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Resumen del manual
24 French Onion Soup 8 ounces (225 g) Gruyere or Swiss cheese, room temperature 2 jumbo yellow onions, cut into halves lengthwise 3 tablespoons (45 ml) butter or margarine 1 tablespoon (15 ml) all-purpose flour 1.teaspoon (2 ml) 2 black pepper 3 cups (710 ml) beef broth 11.cups (355 ml) 2 chicken broth 1.cup (80 ml) dry 3 sherry 1 teaspoon (5 ml) Worcestershire sauce 6 diagonal slices (1.2-in. [1.25 cm] thick) French bread, lightly toasted 3 ounces (85 g) freshly grated Parmesan cheese Position 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Remove and set aside. Exchange shredding disc for 2 mm slicing disc in work bowl. Add onions in batches. Process to slice. In Dutch oven over medium-high heat, melt butter. Add onions. Cook and stir 5 to 10 minutes, or until onions are tender. Add flour and pepper; mix well. Add beef and chicken broths, sherry, and Worcestershire sauce. Heat to boiling. Reduce heat; simmer 10 to 15 minutes, or until flavours are blended. Spoon about 1 cup (235 ml) soup into each of 6 individual oven-proof bowls. Top with bread and Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches (10 to15 cm) from heat, for 2 to 3 minutes, or until cheese is melted and bubbly. Yield: 6 servings (1 cup [235 ml] per serving). Per Serving: About 400 cal, 21 g pro, 25 g carb, 23 g total fat, 13 g sat fat, 65 mg chol, 1170 mg sod. Chipotle-Mustard Ham Spread 1. small onion 8 1 small chipotle chile in adobe sauce (from 7 or 11-oz. [200 g or 310 g] can) 1.2-1 teaspoon (2-5 ml) adobo sauce 1.cup (80 ml) 3 mayonnaise 2 tablespoons (30 ml) prepared honey mustard salad dressing 1.rib celery, cut into 2 1-inch (2.5 cm) pieces 2 cups (475 ml) cubed cooked ham Position multipurpose blade in work bowl. With processor running, add onion and chile through the feed tube. Process until chopped, about 5 seconds. Scrape sides of bowl. Add adobo sauce, mayonnaise, salad dressing, and celery. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. Add ham. Pulse 6 to 7 times, about 1 second each time, scraping sides of bowl if necessary. Spread on crackers or bread, if desired. Yield: 4 servings (1.2 cup [120 ml] per serving). Per Serving: About 350 cal, 18 g pro, 2 g carb, 29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod. 25 VEGETABLES AND SIDE DISHES Layered Eggplant and Roasted Red Pepper Casserole 1 medium (about 11.2 lb. [680 g]) eggplant 3 tablespoons (45 ml) olive oil 4 ounces (115 g) mozzarella cheese, chilled 2 ounces (55 g) Parmesan cheese, cut into 3.4 inch (2 cm) pieces and room temperature 1 cup (235 ml) ricotta cheese 1 egg 1.teaspoon (1 ml) salt 4 1. teaspoon (1 ml) 4 black pepper 2 cups (475 ml) prepared tomato basil pasta sauce, divided 1 jar (7 oz. [200 g]) roasted red peppers, well drained Position 2 mm slicing disc in work bowl. Cut eggplant into 21.2-inch (6.25 cm) lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan, and arrange evenly. Drizzle with oil. Bake at 450°F (232°C) for 5 to 8 minutes, or until slightly tender. Meanwhile, exchange slicing disc for 4 mm shredding disc. Add mozzarella cheese. Process to shred. Remove and set aside. Exchange shredding disc for multipurpose blade in work bowl. With processor running, add Parmesan cheese through the feed tube. Process until grated, 25 to 30 seconds. Add ricotta cheese, egg, salt, and black pepper. Process until mixed, 10 to 15 seconds. Pour 1 cup (235 ml) pasta sauce into greased 12 x 8 x 2-inch (30.5 x 20.3 x 5 cm) baking pan. Layer half of eggplant on top of sauce. Top with half of red peppers and half of ricotta cheese mixture. Repeat layers of eggplant, red peppers, and ricotta cheese mixture. Top with remaining 1 cup (235 ml) pasta sauce and mozzarella cheese. Bake at 350°F (177°C) for 30 to 40 minutes, or until eggplant is tender and casserole is bubbly. Let stand 5 to 10 minutes before serving. Yield: 8 servings. Per Serving: About 250 cal, 12 g pro, 19 g carb, 14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod. 26 Spring Mix Basmati Rice 1 clove garlic 1 medium shallot, cut into quarters 1 tablespoon (15 ml) olive oil 1.pound (115 g) 4 (about 1 cup [235 ml]) fresh green beans, trimmed 1 small carrot, peeled and cut into halves crosswise 11.cups (355 ml) 2 chicken broth 1 cup (235 ml) water 1 teaspoon (5 ml) salt 1.teaspoon (1 ml) 4 black pepper 1 teaspoon (5 ml) ground coriander, if desired 11.cups (315 ml) 3 basmati or jasmine rice 1.pound (225 g) fresh 2 asparagus 2 teaspoons (10 ml) fresh thyme leaves 2 tablespoons (30 ml) loosely packed fresh parsley leaves 1.small red bell 4 pepper, cut into quarters Position multipurpose blade in work bowl. With processor running, add garlic through the feed tube. Process 5 seconds. Add shallot. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. In large saucepan over medium heat, heat oil. Add shallot mixture. Cook until tender, 1 to 2 minutes, stirring often. ...
Otros modelos de este manual:Los procesadores de alimentos - 4KFP740 (3.23 mb)