Cups 2½ about Makes | Cuisinart MFP-107 Series guide

APPETIZERS 22

1g berfi 11mg .calc 138mg .sod 0mg .chol 0g fat .sat 2g fat 1g .pro 5g .carb fat) from (41% 43 Calories tablespoon): (1 serving per information Nutritional

.oil the over using, if za’atar, and paprika the Sprinkle .oil of tablespoon remaining the with llfi and dip the of center the in indentation slight a Make .bowl shallow a to hummus transfer serving, For .2

.needed as bowl the of sides the down scrape to stopping minutes, 5 about smooth, until process and ingredients ing -remain Add .repeat and bowl the of sides the down Scrape .seconds 10 about chop, to process and garlic and salt zest, lemon parsley, the Add .processor food the of bowl work the into blade chopping the Insert .1

cups 2½ about Makes

		)OPTIONAL(
	ATAR A		Z	PINCH
		’
		)OPTIONAL(				⁄1
	PAPRIKA TEASPOON				8

		SERVING
	FOR TABLESPOON 1 PLUS
,OIL OLIVE VIRGIN EXTRA CUP					¼
	CUMIN GROUND TEASPOON				½
		WATER CUP			¼
	JUICE LEMON FRESH CUP				¼
	TAHINI TABLESPOONS				2
			RINSED
	AND DRAINED	CHICKPEAS
		,
	)EACH OUNCES 5.(15 CANS				2
	PEELED ,CLOVE GARLIC				1
	SALT KOSHER TEASPOONS				1¼
	ZEST LEMON TEASPOON				½
	ONLY LEAVES
,	PARSLEY TALIAN	FRESH CUP			¼
		I

.snack satisfying a for pita warm with dip avoredfl brightly this Serve

HUMMUS

Image 39

Cuisinart MFP-107 Series manual Cups 2½ about Makes

Contents

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