User manual CUISINART FP16DCE

[. . . ] Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized Cuisinart service facility for examination, repair, or mechanical or electrical adjustment. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock, or risk of injury. Do not let cord hang over edge of table or counter, or touch hot surfaces. [. . . ] Carefully lay the soaked rice paper on a plate. Arrange one half of the lettuce on the paper, leaving a 1-inch border along the edge. Top the lettuce with one-eighth of the tofu, cilantro, carrots, scallions, basil and ginger. Fold the corners of the long side over the filling and, rolling away from you, roll up the filling in the wrapper, sealing the roll, using some water if necessary. Repeat with remaining rice paper and fillings. Serve with peanut dipping sauce (see previous recipe). Note: If you wish to make spring rolls instead of summer rolls, use egg roll wrappers. Fill and wrap in the same fashion as the summer rolls, but instead fry in 1½ cups of vegetable oil heated to 350°F in a large sauté pan ­ about 15 seconds per side of egg roll. Nutritional information per serving (based on 1 summer roll): Calories 90 (15% from fat) · carb. 51mg · fiber 1g 11 pistachio Crusted Rack of Lamb This delicious lamb is perfect for a special occasion. Hazelnuts work just as well as pistachios. Makes servings ½ 2 2 2 1 ¼ ¼ ½ cup shelled pistachios, roasted and salted garlic cloves, peeled and crushed thyme sprigs tablespoons plus 1 teaspoon olive oil lamb rack, approximately 1. 5 pounds, frenched* teaspoon kosher salt teaspoon freshly ground pepper teaspoon dijon style mustard Place pistachios in the bowl of the Cuisinart® Spice & Nut Grinder. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow them to cool for a few minutes. Once the vegetables are cool to the touch add them to the crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire, Dijon, and crab seasoning, and dash or two of hot sauce if desired. Very gently mix all ingredients together. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important to mix carefully to keep the crabmeat intact. From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before sautéing. Place a Cuisinart nonstick skillet over medium high heat and add the oil. Dredge the crab cakes in remaining panko crumbs. [. . . ] After about 8 to 10 minutes add the reserved chicken. Continue to simmer, covered, until chicken is completely cooked through, about 5 to 8 minutes. *Ghee is clarified butter that is commonly used in Indian cooking. It is possible to clarify butter at home or a jar or it can be bought in specialty food stores. [. . . ]