recipes

Convection Microwave Oven

with Grill
breakfasts
Eggs Benedict 4
Simple Hollandaise 5
Arugula, Pancetta and Tomato Frittata 6
Broccoli and Cheddar Quiche 7
Banana Pecan Crumb Muffns 8
Date and Walnut Bread 9
appetizers
Eggplant Baba Ghanoush 10
Spanakopita 11
Marinated Shrimp Skewers 12
Roasted Red Pepper and Eggplant Tapenade 13
Spiced Roasted Nuts 14
soups
Rich Chicken Stock 15
Chicken Barley Soup 16
French Onion Soup 17
Broccoli and Potato Soup 18
sauces
Marinara Sauce 19
Béchamel 20
Cheddar Cheese Sauce 21
2
recipes
delicious
Cuisinart
®
is a registered trademark of Cuisinart. Any trademarks or service marks of third parties
used herein are the trademarks or service marks of their respective owners.
entrées
Chipotle Glazed Roasted Chicken 22
Baked Ziti Bolognese 23
Moussaka 24
Old-Fashioned Macaroni and Cheese 25
Grilled Sausage and Peppers 26
Chicken and Veggie Burritos with Green Chile 27
Deep Dish Pizza with Italian Sausage 28
Pizza Dough 29
Open Faced Reubens 29
side dishes
Israeli Couscous with Moroccan Vegetables 30
Stuffed Red Peppers 31
Steamed Artichokes 32
Tangy Lemon Herb Sauce 32
Quinoa Salad 33
Steamed Asian Vegetables 34
Twice Baked Potatoes 35
desserts
Old-Fashioned Yellow Layer Cake 36
Rich Chocolate Frosting 37
Classic Apple Pie 38
Pâte Brisée 38
Dark Chocolate Pudding 39
Poached Pear and Plum Tart 40
3
4
eggs
Benedict
A brunch staple, this dish is sure to please all your guests.
Makes 2 servings
Place bacon slices on a microwave-safe plate lined with
paper towel. Cover bacon with paper towels and place
in the Cuisinart
®
Convection Microwave Oven with Grill
and microwave on high (PL-10) for 2-minute intervals
until bacon is slightly crisped; reserve.
Place half of the vinegar and water into each of two
6-ounce custard cups. Break an egg into each cup
and gently prick the yolks with a toothpick. Place cups
in oven and microwave for 1 minute on high or until
desired doneness; reserve.
Place split English muffn on grill rack in the upper rack
position and select the frst Grill Combination (G-1) and
grill for 5 minutes. Place reserved bacon on each muffn
and grill for an additional minute. Remove muffn and
top each with a poached egg and hollandaise sauce.
Serve immediately.
2 slicescanadianbacon
¼ teaspoonwhitevinegar
2
⁄3 cupwater
2 largeeggs
1 englishmuffin,
splitandtoasted
½ cuphollandaisesauce
Nutritional information per serving:
Calories 181 (39% from fat) • carb. 13g • pro. 14g • fat 8g • sat. fat 2g • chol. 228mg • sod. 527mg • calc. 68mg • fber 1g
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simple
Hollandaise
Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. Serve with
fsh, vegetables or to make Eggs Benedict.
Makes about 1 cup
Place butter in a microwaveable 1-cup measure. Cover
with waxed paper and place in the Cuisinart
®

Convection Microwave Oven with Grill; microwave on
medium power (PL-5) to melt, about 1 minute. Let cool
slightly, about 4 to 5 minutes.
Place egg yolks, lemon juice, water, salt and dry
mustard in a microwaveable 4-cup measure or bowl
with handle. Whisk until emulsifed and smooth. Whisk
in melted, cooled butter; whisk until completely
emulsifed.
Cook sauce uncovered for 2 minutes on medium-high
(PL-7), stopping to whisk briskly every 20 seconds. The
mixture will begin to thicken at the edges and resemble
a soft custard. Cook until mixture thickens enough to
coat a metal spoon. Serve warm with seafood,
vegetables, or eggs.
If not serving immediately, cover with a round of waxed
paper placed directly on the sauce to prevent a skin
from forming. To reheat, remove waxed paper.
Microwave on medium-low (PL-3) for 2 minutes, stirring
with a whisk after 1 minute of cooking, and again when
cooking is completed.
½ cupunsaltedbutter,
cutinto½-inchslices
3 largeeggyolks
2 tablespoonsfreshlemonjuice
1 tablespoonwater
½ teaspoonkoshersalt
¼ teaspoondrymustard
Nutritional information per serving (2 tablespoons):
Calories 125 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 8g • chol. 111mg • sod. 88mg • calc. 12mg • fber 0g
ó
arugula, pancetta, and tomato
Frittata
A twist on the classic BLT ingredients compose this frittata.
Makes 12 servings
Place slices of pancetta in a single layer on a
microwave-safe plate lined with paper towels; cover
with an additional layer of paper towels. Place in the
Cuisinart
®
Convection Microwave Oven with Grill and
select Express Cook for 3 minutes. Continue to
microwave on high (PL-10) in 1-minute increments until
pancetta is cooked through and lightly crisp, about an
additional 2 to 3 minutes. Remove and reserve. Toss
arugula, garlic, olive oil, pinch of salt and pinch of
pepper together and place in a microwave-safe
measuring cup with the tablespoon of water. Microwave
on high for 45 seconds, stir ingredients together and if
necessary microwave for an additional 10 seconds to
fully wilt all of the arugula. Once wilted, stir in the grape
tomatoes.
Whisk together the eggs, Parmesan, and remaining salt
and pepper. Crumble the pancetta and stir into egg
mixture. Pour off and discard any extra liquid that may
have accumulated with the arugula and then stir the
arugula and tomatoes in with the egg mixture.
Coat a 9-inch microwave-safe pie plate with nonstick
cooking spray and add the egg mixture.
Place on grill rack in the lower rack position and place
in oven. Select Combination Fast Bake at 375°F for 30
minutes. If center seems wet, select Combination Fast
Bake again for an additional 5 minutes. Select the frst
Grill Combination (G-1) for 3 to 5 minutes to lightly
brown the top.
Serve immediately.
5 slicespancetta
2 cupsarugula
1 garlicclove,chopped
1 teaspoonoliveoil
¼ teaspoonpluspinchkoshersalt
¼ teaspoonfreshlygroundpepper
1 tablespoonwater
½ cupgrapetomatoes,halved
8 largeeggs
3 ouncesparmesan,shredded
orgrated
nonstickcookingspray
Nutritional information per serving:
Calories 117 (62% from fat) • carb. 1g • pro. 10g • fat 8g • sat. fat 4g • chol. 152mg • sod. 356mg • calc. 192mg • fber 0g
7
broccoli and cheddar
Quiche
A classic combination – try this delicious quiche for brunch.
Makes 12 servings
Place four and salt in a Cuisinart
®
Food Processor ftted
with the metal chopping blade. Process for 10 seconds.
Add butter to work bowl and pulse until the mixture
resembles coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough just forms. Form
dough into 2 fat discs; wrap in plastic and refrigerate
until ready to use.
Roll out one dough disc** to
1

8
-inch thick to ft a 9-inch
glass pie plate. Fit into pie plate. Chill in refrigerator for
about 20 minutes.
While dough is chilling, preheat Cuisinart
®
Convection
Microwave Oven with Grill to 350°F on the convection
setting.
Using a fork, prick the dough evenly all over but make
sure not to go entirely through the dough. Line the shell
with parchment and weigh down with dried beans or
rice. Place on grill rack in lower rack position and bake
in preheated oven for 15 to 20 minutes, or until the
dough under the parchment is no longer wet. Remove
the beans/rice and parchment and continue baking until
the shell is golden brown, about an additional 20
minutes. Remove and reserve.
While quiche shell is baking, cut the broccoli into forets
and place on a microwave-safe plate with the water.
Once shell is par-baked, place broccoli in oven and
press 3-minute Express Cook. Toss broccoli and
microwave in 1-minute increments until broccoli is just
cooked through – about 1 to 2 minutes. Roughly chop
broccoli by placing in a Cuisinart Food Processor ftted
with the metal chopping blade; quickly pulse 4 to 5
times.
Preheat oven again to 375°F on convection setting.
Stir together the heavy cream, milk, eggs, yolk, green
onion, salt, pepper and nutmeg; reserve.
Spread ½ of the Cheddar evenly along the bottom of
the partially baked quiche shell and then spread with
the chopped broccoli. Pour the cream mixture over the
broccoli and Cheddar and then top with remaining
Cheddar.
Place quiche on the grill rack in the lower rack position.
Bake for 30 minutes. Allow quiche to rest in the oven for
an additional 15 minutes before removing.
**The second dough disc may either be used within 3
days if refrigerated or it may be wrapped well and
stored in the freezer until needed.
pâtebrisée:
2 cupsunbleached,
all-purposeflour
1 teaspoontablesalt
½ poundunsaltedbutter,cubed
4 tablespoonsicewater
Quichefilling:
½ broccolihead,about½pound
1 tablespoonwater
1 cupheavycream
½ cupmilk
2 largeeggs
1 largeeggyolk
¼ cupgreenonion,chopped
½ teaspoonsalt
¼ teaspoonfreshlygroundpepper
pinchfreshlygroundnutmeg
3 ouncescheddar,shredded
Nutritional information per serving:
Calories 99 (76% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g • chol. 61mg • sod. 458mg • calc. 90mg • fber 0g
8
banana pecan crumb
Muffns
Makes 6 muffns
Preheat Cuisinart
®
Convection Microwave Oven with
Grill to 375°F on the convection setting. Lightly coat a
6-regular muffn pan with nonstick cooking spray.
Prepare the crumb topping. In a small bowl, mix the frst
6 ingredients together with a fork, reserve.
In a small bowl, mix the four, baking powder, salt, and
cinnamon; reserve.
Cream the butter with the brown sugar using a
Cuisinart
®
Stand Mixer on low to medium speed. With
machine running on low add the egg and mix until
incorporated. Stir together the sour cream, milk, and
vanilla and add to the mixer until incorporated; add the
mashed banana. Gently fold in the four mixture and
nuts using the fold function until all ingredients are
incorporated. Be careful not to over mix. Spoon evenly
into prepared muffn cups and top with the reserved
crumb topping.
Carefully place muffns in the preheated oven on the
grill rack in the lower position. Bake in the preheated
oven for about 15 to 20 minutes, or until a cake tester
inserted comes out clean.
crumbtopping:
2 tablespoonsunbleached,
all-purposeflour
3 tablespoonspacked
lightbrownsugar
2 tablespoonsunsaltedbutter,
coldandcubed
½ teaspoongroundcinnamon
¼ cuppecans,toastedandchopped
pinchtablesalt
muffinbatter:
1¼ cupsunbleached,
all-purposeflour
1 teaspoonbakingpowder
¼ teaspoonsalt
¼ teaspoongroundcinnamon
2 tablespoonsunsaltedbutter,
melted
¼ cuppackedlightbrownsugar
1 largeegg
¼ cupsourcream
2 tablespoonsmilk
¼ teaspoonpurevanillaextract
1 smallripebanana,mashed
¼ cupchoppedpecans

