Cuisinart FP-12NC Series Instruction And Recipe Booklet page 13

SWEET AND SOUR mARINADE
This marinade pairs well with poultry and pork .
makes 1 cup (250 ml)
Insert the small metal chopping blade into the small work
4 GarlIc cloves
bowl of the Cuisinart
½ cuP (125 ml) dark corn
process to finely chop. Add the remaining ingredients.
syruP
Process again until well mixed, about 45 seconds.
½ cuP (125 ml) exTra vIrGIn
olIve oIl
Nutritional information per serving (1 tablespoon (15 ml):
½ cuP (125 ml) balsamIc
Calories 97 (62% from fat)
vIneGar
sat. fat 1g
1 TablesPoon (15 ml)
Plus 1 TeasPoon (5 ml)
PaPrIka
2 TeasPoons (10 ml) dry
musTard Powder
2 TeasPoons (10ml)
drIed Thyme
1 TeasPoon (5 ml)
chIlI Powder
1 TeasPoon (5 ml)
kosher salT
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .
makes 1 cup (250 ml)
Insert the small metal chopping blade into the small work
¼ cuP (50ml) red wIne
bowl of the Cuisinart
vIneGar
mustard, parsley and remaining herbs and spices and
1 TeasPoon (5 ml)
process to combine. With machine running, slowly pour
dIjon-sTyle musTard
the olive oil through the feed tube until all ingredients are
¼ cuP (50 ml) fresh
Parsley
homogenous, about 45 to 60 seconds.
½ TeasPoon (2 ml)
Nutritional information per serving (1 tablespoon (15 ml) ):
drIed basIl
Calories 91 (99% from fat)
½ TeasPoon (2 ml)
drIed Thyme
sat. fat 2g
½ TeasPoon (2 ml)
drIed marjoram
½ TeasPoon (2 ml)
kosher salT
BASICS
24
Approximate preparation time: 5 minutes
Food Processor. Add the garlic and
®
| | |
carb. 10g pro. 0g fat 7g
| | | |
chol. 0mg sod. 152mg calc. 4mg
Approximate preparation time: 5 minutes
Food Processor. Add the vinegar,
®
| | |
carb. 0g pro. 0g fat 11g
| | | |
chol. 0mg sod. 76mg calc. 2mg fiber 0g
¼ TeasPoon (1ml)
Ground
whITe PePPer
¾ cuP (175 ml) exTra
vIrGIn olIve oIl
|
2 larGe eGG yolks*
fiber 0g
¼ TeasPoon (1 ml)
kosher salT
1 TablesPoon (15 ml)
dIjon-sTyle musTard
1 TeasPoon (5 ml)
fresh lemon juIce
or whITe wIne
vIneGar
1 To 1½ cuPs (250-375 ml)
veGeTable or
canola oIl
|
BASIC mAyONNAISE
Taste the difference in homemade mayonnaise .
makes about 1½ cups (375 ml)
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
egg yolks, salt, mustard and lemon juice until smooth,
about 30 seconds. With the machine running, very
gradually drizzle the oil through the feed tube until
mixture thickens. (Adding the oil through the drizzle hole
located in the feed tube pusher will yield best results.)
Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹∕ ³ cup (75 ml) firmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.),
stems removed, with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other
food-borne illness. To reduce this risk, we recommend
you use only fresh, properly refrigerated, clean, grade A
or AA eggs with intact shells, and avoid contact between
the yolks or whites and the shell.
For lower-cholesterol mayonnaise, and to avoid using
raw eggs, Egg Beaters
yolks.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 85 (98% from fat)
|
sat. fat 1g chol. 17mg
® Food Processor. Process the
may be substituted for the egg
®
| | | |
carb. 0g pro. 0g fat 10g
| | |
sod. 38mg calc. 2mg fiber 0g
BASICS
25