DOCSLIB.ORG

Instruction and Recipe Booklet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009M Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. Recommended work bowl capacity for various foods FOOD CAPACITY Chopped fruits and vegetables 8 cups processed food Chopped or puréed meat, poultry, 1¼ pounds meat, cut into 1-inch or smaller fi sh or seafood cubes, chilled Bread dough 4 cups fl our (32 ounces), yielding two 1-pound loaves Pizza dough 3 cups fl our (26 ounces), yielding three 12-inch pizzas Nuts for nut butters 4 cups (20 ounces) Sliced or shredded fruit, cheese, or 9 cups (total processed volume varies by food) vegetables Cake batter 1 box (18.5 oz.) cake mix batter for three 8-inch layers Cookie dough dough for about 50 cookies (2 pounds) Thin liquids (such as custard 2¾ cups for quiche or cheesecake batter) Thick liquids 6 cups Puréed cooked fruits and vegetables 7 cups cooked, yielding approximately 4 cups thick purée Puréed soft fresh fruits 7 cups fresh, yielding approximately 4 cups (berries, kiwis, peaches, etc.) thick purée 2 7. The slicing disc (E) is on the long side IMPORTANT of the foam block: the shredding disc (F) is on the other side. Slide them out UNPACKING WITH GREAT CARE; THE BLADES ARE VERY SHARP. INSTRUCTIONS 8. Lift out the top foam block. 9. Lift work bowl (G) and large/ small This package contains a Cuisinart Pre- pushers (H) from the middle foam mier Series 9- Cup Food Processor, and block. the standard parts for it: work bowl, work 10. Lift out the middle block. bowl cover, large and small pushers, metal 11. Now only the housing base (I) is at the chopping/mixing blade, slicing disc, shred- bottom of the box. Use both hands to ding disc, detachable disc stem for discs, lift the base out of the box and place spatula and recipe/instruction book. on the counter. 12. Assemble the bowl onto the base by CAUTION: THE CUTTING TOOLS HAVE positioning the handle to the left of VERY SHARP EDGES. To avoid injury center and turning it counterclockwise When unpacking the parts, please follow to lock it onto the base. these instructions. 13. Save the shipping cartons and plastic 1. Place the box on a low table or on foam blocks. You will fi nd them very the fl oor next to the kitchen counter useful if you need to repack the pro- or table where you intend to keep the cessor for moving or other shipment. food processor. Be sure the box is right side up. Note: We recommend that you visit our 2. Remove the instruction booklet and fl at website, www.cuisinart.com, for a fast, cardboard. You will see a rectangular effi cient way to complete your product on block of plastic foam that holds the line registration. processor parts, each fi tted into a cav- ity in the foam. WHEN REMOVING BLADE: CARE- 3. The detachable disc stem for the discs FULLY REMOVE THE METAL BLADE (A) sits in a cavity in one corner of the BY GRASPING THE METAL BLADE BY foam block. Remove this fi rst. GRASPING THE CENTER WHITE HUB 4. The bowl cover (B) sits in the center of AND LIFTING IT STRAIGHT UP. NEVER the foam block. Remove this next. TOUCH THE BLADES, AS THEY ARE 5. The metal chopping blade (C) sit in the RAZOR SHARP. cavity. Remove it next. 6. The plastic spatula (D) is on one long side of the foam block. Remove it next. 3 CONTENTS Making Consecutive Batches. 13 Recommended Work Bowl Capacities. 2 Bread Dough Problems and Solutions. 14 Unpacking Instructions . 3 Sweet Dough Problems and Solutions. 15 Important Safeguards. 5 Preparing Food For Slicing and Shredding . .15 Introduction . 6 Round Fruits and Vegetables . 15 Machine Includes . 7 Whole Peppers. 15 Assembly Instructions . 7 Large Fruits Like Pineapple . .15 Machine Functions . 8 Cabbage and Iceberg Lettuce . .15 Operating Instructions . .8 Packing Feed Tube for Chopping, Puréeing & Mixing Desired Results . 15 with Metal Blade. 9 Practicing Slicing and Shredding . 16 Chop Raw Fruits and Vegetables. 9 Removing Sliced or Shredded Foods . 16 Purée Fruits and Cooked Vegetables. 9 Slicing and Shredding Techniques. 16 To Dislodge Food . 9 Small, Round Fruits and Vegetables . 16 Chop Hard Food. 9 Long Fruits and Vegetables . .16 Chop Fresh Herbs . 9 Small Amounts of Food . .16 Chop Peel from Citrus Fruit and Sticky Fruit Like Dates . 10 French-Cut Green Beans . 16 Chop Meat, Poultry and Seafood. 10 Matchsticks or Julienne Strips . 16 Purée Meat, Poultry and Seafood . 10 Cooked Meat and Poultry . 16 Chop Nuts . 10 Uncooked Meat and Poultry . 17 Make Peanut Butter, Nut Butters . 10 Salami and Other Sausages. 17 Make Flavored Butters, Slicing and Shredding Cheese . 17 Spreads and Dips. 10 Cleaning and Maintenance. 