Basic Fresh Breadcrumbs; Dill Butter; Vegetable Cream Cheese - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

BASIC FRESh BREADCRUmBS

There is no need to buy breadcrumbs when you can make them
with your Cuisinart Food Processor in no time at all.
®
makes 1¼ cups (300ml)
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
TIP: For seasoned breadcrumbs, add ¼ teaspoon (1ml)
Nutritional information per serving [2 tablespoons (30ml)]:
Calories 48 (11% from fat)
sat. fat 0g
NOTE: Breadcrumbs can also be processed from day-
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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.
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 fiber 1g
old bread. Simply break into uniform pieces and
follow above instruction until finely chopped.

DILL BUTTER

Using a high quality, European-style butter makes a difference, so splurge!
We feature it in our Dill-Radish Tea Sandwich, page 35,
but a pat on top of grilled or roasted salmon is another great use for it.
makes ½ cup (125ml)
1. Insert the chopping blade into the work bowl of the
food processor.
¼ cup (60ml) fresh dill
2. Put the dill into the work bowl and process to chop,
4 ounces (115g) good
quality butter (like about 20 seconds.
Kerrygold or Plugra),
3. Scrape down sides of bowl if necessary, and then add the
room temperature and
butter. Process, scraping down as needed, for about 10
cut into 4 pieces
seconds.
2 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 (30ml)]:
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

Vibrant with colour and texture, this spread isn't just for schmearing
on your morning bagel – serve with crackers, in sandwiches,
or even as a topping to a baked potato.
makes 1½ cups (375ml)
1. Insert the chopping blade into the work bowl of the
½ medium carrot, peeled and
cut into ½-inch (1.25cm)
pieces [heaping ¼ cup
2. Add the cream cheese, lemon juice and salt to the
(60ml)]
½ medium red bell pepper, cut
into ½-inch (1.25cm) pieces
[heaping ¼ cup (60ml)]
1 scallion, chopped into
½-inch (1.25cm) pieces
Nutritional information per serving [1 tablespoons (15ml)]:
[about ¼ cup (60ml)]
Calories 35 (85% from fat)
1 tablespoon (15ml) fresh
sat. fat 2g
Italian parsley, stems
discarded
8 ounces (230g) plain cream
cheese (1 standard pack-
age), room temperature and
cut into 8 pieces
½ to 1 teaspoon (2 to 5ml) fresh
lemon juice
½ teaspoon (2ml) kosher salt
food processor. Add the carrot, red pepper, scallion,
and parsley and pulse about 6 to 7 times to chop.
bowl and pulse about 10 to 12 times, until the all
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the
bowl between pulses if needed.
| | |
carb. 1g pro. 1g fat 3g
| | | |
chol. 10mg sod. 79mg calc. 1mg fiber 0g
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