Basics; Gorgonzola Butter; Peanut Butter; Sweet And Sour Marinade - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

GORGONZOLA BUTTER

All of these butters are a tastier alternative to store-bought brands .
Makes 1 roll compound butter, 16 slices
Insert the large metal chopping blade into the large work
8 TABLESPOONS [½ CUP
(125 ML); 1 STICK] bowl of the Cuisinart
UNSALTED BUTTER,
Gorgonzola and process for 60 seconds until smooth, scraping
ROOM TEMPERATURE
the bowl as necessary.
¼ CUP (50 ML)
Remove butter from bowl and place on a sheet of waxed
GORGONZOLA,
paper. With the aid of the paper, form the butter into a log.
CRUMBLED
Roll and wrap well in plastic. Butter can either be refrigerated
PINCH FRESHLY
or frozen.
GROUND BLACK PEPPER
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 52 (96% from fat)
sat. fat 4g

PEANUT BUTTER

Makes 2½ cups (625 ml)
Insert the large metal chopping blade into the large work bowl
5 CUPS (1.25 L) DRY
of the Cuisinart
ROASTED PEANUTS
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 100 (71% from fat)
sat. fat 1g

BASICS

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Approximate preparation time: 5 minutes
Food Processor. Add the butter and
®
| | |
carb. 0g pro. 0g fat 6g
| | | |
chol. 16 mg sod. 5mg calc. 2mg fiber 0g
Approximate preparation time: 4½ minutes
Food Processor. Pulse peanuts about 10 times
®
| | |
carb. 4g pro. 4g fat 9g
| | | |
chol. 0mg sod. 1mg calc. 9mg fiber 1g
4 GARLIC CLOVES
½ CUP (125 ML) DARK
CORN SYRUP
½ CUP (125 ML) EXTRA
VIRGIN OLIVE OIL
½ CUP (125 ML)
BALSAMIC VINEGAR
1 TABLESPOON (15 ML)
PLUS 1 TEASPOON
(5 ML) PAPRIKA
2 TEASPOONS (10 ML) DRY
|
MUSTARD POWDER
2 TEASPOONS (10 ML)
DRIED THYME
1 TEASPOON (5 ML)
CHILI POWDER
1 TEASPOON (5 ML)
KOSHER SALT
¼ CUP (50 ML) RED WINE
VINEGAR
|
1 TEASPOON (5 ML) DIJON-
STYLE MUSTARD
¼ CUP (50 ML) FRESH PARSLEY
½ TEASPOON (2 ML)
DRIED BASIL
½ TEASPOON (2 ML)
DRIED THYME
½ TEASPOON (2 ML)
DRIED MARJORAM
½ TEASPOON (2 ML)
KOSHER SALT
¼ TEASPOON (1 ML)
GROUND WHITE PEPPER
¾ CUP (175 ML) EXTRA
VIRGIN OLIVE OIL

SWEET AND SOUR MARINADE

This marinade pairs well with poultry and pork .
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
process to finely chop. Add the remaining ingredients.
Process again until well mixed, about 45 seconds.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 97 (62% from fat)
|
sat. fat 1g chol. 0mg

HERBED VINAIGRETTE

A classic vinaigrette –
toss with mixed greens or drizzle over grilled chicken .
Makes 1 cup (250 ml)
Approximate preparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
mustard, parsley and remaining herbs and spices and
process to combine. With machine running, slowly pour the
olive oil through the feed tube until all ingredients are
homogenous, about 45 to 60 seconds.
TIP: Dressing can easily be increased – use the large work
bowl depending on the amount of dressing desired.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (99% from fat)
|
sat. fat 2g chol. 0mg
® Food Processor. Add the garlic and
| | | |
carb. 10g pro. 0g fat 7g
| | |
sod. 152mg calc. 4mg fiber 0g
Food Processor. Add the vinegar,
®
| | | |
carb. 0g pro. 0g fat 11g
| | |
sod. 76mg calc. 2mg fiber 0g
BASICS
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