Cuisinart BFP-10CH Instruction Booklet page 18

Blender/food processor
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cooked
until
minutes,
15
to
MiniPrep).
Cuisinart
the
in
®
and
pesto
of
layer
thin
a
with
lightly
a
on
down
side
skin
salmon
for
topping
fresh
fast,
much
is
it
pasta,
for
sauce
wonderful
0g
fiber
26mg
calc.
0g
fat
sat.
2g
fat
1g
pro.
tablespoon:
frozen.
be
and
cover
oil,
olive
of
layer
a
to
Transfer
seconds.
10
about
bowl.
work
to
nuts
chopped
Add
bowl.
work
Scrape
emulsion.
a
in
oil
olive
the
add
running,
chopped,
finely
until
process
on
Pulse
bowl.
work
to
leaves
5
chop,
to
process
and
tube
machine
the
With
reserve.
and
bowl
work
the
in
nuts
15
to
10
about
finely,
chop
cheese
the
drop
running
Process
bowl.
work
processor
leaves,
walnuts
cubes
½-inch
into
cut
cup
hazelnuts.
or
pecans
almonds,
by
and
parsley
or
mint
cilantro,
vary
may
You
sandwich.
mozzarella
vegetables,
fresh
steamed
potatoes,
is
and
pasta,
dressing
for
favorite
garlic,
leaves,
basil
of
made
sauce
10
for
oven
400ºF
preheated
(made
breadcrumbs
fresh
with
fillet
each
Spread
sheet.
baking
fillets
salmon
6-ounce
to
5
Place
a
as
it
Try
that.
just
than
versatile
a
is
pesto
While
idea:
65mg
sod.
1mg
chol.
1g
carb.
fat)
from
(67%
21
Calories
½
per
analysis
Nutritional
may
Pesto
use.
to
ready
until
thin
a
with
cover
container,
blended,
and
smooth
until
and
cheese
Parmesan
reserved
smooth
a
create
to
stream
machine
the
With
seconds.
then
times,
5
chop,
to
Processor
basil
Add
bowl.
work
Scrape
feed
the
through
garlic
the
drop
and
remove
times;
5
chop,
the
Place
reserve.
and
remove
to
process
and
tube
feed
machine
the
With
Processor.
food
the
in
blade
chopping
salt
kosher
teaspoon
oil
olive
virgin
extra
completely
dried
and
washed
basil
fresh
(packed)
cups
peeled
garlic,
clove
or
nuts
pine
toasted
Reggiano-Parmigiano,
ounce
2/ 3
about
Makes
as
such
nuts
other
using
as
such
herbs
other
using
by
and
tomato
fresh
a
on
spread
steamed
or
boiled
on
wonderful
a
is
It
cheese.
and
nuts,
pine
uncooked
thick,
a
is
pesto
Pesto
15
a
in
Bake
sprinkle
oiled
fillets:
more
1g
fat
sat.
Serving
mellow.
sharp
The
golden.
a
in
roast
and
refrigerate
them
Place
oil.
resealable
have
to
lots
Process
keep
will
salt,
steady
crudités.
5
about
wedges
with
Food
and
oil
seconds.
serve,
To
running,
to
pulse
seconds;
not
if
refrigerate
the
through
for
blend
to
flavors
Food
on
until
processing
the
Insert
olive
the
of
tablespoons
40
to
30
about
½
work
the
in
cup
¼
roasted
the
Food
on
the
with
fitted
1
cup
¼
1
pesto
your
a
as
or
also
oil,
olive
Traditional
Hummus
6g
fiber
mg
60
calc.
389mg
sod.
10g
fat
7g
pro.
17g
carb.
fat)
³
cup):
(¹/
serving
per
information
Nutritional
and
sweet
become
will
garlic
and
tender
until
minutes
foil
aluminum
duty
heavy
of
olive
of
amount
small
a
in
do
so
container,
airtight
an
(it
need
you
as
cloves
many
vegetable
or
chips
pita
Serve
parsley.
chopped
reserved
olive
remaining
with
drizzle
serving.
before
minutes
30
and
Cover
serving.
before
allow
to
bowl
a
to
Transfer
seconds,
20
about
stream,
2
add
running,
machine
smooth,
until
Processor
cumin
and
salt,
tahini,
juice,
Place
reserve.
and
Remove
pulse
and
bowl
work
on
cover
bowl
work
processor
food
oil
olive
virgin
extra
salt
kosher
juice
drained
chickpeas,
cooled*
garlic,
leaves
parsley
Italian
3
cups
21/
about
Makes
Garlic
Roasted
0mg
chol.
from
(50%
181
Calories
the
of
flavor
pungent
45
to
35
for
oven
400ºF
sheet
a
of
center
the
in
them
toss
and
hand),
on
in
week
a
for
refrigerated
as
peel
garlic,
roast
*To
toasted
bread,
pita
of
the
with
sprinkle
bowl,
serving
to
transfer
refrigerator
from
Remove
minutes.
30
after
serving
longer
or
minutes
30
blended.
completely
steady
slow,
a
in
oil
the
With
seconds.
Food
on
Process
bowl.
lemon
chickpeas,
garlic,
times.
10
to
8
Processor,
Place
blade.
chopping
the
in
parsley
the
Place
tablespoons
3
cumin
teaspoon
½
teaspoons
2
tahini
cup
¼
lemon
fresh
cup
½
canned
cups
2
roasted
cloves
8-12
tablespoons
2

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