Cuisinart TOB-195BCC Instruction and Recipe Booklet - Page 12

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 (1.25 cm) thick) 1 small garlic clove, minced 8 plum tomatoes, seeded and chopped (about 2 cups (500 ml) ) ¼ cup (50 ml) chopped fresh basil 1 cup (250 ml) 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 (32 cm) 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 (63 g)) ½ cup (125 ml) refried beans ¼ cup (50 ml) jalapeño pepper slices, drained ¼ cup (50 ml) chopped scallions ¼ cup (50 ml) sliced black olives 1½ cups (375 ml) 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 (28 x 18 cm) 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 (30 cm) pizzas 2¼ teaspoons (11 ml) active dry yeast ½ cup warm (105°-110°F) (41°-43°C) water 1 teaspoon granulated sugar 4 cups (1 L) unbleached, all-purpose flour, + more for dusting 1½ teaspoons (7 ml) kosher salt 1 tablespoon (15 ml) extra virgin olive oil 1 cup (250 ml) 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. 12