Cuisinart Wok CSK 150 User Manual

Instruction  
Booklet  
Recipe Booklet  
Reverse Side  
BASIC TO GOURMET SKILLET RECIPES  
THE CUISINART® ELECTRIC SKILLET  
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Cut the bread into eight 1-inch thick slices. Carefully cut a pocket in the long  
side of each piece, about 3/4 of the way through. (Use a serrated knife.)  
Nutritional information per serving:  
Calories 492 (51% from fat) • carb. 29g • pro. 29g • fat 26g • sat. fat 12g  
• chol. 228mg • sod. 1527mg • calc. 464mg • fiber 1g  
Combine cream cheese and preserves thoroughly. Stuff each pocket with  
about 2 tablespoons filling, then pat pocket flat with your fingers.  
Preheat Cuisinart® Electric Skillet to 300°F.  
PHILLY CHEESE STEAK SANDWICHES  
Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13-  
inch baking pan. Soak 4 filled slices of bread for at least 10 minutes, turning  
several times. (Let the remaining 4 slices soak in the batter while the first  
batch cooks.)  
Makes 4 servings  
1
teaspoon vegetable oil  
2
cups thinly sliced onions (about 2 medium)  
red or green bell peppers, cored, seeded and thinly sliced  
ounces provolone cheese (or American, cheddar or mozzarella)  
oval sandwich rolls, sliced in half  
Melt 2 teaspoons butter in the Skillet and cook 4 slices at a time, for about  
6 to 8 minutes a side, or until nicely browned. Remove and keep warm on a  
rack in a 200°F oven. Melt the remaining 2 teaspoons butter and cook  
second batch.  
2
6
4
1
pound of thinly sliced beefsteak (eye of round, or sirloin)  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
1/2  
1/4  
Serve with maple syrup, raspberry syrup or powdered sugar.  
Nutritional information per serving:  
Preheat Cuisinart® Electric Skillet to 300º F; add oil and stir to coat surface.  
Cook onions and peppers together for 2 minutes; add 1/2 cup water and  
stir until onion/pepper mixture is soft and water has evaporated, about  
3-4 more minutes. Remove mixture and keep warm. Warm buns until lightly  
toasted. Place 1-1/2 ounces of cheese on each warm bun.  
Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g  
• chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g  
Raise heat to 350°F; season meat with salt and pepper. Sear each piece for  
1 or 2 minutes per side, until nicely browned; do not overcook or meat will  
be tough. Place meat on cheese, and top with onions and peppers.  
MONTE CRISTO SANDWICH  
Makes 4 servings  
3
3
8
8
6
3
tablespoons Dijon-style mustard  
tablespoons reduced fat mayonnaise  
slices best quality sandwich bread  
ounces Jarlsberg or Gruyère cheese, sliced thin  
ounces Black Forest ham  
Nutritional information per serving:  
Calories 609 (37% from fat) • carb. 40g • pro. 53g • fat 25g • sat. fat 11g  
• chol. 126mg • sod. 918mg • calc. 394mg • fiber 2g  
large eggs  
CREOLE EGGS  
Makes 6 servings  
Combine mustard and mayonnaise; spread on each slice of bread. Make the  
sandwiches by covering each of 4 slices with a layer of cheese, a layer of  
ham and 1 more layer of cheese. Top with the remaining slices of bread.  
Preheat Cuisinart® Electric Skillet to 300°F. Beat eggs until frothy and dip  
each of the sandwiches to coat evenly. Cook sandwiches until the cheese  
has melted and the bread is nicely browned on each side, about 10-12  
minutes.  
1
tablespoon vegetable oil  
1
yellow pepper, cored, seeded and chopped  
green pepper, cored, seeded and chopped  
cup chopped onion  
1
1
1/2  
cup chopped celery  
3
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2
cans (14 ounce each) diced tomatoes, juices drained  
cup tomato sauce  
8
2
ounces lowfat sharp cheddar cheese  
tablespoons chopped fresh chives  
1
1
tablespoon Worcestershire sauce  
teaspoon oregano  
Break 18 eggs into a medium bowl; add salt and pepper and whisk until  
well combined.  
Preheat Cuisinart® Electric Skillet to 300°F; add olive oil and butter. Add  
onion, green and red peppers, jalapeño and tomato; cook 1 minute. Reduce  
heat to 200º, cover, and cook vegetables (stirring occasionally) until almost  
softened, about 5 minutes.  
3/4  
1/2  
1/2  
6
teaspoon thyme  
teaspoon kosher salt  
large eggs  
Paprika for garnish  
Preheat Cuisinart® Electric Skillet to 200°F; add oil. Stir to coat bottom of  
Skillet; add yellow and green peppers, onion and celery. Cook, stirring for  
1 minute; cover skillet and steam for 4-5 minutes, until softened. Add  
tomatoes, tomato sauce, Worcestershire, oregano, thyme and salt. Cook  
uncovered for about 20 minutes or until slightly thickened.  
Add eggs; let cook 30 seconds. Stir, then add cream cheese. Cook, stirring  
gently until cream cheese is well incorporated. Add cheddar; cook until  
eggs are scrambled, about 5 minutes. Garnish with fresh chives.  
Nutritional information per serving:  
Use the bowl of a serving spoon to create 6 indentations in the sauce;  
break an egg into each. Cover and cook until opaque and cooked through,  
about 10 minutes.  
Calories 208 (57% from fat) carb. 5g • pro. 17g • fat 13g • sat. fat 5g  
• chol. 335mg • sod. 326mg • calc. 214mg • fiber 1g  
To serve, dust egg tops with paprika. Serve over toasted English Muffins.  
Nutritional information per serving:  
BREAKFAST FRITTATA  
Calories 139 (36% from fat) carb. 17g • pro. 7g • fat 6g • sat. fat 1g  
• chol. 142mg • sod. 611mg • calc. 68mg • fiber 4g  
Makes 12 servings  
1-1/2 tablespoons unsalted butter  
1-1/2 tablespoons extra virgin olive oil  
1-1/2 cups chopped bell peppers (a mix of red, yellow & green is nice)  
1
18  
1
1/2  
4
1
1/2  
1/4  
2
cup chopped onion  
SOUTHWESTERN SCRAMBLE  
large eggs  
Makes 12 servings  
cup reduced fat cheddar cheese, shredded  
cup grated Parmesan cheese  
ounces ham, cut in 1/4-inch dice  
teaspoon thyme  
18  
1/4  
1/8  
large eggs  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
1-1/2 teaspoons extra virgin olive oil  
1-1/2 teaspoons unsalted butter  
teaspoon kosher salt  
®
teaspoon *Tabasco  
1
1
1
1
1
medium onion, peeled and chopped  
tablespoons chopped parsley, for garnish  
green pepper, cored, seeded and cut in 1/4-inch dice  
red pepper, cored, seeded and cut in 1/4-inch dice  
jalapeño pepper, cored, seeded and finely minced  
can (14 ounce) diced tomatoes, juices drained (or 1 cup peeled,  
seeded and diced fresh tomato)  
Preheat Cuisinart® Electric Skillet to 200°F; add butter and olive oil. When  
foam subsides, add peppers and onions. Cook, stirring for 1 minute. Cover  
Skillet and steam for 4-5 minutes, until softened.  
Beat eggs until well mixed; stir in cheddar, Parmesan, ham, thyme, salt and  
Tabasco®. Pour into hot Skillet and stir. Cook 15 seconds; stir again.  
3
ounces reduced fat cream cheese, chilled, cut into small pieces  
4
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Cover and cook until top looks dry, and the eggs don’t wiggle, about 30-35  
minutes total.  
Combine diced tomatoes and sun-dried tomatoes with the cooked aspara-  
gus pieces and green onions; reserve.  
Serve hot or room temperature, garnish with chopped parsley, cut in  
12 wedges.  
