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Фрагмент инструкции
Place cilantro and peppers chopper bowl. Pulse on HIGH until minced. Add to onion mixture. Place tomatoes into chopper bowl and pulse until coarsely chopped. Add to onion mixture. Add 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 on HIGH and set aside. Place chunks of apple in chopper and pulse on HIGH 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 HIGH until finely grated. Put grated shallow bowl. Place crackers and parsley in Process until finely ground. Mix cracker mixture in butter then place in cracker mixture nonstick or aluminum foil-lined baking for 15 to 20 minutes. Makes: 4 servings. 9 840091000 ENv02.qxd 10/26/01 8:51 AM Page 10 Fresh Herb Linguine 21. 2 ounces fresh Parmesan 1 tablespoon olive oil cheese ( 1.2 cup grated) 28-ounce can diced tomatoes, 1. 4 cup fresh basil leaves undrained 2 tablespoons fresh oregano 8 ounces uncooked linguine 2 garlic cloves 1. 2 teaspoon salt 1 carrot 1. 4 teaspoon pepper 1 small onion Cut cheese into 1.2-inch cubes. Place in chopper and pulse on HIGH until grated. Set aside. Place basil and oregano in chopper and pulse on LOW until chopped. Set aside. Place garlic in chopper and pulse on HIGH until minced. Cut carrot and onion into 1-inch chunks. Place in chopper with garlic and pulse on HIGH 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 to 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. Blue Cheese Dressing 1 clove garlic 1. 4 cup sour cream 2 ounces blue cheese 2 tablespoons fresh lemon juice 1 cup mayonnaise 1 tablespoon sugar Place garlic clove in the chopper bowl and Add cheese and pulse on LOW for 10 seconds. sour cream, lemon juice, and sugar. Pulse on LOW until smooth. Keep refrigerated. Makes: 11. 2 cups. 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 pulse on LOW to make crumbs; set aside. Place half of cooked chicken in chopper bowl. Pulse on HIGH until coarsely chopped. Place in mixing bowl. Repeat with remaining chicken. Place celery and green pepper in chopper and pulse on HIGH. Add to mixing bowl. Place eggs in chopper and pulse on LOW until chopped. Add to mixing bowl. Place almonds, mayonnaise, and chicken soup in chopper. Process on LOW 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. 11 840091000 ENv02.qxd 10/26/01 8:51 AM Page 12 Fettuccine with Spinach & Prosciutto 21. 2 ounces Parmesan cheese ( 1. 2 cup grated) 8 ounces uncooked fettuccine 1 clove garlic 1 tablespoon olive oil 4 to 6 ounces thinly sliced prosciutto, chopped 10 ounce package fresh spinach 1 egg 1. 8 teaspoon black pepper Cut cheese into 1.2-inch cubes. Process on HIGH until grated; set aside. Cook pasta according to package directions, omitting any salt. Drain pasta in a colander over a bowl, reserving 1. 2 cup of cooking liquid. Place garlic in chopper and pulse on HIGH until minced. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 15 seconds. Place prosciutto into chopper and pulse on HIGH until coarsely chopped. Add prosciutto and spinach to skillet. Cook over medium-high heat for 3 minutes or until spinach has wilted. Combine reserved 1. 2 cup of cooking liquid and egg in chopper and process until completely mixed. Add pasta and egg mixture to skillet and stir well to mix. Cook and stir over low heat fo...
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