CBT-1000 User Manual

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Thai Peanut Sauce

A classic accompaniment to summer rolls, this sauce can also be

used with noodles or chicken.

Makes about 5 cups

2 cups coconut milk

½ cup reduced-sodium soy sauce

¼ cup sesame oil

¼ cup rice vinegar

2 tablespoons fish sauce

3 small to medium jalapeños, seeded and cut into

1-inch pieces

3 garlic cloves

8 ½-inch pieces of peeled, fresh ginger (about 1 ounce)

4 cups roasted peanuts

½ cup packed light or dark brown sugar

¼ cup red chile paste

Put all of the ingredients, in the order listed, into the jar of your

Cuisinart

PowerEdge

1.3 HP Blender. Auto Pulse on High for

about 10 seconds and then run on High for 1 minute, or until

completely smooth.

Remove and serve.

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Roasted Vegetable Spread

The rich and sweet flavors of the roasted vegetables, along with

the tanginess of the capers and vinegar, make this recipe a match

for many items. We love it on toasted bread or crackers, or even as

a sauce over couscous or pasta.

Makes about 4 cups

1 large eggplant, cut into 1-inch pieces

1 large red onion, cut into 1-inch pieces

10 garlic cloves, smashed

½ cup extra virgin olive oil, divided

3 tablespoons balsamic vinegar

6 jarred roasted red peppers, cut into 2-inch pieces

¾ teaspoon sea salt

¾ teaspoon freshly ground black pepper

3 tablespoons fresh basil leaves

1½ tablespoons capers, drained

Preheat oven to 375°F with the rack in the upper position.

Toss the eggplant, onion and garlic with 3 tablespoons of the olive

oil. Spread on a baking pan and roast in the preheated oven for

about 35 to 40 minutes, or until vegetables are browned.

Put the remaining olive oil, balsamic vinegar and roasted peppers

into the jar of your Cuisinart

PowerEdge

1.3 HP Blender. Add the

roasted vegetables and the remaining ingredients, except for the

basil and capers. Auto Pulse on High for about 45 seconds. Run on

High for 30 seconds. Add the basil and Pulse on High an additional

3 times. Transfer mixture to a medium mixing bowl; stir in the

capers and serve.

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User Manual - Page 20