Pour half of the egg/pasta mixture into Skillet; smooth with the back of  
a spoon. Make a layer of the tomatoes and asparagus, and cover with the  
remaining egg and pasta mixture. Sprinkle top with grated Parmesan  
cheese and garnish with the asparagus tips. Set temperature to 200°F,  
cover, and cook until top looks solid and edges are slightly browned, about  
60-70 minutes.  
Nutritional information per serving:  
Calories 176 (62%from fat) • carb.4g • pro. 13g • fat 12g • sat. fat 4g  
• chol. 331mg • sod. 313mg • calc. 94mg • fiber 1g  
*Tabasco® is a registered trademark owned by the McIlhenny Co.  
Cut into 12 wedges and serve warm or at room temperature.  
Nutritional information per serving:  
Calories 278 (48% from fat) • carb. 15g • pro. 20g • fat 14g • sat. fat 6g  
• chol. 354mg • sod. 548mg • calc. 246mg • fiber 1g  
ASPARAGUS AND PROSCIUTTO PASTA FRITTATA  
*Tabasco® is a registered trademark owned by the McIlhenny Co.  
Makes 12 servings  
3/4  
8
teaspoon kosher salt, divided  
ounces fresh asparagus, trimmed and cut in 1/2-inch pieces,  
tips reserved  
WHITE & SWEET HASH BROWN POTATOES  
2
4
8
green onions, trimmed, cut in 1/8-inch pieces  
ounces prosciutto, thinly sliced, cut in 1/4-inch slivers  
ounces capellini, or other very thin pasta, cooked according to  
package instructions, drained and cooled  
large eggs, beaten  
Makes 12 servings  
1-1/2 tablespoons unsalted butter  
1-1/2 tablespoons extra virgin olive oil or vegetable oil  
1-1/2 pounds russet potatoes, skins on, cut in 1/2-inch dice  
18  
8
1/2  
1/2  
1/2  
1
ounces lowfat mozzarella, cut in 1/4-inch dice  
teaspoon dried basil  
1/2  
1
pound sweet potato, peeled, cut in 1/2-inch dice  
cup chopped red pepper  
cup chopped onion  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
teaspoon thyme  
tablespoon chopped parsley  
teaspoon dried thyme  
1
®
teaspoon *Tabasco  
1
can (14 ounce) diced tomatoes, drained  
cup finely chopped sun-dried tomatoes  
cup grated Parmesan cheese  
1/2  
1/2  
1
1/4  
1/2  
Preheat Cuisinart® Electric Skillet to 400°; add 1/2 cup water with 1/4  
teaspoon salt and bring to a boil. Add asparagus tips, cover and steam until  
crisp tender, about 1-1/2 minutes. Remove with a slotted spoon and reserve  
for garnish. Add remaining asparagus, cover and steam for 1 minute. Add  
green onions, steam 1 minute and transfer to a medium size bowl. Add  
prosciutto to the Skillet; stir until frizzled and slightly browned, and all  
water has evaporated. Remove and reserve. Turn off heat.  
Melt butter and oil in Cuisinart® Electric Skillet set on “WARM”. Add the  
white potatoes, sweet potatoes, red pepper, onion, salt, pepper, and thyme;  
gently, but thoroughly stir to coat with butter.  
Cover Skillet and turn heat to 350°; cook/steam for 10 minutes. Stir; cover  
again for 3 minutes. Remove cover, stir, and brown the potatoes for 5 more  
minutes.  
Garnish with parsley and serve.  
Combine cooked pasta with eggs; stir in mozzarella and cooled prosciutto.  
Add basil, thyme, remaining 1/2 teaspoon kosher salt, and Tabasco®.  
5
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Nutritional information per serving:  
POTSTICKERS  
Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g  
• chol. 4mg • sod. 127 • calc. 35mg • fiber 3g  
Makes 50 servings  
12  
tablespoons wood ear mushrooms  
pound ground lean pork  
1/4  
1/4  
2
pound ground turkey  
FRESH SALMON & POTATO HASH  
green onions, chopped  
1/2  
1/4  
1/2  
cup water chestnuts, finely chopped  
cup chopped shiitake mushrooms, finely chopped  
tablespoon minced fresh ginger  
Makes 6 servings  
1-1/2 pounds fresh salmon fillets, boneless, skinless,  
cut in 1-inch cubes  
1-1/2 tablespoons light soy sauce  
3/4  
1
teaspoon kosher salt, divided  
tablespoon extra virgin olive oil  
1/2  
1/2  
1/4  
1/8  
50  
tablespoon toasted sesame oil  
tablespoon dry sherry  
®
1
pound Huston’s Yukon Gold Potatoes, unpeeled, cut in 1/2 to  
teaspoon kosher salt  
3/4-inch dice  
teaspoon freshly ground black pepper  
wonton wrappers  
teaspoons vegetable or peanut oil  
water  
1
3/4  
8
1
1
1/2  
1
cup sliced celery (cut on the bias in 1/2-inch slices)  
cup diced yellow pepper (cut in 3/4-inch pieces)  
ounces asparagus, tough ends trimmed, cut in thirds  
large shallot, peeled and minced  
large clove garlic, peeled and minced  
cup half-&-half  
2
Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and  
chop finely.  
teaspoon dill weed  
tablespoon chopped fresh parsley  
tablespoon chopped chives (optional)  
Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger  
in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper;  
mix filling ingredients well.  
1
1
Place wonton skins on flat surface with one point facing north (away from  
you). Dampen the edges with a bit of water. Place 1 teaspoon filling in  
center; 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.  
Preheat Cuisinart® Electric Skillet to 375°F. Season salmon with 1/2  
teaspoon salt and place in a single layer in skillet. Cook uncovered, turning  
pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from  
Skillet and keep warm.  
Preheat Cuisinart® Electric Skillet to 300°F and add 1 teaspoon oil; swirl to  
coat bottom of Skillet. Place half the batch (about 25) pot stickers in a  
single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup  
water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10  
minutes or until water has evaporated, and pot sticker dough is tender.  
Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce heat  
to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remaining 1/4  
teaspoon salt; cover and cook until vegetables are just tender, about 5 min-  
utes. Add half-&-half and dill; cook uncovered until liquid is reduced and  
thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes.  
Garnish with parsley and chives.  
Serve with dipping sauce.  
Nutritional information per serving:  
Nutritional information per serving:  
Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g  
• chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g  
Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g  
• chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g  
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Reduce heat to Warm; stir in mustard. Cook until completely coated and  
slightly thickened, 2-3 minutes. Garnish with parsley.  
GINGER DIPPING SAUCE  
Makes about 3/4 cup  
Serve as an appetizer.  
2
green onions, trimmed and cut in 1/8-inch slices  
tablespoons chopped cilantro leaves  
tablespoon finely chopped fresh ginger  
teaspoon minced garlic  
2
Nutritional information per serving:  
1
Calories 97 (47% from fat) • carb. 4g • pro. 6g • fat 5g • sat. fat 2g  
• chol. 20mg • sod. 595mg • calc. 6mg • fiber 0g  
1
1/4  
1/2  
1/2  
1
teaspoon freshly ground pepper  
cup light soy or tamari sauce (seasoned if available)  
cup rice wine vinegar (seasoned if available)  
tablespoon fresh lime juice  
HONEY TOASTED NUTS  
1
teaspoon toasted sesame oil  
Makes 20 servings  
Combine green onions, cilantro, ginger, garlic and pepper. Stir together soy,  
vinegar, lime juice and sesame oil; add to vegetable mixture and whisk to  
combine, or transfer to a jar and shake.  
1
tablespoon unsalted butter  
cup honey  
cup shelled almonds  
cup shelled walnuts  
cup shelled pecans  
cup shelled, blanched hazelnuts  
teaspoon cinnamon  
1/2  
1
1
Serve with pot stickers or use as a marinade for chicken, fish, shrimp, pork  
or beef.  
