Cuisinart STM-1000 Recipe Book
RECIPES
CONTENTS
Maple Cinnamon Oatmeal.................................................... 12
Deviled Eggs .............................................................. 12
Chicken and Ginger Dumplings ............................................... 13
Steamed Artichokes ........................................................ 13
Steamed Pork Buns......................................................... 14
Asian BBQ Ribs ............................................................ 14
Greek Stuffed Cabbage Leaves with Egg-Lemon Sauce............................ 15
Green Chile Tamales ........................................................ 16
Cantonese-Style Steamed Bass ............................................... 17
Asian Chicken Salad ........................................................ 17
Easy Mussels.............................................................. 18
Indoor Clambake ........................................................... 18
Dilly Potato Salad........................................................... 18
Quinoa Tabbouleh Salad ..................................................... 19
White Bean Salad .......................................................... 19
Mocha Pots de Crème....................................................... 20
Raspberry and Chocolate Chip Bread Pudding ...................................20
Sauces:
Cocktail Sauce ............................................................ 21
Hollandaise ............................................................... 21
Remoulade................................................................ 21
Asian Dipping Sauce ........................................................ 22
Bagna Cauda ..............................................................22
Creamy Herb Mayo ......................................................... 22
Maple Cinnamon Oatmeal
Deviled Eggs
In less than an hour, you’ll have a healthy
breakfast prepared for the rest of the week.
Makes 4 cups
1 cup steel-cut oats
1
⁄3 cup raisins or any other dried fruit
(for larger dried fruit varieties,
chop into small, bite-size pieces)
1 cinnamon stick
1 tablespoon pure maple syrup
1 to 2 pinches kosher salt
Pinch ground nutmeg
2 cups water
1. Put all of the ingredients into a 9x3-inch loaf
pan. Cover with foil and place on tray inside
the steamer. Secure lid.
2. Select Manual, set timer for 45 minutes and
press Start. Once timer expires, allow oats to
rest in steamer for an additional 5 minutes.
3. Carefully remove steamer lid and foil from the
pan. Remove cinnamon stick, stir and serve
immediately.
Nutritional information per serving (1 cup):
Calories 201 (11% from fat) • carb. 40g • pro. 5g
• fat 3g • sat. fat 1g • chol. 0mg • sod. 42mg
• calc. 15mg • fiber 4g
The timer makes it easier than you’d ever imagine
to make perfect hard-boiled eggs.
Makes 24 servings
12 large eggs
½ cup mayonnaise
1½ teaspoons Dijon-style mustard
1½ teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers, drained
¾ teaspoon kosher salt
¼ freshly ground pepper
Paprika for garnish
1. Put eggs onto the tray inside the steamer.
Secure lid.
2. Select Manual, set timer to 14 minutes and
press Start. Once timer expires, immediately
transfer eggs to a large bowl lled with ice
water to stop the cooking process.
3. Once eggs are cool, peel and carefully slice in
half lengthwise.
4. Remove yolks and put into the work bowl of a
Cuisinart
®
Food Processor tted with the metal
chopping blade. Process until smooth.
5. Pulse in the remaining ingredients and process
again until smooth. Taste and adjust seasoning
as desired.
6. Spoon or pipe the yolk lling into the center of
each egg white. Sprinkle with paprika before
serving.
Nutritional information per ½ egg:
Calories 54 (70% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg
• calc. 15mg • fiber 0g
12
Chicken and Ginger
Dumplings
Ginger is the star in this lighter alternative to the
traditional pork dumpling.
Makes 48 dumplings
¾ pound ground chicken (dark meat)
or turkey
3 tablespoons fresh chopped ginger
(about a 2-inch piece)
2 tablespoons chopped green onion
1 tablespoon fresh chopped cilantro
1 tablespoon soy sauce (reduced sodium)
2 teaspoons sesame oil
½ teaspoon rice vinegar
Water and cornstarch for sealing
dumplings
48 wonton wrappers
Nonstick cooking spray
1. In a medium mixing bowl, combine the
chicken, ginger, onion, cilantro, soy sauce,
sesame oil and vinegar. Mix well with hands or
a spoon.
2. Prepare a large, clean and at work surface
equipped with two small bowls, one with water
and the other with cornstarch and a pastry
brush.
3. Sprinkle the work surface with cornstarch
and arrange wonton wrappers in rows on the
work surface (starting with 2 rows of 3). Put 1
teaspoon of lling in the center of each wrapper.
Brush the edges of each wrapper with water
and then fold the wrapper in half, sealing in the
lling and also sealing together the damp edges.