Nutritional information per muffn:
Calories 259 (71% from fat) • carb. 15g • pro. 5g • fat 21g • sat. fat 5g • chol. 17mg • sod. 470mg • calc. 80mg • fber 3g
º
date and Walnut
Bread
So simple to prepare, this bread is delicious for breakfast or as an afternoon snack.
Makes about 8 to 10 servings
Spray a (8 x 4½ x 2½-inch) loaf pan with nonstick
cooking spray.
Sift the four, sugar, baking soda, baking powder and
salt together in small mixing bowl; reserve. Place the
chopped dates, butter, and vanilla in a larger mixing
bowl; reserve.
Place the water in a microwave-safe measuring cup and
microwave on high (PL-10) for 2½ minutes in the
Cuisinart
®
Convection Microwave Oven with Grill. Pour
water over the dates and butter and stir together until
the butter is completely melted. Stir in dry ingredients
until fully incorporated and then stir in the chopped
walnuts.
Pour batter into prepared loaf pan. Preheat oven to
325°F on the convection setting. Place loaf pan on the
grill rack in the lower rack position and bake for 45
minutes. Use a cake tester to test for doneness. If bread
needs more time, bake for an additional 5 minutes.
When done, remove bread from oven and allow to cool
for 10 minutes before removing from pan. Cool
completely before slicing and serving.
nonstickcookingspray
1¾ cupsunbleached,
all-purposeflour
¾ cupgranulatedsugar
1 teaspoonbakingsoda
1 teaspoonbakingpowder
½ teaspoontablesalt
1 cupchoppeddates
¼ cupunsaltedbutter,
cutinto4pieces
1 teaspoonpurevanillaextract
1 cupwater
½ cupchoppedwalnuts
Nutritional information per serving (based on 10 servings):
Calories 229 (45% from fat) • carb. 31g • pro. 2g • fat 12g • sat. fat 4g • chol. 12mg • sod. 274mg • calc. 20mg • fber 2g
10
eggplant
Baba Ghanoush
This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudités.
Makes about 3¼ cups
Slice eggplant in half, toss with 1 tablespoon of the
olive oil and place skin side down on a microwave-safe
pie plate; cover. Place in the Cuisinart
®
Convection
Microwave Oven with Grill and microwave on high
power (PL-10) for 10 minutes. Remove cover and select
Combination Fast Bake on 375°F and cook for an
additional 15 minutes. Eggplant should be soft. If
necessary, bake longer on Combination Fast Bake
for an additional 5 to 10 minutes.
When eggplant is cool enough to handle, remove skin
and discard.
Insert the metal chopping blade into a Cuisinart Food
Processor. With the motor running, drop the garlic clove
through the small feed tube to fnely chop. Add the
eggplant and pulse to chop, about 10 pulses. Add the
chick peas, lemon juice, tahini, salt, cumin and cayenne
and pulse again until ingredients are incorporated,
about 10 pulses. With motor running add the remaining
olive oil through the small feed tube and process until
smooth. Add the parsley and pulse to incorporate,
about 10 to 12 pulses.
Flavors are best when dip can sit for a few hours. Keep
tightly wrapped in the refrigerator; remove ½ hour
before serving.
1 largeeggplant
¼ cupextravirginoliveoil,divided
1 smallgarlicclove
1 can(15ounces)chickpeas
1 tablespoonplus2teaspoons
freshlemonjuice
¼ cuptahini
1 teaspoonseasalt
1
⁄8 teaspoongroundcumin
pinchcayennepepper
¼ cupfreshparsley
Nutritional information per serving (2 tablespoons):
Calories 40 (62% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 120mg • calc. 8mg • fber 1g
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11
spanakopita
These delicious spinach pastries do take some time to prepare – however,
they freeze beautifully and are the perfect party hors d’oeuvre.
Makes 18 to 20 pastries
Place the spinach in a glass bowl or measuring cup to
defrost in the Cuisinart
®
Convection Microwave Oven
with Grill. Defrost by time (dEF 2) in 5-minute
increments until spinach is completely thawed. Place
defrosted spinach in a tea towel and wring out all
possible moisture over the sink. Place spinach in a
mixing bowl and mix together with egg, green onion,
spices, feta and rosemary.
Place butter in a 2-cup glass measuring cup and lightly
cover. Melt in the microwave by using medium power
(PL-5) and 30-second time increments, stirring butter as
it melts.
Unroll phyllo dough and keep covered with a damp, not
wet towel. Place one sheet on a clean fat surface. Brush
lightly with butter and then lightly sprinkle with
breadcrumbs, repeat with 2 more sheets of phyllo,
layering on top of each other. With a sharp knife or
pizza cutter, cut layered phyllo into 3 strips – each about
2½ inches wide. Place a heaping tablespoon of flling in
the bottom corner of each layered phyllo strip. Fold the
end of the strip on an angle to cover the flling and to
form a triangle. Continue to fold the triangle along the
strip until the end – similar to folding a fag. Butter the
outside well. Repeat process until the remaining flling is
used. Place prepared pastries into two 9-inch square
pans.
Preheat oven to 375°F on the convection setting. Once
preheated, carefully place one pan on the turntable and
the other pan on the grill rack in the upper position.
Bake for 20 minutes until the pastries are golden.
Note: If freezing, thaw before baking.
1 poundfrozenspinach
1 largeegg
¼ cupchoppedgreenonion
1
⁄8 teaspoonfreshlygratednutmeg
½ teaspoonkoshersalt
¼ teaspoonfreshlygroundpepper
7 ouncesfetacheese
¼ teaspoonchoppedfreshrosemary
½ cupunsaltedbutter
1 packagephyllopastrysheets
2
⁄3 cupbreadcrumbs
Nutritional information per pastry:
Calories 172 (29% from fat) • carb. 24g • pro. 7g • fat 6g • sat. fat 3g • chol. 21mg • sod. 404mg • calc. 146mg • fber 3g
12
marinated shrimp
Skewers
These shrimp are so versatile – serve them as an hors d’oeuvre, frst course, or light meal.
Makes 4 to 5 servings
Toss the shrimp with all ingredients together in a
stainless mixing bowl. Cover with plastic wrap and
refrigerate for about an hour.
When ready to grill, Preheat Cuisinart
®
Convection
Microwave Oven with Grill on the second Grill
Combination (G-2) for 10 minutes. Evenly divide shrimp
among 5 to 6 skewers. Place skewers on a 9-inch
microwaveable pie plate and place on the grill rack in
the upper rack position. Place in oven on the second
Grill Combination and set the time for 4 minutes. Flip
the skewers and grill again for an additional 4 minutes.
Allow shrimp to rest in microwave for 1 to 2 minutes
before removing from oven.
Serve with lemon wedges on the side.
1 poundlargeshrimp,
deveinedandrinsedwell
2 garliccloves,crushed
1 scallion,chopped
¼ cupchoppedparsley
¼ cupchoppedfreshmint
¼ cupchoppedfreshcilantro
1 tablespoonoliveoil
½ teaspoonkoshersalt
¼ teaspoonfreshlygroundpepper
1 teaspoonlemonzest
bambooskewersforgrilling
lemonsforserving
Nutritional information per serving (based on 5 servings):
Calories 35 (71% from fat) • carb. 1g • pro. 1g • fat 3g • sat. fat 0g • chol. 9mg • sod. 225mg • calc. 16mg • fber 0g
13
roasted red pepper and eggplant
Tapenade
A delicious combination of favors – serve as a frst course or as a bruschetta topping.
Makes 1½ cups
Place eggplant on a microwave-safe pie plate and cover
with wax paper. Place in Cuisinart
®
Convection
Microwave Oven with Grill and microwave on medium-
high power (PL-7) for 6 minutes. Remove wax paper and
select Convection Roast at 425°F for 5 minutes. Remove
and reserve.
Preheat oven to 425°F on convection setting. Once
preheated, place peppers directly on grill rack in the
lower rack position and place in oven. Roast for 40
minutes. Remove and place in bowl and cover tightly
with plastic or foil; reserve.
Toss onions, garlic, 1½ tablespoons oil, ¼ teaspoon salt
and pinch of pepper together and place in a 1½ quart,
microwave- and oven-safe casserole. Roast in oven for
40 minutes.
While onions and garlic are roasting, remove and
discard skins from the peppers. Chop the peppers and
eggplant into ¼-inch pieces and place in mixing bowl.
Once onions and garlic are done, toss with eggplants,
peppers, remaining oil, remaining salt and pepper,
basil, capers and balsamic vinegar. Taste and adjust
seasoning accordingly.
½ mediumeggplant,
about5ounces,
cutinto1-inch
thickstrips
2 largeredpeppers,
seededandQuartered
½ largeredonion,
cutintoQuarters
8 garliccloves
3 tablespoonsextravirgin
oliveoil,divided
¼ teaspoonpluspinchkosher
salt,divided
¼ teaspoonpluspinchfreshly
groundpepper,divided
1 tablespoonfreshbasil,
thinlysliced
1½ teaspoonscapers
1 tablespoonbalsamicvinegar
Nutritional information per serving (2 tablespoons):
Calories 87 (68% from fat) • carb. 6g • pro. 1g • fat 7g • sat. fat 1g • chol. 0mg • sod. 380mg • calc. 15mg • fber 2g
14
spiced roasted
Nuts
Makes 2½ cups
Coat a 9-inch-square pan with nonstick cooking spray.
Toss nuts together in a mixing bowl; reserve.
Place butter in a large microwave-safe measuring cup,
cover and place in the Cuisinart
®
Convection Microwave
Oven with Grill. Microwave on medium power (PL-5) for
30 seconds; continue to microwave if necessary using
10-second increments until melted. Once melted, stir
the maple syrup, salt, pepper and spices in with the
butter. Pour over nuts and toss ingredients together so
that all of the nuts are well coated. Pour nuts into the
prepared pan.
Preheat oven to 350°F on the convection setting. Place
pan on the grill rack in the lower rack position. Bake in
preheated oven for 15 minutes; toss nuts and then bake
for an additional 10 minutes. Toss nuts again and bake
for an additional 5 minutes if necessary.
Allow nuts to cool completely before serving.
nonstickcookingspray
½ cuprawpecans
½ cuprawalmonds
½ cupunsalted,shelled
pistachios
½ cuprawcashews
½ cuprawwalnuts
2 tablespoonsunsaltedbutter,
cutinto4pieces
3 tablespoonspuremaplesyrup
1½ teaspoonskoshersalt
¼ teaspoonwhitepepper
¼ teaspoongroundcloves
¼ teaspoonfreshlygroundnutmeg
¼ teaspoongroundcinnamon
1
⁄8 teaspooncayennepepper
Nutritional information per serving (¼ cup):
Calories 215 (73% from fat) • carb. 9g • pro. 6g • fat 19g • sat. fat 3g • chol. 6mg • sod. 238mg • calc. 39mg • fber 3g
15
rich chicken
Stock
Makes 4 cups
Place all ingredients into a 3-quart casserole. Place into
the Cuisinart
®
Convection Microwave Oven with Grill
and microwave on high (PL-10) for 45 minutes.
Microwave on partial power (PL-3) for 15 minutes.
Strain stock; use immediately or store tightly covered in
refrigerator.
Stock also freezes very well.
2 poundschickenparts
1 onion,cutintoQuarters
1 celerystalk,cutinto
2-inchpieces
1 carrot,peeledandcutinto
2-inchpieces
1 leek,cutinhalflengthwise
1 bayleaf
6 blackpeppercorns
3 parsleysprigs
1 freshthymesprig
5 cupswater
½ teaspoonkoshersalt
Nutritional information per serving (¼ cup):
Calories 12 (7% from fat) • carb. 2g • pro. 1g • fat 0g • sat. fat 0g • chol. 1mg • sod. 156mg • calc. 10mg • fber 0g
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chicken barley
Soup
Makes 5 cups
Place butter and onion into a 3-quart, microwave-safe
casserole and place in the Cuisinart
®
Convection
Microwave Oven with Grill. Microwave on medium
power (PL-5) for 5 minutes. Add the carrots, garlic and
pinch of salt; place back in microwave on high (PL-10)
for 5 minutes. Add sherry and microwave again on high
for 1½ minutes. Add barley, stock, thyme and remaining
salt and cover the casserole. Microwave on high for 10
minutes and then for an additional 10 minutes on
medium power (PL-5) for 10 minutes. Stir in the pepper,
parsley and microwave again on half power for 10
minutes.
Nutritional information per serving (1 cup):
Calories 157 (22% from fat) • carb. 17g • pro. 11g • fat 4g • sat. fat 2g • chol. 30mg • sod. 892mg • calc. 24mg • fber 3g
½ tablespoonunsaltedbutter
½ cupchoppedonions,
about1smallonion
1 mediumcarrot,cutinto
1-inchpieces
1 garlicclove,smashed
¼ teaspoonkoshersalt
2½ tablespoonssherry
1
⁄3 cuppearlbarley
3½ cupschickenbroth
¼ teaspoonfreshthyme,
chopped
¼ teaspoonfreshlyground
blackpepper
3 sprigsfreshparsley
8 ouncescookedchicken,
shredded
17
french onion
Soup
Makes ten 1-cup servings
Place butter in a 3-quart, microwave-safe casserole
dish and place in Cuisinart
®
Convection Microwave
Oven with Grill. Melt butter by selecting microwave at
medium (PL-5) for 45 seconds; continue to microwave
using 10-second increments until just melted. Add the
onions with a pinch of salt and pepper and microwave
on high (PL-10) for 10 minutes until soft. Once onions
are soft, select Combination Fast Bake at 375°F and
cook onions in 15-minute increments until they have
softened further and are golden in color, about 2 to 3
times. Stir in four and microwave on high for 10
minutes; Stir and repeat on high for an additional 10
minutes. Stir and add the stock, sherry, remaining salt,
¼ teaspoon pepper, thyme, and bay leaf; microwave
for 10 minutes. Stir once more and microwave for 20
minutes; halfway through cooking time cover the
casserole.
Top the soup with a layer of the sliced bread and then
top with the shredded cheese. Select the frst Grill
Combination (G-1) for 5 to 8 minutes until cheese
is melted and golden.
5 tablespoonsunsaltedbutter,
cutinto5pieces
2 poundsonions,sliced
¾ teaspoonkoshersalt,divided
½ teaspoonfreshlyground
blackpepper,divided
1 tablespoonunbleached,
all-purposeflour
4 cupsbeefstock
1
⁄3 cupdrysherry
1 teaspoonchoppedfreshthyme
1 bayleaf
½ baguette,cutinto½-inchslices
8 ouncesgruyère,shredded
Nutritional information per serving (1 cup):
Calories 214 (57% from fat) • carb. 12g • pro. 9g • fat 13g • sat. fat 8g • chol. 40mg • sod. 390mg • calc. 249mg • fber 1g
18
broccoli and potato
Soup
A lighter version of cream of broccoli – this soup is just as delicious and so satisfying.
Makes 5 cups
Place olive oil, garlic and onion with a pinch of salt and
pepper into a 3-quart, microwave-safe casserole. Place
casserole into the Cuisinart
®
Convection Microwave
Oven and Grill and microwave on high (PL-10) for 5
minutes.
Add the broccoli stems, potatoes, an additional pinch
of salt and pepper and microwave again on full power
for 5 minutes. Stir in the sherry and microwave for 1
minute. Stir in the broth, cover casserole and microwave
for 10 minutes, so that liquid comes to a boil. Add the
broccoli forets, zest, and remaining salt and pepper
and microwave uncovered for 7 minutes, until all
ingredients are tender.
Stir in the Parmesan. Taste and adjust seasoning
accordingly.
1½ tablespoonsoliveoil
1 garlicclove,finelychopped
½ smallonion,chopped
1 teaspoonkoshersalt
½ teaspoonfreshlyground
blackpepper
1 poundbroccoli,cutintoflorets
andstemscutinto½-inchslices
½ poundwhitepotatoes,peeled
andcutinto½-inchpieces
1½ tablespoonsdrysherry
3 cupsvegetablestock
½ teaspoonlemonzest
1½ tablespoonsgratedparmesan
Nutritional information per serving (1 cup):
Calories 136 (21% from fat) • carb. 19g • pro. 6g • fat 3g • sat. fat 1g • chol. 5mg • sod. 939mg • calc. 127mg • fber 4g
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marinara
Sauce
A simple, all-purpose red sauce that is so easy to prepare.
Makes 6 cups
Place oil and onion in a 3-quart microwave-safe
casserole dish and place in Cuisinart
®
Convection
Microwave Oven with Grill. Microwave on high (PL-10)
for 3 minutes. Add the garlic and microwave again for
an additional minute. Add remaining ingredients and
microwave on high for 25 minutes. Stir and taste. Adjust
seasoning accordingly.
2 tablespoonsoliveoil
1 yellowonion,about10to11
ounces,chopped
5 garliccloves,chopped
2 tablespoonschoppedfreshthyme
½ cupdrywhitewine
2 cans(28ounceseach)
plumtomatoes,roughlychopped
1 teaspoonkoshersalt
½ teaspoonfreshlygroundpepper
10 basilleaves
Nutritional information per serving (½ cup):
Calories 35 (57% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g • chol. 0mg • sod. 219mg • calc. 8mg • fber 0g
20
béchamel
A simple yet delicious sauce that pairs well with fsh, vegetable and egg dishes.
Makes 3 cups
Place butter in a 1½-quart microwave-safe casserole.
Place in Cuisinart
®
Convection Microwave Oven with
Grill and microwave on medium (PL-5) for 45 seconds,
then microwaving in 10-second intervals on medium
until butter is melted. Stir in the four with a whisk and
microwave again on medium (PL-6) for 1 minute. Whisk
in milk and microwave on high (PL-10) for 5 minutes;
whisk mixture well, being sure to get into the corners.
Repeat 2 more times, whisking well each time until
mixture has thickened considerably. Once sauce is thick,
stir in the salt, white pepper and nutmeg.
¼ cupunsaltedbutter
4 tablespoonsunbleached,
all-purposeflour
3 cupwholemilk
¼ teaspoonkoshersalt
pinchwhitepepper
pinchfreshlygroundnutmeg
Nutritional information per serving (¼ cup):
Calories 78 (66% from fat) • carb. 5g • pro. 2g • fat 6g • sat. fat 4g • chol. 16mg • sod. 74mg • calc. 70mg • fber 0g
21
cheddar cheese
Sauce
Delicious served over steamed broccoli and caulifower.
Makes 1 cup
Heat milk in a 1-cup glass measuring cup or other
microwave-safe cup for 1½ minutes on High (PL-10);
reserve.
Place butter in a 4-cup glass measuring cup or other
deep 4-cup microwaveable bowl with a handle. Cover
with a sheet of waxed paper and place in the Cuisinart
®

