Cuisinart DLC-10S manual Vegetables, Crab Cakes, Pie plate, About 8 times, Broccoli Puree

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VEGETABLES

Crab Cakes

Thesedelicateseafood cakesareperfectwith drinks. If you're feeling festive, substitute cooked lobster meat for half of the crabmeat.

INGREDIENTS

4slices white bread, lightly toasted

1 medium garlic clove, peeled

1 small onion, peeled and quartered

1 tablespoon unsalled butter

1 tablespoon parsley leaves

1 pound lump crabmeat, picked over to remove cartilage

1/4 cup mayonnaise

1large egg

1tablespoon lemon juice

1/4 teaspoon salt

Tartar sauce (see recipe on page 38)

54 1/2-ounce crabcakes

Preheatoven to 375oF. Break bread in quarters and processwith metal blade to fine crumbs, about 40 seconds. Reserve 1/4 ofcrumbsand put remainder in

pie plate.

Drop garlic through feedtube with machine running and process until finely chopped, about 10 seconds. Add onionand chop fine, about 10seconds. Cook mixture in the butter over low heat until golden brown, stirring, about 10 minutes.

Chop parsley fine, about5 seconds. Add onion mixture, crabmeat. mayonnaise, egg, lemon juice, salt and reserved bread crumbsand pulse until combined,

about 8 times.

Form mixture into 1-1/2-inch cakes by generous teaspoon measures. Coat them with crumbs in pie plate and place on buttered baking sheet. (Recipe may be prepared ahead to this pointand refrigerated up to 4 hours.) Bake in preheated oven until golden brown. 10 to 15 minutes. Servewith Tartar Sauce.

35

Broccoli Puree

Broccoli is high in fiber, high in potassium and low in calories. This recipe uses the stems, which are often discarded.

INGREDIENTS

1bunch broccoli, about 1-1/2 pounds

1small onion, peeled

2tablespoons butter

1teaspoon lemon juice Saltand pepper to taste

2-1/2 cupsyield

Remove stems from broccoli and reserve florets. Use slicing disc to slice stems and onion. Cook sliced vegetables in boiling water to cover with 1/2 reserved florets until tender, about 6 to 8 minutes. Drain, reserving liquid.

Use metal blade to puree solidswith remaining ingredients until smooth, about 1 minute.

Cut reserved florets into smaller florets and cook in reserved liquid until tender, about 3 minutes. Remove with slotted spoon. Pour enough hot cooking liquid intowork bowl to reach desired consistency, then pulse in florets. Season to taste. Or servetheflorets on a bed of pureed broccoli.

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Contents Press down to Pulse position and releasefor pulse/chopping STEP-BY-STEP Getting StartedPusher for Small Feed Tube Pusher for Large Feed Tube With the Metal Blade Chopping and PureeingPut base on counter, with nameplate facing you Slicing and Shredding With the Slicing Shredding DiscsPage Cuisinart Locking Tab Taking off parts, and before cleaning, to unplug, grasp plug Unplug from outlet when not in use, before putting on orCuisinart Instructions Contents Be sure the amount of food is no larger than recommended Practicing with FoodRemoving Processed Food To puree fruit and cooked vegetables Chopping and Pureeing with the Metal BladeTo disassemble the Compact Cover Techniques for Chopping and Pureeing with the Metal BladeTo chop meal, poultry, lish and seafood To puree meat, poultry, lish and seafoodTo chop nuls It mTechniques for Chopping and Pureeing with the Metal Blade To make cake mix Techniques for Kneading Yeast Dough with the Dough Blade Page Techniques for Kneading Yeast Dough with the Dough Blade Stop it. remove half of dough and process in 2 batches Lube Remove the core fromthe Preparing Food for Slicing and ShreddingLarge fruits like pineapple and cantaloupe Pack he feed tube for desired He teed lube. Trie opening there isShreds Irom carrots, zucchini Your fingers or a spatula into Reed lubePracticing Slicing and Shredding Shredded Food Removing Sliced D RSlicing and Shredding Techniques French-cut green beans Slicing Meat and P 0 U LT R Y Chop Shred Slice CheeseAdditional Information Page Recipes Cjp tightly packed cilanfro leaves Ingredients4 cups yield Blue Cheese and Pecan SpreadLure, cut in pieces Teaspoon salt Ounces Cheddar cheese, cut in 1 -inch PiecesCup flour Cheesecoins Teaspoon saltSoups Teaspoon freshly ground pepper Pinch dried thyme Lentil Soup2cups water Hamburgers Eats and FishPound combinedmeat and fat 4 cups beef cubes 1/4 cup fat cubes Pound boneless beel chuck, chilled Medium garlic doves Leaspoon crushed red peppers Ounce can whole tomatoes 2 cupsyieldSausage IngredientsPound pork or beef, cut in 1-inch cubes and chilled ChilledServings Inch pieces Iresh gingerCrab Cakes VegetablesPie plate About 8 timesTeaspoons salt Ounces Gruyeie cheese, cutTeaspoon Dijon-style mustard Cup loosely packed parsley leaves Ounce piece peeled onion Cup mayonnaiseCreamy Cole Slaw Pesto SaucesTeaspoons lime juice Medium tomatoes, cored and quartered Substitute flat-leaf parsley if cilantro is not availableCups Iresh cranberries 3 cupsyieldTablespoon mustard, preferably Dijon-style1-1/4 cups oil Cud sugarPastry 8x8 pansizein inches Cup buttermilk Large eggMakes 6 muffins Coffee Cake Package dry yeastCups white fiour PoundloavesIncbpizza crust Oft Inch pizza cwsls Teaspoons oilOunce pizza crust see recipe, left Ounces pepperoni, peeled, in 3 piecesCup flour DessertsLarge tomatoes, peeled, seeded Quartered Carrot Cake Cup quick-cooking oatmealLarge egg Teaspoon vanilla extract Cup flour Cups confecioners sugar 1/2 teaspoon vanilla extract Hosts layers listedal lellPage Five Year Full Warranty on Motor WarrantyIB-2376C CuisinartTrademark of Cuisinart