1
1
Nutritional information per serving:  
1
1/2  
1/4  
1/8  
1
teaspoon kosher salt  
teaspoon ground cloves  
teaspoon freshly ground black pepper  
cup raisins  
Calories 2 (27% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g  
• chol. 0 mg • sod. 72mg • calc.1mg • fiber 0g  
Preheat Cuisinart® Electric Skillet to 275°F; melt butter and honey. Stir in  
nuts to coat thoroughly. Add cinnamon, salt, cloves, and pepper. Cook,  
stirring often to prevent burning, for about 10 minutes or until nuts are light  
brown. Add raisins and mix.  
SAUSAGE BITES IN MUSTARD WINE SAUCE  
Makes 12 appetizer servings  
1
2
1
1
2
2
pound smoked chicken or turkey sausage  
tablespoons extra virgin olive oil  
onion, peeled and cut in 1/2-inch quarter moons  
cup dry white wine  
tablespoons Dijon-style mustard  
tablespoons chopped parsley  
Cool mixture on a baking sheet covered with aluminum foil. Break up  
clusters if desired and serve as snack or topping for ice cream.  
Nutritional information per serving:  
Calories 211 (61% from fat) carb. 18g • pro. 4g • fat 15g • sat. fat 2g  
• chol. 2mg • sod. 36mg • calc. 41mg • fiber 2g  
Cut sausages on the diagonal in 1/2-inch slices. Preheat Cuisinart® Electric  
Skillet to 400°F; add oil and stir to coat surface. Add onions and cook  
1 minute; add sausages and cook until lightly browned, about 4 minutes.  
Pour in wine; boil rapidly, stirring until reduced by about 3/4, 4-5 minutes.  
7
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1/4  
1
teaspoon freshly ground black pepper  
large egg, lightly beaten  
SKILLET TZIMMES  
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  
clean towel and gently wringing. Place in a bowl; add matzo meal, parsley,  
salt and pepper and toss to mix thoroughly. Stir in egg.  
Preheat Cuisinart® Electric Skillet to 350°F. Add 1 tablespoon oil and swirl  
to coat bottom of pan. Drop pancake mixture by scant 1/4 cup to form  
6 cakes – evenly spaced in pan. Press down on top to flatten to about  
1/4 inch thickness. Cook about 8-10 minutes or until crispy and light brown.  
Repeat, using remaining 1 tablespoon oil. Keep warm on a rack in a  
200°F oven.  
1
pound baby carrots  
cup dried cranberries  
1
1
cup dried plums  
1
cup dried apricots  
cup golden raisins  
tablespoons brown sugar, lightly packed  
teaspoon kosher salt  
teaspoon cinnamon  
tablespoons unsalted butter,  
(or margarine for a more traditional dish)  
cup orange juice, room temperature  
cup apple juice, room temperature  
1
2
1
1/2  
2
Serve with warm applesauce.  
1/2  
1/2  
Nutritional information per pancake:  
Calories 67 (66% from fat) • carb. 5g • pro. 1g • fat. 5g • sat. fat 1g  
• chol. 18mg • sod. 117mg • calc. 4mg • fiber 0g  
Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins  
in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon; mix  
thoroughly, but gently.  
Preheat Cuisinart® Electric Skillet to 250°F, melt butter and stir in Tzimmes  
mixture to coat. Pour in orange and apple juices. Bring to a boil. Reduce  
heat to simmer and cook until vegetables are tender, stirring every 15-20  
minutes. Serve hot.  
SKILLET ROASTED POTATOES  
Makes 12 servings  
3-1/2 pounds small red new potatoes  
Nutritional information per serving:  
1
cup chicken stock, nonfat, low-sodium  
tablespoons extra virgin olive oil  
tablespoons freshly chopped parsley  
tablespoon minced garlic  
2
Calories 234 (8% from fat) • carb. 55g • pro. 3g • fat 2g • sat. fat 1g  
• chol. 5mg • sod. 148mg • calc. 40mg • fiber 6g  
2
1
1
tablespoon lemon zest  
1
teaspoon kosher salt  
teaspoon freshly ground black pepper.  
1/4  
POTATO PANCAKES  
(LATKES)  
Preheat Cuisinart® Electric Skillet to 300°F. Add potatoes and stock; cover  
and cook until almost tender, and most of the water has evaporated, 15-18  
minutes depending on size.  
Makes 12 servings  
1
1/2  
2
1
1
pound russet potatoes, peeled, shredded  
cup grated onion (about 1/2 onion)  
tablespoons matzo meal  
tablespoon chopped parsley (lightly packed)  
teaspoon kosher salt  
Lower heat to 200°F; add olive oil, one tablespoon parsley, garlic, lemon  
zest, salt and pepper. Toss to combine and cook 1-2 minutes. Do not let  
garlic burn.  
To serve, garnish with remaining parsley.  
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Nutritional information per serving:  
GINGERED GLAZED CARROTS  
Calories 127 (16% from fat) • carb. 24g • pro. 4g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 172mg • calc. 64mg. • fiber 5g  
Makes 8 servings  
2
pounds baby carrots  
1
cup chicken stock, nonfat, low-sodium  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
tablespoons brown sugar, lightly packed  
tablespoons unsalted butter  
tablespoons chopped or candied ginger  
tablespoon freshly chopped parsley  
1/2  
1/4  
3
ORZO & RICE PILAF  
Makes 12 servings  
2
2
1
1
tablespoon extra virgin olive oil  
tablespoon unsalted butter  
1
1-1/3 cups orzo  
Preheat Cuisinart® Electric Skillet to 300°F. Add carrots, chicken stock, salt  
and pepper; cover and bring to a boil. Reduce heat to a simmer and cook  
5 minutes or until almost tender.  
1
cup chopped onion  
1
cup chopped celery  
tablespoon minced garlic  
teaspoon kosher salt  
1
1
Stir in brown sugar, butter and ginger; cook until all the liquid has evaporat-  
ed and the carrots are glazed with sauce, about 5 minutes. Garnish with  
parsley.  
1/4  
1
teaspoon freshly ground white pepper  
cup long grain white rice  
cups chicken stock, nonfat, low sodium  
cup water  
4
1
1
Nutritional information per serving:  
tablespoon freshly chopped parsley  
Calories 90 (33% from fat) • carb. 14g • pro. 1g • fat 3g • sat. fat 2g  
• chol. 8mg • sod. 189 mg. • calc. 38mg • fiber 3g  
Preheat Cuisinart® Electric Skillet to 300°F. Add olive oil and butter; stir to  
coat skillet. When foam subsides, sauté orzo until lightly toasted, about 3  
minutes; add onion, celery, garlic, salt and pepper. Stir 1 minute; add rice  
and stir to combine. Add stock and water; bring to a boil. Reduce heat to a  
simmer; cook until rice is tender and all the liquid has evaporated, about 15  
minutes. Stir, turn off heat, cover and let rest for 5 minutes.  
GREEN BEANS WITH TOASTED ALMONDS  
Makes 4 servings  
1
teaspoon extra virgin olive oil  
tablespoon finely chopped shallots  
pound green beans, trimmed  
teaspoon kosher salt  
To serve, garnish with parsley  
1
1
1/4  
1/8  
Nutritional information per serving:  
Calories 159 (15% from fat) • carb. 29g • pro. 5g • fat 3g • sat. fat 1g  
• chol. 3mg • sod. 293mg • calc. 15mg • fiber 1g  
teaspoon freshly ground black pepper  
1-1/2 teaspoons unsalted butter  
2
tablespoons slivered almonds, lightly toasted  
Preheat Cuisinart® Electric Skillet to 250°F; add olive oil, but do not stir.  
Add shallots to oil and cook 1 minute. Add beans and season with salt and  
pepper; stir to combine. Cook 2 minutes; add 1 cup water, cover and steam  
5 minutes. Remove cover and cook until water has evaporated and beans  
are tender, 6-7 minutes. Add butter and almonds; toss to coat.  