Convection Microwave Oven with Grill; microwave for
30 seconds on high (PL-10) or until melted. Add four
and stir with a whisk until smooth. Microwave on high
for 2 minutes until foamy, stirring with a whisk after 45
seconds and 1½ minutes of cooking. Add warm milk,
salt, mustard, and hot sauce; whisk until smooth.
Microwave on medium-high, (PL-7) uncovered for 3
minutes, stirring after 1 minute, and then every 45
seconds, until the sauce boils and thickens.
Add cheese and stir until smooth. Microwave,
uncovered, on medium-high (PL-7) for 3 minutes,
whisking after 1 minute, after 2 minutes, and again
when done. Serve hot.
If not using immediately, cover with a round of waxed
paper directly on the sauce to prevent a skin from
forming. To reheat after standing for a short time
(10 to 15 minutes), microwave on medium (PL-5) for
1½ minutes, stirring after 45 seconds.
*May use grated Reggiano Parmigiano or Asiago in
place of Cheddar.
1 cupreducedfatmilk
2 tablespoonsunsaltedbutter
2 tablespoonsunbleached,
all-purposeflour
¼ teaspoonkoshersalt
¼ teaspoondrymustard
1
⁄8 teaspoontabasco
®
or
otherhotsaucetotaste
¾ cup(3ounces)shredded
sharpcheddar*
Nutritional information per serving (2 tablespoons):
Calories 90 (69% from fat) • carb. 3g • pro. 4g • fat 7g • sat. fat 4g • chol. 21mg • sod. 126mg • calc. 114mg • fber 0g
22
chipotle glazed
Roasted Chicken
A roasted chicken with added kick – use any leftovers in the Chicken and Veggie Burritos with Green Chile.
Makes 4 to 6 servings
Preheat the Cuisinart
®
Convection Microwave Oven
with Grill to 400°F on the convection setting. Toss the
garlic cloves with olive oil and wrap well in aluminum
foil. Place on the grill rack in the upper rack position.
Place in preheated oven and bake for 30 minutes.
Remove and let cool.
Once cool, place roasted garlic, chipotle peppers,
honey, cilantro, lime juice and black pepper in the bowl
of a mini-prep food processor; process until smooth.
Slather the chicken well with the marinade and place
in a plastic resealable bag; refrigerate for up to 4 hours.
When ready to roast, preheat oven to 400°F on the
convection setting. While oven is preheating, sprinkle
salt all over the chicken and place directly on the grill
rack in the lower rack position with a 9-inch microwave-
safe pie plate under the rack to catch any drippings.
Place both in oven and select Convection Roast on
400˚F and set time for 55 minutes. The temperature
of the chicken should reach 170°F when tested in the
thickest part, in the thigh. Should the chicken need
more time, roast for an additional 5 to 10 minutes.
Allow chicken to rest in oven for about 10 minutes
before serving.
8 garliccloves,peeled
1 teaspoonoliveoil
4 chipotlepepperswiththeirjuice
¼ cuphoney
1 tablespoonfreshcilantroleaves
1 teaspoonfreshlimejuice
¼ teaspoonfreshlyground
blackpepper
1 3½poundchicken
½ teaspoonkoshersalt
Nutritional information per serving (based on 6 servings):
Calories 194 (32% from fat) • carb. 13g • pro. 20g • fat 7g • sat. fat 2g • chol. 60mg • sod. 454mg • calc. 16mg • fber 1g
e
n
t
r
é
e
23
baked ziti
Bolognese
Makes one 9-inch square pan, about 9 servings
Place butter, olive oil, onion, carrot, and celery in
a 3-quart, microwave-safe casserole. Place in the
Cuisinart
®
Convection Microwave Oven with Grill
and microwave on high (PL-10) for 3 minutes. Add the
chopped garlic to the casserole and microwave on high
for an additional minute. Add ground meat, ½ teaspoon
of salt, and the pepper, and microwave again on high
for 10 minutes. Break up meat well with a wooden
spoon. Add milk to casserole and microwave on high
for 5 minutes. Stir ingredients together and add the
wine and microwave again for 4 minutes. Add
remaining salt and tomatoes and microwave for
25 minutes. Remove and reserve.
Place the 6 tablespoons of butter in a separate
microwave-safe casserole or measuring cup (at least
4-cup capacity) and place in microwave on medium
(PL- 5) for 45 seconds, add another 10 seconds to
completely melt. Add the four and microwave on
medium (PL-6) for 1 minute. Stir well and add the milk.
Microwave on high (PL-10) for 5 minutes and then
remove and whisk well. Continue to microwave using
5-minute increments, whisking each time. Be sure to
whisk well in the corners. Repeat process until béchamel
is thick, about 3 times. Stir béchamel into the
Bolognese and then stir the pasta into the sauce and
stir well to fully coat all of the pasta.
Preheat the oven to 350°F on the convection setting.
Coat a 9-inch-square pan with nonstick cooking spray.
Pour the pasta into the pan. Once oven is preheated,
place pan on the grill rack in the lower rack position.
Select Combination Fast Bake on 350°F and bake for 20
minutes. Select the frst Grill Combination (G-1) and grill
for 5 to 8 minutes, until the top is golden and bubbling.
bolognesesauce:
½ tablespoonunsaltedbutter
1 tablespoonoliveoil
1 mediumonion,chopped
1 mediumcarrot,chopped
1 mediumcelerystalk,chopped
2 garliccloves,chopped
¾ poundmeatloafmix
(combinationofgroundbeef,
porkandveal)
1 teaspoonkoshersalt
¼ cupwholemilk
¼ cupdrywhitewine
¼ teaspoonfreshlygroundpepper
1 can(28ounces)plumtomatoes,
tomatoesroughlychopped
béchamelsauce:
6 tablespoonsunsaltedbutter,
cutinto6pieces
4½ tablespoonsunbleached,
all-purposeflour
3 cupswholemilk
pinchfreshlygroundnutmeg
½ poundziticookedto
manufacturer’sinstructions
nonstickcookingspray
Nutritional information per serving:
Calories 348 (46% from fat) • carb. 30g • pro. 15g • fat 18g • sat. fat 9g • chol. 58mg • sod. 503mg • calc. 128mg • fber 2g
24
moussaka
Makes 20 servings
Place the oil and onions in a 1½-quart casserole. Place
in the Cuisinart
®
Convection Microwave Oven with Grill
and microwave on high (PL-10) for 2 minutes. Add the
chopped garlic and microwave again for an additional
2 minutes. Add the ground meat, spices, tomatoes,
tomato paste and white wine. Stir ingredients together
and microwave again on high for 25 minutes. Discard
any visible fat and reserve.
Place the butter in a separate casserole or measuring
cup (at least 4-cup capacity). Microwave on medium
(PL-5) for 30 seconds, continue to microwave in 10
second increments until butter is melted. Add the four
and microwave on medium (PL-6) for 1 minute. Stir and
add the milk, salt and nutmeg. Microwave on high for
5 minutes and whisk well, being sure to whisk in the
corners. Repeat; mixture should be very thick. Whisk
well, once mixture has cooled slightly, stir in the egg
and yolk while constantly stirring; reserve.
Preheat oven to 400°F on the convection setting.
Brush the eggplant slices with oil on both sides and
sprinkle with salt and pepper. Arrange the slices evenly
between two 9-inch-square pans. Once the oven is
preheated, carefully place one pan on the turntable
and the other pan on the grill rack in the upper rack
position. Bake for 15 minutes, fip eggplant and bake
10 more minutes until lightly golden. Remove and
reserve.
Reduce convection temperature to 375°F.
To assemble:
Coat the bottom of an 8-inch or 9-inch pan with
nonstick cooking spray. Line the bottom of the pan with
eggplant slices, overlapping if necessary. Cover with
half of the meat mixture. Repeat with one more layer of
eggplant and then meat. Scatter the feta evenly over
the top. Pour the custard over the top and spread
evenly with a rubber spatula.
Bake for about 40 to 45 minutes until the custard is
completely set on top.
Allow to rest for fve minutes before cutting into
individual servings.
1 teaspoonoliveoil
1 mediumonion,chopped,
approximately1cup
1 garlicclove,finelychopped
1 poundgroundlamb
orgroundbeef
½ teaspoonkoshersalt
¼ teaspoonoregano
¼ teaspoonthyme
¼ teaspooncinnamon
¼ teaspoongroundblackpepper
pinchfreshlygroundnutmeg
pinchgroundallspice
1 can(14.5ounces)dicedtomatoes
1 tablespoontomatopaste
2 tablespoonsdrywhitewine
2½ tablespoonsunsaltedbutter,
cutinto3pieces
3 tablespoonsunbleached,
all-purposeflour
1¾ cupswholemilk
¼ teaspoonkoshersalt
pinchfreshlygroundnutmeg
1 largeegg
1 largeeggyolk
1 largeeggplant,about1pound,
peeledandslicedlengthwiseinto
¼-inchslices
2 tablespoonsoliveoil
¼ teaspoonkoshersalt
¼ teaspoonfreshgroundpepper
nonstickcookingspray
2–3 ouncesfetacheese,crumbled
Nutritional information per serving:
Calories 258 (60% from fat) • carb. 13g • pro. 12g • fat 17g • sat. fat 7g • chol. 79mg • sod. 380mg • calc. 84mg • fber 3g
25
old-fashioned
Macaroni and Cheese
Makes one 9-inch pan, about 9 servings
Place bread cubes with butter in an oven-safe 9-inch-
square pan. Place pan on the grill rack of the Cuisinart
®

Convection Microwave Oven with Grill in the upper rack
position. Place rack in the oven and select the frst Grill
Combination (G-1). Set time for 5 minutes, toss
croutons with the butter and then repeat two times until
croutons are crisp. Remove and reserve.
Place butter in 1½ quart, microwave- and oven-safe
casserole dish. Microwave on medium (PL-5) for 45
seconds, microwave in 10-second intervals on medium
until butter is melted. Stir in the four with a whisk and
microwave again on medium (PL-6) for 1 minute. Whisk
in milk and microwave on high (PL-10) for 5 minutes;
whisk mixture well, being sure to get into the corners.
Repeat 2 more times until mixture has thickened
considerably. Stir in shredded cheeses, salt and hot
sauce; stir mixture together until all the cheese has
melted. Stir cooked pasta into the mixture along with
2
/3 of the croutons. Place remaining croutons on the top.
Preheat oven to 350°F on the convection setting. Once
preheated, place casserole, covered, on the grill rack in
the lower rack position. Place in oven and bake for 30
minutes. Remove cover and select the frst Grill
Combination (G-1). Grill for 8 minutes so the top is
golden.
croutons:
3 sliceswhole-wheatbread,
cutintocubes(about3cupscubes)
1 tablespoonunsaltedbutter
pinchkoshersalt
macandcheese:
¼ cupunsaltedbutter,
cutinto4tablespoons
3 tablespoonsunbleached,
all-purposeflour
3 cupswholemilk
3 ouncesgruyère,shredded
2 ouncesswissemmenthaler,
shredded
¾ teaspoonkoshersalt
dashhotpeppersauce
8 ouncespenne,cookedto
manufacturer’sinstructions
Nutritional information per serving:
Calories 400 (32% from fat) • carb. 53g • pro. 15g • fat 14g • sat. fat 8g • chol. 41mg • sod. 349mg • calc. 249mg • fber 2g

grilled
Sausage and Peppers
Makes 3 cups or about 4 servings
Place sausages in a 9-inch-square pan. Place the pan on
the grill rack in the upper rack position. Select the frst
Grill Combination (G-1) and grill the sausages for 20
minutes. Flip sausages and grill for an additional 10
minutes so that they are well browned all over. Reserve
the sausages on a cutting board.
While sausages are grilling, toss the sliced pepper,
onions, garlic, salt, pepper, red pepper and olive oil
together and place in pan. Place back on grill rack and
select the third Grill Combination (G-3) and set time for
20 minutes.
While vegetables are grilling, cut the cooled sausage
into rounds.
Once vegetables are grilled, toss the cut sausage with
the vegetables and grill once more on the third Grill
Combination (G-3) for 4 minutes.
Toss the basil and Parmesan with the sausage and
peppers and serve.
1 poundfreshitaliansausage
(about3sausages)
1 largeredpepper,
about9ounces,sliced
1 smallonion,about6ounces,
sliced
4 garliccloves
¼ teaspoonkoshersalt
¼ teaspoonfreshlygroundpepper
pinchcrushedredpepper
1½ teaspoonsoliveoil
1 tablespoonthinlyslicedfreshbasil
2 tablespoonsgratedparmesan
Nutritional information per serving:
Calories 175 (49% from fat) • carb. 7g • pro. 15g • fat 10g • sat. fat 3g • chol. 28mg • sod. 672mg • calc. 62mg • fber 1g
27
chicken and Veggie burritos
with Green Chile
Makes 4 burritios
Toss together the sliced onions, peppers, corn, chiles,
oil, salt, pepper and chili powder together in a mixing
bowl. Pour the vegetables and spices onto a 9-inch
microwave-safe pie plate.
Place plate on the grill rack in the upper rack position
and place in the Cuisinart
®
Convection Microwave Oven
with Grill. Select Convection Roast on 400°F and set for
10 minutes. Stir vegetables and then select Convection
Roast for an additional 5 minutes so that vegetables are
soft and lightly browned. Remove vegetables and
reserve in original mixing bowl.
Preheat oven to 375°F on the convection setting.
While oven is preheating, add chicken and cilantro to
mixing bowl with vegetables and toss ingredients
together. Prepare burritos by placing ¼ of the chicken
and veggie flling and then ¼ cup of shredded cheese
in the bottom center of each tortilla shell. Fold the
bottom fap of the tortilla over the flling and then fold
the sides inward to cover the flling. Finally fold the
closed portion up to completely enclose the bundle.
Place each burrito with the folded side down into a 9-
inch square pan. Spread the remaining cheese evenly
over the tops of the burritos. Place on the grill rack in
the upper rack position.
Once oven is preheated, place rack with burritos in the
oven and bake for 15 minutes. Select the frst Grill
Combination (G-1) and grill for about 5 to 8 minutes,
until cheese is brown and bubbly.
These burritos are great served with beans, sour cream
and salsa.
1 smallonion
(approximately3ounces),
sliced
2 greenonions,thinlysliced
1 smallredpepper
(approximately6ounces),
sliced
¼ cupfrozencorn
1 can(4.5ounces)greenchiles
1 tablespoonoliveoil
¼ teaspoonkoshersalt
¼ teaspoonfreshlygroundpepper
¼ teaspoonchilipowder
1 cupchoppedroastedchicken
¼ cupchoppedcilantro
4 burritoshells(10-inchsize)
3 ouncescheddar,shredded
Nutritional information per burrito:
Calories 433 (36% from fat) • carb. 46g • pro. 23g • fat 17g • sat. fat 7g • chol. 52mg • sod. 1360mg • calc. 261mg • fber 4g
28
deep dish pizza
with Italian Sausage
Makes 4 servings
Preheat the Cuisinart
®
Convection Microwave Oven
with Grill by selecting the second Grill combination
(G-2) for 8 to 10 minutes. Place grill rack in oven and
place the sausages directly on the rack in the upper rack
position. Place a microwave-safe pie plate directly on
the turntable to collect any drippings. Select the second
Grill Combination (G-2) for 8 minutes to grill the
sausages. Remove and reserve. Slice sausages once
cool to touch.
While sausages are grilling, brush a 10-inch round cake
pan with olive oil and lightly sprinkle with cornmeal. Roll
the dough and stretch to ft the pan, pressing down
center of dough slightly to create a thick band of crust.
Brush the dough with olive oil.
Preheat oven to 400°F on the convection setting. Place
pan on the grill rack in the lower rack position and place
in oven. Bake for 15 minutes.
Add sauce to par-baked dough, top with mozzarella,
sausage and basil. Return to oven and bake for an
additional 15 minutes until cheese is melted and
golden.
Serve immediately.
4 ouncesitaliansausage,
halvedlengthwise
oliveoilforbrushingpan
cornmealfordustingpan
1 poundpreparedpizzadough,
roomtemperature(recipefollows)
¾ cuppreparedpizzasauce,strained
6 ouncesmozzarella,shredded
1½ tablespoonsslicedfreshbasil
Nutritional information per serving:
Calories 203 (24% from fat) • carb. 32g • pro. 7g • fat 5g • sat. fat 1g • chol. 6mg • sod. 443mg • calc. 29mg • fber 1g

pizza
Dough
This dough freezes very well.
Makes three 12-inch pizzas (24 servings)
Dissolve the yeast and sugar in the warm water. Let
stand 3 to 5 minutes, or until the mixture gets foamy.
Place the four, salt and olive oil in the work bowl of a
Cuisinart
®
Food Processor ftted with the dough blade.
Pulse about 5 times to mix; scrape down the sides of
the bowl.
Add the cold water to the yeast mixture. With the motor
running, slowly pour the liquid yeast mixture through
the feed tube. Process until a dough ball forms.
Continue to let the machine run for an additional
minute to knead. Dough will be slightly sticky.
Lightly dust a sealable plastic bag with four. Dust
dough with four. Place the dough into the foured bag;
squeeze out all of the air and seal. Let rise in a warm
place for 45 minutes to 1 hour.
2¼ teaspoonsactivedryyeast
½ cupwarm(105°-110°f)water
1 teaspoongranulatedsugar
4 cupsunbleached,all-purposeflour,
plusmorefordusting
1½ teaspoonskosherorseasalt
1 tablespoonextravirginoliveoil
1 cupcoldwater
Nutritional information per serving:
Calories 76 (9% from fat) • carb. 15g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 84mg • calc. 4mg • fber 1g
open faced
Reubens
Makes 4 servings
Prepare sandwiches: place slices of bread on a work
surface. Spread each with ½ tablespoon of dressing.
Top each evenly with sauerkraut, beef, and Gruyère.
Place sandwiches on the grill rack in the upper rack
position. Place rack in the Cuisinart
®
Convection
Microwave Oven with Grill and select the frst Grill
Combination (G-1) for 10 minutes, until the cheese is
melted and golden.
4 slicesryebread
2 tablespoonsrussiandressing
1 cupsauerkraut
8 ouncesslicedcornedbeef
3 ouncesslicedgruyère
Nutritional information per serving:
Calories 153 (58% from fat) • carb. 6g • pro. 10g • fat 10g • sat. fat 5g • chol. 33mg • sod. 347mg • calc. 219mg • fber 1g
30
israeli coucous
with Moroccan Vegetables
The Moroccan favors of this side dish pair nicely with roasted chicken.
About 8 cups
Preheat Cuisinart
®
Convection Microwave Oven with
Grill to 400°F on the convection setting. Toss together
the onions, squash, potatoes, and eggplant with oil,
honey and a pinch of salt and pepper. Place vegetables
in a 3-quart microwave- and oven-safe casserole and
place in preheated oven and roast for 45 minutes. Toss
vegetables every 15 minutes while roasting.
Add chicken broth, cumin, cinnamon stick, remaining
salt, pepper, and zest and microwave on high (PL-10) for
5 minutes. Stir in couscous and apricots, cover casserole
and microwave again on high for 8 minutes. Remove
from oven and let stand for 10 minutes.
Stir and serve.
1 mediumonion,sliced
2 cupsbutternutsQuash,
peeledandcutinto
½-inchcubes
1 largewhitepotato,peeled
andcutinto½-inchcubes
2 cupseggplant,peeledand
cutinto½-inchcubes
1 teaspoonoliveoil
1½ tablespoonshoney
½ teaspoonkoshersalt
½ teaspoonfreshlyground
blackpepper
2½ cupschickenbroth
½ teaspoongroundcumin
1 cinnamonstick
½ teaspoonlemonzest
2 cupsisraelicouscous
½ cupdriedapricots,
roughlychopped
Nutritional information per serving (½ cup):
Calories 91 (2% from fat) • carb. 20g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 164mg • calc. 20mg • fber 2g
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e

