o 450\u00b0F.
Place clay pot or covered roasting pan into
Soak your clay cooker per its manufacturer's
If using a glazed clay pot, soak for 15 minutes in water before
Soak clay pot.
Layer onions on bottom.
Dot with margarine, salt and pepper.
Add remaining vegetables in order.
Dot each layer generously with butter, salt and pepper.
Cover.
Put into cold oven. Turn temperature to 425\u00b0.
Bake 40 minutes.
Open pot and stir vegetables lightly.
Cover and bake for another 30 minutes.
nd let the chicken marinate for 30 minute or longer in
he hot water in it for a moment or two to
n a soaked 3-quart clay pot.
Brown remaining beef in
Soak Clay Pot for 30 minutes in water ( top and bottom).
Put 1/2 of onions and garlic into the bottom of the pot.
Put ribs over.
Mix preserves, ketchup, Worcestershire, vinegar and seasonings together. Add beef broth and mix together thoroughly. Pour over ribs.
Put other half on onions and garlic over top.
Cover the clay pot with the cover and place in cold oven. Bake at 400F for 3 hours. Taste and correct seasonings with salt and pepper if necessary.
Serve over rice.
In a large bowl, combine garlic, sauces, lime juice and lemongrass. Add chicken and toss to coat in marinade. Cover and refrigerate for 3 hours or overnight.
Preheat oven to 350\u00b0F. Place chicken mixture in clay pot or 3 quart baking dish with onion, chili and stock; mix gently to combine. Cover and cook for 45 mins.
Add mushroom, scallion and cabbage to pot. Cover and bake for 15 mins or until chicken is cooked through.
Soak the clay pot in cold water for 15 mins. Heat the oil in a large skillet on medium-high heat. Add the chicken and cook until browned on both sides. Season with salt and black pepper.
Place the chicken in the pot along with the peppers, zucchini, tomatoes, rosemary and bay leaves. Add the wine. Cover and place in a cold oven.
Heat the oven to 400\u00b0F. Roast for 45 mins. Remove cover and roast for 15 mins longer or until chicken is cooked through.
op of a 3 qt clay pot for 10 minutes, drain.
Toss
b>clay pot in a large bowl of water for about 15 minutes. Remove pot
bit of salt dissolved for a while. Drain well. Marinate
br>In a clay pot,cast iron or crockery pot, layer 1/3
nd sherry, cover and marinate for 30 minutes in the refrigerator
Soak clay pot for 15 min.
Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
In a clay pot, add potatoes, carrots and chicken on top.
Place your clay pot in the cold oven and roast at 430F for 1.5 hours.
nd place in the fridge for at least three hours, but
ugar in a 1-quart clay pot and add just enough water
Pre-soak 3-quart clay pot.
Combine the peanut butter,
Soak Clay pot ( I use the smaller one) for at least 15 minutes.