Évaluations - 3, GPA: 3.7 ( )

Fabricant : Cuisinart Taille : 2.42 mb Nom Fichier : Langue d'enseignement:

Add garlic, onion, and celery. Process to finely chop, about 5 seconds. Heat oil in large saucepan or Dutch oven over medium-high heat, until oil sizzles. Add garlic, onion, and celery. Cook for 2 to 3 minutes, until crisp-tender. Add corn to work bowl. Process to partially puree, about 5 seconds. Remove to saucepan, using rubber scraper, if necessary. Exchange multipurpose blade for 4 mm shredding disc. Add potatoes, cut to fit feed tube, and carrot. Process to shred. Add to saucepan. Add water, marjoram, seasoned salt, and pepper. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 15 minutes, until vegetables are tender. In small mixing bowl, combine milk and flour. Add to saucepan. Stir to mix. Heat to boiling. Cook for 1 minute. Yield: 7 cups (7 1-cup servings). Per serving: About 122 cal, 4 g pro, 23 g car, 2 g fat, 1 mg chol, 345 mg sod. Cheese Sandwich Spread 1. red bell pepper, cut 2 in half, seeds removed 8 ounces sharp process American cheese, cut in 1-inch cubes 4 ounces cream cheese, cut in 1-inch cubes 1. cup reduced-calorie 3 mayonnaise 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1.teaspoon cayenne 4 pepper To roast red bell pepper, place halves, skin side up, 4 inches from broiler for 5 to 7 minutes, until skin is blackened and blistered. Place in plastic bag. Close tightly. Let rest for 10 minutes. Peel. Cut in 1inch pieces. Set aside. Position multipurpose blade in work bowl. Add all ingredients except bell pepper. Process until smooth and creamy, about 30 seconds, scraping sides of bowl after 15 seconds, if necessary. Add bell pepper. Process to chop in small pieces, about 10 to 15 seconds. Yield: 21.4 cups (9 1.4-cup servings). Per serving: About 167 cal, 7 g pro, 2 g car, 15 g fat, 40 mg chol, 455 mg sod. 44 Ham Sandwich Spread 1.small onion, cut in 2 1-inch pieces 4 ounces Monterey Jack Hot Pepper Cheese, cut in 1.2-inch cubes 8 ounces (about 2 cups) cooked ham, cut in 1-inch pieces 1.cup chili sauce 4 Position multipurpose blade in work bowl. Add onion. Pulse 3 times, about 1 second each time, until coarsely chopped. Add cheese. Pulse 4 times, about 1 second each time, until coarsely chopped. Add ham. Process to finely chop all ingredients, about 10 seconds, scraping sides of bowl after 5 seconds, if necessary. Add chili sauce. Process to mix well, about 6 to 8 seconds. Serve cold in sandwich buns or spread on English muffin halves and place under broiler for 3 to 4 minutes, until lightly browned and bubbly. Yield: 2 cups (6 1.3-cup servings). Per serving: About 150 cal, 13 g pro, 3 g car, 9 g fat, 40 mg chol, 804 mg sod. Chutney Chicken Spread 2 cups cooked chicken, cut in 1.2-inch pieces 1.cup jicama, cut in 2 1.2-inch cubes 1.cup walnuts 4 1.cup reduced-calorie 3 mayonnaise 1.cup mango chutney 3 1.teaspoon salt 4 1.teaspoon black 8 pepper Position multipurpose blade in work bowl. Add chicken. Pulse 5 times, about 1 second each time, until coarsely chopped. Add jicama. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Add walnuts. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Add mayonnaise, chutney, salt, and pepper. Pulse 4 times, about 1 second each time, until finely chopped and thoroughly mixed. Yield: 2 cups (4 1.2-cup servings). Per serving: About 270 cal, 22 g pro, 12 g car, 15 g fat, 64 mg chol, 309 mg sod. 45 Bean and Veggie Melt 8 ounces Monterey Jack cheese 1.small red onion 4 1 small green bell pepper, halved, seeded 1 firm medium tomato 1 clove garlic 1 can (151.2 oz.) pinto beans, well drained 1.teaspoon ground 2 cumin 4 soft pita breads Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside. Exchange shredding disc for 4 mm slicing disc. Add onion, bell pepper, and tomato, cut up to fit feed tube, if necessary. Process to slice. Set aside. Exchange slicing disc for multipurpose blade. With processor running, add garlic through feed tube. Process until finely chopped, about 5 seconds. Add beans and cumin. Process until smooth, about 10 seconds. Spread bean mixture evenly over pita breads. (If beans are very dry, add 1 to 2 tablespoons water to achieve good spreading consistency.) Spoon vegetables on bean mixture. Top with shredded cheese. Place on ungreased cookie sheet. Bake at 350°F for 10 to 15 minutes, until thoroughly heated and cheese is melted. Cut in half to serve. Yield: 4 servings. Per serving: About 501 cal, 27 g pro, 57 g car, 18 g fat, 54 mg chol, 838 mg sod. 46 Vegetable Hoagie 1 clove garlic 1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1. 4 cup stuffed green olives 1.cup pitted ripe olives 4 6 ounces provolone cheese 2large carrots, cut in 21.2-inch pieces 2-3 tablespoons olive oil 1 medium zucchini, cut in 21.2-inch pieces 1.red onion 4 2 medium plum tomatoes 2 tablespoons balsamic vinegar 1.teaspoon sugar 2 4 hoagie buns, split and buttered, if desired Position mini bowl and mini blade in work bowl. With processor running, add garlic and basil throu...

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