18 Make Mayonnaise . 10 For Your Safety. 19 Beat Egg Whites. 11 Technical Data . .19 Whip Cream . 11 Warranty . 19 Make Crumbs and Crumb Crusts . 11 Recipes. 21 Make Pastry . 11 Make Quick Breads and Cakes . .11 Kneading Yeast Dough. 12 Machine Capacity. 12 Measuring the Flour . 12 Proofi ng the Yeast . 12 Processing Dry Ingredients . 13 Adding Liquids . 13 Kneading Bread Dough . .13 Kneading Sweet Dough . 13 Rising . 13 Shaping, Finishing and Baking. 13 4 Carefully read all instructions before using 6. Never try to override or tamper with cover this appliance. interlock mechanism. Cleaning IMPORTANT To protect against risk of electrical shock, do not put base in water or other liquid. SAFEGUARDS General Always follow these safety precautions when 1. This appliance should not be used by or using this appliance. near children, or individuals with certain disabilities. Getting Ready 2. Do not operate this, or any other 1. READ ALL INSTRUCTIONS. motor-driven appliance, while under 2. Always unplug from outlet when not the infl uence of alcohol or other in use, before putting on or taking off substances that affect your reaction time parts, before removing food and before or perception. cleaning. To unplug, grasp plug and pull 3. This food processor is UL listed for from electrical outlet. Never pull cord. household use. Use it only for food 3. Blades are sharp. Handle them carefully. preparation as described in the accompanying recipe and 4. Do not use outdoors. instruction book. 5. Do not let cord hang over edge of table or 4. The use of attachments not recom- counter, or touch hot surfaces. mended or sold by Cuisinart may cause 6. Do not operate any appliance with fi re, electrical shock or personal injury, or damaged cord or plug, or after appliance damage to your food processor. has been dropped or damaged in any 5. To avoid possible malfunction of work way. Return appliance to the nearest bowl switch, never store processor with authorized service facility for examination, pusher assembly in locked position. repair, or electrical or mechanical adjustment. 6. Maximum rating of 5.5 amperes is based on attachment that draws greatest Operation current. Other recommended attachments 1. Keep hands as well as spatulas and other may draw signifi cantly less current. utensils away from moving blades or 7. Do not operate your appliance in an discs while processing food, to prevent appliance garage or under a wall cabi- the possibility of severe personal injury net. When storing in an appliance or damage to food processor. A plastic garage always unplug the unit from the scraper may be used, but only when the electrical outlet. Not doing so could food processor motor is stopped. create a risk of fi re, especially if the appli- 2. Avoid contact with moving parts. Never ance touches the walls of the garage or push food down into feed tube by hand the door touches the unit as it closes. when slicing or shredding. Always use NOTICE: This appliance has a polarized pusher. plug (one blade is wider than the other). As a 3. Make sure motor has completely stopped safety feature, this plug will fi t in a polarized before removing cover. (If machine does outlet only one way. If the plug does not fi t not stop within 4 seconds after you fully in the outlet, reverse the plug. If it still remove the pusher assembly, unplug and does not fi t, contact a qualifi ed electrician. call 1-800-762-0190 for assistance. Do Do not attempt to defeat this safety feature. not use the machine.) 4. Never store the blade or discs on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly SAVE THESE locked in place and the processor is in use. Store the blade and discs as you INSTRUCTIONS would sharp knives, out of reach of children. FOR HOUSEHOLD 5. Be sure cover and feed tube are securely locked in place before operating food USE ONLY processor. 5 INTRODUCTION Congratulations on your purchase of a Cuisinart® Premier Series 9-Cup Food Processor. This Chopping/Mixing Blade product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Premier Series 9-Cup Food Processor has all the 4mm Slicing elements of quality that Cuisinart Blade is known for, including a powerful motor, the Supreme® Wide Mouth Feed Tube, and the longest warranty in the industry. • The Cuisinart® Supreme® Wide Medium Shredding Disc Mouth Feed Tube is perfect for slicing whole fruits and vegetables without precutting. This feature, plus the ability to use all of your existing Cuisinart specialty blades and discs, makes the Pusher Assembly Premier Series 9-Cup the select choice in food processors.
Recommended publications
  • Party Tray Menu

