0
Owner's of the Cuisinart Blender SPB-10CH gave it a score of 0 out of 5. Here's how the scores stacked up:
14
Welsh Rarebit
Also known as Welsh Rabbit, this cheese sauce is traditionally served
over toast points or toasted English muffin. A slice of tomato can be
placed on the toast first for high tea and it can also be put under
the broiler for a few moments. We have also found that this recipe
is delicious served over steamed broccoli or cauliflower,
a baked potato, or it could be tossed with cooked
pasta shapes to make a macaroni and cheese dish.
Makes 4 cups
2¼ cups whole milk or evaporated lowfat milk
(not reconstituted)
2 large eggs
3 tablespoons unbleached all-purpose flour
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
1 pound shredded sharp or extra-sharp Cheddar cheese
paprika (for dusting on top)
Heat the milk in a saucepan until simmering (bubbles are just
breaking at the surface) – this may also be done in a microwave.
Place the eggs, flour, mustard, Worcestershire sauce, and salt in
the blender jar. Cover and blend on Mix for 15 to 20 seconds.
Scrape the sides of the blender jar. Add the shredded cheese and
blend on Purée. With the blender running, add the hot milk in a
slow steady stream through the opening in the lid. Blend on Purée
until smooth and homogenous, about 30 to 40 seconds.
Pour the mixture into a medium (2¾-quart) saucepan. Place over
medium heat, and cook, stirring constantly with a whisk until
creamy, smooth and thickened, about 15 to 20 minutes.
Serve over toast points or toasted English muffin halves.
Dust with paprika before serving.
Nutritional information per serving (¼ cup):
Calories 156 (67% from fat) • carb. 3g • pro. 10g • fat 12g • sat. fat 7g
• chol. 74mg • sod. 272mg • calc. 250mg • fiber 0g
SALAD DRESSINGS, VINAIGRETTES,
SAVORY SAUCES
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups, can be doubled or tripled
1 clove garlic, peeled
2 tablespoons Dijon-style mustard
½ cup wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
²⁄
³
cup extra virgin olive oil
²⁄
³
cup vegetable oil
Place the garlic, mustard, vinegar, salt, and pepper in the blender
jar. Cover and blend on Liquefy for 10 to 15 seconds. With the
machine on, add the oils in a slow, steady stream through pour
lid. Continue to blend for an additional 20 to 30 seconds until
completely emulsified.
Note: You may change the Basic Vinaigrette by using different
flavors of vinegar, mustard or oil. Try using fresh lemon juice and a
little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-
dried tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
Find Your Products By Category
Please Login
