Cuisinart HM-70 HM-70 Manual - Page 16

CUCUMBER YOGURT DIP WITH MINT This dip is ideal for both fresh vegetables and grilled meats or chicken. Makes 3 cups 1 cup cucumber, peeled, seeded, and finely chopped 1 cup plain yogurt 6 tablespoons sour cream 1 teaspoon lemon juice 1⁄2 teaspoon salt 1⁄2 teaspoon granulated sugar 1⁄4 teaspoon fresh ground pepper 1 teaspoon garlic, minced 3 teaspoons mint, fresh chopped 1 teaspoon parsley, fresh chopped 2 tablespoons green onion, fine chopped Place chopped cucumber in strainer and allow water to drain for about 15 minutes. Place in a clean towel and squeeze dry. In a large mixing bowl, mix together yogurt, sour cream, lemon juice, salt, and sugar on Speed 2 until ingredients are incorporated. Add remaining ingredients, cucumber being the last. Mix on Speed 2 until well mixed. Transfer to a small bowl, cover and refrigerate for 30 to 60 minutes before serving to allow flavors to blend. Keep unused portion in a resealable container in the refrigerator for up to 5 days. Nutritional information per serving (1⁄4 cup): Calories 30 (53% from fat) • carb. 2g • pro. 1g • fat 2g • sat. fat 1g • chol. 4mg • sod. 115mg • calc. 46mg • fiber 0g 16 GINGER SOY BUTTER This butter gives an Asian twist to steamed vegetables, rice, or fish. Makes 1 stick of butter, 16 slices 1⁄2 cup unsalted butter, softened 1⁄2 tablespoon fresh ginger, peeled and finely chopped pinch of fresh garlic, finely chopped 2 teaspoons soy sauce 1⁄2 teaspoon lemon juice Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluffy, about 30 seconds. Add ginger, garlic, soy sauce, and lemon juice; mix on Speed 2 until well blended, about 30 to 40 seconds longer. Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Ginger Soy Butter on top of grilled or broiled seafood or chicken, baked sweet potatoes, rice, or steamed vegetables. Note: Ginger Soy Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in freezer. Double wrap using an outer wrap of aluminum foil to prevent absorption of freezer odors. Nutritional information per slice: Calories 52 (98% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g • chol. 16mg • sod. 44mg • calc. 2mg GORGONZOLA BUTTER Serve a slice of this savory compound butter on top of your favorite steak - it will melt and impart an incredible flavor. Makes 1 roll compound butter, 16 slices 1⁄2 cup unsalted butter, softened 1⁄4 cup Gorgonzola, crumbled pinch freshly ground pepper Place butter in mixing bowl, mix on Speed 1 until smooth and slightly fluffy, about 30 seconds. Add Gorgonzola and mix until well blended, about 30 to 40 seconds longer. Using a sheet of plastic wrap or waxed paper as an aid, shape butter into a log, about 1 inch in diameter. Wrap butter in plastic wrap twisting the ends to form a log. Chill until firm enough to slice. Place slices of Gorgonzola butter on top of grilled or broiled steak, a fluffed baked potato, or steamed vegetables. Note: Butter can be wrapped in a whole log or wrapped in smaller sizes and kept in freezer. Double wrap using an outer wrap of aluminum foil to prevent absorption of freezer odors. Nutritional information per slice: Calories 52 (96% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g • chol.16 mg • sod. 5mg • calc. 2mg • fiber 0g