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GINGER DIPPING SAUCE
Makes about 3/4 cup
2 green onions, trimmed and cut in 1/8-inch slices
2 tablespoons chopped cilantro leaves
1 tablespoon finely chopped fresh ginger
1 teaspoon minced garlic
1/4 teaspoon freshly ground pepper
1/2 cup light soy or tamari sauce (seasoned if available)
1/2 cup rice wine vinegar (seasoned if available)
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Combine green onions, cilantro, ginger, garlic and pepper. Stir together soy,
vinegar, lime juice and sesame oil; add to vegetable mixture and whisk to
combine, or transfer to a jar and shake.
Serve with pot stickers or use as a marinade for chicken, fish, shrimp, pork
or beef.
Nutritional information per serving:
Calories 2 (27% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0 mg • sod. 72mg • calc.1mg • fiber 0g
SAUSAGE BITES IN MUSTARD WINE SAUCE
Makes 12 appetizer servings
1 pound smoked chicken or turkey sausage
2 tablespoons extra virgin olive oil
1 onion, peeled and cut in 1/2-inch quarter moons
1 cup dry white wine
2 tablespoons Dijon-style mustard
2 tablespoons chopped parsley
Cut sausages on the diagonal in 1/2-inch slices. Preheat Cuisinart
®
Electric
Skillet to 400°F; add oil and stir to coat surface. Add onions and cook
1 minute; add sausages and cook until lightly browned, about 4 minutes.
Pour in wine; boil rapidly, stirring until reduced by about 3/4, 4-5 minutes.
Reduce heat to Warm; stir in mustard. Cook until completely coated and
slightly thickened, 2-3 minutes. Garnish with parsley.
Serve as an appetizer.
Nutritional information per serving:
Calories 97 (47% from fat) • carb. 4g • pro. 6g • fat 5g • sat. fat 2g
• chol. 20mg • sod. 595mg • calc. 6mg • fiber 0g
HONEY TOASTED NUTS
Makes 20 servings
1 tablespoon unsalted butter
1/2 cup honey
1 cup shelled almonds
1 cup shelled walnuts
1 cup shelled pecans
1 cup shelled, blanched hazelnuts
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1 cup raisins
Preheat Cuisinart
®
Electric Skillet to 275°F; melt butter and honey. Stir in
nuts to coat thoroughly. Add cinnamon, salt, cloves, and pepper. Cook,
stirring often to prevent burning, for about 10 minutes or until nuts are light
brown. Add raisins and mix.
Cool mixture on a baking sheet covered with aluminum foil. Break up
clusters if desired and serve as snack or topping for ice cream.
Nutritional information per serving:
Calories 211 (61% from fat) carb. 18g • pro. 4g • fat 15g • sat. fat 2g
• chol. 2mg • sod. 36mg • calc. 41mg • fiber 2g
CSK-150 IB-5239A Recipe 8/22/06 9:12 PM Page 7