Dura-Bake CURTIS STONE Parts list manual

NON-STICK COATING
made exclusively with
RECIPES AND USAGE
INSTRUCTIONS
3PC BAKING SHEET SET

2
Roasted Spaghetti Squash Bolognese
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Make-Ahead: Bolognese sauce can be made up to 2 days ahead, covered and refrigerated.
Rewarm gently before using.
INGREDIENTS
1 spaghetti squash (about 3 lb.), halved, seeded
2 tbs. olive oil, divided
2 celery stalks, finely chopped
1 small yellow onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, finely chopped
2 tbs. tomato paste
1 lb. lean ground beef (80% fat)
One 28-oz. can crushed tomatoes, preferably San Marzano style
1/2 cup fresh basil leaves, torn
Freshly grated Parmesan cheese
METHOD
1. Position rack on bottom of oven and preheat oven to 400°F.
2. Using fork, pierce squash all over. Rub with 2 tsp oil and season with salt and
pepper. Roast, cut side down, on a Curtis Stone 9 x13-inch Sheet Pan 50
minutes, or until knife easily pierces squash.
3. Meanwhile, heat remaining oil in large nonstick skillet over medium-high heat.
Add celery, onions, carrots, and garlic and cook, stirring frequently, for 6
minutes, or until tender. Stir in tomato paste and beef. Cook, stirring to break
up beef, for 5 minutes, or until cooked through.
4. Add crushed tomatoes and 1/2 cup water to beef. Cover and simmer over low
heat, stirring occasionally, for 45 minutes, or until thickened slightly. Stir in
basil. Season with salt and pepper.
5. Using fork, scrape squash flesh into long strands. Transfer to platter. Spoon
sauce over and sprinkle with Parmesan, if desired.

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4
Stuffed Baked Potatoes with Spinach and Bacon
Serves: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Make-Ahead: Spinach mixture can be made up to 1 hour before stuffing into potatoes, covered
and refrigerated.
INGREDIENTS
4 russet potatoes (about 2 lb. total)
1 tsp. olive oil
3 slices thick-cut bacon
1 shallot, finely chopped
3 garlic cloves, finely chopped
6 oz. baby spinach (about 8 cups)
1 cup grated mozzarella cheese, divided
1/2 cup sour cream
2 oz. cream cheese
1/4 cup finely grated Parmesan cheese
1 tbs. prepared horseradish
METHOD
1. Preheat oven to 425°F.
2. On a Curtis Stone 9x13-inch Sheet Pan, coat potatoes with oil and sprinkle with
salt and pepper. Bake potatoes 45 to 50 minutes, or until small knife can easily
pierce through skin. Cool 5 minutes before handling.
3. Meanwhile, in large heavy skillet, cook bacon over medium-high heat, turning
as needed, for 8 minutes, or until crisp. Set bacon aside to drain on paper
towels. Finely chop bacon. Pour off all but 1 tbs. fat from skillet. Add shallots
and garlic and stir 2 minutes, or until shallots soften. Add spinach in batches
and cook 2 minutes, or until spinach wilts. Transfer spinach to colander and
press out excess moisture.
4. Cut off tops of potatoes. Carefully scoop flesh from potatoes into bowl, keeping
skins intact. To bowl, mix in spinach mixture, 3/4 cup of mozzarella, sour
cream, cream cheese, Parmesan, horseradish, and all but 1 tbs. of chopped
bacon. Season with salt and pepper. Spoon mixture into potato skins, dividing
equally. Sprinkle remaining 1/4 cup of mozzarella over stuffed potatoes.
5. Return potatoes to pan and bake 10 to 12 minutes, or until cheese is melted
and bubbling. Sprinkle reserved bacon over potatoes and serve.

