Assessments - 3, GPA: 4.3
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Facilidade de uso
Process to slice. Remove to saucepan. Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce heat; partially cover and simmer 8 to 10 minutes, or until broccoli is crisp-tender, stirring occasionally. Remove from heat. Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove vegetables from saucepan to work bowl. Add 1 cup milk. Process until chopped, 5 to 8 seconds. In medium mixing bowl, whisk flour into remaining 1 cup milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined. Add milk mixture to broth in saucepan. Cook over medium-high heat until bubbly and slightly thickened, stirring often. Reduce heat to low. Add cheese; stir until melted. Add broccoli mixture to saucepan. Heat thoroughly. Garnish each serving with parsley. Yield: 8 servings (1 cup per serving). Per Serving: About 220 cal, 12 g pro, 13 g carb, 14 g total fat, 8 g sat fat, 45 mg chol, 710 mg sod. 52 CHICKEN CHUTNEY SANDWICH SPREAD Position chef’s bowl and 4 mm slicing disc in work bowl. Add chicken and jicama to feed tube. Process to slice. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Remove chicken and jicama to work bowl. Add walnuts, mayonnaise, chutney, salt, and pepper. Pulse 3 to 4 times, about 2 seconds each time, or until finely chopped and thoroughly mixed. Spread on bread for sandwiches, or wrap in lettuce leaves for wraps. Yield: 7 servings (1.cup per serving). 2 Tip: Chicken may be made 1 day ahead and refrigerated. Per Serving: About 300 cal, 9 g pro, 21 g carb, 21 g total fat, 2.5 g sat fat, 25 mg chol, 590 mg sod. 4 1 1. 3 1. 2 1 1.4–1. 2 1. 4 grilled or broiled boneless, skinless chicken breast halves*, cooled cup cubed jicama cup walnuts cup mayonnaise or salad dressing jar (9 oz.) mango chutney (about 2.cup) 3 teaspoon salt teaspoon black pepper * Eight boneless, skinless chicken thighs may be substituted for breasts. FOOD PROCESSOR RECIPES 53 ROASTED BUTTERNUT SQUASH SOUP SOUP 1 large (about 21.2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.) pumpkin puree 3.teaspoon salt 4 1 cup whipping cream SAUCE 2 cups loosely packed fresh parsley leaves 1. cup loosely packed fresh 4 sage leaves 2 tablespoons fresh thyme leaves 2cloves garlic 1 teaspoon lemon juice 1.teaspoon salt 4 1. cup olive oil 3 WITH HERB PISTOU SOUP Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice. Remove to 15x10x1-inch pan. Add garlic and drizzle with oil; toss to coat. Bake at 450°F for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but decreases as vegetables cook.) Cool slightly. Exchange slicing disc for multipurpose blade in work bowl. Add roasted vegetable mixture and juices, 11.cups broth, pumpkin, and salt. Process until well mixed, about 1 minute. 2 With processor running, add an additional 11.cups broth through small feed tube. Process 2 until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in remaining 2 cups broth. Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons Herb Pistou. PISTOU SAUCE Position mini bowl and mini blade in work bowl. With processor running, add parsley, sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely chopped, about 5 seconds; scrape sides of bowl if necessary. With processor running, gradually add oil. Process until well mixed. Yield: 10 (1 cup servings). Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 700 mg sod. 54 RUNZA POCKET SANDWICHES Combine milk, water, and butter in small saucepan. Heat until warm, 105° F to 115° F. Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add 41.cups flour, sugar, and salt. Process until mixed, 2 5 to 8 seconds. With processor running, slowly add yeast mixture through small feed tube. Add eggs. Process 1 minute, adding up to an additional 1.cup flour, if necessary, for 2 dough to pull from side of bowl. Dough will be sticky. Remove dough to greased bowl, turning to grease all sides. Cover. Let dough rest about 30 minutes. Meanwhile, exchange dough blade for chef’s bowl and 4 mm slicing disc. Add cabbage to feed tube in batches. Process to slice. Set aside. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Add onion. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Remove to medium skillet; add beef, salt, and pepper. Cook over medium-high heat until beef is thoroughly cooked, onion is tender, and most liquid has evaporated, stirring often. Set aside. In Dutch oven or large skillet over medium-high heat, melt butter. Add cabbage; cook until cabbage...
Este manual também é adequado para os modelos :Processadores de alimentos - KPFP850 (562.09 kb)