CucinaPro 1443 User guide

Brand: CucinaPro

Model: 1443

Type: User guide

1443 FLATBREAD EXTRA

Place the ingredients in the center of the tortilla, fold the right side over and roll

into a tight cylinder. Wrap in wax paper or foil and either chill or eat.

Chicken Chipotle

1 large flour tortilla

Spread it with a mix of 1 Tablespoon mayonnaise & pinch of chipotle chili powder

4 slices deli roast chicken

2-3 thin slices cheddar cheese

Romaine lettuce leaves

Italian Sub

1 large flour tortilla

Sprinkled with oil & white wine vinegar

Thinly sliced salami

Thinly sliced provolone

Thinly sliced deli ham

Roasted red peppers – cut into strips

Chopped romaine lettuce

Pizza

l large flour tortilla spread with 2 tablespoons pizza sauce

3 thin slices mozzarella cheese

3 slices salami

2 slices peperoni

2 Tablespoon green bell pepper strips

2 Tablespoons sliced mushrooms

Roast beef & Swiss

1 large flour tortilla spread with mix of Tablespoon mayonnaise, Teaspoon honey

mustard & a pinch of pepper

2-3 sliced deli roast beef

2-3 slices Swiss cheese

Thinly sliced gherkins

Baby spinach leaves

Sliced Roma tomatoes

Chopped fresh chives

Southwestern

1 large flour tortilla

Chili – heated

Chopped tomato

Guacamole

Sour cream

Shredded lettuce

Grated cheddar cheese

Tuna Club

1 large flour tortilla

¼ cup tuna salad

2-3 slices cooked bacon

3 thin slices tomato

2-3 iceberg or other lettuce leaves

Turkey & Gouda

1 large flour tortilla spread with 2 Tablespoons mayonnaise mixed with 2-3

teaspoons cranberry sauce

3 slices deli turkey

2-3 slices Gouda

Thin slices cucumber

Carrot shavings

Vegetarian

1 large flour tortilla spread with 2 tablespoons hummus

3-4 slices avocado

2-3 tablespoons roasted red pepper, cut into strips

2-3 tablespoons chopped black olives

Chopped romaine lettuce

You can do an “egg roll” wrap.

Put your ingredients in the middle of the tortilla and fold the bottom fourth

over the top of them. Fold the 2 sides into the middle and roll it up.

You can do a “cone” wrap

Layer ingredients in the center of wrap – fold the right side over the filling –

roll into a tight cylinder – wrap in wax paper/foil/plastic wrap and you can

either chill it or eat it.

Flour Tortillas

2 Cups all-purpose flour

½ Teaspoon salt

¼ Cup vegetable shortening

½ Cup warm water

Combine flour and salt in medium bowl. Rub shortening into flour with fingertips

until mixture has fine, even texture. Stir in water until dough forms.

Knead dough on floured surface 2 to 3 minutes until smooth and elastic. Wrap

in plastic wrap. Let stand 30 minutes at room temperature.

Knead dough a few times. Divide evenly into 8 pieces for 10” tortillas or 12

pieces for 8” tortillas. Shape pieces into balls; cover with plastic wrap to prevent

them from drying out.

Using rolling pin, roll out each dough ball on floured surface, turning over

frequently, into 8 or 10 inch circle. Stack each tortilla between sheets of waxed

paper.

Heat ungreased heavy griddle or skillet over medium-high heat until a little water

sprinkled on surface dances. Carefully lay 1 tortilla on griddle; cook 20 to 30

seconds until top is bubbly and bottom is flecked with brown spots. Turn tortilla

over; cook 15 to 20 seconds until flecked with brown spots. If tortilla puffs up

while second side is cooking, press it down gently with spatula. Remove tortilla

to foil.

Cook remaining tortillas as directed above. If griddle becomes too hot, reduce

heat to prevent burning. Stack cooked tortillas and cover with foil until all are

cooked. Use immediately or wrap in foil and keep warm in 250F oven up to 30

minutes. Tortillas are best when fresh, but can be wrapped in foil and

refrigerated up to 3 days or frozen up to 2 weeks. Reheat in 350F oven for 10

minutes before using.

