Bedienungsanleitung Cuisinart CMW-55 (Seite 30 von 41) (Englisch)

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CONTENTS

Breakfast

Scrambled Eggs for One.................11

Scrambled Eggs for Two ................. 12

Omelet with Zucchini

and Mushrooms............................. 12

Soups

Creamy Sweet Potato and Parsnip

Soup with Ginger........................... 13

Chipotle Tomato 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 Tangy Lemon Herb

Sauce............................................. 16

Honey Ginger Glazed Baby Carrots 17

Green Beans with Mushrooms and

Toasted 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 . 23

RECIPES

Scrambled Eggs 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 ground pepper, to taste

Place butter (if using) in a 2-cup glass measur-

ing cup and place in the Cuisinart

Compact

Microwave and microwave 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, uncovered on high for 30 seconds.

Stir vigorously to break up solids into curds.

Microwave, uncovered on high for 30 seconds,

until creamy and firm, but still moist. Stir to

reach preferred consistency, remembering that

eggs will continue to cook even after the micro-

wave has stopped – resist the urge to cook lon-

ger; they will be at a safe temperature at 165°F.

If dryer eggs are preferred, cook an additional

10 to 15 seconds after second stirring. Season

to taste with salt and freshly ground pepper and

serve hot.

Nutritional information per serving

(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

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