Cuisinart TOB-60N2, Инструкция и книга рецептов

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8 ounces mozzarella, shredded
¼ cup grated Parmesan (about 1 ounce)
4–6 basil leaves, roughly torn
nonstick cooking spray
1. Bring a pot of salted water to a boil. Set up a large bowl filled with ice
water. Add broccolini to boiling water and cover. Cook for about 4 to 6
minutes or until bright green. Plunge cooked broccolini into prepared
ice water. Once cool, discard ice water and cut broccolini into 1-inch
pieces.
2. Preheat a large skillet over medium-high heat; add oil. Once oil is hot
and shimmering, add the blanched broccolini. Sauté 2 to 3 minutes,
and then add the wine and stock. Raise temperature to high and sauté
until liquids have evaporated. Reserve.
3. Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F
on Bake/Pizza. Line the baking pan with aluminum foil.
4. Put the sausage, pepper, onion and garlic with a pinch each of the salt
and pepper on the prepared baking pan. Carefully slide the pan into
the upper position and roast in the preheated oven for about 15
minutes, or until sausage and vegetables have browned. Remove and
reduce temperature to 350°F and slide the rack into the lower position.
5. In a large mixing bowl, toss the broccolini, roasted sausage and
vegetables, and the remaining ingredients until well combined.
6. Lightly coat a 2-quart baking dish with nonstick cooking spray. Add the
pasta mixture. Bake in the preheated oven for about 30 to 35 minutes,
or until cheeses are hot and bubbling.
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 garlic cloves, peeled
2 sprigs fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1. Preheat the Cuisinart ® Convection Toaster Oven Broiler to 375°F on
Convection Bake. Line the baking pan with aluminum foil. Rub the beef
with ¼ teaspoon each of the salt and pepper. Reserve.
2. In the bowl of a Cuisinart ® Mini Chopper or Food Processor, process
the garlic, herbs and the reserved salt and pepper until well combined.
With the chopper/processor running, add the oil in a slow and steady
stream. Process until combined.
3. Rub the mustard on the tenderloin; evenly spread the herb/oil mixture
on top. Place beef on the prepared baking pan. Carefully slide the
pan into the lower position and roast for about 40 minutes, or until
the internal temperature reads 125°F. Let meat rest 10 to 15 minutes
before slicing.
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g
• sat. fat 12g • chol. 80mg • sod. 350mg
• calc. 18mg • fiber 0g