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i
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e
s
31
stuffed
Red Peppers
Makes 4 peppers
Place couscous, water and 2 teaspoons of olive oil into
a microwave-safe 1½ quart casserole and place in the
Cuisinart
®
Convection Microwave Oven with Grill.
Microwave on high power (PL-10). Fluff couscous with
a fork and reserve.
Cut one pepper into ½ x 2-inch pieces and place into
a microwave-safe casserole and toss with the eggplant,
garlic, grape tomatoes, salt, pepper and remaining olive
oil. Place in oven and select Convection Roast on 375°F
for 35 minutes. Toss vegetables once or twice during
cooking time. Remove from oven and cover, allowing
vegetables to rest until ready to stuff.
Cut a very thin slice off the bottom of each pepper so
that the pepper stands up straight – be careful not to
cut too much to expose a hole. Place peppers directly
on the grill rack in the lower rack position in the oven.
Select Convection Roast on 375°F for 15 minutes.
While peppers are roasting, toss together the
vegetables, couscous, 1 cup of feta, and herbs. Fill
peppers equally with the vegetable couscous mixture.
Top each pepper with 2 tablespoons of feta and then
place back on the grill rack in the lower rack position.
Select the frst Grill Combination (G-1) and set for 12
minutes. Peppers are ready when the tops are golden.
¾ cupcouscous
1½ cupswater
2 tablespoonsplus2teaspoons
oliveoil
5 largeredbellpeppers,divided
1 smalleggplant,peeledand
cutinto½-inchdice
4 garliccloves,smashed
1 cupgrapetomatoes
1 teaspoonseasalt
½ teaspoonfreshlygroundpepper
1 tablespoonfreshbasil,
thinlysliced
2 tablespoonsfreshparsley,
chopped
1½ cupscrumbledfeta
Nutritional information per pepper:
Calories 397 (47% from fat) • carb. 39g • pro. 14g • fat 21g • sat. fat 10g • chol. 50mg • sod. 1231mg • calc. 310mg • fber 7g
32
steamed
Artichokes
These artichokes pair well with either hollandaise sauce (page 5)
or our tangy lemon herb sauce (recipe follows).
Makes 4 servings
Place water in a 3-quart microwave safe casserole.
Cut one lemon half in slices and add to water and juice
another half right into the water. Trim the artichokes.
Working with 1 artichoke at a time, pull off the tough
outer leaves and trim the stem fush with the bottom.
Cut off the top
1
⁄3 of the artichoke and then trim any
remaining sharp leave tips. Rub each trimmed artichoke
with the remaining lemon and place in water with
lemons. Add garlic, salt and pepper to water. Cover
artichokes directly with wax paper and then place a lid
on casserole. Place casserole in the Cuisinart
®

Convection Microwave Oven with Grill. Microwave on
high (PL-10) for 25 minutes.
4 cupswater
2 lemons,cutinhalf
4 artichokes
8 garliccloves,sliced
¼ teaspoonfreshlygroundpepper
½ teaspoonkoshersalt
Nutritional information per serving:
Calories 92 (3% from fat) • carb. 24g • pro. 6g • fat 0g • sat. fat 0g • chol. 0mg • sod. 450mg • calc. 111mg • fber 11g
tangy lemon
Herb Sauce
A versatile, tangy sauce – try it with steamed artichokes or fsh.
Makes about ½ cup
Place all ingredients in small bowl and stir with whisk
until smooth. Let stand for 30 minutes before serving
to allow favors to blend. If not serving following
resting, cover and refrigerate until ready to serve.
½ cupplainlowfatyogurt
2 tablespoonschoppedparsley
½ garlicclove,finelychopped
½ tablespoonextravirginoliveoil
½ teaspoonfinelychopped
lemonzest
½ tablespoonlemonjuice
1 teaspoondillweed
¼ teaspoonkoshersalt
Nutritional information per serving (¼ cup):
Calories 70 (53% from fat) • carb. 5g • pro. 3g • fat 4g • sat. fat 1g • chol. 3mg • sod. 210mg • calc. 121mg • fber 0g
33
Quinoa
Salad
Quinoa is a very delicious grain that is also very high in protein.
Makes about 3 cups
Place butter, onion, and garlic in a 1½ quart microwave-
safe casserole and place in the Cuisinart
®
Convection
Microwave Oven with Grill. Select Combination Fast
Bake on 350°F for 8 minutes. Stir in the mushrooms with
a pinch of salt and pepper and fast bake again on 350°F
for 5 minutes. Add wine and thyme and microwave on
high (PL-10) for 2 minutes. Add the broth, quinoa and
remaining salt and pepper. Cover the casserole and
microwave on medium (PL-6) for 8 minutes and then
microwave on high for an additional 4 minutes.
Stir pine nuts, parsley and lemon zest into quinoa; taste
and adjust seasoning accordingly.
2 tablespoonsunsaltedbutter
½ cupchoppedonion,
about1smallonion
1 garlicclove,chopped
4 ouncesmixedwildmushrooms
¼ teaspoonpluspinchkoshersalt
¼ teaspoonfreshlyground
blackpepper
1
⁄3 cupwhitewine
1 teaspoondriedthyme
1 cupchickenbroth
1 cupQuinoa
½ cuptoastedpinenuts
¼ cupchoppedparsley
½ teaspoonlemonzest
Nutritional information per serving (½ cup):
Calories 269 (56% from fat) • carb. 21g • pro. 7g • fat 18g • sat. fat 2g • chol. 3mg • sod. 199mg • calc. 26mg • fber 3g
34
steamed asian
Vegetables
This simple, healthy dish is delicious served with steamed jasmine rice.
Makes 4 cups (1 cup serving)
Place all vegetables in a microwave-safe casserole dish.
Add the remaining ingredients and toss all together.
Cover and microwave in the Cuisinart
®
Convection
Microwave Oven with Grill on high power (PL-10) for 12
minutes.
2 cupsbabybokchoy,
cutintoQuarters
1 cupredbellpepper,cutintostrips
(about1mediumredbellpepper)
¼ cupchoppedscallion
1 cupeggplant,cutinto1-inchcubes
(about½smalleggplant)
1 cupcarrots,cutinto¼-inchcoins
1 cupshiitakemushrooms,sliced
1 cupbroccoliflorets
2 garliccloves,sliced
2 tablespoonssoysauce
2 tablespoonschickenstock
½ teaspooncrushedredpepper
½ teaspoonfreshlyground
blackpepper
Nutritional information per serving (1 cup):
Calories 26 (7% from fat) • carb. 5g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 289mg • calc. 22mg • fber 2g
35
tWice baked
Potatoes
Makes 8 servings
Rub potatoes with olive oil and prick each one all over
with a fork.
Preheat Cuisinart
®
Convection Microwave Oven with
Grill to 400°F on the convection setting. Place potatoes
on grill rack in the lower rack position. Place in
preheated oven and bake for 45 minutes. Remove and
allow potatoes to cool slightly to handle. Reduce oven
temperature to 375°F.
Once potatoes have cooled slightly, cut each potato in
half lengthwise and scoop out the cooked potato,
leaving a ¼-inch thick potato shell. Place the cooked
potato in a mixing bowl and mash. Add the warm milk,
butter, ½ cup Parmesan, salt, pepper and rosemary and
mix ingredients together until smooth. Fill reserved
potato shells evenly. Top with remaining Parmesan.
Place potato halves on grill rack in lower rack position.
Place in preheated oven and bake for 25 minutes.
Serve immediately.
4 mediumbakingpotatoes
(about2pounds)
1 teaspoonoliveoil
1 cupwholemilk,warm
¼ cupplus1tablespoon
unsaltedbutter
½ cupplus2tablespoons
gratedparmesan
½ teaspoonfreshlyground
blackpepper
½ teaspoonkoshersalt
1 tablespoonfreshrosemary,
chopped
Nutritional information per serving:
Calories 217 (67% from fat) • carb. 12g • pro. 6g • fat 16g • sat. fat 10g • chol. 45mg• sod. 445mg • calc. 167mg • fber 1g

old-fashioned
Yellow Layer Cake
The ultimate yellow cake.
Makes two 9-inch layers, 12 servings
Preheat Cuisinart
®
Convection Microwave Oven with
Grill to 350°F on convection setting. Butter two 9-inch
round cake pans and then cut a circle out of parchment
paper to ft the bottom of each pan.
Sift the four, baking powder, salt, and sugar into the
mixing bowl of the Cuisinart Stand Mixer ftted with the
fat mixing paddle. Turn mixer on speed 1 to mix the
dry ingredients together. Add the butter to the bowl
and start mixing on speed 1. Increase to speed 3 and
continue mixing until the butter is well incorporated into
the dry ingredients giving the mixture the look of wet
sand, approximately 2 minutes.
While the dry ingredients and butter are mixing, stir
together the remaining wet ingredients in a large
measuring cup.
With mixer on speed 1 add the wet ingredients,
incorporating the ingredients fully before each addition.
Pour the thick batter evenly between the two prepared
pans.
Bake one layer on the microwave turntable and one on
the grill rack in the upper rack position. Bake for 25 to
30 minutes or until a cake tester just comes out clean.
Leave pans to rest on cooling racks for 15 minutes.
Remove from pans but leave on the racks until
completely cool before frosting.
2 cupscakeflour
2 teaspoonsbakingpowder
½ teaspoonsalt
1 cupgranulatedsugar
¾ cupunsaltedbutter,room
temperature,cutintosmallcubes
2 largeeggs
2 largeeggyolks
1 teaspoonpurevanillaextract
2
⁄3 cupplainorvanillayogurt
Nutritional information per serving:
Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g • sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fber 0g
d
e
s
s
e
r
t
s
37
rich chocolate
Frosting
Delicious rich frosting perfect for a yellow or chocolate cake.
Makes 3 cups – enough to frost a two layer 9-inch cake
Place chopped chocolates in a microwave-safe bowl
and place in the Cuisinart
®
Convection Microwave Oven
with Grill and microwave on medium (PL-5) for 2
minutes; stir. Continue microwaving on half power in 20-
second increments, stirring frequently until melted.
Once the chocolate has melted add the butter and the
vanilla and mix together with a Cuisinart hand mixer.
Once ingredients are incorporated, mix in the salt and
the sifted sugar, about ½ cup at a time. Once all the
sugar has been incorporated, beat the mixture on
speed 3. Add the sour cream one tablespoon at a time
until mixture comes together as a silky frosting.
For best results, use the frosting the same day, before
refrigerating.
5 ouncessemisweetchocolate,
coarselychopped
5 ouncesmilkchocolate,
coarselychopped
2 ouncesbittersweetchocolate,
chopped
6 tablespoonsunsaltedbutter,
roomtemperature
1½ teaspoonspurevanillaextract
¼ teaspoonkoshersalt
2¼ cupsconfectioners’sugar,sifted
9 tablespoonssourcream
Nutritional information per serving (2 tablespoons):
Calories 71 (56% from fat) • carb. 8g • pro. 0g • fat 5g • sat. fat 5g • chol. 8mg • sod. 25mg • calc. 3mg • fber 0g
38
classic
Apple Pie
Makes one 9-inch pie, about 8 to 12 servings
Preheat Cuisinart
®
Convection Microwave Oven with
Grill to 350°F on the convection setting. Roll out ½
of the dough into a 10-inch disc. Fit into a 9-inch,
1½-quart pie plate. Chill in the refrigerator for about
20 minutes. Roll out remaining dough into a 10-inch
disc on a piece of parchment. Cut into ¼- to ½-inch
strips. Chill in refrigerator until needed. In a large bowl,
toss the apples, lemon juice, vanilla, and sugar together.
Brush the jam on the pie shell and then arrange
reserved apples in layers.
Make an egg wash by mixing the egg, yolk and salt
together with a fork. Brush on the outer rim of the crust.
Using the reserved pastry strips, weave the strips into
a lattice-work design over the apples. Brush lattice
with egg wash. Bake on the grill rack in the lower rack
position for 40 to 50 minutes, or until the top of the pie
is a dark golden brown.
Nutritional information per serving (based on 12 servings):
Calories 166 (8% from fat) • carb. 36g • pro. 3g • fat 1g • sat. fat 0g • chol. 36mg • sod. 225mg • calc. 10mg • fber 2g
1 recipesweetpâtebrisée
2 tablespoonsapricotjam
5 largegoldendeliciousapples,
peeled,cored,halvedandvery
thinlysliced
2 lemons,juiced
1 teaspoonpurevanillaextract
½ cupgranulatedsugar
1 largeegg
1 largeeggyolk
pinchsalt
pâte
Brisée
This versatile dough can be used for sweet or savory treats.
Makes two single crust 9-inch tarts/pies,
or one double-crust pie
Place four and salt in a Cuisinart
®
Food Processor ftted
with the chopping blade. Process for 10 seconds. Add
butter to work bowl and pulse until the mixture
resembles coarse crumbs. Pour in water, 1 tablespoon
at a time, and pulse until a dough is just forms. Note:
you may not need to use all of the water. Form dough
into 2 fat discs; wrap in plastic and refrigerate until
ready to use.
Nutritional information per serving (based on 24 servings):
Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 2mg • fber 0g
2 cupsunbleached,
all-purposeflour
1 teaspoontablesalt
½ poundunsaltedbutter,
coldandcubed
4 tablespoonsicewater

dark chocolate
Pudding
Makes 3 cups or 6 half-cup servings
In a mixing bowl whisk the eggs together well; reserve.
Place the chocolate and butter in a 1½ quart casserole
and place in the Cuisinart
®
Convection Microwave Oven
and Grill. Microwave on medium (PL-5) for 6 minutes
stirring halfway through cook time. Stir half-and-half and
both sugars into melted chocolate and microwave again
on medium-high (PL-8) for 8 minutes. Whisk mixture
and then whisk in the cocoa powder, cornstarch and
vanilla until incorporated. Microwave again on medium
(PL-6) for 5 minutes until just simmering; whisk well.
Whisk
1
⁄ 3 of the chocolate mixture into the reserved
eggs and then whisk the eggs back into the casserole
and whisk all together well. Microwave one last time on
medium (PL-5) for 1 minute.
Prepare an ice bath: a large mixing bowl flled with
water and ice.
Whisk and then strain pudding through a fne mesh
strainer into a mixing bowl. Place in ice bath until
completely chilled. If desired, pour pudding into
individual serving containers. Cover directly with plastic
and refrigerate until serving.
3 largeeggs
4 ouncesbittersweetchocolate,
chopped
3 tablespoonsunsaltedbutter,
cutintosmalldice
3 cupshalfandhalf
¼ cuppackedbrownsugar
¼ cupgranulatedsugar
¼ teaspoonsalt
3 tablespoonscocoapowder
2½ tablespoonscornstarch
2 teaspoonspurevanillaextract
Nutritional information per serving:
Calories 369 (56% from fat) • carb. 37g • pro. 6g • fat 25g • sat. fat 14g • chol. 73mg • sod. 159mg • calc. 138mg • fber 2g
40
poached pear and plum
Tart
A simple, light dessert that is perfect in early fall when pears and plums are at their peak.
Makes one 7-inch tart, about 4 to 8 servings
Place the port, orange juice, water, sugar, orange peel,
cinnamon and vanilla in a microwave dish that can
accommodate the pears if placed upright – no smaller
than a 1½-quart container. Peel the pears and place in
the liquid. Place in the Cuisinart
®
Convection Microwave
Oven and Grill and select the 6 minute Express Cook.
When time elapses, fip pears and microwave on high
again for 4 minutes. Continue turning pears and
microwaving in 2-minute increments until pears can
easily be pierced with the tip of a paring knife. Remove
pears once cooked through and reserve. Place plums in
poaching liquid and microwave on high for 3 minutes.
Flip the plums and microwave again for an additional 2
minutes. Flip one more time if necessary. Plum skins will
begin to separate from the fruit. When plums are tender
remove and reserve them with the pears. Place poach-
ing liquid back into oven and microwave on high for 20
to 30 minutes so that liquid is reduced and thick
enough to coat the back of a spoon.
While the liquid is reducing, prepare the fruit. Cut the
pears in half and carefully remove the stem and core.
Cut the plums in half, remove the pits and carefully peel
away the skin. Place both the pears and plums into a
shallow bowl. Once the liquid has reduced, pour over
the halved fruit and allow to steep at room temperature.
While fruit is steeping, roll the puff pastry out thin. Cut
a circle out of the pastry to ft a 9-inch round pan. Cut
a 1-inch round band out of the pastry to create a border
on top of the circle. Whisk together the egg and the
water and brush the entire circle and border with the
egg wash. Place both together in the 9-inch pan. Prick
the base of the circle with a fork all over its surface.
Preheat the oven on the convection setting to 400°F.
Place pan on the grill rack in the lower rack position
and bake until golden, about 15 to 18 minutes.
While pastry is cooling, melt the chocolate by placing
in a microwave-safe dish and microwave on high for
30-second increments, stirring in between, until melted.
When pastry is cool to the touch pour the chocolate into
the tart. Allow to cool so that the chocolate hardens.
Once the chocolate is cool, arrange the fruit on the tart.
Place liquid back in oven to microwave on high for an
additional 3 to 5 minutes to reduce, creating a thick
syrup. Spoon over fruit and serve tart with whipped
cream on the side.
poachedfruit:
1 cupport
½ cuporangejuice
½ cupwater
¾ cupgranulatedsugar
6 longstripsorangepeel,
whitepithremoved
2 wholecinnamonsticks
1 tablespoonpurevanillaextract
2 firmpears
2 firmplums
tart:
1 sheetpreparedpuffpastry
1 largeegg
1 tablespoonwater
¾ cupsemisweetchocolatechips
Nutritional information per serving (based on 8 servings):
Calories 295 (8% from fat) • carb. 32g • pro. 1g • fat 3g • sat. fat 1g • chol. 13mg • sod. 39mg • calc. 13mg • fber 2g

