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HSN_MultiCookerManual1
8/5/10
4:52 PM
Corn Flake Coated French Toast
4 servings
INGREDIENTS
8 slices bread (Challah, French, or white bread), cut 1" thick
3 large eggs, beaten
1/4 teaspoon salt
2 cups milk
1 tablespoon sugar
1 teaspoon vanilla
2 cups corn flakes, crushed
2 tablespoons butter
METHOD
1
Beat the eggs, milk, salt sugar and vanilla with a whisk until well
incorporated.
2
Set Cooker function to BROWN/SAUTE and preheat to 350°F.
3
Soak the bread slices in the egg mixture.
4
Place the crushed corn flakes on a plate. Press the French toast into
the corn flakes on each side. Shake to remove excess flakes
5
Add the French toast to Cooker.
6
Cook for 3 minutes per side or until golden brown and cooked
thoroughly.
PRESENTATION
To serve, cut French toast slices diagonally, serve with berry compote
and dust with powdered sugar.
Page 15
15
Eggplant Antipasto Stacks
4 servings
INGREDIENTS
1 large eggplant, cut into 1/4-inch thick rounds
2 large eggs, beaten
1 cup grated Parmesan cheese
1/2 pound hard salami, sliced thin
1/4 pound pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce, home made or store bought
METHOD
1
Dip eggplant slices in the beaten egg.
2
Set Cooker function to BROWN/SAUTE and preheat to SEAR.
3
Divide the meat and cheese in four equal stacks, spreading a tiny bit
of pesto between each slice.
4
Place the Parmesan cheese onto a plate, Press the eggplant rounds
into the cheese and coat both sides. Place in Cooker and cook for 2 -
3 minutes.
5
Turn the slices over and add the meat and cheese to half of the
slices.
6
Place the other eggplant slices on top. Cook for 2 - 3 minutes, then
turn sandwich and cook remaining uncooked side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make a
carbohydrate-free alternative to bread. Use them for your favorite
sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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