User manual CUISINART SUPREME SUPER 600 60-OUNCE BLENDER

[. . . ] Reverse Side Recipe Booklet INSTRUCTION BOOKLET Supreme Super 600TM Blender SB-5600 G IB-6087 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against the risk of electrical shock, do not put motor base of blender in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning or removing contents from blender jar. [. . . ] Garnish and serve in chilled martini glasses. Nutritional information per ½-cup serving: Calories 369 (38% from fat) · carb. 84mg · fiber 0g ¼ ¼ ¼ teaspoon ground coriander teaspoon ground cumin teaspoon ground white pepper Place all ingredients in the blender jar in the order listed. Blend on Purée for 35 to 45 seconds until smooth, creamy and homogenous. Serving suggestions ­ garnish with diced tomato, chopped jalapeño peppers and slices of avocado. Nutritional information per ½-cup serving: Calories 119 (65% from fat) · carb. 72mg · fiber 3g White Russian A deliciously creamy dessert drink for adults. Makes 6 cups 2 ½ ½ 3 cups whole milk (may use lowfat) cup Kahlua® or other coffee-flavored liqueur cup vodka, preferably vanilla-flavored cups vanilla ice cream Chipotle Roasted Tomato Soup This slightly spicy, slightly smoky tomato soup would be great with a grilled cheese sandwich. Makes 6 cups 1 2 1 1 ½ ¼ 1 ½ ½ 2½ ¼ 1 1-2 can (35 ounces) plum tomatoes in heavy sauce tablespoons extra virgin olive oil, divided tablespoon unsalted butter cup chopped (½-inch pieces) onion cup sliced carrots (½-inch thick) cup sliced celery (½-inch thick) teaspoon oregano teaspoon ground coriander teaspoon ground cumin cups chicken stock cup white rice teaspoon kosher salt teaspoons chipotle peppers with sauce (from a can) Place ingredients in blender jar in order listed. Blend on Liquefy and process for about 25 to 30 seconds until smooth and creamy. Nutritional information per 1-cup serving: Calories 307 (29% from fat) · carb. 185mg · fiber 0g SOUPS Cool, Creamy Avocado and Cucumber Soup This chilled soup requires no cooking and is perfect for a hot summer day. Makes 6 cups 1 3 2 1 2½ ¾ 3 ½-1 medium-large cucumber, peeled, seeded, and cut into ½-inch pieces medium avocados (7-8 ounces each), peeled, seeded, and cut into ¾-inch pieces ounces chopped shallots (about 6 tablespoons) medium jalapeño pepper, stemmed, seeded, and cut into ½-inch pieces cups buttermilk cup chicken or vegetable stock (cool) tablespoons fresh lime juice teaspoon kosher salt (to taste) Preheat oven to 300°F. Line a baking sheet with sides with parchment. Cut tomatoes in half lengthwise and place cut side up in a single layer on prepared baking sheet. Drizzle with 1 tablespoon olive oil and roast for 1½ hours. Place butter and remaining olive oil in a large saucepan. Heat on medium-high until butter is melted. Reduce heat to low and cook until vegetables are softened and translucent, about 4 to 5 minutes. Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. 6 Strain the solids from the cooking liquid, reserving liquid. Place solids and 1 cup of the cooking liquid in the blender jar with the chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until completely emulsified, smooth and homogenous. Return purée to clean saucepan and stir in reserved cooking liquid. [. . . ] Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender jar. Blend on Purée for 15 seconds; scrape blender jar. Add the remaining coconut and pulse on Mix until combine, 6 to 8 pulses. Pour into the prepared pie shell and place in the preheated 350°F oven. [. . . ]