Pull the edges on the long side of the triangle
together and seal. Continue with remaining lling
and wrappers. Toss the dumplings very lightly
with cornstarch as they sit.
4. Lightly coat the tray with nonstick cooking
spray. Arrange half of the dumplings on the
tray inside the steamer. Secure lid.
5. Select Manual, set timer for 10 minutes and
press Start. Once timer expires, remove and
repeat with the second batch of dumplings.
6. Serve dumplings with a soy dipping sauce,
such as the Asian Dipping Sauce on page 21.
Nutritional information per serving (6 dumplings):
Calories 245 (25% from fat) • carb. 29g • pro. 17g • fat 7g
• sat. fat 2g • chol. 49mg • sod. 377mg
calc. 40mg • fiber 1g
Steamed Artichokes
Artichokes are a sure sign of spring.
Simply steamed, they are delicious with our
recipes for Bagna Cauda or a Creamy Herb Mayo
for dipping. Try one or both sauces for a
memorable rst course.
Makes 4 servings
4 large globe artichokes
1. Trim artichokes to t the steamer by rst
cutting off the stems so the artichokes can
sit upright on the tray. Then trim 1 or 2 inches
off the top of the artichoke so the lid can be
secured. Remove rough outer leaves and snip
any remaining sharp tips with scissors.
2. Once all the artichokes are trimmed, put them
on the tray inside the steamer. Secure lid.
Select Vegetable, adjust timer to 40 minutes
and press Start. Once time expires, test one
artichoke leaf to conrm it is tender. For extralarge artichokes, an extra 5 minutes might be
necessary.
3. Serve artichokes immediately with melted
butter or the following dips: Bagna Cauda and
Creamy Herb Mayo. Once all leaves have been
removed, scrape the fuzzy choke and discard
to eat the heart.
Nutritional information per artichoke:
Calories 76 (2% from fat) • carb. 17g • pro. 5g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 152mg
calc. 71mg • fiber 9g
Steamed Pork Buns
These delicate breads are a classic dim sum
component and have quickly become a favorite in
Makes 12 buns
1 recipe Asian BBQ Ribs,
recipe follows
1 teaspoon active dry yeast
¼ cup sugar
1
1
⁄3 cups water, 110°F, divided
4 cups all-purpose flour, plus more as
needed, divided
¼ teaspoon baking soda
1 tablespoon canola oil
Nonstick cooking spray
1. Remove meat from ribs and shred well. Place
in a bowl and keep in refrigerator until ready to
use. If desired, reserve any juices from the ribs
after baking to moisten meat before lling.
2. In a large measuring cup lled with
the warm water, dissolve the yeast with a pinch
of the sugar. Let stand until foamy, about 5 to
10 minutes.
3. In the bowl of a Cuisinart® Stand Mixer tted
with the dough hook attachment, combine 3
cups of the our, remaining sugar, baking soda
and oil. Add the remaining cup of water to the
yeast.
4. Turn the mixer on the lowest speed and slowly
add the yeast mixture. Alternating, add the
remaining liquid with the remaining cup of our
until both have been completely incorporated
and the dough begins to form a ball. If
necessary, add another 1 to 2 tablespoons
of our. Increase to speed 2 and continue to
knead dough until it is smooth and springy to
the touch, about 10 minutes.
5. Place the dough into an oiled bowl, ipping
to coat, and cover tightly with plastic wrap.
Let the dough rest at room temperature until
doubled in size, about 1 hour.
6. Once rested, lightly our the work surface and
roll the dough into a log, about 16 inches in
length. Cut the log into 16 equal pieces, about
2 ounces each.
7. Working with one piece of dough at a time and
our test kitchen.
1
⁄3 cup of
keeping the rest covered with a damp cloth,
roll each piece of dough into a very at round,
about 6 inches in diameter. Fill the center with
3 tablespoons of the shredded pork. It may
seem like a lot, but the dough will stretch as
you pull it around the lling. Gather the dough
up and around the lling by pleating along the
edges. Pinch the pleats together, making a little
neck on the bun, and twist rmly to seal. Place
the bun on wax paper and cover with a damp
cloth. Repeat with remaining dough and lling
until all buns have been made.
8. Lightly coat the steaming tray with nonstick
cooking spray and put six buns onto the tray
inside the steamer. Secure lid. Select Manual,
set timer to 30 minutes and press Start. Once
the timer expires, remove buns and repeat with
remaining buns.
