Mediterranean Pesto Pizza; Chiles Rellenos - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

3 . When oven switches from Roast to Slow Cook, add 11/2 cups of beef
broth with the vinegar . Turn shanks occasionally while cooking .
With about 11/2 hours remaining, add the remaining broth to the pan .
4 . Lamb is ready when the meat is fork tender and easily pulls away
from the bone .
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g

Mediterranean Pesto Pizza

This pizza packs a flavor punch and bakes in only 10 minutes!
Makes 1 pizza, about 10 servings
Nonstick cooking spray
1 pound pizza dough
1 tablespoon extra virgin olive oil
3 tablespoons ricotta cheese
2 tablespoons prepared pesto
6 ounces cherry tomatoes, quartered
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup pitted green olives, chopped
4 jarred artichoke hearts, quartered
1 cup shredded mozzarella cheese
2 tablespoons Parmesan
5 fresh basil leaves
1 . Spray the Baking Pan liberally with nonstick cooking spray .
Stretch the pizza dough to fit the pan and brush with the olive oil .
2 . Spoon both the ricotta and the pesto onto the middle of the dough
and spread out evenly with the back of a spoon, leaving an inch
for the crust . Sprinkle the tomatoes with the salt and pepper and
toss with the olives and artichoke hearts . Scatter the tomato mixture
evenly in the center of the crust . Top with the mozzarella and
Parmesan .
3 . Select Pizza . Set to Fresh Pizza, 450°F for 10 minutes . When the
oven is ready place the prepared pan into the oven in rack position 1 .
4 . When ready, slide pizza out onto a cutting board . Slice and serve
immediately .
Nutritional information per serving (based on 10 servings):
Calories 174 (29% from fat) • carb. 22g • pro. 9g • fat 5g • sat. fat 1g • chol. 6mg
sod. 224mg • calc. 382mg • fiber 1g

Chiles Rellenos

Now you can make this restaurant treat at home . Serve with refried
beans, warm flour tortillas and ranchero sauce for
a true vegetarian feast!
Makes 10 chiles
Nonstick cooking spray
10 fresh Anaheim or poblano peppers, washed and dried well
6 ounces Monterey Jack, shredded
6 ounces sharp Cheddar, shredded
8 ounces cream cheese, room temperature
½ cup unbleached, all-purpose flour
2 large eggs, beaten
5 cups tortilla chips, chopped
Vegetable oil for spraying or brushing
1 . Coat the Baking Pan well with nonstick cooking spray .
Place prepared peppers onto the pan .
2 . Place in oven in rack position 2 . Select Roast at 450°F for 30
minutes . Halfway through cooking time, turn the peppers to evenly
brown . When time expires, place roasted peppers into a mixing bowl
and immediately cover with plastic wrap . Allow to steam to loosen
the skin for about 30 minutes .
3 . While peppers are roasting and cooling, mix the cheeses together
so the three are completely mixed . Divide equally into 10 portions;
roll and form into cylinders, approximately the size of the peppers .
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