Recipe
Booklet
Reverse Side
INSTRUCTION BOOKLET
Supreme Super 600™ Blender
SB-5600
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
G IB-6087
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UNPACKING INSTRUCTIONS
INTRODUCTION
1. Place the gift box containing your Cuisinart® Supreme Super 600™
Blender on a flat, sturdy surface before unpacking.
This may be the most powerful blender you’ll ever own. The secret
is the high-torque 600-watt motor that powers our cyclonic blending
action. Your Supreme Super 600™ Blender delivers consistently smooth
results fast whether you’re making delicious smoothies or healthy
vegetable purées. Preprogrammed speeds take the guesswork out of
blending, and dishwasher-safe parts take the effort out of cleaning!
2. Remove instruction book and other printed materials from top of
corrugated insert.
3. Remove corrugated insert containing measured pour lid.
4. Lift blender base from box.
5. Carefully lift out corrugated insert containing the glass blender jar
assembly.
To assemble the blender, follow the Assembly Instructions in this
booklet. Replace all corrugated inserts in the box and save the box for
repackaging.
Before using for the first time: Wash all parts according to the Cleaning
and Maintenance section in this booklet to remove any dust or residue.
CONTENTS
Important Safeguards ............................................................................2
Unpacking Instructions...........................................................................3
Introduction ............................................................................................3
Features and Benefits ...........................................................................4
Use and Care/Assembly ........................................................................4
Helpful Reminders ..................................................................................5
Operation ...............................................................................................5
Easy Reference Guides .........................................................................5
Cleaning and Maintenance.....................................................................6
Dos and Don’ts ......................................................................................7
Warranty Information ............................................................................ 8
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9. Slip-proof Feet
FEATURES AND BENEFITS
Prevent movement during use and prevent damaging marks
on countertops or tables.
2
3
1. Cover
1
Just press on. Tightfitting seal
resists leakage.
10. Cord Storage (not shown)
Keeps countertop safe and neat by storing excess cord conveniently.
2. 2-oz. Measured Pour Lid
Allows you to measure and add
ingredients without removing
the cover.
USE AND CARE
ASSEMBLY
To use your Cuisinart® Supreme Super 600™
Blender, begin by assembling the blender jar.
3. 60-oz. Glass Jar with
Pour Spout
(d)
5
Has a unique, sturdy, widemouth
design and a pour spout.
1. Turn the blender jar (a) upside down, and
place it flat on a sturdy surface.
(c)
6
4. Leak-proof Rubber Gasket
(not shown)
2. Position the rubber gasket (b) on the round
opening on the bottom of the blender jar.
8b
8a
(b)
8
Holds the glass jar snugly in
position for safe operation.
3. Turn the cutting assembly (c) upside down,
and place the blade end in the blender
jar opening.
Note: Blades are sharp... handle carefully.
(a)
7
5. High-quality Cutting Assembly
with Patented Stainless
Steel Blades
Is strong enough for all blender
tasks, including tough jobs, from
ice crushing to chopping delicate herbs.
4. Secure the rubber gasket and cutting
9
assembly into position by placing the smaller opening of the locking
ring (d) on top of the cutting assembly. Engage threads by twisting
the locking ring clockwise until tightened. Make sure locking ring is
tightly fastened to blender jar. Once assembled, turn the blender jar
right side up. Note: Never place blade assembly on base unless
assembled to jar.
Note: Blades are sharp...
handle carefully.
6. Locking Ring
Is self-aligning so that the glass blender jar screws easily into
position.
7. Heavy-duty Motor Base
5. Push the cover onto the top of the blender jar. Push the measured
pour lid into the cover.
Is so sturdy and stable, it will not “walk” on your counter – even
during ice crushing!
6. Place the blender jar on the motor base so that the jar markings are
facing you and the handle is positioned to one side.
8. Preprogrammed 6-Speed Push-button Controls
Is easy to use, read and clean. The red LED lights clearly indicate
what blender speed you are using.
7. Plug in power cord. Your blender is now ready to be used.
8a. Pulse at Any Speed Button
Allows you to pulse at any speed from high to low, so you can
blend ingredients only as much as needed.
8b. Ice Crush Button
This button is preset to the best speed for crushed ice.
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HELPFUL REMINDERS
QUICK REFERENCE GUIDE
•
Once the cover is in position, additional ingredients can be added
during blending by simply lifting the measured pour lid, adding
ingredients, and replacing the measured pour lid.
To activate blender
To begin blending
To change speeds
To pulse
Press “On” – The blender is in on mode
Press desired speed button
Press desired speed button
•
•
•
Cover should always be in place while the unit is on.
Warning: Do not place blender jar onto base while motor is running.
In “On” mode press “Pulse”, then press
and release desired speed button
as needed
Do not twist locking ring off blender jar when removing blender jar
from base. Simply lift blender jar from motor base.
•
Boiling liquid or solid frozen foods (with the exception of ice cubes
or ½-inch [1.3 cm] pieces of frozen fruit) should never be placed in
the blender jar.
To crush ice
In “On” mode, press and release
“Ice Crush” button as needed.
To stop blending
Press “Off” button.
(and deactivate blender)
•
•
Do not place ice, frozen foods or very cold liquids into a blender jar
which has come directly from a hot dishwasher.
To stop blending
(in pulse or ice crush mode)
Release button.
Do not place very hot liquids or foods into a blender jar which has
come directly from the freezer. Boiling liquids should cool for
5 minutes before being placed in blender jar.
To stop blending (in chop, mix
purée or liquefy mode)
Press speed button again. This will return
the blender to “On” mode. Press “Off”
button to turn blender off.
•
Follow Cleaning and Maintenance instructions on page 6 prior to
your first use.
SPEED SELECTION GUIDE
Refer to this guide to choose the best speed for your desired result.
OPERATION
1. Place the motor base of your Cuisinart® Supreme Super 600™
Blender onto a flat, sturdy surface. It is important that the surface
be clean and dry. Assemble the blender by following the assembly
instructions. Once the jar is assembled and is in position on the
motor base, plug the blender into an electrical outlet.
Ingredient
Nuts
Speed
Chop
Result
Coarse to fine
Thick topping
Uniformly fine
Uniformly fine
Smooth and creamy
Smooth and creamy
Smooth and creamy
Thick and slushy
Coarse to fine
Coarse to fine
Snowy
Whipping cream
Bread crumbs
Grating citrus zest
Milk Shakes
Baby food
Mix
Mix
Purée
Purée
Purée
Liquefy
Liquefy
Liquefy
Liquefy
Ice Crush
2. Add all necessary ingredients to the blender jar, and replace the
cover. You may add more ingredients by lifting the measured pour
lid and dropping ingredients through the fill area. Replace the
measured pour lid after adding ingredients. Do not place hands
into blender jar with blender plugged in.
Health drinks
Frozen cocktails
Grinding hard cheese
Spices
Note: Add liquid ingredients first, then follow with solid ingredients.
This will provide more consistent blending and prevent unnecessary
stress on the motor.
Ice
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7. To crush ice: the Supreme Super 600TM Blender motor is strong
enough to crush ice without liquid at any speed; however, for your
convenience, we have preset the best speed for ice crushing. To
give you greater control, the ice crush function automatically
operates as a pulse function. To crush ice, place ice cubes in the
blender jar, and place the cover and the measured pour lid on the
blender jar. Press the “On” button. Press the “Ice Crush” button in
short pulses until ice is crushed to desired consistency. See the
Recipe Tips and Hints for more details.
Note: To remove blender jar cover, lift edge of cover upwards. Lifting
measured pour lid will not remove cover.
3. To start blending: press the “On” button. The red “On” LED light
will flash, indicating that the blender is turned on but no speed has
been selected.
4. Press the desired blending speed: both the “On” indicator light
and the activated speed indicator light will glow. The blender will
now be functioning at the desired speed. It is possible to switch
speeds without pressing the “Off” button, by simply pushing the
next desired speed button.
8. To dislodge food: use a rubber or plastic spatula to help remove
food lodged around the cutting assembly. Do not use spatula
until you have turned the blender off. Replace the cover and
measured pour lid and continue blending, if necessary. Make sure
spatula is not inside the blender jar before blending.
9. When finished blending: press the “Off” button and unplug the
blender from the electrical outlet. Never remove the blender jar
from the motor base until the blender is off. Do not twist locking
ring from blender jar when removing jar from motor base. Simply
lift blender jar from motor base. Do not place hands into blender
jar with blender plugged in.
5. To stop the blending process: re-press the activated speed
button. The blending process will stop. The red “On” indicator light
will continue to flash to let you know that the blender is still on and
can be reactivated by pushing the desired speed button. The
blender can be completely deactivated and stopped at any speed
by pushing the “Off” button. You will need to press the “On” button
again to continue blending.