5

6
Pumpkin Scones
Makes: 6
Prep Time: 10 minutes, plus 30 minutes chilling and cooling time
Cook Time: 25 minutes
Make-Ahead: Unbaked scones can be frozen for up to 1 week. Do not thaw scones
before baking.
INGREDIENTS
2 1/3 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
9 tbs. chilled unsalted butter, grated on large holes of box grater, frozen
1 1/2 cups shredded squash (such as kabocha or butternut), grated on large holes of box grater
1/4 cup finely chopped crystallized ginger
3/4 cup cream, chilled, plus more for bushing
METHOD
1. Position rack in center of oven and preheat oven to 425°F.
2. In large bowl, mix flour, sugar, baking powder, baking soda and salt to blend.
Using fingertips, rub butter into flour mixture until butter is in pea-sized
pieces. Mix in pumpkin and ginger. Add cream and gently stir just until moist
dough forms.
3. Turn dough out onto lightly floured surface and gather together. Pat dough out
to 6x8-inch rectangle. Cut dough into 6 pieces and arrange on a Curtis Stone
10x15-inch Sheet Pan. Cover and refrigerate 20 minutes, or until chilled.
4. Brush tops of scones with cream and bake 25 minutes, or until golden brown
on bottom and top. Cool scones on pan 10 minutes.
5. Serve warm or at room temperature.

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8
White Cheddar and Corn Biscuits
Makes: 8
Prep Time: 10 minutes, plus 20 minutes chilling timee
Cook Time: 22 minutes
Make-Ahead: Unbaked biscuits can be frozen for up to 1 week. Do not thaw biscuits
before baking.
INGREDIENTS
3 1/2 cups all-purpose flour
1 tbs. baking powder
1 tbs. sugar
2 cups shredded white cheddar cheese (about 5 oz.)
2/3 cup fresh corn kernels
2 1/4 cups chilled heavy whipping cream, plus more for brushing
METHOD
1. Position rack in center of oven and preheat oven to 425°F.
2. In large bowl, mix flour, baking powder, sugar, and 1 tbs. salt. Mix in cheese
and corn. Add cream and gently stir just until a moist dough forms.
3. Turn dough out onto floured surface and gather dough together. Pat out dough
to an 8in. square. Using a 2 1/2-inch diameter biscuit cutter, cut out biscuits,
flouring cutter before each cut. Arrange biscuits about 2 inches apart on a Curtis
Stone 10x15-inch Sheet Pan. Cover and refrigerate 20 minutes, or until chilled.
4. Brush tops of biscuits with cream. Bake 22 minutes or until golden brown on
bottom and top and just baked through. Serve warm.

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10
Buffalo Chicken with Iceberg Wedge Salad
Serves: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Make-Ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.
INGREDIENTS
6 chicken thighs (about 7 oz. each)
1 tbs. olive oil
1/2 cup blue cheese crumbles (about 2 oz.)
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1 tbs. fresh lemon juice
1/4 cup Frank’s hot sauce
2 tbs. melted butter
1 head iceberg lettuce, cut into 4 slabs
2 celery stalks, thinly sliced
2 radishes, thinly sliced
METHOD
1. Position rack in center of oven and preheat oven to 425°F.
2. Place chicken, skin side up, on a Curtis Stone 10x15-inch Sheet Pan. Coat
chicken with oil and season with salt and pepper. Roast 50 to 55 minutes, or
until skin is crisp and chicken is cooked through.
3. Meanwhile, in medium bowl, whisk blue cheese, buttermilk, mayonnaise, sour
cream and lemon juice. Season with salt and pepper.
4. In large bowl, whisk hot sauce and butter. Add hot cooked chicken and toss to coat.
5. Divide iceberg slabs among 4 plates and sprinkle with salt and pepper. Spoon
blue cheese dressing over iceberg. Top with celery, radishes and chicken pieces
and serve.