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1/4  
1/2  
2
teaspoon freshly ground black pepper  
cup sun-dried tomatoes, slivered  
tablespoons chopped fresh parsley  
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  
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 300°F; add carrots, green beans, garlic, thyme,  
salt, pepper and 1/2 cup water. Cover and cook until almost tender and  
water has evaporated, about 15-20 minutes; add sun dried tomatoes and  
cook 3-4 minutes.  
PAN SEARED ASPARAGUS  
Makes 4 servings  
1
pound fresh asparagus, ends trimmed, peeled  
teaspoon vegetable oil  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
tablespoons freshly grated Parmesan cheese  
1
To serve, remove garlic pieces; sprinkle with parsley.  
1/2  
1/4  
2
Nutritional information per serving:  
Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g  
Place asparagus on a flat plate and toss with oil; season with salt  
and pepper.  
Preheat Cuisinart® Electric Skillet to 350°F; add asparagus stalks in one  
layer. Cover and cook, stirring 4-5 times, until crisp tender, about  
8-10 minutes.  
SHERRY VINEGAR CHICKEN & PEPPERS  
Makes 6 servings  
6
chicken breast halves (5-6 ounces each), boneless, skinless  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
tablespoons all-purpose flour  
tablespoons extra virgin olive oil  
cups thinly sliced mixed red, yellow, green and/or orange  
bell peppers  
medium onion, peeled and thinly sliced  
large cloves garlic, peeled and finely chopped  
teaspoons herbes de Provence  
Sprinkle with Parmesan; serve hot.  
1/2  
1/4  
2
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  
4
4
1
4
PAN ROASTED VEGETABLES  
2
Makes 8 servings  
1/4  
1/4  
cup chicken stock or broth, nonfat, low sodium  
cup sherry  
1
tablespoon extra virgin olive oil  
1-1/2 tablespoons sherry vinegar  
tablespoons freshly chopped parsley  
3/4  
3/4  
2
pound white new potatoes, unpeeled, cut in 1-1/2-inch dice  
pound red new potatoes, unpeeled, cut in 1-1/2-inch dice  
large shallots, peeled, cut in half  
2
Season the chicken with salt and pepper; dust lightly with flour. Preheat the  
Cuisinart® Electric Skillet to 350°F; add 2 tablespoons of the oil. Sauté the  
chicken, turning once until golden on both sides, about 6-7 minutes.  
Transfer to a plate and cover loosely with foil.  
10  
10  
2
1
3/4  
ounces baby carrots, whole  
ounces green beans cut in half width-wise  
large cloves garlic, peeled, left whole, slightly crushed  
teaspoon thyme  
teaspoon kosher salt  
Add the remaining 2 tablespoons of oil to the Skillet; reduce the heat to  
10  
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250°F. Cook the bell peppers and onions, stirring often, for 2 minutes; cover  
and cook another 2 minutes. Add garlic; cook 1 minute. Stir in herbes de  
Provence, stock and sherry; cook until reduced by half. Add the vinegar.  
Return the chicken and its accumulated juices to the Skillet. Reduce heat to  
200°F, cover, and simmer until chicken is completely cooked through, about  
3 minutes. Garnish with parsley.  
about 4 minutes per side or until golden. Remove and keep warm. Reduce  
heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3  
minutes or until slightly softened. Add curry powder, thyme, and bay leaf;  
stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts,  
loosely cover Skillet, and simmer for 12 to15 minutes.  
Remove cover; add raisins and green onions. Simmer for 5 minutes or until  
chicken is completely cooked. Remove and discard bay leaf. Garnish with  
chopped parsley and toasted almonds. Serve with rice.  
Nutritional information per serving:  
Calories 274 (15% from fat) • carb. 12g • pro. 43g • fat 5g • sat. fat 1g  
• chol.109mg • sod. 226mg • calc. 49mg • fiber 1g  
Nutritional information per serving:  
Calories 463 (26% from fat) • carb. 33g • pro. 54mg • fat 13g • sat. fat 3g  
• chol. 136mg • sod. 700mg • calc. 85mg • fiber 5g  
CHICKEN COUNTRY CAPTAIN  
Makes 6 servings  
1/3  
cup all-purpose flour  
CHICKEN AND MUSHROOMS  
WITH TARRAGON CREAM SAUCE  
Makes 6 servings  
1-1/2 teaspoons kosher salt  
1/2  
1/4  
6
teaspoon freshly ground black pepper  
teaspoon cayenne pepper  
chicken breasts (6 ounces), boneless, skinless  
tablespoons extra virgin olive oil  
tablespoon unsalted butter  
cloves garlic, peeled and minced  
large onion, cut in 1/2-inch pieces  
yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces  
orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces  
green pepper, cored, seeded & cut in 1/2 x 2-inch pieces  
tablespoon curry powder  
6
chicken breast halves (5-6 ounces each), boneless, skinless  
teaspoon kosher salt  
teaspoon freshly ground white pepper  
tablespoon extra virgin olive oil, divided  
tablespoon unsalted butter, divided  
ounces white mushrooms, sliced  
cup minced shallots  
cup vermouth or dry white wine  
cup chicken stock, nonfat, low sodium  
tablespoon freshly chopped tarragon*, divided  
cup sun-dried tomatoes (not packed in oil), slivered, divided  
cup light cream  
2
1/2  
1/4  
1
1
2
1
1
8
1/3  
1/2  
1
1
1/4  
1
1
1
1
1
1
teaspoon thyme  
bay leaf  
1
2
cans (14 ounce) diced tomatoes with juices  
cup chicken stock, nonfat, low sodium  
cup raisins or currants  
green onions, trimmed and cut in 1/8-inch slices  
tablespoons freshly chopped parsley  
tablespoons slivered almonds, lightly toasted  
1
2/3  
4
Season chicken with salt and pepper.  
Preheat Cuisinart® Electric Skillet to 300°F; melt oil and butter. Add chicken  
breasts and cook until browned, about 2-3 minutes; turn and cook 2-3  
minutes longer. (Do not cook through – they will finish in the cream sauce.)  
Remove chicken, cover loosely while making sauce.  
2
2
Preheat Cuisinart® Electric Skillet to 400°F. Combine flour with salt,pepper  
and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess.  
Heat remaining oil and butter and brown mushrooms, stirring occasionally,  
about 3 minutes. Add shallots; stir constantly for 30 seconds or until soft-  
Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts  
11  
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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 1/2  
cup; add accumulated juices from the chicken breasts and cook 1 minute.  
Add cream and cook until thickened, about 3 minutes. Push the mushrooms  
to one side; return chicken breasts in a single layer. Cover and reduce heat  
to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.  
Add chops and their juices to onion mixture; cover and cook until meat  
registers 160ºF when tested with an instant-read thermometer, about  
10 minutes longer. Serve hot.  
Nutritional information per serving:  
Calories 453 (29% from fat) • carb. 26g • pro. 55g • fat 15g • sat. fat 6g  
• chol. 140mg • sod. 496mg • calc. 41mg • fiber 3g  
To serve, place chicken breasts on a warm plate; cover with sauce and  
mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.  
* If you do not have fresh tarragon, substitute fresh parsley and add  
3/4-teaspoon dried tarragon with the sun-dried tomatoes.  
CAJUN BBQ SHRIMP  
Makes 6 servings  
Nutritional information per serving:  
Calories 411 (39% from fat) • carb.7g • pro. 52g • fat 17g • sat. fat 8g  
• chol. 163mg • sod. 368mg • calc. 72mg • fiber 1g  
1-1/2 cups unsalted butter  
3
tablespoons chopped garlic  
2
tablespoons chopped shallots  
tablespoons Worcestershire sauce  
2
®
1
teaspoon *Tabasco sauce  
PORK CHOPS WITH APPLES & ONIONS  
4
bay leaves  
teaspoon paprika  
teaspoon rosemary  
teaspoon oregano  
teaspoon thyme  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
pound shrimp (16 – 20)  
lemon, cut in 6 pieces  
Makes 6 servings  
1
1
6
pork chops (6 ounce), center cut, boneless  
teaspoon kosher salt, divided  
1
1
1
1/4  
2
teaspoon freshly ground black pepper  
cups chicken stock, nonfat, low sodium  
1
1/4  
1
1-1/2 pounds onions, peeled and sliced (8 cups)  
4
ounces shallots (about 3 large), peeled and sliced  
pound Granny Smith apples, peeled, cored and sliced  
tablespoon cider vinegar  
1
1
1
Preheat a Cuisinart® Electric Skillet to 200°F; melt butter. Add garlic, shal-  
lots, Worcestershire, Tabasco®, bay leaves, paprika, rosemary, oregano,  
thyme, salt and pepper. Cook uncovered for 5 minutes.  