CLEANING AND MAINTENANCE
Always unplug your Cuisinart® Supreme Super 600™ Blender from the
electrical outlet before cleaning. The blender is made of corrosion-
resistant parts which are easy to clean. Before first use and after every
use, clean each part thoroughly. Periodically check all parts before
reassembly. If any part is damaged or blender jar is chipped or
cracked, DO NOT USE BLENDER.
6. Pulse mode: while the blender is turned on, you can create a burst
of power for quick, efficient blending, by activating the pulse
function. To do so, first push the “Pulse” button, which will cause
the pulse indicator light to flash. Next, push and release the desired
speed button. Repeat as desired. You determine the duration of
each pulse. While pulsing, all indicator lights (the on, the pulse, and
the desired speed) will glow. The pulse function can be used to
break apart larger pieces of food or to control the texture of food
when chopping. The pulse function is also effective in starting the
blending process when you do not want continuous power, or
when processing items which do not require an extended amount
of blending.
Remove the blender jar from the motor base by lifting straight up and
away. Twist off the locking ring by turning counterclockwise. Remove
the cutting assembly and rubber gasket. Wash in warm soapy water,
rinse, and dry thoroughly.
Place the locking ring in the upper rack of the dishwasher or wash in
warm water.
CAUTION: Handle the cutting assembly carefully. It is SHARP and may
cause injury. Do not attempt to remove blades from cutting assembly.
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Remove the blender jar cover and the measured pour lid. Wash in
warm, soapy water; rinse and dry thoroughly, or place in upper rack of
dishwasher. The blender jar must be washed in warm, soapy water and
rinsed and dried thoroughly. The blender jar can also be placed upside
down in dishwasher.
•
•
Always remove locking ring, cutting assembly, and rubber gasket
before cleaning.
When scraping the blender jar with a spatula, remove the food from
the sides of the blender jar and place food in the center of the
blender jar, over the cutting assembly.
Finally, wipe the motor base clean with a damp cloth to remove any
residue, and dry thoroughly. Never submerge the motor base in water
or other liquid, or place in a dishwasher.
•
•
When chopping fresh herbs, garlic, onion, zest, bread crumbs,
nuts, spices, etc, make sure the blender jar and cutting assembly
are completely dry.
Tip: You may wish to clean your blender cutting assembly as follows:
Squirt a small amount of dishwashing liquid into assembled blender jar
and fill halfway with warm water. Select Mix and run for 30 seconds, or
as needed. Repeat, using clean tap water. Empty blender jar and
carefully disassemble parts. Wash cutting assembly, gasket and
locking ring in warm, soapy water. Rinse and dry all parts thoroughly.
Pulses should be short bursts. Space the pulses so the blades stop
rotating between pulses. If food tends to stick to the sides of the
blender jar when blending, pulse in short bursts.
DON’T:
•
•
Don’t store food or liquids in your blender jar.
Don’t place cutting assembly and locking ring onto motor base
without the blender jar attached.
DOs AND DON’Ts WHEN USING
YOUR BLENDER
•
•
•
•
•
Don’t attempt to mash potatoes, knead heavy dough, or beat
egg whites.
DO:
Don’t remove blender jar while unit is on. Keep the blender jar
cover on the blender jar while blending.
•
Make sure the electrical outlet is rated at the same voltage as that
stated on the bottom of the blender motor base.
Don’t twist locking ring from blender jar when removing blender jar
from motor base. Simply lift blender jar from motor base.
•
•
Always use the blender on a clean, sturdy and dry surface.
Always add liquid ingredients to the blender jar first, then add
remaining ingredients. This will ensure that ingredients are
uniformly mixed.
Don’t overprocess foods. Blender will achieve most desired results
in seconds, not minutes.
Don’t overload blender. If the motor stalls, turn the blender off
immediately, unplug the unit, and remove a portion of the food,
then continue.
•
•
•
Cut most foods into approximately ½-inch (1.3 cm) to 1-inch
(2.5 cm) cubes to achieve a more uniform result. Cut all cheeses
into pieces no larger than ½-inch (1.3 cm).
•
•
Don’t use any utensil inside the blender jar while the motor is on.
Use the measured pour lid to measure liquid ingredients such
as alcohol. Replace measured pour lid after ingredients have
been added.
Don’t use any container or accessories not recommended by
Cuisinart. Doing so may result in injury.
Use a rubber or plastic spatula as needed, only when the blender
is turned off. Never use metal utensils, as damage may occur to
the blender jar or cutting assembly.
•
•
Don’t place hands inside the blender jar when blender is
plugged in.
Don’t add boiling liquids or frozen foods (except ice cubes or
½-inch pieces of frozen fruit) to glass blender jar. Boiling liquids
should cool for 5 minutes before being placed in blender jar.
•
•
Place cover on firmly. Always operate the blender with the
cover on.
Make sure locking ring is tightly attached to blender jar.
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These warranties exclude all incidental or consequential damages.
Some states do not allow the exclusion of or limitation of incidental or
consequential damages, so the foregoing limitation may not apply to you.
WARRANTY
LIMITED THREE-YEAR WARRANTY
CALIFORNIA RESIDENTS ONLY
This warranty supersedes all previous warranties on the Cuisinart®
Supreme Super 600™ Blender.
California law provides that for In-Warranty Service, California residents
have the option of returning a nonconforming product (A) to the
store where it was purchased or (B) to another retail store which sells
Cuisinart® products of the same type. The retail store shall then,
according to its preference, either repair the product, refer the consumer
to an independent repair facility, replace the product, or refund the
purchase price less the amount directly attributable to the consumer’s
prior usage of the product. If the above two options do not result in
the appropriate relief to the consumer, the consumer may then take
the product to an independent repair facility if service or repair can be
economically accomplished. Cuisinart and not the consumer will be
responsible for the reasonable cost of such service, repair, replacement,
or refund for nonconforming products under warranty.
This warranty is available to consumers only. You are a consumer if you
own a Cuisinart® Supreme Super 600™ Blender that was purchased at
retail for personal, family or household use. Except as otherwise required
under applicable state law, this warranty is not available to retailers or
other commercial purchasers or owners.
We warrant that your Cuisinart® Supreme Super 600™ Blender will be free
of defects in material or workmanship under normal home use for three
years from the date of original purchase.
If your Cuisinart® Supreme Super 600™ Blender should prove to be
defective within the warranty period, we will repair it, or if we think
necessary, replace it. To obtain warranty service, please call our
Consumer Service Center toll-free at 1-800-726-0190 or write to:
Cuisinart, 150 Milford Road, East Windsor, NJ 08520.
California residents may also, according to their preference, return
nonconforming products directly to Cuisinart for repair or, if necessary,
replacement by calling our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such nonconforming
products under warranty.
To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. California residents
need only supply proof of purchase and should call 1-800-726-0190 for
shipping instructions. Please also be sure to include a return address,
description of the product defect, product serial number, and any other
information pertinent to the product’s return. Please pay by check or
money order.
NOTE: For added protection and secure handling of any Cuisinart®
product that is being returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be held responsible for in-
transit damage or for packages that are not delivered to us. Lost and/or
damaged products are not covered under warranty.
Your Cuisinart® Supreme Super 600™ Blender has been manufactured
to strict specifications and has been designed for use with the Cuisinart®
Supreme Super 600™ Blender accessories and replacement parts.
These warranties expressly exclude any defects or damages caused by
accessories, replacement parts or repair service other than those that
have been authorized by Cuisinart.
BEFORE RETURNING YOUR CUISINART® PRODUCT
Important: If the nonconforming product is to be serviced by someone
other than Cuisinart’s Authorized Service Center, please remind the
servicer to call our Consumer Service enter to ensure that the problem is
properly diagnosed, the product serviced with the correct parts, and to
ensure that the product is still under warranty.
©2006 Cuisinart
Cuisinart® is a registered
trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
These warranties do not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.
06CU26068
Any other trademarks or service marks referred to herein are
the trademarks or service marks of their respective owners.
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Instruction
Booklet
Reverse Side
Recipe Booklet
SMOOTHIES, SOUPS & MORE!
Download from Www.Somanuals.com. ACll MUanISuaIlsNSAeaRrcTh A®ndSDUowPnRloaEd.ME SUPER 600™ BLENDER
appear.) If desired add 1 tablespoon sugar and 1–2 teaspoons of vanilla
or other flavoring. Consistency with be that of a thickened but not fluffy
whipped cream and is most appropriate for topping desserts or coffee
drinks.
BLENDING TIPS & HINTS
The simple recipes that follow include some old Cuisinart favorites as
well as some creative combinations that are sure to please your friends
and family. Thanks to the superior ice crushing power of the Cuisinart®
Supreme Super 600™ Blender, you’ll also be able to make delicious
frozen drinks.
GENERAL USAGE TIPS
• Assemble the blender completely before beginning any blending task,
taking care that the gasket has been inserted to prevent leakage.
