Cuisinart DLC-2014CHB PowerPrep Plus 14-Cup Food Processor, Brushed Stainless

!9# Cuisinart DLC-2014CHB PowerPrep Plus 14-Cup Food Processor, Brushed Stainless

Rate : | Price : | Post Date : Sep 30, 2011 06:25:38
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Kitchen style! A brushed stainless finish adds a touch of elegance the PowerPrep Plus 14 Cup Food Processor is now a fashionable fit for any kitchen. Includes the tools to perform any food preparation task¿with superior style.

• Cuisinart Blade and Disc Holder
• Cuisinart DLC-DH Disc Holder
• Cuisinart 3-Piece Specialty Disc Set, fits 14-Cup Processor
• The New Food Processor Bible: 30th Anniversary Edition (Bible (Whitecap))
• Cuisinart Fine Grater Disc, fits 14-Cup Processor

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Cuisinart DLC-8S 11-Cup Pro Custom 11 Food Processor, White

!9# Cuisinart DLC-8S 11-Cup Pro Custom 11 Food Processor, White

Brand : Cuisinart
Rate :
Price : $125.00
Post Date : Sep 13, 2011 13:52:23
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10 Reasons to Love Your Food Processor

!9# 10 Reasons to Love Your Food Processor

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You should have a food processor if you have not already. In fact one day to go! From any device in my kitchen, is my absolute favorite, and I use it. In fact, I never put away. I have to make a small processor for instant purchases or vegetables and herbs and a large 14-cup processor for all kinds of wonderful inventions. So again, if you do not have one of these miracles, you need to get one.

Here are my top ten favorite things to do with foodProcessor.

1 Peanut Butter Biscuits, the world's simplest recipe: 1 cup sugar, 1 egg, 1 cup of peanut butter and a teaspoon of vanilla sugar, if desired. Throw it in your processor, make a whirl for a few seconds until well mixed. Scoop a tablespoon of dough and drop it on the scrap side of the bowl on a tray, on a baking sheet and smash with a fork to make cross-hatch design. Bake at 350 degrees for 7-9 minutes and you have great, gluten-free peanutButter cookies.

2 Other types of butter are definitely one of my favorites. In fact, I get ideas from many restaurants, permanently deleted after the new flavors of bread. Armed with my food processor, butter dishes that has never been so easy. My favorite is basil, garlic butter. Through the elaboration of a stick of butter with a few cloves of garlic, then I can somewhat 'crushed basil leaves and let stand in refrigerator for a week or so in an airtight container. Then there is the French bread andWine with dinner. Sometimes I even use it on grilled cheese with mozzarella, tomato slices and bacon. So delicious!

Make 3 sandwiches, steak and cold, but do not freeze any remaining steak in the freezer until firm but not frozen. Discs with the processor and then add a ladle, where you have to brown the onions and peppers. Put it on a sandwich bun, top with cheese, Jack, and enjoy. I know who leftover steak? Plan for this and throw a steak or two onGrill the next time.

4 One of my favorite applications for a food processor makes soup when I had a difficult day. The onion, garlic, milk, flour, chicken broth, broccoli, cheese and peppers can be easily combined for an excellent meal. After browning the onions and garlic, add all ingredients except milk and flour and cheese, cooking over medium heat for 10 minutes. Then combine with milk and flour and cook another 5 minutes, then let it cool whileAdd the cheese until it melts. In a food processor, and you have a smooth, creamy broccoli soup, cheese, which can relieve stress filled every day.

5 Want to make a great hollandaise sauce in a short time? Take ¾ cup of butter and melt. Then take three egg yolks, 1 tablespoon lemon juice, 1 tablespoon of water and a teaspoon of Dijon mustard and mix up in your blender, add the melted butter slows. Add a little 'more lemon juice, a little' pepper, cayenne and salt toTaste, mix well and store the mixture for 30 minutes.

6 Without salt and lightly spiced dishes of mashed potatoes for your baby and save the cost of cans or bottles of baby food. The downside of life, you can feed the elderly, the puree of prosthetic applications.

7 I do dips and spreads with my processor, my favorite is a puree of cucumber and cream cheese dip. Sorry, secret family recipe.

8 I am a big fan of chocolate, and my food processor allows me to make melted chocolateChips, in turn, about 3 egg whites, tofu, salt, half cup of sugar and a quarter cup of water and a masterpiece of light chocolate. My chocolate mousse is a favorite among all my friends, and can be topped with grated chocolate, whipped topping, or both!

9 To chop nuts, I use the shredding disk makes the pieces more uniform in size and texture is not too fine or you risk turning the nut butters.

10 My 14-cup processor in possession of 18.5 oz cakeI prepared the cake, in less time than I need to carry my big mixer and find the right team to cook.

