Manual Cuisinart BFP 703 CE (page 27 of 33) (English)

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Whipped Cream

Makes 1 cup

1 cup whipping cream

1 tablespoon sugar

1 teaspoon pure vanilla extract

Place cream in the Cuisinart

SmartPower Duet

food processor work

bowl fitted with the chopping blade. Place cover on work bowl and

press On button. Process on Food Processor speed until cream begins

to thicken, about 30 seconds. Add sugar and vanilla. Continue

processing until cream is thickened, about 30 seconds. Press Off

button.

Nutritional information per tablespoon:

Calories 115 (86% from fat) • carb. 3g • pro. 1g • fat 11g • sat. fat 7g

• chol. 41mg • sod. 11mg

Chicken Stir-Fry

Makes 4 servings

1 pound boneless, skinless chicken breasts

1 medium garlic clove, peeled

1 1-inch piece fresh ginger, peeled

2 small carrots, peeled, cut to fit

feed tube horizontally

4 ounces mushrooms, stems trimmed

6 medium scallions, trimmed, cut into 1-inch pieces

1 small zucchini, cut to fit feed tube vertically

1 medium red pepper, cored, seeded, cut into rectangles

to fit feed tube

6 tablespoons vegetable oil, divided

2 teaspoons cornstarch

2 teaspoons cold water

½ cup reduced sodium chicken broth

2 tablespoons soy sauce

1½ teaspoons sesame oil

freshly ground black pepper, to taste

Cut chicken breasts in half. Roll each half into a cylinder and wrap in

plastic wrap. Freeze until chicken is hard to the touch, but is still easily

pierced with a sharp knife.

Place garlic and ginger in the Cuisinart

SmartPower Duet

Food

Processor work bowl fitted with the chopping blade. Place cover on the

work bowl and press the On button. Process on Food Processor speed

until minced, about 10 seconds. Remove and reserve. Insert the

shredding disc. Pack carrots in the feed tube and shred. Remove and

reserve. Insert the slicing disc and slice mushrooms, scallions, zucchini

and pepper, reserving each separately. Slice semi-frozen chicken. Press

Off button.

Heat oil in a stir-fry pan or large skillet over medium-high heat. Add 2

tablespoons vegetable oil and stir-fry chicken until it is cooked through

and juices run clear. Cook chicken in batches if necessary. Reserve and

keep warm. Add 2 tablespoons oil to stir-fry pan and cook garlic and

ginger until fragrant, about 15 seconds. Add carrots and cook for 15

seconds. Add remaining vegetables and cook until just tender, about 1

minute. Remove and reserve.

Combine cornstarch and water in a small bowl. Add broth, soy sauce

and sesame oil. Add to stir-fry pan and cook over medium-high heat

until thickened, about 2 minutes. Add reserved chicken and vegetables;

stir to combine and cook until heated through. Season to taste with

pepper and serve immediately.

Nutritional information per serving:

Calories 380 (57% from fat) • carb. 12g • pro. 29g • fat 24g • sat. fat 3g

• chol. 66mg • sod. 803mg

Potatoes au Gratin

Makes 6 servings

cooking spray

1 small garlic clove, peeled

1 cup heavy cream

½ cup reduced-sodium, lowfat chicken broth

¼ pound Cheddar

4 medium potatoes, peeled, halved lengthwise,

ends cut flat

salt to taste

freshly ground black pepper to taste

Preheat oven to 375ºF and spray a 9-inch square baking dish with

vegetable oil cooking spray.

Place garlic in the Cuisinart

SmartPower Duet

food processor work

bowl fitted with the chopping blade. Place cover on work bowl and

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Cuisinart BFP 703 CE Manual

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