Instruction
Recipe Boooklet
Booklet
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Cuisinart® GreenGourmet® Electric 14-inch Skillet
CSK-250
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BREAKFAST
1
1½
loaf (1 pound) French or Italian bread, cut into ¾-inch cubes
pounds low-fat breakfast sausage, casings removed, cooked
and crumbled
ounces sharp Cheddar, shredded
cup packed chopped green onion (include some of the flavorful
green part)
Asparagus and Prosciutto Scramble
A delicious combination of flavors in a quick and easy breakfast.
Makes 10 servings
8
1
12
3
1
1
1
½
¼
¼
large eggs
cups heavy cream
cup whole milk
teaspoon kosher salt
teaspoon dry mustard
teaspoon paprika
teaspoon freshly ground black pepper
teaspoon ground nutmeg
cooking spray
1
2
3
8
tablespoon extra virgin olive oil
medium garlic cloves, finely chopped
green onions, chopped (include some of the flavorful green part)
ounces asparagus, chopped into ¼-inch pieces
ounces thinly sliced prosciutto, cut into ¼-inch slivers
large eggs
teaspoon kosher salt
teaspoon freshly ground black pepper
ounces Fontina cheese, shredded
4
16
½
1
8
1. In a large mixing bowl, toss together the bread cubes, sausage, cheese, and
green onion; reserve.
2
tablespoons fresh basil, cut into 1∕8-inch slivers
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add
the olive oil.
2. In another large mixing bowl, whisk the eggs until well blended. Add the cream,
milk, salt and spices. Whisk until completely combined. Slowly pour the egg
mixture over the bread mixture. Press down on the bread to make certain all
of it is submerged. Cover directly with plastic wrap and refrigerate for at least
6 hours or overnight. Take out 1 hour before baking and let stand at room
temperature.
2. Once oil is hot and shimmering, add the garlic and green onions; cook about
two minutes, or until garlic is golden and onions are soft. Add the asparagus
and toss with garlic and onions; sauté 2 to 3 minutes, until just tender. Add the
prosciutto and sauté 1 to 2 minutes, until browned. Reduce heat to 300°F.
3. Lightly and evenly coat the Cuisinart® GreenGourmet® Electric 14-inch Skillet
3. Whisk the eggs, salt, and black pepper together until frothy; add to Skillet. Let
cook 30 seconds, stirring gently. Add the Fontina and basil; continue to cook,
stirring occasionally, until eggs are scrambled, about 8 to 9 minutes.
with cooking spray. Preheat the Skillet to 250°F.
4. Add the strata mixture to the preheated pan. Cover and cook for 30 minutes,
stirring occasionally. After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for another 30 minutes, again stirring occasionally.
Reduce heat to warm; uncover completely and cook for an additional 30 to 40
minutes, until strata is cooked through.
4. Serve immediately.
Nutritional information per serving:
Calories 250 (64% from fat) • carb. 3g • pro. 20g • fat 18g • sat. fat 7g
• chol. 371mg • sod. 709mg • calc. 178mg • fiber 1g
5. Serve immediately.
Nutritional information per serving (1 cup):
Calories 547 (63% from fat) • carb. 26g • pro. 25g • fat 38g • sat. fat 21g
• chol. 341mg • sod. 1137mg • calc. 279mg • fiber 0g
Sausage and Cheddar Breakfast Strata
Assembled the night before then baked in the morning, this dish is
perfect for a brunch for a crowd.
Makes twelve 1-cup servings
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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.
Makes 10 servings
Makes 4 servings
10
1¼
1¼
2
¼
¼
large eggs
cups whole milk
cups heavy cream
teaspoons pure vanilla extract
teaspoon sea salt
teaspoon ground cinnamon
pinch ground nutmeg
pound challah loaf, cut into 8 to 10 slices (each slice about 1½
inches thick)
tablespoons unsalted butter, divided
teaspoons cinnamon sugar
nonstick cooking spray
cups unbleached, all-purpose flour
teaspoon table salt
large egg whites
cups reduced-fat milk
2
½
6
2
1. Lightly coat Skillet cooking surface with nonstick cooking spray. Preheat the
Cuisinart® GreenGourmet® Electric 14-inch Skillet to 375°F.
1
2. Whisk all ingredients together until the batter is very smooth, with no lumps.
2
2
3. Pour ½ cup batter into the Skillet. Using the side helper handles, quickly
spread the batter to make a thin layer that covers the cooking surface of the
Skillet. Cook about 1½ to 2 minutes, or until browned on the bottom and dry
on the top.
1. In a large mixing bowl, whisk together the eggs, milk, cream, vanilla, salt,
cinnamon and nutmeg. Put half of the mixture into a 13 x 9-inch baking pan.
Add half of the sliced challah bread to the pan and let soak, flipping after
a few minutes.
2. While bread is soaking, preheat the Cuisinart® GreenGourmet® Electric 14-inch
Skillet to 300°F. Add 1 tablespoon of butter to melt. Once butter has melted,
add the soaked challah bread to the Skillet. Sprinkle with ½ teaspoon of the
cinnamon sugar. After about 6 to 8 minutes, flip, sprinkle with another ½
teaspoon of the cinnamon sugar and finish cooking for an additional 6 to 8
minutes.
4. With the help of a spatula, flip to cook the other side, 1 to 2 minutes or until
browned on the bottom. Repeat with remaining batter.
5. Serve immediately on a large plate with desired toppings.
Topping Suggestions: powdered sugar, whipped cream and fresh fruit. Or for a
dessert, serve topped with ice cream, caramelized apples or chocolate sauce.
Nutritional information per serving:
Calories 314 (9% from fat) • carb. 54g • pro. 16g • fat 3g • sat. fat 2g
• chol. 10mg • sod. 424mg • calc. 156mg • fiber 2g
3. While the first batch of French toast is cooking, add the remaining batter to
the baking pan and repeat soaking the remaining challah slices.