Chopping Nuts: Place ½ cup shelled nuts in the blender jar and cover
blender. Select Chop and pulse until desired chop is achieved. Pulse
fewer times for coarsely chopped nuts. For best results process small
amounts, ½ cup or less.
• Always take care to place lid firmly on blender container before blending.
• Always turn blender off and allow blades to stop completely before
removing the lid or lifting container from blender.
• For “frozen” drinks, chill all ingredients before blending. This includes
liquor, which may even be kept in the freezer if space allows.
• Keep frozen fruit (whole berries, slices, chunks or pieces of other fruits)
on hand to be able to replace ice to make “frozen,” “slushy,” or
“smoothie” type drinks at any time. Using frozen fruit keeps the drink
from tasting watered down.
• Additional ice cubes or pieces of frozen fruit can be added through the
feeder hole in the lid of the blender while the blender is running.
• For best results, cut foods into similar sized pieces, ½–¾ inches
in size.
• If foods do not seem to be blending smoothly, use the pulse to chop,
then blend continuously.
• Allow hot foods to cool slightly before blending.
Bread, Cookie or Cracker Crumbs: Break or cut bread, cookies or
crackers into pieces ½ inch or less in size. For best bread results, use
day-old bread (drier bread works best). Place bread, cookie or cracker
pieces in blender jar. Select Purée and pulse to chop, then blend continu-
ously until desired texture of crumbs is achieved. For best results process
1 cup or less at a time.
Crushing Ice: Add up to 10 standard ice cubes to the blender jar. Cover.
Press the Ice Crush button, using short bursts, 10 times, or until cubes
are the consistency of snow. Press STOP button. Pulse fewer times if
coarsely chopped ice is desired.
Grating Fresh Citrus Zest: For best results, blender jar and cutting
assembly must be clean and dry. Remove zest from fruit in strips using a
vegetable peeler; use a sharp knife to remove the bitter white pith from
the underside of the zest. Cut strips in half. Process no more than 8 strips
at a time (zest of 1 medium lemon). Add strips and 1 or more teaspoons of
sugar or coarse salt (from recipe) to the blender jar. Cover blender jar.
Select Purée; blend for 15–20 seconds. Press STOP button.
• When using the Cuisinart® Supreme Super 600™ Blender to purée hot
mixtures such as creamed soups and baby foods, strain the solids from
the liquid, reserving the cooking liquid. Then place the cooked solids in
the blender jar along with ½ to 1 cup of the reserved cooking liquid. Use
the Pulse to chop, then blend until desired consistency/purée is
Baby Food: Combine ½ cup cooked unseasoned or lightly seasoned
vegetables, fruit or meat from the family meal with 3–4 tablespoons liquid
(water, milk, fruit juice, broth, or cooking liquid) in the blender jar. Select
Liquefy. Blend for 15–20 seconds until a smooth purée is reached. Add
more liquid as necessary and process further until desired texture is
reached. For “junior” type foods, select Purée and use the pulse. Always
consult with your pediatrician/family physician concerning the best foods
for your baby and when to introduce new foods to his/her diet.
reached. Blending hot mixtures is often better done in several batches.
• When blending hot foods/liquids, leave the feeder cap off or ajar to
allow steam to be released to prevent the lid from popping up/off.
Cover the lid with a clean dish towel and hold down to prevent it from
lifting up.
• When blending hot foods/liquids, make certain there is sufficient room
for expansion during blending.
• The blender is a perfect tool for creating baby foods and purées for
special needs diets.
• A quick way to clean the blender is to let it clean itself. Add about 2
cups of warm water and a drop of liquid dish soap to the blender jar.
Run the blender for about 30 seconds, until it is clean. Rinse thoroughly
with warm water to remove all soap and allow to air dry.
Grinding Hard Cheese: Cut cheese into ½-inch pieces; remove all outer
hard rind. Place cheese in blender jar. Select Chop or Mix.
Pulse to chop cheese, 10–12 times, and blend until desired grind is
reached. For best results, grind no more than 3–4 ounces of cheese at
a time.
Whipping Cream: If possible, chill blender jar and cutting assembly in
refrigerator for 15 minutes. Add 1 cup heavy or whipping cream to
blender jar. Cover jar. Select Stir (1-second pulses) 20–30 times until
cream is thickened. (Do not overprocess – bits of butter will begin to
• Xanthan gum may be added to dressings and marinades to prevent
separation.
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In the Pink Good Morning Smoothie
RECIPES
Fruit smoothies are a great way for non-breakfast eaters to start the
day – this one is full of vitamins and antioxidants as well as flavor.
Before starting any of these or your own recipes, make sure the
Cuisinart® Supreme Super 600™ Blender is properly assembled. Follow
the assembly directions on page 4 of this instruction booklet for correct
blender assembly procedure.
Makes 48 ounces (six 1-cup servings)
3
small bananas (about 12 ounces), peeled, cut into
¾-inch pieces
cups fresh pink grapefruit sections
(remove and discard seeds and bitter white pith)
cup pomegranate juice*
cup fat free or lowfat vanilla yogurt
ounces frozen strawberries (about 20)
Nutritional information is based on number of servings indicated. If a
recipe produces a range of servings, it is based on the highest serving
yield for that particular recipe. If a recipe has a lower fat option, that is the
one used for nutritional analysis.
2
¾
¾
8
DRINKS
Place ingredients in blender jar in order listed. Pulse on Liquefy five times.
Blend on Liquefy for 20 to 30 seconds until smooth and homogenous.
Serve immediately or cover and refrigerate.
Fresh Fruit Smoothie
Layers of fresh fruit blend in just seconds to make this
all-fruit smoothie.
Nutritional information per 1-cup serving:
Calories 130 (5% from fat) • carb. 31g • pro. 3g • fat 1g • sat. fat 0g
• chol. 1mg • sod. 26mg • calc. 70mg • fiber 3g
Makes six 8-ounce servings
½
1½
1
cup orange juice
*You may use either freshly made pomegranate juice or purchased
pomegranate juice. To prepare fresh pomegranate juice in your Cuisinart®
Supreme Super 600™ Blender, remove the seeds from a fresh
pomegranate. Place them in blender jar. Select Purée and blend until
puréed. Press purée through a fine mesh strainer to remove seed
particles. One average pomegranate will yield about ½ cup fresh
pomegranate juice.
cups cantaloupe, cut into 1-inch pieces
medium banana, cut into ½-inch slices
cup pineapple chunks (1-inch pieces)
(fresh or canned, drained)
cup navel orange segments, cut into 1-inch pieces
cup strawberries, hulled and halved
cup mango chunks (1-inch pieces)
cup raspberries (fresh or frozen)
cup blueberries (fresh or frozen)
cup ice cubes (about 6 standard)
¾
1
1
1
1
1
1
Breakfast Banana Berry Smoothie
This meal in a smoothie is a perfect start to the day.
Makes 3-½ cups
Layer the ingredients in the blender jar in the order listed. Place cover on
blender jar. Blend on Liquefy and process for about 25 to 30 seconds
until smooth.
1
1
frozen banana
cup fresh strawberries
1
cup frozen berries (raspberry or strawberry)
cups orange juice or soymilk
cup fat free vanilla yogurt
Note: The riper the fruit, the sweeter the smoothie.
1½
½
1
Nutritional information per 8-ounce serving:
Calories 138 (5% from fat) • carb. 33g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 9mg • calc. 41mg • fiber 6g
tablespoon protein powder (soy or whey)
Place ingredients in the blender jar in the order listed. Place cover on
blender jar. Blend on Liquefy and process for about 25 to 30 seconds
until smooth.
Nutritional information per ½-cup serving:
Calories 70 (5% from fat) • carb. 12g • pro. 5g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 11mg • calc. 79mg • fiber 2g
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Berry, Pear & Ginger Smoothie
Ginger adds a refreshing and different flavor to this smoothie.
Makes about 6 cups
Lemony Pineapple Slushy
Not too tart, not too sweet, just refreshing.
Makes about 5 cups
¾
¾
2
cup cranberry juice
cup pear nectar
pears, ripe but firm (about 1 pound total), peeled, cored,
cut into 1-inch pieces
2
2
1
6
cups lemon sorbet
cups fresh pineapple cubes (about 1-inch)
banana, sliced (may freeze slices)
ounces white grape juice or ginger ale*
1
cup lowfat vanilla yogurt
¾
½
8
cup frozen raspberries (or blueberries)
teaspoon ginger (or ½ tablespoon candied ginger)
ice cubes
Garnish suggestions: Slices/wedges of fresh pineapple, sliced
fresh strawberries
Place all the ingredients in the blender jar in the order listed. Blend on
Liquefy until completely smooth, thick and homogenous, about 20 to 30
seconds. Serve immediately. Garnish as desired.
Garnish: fresh raspberries, mint leaves
Place all ingredients in blender jar in order listed. Blend on Liquefy for 30
to 35 seconds, until smooth, creamy and completely emulsified.
For an adult drink, add rum or vodka to taste or as a replacement for the
juice or soda.
