Cuisinart 10ce114829, CSK-250 User Manual
Recipe Boooklet
Cuisinart® GreenGourmet® Electric 14-inch Skillet
CSK-250
Instruction
Booklet
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10ce114829_csk250_recipe.indd 1 6/23/10 3:36:25 PM
2
RECIPES
Breakfast
Asparagus and Prosciutto Scramble ........................ 3
Sausage and Cheddar Breakfast Strata ...................... 3
Challah French Toast ..................................... 4
Pannekoeken (Dutch Style Pancakes) . . . . . . . . . . . . . . . . . . . . . . . . 4
Traditional Pancakes ..................................... 4
White & Sweet Hash Brown Potatoes ........................ 5
Appetizers
Crab Cakes............................................. 5
Potato Pancakes (Latkes).................................. 6
Sausage Bites in Mustard Wine Sauce ....................... 6
Vegetable Wontons with Ginger Dipping Sauce
.............. 7
Sides
Basic Fried Rice ........................................ 8
Ginger Glazed Carrots .................................... 8
Mixed Vegetable Risotto .................................. 9
Pan Roasted Potatoes .................................... 9
Roasted Asparagus ..................................... 10
Sausage and Broccoli Rabe............................... 10
Entrées
Five-Spice Tofu and Vegetable Stir-Fry ...................... 10
Garlicky Mussels ....................................... 11
Paella ................................................ 11
Lemon Chicken with Rosemary ............................ 12
Pork Chops with Onions and Sage ......................... 13
Turkey Meatballs with Rustic Tomato Sauce .................. 13
Slow Cooked Lamb Shanks with White Beans ................ 14
Philly Cheese Steak Sandwiches ........................... 14
Penne alla Vodka ....................................... 15
Vegetarian Chili
.................................... 15
Desserts
Caramelized Apple Soufé Pancake ........................ 16
Chocolate Bread Pudding with Walnuts...................... 16
Easy Bananas Foster .................................... 17
Roasted Honey Peach Compote with Amaretto ............... 17
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BREAKFAST
Asparagus and Prosciutto Scramble
A delicious combination of flavors in a quick and easy breakfast.
Makes 10 servings
1 tablespoon extra virgin olive oil
2 medium garlic cloves, finely chopped
3 green onions, chopped (include some of the flavorful green part)
8 ounces asparagus, chopped into ¼-inch pieces
4 ounces thinly sliced prosciutto, cut into ¼-inch slivers
16 large eggs
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, shredded
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. 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. 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.
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 • ber 1g
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
1 loaf (1 pound) French or Italian bread, cut into ¾-inch cubes
1½ pounds low-fat breakfast sausage, casings removed, cooked
and crumbled
8 ounces sharp Cheddar, shredded
1 cup packed chopped green onion (include some of the flavorful
green part)
12 large eggs
3 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1 teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
cooking spray
1. In a large mixing bowl, toss together the bread cubes, sausage, cheese, and
green onion; reserve.
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.
3. Lightly and evenly coat the Cuisinart
®
GreenGourmet® Electric 14-inch Skillet
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.
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 • ber 0g
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Challah French Toast
Challah bread takes ordinary French toast to the next level.
Makes 10 servings
10 large eggs
1¼ cups whole milk
1¼ cups heavy cream
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
pinch ground nutmeg
1 pound challah loaf, cut into 8 to 10 slices (each slice about 1½
inches thick)
2 tablespoons unsalted butter, divided
2 teaspoons cinnamon sugar
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, ipping 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, ip, sprinkle with another ½
teaspoon of the cinnamon sugar and nish cooking for an additional 6 to 8
minutes.
3. While the rst batch of French toast is cooking, add the remaining batter to
the baking pan and repeat soaking the remaining challah slices.
4. Remove the rst 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.
5. Serve with warm maple syrup, fresh fruit, or our Easy Bananas Foster (page 17).
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 • ber 1g
Pannekoeken (Dutch-Style Pancakes)
Top these pancakes, a cross between a crêpe and a traditional pancake, with
anything from fried eggs to fresh fruit with fresh cream.