4. Remove the first batch from the Skillet and keep warm in a 200°F oven. Add
the remaining tablespoon of butter and repeat cooking the second batch in
the same manner.
Traditional Pancakes
Try our variations below for a quick change to an easy breakfast.
5. Serve with warm maple syrup, fresh fruit, or our Easy Bananas Foster (page 17).
Makes twelve 3-inch pancakes
Nutritional information per serving (based on 10 servings):
Calories 328 (53% from fat) • carb. 26g • pro. 12g • fat 19g • sat. fat 10g
• chol. 278mg • sod. 381mg • calc. 133mg • fiber 1g
1¼
1
cup unbleached, all-purpose flour
tablespoon baking powder
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1
½
2
½
1
3
tablespoon granulated sugar
teaspoon salt
large eggs
cup reduced-fat milk
teaspoon pure vanilla extract
tablespoons unsalted butter, melted and brought to room
temperature
¹∕
½
3
pound sweet potatoes, peeled, cut in ½-inch dice
cup chopped onion
green onions, trimmed and sliced (include some of the flavorful
green part)
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon dried thyme
³
¾
½
½
2
½
cup lowfat plain yogurt
teaspoons chopped parsley, for garnish
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350ºF.
2. Combine flour, baking powder, sugar and salt in a medium mixing bowl.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300°F; add
butter to melt.
2. Toss the potatoes, onions, salt, pepper and thyme together in a large mixing
bowl. Adding a little at a time, sauté the potato/onion mixture until browned,
about 6 to 8 minutes.
3. Beat eggs into milk with a whisk or spoon, pour in butter and yogurt, and stir
to combine. Make a hole in the center of the flour mixture; pour the liquid in,
stirring gently until the batter has just come together (it will have some lumps).
Do not over-beat or the pancakes will be tough.
3. Cover Skillet and turn heat to 350°F; cook 8 to 10 minutes, stirring half-way
through. Remove cover; stir.
4. For each pancake, pour a scant ¼-cup batter into Skillet (you will get 6
pancakes per batch). Cook 3 minutes or until bubbles have formed on tops,
and bottoms are lightly browned. Turn pancakes and cook other sides until
done, about 1½ or 2 minutes more. Repeat with remaining batter.
4. Garnish with parsley and serve.
Nutritional information per serving (½ cup):
Calories 124 (28% from fat) • carb. 21g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 311mg • calc. 29mg • fiber 2g
Variations
Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe.
Stir in gently after blending batter.
Pecan pancakes: add ½ to 2∕ -cup chopped, toasted pecans to batter.
3
APPETIZERS
Nutritional information per pancake:
Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g
• chol. 44mg • sod. 243mg • calc. 107mg • fiber 0g
Crab Cakes
Fresh crab is ideal, but a high-quality canned or frozen version works well too.
Makes sixteen crab cakes
White & Sweet Hash Brown Potatoes
A nice twist on a classic breakfast dish, you can also add leftover cooked
vegetables or meat into the mix.
16
1½
1
1
4
ounces lump crabmeat
teaspoons extra virgin olive oil
large red bell pepper, cut into small dice
jalapeño, seeded and finely chopped
green onions (include some of the flavorful green part), chopped
Makes about 3 cups
2
1
tablespoons unsalted butter (extra virgin olive oil may be used as a
substitute)
pound russet potatoes, peeled, cut in ½-inch dice
(about ¹∕ cup)
³
1
garlic clove, finely chopped
5
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¼
1
1½
teaspoon kosher salt
large egg, lightly beaten
cups panko (Japanese style breadcrumbs),
plus ¾ cup for dredging
Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes
½
1
1
cup mayonnaise
1
½
2
pound russet potatoes, peeled, shredded
cup grated onion (about ½ onion)
tablespoons unbleached all-purpose flour
(you may use matzo meal)
tablespoon chopped parsley (lightly packed)
teaspoon kosher salt
teaspoon freshly ground black pepper
large egg, lightly beaten
teaspoon Worcestershire sauce
teaspoon Dijon-style mustard
teaspoons Old Bay® seasoning
hot sauce, to taste (optional)
tablespoons vegetable oil
lemon wedges, for serving
1½
1
1
¼
1
4
3
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.
tablespoons extra virgin olive oil, divided
1. Squeeze all excess liquid out of the potatoes and onion by wrapping them in
a clean towel and gently wringing. Place in a bowl; add the flour, parsley, salt
and pepper; toss to mix thoroughly. Stir in the egg.
2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 375ºF. Add
2 tablespoons oil and swirl to coat cooking surface. Drop pancake mixture by
scant ¼-cup amounts to form 6 cakes – evenly spaced in Skillet. Press down
on tops to flatten to about ¼-inch thickness. Cook about 10 to 12 minutes,
carefully flipping halfway through, or until crispy and light brown.
3. Once the oil is hot and shimmering, add the peppers and onions. Let them
sweat for about 2½ minutes, or until the vegetables soften slightly. Stir in the
garlic and salt; cook for about 5 minutes. Remove vegetables from the Skillet
and let them cool to room temperature.
4. Once the vegetables are cool, add them to the reserved crabmeat. To the
mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, Old Bay and
hot sauce (if using). Very gently mix all of the ingredients together (it is best to
do this with clean hands to avoid over-mixing, but you can do it with a spoon
if you are careful to keep the crabmeat intact).
3. Repeat, using remaining oil.
4. Keep warm on a rack in a 200ºF oven.
5. From the mixture, form ¼-cup round cakes with your hands and place them
on a clean plate, separating the layers with wax paper. Cover with plastic and
refrigerate for 1 hour before sautéing.
6. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 375°F. Add
1½ tablespoons of the vegetable oil.
Nutritional information per pancake:
Calories 80 (56% from fat) • carb. 8g • pro. 1g • fat. 5g • sat. fat 1g
• chol. 18mg • sod. 202mg • calc. 11mg • fiber 1g
7. While the Skillet is preheating, lightly dredge the crab cakes in the remaining
panko.
Sausage Bites in Mustard Wine Sauce
These will be a hit every time. The leftover sauce is delicious as a dipping sauce
8. When the oil is hot, sauté crab cakes in batches, approximately 4 to 6 minutes
per side. Crab cakes should be a deep golden brown on each side.
for a nice crusty bread.
9. Serve immediately with lemon wedges.
Makes 24 appetizer servings
Nutritional information per crab cake:
Calories 152 (42% from fat) • carb. 13g • pro. 9g • fat. 7g • sat. fat 1g
• chol. 37mg • sod. 319mg • calc. 51mg • fiber 1g
3
2
tablespoons extra virgin olive oil
medium onions, halved and cut into ½-inch pieces
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24
ounces smoked chicken or turkey sausage, cut on the diagonal
into ½-inch slices
cups dry white wine
cup Dijon-style mustard
tablespoons chopped fresh parsley
3
2
1
1
tablespoons finely chopped red pepper (about ¼ large)
tablespoons finely chopped fresh ginger (about ½ ounce)
tablespoon soy sauce
tablespoon sesame oil
tablespoons rice vinegar
2
¼
2
1½
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400ºF.
30
wonton wrappers (approximate amount, may need a few more
or less)
cups water
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.
1¼
1. Pour 2 teaspoons of vegetable oil into the Cuisinart® GreenGourmet® Electric
14-inch Skillet set to 350°F. Once the oil is hot and shimmering, add the
shallots, carrot, celery, and green onion and sauté for about 3 minutes, until
vegetables soften slightly. Add the water chestnuts, garlic, mushrooms, and
bell pepper and continue to cook for an additional 3 to 4 minutes. Stir in the
ginger, soy sauce, sesame oil, and rice vinegar and cook for about 1 minute.
Remove from heat and allow to cool before assembling wontons.
3. Pour in the wine. Boil rapidly, stirring until reduced by about two thirds,
about 15 minutes.
4. Reduce heat to warm; stir in the mustard. Cook until completely coated and
slightly thickened, 2 to 3 minutes.
5. Garnish with parsley and serve.
Nutritional information per serving:
Calories 81 (47% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 0g
• chol. 15mg • sod. 290mg • calc. 12mg • fiber 0g
2. Set up your work station in a large space equipped with a small bowl of water
and a pastry brush, large plate or cutting board, package of wonton wrappers,
and wonton filling. On a clean surface, line up 3 to 6 wonton wrappers at a
time. Place ½ tablespoon of filling in the middle of each wrapper. Brush the
edges of the wrappers with a small amount of water and fold bottom point
up, making a triangle. Either crimp all edges like a pleat or fold up the 2 end
points, and pinch to seal, using more water to help if needed. Continue to fill
the remaining wontons. Keep the prepared wontons on a clean tray or cutting
board and cover with plastic.
Vegetable Wontons with
Ginger Dipping Sauce
There is a lot of chopping involved in this recipe, but a
Cuisinart® Food Processor does it in no time.
3. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300°F and
add 1 teaspoon oil; swirl to coat cooking surface of Skillet. Place half the batch
of wontons (about 15) in a single layer in the Skillet. Cook for 2 to 4 minutes or
until sides are browned. Flip and brown other sides, 2 to 3 minutes. Remove
and reserve. Repeat with the remaining wontons.
Makes about 30 wontons
Filling:
1
¹∕
tablespoon vegetable oil, divided
4. Add reserved wontons to the skillet. Pour water into Skillet; cover. Bring to a
boil; reduce heat to 200°F. Cook 12 to 16 minutes, until most of the water has
evaporated, and wonton dough is tender.
cup finely chopped shallots (about 2 small to medium)
cup finely chopped carrot (about 1 small to medium)
tablespoons finely chopped celery (2 stalks)
green onion, finely chopped
cup water chestnuts, finely chopped
teaspoons chopped garlic (about 2 cloves)
³
¹∕
³
3
1
¹∕
5. Serve with Ginger Dipping Sauce.
Nutritional information per wonton:
Calories 35 (27% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 65mg • calc. 6mg • fiber 0g
³
1½
3
tablespoons finely chopped mushrooms (about 2 large button
mushrooms)
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Skillet evenly. Add rice; stir-fry, allowing rice to sit about 45 seconds between
stirs, until rice has browned, about 3 to 5 minutes.
Ginger Dipping Sauce
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. Once egg has cooked, mix with rice. Add garlic and stir-fry with
the rice and eggs for 30 seconds.
Makes about ½ cup
½
1
cup reduced-sodium soy sauce
tablespoon rice vinegar
4. Turn off heat; stir in sesame oil, fish sauce, scallions and salt. Taste and adjust
seasoning accordingly.
2
½
teaspoons finely chopped ginger
teaspoon sesame oil
5. Serve, garnishing with cilantro.
pinch crushed red pepper
Nutritional information per serving:
Calories 173 (38% from fat) • carb. 23g • pro. 3g • fat 7g • sat. fat 3g
• chol. 45mg • sod. 188mg • calc. 21mg • fiber 0g
1. Place all ingredients in a bowl and stir to mix.
2. Serve with vegetable wontons.
Nutritional information per serving (1 teaspoon):
Calories 3 (23% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 141mg • calc. 1mg • fiber 0g
Ginger Glazed Carrots
Makes 8 servings
SIDES
2
1
pounds baby carrots
cup chicken broth, reduced-sodium
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons brown sugar, lightly packed
tablespoons unsalted butter
tablespoons chopped ginger
teaspoons chopped fresh parsley
Basic Fried Rice
½
½
2
1½
1½
2
A healthier version of the take-out favorite.
