Manual de instrucciones de Cuisinart IB-5239A

Manual de instrucciones del aparato Cuisinart IB-5239A

Aparato: Cuisinart IB-5239A
Categoría: Freidora
Fabricante: Cuisinart
Tamaño: 1.07 MB
Fecha de añadido: 6/13/2014
Número de páginas: 25
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Resúmenes

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Resúmenes de contenidos
Resumen del contenido incluido en la página 1

CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 1
Instruction
Booklet
Recipe Booklet
Reverse Side
BASIC TO GOURMET SKILLET RECIPES
®
THE CUISINART ELECTRIC SKILLET

Resumen del contenido incluido en la página 2

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

Resumen del contenido incluido en la página 3

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

Resumen del contenido incluido en la página 4

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

Resumen del contenido incluido en la página 5

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

Resumen del contenido incluido en la página 6

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

Resumen del contenido incluido en la página 7

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

Resumen del contenido incluido en la página 8

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

Resumen del contenido incluido en la página 9

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

Resumen del contenido incluido en la página 10

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

Resumen del contenido incluido en la página 11

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

Resumen del contenido incluido en la página 12

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

Resumen del contenido incluido en la página 13

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,

Resumen del contenido incluido en la página 14

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

Resumen del contenido incluido en la página 15

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

Resumen del contenido incluido en la página 16

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

Resumen del contenido incluido en la página 17

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

Resumen del contenido incluido en la página 18

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

Resumen del contenido incluido en la página 19

CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 19 NOTES: 19

Resumen del contenido incluido en la página 20

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


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