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Фрагмент инструкции
If not serving immediately, cover with a sheet of plastic wrap placed directly on the guacamole to prevent browning, and refrigerate until ready to serve. Nutritional information per serving (2 tablespoons): Calories 77 (80% from fat) • carb. 3g • pro. 1g • fat 7g • sat. fat 1g • chol. 0mg • sod. 89mg • calc. 5mg • fiber 3g DRESSINGS Basic Vinaigrette Use this basic vinaigrette as a guide and change your vinegar/oil flavors to come up with varying combinations to create exciting salads. You can add other flavors such as crushed or roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey, lemon juice, or flavored vinegars. Makes 1 cup 1.4 cup wine vinegar 1 tablespoon Dijon mustard 3.4 cup salad or olive oil kosher salt and freshly ground pepper to taste Place all ingredients in the mixing beaker. Process on low speed until combined, about 10 to 15 seconds. Keep unused portions in an airtight container in the refrigerator up to 2 weeks. Nutritional analysis per tablespoon: Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g • sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g 18 Creamy Parmesan & Roasted Garlic Dressing Like a Caesar dressing, but made with roasted garlic, taking away the pungent bite of fresh garlic. Makes about 11.3 cups 1.3 cup grated Parmesan cheese 4 cloves roasted garlic* 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 2 tablespoons pasteurized liquid egg product (such as EggBeaters®) 1 tablespoon Dijon mustard 1 tablespoon anchovy paste 1 teaspoon Worcestershire sauce 1.4 teaspoon freshly ground pepper 1.2 cup extra virgin olive oil dash Tabasco® or other hot sauce (to taste) Place all the ingredients in the mixing beaker in the order listed. Insert the Cuisinart® Smart Stick® and process 40 seconds, until creamy and totally emulsified. Nutritional analysis per tablespoon: Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g • chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g *To roast garlic: Place 12 or more peeled cloves in a double thickness of aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal. Place in a 375°F oven for 30 to 40 minutes, until tender and browned. If you do not wish to roast the garlic, you may blanch it until tender in water to cover (this may be done in the microwave if desired). Mayonnaise Make quick mayonnaise in just minutes. Makes about 11.4 cups 1.4 cup pasteurized liquid egg product (such as EggBeaters®) 1 tablespoon fresh lemon juice 1.2 tablespoon Dijon mustard 1 cup vegetable oil 1.4 teaspoon kosher salt 1.4 teaspoon ground white pepper Place all ingredients in mixing beaker in order listed. Insert Cuisinart® Smart Stick® holding blade against bottom of beaker and process until mixture begins to thicken, about 15 to 20 seconds. Continue processing with a gentle up-an-down motion until thick, about 20 to 30 seconds longer. Nutritional information per tablespoon: Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 1g • chol. 2mg • sod. 29mg • calc. 1mg • fiber 0g 19 DESSERTS Berry Coulis This versatile dessert sauce could not be easier. Makes 11.4 cups 1 12-ounce bag of frozen mixed berries, thawed 1.4 cup granulated sugar 1.2 teaspoon fresh lemon juice Place all ingredients in a 21.2-quart saucepan. Over medium heat bring mixture to a simmer and cook for about 5 minutes to melt the sugar. Insert the Cuisinart® Smart Stick® into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 30 seconds. Strain the sauce through a fine mesh strainer and serve. Nutritional information per 1.4-cup serving: Calories 86 (4% from fat) • carb. 22g • pro. 0mg • fat 0g • sat. fat 0g • chol. 0mg • sod. 25mg • calc. 14mg • fiber 4g Peaches & Cream Serve this simple dessert well chilled in stemmed goblets for an elegant presentation. Makes 8 servings 2 tablespoons unsalted butter 4 tablespoons sugar, divided 1 pound fresh peaches, peeled, pitted and sliced 1 strip lemon zest (2 x 1.2 inch) 8 ounces mascarpone 1 tablespoon vanilla extract In a Cuisinart® 2-quart saucier, melt butter and 2 tablespoons of the sugar over medium-low heat, stirring until golden and caramel in color, about 5 to 8 minutes. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes. Remove and discard zest strip. Insert Cuisinart® Smart Stick® making certain protective guard is submerged and process, using a gentle up-and- down motion, moving the blender through the pan until smooth, about 1 minute. Transfer to a bowl, let cool, then cover and chill. Place the mascarpone, remaining sugar and vanilla in a medium bowl. Insert hand blender making sure the protective guard is submerged and process, about 20 seconds. Scrape bowl and process about 1 minute longer. Chill until ready to use. Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers. ...