User manual CUISINART BFP603E

[. . . ] Reverse Side Recipe Booklet INSTRUCTION BOOKLET SmartPower Duet® Deluxe 600-Watt Blender/Food Processor For your safety and continued enjoyment of this product, always read the instruction book carefully before using. BFP-603 IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1.  protect against the risk of electrical shock, do not put motor To base of blender/food processor in water or other liquids.  Close supervision is necessary when any appliance is used by or near children. [. . . ] 1 ²∕ ³ ½ ¼ ½ 2 4 ½ ¼ can (13½ ounces) unsweetened coconut milk cup heavy cream teaspoon pure vanilla extract teaspoon coconut extract cup unsweetened shredded coconut large eggs large egg yolks cup granulated sugar teaspoon table salt 1.  the coconut milk, cream, extracts and coconut into a saucepan and bring Put just to a boil. Scrape the sides of the blender jar to ensure the mixture is homogenous.  Pour the coconut mixture through a fine strainer and squeeze out any excess liquid from the shredded coconut. With the blender running on Low, very slowly pour the warm coconut mixture through the opening and run until fully blended. Spoon off the entire foam layer, until you can see the yellow custard. Carefully remove any remaining foam from the custards’ surface with a spoon.  Place individual custards into the prepared pan with water, wrap pan tightly with aluminum foil and place in oven. Bake for about 35 to 40 minutes until just set (the centers will still move slightly when shaken). Once milk is hot, pour over the chocolate in the blender and run on Low. Remove the pour lid from the blender cover and add the tofu cubes while the blender is running on Low. Blend until homogenous, scraping down sides as needed, about 45 seconds. Wrap with plastic and refrigerate for at least 2 hours before serving. 27mg • fiber 2g 15 Crab Cakes A gentle mixing hand is key to these delicate and delicious crab cakes. 15mg • fiber 1g Pumpkin Bread Pudding Bread pudding can be mixed and assembled ahead of time and baked for a warm dessert while dinner is being served. Makes about 10 to 12 servings 16 1 1 3 1 1 ¼ 1 1½ ½ 1 1 1½ 1 ounces lump crab meat medium red bell pepper, cut into ½-inch pieces jalapeño pepper, seeded and cut into ½-inch pieces green onions, cut into ½-inch pieces garlic clove teaspoon extra virgin olive oil teaspoon kosher salt egg, lightly beaten cups panko breadcrumbs, plus extra for dredging cup mayonnaise teaspoon Worcestershire sauce teaspoon Dijon-style mustard teaspoons crab seasoning (e.  Look through crabmeat to make sure there are no shells or cartilage.  Insert the chopping blade into the food processor; fit onto motor base. Once oil is hot, Put add the peppers, green onions and garlic to the pan.  Once the vegetables are cool to the touch, add them to the reserved crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire, mustard and seasoning, along with a dash or two of the hot sauce, if desired. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. [. . . ] With blender running on Low, remove the pour lid from the blender cover and drop remaining frozen banana pieces through the opening, one at a time. 5 Fresh Fruit Smoothie Layers of fresh fruit blend in just seconds to make this all-fruit smoothie. Makes about 5 cups *f persimmon is not available, any other ripe fruit can be substituted I (mango, papaya, pineapple, etc). Makes about 5 cups 1 1 1 ½ cup orange juice 1 cup cantaloupe, cut into 1-inch pieces 1 medium banana, cut into 1-inch pieces 1 cup mango chunks, cut into 1-inch pieces (about 1 small mango) 1 cup raspberries or mixed berries (fresh or frozen) ¾  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 ice cubes (about 6 standard) 1. [. . . ]