1
teaspoon caraway seeds  
teaspoon sage  
1/2  
Cut excess fat from chops and season both sides with salt and pepper.  
Preheat Cuisinart® Electric Skillet to 350°F; sear chops until light brown on  
both sides, about 5-6 minutes total. Cover loosely with foil to keep warm.  
Add shrimp; adjust heat to a simmer and cook for 5 minutes; turn shrimp  
and cook until opaque, about 3 to 5 minutes longer.  
Garnish with lemon wedges. Serve with crusty bread to soak up the sauce.  
Add 1/2-cup chicken stock to hot Skillet and stir up the nice brown bits  
from the chops, about 1 minute. Add onions, shallots, apples, the remaining  
stock, vinegar, caraway and sage. Bring to a boil; lower heat to maintain a  
simmer. Cover skillet; cook, stirring occasionally for about 20-25 minutes  
until most of the liquid has evaporated and the onions are tender.  
Nutritional information per serving:  
Calories 613 (71% from fat) • carb. 4g • pro. 41g • fat 48g • sat. fat 29g  
• chol. 493mg • sod. 718mg • calc. 119mg • fiber 0g  
*Tabasco® is a registered trademark owned by the McIlhenny Co.  
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SPICY SAUSAGE AND SHRIMP  
*Tabasco® is a registered trademark owned by the McIlhenny Co.  
Makes 6 servings  
1/2  
1
pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch  
rounds (chicken or turkey andouille or chorizo will be  
lower in fat)  
cup sliced celery, (about 2 stalks) cut on the bias in  
1/4-inch pieces  
green bell pepper, peeled, cored, thinly sliced  
yellow bell pepper, peeled, cored, thinly sliced  
orange or red bell pepper, peeled, cored, thinly sliced  
cloves garlic, peeled, crushed, but left whole  
tablespoons finely chopped shallots  
cup vermouth or dry white wine  
SLIGHTLY SPICY SLOPPY JOES  
Makes 16 servings  
3
pounds very lean ground beef (90-95%)  
pound onion, chopped  
1
1
3
cloves garlic, peeled and minced  
yellow bell pepper, cored, seeded and chopped  
can (28 ounces) thick tomato purée  
can (6 ounces) unsalted tomato paste  
cup beef broth or stock, fat free, low sodium  
tablespoons brown sugar, lightly packed  
tablespoons Worcestershire sauce  
tablespoons chipotle chile* with sauce (or to taste),  
finely chopped  
1
1
1
1
3
1
3
1
1
2
2
cans (14 ounce) diced tomatoes  
tablespoons tomato paste  
2
2
2-3  
2
cups chicken stock, fat free, low sodium  
bay leaves  
2
1
teaspoon kosher salt  
1
teaspoon marjoram (or oregano)  
1/2  
1/4  
2-3  
teaspoon kosher salt  
Preheat the Cuisinart® Electric Skillet to 350°F; brown meat, breaking up  
chunks with the back of a spoon. Add the onion, garlic and chopped  
pepper; stir for 1 minute. Add tomato purée, tomato paste, beef broth,  
brown sugar, Worcestershire sauce, chipotle and salt. Bring to a boil, then  
reduce heat to a simmer.  
teaspoon freshly ground black pepper  
®
drops *Tabasco sauce or more, to taste  
1-1/2 pounds large shrimp, peeled and deveined  
1
2
tablespoon freshly chopped parsley  
green onions, thinly sliced  
Cook for 45 minutes, until slightly thickened. Serve on sandwich rolls.  
Place sliced sausages in a cold Cuisinart® Electric Skillet; set the tempera-  
ture to 300°F. When the sausage pieces are nicely browned, add the celery,  
green pepper, yellow pepper, orange pepper and garlic. Cook, stirring, for  
about 3-4 minutes, or until vegetables have softened. Add shallots; stir for  
30 seconds (do not let burn), then immediately pour in wine. Add tomatoes,  
tomato paste, chicken stock, bay leaves, and marjoram. Reduce heat to a  
simmer and cook for about 10 minutes, stirring occasionally. Remove garlic  
pieces; taste for seasoning. Add salt, pepper and Tabasco® if desired.  
Nutritional information per serving:  
Calories 186 (43% from fat) • carb. 10g • pro. 17g • fat 9g • sat. fat 3g  
• chol. 51mg • sod. 168mg • calc. 23mg • fiber 2g  
*Chipotle peppers in adobo sauce can be found in the specialty food sec-  
tion of most well-stocked grocery stores. Unused Chipotle pepper in sauce  
will keep in the refrigerator for up to a week, or may be frozen.  
Add shrimp; stir to combine, cover, and cook until shrimp are firm and pink,  
about 3 to 4 minutes. Garnish with parsley and green onions. Serve with  
rice or crusty bread.  
Nutritional information per serving:  
Calories 315 (27% from fat) • carb. 15g • pro. 36g • fat 9g • sat. fat 3g  
• chol. 254mg • sod. 830mg • calc. 107mg • fiber 3g  
13  
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VEGETARIAN CHILI  
VEAL MARSALA  
Makes 4 servings  
Makes 12 serving  
1/4  
1/2  
1/4  
1
cup all-purpose flour  
2
tablespoons vegetable oil  
teaspoon kosher salt  
1-1/2 cups chopped onion  
teaspoon freshly ground black pepper  
pound veal cutlets (scallopine), pounded very thin  
1-1/2 tablespoons extra virgin olive oil, divided  
1-1/2 tablespoons chopped garlic  
2
2
jalapeño peppers, seeded and finely chopped  
tablespoons chili powder  
1/2  
2/3  
1
pound cremini or button mushrooms, sliced  
cup Marsala  
cup chicken stock, fat free, low sodium  
(or veal demi-glace, if available)  
tablespoon tomato paste (unsalted if available)  
tablespoons freshly chopped parsley  
teaspoon sage  
1-1/2 teaspoons cumin  
1
1
1
2
2
2
2
2
1
1
1
3
1
teaspoon coriander  
teaspoon oregano  
teaspoon kosher salt  
1
2
1/2  
1/2  
1
red bell peppers, cored, seeded and cut in 1/2 inch pieces  
green bell peppers, cored, seeded and cut in 1/2 inch pieces  
cups diced zucchini (2 small)  
teaspoon thyme  
tablespoon unsalted butter  
cups cut corn (15 ounce bag frozen, thawed)  
cans (14 ounce) diced tomatoes, juices drained  
can (15 ounce) black beans, drained  
can (15 ounce) white beans, drained  
cup bulgur (cracked wheat)  
cups vegetable stock  
tablespoon red wine vinegar  
Combine flour with 1/4 teaspoon salt and the pepper. Dredge each piece of  
veal in mixture and shake off excess.  
Preheat Cuisinart® Electric Skillet to 350°F; add 1/2-tablespoon oil and stir  
to coat Skillet. Add mushrooms in a single layer; cook for 2-3 minutes, or  
until nicely browned. Transfer to a warm bowl.  
Preheat the Cuisinart® Electric Skillet to 200°F; add vegetable oil and stir  
to coat surface. Sauté onion, uncovered, 2 minutes. Cover and cook for  
2 minutes. Add garlic and jalapeños, cover and cook 1 minute.  
