Cuisinart FP-12NC Series Instruction And Recipe Booklet page 15

HOLLANDAISE SAUCE
This sauce can be used in many dishes, including eggs benedict
and steamed vegetables .
makes 1½ cups (375 ml)
Place butter in a saucepan over low heat to melt.
24 TablesPoons (¾ Pound
(375 G); 3 sTIcks) unsalT- Insert the large chopping blade into the large work bowl
ed buTTer
of the Cuisinart
3 larGe eGG yolks
mustard, salt and pepper and process for 90 seconds.
½ TeasPoon (2 ml)
Once the butter is melted, turn heat up to bring the
dry musTard
butter just to a boil. With the machine running, slowly
½ TeasPoon (2 ml) kosher
drizzle the hot butter through the feed tube. Sauce will
salT
thicken to a mayonnaise consistency. When all butter has
¼ TeasPoon (1 ml) freshly
Ground black PePPer been incorporated, add the lemon juice and pulse to
2 TablesPoons (30 ml) incorporate. Taste and adjust seasoning accordingly.
fresh lemon juIce
Serve while still warm.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 108 (98% from fat)
sat. fat 7g
TARTAR SAUCE
This tartar sauce is good not only with fish and shellfish,
but also with steamed fresh vegetables .
makes about 2 cups (500 ml)
2 ounces (60 G)
Insert the large metal chopping blade into the large
shalloTs or Green
work bowl of the Cuisinart
onIons, TrImmed and
shallots, gherkins and parsley and pulse to chop, about
cuT InTo 1-Inch
(2.5 cm) PIeces
15 pulses. Add the dill, mustard, thyme, and capers and
3 ounces (85 G) draIned
pulse 5 times to chop. Add the mayonnaise, yogurt and
sweeT GherkIn PIckles
black pepper; pulse to combine, 5 times. Do not
4 TablesPoons (60 ml)
overprocess. Refrigerate until ready to use.
fresh
ITalIan Parsley
*To drain yogurt, place in a strainer lined with a coffee
1 TablesPoon (15 ml)
filter or a yogurt strainer. Cover and let drain until
dIll weed
desired thickness is reached.
1 TablesPoon (15 ml)
dIjon-sTyle musTard
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Approximate preparation time: 15 minutes
Food Processor. Add the yolks,
®
| | |
carb. 0g pro. 0g fat 12g
| | | |
chol. 57mg sod. 45mg calc. 3mg
Approximate preparation time: 5 minutes
Food Processor. Add the
®
½ TeasPoon (2 ml) drIed
Thyme
3 TablesPoons (45 ml)
draIned caPers
1½ cuPs (375 ml)
mayonnaIse
½ cuP (125 ml) non-
faT PlaIn yoGurT,
draIned* overnIGhT
¹∕ TeasPoon (0.5 ml)
8
freshly Ground black
PePPer
1 PackaGe acTIve
dry yeasT
|
1 TeasPoon (5 ml)
fiber 0g
GranulaTed suGar
1¼ cuPs (300 ml) warm
waTer
(105° To 115°f
( 41° To 46°c.)
3¹⁄ ³ cuPs (825 ml)
unbleached,
all-PurPose flour
½ TablesPoon (7 ml)
kosher salT
2 TeasPoons (10 ml)
exTra vIrGIn olIve oIl
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 72 (88% from fat)
|
sat. fat 1g chol. 13mg
PIZZA DOUGH
Once you see how simple pizzas are to make,
you will never order one to be delivered again!
makes 1¾ pounds (795 g) dough (six 7-inch (18 cm) crusts
or three 12-inch (30 cm) crusts) / 36 servings
Approximate preparation time: 5 to 10 minutes,
plus 55 minutes rising and resting, 5 minutes assembly
and 10 minutes baking
In a 2-cup (500 ml) liquid measure, dissolve yeast and
sugar in warm water. Let stand until foamy, about 3 to
5 minutes. Insert the dough blade into the large work
bowl of the Cuisinart
and salt.
With machine running, pour the liquid slowly through the
small feed tube as fast as the flour will absorb it. Once a
dough ball forms and cleans the sides of the work bowl,
process for an additional 30 seconds to knead dough.
Dough may be slightly sticky. Coat dough evenly with
extra virgin olive oil and transfer to a plastic food storage
bag and seal the top. Let dough rise in a warm place for
about 45 minutes.
Place dough on a lightly floured surface; punch down and
let rest 5 to 10 minutes. Roll into desired crust sizes and
place on baking pans lightly sprayed with vegetable oil
cooking spray. Follow pizza recipe.
Nutritional information per serving (1 ounce (30 g) ):
Calories 112 (2% from fat)
| |
sat. fat 0g chol. 0mg
| | | |
carb. 2g pro. 0g fat 7g
| | |
sod. 86mg calc. 10mg fiber 0g
Food Processor and add the flour
®
| | | |
carb. 24g pro. 3g fat 0g
| |
sod. 134mg calc. 0mg fiber 1g
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