delicious breakfasts
Eggs Benedict . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Simple Hollandaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Arugula, Pancetta and Tomato Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Broccoli and Cheddar Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Banana Pecan Crumb Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Date and Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

recipes

appetizers
Eggplant Baba Ghanoush . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Marinated Shrimp Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Roasted Red Pepper and Eggplant Tapenade . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Spiced Roasted Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

soups
Rich Chicken Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Chicken Barley Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Broccoli and Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

sauces
Marinara Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Béchamel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Cheddar Cheese Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 

entrées
Chipotle Glazed Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Baked Ziti Bolognese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Old-Fashioned Macaroni and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Grilled Sausage and Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Chicken and Veggie Burritos with Green Chile . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Deep Dish Pizza with Italian Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Open Faced Reubens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

side dishes
Israeli Couscous with Moroccan Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Stuffed Red Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Steamed Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Tangy Lemon Herb Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Quinoa Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Steamed Asian Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Twice Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

desserts
Old-Fashioned Yellow Layer Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Rich Chocolate Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Classic Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Pâte Brisée . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Dark Chocolate Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Poached Pear and Plum Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Cuisinart® is a registered trademark of Cuisinart. Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners. 

breakfasts

Benedict
A brunch staple, this dish is sure to please all your guests.
Makes 2 servings 2 ¼
2⁄3

eggs

slices canadian bacon teaspoon white vinegar cup water large eggs

2 1 ½

Place bacon slices on a microwave-safe plate lined with paper towel. Cover bacon with paper towels and place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high (PL-10) for 2-minute intervals until bacon is slightly crisped; reserve. Place half of the vinegar and water into each of two 6-ounce custard cups. Break an egg into each cup and gently prick the yolks with a toothpick. Place cups in oven and microwave for 1 minute on high or until desired doneness; reserve. Place split English muffin on grill rack in the upper rack position and select the first Grill Combination (G-1) and grill for 5 minutes. Place reserved bacon on each muffin and grill for an additional minute. Remove muffin and top each with a poached egg and hollandaise sauce. Serve immediately.

english muffin, split and toasted
cup hollandaise sauce

Nutritional information per serving: Calories 181 (39% from fat) • carb. 13g • pro. 14g • fat 8g • sat. fat 2g • chol. 228mg • sod. 527mg • calc. 68mg • fiber 1g 

Makes about 1 cup ½ 3 2 1 ½ ¼ cup unsalted butter. To reheat. Nutritional information per serving (2 tablespoons): Calories 125 (95% from fat) • carb. cut into ½-inch slices large egg yolks tablespoons fresh lemon juice tablespoon water teaspoon kosher salt teaspoon dry mustard simple Place butter in a microwaveable 1-cup measure. 0g • pro. Cover with waxed paper and place in the Cuisinart® Convection Microwave Oven with Grill. If not serving immediately. fat 8g • chol. whisk until completely emulsified. cooled butter. 12mg • fiber 0g  . Let cool slightly. and again when cooking is completed. 111mg • sod. Microwave on medium-low (PL-3) for 2 minutes. Whisk in melted. remove waxed paper. Whisk until emulsified and smooth. about 4 to 5 minutes. salt and dry mustard in a microwaveable 4-cup measure or bowl with handle. lemon juice. cover with a round of waxed paper placed directly on the sauce to prevent a skin from forming. Cook sauce uncovered for 2 minutes on medium-high (PL-7). or eggs. water. microwave on medium power (PL-5) to melt.Hollandaise Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. 1g • fat 13g • sat. Serve with fish. stirring with a whisk after 1 minute of cooking. stopping to whisk briskly every 20 seconds. vegetables. about 1 minute. Place egg yolks. The mixture will begin to thicken at the edges and resemble a soft custard. Cook until mixture thickens enough to coat a metal spoon. vegetables or to make Eggs Benedict. Serve warm with seafood. 88mg • calc.

garlic. olive oil. Microwave on high for 45 seconds. Serve immediately. Once wilted. 152mg • sod. Parmesan. Coat a 9-inch microwave-safe pie plate with nonstick cooking spray and add the egg mixture. shredded or grated Place slices of pancetta in a single layer on a microwave-safe plate lined with paper towels. cover with an additional layer of paper towels. Whisk together the eggs. Place in the Cuisinart® Convection Microwave Oven with Grill and select Express Cook for 3 minutes. 192mg • fiber 0g  .arugula. Select the first Grill Combination (G-1) for 3 to 5 minutes to lightly brown the top. 356mg • calc. fat 4g • chol. Pour off and discard any extra liquid that may have accumulated with the arugula and then stir the arugula and tomatoes in with the egg mixture. 10g • fat 8g • sat. and remaining salt and pepper. 1g • pro. stir ingredients together and if necessary microwave for an additional 10 seconds to fully wilt all of the arugula. select Combination Fast Bake again for an additional 5 minutes. Place on grill rack in the lower rack position and place in oven. halved large eggs ounces parmesan. Toss arugula. chopped teaspoon olive oil teaspoon plus pinch kosher salt teaspoon freshly ground pepper tablespoon water cup grape tomatoes. Makes 12 servings 5 2 1 1 ¼ ¼ 1 ½ 8 3 slices pancetta cups arugula garlic clove. pinch of salt and pinch of pepper together and place in a microwave-safe measuring cup with the tablespoon of water. nonstick cooking spray Nutritional information per serving: Calories 117 (62% from fat) • carb. and tomato Frittata A twist on the classic BLT ingredients compose this frittata. If center seems wet. Continue to microwave on high (PL-10) in 1-minute increments until pancetta is cooked through and lightly crisp. Select Combination Fast Bake at 375°F for 30 minutes. pancetta. Remove and reserve. Crumble the pancetta and stir into egg mixture. about an additional 2 to 3 minutes. stir in the grape tomatoes.

quickly pulse 4 to 5 times. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Place on grill rack in lower rack position and bake in preheated oven for 15 to 20 minutes. 4g • fat 8g • sat. place broccoli in oven and press 3-minute Express Cook. milk. Form dough into 2 flat discs. fat 5g • chol. Fit into pie plate. Line the shell with parchment and weigh down with dried beans or rice. Once shell is par-baked. Preheat oven again to 375°F on convection setting. Spread ½ of the Cheddar evenly along the bottom of the partially baked quiche shell and then spread with the chopped broccoli. Pour in water. about an additional 20 minutes. preheat Cuisinart® Convection Microwave Oven with Grill to 350°F on the convection setting. 1 tablespoon at a time. yolk. and pulse until a dough just forms. Roll out one dough disc** to 1⁄8-inch thick to fit a 9-inch glass pie plate.broccoli and cheddar Quiche A classic combination – try this delicious quiche for brunch. Roughly chop broccoli by placing in a Cuisinart Food Processor fitted with the metal chopping blade. Using a fork. eggs. pepper and nutmeg. Bake for 30 minutes. salt. cut the broccoli into florets and place on a microwave-safe plate with the water. prick the dough evenly all over but make sure not to go entirely through the dough. While dough is chilling. While quiche shell is baking. Place quiche on the grill rack in the lower rack position. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Chill in refrigerator for about 20 minutes. 2g • pro. 61mg • sod. 458mg • calc. 90mg • fiber 0g  . Nutritional information per serving: Calories 99 (76% from fat) • carb. cubed tablespoons ice water Quiche filling: ½ 1 1 ½ 2 1 ¼ ½ ¼ 3 broccoli head. or until the dough under the parchment is no longer wet. Makes 12 servings pâte brisée: 2 1 ½ 4 cups unbleached. about ½ pound tablespoon water cup heavy cream cup milk large eggs large egg yolk cup green onion. Stir together the heavy cream. Pour the cream mixture over the broccoli and Cheddar and then top with remaining Cheddar. Process for 10 seconds. reserve. **The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed. green onion. Toss broccoli and microwave in 1-minute increments until broccoli is just cooked through – about 1 to 2 minutes. Allow quiche to rest in the oven for an additional 15 minutes before removing. chopped teaspoon salt teaspoon freshly ground pepper pinch freshly ground nutmeg ounces cheddar. wrap in plastic and refrigerate until ready to use. shredded Place flour and salt in a Cuisinart® Food Processor fitted with the metal chopping blade. all-purpose flour teaspoon table salt pound unsalted butter. Remove and reserve.

Bake in the preheated oven for about 15 to 20 minutes. milk. 470mg • calc. baking powder. Gently fold in the flour mixture and nuts using the fold function until all ingredients are incorporated. 5g • fat 21g • sat. toasted and chopped pinch table salt muffin batter: 1¼ 1 ¼ ¼ 2 ¼ 1 ¼ 2 ¼ 1 ¼ cups unbleached. melted cup packed light brown sugar large egg cup sour cream tablespoons milk teaspoon pure vanilla extract small ripe banana. reserve. Prepare the crumb topping. mix the flour. cold and cubed teaspoon ground cinnamon cup pecans. mix the first 6 ingredients together with a fork. all-purpose flour teaspoon baking powder teaspoon salt teaspoon ground cinnamon tablespoons unsalted butter. all-purpose flour Preheat Cuisinart® Convection Microwave Oven with Grill to 375°F on the convection setting. tablespoons packed light brown sugar tablespoons unsalted butter. In a small bowl. salt.banana pecan crumb Muffins Makes 6 muffins crumb topping: 2 3 2 ½ ¼ tablespoons unbleached. Spoon evenly into prepared muffin cups and top with the reserved crumb topping. In a small bowl. Be careful not to over mix. Carefully place muffins in the preheated oven on the grill rack in the lower position. add the mashed banana. Lightly coat a 6-regular muffin pan with nonstick cooking spray. mashed cup chopped pecans Nutritional information per muffin: Calories 259 (71% from fat) • carb. and vanilla and add to the mixer until incorporated. 80mg • fiber 3g  . With machine running on low add the egg and mix until incorporated. reserve. Stir together the sour cream. 17mg • sod. and cinnamon. fat 5g • chol. 15g • pro. Cream the butter with the brown sugar using a Cuisinart® Stand Mixer on low to medium speed. or until a cake tester inserted comes out clean.

fat 4g • chol. this bread is delicious for breakfast or as an afternoon snack. Cool completely before slicing and serving. Pour batter into prepared loaf pan. Sift the flour. Stir in dry ingredients until fully incorporated and then stir in the chopped walnuts. Pour water over the dates and butter and stir together until the butter is completely melted. Place loaf pan on the grill rack in the lower rack position and bake for 45 minutes. Preheat oven to 325°F on the convection setting. reserve. baking soda. and vanilla in a larger mixing bowl. Place the chopped dates. butter. When done. all-purpose flour Spray a (8 x 4½ x 2½-inch) loaf pan with nonstick cooking spray. 20mg • fiber 2g  . cup granulated sugar teaspoon baking soda teaspoon baking powder teaspoon table salt cup chopped dates cup unsalted butter. cut into 4 pieces teaspoon pure vanilla extract cup water cup chopped walnuts Nutritional information per serving (based on 10 servings): Calories 229 (45% from fat) • carb. remove bread from oven and allow to cool for 10 minutes before removing from pan. reserve.date and Walnut Bread So simple to prepare. Place the water in a microwave-safe measuring cup and microwave on high (PL-10) for 2½ minutes in the Cuisinart® Convection Microwave Oven with Grill. 12mg • sod. 31g • pro. 2g • fat 12g • sat. baking powder and salt together in small mixing bowl. sugar. If bread needs more time. bake for an additional 5 minutes. Makes about 8 to 10 servings 1¾ ¾ 1 1 ½ 1 ¼ 1 1 ½ nonstick cooking spray cups unbleached. 274mg • calc. Use a cake tester to test for doneness.

about 10 pulses. lemon juice. about 10 to 12 pulses. fat 0g • chol. 120mg • calc.appetizers Baba Ghanoush This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudités. When eggplant is cool enough to handle. drop the garlic clove through the small feed tube to finely chop. Insert the metal chopping blade into a Cuisinart Food Processor. ¼ Nutritional information per serving (2 tablespoons): Calories 40 (62% from fat) • carb. tahini. salt. Add the chick peas. bake longer on Combination Fast Bake for an additional 5 to 10 minutes. 8mg • fiber 1g 10 . 3g • pro. toss with 1 tablespoon of the olive oil and place skin side down on a microwave-safe pie plate. Place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high power (PL-10) for 10 minutes. Keep tightly wrapped in the refrigerator. remove ½ hour before serving. about 10 pulses. 0mg • sod. Flavors are best when dip can sit for a few hours. cumin and cayenne and pulse again until ingredients are incorporated. 1g • fat 3g • sat. If necessary. divided small garlic clove can (15 ounces) chickpeas tablespoon plus 2 teaspoons fresh lemon juice cup tahini teaspoon sea salt teaspoon ground cumin pinch cayenne pepper cup fresh parsley Slice eggplant in half. Add the eggplant and pulse to chop. With the motor running. Add the parsley and pulse to incorporate. remove skin and discard. Makes about 3¼ cups 1 ¼ 1 1 1 ¼ 1 1⁄8 eggplant large eggplant cup extra virgin olive oil. With motor running add the remaining olive oil through the small feed tube and process until smooth. Remove cover and select Combination Fast Bake on 375°F and cook for an additional 15 minutes. Eggplant should be soft. cover.

