Page 2 - RECIPES; TRADITIONAL PANCAKES; CORNMEAL PANCAKES; STUFFED FRENCH TOAST
2 RECIPES TRADITIONAL PANCAKES Makes 12 servings 1-1/4 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1/2 teaspoon salt 2 large eggs 1/2 cup reduced-fat milk 3 tablespoons unsalted butter, melted 1/2 cup lowfat plain yogurt Preheat Cuisinart ® Electric Skillet to 325...
Page 3 - MONTE CRISTO SANDWICH; PHILLY CHEESE STEAK SANDWICHES
3 Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the longside of each piece, about 3/4 of the way through. (Use a serrated knife.) Combine cream cheese and preserves thoroughly. Stuff each pocket withabout 2 tablespoons filling, then pat pocket flat with your fingers. Prehea...
Page 4 - SOUTHWESTERN SCRAMBLE; BREAKFAST FRITTATA
4 2 cans (14 ounce each) diced tomatoes, juices drained 1 cup tomato sauce 1 tablespoon Worcestershire sauce 3/4 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon kosher salt 6 large eggsPaprika for garnish Preheat Cuisinart ® Electric Skillet to 200°F; add oil. Stir to coat bottom of Skillet; add ye...
Page 5 - ASPARAGUS AND PROSCIUTTO PASTA FRITTATA; WHITE & SWEET HASH BROWN POTATOES
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....
Page 6 - FRESH SALMON & POTATO HASH; POTSTICKERS
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...
Page 7 - GINGER DIPPING SAUCE; SAUSAGE BITES IN MUSTARD WINE SAUCE; HONEY TOASTED NUTS
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...
Page 8 - SKILLET TZIMMES; POTATO PANCAKES; SKILLET ROASTED POTATOES
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...
Page 9 - GINGERED GLAZED CARROTS; GREEN BEANS WITH TOASTED ALMONDS
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...
Page 10 - PAN SEARED ASPARAGUS; PAN ROASTED VEGETABLES; SHERRY VINEGAR CHICKEN & PEPPERS
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...
Page 11 - CHICKEN COUNTRY CAPTAIN; CHICKEN AND MUSHROOMS
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...
Page 12 - PORK CHOPS WITH APPLES & ONIONS; CAJUN BBQ SHRIMP
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...
Page 13 - SPICY SAUSAGE AND SHRIMP; SLIGHTLY SPICY SLOPPY JOES
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...
Page 14 - VEGETARIAN CHILI; VEAL MARSALA
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,...
Page 15 - PENNE ALLA VODKA
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...
Page 16 - BOLOGNESE SAUCE; TURKEY MEATBALLS
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...
Page 17 - RUSTIC TOMATO SAUCE; VANILLA BEAN POACHED PEARS
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...
Page 18 - CHOCOLATE CHERRY UPSIDE DOWN CAKE
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 ...
Page 20 - INSTRUCTION BOOKLET; Recipe; Reverse Side
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
Page 21 - IMPORTANT SAFEGUARDS; READ ALL INSTRUCTIONS.; SPECIAL CORD SET INSTRUCTIONS:
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...
Page 22 - To use your Cuisinart
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 ...
Page 23 - WARRANTY; THREE-YEAR LIMITED WARRANTY
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...
