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minutes, until tops are golden and cheese is melted Cut quesadillas in half and serve with salsa, guacamole, and/or sour cream Nutritional information per serving: Calories 190 (38% from fat) • carb. 23g • pro. 7g • fat 8g • sat. fat 4g • chol. 10mg • sod. 860mg • calc. 123mg • fiber 2g Twice Baked Potatoes Makes 8 servings 4 Idaho or russet potatoes (10 to 12 ounces each) 1 teaspoon extra virgin olive oil, divided 2/3 cup lowfat milk 2 tablespoons unsalted butter, plus 1 teaspoon for finishing . cup sour cream . teaspoon sea or kosher salt . teaspoon freshly ground black pepper . cup chopped fresh chives Preheat the Cuisinart® Convection Toaster Oven Broiler to 400°F on the bake setting with the rack in position B Rub each potato with . teaspoon of olive oil, and then evenly prick about 6 to 8 times with a fork Place potatoes directly on the rack and bake for about 55 to 60 minutes Remove and let cool slightly Reduce oven temperature to 375°F When potatoes are cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a .-inch thick potato shell Reserve cooked potato and skin shells Place cooked potato in a medium bowl Add milk and 2 tablespoons of the butter Using a potato masher or hand mixer, mash/beat until smooth Add sour cream, salt, pepper, and chives Mash/beat to combine completely Generously fill the potato shells with sour cream and chive potato mixture (Potatoes may be prepared a day ahead to this point – cover and refrigerate Bring to room temperature before baking ) Arrange potatoes on baking tray Melt remaining teaspoon of butter and drizzle on potatoes Bake for 35 to 45 minutes, until potatoes are hot and golden on the tops Nutritional information per serving (. potato): Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g Oven Roasted Steak Fries Makes 2 servings 1 pound Idaho or russet potatoes (about 2 to 3 medium potatoes), cut into .-inch wedges 2 tablespoons extra virgin olive oil . teaspoon sea or kosher salt . teaspoon freshly ground black pepper pinch cayenne Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F on the bake setting with the rack in position B Place potatoes in a medium to large mixing bowl Toss with the remaining ingredients Line the baking tray with aluminum foil and arrange the potatoes, cut side down Bake for about 30 minutes, turning the potatoes halfway through the cooking time Remove and adjust seasonings to taste Serve immediately Nutritional information per serving (1 cup): Calories 130 (91% from fat) • carb. 3g • pro. 0g • fat 14g • sat. fat 2g • chol. 0mg • sod. 530mg • calc. 3mg • fiber 0g Roasted Sweet Potatoes Makes 4 servings 1. pounds (about 2 to 3 large) sweet potatoes, cut lengthwise into quarters 4 tablespoons unsalted butter, melted . teaspoon sea or kosher salt 2 tablespoons packed light brown sugar Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F on the bake setting with the rack in position B Place potatoes in a medium to large mixing bowl Toss with the remaining ingredients Line the baking tray with aluminum foil and arrange the potatoes cut side down Bake for about 35 minutes, turning the potatoes every 10 minutes Remove and serve immediately Nutritional information per serving (1 cup): Calories 290 (34% from fat) • carb. 46g • pro. 3g • fat 11g • sat. fat 7g • chol. 30mg • sod. 380mg • calc. 60mg • fiber 6g Roasted Asparagus Asparagus is delicious roasted, and very simple to prepare Makes 4 servings 1 pound asparagus 1 teaspoon extra virgin olive oil . teaspoon sea or kosher salt . teaspoon freshly ground black pepper Preheat Cuisinart® Convection Toaster Oven Broiler to 425°F on either the convection bake or regular bake setting with rack in position B Wash and thoroughly dry asparagus and trim the rough ends Place asparagus in a mixing bowl and toss with the olive oil, salt and pepper Arrange asparagus on the baking sheet and bake in preheated oven for 10 to 15 minutes, until the asparagus is tender Serve immediately Nutritional information per serving: Calories 36 (29% from fat) • carb. 4g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 135mg • calc. 28mg • fiber 2g Roasted Fennel, Carrots and Parsnips Makes 4 servings 2 fennel bulbs, quartered 3 medium carrots, cut into 1-inch pieces 1 large parsnip, cut into 1-inch pieces 1 garlic clove, smashed 3 tablespoons extra virgin olive oil . teaspoon sea or kosher salt . teaspoon freshly ground black pepper pinch ground cinnamon 1 teaspoon fresh thyme Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F on either the convection bake or regular bake setting with rack in position B Place vegetables in a medium to large mixing bowl and toss with the remaining ingredients Arrange the vegetables in the baking tray lined with aluminum foil Bake in preheated oven for 45 minutes, tossing every 15 to 20 minutes Nutritional information per serving (. cup): Calories...
Otros modelos de este manual:Hornos Eléctricos - IB-8099 (2.09 mb)
Hornos Eléctricos - TOB-60 Series (2.09 mb)