Cuisinart DLC-1BCH - Mini-Prep Processor Chrome, Instruction And Recipe Booklet

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1 tablespoon prepared mustard
(Dijon-style)
1/8 teaspoon freshly ground
white pepper
1/2 cup (4 ounces, 125 ml) light
mayonnaise
Insert blade using SHARP edge. Add all
ingredients except mayonnaise to Prep
Bowl and process at HI speed to blend,
about 40 seconds. Scrape Prep Bowl,
add mayonnaise and blend well at HI
speed, about 40 seconds.
Makes 1 cup (8 ounces, 250 ml) or four
2-ounce (60 ml) servings.
WALNUT PESTO SAUCE
1 ounce (28g) Romano cheese
1/4 cup (1 ounce, 28g) walnuts
1 large garlic clove (3/4 ounce, 21g)
1/2 cup (4 ounces, 125 ml)
vegetable oil
1 cup (1/2 ounce, 14g) tightly
packed basil leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground
white pepper
Insert blade using BLUNT edge.* Cut
cheese into 1/2-inch (1cm) pieces. Add
to Prep Bowl with walnuts. Chop coarsely
at HI speed about 10 seconds. Add
garlic, oil and basil leaves. Process at HI
speed to purée, about 45 seconds. Scrape
Prep Bowl. Add salt and pepper, and
process to blend at HI speed, 10 seconds.
Makes about 1 cup (8 ounces, 250 ml).
If cheese is not extremely hard, use the
sharp edge to process. Then reverse
blade to Blunt edge for remainder of
recipe.
LEMON GARLIC BUTTER
1/4 cup (3.5g) tightly packed
parsley leaves
1/2 teaspoon fresh or dried
rosemary leaves
1 large garlic clove (3/4 ounce, 21g)
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
(Dijon-style)
1/4 teaspoon salt
1/8 teaspoon freshly ground
white pepper
1/2 cup (4 ounces, 113g) unsalted
butter, cut into 8 pieces, at
room temperature.
Insert blade using SHARP edge.
Process parsley and rosemary at HI
speed until finely chopped, about 20
seconds. Add remaining ingredients,
except butter. Process at HI speed to
blend well, about 30 seconds. Scrape
Prep Bowl. Remove blade and reinsert
using BLUNT edge. Add butter and
process at LO speed to cream, about
30 seconds.
Makes about 1/2 cup (5 ounces, 140g).
CAJUN SPICE BLEND
The DLC-1 Mini-Prep
®
Processor grinds
spices to a homogeneous fine blend.
Comparable prepared spice mixtures
cost more and are not as fresh as those
you make yourself.
This blend of spices is an excellent
seasoning to rub on fish, poultry or pork.
It can also be added to bread crumbs for
use as a coating or stuffing. For a milder
spice blend, reduce the amount of white
peppercorns, cayenne pepper and chili
powder to taste.
1 tablespoon coriander seed
1 tablespoon dried, minced onion
1 teaspoon dried, minced garlic
1 teaspoon mustard seed
1 teaspoon whole white
pepper-corns
2 tablespoons paprika
1 tablespoon dried parsley flakes
1/2 tablespoon dried thyme
1/2 teaspoon celery salt
1/2 teaspoon chili powder
1/2 teaspoon ground sage
1/4 teaspoon cayenne pepper
Insert blade using BLUNT edge. Add
coriander, onion, garlic, mustard seed
and peppercorns. Process at HI speed
until seeds are finely ground, about 30
seconds. Add remaining ingredients and
process at HI speed to blend well, about
30 seconds.
Makes about 1-1/2 ounces (42g)
of Cajun Spice Blend. The Cajun
Spice Blend may be stored in a tighlly
sealed jar in a cool, dark place for
several months.
GROUND COFFEE BEANS
1/2 cup (2 ounces, 60g) coffee beans
Insert blade using BLUNT edge.
Add beans. Run at HI speed for
30 seconds. For a finer grind, process
30 seconds more.
Makes 1/2 cup (2 ounces, 60g)
ground coffee.
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02CU13237 DLC-1 Series IB rev. 6/30/03 12:00 PM Page 12