background image

10

¼ 

cup raisins

teaspoon granulated sugar

tablespoons unsweetened cocoa

Heat the olive oil in a 3½-quart sauté pan over medium heat. Add the 

diced onions and sauté gently until the onions are soft and translucent, 

about 5 to 8 minutes. Turn heat to low and add chopped garlic, stir until 

coated with oil and fragrant. Add the chili powder, cinnamon, cumin, 

coriander, and salt. Stir until the spices are well distributed and the 

onions and garlic are coated, about 1 minute.
Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add the 

green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa. 

Stir and allow to simmer over low heat for about 45 minutes.
Place all ingredients in the blender jar. Blend on Purée for about 40 

seconds until completely homogenous. Use immediately or keep in 

refrigerator in an airtight container for up to one week.
Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or 

add leftover shredded turkey or chicken to Mole Sauce, heat through, and 

serve over rice with garnishes of diced avocado and shredded Monterey 

Jack cheese.

Nutritional information per 

1

/

-cup serving:  

Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g  

• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g

 Rustic Tomato Sauce

This is a great basic tomato sauce that is ready in less than an hour.

Makes about 8 cups

tablespoon extra virgin olive oil

onion (8 ounces), peeled and cut into ½-inch pieces

carrots (4 ounces), peeled and cut into ½-inch pieces

ribs celery, trimmed and cut into ½-inch pieces

4   

cloves garlic, peeled

teaspoon dried oregano

teaspoon dried basil

roasted red bell peppers, cut into 1-inch pieces

½ 

cup dry white wine (such as vermouth)

tablespoons tomato paste

cans (15 ounces) recipe-ready diced tomatoes with juices

½ 

teaspoon kosher salt

¼ 

teaspoon freshly ground black pepper

In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the 

onion, carrots, celery, garlic, and basil. Cover loosely and cook until the 

vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper, 

wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and 

simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 

to 20 minutes longer to thicken.  Turn off heat and let sit 5 minutes.  

Strain the solids from the liquids, and return the liquid to the saucepan. 

Place the solids in the blender jar with ½ cup of the cooking liquid. Cover 

the blender jar.  Select Liquefy and press Pulse 10 times to chop. Use a 

plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40 

seconds, until smooth. Return the puréed tomato mixture to the liquid in 

the saucepan and reheat gently over medium low heat. Add salt and 

pepper. 

Nutritional information per ½-cup serving: 

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g 

• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g

 Red Pepper Coulis

 This coulis combines the sweet taste of the red pepper with its 

roasted counterpart to create a flavor-packed, yet healthy sauce, 

perfect for grilled vegetables, chicken and seafood.

 Makes about 2 cups

 pounds sweet red peppers  

(approximately 5 medium peppers)

5  

cloves garlic, unpeeled

shallot (about 1 ounce)

teaspoon unsalted butter

teaspoon extra virgin olive oil

tablespoons white wine

cup chicken stock or broth

¼  

teaspoon fresh lemon juice

¼  

teaspoon kosher salt

 

freshly ground pepper to taste

 

Preheat oven to 425°F.

Place 2 of the 5 (or half the original amount) peppers on a baking sheet 

with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove 

the garlic cloves and place in a small heatproof bowl. Return baking tray 

to oven and continue roasting peppers for an additional 30 minutes, 

turning peppers a few times to ensure even browning. When peppers are 

charred evenly, place in the bowl with the garlic and cover tightly with 

plastic wrap.  Let peppers cool and steam to loosen skins, at least 30 

minutes. Once cool, peel the skins and remove seeds and discard. 

Reserve cleaned peppers with peeled garlic cloves (may store the 

Содержание SB-5600

Страница 1: ...r your safety and continued enjoyment of this product always read the instruction book carefully before using Supreme Super 600 Blender SB 5600 INSTRUCTION BOOKLET G IB 6087 Recipe Booklet Reverse Sid...

Страница 2: ...ARP HANDLE CAREFULLY 13 To reduce the risk of injury never place cutting assembly on base unless the blender jar is properly attached 14 Always operate blender with the cover in place 15 Never leave y...

Страница 3: ...me Wash all parts according to the Cleaning and Maintenance section in this booklet to remove any dust or residue CONTENTS Important Safeguards 2 Unpacking Instructions 3 Introduction 3 Features and B...

Страница 4: ...event movement during use and prevent damaging marks on countertops or tables 10 Cord Storage not shown Keeps countertop safe and neat by storing excess cord conveniently USE AND CARE ASSEMBLY To use...