9. Serve immediately.
Nutritional information per bun:
Calories 589 (40% from fat) • carb. 62g • pro. 29g
• fat 26g • sat. fat 8g • chol. 85mg • sod. 1134mg
• calc. 40mg • fiber 1g
Asian BBQ Ribs
These delicious ribs are great as a lling for our
Steamed Pork Buns or try them on their own.
Makes about 4 to 6 as a main course and up to
12 appetizer servings
Marinade:
1 cup hoisin sauce
½ cup soy sauce
1 tablespoon yuzu* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1–to-2 inch piece of ginger, peeled
2 garlic cloves, peeled
½ cup brown sugar
¼ cup grapeseed oil
Rack baby back ribs, about 3 pounds,
cut into individual ribs
1. Put ingredients into a blender jar in the order
listed and blend on high until completely
homogenous.
2. Put prepped ribs in a stainless bowl and coat
completely with the marinade. Cover and
refrigerate overnight.
3. When ready to cook, place individual ribs on
14
the baking tray of a Cuisinart® Toaster Oven.
Reserve remaining marinade. (Marinade must
be boiled for at least 5 minutes before using.)
4. Set oven to convection bake at 375°F for
45 minutes. Once time expires, reduce
temperature to 250°F for 1 additional hour.
5. Serve immediately, or, if using as lling for
Steamed Pork Buns, remove all meat from the
bones and shred well with a fork. If mixture
seems dry, boil reserved marinade and add
to shredded pork 1 tablespoon at a time until
coated, but not wet.
*Yuzu is a Japanese citrus fruit that is quite sour.
Yuzu juice can be found at Japanese grocery
stores or gourmet food shops.
Nutritional information per serving (based on 12 servings):
Calories 395 (51% from fat) • carb. 26g • pro. 23g
• chol. 78mg • fat 23g • sat. fat 7g • sod. 853mg
calc. 36mg • fiber 0g.
Greek Stuffed
Cabbage Leaves with
Egg-Lemon Sauce
These Greek-style cabbage leaves stay perfectly
intact when cooked in the steamer. Plus, no
need to fuss over how much liquid to add to the
cooking pot, like in the traditional method made
on the stove.
Makes about 18 stuffed cabbage leaves
Makes about 1 cup of sauce
Stuffed Cabbage:
1 small head cabbage, about 1 pound,
trimmed to fit inside the cooking pot
2 tablespoons olive oil, divided
1 small bunch scallions, trimmed and
thinly sliced (about 5 scallions)
1 cup rice, uncooked
½ cup water
1¼ teaspoon kosher salt, divided
¼ teaspoon pepper, divided
½ cup fresh dill, chopped, plus more
for garnish
½ pound ground lamb (or any other
ground meat of your choice)
2 tablespoons lemon juice
Egg-Lemon Sauce:
2 eggs
2 tablespoons freshly squeezed
lemon juice
¼ teaspoon salt
2 teaspoons cornstarch dissolved in
1 tablespoon of water
½ cup reserved cooking broth, divided
Fresh dill optional
1. Put cabbage head into the steamer. Secure
lid. Select Vegetable, set timer for 10 minutes
and press Start. Once timer expires, remove
cabbage from steamer and set aside to slightly
cool.
2. While cabbage is steaming, put 1 tablespoon
of the olive oil into a medium-sized skillet.
Heat over medium-high heat. Once the oil is
hot, add the scallions and cook until softened,
about 2 minutes. Add rice and cook until
transparent, about 2 to 3 minutes. Add ½ cup
water, ½ teaspoon of the salt and a pinch of
the pepper; stir until the rice has completely
absorbed the water, about 4 to 5 minutes.
Remove rice mixture from heat and transfer to
a medium-sized bowl.
3. Add dill, ground lamb, lemon juice, remaining
olive oil, salt and pepper to the bowl with the
rice mixture. Stir to evenly combine.
4. Stuff the cabbage leaves by rst removing
one cabbage leaf from the cabbage head. Put
it on a clean surface with the ribs facing up.
Use a paring knife to remove the leaf’s core by
cutting an upside down “V” into the bottom of
the leaf.
5. Put 2 tablespoons of the rice and meat mixture
into the center of the leaf. Gently fold up the
bottom of the leaf so that it covers half of the
mixture. Fold the right part of the leaf inward
and over the mixture; repeat with the left side
of the leaf. Using your thumb, roll the leaf with
the rice and meat mixture upward so that the
leaf seals and the seam faces down. Transfer
to the tray inside the steamer. Repeat with the
remaining leaves and mixture. Secure lid.
6. Select Manual, set timer for 1 hour and press
Start.
