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8
BASICS
HERBED VINAIGRETTE
A classic vinaigrette – toss with mixed gr
eens or drizzle over grilled chicken.
¼
CUP
RED
WINE
VINEGAR
1
TEASPOON
D
IJON
-
STYLE
MUSTARD
¼
CUP
FRESH
PARSLEY
½
TEASPOON
DRIED
BASIL
½
TEASPOON
DRIED
THYME
½
TEASPOON
DRIED
MARJORAM
½
TEASPOON
KOSHER
SALT
¼
TEASPOON
GROUND
WHITE
PEPPER
¾
CUP
EXTRA
VIRGIN
OLIVE
OIL
Makes 1 cup
Approximate pr
eparation time: 5 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor
. Add the vinegar, mustar
d,
parsley and remaining herbs and spices and pr
ocess to
combine and roughly chop. W
ith machine running, slowly pour
the olive oil through the feed tube until all ingr
edients are
homogenous, about 3 minutes.
TIP:
Dressing can easily be incr
eased – use either the
medium or large work bowl depending on the amount of
dressing desir
ed.
Nutritional information per serving (1 tablespoon):
Calories 91 (99% from fat)
|
carb. 0g
|
pro. 0g
|
fat 11g
|
sat. fat 2g
|
chol. 0mg
|
sod. 76mg
|
calc. 2mg
|
fiber 0g
BASIC MAYONNAISE
T aste the dif
ference in homemade mayonnaise.
4
LARGE
EGG
YOLKS
*
½
TEASPOON
KOSHER
SALT
2
TABLESPOON
D
IJON
-
STYLE
MUSTARD
2
TEASPOON
FRESH
LEMON
JUICE
OR
WHITE
WINE
VINEGAR
2
TO
2½
CUPS
VEGETABLE
OR
CANOLA
OIL
,
DIVIDED
Makes about 3 cups
Approximate pr
eparation time: 5 to 10 minutes
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor
. Process the egg yolks, salt,
mustard and lemon juice until smooth, about 30 seconds. W
ith
the machine running, add ¼ cup of the oil through the feed
tube, drop by dr
op, being sure each dr
op is incorporated with
the yolks before adding the next. This step should take about
5 minutes. Once the mixture is emulsified and homogenous,
slowly add remaining oil until thick, about 1 minute. T
aste and
adjust seasoning accordingly
.
For herb mayonnaise: process ¹∕
³ cup fir
mly packed fresh herbs,
stems removed (e.g., parsley
, dill, tarragon, basil, etc.), stems
removed, with the yolks befor
e adding the oil.
For lower-cholester
ol mayonnaise, and to avoid using raw
eggs, Egg Beaters
®
may be substituted for the egg yolks.
*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. T o r
educe this risk, we recommend you use only fr
esh,
properly r
efrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and
the shell.
Nutritional information per serving (1 tablespoon):
Calories 85 (98% from fat)
|
carb. 0g
|
pro. 0g
|
fat 10g
|
sat. fat 1g
|
chol. 17mg
|
sod. 38mg
|
calc. 2mg
|
fiber 0g
Содержание FP14 - Elite Collection Food Processor
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