Filter
Top Products
3
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 9x13-
inch 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 Gruyère 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 300º 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 side, until nicely browned; do not overcook or meat will
be tough. Place meat on cheese, and top with onions and peppers.
Nutritional information per serving:
Calories 609 (37% from fat) • carb. 40g • pro. 53g • fat 25g • sat. fat 11g
• chol. 126mg • sod. 918mg • calc. 394mg • fiber 2g
CREOLE EGGS
Makes 6 servings
1 tablespoon vegetable oil
1 yellow pepper, cored, seeded and chopped
1 green pepper, cored, seeded and chopped
1 cup chopped onion
1/2 cup chopped celery
CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 3