CORN TORTILLAS

2 Cups corn flour (masa harina)

1 to 1 1/3 Cups warm water

1 Teaspoon salt

Dough should be moist but stiff enough to hold its shape. Divide into 12 balls

and press each between two pieces of waxed paper on a tortilla press, until a thin

round cake is formed. Peel waxed paper from one side of the tortilla and place

dough on a hot ungreased griddle. Remove other piece of waxed paper. Cook

one at a time until edges begin to curl and they are very slightly browned. Turn

and cook till puffs appear. Wrap in a dampened cloth and foil and keep warm in

oven.

CORN TORTILLAS

2 Cups masa harina

1 to 1 ¼ Cups warm water

Cut 2 (7-inch) squares from heavy-duty plastic bag. Combine masa harina and 1

cup water in medium bowl. Add remaining water, 1 tablespoon at a time, until a

smooth stiff dough is formed.

Test consistency of dough by rolling 1 piece of dough into 1 3/4 –inch ball; flatten

slightly. Place ball on piece of plastic on lower plate of tortilla press, slightly off-

center away from handle. Cover with second piece of plastic; press down firmly

with top of press to make 6-inch tortilla. Peel off top piece of plastic; invert

tortilla onto hand and peel off second piece of plastic. If edges are cracked or

ragged, dough is too dry; mix in water, 1 to 2 teaspoons at a time, until dough

presses out with smooth edges. If tortilla sticks to plastic, dough is too wet; mix

in masa harnia, 1 tablespoon at a time, until dough no longer sticks when

pressed.

When dough has correct consistency, divide evenly into 12 pieces for 6-inch

tortillas or 24 pieces for 4-inch tortillas. Shape pieces into balls; cover with

plastic wrap to prevent them from drying out.

Press out tortillas as directed, stacking between sheets of plastic wrap or waxed

paper.

ENCHILADAS

Preheat oven to 350

Have ready:

Hot Tortillas

In a heavy saucepan, heat:

2 Tablespoons olive oil

Sautés until golden:

½ Cup chopped onion

1 Minced clove garlic

Add:

2 Teaspoons to 1 Tablespoon chili powder

1 Cup tomato puree

½ Cup chicken or beef stock

Season with:

Salt & pepper

1 Tablespoon cumin

Spread some sauce over the tortillas and fill the centers with equal quantities of:

Finely minced raw onion

Shredded Mozzarella or longhorn cheese

Roll the tortillas and place them seam side down in a ovenproof dish. Pour more

sauce over the tops and sprinkle with:

Shredded Mozzarella or longhorn cheese

Heat thoroughly in the oven about 15 minutes.

HOMEMADE WHOLE WHEAT TORTILLAS

www.theleangreenbean.com – Lindsay L

2 Cups white whole wheat flour

3 Tablespoons extra virgin olive oil

¾ Teaspoon salt

2/3 Cup warm water

In a bowl, mix together the flour, oil and salt

Slowly add the warm water while stirring until a rough dough comes together.

Add a little extra water if needed

Turn the dough onto the counter and knead for about two minutes.

Return to bowl and let rest for 20 minutes

Divide dough into 8 equal balls

This is where Lindsay goes onto hand rolling and cooking in a pan. At this time,

you can move onto using the flatbread maker.

EASIEST FOCACCIA RECIPE

1 Teaspoon sugar

1 (.25 oz) package active dry yeast

1/3rd Cup warm water (110° F)

2 Cups all-purpose flour

2 Tablespoons olive oil

¼ Teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until foamy,

about 10 minutes.

In a large bowl combine the flour and water mixture, stir well. Stir in additional

water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough

has pulled together, turn it out on a lightly floured surface and knead briefly for

about a minute.

Lightly oil a large bowl, place the dough in and turn to coat with the oil. Cove

with a damp cloth and let rise until doubled in volume, about 30 minutes.

Punch down the dough and turn out onto a lightly floured surface; knead briefly.

Cut into 4 pieces (or how many small circles you want), roll into a ball and pat out

flattish. Put on flatbread maker and bake until it reaches the desired chrispness.

CucinaPro 1443 User guide

Brand: CucinaPro

Model: 1443

Type: User guide

Download PDF

report

CucinaPro 1443 User guide

CucinaPro 1443 User guide

Other documents