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. [. . . ] Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and 1/2 cup water. Cover and cook until almost tender and water has evaporated, about 15-20 minutes; add sun dried tomatoes and cook 3-4 minutes. To serve, remove garlic pieces; sprinkle with parsley. Nutritional information per serving: Calories 112 (16% from fat) · carb. 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. 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. Reduce heat to 200°F, cover, and simmer until chicken is completely cooked through, about 3 minutes. Cook the garlic, onions and peppers for 2-3 minutes or until slightly softened. Add chicken breasts, loosely cover Skillet, and simmer for 12 to15 minutes. Serve with rice. Nutritional information per serving: Calories 274 (15% from fat) · carb. 49mg · fiber 1g Nutritional information per serving: Calories 463 (26% from fat) · carb. 85mg · fiber 5g CHICKEN COUNTRY CAPTAIN Makes 6 servings 1/3 1-1/2 1/2 1/4 6 2 1 2 1 1 1 1 1 1 1 2 1 2/3 4 2 2 cup all-purpose flour teaspoons kosher salt teaspoon freshly ground black pepper teaspoon cayenne pepper chicken breasts (6 ounces), boneless, skinless tablespoons extra virgin olive oil tablespoon unsalted butter cloves garlic, peeled and minced large onion, cut in 1/2-inch pieces yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces green pepper, cored, seeded & cut in 1/2 x 2-inch pieces tablespoon curry powder teaspoon thyme bay leaf cans (14 ounce) diced tomatoes with juices cup chicken stock, nonfat, low sodium cup raisins or currants green onions, trimmed and cut in 1/8-inch slices tablespoons freshly chopped parsley tablespoons slivered almonds, lightly toasted CHICKEN AND MUSHROOMS WITH TARRAGON CREAM SAUCE Makes 6 servings 6 1/2 1/4 1 1 8 1/3 1/2 1 1 1/4 1 chicken breast halves (5-6 ounces each), boneless, skinless teaspoon kosher salt teaspoon freshly ground white pepper tablespoon extra virgin olive oil, divided tablespoon unsalted butter, divided ounces white mushrooms, sliced cup minced shallots cup vermouth or dry white wine cup chicken stock, nonfat, low sodium tablespoon freshly chopped tarragon*, divided cup sun-dried tomatoes (not packed in oil), slivered, divided cup light cream Season chicken with salt and pepper. Preheat CuisinartTM Electric Skillet to 300°F; melt oil and butter. Add chicken breasts and cook until browned, about 2-3 minutes; turn and cook 2-3 minutes longer. (Do not cook through ­ they will finish in the cream sauce. ) Remove chicken, cover loosely while making sauce. [. . . ] Cover and poach for 20 to 30 minutes or until the pears are just tender. To serve, remove pears; bring liquid back to a boil and reduce by half. Pour over pears and serve with freshly whipped cream or crème anglaise. Preheat CuisinartTM Electric Skillet to 250°F; add oil and stir to coat surface. Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. [. . . ]