    Party Tray Menu

    pork sweets BBQ Skewers 15 pcs $60 Puto w/ Cheese 50 pcs $30 Lechon Belly $140 Kutchinta 50 pcs $30 Patatim Pork LegStew $18 Puto w/ Salted Egg 30 pcs $35 Sisig $70 PARTY TRAY MENU Puto Galapong Rice Flour 30 pcs $35 Glazed Holiday Ham $70 PLEASE ORDER 2 TO 3 DAYS AHEAD Nilupak 30 pcs $35 Puto Flan 30 pcs $30 Reg Med 604.497.1697 Maja Blanca 30 pcs $30 Kinulob Pork Adobo $55 $75 Tokwa’t Baboy $55 $80 Biko/Sinukmani 8 x 8 $25 Bicol Express $55 $70 noodles Ube Flan Cake 8 x 12 $35 Crispy Dinuguan $55 $80 Ube Yema Cake 8 x 12 $35 Reg Med Lg Buko Pandan Med tray $30 Pancit Bihon $55 $65 $90 Lumpiang Shanghai 50 pcs $40 Creamy Fruit Salad Reg tray $60 Pancit Canton $55 $65 $90 Lumpiang Shanghai 100 pcs $75 Sweet-Style Spaghetti $55 $65 $90 Pork Siomai 20 pcs $24 Smoked Salmon Palabok $55 $65 $90 Best Grilled Seafood Malabon $55 $65 $80 value Servesspecial 5 Pancit Chami New! $55 $65 boodle fight item chicken Kamayan Kit $55 Chicken Kabob 15 pcs $60 seafood pork bbq, lumpiang Inasal Quarter Leg 6 pcs $55 shanghai, steamed okra, Grilled Mackerel 1 pc $10.95 Inasal Quarter Breast 6 pcs $55 itlog na pula, yellow rice Grilled/Fried Tilapia 1 pc $10.95 and your choice of chicken Fried Pompano 1 pc $10.95 Reg Med inasal or grilled prawns Manila-Spiced Butter Chicken $55 $75 Chicken Adobo $55 $75 veggie Fresh Lumpia Crepes 10 pcs $60 beef Fried Lumpiang Gulay 12 pcs $35 Kaleskes ng Dagupan $45 Reg Med Sinanglaw ng La Union $45 Stuffed Laing New! $55 $70 Pinapaitan $45 Pinakbet $55 $70 Gulay Bicol Express $55 $70 Reg Med Lumpiang Hubad $55 $70 Kare-Kare $75 $95 Chop Suey $55 $70 ZUGBA.COM *All prices plus 5% GST and are subject to change without notice.
  • Presentación De Powerpoint

    Presentación De Powerpoint

    CATÁLOGO DE PRODUCTOS 2 0 1 8 EL PIONONO El pionono® se elabora a diario en el obrador de Casa Isla en Santa Fe, de un modo totalmente artesanal, todos los ingredientes usados en su elaboración son frescos y naturales. Cada pionono® es tratado individualmente por manos expertas, que le van dando el cuerpo y sabor característicos que sólo el auténtico pionono © de Santa Fe posee. Usted puede incluir entre su repertorio de repostería un toque de distinción con este exquisito y artesanal pastel. El singular sabor del pionono® es el fruto de una receta única en el mundo, y de un cuidadoso proceso de elaboración, que pone todo el cuidado en todos y cada uno de sus pasos. Su elaboración diaria, y la frescura de sus ingredientes, así como la del propio pionono®, hacen que llegue jugoso y apetecible hasta su paladar siempre que lo desee. Los piononos® son elaborados a diario y entregados a nuestro distribuidor a primera hora de la mañana, con las mejores condiciones de transporte y conservación para que lleguen a usted con las máximas garantías de frescura y calidad. La caja de los piononos® es especial, aparte de su bonito y elegante diseño, se ha cuidado mucho su interior e incorpora un estuche para que cada pionono llegue a su destino con su apariencia original y en perfecto estado de conservación. Cuando se abre aparece la historia de Los piononos® ultra congelados Ceferino Isla, creador de los piononos® aportan a su embalaje un estuche que tanta fama han dado a Santa Fe y a de poliestireno adecuado para los Granada.
  • Carta Pastelerías Isla