Страница 5: ...s to the blender jar and replace the cover You may add more ingredients by lifting the measured pour lid and dropping ingredients through the fill area Replace the measured pour lid after adding ingre...

Страница 6: ...ce without liquid at any speed however for your convenience we have preset the best speed for ice crushing To give you greater control the ice crush function automatically operates as a pulse function...

Страница 7: ...to the blender jar or cutting assembly Place cover on firmly Always operate the blender with the cover on Make sure locking ring is tightly attached to blender jar Always remove locking ring cutting...

Страница 8: ...een authorized by Cuisinart These warranties do not cover any damage caused by accident misuse shipment or other than ordinary household use These warranties exclude all incidental or consequential da...

Страница 9: ...Instruction Booklet Reverse Side SMOOTHIES SOUPS MORE CUISINART SUPREME SUPER 600 BLENDER Recipe Booklet...

Страница 10: ...chill blender jar and cutting assembly in refrigerator for 15 minutes Add 1 cup heavy or whipping cream to blender jar Cover jar Select Stir 1 second pulses 20 30 times until cream is thickened Do not...

Страница 11: ...t the day this one is full of vitamins and antioxidants as well as flavor Makes 48 ounces six 1 cup servings 3 small bananas about 12 ounces peeled cut into inch pieces 2 cups fresh pink grapefruit se...

Страница 12: ...ple Slushy Not too tart not too sweet just refreshing Makes about 5 cups 2 cups lemon sorbet 2 cups fresh pineapple cubes about 1 inch 1 banana sliced may freeze slices 6 ounces white grape juice or g...

Страница 13: ...s this drink from having a watered down flavor Makes 4 cups 6 tablespoons fresh lime juice cup orange juice cup Triple Sec cup tequila 2 cups frozen strawberries 1 cup strawberry sorbet Place ingredie...

Страница 14: ...ground white pepper Place all ingredients in the blender jar in the order listed Blend on Pur e for 35 to 45 seconds until smooth creamy and homogenous Chill if not serving immediately Serving sugges...

Страница 15: ...erving the soaking liquid Pour the soaking liquid through a coffee filter set in a strainer to remove any impurities and reserve Heat the butter in a 5 quart Dutch oven type pan over medium heat Add t...

Страница 16: ...mg calc 65mg fiber 6g Curried Butternut Squash Apple Soup A delicious autumn or winter soup this one is a perfect first course for a holiday dinner Makes approximately 10 cups of soup 2 tablespoons un...

Страница 17: ...0 F Lightly coat a baking sheet with 2 tablespoons of olive oil and place the tomatoes peppers shallots and garlic cloves on it Roast for about 35 to 40 minutes until all vegetables are browned and so...

Страница 18: ...onion carrots celery garlic and basil Cover loosely and cook until the vegetables are softened 6 to 8 minutes Stir in the roasted red pepper wine tomato paste and tomatoes Bring to a boil then reduce...

Страница 19: ...seconds until completely emulsified You may change the Basic Vinaigrette by using a different flavor of vinegar mustard or oil Try using fresh lemon juice and a little honey for a honey mustard vinaig...

Страница 20: ...ted Blend on Liquefy for 20 to 30 seconds until smooth thick and homogenous Transfer to a resealable jar or bowl and stir in the remaining tablespoon of rosemary Let stand for 30 minutes or longer for...

Страница 21: ...er 0g Variation Roasted Garlic Popovers add 2 tablespoons peeled roasted garlic cloves to the blender with the ingredients listed To roast garlic place peeled garlic cloves in a double thickness of al...

Страница 22: ...2 large eggs cup brown sugar 1 can 12 ounces evaporated fat free milk 1 can 15 16 ounces 1 cups solid pack pumpkin not pie filling 1 tablespoon cornstarch cup maple syrup 1 tablespoon vanilla extract...

Страница 23: ...and reserve Arrange rack in center of oven Preheat oven to 325 F Place heavy cream in a saucepan and bring to a simmer over medium heat do not boil Place the chocolate morsels chunks granulated sugar...

Страница 24: ...re for 30 minutes before pro ceeding Ten minutes before baking preheat oven to 325 F Place the baking pans in the oven and carefully pour hot water into the larger outer pan until the water comes up t...

Страница 25: ...H Material COVER 157GSM MATT ARTPAPER INSIDE 120GSM GLOSS ARTPAPER Coating VARNISHING Color Front COVER 4C CMYK 1C BK Back INSIDE 1C BK 1C BK Date JAN 23 2006 Hugo Descr Hugo code TKL0017IB 1 1 iptio...

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