Serve garnished with fresh raspberries and mint leaves.
Nutritional information per 1-cup serving:
Calories 210 (0% from fat) • carb. 55g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 15mg • calc. 21mg • fiber 1g
Nutritional information per 1-cup serving:
Calories 129 (5% from fat) • carb. 22g • pro. 2g • fat 1g
• sat. fat 0g • chol. 2mg • sod. 29mg • calc. 82mg • fiber 3g
Dulce de Leche Shake
The popular South American caramel spread is used to
flavor this delicious shake.
Mango Peach Citrus Frosty
Using frozen peaches keeps the flavors of this frosty drink intense.
Makes 5 cups
Makes about 6 cups
3
cups vanilla bean or French vanilla ice cream
cups milk (whole or reduced fat)*
cup dulce de leche (a very thick, Spanish/South American
caramel sauce which can be found in well-stocked grocery
and specialty food markets)
2
cups fresh tangerine or orange sections
(remove bitter white pith and seeds)
cups (1 pound) mango pieces (¾-inch)
ounces frozen sliced peaches
1½
1
⁄
3
2½
8
2
⁄
cup juice (white grape, orange) or ginger ale*
3
Garnish: Sugared pecans, sliced fresh peach or strawberry
Optional garnishes: orange or kiwi slices, a sprig of fresh mint
Place all the ingredients in the blender jar in the order listed. Blend on
Liquefy until completely smooth, thick and homogenous, about 20 to 30
seconds. Serve immediately.
Place all the ingredients in the blender jar in the order listed. Blend on
Liquefy until completely smooth, thick and homogenous, about 20 to 30
seconds. Serve immediately. Garnish as desired.
Serve in chilled martini glasses as a dessert drink. Garnish with chopped
sugared pecans and a slice of fresh peach or strawberry.
*Turn this into a frosty cocktail by substituting vodka or rum for the juice.
*For an adult dessert drink, in addition to the milk add bourbon, rum,
brandy or liqueur such as amaretto or Frangelico® – about ½ ounce per
¾-cup shake.
Nutritional information per ½-cup serving:
Calories 67 (5% from fat) • carb. 17g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 21mg • fiber 2g
Nutritional information per 1-cup serving:
Calories 262 (48% from fat) • carb. 29g • pro. 5g • fat 14g
• sat. fat 8g • chol. 48mg • sod. 114mg • calc. 186mg • fiber 0g
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½
2
1
cup tequila
cups frozen strawberries
cup strawberry sorbet
Strawberry Shake
This shake really tastes like strawberries!
Makes about 6 cups
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy and process for about 25 to 30 seconds until smooth.
1
16
1
cup milk
ounces frozen strawberries, thawed
cup strawberry ice cream
cups vanilla ice cream
Nutritional information per 1-cup serving:
Calories 281 (1% from fat) • carb. 46g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 8mg • calc. 24mg • fiber 3g
2
Place milk and thawed strawberries in blender jar. Cover blender jar.
Blend on Liquefy until homogenous 20 seconds. Add the strawberry and
vanilla ice creams. Pulse on Liquefy about 3 to 4 times, and then blend
again on Liquefy until smooth, about 40 seconds. Serve immediately.
Sunshine Colada
A play on the traditional piña colada – we have added mango,
peaches and banana for variety.
Nutritional information per 1-cup serving:
Calories 179 (36% from fat) • carb. 26g • pro. 4g • fat 7g
• sat. fat 3g • chol. 29mg • sod. 74mg • calc. 147mg • fiber 2g
Makes 5 cups
1½
cups orange-peach-mango juice
(orange juice may be substituted)
ounces dark rum
5
Maple Almond Vanilla Shake
2
1
1
1
cups fresh pineapple, cut into 1-inch pieces
mango, cut into cubes (about 1½ cups)
cup frozen peaches, cut into 1-inch pieces
banana, cut into 1-inch pieces
cup cream of coconut
Maple syrup and a touch of almond perk
up the traditional vanilla shake.
Makes about 6 cups
¼
2
4
5
1
cups milk (can use lowfat)
cups vanilla ice cream
tablespoons pure maple syrup
teaspoon pure almond extract
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy for about 25 to 30 seconds until smooth.
Nutritional information per 1-cup serving:
Calories 217 (13% from fat) • carb. 32g • pro. 2g • fat 3g
• sat. fat 2g • chol. 0mg • sod. 10mg • calc. 17mg • fiber 3g
Place all the ingredients in the blender jar in the order listed. Blend on
Liquefy until completely smooth, thick and homogenous, about 20 to 30
seconds. Serve immediately.
Nutritional information per 1-cup serving:
Calories 261 (38% from fat) • carb. 36g • pro. 6g • fat 11g
• sat. fat 7g • chol. 46mg • sod. 120mg • calc. 233mg • fiber 0g
Grasshoppers
Serve Grasshoppers as an after-dinner treat. For a non-alcoholic
version, use mint and clear chocolate syrups found in coffee bars.
Makes about 3 cups – 6 servings
Strawberry Margarita
2
¼
4
4
6
cups vanilla ice cream
cup heavy cream
ounces green crème de menthe
ounces white crème de cacao
ice cubes
Using frozen strawberries instead of ice prevents this drink from
having a watered down flavor.
Makes 4 cups
6
tablespoons fresh lime juice
cup orange juice
½
¼
cup Triple Sec
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Garnish: Fresh mint leaves, chocolate cookies, mini chocolate
morsels
¼
¼
¼
teaspoon ground coriander
teaspoon ground cumin
teaspoon ground white pepper
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy and process for about 25 to 30 seconds until smooth.
Place all ingredients in the blender jar in the order listed. Blend on Purée
for 35 to 45 seconds until smooth, creamy and homogenous. Chill if not
serving immediately.
Garnish and serve in chilled martini glasses.
Nutritional information per ½-cup serving:
Calories 369 (38% from fat) • carb. 38g • pro. 2g • fat 16g
• sat. fat 10g • chol. 58mg • sod. 63mg • calc. 84mg • fiber 0g
Serving suggestions – garnish with diced tomato, chopped jalapeño
peppers and slices of avocado.
White Russian
A deliciously creamy dessert drink for adults.
Makes 6 cups
Nutritional information per ½-cup serving:
Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g
• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g
2
cups whole milk (may use lowfat)
cup Kahlua® or other coffee-flavored liqueur
cup vodka, preferably vanilla-flavored
cups vanilla ice cream
Chipotle Roasted Tomato Soup
½
½
3
This slightly spicy, slightly smoky tomato soup would be great
with a grilled cheese sandwich.
Makes 6 cups
Place ingredients in blender jar in order listed. Place cover on blender jar.
Blend on Liquefy and process for about 25 to 30 seconds until smooth
and creamy.
1
2
1
1
½
¼
1
can (35 ounces) plum tomatoes in heavy sauce
tablespoons extra virgin olive oil, divided
tablespoon unsalted butter
cup chopped (½-inch pieces) onion
cup sliced carrots (½-inch thick)
cup sliced celery (½-inch thick)
teaspoon oregano
Nutritional information per 1-cup serving:
Calories 307 (29% from fat) • carb. 31g • pro. 5g • fat 10g
• sat. fat 6g • chol. 41mg • sod. 100mg • calc. 185mg • fiber 0g
½
½
2½
¼
1
teaspoon ground coriander
teaspoon ground cumin
cups chicken stock
cup white rice
teaspoon kosher salt
SOUPS
Cool, Creamy Avocado and Cucumber Soup
This chilled soup requires no cooking and is perfect for
a hot summer day.
1-2
teaspoons chipotle peppers with sauce (from a can)
Makes 6 cups
Preheat oven to 300°F. Line a baking sheet with sides with parchment.
Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and
place cut side up in a single layer on prepared baking sheet. Drizzle with
1 tablespoon olive oil and roast for 1½ hours.
1
3
medium-large cucumber, peeled, seeded,
and cut into ½-inch pieces
medium avocados (7-8 ounces each), peeled, seeded,
and cut into ¾-inch pieces
2
1
ounces chopped shallots (about 6 tablespoons)
medium jalapeño pepper, stemmed, seeded,
and cut into ½-inch pieces
cups buttermilk
cup chicken or vegetable stock (cool)
tablespoons fresh lime juice
Place butter and remaining olive oil in a large saucepan. Heat on
medium-high until butter is melted. Add onions, carrots, and celery.
Reduce heat to low and cook until vegetables are softened and
translucent, about 4 to 5 minutes. Add oregano, coriander and cumin.
Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato
liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil,
then reduce heat to low and simmer, loosely covered, for 20 minutes.
2½
¾
3
½-1
teaspoon kosher salt (to taste)
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Strain the solids from the cooking liquid, reserving liquid. Place solids
and 1 cup of the cooking liquid in the blender jar with the chipotle
peppers. Cover and blend on Purée for 20 to 30 seconds until completely
emulsified, smooth and homogenous. Return purée to clean saucepan
and stir in reserved cooking liquid. Reheat if necessary.
mushrooms are browned, crispy and about half their original size. Let
cool and reserve to use as “croutons” for the soup.
