Cuisinart CSK-150 - Manuals

5 Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35 minutes total. Serve hot or room temperature, garnish with chopped parsley, cut in 12 wedges. Nutritional information per serving: Calories 176 (62%from fat) • carb.4g • pro. 13g • fat 12g • sat. fat 4g • chol. 331mg • sod....

6 Nutritional information per serving: Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 127 • calc. 35mg • fiber 3g FRESH SALMON & POTATO HASH Makes 6 servings 1-1/2 pounds fresh salmon fillets, boneless, skinless, cut in 1-inch cubes 3/4 teaspoon koshe...

7 GINGER DIPPING SAUCE Makes about 3/4 cup 2 green onions, trimmed and cut in 1/8-inch slices 2 tablespoons chopped cilantro leaves 1 tablespoon finely chopped fresh ginger 1 teaspoon minced garlic 1/4 teaspoon freshly ground pepper 1/2 cup light soy or tamari sauce (seasoned if available) 1/2 cup r...

8 SKILLET TZIMMES Makes 12 servings 1-1/2 pounds sweet potatoes, peeled, cut in 1/2-inch quarter moons 1 pound baby carrots 1 cup dried cranberries 1 cup dried plums 1 cup dried apricots 1 cup golden raisins 2 tablespoons brown sugar, lightly packed 1 teaspoon kosher salt 1/2 teaspoon cinnamon 2 tab...

9 Nutritional information per serving: Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g ORZO & RICE PILAF Makes 12 servings 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 1-1/3 cups orzo 1 cup chopped oni...

10 Nutritional information per serving: Calories 67 (37% from fat) • carb. 10g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 89mg • calc. 56mg • fiber 4g PAN SEARED ASPARAGUS Makes 4 servings 1 pound fresh asparagus, ends trimmed, peeled 1 teaspoon vegetable oil 1/2 teaspoon kosher salt 1/4 te...

11 250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; coverand cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes deProvence, stock and sherry; cook until reduced by half. Add the vinegar.Return the chicken and its accumulated juices to the Skillet. Reduce heat to...

12 ened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2cup; add accumulated juices from the chicken breasts and cook 1 minute.Add cream and cook until thickened, about 3 minutes. Push the mushroomsto one s...

13 SPICY SAUSAGE AND SHRIMP Makes 6 servings 1/2 pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inchrounds (chicken or turkey andouille or chorizo will be lower in fat) 1 cup sliced celery, (about 2 stalks) cut on the bias in 1/4-inch pieces 1 green bell pepper, peeled, cored, thinly s...

14 VEGETARIAN CHILI Makes 12 serving 2 tablespoons vegetable oil 1-1/2 cups chopped onion 1-1/2 tablespoons chopped garlic 2 jalapeño peppers, seeded and finely chopped 2 tablespoons chili powder 1-1/2 teaspoons cumin 1 teaspoon coriander 1 teaspoon oregano 1 teaspoon kosher salt 2 red bell peppers,...

15 SOLE (FLOUNDER) MEUNIÈRE Makes 6 servings 6 sole or (flounder) fillets, (about 2 pounds) 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 4 tablespoons unsalted butter, divided 2 tablespoons vegetable oil 1/2 cup white wine 1 tablespoon fresh lemon juiceZe...

16 BOLOGNESE SAUCE Makes 8 servings (enough for 1 pound pasta) 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1-1/2 pounds lean ground beef (90% lean)1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper...

17 RUSTIC TOMATO SAUCE Makes 7 cups (enough for 1 pound of pasta) 1 tablespoon extra virgin olive oil 1 cup chopped onion 1/3 cup chopped carrot 1/3 cup chopped celery 3 cloves garlic, peeled and chopped 1 tablespoon dried oregano 1 tablespoon dried basil 1 bay leaf 1/2 cup white vermouth or dry whi...

18 CHOCOLATE CHERRY UPSIDE DOWN CAKE Makes 24 servings 1/4 cup unsalted butter 1 cup packed light brown sugar 24 ounces sweet pitted cherries (frozen, thawed, patted dry – about 4 cups) 1 cup unsweetened cocoa powder 1 cup boiling water 6 large eggs 1-1/2 cups light sour cream, divided 1 tablespoon ...

Cuisinart ® Electric Skillet INSTRUCTION BOOKLET For your safety and continued enjoyment of this product, always read the instruction book carefully before using. CSK-150 G IB-5239A Recipe Booklet Reverse Side CSK150 IB-5239A(0.0) 8/22/06 9:11 PM Page 1

IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. Do not touch hot surfaces; use handles or knobs. 3. To protect against risk of electrical shock, do not immerse cord, plugs, or temperature...

INTRODUCTION Get ready to cook in all the best places! Your Cuisinart ® Electric Skillet can be an extra burner on the kitchen counter or it can be used to make food right atthe table. The extra large nonstick cooking surface offers easy cleanup and the chance to cook healthier lowfat meals. Simply ...

OPERATION 1. Place your Cuisinart ® Skillet on a clean, dry surface. 2. Make sure the control knob is facing upward and in the “OFF” position. Insert temperature probe into the receptacle located on the side of the unit. 3. Plug cord into an electrical outlet. 4. Turn temperature control knob to des...