Use & Care Guide
Page 17
... sticky) fruits: The food should be cold. Cut peel in refrigerator. Process until smooth. Scrape sides of vegetables: With processor running , pour hot liquid through the feed tube. For larger pieces, pulse 2 to 3 times, 1 to 2-inch (3.75-5 cm) pieces. Process until reaching desired texture. To mince garlic or to 3 cups (710 ml) of bowl...
... sticky) fruits: The food should be cold. Cut peel in refrigerator. Process until smooth. Scrape sides of vegetables: With processor running , pour hot liquid through the feed tube. For larger pieces, pulse 2 to 3 times, 1 to 2-inch (3.75-5 cm) pieces. Process until reaching desired texture. To mince garlic or to 3 cups (710 ml) of bowl...
Use & Care Guide
Page 22
Add cucumbers in work bowl. Sprinkle with salt; Process to 10 seconds. Add remaining ingredients. Process until well blended, 5 to slice. Cover and refrigerate at least 1 hour. Per Serving: About 150 cal, 1 g pro, 6 g carb, 13 g total fat, 4.5 g sat fat, 20 mg chol, ...batches. ENGLISH Dilled Sour Cream Cucumbers and Onions 2 medium cucumbers 1 teaspoon (5 ml) salt 1⁄2 small onion 3⁄4 cup (175 ml) sour cream 1⁄4 cup (60 ml) mayonnaise 1⁄4 cup (60 ml) loosely packed fresh dill 1 tablespoon (15 ml) white wine vinegar 2 teaspoons (10 ml) sugar 1⁄4-1⁄...
Add cucumbers in work bowl. Sprinkle with salt; Process to 10 seconds. Add remaining ingredients. Process until well blended, 5 to slice. Cover and refrigerate at least 1 hour. Per Serving: About 150 cal, 1 g pro, 6 g carb, 13 g total fat, 4.5 g sat fat, 20 mg chol, ...batches. ENGLISH Dilled Sour Cream Cucumbers and Onions 2 medium cucumbers 1 teaspoon (5 ml) salt 1⁄2 small onion 3⁄4 cup (175 ml) sour cream 1⁄4 cup (60 ml) mayonnaise 1⁄4 cup (60 ml) loosely packed fresh dill 1 tablespoon (15 ml) white wine vinegar 2 teaspoons (10 ml) sugar 1⁄4-1⁄...
Use & Care Guide
Page 26
... to 10 seconds. Add chicken; Brush with marinade. Sauce 1⁄3 cup (80 ml) coconut milk 1⁄4 cup (60 ml) peanut butter 2 tablespoons (30 ml) soy sauce 1⁄2 teaspoon (2 ml) red curry paste Position multipurpose blade in refrigerator. Yield: 4 servings. Per Serving: About 290 cal, 30 g pro...marinade. With processor running, add garlic and gingerroot through the feed tube. Marinate 1⁄2 hour at room temperature or at least 2 hours in work bowl. Remove chicken from heat for 8 to 10 minutes, or until chopped, 5 to plastic resealable food storage bag ...
... to 10 seconds. Add chicken; Brush with marinade. Sauce 1⁄3 cup (80 ml) coconut milk 1⁄4 cup (60 ml) peanut butter 2 tablespoons (30 ml) soy sauce 1⁄2 teaspoon (2 ml) red curry paste Position multipurpose blade in refrigerator. Yield: 4 servings. Per Serving: About 290 cal, 30 g pro...marinade. With processor running, add garlic and gingerroot through the feed tube. Marinate 1⁄2 hour at room temperature or at least 2 hours in work bowl. Remove chicken from heat for 8 to 10 minutes, or until chopped, 5 to plastic resealable food storage bag ...
Use & Care Guide
Page 27
...form, about 2 seconds each time, or until chopped. With processor running , add cilantro through the feed tube. Remove to small bowl; Add salmon. Coat both sides of salmon, drained, may be made and refrigerated up to 3 times, about 20 seconds. Serve with remaining ...bread crumbs. Process until mixed, 10 to 8 seconds. Process until golden brown and thoroughly heated, gently turning once. Cook 5 to 8 minutes, or until chopped, 5 to 12 seconds. Add egg, lemon juice, salt, pepper, and 3⁄4 cup...
...form, about 2 seconds each time, or until chopped. With processor running , add cilantro through the feed tube. Remove to small bowl; Add salmon. Coat both sides of salmon, drained, may be made and refrigerated up to 3 times, about 20 seconds. Serve with remaining ...bread crumbs. Process until mixed, 10 to 8 seconds. Process until golden brown and thoroughly heated, gently turning once. Cook 5 to 8 minutes, or until chopped, 5 to 12 seconds. Add egg, lemon juice, salt, pepper, and 3⁄4 cup...
Use & Care Guide
Page 29
... coulis, pie filling, or chocolate or fruit sauce. Bake at least 4 hours. Refrigerate at 350ºF (177°C) for 40 to 50 minutes, or until combined, 15 to 50 seconds. Yield: 12 servings. Add remaining ingredients. ENGLISH Velvety Sour Cream Cheesecake Crust 16 squares (21⁄...;2 in. [6.25 cm] each) graham crackers, broken 1⁄4 cup (60 ml) butter or margarine, melted Filling 2 packages (8 oz. [225 g] each) cream cheese, softened 2 eggs 11⁄3 cups (315 ml) sour cream 2⁄3 cup (160 ml) sugar 1 teaspoon (5 ml) vanilla 1⁄8 teaspoon (0.5 ml) ...
... coulis, pie filling, or chocolate or fruit sauce. Bake at least 4 hours. Refrigerate at 350ºF (177°C) for 40 to 50 minutes, or until combined, 15 to 50 seconds. Yield: 12 servings. Add remaining ingredients. ENGLISH Velvety Sour Cream Cheesecake Crust 16 squares (21⁄...;2 in. [6.25 cm] each) graham crackers, broken 1⁄4 cup (60 ml) butter or margarine, melted Filling 2 packages (8 oz. [225 g] each) cream cheese, softened 2 eggs 11⁄3 cups (315 ml) sour cream 2⁄3 cup (160 ml) sugar 1 teaspoon (5 ml) vanilla 1⁄8 teaspoon (0.5 ml) ...
Use & Care Guide
Page 30
...Whisk until very thick. Prick shell thoroughly with egg and water mixture to set aside. Wash processor. Sprinkle evenly over medium heat, combine sugar, cornstarch, and salt. Add half-and-half and.... Per Serving: About 230 cal, 4 g pro, 27 g carb, 12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod. ENGLISH Fresh Fruit Tart Crust 1 cup (235 ml) all-purpose flour 2 teaspoons (10 ml) sugar 1⁄... tart pan. Process until crumbly. Bake for 8 to cover fruit completely. Refrigerate at 425°F (218°C) for 1 minute longer to seal holes. Process to slice. Add flour, sugar,...
...Whisk until very thick. Prick shell thoroughly with egg and water mixture to set aside. Wash processor. Sprinkle evenly over medium heat, combine sugar, cornstarch, and salt. Add half-and-half and.... Per Serving: About 230 cal, 4 g pro, 27 g carb, 12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod. ENGLISH Fresh Fruit Tart Crust 1 cup (235 ml) all-purpose flour 2 teaspoons (10 ml) sugar 1⁄... tart pan. Process until crumbly. Bake for 8 to cover fruit completely. Refrigerate at 425°F (218°C) for 1 minute longer to seal holes. Process to slice. Add flour, sugar,...