Add 1/2-tablespoon oil; place half the veal in the Skillet and sear until each  
side is nicely browned, about 1-2 minutes each. Transfer to a warm platter.  
Repeat with the remaining meat. Pour the Marsala into Skillet and deglaze  
pan by stirring up the brown bits. Cook until Marsala is reduced by half.  
Add stock, tomato paste, 1 tablespoon parsley, sage and thyme; cook for 4  
to 5 minutes, until the sauce has thickened slightly. Taste for seasoning and  
add remaining salt if desired. Swirl in the tablespoon of butter.  
Add chili powder, cumin, coriander, oregano and salt; stir seasonings to  
coat onion mixture thoroughly. Add red and green bell peppers, zucchini,  
corn, tomatoes, black and white beans and bulgur. Stir to combine. Add  
vegetable stock and vinegar; stir. Cover Skillet. Cook until bulgur is tender,  
stirring occasionally, about 20 more minutes.  
Add the meat back to the Skillet to warm, about 2 minutes. Garnish with  
remaining parsley.  
Nutritional information per serving:  
Calories 225 (16% from fat) • carb. 42g • pro. 8g • fat 4g • sat. fat 1g  
• chol. 0mg • sod. 118mg • calc. 73mg • fiber 10 g  
Nutritional information per serving:  
Calories 215 (36% from fat) • carb. 7g • pro. 18g • fat 9g • sat. fat 2g  
• chol. 57mg • sod. 343mg • calc. 25mg • fiber 2g  
14  
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SOLE (FLOUNDER) MEUNIÈRE  
PENNE ALLA VODKA  
Makes 6 servings  
Makes 8 servings  
6
1/4  
1
1/2  
4
2
sole or (flounder) fillets, (about 2 pounds)  
cup all-purpose flour  
1
pound penne pasta  
teaspoons extra virgin olive oil  
cup chopped onion  
4
teaspoon kosher salt  
1/2  
3
1
teaspoon freshly ground white pepper  
tablespoons unsalted butter, divided  
tablespoons vegetable oil  
cloves garlic, peeled and minced  
can (35 ounce) Italian plum tomatoes with juices  
(unsalted if possible)  
1/2  
1
cup white wine  
1/2  
2/3  
1/4  
1/4  
2
cup vodka  
tablespoon fresh lemon juice  
Zest of one lemon, finely chopped  
tablespoon chopped parsley  
cup heavy cream  
teaspoon kosher salt  
1
teaspoon hot pepper flakes (to taste)  
tablespoons freshly chopped parsley  
Cut each fillet in half on the diagonal (this will make the fillets easier to  
turn). Combine flour with salt and pepper in a flat bowl; lightly coat fillets,  
shaking off excess. Preheat Cuisinart® Electric Skillet to 325°F.  
Cook pasta according to package directions, drain, and reserve.  
Preheat Cuisinart® Electric Skillet to 200°F; add oil and stir to coat surface.  
Add onion and cook until softened, about 3-5 minutes. Add garlic and stir  
1 minute; do not let burn. Add tomatoes, chopping them up with a spoon.  
Bring to a boil; lower heat to simmer and cook uncovered until slightly  
thickened, about 10 minutes.  
Melt 2 tablespoons butter and combine with oil. Cut the remaining 2 table-  
spoons butter into 8 pieces and set aside to chill in refrigerator. Pour 1/2  
the olive oil and melted butter mixture into Skillet and stir to coat surface.  
Add each fillet and cook for about 3 minutes or until the bottom is lightly  
browned. Turn over carefully with a spatula and cook the other side for  
1 to 2 minutes, depending on the thickness.  
Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season  
with salt and hot pepper flakes.  
Remove fillets and keep warm. Add wine to Skillet and stir to reduce for I  
minute. Add lemon juice and the pieces of cold butter; stir gently as sauce  
thickens slightly. Add lemon zest and parsley. Serve over fillets.  
Toss pasta with 1/2 the sauce in a warm bowl. Ladle the remaining sauce  
on top. Garnish with chopped parsley.  
Nutritional information per serving (sauce only):  
Nutritional information per serving:  
Calories 589 (424% from fat) • carb. 42g • pro. 9g • fat 29g • sat. fat 12g  
• chol. 58mg • sod. 910mg • calc. 234mg • fiber 12g  
Calories 270 (47% from fat) • carb. 3g • pro.29g • fat 14g • sat fat 6g  
• chol. 93g • sod. 347mg • calc. 35mg • fiber 0g  
15  
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BOLOGNESE SAUCE  
Makes 8 servings (enough for 1 pound pasta)  
TURKEY MEATBALLS  
Makes 6 servings  
1
tablespoon extra virgin olive oil  
tablespoon unsalted butter  
cup chopped onion  
cup chopped carrots  
cup chopped celery  
1/2  
1/4  
1/2  
1/3  
1/3  
1/4  
1
pound ground turkey  
1
pound turkey sausage  
1
1/2  
1/2  
cup fresh breadcrumbs  
cup chopped onion  
cup chopped parsley  
cup grated Parmesan cheese  
large egg, beaten  
clove garlic, peeled and minced  
teaspoon kosher salt  
teaspoon freshly ground black pepper  
1-1/2 pounds lean ground beef (90% lean)  
1/2  
1/4  
1
1/8  
1
2
1/4  
1
1
teaspoon kosher salt  
teaspoon freshly ground black pepper  
cup whole milk  
teaspoon freshly grated nutmeg  
cup dry white wine  
cans (14 ounce) diced tomatoes, with the juices  
cup tomato paste  
1
1/2  
1/2  
1-1/2 teaspoons extra virgin olive oil  
12  
ounces pasta  
In a large bowl, stir together the ground turkey, turkey sausage, bread-  
crumbs, onion, parsley, Parmesan, egg, garlic, salt and pepper. Shape into  
1-1/2-inch meatballs.  
Preheat Cuisinart® Electric Skillet to 300°; add olive oil and spread with the  
back of a spoon to evenly coat Skillet; add meatballs. Cook for 8-10 min-  
utes, turning every minute or so until all sides are nicely browned. Remove  
from pan and set aside while making tomato sauce.  
cup beef stock, nonfat, low sodium  
pound pasta  
Preheat Cuisinart® Electric Skillet to 300°F; melt olive oil and butter. Add  
onion, carrots and celery; cook, stirring, for 3 minutes or until vegetables  
are softened. Increase temperature to 350°F. Add ground beef and cook,  
breaking up large chunks, until browned, about 5 minutes. Season with salt  
and pepper.  
When ready to serve, add meatballs to simmering tomato sauce; cook for  
3 minutes or until completely heated through.  
Pour in milk and nutmeg; cook until almost evaporated, about 5 minutes.  
Add white wine and cook until almost evaporated, about 10 minutes. Add  
tomatoes, tomato paste, and beef stock. Lower heat to simmer, 200°F, and  
cook uncovered until sauce has thickened and meat is tender, about 1 hour  
longer.  
Cook pasta al dente according to package directions; drain, saving  
1/2 cup cooking water. Toss pasta with 1/2 of the sauce and 1/2 cup pasta  
water. Top with remaining sauce and meatballs.  
To serve, cook pasta according to package instructions, reserving one cup  
of cooking water. If sauce seems too thick, add reserved water. Gently  
combine hot pasta with meat sauce right in the Skillet.  
Nutritional information per serving:  
Calories 241 (38% from fat) carb. 18g • pro. 20g • fat 10g • sat. fat 3g  
• chol. 84mg • sod. 559mg • calc. 78mg • fiber 0g  
Nutritional information per serving:  
Calories 253 (47% from fat) • carb. 11g • pro. 18g • fat 13g • sat. fat 5g  
• chol. 59mg • sod. 289mg • calc. 73mg • fiber 3g  
16  
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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)  
cup granulated sugar  
teaspoon whole white peppercorns  
vanilla beans  
large Bosc or Bartlett pears (about 8 ounces each)  
lemon  
1
cup chopped onion  
1
1/3  
1/3  
3
cup chopped carrot  
cup chopped celery  
1/2  
2
5
1/2  
cloves garlic, peeled and chopped  
tablespoon dried oregano  
tablespoon dried basil  
1
1
Pour chardonnay into Cuisinart® Electric Skillet; add sugar, peppercorns and  
3 cups water and bring to a boil. Cut the vanilla beans down the middle and  
scrape tiny seeds into the wine mixture; add the pods. Cover and simmer  
for 10 minutes while preparing the pears.  
