Cuisinart SMARTPOWER DELUXE SPB-600 Instruction Booklet page 11

nutmeg
cinnamon
extract
sugar granulated
milk low-fat
cups) 1¾ to 1½ (about purée
cubes 2-inch
cream. whipped
dessert. warm a for served
time of ahead assembled
Pudding
1g fiber • 15mg calc.
0g fat sat. • 1g fat • 1g pro.
cup): (¼ serving
to seasoning Adjust times.
let desired, is sauce smoother
until or times, 12 to
remaining the Add blender.
thickened.
simmer let basil; and sugar
Add simmer. strong a to
the with slightly crush juices;
minutes. 8 to 6
very until Sauté salt. the
not but fragrant, and softened
and garlic Add heat. low over
pieces small into torn
divided sugar,
pepper black
purée in tomatoes
divided
oil olive
too! well, freezes
or pastas of top on used
Sauce
ground freshly pinch
ginger ground teaspoon
allspice ground teaspoon
ground teaspoons
cream heavy cups
vanilla pure tablespoon
tablespoons 2 plus cup
evaporated ounces) (12 can
pumpkin ounces) (15 can
eggs large
into cut loaf, challah pound
butter unsalted tablespoon
servings 12 to 10 about
sweetened with Top
being is dinner while baked
and mixed be can pudding
Bread Pumpkin
• 163mg sod. • 0mg chol. •
• 6g carb. • fat) from (27% 33
per information Nutritional
4 pulsing after Low
a If consistency. desired
8 Low on Pulse sugar. and
the of jar the to sauce Transfer
until minutes, 30
the of tablespoons 2 spices,
Bring spoon. wooden a of
their with tomatoes the
about browned, lightly and
of pinch a and fennel the
minutes. 5 about browned,
until sauté pan; to
pan sauté large a in oil
basil, fresh leaves large
granulated tablespoons
oregano dried teaspoon
ground freshly teaspoon
plum whole can 28-ounce
salt, kosher teaspoon
sliced fennel, bulb
chopped onion, small
chopped cloves, garlic
virgin extra tablespoon
cups 3½ to 3 about
It sauce. pizza a as
be can sauce versatile
Marinara
10
8
¹∕
8
¹∕
1½
0g
1¼
0g fat sat. •
½
tablespoons):
½
1
for High on
1
of jar the to
6
1
15 to 10 about
1
boil. a to bring
almost
Makes
the to clinging
minute. 1
minutes.
and
until sauté and
Bread
chopped
over
reserve.
soft, Once minutes.
Calories
chiles the Allow
submerged.
boiling pour
taste.
on run
salt
4.
to 20
back
Add 3.
soft
Add 2.
onion
Heat 1.
6
enchiladas.
2½
most over delicious
½
½
1
0g
¼
2g fat sat. • 11g
¼
tablespoon):
½
5
1
process The
Makes
Low on blender
pour the remove
This
and combined,
the into salt
fiber • 6mg calc. • 162mg sod.
0g fat • 1g pro. • 4g carb. • fat)
(2 serving per information
smooth. completely
run then High, on times
pan sauté the from mixture
ingredients. remaining
for simmer to mixture allow
and broth the Add evaporated.
until reduce to wine Allow
are that bits any Scrape
about for through heat chiles;
8 to 6 about golden,
Stir salt. of two or pinch
the add hot, is oil
set and pan sauté large a
stems; and seeds
45 to 30 about soften,
plate. inverted an or
completely are they
and bowl a in them put
juice lemon fresh
honey
divided salt, kosher
hot low-sodium, broth,
chopped carrot,
chopped and seeded
chopped
chopped
oil olive virgin extra
chiles
especially dishes,
is this sauce, smoky-spicy
Sauce Chile Ancho
fiber • 3mg calc. • 76mg sod.
fat • 0g pro. • 0g carb. • fat)
(1 serving per information
desired. as seasonings
minutes. 2½
opening. the through oil
the Run blender. the
carefully combined,
chopped.
until Low on Run
and spices parsley, mustard,
• 0mg chol. •
from (13% 26 Calories
Nutritional
until or minute, 1
3 Pulse blender. the
transfer Carefully 4.
the in Stir minutes.
to heat Reduce
completely
pan. the of bottom
wine. white in Stir
reserved in Stir 3.
lightly and softened
a and vegetables
Once heat. medium
into oil olive the Put 2.
all remove carefully
they until sit to
foil with bowl Cover
so them over water
chiles: Reconstitute 1.
tablespoons 2
tablespoons 4½
teaspoons 2
chicken cups 3½
wine white cup ½
medium-large 1
jalapeño, 1
cloves, garlic 2
shallots, large 2
tablespoon 1
ancho dried 9
cups 5 about Makes
Mexican
traditional A
• 0mg chol. •
from (99% 91 Calories
Nutritional
adjust and Taste 3.
about take should
the add slowly and
of cover the from lid
is mixture the Once 2.
finely is parsley
blender. the of jar
vinegar, the Put 1.