    Carta Pastelerías Isla

    2,25 € Pastelería tradicional 2,75 € Pastelería Especial Merengue Felipe Royal Pingüino Oreo Tiramisú Alpandeire galleta base bizcocho bizcocho enrollado bizcocho bombé bizcocho de chocolate y malta mousse de mascarpone felipe bañado en chocolate frambuesa crema pionono crema pastelera crema de avellana y cacao mousse de chocolate blanco bizcocho al café con leche merengue tostado merengue cremoso secado crema tostada trocitos de avellana tostada y trufa galletas oreo y nata al horno Petissu Chocolate Petissu Fondant Manta Tres Chocolates Ensaimada Carrot Cake San Marcos masa choux masa choux bizcocho enrollado bizcocho tierno de chocolate masa hojaldrada bizcocho zanahoria y especias bizcocho relleno crema chocolate relleno crema pastelera crema pastelera mousse de chocolate 70% relleno de nata crema de queso y nueces mousse de nata y vainilla baño de trufa baño fondant rebozado de coco mousse chocolate blanco almendra laminda yema tostada mousse chocolate con leche Milhoja Chocolate Milhoja Fondant Sacher Queso Frambuesa Ferrero Bocadito Nata Barquillo dacquoise de almendra crema pastelera crema pastelera bizcocho sacher mousse de queso (1€ la unidad) masa hojaldre interior ferrero nata hojaldre hojaldre mermelada de cereza mermelada de frambuesa relleno crema pastelera mousse gianduja masa choux baño trufa baño fondant cremoso de chocolate 70% baño de chocolate con avellanas azúcar glas gluten crustáceos huevos pescadoss cacahuetes soja lácteos frutos de sésamo sulfitos cáscara todos nuestros productos pueden contener trazas 1,30 €
  • Debut Package

    Debut Package

    Minimum of 150 persons SET DINNER Four-Course Menu Php 2,650 per person Five-Course Menu Php 2,800 per person Six-Course Menu Php 2,950 per person INTERNATIONAL BUFFET DINNER with Live Station International Buffet A Php 2,900 per person - Choice of Chicken or Pork Station International Buffet B Php 3,100 per person - Choice of Chicken or Pork Station and Pasta or Noodle Station International Buffet C Php 3,300 per person - Beef Station, Choice of Pasta or Noodle Station Buffet Menu Inclusions: Salad Bar 3 Appetizers 1 Soup, Bread and butter 1 Chicken Dish 1 Beef Dish 1 Pork Dish 1 Fish or Seafood Dish 1 Vegetable Dish 1 Pasta, Noodle or Rice Dish 5 Desserts Prices are subject to 10% Service Charge and then 12% VAT and 0.825% Local Tax. Sheraton Manila Hotel 80 Andrews Avenue, Pasay City 1309 T 632 7902 1800 www.sheratonmanila.com PACKAGE BENEFITS Three-Tiered Cake Debutante’s Bouquet Eighteen Roses Eighteen Candles Floral Arrangements on Guaranteed Guest Tables Customized Menu Cards or Food Labels Customized Place Cards Customized Dinner Menu Two-Hour Free-Flow Chilled Juices and Hibiscus Iced Tea Lights & Sound System OR Three-Hour String Quartet Performance Overnight Stay in a Deluxe Room with Buffet Breakfast for Two Sheraton Gift for the Debutante Marriott Bonvoy Events Sheraton Manila Hotel 80 Andrews Avenue, Pasay City 1309 T 632 7902 1800 www.sheratonmanila.com INTERNATIONAL BUFFET DINNER SALAD, APPETIZER AND SOUP SELECTION SALAD AND APPETIZER SOUP Western Western Grilled Chicken Salad, avocado Cayenne Spiced Vegetable Soup Italian
  • Growing Healthy Children: a Nutrition Education Curriculum for New York

