Assessments - 4, GPA: 4.5
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Facilidade de uso
teaspoon (1 ml) 4 coarsely ground black pepper 2 tablespoons (25 ml) extra virgin olive oil 1.cup (125 ml) butter or 2 margarine, softened Combine onion, garlic, parsley, basil, oregano, salt, pepper, and olive oil in chopper. Process 10 seconds to chop. Add butter; pulse 3 to 4 times for 10 seconds each to blend. On plastic wrap, form mixture into log (mixture will be soft); roll up. Refrigerate until chilled and set. Serve on hard rolls and crackers. Use as fish, chicken, or vegetable seasoning. Yield: 10 servings (2 tablespoons [25 ml] per serving). Per serving: About 111 cal, 0 g pro, 1 g carb, 12 g fat, 25 mg chol, 119 mg sod. GUACAMOLE 3 green onions, cut into 1-inch (2.5 cm) pieces 1 clove garlic 2 serrano chiles, seeded and cut into quarters 1.cup (50 ml) loosely 4 packed fresh cilantro 2 Roma tomatoes, seeded and cut into quarters 2 ripe avocados, seeded and cut into quarters 1.teaspoon (2 ml) salt 2 Combine onion, garlic, chiles, and cilantro in chopper; process 5 seconds to chop. Add tomatoes, avocados, salt, and lime juice; pulse 3 to 4 times for 10 seconds each to chop avocado and tomato. Serve on Mexican foods and chips. Yield: 8 servings (2 tablespoons [25 ml] per serving). Per serving: About 61 cal, 1 g pro, 3 g carb, 5 g fat, 0 mg chol, 102 mg sod. 1tablespoon (15 ml) fresh lime juice 11 HUMMUS 1 clove garlic 1tablespoon (15 ml) fresh parsley leaves, if desired 1 small green onion, cut into 1-inch (2.5 cm) pieces 1 (15 oz. [425 g]) can garbanzo beans, drained and liquid reserved 1tablespoon (15 ml) extra virgin olive oil 1tablespoon (15 ml) tahini (toasted sesame paste), if desired 3.teaspoon (3 ml) dark 4 sesame oil 2 tablespoons (25 ml) lemon juice 1.teaspoon (1 ml) dried 4 oregano leaves 1. 8 teaspoon (.5 ml) cayenne pepper Place garlic and parsley in chopper; process 3 to 5 seconds to chop. Add onion, garbanzo beans, 1 tablespoon (15 ml) reserved bean liquid, olive oil, tahini, sesame oil, lemon juice, oregano, and pepper; pulse 3 to 5 times for 10 seconds until smooth, adding 1 to 2 tablespoons (15 to 25 ml) reserved bean liquid if beans are not chopping evenly after the second pulse. Place in serving bowl. Serve with vegetable dippers, pita bread, or cracker bread. Yield: 11 servings (2 tablespoons [25 ml] per serving). Per serving: About 46 cal, 2 g pro, 5 g carb, 2 g fat, 0 mg chol, 105 mg sod. HERBED VINAIGRETTE 1.cup (125 ml) loosely 2 packed parsley leaves 1.cup (125 ml) loosely 2 packed basil leaves 2.cup (150 ml) extra 3 virgin olive oil 1.cup (175 ml) white 4 wine vinegar or white balsamic vinegar 1 small shallot, cut into halves 1 clove garlic 1.teaspoon (1 ml) salt 4 1.teaspoon (1 ml) 4 pepper Place all ingredients in chopper and process 20 seconds, or until blended. Yield: 3.4 cup (175 ml). 6 servings (2 tablespoons [25 ml] per serving). Per serving: About 231 cal, 0 g pro, 1 g carb, 25 g fat, 0 mg chol, 101 mg sod. 12 FRESH TOMATO SALSA 1. small onion, cut into 2 1-inch (2.5 cm) pieces 1 jalapeno pepper, seeded and cut into quarters 1 clove garlic 3.pound (340 g) Roma 4 tomatoes (about 5 tomatoes), seeded and cut into eighths 1. cup (175 ml) loosely 4 packed fresh cilantro 1tablespoon (15 ml) olive oil 1tablespoon (15 ml) lime juice 1.teaspoon (2 ml) salt 2 Place onion, pepper, and garlic in chopper; process 3 to 5 seconds to chop. Add tomatoes, cilantro, oil, lime juice, and salt; pulse 6 to 8 times for 2 seconds each to chop, or until desired consistency. Yield: 11.2 cups. 12 servings (2 tablespoons [25 ml] per serving). Per serving: About 17 cal, 0 g pro, 2 g carb, 1 g fat, 0 mg chol, 100 mg sod. CHICKEN SALAD SPREAD 2 boneless, skinless chicken breast halves, cooked* and cut into quarters (2-inch [5 cm]) pieces) 1. stalk celery, cut into 4 1-inch (2.5 cm) pieces 1 green onion, cut into 1-inch (2.5 cm) pieces 1.cup (75 ml) light or 3 regular mayonnaise 1 teaspoon (5 ml) Worcestershire sauce 1.teaspoon (1 ml) salt 4 1. teaspoon (1 ml) garlic 4 powder 1. 8 teaspoon (.5 ml) coarsely ground black pepper 2 tablespoons (25 ml) slivered almonds Place chicken, celery, and onion in chopper; pulse 5 to 6 times for 3 seconds each to chop. Add mayonnaise, Worcestershire sauce, salt, garlic powder, and pepper; process 2 to 3 seconds to mix. Add almonds; process 2 seconds to mix. Yield: 3 servings (scant 1.2 cup [125 ml] per serving). *To cook chicken: In medium skillet, combine chicken (lightly salt and pepper, if desired) and 1 inch (2.5 cm) water. Bring to a boil. Cover and reduce heat. Simmer for 10 to 15 minutes, or until chicken is no longer pink in center. Drain; cool slightly. Per serving: About 201 cal, 20 g pro, 4 g carb, 11 g fat, 56 mg chol, 416 mg sod. 13 HOMEMADE MAYONNAISE 1 pasteurized egg 1.teaspoon (2 ml) salt 2 1. teaspoon (2 ml) 2 sugar 1.teaspoon (2 ml) dry 2 mustard 8 drops hot pepper sauce 2 tablespoons (25 ml) lemon juice 1 cup (250 ml) vegetable oil Place egg, salt, sugar, mustard, pepper sauce, and 1 tablespoon (15 ml) lemon juice in chopper. Process 5 secon...
Este manual também é adequado para os modelos :Processadores de alimentos - Food Processor (471.98 kb)