User manual CUISINART SG-10

[. . . ] INsTRUCTION aNd ReCIpe BOOKLeT spice and Nut grinder sg-10 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against risk of electrical shock, do not immerse cord, plug or grinder in water or other liquid. This appliance should not be used by or near children or individuals with certain disabilities. Unplug from outlet when not in use, before putting on or taking off parts, before removing nuts or spices and before cleaning. [. . . ] Serve immediately. Nutritional information per serving (2 cups): Calories 420 (30% from fat) · carb. 74mg · fiber 3g peanut dipping sauce A classic accompaniment to summer rolls (see following recipe), this sauce can also be used with noodles or on chicken. Makes about 1 cup ½ ¼ 1 ½ ¼ 1 cup unsalted peanuts, toasted cup cream of coconut garlic clove teaspoon red chili paste teaspoon fish sauce tablespoon soy sauce 10 ½ ½ ½ teaspoon hoisin sauce tablespoon fresh lime juice cup water Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. Place the remaining ingredients in a medium saucepan set over medium low heat; whisk to combine. Bring mixture to a simmer; let cook until sauce has thickened, about 0 to 30 minutes. Serve at room temperature. Nutritional information per serving (2 tablespoons): Calories 80 (70% from fat) · carb. 7mg · fiber 1g Vegetable summer Rolls Makes eight servings 7 to 8 ounces firm tofu (about 1¼ cups), cut into 1-inch pieces 2 tablespoons soy sauce 1 tablespoon sesame oil 8 eight-inch rice paper rounds 4 leaves lettuce (butter or Boston variety works best), halved 1/3 cup chopped fresh cilantro 1 large carrot, cut into 2-inch thin slices (julienne) 3 scallions, thinly sliced 24 fresh basil leaves ½ ounce fresh ginger, cut into 2-inch thin slices (julienne) Marinate the tofu with the soy sauce and sesame oil for about 10 minutes. While tofu is marinating, heat a large sauté pan over medium-high heat. In a shallow baking pan, soak rice paper in hot water to cover until softened, about 30 seconds per paper. Arrange one half of the lettuce on the paper, leaving a 1-inch border along the edge. Top the lettuce with one-eighth of the tofu, cilantro, carrots, scallions, basil and ginger. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some water if necessary. Note: If you wish to make spring rolls instead of summer rolls, use egg roll wrappers. Fill and wrap in the same fashion as the summer rolls, but instead fry in 1½ cups of vegetable oil heated to 350°F in a large sauté pan ­ about 15 seconds per side of egg roll. Nutritional information per serving (based on 1 summer roll): Calories 90 (15% from fat) · carb. 51mg · fiber 1g 11 pistachio Crusted Rack of Lamb This delicious lamb is perfect for a special occasion. Makes servings ½ 2 2 2 1 ¼ ¼ ½ cup shelled pistachios, roasted and salted garlic cloves, peeled and crushed thyme sprigs tablespoons plus 1 teaspoon olive oil lamb rack, approximately 1. 5 pounds, frenched* teaspoon kosher salt teaspoon freshly ground pepper teaspoon dijon style mustard Place pistachios in the bowl of the Cuisinart® Spice & Nut Grinder. In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and tablespoons of olive oil. Liberally rub the lamb with the oil and sprinkle it all over with the salt and pepper. Place a skillet over medium high heat and add the remaining olive oil. Roll both sides of the meat in the reserved chopped nuts to create a crust. To serve, cut individual chops by using a sharp knife to cut between each rib. *Any butcher can trim the lamb this way. Nutritional information per serving: Calories 320 (77% from fat) · carb. [. . . ] Place chicken in a stainless mixing bowl and toss well with the garlic mixture. Once chicken has marinated, place a large sauté pan over medium to medium-high heat. Add another tablespoon of oil and brown the chicken on both sides, about to 3 minutes per side. Add remaining oil to sauté pan and add the onions and jalapeño. [. . . ]