1
bay leaf  
1/2  
3
cup white vermouth or dry white wine  
cans (14 ounce) diced tomatoes, with juices  
tablespoons tomato paste  
teaspoon kosher salt  
2
1/4  
1/4  
Squeeze lemon juice into a medium bowl and fill half way with tap water.  
Peel, halve and core the pears, leaving stems attached; place in lemon  
water. When all the pears are cut, remove from water and add to simmering  
liquid. Cover and poach for 20 to 30 minutes or until the pears are just ten-  
der.  
teaspoon freshly ground pepper  
Preheat Cuisinart® Electric Skillet to 250°F; add oil and stir to coat  
surface.  
Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add  
oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until  
reduced by half. Add the tomatoes and tomato paste.  
Turn off heat and cool in wine. To serve, remove pears; bring liquid back to  
a boil and reduce by half. Pour over pears and serve with freshly whipped  
cream or crème anglaise.  
Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 min-  
utes, stirring occasionally, until thickened slightly. (If serving with Turkey  
Meatballs, add them to sauce about 10 minutes before serving.) Taste for  
seasoning and add salt and pepper if desired. Remove bay leaf before serv-  
ing. May be made ahead; cool, cover and chill.  
Nutritional information per serving (1/2 pear):  
Calories 252 (3% from fat) • carb. 39g • pro. 1g • fat 1g • sat. fat 0g  
• chol. 2mg • sod. 8mg • calc. 29mg • fiber 3g  
Nutritional information per serving:  
Calories 90 (19% from fat) • carb.14g • pro.2g • fat 2g • sat. fat 0g  
• chol. 0mg • sod. 305mg • calc. 67mg • fiber 4g  
17  
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Spoon the batter evenly over the brown sugar and cherries. Cover loosely  
(prop lid with a wooden spoon handle set to one side near the handles), and  
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  
“dry” (no longer looks like wet batter) on top. Turn off Skillet. Loosen edges  
with a heat-proof nonstick spatula and cover Skillet with a large platter.  
Invert immediately – do not wait – brown sugar/cherry topping may start to  
burn with residual heat. Using potholders, lift Skillet straight up. Remove  
any cherries that may have stuck to the pan and replace on top of the cake.  
Let cool and sprinkle with powdered sugar to serve.  
CHOCOLATE CHERRY UPSIDE DOWN CAKE  
Makes 24 servings  
1/4  
1
cup unsalted butter  
cup packed light brown sugar  
ounces sweet pitted cherries  
(frozen, thawed, patted dry – about 4 cups)  
cup unsweetened cocoa powder  
cup boiling water  
24  
1
1
6
large eggs  
1-1/2 cups light sour cream, divided  
Nutritional information per serving:  
1
1
tablespoon pure vanilla extract  
teaspoon pure almond extract  
Calories 326 (36% from fat) • carb. 48g • pro. 6g • fat 14g • sat. fat 8g  
• chol. 87mg • sod. 195mg • calc. 66mg • fiber 2g  
4-1/3 cups all-purpose flour  
1
1
1
1
1
teaspoon cinnamon  
teaspoon baking powder  
teaspoon baking soda  
teaspoon salt  
cup + 2 tablespoons unsalted butter, cut in 1-inch pieces,  
at room temperature  
1-1/4 cups packed light brown sugar  
1/2 cup reduced fat milk  
Preheat Cuisinart® Electric Skillet to 200°F and melt 1/4 cup butter. Sprinkle  
evenly with 1 cup brown sugar and cherries. Turn off heat; reserve.  
Place cocoa and boiling water in a medium bowl and stir to blend and  
remove all lumps; reserve. Place eggs in a medium bowl; beat lightly. Add  
1/2 cup of the sour cream, vanilla and almond extracts; stir until smooth;  
reserve. Place flour, cinnamon, baking powder, baking soda, and salt in a  
medium bowl; stir to blend; reserve.  
Place 1 cup + 2 tablespoons butter in a large bowl with 1-1/4 cups brown  
sugar. Using a Cuisinart® Hand Mixer on low speed, mix for 30 seconds;  
increase speed to medium and mix until smooth and creamy, about 2 min-  
utes. Add reserved cocoa and egg mixtures; mix until smooth and creamy,  
about 1 minute.  
Add half the flour and the remaining sour cream; mix on low speed  
40 seconds. Scrape the bowl. Add remaining flour and milk; mix on  
low speed until well blended, about 1 minute. Scrape the bowl.  
18  
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NOTES:  
19  
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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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IMPORTANT SAFEGUARDS  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
SPECIAL CORD SET INSTRUCTIONS:  
A short power-supply cord is provided to reduce the risks of becoming  
entangled in or tripping over a longer cord.  
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 control in water or any other liquid.  
4. To avoid possible accidental injury, close supervision is necessary when  
any appliance is used by or near children.  
5. Unplug from outlet when not in use and before cleaning. Allow to cool  
before putting on or taking off parts.  
6. Do not operate any appliance with a damaged cord or plug or after the  
appliance has malfunctioned or has been dropped or damaged in any  
way or is not operating properly. Return the appliance to the nearest  
Cuisinart Repair Center for examination, repair or mechanical or  
electrical adjustment.  
7. The use of attachments not recommended by Cuisinart may cause fire,  
electrical shock, or risk of injury.  
8. Do not use outdoors.  
Longer extension cords are available and may be used if care is exercised.  
If a long extension cord is used, the marked electrical rating of the extension  
cord should be at least as great as the electrical rating of the appliance. The  
longer cord should be arranged so that it will not drape over the countertop or  
tabletop where it can be pulled by children or tripped over.  
NOTICE:  
This appliance has a polarized plug (one prong is wider than the other). As a  
safety feature, this plug will fit into a polarized outlet only one way. If the plug  
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a  
qualified electrician. Do not attempt to defeat this safety feature.  
9. Do not use the Skillet for anything other than its intended use.  
10. To avoid the possibility of the Skillet being accidentally pulled off work  
area, which could result in damage to the Skillet or in personal injury, do  
not let cord hang over edge of table or counter.  
11. Extreme caution must be used when moving an appliance containing hot  
oil or other hot liquids.  
12. Always attach temperature probe to appliance first, then plug cord in the  
wall outlet. To disconnect, turn temperature control to “OFF”, then remove  
plug from wall outlet.  
13. To avoid damage to cord and possible fire or electrocution hazard, do not  
let cord contact hot surfaces, including a stove.  
TABLE OF CONTENTS:  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Features and Benefits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Important Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Assembly Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Operation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
14. When oil is heated to high temperature in any vessel, flammable gases  
are given off. Do not expose a flame to these gases as this could be  
dangerous. Never cover Skillet when heating oil.  
15. Do not place on or near a hot gas or electric burner, or in a heated oven.  
1
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INTRODUCTION  
IMPORTANT GUIDELINES  
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 at  
the table. The extra large nonstick cooking surface offers easy cleanup and  
the chance to cook healthier lowfat meals. Simply adjust the temperature to  
simmer soup, make pancakes, or fry up a family order of chicken fajitas. As a  
grand finale, remove the cord and put Skillet and lid right in the dishwasher.  
Do not use metal utensils. Metal utensils will damage the nonstick finish.  
Use wooden or heat-proof plastic utensils.  
Do not use a metal knife or utensil to cut on the nonstick surface.  
Add only enough oil to coat the bottom of the Skillet. Do not use larger  
amounts of oil.  
