Cuisinart Blender SBC-1000 User Manual

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
Green Goddess Dressing
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1 garlic clove
1 green onion/scallion, cut into 1-inch pieces
2 anchovy fillets
2 tablespoons fresh tarragon
(leaves from about 4 sprigs)
10 medium to large fresh basil leaves
¼ cup fresh parsley
1 tablespoon fresh lemon juice
1 avocado, each half cut into 4 pieces
¼ cup plain yogurt or sour cream
1 tablespoon extra virgin olive oil
pinch kosher or sea salt
pinch freshly ground black pepper
4 to 6 tablespoons water, divided
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of the jar as necessary.
2. Add additional water as needed to reach the desired
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Nutritional information per serving (2 tablespoons):
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Red Chile Sauce
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9 dried chiles (any mix of Anaheim,
New Mexico and/or Ancho)
1 tablespoon olive oil
2 small shallots, cut into ½-inch pieces
2 garlic cloves
½ teaspoon kosher salt, divided
2 tablespoons dark brown sugar
2 cups chicken broth, low sodium
1. Reconstitute chiles: place them in a bowl and pour boiling
water over them so they are completely submerged. Cover
bowl with foil or an inverted plate. Allow the chiles to sit until
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reserve.
2. Put the olive oil into the blender jar and set timer for 3
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soft.
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occasionally.
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smooth.
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Nutritional information per serving (2 tablespoons):
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Light Marinara Sauce
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1 tablespoon extra virgin olive oil
5 garlic cloves
½ small onion, cut into ½-inch pieces
¼ teaspoon kosher salt, divided
1 can (28-ounce) whole plum tomatoes in purée
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 to 2 tablespoons granulated sugar
6 large leaves fresh basil, torn into small pieces
1. Put the oil into the blender jar. Cover and set timer for 10
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garlic and onion. Stir a few times to coat with the oil and to
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the lid while cooking. Be sure to replace to stir occasionally
while cooking.
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consistency is achieved.
Nutritional information per serving (¼ cup):
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