IB-5239(0,1)19p 3/24/04 4:17 PM Page 1 Recipe Booklet Instruction Booklet Reverse Side BASIC TO GOURMET SKILLET RECIPES THE CUISINART ™ ELECTRIC SKILLET
IB-5239(0,1)19p 3/24/04 4:17 PM Page 2 RECIPES CORNMEAL PANCAKES Makes 12 servings 1/2 6 1 1/4 2 1/2 2 2 TRADITIONAL PANCAKES Makes 12 servings 1-1/4 1 1 1/2 2 1/2 3 1/2 cups all-purpose flour tablespoon baking powder tablespoon granulated sugar teaspoon salt large eggs cup reduced-fat milk tablespoons unsalted butter, melted cup lowfat plain yogurt cup all-purpose flour tablespoons yellow cornmeal tablespoon baking powder teaspoon salt large eggs, lightly beaten cup lowfat plain yogurt tablespoons
IB-5239(0,1)19p 3/24/04 4:17 PM Page 3 Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long side of each piece, about 3/4 of the way through. (Use a serrated knife.) Nutritional information per serving: Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g • chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g Combine cream cheese and preserves thoroughly. Stuff each pocket with about 2 tablespoons filling, then pat pocket flat with your fingers.
IB-5239(0,1)19p 2 1 1 3/4 1/2 1/2 6 3/24/04 4:17 PM Page 4 8 2 cans (14 ounce each) diced tomatoes, juices drained cup tomato sauce tablespoon Worcestershire sauce teaspoon oregano teaspoon thyme teaspoon kosher salt large eggs Paprika for garnish ounces lowfat sharp cheddar cheese tablespoons chopped fresh chives Break 18 eggs into a medium bowl; add salt and pepper and whisk until well combined. Preheat Cuisinart™ Electric Skillet to 300°F; add olive oil and butter.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 5 Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 minutes total. Combine diced tomatoes and sun-dried tomatoes with the cooked asparagus pieces and green onions; reserve. Serve hot or room temperature, garnish with chopped parsley, cut in 12 wedges. Pour half of the egg/pasta mixture into Skillet; smooth with the back of a spoon. Make a layer of the tomatoes and asparagus, and cover with the remaining egg and pasta mixture.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 6 Nutritional information per serving: POTSTICKERS Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 127 • calc.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 7 Reduce heat to Warm; stir in mustard. Cook until completely coated and slightly thickened, 2-3 minutes. Garnish with parsley. GINGER DIPPING SAUCE Makes about 3/4 cup 2 2 1 1 1/4 1/2 1/2 1 1 Serve as an appetizer.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 8 1/4 1 2 SKILLET TZIMMES Makes 12 servings 1-1/2 1 1 1 1 1 2 1 1/2 2 1/2 1/2 pounds sweet potatoes, peeled, cut in 1/2-inch quarter moons pound baby carrots cup dried cranberries cup dried plums cup dried apricots cup golden raisins tablespoons brown sugar, lightly packed teaspoon kosher salt teaspoon cinnamon tablespoons unsalted butter, (or margarine for a more traditional dish) cup orange juice, room temperature cup apple juice, room temperature Squeeze all ex
IB-5239(0,1)19p 3/24/04 4:17 PM Page 9 Nutritional information per serving: GINGERED GLAZED CARROTS Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 172mg • calc. 64mg.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 10 1/4 1/2 2 Nutritional information per serving: Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g Preheat Cuisinart™ Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 11 250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover and cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes de Provence, stock and sherry; cook until reduced by half. Add the vinegar. Return the chicken and its accumulated juices to the Skillet. Reduce heat to 200°F, cover, and simmer until chicken is completely cooked through, about 3 minutes. Garnish with parsley. about 4 minutes per side or until golden.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 12 Add chops and their juices to onion mixture; cover and cook until meat registers 160ºF when tested with an instant-read thermometer, about 10 minutes longer. Serve hot. ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 cup; add accumulated juices from the chicken breasts and cook 1 minute. Add cream and cook until thickened, about 3 minutes.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 13 SPICY SAUSAGE AND SHRIMP *Tabasco® is a registered trademark owned by the McIlhenny Co.
IB-5239(0,1)19p 3/24/04 4:17 PM Page 14 VEGETARIAN CHILI VEAL MARSALA Makes 4 servings Makes 12 serving 2 1-1/2 1-1/2 2 2 1-1/2 1 1 1 2 2 2 2 2 1 1 1 3 1 1/4 1/2 1/4 1 1-1/2 1/2 2/3 1 tablespoons vegetable oil cups chopped onion tablespoons chopped garlic jalapeño peppers, seeded and finely chopped tablespoons chili powder teaspoons cumin teaspoon coriander teaspoon oregano teaspoon kosher salt red bell peppers, cored, seeded and cut in 1/2 inch pieces green bell peppers, cored, seeded and cut in 1/
IB-5239(0,1)19p 3/24/04 4:17 PM Page 15 SOLE (FLOUNDER) MEUNIÈRE PENNE ALLA VODKA Makes 6 servings 6 1/4 1 1/2 4 2 1/2 1 1 Makes 8 servings sole or (flounder) fillets, (about 2 pounds) cup all-purpose flour teaspoon kosher salt teaspoon freshly ground white pepper tablespoons unsalted butter, divided tablespoons vegetable oil cup white wine tablespoon fresh lemon juice Zest of one lemon, finely chopped tablespoon chopped parsley 1 4 1/2 3 1 1/2 2/3 1/4 1/4 2 Cut each fillet in half on the diagonal
IB-5239(0,1)19p 3/24/04 4:17 PM Page 16 BOLOGNESE SAUCE TURKEY MEATBALLS Makes 8 servings (enough for 1 pound pasta) 1 1 1 1/2 1/2 1-1/2 1/2 1/4 1 1/8 1 2 1/4 1 1 Makes 6 servings tablespoon extra virgin olive oil tablespoon unsalted butter cup chopped onion cup chopped carrots cup chopped celery pounds lean ground beef (90% lean) teaspoon kosher salt teaspoon freshly ground black pepper cup whole milk teaspoon freshly grated nutmeg cup dry white wine cans (14 ounce) diced tomatoes, with the juices
IB-5239(0,1)19p 3/24/04 4:17 PM Page 17 RUSTIC TOMATO SAUCE VANILLA BEAN POACHED PEARS Makes 7 cups (enough for 1 pound of pasta) 1 1 1/3 1/3 3 1 1 1 1/2 3 2 1/4 1/4 Makes 10 servings tablespoon extra virgin olive oil cup chopped onion cup chopped carrot cup chopped celery cloves garlic, peeled and chopped tablespoon dried oregano tablespoon dried basil bay leaf cup white vermouth or dry white wine cans (14 ounce) diced tomatoes, with juices tablespoons tomato paste teaspoon kosher salt teaspoon fre
IB-5239(0,1)19p 3/24/04 4:17 PM Page 18 Spoon the batter evenly over the brown sugar and cherries. Cover loosely (prop lid with a wooden spoon handle set to one side near the handles), and turn Skillet to 350°F for 5 minutes or until it begins to bubble. Turn heat down to 250° and “bake” cake until it has risen and appears completely “dry” (no longer looks like wet batter) on top. Turn off Skillet. Loosen edges with a heat-proof nonstick spatula and cover Skillet with a large platter.
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