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Resumen del manual
Combine flour, baking powder, sugar and salt in a medium mixing bowl. Beat eggs into milk with a whisk or spoon; pour in butter and stir to combine. Make a hole in the center of the flour mixture; pour the liquid in, stirring gently until the batter has just come together. It will have some lumps. Do not over-beat or the pancakes with be tough. For each pancake, pour 1/4 cup batter onto Skillet (you will get 6 pancakes per batch). Cook 2 minutes, or until bubbles have formed on top and bottom is lightly browned. Turn pancakes and cook other side until done, about 1-1/2 or 2 minutes more. Repeat with remaining batter. Variations: Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe. Stir in gently after blending batter. Pecan pancakes: add 1/2 – 2/3 cup chopped, toasted pecans to batter. Nutritional information per pancake: Calories 99 (37% from fat) • carb. 12g • pro. 3g • fat 4g • sat. fat 2g • chol. 44mg • sod. 178mg • calc. 34mg • fiber 0g CORNMEAL PANCAKES Makes 12 servings 1/2 cup all-purpose flour 6 tablespoons yellow cornmeal 1 tablespoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 1/2 cup lowfat plain yogurt 2 tablespoons vegetable oil 2 tablespoons honey Preheat Cuisinart® Electric Skillet to 275F°. Combine flour, cornmeal, baking powder and salt in a medium mixing bowl. Beat eggs into milk with a whisk or spoon; pour in butter and stir to combine. Make a hole in the center of the flour mixture; pour in the liquid mixture, stirring gently until the batter has just come together. Pour 1/4-cup batter onto Skillet (you will get 6 pancakes about 3 to 3-1/2-inch per batch). Cook 2 minutes, or until bottom is lightly browned. Turn pancakes and cook other side until done, about 1 to 1-1/2 minutes more. Repeat with remaining batter. Nutritional information per pancake: Calories 81 (36% from fat) • carb. 11g • pro. 2g • fat 3g • sat. fat 1g • chol.36mg • sod. 125mg • calc. 20mg • fiber 0g STUFFED FRENCH TOAST Makes 8 servings 1 pound loaf challah or brioche bread, unsliced 8 ounces reduced fat cream cheese, room temperature 1/4 cup strawberry preserves (not jelly) 6 large eggs, lightly beaten 1-1/2 cups half-&-half 1 teaspoon vanilla 4 teaspoons unsalted butter, divided 2 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.) 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. Mix eggs and half-&-half well and add vanilla; stir. Pour batter into a 9x13inch 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.) 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. Serve with maple syrup, raspberry syrup or powdered sugar. Nutritional information per serving: Calories 360 (44% from fat) • carb. 38g • pro. 12g • fat 17g • sat. fat 9g • chol. 141mg • sod. 485mg • calc. 153mg • fiber 0g MONTE CRISTO SANDWICH Makes 4 servings 3 tablespoons Dijon-style mustard 3 tablespoons reduced fat mayonnaise 8 slices best quality sandwich bread 8 ounces Jarlsberg or Gruyere cheese, sliced thin 6 ounces Black Forest ham 3 large eggs 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. 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 PHILLY CHEESE STEAK SANDWICHES Makes 4 servings 1 teaspoon vegetable oil 2 cups thinly sliced onions (about 2 medium) 2 red or green bell peppers, cored, seeded and thinly sliced 6 ounces provolone cheese (or American, cheddar or mozzarella) 4 oval sandwich rolls, sliced in half 1 pound of thinly sliced beefsteak (eye of round, or sirloin) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preheat Cuisinart® Electric Skillet to 300. 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. Raise heat to 350°F; season meat with salt and pepper. Sear each piece for 1 or 2 minutes per si...
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