Place the dried mushrooms in a heatproof bowl. Cover with boiling water
and let stand until softened, about 20 to 30 minutes. Drain, reserving the
soaking liquid. Pour the soaking liquid through a coffee filter set in a
strainer to remove any impurities and reserve.
Note: Recipe may be doubled – blend to purée in 2 batches.
Nutritional information per 1-cup serving:
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g
• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Heat the butter in a 5-quart Dutch oven type pan over medium heat. Add
the leeks, onion, celery, and garlic. Cook until tender and translucent,
about 3 to 5 minutes. Add the sliced mushrooms and thyme. Cook over
medium-low heat until mushrooms are tender and have given up most of
their liquid, about 15 to 20 minutes. Stir in the sherry and cook until
reduced to about 1 tablespoon. Add enough chicken stock to the reserve
mushroom soaking liquid to make 5 cups and add to the vegetable
mixture with the potato and salt. Cover loosely and bring to a boil.
Reduce heat to low, and simmer, loosely covered until potato is tender,
about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes.
Strain the solids from the liquid, reserving all liquid. Have a large clean
saucepan ready.
Creamy Mushroom Soup with
Roasted Mushroom “Croutons”
Porcini mushrooms add extra flavor to the soup, and the Roasted
Mushroom “Croutons” make a flavorful garnish.
Makes 8 cups
For the Roasted Mushroom “Croutons”
2
1
1
tablespoons extra virgin olive oil
pound sliced mushrooms
teaspoon kosher salt
Place half the solids in the blender jar with 1½ cups of the liquid. Cover
and blend on Purée until smooth, creamy and homogenous, about 30 to
40 seconds. Transfer to the clean saucepan and repeat with remaining
solids and 1½ cups of the liquid. Combine with puréed mixture in
saucepan. Stir in any remaining liquid, and half-and-half or light cream.
Place over low heat to reheat to serving temperature. Serve hot and
sprinkle with Roasted Mushroom Croutons.
For the Creamy Mushroom Soup
2
2
4
2
1
½
2
1
ounces dried porcini mushrooms
cups boiling water
Nutritional information per 1-cup serving:
tablespoons unsalted butter
cups sliced leeks (½-inch thick)
cup chopped onion (½-inch pieces)
cup sliced celery (½-inch thick)
cloves garlic, peeled, smashed and cut in half
pound sliced mushrooms
Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g
• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g
Roasted Beet & Tomato Soup with Tarragon
1
teaspoon thyme
cup dry sherry
This is a “slow food” soup. It takes a while, but roasting the beets
and tomatoes concentrates the flavors and color in this vivid ruby red
soup that is scented with just a hint of tarragon. This soup may be
served hot or chilled – add a dollop of sour cream or a drizzle of
heavy cream if you are feeling indulgent.
1
⁄
3
3 to 4 cups chicken stock or broth
8
1
ounces russet potato, peeled and cut into 1-inch pieces
teaspoon kosher salt
¼
2
¼
teaspoon ground white pepper
tablespoons fresh lemon juice
cup half-and-half or light cream
Makes 8 cups
2
1
pounds red beets, stems cut to 3 inches in length,
greens reserved for another use or discarded
can (35 ounces) Italian plum tomatoes, drained,
juices reserved
tablespoons unsalted butter
cups chopped (½-inch pieces) onions
Preheat oven to 400°F. Line a baking sheet with parchment and drizzle
with half the olive oil. Arrange the mushrooms in a single layer, drizzle
with remaining olive oil and sprinkle with salt. Toss to coat, then arrange
in a single layer again. Place in preheated oven and roast until
2
2
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½
3
1½
4
4-5
1
cup sliced (½-inch thick) celery
cloves garlic, peeled and halved lengthwise
teaspoons tarragon
ounces russet potato, peeled and cubed (¾-inch cubes)
cups chicken stock or broth
¼
2
teaspoon ginger
pounds 1-inch butternut squash cubes
(weigh after peeling, seeding and cubing)
ounces apples, peeled, cored and cut in wedges
tablespoons white rice
12
3
5
teaspoon kosher salt
cups chicken stock
¼
teaspoon freshly ground white pepper
1
½
teaspoon kosher salt
teaspoon freshly ground pepper
Optional garnishes: Sour cream or heavy cream, sprigs of fresh
tarragon
Garnish: chopped sugared nuts and minced apple
Preheat oven to 425°F. Scrub the beets and wrap in a double thickness of
aluminum foil. Place in hot oven and roast until tender when tested with a
knife, about 2 to 2½ hours, depending on the size of the beets. Preheat a
second oven to 300°F. Line a jelly-roll pan with parchment. Cut tomatoes
in half lengthwise and arrange in a single layer on the prepared pan.
Roast tomatoes for 1 hour.
Melt the butter over medium heat in a 6-quart sauté pan. Add the onions
and celery, and cook for 2 to 3 minutes, until the vegetables are
translucent. Add the curry powder and ginger, cooking for 5 to 6 minutes
longer over low heat until the vegetables are softened and the spices are
fragrant. Add the butternut squash, apples, and rice. Stir to coat with the
butter and spices and cook for about 1 minute. Add the chicken stock,
salt, and pepper. Bring soup to a boil and then reduce to simmer. Simmer
for about 40 to 45 minutes, until vegetables are very tender.
Melt butter in a 5- or 6-quart Dutch oven style stockpot over medium
heat. When melted, add onions, celery, and garlic. Cook, stirring
frequently, until translucent, about 3 to 5 minutes. Stir in tarragon, reduce
heat to low, cover loosely and cook for 10 minutes. Add the reserved
tomato juices and enough chicken stock to make 6 cups of liquid in total
and the cubed potato. Raise the heat to high and bring to a boil. Reduce
heat to low, cover loosely and simmer for 1 hour. Stir in salt and pepper.
Remove from heat and let stand 5 minutes.
Strain the solids from the liquid, reserving all liquid. Have a large clean
saucepan ready.
Place half the solids in blender with 1½ cups of the liquid. Cover and
blend on Purée until smooth, creamy and homogenous, about 30
seconds. Transfer to the clean saucepan and repeat with remaining solids
and liquid.
Strain the solids from the liquid, and transfer all but 2 cups of the cooking
liquid to a clean pot. Place half the cooked vegetables in the blender jar
with 1 cup of the cooking liquid. Blend on Purée until smooth and
homogenous, about 25 to 30 seconds. Transfer to the pot of cooking
liquid and stir. Repeat with the remaining vegetables and cup of cooking
liquid. Add to soup in pot and stir to blend. Serve hot or chilled. If serving
hot, keep warm over low heat until ready to serve. Garnish as desired.
Nutritional information per 1-cup serving:
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g
• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g
Creamy Potato Leek Soup
This versatile soup may be served hot or chilled.
Makes six servings
Nutritional information per 1-cup serving:
Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g
• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g
2
medium leeks, white and tender green only,
sliced horizontally and cut into ½-inch pieces
tablespoon unsalted butter
Curried Butternut Squash & Apple Soup
1
1
¼
2
small onion (3-4 ounces), peeled and cut into ½-inch pieces
teaspoon thyme
medium russet potatoes (about ¾ pound total), peeled,
cut into 1-inch slices
A delicious autumn or winter soup – this one is a perfect
first course for a holiday dinner.
Makes approximately 10 cups of soup
2
tablespoons unsalted butter
cups chopped onions
cup thinly sliced celery (approximately 1 medium stalk)
teaspoons curry powder
1½
¾
1
cups fat free, low-sodium chicken stock or broth
cup water
teaspoon kosher salt
1½
1
⁄
3
2
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½
¾
teaspoon white pepper
cup half-and-half
Preheat oven to 400˚F.
Lightly coat a baking sheet with 2 tablespoons of olive oil and place the
tomatoes, peppers, shallots, and garlic cloves on it. Roast for about 35 to
40 minutes until all vegetables are browned and soft. Place them in a
bowl and cover tightly with plastic wrap. Let vegetables cool and steam
to loosen skins, about 25 minutes. Once cool, peel the skins off
vegetables, remove and discard seeds. Roughly chop. Reserve.
Place leeks in a medium bowl and add cold water. Swirl, then let stand for
minutes. Lift leeks from the water without disturbing the sand/sediment
collected in the bowl; allow to drain completely.
Melt butter in a large (4-quart) saucepan over medium heat. Add the
drained leeks, onion, and thyme. Let cook until vegetables are softened,
3 to 5 minutes – do not brown. Add potatoes, stock, and water; cover and
bring to a boil over medium high heat. Reduce heat to low, and simmer,
uncovered, until potatoes are soft, about 10 to 15 minutes.