Makes 6 servings
2
3
1
1
1
1
¹∕
tablespoons unsalted butter
cups jasmine rice, cooked and chilled
large egg, lightly beaten
tablespoon finely minced garlic
tablespoon sesame oil
teaspoon fish sauce
cup sliced scallions
teaspoon sea salt
teaspoons chopped fresh cilantro
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add
carrots, chicken stock, salt and pepper; cover and bring to a boil. Reduce heat
to a simmer; cook 8 to 10 minutes or until almost tender.
2. Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated
and the carrots are glazed with sauce, about 10 minutes.
³
¼
2
3. Garnish with parsley and serve.
Nutritional information per serving:
Calories 73 (27% from fat) • carb. 13g • pro. 1g • fat 2g • sat. fat 1g
• chol. 6mg • sod. 299mg • calc. 38mg • fiber 2g
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350°F.
2. Once pan is hot, add butter, swirling pan to cover the cooking surface of the
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6. Taste and adjust seasonings accordingly.
Mixed Vegetable Risotto
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. 51mg • fiber 2g
Makes 12 servings as a side dish
Pan Roasted Potatoes
2
3
1
1
¾
1
3
¼
1½
½
6
tablespoons extra virgin olive oil, divided
ounces asparagus, cut into ½-inch pieces (about ½ cup)
medium carrot, cut into ½-inch pieces (about ¹∕ cup)
teaspoon salt, divided
When your oven is in use, turn to the Cuisinart® Electric Skillet
to “roast” your potatoes.
³
Makes 12 servings
teaspoon freshly ground black pepper, divided
3½
1
3
3
2
pounds small red new potatoes, cut into 1-inch pieces
cup chicken broth, reduced-sodium
sprigs fresh rosemary, finely chopped
tablespoons extra virgin olive oil
tablespoons chopped fresh parsley, divided
garlic cloves, finely chopped
small shallot, finely chopped (about ¹∕ cup)
³
cloves garlic, finely chopped
large red pepper, chopped (about ¼ cup)
cups Arborio rice
cup white wine
cups chicken broth, hot
2
½
1
1
small shallot, finely chopped
tablespoon lemon zest
teaspoon kosher salt
teaspoon freshly ground black pepper
¹∕
cup ¼-inch diced zucchini
cup chopped mushrooms (any variety, cremini work very well)
cup frozen peas, not defrosted
cup frozen corn, not defrosted
cup grated Parmesan
³
¾
½
½
¼
¹∕
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300ºF. Add
potatoes, stock and rosemary. Cover and cook until almost tender, about 12
minutes.
³
1
tablespoon unsalted butter
zest from ½ lemon
2. Remove lid and cook until almost all of the liquid has evaporated. Raise heat
to 425°F and add oil to coat. Brown potatoes for about 3 to 5 minutes.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add
1 tablespoon of oil. Sauté asparagus and carrot with ½ teaspoon each of salt
and pepper. Cook until asparagus is slightly charred. Reserve.
3. Add 1 tablespoon of the parsley, garlic, shallot, zest, salt and pepper. Sauté
for 4 to 5 minutes.
2. Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2
minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6
minutes. Add wine and let cook until absorbed by rice.
4. Cover and turn Skillet off. Let sit for 1 to 2 minutes.
5. To serve, garnish with remaining parsley.
3. Add stock, ½ cup at a time, not adding more until all is absorbed by rice,
about 8 to 10 minutes per batch.
Nutritional information per serving:
Calories 136 (25% from fat) • carb. 23g • pro. 3g • fat 4g • sat. fat 1g
• chol. 1mg • sod. 231mg • calc. 18mg • fiber 2g
4. Before the last ½ cup of stock is added to the Skillet, add the reserved
asparagus and carrots, and the remaining vegetables. Stir to fully combine.
5. Once the final ½ cup of stock has been absorbed, turn off the Skillet and
add the Parmesan, butter, zest and remaining salt and pepper.
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1. Fill the Cuisinart® GreenGourmet® Electric 14-inch Skillet with 1 inch of water
and add 1 tablespoon of kosher salt. Turn temperature to 450°F, cover, and
bring to a boil.
Roasted Asparagus
Makes 6 servings
2. Set up a large bowl filled with ice water. Trim ends of broccoli rabe and cut
into 2-inch pieces. Once water comes to a boil, add broccoli rabe to Skillet
and cover. Cook for about 2 to 4 minutes. Plunge blanched broccoli rabe into
prepared ice water. Once cool, discard ice water and reserve broccoli rabe.
1
pound asparagus, trimmed and peeled
teaspoons extra virgin olive oil
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons Parmesan cheese, freshly grated
1½
½
¼
2
3. Turn off Skillet, remove water and wipe Skillet dry. Turn temperature to 350°F
and add the olive oil. Brown sausages on all sides, about 3 minutes per
side. Once browned, carefully slice sausages in half lengthwise and brown
the insides for 1 to 2 minutes. Remove sausages and add garlic. Sauté
until fragrant. Add white wine and scrape up any browned bits that have
accumulated on the cooking surface of the pan. Add chicken broth, reserved
broccoli rabe, red and black pepper. Cover and boil for 2 minutes.
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.
