Cuisinart CMW-55 Series - Manual (Page 30)

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CONTENTS
Breakfast
Scrambled Eggs for One................. 11
Scrambled Eggs for T w o................. 12
Omelet with Zucchini
and Mushrooms .............................12
Soups
Creamy Sweet Potato and Parsnip
Soup with Ginger........................... 13
Chipotle T omato Soup .....................13
Entrees
Scallops Provençal ..........................14
Spicy Cajun BBQ Shrimp................ 14
Salmon with Julienned Vegetables ..15
Pesto Chicken Salad....................... 15
Vegetables/Side Dishes
Maple Glazed Acorn Squash ..........16
Artichokes with T angy Lemon Herb
Sauce............................................. 16
Honey Ginger Glazed Baby Carrots 17
Green Beans with Mushr ooms and
T oasted Almonds ...........................17
Smashed Potatoes and Cauliflower
with Garlic...................................... 18
Broccoli and Cheddar
Stuffed Potatoes ............................18
Potato Salad ................................... 19
Risotto with Peas............................ 19
Israeli Couscous Pilaf with
Cranberries, Golden Raisins
and Pine Nuts................................ 20
Sauces
Simple Hollandaise.......................... 20
Cheddar Cheese Sauce.................. 21
Misc.
Strawberry Pomegranate Jam......... 21
Applesauce...................................... 22
Lemon Curd .....................................22
Desserts
Chocolate Mousse.......................... 22
Cranberry Poached Pears............... 23
Creamy Rice Pudding with Raisins .2 3
RECIPES
ScrambledEggs for One
Since the eggs will not stick to the micro-
waveable measuring cup, you can elimi-
nate the butter – though it is quite tasty.
½ tablespoon unsalted butter,
optional
2 large eggs
1 tablespoon water
kosher salt, to taste
freshly gr ound pepper, to taste
Place butter (if using) in a 2-cup glass measur-
ing cup and place in the Cuisinart
®
Compact
Microwave and micr owave for 20 seconds on
high (PL 10) to melt the butter. Let cool one
minute. Break eggs into the cup, add water , and
beat to blend with a fork or small whisk.
Microwave, uncover ed on high for 30 seconds.
Stir vigorously to br eak up solids into curds.
Microwave, uncover ed on high for 30 seconds,
until creamy and firm, but still moist. Stir to
reach pr eferred consistency , remembering that
eggs will continue to cook even after the micro-
wave has stopped – resist the ur ge to cook lon-
ger; they will be at a safe temperature at 165°F .
If dryer eggs are pr eferred, cook an additional
10 to 15 seconds after second stirring. Season
to taste with salt and freshly gr ound pepper and
serve hot.
Nutritional information per ser ving
(made without butter):
Calories 149 (62% from fat) • carb. 1g • pro. 12g
• fat 10g • sat. fat 3g • chol. 425mg • sod. 121mg
• calc. 49mg • fiber 0g