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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 1
Instruction
Booklet
Recipe Booklet
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BASIC TO GOURMET SKILLET RECIPES
®
THE CUISINART ELECTRIC SKILLET
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 2 CORNMEAL PANCAKES RECIPES Makes 12 servings 1/2 cup all-purpose flour 6 tablespoons yellow cornmeal TRADITIONAL PANCAKES 1 tablespoon baking powder Makes 12 servings 1/4 teaspoon salt 2 large eggs, lightly beaten 1-1/4 cups all-purpose flour 1/2 cup lowfat plain yogurt 1 tablespoon baking powder 2 tablespoons vegetable oil 1 tablespoon granulated sugar 2 tablespoons honey 1/2 teaspoon salt 2 large eggs ® Preheat Cuisinart Electric Skillet to 2
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 3 Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long Nutritional information per serving: side of each piece, about 3/4 of the way through. (Use a serrated knife.) Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g Combine cream cheese and preserves thoroughly. Stuff each pocket with • chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g about 2 tablespoons filling, then pat pocket flat with you
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 4 2 cans (14 ounce each) diced tomatoes, juices drained 8 ounces lowfat sharp cheddar cheese 1 cup tomato sauce 2 tablespoons chopped fresh chives 1 tablespoon Worcestershire sauce Break 18 eggs into a medium bowl; add salt and pepper and whisk until 3/4 teaspoon oregano 1/2 teaspoon thyme well combined. 1/2 teaspoon kosher salt ® Preheat Cuisinart Electric Skillet to 300°F; add olive oil and butter. Add 6 large eggs onion, green and red peppers, j
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 5 Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 Combine diced tomatoes and sun-dried tomatoes with the cooked aspara- minutes total. gus pieces and green onions; reserve. Serve hot or room temperature, garnish with chopped parsley, cut in Pour half of the egg/pasta mixture into Skillet; smooth with the back of 12 wedges. a spoon. Make a layer of the tomatoes and asparagus, and cover with the remaining egg and pasta mix
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 6 Nutritional information per serving: POTSTICKERS Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g Makes 50 servings • chol. 4mg • sod. 127 • calc. 35mg • fiber 3g 12 tablespoons wood ear mushrooms 1/4 pound ground lean pork 1/4 pound ground turkey FRESH SALMON & POTATO HASH 2 green onions, chopped 1/2 cup water chestnuts, finely chopped Makes 6 servings 1/4 cup chopped shiitake mushrooms, finely chopped 1-1/2 pounds fres
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 7 Reduce heat to Warm; stir in mustard. Cook until completely coated and GINGER DIPPING SAUCE slightly thickened, 2-3 minutes. Garnish with parsley. Makes about 3/4 cup Serve as an appetizer. 2 green onions, trimmed and cut in 1/8-inch slices 2 tablespoons chopped cilantro leaves Nutritional information per serving: 1 tablespoon finely chopped fresh ginger Calories 97 (47% from fat) • carb. 4g • pro. 6g • fat 5g • sat. fat 2g 1 teaspoon minced gar
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 8 1/4 teaspoon freshly ground black pepper SKILLET TZIMMES 1 large egg, lightly beaten Makes 12 servings 2 tablespoons extra virgin olive oil, divided 1-1/2 pounds sweet potatoes, peeled, cut in 1/2-inch quarter moons Squeeze all excess liquid out of potatoes and onions by wrapping up in a 1 pound baby carrots clean towel and gently wringing. Place in a bowl; add matzo meal, parsley, 1 cup dried cranberries salt and pepper and toss to mix thoroughl
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 9 Nutritional information per serving: GINGERED GLAZED CARROTS Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g Makes 8 servings • chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g 2 pounds baby carrots 1 cup chicken stock, nonfat, low-sodium 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper ORZO & RICE PILAF 3 tablespoons brown sugar, lightly packed Makes 12 servings 2 tablespoons unsalted butter 2 tablespoon
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 10 Nutritional information per serving: 1/4 teaspoon freshly ground black pepper 1/2 cup sun-dried tomatoes, slivered Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g 2 tablespoons chopped fresh parsley • 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
