Thawed Frozen, Into CUT | Cuisinart MFP-107 Series manual

31SOUPS/SALADS/SIDES

2g berfi 25mg .calc 271mg .sod 0mg .chol 1g fat .sat 4g fat 2g .pro 12g .carb fat) from (38% 87 Calories cup): (½ serving per information Nutritional

.immediately Serve .accordingly seasoning adjust and Taste .vinaigrette and pepper salt, with together ingredients all Toss .chickpeas and corn tomatoes, the with along bowl the to Add .slice and tube feed the in together carrot and celery the Fit .disc slicing the insert and blade chopping the Remove .3

.bowl mixing to add pulses, 5 chop, roughly to pulse and bowl work the to cucumber the Add .2

.pulses 5 about chop, to pulse parsley; and onion the Add .processor food the of bowl work the into blade chopping the Insert .1

cups 4 about Makes

	7) PAGE( INAIGRETTEV
	ASICB TABLESPOONS		2½
		PEPPER BLACK
GROUND FRESHLY TEASPOON			¼
	SALT KOSHER TEASPOON		½
	RINSED AND DRAINED
	,CHICKPEAS CANNED CUP		1
	)THAWED( FROZEN
	OR FRESH ,CORN CUP		½
	LENGTHWISE HALVED
	,TOMATOES GRAPE OF PINT		1
	TUBE FEED THE FIT TO CUT
AND PEELED ,CARROT MEDIUM			1
	TUBE FEED THE FIT TO CUT
AND TRIMMED		STALK CELERY	1
		,
PIECES INCH-1		INTO CUT AND
SEEDED ,CUCUMBER MEDIUM			½
	DISCARDED STEMS
,	PARSLEY TALIAN FRESH CUP		¼
		I
PIECES INCH-1		INTO CUT AND
	PEELED ,ONION RED LARGE		¼

eaters! salad-non among even – hit big a always is salad fresh-garden delicious, This

SALAD CHOPPED

Image 30

Cuisinart MFP-107 Series manual Thawed Frozen, Into CUT

Contents

Instruction Booklet Page Recommended Maximum Work Bowl Capacity Food Capacity Important Unpacking Instructions Safeguards Contents Special Cord SET Instructions Features and Benefits Housing Base and Motor Assembly Instructions Machine Controls Machine FunctionsUser Guide & Capacity Food Tool Directions CLEANING, Storage and Maintenance For Your SafetyTechnical Data Troubleshooting Food Processing Warranty 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 Room Pieces 8 Into Yogurt PlainPieces 4 Into CUT Standard 1 Ounces Teaspoon DOUGHS/BREADSBiscuits 12 Makes Tartar Brushing for Rolls 12 MakesSugar Brushing Pure Teaspoon Optional CubedTablespoons Water ICE CUP Cubes INCH-½ Dough Yeast DRY Entrées Servings 6 tacos twelve Makes SodiumUSE Servings 4 Makes To 3½ Discarded Sodium LOWDivided ,FLOUR Onion Small Cooking for Drained SOUPS/SALADS/SIDES Cakes inch-3 twelve to ten Makes Cups 3 about Makes Juice LemonZest Lemon Thawed Frozen Into CUT OIL Olive RED Head MediumFresh CUP Variety Divided Immediately Serve Cups 3½ Makes Pieces INCH-1 Appetizers Nutmeg Pinch Pecorino OuncePieces Inch Into CUT and Trimmed Pound 1 than More Until Cook .spoon wooden a with pan the of bottom Into out press gently ngers,fi your of tips the WithSlightly cool to aside Set .rella ¼ and garlic the with skillet hot the to fennel Add Sandwiches 22 about Makes LemonWidthwise Salt SEA Softened Bread Cups 2½ about Makes Pieces INCH-1INTO Peeled ,ONION Medium Servings 12 to 10 Makes Brunch & Breakfast Armesanp Ounce Seeded Servings 16 loaf pound-2 one Makes OuncesZucchini Large Nsmuffi 6 Makes Spray Cooking Nonstick Removed Pits BasicsJuice Lime Discarded Stems Cup ¼ serving per information Nutritional Pieces INCH-½INTO Use pepper black and yogurt mayonnaise, the Add Use to ready until RefrigerateProcess-over not Do .combine to pulses long Chop to times 10 to 5 pulse and capers Sauce Spicier Wine White DRY CUPWhole Ounces 28 can Pesto Basil Cups 1¼ Makes Cup 1 Makes OIL Olive Virgin Extra CUP Dressing Tahini Cup 1 about Makes Pepper White Ground TeaspoonPeanuts Cheese Cream Salmon About for needed, as down scraping Process, .butter 0g berfi 0mg .calc 24mg .sod 20mg .chol 5g fat .satSeconds Seconds 20 about Breadcrumbs Fresh Basic Complete is bread until or minutes 20 about for layer Desserts Recipes Booklet RecipeCOLLECTION Elite Coating Gloss varnishing Conair By Astor You Date 26/07/2012