Cuisinart FP-14C Series, Инструкция пользователя, Страница: 27 / 34

33 ENTRÉES 34
Makes twelve 3-ounce (85 g) cakes
Approximate preparation time: 10 minutes plus
20 minutes cooking time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. With the machine running,
drop the garlic through the small feed tube to chop. Add the
peppers, green onion and parsley and pulse to coarsely chop,
about 10 to 12 pulses.
Put the oil into a large skillet placed over medium heat. Cook
chopped vegetables with salt and pepper until soft, about 5 to
7 minutes. Remove and reserve in a large mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
a dash or two of hot sauce if using to the mixing bowl. mix
thoroughly but carefully, so not to break up the crab too much.
Form mixture into 2-inch (5 cm) round cakes.
Place on prepared baking sheet and bake until crabcakes are
evenly golden, about 15 to 20 minutes.
TIP:
Substitute cooked fish fillet for the crab to make tasty
fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
|
carb. 11g
|
pro. 11g
|
fat 5g
|
sat. fat 2g
|
chol. 77mg
|
sod. 912mg
|
calc. 54mg
|
fiber 1g
nonstick cookinG spray
16
ounces
(454
G
)
lump
crabmeat
1
Garlic clove
1
red bell pepper
,
about
7
ounces
(200
G
),
cut into
2-
inch
(5
cm
)
pieces
3
Green onions
,
cut into
1-
inch
(2.5
cm
)
pieces
½
cup
(125
ml
)
parsley
1
teaspoon
(5
ml
)
extra
virGin olive oil
¼
teaspoon
(1
ml
)
kosher salt
¼
teaspoon
(1
ml
)
freshly
Ground pepper
2
larGe eGGs
,
liGhtly beaten
1
cup
(250
ml
) b
asic
f
resh
b
readcrumbs
(
paGe
5)
½
cup
( 125
ml
)
mayonnaise
1
teaspoon
(7
ml
)
w
orcestershire sauce
1½
teaspoons
(7
ml
) o
ld
b
ay
seasoninG
2
teaspoons
(10
ml
) d
ijon
-
style mustard
hot sauce
,
optional
A delicious treat that is easy to make for any occasion .
CRAB CAKES
nonstick cookinG spray
4
Garlic cloves
1
larGe red onion
,
cut into
1-
inch
(2.5
cm
)
pieces
2
tablespoons
(30
ml
)
nonfat
dry milk
1
teaspoon
(5
ml
)
fresh
i
talian parsley
1
teaspoon
(5
ml
)
dried basil
1
teaspoon
(5
ml
)
celery
seed
2
teaspoons
(10
ml
)
kosher
salt
½
teaspoon
(10
ml
)
freshly
Ground black pepper
2 ¼
pounds
(1
kG
)
pork
shoulder
,
cut into
1-
inch
2.5
cm
)
pieces
3
tablespoons
(45
ml
)
olive
oil
5
ounces
(145
G
) (
about
1¼
cup
(300
ml
) )
bread
-
crumbs
, (
see recipe paGe
5)
2
larGe eGGs
10
medium multi
-
colored
peppers
,
cored with seeds
removed
1
recipe
s
imple
t
omato
s
auce
(
paGe
10)
Makes 6 peppers
Approximate preparation time: 65 to 70 minutes, including
bake time
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
(33 x 23 cm) pan with nonstick cooking spray.
Insert the large metal chopping blade into the medium work
bowl of the Cuisinart
® Food Processor. With the machine
running, drop the garlic through the feed tube to chop. Add
the onion, dry milk, parsley, basil, celery seed, salt and pepper
and pulse to chop, about 8 to 10 pulses. Remove work bowl
and reserve.
Insert the large metal chopping blade into the large work bowl.
Add the pork and pulse 10 times, then run machine to finely
chop, about 35 seconds.
Place olive oil in large skillet over medium heat. Once oil is
heated, add the onion mixture to the skillet, cook until
softened, about 5 minutes. Stir in the pork and cook until
cooked through, about 10 to 15 minutes; reserve. Stir the
breadcrumbs into meat mixture with eggs; combine well. Fill
the peppers equally and place in prepared pan. Bake peppers
in oven until soft and lightly browned, about 40 to 45 minutes.
Nutritional information per serving:
Calories 324 (42% from fat)
|
carb. 20g
|
pro. 27g
|
fat 15g
|
sat. fat 4g
|
chol. 120mg
|
sod. 631mg
|
calc. 81mg
|
fiber 3g
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce .
STUFFED ROASTED PEPPERS
SIDES