Sanders - Copper magic!: no-fail recipes for the revolutionary new nonstick cookware

These beautiful pans are completely nonstick, taking away the frustration of scraping away at caked-on food, remaking ruined recipes, or having to purchase new cookware to replace the old, damaged ones. Theyre also heat conductive! This means that the pan will heat up evenly every time you cook. Youll never worry again about unevenly cooked food or constantly fiddling with the heat to get your meal prepared just right. In this book, youll find more than 75 recipes to make the most of your copper pan. Many of the recipes, such as the , dont require the deep pan and are great for a 12-inch copper pan. While some of the recipes are easier if you own accessories, such as the frying basket for the square pan, the accessories are not necessary.

For frying, you can just use tongs to remove the food (with caution!) and you will still have incredible, crispy fried chicken or crunchy veggie tempura. Each of the recipes in Copper Magic! has been crafted to take advantage of all that copper pans have to offer. Some are perfect for entertaining large crowds, and others can be just for you. Enjoy the bliss of cooking on the incredible nonstick copper cookware that makes good food every time. As you try the recipes, you can get creative and swap ingredients to make them all your own, too! Most of all, you can enjoy cooking and eating delicious meals that are easy to make and easy to clean up, and that will become fast favorites. Bon apptit!

SPINACH AND ARTICHOKE DIP is a party-planning must-have.

Its one of those snacks that your guests will come back to again and again, so you should make it count! Serve the dip hot from the oven with an assortment of raw veggies and pita chips. SERVES: 15-20 2 (14-ounce) cans artichoke hearts, drained and finely chopped 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained 1 cups grated Parmesan cheese 1 cups mayonnaise 1 cup shredded mozzarella cheese 1 teaspoon minced garlic or garlic powder 1 teaspoon sambal or your favorite hot sauce 1 teaspoon kosher salt 1 Preheat oven to 350F. In medium bowl, combine all ingredients. Spoon mixture into lightly greased copper pan. 2 Bake, covered, until heated through and cheese is melted, 2030 minutes.

NOTHING MAKES A GAME DAY or a backyard barbecue quite like Crunchy Potato Skins.

This tasty treat is perfect for any time of year, and requires little to no fuss. If youre in a time crunch, feel free to heat the potatoes in the microwave for a minute before putting them in the oven. Use Greek yogurt instead of sour cream to get that tangy topping flavor without all the fat. SERVES: 6-8 4 large baking potatoes 3 tablespoons olive oil teaspoon garlic powder teaspoon paprika teaspoon kosher salt teaspoon freshly ground black pepper 8 slices bacon, cooked and crumbled 2 cups shredded Cheddar cheese cup Greek yogurt (optional) 4 scallions, sliced 1 Preheat oven to 375F. Wash potatoes and place, uncovered, in copper pan. Heat in oven until potatoes are soft all the way through when pierced with a fork, 4560 minutes.

Increase oven temperature to 475F. 2 Cut potatoes in half lengthwise; scoop out most of the pulp and save for another use, leaving a -inch-thick potato shell. 3 Brush potato shells with oil on all sides and place in single layer in greased, uncovered copper pan, skin-side up. Bake for about 10 minutes. Turn over and sprinkle with garlic powder, paprika, salt, pepper, bacon, and cheese. 4 Bake until cheese is melted, about 5 minutes longer.

Top with Greek yogurt, if using, and scallions before serving.

CRUNCHY AND FLAKY FRIED CHICKEN WINGS are not always easy to master, especially when youre loading them up with your favorite sauce. You can get all the crunch by frying them first and tossing them in the sauce right before serving. This recipe has the perfect kick of heat with some sweetness to round it out. Its preferable to use a frying basket while cooking these up, but you can go withoutjust use caution when removing the wings from the piping-hot oil. SERVES: 8-10 3 tablespoons canola oil, divided, plus additional for frying 2 red onions, roughly chopped 1 tablespoon minced garlic 2 red or green jalapeos, minced 2 large red bell peppers, seeded and roughly chopped Kosher salt and freshly ground black pepper 1 cup rice vinegar cup honey or agave syrup 3 pounds chicken wings 2 tablespoons chopped scallions Sesame seeds for garnish, if desired 1 Heat copper pan over medium-high heat.

Add 1 tablespoon oil and swirl to coat pan. When oil is hot, add onions and garlic and saut, stirring, for 1 minute. Add jalapeos and bell peppers, season with salt and pepper, and saut until soft, 45 minutes. Add vinegar, stir, and cook until liquid is reduced by half, 23 minutes. Transfer mixture to blender and pure, drizzling in agave syrup or honey and remaining 2 tablespoons oil. Set aside. 2 Fill clean pan of the way with oil and add fryer basket if available. 2 Fill clean pan of the way with oil and add fryer basket if available.

Heat on high until oil reaches 375400F. 3 Pat wings dry and season with salt and pepper. Working in batches, if necessary, add wings to pan and fry until crisp and golden brown, 1015 minutes. Drain wings on paper towels, then transfer them to a large serving bowl. Season with salt and pepper to taste. 4 Garnish with scallions and sesame seeds, if desired. 4 Garnish with scallions and sesame seeds, if desired.

Serve with reserved chili sauce.

THERES NO END TO THE CREATIVITY you can apply to homemade spring rolls. In this recipe, these crunchy-fried appetizers have a tasty kick of garlicky pesto. Make this a fun family activity by rolling the egg roll wrappers as a group. Its OK if theyre not shaped perfectlytheyll still taste great! SERVES: 6-8 1 pound ground chicken breast, cooked 3 cups baby spinach, finely chopped 1 cup shredded carrots 1 pint pesto sauce Kosher salt and freshly ground black pepper 1 package frozen egg roll wrappers or lumpia wrappers, thawed Canola oil, for frying 1 Fill a bowl with ice and fill another bowl with the chicken on top of the ice. Add spinach, carrots, and three-quarters of pesto.