Cuisinart FP-12C Series User Manual

33
ENTRÉES
34
Makes twelve 3-ounce (85 g)cakes
Approximate preparation time: 10 minutes plus
20 minutes cooking time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C).
Coat a baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
®
Food Processor. With the machine
running, drop the garlic through the small feed tube to
chop. Add the peppers, green onion and parsley and
pulse to coarsely chop, about 10 to 12 pulses.
Put the oil into a large skillet placed over medium heat.
Cook chopped vegetables with salt and pepper until
soft, about 5 to 7 minutes. Remove and reserve in a large
mixing bowl.
Once vegetables have cooled slightly, add the crab,
eggs, breadcrumbs, mayonnaise, Worcestershire, Old
Bay, Dijon and a dash or two of hot sauce if using to the
mixing bowl. Mix thoroughly but carefully, so not to
break up the crab too much. Form mixture into 2-inch
(5 cm) round cakes.
Place on prepared baking sheet and bake until
crabcakes are evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fish fillet for the crab to make
tasty fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat) | carb. 11g | pro. 11g | fat 5g |
sat. fat 2g | chol. 77mg | sod. 912mg | calc. 54mg | fiber 1g
nonstick cookinG spray
16 ounces (454 G) lump
crabmeat
1 Garlic clove
1 red bell pepper, about
7 ounces (200 G), cut into
2-inch (5 cm) pieces
3 Green onions, cut into
1-inch (2.5 cm) pieces
½ cup (125 ml) parsley
1 teaspoon (5 ml) extra
virGin olive oil
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly
Ground pepper
2 larGe eGGs, liGhtly beaten
1 cup (250 ml) basic fresh
breadcrumbs (paGe 5)
½
cup ( 125 ml) mayonnaise
1 teaspoon (7 ml)
worcestershire sauce
1½ teaspoons (7 ml) old bay
seasoninG
2 teaspoons (10 ml) dijon-
style mustard
hot sauce, optional
A delicious treat that is easy to make for any occasion.
CRAB CAKES
nonstick cookinG spray
3 Garlic cloves
½ larGe red onion,
cut into 1-inch (2.5 cm)
pieces
1½ tablespoons (25 ml)
nonfat dried milk
1 tablespoon (15 ml) fresh
italian parsley
¾ teaspoon (3.75 ml) dried
basil
¾ teaspoon (3.75 ml) celery
seed
1½ teaspoons (7 ml) kosher
salt
½ teaspoon (2 ml) freshly
Ground black pepper
1¾ pounds (795 G)
pork shoulder,
cut into 1-inch (2.5 cm)
pieces
2 tablespoons (30 ml)
olive oil
3¾ ounces (100 G) basic fresh
breadcrumbs, about
1 cup (250 ml) (paGe 5)
1 larGe eGG
6 to 8 medium multi-coloured
peppers, cored with seeds
removed
Makes 6 to 8 peppers
Approximate preparation time: 65 to 70 minutes,
including bake time
Preheat oven to 325°F (160°C). Lightly coat a 13 x 9-inch
(33 x 23 cm) pan with nonstick cooking spray.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. With the
machine running, drop the garlic through the feed tube
to chop. Add the onion, dried milk, parsley, basil, celery
seed, salt, and pepper; pulse to chop, about 10 pulses.
Then run machine to finely chop, about 35 seconds.
Remove and reserve.
Add the pork to the work bowl and pulse 10 times, then
run machine to finely chop, about 35 seconds.
Put the olive oil into large skillet over medium heat.
Once oil is heated, add the onion mixture to the skillet;
cook until softened, about 5 minutes. Stir in the pork and
cook until cooked through, about 10 to 15 minutes;
reserve. Stir the breadcrumbs into meat mixture with
eggs; combine mixture well. Evenly fill the peppers and
place in prepared pan. Bake peppers in oven until soft
and lightly browned, about 40 to 45 minutes.
Nutritional information per serving:
Calories 324 (42% from fat) | carb. 20g | pro. 27g | fat 15g |
sat. fat 4g | chol. 120mg | sod. 631mg | calc. 81mg | fiber 3g
These hearty peppers can also be served as a main course, and are
delicious with our Simple Tomato Sauce.
STUFFED ROASTED PEPPERS
SIDES

Cuisinart FP-12C Series Specifications

General

Brand	Cuisinart
Model	FP-12C Series
Category	Food Processor
Language	English