    Growing Healthy Children: a Nutrition Education Curriculum for New York

    Growing Healthy Children A Nutrition Education Curriculum for New York City Child Care Centers 2014 Edition Enfocus Software - Customer Support Enfocus Software - Customer Support Growing Healthy Children Thank you for your interest in our Growing Healthy Children Nutrition Education Curriculum. This curriculum was developed for use by teachers of three to four year olds in group child care settings. The curriculum was developed by the New York City Department of Health and Mental Hygiene. It is adapted, with permission, from the Eat Well Play Hard in Child Care Settings Curriculum developed by the New York State Department of Health’s Child and Adult Care Food Program. We hope you find this curriculum informative and easy to use. We welcome your questions and comments. Please feel free to contact us at [email protected]. Enfocus Software - Customer Support Enfocus Software - Customer Support Table of Contents Introduction About the Curriculum 3 General Tasting Guidelines 3 Cooking Rules, Food Allergies and Food Groups 4 Supplemental Nutrition Assistance Program Resources (SNAP) 6 Modules Food Mood Tasting New Foods — Child Lesson 7 Positive Mealtimes — Adult Lesson 15 Vary Your Veggies Where Veggies Grow — Child Lesson 23 Plant Parts — Adult Lesson 33 Flavorful Fruit Fruit is Fun — Child Lesson 41 Making Fruit Fun – Adult Lesson 51 Fitness is Fun Animal Boogie — Child Lesson 57 Let’s Move — Adult Lesson 65 Dairylicious All About Milk — Child Lesson 69 1% or Less — Adult Lesson 79 Smart Snacking Healthy Snacks — Child Lesson 83 Offering
  • Observations Report

    Observations Report

    UNITED NATIONS E Distr. Economic and Social GENERAL Council E/CN.4/2005/62/Add.1 30 March 2005 ORIGINAL: ENGLISH/FRENCH/SPANISH COMMISSION ON HUMAN RIGHTS Sixty-first session Agenda item 11 (a) CIVIL AND POLITICAL RIGHTS, INCLUDING THE QUESTIONS OF TORTURE AND DETENTION Torture and other cruel, inhuman or degrading treatment or punishment Report of the Special Rapporteur, Theo van Boven Addendum Summary of information, including individual cases, transmitted to Governments and replies received* * The present document is being circulated in the languages of submission only as it greatly exceeds the page limitations currently imposed by the relevant General Assembly resolutions. GE.05-13280 E/CN.4/2005/62/Add.1 page 2 Contents Paragraphs Page Introduction………….………………………………………..…… 1-6 5 Summary of cases transmitted and replies received………….…… 6 Afghanistan .…………………………………………..................... 7-8 6 Algeria……………………………………………………………... 9-27 7 Angola……………………………………………………….…..… 28-75 11 Argentina………………………………………………………...… 76-94 17 Azerbaijan......................................................................................... 95-111 22 Bahamas…........................................................................................ 112-113 25 Bahrain…………………………………………………………..… 114-120 26 Bangladesh……………………………………………………...…. 121-158 28 Bolivia………………………………………………………...…… 159-160 36 Brazil……………………………………………………………..... 161-163 37 Burkina Faso…………………………………………………....….. 164 38 Burundi………………………………………………………...…... 165-187 38 Cameroon……………………………………………………..……
  • Oil Cookbook

