Cuisinart CMW-110 User Manual - Page 16

Party Mix 3. The sweet potato is prepared in the same way as the russet potato. The slices cook for 3 minutes Regardless of the age of your guests, this will be a on High (PL10) and then an additional 2 minutes hit at any party! once ipped. Makes about 6 cups ¾ cup mixed nuts 4 tablespoons (½ stick) unsalted butter, cut into 4 pieces 1 tablespoon Worcestershire sauce 1 tablespoon light brown sugar ½ teaspoon kosher salt ½ teaspoon onion powder ¼ teaspoon garlic powder Pinch cayenne 1 cup pretzels (small twists or sticks) ½ cup pepitas 4 cups multigrain square cereal 1. Put the nuts in a single layer on a microwavesafe plate. Microwave on High (PL10) for 1½ minutes, remove to toss nuts, and continue to cook for another 1½ minutes; reserve. 2. Put the butter, Worcestershire, brown sugar, salt and spices into a microwave-safe bowl. Cover and select Soften/Melt (A1-1 Butter Melt) to melt. 3. Put the remaining ingredients into a large microwave-safe bowl or casserole dish. Add the toasted nuts and butter/spice mixture and stir to combine. Microwave on High (PL10) for 4½ minutes, stopping to mix at each 1½-minute increments to ensure even cooking. 4. To cook the beet, brush both sides of the slices liberally with olive oil. Arrange slices on a microwave-safe plate so that they slightly overlap and most of the plate's surface area is covered (this may require a smaller plate). Sprinkle lightly with salt. Microwave for 4 minutes on MediumHigh (PL7). Flip beet slices and microwave again for 3 minutes on Medium-High (PL7). Allow to cool and further crisp up on plate. Nutritional information per serving (1 cup): Calories 95 (10% from fat) • carb. 20g • pro. 1g • fat 1g sat. fat 0g • chol. 0mg • sod. 85mg • calc. 25mg • fiber 3g Stuffed Jalapeños A quick way to enjoy jalapeño poppers at home. Makes 6 jalapeños 6 jalapeño peppers 4 ounces cream cheese, room temperature ½ cup shredded Cheddar cheese 1. Place the peppers with 1 tablespoon of water on a microwave-safe plate and cook for 3 minutes on High (PL10). Allow to cool for handling. 2. While peppers are cooking, mash together the cream cheese and Cheddar. 4. Serve warm or at room temperature. Once cool, 3. Once peppers are cooked and cool, make a store in an airtight container for up to 2 weeks. small, lengthwise incision along the pepper from Nutritional information per serving (½ cup): Calories 208 (46% from fat) • carb. 24g • pro. 5g • fat 11g sat. fat 3g • chol. 10mg • sod. 328mg • calc. 57mg • fiber 3g stem to end. Divide the cheese mixture evenly among the 6 peppers and stuff into the pepper cavity. Secure with toothpicks. Microwave on High (PL10) for 2½ minutes, until the cheese is melted. Veggie Chips NOTE: Depending on the strength of the jalapeños, these could be quite hot. Carefully remove seeds from peppers You will be amazed how delicious, crispy and easy before stuffing with cheese should a mild popper be desired. microwave chips are! Nutritional information per stuffed jalapeño: Makes about 5 cups 1 russet potato, thinly sliced (about 6 Calories 121 (70% from fat) • pro. 4g • carb. 5g • fat 10g sat. fat 6g • chol. 31mg • sod. 122mg • calc. 95mg • fiber 1g ounces) 1 sweet potato, thinly sliced (about 8 ounces) Bacon-Wrapped Dates with Piquillo Pepper Sauce 1 beet, thinly sliced (about 6 ounces) Extra virgin olive oil Kosher salt 1. Cook the vegetables individually. Put russet potato slices in a single layer on a microwave-safe plate, spray or brush with olive oil and sprinkle lightly with salt. Microwave for 3 minutes on High A fun hors d'oeuvre. The sauce can be an optional yet tasty addition - the dates are delicious with or without it! Makes 18 stuffed dates Sauce makes about 3 cups 1 can (14.5 ounces) diced tomatoes, (PL10). Flip potato slices and microwave again for drained 2 minutes on High (PL10). 1 can or jar (12 ounces) piquillo peppers, 2. Repeat with remaining potatoes. drained 16 cmw110_18ce050188_eng_ib.indd 16 2/23/18 3:58 PM