Cuisinart TOB-195 Series - Manual (Page 12)

1
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 thick)
1 small garlic clove, minced
8 plum tomatoes, seeded and
chopped (about 2 cups)
¼ cup chopped fresh basil
1 cup 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 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)
½ cup refried beans
¼ cup jalapeño pepper slices, drained
¼ cup chopped scallions
¼ cup sliced black olives
1½ cups 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 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 pizzas
2¼ teaspoons active dry yeast
½ cup warm (105°-110°F) water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour,
+ more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 cup 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 .
Lightly dust a sealable plastic bag with flour .
Dust dough with flour . Place the dough in
the floured bag; squeeze out all of the air
and seal . Let rise in a warm place for 45
minutes to 1 hour .