4. Add reserved sausages and simmer, covered, for 5 minutes.
5. Serve immediately, topping with shaved Parmesan and fresh lemon juice.
3. Sprinkle with Parmesan; serve hot.
Nutritional information per serving:
Calories 49 (36% from fat) • carb. 5g • pro. 4g • fat 2g • sat. fat 1g
• chol. 2mg • sod. 214mg • calc. 56mg • fiber 2g
Nutritional information per serving (based on 6 servings):
Calories 157 (46% from fat) • carb. 5g • pro.15g • fat 8g • sat. fat 3g
• chol. 23mg • sod. 501mg • calc.114mg • fiber 2g
ENTRÉES
Sausage and Broccoli Rabe
Makes 4 to 6 servings
Five-Spice Tofu and Vegetable Stir-Fry
A vegetarian-friendly dinner that even the meat eaters will love.
1
tablespoon kosher salt
1
1
3
¼
½
½
¼
bunch broccoli rabe, approximately 1 pound
pound Italian sausages, sweet, hot or mix of both
garlic cloves, finely chopped
Makes about 10 servings
3
1
1
1
1
1
3
1
1
tablespoons vegetable oil, divided
pound extra-firm tofu, drained well, dried and cut into ½-inch dice
small head broccoli, cut into small florets
small red bell pepper, cut into ¼-inch slices
cup sliced mushrooms (about 2 ounces)
small onion, sliced
garlic cloves, finely chopped
3-inch piece ginger, peeled and finely chopped
teaspoon five-spice powder
cup dry white wine
cup chicken broth, reduced-sodium
tablespoon extra virgin olive oil
teaspoon crushed red pepper
pinch freshly ground black pepper
shaved Parmesan, for serving
fresh lemon juice, for serving
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6
ounces fresh spinach leaves, stems removed and roughly chopped
3
6
2
4
½
1
1
2
small shallots, thinly sliced
garlic cloves, thinly sliced
celery stalks, thinly sliced
sprigs fresh thyme
teaspoon crushed red pepper
cup dry white wine
Sauce:
1
1½
1
1
cup chicken broth, reduced-sodium
tablespoons oyster sauce
tablespoon tamari or soy sauce
teaspoon cornstarch
cup chicken broth, reduced-sodium
pounds mussels, scrubbed, with beards removed
2
2
teaspoons sesame oil
pinches red pepper flakes
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 300°F.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F.
Add 2 tablespoons of the oil.
2. Add butter and olive oil to Skillet. When butter melts add shallots, garlic,
celery, thyme, and pepper. Gently sauté vegetables until soft and fragrant.
2. Once oil is hot and shimmering, pan-fry tofu until browned on all sides,
about 6 to 8 minutes. Remove and reserve.
3. Add wine and broth to the Skillet and turn heat to 350°F. When liquid comes
to a boil, add the mussels and place lid on the Skillet. Steam until all mussels
have opened, about 5 minutes. Discard any mussels that have not opened.
3. Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper.
Sauté for about 4 minutes or until broccoli is slightly browned and pepper is
softened. Add the mushrooms and onion. Sauté for about 4 minutes or until
onion is golden and softened.
4. Transfer to shallow soup bowls, top with extra virgin olive oil and serve with
crusty bread to sop up the broth.
Nutritional information per serving:
Calories 271 (47% from fat) • carb. 10g • pro. 19g • fat 14g • sat. fat 4g
• chol. 52mg • sod. 542mg • calc. 65mg • fiber 0g
4. Add the garlic, ginger and five-spice powder. Stir to fully coat and cook for
about 2 minutes. Once the mixture is fragrant, add the spinach and stir to
combine. Reduce heat to 300°F, cover and let cook until bright and just wilted,
about 30 seconds to 1 minute.
5. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan
and let simmer for about 1 minute.
Paella
This version of the traditional Spanish dish is sure to please any crowd.
6. Turn unit off. Add the sesame oil and red pepper flakes and stir to combine.
7. Serve in shallow bowls with jasmine rice.
Makes 8 to 10 servings
Nutritional information per serving (½ cup):
Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g
1
whole chicken, approximately 4 pounds, cut into 10 pieces
teaspoons kosher salt, divided
teaspoon freshly ground black pepper, divided
teaspoon olive oil
1¾
¾
1
Garlicky Mussels
3
5
chorizo, about 9 ounces, cut into ½-inch slices
garlic cloves
If you are entertaining, the Skillet can easily handle a double batch of this recipe.
1
¼
1
medium onion, cut into 1-inch pieces
teaspoon smoked paprika
can (28-ounce) plum tomatoes, well drained
cups Arborio rice
Makes 4 to 6 servings
2
3
tablespoons good quality unsalted butter
tablespoons good quality extra virgin olive oil, plus extra for serving
2½
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5
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 Chicken with Rosemary
This dish is definitely for the lemon lovers out there.
Makes 8 servings
1
12
½
½
1
4
pounds bone-in, skinless chicken thighs, trimmed of excess visible fat
teaspoons kosher salt, divided
teaspoon freshly ground black pepper
cup unbleached, all-purpose flour
teaspoon extra virgin olive oil
large onions, halved and sliced
garlic cloves, roughly chopped
fresh rosemary sprigs
1¼
¾
½
1
3
6
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. Add the
chorizo and brown on both sides.
3
½
¾
1
cup fresh lemon juice
cup chicken broth, reduced-sodium
tablespoon lemon zest
3. While chicken and chorizo are browning, insert the large metal chopping blade
into a Cuisinart® Food Processor. With the unit running, drop the garlic cloves
down the small feed tube to chop. Add the onion to the work bowl and pulse
to chop, about 8 to 10 one-second pulses.
1
lemon, thinly sliced
chopped rosemary for garnish
4. Once chorizo has browned, reduce the temperature of the Skillet to 350°F and
add the garlic and onion with the paprika, oregano and ¼ teaspoon salt. Sauté
until vegetables are softened and lightly browned.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400°F.
2. Season the chicken thighs on both sides with 1 teaspoon of salt and all of
the pepper. Dredge the chicken thighs in flour to coat lightly. Once Skillet is
heated, add the olive oil. Place chicken in hot Skillet. Brown on both sides,
about 5 to 7 minutes, per side. It is important not to move the chicken when
it is first placed in pan; chicken will release from Skillet once it is browned.
