Évaluations - 3, GPA: 4
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Facilité d'utilisation
Remove from oven. With back of spoon, make indentation in each square. Spoon onion mixture into each square and sprinkle with cheese. Bake at 400°F for 3 to 5 minutes, or until pastry is golden brown and cheese melts. Garnish with parsley, if desired. Yield: 12 servings (3 squares per serving). Per Serving: About 190 cal, 5 g pro, 13 g carb, 13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod. 21 Hot Artichoke Dip 4 ounces Asiago or Parmesan cheese, room temperature 2 green onions, cut into 1-inch pieces 1.red or green 2 jalapeno pepper, seeded and cut into quarters 1 small clove garlic 1 can (14 oz.) artichoke hearts, well drained and cut into halves 3.cup mayonnaise 4 1 package (3 oz.) cream cheese, cut into 1-inch pieces Position 4 mm shredding disc in work bowl. Add Asiago cheese. Process to shred. Remove and set aside. Exchange shredding disc for multipurpose blade in work bowl. With processor running, add onions, jalapeno pepper, and garlic through the feed tube. Process until finely chopped, about 5 seconds. Add artichoke hearts. Pulse 1 to 2 times, about 2 seconds each time, or until coarsely chopped. Add mayonnaise, cream cheese, and Asiago cheese. Process until blended, about 5 seconds. Remove to greased 9-inch quiche pan or pie plate. Bake at 375°F for 15 to 20 minutes, or until hot. Serve with crackers, French bread, tiny corn muffins, or crisp vegetables. Yield: 24 servings (2 tablespoons per serving). Per Serving: About 90 cal, 2 g pro, 1 g carb, 8 g total fat, 2.5 g sat fat, 10 mg chol, 130 mg sod. Brandied Cheese Spread 8 ounces smoked Cheddar cheese, chilled 8 ounces Gruyere cheese, room temperature 1 small shallot 1 package (8 oz.) cream cheese, cut into 1-inch pieces 4 ounces blue cheese, crumbled 1.cup butter or 2 margarine, softened 3 tablespoons brandy Position 4 mm shredding disc in work bowl. Add Cheddar cheese. Process to shred. Add Gruyere cheese. Process to shred. Remove and set aside. Exchange shredding disc for multipurpose blade in work bowl. With processor running, add shallot through the feed tube. Process until finely chopped, about 5 seconds. Add shredded cheese and remaining ingredients. Process until smooth and blended, 15 to 20 seconds. Refrigerate several hours to blend flavors. Bring to room temperature before serving with crostini or crackers, if desired. Yield: 36 servings (2 tablespoons per serving). Tip: Spread may be made 2 days in advance and refrigerated. Per Serving: About 110 cal, 5 g pro, 1 g carb, 10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod. 22 Roasted Salsa Verde 2 mild yellow chile peppers, cut into halves and seeded 1 serrano chile pepper, cut into halves and seeded 2 cloves garlic, peeled 1 pound fresh tomatillos, husks removed 1.red bell pepper, 2 seeded and cut into 11.2-inch pieces 1 small onion, cut into quarters 1 tablespoon olive or vegetable oil 1 tablespoon fresh lime juice 1 teaspoon sugar 1.teaspoon salt 2 Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x 10 x 2-inch baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450°F for 20 to 25 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly. Position multipurpose blade in work bowl. Add vegetable mixture with any accumulated juices, lime juice, sugar, and salt. Pulse 2 to 3 times, about 1 second each time, or until chopped. Serve chilled or at room temperature with skewered grilled chicken or shrimp, or tortilla chips. Yield: 24 servings (2 tablespoons per serving). Tip: May be made 1 to 2 days in advance, if desired. Per Serving: About 15 cal, 0 g pro, 2 g carb, 1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod. 23 SALADS AND DRESSINGS Dilled Sour Cream Cucumbers and Onions 2 medium cucumbers 1 teaspoon salt 1.small onion 2 3.cup sour cream 4 1.cup mayonnaise 4 1.cup loosely packed 4 fresh dill 1 tablespoon white wine vinegar 2 teaspoons sugar 14-1 ..teaspoon black 2 pepper Position 2 mm slicing disc in work bowl. Add cucumbers in batches. Process to slice. Remove to medium mixing bowl. Sprinkle with salt; toss to coat. Let stand 1.2 hour. Drain and spread on paper towels. Set aside. Position 2 mm slicing disc in work bowl. Add onion. Process to slice. Remove to medium mixing bowl. Exchange slicing disc for multipurpose blade in work bowl. Add remaining ingredients. Process until well blended, 5 to 10 seconds. Add sour cream mixture and cucumbers to onions. Toss to coat. Cover and refrigerate at least 1 hour. Serve within 24 hours. Yield: 6 servings (1.2 cup per serving). Per Serving: About 150 cal, 1 g pro, 6 g carb, 13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod. White Balsamic Vinaigrette 1 tablespoon fresh basil leaves 1 tablespoon fresh oregano leaves 1 clove garlic 3 tablespoons white balsamic vinegar* 3 tablespoons white wine vinegar* 1.teaspoon salt 2 1.teaspoon dry 4 mustard 1.teaspoon ground red 8 pepper 3.cup extra virgin olive 4 oil Position mini bowl and mini blade in work...
Ce manuel est également adapté pour les modèles :transformation des aliments - 12 CUP KFP750 (1.74 mb)