Bedienungsanleitung Cuisinart TOB-100 (Seite 19 von 25) (Englisch)

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Nutritional information per wing:

Calories 65 (57% from fat) • carb. 0g • pro. 6g • fat 4g • sat. fat 2g

• chol. 22mg • sod. 295mg • calc. 4mg • fiber 0g

Five-Spice Chicken Wings

Seasoned with the classic Chinese spice blend, these wings are wonderfully

aromatic and flavorful too.

Makes about 12 wings, 2 to 4 servings

1 pound chicken wings, tips removed, drumettes and flats separated

1½ tablespoons vegetable oil

1 teaspoon sea or kosher salt

2½ tablespoons five-spice powder, store-bought or homemade

2 tablespoons sliced scallions, for serving

1. Preheat the Toaster Oven set to Bake at 425°F with rack in position A.

Line the baking tray with aluminum foil.

2. In a bowl, toss the wings with the vegetable oil. Evenly sprinkle wings with

the salt and spice powder, rubbing the spices into the chicken wings by

hand to thoroughly and evenly coat. Cover and marinate in refrigerator

for up to 3 hours.

3. Arrange the wings in a single layer on the prepared pan and bake

for 25 minutes.

4. Garnish with scallions and serve immediately.

Nutritional information per wing:

Calories 53 (40% from fat) • carb. 1g • pro. 7g • fat 2g • sat. fat 1g

• chol. 17mg • sod. 25mg • calc. 4mg • fiber 0g

Twice Baked Potatoes

Here we give you the groundwork for the classic twice baked potato, but

don't stop here. They can be topped with just about anything from shredded

Cheddar and chopped broccoli to salsa and sliced avocado.

Makes 2 servings

2 russet potatoes (10 to 12 ounces each)

1 teaspoon extra virgin olive oil, divided

⁄

cup low-fat milk

2 tablespoons unsalted butter, plus 1 teaspoon for finishing

¼ cup sour cream

¼ teaspoon sea or kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh chives

1. Preheat the Toaster Oven set to Bake at 400°F with the rack in position A.

2. Rub each potato with ½ 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 40 to 45

minutes. Remove and let cool slightly. Reduce oven temperature to 350°F.

3. When potatoes are cool enough to handle, slice off the top ¼ of each potato

and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve

cooked potato and skin shells.*

4. Put cooked potato into a medium bowl. Add milk and 1 tablespoon 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 potato mixture. (Potatoes may be

prepared a day ahead to this point – cover and refrigerate. Bring to room

temperature before baking.)

5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35

minutes, until potatoes are hot and golden on the tops.

* The top ¼ of the potatoes can either be discarded, or made in to potato skins

such as those on page 5.

Nutritional information per serving (1 potato):

Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g

• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g

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Cuisinart TOB-100 Seite 19

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