Cuisinart CPC-600 Operations Instructions download pdf (Page 27)

18

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

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