Instruction Booklet Reverse Side Recipe Booklet Cordless Rechargeable Hand Blender For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECIPES ABOUT THE RECIPES Smoothies, Shakes, and Drinks Nutritional information is based on number of servings indicated. If a recipe produces a range of servings, analysis are based on the highest serving yield for that particular recipe. Breakfast Shake for the Road . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Power Blast Protein Shake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Super “C” Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Super “C” Smoothie Triple Chocolate Shake The ultimate chocolate lover’s milkshake. This delicious smoothie is packed with vitamin C. Makes 2 cups Makes 2 cups ½ ½ ¾ 1 2 ½ ½ ½ cup orange juice cup navel orange sections, all pith and membrane removed cup grapefruit sections, all pith and membrane removed cup fresh mango, cut into ½-inch cubes cup frozen strawberries Place all ingredients in order listed in the Cuisinart blending cup.
Green Pea Soup This soup is bright, light and fresh. It is wonderful served hot or cold. 2 ¼ 5 1 medium apples, peeled and cut into 1-inch pieces cup white wine cups vegetable stock, hot cup reduced-fat milk Makes about 8 cups Preheat oven to 400°F. 3 3 1 1 ¾ In a mixing bowl, toss together 1½ tablespoons olive oil, parsnips, and salt. Place on a foil-lined baking tray, roast for 30 to 35 minutes, or until parsnips are tender and golden, being sure not to brown them too much.
1 3 4 ¾ 3 pound potatoes, peeled and cut into ½-inch pieces tablespoons sherry cups vegetable stock, hot teaspoon lemon zest tablespoons grated Parmesan Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry.
Ketchup Makes about 2 cups ½ 1 ½ 1 1 ½ ⁄ 13 ¾ ½ ¼ ¼ tablespoon extra virgin olive oil garlic clove, chopped medium onion, chopped can (14.5 ounces) diced tomatoes, juices drained can (6 ounces) tomato paste cup packed dark brown sugar cup cider vinegar teaspoon sea or kosher salt teaspoon dry mustard teaspoon ground cinnamon pinch freshly ground black pepper teaspoon ground all-spice Heat oil in a large saucepan over low heat.
evaporated. Add the chicken stock, bring to a boil and then reduce heat to allow mixture to simmer for about 10 to 15 minutes. Add the remaining salt, honey and lime/lemon juice. Using the Cuisinart Cordless Stick Blender, blend until mixture begins to thicken and is completely smooth. Be sure to keep the metal blade completely submerged while blending. ® Adjust seasoning to taste. Nutritional information per serving (¼ cup): Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g sat. fat 0g • chol.
Adjust seasoning to taste. Nutritional information per serving (2 tablespoons): Calories 120 (63% from fat) • carb. 9g • pro. 3g • fat 9g sat. fat 1g • chol. 0mg • sod. 230mg • calc.
Roasted Garlic and Onion Spread So simple to make, this sweet spread goes well with crostini. Makes 1½ cups 6 2 2 ¾ 1 3 ¾ 3 garlic cloves, peeled Vidalia (or Spanish) onions, quartered tablespoons extra virgin olive oil teaspoon sea or kosher salt, divided tablespoon honey tablespoons fresh parsley teaspoon freshly ground black pepper tablespoons grated Parmesan Preheat oven to 450°F. Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey.
Nutritional information per serving (2 tablespoons): Calories 30 (42% from fat) • carb. 4g • pro. 1g • fat 2g sat. fat 0g • chol. 0mg • sod. 100mg • calc. 14mg • fiber 1g Allow the piped macaroons to sit for 40 to 60 minutes before baking (this ensures a smooth top to the baked cookies and a better-tasting final product). Chocolate Chip French Macaroons Bake the rested macaroons for 12 to 14 minutes, or until the edges just begin to brown.
In a heavy-bottomed medium saucepan, whisk the sugar, cornstarch, ¼ teaspoon of salt, cinnamon, cayenne and cocoa powder. Stir in the chopped chocolate. In a mixing bowl, combine the milk, vanilla and egg yolks. Using the Cuisinart® Cordless Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully combine. Add to the chocolate mixture and set over medium heat. Bring the mixture to a boil, whisking often to maintain a smooth mixture.
Notes ©2008 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 08CU005 12