As it is, my list of top 10 favorites. Keep your processor is accessible, and you will be amazed how quickly you get to be amazed with its Top 10 list.

10 Reasons to Love Your Food Processor

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A good recipe Gumbo!

!9# A good recipe Gumbo!

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I'll give you my recipe for gumbo. I learned from my mother and my grandmother, born and raised in New Orleans to cook and knew how to cook. Most of the time, you could not get them to write down her recipes, because they have a "pinch" this and "just enough, that" used and "two fingers of water" and so on. This recipe is a combination of both of his recipes that have joined over the years. My brother cooks gumbo a little 'different from mine, and like allgood cooks, says that it is better.

You need a large pot. I like Magna Lite brand cookware, what my mother always used to use for everyone. I cooked in other types of pots and gumbo tastes still good. The magic of a good dish of Creole, the "roux" is. This is flour that has a rich mahogany brown. A lot of people try to make the roux, and cook the vegetables in bacon fat. My mother taught me, brown flour, and then you can addPrepare the gumbo. The advantage is that we do not have to worry about burning all your spices and not take everything too closely.

It would be a £ 5 bag of flour and fry in a pan in low oven. This is only good for people who cook a lot and I do not cook much. I take a large frying pan with teflon, and one or two cups of flour and a medium-high heat, slowly brown the flour. I stir constantly with a spoon or spatula, and fouris quite brown in a matter of 10 minutes or less. You can use it as brown as you like and if it burns, it has not lost all your wort. In fact, there are a lot of roux sauce and mix on the market today, and they work very well, like a roux, so you can replace, if you want. A brand named Tony Chacherie this is a good choice. Buy a large container of sauce mix to Sam, when I'm lazy. This would not have to meet with the approval, however, my mother or grandmother.

HereBon Apetit is the recipe. Creole Gumbo

Recipe from Edgar M. Jr Dapremont together

1c. Chopped celery 1 large onion, chopped 1 large green pepper, chopped 4 tsp. Files (unless you can get, is still a very good gumbo) are finely chopped 2 cloves of minced garlic and 1 cup flour 3 / 4 cup lard £ andouille sausage 1 (Cajun sausage) - if you can not to this application of good sausage 1 tbsp. Sugar 1 / 8 cc of Tabasco 1 / 2 teaspoon seasoning Tony Chace Qt 3. Water 6Beef bouillon cubes 4 tsp bay leaves 1 / 2. Thyme leaves of 1 (14 1/2-oz.) Can stewed tomatoes 1 small can tomato sauce 2 (10 ounces) frozen okra, thawed 2 tbsp. White vinegar 1 pound or 2. pounds of crab meat lump sums 3 2 tablespoons of shrimp. Worcestershire sauce

Roux: Add the flour to 3 / 4 cup of melted lard in large heavy pot and stir well to mix. Cook over medium heat it over low heat, stirring constantly, until it assumed a mahogany-rich dark brown color. This process takes 20 or 30 minutes and mustYou must stir constantly watched and continue to burn until completion or flour.

Alternative methods for the production of Roux: I take the flour and brown it over high heat, stirring constantly until it is a rich brown. I make the roux with subsequent addition of brown flour, lard and then I'm just processed vegetables. I use a lot of brown flour in soups and sauces, so I need a large container with the flour browns always available. (My mother Brown 5 lbs. Early in his bakery flourand then keep in the freezer for whenever you need it. Both methods of working to make a roux, but you just have to make sure that is good and rich brown color.

VEGETABLES: the process, onion, celery, peppers and garlic in a food processor. Add the sausage and brown the roux and cook processed ingredients for 10 to 15 minutes, stirring the vegetables. Set aside.

Boil the water: While preparing the roux and vegetables to 3 liters of water to start boiling in a largeGumbo pot or Dutch oven for at least 6 Qt. Size. Add the beef broth with boiling water to create a broth. Combine roux mixture Stir in hot broth. Reduce heat and add the bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, seasoning and Tabasco are Tony during cooking. Simmer over low heat for 1 hour. In a sign of 45 minutes, add 2 tablespoons of gumbo file and mix.

OKRA: While the cook gumbo, cook the okra in a large pan with 2 tablespoons of vinegar for about 15 or 20Minutes. Let the fat from the okra and reserve.

Crabmeat, shrimp, okra: After the gumbo cook for about 1 hour, add crab meat, shrimp, okra and Worcestershire sauce. Bake for about 45 minutes after adding the last ingredients. At the end add 2 teaspoons of multiple files.

Serve over rice.

Comments by Edgar: Gumbo can be frozen or refrigerated, and many people like best the next day. Bon Apetit!

A good recipe Gumbo!

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