Cuisinart SM-35 User Manual - Page 15

until potatoes are light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. 4. T aste and adjust seasoning as desired. Nutritional information per serving (½ cup): Calories 320 (65% from fat) • carb. 2g • pro. 26g fat 23g • sat. fat 12g • chol. 137mg • sod. 855mg calc. 139mg • fiber 0g Nutritional Information per serving (½ cup): Calories 136 (37% from fat) • carb. 19g • pro. 3g • fat 6g sat. fat 4g • chol. 16mg • sod. 229mg calc. 33mg • fiber 2g Meatloaf with Mushrooms Moist and delicious, this meatloaf is a hit any night of the week. Buffalo Chicken Dip For the big game or the next holiday gathering, this dip is sure to please a hungry crowd. The stand mixer makes quick work of shredding cooked chicken - use this trick for weekly meal prep - shredded chicken can be the foundation for countless meals! Makes about 6 cups Nonstick cooking spray 1 whole roasted chicken, warm, about 3½ pounds 1 celery stalk, cut into small dice 2 packages (8 ounces each) cream cheese, room temperature 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 6 to 8 tablespoons hot sauce* 1½ cups crumbled blue cheese (about 6 ounces) 1. P reheat oven to 375°F. Coat the inside of a 1½-quart baking dish with cooking spray. 2. R emove all meat from the roasted chicken and put into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to shred the chicken, about 30 seconds. Once shredded, add the diced celery and then the cream cheese with the salt, pepper and hot sauce. Continue to mix until ingredients are well combined. 3. T ransfer the dip to the prepared baking dish and top with the crumbled blue cheese. Bake for about 45 minutes, until hot and bubbling. 4. S erve with veggies, bread or tortilla chips. *We developed this recipe to be on the milder side, so either adjust the hot sauce accordingly or serve with some hot sauce on the side for those who like it extra spicy. Makes 8 to 10 servings 1 tablespoon extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 8 ounces mushrooms, chopped or sliced 1 teaspoon dried thyme 1½ cups breadcrumbs 2/3 cup whole milk 2 large eggs ¼ cup tomato paste 2 pounds ground meatloaf mix (1 pound ground beef round, ½ pound ground pork, ½ pound ground veal) ¼ cup chopped fresh parsley 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1. P reheat oven to 375°F. Lightly coat a 9 x 5 x 3-inch loaf pan with cooking spray.* 2. P ut olive oil into a large skillet and place over medium heat. When hot, add onion, garlic, mushrooms and thyme. Cook until mushrooms and onions are softened (onions will become translucent), about 10 to 15 minutes. Remove from heat and let cool. 3. P ut the breadcrumbs, milk, eggs and tomato paste into the Cuisinart® mixing bowl. Insert flat mixing paddle. Mix on Speed 1 for 30 seconds. Add cooled mushroom/onion mixture, mix until combined, 15 to 20 seconds. Add ground meat, parsley, salt and pepper. Mix on Speed 2 until well combined, about 45 seconds. 4. T ransfer mixture to prepared loaf pan, round the top slightly. Bake in preheated oven for about 1 hour and 15 minutes; internal temperature should be 160°F when tested with an instant-read thermometer. Let meatloaf rest 10 minutes before removing from pan or slicing. *May also be formed into a 9 x 5-inch oval loaf and baked free-form on a baking sheet. 15