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12
Ultimate Roasted Potatoes
Serves: 8
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Make-Ahead: Potatoes can be parboiled (up to step 2) up to 2 days ahead, cooled,
covered and refrigerated. Proceed from step 3, adding 5 extra minutes to roast time
before adding butter, rosemary and garlic.
INGREDIENTS
3 lb. medium Yukon Gold potatoes, peeled, halved lengthwise, then cut on sharp diagonal
(each piece should be about 2 inches)
1/4 cup olive oil
4 tbs. butter
6 sprigs rosemary
6 garlic cloves
2 tbs. finely chopped fresh flat-leaf parsley
METHOD
1. Preheat oven to 450°F. Place Curtis Stone 12x17-inch Sheet Pan on bottom rack
of oven while preheating.
2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to
simmer and simmer 12 minutes, or until potatoes are completely tender but not
breaking apart. Drain potatoes into heatproof colander and place colander over
pot. Set over low heat for 1 minute to allow steam to evaporate.
3. In large bowl, toss drained potatoes with oil and season with 3 tsp. salt
(outside of potato pieces will break up some at this point – that is fine).
Transfer potatoes to preheated pan, spreading potatoes in one even layer.
Roast potatoes, without turning, for 30 minutes. Continue roasting, turning
occasionally, for 20 to 25 minutes, or until potatoes are crisp all over. Scatter
butter, rosemary and garlic all around potatoes and shake pan to toss with
potatoes. Roast 10 minutes longer.
4. Remove potatoes from oven and toss with parsley. Season potatoes with salt
and pepper, transfer to platter and serve.

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14
Soft Ginger Molasses Cookies
Makes: 12 cookies
Prep Time: 20 minutes, plus 1 hour chilling time
Cook Time: 12 minutes
Make-Ahead: Cookies can be stored in an airtight container at room temperature for
up to 3 days.
INGREDIENTS
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/4 tsp. ground ginger, divided
1/4 tsp. each ground allspice and freshly ground black pepper
6 tbs. unsalted butter, room temperature
1/3 cup granulated sugar, divided
1/4 cup packed light brown sugar
3 tbs. light unsulfured molasses
1 large egg
1 1/2 tbs. finely chopped crystallized ginger
METHOD
1. Position rack in center of oven and preheat oven to 350°F.
2. Into medium bowl, sift flour, baking soda, 3/4 tsp. ground ginger, allspice,
pepper, and 1/4 tsp. salt.
3. In large bowl, using electric handheld mixer on medium speed, beat butter, 1/4
cup granulated sugar, and light brown sugar 2 minutes, or until light and fluffy.
Beat in molasses and egg. Reduce speed to low and gradually add flour
mixture, beating just until blended. Stir in crystallized ginger.
4. Flatten dough into a 3x4-inch rectangle. Wrap in plastic and chill 1 hour, or
until firm. Meanwhile, in small bowl, mix 2 tbs. granulated sugar and 1/2 tsp.
ground ginger.
5. Cut chilled dough into 12 equal-size pieces and roll into balls. Coat balls in
ginger sugar and place on a Curtis Stone 12x17-inch Sheet Pan. Using bottom
of a glass, flatten dough balls into 2-inch rounds. Sprinkle with more
ginger sugar.
6. Bake cookies 10 to 12 minutes, or until golden and starting to crack. Cool
cookies on pan for 10 minutes then transfer to wire racks to cool completely.

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16
Sheet Pan Roast Chicken Dinner
Serves: 4
Prep Time: 20 minute
Cook Time: 1 hour and 20 minutes, plus 15 minutes resting time
Make-Ahead: Chicken and vegetables are best served right away.
INGREDIENTS
1 lb. medium Yukon Gold potatoes, quartered
2 large carrots, peeled, halved, cut into 2-inch pieces
2 large parsnips, peeled, halved, cut into 2-inch pieces
4 shallots, halved
4 garlic cloves
3 tbs. olive oil
One 4 1/2-lb. whole chicken, legs tied together with twine
2 tbs. unsalted butter
1 1/2 tsp. Worcestershire sauce
1/2 cup reduced-sodium chicken broth, hot
METHOD
1. Preheat oven to 375°F. In large bowl, toss potatoes, carrots, parsnips, shallots,
and garlic with oil to coat. Season with salt and pepper. Spread vegetables
evenly over a Curtis Stone 12x17-inch Sheet Pan. Place chicken atop vegetables.
2. In small saucepan, melt butter with Worcestershire sauce. Remove from heat.
Brush some butter mixture all over chicken.
3. Roast chicken and vegetables, basting chicken every 20 minutes with butter
mixture and tossing vegetables occasionally, for 1 hour and 20 minutes, or until
an instant-read thermometer inserted into thigh reads 160°F and vegetables are
tender and golden.
4. Transfer chicken and vegetables to large serving platter to rest 15 minutes; do
not wipe out sheet pan.
5. Pour hot broth over sheet pan and scrape up browned bits in pan with
wooden spoon. Pour pan juices into sauceboat and season with salt and pepper.
6. Carve chicken and serve with vegetables and pan juices.

