Cuisinart SMARTPOWER DELUXE SPB-600 Instruction Booklet page 12

pepper
mustard
hand. on have
dried of amount the on saves
easy an is basil/thyme/marjoram
de herbes of teaspoons 1½
greens mixed of salad a over
Vinaigrette
0g fiber • 6mg calc.
4g fat sat. • 7g fat • 1g pro.
tablespoon): (1 serving
the shield to dishtowel
still while Serve desired.
to 45 for blending continue
been has butter all Once
slowly very then combine,
and opening the through
1 about drizzle slowly
the remove carefully Low,
to seconds 30 about
the adding before minute
ingredients remaining the
boil. bubbling
until heat low over set
juice
pepper
butter unsalted
vegetables.
great also is sauce buttery
Sauce
oil olive virgin extra cup
salt kosher teaspoon
white ground teaspoon
marjoram dried teaspoon
thyme dried teaspoon
basil dried teaspoon
parsley fresh cup
Dijon-style teaspoon
vinegar wine red cup
cup 1 about
to need you herbs
and bit, a up it change
combined the for Provence
Substituting vegetables.
perfect is vinaigrette simple
Basic
• 35mg sod. • 67mg chol. •
• 0g carb. • fat) from (94% 64
per information Nutritional
butter. in pouring when opening
a use splatter, minimize To
as seasoning adjust and
thickened. until or seconds,
and lid pour the return
butter. remaining the
fully to seconds 15 about
butter hot the of tablespoon
Very cover. the from lid
on running still blender the
combine.
for Low on unit the run
a About jar. blender the
put melting, is butter the
a reaches and melted is
saucepan a into butter
lemon fresh tablespoons
black ground freshly pinch
mustard ground pinch
salt kosher teaspoon
yolks egg large
stick) 1 pound, (¼ cup
cup
steamed over
rich, this Benedict, Eggs
Hollandaise
9
0g
1g fat sat. •
tablespoon):
¾
½
the
¼
½
and blend
½
least at for rest
½
be Can smooth.
¼
listed.
1
¼
Makes
to way
fresh and
This
potatoes.
lettuce
Calories
Note:
4g
1g fat sat. •
warm.
Taste 4.
chilled. or hot
60
added,
drizzle
on run then
blend
jar, blender
pour
cut peppers;
With 3.
blender.
for simmer
butter,
and pepper
into
Bring medium-high.
While 2.
half. by reduced
butter
the adding
the Put 1.
until Cook
butter the Once
1½
a into
Reserve.
put and
¼
and oven your
4
foil- a on
½
1 Makes
to staple A
fiber • 11mg calc. • 55mg sod.
2g fat • 0g pro. • 1g carb. • fat)
(1 serving per information
in stored week 1 to up last
to chance the have flavors
to allow flavor, best the
until seconds 45 about
order in jar blender the
pepper black
salt kosher
shallot) medium ½ (about
juice lemon fresh
dill fresh
mayonnaise
cream
roasted of top on
iceberg of wedge a for
Dressing Dill Creamy
fiber • 24mg calc. • 524mg sod.
2g fat • 4g pro. • 16g carb. •
cup): (1 serving per information
either serve and taste to
minute. 1 about
and up, break to times
vinegar.
the in mixture broth the
roasted the of off skins
the of jar the into
to mixture the allow to heat
salt, sugar, the Add boil.
to heat the raise
until cook and saucepan
by pan the Deglaze golden.
onion. and shallot garlic,
heat. medium over set
butter the put roasting, are
plastic. with cover and
Remove blackened. are peppers
in rack top the on Place
them lay and peppers bell
vinegar balsamic white
zest orange
pepper black ground
salt kosher
sugar granulated
low-sodium broth,
• 4mg chol. •
from (76% 20 Calories
Nutritional
refrigerator.
will Dressing Note:
develop.
that so minutes 30
For immediately. used
for High on Run 2.
into ingredients Put 1.
ground freshly
teaspoon ½
shallot ounce ½
tablespoons 1½
²∕ ³
packed cup
light cup ½
sour ounces 8
buttermilk cup 1
cups 3 about Makes
sauce a as or
match perfect A
• 3mg chol. •
fat) from (15% 92 Calories
Nutritional
seasonings Adjust 5.
smooth, until High
4 to 3 High on Pulse 4.
the with along
to Add quarters. into
the take Carefully 3.
Put minutes. 5 about
the Reduce zest.
a to just broth the
and broth the Add
the to sherry
just and softened
the add melted, has
saucepan medium
peppers the While 2.
bowl mixing a into
the until broil
sheet. baking lined
seeded the Flatten 1.
tablespoon ½
teaspoon ½
freshly pinches 2 to 1
or sea teaspoon ½
teaspoons 1½
chicken cups 2½