User manual CUISINART SG-10

[. . . ] INsTRUCTION aNd ReCIpe BOOKLeT spice and Nut grinder sg-10 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against risk of electrical shock, do not immerse cord, plug or grinder in water or other liquid. This appliance should not be used by or near children or individuals with certain disabilities. Unplug from outlet when not in use, before putting on or taking off parts, before removing nuts or spices and before cleaning. [. . . ] 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. Chop the nuts by pulsing until roughly chopped. Remove chopped nuts and reserve on a plate. In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and tablespoons of olive oil. Liberally rub the lamb with the oil and sprinkle it all over with the salt and pepper. Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If oil begins to smoke, reduce the heat slightly. Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat in the reserved chopped nuts to create a crust. Transfer rack to a baking sheet and place in preheated oven. Lamb is medium rare when an instant-read thermometer reads 130°F. Allow lamb to rest out of the oven for 10 minutes before cutting. To serve, cut individual chops by using a sharp knife to cut between each rib. *Any butcher can trim the lamb this way. Nutritional information per serving: Calories 320 (77% from fat) · carb. 46mg · fiber 3g Crab and seafood seasoning This seasoning can be very versatile ­ perfect in crab cakes but also a great seasoning for poultry and French fries!Makes about ¼ cup 1 1 ½ 4 4 tablespoon celery seed tablespoon black peppercorns teaspoon mustard seeds whole cardamom pods, hulled, casings discarded bay leaves, torn into 3 to 4 pieces 1 ½ 1/8 ½ 3 to 4 teaspoon kosher salt teaspoon ground ginger teaspoon paprika whole cloves Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 5 times and then process until finely ground, about 0 seconds. Use immediately or contain in a sealed glass jar. [. . . ] **Hold the cut sweet potato in cold water so that it will not turn brown. Nutritional information per serving (based on 4 servings): Calories 400 (37% from fat) · carb. 63mg · fiber 4g 17 spiced pecan pie Crust This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a new twist to a New York style cheesecake. Makes one 9-inch pie crust 1 1 ¾ 2/3 3 1 ½ ¼ ½ whole cinnamon stick whole nutmeg cup pecans, toasted and cooled cup graham cracker crumbs tablespoons light brown sugar tablespoon granulated sugar teaspoon table salt cup unsalted butter, melted and cooled teaspoon pure vanilla extract Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. [. . . ]