Recipe Boooklet Instruction Booklet Reverse Side Cuisinart® GreenGourmet® Electric 14-inch Skillet 10ce114829_csk250_recipe.
RECIPES Entrées Breakfast Garlicky Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Asparagus and Prosciutto Scramble . . . . . . . . . . . . . . . . . . . . . . . . . 3 Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Sausage and Cheddar Breakfast Strata . . . . . . . . . . . . .
BREAKFAST Asparagus and Prosciutto Scramble A delicious combination of flavors in a quick and easy breakfast.
Challah French Toast Pannekoeken (Dutch-Style Pancakes) Challah bread takes ordinary French toast to the next level. Top these pancakes, a cross between a crêpe and a traditional pancake, with anything from fried eggs to fresh fruit with fresh cream.
1 tablespoon granulated sugar ½ teaspoon salt 2 large eggs ½ cup reduced-fat milk 1 teaspoon pure vanilla extract 3 tablespoons unsalted butter, melted and brought to room temperature ½ cup lowfat plain yogurt ¹∕³ pound sweet potatoes, peeled, cut in ½-inch dice ½ cup chopped onion 3 green onions, trimmed and sliced (include some of the flavorful green part) ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon dried thyme 2 teaspoons chopped parsley, for garnish 1.
¼ teaspoon kosher salt 1 large egg, lightly beaten 1½ cups panko (Japanese style breadcrumbs), plus ¾ cup for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon-style mustard 1½ teaspoons Old Bay® seasoning hot sauce, to taste (optional) 3 tablespoons vegetable oil lemon wedges, for serving 1. Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator. 2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add the olive oil.
24 ounces smoked chicken or turkey sausage, cut on the diagonal into ½-inch slices 2 cups dry white wine ¼ cup Dijon-style mustard 2 tablespoons chopped fresh parsley 1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400ºF. 2. Pour the oil into the Skillet and stir to coat the cooking surface. Add the onions and cook 1 minute. Add the sausage and cook until lightly browned, about 6 minutes. 3. Pour in the wine.
Ginger Dipping Sauce Makes about ½ cup ½ 1 2 ½ cup reduced-sodium soy sauce tablespoon rice vinegar teaspoons finely chopped ginger teaspoon sesame oil pinch crushed red pepper Skillet evenly. Add rice; stir-fry, allowing rice to sit about 45 seconds between stirs, until rice has browned, about 3 to 5 minutes. 3. Push rice to one side of the Skillet. Add egg and let cover half of the Skillet, being sure not to let it touch the rice. Cook egg, breaking up with a spatula while cooking.
Mixed Vegetable Risotto 6. Taste and adjust seasonings accordingly. You can easily substitute whatever vegetables you have on hand for ours suggested below. Nutritional information per serving: Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g • chol. 5mg • sod. 539mg • calc.
Roasted Asparagus Makes 6 servings 1 1½ ½ ¼ 2 pound asparagus, trimmed and peeled teaspoons extra virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper tablespoons Parmesan cheese, freshly grated 1. Place asparagus on a flat plate and toss with oil; season with salt and pepper. 2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350°F; add asparagus stalks in one layer. Cover and cook, stirring 4 to 5 times, until crisp tender, about 6 to 8 minutes. 3.
6 Sauce: 1 1½ 1 1 ounces fresh spinach leaves, stems removed and roughly chopped 2 2 teaspoons sesame oil pinches red pepper flakes cup chicken broth, reduced-sodium tablespoons oyster sauce tablespoon tamari or soy sauce teaspoon cornstarch 1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add 2 tablespoons of the oil. 2. Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes. Remove and reserve. 3.
5 1 12 ½ ½ 1 cups hot chicken broth, reduced-sodium large pinch saffron pound shrimp, rinsed, peeled and deveined littleneck clams cup chopped parsley cup fresh or frozen peas half lemon lemon wedges for serving 1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400°F. 2. Season the chicken parts on both sides with 1 teaspoon of salt and ½ teaspoon of pepper. Add the olive oil to the Skillet and brown chicken, skin side down first, about 4 minutes for each side. Remove and reserve.
Pork Chops with Onions and Sage Turkey Meatballs with Rustic Tomato Sauce Makes 6 servings Makes 44 meatballs and 5 cups of sauce 6 ½ ½ 2 2 5 2½ to 3 1½ ¹∕³ ¾ 1 Meatballs: ½ pound uncooked turkey sausages, casings removed 1 pound ground turkey 1 cup fresh breadcrumbs ²∕³ cup chopped onion ²∕³ cup chopped fresh parsley ½ cup grated Parmesan 2 large eggs, lightly beaten 2 cloves garlic, finely chopped 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil bone
2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300˚F. Add the olive oil and spread with the back of a spoon to evenly coat the cooking surface; add meatballs. Cook for 10 to 12 minutes, turning every few minutes or so until all sides are nicely browned. Remove from pan and set aside while making tomato sauce. 3. Prepare tomato sauce. Reduce temperature of Skillet to 275°F. Add the olive oil and stir to coat the cooking surface. 4.
1½ ¾ ½ 3 3 pounds thinly sliced beefsteak (eye of the round or sirloin) teaspoon kosher salt teaspoon freshly ground black pepper cups thinly sliced red or green bell peppers cups thinly sliced onions (about 2 medium) 1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add 1 tablespoon oil and stir to coat cooking surface. 2. Once oil is hot and shimmering, toast half of the rolls, cut side down, for about 1 minute or until lightly toasted.
2 2 2 2 1 3 1 2 cups corn kernels (one 15-ounce bag), defrosted cans (14 ounces each) diced tomatoes, juices drained cans (15 ounces each) black beans, drained and rinsed cans (15 ounces each) white beans, drained and rinsed cup dried bulgur wheat cups vegetable stock or broth tablespoon red wine vinegar tablespoons tomato paste 1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 250°F. 2. Add the vegetable oil and stir to coat surface.
4 2 1 ½ ¹∕³ 1 1¼ 1 large eggs, beaten large egg yolks, beaten tablespoon pure vanilla extract teaspoon table salt cup granulated sugar cooking spray cup whole milk cups semisweet chocolate chips cup chopped walnuts 1. Place the bread cubes in a large bowl. Reserve. 2. In a medium bowl, combine the cream, eggs, yolks, vanilla, salt and sugar. Whisk until frothy. Slowly pour the egg mixture over the bread mixture. Press down on the bread to make certain all of it is submerged.
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