Gorgonzola Butter; Peanut Butter - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

Melt a slice of this butter on your favourite steak right when it comes off
the grill. It is also delicious on a baked potato or steamed vegetables.
8
TABLESPOONS
(125 ; 1
ML STICK
,
BUTTER ROOM TEMPERATURE
¼ (50 ) G
CUP ML
CRUMBLED
PINCH FRESHLY GROUND
BLACK PEPPER
4 (1 L)
CUPS DRY ROASTED
PEANUTS

GORGONZOLA BUTTER

Makes 1 roll compound butter, 16 slices
Insert the large metal chopping blade into the large work
(½
CUP bowl of the Cuisinart
)
UNSALTED
Gorgonzola and process for 60 seconds until smooth, scraping
the bowl as necessary.
,
ORGONZOLA
Remove butter from bowl and place on a sheet of waxed
paper. With the aid of the paper, form the butter into a log.
Roll and wrap well in plastic. Butter can either be refrigerated
or frozen.
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 52 (96% from fat)
sat. fat 4g

PEANUT BUTTER

Makes 2 cups (500 ml)
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
and then process until drops of oil are visible and the mixture is
very smooth, about 4½ minutes.
TIP: Any nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon (15ml) ):
Calories 100 (71% from fat)
sat. fat 1g
Approximate preparation time: 5 minutes
® Food Processor. Add the butter and
| |
chol. 16 mg sod. 5mg
Approximate preparation time: 4½ minutes
®
Food Processor. Pulse peanuts about 10 times
| |
chol. 0mg sod. 1mg
| | |
carb. 0g pro. 0g fat 6g
| |
calc. 2mg fi ber 0g
| | |
carb. 4g pro. 4g fat 9g
| |
calc. 9mg fi ber 1g
BASICS
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