Cuisinart GR-M3, Инструкция и книга рецептов

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7. Sprinkle the toasted breadcrumbs over
the top before serving.
Nutritional information per serving (based on 15
servings): Calories 204 (54% from fat) • carb. 15g
pro. 8g • fat 12g • sat. fat 7g • chol. 38mg
sod. 159mg • calc. 204mg • fiber 1g
Polenta
This comforting, slow-cooked polenta can
be served in so many ways. Use it as a
creamy foundation for the Guinness Braised
Beef Shanks or Chicken Cacciatore. Or,
allow to cool until set and cut into squares
for grilling. It is also delicious on its own,
topped with plenty of your favorite
shredded cheese.
Makes about 10 servings
4 cups water or low-sodium broth
1 cup polenta
1 teaspoon kosher salt
2 tablespoons unsalted butter
1. Assemble the Cuisinart ® Stack5 ® with the
baking pan and add the water or broth,
polenta and salt. Select 400°F. Once the
liquid comes to a boil, cover and set to
200°F.
2. The polenta will take about 3 hours to
completely cook. Stir occasionally while
cooking. The polenta should be thick yet
soft in texture. Once the polenta is ready
and soft, stir in butter.
3. Taste and adjust seasoning according to
preference.
Nutritional information per serving (based on 10
servings): Calories 60 (37% from fat) • carb. 9g
pro. 1g • fat 3g • sat. fat 1g • chol. 6mg
sod. 216mg • calc. 3mg • fiber 1g
Bananas Foster
Delicious topping for vanilla ice cream!
Makes 4 servings
6 tablespoons unsalted butter
2 ounces bourbon
4 bananas, halved lengthwise
¼ cup brown sugar
½ teaspoon ground cinnamon
Pinch kosher salt
Vanilla ice cream for serving
1. Assemble the Cuisinart
®
Stack5
®
with
the baking pan and select 350°F. Add the
butter to the pan.
2. Once the butter is melted, stir in the
bourbon. Add the bananas to the pan,
cut side down.
3. When bananas are slightly browned, add
the brown sugar, cinnamon and salt.
Continue to cook until bubbling.
4. Serve immediately with vanilla ice cream!
Nutritional information per serving (based on 4
servings): Calories 266 (37% from fat) • carb. 39g
pro. 1g • fat 11g • sat. fat 8g • chol. 30mg
sod. 1mg • calc. 6mg • fiber 3g
Raspberry Fig
Upside-Down Cake
Fun dessert using up some late
summer fruit.
Makes 12 servings
4 tablespoons plus ½ cup unsalted
butter, room temperature, divided
1 cup light brown sugar, divided
1 pound fresh figs, halved
lengthwise
½
pint raspberries
1½ cups unbleached, all-purpose
flour
1
teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup whole milk
2 large eggs