Assessments - 2, GPA: 4
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Facilidade de uso
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 seconds to blend. Through small opening in lid and with chopper running, slowly pour in half of oil. Continuing to process, add remaining lemon juice and remaining oil until mayonnaise is thick and smooth; process until all oil is incorporated. Yield: About 11.2 cups (375 ml). 24 servings (1 tablespoon [15 ml] per serving). Per serving: About 85 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 54 mg sod. VARIATION Chipolte Mayonnaise Prepare as directed above. Add 1 tablespoon (15 ml) chipolte chile in adobo sauce and 1.4 teaspoon (1 ml) adobo sauce to mayonnaise; process to blend. Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 51 mg sod. Lemon Dill Mayonnaise Begin by placing 2 tablespoons (25 ml) lightly packed fresh dill in chopper; process 4 to 5 seconds to chop. Add egg, 1.2 teaspoon (2 ml) grated lemon peel, salt, sugar, mustard, pepper sauce, and 1 tablespoon (15 ml) lemon juice. Continue as directed above. Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 51 mg sod. MANGO SAUCE 2 ripe mangoes, peeled, pitted, and cut into 1-inch (2.5 cm) pieces 3 tablespoons (45 ml) freshly squeezed orange juice 3 tablespoons (45 ml) powdered sugar Place all ingredients in chopper. Pulse 2 to 3 times for 10 seconds each until blended. Serve over ice cream, fruit, or pound cake. Yield: 11.2 cups (375 ml). 6 servings (1.4 cup [50 ml] per serving). Per serving: About 63 cal, 0 g pro, 16 g carb, 0 g fat, 0 mg chol, 1 mg sod. 14 PINEAPPLE JALAPENO SALSA 1.jalapeno pepper, 2 seeds removed 2 green onions, cut into 1-inch (2.5 cm) pieces 1tablespoon (15 ml) crystallized ginger 2 cups (500 ml) fresh pineapple chunks 1.teaspoon (1 ml) salt 4 1.teaspoon (1 ml) 4 cumin Place pepper, onions, and ginger in chopper. Process 3 to 5 seconds to chop. Add pineapple, salt, and cumin; pulse 4 to 5 times for 3 seconds each to coarsely chop pineapple. Serve with chicken or pork. Yield: 11.2 cups (375 ml). 12 servings (2 tablespoons [25 ml] per serving). Per serving: About 15 cal, 0 g pro, 4 g carb, 0 g fat, 0 mg chol, 49 mg sod. GARLIC-GINGER MARINADE 3 tablespoons (45 ml) vegetable oil 3 tablespoons (45 ml) rice wine vinegar 1.cup (50 ml) loosely 4 packed fresh cilantro leaves 1 tablespoon ( 15 ml) onion pieces 3 tablespoons (45 ml) soy sauce 2 teaspoons (10 ml) dark sesame oil 1. 2 teaspoon (2 ml) sugar 1.teaspoon (1 ml) 4 crushed red pepper flakes 1 inch (2.5 cm) piece fresh gingerroot 2cloves garlic Combine all ingredients in chopper. With hand on top of chopper, process 10 to 15 seconds until blended. Place beef, pork, chicken, fish, or tofu in dish or sealable food storage bag. Marinate 1 hour (for fish, tofu, or small pieces of meat) or 8 hours to overnight (for larger cuts of meat). Grill or broil to desired doneness, brushing once with marinade halfway through cooking, if desired. Discard remaining marinade. Yield: About 3.4 cup (175 ml) (enough to marinate approximately 11.2 pounds [680 g] of steak or 6 chicken breasts). Per serving: About 36 cal, 0 g pro, 1 g carb, 3 g fat, 0 mg chol, 286 mg sod. 15 BUTTERCREAM FROSTING 1.cup (125 ml) butter 2 or margarine, softened 1.cup (125 ml) 2 shortening 2 cups (500 ml) powdered sugar Dash salt 1 teaspoon (5 ml) vanilla 2-4 tablespoons (2550 ml) milk Place butter, shortening, sugar, salt, vanilla, and 2 tablespoons (25 ml) milk in chopper. Pulse 4 to 5 times for 10 seconds each to mix. Through small opening in lid, add additional milk 1 tablespoon (...
Este manual também é adequado para os modelos :Processadores de alimentos - Food Processor (471.98 kb)