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Resumen del manual
Set juice aside. Wipe bowl dry. Position multipurpose blade in work bowl. With motor running, add garlic. Process until chopped, 5 to 10 seconds. Add parsley; process until chopped, 8 to 10 seconds. Add remaining ingredients and lemon juice. Process until smooth, about 1 minute, scraping sides once or twice if necessary. If needed, add reserved liquid 1 tablespoon (15 ml) at a time, until desired consistency. Serve with pita bread, if desired. Yield: 18 servings (2 tablespoons [30 ml] per serving). Per serving: About 70 cal, 2 g pro, 6 g carb, 4 g total fat, 0 g sat fat, 0 mg chol, 190 mg sod. 20 Lemony Garlic Dill Butter 1 tablespoon (15 ml) fresh dill, without large stems 1 clove garlic 3. 4 teaspoon (4 ml) grated lemon peel 1.cup (120 ml) butter 2 or margarine, softened 1.teaspoon (0.5 ml) 8 coarsely ground pepper Position mini bowl and mini blade in work bowl. Add dill; process until chopped, 5 to 8 seconds. With processor running, add garlic and lemon peel. Process until chopped, 5 to 10 seconds. Scrape down sides; add butter and pepper. Process until thoroughly mixed, 10 to 20 seconds. Use to baste fish, chicken, or seafood or to spread on warm bread. Yield: 8 servings (1 tablespoon [15 ml] per serving). Per serving: About 100 cal, 0 g pro, 0 g carb, 11 g total fat, 7 g sat fat, 30 mg chol, 90 mg sod. Maple Nut Butter 1. cup (120 ml) butter 2 or margarine, softened 1tablespoon (15 ml) walnuts, toasted if desired 1-2 tablespoons (15-30 ml) pure maple syrup Position mini bowl and mini blade in work bowl. Add all ingredients. Process until thoroughly mixed, 10 to 20 seconds. Serve on warm biscuits, pancakes, and bagels. Yield: 8 servings (1 tablespoon [15 ml] per serving). Per serving: About 110 cal, 0 g pro, 2 g carb, 12 g total fat, 7 g sat fat, 30 mg chol, 90 mg sod. 21 SALADS, SOUPS AND SANDWICHES Asian Coleslaw 1. medium (about 1 lb. 2 [455 g]) Napa cabbage 1small red onion 3 tablespoons (45 ml) sunflower seeds Position reversible slicing/shredding disc in work bowl to slice. Add cabbage and onion, cutting to fit feed tube if necessary. Process to slice. Remove to large serving bowl. Add sunflower seeds. Remove seasoning packet from noodles. Set aside. Crumble noodles. Add to cabbage mixture. 1 package (3 oz. [85 g]) chicken or Exchange mini work bowl and mini blade for oriental flavour slicing/shredding disc. In mini work bowl, combine ramen noodles 1 oil, vinegar, sugar, and contents of noodle . cup (60 ml) 4 seasoning packet. Process until smooth and thick. vegetable oil Pour over cabbage. Toss to coat. 2 tablespoons (30 ml) vinegar Yield: 8 servings. 2 tablespoons (30 ml) Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g sugar total fat, 1.5 g sat fat, 0 mg chol, 150 mg sod. French Onion Soup 4 ounces (115 g) Gruyere or Swiss cheese 5 large (about 3 lb. [1.4 kg]) onions 2 tablespoons (30 ml) butter or margarine 1 tablespoon (15 ml) flour 1.teaspoon (2 ml) 2 black pepper 3 cans (14 oz. [415 ml] each) low-sodium beef broth 1.cup (120 ml) dry 2 sherry or chicken broth 1 teaspoon (5 ml) Worcestershire sauce 2 cups (475 ml) large home-style croutons or 7 slices toasted French bread 2 ounces (55 g) freshly grated Parmesan cheese Position reversible slicing/shredding disc in work bowl. Add Gruyere cheese. Process to shred. Set aside. Reverse disc to slice. Add onions, cut to fit feed tube if necessary. Process to slice. Melt butter in Dutch oven or large saucepan over medium-high heat. Add onions. Cook and stir 10 to 15 minutes, until onions are tender. Add flour and pepper. Stir to mix. Add broth, sherry, and Worcestershire sauce. Heat to boiling. Cook 1 minute. Spoon into 6 individual oven-proof soup bowls. Top with croutons and Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler for 2 to 3 minutes, until cheese is melted and bubbly. Yield: 6 (11.2-cup [355 ml]) servings. Per serving: About 300 cal, 16 g pro, 22 g carb, 15 g total fat, 8 g sat fat, 40 mg chol, 370 mg sod. 22 Chipotle Corn Chowder 1 clove garlic 1 medium onion, cut into 1-inch (2.5 cm) pieces 1celery stalk, cut into 1-inch (2.5 cm) pieces 2 tablespoons (30 ml) fresh parsley 2 tablespoons (30 ml) vegetable oil 2 cups (475 ml) fresh or frozen (thawed) corn kernels 1-2 teaspoons (5-10 ml) chopped chipotle chile with 1.4 teaspoon (1 ml) adobo sauce* 1medium carrot 2 medium potatoes, peeled if desired 3 cups (710 ml) water 11.teaspoons (6 ml) salt 4 1.teaspoon (1 ml) 4 pepper 11.cups (355 ml) milk 2 1tablespoon (15 ml) flour Position multipurpose blade in work bowl. With processor running, add garlic. Process to chop, 5 to 7 seconds. Add onion, celery, and parsley. Process to finely chop, 8 to 10 seconds. Heat oil in large saucepan or Dutch oven over medium-high heat. Add garlic, onion, and celery. Cook 2 to 4 minutes, until crisp-tender, stirring occasionally. Add corn and chipotle chile to work bowl. Process to partially puree, 5 to 10 seconds, scraping sides once if necessary. Remove to saucepan. Exchange multipurpose ...
Otros modelos de este manual:Licuadoras - 4KFP710 (4.59 mb)
Licuadoras - 4KFP730 (4.59 mb)