Bedienungsanleitung Cuisinart CPC 600A (Seite 10 von 19) (Englisch)

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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

Cuisinart CPC 600A Seite 10

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