Recipes - Cuisinart CookFresh STM-1000C Instruction And Recipe Booklet

RECIPES

CONTENTS
Maple Cinnamon Oatmeal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Chicken and Ginger Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Steamed Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Steamed Pork Buns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Asian BBQ Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Greek Stuffed Cabbage Leaves with Egg-Lemon Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Green Chile Tamales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cantonese-Style Steamed Bass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Asian Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Easy Mussels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Indoor Clambake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Dilly Potato Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Quinoa Tabbouleh Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
White Bean Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Mocha Pots de Crème. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Raspberry and Chocolate Chip Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Sauces:
Cocktail Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Hollandaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Remoulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Asian Dipping Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Bagna Cauda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Creamy Herb Mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
12
Maple Cinnamon Oatmeal
In less than an hour, you'll have a healthy
breakfast prepared for the rest of the week.
Makes 4 cups (1 L)
1 cup (237 ml) steel-cut oats
⁄
cup (79 ml) raisins or any other dried
1
3
fruit (for larger dried fruit varieties,
chop into small, bite-size pieces)
1 cinnamon stick
1 tablespoon (15 ml) pure maple syrup
1 to 2 pinches kosher salt
Pinch ground nutmeg
2 cups (500 ml) water
1. Put all of the ingredients into a 9 x 3-inch
(23 x 6 cm) loaf pan. Cover with foil and place
on tray inside the steamer. Secure lid.
2. Select Manual, set timer for 45 minutes and
press Start. Once timer expires, allow oats to
rest in steamer for an additional 5 minutes.
3. Carefully remove steamer lid and foil from the
pan. Remove cinnamon stick, stir and serve
immediately.
Nutritional information per serving [1 cup (250 ml)]:
Calories 201 (11% from fat) • carb. 40g • pro. 5g
• fat 3g • sat. fat 1g • chol. 0mg • sod. 42mg
• calc. 15mg • fiber 4g
Deviled Eggs
The timer makes it easier than you'd ever
imagine to make perfect hard-boiled eggs.
Makes 24 servings
12 large eggs
½ cup (125 ml) mayonnaise
1½ teaspoons (7.5 ml) Dijon-style mustard
1½ teaspoons (7.5 ml) fresh lemon juice
1 teaspoon (5 ml) Worcestershire sauce
2 tablespoons (30 ml) capers, drained
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
Paprika for garnish
1. Put eggs onto the tray inside the steamer.
Secure lid.
2. Select Manual, set timer to 14 minutes and
press Start. Once timer expires, immediately
transfer eggs to a large bowl filled with ice
water to stop the cooking process.
3. Once eggs are cool, peel and carefully slice in
half lengthwise.
4. Remove yolks and put into the work bowl of
a Cuisinart Food Processor fitted with the
®
metal chopping blade. Process until smooth.
5. Pulse in the remaining ingredients and
process again until smooth. Taste and adjust
seasoning as desired.
6. Spoon or pipe the yolk filling into the center of
each egg white. Sprinkle with paprika before
serving.
Nutritional information per ½ egg:
Calories 54 (70% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg
• calc. 15mg • fiber 0g
Chicken and
Ginger Dumplings
Ginger is the star in this lighter alternative
to the traditional pork dumpling.
Makes 48 dumplings
¾ pound (340 g) ground chicken
(dark meat) or turkey
3 tablespoons (45 ml) fresh chopped
ginger [about a 2-inch (5.0 cm) piece]
2 tablespoons (30 ml) chopped green
onion
1 tablespoon (15 ml) fresh chopped
cilantro
1 tablespoon (15 ml) soy sauce
(reduced sodium)
2 teaspoons (10 ml) sesame oil
½ teaspoon (2.5 ml) rice vinegar
Water and cornstarch for sealing
dumplings
48 wonton wrappers
Nonstick cooking spray
1. In a medium mixing bowl, combine the
chicken, ginger, onion, cilantro, soy sauce,
sesame oil and vinegar. Mix well with hands
or a spoon.
2. Prepare a large, clean and flat work surface
equipped with two small bowls, one with
water and the other with cornstarch and a
pastry brush.
3. Sprinkle the work surface with cornstarch and
arrange wonton wrappers in rows on the work
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