Hamilton Beach Professional 58870 Manual Del Usuario página 15

Recipes
Tomatillo Salsa
Ingredients:
4 medium tomatillos, husked and quartered
1 small onion, quartered
1 small jalapeno, halved
1 clove garlic
1/2 teaspoon (2.5 ml) salt
3 sprigs cilantro
Directions:
1. Place ingredients into the blender jar in the order listed.
2. Process on Speed 10 until blended.
3. Garnish with additional cilantro and serve as a sauce or with tortilla
chips.
Serves: 6 to 8
Strawberry Margarita
Ingredients:
3/4 cup (177 ml) chopped strawberries
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) lime juice
5 tablespoons (74 ml) tequila
2 tablespoons (30 ml) triple sec
1 cup (237 ml) ice cubes
Directions:
1. Place ingredients into the blender jar in the order listed.
2. Blend on CRUSH until blended.
3. Rub the rims of glasses with a wedge of lime. Dip in a dish of
kosher salt or sugar. Pour in margarita.
Serves: 2 to 3
Traditional Basil Pesto
Ingredients:
2 cups (473 ml) fresh basil leaves
1/2 cup (118 ml) pine nuts
2 garlic cloves
1/2 cup (118 ml) olive oil
1/2 cup (118 ml) grated Parmesan cheese
1/4 teaspoon (1.3 ml) salt
Directions:
1. Place ingredients into the blender jar in the order listed.
2. Select SPEED 5 and PULSE 2–3 times.
3. Press START and gradually increase the speed to SPEED 10,
blending until smooth, 30–45 seconds.
Makes: 1 1/4 cups
Test Kitchen Tip: Divide Traditional Basil Pesto sauce between
two ice cube trays; cover with plastic wrap and freeze. When the
pesto sauce is frozen solid, pop the pesto cubes out and place in
a resealable plastic freezer bag. Remove pesto cubes from bag as
needed. For an individual serving, defrost one pesto cube and toss
with hot cooked pasta or spread on your favorite sandwich or wrap.
For more great tips on using basil, visit our Everyday Good Thinking
Blog, Food Focus: Basil.
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