Reserve.
5. While onion and garlic are cooking, add the drained tomatoes to the food
processor and pulse to roughly chop. Add to Skillet and increase the heat to
400°F. Cook the tomatoes until reduced and slightly caramelized, about 10
minutes. Be sure to stir the tomatoes occasionally to prevent burning.
6. Add the rice to the Skillet and stir to coat with tomato mixture. Add the hot
broth and saffron and stir together well. Cover Skillet and turn the temperature
down to 350°F. Simmer rice for 10 minutes.
3. Reduce heat to 350°F. Sauté onions and garlic for 2 to 3 minutes until
softened. Stir in the rosemary sprigs and remaining ¼ teaspoon of salt. Add
the lemon juice to the Skillet, scraping up any brown bits that remain on the
cooking surface with a wooden spoon. Let juice come to a boil and reduce by
half. Add the chicken broth and lemon zest and let come to a boil.
7. Once the 10 minutes have elapsed, add the chicken pieces to the Skillet by
nestling them in the rice; simmer, covered, for an additional 15 minutes.
8. While chicken is simmering, season shrimp with remaining salt and pepper.
Add to Skillet with the clams and simmer, covered, for an additional 12
minutes, until clamshells have opened.
4. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on
top of the chicken. Reduce heat again to 300°F. Cover and cook until thighs
are cooked through, about 45 to 50 minutes.
9. Stir in the parsley, peas, and juice of ½ lemon.
10. Serve immediately with lemon wedges on the side.
5. Garnish with rosemary; serve in shallow bowls with rice or mashed potatoes.
Nutritional information per serving:
Nutritional information per serving:
Calories 342 (26% from fat) • carb. 16g • pro. 47g • fat 10g • sat. fat 2g
• chol. 188mg • sod. 568mg • calc. 72mg • fiber 2g
Calories 505 (36% from fat) • carb. 41g • pro. 38g • fat 20g • sat. fat 6g
• chol. 150mg • sod. 980mg • calc. 77mg • fiber 2g
12
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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
boneless pork chops, thick-cut
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoons olive oil, divided
small onions, halved and sliced
garlic cloves, crushed
tablespoons fresh sage, chopped
teaspoons fresh rosemary, chopped
cup dry white wine
cup chicken broth, reduced-sodium
tablespoon Dijon-style mustard
Meatballs:
½
1
pound uncooked turkey sausages, casings removed
pound ground turkey
cup fresh breadcrumbs
cup chopped onion
cup chopped fresh parsley
cup grated Parmesan
large eggs, lightly beaten
cloves garlic, finely chopped
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons extra virgin olive oil
1
²∕
³
²∕
³
2½ to 3
1½
½
2
2
1
1
2
¹∕
³
¾
1
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350°F.
2. Season pork chops well on both sides with salt and pepper. Place one
teaspoon of oil into Skillet and sear pork chops 8 to 10 minutes per side
until golden. Remove and reserve.
Sauce:
1
1
tablespoon extra virgin olive oil
cup chopped onion
cup chopped carrot
cup chopped celery
garlic cloves, chopped
3. Add remaining teaspoon of olive oil and sauté onions until golden and soft,
about 6 minutes. Add garlic cloves and chopped herbs and sauté until
fragrant, another 2 to 3 minutes. Add white wine and simmer to reduce by
half, about 1 minute.
¹∕
³
¹∕
³
3
4. Add the broth and bring to a simmer and reduce also by half, about 6 to 7
minutes. Add the pork chops and simmer for 15 minutes, or until internal
temperature reaches 145˚F.
1
1
tablespoon dried oregano
tablespoon dried basil
1
½
3
2
¾
¼
bay leaf
5. Turn Skillet to 325°F and whisk in Dijon once simmering subsides.
6. Serve immediately.
cup white vermouth or dry white wine
cans (14 ounces each) diced tomatoes, with juices
tablespoons tomato paste
teaspoon kosher salt
Nutritional information per serving:
Calories 255 (55% from fat) • carb. 4g • pro. 23g • fat 16g • sat. fat 5g
• chol. 75mg • sod. 378mg • calc. 48mg • fiber 1g
teaspoon freshly ground black pepper
1. In a large bowl, add the sausage and stir to break up the meat. Add the the
ground turkey, breadcrumbs, onion, parsley, Parmesan, eggs, garlic, salt and
pepper and stir to combine. Shape into 1½-inch round meatballs.
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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.
½
1
3
1
2
cup dry red wine
can (35-ounce) plum tomatoes, roughly chopped
tablespoons tomato paste
can (15-ounce) cannellini beans
bay leaves
3. Prepare tomato sauce. Reduce temperature of Skillet to 275°F. Add the olive
oil and stir to coat the cooking surface.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add the
olive oil.
4. Add the onion, carrot, celery and garlic; sauté until tender, about 3 minutes.
Add oregano, basil and bay leaf; stir for 30 seconds. Add vermouth or wine
and stir until reduced by about half. Add the tomatoes, tomato paste, salt
and pepper.
2. Trim the lamb shanks of as much visible fat and silver skin as possible. Season
them with 1 teaspoon each of the salt and pepper. Dust lightly with flour,
shaking off excess. Once Skillet is heated and the oil is hot and shimmering,
add the lamb shanks and cook for about 5 to 6 minutes on each side, until
nicely browned. Remove and reserve.
5. Cook, uncovered, for about 30 minutes, stirring occasionally, until thickened
slightly.
6. When ready to serve, add the meatballs to the simmering tomato sauce; cook
until completely heated through.
