Cuisinart CMW-200 Recipe Book

Convection Microwave Oven
with Grill

recipes

RECIPES

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

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

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

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3

BREAKFASTS

EGGS

Benedict

A brunch staple, this dish is sure to please all your guests.

Makes 2 servings

2 slices canadian bacon

¼ teaspoon white vinegar

2

⁄3 cup water

2 large eggs

1 english muffin,
split and toasted

½ cup hollandaise sauce

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.

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

Nutritional information per serving:

4

SIMPLE

Hollandaise

Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. Serve with

fish, vegetables or to make Eggs Benedict.

Makes about 1 cup

½ cup unsalted butter,
cut into ½-inch slices

3 large egg yolks

2 tablespoons fresh lemon juice

1 tablespoon water

½ teaspoon kosher salt

¼ teaspoon dry mustard

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 emulsified and smooth. Whisk
in melted, cooled butter; whisk until completely
emulsified.

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.

Calories 125 (95% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 8g • chol. 111mg • sod. 88mg • calc. 12mg • fiber 0g

Nutritional information per serving (2 tablespoons):

5

ARUGULA, PANCETTA, AND TOMATO

Frittata

A twist on the classic BLT ingredients compose this frittata.

Makes 12 servings

5 slices pancetta

2 cups arugula

1 garlic clove, chopped

1 teaspoon olive oil

¼ teaspoon plus pinch kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon water

½ cup grape tomatoes, halved

8 large eggs

3 ounces parmesan, shredded
or grated

nonstick cooking spray

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 first
Grill Combination (G-1) for 3 to 5 minutes to lightly
brown the top.

Serve immediately.

Calories 117 (62% from fat) • carb. 1g • pro. 10g • fat 8g • sat. fat 4g • chol. 152mg • sod. 356mg • calc. 192mg • fiber 0g

Nutritional information per serving:

6

BROCCOLI AND CHEDDAR

Quiche

A classic combination – try this delicious quiche for brunch.

Makes 12 servings

pâte brisée:

2 cups unbleached,
all-purpose flour

1 teaspoon table salt

½ pound unsalted butter, cubed

4 tablespoons ice water

Quiche filling:

½

broccoli head, about ½ pound

1 tablespoon water

1 cup heavy cream

½ cup milk

2 large eggs

1 large egg yolk

¼ cup green onion, chopped

½ teaspoon salt

¼ teaspoon freshly ground pepper

pinch freshly ground nutmeg

3 ounces cheddar, shredded

Calories 99 (76% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g • chol. 61mg • sod. 458mg • calc. 90mg • fiber 0g

Place flour and salt in a Cuisinart® Food Processor fitted
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 flat discs; wrap in plastic and refrigerate
until ready to use.

Roll out one dough disc** to 1⁄8-inch thick to fit 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 florets
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 fitted
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.

Nutritional information per serving:

7

BANANA PECAN CRUMB

Muffins

Makes 6 muffins

crumb topping:

2 tablespoons unbleached,
all-purpose flour

3 tablespoons packed
light brown sugar

2 tablespoons unsalted butter,
cold and cubed

½ teaspoon ground cinnamon

¼ cup pecans, toasted and chopped

pinch table salt

muffin batter:

1¼ cups unbleached,
all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

2 tablespoons unsalted butter,
melted

¼ cup packed light brown sugar

1 large egg

¼ cup sour cream

2 tablespoons milk

¼ teaspoon pure vanilla extract

1 small ripe banana, mashed

¼ cup chopped pecans

Preheat Cuisinart® Convection Microwave Oven with
Grill to 375°F on the convection setting. Lightly coat a
6-regular muffin pan with nonstick cooking spray.

Prepare the crumb topping. In a small bowl, mix the first
6 ingredients together with a fork, reserve.

In a small bowl, mix the flour, 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 flour mixture and
nuts using the fold function until all ingredients are
incorporated. Be careful not to over mix. Spoon evenly
into prepared muffin cups and top with the reserved
crumb topping.

Carefully place muffins 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.

Calories 259 (71% from fat) • carb. 15g • pro. 5g • fat 21g • sat. fat 5g • chol. 17mg • sod. 470mg • calc. 80mg • fiber 3g

Nutritional information per muffin:

8

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

nonstick cooking spray

1¾ cups unbleached,
all-purpose flour

¾ cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon table salt

1 cup chopped dates

¼ cup unsalted butter,
cut into 4 pieces

1 teaspoon pure vanilla extract

1 cup water

½ cup chopped walnuts

Spray a (8 x 4½ x 2½-inch) loaf pan with nonstick
cooking spray.

Sift the flour, 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.

Calories 229 (45% from fat) • carb. 31g • pro. 2g • fat 12g • sat. fat 4g • chol. 12mg • sod. 274mg • calc. 20mg • fiber 2g

Nutritional information per serving (based on 10 servings):

9

APPETIZERS

This version of the Middle Eastern dish works well as a spread for crackers or as a dip for crudités.

EGGPLANT

Baba Ghanoush

Makes about 3¼ cups

1 large eggplant

¼ cup extra virgin olive oil, divided

1 small garlic clove

1 can (15 ounces) chickpeas

1 tablespoon plus 2 teaspoons
fresh lemon juice

¼ cup tahini

1 teaspoon sea salt

1

⁄8 teaspoon ground cumin

pinch cayenne pepper

¼ cup fresh parsley

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 finely 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.

Calories 40 (62% from fat) • carb. 3g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg • sod. 120mg • calc. 8mg • fiber 1g

Nutritional information per serving (2 tablespoons):

10

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

1 pound frozen spinach

1 large egg

¼ cup chopped green onion

1

⁄8 teaspoon freshly grated nutmeg

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

7 ounces feta cheese

¼ teaspoon chopped fresh rosemary

½ cup unsalted butter

1 package phyllo pastry sheets

2

⁄3 cup breadcrumbs

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 flat 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 filling in
the bottom corner of each layered phyllo strip. Fold the
end of the strip on an angle to cover the filling and to
form a triangle. Continue to fold the triangle along the
strip until the end – similar to folding a flag. Butter the
outside well. Repeat process until the remaining filling 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.

Calories 172 (29% from fat) • carb. 24g • pro. 7g • fat 6g • sat. fat 3g • chol. 21mg • sod. 404mg • calc. 146mg • fiber 3g

Nutritional information per pastry:

11

MARINATED SHRIMP

Skewers

These shrimp are so versatile – serve them as an hors d’oeuvre, first course, or light meal.

Makes 4 to 5 servings

1 pound large shrimp,
deveined and rinsed well

2 garlic cloves, crushed

1 scallion, chopped

¼ cup chopped parsley

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 teaspoon lemon zest

bamboo skewers for grilling

lemons for serving

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.

Calories 35 (71% from fat) • carb. 1g • pro. 1g • fat 3g • sat. fat 0g • chol. 9mg • sod. 225mg • calc. 16mg • fiber 0g

Nutritional information per serving (based on 5 servings):

12