7g • fat 6g • sat. Place defrosted spinach in a tea towel and wring out all possible moisture over the sink. spices. Preheat oven to 375°F on the convection setting. Place one sheet on a clean flat surface. Nutritional information per pastry: Calories 172 (29% from fat) • carb. fat 3g • chol. 404mg • calc. Butter the outside well. green onion. With a sharp knife or pizza cutter. 24g • pro. repeat with 2 more sheets of phyllo. stirring butter as it melts.spanakopita These delicious spinach pastries do take some time to prepare – however. Unroll phyllo dough and keep covered with a damp. carefully place one pan on the turntable and the other pan on the grill rack in the upper position. Repeat process until the remaining filling is used. cut layered phyllo into 3 strips – each about 2½ inches wide. they freeze beautifully and are the perfect party hors d’oeuvre. Defrost by time (dEF 2) in 5-minute increments until spinach is completely thawed. thaw before baking. not wet towel. 21mg • sod. feta and rosemary. Place prepared pastries into two 9-inch square pans. Place butter in a 2-cup glass measuring cup and lightly cover. Brush lightly with butter and then lightly sprinkle with breadcrumbs. Place a heaping tablespoon of filling in the bottom corner of each layered phyllo strip. Once preheated. 146mg • fiber 3g 11 . Makes 18 to 20 pastries 1 1 ¼ 1⁄8 pound frozen spinach large egg cup chopped green onion teaspoon freshly grated nutmeg teaspoon kosher salt teaspoon freshly ground pepper ounces feta cheese teaspoon chopped fresh rosemary cup unsalted butter package phyllo pastry sheets cup breadcrumbs ½ ¼ 7 ¼ ½ 1 2⁄3 Place the spinach in a glass bowl or measuring cup to defrost in the Cuisinart® Convection Microwave Oven with Grill. Melt in the microwave by using medium power (PL-5) and 30-second time increments. Continue to fold the triangle along the strip until the end – similar to folding a flag. Place spinach in a mixing bowl and mix together with egg. layering on top of each other. Bake for 20 minutes until the pastries are golden. Note: If freezing. Fold the end of the strip on an angle to cover the filling and to form a triangle.

Cover with plastic wrap and refrigerate for about an hour. crushed scallion. Allow shrimp to rest in microwave for 1 to 2 minutes before removing from oven. Preheat Cuisinart® Convection Microwave Oven with Grill on the second Grill Combination (G-2) for 10 minutes. or light meal. deveined and rinsed well garlic cloves. Flip the skewers and grill again for an additional 4 minutes. 1g • pro. chopped cup chopped parsley cup chopped fresh mint cup chopped fresh cilantro tablespoon olive oil teaspoon kosher salt teaspoon freshly ground pepper teaspoon lemon zest bamboo skewers for grilling lemons for serving Toss the shrimp with all ingredients together in a stainless mixing bowl.marinated shrimp Skewers These shrimp are so versatile – serve them as an hors d’oeuvre. Place skewers on a 9-inch microwaveable pie plate and place on the grill rack in the upper rack position. Makes 4 to 5 servings 1 2 1 ¼ ¼ ¼ 1 ½ ¼ 1 pound large shrimp. 9mg • sod. 1g • fat 3g • sat. Serve with lemon wedges on the side. 225mg • calc. fat 0g • chol. first course. Evenly divide shrimp among 5 to 6 skewers. When ready to grill. 16mg • fiber 0g 1 . Nutritional information per serving (based on 5 servings): Calories 35 (71% from fat) • carb. Place in oven on the second Grill Combination and set the time for 4 minutes.

remove and discard skins from the peppers. remaining oil.and oven-safe casserole. 1½ tablespoons oil. 380mg • calc. Once onions and garlic are done. seeded and Quartered large red onion. Roast in oven for 40 minutes.roasted red pepper and eggplant Tapenade Makes 1½ cups A delicious combination of flavors – serve as a first course or as a bruschetta topping. toss with eggplants. Remove and place in bowl and cover tightly with plastic or foil. about 5 ounces. 1g • fat 7g • sat. teaspoon plus pinch kosher salt. thinly sliced teaspoons capers tablespoon balsamic vinegar Nutritional information per serving (2 tablespoons): Calories 87 (68% from fat) • carb. Remove and reserve. reserve. remaining salt and pepper. divided Place eggplant on a microwave-safe pie plate and cover with wax paper. place peppers directly on grill rack in the lower rack position and place in oven. Preheat oven to 425°F on convection setting. microwave. Roast for 40 minutes. capers and balsamic vinegar. divided teaspoon plus pinch freshly ground pepper. Place in Cuisinart® Convection Microwave Oven with Grill and microwave on mediumhigh power (PL-7) for 6 minutes. Chop the peppers and eggplant into ¼-inch pieces and place in mixing bowl. Once preheated. 15mg • fiber 2g 1 . peppers. Remove wax paper and select Convection Roast at 425°F for 5 minutes. fat 1g • chol. divided tablespoon fresh basil. While onions and garlic are roasting. ¼ teaspoon salt and pinch of pepper together and place in a 1½ quart. Toss onions. cut into 1-inch thick strips large red peppers. garlic. basil. cut into Quarters garlic cloves tablespoons extra virgin olive oil. ½ 2 ½ 8 3 ¼ ¼ 1 1½ 1 medium eggplant. Taste and adjust seasoning accordingly. 6g • pro. 0mg • sod.

spiced roasted Nuts Makes 2½ cups ½ ½ ½ ½ ½ 2 3 1½ ¼ ¼ ¼ ¼ 1⁄8 nonstick cooking spray cup raw pecans cup raw almonds cup unsalted. Place pan on the grill rack in the lower rack position. cut into 4 pieces Coat a 9-inch-square pan with nonstick cooking spray. 6mg • sod. shelled pistachios cup raw cashews cup raw walnuts tablespoons unsalted butter. reserve. 6g • fat 19g • sat. 9g • pro. stir the maple syrup. Preheat oven to 350°F on the convection setting. Allow nuts to cool completely before serving. Pour nuts into the prepared pan. pepper and spices in with the butter. Toss nuts together in a mixing bowl. 238mg • calc. Once melted. toss nuts and then bake for an additional 10 minutes. tablespoons pure maple syrup teaspoons kosher salt teaspoon white pepper teaspoon ground cloves teaspoon freshly ground nutmeg teaspoon ground cinnamon teaspoon cayenne pepper Nutritional information per serving (¼ cup): Calories 215 (73% from fat) • carb. cover and place in the Cuisinart® Convection Microwave Oven with Grill. fat 3g • chol. 39mg • fiber 3g 1 . continue to microwave if necessary using 10-second increments until melted. Toss nuts again and bake for an additional 5 minutes if necessary. Bake in preheated oven for 15 minutes. Place butter in a large microwave-safe measuring cup. Pour over nuts and toss ingredients together so that all of the nuts are well coated. Microwave on medium power (PL-5) for 30 seconds. salt.

10mg • fiber 0g 1 soups . cut in half lengthwise bay leaf black peppercorns parsley sprigs fresh thyme sprig cups water teaspoon kosher salt Nutritional information per serving (¼ cup): Calories 12 (7% from fat) • carb. Strain stock. Place into the Cuisinart® Convection Microwave Oven with Grill and microwave on high (PL-10) for 45 minutes. Microwave on partial power (PL-3) for 15 minutes. fat 0g • chol. 2g • pro. peeled and cut into Place all ingredients into a 3-quart casserole.rich chicken Stock Makes 4 cups 2 1 1 1 1 1 6 3 1 5 ½ pounds chicken parts onion. 1g • fat 0g • sat. use immediately or store tightly covered in refrigerator. Stock also freezes very well. 1mg • sod. cut into 2-inch pieces carrot. 156mg • calc. 2-inch pieces leek. cut into Quarters celery stalk.

about 1 small onion medium carrot. Microwave on high for 10 minutes and then for an additional 10 minutes on medium power (PL-5) for 10 minutes. cut into 1-inch pieces garlic clove. thyme and remaining salt and cover the casserole. Add the carrots. 892mg • calc. smashed teaspoon kosher salt tablespoons sherry cup pearl barley cups chicken broth teaspoon fresh thyme. parsley and microwave again on half power for 10 minutes. 11g • fat 4g • sat. stock. Add barley. 24mg • fiber 3g 1 . 3½ ¼ ¼ 3 8 sprigs fresh parsley ounces cooked chicken. Microwave on medium power (PL-5) for 5 minutes. Add sherry and microwave again on high for 1½ minutes. place back in microwave on high (PL-10) for 5 minutes. garlic and pinch of salt. microwave-safe casserole and place in the Cuisinart® Convection Microwave Oven with Grill. 17g • pro. shredded Nutritional information per serving (1 cup): Calories 157 (22% from fat) • carb. Stir in the pepper. fat 2g • chol. 30mg • sod. chopped teaspoon freshly ground black pepper Place butter and onion into a 3-quart.chicken barley Soup Makes 5 cups ½ ½ 1 1 ¼ 2½ 1⁄3 tablespoon unsalted butter cup chopped onions.

microwave for 10 minutes. remaining salt. cut into 5 pieces pounds onions. Once onions are soft. shredded 1 1 ½ 8 Place butter in a 3-quart. thyme. Melt butter by selecting microwave at medium (PL-5) for 45 seconds. Stir in flour and microwave on high for 10 minutes. all-purpose flour cups beef stock cup dry sherry teaspoon chopped fresh thyme bay leaf baguette. 249mg • fiber 1g 1 . Stir and repeat on high for an additional 10 minutes. divided tablespoon unbleached. 12g • pro. sliced teaspoon kosher salt. and bay leaf. about 2 to 3 times. 390mg • calc. cut into ½-inch slices ounces gruyère. divided teaspoon freshly ground black pepper. sherry. fat 8g • chol.french onion Soup Makes ten 1-cup servings 5 2 ¾ ½ 1 4 1⁄3 tablespoons unsalted butter. Nutritional information per serving (1 cup): Calories 214 (57% from fat) • carb. Stir and add the stock. Top the soup with a layer of the sliced bread and then top with the shredded cheese. continue to microwave using 10-second increments until just melted. Select the first Grill Combination (G-1) for 5 to 8 minutes until cheese is melted and golden. Add the onions with a pinch of salt and pepper and microwave on high (PL-10) for 10 minutes until soft. 40mg • sod. 9g • fat 13g • sat. ¼ teaspoon pepper. select Combination Fast Bake at 375°F and cook onions in 15-minute increments until they have softened further and are golden in color. halfway through cooking time cover the casserole. microwave-safe casserole dish and place in Cuisinart® Convection Microwave Oven with Grill. Stir once more and microwave for 20 minutes.

and remaining salt and pepper and microwave uncovered for 7 minutes. microwave-safe casserole. pound broccoli. Place casserole into the Cuisinart® Convection Microwave Oven and Grill and microwave on high (PL-10) for 5 minutes. fat 1g • chol. an additional pinch of salt and pepper and microwave again on full power for 5 minutes. so that liquid comes to a boil. cut into florets and stems cut into ½-inch slices pound white potatoes. 5mg • sod. peeled and cut into ½-inch pieces tablespoons dry sherry cups vegetable stock teaspoon lemon zest tablespoons grated parmesan Nutritional information per serving (1 cup): Calories 136 (21% from fat) • carb. 6g • fat 3g • sat. 19g • pro. 127mg • fiber 4g 1 . Makes 5 cups 1½ 1 ½ 1 ½ 1 ½ 1½ 3 ½ 1½ tablespoons olive oil garlic clove. finely chopped small onion. until all ingredients are tender. chopped teaspoon kosher salt teaspoon freshly ground black pepper Place olive oil. Add the broccoli stems. Add the broccoli florets. zest. Stir in the Parmesan. Stir in the broth.broccoli and potato Soup A lighter version of cream of broccoli – this soup is just as delicious and so satisfying. Taste and adjust seasoning accordingly. cover casserole and microwave for 10 minutes. Stir in the sherry and microwave for 1 minute. garlic and onion with a pinch of salt and pepper into a 3-quart. potatoes. 939mg • calc.

chopped tablespoons chopped fresh thyme cup dry white wine cans (28 ounces each) Place oil and onion in a 3-quart microwave-safe casserole dish and place in Cuisinart® Convection Microwave Oven with Grill. about 10 to 11 ounces. 8mg • fiber 0g 1 sauces . plum tomatoes. Add remaining ingredients and microwave on high for 25 minutes. 0g • fat 2g • sat. 219mg • calc. roughly chopped teaspoon kosher salt teaspoon freshly ground pepper basil leaves Nutritional information per serving (½ cup): Calories 35 (57% from fat) • carb. Adjust seasoning accordingly. Add the garlic and microwave again for an additional minute. Stir and taste. 0mg • sod. 2g • pro. fat 0g • chol.marinara Sauce A simple. all-purpose red sauce that is so easy to prepare. Microwave on high (PL-10) for 3 minutes. Makes 6 cups 2 1 5 2 ½ 2 1 ½ 10 tablespoons olive oil yellow onion. chopped garlic cloves.

Makes 3 cups ¼ 4 3 ¼ cup unsalted butter tablespoons unbleached. 5g • pro. Nutritional information per serving (¼ cup): Calories 78 (66% from fat) • carb. stir in the salt. 70mg • fiber 0g 0 . whisk mixture well. being sure to get into the corners. Place in Cuisinart® Convection Microwave Oven with Grill and microwave on medium (PL-5) for 45 seconds. 16mg • sod. then microwaving in 10-second intervals on medium until butter is melted. whisking well each time until mixture has thickened considerably. white pepper and nutmeg. all-purpose flour cup whole milk teaspoon kosher salt pinch white pepper pinch freshly ground nutmeg Place butter in a 1½-quart microwave-safe casserole. Once sauce is thick. 2g • fat 6g • sat. Whisk in milk and microwave on high (PL-10) for 5 minutes. vegetable and egg dishes. fat 4g • chol. Repeat 2 more times. Stir in the flour with a whisk and microwave again on medium (PL-6) for 1 minute.béchamel A simple yet delicious sauce that pairs well with fish. 74mg • calc.

microwave for 30 seconds on high (PL-10) or until melted. 114mg • fiber 0g 1 . and hot sauce. salt. If not using immediately. 126mg • calc. whisk until smooth. mustard. Add flour and stir with a whisk until smooth. all-purpose flour Heat milk in a 1-cup glass measuring cup or other microwave-safe cup for 1½ minutes on High (PL-10). 21mg • sod. teaspoon kosher salt teaspoon dry mustard teaspoon tabasco® or other hot sauce to taste cup (3 ounces) shredded sharp cheddar* ¾ Nutritional information per serving (2 tablespoons): Calories 90 (69% from fat) • carb. stirring with a whisk after 45 seconds and 1½ minutes of cooking. stirring after 45 seconds. Serve hot. until the sauce boils and thickens. 4g • fat 7g • sat. whisking after 1 minute. Microwave on medium-high. after 2 minutes. Add warm milk. Microwave on high for 2 minutes until foamy. reserve. (PL-7) uncovered for 3 minutes. Add cheese and stir until smooth. cover with a round of waxed paper directly on the sauce to prevent a skin from forming. Makes 1 cup 1 2 2 ¼ ¼ 1⁄8 cup reduced fat milk tablespoons unsalted butter tablespoons unbleached. Microwave. on medium-high (PL-7) for 3 minutes. stirring after 1 minute. fat 4g • chol. To reheat after standing for a short time (10 to 15 minutes). Cover with a sheet of waxed paper and place in the Cuisinart® Convection Microwave Oven with Grill. and again when done. *May use grated Reggiano Parmigiano or Asiago in place of Cheddar. and then every 45 seconds.cheddar cheese Sauce Delicious served over steamed broccoli and cauliflower. uncovered. Place butter in a 4-cup glass measuring cup or other deep 4-cup microwaveable bowl with a handle. microwave on medium (PL-5) for 1½ minutes. 3g • pro.

lime juice and black pepper in the bowl of a mini-prep food processor. peeled teaspoon olive oil chipotle peppers with their juice cup honey tablespoon fresh cilantro leaves teaspoon fresh lime juice teaspoon freshly ground black pepper chipotle glazed Preheat the Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting. cilantro. fat 2g • chol. roast for an additional 5 to 10 minutes. 454mg • calc. Remove and let cool.entrée Roasted Chicken A roasted chicken with added kick – use any leftovers in the Chicken and Veggie Burritos with Green Chile. in the thigh. Place both in oven and select Convection Roast on 400˚F and set time for 55 minutes. honey. Slather the chicken well with the marinade and place in a plastic resealable bag. While oven is preheating. 13g • pro. Place on the grill rack in the upper rack position. When ready to roast. sprinkle salt all over the chicken and place directly on the grill rack in the lower rack position with a 9-inch microwavesafe pie plate under the rack to catch any drippings. refrigerate for up to 4 hours. Once cool. The temperature of the chicken should reach 170°F when tested in the thickest part. Toss the garlic cloves with olive oil and wrap well in aluminum foil. Makes 4 to 6 servings 8 1 4 ¼ 1 1 ¼ 1 ½ garlic cloves. Place in preheated oven and bake for 30 minutes. process until smooth. preheat oven to 400°F on the convection setting. place roasted garlic. 20g • fat 7g • sat. 60mg • sod. Allow chicken to rest in oven for about 10 minutes before serving. chipotle peppers. 16mg • fiber 1g  . Should the chicken need more time. 3½ pound chicken teaspoon kosher salt Nutritional information per serving (based on 6 servings): Calories 194 (32% from fat) • carb.

