User manual CUISINART CSK-150

[. . . ] Recipe Booklet BASIC TO GOURMET SKILLET RECIPES Instruction Booklet Reverse Side THE CUISINART TM ELECTRIC SKILLET RECIPES 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 1/2 6 1 1/4 2 1/2 2 2 CORNMEAL PANCAKES Makes 12 servings cup all-purpose flour tablespoons yellow cornmeal tablespoon baking powder teaspoon salt large eggs, lightly beaten cup lowfat plain yogurt tablespoons vegetable oil tablespoons honey Preheat CuisinartTM Electric Skillet to 275F°. Combine flour, cornmeal, baking powder and salt in a medium mixing bowl. Beat eggs into milk with a whisk or spoon; pour in butter and stir to combine. Make a hole in the center of the flour mixture; pour in the liquid mixture, stirring gently until the batter has just come together. [. . . ] 70mg · fiber 6g Place asparagus on a flat plate and toss with oil; season with salt and pepper. Preheat CuisinartTM Electric Skillet to 350°F; add asparagus stalks in one layer. Cover and cook, stirring 4-5 times, until crisp tender, about 8-10 minutes. 6 1/2 1/4 2 4 4 1 4 2 1/4 1/4 1-1/2 2 SHERRY VINEGAR CHICKEN & PEPPERS Makes 6 servings chicken breast halves (5-6 ounces each), boneless, skinless teaspoon kosher salt teaspoon freshly ground black pepper tablespoons all-purpose flour tablespoons extra virgin olive oil cups thinly sliced mixed red, yellow, green and/or orange bell peppers medium onion, peeled and thinly sliced large cloves garlic, peeled and finely chopped teaspoons herbes de Provence cup chicken stock or broth, nonfat, low sodium cup sherry tablespoons sherry vinegar tablespoons freshly chopped parsley Nutritional information per serving: Calories 49 (36% from fat) · carb. 5g · pro. 56mg · fiber 2g PAN ROASTED VEGETABLES Makes 8 servings 1 3/4 3/4 2 10 10 2 1 3/4 tablespoon extra virgin olive oil pound white new potatoes, unpeeled, cut in 1-1/2-inch dice pound red new potatoes, unpeeled, cut in 1-1/2-inch dice large shallots, peeled, cut in half ounces baby carrots, whole ounces green beans cut in half width-wise large cloves garlic, peeled, left whole, slightly crushed teaspoon thyme teaspoon kosher salt Season the chicken with salt and pepper; dust lightly with flour. Preheat the CuisinartTM Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the chicken, turning once until golden on both sides, about 6-7 minutes. Transfer to a plate and cover loosely with foil. Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to 10 250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover and cook another 2 minutes. Stir in herbes de Provence, stock and sherry; cook until reduced by half. 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. Reduce heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3 minutes or until slightly softened. Add curry powder, thyme, and bay leaf; stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts, loosely cover Skillet, and simmer for 12 to15 minutes. Remove cover; add raisins and green onions. Simmer for 5 minutes or until chicken is completely cooked. Garnish with chopped parsley and toasted almonds. [. . . ] Add vermouth and stir until reduced by half. Cook uncovered, for about 30 minutes, stirring occasionally, until thickened slightly. (If serving with Turkey Meatballs, add them to sauce about 10 minutes before serving. ) Taste for seasoning and add salt and pepper if desired. May be made ahead; cool, cover and chill. Nutritional information per serving (1/2 pear): Calories 252 (3% from fat) · carb. [. . . ]