Cuisinart CBT-500 - Manual (Page 17)

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portions may be refrigerated for up to a week;
stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: Use about 1 tablespoon of marinade per
portion. Meats such as boneless, skinless
chicken parts, pork chops, or steaks may be
placed in a resealable freezer weight bag,
coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
Nutritional analysis per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g •
fat 0g •sat. fat 0g • chol. 0mg • sod. 183mg •
calc. 14mg • fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a comparable
alternative to purchased spice mixtures,
but much fresher and more economical.
Adjust the spiciness to taste
with the amount of cayenne used.
Makes about 1/2 cup
2 teaspoons coriander seed
1 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 bay leaf, roughly broken
3 tablespoons sweet paprika
1 tablespoon kosher salt
1/2 tablespoon sugar
2 teaspoons dried minced garlic
2 teaspoons minced dry onions
1-2 teaspoons cayenne pepper, to taste
2 teaspoons dry oregano
1 teaspoon dry thyme leaves
1 teaspoon dry basil
1/2 teaspoon dry rosemary
1/2 teaspoon ground allspice
Place the coriander seed, mustard seed,
celery seed, both peppercorns, and bay leaf
in the blender jar. Cover jar and set on Low.
Blend until seeds are finely ground, 10 to 15
seconds. Add the remaining ingredients and
blend until no signs of the bay leaf are visible,
about 20 to 30 seconds.
Use as a rub for meat, poultry, or seafood
before sautéing, roasting or grilling, or add as
a seasoning to rice or dressing to brighten up
flavors.
Nutritional analysis per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g •
fat 1g • sat. fat 0g • chol. 0mg • sod. 501mg •
calc. 23mg • fiber 1g
DESSERTS/
SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
The traditional holiday favorite is made with a
cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2/3 cup pecan halves
45 vanilla wafers (may use reduced fat)
1/3 cup unsalted butter, melted
Pumpkin Filling:
2 large eggs
1/2 cup brown sugar
1 can (12 ounces) evaporated fat
free milk
1 can (15-16 ounces, 1 1 ⁄
2
cups) solid
pack pumpkin (not pie filling)
1 tablespoon cornstarch
1/4 cup molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover the
blender jar. Set on Low and Pulse 8 to 10
times to chop finely. Remove and transfer to a
10" deep-dish pie plate. Place 15 cookies in
the blender jar; cover the blender jar. Set on
High and Pulse 5 times to chop the cookies,
then blend for 10 seconds to pulverize; add
the cookie crumbs to the nuts in the pie plate
and repeat with the remaining cookies. Stir
the nuts and cookies with a fork to blend; add
the melted butter and stir to combine. Press
the cookie/nut mixture evenly onto the sides
and bottom of the pie plate. Bake in the
preheated 375°F oven for 5 minutes. Remove
and let cool on a rack while continuing. Lower
the oven temperature to 350°F.
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Set on Low and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven for
55 to 60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack and
cool completely before serving. Refrigerate
after completely cool.