Cuisinart SmartPower Deluxe SPB-600, Instruction Booklet

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2½ cups ch ick en b roth, lo w-s od ium
1½ teas poons gra nu lated su gar
½ tea sp oo n sea o r kos her s alt
1 to 2 p in ch es f res hly g ro un d bla ck p ep per
½ teas poon oran ge z est
½ tabl esp oo n w hite bal sami c v inega r
1. Fla tte n the s eed ed b ell p ep per s an d lay t hem o n a fo il-
lin ed b aki ng s hee t. P lac e on t he t op r ack i n yo ur o ven a nd
bro il u ntil t he p ep per s are b lac ken ed . Rem ove a nd p ut
int o a mix ing b ow l an d co ver w ith p las tic . Res erv e.
2. W hile t he p ep per s are r oas tin g, p ut t he b utt er i nto a
med ium s auc ep an s et o ver m ed ium h eat . On ce t he b utt er
has m elte d, a dd t he g arl ic, s hal lo t an d oni on. C oo k unt il
so fte ned a nd j ust g old en. D eg laz e the p an b y ad din g the
sh err y to t he s auc ep an a nd c oo k unt il r ed uce d by h alf.
Ad d the b ro th a nd r ais e the h eat t o med ium -h ig h. B rin g
the b ro th j ust t o a bo il. A dd t he s ug ar, s alt, p ep per a nd
zes t. R ed uce t he h eat t o allo w the m ixt ure t o sim mer f or
ab ou t 5 min ute s. P ut i nto t he j ar o f the b len der .
3. Ca ref ully t ake t he s kin s off o f the r oas ted p ep per s; c ut
int o qua rte rs. A dd t o the b ro th m ixt ure i n the b len der j ar,
alo ng w ith t he v ine gar .
4. Pu lse o n Hig h 3 to 4 t im es t o bre ak u p, a nd t hen r un o n
Hig h unt il s mo oth , ab ou t 1 min ute .
5. Ad jus t sea so nin gs t o tas te a nd s erv e eith er h ot o r chi lle d.
Nu tritio na l in fo rm ation p er s erv in g (1 cu p):
Cal ori es 92 (15 % fr om fat ) • car b. 1 6g • p ro . 4g • fa t 2g • sa t. f at 1g
• ch ol. 3m g • so d. 5 24m g • cal c. 2 4m g • fib er 4g
Crea my D ill D res sin g
A p erf ect mat ch for a w ed ge of i ceb erg let tuc e
or as a sa uce on top of r oas ted pot ato es.
Mak es a bo ut 3 c up s
1 cu p bu ttermi lk
8 ou nce s so ur c rea m
½ cup lig ht ma yon naise
²∕³ cu p pac ked f res h dill
1½ tab les poons fres h le mon jui ce
½ ou nce s hal lo t (ab ou t ½ med iu m sh allo t)
½ tea sp oo n kos her s alt
fre shl y gr ou nd blac k p epp er
1. Pu t ing red ien ts i nto t he b len der j ar i n ord er l ist ed .
2. Run o n Hig h fo r ab ou t 45 s eco nd s unt il s mo oth . Can b e
use d im med iat ely . Fo r the b est f lav or, a llo w to r est f or a t lea st
30 m inu tes s o tha t fla vo rs h ave t he c han ce t o ble nd a nd
dev elo p.
Note : Dre ssi ng w ill l ast u p to 1 w eek s to red i n the
ref rig erat or.
Nu tri tion al i nfor mat ion pe r s ervi ng (1 t able sp oon ):
Cal ori es 20 (76 % fr om fat ) • car b. 1 g • pro . 0 g • fat 2g • sa t. f at 1g
• ch ol. 4m g • so d. 5 5m g • cal c. 1 1m g • fib er 0g
Ho llan da ise Sauc e
A st ap le to Egg s B ene dic t, t his ric h, b utt ery sau ce is als o g rea t
over st eam ed ve get ables .
Mak es 1 c up
½ cu p (¼ p ou nd , 1 sti ck) u nsa lte d bu tte r
4 lar ge e gg y olk s
¼ tea sp oo n kos her s alt
pin ch g ro un d m ustar d
pin ch f res hly gr ou nd blac k p epp er
1½ tab les poons fres h le mon jui ce
1. Pu t the b utt er i nto a s auc ep an s et o ver l ow h eat u ntil
bu tte r is m elte d an d rea ch es a b ub blin g bo il.
2. W hile t he b utt er i s mel tin g, p ut t he r em ain ing i ng red ien ts
int o the b len der j ar. A bo ut a m inu te b efo re a dd ing t he
bu tte r, r un t he u nit o n Lo w fo r ab ou t 30 s eco nd s to
co mbine .
3. W ith t he b len der s till r unn ing o n Lo w, c are ful ly r em ove t he
po ur l id f ro m the c ove r. V ery s lo wly d riz zle a bo ut 1
tab les po on o f the h ot b utt er t hro ug h the o pen ing a nd
ble nd a bo ut 1 5 sec on ds t o ful ly c om bin e, t hen v ery s lo wly
dri zzl e the r em ain ing b utt er. O nce a ll b utt er h as b een
ad ded , ret urn t he p our l id a nd c ont inu e ble nd ing f or 4 5 to
60 s eco nd s, o r unt il t hic ken ed .
4. Ta ste a nd a dju st s eas oni ng a s des ire d. S erv e whi le s till
warm .
Note :
To m ini miz e sp lat ter , use a d ish tow el t o shi eld t he
op en ing w hen p our ing i n bu tte r.
Nu tri tion al i nfor mat ion pe r s ervi ng (1 t able sp oon ):
Cal ori es 64 (94 % fr om fat ) • car b. 0 g • pro . 1g • fa t 7g • sa t. f at 4g
• ch ol. 67m g • so d. 3 5m g • cal c. 6 mg • fib er 0g
Bas ic V inai gret te
Thi s si mp le vin aig ret te is per fec t ove r a sal ad of m ixe d g ree ns
and fr esh veg etab les . S ub stit utin g 1 ½ t easp oo ns of h erbes d e
Pro venc e fo r th e co mb ine d b asi l/t hym e/m arjo ram is an eas y
way to cha ng e it up a b it, and save s o n th e am oun t o f d rie d
her bs you nee d to have on han d.
Mak es a bo ut 1 c up
¼ cu p r ed win e v inega r
1 teas poon Dijon -st yle must ard
¼ cu p fre sh p ars ley
½ teas poon dri ed b asil
½ tea sp oo n dri ed t hym e
½ teas poon dri ed ma rjor am
¼ tea sp oo n gro un d wh ite p ep per
½ tea sp oo n kos her s alt
¾ cu p ext ra v irg in o liv e oil