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Cuisinart DLC-2009CHB manual Roasted Garlic and Red Pepper Spread, Creamy Guacamole

Models: DLC-2009CHB

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Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 2 cups

1large head of garlic (entire bulb), cloves peeled

½ teaspoon extra virgin olive oil

1cup lowfat sour cream

1medium scallion, trimmed, cut into 1-inch pieces

1large roasted red pepper (from a jar)

¼teaspoon kosher salt

¼teaspoon freshly ground black pepper

Preheat oven to 375°F. Toss the garlic cloves in the olive oil and wrap in foil. Set on middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remaining ingredients and process for 10 to 15 seconds. Scrape work bowl and process until smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve with crudités or breadsticks.

Nutritional information per tablespoon:

Calories 12 (45% from fat) • carb. 1mg • pro. 0g • fat 1g • sat. fat 0g

• chol. 1mg • sod. 53mg • calc. 18mg • ﬁber 0g

Creamy Guacamole

Fresh flavors make this a great dip, sauce, topping, or side dish.

Makes 2 cups

1small garlic clove

3ripe avocados, about 3 cups pulp

2 teaspoons fresh lemon juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Insert metal blade in food processor. With machine on, drop garlic clove through feed tube and chop. Scrape work bowl and add the avocado, lemon juice, salt and pepper. Pulse 15 times to achieve a chunky guacamole, or if a creamy consistency is desired process until ingredients are well blended. Serve with chips.

Nutritional information per tablespoon:

Calories 27 (76% from fat) • carb. 1g • pro. 0g • fat 3g • sat. fat 0g

• chol. 0mg • sod. 38mg • calc. 2mg • ﬁber 1g

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Cuisinart DLC-2009CHB manual Roasted Garlic and Red Pepper Spread, Creamy Guacamole

Contents

DLC-2009CHB Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions Contents General Getting ReadyOperation Introduction Disc Operation Blade OperationOn Continuous Machine FunctionsTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry and seafood To beat egg whites Cabbage and iceberg lettuce Round fruits and vegetablesWhole peppers are an exception Large fruits like pineappleFrench-cut green beans Remove the slicing or shredding discLong fruits and vegetables Small amounts of foodSalami and other sausages Cooked meat and poultryUncooked meat and poultry Prooﬁng the yeast Using the right bladeMachine capacity Measuring the ﬂourShaping, ﬁnishing and baking Kneading bread doughKneading sweet dough RisingIf dough doesn’t rise If dough doesn’t clean inside of work bowlIf soft dough or liquid leaks onto base of food processor If motor stopsCleaning and Storage For Your Safety Before Returning Your Cuisinart Product Recipe Notes RecipesGreek Spread AppetizersFresh Tomato and Corn Salsa Creamy Guacamole Roasted Garlic and Red Pepper SpreadSpinach, Feta and Artichoke Stuffed Mushrooms Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Hummus Gazpacho SoupsButternut Squash Soup with Leeks Caramelized Five Onion Soup Vegetarian Potato and Split Pea Soup Basic Mayonnaise Sauces and DressingsPesto Tartar SauceSun-Dried Tomato Tapenade Roasted Red Pepper Sauce Simple Tomato SauceChocolate Sauce with Variations Asian Slaw with Peanut Dressing Cup golden raisins Shredded Carrot Salad with Honey-Ginger DressingCup walnut halves, shells removed Pounds carrots, peeled, cut into 2-inch piecesCapered Tuna Spread Cup extra virgin olive oil Lemony Honey Dijon VinaigretteCreamy Chèvre and Peppercorn Dressing Herbed Balsamic Vinaigrette Cup unsalted butter, melted BreadsChallah Braid Pecan Sticky Buns Sesame Dinner Rolls Stollen Cheese BreadCup powdered sugar Cup raisinsCup slivered almonds, divided also used in ﬁlling Cup plus 1 tablespoon nonfat milkPackage active dry yeast Tablespoon granulated sugar ¹⁄ ³ Classic Cuisinart White BreadClassic Cuisinart Wheat Bread Package active dry yeast Teaspoons granulated sugar ¹⁄ ³Cup warm water 105-115F Pizza DoughPackage active dry yeast Teaspoon granulated sugar Cup granulated sugar Cranberry-Orange BreadCarrot-Raisin Mufﬁns Lowfat Banana Nut BreadCup ﬁrmly packed dark brown sugar Mocha-Pecan Coffee Cake¹⁄ ³ Cup walnut halves, shells removed Strips orange zest Jalapeño Cornbread To make bread Cilantro-Lime ButterAlmond-Pear Bread Variations Popovers with VariationsPounds carrots, peeled, cut to ﬁt feed tube vertically SidesFrench Cut Green Beans with Shallots Glazed CarrotsPotato and Leek Gratin Roasted Garlic and Parmesan Twice Baked Potatoes Chili Lime Chicken with Grilled Pineapple and Zucchini EntréesGreek Burgers with Feta and Olive Tapenade Roasted Pork Loin with Apple Onion and Dried Plum Stufﬁng Salmon and Pesto Potatoes Pesto, Cheese and Fresh Tomato Pizza PizzaLemon Ginger Biscotti DessertsHazelnut Butter Cookies Cup almond toffee bits such as Heath brand Makes 16 browniesDouble Chocolate Chunk Cookies Peach Melba Crisp Apple Kuchen Basic Cheesecake Double Chocolate Variation Basic Flaky Pastry DoughDeep Dish Pear and Apple Pie Page Page IB-8044 Version no DLC2009CHB IB-8044