Cuisinart CSB-77C Makes about 11⁄4 cups 300 ml, EggBeaters, Tablespoon 15 ml fresh lemon juice

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MAYONNAISE

 

Make quick mayonnaise in just moments.

Makes about 11⁄4 cups (300 ml)

1⁄4

cup (50 ml) pasteurized liquid egg product (such as

 

EggBeaters®)

1

tablespoon (15 ml) fresh lemon juice

1⁄2

tablespoon (15 ml) Dijon mustard

1

cup (250 ml) vegetable oil

1⁄4

teaspoon (1 ml) kosher salt

1⁄4

teaspoon (1 ml) ground white pepper

Place all ingredients in Mixing/Measuring Cup in order listed. Insert blender holding blade against bottom of container and process until mixture begins to thicken, about 15 seconds. Continue processing with a gentle up-and-down motion until thick, about 20 – 30 seconds longer.

Nutritional information per tablespoon (15 ml):

Calories 98 (98% from fat) • carb. 0g • pro. 0g • fat 11g

• sat. fat 1g • chol. 2mg • sod. 29mg • calc 1mg • fiber 0g

MANGO SALSA

Mango Salsa is excellent served over grilled fish such as salmon, tuna,

swordfish or scallops, and grilled chicken, duck or pork tenderloin. It can also be served like traditional tomato salsa with tortilla chips.

Makes 1 cup (250 ml)

1⁄4

red bell pepper [about 1 ounce (30 g)], cut in 1⁄2-inch (1.25 cm)

 

pieces [1⁄4 cup (50 ml)]

1

small clove garlic, peeled

1⁄2

jalapeño pepper, stemmed and seeded, cut in 1⁄2-inch (1.25 cm)

 

pieces

1⁄2

small red onion [about 11⁄2 ounces (42 g)], peeled,

 

cut in 1⁄2-inch (1.25 cm) pieces

1mango [12–14 ounces (50 g)], peeled and pitted, cut in 1⁄2-inch (1.25 cm) pieces

11⁄2

tablespoons (25 ml) fresh cilantro leaves

2

teaspoons (10 ml) fresh lime juice

11⁄2

teaspoons (7 ml) rice vinegar (may use raspberry or

 

white balsamic vinegar)

1⁄2

teaspoon (2 ml) honey

Insert the blade assembly in the prep bowl. Place the red bell pepper pieces in the prep bowl and use the pulse to coarsely chop, 6–8 pulses.

Transfer to a 1-quart (1 L) bowl and reserve. Add the garlic, jalapeño pepper and onion to the prep bowl, pulse 5 to 10 times to chop. Remove and add to chopped red pepper. Add mango and cilantro to prep bowl and pulse until mango reaches desired chopped consistency, about 10 to 20 pulses. Transfer to the bowl with the chopped red pepper and reserve. Stir in the lime juice, vinegar, and honey. Cover and let sit for 30 minutes to allow the flavours to blend. If not using immediately, cover and refrigerate. Mango Salsa is best when served the day it is prepared, but may be prepared up to one day ahead. Remove from the refrigerator 30 minutes before serving for best flavour.

Nutritional information per 1/4 cup (50 ml) serving: Calories 45 (3% from fat) • carb. 12g • pro. 1g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 28mg • calc. 11mg • fiber 1g

GUACAMOLE

An all-time favourite, serve guacamole with tortilla chips or vegetable crutités.

Makes 2⁄3 cups (150 ml)

1

clove garlic, peeled and smashed

1

green onion, trimmed and cut in 1⁄2-inch (1.25 cm) pieces

1⁄2

jalapeño pepper, cored, seeded and cut in 1⁄2-inch (1.25 cm)

 

pieces

1

ripe avocado [about 10 ounces (285g), peeled and pitted,

 

cut into 3⁄4-inch (1.9 cm) chunks

1

tablespoon (15 ml) fresh lime juice

1⁄4

teaspoon (1 ml) cumin powder

1⁄4

teaspoon (1 ml) powdered coriander

1⁄4

teaspoon (1 ml) kosher salt

Insert the blade assembly in the prep bowl. Place the garlic, green onion and jalapeño pepper in the prep bowl. Pulse to chop, 10–12 times. Add avocado, lime juice, cumin, coriander and salt. Pulse to chop avocado, 10 times, then process continuously until desired consistency is reached, stopping every 20 to 30 seconds to scrape the bowl.

Transfer to a serving bowl, cover with plastic wrap placed directly on the guacamole and refrigerate for 30 minutes before serving to allow the flavours to blend.

Nutritional analysis per tablespoon (15 ml):

Calories 25 (72% from fat) • carb. 2g • pro. 0g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 65mg • calc 3mg • fiber 1g

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Contents
CSB-77C Table of Contents Important SafeguardsMotor Body Housing Features and BenefitsIntroduction Unpacking InstructionsBeating EGG Whites Whisk TipsBeating Heavy Cream Whisk Attachment Comfort Handle Cord WrapBlending Attachment AssemblyReversible Blade CHOPPER/GRINDER AttachmentPlace it on top of the prep bowl Whisk AttachmentOperation CleaningDo not submerge the gearbox in water or any other liquid Now and then indulgence is good for the soul Smoothies and DrinksSOUPS, SAUCES, Dips and Spreads Cloves of garlic, peeled and smashed Makes 21⁄2 cups 625 ml Tablespoon 15 ml olive oilCup 50 ml chicken stock Large garlic clove, peeledGarlic cloves, peeled and crushed Ounces 125 g yellow onion cut into quartersSprig fresh thyme Teaspoon 4 ml saltEggBeaters Makes about 11⁄4 cups 300 mlTablespoon 15 ml fresh lemon juice Cup 250 ml vegetable oilCm pieces Small garlic clove, peeledSun-dried tomato oil packed Teaspoon 2 ml fresh thymeChange from the traditional almond macaroon DessertsWarranty IB-5338-CAN Ans trois de limitée Garantie ANS Trois DE Limitée Garantie Fruits Petits AUX Coulis Sucre de table à .cDessus-ci qu’indiqué tel Fouettez VarianteGros d’œufs blancs Sucrées Sauces / DessertsSucre de tasse 3/4 Sel de thé à .c 1/2 Extra vierge d’olive d’huile table à .cTortillas chips les sur Raffiné plus goût un Seulement minutes quelques en prépare SeAromatisés vinaigres des ou citron de jus du ’olive d’huile table à .c Sel de thé à .c 3/4 Frais thym de tigeÉmietté fêta fromage de garnies entier blé de Cacher sel de thé à .c 3/4Pâtes les et crabe de viande la poisson, le que Gros hachés etRouge vin de tasse 1/2 Po 1/2 cm 1,25 de Rouges Poivrons DE CoulisPersonnel à mal Émincées d’échalotes, ozCombinaison Écrémé lait de table à .cYaourt AU Frappés Laits Glacées Boissons ETMiel de table à .c Huit en coupé pelé, kiwiFouet NettoyageBROYEUR-HACHOIR Fouettage Utilisation’utiliser de cessez vous que dès mélangeur le Débranchez Mayonnaises les émulsifierRécipient du dessus Réversible LameFonctionnement Lame la de émoussé côté le utiliserMélangeur AssemblageÉpaisse Crème LA Fouetter Fouet LE Pour Trucs’OEUFS Blancs LES Fouetter Résultats meilleurs de pour cubes de lieu auAvantages ET Caractéristiques Suggestions ET TrucsDéballage DE Directives IntroductionCourant Matières DES Table77C-CSB
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