Cuisinart PrepExpress HFP-300, Инструкция пользователя

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7
Insert the shredding drum into the
Cuisinart
®
PrepExpress™ Handheld Food
Processor. Shred zucchini and carrots into
a medium bowl.
Place the chopped garlic into a medium
bowl with the vinegar, mustard, salt and
pepper. Whisk ingredients together. While
whisking, slowly pour the oil into bowl in
steady stream. Whisk until dressing is
emulsified.
Toss the shredded zucchini and carrots with
dressing to taste. Transfer to a serving bowl
and garnish with slivered toasted almonds.
Serve immediately or cover and chill for up
to 2 hours (vegetables will begin to lose
their crunchy freshness if longer).
Nutritional information per serving:
Calories 183 (76% from fat) • carb. 9g • pro. 2g
• fat 16g • sat. fat 2g • chol. 0mg • sod. 137mg
• calc. 37mg • fiber 3g
Tacos
Makes enough for 8 tacos
1 teaspoon vegetable oil
1 medium onion, finely chopped
1 jalapeño pepper, deseeded and
finely chopped
1 garlic clove, finely chopped
1 pound ground beef
2 tablespoons chili powder
½ teaspoon ground cumin
¼ teaspoon fresh ground pepper
¾ teaspoon kosher salt
¾ cup water
1 small head iceberg lettuce, cut to
fit feed tube
1 red pepper, cut into four 1½-inch
slabs
1
red onion, cut to fit feed tube
½ cup black pitted olives
½ pound Cheddar or Monterey Jack
cheese (or combination of the two)
8 taco shells
Place oil in a 12-inch skillet over medium
heat. Add onion and jalapeño and cook for
about 4 minutes until vegetables are soft.
Add the garlic and cook for an additionally
minute. Add beef to skillet, stirring until all
beef has been cooked through. Drain and
discard fat.
Add seasonings and water to beef mixture
and bring to a boil. Reduce heat to low and
simmer until thickened, about 10 minutes.
While beef is simmering, insert slicing drum
into the Cuisinart
® PrepExpress™ Handheld
Food Processor. Slice the lettuce, red
pepper, onion, and olives and place each
ingredient in a separate bowl. Replace the
slicing drum with the shredding drum and
shred the cheeses and place in a separate
bowl.
Serve the meat in taco shells with the
variety of toppings along with sliced
avocado, diced tomatoes, and sour cream.
Nutritional information per taco:
Calories 354 (63% from fat) • carb. 13g • pro. 20g
• fat 25g • sat. fat 11g • chol. 69mg • sod. 559mg
• calc. 262mg • fiber 3g
French Onion Soup
Makes about 6 servings
3 tablespoons unsalted butter
2 pounds yellow onions, peeled and
cut to fit feed tube
¾ teaspoon kosher salt, divided
½ teaspoon granulated sugar
½ cup sherry
½ cup dry white wine
6 cups beef stock (chicken stock or
a combination of beef and chicken
may be used for a lighter soup)
¼ teaspoon fresh ground black
pepper
½
pound Gruyère or Swiss cheese
6 thick slices crusty bread, toasted