User manual CUISINART DLC-XP

[. . . ] Food Processor DLC-XP IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including these. To avoid injury, never place cutting blade or disc on base without first putting the bowl properly in place. Keep hands, as well as spatulas and other utensils, away from moving blades or discs while processing food to prevent the possibility of severe personal injury or damage to the food processor. A plastic scraper may be used but must be used only when the food processor is not running. [. . . ] With the machine running, drop the garlic and jalapeño peppers through the small feed tube and process to chop, about 10 seconds. Add the onion cubes and cilantro leaves to the work bowl; pulse to chop, 8-10 times. Transfer to a medium bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Salsa is best when made the day it is to be served, but will keep for a day or two when refrigerated. Note: Salsa is best made with fresh, ripe summer and early autumn tomatoes. If they are not available, use equal amounts of ripe Italian plum tomatoes and drained, canned Italian plum tomatoes (weigh after draining). Nutritional analysis per 4 tablespoon serving: Calories 14 (0% from fat) · carbo. 47mg · fiber 1g 20 GUACAMOLE Yield: 9 cups Preparation: 10 - 15 minutes 1 6 4 5 4 12 1/2 1 1/2 1 cup tightly packed cilantro leaves plum tomatoes, cored, halved and seeded cloves garlic, peeled medium jalapeño peppers, stemmed, quartered and seeded ounces red onion, peeled and cut in 1-inch pieces ripe avocados, peeled, pitted and cut in 1-inch pieces ­ reserve several pits cup freshly squeezed lime juice teaspoon chili powder teaspoon cumin teaspoon kosher salt HERBED CHÉVRE SPREAD Yield: 6 cups Preparation time: 10 minutes 4 1/2 24 24 1/2 1 1/2 cloves garlic, peeled cup fresh herbs, loosely packed* ounces cream cheese (may use reduced fat), cut in 1 inch pieces ounces chévre or other goat cheese, chilled, cut in 1-inch pieces teaspoon kosher salt teaspoon freshly ground pepper teaspoon Tabasco® - to taste In a small Cuisinart® saucepan, blanch the garlic in boiling water for 1 minute; drain and let cool. With the machine running, drop the cooled garlic through the feed tube and process 5 seconds to chop. Add the cream cheese to the work bowl; process until smooth, about 30 seconds. Add the chevre, kosher salt, freshly ground pepper and Tabasco®; pulse to combine 10 times. Transfer to a serving dish or bowl and chill at least 10 minutes before serving. Spoon the Herbed Chèvre Spread into the mold, spreading as evenly as possible. To serve, invert the mold on a serving platter, lift off mold, then carefully pull off plastic wrap. Try 1/4 cup Italian parsley leaves, 2 tablespoons basil leaves, and 2 tablespoons fresh thyme leaves. Nutritional analysis per 2 tablespoon serving: Calories 69 (69% from fat) · carbo. 152mg · fiber 0g Insert the metal blade in the processor and process to chop the cilantro leaves, 10 seconds; remove and reserve. With the machine running, drop the garlic cloves and jalapeños through the feed tube; process until minced, 10 seconds. Add the avocados, lime juice, chili powder, cumin and salt to the work bowl; process 30 seconds. Add the reserved chopped cilantro and tomato to the work bowl; pulse until just combined. If not serving immediately, place a sheet of plastic wrap directly on the guacamole, pressing out any air bubbles on the surface. Nutritional analysis per 2 tablespoon serving: Calories 54 (77% from fat) · carbo. [. . . ] (If any tears in the crust occur, mend them by brushing lightly with water and pinching together, or patching with a scrap of rolled dough. ) Trim evenly, leaving a 1/2 inch overhang. Process the remaining lemon juice, brown sugar, and vanilla to combine. Layer 1/4 of the apples in the prepared piecrust; sprinkle with 1 tablespoon of the flour and 3 tablespoons of the dried cranberries. Roll out the remaining dough about 1/8 inch thick and about 2 inches larger than the diameter of the top of the pie plate. [. . . ]