7. Once timer expires, remove the tray with the
stuffed cabbage leaves from the steamer
and set aside. Pour 1 cup of the hot cooking
liquid from the bottom of the cooking pot into
a measuring cup. Discard the rest. Return the
steamer tray with the stuffed cabbage leaves to
the glass cooking pot. Select Keep Warm and
press Start.
8. While the stuffed cabbage leaves keep
warm, put the eggs, lemon juice and salt in a
double boiler. Whisk until very foamy, slightly
thickened and the temperature reaches 160 º F.
Slowly whisk in ¼ cup of the reserved cooking
liquid and cornstarch mixture; continue
whisking and cook until sauce is thickened,
about 1 minute. If sauce is too thick, add in
the remaining cooking liquid 1 tablespoon at a
time until desired consistency is achieved.
9. Serve sauce immediately spooned over the
stuffed cabbage leaves. If desired, garnish
with fresh dill.
Nutritional information per serving (1 stuffed cabbage):
Calories 82 (33% from fat) • carb. 10g • sugars 1g • pro. 3g
• fat 1g • sat. fat 1g • chol. 9mg • sod. 163mg
• calc. 23mg • fiber 8g
Nutritional information per serving
(1 tablespoon egg-lemon sauce):
Calories 11 (51% from fat) • carb. 0g • pro. 1g
• fat 1g • sat. fat 0g • chol. 23mg • sod. 42mg
• calc. 4mg • fiber 0g
Green Chile Tamales
Serve tamales as an appetizer or main course
with avocado and a side salad.
Makes about 24 tamales
24 corn husks
1 teaspoon vegetable oil
1 small onion, finely chopped
1 jalapeño pepper, seeded and finely
chopped
2 garlic cloves, finely chopped
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper
3 pounds chicken thighs, roasted, meat
removed and shredded
1½ tablespoons fresh lime juice
3 cans (4 ounces each) chopped green
chiles
4 cups masa
1 tablespoon baking powder
2 teaspoons kosher salt
3 cups water
1 cup vegetable oil
1. Put the corn husks into a large stainless
bowl and cover with boiling water; weight
with a heavy plate so they are all completely
submerged.
2. Put the oil into a medium sauté pan and place
over medium heat. Once the oil is hot, add
the chopped onion, jalapeño pepper, garlic, ¼
teaspoon of the salt and the pepper to the pan.
Sauté until soft, about 5 minutes.
3. Put the shredded chicken into a medium bowl
and stir together with the sautéed vegetables,
lime juice, green chiles and remaining salt. Set
aside.
4. Put the masa, baking powder, salt, water and
oil into a large mixing bowl. Use a hand mixer
to combine. Set aside.
5. To assemble tamales: Drain corn husks and
unroll. Hold one in your hand and spread ¼
cup of masa dough onto the husk, covering
of the husk toward the wider end of the husk.
Place 2 heaping tablespoons of lling on top of
the masa. Fold the narrow end of the husk up
into the tamale and then roll the sides together
to close. Repeat with remaining tamales.
6. Put 12 tamales onto the tray inside the
steamer. Secure lid.
7. Select Manual, set timer for 1 hour and press
Start. Once time expires, remove and repeat
with remaining tamales.
8. Serve immediately.
Nutritional information per tamale:
Calories 232 (54% from fat) • carb. 15g • pro. 12g
• chol. 36mg • fat 14g • sat. fat 3g • sod. 376mg
calc. 49mg • fiber 1g
16
2
⁄3
Cantonese-Style
Steamed Bass
Nutritional information per serving:
Calories 395 (44% from fat) • carb. 23g • pro. 33g
• chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg
calc. 60mg • fiber 1g
This sweet and spicy play on the traditional style
uses individual llets for easy preparation.
Makes 2 servings
2 teaspoons granulated sugar
¼ cup plus 2 teaspoons mirin, divided
1 large garlic clove, finely chopped
1 1-inch piece of fresh ginger, peeled and
finely chopped
1 green onion, thinly sliced
1 chili pepper, like serrano or Fresno,
thinly sliced
1 baby bok choy, rinsed, cleaned and
quartered
2 sea bass fillets, about ½ pound each
¼ cup grapeseed oil
2 teaspoons soy sauce, reduced sodium
1 teaspoon sesame oil
Lime wedges, cilantro (optional for
garnish)
1. In a small bowl, stir together sugar, ¼ cup of
mirin, garlic, ginger, onion and pepper. Set
aside.
2. Put the bok choy onto the tray inside the
steamer. Secure lid. Select Vegetable, set
timer to 8 minutes and press Start. When timer
expires, divide bok choy evenly between two
serving plates.
