Bedienungsanleitung Cuisinart TOB-195 (Seite 12 von 25) (Englisch)

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RECIPES

Bruschetta with Basil and

Provolone

These easy to make open-faced sandwiches

will impress family and friends.

Makes 6 open-faced sandwiches

6 slices Italian bread

(sliced ½-inch thick)

1 small garlic clove, minced

8 plum tomatoes, seeded and

chopped (about 2 cups)

¼ cup chopped fresh basil

1 cup shredded provolone cheese

Place rack in the

Cuisinart

Exact Heat

™

Convection Toaster Oven Broiler

in position B

and arrange 3 slices of bread on the rack.

Press the Toast button and Browning

Selection #4. Press the Start/Stop button.

Remove toasted bread from oven and

reserve. Repeat with remaining bread.

Meanwhile, place a Cuisinart

Non-Stick

Stainless 12½-inch skillet over medium heat.

Add garlic and cook until golden, about 30

seconds. Add tomatoes and basil; cook until

soft but not wet, about 2 minutes. Add

shredded cheese and cook until bubbly,

about 30 seconds. Spread over toasted

bread and serve immediately.

Nutritional information per sandwich:

Calories 160 (23% from fat) • carb. 23g • pro. 8g • fat 4g

• sat. fat 3g • chol. 10mg • sod. 285mg

Quick Cheese Nachos

Homemade nachos make a great snack or

appetizer.

Serve with sour cream, guacamole and salsa

if desired.

Makes 2 servings

15 full-sized tortilla chips (about 2¼

ounces)

½ cup refried beans

¼ cup jalapeño pepper slices, drained

¼ cup chopped scallions

¼ cup sliced black olives

1½ cups shredded extra-sharp

Cheddar cheese

Place rack in the

Cuisinart

Exact Heat

™

Convection Toaster Oven Broiler

in position A

and preheat on Broil setting. Arrange chips

in an 11 x 7-inch baking pan. Distribute

remaining ingredients over the chips, as

evenly as possible, beginning with the refried

beans and ending with the Cheddar cheese

on the top. Place in the oven and broil until

cheese is bubbly, about 4 minutes. Transfer

to serving plate and serve immediately.

Nutritional information per serving:

Calories 624 (58% from fat) • carb. 38g • pro. 28g

• fat 40g • sat. fat 20g • chol. 89mg • sod. 1379mg

• calc. 910mg • fiber 4g

Pizza Dough

This dough freezes very well.

Makes three 12-inch pizzas

2¼ teaspoons active dry yeast

½ cup warm (105°-110°F) water

1 teaspoon granulated sugar

4 cups unbleached, all-purpose flour,

+ more for dusting

1½ teaspoons kosher salt

1 tablespoon extra virgin olive oil

1 cup cold water

Dissolve the yeast and sugar in the warm

water. Let stand 3 to 5 minutes, or until the

mixture gets foamy.

Place the flour, salt and olive oil in the work

bowl of a Cuisinart

Food Processor fitted

with the dough blade. Pulse about 5 times to

mix; scrape down the sides of the bowl.

Add the cold water to the yeast mixture.

With the motor running, slowly pour the

liquid yeast mixture through the feed tube.

Process until a dough ball forms. Continue

to let the machine run for an additional

minute to knead. Dough will be slightly

sticky.

Lightly dust a sealable plastic bag with flour.

Dust dough with flour. Place the dough in

the floured bag; squeeze out all of the air

and seal. Let rise in a warm place for 45

minutes to 1 hour.

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