When the vegetables are almost cool, heat remaining 2 tablespoons of
olive oil in a 3-quart sauté pan over medium heat. Add bread cubes and
toss in oil to toast until slightly golden, about 3 minutes. Stir in almonds.
Stir in tomatoes, peppers, shallot, and garlic and cook for about another
2 minutes. Add the sherry vinegar and the sherry, scraping up any bits
that are stuck to the bottom of the pan. Reduce liquid by half. Add the
stock and paprika and bring to a boil. Reduce to simmer for about 10
minutes. Stir in salt and pepper to taste.
Drain vegetables, reserving cooking liquid. Place vegetables in blender
jar. Add 1 cup cooking liquid; return remaining cooking liquid to
saucepan. Cover blender jar. Blend on Purée until totally smooth, about
30 to 40 seconds. Stir vegetable purée into stock in saucepan and reheat
over medium low heat. Add salt, pepper and half-and-half. Serve hot, or
chill and serve as vichyssoise.
Place contents of pan into the blender jar. Secure the lid tightly with a
dishtowel and your hand. Blend on Purée for 40 seconds. Serve
immediately or place in resealable container and refrigerate for up to
one week.
Nutritional information per 1-cup serving:
Calories 132(37% from fat) • carb. 18g • pro. 3g • fat 6g
• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g
Nutritional information per ½-cup serving:
Calories 127 (67% from fat) • carb. 9g • pro. 2g • fat 10g
• sat. fat 1g • chol. 0mg • sod. 213mg • calc. 40mg • fiber 2g
SAUCES, DRESSINGS, MARINADES
Mole Sauce
Romesco Sauce
This traditional Mexican dark reddish-brown sauce is most often
served with poultry, but is also delicious with pork.
This sauce of Spanish origin is delicious served with grilled chicken,
vegetables, or even grilled seafood.
Makes 4 cups
Makes 3½ cups sauce
2
1
3
2
¼
¼
¼
1
1
¼
2
tablespoons olive oil
medium onion (about 5 ounces), diced
cloves garlic, chopped
tablespoons chili powder
teaspoon cinnamon
5
2
12
2
5
1½
½
3
3
1
tablespoons extra virgin olive oil
pounds tomatoes, sliced in half
ounces sweet red peppers sliced in half
shallots, unpeeled
garlic cloves, unpeeled
teaspoon cumin
cups white bread cubed (about 1-inch cubes)
cup roasted almonds, chopped
tablespoons sherry vinegar
tablespoons sherry
cup chicken or vegetable stock
teaspoon paprika
teaspoon ground coriander
teaspoon kosher salt
corn tortilla, cut into small pieces
cup toasted almonds
tablespoons natural peanut butter
cans (4.5 ounces each) chopped green chiles
can (28 ounces) diced tomatoes, liquid drained
cups chicken broth
¾
¾
2
1
1¼
teaspoon kosher salt
fresh ground pepper
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¼
1
2
cup raisins
teaspoon granulated sugar
tablespoons unsweetened cocoa
vegetables are softened, 6 to 8 minutes. Stir in the roasted red pepper,
wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and
simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15
to 20 minutes longer to thicken. Turn off heat and let sit 5 minutes.
Heat the olive oil in a 3½-quart sauté pan over medium heat. Add the
diced onions and sauté gently until the onions are soft and translucent,
about 5 to 8 minutes. Turn heat to low and add chopped garlic, stir until
coated with oil and fragrant. Add the chili powder, cinnamon, cumin,
coriander, and salt. Stir until the spices are well distributed and the
onions and garlic are coated, about 1 minute.
Strain the solids from the liquids, and return the liquid to the saucepan.
Place the solids in the blender jar with ½ cup of the cooking liquid. Cover
the blender jar. Select Liquefy and press Pulse 10 times to chop. Use a
plastic spatula to scrape the sides of the blender jar. Blend for 30 to 40
seconds, until smooth. Return the puréed tomato mixture to the liquid in
the saucepan and reheat gently over medium low heat. Add salt and
pepper.
Stir in the chopped tortilla and almonds. Stir in the peanut butter. Add the
green chiles, diced tomatoes, chicken stock, raisins, sugar, and cocoa.
Stir and allow to simmer over low heat for about 45 minutes.
Nutritional information per ½-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g
Place all ingredients in the blender jar. Blend on Purée for about 40
seconds until completely homogenous. Use immediately or keep in
refrigerator in an airtight container for up to one week.
Red Pepper Coulis
Use Mole Sauce with cooked (sautéed or grilled) chicken or shrimps, or
add leftover shredded turkey or chicken to Mole Sauce, heat through, and
serve over rice with garnishes of diced avocado and shredded Monterey
Jack cheese.
This coulis combines the sweet taste of the red pepper with its
roasted counterpart to create a flavor-packed, yet healthy sauce,
perfect for grilled vegetables, chicken and seafood.
Nutritional information per 1/3-cup serving:
Calories 113 (49% from fat) • carb. 12g • pro. 3g • fat 7g
• sat. fat 1g • chol. 0mg • sod. 584mg • calc. 35mg • fiber 3g
Makes about 2 cups
2
pounds sweet red peppers
(approximately 5 medium peppers)
cloves garlic, unpeeled
5
1
1
1
Rustic Tomato Sauce
This is a great basic tomato sauce that is ready in less than an hour.
Makes about 8 cups
shallot (about 1 ounce)
teaspoon unsalted butter
teaspoon extra virgin olive oil
tablespoons white wine
2
1
¼
¼
cup chicken stock or broth
teaspoon fresh lemon juice
teaspoon kosher salt
1
1
2
2
tablespoon extra virgin olive oil
onion (8 ounces), peeled and cut into ½-inch pieces
carrots (4 ounces), peeled and cut into ½-inch pieces
ribs celery, trimmed and cut into ½-inch pieces
cloves garlic, peeled
freshly ground pepper to taste
4
1
1
teaspoon dried oregano
teaspoon dried basil
Preheat oven to 425°F.
Place 2 of the 5 (or half the original amount) peppers on a baking sheet
with 5 cloves of garlic. Roast in preheated oven for 15 minutes. Remove
the garlic cloves and place in a small heatproof bowl. Return baking tray
to oven and continue roasting peppers for an additional 30 minutes,
turning peppers a few times to ensure even browning. When peppers are
charred evenly, place in the bowl with the garlic and cover tightly with
plastic wrap. Let peppers cool and steam to loosen skins, at least 30
minutes. Once cool, peel the skins and remove seeds and discard.
Reserve cleaned peppers with peeled garlic cloves (may store the
4
½
2
3
½
¼
roasted red bell peppers, cut into 1-inch pieces
cup dry white wine (such as vermouth)
tablespoons tomato paste
cans (15 ounces) recipe-ready diced tomatoes with juices
teaspoon kosher salt
teaspoon freshly ground black pepper
In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the
onion, carrots, celery, garlic, and basil. Cover loosely and cook until the
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peppers and garlic together in plastic food storage bag overnight in
refrigerator). Chop the remaining peppers into 1-inch pieces.
Raspberry Vinaigrette
Try this pink dressing on a salad of baby spinach. Sprinkle with some
crumbled chèvre and dried cranberries to finish.
Place the shallot in the food processor attachment bowl fitted with the
chopping blade. Select Liquefy and press Pulse until finely chopped,
about 10 pulses. Reserve. Heat butter and olive oil in a 3-quart sauté pan
over medium heat. Add chopped shallots, sauté for about 2 minutes,
being careful not to pick up any color. Add the chopped raw peppers stir
to coat with oil. Reduce heat to low and cover. Allow peppers to sweat
over low heat for about 30 minutes until tender, stirring occasionally.
Remove lid from pan and increase heat slightly. Add wine and stir until
liquid is mostly evaporated, about 2 minutes. Add chicken stock, bring to
a simmer and reduce by half, about 5 minutes.
Makes about 3 cups
zest of ½ lemon (color only, no bitter white pith)
clove garlic, peeled
small shallot, peeled, quartered
teaspoons kosher salt
teaspoon thyme
teaspoon freshly ground pepper
cup raspberry vinegar
cup fresh lemon juice
cup fresh or thawed frozen raspberries
tablespoons honey
1
1
1½
1
½
2
⁄
3
¼
½
2
Place the cooked peppers with the reserved roasted peppers (discard
garlic or reserve for later use) in the blender jar. Add salt and lemon juice.
Select Purée and blend for about 30 seconds. Taste and adjust
seasonings as desired.
1
teaspoon xanthan gum* (optional – but helps keep
vinaigrette from separating)
cup walnut oil
Nutritional information per ¼-cup serving:
Calories 51 (21% from fat) • carb. 9g • pro. 2g • fat 1g
• sat. fat 0g • chol. 1mg • sod. 103mg • calc. 16mg • fiber 2g
1
¾
cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the blender jar.