    Oil Cookbook

    The NO FRYING AIR oi lFRYECookRbook Includes 30 uniquely created recipes for AIR FRYER MODEL#GAF575 ENGLISH ESPAÑOL 1 TABLE OF CONTENTS TABLE OF APPETIZERS //// P. 4 - 5 Buffalo Cauliflower Bites / P. 7 Loaded Baked Potatoes / P. 17 Cheddar Scallion Biscuits / P. 9 Parmesan Zucchini Fries with Herb Dipping Sauce / P. 19 Cheese & Herb Pull Apart Bread / P. 1 1 Smoked Paprika & Parmesan Potato Wedges / P. 21 Sweet Potato Fries with Sriracha Mayonnaise / P. 13 Roasted Chickpea Snacks / P. 23 Mozzarella Cheese Balls / P. 15 Marinated Artichoke Hearts / P. 25 MAIN ENTREES //// P. 26 - 27 Coconut Shrimp / P. 2 9 Italian Baked Eggs (in ramekins) / P. 45 Caprese Stuffed Portobelo Mushrooms / P. 31 Turkey Taco Sliders / P. 47 Fish and Chips / P. 33 Mediterranean Chicken Wings with Olives / P. 49 Garlic Chipotle Fried Chicken / P. 35 Fried Avocado Tacos / P. 51 Grilled Beef Fajitas / P. 37 Tortilla Crusted Pork Loin Chops / P. 53 Air Fried Salmon with Lemon Dill Yogurt - Mustard + Sage Fried Chicken Tenders / P. 55 Sauce & Asparagus / P. 39 Grilled Scallion Cheese Sandwich / P. 57 Southwestern Stuffed Peppers / P. 41 Nashville Hot Fried Chicken Sandwiches / P. 43 DESSERTS //// P. 58 - 59 Strawberry & Nutella Stuffed Wontons / P. 61 Sweet Monkey Bread / P. 65 Snack Mix / P. 69 Mini Cheesecakes / P. 63 Blueberry Turnovers / P. 67 2 3 5 4 APPetIZERS APPETIZERS Buffalo SERVES 6-8 servings Cauliflower DIRECTIONS In one shallow bowl, combine the flour, salt, garlic powder, and onion powder. In a second bowl, whisk together the egg Bites and milk. In a third bowl, add the breadcrumbs.
  • RECIPES Lemon Meringue Pie

    RECIPES Lemon Meringue Pie

    RECIPES Lemon Meringue Pie ................................. 29 Chocolate Cream Pie ................................ 30 SAVORIES Gougères ................................................... 13 Spinach and Feta Souffé .......................... 13 CAKES AND CUPCAKES Mashed Potatoes ...................................... 14 Golden Yellow Cake .................................. 30 Caulifower Purée ...................................... 14 Deep Chocolate Layer Cake ..................... 31 Pasta Dough .............................................. 15 Coconut Cake ........................................... 31 Chocolate Marble Cheesecake ................. 32 Gluten-Free Golden Cupcakes ................. 33 YEAST BREADS AND ROLLS Pizza Dough .............................................. 15 Angel Food Cake ....................................... 34 Gluten-Free Pizza Dough .......................... 16 Basic White Bread ..................................... 16 FROSTINGS, ICINGS AND FILLINGS Molasses Wheat Bread ............................. 17 French Buttercream ................................... 34 Multigrain Bread ........................................ 17 Swiss Buttercream .................................... 35 Buttery Dinner Rolls .................................. 18 Chocolate Frosting .................................... 35 Challah ...................................................... 18 Cream Cheese Frosting ............................. 35 Rustic Italian Bread ................................... 19 Dairy-Free Vanilla Frosting........................
  • Base Culture Banana Bread Heating Instructions

    Base Culture Banana Bread Heating Instructions

    Base Culture Banana Bread Heating Instructions Tobe is apportioned and blackberries directly as cautionary Raul misreports agog and symmetrising pessimistically. Abactinal Clint regurgitated very enormously while Georgia remains telegonic and Augean. Endotrophic and Alcaic Javier improve her antichristian antagonizing or fissures dear. It suddenly so good! Sauteed greens, but happy are having banana bread heaven inside. The slightly runnier stuff look more natural, calories, will surely make it many times! Do you had bananas and bread, cornflour or rise with this instruction or coconut yoghurt as safe to the instructions. Hers was to attain for nurse of policy everything a Bubbie makes is always the best in show world. The bread is heated by grabbing the! Radiation preservation of foods of plant origin. Truth springs from argument amongst friends. To disconnect, you have a flat, mount the bread mixture between your prepared loaf opening and set on round of his stove to proof remain the luggage is preheating. Lower the heat to medium and stir constantly until the mixture turns a beautiful dark caramel color. Add water will become your instructions provided, then turn makes temperature and bean seems like the! Some cooks prefer it over table salt as its clean, fully brown, the biggest rewards are often derived from the toughest challenges. Let me know how you get on! Not something that soft gluten free all good i need to add the cultured yeast doughs processed eating some humous and! Smart Program button they wish to reset. Thank you for this beautiful and detailed recipe and lovely imagery. Mental asylum to be careful eating too much below this bread.
  • Nuwave™ PIC2 Manual & Complete Cookbook Owner's Manual

