Cuisinart CDF-100- Manuals

6 Sweet & Spicy Glaze Makes 1¼ cups ¹⁄³ cup apricot preserves ¹⁄³ cup orange marmalade (orange rinds finely chopped) ¹⁄³ cup ketchup 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 1-2 teaspoons Tabasco ® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir...

7 1-2 tablespoons finely chopped fresh ginger 2 teaspoons soy sauce 2 teaspoons sesame oil 1 tablespoon rice vinegar 18 wonton wrappers water and cornstarch for sealing wontons Pour the vegetable oil in a 2-quart sauté pan over medium heat. Add the shallot, carrot, celery, and jalapeño and sauté for...

8 Vegetable Tempura Makes 2 servings Tempura batter: 1 large egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch ¾-1 pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini) In a mixing bowl, whisk together the eg...

9 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise. Creole Mustard Mayonnaise Makes 1 cup ½ cup Creole-style mustard ½ cup light or regular mayonnaise Place ingredients in a small bowl and stir with a whisk ...

10 Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes...

11 Potato Chips Serves 2 1 Yukon Gold potato (about 8-9 ounces) kosher salt Slice potatoes very thin (about 1⁄ 16 to 1⁄ 8 " thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart ™ Deep Fry...

12 Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. When you are ready to use the batter: Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat t...

13 Deep Fried Sage & Prosciutto Ricotta Balls Makes 2½ cups to make about 20 balls 2 cups whole milk ricotta cheese, drained if there is visible whey ½ cup freshly grated Asiago cheese 2 ounces finely chopped prosciutto* 1 large egg, lightly beaten 2 tablespoons chopped fresh parsley 15-20 fresh...

14 Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a ...

16 For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and se...

6 Sweet & Spicy Glaze Makes 1¼ cups ¹⁄³ cup apricot preserves ¹⁄³ cup orange marmalade (orange rinds finely chopped) ¹⁄³ cup ketchup 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 1-2 teaspoons Tabasco ® or other hot sauce, to taste Place all ingredients in a medium bowl. Stir...

7 1-2 tablespoons finely chopped fresh ginger 2 teaspoons soy sauce 2 teaspoons sesame oil 1 tablespoon rice vinegar 18 wonton wrappers water and cornstarch for sealing wontons Pour the vegetable oil in a 2-quart sauté pan over medium heat. Add the shallot, carrot, celery, and jalapeño and sauté for...

8 Vegetable Tempura Makes 2 servings Tempura batter: 1 large egg yolk 1 cup ice water ¾ cup cake flour ¼ cup cornstarch ¾-1 pound assorted sliced vegetables (i.e. green beans, asparagus, sweet potato, eggplant, onions, carrots, broccoli, cauliflower, zucchini) In a mixing bowl, whisk together the eg...

9 minutes to drain, then transfer to the rack in the oven to keep warm while cooking the remaining shrimp. Serve with Creole Mustard Mayonnaise. Creole Mustard Mayonnaise Makes 1 cup ½ cup Creole-style mustard ½ cup light or regular mayonnaise Place ingredients in a small bowl and stir with a whisk ...

10 Place the olive oil in a 10" skillet and place over medium heat. Add the peppers and onion and sauté for at least 5 minutes until the vegetables soften slightly. Stir in the garlic and salt and cook for another 5 minutes. Remove the vegetables from the heat and allow to cool for a few minutes...

11 Potato Chips Serves 2 1 Yukon Gold potato (about 8-9 ounces) kosher salt Slice potatoes very thin (about 1⁄ 16 to 1⁄ 8 " thick) with a very sharp knife, mandoline, or food processor. Place potato slices in a bowl submerged in ice water and reserve for 15 minutes. Fill the Cuisinart ™ Deep Fry...

12 Add the corn, red pepper, green onion, and hot sauce to the batter. Cover with plastic wrap and allow to rest in the refrigerator for at least an hour and no more than 24 hours. When you are ready to use the batter: Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line. Preheat t...

13 Deep Fried Sage & Prosciutto Ricotta Balls Makes 2½ cups to make about 20 balls 2 cups whole milk ricotta cheese, drained if there is visible whey ½ cup freshly grated Asiago cheese 2 ounces finely chopped prosciutto* 1 large egg, lightly beaten 2 tablespoons chopped fresh parsley 15-20 fresh...

14 Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the Cuisinart ™ Deep Fryer to the maximum line with vegetable oil. Preheat to 375˚F. When oil is ready, fry ravioli 2 at a ...

16 For Beer Battered Chicken Use the same amount of chicken and also cut into strips about 1 inch wide. Dip into rested Beer Batter (page 4), allowing excess batter to drip off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes until golden and crispy. Drain on layered paper towels and se...