Pulse using Chop, 5 to 10 times to begin chopping garlic, shallot and
zest. Add remaining ingredients in order listed. Blend on Liquefy until
completely emulsified and homogenous, about 20 to 30 seconds.
Transfer to a resealable storage container. Let stand 30 minutes before
using to allow flavors to develop and blend. If not using immediately,
refrigerate. Remove from refrigerator 30 minutes before using.
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups; can be doubled or tripled
1
2
½
1
clove garlic, peeled
tablespoons Dijon-style mustard
cup wine vinegar
*Can be found in most well-stocked natural foods or health food stores.
Xanthan gum is a naturally derived stabilizer that is produced from the
fermentation of corn syrup. Often used in baking breads, xanthan gum
will help stabilize marinades, vinaigrettes and salad dressings and prevent
them from separating. It is an optional ingredient.
teaspoon kosher salt
½
teaspoon freshly ground pepper
cup extra virgin olive oil
cup vegetable oil
2
⁄
3
2
⁄
3
Nutritional information per tablespoon:
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g
• sat. fat 1g • chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
Place the garlic, mustard, vinegar, salt, and pepper in the blender jar.
Blend on Liquefy for 10 to 15 seconds. With the machine on, add the oils
in a slow, steady stream through pour lid. Continue to blend for an
additional 20 to 30 seconds until completely emulsified.
You may change the Basic Vinaigrette by using a different flavor of
vinegar, mustard or oil. Try using fresh lemon juice and a little honey for a
honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto
for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g
• sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
11
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smooth, thick and homogenous. Transfer to a resealable jar or bowl and
stir in the remaining tablespoon of rosemary. Let stand for 30 minutes or
longer for flavors to blend before using.
Creamy Blue Cheese Dressing
Thick and creamy, this dressing is wonderful served over a
wedge of chilled iceberg lettuce, and is thick enough that it
can be used as a dip for crudités.
Keep marinade properly refrigerated until ready to use. Use to marinate
meats and vegetables for grilling or roasting.
Makes 3½ cups
*Xanthan gum is a naturally derived stabilizer that is produced from the
fermentation of corn syrup. Often used in baking breads, xanthan gum
will help stabilize marinades, vinaigrettes and salad dressings and prevent
them from separating. It is an optional ingredient.
¼
½
1
1
1
6
½
ounce shallot (about ½ shallot), cut into ¼-inch pieces
cup buttermilk
cup sour cream
cup mayonnaise
Nutritional information per 2 tablespoons:
Calories 94 (42% per serving) • carb. 13g • pro. 1g • fat 5g
• sat. fat 0g • chol. 0mg • sod. 338mg • calc. 89mg • fiber 0g
tablespoon lemon juice
ounces crumbled blue cheese
teaspoon kosher salt
freshly ground pepper
Place shallot pieces in blender jar. Pulse on chop 4 to 5 times. Add
remaining ingredients to the blender jar. Blend on Purée until smooth and
homogenous, about 15 to 20 seconds. Serve immediately or store in
refrigerate for up to one week. If desired, reserve half the crumbled blue
cheese and stir in for texture.
SAVORIES
Bacon & Cheddar Pie
Baked in a stoned wheat cracker crust rather than a traditional
pastry crust, this quiche-like pie makes a simple supper when
served with a salad.
Nutritional information per 2 tablespoons:
Calories 99 (90% from fat) • carb. 1g • pro. 2g • fat 10g
• sat. fat 3g • chol. 12mg • sod. 160mg • calc. 47mg • fiber 0g
Makes one 9-inch deep-dish pie, about 12 servings
5
¼
1
ounces stoned wheat crackers, broken into 1-inch pieces
cup unsalted butter, melted
medium (4 ounces) onion, peeled and cut into
½-inch pieces
Molasses Rosemary Marinade
This marinade is very good with chicken, duck or pork, as well as
shrimp, scallops, salmon (roasted or grilled), tuna or swordfish for the
grill. It also makes a nice finishing sauce for sautéed cippolini onions
or other sautéed root vegetables.
1½
3
1
½
½
¼
12
8
cups light cream
large eggs
teaspoon Worcestershire sauce
teaspoon dry mustard
teaspoon kosher salt
teaspoon freshly ground pepper
ounces shredded extra-sharp Cheddar cheese
ounces bacon, cooked crispy and crumbled
Makes about 2 cups marinade
1
1
¼
2
1
½
½
ounce peeled shallot, cut in ½-inch pieces
clove garlic, peeled and halved
teaspoon freshly ground black pepper
tablespoons dry rosemary, divided
tablespoon chipotle chile peppers, with adobo sauce
cup maple syrup
Preheat oven to 325°F.
cup molasses
Place a third of the stoned wheat crackers in the blender jar. Pulse using
Chop, until finely ground, about 15 pulses. Transfer to a 9-inch deep-dish
pie plate. Repeat until all crackers are ground. Stir the melted butter into
the cracker crumbs and press the butter-coated cracker crumbs evenly
over the bottom and sides of the pie plate. Place in the preheated 325°F
oven for 10 minutes. Remove from oven and place on a rack. Let cool
slightly.
½
cup soy sauce
cup canola or grapeseed oil
teaspoon xanthan gum*
1
⁄
3
1
Place the shallot, garlic and pepper in the blender jar. Pulse on chop
about 3 to 4 times. Add 1 tablespoon of the rosemary and the remaining
ingredients in the order listed. Blend on Liquefy for 20 to 30 seconds until
12
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Place the onion, cream, eggs, Worcestershire sauce, dry mustard, salt,
and pepper in the blender jar. Blend using Mix for 15 to 20 seconds.
To roast garlic - place peeled garlic cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Place in a preheated 375°F oven for 30 to 40 minutes, until tender and
browned. Roasted garlic will keep in a tightly covered container in the
refrigerator for about a week.
Place half the shredded cheese in a layer in the bottom of the slightly
cooled crumb crust. Top with an even layer of the bacon, and finish with
the remaining shredded cheddar cheese. Pour the egg mixture slowly
over the top.
Welsh Rarebit
Place in the preheated 325°F oven for 60 to 75 minutes, until puffed,
browned and custard is set. Let stand 15 minutes before cutting.
Also known as “Welsh Rabbit,” this cheese sauce is traditionally
served over toast points or toasted English muffin halves. A slice of
tomato can be placed on the toast first for “high tea” and it can also
be put under the broiler for a few moments. We have also found that
this recipe is delicious served over steamed broccoli or cauliflower, a
baked potato, or it could be tossed with cooked pasta shapes to
make a macaroni and cheese dish.
Nutritional information per serving:
Calories 441 (80% from fat) • carb. 10g • pro. 12g • fat 39g
• sat. fat 20g • chol. 141mg • sod. 489mg • calc. 252mg • fiber 1g
Perfect Popovers
Makes 4 cups
Impress your guests with these deceivingly simple popovers that are
mixed in a matter of seconds in your Cuisinart® blender.
2¼
cups whole milk or evaporated lowfat milk
(not reconstituted)
Makes 18 popovers
2
3
1
1
½
1
large eggs
tablespoons unbleached all-purpose flour
tablespoon Dijon-style mustard
teaspoon Worcestershire sauce
teaspoon kosher salt
pound shredded sharp or extra-sharp Cheddar cheese
paprika (for dusting on top)
6
2
large eggs
cups all-purpose flour
2
½
6
cups evaporated fat free milk, not reconstituted
teaspoon kosher salt
tablespoons unsalted butter, melted
Place the eggs, flour, milk and salt in the blender jar in the order listed;
cover blender jar. Blend on Purée for 15 seconds. Scrape the sides of the
jar if needed. With the blender running, add the melted butter in a steady
stream and blend for an additional 15 to 20 seconds. Let batter rest for 30
to 40 minutes before continuing.
Heat the milk in a saucepan until simmering (just bubbles are just
breaking at the surface) – this may also be done in a microwave.
Place the eggs, flour, mustard, Worcestershire sauce, and salt in the
blender jar. Blend on Mix for 15 to 20 seconds. Scrape the sides of the
blender jar. Add the shredded cheese and blend on Purée. With the
blender running, add the hot milk in a slow steady stream through the
opening in the lid. Blend on Purée until smooth and homogenous, about
30 to 40 seconds.
Preheat oven to 425°F. Thoroughly coat eighteen ½-cup popover, custard,
or muffin cups with cooking spray or melted butter.
Divide the batter evenly among the prepared pans. Bake in the preheated
oven for 20 minutes, then reduce oven temperature to
375°F. Bake for another 20 minutes, until puffy and nicely browned.
Use a cake tester to pierce each popover several times and bake for
an additional 5 minutes. Remove from oven, loosen from pans with a
thin-blade knife and gently lift out. Serve hot.
Pour the mixture into a medium (2¾-quart) saucepan. Place over medium
heat, and cook, stirring constantly with a whisk until creamy, smooth and
thickened, about 15 to 20 minutes.
