Cuisinart Deluxe 11 DFP-11 Instruction/Recipe Booklet page 26

8 scallions, cut to fit feed
tube horizontally
3 zucchini, cut to fit feed
tube horizontally
1 yellow squash, cut to fit feed
tube horizontally
1 ⁄ cup water
2
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon sesame oil
1 ⁄ teaspoon freshly ground black pepper
4
1 tablespoon cornstarch
1 1 ⁄ garlic cloves, peeled
2
1 1-inch piece fresh ginger
1 ⁄ cup vegetable oil
4
Split chicken breasts lengthwise. Tuck ends
under to form compact shapes of uniform
thickness. Wrap individually in plastic wrap and
freeze on baking sheet until firm to the touch but
easily pierced with the tip of a sharp knife.
Insert standard slicing disc. Stand peppers on
long ends and slice, using light pressure. Lay
scallion pieces in feed tube horizontally and
slice into slivers, using light pressure.
Insert shredding disc. Shred zucchini and
squash, using light pressure. Remove and
reserve vegetables.
Use metal blade to mix water, sherry, soy sauce,
sesame oil, ground pepper and cornstarch until
smooth, about 15 seconds. Reserve.
Use metal blade to finely chop garlic and ginger.
Do not empty work bowl. Insert standard slicing
disc. Unwrap chicken pieces and cut to fit feed
tube vertically. Stand chicken pieces tightly in
feed tube and slice, using firm pressure. Leave
in work bowl.
Heat vegetable oil in skillet over medium heat.
Add chicken mixture and cook, stirring vigorously
until chicken is opaque, about 3–5 minutes.
Add vegetable mixture and stir-fry until
crisp-tender, about 2 minutes. Add soy sauce
mixture and cook, stirring, until sauce thickens,
about 1 minute. Serve over brown or white rice.
Nutritional information per serving:
Calories 250 (35% from fat) • carb. 7g • pro. 34g
• fat 10g • sat. fat 3g • chol. 85mg • sod. 922mg
• calc. 42mg • fiber 2g
26
CRAB CAKES
These delicate seafood cakes are perfect
with drinks. If you're feeling festive, substitute
cooked lobster meat for half of the crabmeat.
Makes fifty-four ⁄ -ounce crab cakes
1
2
4 slices white bread, lightly toasted
1 medium garlic clove, peeled
1 small onion, peeled and quartered
1 tablespoon unsalted butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked
over to remove cartilage
1 ⁄ cup mayonnaise
4
1 large egg
1 tablespoon lemon juice
1 ⁄ teaspoon salt
4
tartar sauce (for recipe, see variation of
Basic Mayonnaise, page 30)
Preheat oven to 375˚F. Break bread slices in
quarters and process with metal blade to fine
crumbs, about 40 seconds. Reserve
crumbs and put remainder in pie plate.
With machine running, drop garlic through feed
tube and process until finely chopped, about
10 seconds. Add onion and chop fine, about
10 seconds. Melt butter in a medium skillet over
medium heat. Add garlic/onion mixture and cook
until golden brown, stirring, about 10 minutes.
Using metal blade, chop parsley fine, about
5 seconds. Add cooked onion mixture,
crabmeat, mayonnaise, egg, lemon juice,
salt and reserved bread crumbs; pulse until
combined, about 8 times.
Form mixture into 1 1 ⁄
each). Coat them with crumbs in the pie plate
and place on buttered baking sheet. (Recipe
may be prepared ahead to this point and refrig-
erated up to 4 hours.) Bake in preheated oven
until golden brown, about 10 to 15 minutes.
Serve with tartar sauce.
Nutritional information per serving:
Calories 25 (48% from fat) • carb. 1g • pro. 2g
• fat 1g • sat. fat 0g • chol. 13mg • sod. 55mg
• calc. 12mg • fiber 0g
1 ⁄ of
4
-inch cakes (about 1
2
⁄ ounce
2