place pan on the grill rack in the lower rack position. until the top is golden and bubbling. Place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high (PL-10) for 3 minutes. Once oven is preheated. cut into 6 pieces tablespoons unbleached. Select the first Grill Combination (G-1) and grill for 5 to 8 minutes. about 3 times. chopped pound meatloaf mix (combination of ground beef. Place the 6 tablespoons of butter in a separate microwave-safe casserole or measuring cup (at least 4-cup capacity) and place in microwave on medium (PL. Stir well and add the milk. chopped garlic cloves. 30g • pro.5) for 45 seconds. chopped medium celery stalk. olive oil. Add the flour and microwave on medium (PL-6) for 1 minute. tomatoes roughly chopped baked ziti Makes one 9-inch square pan. Preheat the oven to 350°F on the convection setting. microwave-safe casserole. Break up meat well with a wooden spoon. chopped medium carrot. Stir ingredients together and add the wine and microwave again for 4 minutes. onion. pork and veal) teaspoon kosher salt cup whole milk cup dry white wine teaspoon freshly ground pepper can (28 ounces) plum tomatoes. Add ground meat. 503mg • calc. Continue to microwave using 5-minute increments. and the pepper. Repeat process until béchamel is thick. carrot. Select Combination Fast Bake on 350°F and bake for 20 minutes. fat 9g • chol. Stir béchamel into the Bolognese and then stir the pasta into the sauce and stir well to fully coat all of the pasta. about 9 servings Place butter. Be sure to whisk well in the corners. and celery in a 3-quart.Bolognese bolognese sauce: ½ 1 1 1 1 2 ¾ 1 ¼ ¼ ¼ 1 tablespoon unsalted butter tablespoon olive oil medium onion. 128mg • fiber 2g  . 15g • fat 18g • sat. Add remaining salt and tomatoes and microwave for 25 minutes. add another 10 seconds to completely melt. and microwave again on high for 10 minutes. Pour the pasta into the pan. béchamel sauce: 6 4½ 3 ½ tablespoons unsalted butter. all-purpose flour cups whole milk pinch freshly ground nutmeg pound ziti cooked to manufacturer’s instructions nonstick cooking spray Nutritional information per serving: Calories 348 (46% from fat) • carb. Coat a 9-inch-square pan with nonstick cooking spray. ½ teaspoon of salt. 58mg • sod. Add milk to casserole and microwave on high for 5 minutes. whisking each time. Add the chopped garlic to the casserole and microwave on high for an additional minute. Microwave on high (PL-10) for 5 minutes and then remove and whisk well. Remove and reserve.

¼-inch slices tablespoons olive oil teaspoon kosher salt teaspoon fresh ground pepper nonstick cooking spray ounces feta cheese. Scatter the feta evenly over the top. Reduce convection temperature to 375°F. Stir ingredients together and microwave again on high for 25 minutes. Place in the Cuisinart® Convection Microwave Oven with Grill and microwave on high (PL-10) for 2 minutes. chopped. 12g • fat 17g • sat. To assemble: Coat the bottom of an 8-inch or 9-inch pan with nonstick cooking spray. 380mg • calc. once mixture has cooled slightly. overlapping if necessary. Discard any visible fat and reserve. continue to microwave in 10 second increments until butter is melted. Remove and reserve. Stir and add the milk. approximately 1 cup garlic clove. Place the butter in a separate casserole or measuring cup (at least 4-cup capacity). Bake for 15 minutes. Brush the eggplant slices with oil on both sides and sprinkle with salt and pepper. Add the ground meat. about 1 pound. salt and nutmeg. Microwave on high for 5 minutes and whisk well. Pour the custard over the top and spread evenly with a rubber spatula.5 ounces) diced tomatoes tablespoon tomato paste tablespoons dry white wine tablespoons unsalted butter. Repeat. spices. Repeat with one more layer of eggplant and then meat. 13g • pro. fat 7g • chol. Line the bottom of the pan with eggplant slices. Once the oven is preheated. Arrange the slices evenly between two 9-inch-square pans. flip eggplant and bake 10 more minutes until lightly golden. crumbled Nutritional information per serving: Calories 258 (60% from fat) • carb. stir in the egg and yolk while constantly stirring. tomatoes. Add the flour and microwave on medium (PL-6) for 1 minute. finely chopped pound ground lamb or ground beef teaspoon kosher salt teaspoon oregano teaspoon thyme teaspoon cinnamon teaspoon ground black pepper pinch freshly ground nutmeg pinch ground allspice can (14. Add the chopped garlic and microwave again for an additional 2 minutes. carefully place one pan on the turntable and the other pan on the grill rack in the upper rack position. Preheat oven to 400°F on the convection setting. mixture should be very thick. tomato paste and white wine. Cover with half of the meat mixture. being sure to whisk in the corners. reserve. cut into 3 pieces tablespoons unbleached. Whisk well. 79mg • sod. peeled and sliced lengthwise into Place the oil and onions in a 1½-quart casserole. 84mg • fiber 3g  . Microwave on medium (PL-5) for 30 seconds. Allow to rest for five minutes before cutting into individual servings. Bake for about 40 to 45 minutes until the custard is completely set on top. all-purpose flour cups whole milk teaspoon kosher salt pinch freshly ground nutmeg large egg large egg yolk large eggplant.moussaka Makes 20 servings 1 1 1 1 ½ ¼ ¼ ¼ ¼ 1 1 2 2½ 3 1¾ ¼ 1 1 1 2 ¼ ¼ 2–3 teaspoon olive oil medium onion.

microwave in 10-second intervals on medium until butter is melted. Set time for 5 minutes. shredded ounces swiss emmenthaler. Once preheated. fat 8g • chol. place casserole. 15g • fat 14g • sat. Place rack in the oven and select the first Grill Combination (G-1). Stir cooked pasta into the mixture along with 2 /3 of the croutons. Place butter in 1½ quart. cut into 4 tablespoons tablespoons unbleached. mac and cheese: ¼ 3 3 3 2 ¾ 8 cup unsalted butter. 53g • pro. 249mg • fiber 2g  . on the grill rack in the lower rack position. microwave. Grill for 8 minutes so the top is golden. Place pan on the grill rack of the Cuisinart® Convection Microwave Oven with Grill in the upper rack position. Remove cover and select the first Grill Combination (G-1). cooked to manufacturer’s instructions Nutritional information per serving: Calories 400 (32% from fat) • carb.and oven-safe casserole dish. 41mg • sod. whisk mixture well. about 9 servings croutons: 3 1 slices whole-wheat bread. cut into cubes (about 3 cups cubes) tablespoon unsalted butter pinch kosher salt old-fashioned Place bread cubes with butter in an oven-safe 9-inchsquare pan. Place in oven and bake for 30 minutes.Macaroni and Cheese Makes one 9-inch pan. Stir in the flour with a whisk and microwave again on medium (PL-6) for 1 minute. Stir in shredded cheeses. covered. stir mixture together until all the cheese has melted. being sure to get into the corners. Microwave on medium (PL-5) for 45 seconds. shredded teaspoon kosher salt dash hot pepper sauce ounces penne. Repeat 2 more times until mixture has thickened considerably. 349mg • calc. salt and hot sauce. Whisk in milk and microwave on high (PL-10) for 5 minutes. Remove and reserve. toss croutons with the butter and then repeat two times until croutons are crisp. all-purpose flour cups whole milk ounces gruyère. Place remaining croutons on the top. Preheat oven to 350°F on the convection setting.

salt. fat 3g • chol. 28mg • sod. Toss the basil and Parmesan with the sausage and peppers and serve. garlic. toss the sliced pepper. 7g • pro. 672mg • calc. cut the cooled sausage into rounds. 62mg • fiber 1g  . red pepper and olive oil together and place in pan. grilled about 9 ounces. Place back on grill rack and select the third Grill Combination (G-3) and set time for 20 minutes. sliced garlic cloves teaspoon kosher salt teaspoon freshly ground pepper pinch crushed red pepper teaspoons olive oil tablespoon thinly sliced fresh basil tablespoons grated parmesan Place sausages in a 9-inch-square pan. While vegetables are grilling. Nutritional information per serving: Calories 175 (49% from fat) • carb. Flip sausages and grill for an additional 10 minutes so that they are well browned all over. about 6 ounces. 15g • fat 10g • sat. toss the cut sausage with the vegetables and grill once more on the third Grill Combination (G-3) for 4 minutes. onions. Select the first Grill Combination (G-1) and grill the sausages for 20 minutes. While sausages are grilling. Reserve the sausages on a cutting board. pepper. Place the pan on the grill rack in the upper rack position. Once vegetables are grilled. sliced small onion.Sausage and Peppers Makes 3 cups or about 4 servings 1 1 1 4 ¼ ¼ 1½ 1 2 pound fresh italian sausage (about 3 sausages) large red pepper.

oil. Place on the grill rack in the upper rack position. Select the first Grill Combination (G-1) and grill for about 5 to 8 minutes.5 ounces) green chiles tablespoon olive oil teaspoon kosher salt teaspoon freshly ground pepper teaspoon chili powder cup chopped roasted chicken cup chopped cilantro burrito shells (10-inch size) ounces cheddar. add chicken and cilantro to mixing bowl with vegetables and toss ingredients together. Once oven is preheated. 52mg • sod. Finally fold the closed portion up to completely enclose the bundle. 46g • pro. Preheat oven to 375°F on the convection setting. sour cream and salsa. Fold the bottom flap of the tortilla over the filling and then fold the sides inward to cover the filling. peppers. corn. Remove vegetables and reserve in original mixing bowl. Stir vegetables and then select Convection Roast for an additional 5 minutes so that vegetables are soft and lightly browned. pepper and chili powder together in a mixing bowl. (approximately 6 ounces). green onions. Prepare burritos by placing ¼ of the chicken and veggie filling and then ¼ cup of shredded cheese in the bottom center of each tortilla shell. These burritos are great served with beans. until cheese is brown and bubbly. 1360mg • calc. Place plate on the grill rack in the upper rack position and place in the Cuisinart® Convection Microwave Oven with Grill. thinly sliced small red pepper sliced cup frozen corn can (4. chiles. Pour the vegetables and spices onto a 9-inch microwave-safe pie plate. salt. 23g • fat 17g • sat. 261mg • fiber 4g  . Select Convection Roast on 400°F and set for 10 minutes. place rack with burritos in the oven and bake for 15 minutes. fat 7g • chol. Spread the remaining cheese evenly over the tops of the burritos. While oven is preheating. Nutritional information per burrito: Calories 433 (36% from fat) • carb.chicken and Veggie burritos with Green Chile Makes 4 burritios 1 2 1 ¼ 1 1 ¼ ¼ ¼ 1 ¼ 4 3 small onion sliced (approximately 3 ounces). shredded Toss together the sliced onions. Place each burrito with the folded side down into a 9inch square pan.

Preheat oven to 400°F on the convection setting. pressing down center of dough slightly to create a thick band of crust. 443mg • calc. halved lengthwise deep dish pizza olive oil for brushing pan cornmeal for dusting pan pound prepared pizza dough. Place pan on the grill rack in the lower rack position and place in oven. sausage and basil.with Italian Sausage Makes 4 servings 4 1 ¾ 6 1½ ounces italian sausage. top with mozzarella. Nutritional information per serving: Calories 203 (24% from fat) • carb. Place grill rack in oven and place the sausages directly on the rack in the upper rack position. Add sauce to par-baked dough. Select the second Grill Combination (G-2) for 8 minutes to grill the sausages. Return to oven and bake for an additional 15 minutes until cheese is melted and golden. While sausages are grilling. 7g • fat 5g • sat. Serve immediately. fat 1g • chol. Place a microwave-safe pie plate directly on the turntable to collect any drippings. 6mg • sod. room temperature (recipe follows) cup prepared pizza sauce. Bake for 15 minutes. shredded tablespoons sliced fresh basil Preheat the Cuisinart® Convection Microwave Oven with Grill by selecting the second Grill combination (G-2) for 8 to 10 minutes. 29mg • fiber 1g  . 32g • pro. Brush the dough with olive oil. Roll the dough and stretch to fit the pan. Remove and reserve. Slice sausages once cool to touch. strained ounces mozzarella. brush a 10-inch round cake pan with olive oil and lightly sprinkle with cornmeal.

or until the mixture gets foamy. 6g • pro. Continue to let the machine run for an additional minute to knead. beef. scrape down the sides of the bowl. teaspoons kosher or sea salt tablespoon extra virgin olive oil cup cold water Nutritional information per serving: Calories 76 (9% from fat) • carb. Process until a dough ball forms. Let stand 3 to 5 minutes. 10g • fat 10g • sat. slowly pour the liquid yeast mixture through the feed tube. salt and olive oil in the work bowl of a Cuisinart® Food Processor fitted with the dough blade. 219mg • fiber 1g  . 15g • pro. all-purpose flour. Place sandwiches on the grill rack in the upper rack position. Add the cold water to the yeast mixture. Top each evenly with sauerkraut. Place rack in the Cuisinart® Convection Microwave Oven with Grill and select the first Grill Combination (G-1) for 10 minutes. Lightly dust a sealable plastic bag with flour. Nutritional information per serving: Calories 153 (58% from fat) • carb. Dough will be slightly sticky. With the motor running. Dust dough with flour. Let rise in a warm place for 45 minutes to 1 hour. fat 0g • chol. 33mg • sod. 2g • fat 1g • sat. Place the dough into the floured bag. 0mg • sod. Makes three 12-inch pizzas (24 servings) 2¼ ½ 1 4 1½ 1 1 teaspoons active dry yeast cup warm (105°-110°f) water teaspoon granulated sugar cups unbleached. 347mg • calc. 4mg • fiber 1g open faced Reubens Makes 4 servings 4 2 1 8 3 slices rye bread tablespoons russian dressing cup sauerkraut ounces sliced corned beef ounces sliced gruyère Prepare sandwiches: place slices of bread on a work surface. Place the flour. Spread each with ½ tablespoon of dressing. plus more for dusting pizza Dissolve the yeast and sugar in the warm water.Dough This dough freezes very well. 84mg • calc. and Gruyère. fat 5g • chol. until the cheese is melted and golden. squeeze out all of the air and seal. Pulse about 5 times to mix.

Add chicken broth. Remove from oven and let stand for 10 minutes. cups eggplant. cover casserole and microwave again on high for 8 minutes. roughly chopped Nutritional information per serving (½ cup): Calories 91 (2% from fat) • carb. Toss vegetables every 15 minutes while roasting. fat 0g • chol. 20mg • fiber 2g 0 . peeled and cut into israeli coucous ½-inch cubes large white potato. Stir in couscous and apricots. Toss together the onions. peeled and cut into ½-inch cubes teaspoon olive oil tablespoons honey teaspoon kosher salt teaspoon freshly ground black pepper cups chicken broth teaspoon ground cumin cinnamon stick teaspoon lemon zest cups israeli couscous cup dried apricots. Stir and serve. 0mg • sod. cumin. 164mg • calc. potatoes. 20g • pro. remaining salt.side dishes with Moroccan Vegetables The Moroccan flavors of this side dish pair nicely with roasted chicken. honey and a pinch of salt and pepper. About 8 cups 1 2 1 2 1 1½ ½ ½ 2½ ½ 1 ½ 2 ½ medium onion.and oven-safe casserole and place in preheated oven and roast for 45 minutes. cinnamon stick. 2g • fat 0g • sat. and zest and microwave on high (PL-10) for 5 minutes. Place vegetables in a 3-quart microwave. squash. pepper. sliced cups butternut sQuash. and eggplant with oil. peeled and cut into ½-inch cubes Preheat Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting.

couscous. thinly sliced tablespoons fresh parsley. Fluff couscous with a fork and reserve. Fill peppers equally with the vegetable couscous mixture. Remove from oven and cover. salt. 1231mg • calc. While peppers are roasting. 14g • fat 21g • sat. fat 10g • chol. 1 cup of feta. Microwave on high power (PL-10). peeled and cut into ½-inch dice garlic cloves. Toss vegetables once or twice during cooking time. water and 2 teaspoons of olive oil into a microwave-safe 1½ quart casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Cut a very thin slice off the bottom of each pepper so that the pepper stands up straight – be careful not to cut too much to expose a hole. smashed cup grape tomatoes teaspoon sea salt teaspoon freshly ground pepper tablespoon fresh basil. Place in oven and select Convection Roast on 375°F for 35 minutes. 39g • pro. 50mg • sod. Cut one pepper into ½ x 2-inch pieces and place into a microwave-safe casserole and toss with the eggplant. divided small eggplant. toss together the vegetables. Place peppers directly on the grill rack in the lower rack position in the oven. grape tomatoes. Select Convection Roast on 375°F for 15 minutes. Select the first Grill Combination (G-1) and set for 12 minutes. and herbs. large red bell peppers.Red Peppers Makes 4 peppers ¾ 1½ 2 5 1 4 1 1 ½ 1 2 1½ cup couscous cups water tablespoons plus 2 teaspoons olive oil stuffed Place couscous. 310mg • fiber 7g 1 . Top each pepper with 2 tablespoons of feta and then place back on the grill rack in the lower rack position. allowing vegetables to rest until ready to stuff. chopped cups crumbled feta Nutritional information per pepper: Calories 397 (47% from fat) • carb. pepper and remaining olive oil. garlic. Peppers are ready when the tops are golden.

