Cuisinart Elite Collection MFP-108C Series Instruction Booklet And Recipe Booklet page 9

BASIC FRESH BREADCRUMBS
There is no need to buy breadcrumbs when you can make them
with your Cuisinart
®
Makes 1¼ cups (300 ml)
1. Preheat oven to 325°F (160°C). Bake slices of bread
4 SLICES WHITE BREAD
2. Insert the chopping blade into the work bowl of the
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 48 (11% from fat)
sat. fat 0g
NOTE: Breadcrumbs can also be processed from day-
old bread. Simply break into uniform pieces and follow
above instruction until finely chopped.
BASICS
16
Food Processor in no time at all.
in a single layer for about 20 minutes or until bread
is completely dried out.
food processor. Directly into the work bowl, break
the bread into pieces and pulse 10 times, then
process until desired texture is achieved; about
30 seconds to 1½ minutes for coarse crumbs and
3 to 4 minutes for fine crumbs.
TIP: For seasoned breadcrumbs, add ¼ teaspoon
(1 ml) each dried oregano, dried basil, garlic powder,
and ground onion flakes to toasted bread and
process as above.
| | |
carb. 9g pro. 2g fat 1g
| | | |
chol. 0mg sod. 72mg calc. 8mg
Using a high quality, European-style butter makes a difference, so splurge!
but a pat on top of grilled or roasted salmon is another great use for it.
¼
4
2
fiber 1g
Vibrant with colour and texture, this spread isn't just for schmearing
½
½
1
1
8
½ TO 1
½
DILL BUTTER
We feature it in our Dill-Radish Tea Sandwich, page 35,
Makes ½ cup (125 ml)
1. Insert the chopping blade into the work bowl of the
food processor.
CUP (60 ML) FRESH DILL
2. Put the dill into the work bowl and process to chop,
OUNCES (115 G) GOOD
about 20 seconds.
QUALITY BUTTER (LIKE
KERRYGOLD OR PLUGRA),
3. Scrape down sides of bowl if necessary, and then add
ROOM TEMPERATURE AND CUT
the butter. Process, scraping down as needed, for
INTO 4 PIECES
about 10 seconds.
PINCHES KOSHER SALT
PINCH FRESHLY GROUND
4. Add salt and pepper and process to incorporate, an
BLACK PEPPER
additional 5 seconds. Taste and adjust seasonings
accordingly.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 67 (100% from fat) | carb. 0g | pro. 0g | fat 7g
sat. fat 5g | chol. 20mg | sod. 24mg | calc. 0mg | fiber 0g
VEGETABLE CREAM CHEESE
on your morning bagel – serve with crackers, in sandwiches,
or even as a topping to a baked potato.
Makes 1½ cups (375 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion,
MEDIUM CARROT, PEELED AND
and parsley and pulse about 6 to 7 times to chop.
CUT INTO ½-INCH (1.25 CM) PIECES
[HEAPING ¼ CUP (60 ML)]
2. Add the cream cheese, lemon juice and salt to the
MEDIUM RED BELL PEPPER, CUT
bowl and pulse about 10 to 12 times, until the all
INTO ½-INCH (1.25 CM) PIECES
ingredients have been fully incorporated and cream
[HEAPING ¼ CUP (60 ML)]
cheese is smooth. Scrape down the sides of the
SCALLION, CHOPPED INTO ½-INCH
bowl between pulses if needed.
(1.25 CM) PIECES [ABOUT ¼ CUP
(60 ML)]
Nutritional information per serving [1 tablespoons (15 ml)]:
TABLESPOON (15 ML) FRESH
Calories 35 (85% from fat)
ITALIAN PARSLEY, STEMS
|
sat. fat 2g
DISCARDED
OUNCES (230 G) PLAIN CREAM
CHEESE (1 STANDARD PACKAGE),
ROOM TEMPERATURE AND CUT
INTO 8 PIECES
TEASPOON (2 TO 5 ML) FRESH
LEMON JUICE
TEASPOON (2 ML) KOSHER SALT
| | |
carb. 1g pro. 1g fat 3g
| | |
chol. 10mg sod. 79mg calc. 1mg fiber 0g
BASICS
17