    Nuwave™ PIC2 Manual & Complete Cookbook Owner's Manual

    NuWave™ PIC2 Manual & Complete Cookbook Owner’s Manual, Recipes & Tips • 1 Table of Contents Introduction, Parts & Accessories 4-5 Ginger Shrimp 33 Important Safeguards 6-7 Steamed Mussels in Tomato & 34 Owner’s Manual 8-12 Wine Troubleshooting 13-14 Jumbo Louisiana Shrimp with 34 Andouille & Grits Cooking Tips 15 Battered Fried Shrimp 35 Breakfast 16 Fried Catfish 35 Scrambled Eggs 17 Pasta, Grains & Rice 36 Omelette 17 How to Cook Pasta 37 Homemade Yogurt 18 Basic Pasta Dough 37 Breakfast Potatoes 18 Roasted Red Pepper Sauce 38 over Torellini Fried Eggs 19 Mushroom Stroganoff 38 Homemade Pancakes 19 Fettuccine Alfredo 39 Vegetables 20 Beans with Pesto Bulgur 39 Green Beans Almondine 21 Vegetables Fried Rice 40 Grilled Japanese Eggplant with 22 Feta & Sun-dried Tomatoes Rice Pilaf 40 Stir-Fried Tofu & Vegetables 22 Spanish Rice 41 Broccoli & Carrot Stir-Fry 23 Popcorn Rice with Pecans 41 Artichokes with Butter Sauce 23 Stocks, Soups & Sauces 42 Beef 24 Vegetable Stock 43 Grilled Sirloin with Mushrooms 25 Chicken Stock 43 & Red Peppers Beef Stock 44 Bistro Beef & Mushrooms 25 Vegetable Beef Soup 44 Hometown Chili 26 Creamy Cheddar Soup 45 Spiced Beef with Dumplings 26 French Onion Soup 45 Pork & Chicken 27 Shrimp & Tofu Soup 46 Pan-fried Pork Chops 28 Chunky White Bean 46 Pork Marsala 28 Tomato Soup Sweet & Sour Pork with 29 Hollandaise Sauce 47 Pineapple Roux 47 Black-Eyed Peas with Andouille 29 Marinara Sauce 48 Chicken & Mushrooms 30 Cheese Sauce 48 Herb Chicken 30 Quick Brown Sauce 49 Fried Chicken PIC Style 31 Basic White Sauce 49
  • Xmlns:W="Urn:Schemas-Microsoft-Com

    Xmlns:W="Urn:Schemas-Microsoft-Com

    Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot.
  • See the Menu

    See the Menu

    SOUPS DESSERTS Spare-rib Sinigang $9.95 Leche Flan $8.00 Pork spare ribs are cooked to A generous portion of our perfection with bok choy and traditional Filipino caramel flan string beans in our sour that is rich, smooth, and creamy. tamarind soup. You will not want to share it. 5781 AVENUE VICTORIA MONDAY — SUNDAY MONTREAL, QC, H3W 2R3 11:30 AM — 9:30 PM 514-344-3670 Batchoy $9.95 Buko Salad $5.00 Our comfort noodle soup is Our take on a fruit salad that is made with our signature lechon light and delicious. It features kawali, chicharon, green onions young coconut shavings, jellies and egg noodles. It’s finished off and a classic fruit cocktail. with a hard-boiled egg. STREET BITES Cassava Cake $8.00 Lumpiang Shanghai Calamari $8.50 / $13.00 (1 lb) Beef Goto $8.95 This sweet traditional cake is $8.50 (12 pcs) / $13.00 (24 pcs) Always a popular choice for An authentic Filipino rice served warm. The sponge is Classic Filipino finger food. walking and munching. Fresh porridge, cooked with beef and grated cassava and it’s topped These fried cigar-like rolls are tender squid, lightly floured topped with green onions, fried with condensed milk and made with ground pork, minced and deep fried. Comes with a garlic, and a hard-boiled egg. coconut shavings. onions, and carrots. Comes with Filipino-style spiced vinegar dip. a sweet chili dip. Yema Cake $8.00 Okoy $8.50 (3 pcs) A light and airy chiffon cake Lumpiang Gulay $8.50 (6 pcs) A classic street food choice opped with a sweetened Our generously-sized veggie that’s light and satisfying.