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Фрагмент инструкции
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 .-inch pieces 4 ounces thinly sliced prosciutto, cut into .-inch slivers 16 large eggs . teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 ounces Fontina cheese, shredded 2 tablespoons fresh basil, cut into ..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; saute 2 to 3 minutes, until just tender Add the prosciutto and saute 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 • fiber 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 10ce114829_csk250_recipe.indd 3 1 loaf (1 pound) French or Italian bread, cut into .-inch cubes 1. 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 . teaspoon paprika . teaspoon freshly ground black pepper . 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 • fiber 0g 6/23/10 3:36:25 PM Challah French Toast Challah bread takes ordinary French toast to the next level. Makes 10 servings 10 large eggs 1. cups whole milk 1. cups heavy cream 2 teaspoons pure vanilla extract . teaspoon sea salt . teaspoon ground cinnamon pinch ground nutmeg 1 pound challah loaf, cut into 8 to 10 slices (each slice about 1. 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, flipping 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 . teaspoon of the cinnamon sugar After about 6 to 8 minutes, flip, sprinkle with another . teaspoon of the cinnamon sugar and finish cooking for an additional 6 to 8 minutes 3 . While the first batch of French toast is cooking, add the remaining batter to the baking pan and repeat soaking the remaining challah slices 4 . Remove the first 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 • fiber 1g 4 10ce114829_csk250_recipe.indd 4 Pannekoeken (Dutch-Style Pancakes) Top these pancakes, a cross between a crepe 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 . teaspoon t...
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