Cuisinart MFP-107 Series Use to ready until Refrigerate, Chop to times 10 to 5 pulse and capers

Page 48

13BASICS

 

 

 

PEPPER BLACK

8

 

 

GROUND FRESHLY TEASPOON

¹∕

 

 

 

 

)STYLE REEKG OR REGULAR(

½

 

 

YOGURT PLAIN NONFAT CUP

 

 

 

BOUGHT STORE OR

 

 

 

 

 

-

 

 

 

10)

PAGE( MAYONNAISE CUPS

1¼

0g berfi 13mg .calc 181mg .sod 41mg .chol 1g fat .sat

 

 

CAPERS

 

 

 

 

DRAINED TABLESPOONS

3

10g fat 1g .pro 2g .carb fat) from (87% 103 Calories

 

 

MUSTARD IJOND TABLESPOON

1

tablespoon): (1 serving per information Nutritional

 

 

DILL FRESH TABLESPOON

1

 

 

 

.use to ready until Refrigerate

,

 

DISCARDED STEMS

¼

 

PARSLEY TALIAN FRESH CUP

.process-over not Do .combine to pulses long

 

I

 

 

PIECES

 

 

5 use pepper; black and yogurt mayonnaise, the Add .2

 

 

 

 

 

 

INCH-1INTO CUT ,PICKLES

 

 

 

 

 

4 TO 3

.chop to times 10 to 5 pulse and capers

 

 

GHERKIN SWEET DRAINED

and mustard the add and bowl the of sides the

 

 

PIECES

 

 

INCH-1INTO CUT AND PEELED

 

 

down Scrape .pulses 15 about chop, to pulse dill; and

 

 

,SHALLOT LARGE TO MEDIUM

½

parsley gherkins, shallot, the Add .processor food

 

 

 

 

 

the of bowl work the into blade chopping the Insert .1

 

 

 

 

 

cups 1½ Makes:

 

 

 

 

 

.regular of place in yogurt Greek use

 

 

consistency, thick richer, a For .vegetables steamed freshly with

 

 

well pairs also but seafood complements only not sauce This

 

 

SAUCE RÉMOULADE

Page 47 Page 49
Image 48
Page 47 Page 49
Contents Instruction Booklet Page Recommended Maximum Work Bowl Capacity Food CapacityImportant Unpacking Instructions Safeguards Contents Special Cord SET InstructionsFeatures and Benefits Housing Base and MotorAssembly Instructions Machine Controls Machine FunctionsUser Guide & Capacity Food Tool Directions CLEANING, Storage and Maintenance For Your SafetyTechnical Data Troubleshooting Food ProcessingWarranty Limited ONE-YEAR California Residents only Desserts Servings 12 to 8 pie, inch-10 one MakesExtract Vanilla Pure Teaspoon Servings 12 about cake, inch-8 one Makes RoomYogurt Plain Pieces 4 Into CUTPieces 8 Into Standard 1 OuncesDOUGHS/BREADS Biscuits 12 MakesTeaspoon TartarRolls 12 Makes SugarBrushing for BrushingPure Teaspoon Optional CubedTablespoons Water ICE CUP Cubes INCH-½ Dough Yeast DRYEntrées Servings 6 tacos twelve Makes SodiumUSE Servings 4 Makes To 3½Sodium LOW Divided ,FLOURDiscarded Onion SmallCooking for DrainedSOUPS/SALADS/SIDES Cakes inch-3 twelve to ten MakesCups 3 about Makes Juice LemonZest Lemon Thawed Frozen Into CUTOIL Olive RED Head MediumFresh CUP Variety DividedImmediately Serve Cups 3½ Makes Pieces INCH-1Appetizers Nutmeg Pinch Pecorino OuncePieces Inch Into CUT and Trimmed Pound 1 than More Into out press gently ngers,fi your of tips the With Slightly cool to aside Set .rellaUntil Cook .spoon wooden a with pan the of bottom ¼ and garlic the with skillet hot the to fennel AddSandwiches 22 about Makes LemonWidthwise Salt SEA Softened BreadCups 2½ about Makes Pieces INCH-1INTO Peeled ,ONION MediumServings 12 to 10 Makes Brunch & Breakfast Armesanp Ounce SeededServings 16 loaf pound-2 one Makes OuncesZucchini Large Nsmuffi 6 Makes Spray Cooking NonstickBasics Juice LimeRemoved Pits Discarded StemsCup ¼ serving per information Nutritional Pieces INCH-½INTOUse to ready until Refrigerate Process-over not Do .combine to pulses longUse pepper black and yogurt mayonnaise, the Add Chop to times 10 to 5 pulse and capersSauce Spicier Wine White DRY CUPWhole Ounces 28 can Pesto Basil Cups 1¼ Makes Cup 1 Makes OIL Olive Virgin Extra CUPDressing Tahini Cup 1 about Makes Pepper White Ground TeaspoonPeanuts Cheese Cream Salmon 0g berfi 0mg .calc 24mg .sod 20mg .chol 5g fat .sat SecondsAbout for needed, as down scraping Process, .butter Seconds 20 aboutBreadcrumbs Fresh Basic Complete is bread until or minutes 20 about for layerDesserts Recipes Booklet RecipeCOLLECTION Elite Coating Gloss varnishing Conair By Astor You Date 26/07/2012
Top Page Image Contents