450mg • calc. Makes 4 servings 4 2 4 8 ¼ ½ cups water lemons. pull off the tough outer leaves and trim the stem flush with the bottom. cut in half artichokes garlic cloves. 210mg • calc. fat 1g • chol. Microwave on high (PL-10) for 25 minutes. Nutritional information per serving: Calories 92 (3% from fat) • carb. 6g • fat 0g • sat. 121mg • fiber 0g  . ½ 2 ½ ½ ½ ½ 1 ¼ cup plain lowfat yogurt tablespoons chopped parsley garlic clove. Let stand for 30 minutes before serving to allow flavors to blend. 5g • pro. Cover artichokes directly with wax paper and then place a lid on casserole. tangy sauce – try it with steamed artichokes or fish. 111mg • fiber 11g tangy lemon Herb Sauce Makes about ½ cup A versatile. 3mg • sod. Trim the artichokes. If not serving following resting. 3g • fat 4g • sat. sliced teaspoon freshly ground pepper teaspoon kosher salt steamed Place water in a 3-quart microwave safe casserole. Cut one lemon half in slices and add to water and juice another half right into the water. cover and refrigerate until ready to serve. 24g • pro. finely chopped tablespoon extra virgin olive oil teaspoon finely chopped lemon zest Place all ingredients in small bowl and stir with whisk until smooth. salt and pepper to water. Cut off the top 1⁄ 3 of the artichoke and then trim any remaining sharp leave tips.Artichokes These artichokes pair well with either hollandaise sauce (page 5) or our tangy lemon herb sauce (recipe follows). tablespoon lemon juice teaspoon dill weed teaspoon kosher salt Nutritional information per serving (¼ cup): Calories 70 (53% from fat) • carb. fat 0g • chol. 0mg • sod. Rub each trimmed artichoke with the remaining lemon and place in water with lemons. Working with 1 artichoke at a time. Place casserole in the Cuisinart® Convection Microwave Oven with Grill. Add garlic.

Select Combination Fast Bake on 350°F for 8 minutes. chopped ounces mixed wild mushrooms teaspoon plus pinch kosher salt teaspoon freshly ground black pepper Place butter.Quinoa Salad Quinoa is a very delicious grain that is also very high in protein. onion. fat 2g • chol. about 1 small onion garlic clove. Makes about 3 cups 2 ½ 1 4 ¼ ¼ 1⁄3 tablespoons unsalted butter cup chopped onion. and garlic in a 1½ quart microwavesafe casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Cover the casserole and microwave on medium (PL-6) for 8 minutes and then microwave on high for an additional 4 minutes. Add wine and thyme and microwave on high (PL-10) for 2 minutes. Stir pine nuts. 199mg • calc. 21g • pro. Stir in the mushrooms with a pinch of salt and pepper and fast bake again on 350°F for 5 minutes. taste and adjust seasoning accordingly. Add the broth. parsley and lemon zest into quinoa. 3mg • sod. 7g • fat 18g • sat. quinoa and remaining salt and pepper. 26mg • fiber 3g  . cup white wine teaspoon dried thyme cup chicken broth cup Quinoa cup toasted pine nuts cup chopped parsley teaspoon lemon zest 1 1 1 ½ ¼ ½ Nutritional information per serving (½ cup): Calories 269 (56% from fat) • carb.

steamed asian Vegetables This simple. healthy dish is delicious served with steamed jasmine rice. cut into strips (about 1 medium red bell pepper) cup chopped scallion cup eggplant. Cover and microwave in the Cuisinart® Convection Microwave Oven with Grill on high power (PL-10) for 12 minutes. sliced tablespoons soy sauce tablespoons chicken stock teaspoon crushed red pepper teaspoon freshly ground black pepper Nutritional information per serving (1 cup): Calories 26 (7% from fat) • carb. cut into ¼-inch coins cup shiitake mushrooms. sliced cup broccoli florets garlic cloves. 22mg • fiber 2g  . cup red bell pepper. 2g • fat 0g • sat. 289mg • calc. cut into Quarters Place all vegetables in a microwave-safe casserole dish. cut into 1-inch cubes (about ½ small eggplant) cup carrots. 5g • pro. Makes 4 cups (1 cup serving) 2 1 ¼ 1 1 1 1 2 2 2 ½ ½ cups baby bok choy. fat 0g • chol. Add the remaining ingredients and toss all together. 0mg • sod.

Fill reserved potato shells evenly. cup plus 2 tablespoons grated parmesan teaspoon freshly ground black pepper teaspoon kosher salt tablespoon fresh rosemary. pepper and rosemary and mix ingredients together until smooth. Preheat Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting.tWice baked Potatoes Makes 8 servings 4 1 1 ¼ ½ ½ ½ 1 medium baking potatoes (about 2 pounds) teaspoon olive oil cup whole milk. 6g • fat 16g • sat. Add the warm milk. Remove and allow potatoes to cool slightly to handle. Once potatoes have cooled slightly. Place the cooked potato in a mixing bowl and mash. Reduce oven temperature to 375°F. salt. warm cup plus 1 tablespoon unsalted butter Rub potatoes with olive oil and prick each one all over with a fork. leaving a ¼-inch thick potato shell. ½ cup Parmesan. 167mg • fiber 1g  . 45mg• sod. Place potatoes on grill rack in the lower rack position. butter. Place in preheated oven and bake for 25 minutes. chopped Nutritional information per serving: Calories 217 (67% from fat) • carb. Place in preheated oven and bake for 45 minutes. cut each potato in half lengthwise and scoop out the cooked potato. 445mg • calc. Place potato halves on grill rack in lower rack position. fat 10g • chol. 12g • pro. Top with remaining Parmesan. Serve immediately.

room Preheat Cuisinart® Convection Microwave Oven with Grill to 350°F on convection setting. Remove from pans but leave on the racks until completely cool before frosting. Add the butter to the bowl and start mixing on speed 1.desserts Yellow Layer Cake The ultimate yellow cake. Makes two 9-inch layers. Bake one layer on the microwave turntable and one on the grill rack in the upper rack position. Sift the flour. salt. 27g • pro. baking powder. Turn mixer on speed 1 to mix the dry ingredients together. 152mg • calc. With mixer on speed 1 add the wet ingredients. fat 8g • chol. cut into small cubes large eggs large egg yolks teaspoon pure vanilla extract cup plain or vanilla yogurt ⁄ Nutritional information per serving: Calories 235 (49% from fat) • carb. incorporating the ingredients fully before each addition. stir together the remaining wet ingredients in a large measuring cup. While the dry ingredients and butter are mixing. 12 servings 2 2 ½ 1 ¾ 2 2 1 23 old-fashioned cups cake flour teaspoons baking powder teaspoon salt cup granulated sugar cup unsalted butter. temperature. Bake for 25 to 30 minutes or until a cake tester just comes out clean. 101mg • sod. Pour the thick batter evenly between the two prepared pans. 48mg • fiber 0g  . 3g • fat 13g • sat. approximately 2 minutes. Increase to speed 3 and continue mixing until the butter is well incorporated into the dry ingredients giving the mixture the look of wet sand. Butter two 9-inch round cake pans and then cut a circle out of parchment paper to fit the bottom of each pan. and sugar into the mixing bowl of the Cuisinart Stand Mixer fitted with the flat mixing paddle. Leave pans to rest on cooling racks for 15 minutes.

Once ingredients are incorporated. Once all the sugar has been incorporated.rich chocolate Frosting Delicious rich frosting perfect for a yellow or chocolate cake. sifted tablespoons sour cream Nutritional information per serving (2 tablespoons): Calories 71 (56% from fat) • carb. room temperature Place chopped chocolates in a microwave-safe bowl and place in the Cuisinart® Convection Microwave Oven with Grill and microwave on medium (PL-5) for 2 minutes. 0g • fat 5g • sat. chopped tablespoons unsalted butter. about ½ cup at a time. Makes 3 cups – enough to frost a two layer 9-inch cake 5 5 2 6 1½ ¼ 2¼ 9 ounces semisweet chocolate. Continue microwaving on half power in 20second increments. use the frosting the same day. 3mg • fiber 0g  . 8g • pro. before refrigerating. coarsely chopped ounces milk chocolate. fat 5g • chol. stirring frequently until melted. coarsely chopped ounces bittersweet chocolate. beat the mixture on speed 3. Add the sour cream one tablespoon at a time until mixture comes together as a silky frosting. teaspoons pure vanilla extract teaspoon kosher salt cups confectioners’ sugar. 8mg • sod. 25mg • calc. mix in the salt and the sifted sugar. stir. Once the chocolate has melted add the butter and the vanilla and mix together with a Cuisinart hand mixer. For best results.

to ½-inch strips. Process for 10 seconds. and pulse until a dough is just forms. yolk and salt together with a fork. fat 0g • chol. Chill in the refrigerator for about 20 minutes. weave the strips into a lattice-work design over the apples. vanilla. thinly sliced classic peeled. 2mg • fiber 0g  . Brush lattice with egg wash. lemon juice. 98mg • calc. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. 36g • pro. 1 tablespoon at a time. 225mg • calc. cold and cubed tablespoons ice water Place flour and salt in a Cuisinart® Food Processor fitted with the chopping blade. Nutritional information per serving (based on 24 servings): Calories 39 (6% from fat) • carb. Bake on the grill rack in the lower rack position for 40 to 50 minutes. 3g • fat 1g • sat. 10mg • fiber 2g Brisée This versatile dough can be used for sweet or savory treats. cored. wrap in plastic and refrigerate until ready to use. Brush the jam on the pie shell and then arrange reserved apples in layers. or until the top of the pie is a dark golden brown. Pour in water. or one double-crust pie 2 1 ½ 4 cups unbleached. Make an egg wash by mixing the egg. Form dough into 2 flat discs. fat 0g • chol. In a large bowl. 1½-quart pie plate.Apple Pie Makes one 9-inch pie. halved and very lemons. all-purpose flour pâte teaspoon table salt pound unsalted butter. 1g • fat 0g • sat. Roll out remaining dough into a 10-inch disc on a piece of parchment. Fit into a 9-inch. 36mg • sod. 8g • pro. juiced teaspoon pure vanilla extract cup granulated sugar large egg large egg yolk pinch salt Preheat Cuisinart® Convection Microwave Oven with Grill to 350°F on the convection setting. Roll out ½ of the dough into a 10-inch disc. Makes two single crust 9-inch tarts/pies. toss the apples. Nutritional information per serving (based on 12 servings): Calories 166 (8% from fat) • carb. and sugar together. Cut into ¼. Note: you may not need to use all of the water. Chill in refrigerator until needed. Using the reserved pastry strips. 0mg • sod. Brush on the outer rim of the crust. about 8 to 12 servings 1 2 5 2 1 ½ 1 1 recipe sweet pâte brisée tablespoons apricot jam large golden delicious apples.

dark chocolate Pudding Makes 3 cups or 6 half-cup servings 3 4 3 3 ¼ ¼ ¼ 3 2½ 2 large eggs ounces bittersweet chocolate. 138mg • fiber 2g  . Microwave one last time on medium (PL-5) for 1 minute. If desired. Cover directly with plastic and refrigerate until serving. Prepare an ice bath: a large mixing bowl filled with water and ice. 73mg • sod. 6g • fat 25g • sat. Nutritional information per serving: Calories 369 (56% from fat) • carb. Whisk and then strain pudding through a fine mesh strainer into a mixing bowl. Stir half-and-half and both sugars into melted chocolate and microwave again on medium-high (PL-8) for 8 minutes. fat 14g • chol. Place the chocolate and butter in a 1½ quart casserole and place in the Cuisinart® Convection Microwave Oven and Grill. reserve. 37g • pro. whisk well. Microwave again on medium (PL-6) for 5 minutes until just simmering. Whisk mixture and then whisk in the cocoa powder. 159mg • calc. cornstarch and vanilla until incorporated. Place in ice bath until completely chilled. Whisk 1⁄ 3 of the chocolate mixture into the reserved eggs and then whisk the eggs back into the casserole and whisk all together well. chopped tablespoons unsalted butter. cut into small dice cups half and half cup packed brown sugar cup granulated sugar teaspoon salt tablespoons cocoa powder tablespoons cornstarch teaspoons pure vanilla extract In a mixing bowl whisk the eggs together well. Microwave on medium (PL-5) for 6 minutes stirring halfway through cook time. pour pudding into individual serving containers.

melt the chocolate by placing in a microwave-safe dish and microwave on high for 30-second increments. fat 1g • chol. Peel the pears and place in the liquid. white pith removed whole cinnamon sticks tablespoon pure vanilla extract firm pears firm plums tart: 1 1 1 ¾ sheet prepared puff pastry large egg tablespoon water cup semisweet chocolate chips Place the port. Place plums in poaching liquid and microwave on high for 3 minutes.poached pear and plum Tart A simple. 1g • fat 3g • sat. Once the liquid has reduced. creating a thick syrup. water. roll the puff pastry out thin. 39mg • calc. pour over the halved fruit and allow to steep at room temperature. Plum skins will begin to separate from the fruit. orange juice. stirring in between. Cut a circle out of the pastry to fit a 9-inch round pan. While the liquid is reducing. Place liquid back in oven to microwave on high for an additional 3 to 5 minutes to reduce. cinnamon and vanilla in a microwave dish that can accommodate the pears if placed upright – no smaller than a 1½-quart container. While fruit is steeping. arrange the fruit on the tart. sugar. Place poaching liquid back into oven and microwave on high for 20 to 30 minutes so that liquid is reduced and thick enough to coat the back of a spoon. prepare the fruit. Cut the pears in half and carefully remove the stem and core. Once the chocolate is cool. orange peel. When time elapses. Whisk together the egg and the water and brush the entire circle and border with the egg wash. about 15 to 18 minutes. Flip the plums and microwave again for an additional 2 minutes. 13mg • sod. remove the pits and carefully peel away the skin. Flip one more time if necessary. Makes one 7-inch tart. Preheat the oven on the convection setting to 400°F. Remove pears once cooked through and reserve. Nutritional information per serving (based on 8 servings): Calories 295 (8% from fat) • carb. Allow to cool so that the chocolate hardens. When plums are tender remove and reserve them with the pears. about 4 to 8 servings poached fruit: 1 ½ ½ ¾ 6 2 1 2 2 cup port cup orange juice cup water cup granulated sugar long strips orange peel. While pastry is cooling. Cut the plums in half. 32g • pro. Place both the pears and plums into a shallow bowl. flip pears and microwave on high again for 4 minutes. When pastry is cool to the touch pour the chocolate into the tart. Place both together in the 9-inch pan. Spoon over fruit and serve tart with whipped cream on the side. Continue turning pears and microwaving in 2-minute increments until pears can easily be pierced with the tip of a paring knife. Prick the base of the circle with a fork all over its surface. Cut a 1-inch round band out of the pastry to create a border on top of the circle. 13mg • fiber 2g 0 . until melted. light dessert that is perfect in early fall when pears and plums are at their peak. Place pan on the grill rack in the lower rack position and bake until golden. Place in the Cuisinart® Convection Microwave Oven and Grill and select the 6 minute Express Cook.

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