Bedienungsanleitung Cuisinart TCS 60 (Seite 20 von 24) (Englisch)

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OLD BAY

STEAMED SHRIMP DINNER

Add a green salad and crusty bread to complete the meal.

Makes 4 servings

Preparation: 10 minutes + 25 minutes steaming time

3/4 pound new red potatoes, scrubbed, halved

(quartered if large)

3/4 pound new white potatoes, scrubbed, halved

(quartered if large)

2 medium (6 ounce) red or sweet white onions,

peeled (leave root end intact), quartered

3 ears corn, cut into 1-1/2 inch lengths

2 or 3 whole bay leaves

1-1/2 pounds extra large (21-25) shrimp, rinsed

3 lemons

3 tablespoons Old Bay

Seasoning

Fill the water reservoir and attach to the steamer.

Arrange the potatoes and onions in the large steamer tray; tuck in

the bay leaves. Steam for 18 minutes. While the potatoes are

steaming, thinly slice one of the lemons*. Toss the shrimp with 2

tablespoons of the Old Bay

seasoning, then mix in half the lemon

slices. Arrange the shrimp and lemon slices in the small steamer

tray. Shrimp should not touch the sides of the basket. Cut the

remaining lemons in wedges.

Turn off steamer; let sit for 1 minute. Carefully remove the convec-

tion fan and lid. Arrange the corn on top of the partially cooked

potatoes. Insert the small steamer tray and reattach the convection

fan. Steam for 5 – 7 minutes – the shrimp should all have turned

pink. Turn off the steamer and let sit for one minute. Arrange the

potatoes, onions and corn on a large warm platter; sprinkle with

the remaining Old Bay

seasoning. Arrange the shrimp around the

outside of the platter. Garnish with the remaining sliced lemons and

lemon wedges. If desired, serve with drawn butter.

*May be done using the Cuisinart

food processor fitted with the

thin (2 mm) slicing disc.

Nutritional analysis per serving:

Calories 445 (9% from fat) • carbo. 66g • prot. 43g • fat 5g •

sat. fat 1g • chol. 259mg • sod. 777mg • fiber 11g

CHICKEN WITH PESTO AND SHREDDED CARROTS

A quick, easy way to combine meat and vegetables in a single

serving. May be served hot or cool and sliced to serve on

a bed of salad greens for a warm weather meal.

Makes 6 servings

Preparation: 15 minutes + 22 minutes steaming time

6 boneless, skinless chicken breast halves

(about 5 ounces each)

3 – 6 teaspoons pesto (homemade or purchased)

6 ounces carrots, peeled and shredded

(about 1-1/2 cups)

kosher salt, to taste

freshly ground black pepper, to taste

Have ready 6 sheets of Saran

™

Classic Wrap, each about

12 inches in length.

Trim chicken of all visible fat and gristle. Rinse in cold water and

dry. Cut a sheet of plastic wrap about 20 inches in length. Place a

boneless chicken breast half on one side of the wrap, and fold

the wrap over the chicken. Use a flat mallet or pounder to pound

the chicken to an even thickness of about 1/4 inch. Repeat until

all the chicken has been pounded.

Place the chicken “skin” side down on the work surface. Spread

each chicken breast with 1/2 – 1 teaspoon of pesto, and spread

1/4 cup of shredded carrots evenly over each. Starting from one

of the short ends, roll each piece of chicken jelly roll style.

Sprinkle with salt and pepper to taste. Place a piece of rolled

chicken in the center of one of the sheets of Saran

™

Classic

Wrap. Bring two sides of the wrap together over the chicken and

fold down tightly; fold in the two open edges and tuck under the

chicken.

Arrange the chicken in the steamer trays, taking care not to push

the rolls against each other or the sides of the steamer trays.

Steam for 22 minutes. Let rest for 1 minute. Use tongs to remove

chicken rolls. Unwrap, slice and serve.

Nutritional Analysis per serving:

Calories 187 (19% from fat) • carbo. 3g • prot. 33g • fat 4g •

sat. fat 1g • chol. 82 mg • sod. 286 mg • fiber 1g

01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 20

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