User manual CUISINART SPB-10CH

[. . . ] Recipe Booklet Instruction Booklet Reverse Side PowerBlend 500TM 7-Speed Electronic Blender SPB-10 Series U IB-6723 RECIPES Recipe Tips . 3 Salad Dressings, Vinaigrettes, Savory Sauces Basic Vinaigrette . 17 Smoothies, Frappés, Shakes, etc. Fresh Fruit Smoothie . 10 Desserts/Dessert Sauces Chocolate Pots de Crème . [. . . ] Reheat if necessary . 12 Note: Recipe may be doubled ­ purée in 2 batches . Nutritional information per serving (one cup): Calories 212 (45% from fat) · carb. 60mg · fiber 4g Place half the solids in blender jar with 1½ cups of the liquid . Cover and blend on Purée until smooth, creamy and homogenous, about 30 seconds . Transfer to the clean saucepan and repeat with remaining solids and liquid . Garnish with chopped sugared nuts and minced apple . Nutritional information per serving (one cup): Calories 104 (21% from fat) · carb. 55mg · fiber 3g Curried Butternut Squash & Apple Soup A delicious autumn or winter soup ­ this one is a perfect first course for a holiday dinner . Makes about 10 cups Perfect Popovers Impress your guests with these deceivingly simple popovers that are mixed in a matter of seconds in your Cuisinart® blender . Our 56-ounce blender is large enough that you may increase this recipe by 50 percent to make a larger batch . Makes 18 popovers 2 1½ ¹/³ 2 ¼ 2 12 3 5 1 ½ tablespoons unsalted butter cups chopped onions cup thinly sliced celery (approximately 1 medium stalk) teaspoons curry powder teaspoon ginger pounds 1-inch butternut squash cubes (weigh after peeling, seeding and cubing) ounces apples, peeled, cored and cut into wedges tablespoons white rice cups chicken stock teaspoon kosher salt teaspoon freshly ground pepper 6 2 2 ½ 5 cooking spray or melted butter for pan large eggs cups all-purpose flour cups evaporated fat free milk, not reconstituted teaspoon kosher salt tablespoons unsalted butter, melted Preheat oven to 375°F . Thoroughly coat eighteen ½-cup popover, custard, or muffin cups with cooking spray or melted butter . Place the eggs, flour, milk and salt in the blender jar in the order listed; cover blender jar . With the blender running, add the melted butter in a steady stream and blend for 10 seconds . Divide the batter evenly among the prepared pans . Bake in the preheated oven until puffy and nicely browned, about 40 minutes . Use a cake tester to pierce each popover several times and bake for an additional 5 minutes . Remove from oven, loosen from pans with a thin-blade knife and gently lift out . Serve hot . Nutritional information per popover: Calories 126 (37% from fat) · carb. 93mg · fiber 0g Melt the butter over medium heat in a 6-quart sauté pan . Add the onions and celery, cook for 2 to 3 minutes, until the vegetables are translucent . Add the curry powder and ginger, cook for 5 to 6 minutes longer over low heat until the vegetables are softened and the spices are fragrant . Add the butternut squash, apples, and rice to the pan . Stir to coat with the butter and spices and cook for about 1 minute . [. . . ] Lower the oven temperature to 350°F . Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar . Blend on Mix until smooth, about 10 to 15 seconds . Pour the pumpkin mixture into the prepared pecan graham crust . [. . . ]