Cuisinart DLC 2007 DLC-2007N Manual - Page 23
Jalapeño Jack Wafers - bowl
UPC - 086279113245
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Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl; process 60 seconds to combine. Scrape the work bowl. With the machine running, add the olive oil in a slow steady stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to rest for 30 minutes before serving, to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the remaining chopped parsley. If desired, drizzle with extra virgin olive oil. Variation: Add 3 drained roasted red peppers with the chickpeas to make Roasted Red Pepper Hummus. Makes about 2-1/2 cups. Preparation: 15 to 20 minutes, plus 30 minutes resting time Nutritional analysis per tablespoon: roasted red pepper hummus Calories 45 (33% from fat) • carb. 6g • pro. 2g • fat 2g • sat. fat 0g chol. 0mg • sod. 112mg • fiber 1g Jalapeño Jack Wafers These savory wafers just melt in your mouth. Makes 40 wafers 6 ounces Monterey Jack cheese 1 small fresh jalapeño, stemmed and seeded 3 tablespoons unsalted butter 3/4 teaspoon dry cilantro 1 ounce onion, cut into 1/2-inch pieces 3/4 cup all-purpose flour kosher salt for sprinkling, optional Insert shredding disc. Place cheese in large feed tube and shred using light pressure; remove and reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese, butter and cilantro. Process until well blended and forms a ball, about 20 seconds. Scrape sides of work bowl. Add flour and process until dough forms a ball, about 10 to 15 seconds. Turn dough out onto plastic wrap and shape into a log approximately 10 inches long. Wrap in plastic wrap and chill 30 minutes before using. May be made ahead to this point and refrigerated up to 3 days before using. Preheat oven to 350˚F. Slice logs into 1/4-inch pieces. Place on an ungreased baking sheet and sprinkle lightly with kosher salt if desired. Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack before serving. Preparation: 10 - 15 minutes, plus 30 minutes resting time, 30 minutes baking and cooling Nutritional analysis per wafer: Calories 33 (60% from fat) • carb. 2g • pro. 1g • fat 2g sat. fat 1g • chol. 7mg • sod. 26mg • fiber 0g 22