User manual CUISINART POWERBLEND 500

[. . . ] Recipe Booklet Instruction Booklet Reverse Side PowerBlend 500TM 7-Speed Electronic Blender SPB-10 Series U IB-6723 RECIPES Recipe Tips . 3 Salad Dressings, Vinaigrettes, Savory Sauces Basic Vinaigrette . 14 2 RECIPE TIPS The simple recipes that follow include some Cuisinart favorites as well as some new, creative combinations that are sure to please your friends and family . Thanks to the superior ice crushing power of the PowerBlend 500TM Electronic Blender, you'll also be able to make delicious frozen drinks . [. . . ] Cut tomatoes in half lengthwise and place cut side up in a single layer on prepared baking sheet . Reduce heat to low and cook until vegetables are softened and translucent, about 4 to 5 minutes . Add reserved tomato liquid, roasted tomato halves, chicken stock, rice, and salt . Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes . Place solids and 1 cup of the cooking liquid in the blender jar with the chipotle peppers . Cover and blend on Purée for 20 to 30 seconds until completely emulsified, smooth and homogenous . Return purée to clean saucepan and stir in reserved cooking liquid . Reheat if necessary . 12 Note: Recipe may be doubled ­ purée in 2 batches . Nutritional information per serving (one cup): Calories 212 (45% from fat) · carb. 60mg · fiber 4g Place half the solids in blender jar with 1½ cups of the liquid . Cover and blend on Purée until smooth, creamy and homogenous, about 30 seconds . Transfer to the clean saucepan and repeat with remaining solids and liquid . Garnish with chopped sugared nuts and minced apple . Nutritional information per serving (one cup): Calories 104 (21% from fat) · carb. 55mg · fiber 3g Curried Butternut Squash & Apple Soup A delicious autumn or winter soup ­ this one is a perfect first course for a holiday dinner . Makes about 10 cups Perfect Popovers Impress your guests with these deceivingly simple popovers that are mixed in a matter of seconds in your Cuisinart® blender . Our 56-ounce blender is large enough that you may increase this recipe by 50 percent to make a larger batch . Makes 18 popovers 2 1½ ¹/³ 2 ¼ 2 12 3 5 1 ½ tablespoons unsalted butter cups chopped onions cup thinly sliced celery (approximately 1 medium stalk) teaspoons curry powder teaspoon ginger pounds 1-inch butternut squash cubes (weigh after peeling, seeding and cubing) ounces apples, peeled, cored and cut into wedges tablespoons white rice cups chicken stock teaspoon kosher salt teaspoon freshly ground pepper 6 2 2 ½ 5 cooking spray or melted butter for pan large eggs cups all-purpose flour cups evaporated fat free milk, not reconstituted teaspoon kosher salt tablespoons unsalted butter, melted Preheat oven to 375°F . Thoroughly coat eighteen ½-cup popover, custard, or muffin cups with cooking spray or melted butter . Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar . With the blender running, add the melted butter in a steady stream and blend for 10 seconds . Bake in the preheated oven until puffy and nicely browned, about 40 minutes . Use a cake tester to pierce each popover several times and bake for an additional 5 minutes . Remove from oven, loosen from pans with a thin-blade knife and gently lift out . [. . . ] Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender jar . Add the remaining coconut and pulse on Mix until combine, 6 to 8 pulses . Pour into the prepared pie shell and place in the preheated 350°F oven . Bake for about 30 to 40 minutes, until slightly puffed and set at edges ­ may be slightly jiggly in the center . [. . . ]