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SWEET AND SOUR mARINADE
This marinade pairs well with poultry and pork .
Makes 1 cup (250 ml)
Insert the small metal chopping blade into the small work bowl
4
Garlic cloves
of the Cuisinart
½
(125
)
cup
ml
dark corn
finely chop. Add the remaining ingredients. Process again until
syrup
well mixed, about 45 seconds.
½
(125
)
cup
ml
extra virGin
olive oil
Nutritional information per serving (1 tablespoon (15 ml) ):
½
(125
)
cup
ml
balsamic
Calories 97 (62% from fat)
vineGar
sat. fat 1g
1
(15
)
tablespoon
ml
plus
1
(5
)
teaspoon
ml
paprika
2
(10
)
teaspoons
ml
dry
mustard powder
2
(10
)
teaspoons
ml
dried
thyme
1
(5
)
teaspoon
ml
chili
powder
1
(5
)
teaspoon
ml
kosher
salt
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed greens or drizzle over grilled chicken .
Makes 1 cup (250 ml)
Insert the small metal chopping blade into the small work bowl
¼
(50
)
cup
ml
red wine
of the Cuisinart
vineGar
parsley and remaining herbs and spices and process to
1
(5
)
teaspoon
ml
combine. With machine running, slowly pour the olive oil
d
-
ijon
style mustard
through the feed tube until all ingredients are homogenous,
¼
(50
)
cup
ml
fresh parsley
about 45 to 60 seconds.
½
(2
)
teaspoon
ml
dried
TIP: Dressing can easily be increased – use either the
basil
½
(2
)
teaspoon
ml
dried
medium or large work bowl depending on the amount of
thyme
dressing desired.
½
(2
)
teaspoon
ml
dried
Nutritional information per serving (1 tablespoon (15 ml) ):
marjoram
Calories 91 (99% from fat)
½
(2
)
teaspoon
ml
kosher
sat. fat 2g
salt
¼
(1
)
teaspoon
ml
Ground
white pepper
¾
(175
)
cup
ml
extra virGin
olive oil
BASICS
7
Approximate preparation time: 5 minutes
®
Food Processor. Add the garlic and process to
|
|
|
carb. 10g
pro. 0g
fat 7g
|
|
|
|
chol. 0mg
sod. 152mg
calc. 4mg
fiber 0g
Approximate preparation time: 5 minutes
®
Food Processor. Add the vinegar, mustard,
|
|
|
carb. 0g
pro. 0g
fat 11g
|
|
|
|
chol. 0mg
sod. 76mg
calc. 2mg
fiber 0g
2
larGe eGG yolks
¼
teaspoon
salt
1
tablespoon
d
ijon
1
teaspoon
lemon juice or white wine
|
vineGar
1
1½
to
cups
veGetable or canola oil
|
BASIC mAyONNAISE
Taste the difference in homemade mayonnaise .
Makes about 1½ cups (375 ml)
Approximate preparation time: 5 to 10 minutes
Insert the large metal chopping blade into the large work bowl
*
of the Cuisinart
®
(1
)
ml
kosher
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, very gradually drizzle the oil through the
(15
)
ml
feed tube until mixture thickens. (Adding the oil through the
-
style mustard
drizzle hole located in the feed tube pusher will yield best
(5
)
ml
fresh
results.) Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹∕ ³ cup (75 ml) firmly
(250-375
)
ml
packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems
removed, with the yolks before adding the oil.
*Raw egg warning:
Caution is suggested in consuming raw and lightly cooked
eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh,
properly refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
For lower-cholesterol mayonnaise, and to avoid using raw
eggs, Egg Beaters
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 85 (98% from fat)
|
sat. fat 1g
chol. 17mg
Food Processor. Process the egg yolks, salt,
®
may be substituted for the egg yolks.
|
|
|
|
carb. 0g
pro. 0g
fat 10g
|
|
|
sod. 38mg
calc. 2mg
fiber 0g
BASICS
8
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