Black and Decker MiniPro MFP100 Serie Instructivo página 4

Tomato Arugula Salad with Parsley Oregano Vinaigrette
Salad:
1 package (10 ounce/296 g) arugula
2 ripe, medium tomatoes, quartered
1 English cucumber, halved crosswise
and lengthwise
1. Add arugula to large, low salad bowl.
2. With slicing side of Slice/Shred Disc facing up, add tomato wedges, 2 at a time, to Food Chute of Food
Processor.
3. Slice directly into salad bowl, making sure that bowl is as close as possible to Exit Chute to prevent any
spillage.
4. Repeat process with cucumber pieces, slicing them directly into salad bowl.
5. Remove Slicing/Shredding Lid and Disc. Position Chopping Blade in Bowl. Add dressing ingredients and
process until herbs are finely chopped and dressing is well blended.
6. Pour over salad and toss.
Makes: 6 (1 ⁄ cup) servings.
1
4
Tangy Cucumber and Radish Salad
1 cucumber, about 3 ⁄ (340 g) pound total
4
6 ounces radishes, trimmed
1 tablespoon Balsamic vinegar
1 tablespoon sugar
1. Run tines of fork lengthwise down all sides of cucumber, piercing skin. Cut cucumber in half crosswise,
and then in half lengthwise.
2. Using the slicing side of the Slice/Shred Disc of the Food Processor, position cucumber sections in Food
Chute, one at a time. Position salad bowl under Exit Chute. Slice cucumbers.
3. Slice radishes in similar manner.
4. Combine remaining ingredients in Food Processor Bowl with Chopping Blade in place. Process to mix.
Pour over cucumber mixture and toss.
5. Garnish with red leaf lettuce, if desired.
Makes: 6 ( 3 ⁄ -cup) servings.
4
Cream Cheese and Walnut Dip
1 ⁄ cup frozen whole kernel corn
2
1 ⁄ small onion, quartered
2
1 ⁄ cup walnuts
2
1 package (8 ounces/227g) cream cheese,
softened
1. Place corn in medium mixing bowl and allow to thaw.
2. Position Chopping Blade in Bowl of Food Processor. Add onion and walnuts; Cover with Chopping Lid.
Pulse until finely chopped. Transfer to mixing bowl with corn.
3. Re-position Chopping Blade. Add all the remaining ingredients to Food Processor Bowl. Process until
mixture is well blended. It may be necessary to stop and stir mixture once or twice.
4. Add to corn mixture and stir together by hand. Store in covered container.
5. Use as a dip for tortilla chips, pita bread, raw vegetable sticks, or as a filling for sandwiches.
Makes: 1 1 ⁄ cups.
2
Recipes
Dressing:
1 ⁄ cup olive oil
3
3 tablespoons red wine vinegar
1 ⁄ cup fresh parsley leaves, stems removed
2
1 ⁄ cup fresh oregano, stems removed
4
Salt and pepper
1 teaspoon sesame oil
1 teaspoon soy sauce
1 ⁄ teaspoon hot pepper sauce
4
2 tablespoons milk
2 tablespoons lime juice
2 teaspoons cumin
1 teaspoon dried crushed pepper
1 ⁄ teaspoon salt
4
7
Chunky Avocado Salsa
1 ⁄ cup fresh cilantro (leaves only)
2
1 ⁄ cup walnuts
4
1 small onion, quartered
1 jalapeno pepper, seeds/membranes removed
and each quartered
1. Position Chopping Blade in Bowl of Food Processor. Add cilantro, walnuts and onion. Process until nuts
are finely chopped, about 5 seconds. Transfer to medium-size serving bowl.
2. Add pepper to Bowl, and process to finely chop. Remove Cover, and add tomato. Process to coarsely chop
tomato. Add to cilantro mixture.
3. Add avocado to Bowl and process to coarsely chop. Add to cilantro mixture. Stir in remaining ingredients.
4. Serve with chips or as an accompaniment with chicken.
Makes: 1 2 ⁄ cups salsa.
3
Tasty Hot Crab Appetizer
1 package (8 ounces/227 g) cream cheese,
softened
1 can (6 ounces/170 g) crab meat, drained and
flaked
1 small onion, quartered
2 green onions, cut in 1-inch (2.54 cm) lengths
1. Preheat oven at 350°F (177°C).
2. In medium mixing bowl, combine cream cheese and crab meat. Mix to blend well.
3. Position Chopping Blade in Bowl of Food Processor. Add onion and green onions. Cover with Chopping
Lid. Process to finely chop. Transfer to cream cheese mixture.
4. Add milk, horseradish, salt and pepper to cream cheese mixture. Blend well. Transfer to decorative
baking dish.
5. Position decorative dish under Exit Chute of Food Processor. Using shredding side of Slice/Shred Disc,
shred Cheddar cheese over top of cream cheese mixture. Spread shredded cheese evenly over top and
sprinkle with paprika.
6. Bake for 20 minutes, or until bubbly.
7. Serve warm with crackers.
Makes: 2 cups dip.
Pepper and Basil Pasta Salad
1 pound fusilli pasta
1 package (5.3 ounce/150 g) goat cheese with herbs
2 cups fresh basil leaves
2 cloves garlic
2 large red bell peppers, halved, seeded, and cut
lengthwise into 1 ⁄ -inch (1.27 cm) strips
2
1. Prepare pasta as per package instructions. Drain and transfer to large mixing bowl. Add goat cheese to
hot pasta and stir gently until cheese is melted.
2. With Chopping Blade in place, add basil and garlic to the Bowl of Food Processor. Position Chopping Lid.
Process until finely chopped. Add basil mixture to pasta.
3. Position Slice/Shred Disc, with slicing side up, in Bowl of Food Processor. Position mixing bowl with
pasta under Exit Chute. Pack Food Chute of Slicing/Shredding Lid with pepper strips. Slice peppers
directly into pasta. Repeat with remaining pepper strips.
4. Combine balsamic and white wine vinegar; add to pasta mixture, along with the pine nuts.
5. Stir gently to thoroughly blend ingredients; serve at room temperature.
Makes: 14 (1-cup) servings.
1 medium tomato, cut in 8 pieces
1 small avocado, cut in 1" (2.54 cm) pieces
2 tablespoons lemon juice
1 ⁄ teaspoon salt
4
1 tablespoon milk
2 teaspoons horseradish
1 ⁄ teaspoon salt
2
Dash pepper
2 ounces Cheddar cheese
Paprika
2 large yellow bell peppers, halved, seeded, and
cut lengthwise into 1 ⁄ -inch (1.27 cm) strips
2
2 ⁄ cup balsamic vinegar
3
1 ⁄ cup white wine vinegar
3
1 ⁄ cup pine nuts, toasted
2
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