Green Chile Sauce, Large clove garlic | Cuisinart CSB-75 specs

Green Chile Sauce

Green Chile Sauce

This sauce is excellent served with your favorite Mexican dish Ð

or use it as a base for a delicious Southwestern stew. Makes 21Ú4 cups

11⁄2pounds Anaheim or green New Mexican chiles

1small onion (approximately 31⁄4 ounces), quartered

1large clove garlic

1jalapeño pepper (approximately 1⁄2 ounce), halved and seeded

1tablespoon unsalted butter

1tablespoon unbleached, all-purpose flour

11⁄2cups chicken stock

3⁄4teaspoon kosher salt

Preheat oven to 450¡F. Arrange chiles on a baking sheet and roast until very dark and skin is coming away from the chile, about 30 minutes. Put chiles in a mixing bowl and cover with plastic wrap in order for the skins to loosen, about 15 minutes.

Peel the cooled chiles, discarding all skin, seeds, and stems.

Melt the butter in a 31Ú2-quart saucepan over medium heat. Add the POJPOHBSMJDBOEKBMBQFÒPTTBVUÊGPSBCPVUUPNJOVUFTVOUJMTPGU Stir in chiles and cook for another minute. Add flour and stir and cook for 2 minutes. Add stock and bring to a boil. Add salt and reduce to a simmer for about 25 minutes. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend on Low using an up-and-down motion until ingredients are well combined, about 40 to 60 seconds, until the sauce reaches desired consistency.

Nutritional information per 1⁄DVQTFSWJOH

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Cuisinart CSB-75 manual Green Chile Sauce, 11⁄2pounds Anaheim or green New Mexican chiles, large clove garlic

Contents

Smart Stick Two Speed Hand Blender INSTRUCTION/ RECIPE BOOKLETCSB-75 Series IMPORTANT SAFEGUARDS 1. READ ALL INSTRUCTIONS SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY CONTENTS Note The blending blade is extremely sharp. Use caution when removing PARTS AND FEATURES3. Motor Body Housing UNPACKING INSTRUCTIONS 1. Low/High Button 2. Comfort Handle 3. Motor Body Housing ASSEMBLYPARTS 4. Detachable Blending Shaft 5. Blade Guard 6. Mixing Cup OPERATION CLEANING AND MAINTENANCENever immerse the motor body in water FOR HAND BLENDER TIPS AND HINTS Strawberry Kiwi Smoothie RECIPES SMOOTHIES AND DRINKS Blueberry Banana Antioxidant Smoothie1cup frozen blueberries 1 small 41⁄2 ounces banana, sliced 3⁄4cup soy milk or fat free milk Peach Margarita Frozen Coffee Frappé3⁄4cup coffee ice cream or ice milk 1⁄3cup strongly brewed coffee may use espresso, chilled SOUPS Asparagus Soup Red Raspberry Lemonade1 12-ounce package frozen raspberries no sugar added, thawed 11⁄2cups superfine sugar 1 ounce garlic cloves 8-12 cloves, peeled Yukon Gold Potato and Roasted Garlic Soup2 teaspoons extra virgin olive oil 1⁄2tablespoon unsalted butter 1 medium onion 5 ounces, peeled, cut into 1⁄2-inch pieces 1tablespoon olive oil 1 medium yellow onion, peeled, roughly chopped SAUCES Sweet Red Pepper Coulis6 cloves garlic, peeled and smashed 3 medium red bell peppers about 6 ounces each roughly chopped 11⁄2pounds Anaheim or green New Mexican chiles Green Chile Sauce1 small onion approximately 31⁄4 ounces, quartered 1 large clove garlic 2teaspoons extra virgin olive oil Rustic Tomato Roasted Red Pepper Sauce1 onion 5 to 6 ounces, peeled and cut into 1⁄2-inch pieces 1 carrot 2 ounces, peeled and cut into 1⁄2-inch pieces 11⁄2pounds parsnips, peeled and cut into 3⁄4- to 1-inch pieces SIDE DISHES Parsnip & Sweet Potato Purée1⁄2pound sweet potato, peeled and cut into 3⁄4- to 1-inch pieces 1 small onion 3 ounces, peeled and cut into 3⁄4- to 1-inch pieces 8 ounces white mushrooms, cleaned and sliced Mushroom Gravy1⁄4cup dried porcini mushrooms 3tablespoons unsalted butter 1 medium onion, about 4-5 ounces, sliced 3⁄4cup all-purpose flour Popovers3⁄4cup reduced-fat milk or evaporated fat free milk 2large eggs 1 tablespoon unsalted butter, melted and cooled 1⁄2teaspoon salt DRESSINGS Basic Vinaigrette Easy Creamy Guacamole1 avocado, ripe, peeled, seeded, cut into 3⁄4-inch pieces 2 tablespoons fresh lemon or lime juice Mayonnaise Creamy Parmesan Roasted Garlic Dressing1⁄3cup grated Parmesan cheese 4cloves roasted garlic 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar Peaches & Cream DESSERTS Berry Coulis1 12-ounce bag of frozen mixed berries, thawed 1⁄4cup granulated sugar 1⁄2teaspoon fresh lemon juice CALIFORNIA RESIDENTS ONLY WARRANTYLimited Three-Year Warranty BEFORE RETURNING YOUR CUISINART PRODUCT Page Coffeemakers G IB-11131Blenders Juicers Version no IB-11131 Fold Size 197X114MM Saddle Stitched 24 pp Hugo DescriptionCoating Gloss Varnishing in cover Color Cover 4CCMYK+1CBK Inside 1CBK+1CBK Date SEP-4-2012 Co-ordinator AndyChan