Makes 4 servings
nonstick cooking spray
2 cups unbleached, all-purpose flour
½ teaspoon table salt
6 large egg whites
2 cups reduced-fat milk
1. Lightly coat Skillet cooking surface with nonstick cooking spray. Preheat the
Cuisinart
®
GreenGourmet® Electric 14-inch Skillet to 375°F.
2. Whisk all ingredients together until the batter is very smooth, with no lumps.
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.
4. With the help of a spatula, ip 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 • ber 2g
Traditional Pancakes
Try our variations below for a quick change to an easy breakfast.
Makes twelve 3-inch pancakes
1¼ cup unbleached, all-purpose flour
1 tablespoon baking powder
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1 tablespoon granulated sugar
½ teaspoon salt
2 large eggs
½ cup reduced-fat milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and brought to room
temperature
½ cup lowfat plain yogurt
1. Preheat the Cuisinart
®
GreenGourmet® Electric 14-inch Skillet to 350ºF.
2. Combine our, baking powder, sugar and salt in a medium mixing bowl.
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 our 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.
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.
Variations
Blueberry pancakes: toss 1 cup berries with 1 tablespoon our from recipe.
Stir in gently after blending batter.
Pecan pancakes: add ½ to ²∕³-cup chopped, toasted pecans to batter.
Nutritional information per pancake:
Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g
• chol. 44mg • sod. 243mg • calc. 107mg • ber 0g
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.
Makes about 3 cups
2 tablespoons unsalted butter (extra virgin olive oil may be used as a
substitute)
1 pound russet potatoes, peeled, cut in ½-inch dice
¹∕³ pound sweet potatoes, peeled, cut in ½-inch dice
½ cup chopped onion
3 green onions, trimmed and sliced (include some of the flavorful
green part)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
2 teaspoons chopped parsley, for garnish
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. Cover Skillet and turn heat to 350°F; cook 8 to 10 minutes, stirring half-way
through. Remove cover; stir.
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 • ber 2g
APPETIZERS
Crab Cakes
Fresh crab is ideal, but a high-quality canned or frozen version works well too.
Makes sixteen crab cakes
16 ounces lump crabmeat
1½ teaspoons extra virgin olive oil
1 large red bell pepper, cut into small dice
1 jalapeño, seeded and finely chopped
4 green onions (include some of the flavorful green part), chopped
(about ¹∕³ cup)
1 garlic clove, finely chopped
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¼ teaspoon kosher salt
1 large egg, lightly beaten
1½ cups panko (Japanese style breadcrumbs),
plus ¾ cup for dredging
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1½ teaspoons Old Bay
®
seasoning
hot sauce, to taste (optional)
3 tablespoons vegetable oil
lemon wedges, for serving
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.
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).
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.
7. While the Skillet is preheating, lightly dredge the crab cakes in the remaining
panko.
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.
9. Serve immediately with lemon wedges.
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 • ber 1g
Potato Pancakes (Latkes)
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve 3-inch pancakes
1 pound russet potatoes, peeled, shredded
½ cup grated onion (about ½ onion)
2 tablespoons unbleached all-purpose flour
(you may use matzo meal)
1 tablespoon chopped parsley (lightly packed)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 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 our, 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 atten to about ¼-inch thickness. Cook about 10 to 12 minutes,
carefully ipping halfway through, or until crispy and light brown.
3. Repeat, using remaining oil.
4. Keep warm on a rack in a 200ºF oven.
Nutritional information per pancake:
Calories 80 (56% from fat) • carb. 8g • pro. 1g • fat. 5g • sat. fat 1g
• chol. 18mg • sod. 202mg • calc. 11mg • ber 1g
Sausage Bites in Mustard Wine Sauce
These will be a hit every time. The leftover sauce is delicious as a dipping sauce
for a nice crusty bread.
Makes 24 appetizer servings
3 tablespoons extra virgin olive oil
2 medium onions, halved and cut into ½-inch pieces
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