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Sheet Pan Frittata
Serves: 12
Prep Time: 20 minute
Cook Time: 40 minutes
Make-Ahead: Vegetables can be cut up to 1 day ahead, covered separately and refrigerated.
INGREDIENTS
Nonstick cooking spray
10 asparagus spears, tough ends trimmed
10 oz. sliced bacon, coarsely chopped
1 red bell pepper, seeded, cut into 1/4-inch-wide strips
1 yellow bell pepper, seeded, cut into 1/4-inch-wide strips
1 large yellow onion, halved, sliced
30 large eggs
1 1/4 cups heavy cream
4 green onions, thinly sliced, divided
4 oz. shredded cheddar cheese
METHOD
1. Position rack in center of oven and preheat oven to 350°F. Lightly coat a Curtis
Stone 12x17-inch Sheet Pan with nonstick spray.
2. Cut asparagus tips into 2-inch lengths and cut remaining asparagus stalks on a
slight diagonal into 1/4-inch-thick slices. Set aside.
3. Heat large skillet over medium heat. Add bacon and cook, stirring occasionally,
for 10 to 12 minutes, or until crisp. Using slotted spoon, transfer bacon to plate
lined with paper towels and pour off all but 3 tbs. bacon drippings.
4. Add peppers and onions to skillet and cook 7 minutes, or until tender. Add
asparagus tips and slices and cook 2 minutes, or until vegetables are tender
and beginning to brown. Spread vegetables onto a Curtis Stone 10x15-inch
Sheet Pan to cool quickly.
5. In large bowl, whisk eggs, cream, 1 tbs. salt and 1/2 tsp. pepper. Stir
in cooled vegetables, half of bacon, and half of green onions. Pour mixture into
larger sheet pan and sprinkle with cheese.
6. Carefully move pan to oven and bake frittata 20 to 25 minutes, or until puffed
and golden around edges and center jiggles just slightly when pan is gently
shaken. Remove frittata from heat and let sit 5 minutes.
7. Sprinkle with remaining bacon and green onions and serve.
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19

Sheet Pan Roasted Shrimp with Parmesan Asparagus
Serves: 4
Prep Time: 10 minute
Cook Time: 10 minutes
Make-Ahead: Shrimp can marinate in garlic, oil and spices up to 1 day ahead, covered
and refrigerated.
INGREDIENTS
1 bunch asparagus, tough ends trimmed
3 tbs. extra-virgin olive oil, divided
2 oz. Parmesan cheese, finely grated
1 lb. U16/20 shrimp, peeled, deveined, tail-on
4 garlic cloves, finely chopped
1 tsp. smoked paprika
1/4 tsp. dried red chilli flakes (optional)
1 tbs. finely chopped fresh parsley
Lemon wedges, for serving
Crusty bread, warmed, for serving
METHOD
1. Position rack in lower third of oven and preheat oven to 450°F.
2. On a Curtis Stone 12x17-inch Sheet Pan, toss asparagus with 1 tbs oil. Line
asparagus in one even row lengthways over half of pan. Sprinkle Parmesan
evenly over asparagus.
3. Using paper towels, pat shrimp dry. In medium bowl, toss shrimp with garlic,
paprika, chilli flakes, if using, remaining 2 tbs oil, 3/4 tsp salt and 1/2 tsp
pepper. Spread shrimp in one even row on opposite side of tray.
4. Roast 10 minutes, or until shrimp are cooked through and asparagus is tender.
Divide shrimp and asparagus among 4 dinner plates, sprinkle with parsley and
serve with lemon wedges and bread.
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