Cuisinart DFP-14BCNY Owner Manual - Page 17
Appetizers - 14 cup
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APPETIZERS GUACAMOLE Serve this creamy Mexican specialty with tortilla chips or crisp vegetables. Makes 4½ cups ½ cup packed cilantro leaves 3 plum tomatoes, cored, halved and seeded 2 garlic cloves 2 medium jalapeños, stemmed, quartered and seeded 2 green onions (include 2 inches of green), cut into 1-inch lengths 6 ripe avocados, peeled, pitted and cut into 1-inch pieces, reserve several pits 1⁄4 cup fresh lime juice ½ teaspoon chili powder ½ teaspoon kosher salt 1⁄4 teaspoon ground cumin Insert metal blade. Put the cilantro into the work bowl. Pulse to chop, roughly 5-6 times; remove and reserve. Add the tomatoes, reserve. With the machine running, drop the garlic cloves and jalapeños through the feed tube; process until finely chopped, 10 seconds. Add the onion to the work bowl, process to chop, 10 seconds. Add the avocados, lime juice, chili powder, salt and cumin to the work bowl; process 30 seconds. Scrape the work bowl. Process for 30 seconds longer. Add the reserved chopped cilantro and tomatoes to the work bowl; pulse until just combined. Transfer to a bowl. If not serving immediately, place reserved pits into guacamole, then cover with a sheet of plastic wrap placed directly on the guacamole, pressing out any air bubbles on the surface. This will help prevent browning. Refrigerate until ready to serve. Nutritional information per serving: Calories 216 (77% from fat) • carb. 11g • pro. 3g • fat 20g • sat. fat 3g • chol. 0mg • sod. 158mg • calc. 26mg • fiber 7g FRESH TOMATO SALSA Great with the traditional tortilla chips, or use as a sauce for grilled meats and seafood. Makes about 5 cups 1 garlic clove 1-2 jalapeños, cored, seeded and quartered 1 small onion (red or white, about 2 ounces), peeled, cut into ½-inch pieces ½ cup packed fresh cilantro leaves 2 pounds ripe red tomatoes, cored, seeded and cut into 1-inch pieces 1 teaspoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons fresh lime juice Insert metal blade. With the machine running, drop the garlic and jalapeños through the small feed tube and process to finely chop. Scrape the work bowl. Add onion and cilantro leaves to the work bowl, pulse to chop, 8-10 times. Scrape the work bowl. Add the tomatoes, pulse to chop, 10-15 times. Scrape the work bowl. Add the salt, cumin, coriander and lime juice, pulse to combine, 5 times. Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Salsa is best when made the day it is to be served, but will keep for a day or two refrigerated. Stir if it separates. Note: For variety, you may substitute ripe yellow tomatoes for half or all of the red tomatoes. Nutritional information per serving: Calories 13 (10% from fat) • carb. 3g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 73mg • calc. 7mg • fiber 1g BLUE CHEESE AND PECAN SPREAD You can substitute cottage cheese for all or part of the cream cheese and you can substitute walnuts for pecans. Makes 2 cups ½ cup shelled pecans 12 ounces cream cheese 4 tablespoons blue cheese Insert metal blade. Put nuts into the work bowl. Process until they are finely chopped, about 10 seconds. Add cream cheese, in pieces, and blue cheese. Process until well mixed and smooth, about 10 seconds. (If substituting cottage cheese, process until smooth, about 90 seconds.) Nutritional information per serving: Calories 293 (86% from fat) • carb. 4g • pro. 7g • fat 29g • sat. fat 12g • chol. 67mg • sod. 7mg • calc. 93mg • fiber 1g 17