Cuisinart DLC-5 DLC-5 Manual - Page 15
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RECIPES A NOTE ON INGREDIENTS We give both American and metric measures for all ingredients for the DLC-5 Food Processor. Follow whichever system you are used to and ignore the measures for the other system. In many of the recipes that follow, ingredients that are lower in cholesterol and fat have been used in place of their common counterparts, i.e. margarine instead of butter and light sour cream instead of sour cream. CHEESE SPREAD Spreads that taste this good are usually not so low in calories. Serve with crackers, toast or vegetables. 4 ounces (115g) blue cheese or extra sharp cheddar or Parmesan 12 ounces (340g) cottage cheese 5 to 6 drops Tabasco sauce Cut cheese into 1-inch (2.5cm) pieces and process with metal blade until very smooth. Add 3 ounces of cottage cheese and process until completely smooth, stopping to scrape inside of bowl as necessary. Add remaining cottage cheese and process until smooth. Add Tabasco sauce to taste. If mixture is too thick, add up to 4 tablespoons of skim milk or port wine, one tablespoon at a time, processing after each addition and checking texture before adding more. Makes about 1-3/4 cups (420ml). GUACAMOLE Use this smooth, thick avocado dip as an appetizer with tortilla chips or vegetables. Or add 1-1/2 cups (360ml) of sour cream for an unusual salad dressing. 1/2 cup tightly packed fresh parsley leaves 2 medium garlic cloves, peeled 1 medium fresh green chili, trimmed, seeded, deveined and cut into 3 pieces (or 1 tablespoon canned green chilies) Juice of I lemon (about 3 tablespoons) 3 medium avocados (1-3/4 pounds, 790g), halved, pitted, peeled, cut in chunks 1/4 teaspoon chili powder Salt to taste 1 medium tomato (5 ounces, 140g), seeded and quartered (optional) Insert metal blade and turn on machine. While machine is running, drop parsley, garlic and chili through feed tube and process until minced, about 10 seconds. Use spatula to scrape bowl. Add lemon juice and process for 3 seconds. Add avocados, chili power and salt to taste. Process until smooth, about 1 minute, stopping to scrape bowl as necessary. If using tomato, add to bowl and pulse-chop about 6 times, until coarsely chopped. Makes about 2 cups (480ml) without tomato, 2-1/2 cups (600ml) with tomato. SALSA If you can't get fresh chilies, substitute 1 or 2 canned green chilies, drained. You can also substitute parsley for cilantro, although the taste won't be the same. 1/2 cup tightly packed cilantro leaves 1 large garlic clove, peeled 1 medium onion (4 ounces, 115g), peeled and quartered 1 or 2 jalapeño peppers, halved and seeded 2 medium tomatoes (12 ounces total, 340g), cored and quartered 2/3 cup (l60ml) tomato sauce 1 teaspoon red-wine vinegar 1/2 teaspoon salt 1/2 teaspoon sugar (optional) Insert metal blade and put cilantro in work bowl. Turn on machine, drop garlic through feed tube and process until cilantro and garlic are finely chopped. Add onions, chilies and tomatoes and pulsechop 5 or 6 times, until coarsely chopped. Add remaining ingredients and pulse-chop 2 or 3 times to blend. Makes about 2-1/2 cups (600ml). 14