3. Reduce heat to 325°F. Add the butter. Once the butter has melted, add the
onions, carrots, and celery; cook over low heat until vegetables are softened,
about 3 to 4 minutes. Add the garlic, remaining salt and pepper and the
herbes de Provence and sauté for an additional 2 minutes. Stir in the red wine,
scraping any brown bits that may have accumulated on the cooking surface
of the pan with a wooden spoon. Finally, stir the tomatoes, tomato paste, and
white beans into Skillet.
7. Taste and adjust seasonings as desired. Remove bay leaf before serving.
Nutritional information per serving (based on 1 meatball with about 1 tablespoon of sauce):
Calories 53 (47% from fat) • carb. 3g • pro. 4g • fat 3g • sat. fat 1g
• chol. 22mg • sod. 163mg • calc. 25mg • fiber 0g
4. Reduce heat to 250°F and nestle the bay leaf and browned lamb shanks into
the vegetable/bean mixture. Simmer for 4 to 5 hours so that meat is completely
tender and falling off the bone.
Slow Cooked Lamb Shanks
with White Beans
5. Remove lamb shanks and degrease as necessary. Taste and adjust seasoning
accordingly. Serve one lamb shank per person, or remove the meat from the
bones and serve up to 6 diners.
Makes 6 to 8 servings
Nutritional information per serving (based on 8 servings):
Calories 697 (52% from fat) • carb. 26g • pro. 54g • fat 39g • sat. fat 17g
• chol. 189mg • sod. 1342mg • calc. 133mg • fiber 5g
1½
6
2½
1½
½
1½
2
2
tablespoons extra virgin olive oil
lamb shanks (about ¾ to 1 pound each)
teaspoons kosher salt, divided
teaspoons freshly ground black pepper, divided
cup unbleached, all-purpose flour
tablespoons unsalted butter
small to medium onions, chopped
small to medium carrots, chopped
celery stalks, chopped
Philly Cheese Steak Sandwiches
Perfect for game day, or a weeknight dinner.
Makes 6 sandwiches
2½
6
8
tablespoons vegetable oil, divided
oval sandwich rolls, halved width-wise
ounces provolone, sliced
2
6
1½
garlic cloves, chopped
teaspoons herbes de Provence
14
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1½
¾
½
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)
¼
¼
2
teaspoon kosher salt
teaspoon crushed red pepper
tablespoons chopped fresh parsley
1. Cook pasta according to package directions. Strain and reserve.
2. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 200˚F. Add oil
and stir to coat cooking surface.
3
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add
1 tablespoon oil and stir to coat cooking surface.
3. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and sauté
for 1 minute.
2. Once oil is hot and shimmering, toast half of the rolls, cut side down, for about
1 minute or until lightly toasted. Remove and reserve; repeat with another
tablespoon of oil and remaining rolls. Place cheese on the bottom half of the
toasted rolls. Reserve.
4. Raise heat to 350°F. Add tomatoes, breaking them up with a wooden spoon.
Bring mixture to a boil; reduce heat to 300°F and let mixture simmer until
slightly thickened, about 10 minutes.
5. Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season with
salt and crushed red pepper flakes.
3. Reduce heat slightly to 375˚F. Season steaks with ½ teaspoon salt and ¼
teaspoon pepper. Sear, on both sides, about 1 to 2 minutes per side. Remove
and divide evenly among the six sandwiches, placing on top of the melted
cheese.
6. Toss pasta with ½ of the sauce in a large bowl or pot. Ladle the remaining
sauce on top. Garnish with the chopped parsley.
4. Add remaining oil. Once oil is hot, add the peppers, onions and remaining salt
and pepper. Lower heat slightly and continue to cook until softened, about
8 minutes. Divide evenly among the six sandwiches.
Nutritional information per serving:
Calories 374 (26% from fat) • carb. 51g • pro. 9g • fat 11g • sat. fat 5g
• chol. 27mg • sod. 349mg • calc. 39 mg • fiber 2g
5. Reduce temperature to 300˚F; place sandwiches in Skillet. Cover and cook
until sandwiches are warm and cheese is melted, about 10 minutes.
Vegetarian Chili
Nutritional information per sandwich:
Calories 790 (60% from fat) • carb. 42g • pro. 37g • fat 53g • sat. fat 22g
• chol. 110mg • sod. 1059mg • calc. 407mg • fiber 2g
This dish is best after sitting a day or two and then reheated
to allow the flavors to really blend together.
Makes 12 servings
Penne alla Vodka
2
1
3
2
2
½
1
1
4
1
tablespoons vegetable oil
Creamy with a little spice, this will soon be a family favorite.
medium to large onion, chopped (about 1½ cups)
garlic cloves, finely chopped (about 1½ tablespoons)
jalapeños, seeded and finely chopped
tablespoons chili powder
tablespoon ground cumin
teaspoon dried oregano
teaspoon kosher salt
bell peppers, cored, seeded and cut into ½-inch pieces
large zucchini, cut into ¼-inch pieces
Makes about 8 servings
1
4
½
3
1
½
²∕
³
pound penne pasta
teaspoons extra virgin olive oil
cup chopped onion
cloves garlic, finely chopped
can (35 ounce) plum tomatoes, with juices
cup vodka
cup heavy cream
15
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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
½
½
¼
2
8
2
teaspoon ground cinnamon
teaspoon table salt
teaspoon ground nutmeg
cups whole milk
large eggs, lightly beaten
teaspoons pure vanilla extract
nonstick cooking spray
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 250°F. Add
butter to melt.
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 250°F.
2. Once butter has melted, add the apples, sugar and cinnamon. Increase the
heat to 250°F. Stir mixture to evenly coat apples. Let apples cook until caramel
in color and softened, about 20 minutes, stirring occasionally. Reserve.