3. Rinse the sea bass llets and place onto
the tray inside the steamer. Drizzle each
with a teaspoon of the remaining mirin and
replace lid. Select Seafood, set timer to 10
to 12 minutes depending on the thickness of
the llets and press Start. While the sh is
cooking, put the grapeseed oil into a small
saucepan and place over medium-high heat.
Once oil is hot, add the reserved mirin mixture
and stir over heat until boiling.
4. When timer expires, remove bass and place
each llet over the bed of bok choy on
prepared serving plates. Drizzle each with
1 teaspoon of soy sauce and ½ teaspoon
sesame oil. Spoon the chili-ginger sauce
evenly over the sh on each plate.
5. Serve immediately. If desired, garnish with
cilantro and a squeeze of lime.
Asian Chicken Salad
Vietnamese avors are the inspiration for this
fresh and avorful chicken salad.
Makes 5 cups
2 tablespoons fresh lime juice
1 tablespoon sriracha sauce
½ teaspoon fish sauce
4 tablespoons grapeseed or vegetable oil
4 cups steamed chicken*, cut into small
cubes
½ cup julienne-cut carrot
(about 1 medium)
1 cup julienne-cut red cabbage (about 1
small wedge from a medium head)
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
*See steaming guide on page 8 for directions.
1. Put the lime juice, sriracha, sh sauce and oil
together into a large mixing bowl and stir.
2. Stir together the chicken, carrot, cabbage, mint
and cilantro. Toss to thoroughly combine.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g
Easy Mussels
In just minutes, you’ll have the taste of the sea
right on your countertop.
Makes 4 to 6 servings
1 garlic clove, thinly sliced
1 shallot, thinly sliced
¼ cup dry white wine
1 tablespoon unsalted butter
1 sprig fresh thyme
2 pounds fresh mussels, rinsed well and
debearded
1. Put the garlic, shallot, wine, butter, thyme and
mussels directly into the steamer without the
tray. Secure lid. Select Seafood, set timer to 9
minutes and press Start.
2. Once all the mussels have opened and the
timer expires, serve in shallow bowls with
plenty of crusty bread on the side. Discard any
mussles that have not opened.
Nutritional information per serving (based on 6 servings):
Calories 169 (29% from fat) • carb. 9g • pro. 19g
• chol. 47mg • fat 5g • sat. fat 2g • sod. 433mg
• calc. 42mg • fiber 0g
Indoor Clambake
Take the beach party inside with this easy,
but impressive dish.
Makes 4 servings
1 tablespoon olive oil
2 shallots, sliced
4 garlic cloves, crushed
4 sprigs thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 small red potatoes
2 lobster tails
12 littleneck clams, scrubbed
2 ears corn, cut into 2-inch pieces
½ small fennel bulb, sliced
½ cup white wine
1 pound mussels, scrubbed and
debearded
½ tablespoon finely chopped parsley
2. After 10 minutes, press Pause and add the
lobster, clams, corn, fennel and white wine.
Replace lid and then press Pause again to
resume cooking. After an additional 4 minutes,
press Pause and add the mussels. Press
Pause again to resume cooking.
3. Once all the clams and mussels have opened
and the timer expires, divide clambake into two
serving dishes and garnish with the chopped
parsley.
Nutritional information per serving:
Calories 587 (13% from fat) • carb. 74g • pro. 50g
• fat 8g • sat. fat 1g • chol. 156mg • sod. 1625mg
• calc. 191mg • fiber 8g
Dilly Potato Salad
Olive oil replaces mayonnaise to lighten up
Makes 5 cups
2 pounds small red potatoes, cut into
½ cup packed fresh dill, chopped
1 green onion, chopped (about ½ cup)
2 tablespoons white wine vinegar
1
⁄3 cup extra virgin olive oil
½ teaspoon Dijon-style mustard
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1. Put potatoes onto the tray inside the steamer.
Secure lid. Select Vegetable, set the timer to 15
minutes and press Start.
2. Once timer expires, test potatoes to conrm
they are cooked through. Toss in a medium
stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
this requisite picnic dish.
eighths
Calories 135 (49% from fat) • carb. 16g • pro. 2g
• chol. 0mg • fat 8g • sat. fat 1g • sod. 485mg
• calc. 13mg • fiber 2g
1. Put the oil, shallots, garlic, thyme, salt, pepper
and potatoes into the steamer without the tray.
Secure lid. Select Seafood, set timer to 20
minutes and press Start.
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