Serve over toast points or toasted English muffin halves. Dust with
paprika before serving.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g
Nutritional information per ¼-cup serving:
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g
• sat. fat 7g • chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g
Variation
Roasted Garlic Popovers – add 2 tablespoons peeled roasted garlic
cloves to the blender with the ingredients listed.
13
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Pumpkin Filling
Savory Crêpes
2
½
1
large eggs
cup brown sugar
can (12 ounces) evaporated fat free milk
can (15-16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
This is a great all-purpose crêpe, ready for your favorite fillings
Makes 5 cups crêpe batter, about 20 crêpes
1
6
1½
1
2
½
1
eggs
cups unbleached, all-purpose flour
teaspoon kosher salt
cups milk
cup unsalted butter, melted
tablespoon fresh chives, finely minced
1
¼
1
tablespoon cornstarch
cup maple syrup
tablespoon vanilla extract
teaspoon cinnamon
1
½
teaspoon ground ginger
teaspoon ground allspice
teaspoon freshly grated nutmeg
½
1
Place eggs, flour, salt and milk in the blender jar. Blend on Liquefy for
about 30 seconds. Scrape the blender jar well and blend again for
another 30 seconds. With the blender running, add the melted butter and
continue to blend for 30 seconds. Stir in the chives.
⁄
8
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover the blender jar. Pulse on Chop
8 to 10 times to chop finely. Remove and reserve. Place graham cracker
pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to
break up the cookies, then blend on Chop for 10 seconds to pulverize;
add the reserved chopped nuts and granulated sugar. Blend on Mix until
nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie
plate. Add the melted butter and stir to combine. Press the cookie/nut
mixture evenly onto the sides and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove and let cool on a rack while
continuing. Lower the oven temperature to 350°F.
Allow batter to rest for at least ½ hour before using. Crêpe batter will
keep for up to 3 days.
To make the crêpes, preheat an 8- or 10-inch nonstick skillet or crêpe pan
over medium heat and coat lightly with cooking spray. Tilt the pan and
pour in just enough batter to cover the entire surface of the skillet (about
2 to 4 tablespoons). Cook until the edges just start to brown, then turn
the crêpe over and cook on the other side for about 30 seconds. Crêpes
can be made and stacked with a sheet of waxed paper or plastic wrap
between each one. Wrap stack in plastic wrap and refrigerate for up to 1
week until ready to use.
Place the eggs and remaining ingredients in the blender jar in the order
listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15
seconds. Pour the pumpkin mixture into the prepared pecan graham
crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center of
the pie may appear slightly jiggly – it will continue to set as the pie cools.
Place the pie on a rack and cool completely before serving. Refrigerate
after completely cool.
For Sweet Crêpes – omit the chopped chives and add ¼ cup of
granulated sugar and 2 teaspoons pure vanilla extract to the above
recipe.
Nutritional information per crêpe:
Calories 112 (56% from fat) • carb. 8g• pro. 4g • fat 7g
• sat. fat 4g • chol. 79mg • sod. 98mg • calc. 39mg • fiber 0g
Nutritional analysis per serving (based on 12 servings):
Calories 191 (37% from fat) carb 27g • pro. 4g • fat 8g
• sat. fat 3g • chol. 46mg • sod. 73mg • calc. 117mg • fiber 2g
Pumpkin Pie with Graham Pecan Crust
The traditional holiday favorite is made with a cookie crumb crust
for a crunchy change.
Coconut Cream Pie
Makes 8 to 12 servings
A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare. Serve with a dollop of
freshly whipped cream for pure indulgence.
Crust
½
6
3
cup pecan halves
graham cracker squares, broken into 1-inch pieces
tablespoons granulated sugar
cup unsalted butter, melted
Makes 8 to 12 servings
4
4
ounces vanilla wafers or ginger snaps, broken into quarters
tablespoons unsalted butter, melted
¼
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2½
3
¾
cups shredded sweetened coconut, divided
large eggs
cup granulated sugar
ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
tablespoon fresh lemon juice
teaspoon pure vanilla extract
teaspoon coconut extract
Place heavy cream in a saucepan and bring to a simmer over medium
heat – do not boil.
Place the chocolate morsels/chunks, granulated sugar, and espresso
powder in the blender jar. Pulse on Chop 10 to 15 times to chop the
chocolate somewhat finely. Add the egg yolks and blend for 20 seconds
on Mix. With the blender running on Purée, add the hot heavy cream
through the pour lid in a slow steady stream and blend until chocolate is
completely melted, about 45 seconds. Spoon off foam and discard (may
also put in a fat separator and pour off liquid until just foam remains). Stir
in vanilla.
12
1
1
½
Arrange rack in lower third of oven. Preheat oven to 350°F.
Pour equal amounts of the chocolate mixture into each of the ramekins.
Place pan in oven and add hot water to reach halfway up the sides of the
ramekins. Bake in preheated 325°F oven for 55 to 60 minutes. Edges will
be set, centers may still be slightly jiggly.
Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.
Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a small
bowl. Add the melted butter and ¾ cup of the shredded coconut; stir to
combine thoroughly. Press evenly into the bottom and sides of a 9-inch
deep-dish pie plate. Place in oven and bake for 10 minutes. Let cool on a
rack 5 minutes before continuing.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(They will set as they cool.) Serve warm, or chill, covered, until cold, at
least 3 hours. Chocolate Pots de Crèmes may be garnished with freshly
whipped cream and/or chocolate curls.
Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender
jar. Blend on Purée for 15 seconds; scrape blender jar. Blend again for 15
seconds. Add the remaining coconut and pulse on Mix until combine, 6 to
8 pulses. Pour into the prepared pie shell and place in the preheated
350°F oven. Bake for about 30 to 40 minutes, until slightly puffed and set
at edges – may be slightly jiggly in the center. Cool on a rack completely.
Refrigerate pie for at least 2 hours before serving.
Nutritional information per serving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g
• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g
Apple Bread Pudding
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g
• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
For a warm dessert, bread pudding can be mixed and assembled
ahead of time and baked while dinner is being served. Top warm Apple
Bread Pudding with sweetened whipped cream or vanilla ice cream.
Chocolate Pots de Crèmes
Makes 8 to 12 servings
Totally decadent and indulgent – a chocolate lover’s delight!
Everyone needs a treat now and then.
3
8
1
6
tablespoons unsalted butter
ounces Granny Smith apples, sliced thinly
teaspoon lemon juice
cups firm bread cubes *
large eggs
Makes 8 servings
3
8
cups heavy cream
6
ounces semisweet chocolate morsels or chocolate chunks
(½-inch pieces)
tablespoons granulated sugar
teaspoon instant espresso powder
large egg yolks, lightly beaten
teaspoons pure vanilla extract
1
can (12 ounces) evaporated lowfat milk (not reconstituted)
cup sugar
tablespoon vanilla extract
teaspoons cinnamon
½
½
1½
¾
2
1
7
2
cup heavy cream
Butter a 2-quart shallow baking dish (9 x 9 inches square or equivalent)
with 1 tablespoon unsalted butter and place in a larger shallow baking
pan. Toss the apple slices with the lemon juice. Melt the remaining 2
Have ready eight 5-ounce ramekins or pots de crème dishes. Place in a
13x9x3-inch pan. Bring 4 cups of water to a boil; keep hot and reserve.
Arrange rack in center of oven. Preheat oven to 325°F.
15
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tablespoons of butter and toss in a large mixing bowl with bread cubes
and apple slices.
Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy
cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix-
ture over the bread cubes. Pour mixture into prepared pan. Let the mix-
ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature for 30 minutes before pro-
ceeding).
Ten minutes before baking, preheat oven to 325° F. Place the baking
pans in the oven and carefully pour hot water into the larger, outer pan
until the water comes up the sides of the inner dish by 1 inch. Bake for
60 to 70; minutes, bread pudding will be puffed and custard will be set.
Remove from oven and allow the bread pudding to rest for 20 to 30 min-
utes on a rack before serving. Serve with sweetened whipped cream.
*Bread pudding is best made from day-old bread. Use a high quality
bread with firm crumb. Suggested breads: challah, cinnamon swirl or
cinnamon raisin, or best quality sandwich bread.
Nutritional information per serving based on 12 servings:
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g
• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g
©2006 Cuisinart
Cuisinart® is a registered trademark of Cuisinart
Any other trademarks or service marks referred to herein are
the trademarks or service marks of their respective owners.
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Version no.: SB5600 IB-6087
Size : 216MM(W) X 178MM(H)
Material: COVER:157GSM MATT ARTPAPER
INSIDE:120GSM GLOSS ARTPAPER
Coating: VARNISHING
Color (Front): COVER:4C(CMYK)+1C(BK)
(Back): INSIDE:1C(BK)+1C(BK)
Date: JAN-23-2006
Astor
Co-ordinator :
Hugo Description : IB-6087(0,0)
Hugo code: TKL0017IB-1-1
OPERATOR:FEN
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