Manual Cuisinart TOB-80 (page 12 of 20) (English)

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3. When potatoes are cool enough to handle, slice off the top ¼ of each potato

and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve

cooked potato and skin shells.*

4. Put cooked potato in a medium bowl. Add milk and 1 tablespoon of the butter.

Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream,

salt, pepper and chives. Mash/beat to combine completely. Generously fill the

potato shells with potato mixture. (Potatoes may be prepared a day ahead to

this point – cover and refrigerate. Bring to room temperature before baking.)

5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35

minutes, until potatoes are hot and golden on the tops.

* The top ¼ of the potatoes can either be discarded, or made into potato skins

such as those on page 9.

Nutritional information per serving (1 potato):

Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g

• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g

Middle-Eastern Stuffed Acorn Squash

Not only are the flavors rich and delicious, but the different textures of the

couscous filling make this a standout at any dinner table. They make for a

beautiful presentation as well.

Makes 2 servings

1 small acorn squash (about 1¾ pounds), halved widthwise

and seeded (cutting along the ridges of the squash ensures

perfectly even halves)

1½ tablespoons olive oil, divided

¼ teaspoon kosher salt, divided

2 pinches freshly ground black pepper, divided

1 small shallot, finely chopped

½ cup Israeli (or pearl) couscous

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

1 cup chicken broth plus 2 tablespoons, low sodium

¼ cup chopped dried apricots (about 4 to 5 apricots)

2 tablespoons toasted pistachios

1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in

position A for 5 minutes.

2. Line the baking tray with foil and put the squash, cut side up, on top. Brush the

inside of each squash with ½ tablespoon of the olive oil and sprinkle with a

pinch each of the salt and pepper. Bake until the flesh of the squash is just

fork-tender, about 25 to 30 minutes. Remove and reserve.

3. While squash is baking, make the couscous filling: Put remaining olive oil in a

sauté pan set over medium/medium-low heat. Once hot, add the shallot with a

pinch each of the salt and pepper. Sauté until softened. Add the couscous,

cumin, cinnamon and remaining salt and pepper. Sauté for about 1 minute to

toast couscous. After 1 minute, add the broth. Bring to a strong simmer and

cook partially covered for a few minutes, stirring occasionally. Cook until liquid

is almost completely absorbed by the couscous. Remove pan from heat, add

apricots and pistachios and mix to combine. Cover and set aside until squash is

baked.

4. When squash is tender, evenly divide the couscous mixture between the two

halves. Return to the oven and bake until just golden on top, about 10 to 12

minutes.

5. Serve immediately.

Nutritional information per serving:

Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g

• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g

Old-Fashioned Macaroni and Cheese

Extra-creamy, this will become a family favorite.

Makes 8 servings

nonstick cooking spray

½ pound elbow macaroni

1 teaspoon olive oil

¼ cup (½ stick) unsalted butter

3 tablespoons unbleached, all-purpose flour

3 cups whole milk

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Cuisinart TOB-80 Manual

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