Classic Meatballs; Crab Cakes - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

CLASSIC MEATBALLS

A classic recipe to use for meatballs and meatloaf .
Makes approximately 32 meatballs
25 minutes for cooking
1 MEDIUM ONION [ABOUT
Approximate preparation time (meatloaf): 10 minutes plus
3 OUNCES (85 G)]
QUARTERED
90 minutes for cooking
½ CUP (125 ML) FRESH
Insert the large metal chopping blade into the large work bowl
PARSLEY LEAVES
of the Cuisinart
2 SLICES DAY-OLD FIRM
meat, dry milk and spices into the work bowl; pulse 4 to 6
BREAD, TORN
INTO PIECES times and then process until finely chopped. Add the eggs and
water and pulse until just combined; be careful not to
1 POUND (500 G) BONELESS
CHUCK, CUT INTO 1-INCH overprocess.
(2.5 CM) PIECES
Shape the mixture into balls, 2 tablespoons (30 ml) each.
1 POUND (500 G) BONELESS
Arrange them in a single layer in a baking dish and bake at
PORK, CUT INTO 1-INCH
(2.5 CM) PIECES 375°F (190°C) for 25 minutes or simmer in tomato sauce until
cooked through.
¼ CUP (50 ML) NONFAT
DRY MILK
To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch
1½ TEASPOONS (7 ML)
(22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about
KOSHER SALT
90 minutes, until the top is well browned and the internal
½ TEASPOON (2 ML)
temperature registers 160°F (71°C).
GROUND
NUTMEG
Nutritional information per serving (1 meatball):
¼ TEASPOON (1 ML)
DRIED THYME
Calories 78 (55% from fat)
2 LARGE EGGS sat. fat 2g
¹∕ ³ CUP (75 ML)
COLD WATER Nutritional information per serving [11-inch (28 cm) slice
meatloaf]:
Calories 376 (55% from fat)
sat. fat 8g
ENTRÉES
50
Approximate preparation time (meatballs): 10 minutes plus
Food Processor. Put the onion, parsley, bread,
®
| | |
carb. 2g pro. 7g fat 5g
| | |
chol. 31mg sod. 125mg calc. 20mg
| |
carb. 10g pro. 31g
| | |
chol. 151mg sod. 601mg calc. 95mg
16
1
1
3
½
1
¼
¼
2
1
|
½
|
fiber 0g
1
1½
| |
fat 22g
|
fiber 1g
2

CRAB CAKES

A delicious treat that is easy to make for any occasion .
Makes twelve 3-ounce (85 g) cakes
Approximate preparation time: 10 minutes plus 20 minutes
cooking time
NONSTICK
Look through crabmeat to make sure there are no shells;
COOKING SPRAY
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
OUNCES (454 G) LUMP
CRABMEAT
baking sheet with nonstick cooking spray.
GARLIC CLOVE
Insert the large metal chopping blade into the large work bowl
RED BELL PEPPER,
of the Cuisinart
ABOUT 7 OUNCES (200 G),
drop the garlic through the small feed tube to chop. Add the
CUT INTO 2-INCH (5 CM)
peppers, green onion and parsley and pulse to coarsely chop,
PIECES
about 10 to 12 pulses.
GREEN ONIONS, CUT INTO
1-INCH (2.5 CM) PIECES
Put the oil into a large skillet placed over medium heat. Cook
CUP (125 ML) PARSLEY
chopped vegetables with salt and pepper until soft, about 5 to
TEASPOON (5 ML) EXTRA
7 minutes. Remove and reserve in a large mixing bowl.
VIRGIN OLIVE OIL
Once vegetables have cooled slightly, add the crab, eggs,
TEASPOON (1 ML)
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
KOSHER SALT
a dash or two of hot sauce if using to the mixing bowl. Mix
TEASPOON (1 ML)
FRESHLY GROUND PEPPER
thoroughly but carefully, so not to break up the crab too much.
Form mixture into 2-inch (5 cm) round cakes.
LARGE EGGS, LIGHTLY
BEATEN
Place on prepared baking sheet and bake until crabcakes are
CUP (250 ML) BASIC FRESH
evenly golden, about 15 to 20 minutes.
BREADCRUMBS (PAGE 23)
TIP: Substitute cooked fish fillet for the crab to make tasty
CUP ( 125 ML)
MAYONNAISE
fishcakes.
TEASPOON (7 ML)
WORCESTERSHIRE SAUCE
Nutritional information per serving (2 crab cakes):
TEASPOONS (7 ML)
Calories 123 (33% from fat)
OLD BAY SEASONING
|
sat. fat 2g chol. 77mg
TEASPOONS (10 ML)
DIJON-STYLE MUSTARD
HOT SAUCE, OPTIONAL
® Food Processor. With the machine running,
| | | |
carb. 11g pro. 11g fat 5g
| | |
sod. 912mg calc. 54mg fiber 1g
ENTRÉES
51