Cuisinart EPC-1200PC Instructions and Recipes - Page 18

pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Discard sage leaf, fluff rice and serve immediately. Nutritional information per serving (½ cup): Calories 137 (12% from fat) • carb. 26g • pro. 3g • fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg • calc. 17mg • fiber 1g Nutritional information per serving: Calories 234 (8% from fat) • carb. 55g • pro. 3g • fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg • calc. 40mg • fiber 6g Corn Pudding Makes 8 servings Tzimmes Makes 12 servings 1½ pounds sweet potatoes, peeled, each potato cut into 6 large pieces 1 pound baby carrots 1 cup dried cranberries 1 cup dried plums 1 cup dried apricots 1 cup golden raisins 2 tablespoons brown sugar, lightly packed 1 teaspoon kosher salt ½ teaspoon cinnamon 2 tablespoons unsalted butter, (or margarine for a more traditional dish) ½ cup orange juice, room temperature ½ cup apple juice, room temperature Combine sweet potatoes, carrots, cranberries, plums, apricots, and raisins in a large mixing bowl. Sprinkle with brown sugar, salt and cinnamon, mix thoroughly but gently. Place butter in the cooking pot of the Cuisinart® Electric Pressure Cooker and select Sauté. When butter is melted add sweet potato mixture. Toss to coat ingredients with butter. Stir in juices. Cover and lock lid in place. Select High Pressure and set timer for 5 minutes. When audible beep sounds use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Stir mixture on Keep Warm and allow to sit for 15 minutes before serving. 2 teaspoons unsalted butter, plus extra for coating soufflé dish, melted 1 cup chopped onion 1 pound cut corn, fresh or frozen, thawed and patted dry (about 8 ears, or 4 cups), divided 4 large eggs 2 cups evaporated fat free milk, not reconstituted ¼ cup yellow cornmeal 1 teaspoon salt ½ teaspoon freshly ground pepper to taste 2 to 4 drops hot sauce 2 cups cold water Coat a 2-quart ceramic soufflé dish (8inch diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16 inches square and lightly butter an 8-inch round in its center. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a "cradle" and reserve. Melt butter in a 10-inch skillet over medium high heat. Add the onion. Cook, stirring about 5 minutes (until translucent). Reserve. Place 2 cups of corn in the work bowl of a Cuisinart® Food Processor. Pulse four or five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until mixed. Place the remaining 2 cups corn in a 1½-quart mixing bowl, sprinkle with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt, pepper and hot sauce to taste. Transfer to prepared soufflé dish. Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish. Set the dish in 18