Cuisinart SPB-7CHP1 User Manual - Page 14
Raspberry Sauce, Classic Mayonnaise with Cooked Eggs, Low-Fat Blue Cheese Dressing
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Liquefy until combined, about 45 to 50 seconds. Turn blender off. Pesto may be stored in refrigerator, in an airtight container, for up to 5 days. It also freezes well. Nutritional analysis per serving: $BMPSJFT GSPNGBU tDBSCPHtQSPUHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Raspberry Sauce Makes eight servings 12 ounces frozen raspberries, thawed, at room temperature (about 1½ cups) 1 tablespoon granulated sugar Place raspberries and sugar in jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and pulse 5 times on Purée, then run continuously on Purée until smooth, about 10 seconds. Turn blender off. Strain mixture through a fine sieve. Store in an airtight container in the refrigerator. Serve over ice cream or cheesecake. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Classic Mayonnaise with Cooked Eggs Makes 1 cup 1 large egg 1 large egg yolk ½ teaspoon granulated sugar ½ teaspoon unbleached, all-purpose flour 1 tablespoon white wine vinegar 1¼ teaspoons dry mustard ½ teaspoon table salt ¼ teaspoon ground white pepper ²∕³ cup (6 ounces) vegetable oil Have ready a pie plate filled with ice cubes and cold water. Place the whole egg, egg yolk, sugar and flour in the jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar and press On button. Process on Stir until combined, about 5 seconds. Transfer to a 7-inch nonstick skillet. Wash the jar, blade and lid with hot water and soap; dry. Over medium heat, using a heat-proof scraper, stir the egg mixture until it thickens to the consistency of a thin custard, about 1 to 1½ minutes. Stir for ½ minute longer, then remove the pan from the heat and place it in the prepared ice water bath, stirring the egg mixture until it is cool. Add the cooled egg mixture to the blender jar along with the vinegar, dry mustard, salt, and pepper. Process on Stir to blend, about 15 seconds. With the machine running on stir, add the ∕ cup of the oil in a very slow, steady stream, taking about 2 minutes. Hold the measured pour lid over the opening while adding oil to prevent splattering. The mayonnaise will thicken gradually. Stop processing once all the oil has been added and the mixture is emulsified. For a thicker mayonnaise, chill for one hour or longer before serving. Store in an airtight container in the refrigerator for up to 5 days. Variation: Cholesterol-Free Mayonnaise: Substitute ½ cup pasteurized liquid egg substitute for the egg and egg yolk. Omit the cooking/cooling steps. Substitute olive oil for the vegetable oil. Nutritional information per tablespoon of Classic Mayonnaise: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Low-Fat Blue Cheese Dressing Makes 1 cup 1 cup fresh parsley ¹∕³ cup fat-free milk ½ cup fat-free plain yogurt 2 ounces blue cheese, cut into ½-inch pieces 1 tablespoon fresh lemon juice ¼ teaspoon ground white pepper ¼ teaspoon table salt Place parsley in the jar of Cuisinart® SmartPower® 7-Speed Electronic Blender. Place cover on jar. Turn blender on and pulse on Stir until coarsely chopped, about 5 times. Add remaining ingredients in order listed, and blend on Stir until combined, about 15 to 20 seconds. Turn blender off. Store in the refrigerator for up to 2 weeks in an airtight container. Nutritional information per tablespoon: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH 14