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 11 250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover about 4 minutes per side or until golden. Remove and keep warm. Reduce and cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes de heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3 Provence, stock and sherry; cook until reduced by half. Add the vinegar. minutes or until slightly softened. Add curry powder, thyme, and bay leaf; Retu
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 12 ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, Add chops and their juices to onion mixture; cover and cook until meat 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 registers 160ºF when tested with an instant-read thermometer, about cup; add accumulated juices from the chicken breasts and cook 1 minute. 10 minutes longer. Serve hot. Add cream and cook until thickened, about 3 minutes. Push
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 13 ® SPICY SAUSAGE AND SHRIMP *Tabasco is a registered trademark owned by the McIlhenny Co. Makes 6 servings 1/2 pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch SLIGHTLY SPICY SLOPPY JOES rounds (chicken or turkey andouille or chorizo will be lower in fat) Makes 16 servings 1 cup sliced celery, (about 2 stalks) cut on the bias in 3 pounds very lean ground beef (90-95%) 1/4-inch pieces 1 pound onion, chopped 1 green bell pepper,
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 14 VEGETARIAN CHILI VEAL MARSALA Makes 4 servings Makes 12 serving 1/4 cup all-purpose flour 2 tablespoons vegetable oil 1/2 teaspoon kosher salt 1-1/2 cups chopped onion 1/4 teaspoon freshly ground black pepper 1-1/2 tablespoons chopped garlic 1 pound veal cutlets (scallopine), pounded very thin 2 jalapeño peppers, seeded and finely chopped 2 tablespoons chili powder 1-1/2 tablespoons extra virgin olive oil, divided 1/2 pound cremini or button mus
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 15 SOLE (FLOUNDER) MEUNIÈRE PENNE ALLA VODKA Makes 6 servings Makes 8 servings 6 sole or (flounder) fillets, (about 2 pounds) 1 pound penne pasta 1/4 cup all-purpose flour 4 teaspoons extra virgin olive oil 1 teaspoon kosher salt 1/2 cup chopped onion 1/2 teaspoon freshly ground white pepper 3 cloves garlic, peeled and minced 4 tablespoons unsalted butter, divided 1 can (35 ounce) Italian plum tomatoes with juices 2 tablespoons vegetable oil (unsa
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 16 BOLOGNESE SAUCE TURKEY MEATBALLS Makes 8 servings (enough for 1 pound pasta) Makes 6 servings 1 tablespoon extra virgin olive oil 1/2 pound ground turkey 1 tablespoon unsalted butter 1/4 pound turkey sausage 1 cup chopped onion 1/2 cup fresh breadcrumbs 1/2 cup chopped carrots 1/3 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped parsley 1-1/2 pounds lean ground beef (90% lean) 1/4 cup grated Parmesan cheese 1/2 teaspoon kosher salt 1 lar
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 17 RUSTIC TOMATO SAUCE VANILLA BEAN POACHED PEARS Makes 7 cups (enough for 1 pound of pasta) Makes 10 servings 1 tablespoon extra virgin olive oil 2 bottles (750 ml) chardonnay (about 6-2/3 cups) 1 cup chopped onion 1 cup granulated sugar 1/3 cup chopped carrot 1/2 teaspoon whole white peppercorns 1/3 cup chopped celery 2 vanilla beans 3 cloves garlic, peeled and chopped 5 large Bosc or Bartlett pears (about 8 ounces each) 1 tablespoon dried oregan
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 18 Spoon the batter evenly over the brown sugar and cherries. Cover loosely CHOCOLATE CHERRY UPSIDE DOWN CAKE (prop lid with a wooden spoon handle set to one side near the handles), and Makes 24 servings 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 1/4 cup unsalted butter “dry” (no longer looks like wet batter) on top. Turn off Skillet. Loosen edge
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CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 19 NOTES: 19
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CSK150 IB-5239A(0.0) 8/22/06 9:11 PM Page 1 Recipe Booklet Reverse Side INSTRUCTION BOOKLET ® Cuisinart Electric Skillet CSK-150 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. G IB-5239A
