Cuisinart CB-9 CB-9 Manual - Page 11
blender OFF., Turn blender OFF., Liquefy, Liquefy - blade
View all Cuisinart CB-9 manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 11 highlights
NONFAT HERBED SALAD DRESSING Makes one cup 1 cup fresh parsley 1 small shallot, peeled and quartered 1-1/2 tablespoons fresh dill weed 1 tablespoon celery seed 1 tablespoon fresh cilantro 1 tablespoon fresh oregano 1/4 teaspoon white pepper 1/4 teaspoon salt 1/3 cup skim milk 1/2 cup nonfat yogurt 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar Place parsley, shallot, dill, celery seed, cilantro, oregano, pepper, and salt in the blender jar. Place cover on blender jar. Turn blender ON and pulse on Stir until coarsely chopped, about 5 times. Turn blender OFF. Scrape blender jar with a spatula. Turn blender ON and pulse on Stir 5 times. Add milk, yogurt, lemon juice, mustard, and vinegar in order listed; process on Stir until well blended, about 15-20 seconds. Turn blender OFF. Store in the refrigerator in an airtight container for up to 2 weeks. Nutritional analysis per tablespoon: Calories 12 (0% from fat) • carbo. 2g • prot. 1g • fat 0g sat. fat 0g • chol. 0mg • sod. 71mg TOMATO SAUCE Makes four 2-ounce servings 1 28-ounce can Italian plum tomatoes, drained 2 medium shallots, peeled, cut into 1/2" pieces 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon sugar Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and process on Liquefy until coarsely chopped, about 10-15 seconds. Turn blender OFF. Transfer to skillet or saucepan; simmer over medium-low heat, stirring occasionally, until thick, about 20-30 minutes. Note: Liquefy 20-25 seconds for a smoother sauce. Nutritional analysis per serving: Calories 57 (16% from fat) • carbo. 10g • prot. 2g • fat 1g sat. fat 0g • chol. 0mg • sod. 312mg PESTO SAUCE Makes eight 1-ounce servings 3 ounces Parmesan cheese, cut into 1/2" pieces 3 small garlic cloves, peeled and quartered 3/4 cup olive oil 2 cups fresh basil leaves, loosely packed 1/4 cup pine nuts Place cheese in blender jar. Place cover on blender jar. Turn blender ON and blend on Liquefy until finely ground, about 30 seconds. Reserve. Add garlic, and blend on Liquefy until minced, about 15 seconds. Add remaining ingredients in order listed and add reserved cheese; blend on Liquefy until combined, about 45-50 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: Calories 262 (89% from fat) • carbo. 2g • prot. 5g • fat 26g sat. fat 5g • chol. 8mg • sod. 202mg RASPBERRY SAUCE Makes eight 1-ounce servings 12 ounces frozen raspberries, thawed, at room temperature (about 1-1/2 cups) 1 tablespoon sugar Place raspberries and sugar in blender jar. Place cover on blender jar. Turn blender ON and pulse 5 times on Liquefy, then run continuously on Liquefy 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 analysis per serving: Calories 52 (0% from fat) • carbo. 13g • prot. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 0mg CLASSIC MAYONNAISE WITH COOKED EGGS Heating eggs to 160º F, and holding them there for a moment sanitizes them to kill salmonella bacteria. Makes 1 cup 1 large egg 1 large egg yolk 1/2 teaspoon sugar 1/2 teaspoon flour 1 tablespoon white wine vinegar 1-1/4 teaspoons dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 2/3 cup (6 ounces, 175 ml) 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 blender jar. Place cover on blender jar and press "On" button. Process on stir until combined, about 5 seconds. Transfer to a 7-inch nonstick skillet. Wash the blender 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 1-1/2 minutes. Stir for 1/2 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. 11