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Cuisinart CPC 600A Manual

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lid carefully, tilting away from you to allow
steam to disperse.
Fluff rice and serve immediately.
Nutritional information per serving (½ cup):
Calories 137 (12% from fat) • carb. 26g • pro. 3g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg
• calc. 17mg • fiber 1g
Tzimmes
Makes 12 servings
1½ pounds sweet potatoes,
peeled, each potato cut into 6
large pieces
1 pound baby carrots
1 cup dried cranberries
1 cup dried plums
1 cup dried apricots
1 cup golden raisins
2 tablespoons brown sugar,
lightly packed
1 teaspoon kosher salt
½ teaspoon cinnamon
2 tablespoons unsalted butter,
(or margarine for a more
traditional dish)
½ cup orange juice, room
temperature
½ cup apple juice, room
temperature
Combine sweet potatoes, carrots,
cranberries, plums, apricots, and raisins
in a large mixing bowl. Sprinkle with
brown sugar, salt and cinnamon, mix
thoroughly but gently.
Place butter in the cooking pot of the
Cuisinart
™
Electric Pressure Cooker and
select Sauté. When butter is melted
add sweet potato mixture. Toss to coat
ingredients with butter. Stir in juices.
Cover and lock lid in place. Select High
Pressure and set timer for 5 minutes.
When audible beep sounds use Quick
Pressure Release to release pressure.
When float valve drops, remove lid
carefully, tilting away from you to allow
steam to disperse.
Stir mixture on keep warm and allow to
sit for 15 minutes before serving.
Nutritional information per serving:
Calories 234 (8% from fat) • carb. 55g • pro. 3g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg
• calc. 40mg • fiber 6g
Corn Pudding
Makes 8 servings
2 teaspoons unsalted butter, plus
extra for coating soufflé dish,
melted
1 cup chopped onion
1 pound cut corn, fresh or frozen,
thawed and patted dry (about 8
ears, or 4 cups), divided
4 large eggs
2 cups evaporated fat free milk,
not reconstituted
¼ cup yellow cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper
to taste
2-4 drops hot sauce
2 cups water
Coat a 2-quart ceramic soufflé dish (8-
inch diameter) with the melted butter
and reserve. Cut a piece of aluminum foil
16 inches square and lightly butter an
8-inch round in its center. Cut a piece of
aluminum foil about 24 inches long. Fold
in half lengthwise, then fold in half again
two more times to create a strip about
24 inches in length and 2 inches wide to
make a “cradle” and reserve.
Melt butter in a 10-inch skillet over
medium high heat. Add onion. Cook,
stirring about
5 minutes (until translucent). Reserve.
Place 2 cups of corn in work bowl of a
Cuisinart
®
Food Processor. Pulse four
or five times, to chop corn roughly. Add
eggs, evaporated milk and onion; pulse
until mixed. Place the remaining 2 cups
corn in a 1½-quart mixing bowl, sprinkle
with cornmeal. Add chopped corn mixture.
Stir until just mixed. Season with salt,
pepper and hot sauce to taste. Transfer to
prepared soufflé dish.
Cover with prepared sheet of foil,
buttered side down, so that the foil
allows for the top of the bread pudding to
expand, but fits tightly around the sides
of the soufflé dish. Set the dish in the
center of the long strip of folded foil and
bring up the sides to meet – twist together
to form a handle.
Place trivet/rack in the cooking pot of the
Cuisinart
™
Electric Pressure Cooker and add
2 cups of cold water. Using the foil cradle to
help lift the dish and carefully lower the dish
into the pot and place on the trivet/rack.
Cover and lock lid in place. Select High
Pressure and set timer for 30 minutes.
When audible beep sounds, use Natural
Pressure Release to release pressure.
When float valve drops, turn off. Remove
lid carefully, tilting away from you to allow
steam to disperse. Remove pudding from
the cooking pot using the foil strips to lift
up. Place on a cooling rack. Remove foil. Let
stand 10 minutes before serving.
Nutritional information per serving:
Calories 174 (23% from fat) • carb. 24g • pro. 10g
• fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg
• calc. 200mg • fiber 2g
Curried Cauliflower
& Potatoes
Makes 4 to 6 servings
1 tablespoon olive oil
2 medium onions, sliced
¾ teaspoon kosher salt
¾ teaspoon curry powder
¼ teaspoon turmeric
1½ cups chicken broth, divided
1 head cauliflower, cut into thirds
2 medium Yukon Gold potatoes, sliced
into ¼-inch rounds
Place the olive oil in the cooking pot of the
Cuisinart
™
Electric Pressure Cooker. Select
Sauté and let oil heat for 2 to 3 minutes.
Add the sliced onions and cook, stirring
occasionally for about 2 minutes. Stir in
the salt, curry, and turmeric and continue
cooking until onions become soft and
aromatic.
Add ½ cup chicken broth and allow mixture
to come to a simmer. Add the cauliflower
and toss in the liquid. Cover and lock lid in
place. Select High Pressure and set timer for
1 minute. When audible beep sounds use
Quick Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse. Remove cauliflower and reserve.
Select Sauté and toss the potato slices in
with the onions for about 1 minute. Stir in
remaining 1 cup of broth. Cover and lock lid
in place. Select High Pressure and set timer
for 1 minute. When audible beep sounds use
Quick Pressure Release to release pressure.
When float valve drops, remove lid carefully,
tilting away from you to allow steam to
disperse.
Gently toss cauliflower in with potatoes and
onions. Serve immediately.
Nutritional information per serving
(based on 6 servings):
Calories 109 (21% from fat) • carb. 19g • pro. 4g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 340mg
• calc. 37mg • fiber 4g
Beet Salad with Feta,
Toasted Walnuts
& Champagne
Vinaigrette
Makes about 8 cups, 8 to 12 servings
3 pounds golden or red beets,
scrubbed clean, ends trimmed
1 cup water
1 medium-large Vidalia or other sweet
onion (8 ounces), thinly sliced
½ cup toasted walnuts
½ cup medium packed Italian (flat)
parsley leaves
1 large clove garlic, peeled
1 small shallot (½ ounce), peeled
3 tablespoons Champagne vinegar (or
white balsamic vinegar)
½ teaspoon Dijon-style mustard
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 tablespoons mild-flavored extra
virgin olive oil
3 ounces feta cheese, crumbled
Place beets on rack/trivet with water in
the cooking pot of the Cuisinart
™
Electric
Pressure Cooker.
Cover and lock lid into place. Select High
Pressure and set timer for 25 minutes. When
… 10 …


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