User manual CUISINART FP16DCE

[. . . ] Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, or mechanical or electrical adjustment. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury. Do not let cord hang over edge of table or counter, or touch hot surfaces. [. . . ] In a medium saucepan set over medium-low heat, bring the half-and-half, water and vanilla to a boil. Once the mixture comes to a boil, stir in the reserved spices, ginger and orange zest. Serve in individual mugs. Nutritional information per serving: Calories 480 (67% from fat) · carb. 356mg · fiber 2g Tahini A vital ingredient to hummus, this sesame paste is very versatile and can be used as a base in salad dressings or sauces. Makes about 1/3 cup ½ 2 cup sesame seeds, toasted and cooled tablespoons extra virgin olive oil pinch sea salt Place the sesame seeds in the bowl of the Cuisinart® Spice & Nut Grinder. Add the olive oil and salt and process 30 to 40 seconds, or until a paste forms. Store the tahini in an airtight container in the refrigerator for up to 3 months. Nutritional information per serving (1 tablespoon): Calories 100 (83% from fat) · carb. 14mg · fiber 2g 8 Tahini Vinaigrette This recipe may be easily modified by using a different flavor oil or vinegar. Makes about ½ cup 3 1 2 1 ¼ 1/8 3 garlic cloves tablespoon balsamic vinegar tablespoons tahini (see previous recipe) tablespoon fresh lemon juice teaspoon sea salt teaspoon freshly ground black pepper tablespoons extra virgin olive oil Place garlic in the work bowl of a Cuisinart® Mini Chopper or Food Processor; pulse on chop 5 times. With the machine running, add the oil slowly, in a steady stream, through one of the holes in the recessed area of the lid or the feed tube. After all the oil has been added, process for an additional 10 seconds. *Any butcher can trim the lamb this way. Nutritional information per serving: Calories 320 (77% from fat) · carb. 46mg · fiber 3g Crab and seafood seasoning This seasoning can be very versatile ­ perfect in crab cakes but also a great seasoning for poultry and French fries!Makes about ¼ cup 1 1 ½ 4 4 tablespoon celery seed tablespoon black peppercorns teaspoon mustard seeds whole cardamom pods, hulled, casings discarded bay leaves, torn into 3 to 4 pieces 1 ½ 1/8 ½ 3 to 4 teaspoon kosher salt teaspoon ground ginger teaspoon paprika whole cloves Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Store in a dry, cool place. Crab Cakes Makes about eight crab cakes 16 1 1 1 3 1 ¼ 1 1½ ½ 1 1 1½ 1 ounces lump crab meat teaspoon extra virgin olive oil medium red bell pepper, cut into small dice jalapeño pepper, seeded and finely chopped green onions, chopped (approximately 1/3-½ cup) garlic clove, finely chopped teaspoon kosher salt egg, lightly beaten cups panko breadcrumbs plus extra for dredging cup mayonnaise teaspoon Worcestershire sauce teaspoon dijon mustard teaspoons homemade crab seasoning (preceding recipe) hot sauce (optional) tablespoon vegetable oil Look through crabmeat to make sure there are no shells or cartilage. Add the peppers and onion and sweat for at least 5 minutes until the vegetables soften slightly. Remove the vegetables from the heat and allow them to cool for a few minutes. To the mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce if desired. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Place a Cuisinart nonstick skillet over medium high heat and add the oil. When oil is hot, sauté crab cakes in batches, approximately 3 to 5 minutes per side. [. . . ] Store in a dry, cool place. 16 Chicken Curry This mildly spicy dish is best served with basmati rice. Makes 3 to 4 servings 3 garlic cloves 1 to 2 inch piece of ginger, peeled and cut into 3 pieces 2 tablespoons plus 1 teaspoon vegetable oil or ghee*, divided 2 teaspoons curry powder (previous recipe) 1½ pounds boneless chicken breast, cut into ½-inch strips (cutting width-wise) ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 medium onion, finely chopped 1 jalapeño pepper, seeded and finely chopped 1 cup chicken broth, reduced sodium ½ cup coconut milk 1 medium sweet potato, about 8 ounces, peeled and cut into ½-inch dice** ½ cup frozen peas Chop the garlic and ginger together in a Cuisinart® Mini Chopper or Food Processor. Heat a nonstick skillet over medium heat with 1 tablespoon of the oil or ghee. Stir in the curry powder and continue to cook for an additional minute or two. [. . . ]