Assessments - 1, GPA: 3
(
)
)
|
Facilidade de uso
2 cup of cubes at a time. Pulse on HI. Cut in 1.2-inch cubes. Do not process more than 4 ounces at a time. Pulse on HI. Break into pieces. Use up to 2 cups of pieces. Process on HI. Cut fruit into large chunks. Place up to 2 cups pieces into chopper. Pulse on HI. Peel then process 1 or more cloves at a time. Pulse on HI. Break into 4 pieces. Place up to 6 crackers in chopper at a time. Pulse on HI. Place up to 1 cup in chopper. Pulse on HI. Place up to 1 cup in chopper. Pulse on HI. Pinch off sprigs from bunch. Pulse on LO. Cut vegetables into 1-inch chunks. Place up to 2 cups in chopper at a time. Pulse on HI. 67 840082800 Ev02.qxd 2/20/01 9:52 AM Page 8 Cleaning Your Food Chopper 1. Wash cover, bowl, and blade in hot, soapy water. Blade is sharp; handle carefully. Rinse and dry. The cover, bowl, and blade may also be washed in top rack of automatic dishwasher. 2. Reassemble for safe storage. 3. To clean the base, wipe with a damp cloth. Do not use abrasive cleaners. Do not immerse base in water. Recipes Salsa Half of small onion 1 chili or jalapeno pepper, 2 cloves garlic seeded 1. 4 cup cilantro leaves 2 tomatoes, peeled 1 mild banana pepper, 1 tablespoon lemon juice seeded Combine onion and garlic in the chopper bowl. Pulse until minced. Place in microwave-safe bowl and microwave on High 1 minute. Place cilantro and peppers in chopper bowl. Pulse on HI until minced. Add to onion mixture. Place tomatoes into chopper bowl and pulse on LO chopped. Add to onion mixture. Add lemon juice and mix thoroughly. Refrigerate for an hour or more before serving. 8 Brie with Apple Chutney 1. 4 cup pecans 1. 4 cup golden raisins 2 Winesap or Granny Smith 2 tablespoons brown sugar apples, peeled, cored, and 1 tablespoon cider vinegar cut in chunks 13-ounce round of Brie 2 tablespoons butter Chop pecans and set aside. Place chunks of apple in chopper and pulse on HI until coarsely chopped. In a skillet over medium heat, melt butter then add apples. Cook about 5 minutes. Add the raisins, brown sugar, and vinegar to the apples in the skillet. Stir to mix then cook 5 minutes longer. Place the round of Brie on a lightly greased ovenproof plate. Bake at 350.F for 8 minutes or until soft. Remove from oven. Spoon apple chutney over Brie then sprinkle with pecans. Serve with crackers. NOTE: Brie is covered with a flour-based rind. This should be left on the Brie to bake and is edible. Crispy Catfish Fillets 21. 2 ounces Parmesan cheese ( 1. 2 cup, grated) 20 buttery crackers, like Ritz or Townhouse 1. 3 cup fresh parsley sprigs 1. 4 cup butter, melted 4 catfish fillets, about 8 ounces each Cut cheese into 1.2-inch cubes. Place cheese cubes in chopper and pulse on HI until finely grated. Put grated shallow bowl. Place crackers and parsley Process until finely ground. Mix cracker mixture with cheese. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking for 15 to 20 minutes. Makes: 4 servings. 9 840082800 Ev02.qxd 2/20/01 9:52 AM Page 10 Fresh Herb Linguine 21. 2 ounces fresh Parmesan cheese ( 1. 2 cup grated) 1. 4 cup fresh basil leaves 2 tablespoons fresh oregano 2 garlic cloves 1 carrot 1 small onion 1 tablespoon olive oil 28-ounce can diced tomatoes, undrained 8 ounces uncooked linguine 1. 2 teaspoon salt 1. 4 teaspoon pepper Cut cheese into 1.2-inch cubes. Place in chopper and pulse on HI until grated. Set aside. Place basil and oregano in chopper and pulse on LO until chopped. Set aside. Place garlic in chopper and pulse on HI until minced. Cut carrot and onion into 1-inch chunks. Place in chopper with garlic and pulse until coarsely chopped. Place oil in large skillet and heat over medium heat until hot. Add carrots, onion, and garlic. Cook 2 minutes or until onion is soft. Add tomatoes and cook an additional 5 minutes. In a saucepan, cook linguine desired doneness, then drain. Add linguine, basil, oregano, salt, and pepper to skillet. Toss gently to mix. Arrange on serving platter and sprinkle with Parmesan cheese. Makes 4 servings. 10 Hot Chicken Salad 1 slice bread 1 pound cooked chicken (about 3 cups chopped) 1 rib celery, cut into 1-inch chunks 1 small green pepper, cored seeded, cut in chunks 3 hard cooked eggs, peeled, cut in fourths 3. 4 cup almonds 1. 2 cup mayonnaise 10 3. 4 ounce can cream of chicken soup, undiluted Tear bread into 6 pieces. Place in chopper and process into crumbs; set aside. Place half of cooked chicken in chopper bowl. Pulse until coarsely chopped. Place in mixing bowl. Repeat with remaining chicken. Place celery and green pepper in chopper and pulse on HI. Add to mixing bowl. Place eggs in chopper and pulse on LO until chopped. Add to mixing bowl. Place almonds, mayonnaise, and chicken soup in chopper. Process on LO until mixed. Add to mixing bowl and mix well. Place in a greased 21.2-quart casserole dish. Top with breadcrumbs. Bake at 350.F for 25 minutes. Makes 6 servings. Blue Cheese Dressing 1 clove garlic 1. 4 cup sour cream 2 ...