Assessments - 4, GPA: 4
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Facilidade de uso
Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as needed. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate. Makes about 2 cups. Salsa 1 onion, peeled and quartered 1.4 cup cilantro, packed 1 clove garlic 1.2 teaspoon cumin 1 hot pepper (jalapeno or finger hot), 1 tablespoon lime juice cored, seeded, and quartered Salt and pepper to taste 4 tomatoes, quartered Hot sauce, optional Using S-blade and with processor running, drop onion, garlic cloves, and hot pepper through the food chute and chop until finely minced. Stop processor and add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups. Cranberry Orange Relish 12 ounces fresh cranberries, stems 3 tablespoons Grand Marnier liqueur removed, or frozen or orange juice 1 cup sugar Dash ground cloves 1 small navel orange, washed and cut into wedges Using S-blade, place cranberries, sugar, orange, Grand Marnier, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Makes about 21.2 cups. 11 840092600 Ev01.qxd 4/9/02 8:36 AM Page 12 Chicken Puffs 1 pound cooked chicken, 1.2 teaspoon each: salt and celery seed (11.2 cups finely chopped) 1.4 teaspoon each: dry mustard 1.4 cup packed parsley sprigs and onion powder 1 cup chicken broth 1 cup flour 1.2 cup vegetable oil 4 eggs 1 tablespoon Worcestershire sauce Cut chicken in large chunks. Place chicken and parsley in the work bowl and using the S-blade attachment pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the four seasonings into flour. When broth reaches a boil, pour in flour all at once and stir until the dough forms a ball. Place dough in the work bowl with S-blade and lock on Cover. Break eggs into a measuring cup. Then, with processor running, add the eggs through the food chute one at a time, mixing well after each egg. Add chicken and parsley. Pulse until just mixed. Drop golf-ball sized spoonfuls onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen. Creamed Potatoes 4 pounds all-purpose white potatoes, 11.2 teaspoons salt about 15 medium 1.4 teaspoon pepper 3 cups half-and-half cream 4 tablespoons butter, melted 3 tablespoons finely minced onion Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375.F for 1 hour. Makes 10 servings. Sweet Potato Pudding 1 to 11.4 pounds sweet potatoes, scrubbed 1 cup milk but not peeled, and cut to fit food 1 egg chute (3 cups grated) 1.4 cup butter 1.2 cup sugar 1 teaspoon vanilla 1.4 cup maple syrup Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11.2-quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan so water will be 1 to 2 inches up side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11.2 hours. Makes 6 servings. 12 840092600 Ev01.qxd 4/9/02 8:36 AM Page 13 Roasted Sweet Peppers & Sausage 1 red bell pepper, cored and seeded 1 teaspoon dried oregano 1 yellow bell pepper, cored and seeded 2 tablespoons olive oil 2 green bell peppers, cored and seeded 2 pounds Italian sausage 2 medium onions, peeled and cut to fit in food chute Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2-quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at 350.F for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings. Cashew Chicken 2 pounds boneless, 1.4 cup pineapple juice skinless chicken breasts 3 tablespoons soy sauce 4 cloves garlic 1 teaspoon dry mustard 1-inch piece of ginger root, peeled 8-ounce can sliced water chestnuts, 1 bunch green onions, roots trimmed drained 2 tablespoons vegetable oil 1 cup roasted cashews 1 tablespoon flour Cooked rice 3.4 cup chicken stock or broth Using S-blade, place chicken in bowl. Pulse until chicken ...