Évaluations - 3, GPA: 4.7
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Facilité d'utilisation
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 cheese in a shallow bowl. Place crackers and parsley in chopper. Process until finely ground. Mix cracker mixture with cheese. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at 400.F for 15 to 20 minutes. Makes: 4 servings. 9 840102200 ENv00.qxd 6/7/02 9:02 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 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 Pulse on HIGH. Add cheese and pulse on LOW for 10 seconds. Add mayonnaise, 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 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 840102200 ENv00.qxd 6/7/02 9:02 AM Page 12 Fettuccine with Spinach 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 for about 4 minutes or until egg mixture is slightly thick. Stir in 1. 4 cup cheese and pepper. Serve immediately, sprinkling with remaining cheese. Makes 4 servings. 12 Vegetarian Chili 2 teaspoons vegetable oil 1 teaspoon Italian seasoning 1 large onion, cut in chunks 16-ounce can Great Northern 1 red bell pepper, beans seeded and cut into chunks 15-ounce can kidney beans 1 green bell pepper, 15-ounce can black beans seeded and cut into chunks 15-ounce can tomato sauce 1 clove garlic, peeled 14.5-ounce can diced tomatoes 1 tablespoon chili powder 15-ounce can vegetable broth Place a large saucepan over medium-high heat. Add the oil. Place onions into the chopper and pulse on HIGH until completely chopped. Put chopped onion into saucepan and let cook while chopping peppers. Repeat process with peppers. Place garlic clove in chopper and process until minced. Add garlic to on...
Ce manuel est également adapté pour les modèles :transformation des aliments - 169121 (157.92 kb)