2. Add the vegetable oil and stir to coat surface. Add the onion; sauté until
softened, about 3 to 4 minutes. Add the garlic and jalapenos; stir to combine
and then cover and let cook for 1 to 2 minutes.
3. While apples are cooking, make pancake batter. Combine flour, cinnamon, salt
and nutmeg in a medium mixing bowl. Whisk in the milk, eggs and vanilla until
just smooth. Reserve.
3. Add the spices and salt; stir to coat onion mixture thoroughly. Add the
remaining vegetables, beans and bulgur. Stir to combine.
4. Add the stock, vinegar and tomato paste. Cover Skillet and raise temperature
to 300˚F.
4. Once the apples have caramelized, carefully remove using heat-proof tongs or
spatula (not metal, so not to scratch the coating of the pan). Be sure to remove
as much of the sugar on the cooking surface of the pan as possible. Reserve
caramelized apples.
5. Cook for an additional 2 hours, until bulgur is tender and flavors have
developed.
5. Lightly and evenly coat the pan with nonstick cooking spray. Raise the
temperature to 325°F. Pour in the prepared batter; cover. Cook 4 to 5 minutes,
or until bottom is just starting to cook. Add the reserved apples evenly over the
batter; cover. Continue to cook pancake an additional 25 to 30 minutes, or until
top is fully set and cooked.
Nutritional information per serving:
Calories 277 (11% from fat) • carb. 52g • pro.12g • fat 12g • sat. fat 3g
• chol. 0mg • sod. 391mg • calc. 126mg • fiber 11g
Nutritional information per serving (based on 12 servings):
Calories 212 (32% from fat) • carb. 29g • pro. 7g • fat 8g • sat. fat 4g
• chol. 154mg • sod. 157mg • calc. 74mg • fiber 1g
DESSERTS
Caramelized Apple Soufflé Pancake
This delicious dessert is an impressive end to a meal.
Chocolate Bread Pudding with Walnuts
Makes ten to twelve servings
Rich and chocolatey, this dessert is even more decadent
with freshly whipped cream.
3
tablespoons unsalted butter
1½
pounds (about 3 medium) Granny Smith apples, peeled, halved,
cored and cut into ¼-inch thick slices
Makes ten to twelve 1-cup servings
½
½
1½
16
cup granulated sugar
teaspoon ground cinnamon
cups unbleached, all-purpose flour
1
3
loaf (1 pound) challah bread, cubed
cups heavy cream
10ce114829_csk250_recipe.indd 16
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4
2
1
½
large eggs, beaten
8
large bananas, each halved width-wise and then quartered
lengthwise to make 8 equal pieces
large egg yolks, beaten
tablespoon pure vanilla extract
teaspoon table salt
cup granulated sugar
cooking spray
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350°F. Add
butter to melt.
¹∕
³
2. Once butter has melted, add sugar; cook, stirring occasionally, until mostly
dissolved, about 8 minutes. Add the rum by very slowly pouring down the side
of the pan. Let sauce cook 3 to 4 minutes to thicken.
1
cup whole milk
3. Add bananas and sauté in sauce for about 7 minutes, or until sauce thickens
more and coats bananas, but bananas do not fall apart.
1¼
1
cups semisweet chocolate chips
cup chopped walnuts
4. Serve over our Challah French Toast (page 4) or with vanilla ice cream.
1. Place the bread cubes in a large bowl. Reserve.
Nutritional information per serving:
Calories 393 (26% from fat) • carb. 67g • pro. 2g • fat 12g • sat. fat 7g
• chol. 31mg • sod. 17mg • calc. 41mg • fiber 4g
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. Cover directly with
plastic wrap and refrigerate for at least 6 hours or overnight. Take out 1 hour
before baking and let stand at room temperature.
3. Lightly and evenly coat the Cuisinart® GreenGourmet® Electric 14-inch Skillet
with cooking spray. Preheat the Skillet to 250°F.
Roasted Honey Peach Compote
with Amaretto
This quick and easy compote makes a fantastic topping for vanilla ice cream.
4. Add the milk, chocolate and walnuts to the bread mixture. Stir to fully combine.
5. Add the bread mixture to the preheated pan. Cover and cook for 30 minutes,
stirring occasionally. After 30 minutes, move the Skillet lid so it is only partially
covering the pan; cook for 15 minutes, again stirring occasionally.
Makes about ten ¼-cup servings
3 to 4
1½
tablespoons honey (depending on the ripeness of your fruit;
more if fruit is less ripe)
pounds firm but ripe peaches and/or nectarines, cut into slices,
approximately 4 to 5 cups
6. Reduce to warm and uncover completely. Cook for a final 10 minutes.
7. Serve immediately.
Nutritional information per serving (1 cup):
Calories 561 (63% from fat) • carb. 43g • pro. 10g • fat 40g • sat. fat 20g
• chol. 209mg • sod. 341mg • calc. 121mg • fiber 2g
pinch sea salt
¹∕ to ½ cup Amaretto
³
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add
the honey to the hot Skillet. Once the honey fully simmers, add the peaches
and salt. Cook, tossing occasionally with a wooden spoon, for about 6 minutes
until lightly browned and softened.
Easy Bananas Foster
Delicious on its own, but twice as good when paired with ice cream
or even on top of pancakes or French toast.
2. Add the Amaretto and cook until liquid has reduced and is thick, about 3 minutes.
3. Serve warm over ice cream or pound cake.
Makes 8 servings
8
1¹∕
½
tablespoons unsalted butter
cups packed light brown sugar
cup dark rum
Nutritional information per serving:
Calories 48 (3% from fat) • carb. 12g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 0mg • calc. 4mg • fiber 1g
³
17
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NOTES:
18
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East Windsor, NJ 08520
Any other trademarks or service marks referred
to herein are the trademarks or service marks
of their respective owners.
Printed in China
10CE114829
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