INSTRUCTION AND RECIPE BOOKLET Spice and Nut Grinder SG-10A For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS. 2. To protect against risk of electrical shock, do not immerse cord, plug or grinder in water or other liquid. 3. This appliance should not be used by or near children or individuals with certain disabilities. 4. U nplug from outlet when not in use, before putting on or taking off parts, before removing nuts or spices and before cleaning. 5.
SAVE THESE INSTRUCTIONS 1 3 4 6 1. Activation Lid 2. Stainless Steel Blades (not shown) 3. Stainless Steel Removable Bowl 2 4. Grinder Base 5. Storage Lid (not shown) 6. Cord Storage 7.
OPERATING INSTRUCTIONS 1. Plug cord into outlet. 2. Remove lid from base of grinder. 3. Fill stainless steel bowl with desired spices or nuts. Please refer to Grinding Suggestions below for maximum capacities. 4. Make sure the grinding bowl is in the locked position. Please note: A safety feature of this grinder prevents it from operating unless the lid is in place. 5. Place the lid on the grinder base. Push the lid down and hold to begin the grinding. 6. Grind until desired consistency is achieved.
FOR HOUSEHOLD USE ONLY LIMITED 18-MONTH WARRANTY This warranty is available to consumers only. You are a consumer if you own a Cuisinart® Spice and Nut Grinder that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners.
RECIPES Spiced Mixed Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Chai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Tahini...................................................................................................................... 6 Tahini Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Hummus . . .
Chai While this tea is best prepared with half-and-half* reduced fat or soy milk may be substituted.
Tahini Vinaigrette This recipe may be easily modified by using a different flavour oil or vinegar. Makes about ½ cup 3 1 2 1 ¼ 1⁄8 3 garlic cloves tablespoon balsamic vinegar tablespoons tahini (see previous recipe) tablespoon fresh lemon juice teaspoon sea salt teaspoon freshly ground black pepper tablespoons extra virgin olive oil Place garlic in the work bowl of a Cuisinart® Mini Chopper or Food Processor; pulse on chop 5 times. Scrape the work bowl.
Pad Thai Noodles Makes four servings ¾ 240g 3 ¼ 1 2 1 ¼ 2 2 2 2 2 ¾ cup unsalted peanuts, divided rice noodles tablespoons ketchup cup fish sauce tablespoon granulated sugar tablespoons fresh lime or lemon juice, divided tablespoon white vinegar teaspoon freshly ground black pepper tablespoons vegetable oil large eggs, lightly beaten garlic cloves, finely chopped shallots, finely chopped cups bean sprouts cup chopped fresh coriander Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder.
½ ½ ½ teaspoon hoisin sauce tablespoon fresh lime juice cup water Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 15 times, then process for 10 seconds, or until finely ground. Place the remaining ingredients in a medium saucepan set over medium low heat; whisk to combine. Stir in the ground peanuts. Bring mixture to a simmer; let cook until sauce has thickened, about 20 to 30 minutes. Serve at room temperature.
Pistachio Crusted Rack of Lamb This delicious lamb is perfect for a special occasion. Hazelnuts work just as well as pistachios. Makes 2 servings ½ 2 2 2 1 ¼ ¼ ½ cup shelled pistachios, roasted and salted garlic cloves, peeled and crushed thyme sprigs tablespoons plus 1 teaspoon olive oil lamb rack, approximately 680g, frenched* teaspoon kosher salt teaspoon freshly ground pepper teaspoon Dijon style mustard Place pistachios in the bowl of the Cuisinart® Spice & Nut Grinder.
½ 1⁄8 ½ 3 to 4 teaspoon kosher salt teaspoon ground ginger teaspoon paprika whole cloves Place all spices in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse 5 times and then process until finely ground, about 20 seconds. Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Five Spice Powder This traditional Chinese seasoning blend has a unique flavour – use sparingly though, as a little does go a long way. Makes about 3 tablespoons 1 2 ½ ½ 1 star anise pod teaspoons Szechuan peppercorns (may use black peppercorns) teaspoon fennel seed teaspoon whole cloves 2.5cm piece cinnamon stick Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices 2 to 3 times and then process until completely ground, about 40 to 50 seconds.
Red Chili Powder Chili powder can be as hot or as mild as you would like; choose the chiles accordingly – anchos are mild while habaneros and guajillos tend to be hot. Makes ¼ cup 90g 1 1 ½ ¼ mixed dried chiles (i.e. ancho, guajillo) teaspoon dried oregano teaspoon garlic powder teaspoon cumin seed, toasted teaspoon cayenne powder Toast chiles in a dry skillet over medium heat, toasting each side for a few minutes until they are fragrant. Cool and remove seeds and skin from the chiles.
Stir in the beer and let simmer until almost completely reduced. Add the canned tomatoes, puréed chipotles, and stock. Bring the stew to a boil. Once boiling, reduce temperature so that stew remains at a simmer. Simmer stew for about 3 to 4 hours, until meat is completely tender. Once tender, add the potatoes and beans to the stew and continue to simmer for an additional 45 minutes. Stew is ready to serve at this point. Flavours are even better, however, the following day.
Chicken Curry This mildly spicy dish is best served with basmati rice. Makes 3 to 4 servings 3 1 2 2 680g ¼ ¼ 1 1 1 ½ 1 ½ garlic cloves centimetre piece of ginger, peeled and cut into 3 pieces tablespoons plus 1 teaspoon vegetable oil or ghee*, divided teaspoons curry powder (previous recipe) boneless chicken breast, cut into 4.
Spiced Pecan Pie Crust This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a new twist to a New York style cheesecake. Makes one 23cm pie crust 1 1 ¾ 2⁄3 3 1 ½ ¼ ½ whole cinnamon stick whole nutmeg cup pecans, toasted and cooled cup granita biscuit crumbs tablespoons light brown sugar tablespoon granulated sugar teaspoon table salt cup unsalted butter, melted and cooled teaspoon pure vanilla extract Preheat oven to 190ºC.
Pumpkin Pie Makes 10 to 12 servings 1 1 1 ½ 2 3 ¼ ¼ ¾ ½ 1 ¼ Spiced Pecan Pie Crust (preceding recipe) whole cinnamon stick whole nutmeg teaspoon whole cloves cups canned pumpkin large eggs, lightly beaten cup light brown sugar teaspoon ground ginger teaspoon table salt cup half-and-half* teaspoon pure vanilla extract cup pure maple syrup Preheat oven to 190ºC. Prepare Spiced Pecan Pie Crust as instructed. While the pie crust is baking, prepare the pie filling.
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