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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. Add chops and their juices to onion mixture; cover and cook until meat registers 160.F 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 CAJUN BBQ SHRIMP Makes 6 servings 1-1/2 cups unsalted butter 3 tablespoons chopped garlic 2 tablespoons chopped shallots 2 tablespoons Worcestershire sauce 1 teaspoon *Tabasco® sauce 4 bay leaves 1 teaspoon paprika 1 teaspoon rosemary 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound shrimp (16 – 20) 1 lemon, cut in 6 pieces Preheat a Cuisinart® Electric Skillet to 200°F; melt butter. Add garlic, shallots, Worcestershire, Tabasco®, bay leaves, paprika, rosemary, oregano, thyme, salt and pepper. Cook uncovered for 5 minutes. 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. 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. 12 SPICY SAUSAGE AND SHRIMP Makes 6 servings 1/2 pound spicy cooked sausage (andouille or chorizo) cut in 1/4-inch rounds (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 sliced 1 yellow bell pepper, peeled, cored, thinly sliced 1 orange or red bell pepper, peeled, cored, thinly sliced 3 cloves garlic, peeled, crushed, but left whole 3 tablespoons finely chopped shallots 1 cup vermouth or dry white wine 2 cans (14 ounce) diced tomatoes 2 tablespoons tomato paste 2 cups chicken stock, fat free, low sodium 2 bay leaves 1 teaspoon marjoram (or oregano) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2-3 drops *Tabasco® sauce or more, to taste 1-1/2 pounds large shrimp, peeled and deveined 1 tablespoon freshly chopped parsley 2 green onions, thinly sliced Place sliced sausages in a cold Cuisinart® Electric Skillet; set the temperature 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. 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 *Tabasco® is a registered trademark owned by the McIlhenny Co. SLIGHTLY SPICY SLOPPY JOES Makes 16 servings 3 pounds very lean ground beef (90-95%) 1 pound onion, chopped 3 cloves garlic, peeled and minced 1 yellow bell pepper, cored, seeded and chopped 1 can (28 ounces) thick tomato puree 1 can (6 ounces) unsalted tomato paste 1 cup beef broth or stock, fat free, low sodium 2 tablespoons brown sugar, lightly packed 2 tablespoons Worcestershire sauce 2-3 tablespoons chipotle chile* with sauce (or to taste), finely chopped 1 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 puree, tomato paste, beef broth, brown sugar, Worcestershire sauce, chipotle and salt. Bring to a boil, then reduce heat to a simmer. Cook for 45 minutes, until slightly thickened. Serve on sandwich rolls. 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 section 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. 13 VEGETARIAN CHILI VEAL MARSALA Makes 12 serving Makes 4 servings 2 tablespoons vegetable oil 1-1/2 cups chopped onion 1-1/2 tablespoons chopped garlic 2 jalapeno peppers, seeded and finely chopped 2 tablespoons chili powder 1-1/2 teaspoons cumin...
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