover and cook for five minutes. Reduce heat to low and cook for 10 more minutes. Season with salt, pepper, and/or butter or olive oil and serve.
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