Crab Cakes; Sides; Stuffed Roasted Peppers - Cuisinart FP-12C SEries Instruction Booklet

CRAB CAKES

A delicious treat that is easy to make for any occasion .
makes twelve 3-ounce (85 g)cakes
20 minutes cooking time
nonstick cookinG spray
Look through crabmeat to make sure there are no shells;
16 (454 )
ounces G lump
reserve in refrigerator. Preheat oven to 400°F (200°C).
crabmeat
1 Coat a baking sheet with nonstick cooking spray.
Garlic clove
1 ,
red bell pepper about
Insert the large metal chopping blade into the large work
7 (200 ),
ounces G cut into
bowl of the Cuisinart
2- (5 )
inch cm pieces
running, drop the garlic through the small feed tube to
3 ,
Green onions cut into
1- (2.5 )
inch cm pieces
chop. Add the peppers, green onion and parsley and
½ (125 )
cup ml parsley
pulse to coarsely chop, about 10 to 12 pulses.
1 (5 )
teaspoon ml extra
Put the oil into a large skillet placed over medium heat.
virGin olive oil
Cook chopped vegetables with salt and pepper until
¼ (1 )
teaspoon ml kosher salt
soft, about 5 to 7 minutes. Remove and reserve in a large
¼ (1 )
teaspoon ml freshly
mixing bowl.
Ground pepper
2 ,
larGe eGGs liGhtly beaten
Once vegetables have cooled slightly, add the crab,
1 (250 ) b f
cup ml asic resh
eggs, breadcrumbs, mayonnaise, Worcestershire, Old
b ( 5)
readcrumbs paGe
Bay, Dijon and a dash or two of hot sauce if using to the
½ ( 125 )
cup ml mayonnaise
mixing bowl. mix thoroughly but carefully, so not to
1 (7 )
teaspoon ml
break up the crab too much. Form mixture into 2-inch
w
orcestershire sauce
1½ (7 ) o b
(5 cm) round cakes.
teaspoons ml ld ay
seasoninG
Place on prepared baking sheet and bake until
2 (10 ) d -
teaspoons ml ijon
crabcakes are evenly golden, about 15 to 20 minutes.
style mustard
,
hot sauce optional
TIP: Substitute cooked fish fillet for the crab to make
tasty fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
sat. fat 2g
ENTRÉES
33
Approximate preparation time: 10 minutes plus
® Food Processor. With the machine
| |
carb. 11g pro. 11g
| | |
chol. 77mg sod. 912mg calc. 54mg
These hearty peppers can also be served as a main course, and are
3
½
1½
1
¾
¾
1½
½
1¾
2
3¾
1
6 8
to
| |
fat 5g
|
fiber 1g

STUFFED ROASTED PEPPERS

delicious with our Simple Tomato Sauce .
makes 6 to 8 peppers
Approximate preparation time: 65 to 70 minutes,
including bake time
nonstick cookinG spray
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
Garlic cloves
(33 x 23 cm) pan with nonstick cooking spray.
,
larGe red onion
1- (2.5 )
cut into inch cm
Insert the large metal chopping blade into the large
pieces
work bowl of the Cuisinart
(25 )
tablespoons ml
machine running, drop the garlic through the feed tube
nonfat dried milk
to chop. Add the onion, dried milk, parsley, basil, celery
(15 )
tablespoon ml fresh
i
talian parsley seed, salt, and pepper; pulse to chop, about 10 pulses.
(3.75 )
teaspoon ml dried Then run machine to finely chop, about 35 seconds.
basil
Remove and reserve.
(3.75 )
teaspoon ml celery
Add the pork to the work bowl and pulse 10 times, then
seed
(7 )
run machine to finely chop, about 35 seconds.
teaspoons ml kosher
salt
Put the olive oil into large skillet over medium heat.
(2 )
teaspoon ml freshly
Once oil is heated, add the onion mixture to the skillet;
Ground black pepper
(795 ) cook until softened, about 5 minutes. Stir in the pork and
pounds G
,
pork shoulder
cook until cooked through, about 10 to 15 minutes;
1- (2.5 )
cut into inch cm
reserve. Stir the breadcrumbs into meat mixture with
pieces
eggs; combine mixture well. Evenly fill the peppers and
(30 )
tablespoons ml
place in prepared pan. Bake peppers in oven until soft
olive oil
(100 ) b f and lightly browned, about 40 to 45 minutes.
ounces G asic resh
b ,
readcrumbs about
1 (250 ) ( 5) Nutritional information per serving:
cup ml paGe
Calories 324 (42% from fat)
larGe eGG
|
- sat. fat 4g
medium multi coloured
,
peppers cored with seeds
removed
Food Processor. With the
®
| | |
carb. 20g pro. 27g fat 15g
| | |
chol. 120mg sod. 631mg calc. 81mg fiber 3g

SIDES

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34