The steam vent in the cover should always be placed to the back of the  
Skillet. Lift the lid from the back to the front to prevent steam burns.  
FEATURES AND BENEFITS  
Use pot holders to lift lid or move Skillet.  
1. Glass Cover w/ Stainless Steel Rim, Steam Vent and Handle:  
See-through glass cover allows you to view your entrée while it’s cooking  
and the steam vent helps to prevent splattering.  
Do not lift or move Skillet while cooking.  
Never immerse the temperature probe in water or any other liquid.  
Temperature probe must always be in the “OFF” position before the unit  
is unplugged.  
2. Brushed Stainless Steel Housing:  
Durable stainless steel construction complements any décor.  
Do not knock or drop the temperature probe as this can damage the probe.  
3. Nonstick Cooking Surface:  
Large nonstick cooking surface makes cleanup easy. For even heat  
distribution and cooking, the heating element is mounted in a 5mm thick  
encapsulated aluminum base.  
ASSEMBLY INSTRUCTIONS  
4. Stainless Steel Handles:  
®
To use your Cuisinart Skillet:  
Heavy Cast Stainless Steel helper handles with embossed Cuisinart® logo.  
1. Carefully unpack the Skillet.  
5. Adjustable Temperature Probe:  
2. Rinse the Skillet base, and glass cover in warm, soapy water. Rinse well  
and dry thoroughly. Note: The Skillet base and glass cover are immersible  
and top shelf dishwasher safe. Make sure temperature probe is removed  
before cleaning.  
Removable temperature probe with adjustable heat settings that range  
from Warm to 450°F. Indicator light turns off when Skillet has reached the  
desired temperature.  
3. Place Skillet base on a clean, dry surface.  
4. Place the cover on top of the base.  
1.  
5. 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.  
4.  
6. Plug in unit.  
7. Your Skillet is now ready for use.  
3.  
2.  
5.  
2
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OPERATION  
WARRANTY  
1. Place your Cuisinart® Skillet on a clean, dry surface.  
THREE-YEAR LIMITED WARRANTY  
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.  
This warranty supersedes all previous warranties on the Cuisinart® Electric  
Skillet. This warranty is available to consumers only. You are a consumer if  
you own a Cuisinart® Electric Skillet that was purchased at retail for personal,  
family, or household use. Except as otherwise required under applicable state  
law, this warranty is not available to retailers or other commercial purchasers  
or owners. We warrant that your Cuisinart® Electric Skillet will be free of  
defects in material or workmanship under normal home use for three years  
from the date of original purchase. We suggest that you complete and return  
the enclosed product registration card promptly to facilitate verification of the  
date of original purchase. However, return of this product registration card  
does not eliminate the need for the consumer to maintain the original proof of  
purchase in order to obtain the warranty benefits. In the event that you do not  
have proof of purchase, the purchase date for purposes of this warranty will be  
the date of manufacture.  
3. Plug cord into an electrical outlet.  
4. Turn temperature control knob to desired setting – “WARM” to 450°F.  
The indicator light will go on.  
5. Your Cuisinart® Skillet will preheat for approximately 3-8 minutes,  
depending on the desired temperature setting. For faster heat-up, place  
glass cover on top of the base.  
6. Once the indicator light goes off, you are ready to cook.  
7. Place food in the Skillet. Note: After preheating, do not leave Skillet on  
without any food inside; over time, this can damage the pan.  
8. Cook food as directed or until desired results are achieved.  
9. After use, turn the temperature control knob to the “OFF” position and  
unplug your Skillet.  
If your Electric Skillet should prove to be defective within the warranty period,  
we will repair it or, if we think it necessary, replace it. To obtain warranty  
service, please call our Consumer Service Center toll-free at 1-800-726-0190,  
or write to:  
CLEANING AND MAINTENANCE  
CAUTION: To prevent personal injury or electric shock, always remove the  
temperature control probe before immersing your Skillet in water. Do not  
immerse temperature probe, cord or plug in water or other liquid.  
Cuisinart  
1. Turn the temperature probe to the “OFF” position and unplug unit  
from outlet.  
150 Milford Road  
East Windsor, NJ 08520  
2. Allow unit to cool before cleaning.  
3. Once unit has cooled, remove the temperature probe.  
4. The temperature probe is not immersible. Simply wipe it down with  
a damp cloth.  
5. To clean Skillet, first remove excess food and oil with a damp cloth. Place  
base and glass cover on the top shelf of a dishwasher or wash with warm  
soapy water, using a non abrasive cloth.  
6. Dry thoroughly when clean.  
7. If desired, recondition the nonstick surface with cooking oil to enhance the  
release property of the nonstick coating.  
To facilitate the speed and accuracy of your return, please enclose $10.00 for  
shipping and handling of the product. Please also be sure to include a return  
address, daytime phone number, description of the product defect, product  
serial number (stamped on bottom of product base), and any other information  
pertinent to the product’s return.  
Please pay by check or money order. (California residents need only supply  
proof of purchase and should call 1-800-720-0190 for shipping instructions).  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
3
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service. Cuisinart cannot be held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/or damaged products are  
not covered under warranty.  
Your Cuisinart® Electric Skillet has been manufactured to strict specifications  
and has been designed for use with the Cuisinart® Electric Skillet accessories  
and replacement parts. These warranties expressly exclude any defects or  
damages caused by accessories, replacement parts, or repair service other  
than those that have been authorized by Cuisinart.  
product for servicing. Often, our Consumer Service Representatives can help  
solve the problem without having the product serviced. If servicing is needed,  
a representative can confirm whether the product is under warranty and direct  
you to the nearest service location.  
* Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to call  
our Consumer Service Center at 1-800-726-0190 to ensure that the problem is  
properly diagnosed, the product is serviced with the correct parts, and to  
ensure that the product is still under warranty.  
These warranties do not cover any damage caused by accident, misuse,  
shipment, or other than ordinary household use. These warranties exclude all  
incidental or consequential damages. Some states do not allow the exclusion  
or limitation of incidental or consequential damages, so the foregoing limitation  
may not apply to you.  
California Residents Only  
California law provides that for In-Warranty Service, California residents have  
the option of returning a nonconforming product (A) to the store where it was  
purchased or (B) to another retail store which sells Cuisinart brand products of  
the same type. The retail store shall then, according to its preferences, either  
repair the product, refer the consumer to an independent repair facility, replace  
the product, or refund the purchase price less the amount directly attributable  
to the consumer’s prior usage of the product. If either of the above two options  
does not result in appropriate relief to the consumer, consumer may then take  
the product to an independent repair facility if service or repair can be econom-  
ically accomplished.* Cuisinart and not the consumer will be responsible for  
the reasonable cost of such service, repair, replacement, or refund for noncon-  
forming products under warranty.  
California residents may also, according to their preference, return noncon-  
forming products directly to Cuisinart for repair or, if necessary, replacement by  
calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will  
be responsible for the cost of the repair, replacement, and shipping and han-  
dling for such nonconforming products under warranty.  
© 2006 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
Before Returning Your Cuisinart Product  
If you are experiencing problems with your Cuisinart® product, we suggest that  
East Windsor, NJ 08520  
Printed in China  
you call our Consumer Service Center at 1-800-726-0190 before returning the  
04CU13110  
4
IB-5239  
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Version no.: IB-5239A  
Open Size : 229MM(H) X 152MM(W) OLD SAME AS IB-5239  
SADDLE STITCHED (24PP)  
Material: COVER:157GSM MATT ARTPAPER  
INSIDE:128GSM ARTPAPER  
Coating: VARNISHING IN COVER  
Color(COVER): 4C(CMYK) + 1C(BLACK)  
(INSIDE): 1C(BLACK) + 1C(BLACK)  
Date: AUG-22-2006  
Co-ordinator : Astor  
Hugo Description : CSK150 IB-5239A (0,0) BOOK  
Hugo Code: ELC0301IB-1/2A1/2  
Operator : FEN  
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