Hamilton Beach 59998 Manual Del Usuario página 9

Recipes Using Grating Disc
Spiralizer Zucchini Bread
Ingredients:
2 small zucchini
3/4 cup (177 ml) butter, melted
3/4 cup (177 ml) sugar
1/2 cup (118 ml) packed light brown sugar
3 eggs, beaten
1 tablespoon (15 ml) vanilla extract
2 1/2 cups (591 ml) all-purpose flour
1 1/2 teaspoons (7.5 ml) baking soda
1 1/2 teaspoons (7.5 ml) ground cinnamon
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) baking powder
1/4 teaspoon (1.3 ml) ground cloves
Directions:
1. Heat oven to 350°F. Spray a 9x5-inch baking pan with nonstick
cooking spray.
2. Using the grating disc, add one piece of zucchini to food
chamber. Process until completely grated. Repeat with remaining
zucchini pieces.
3. In a large bowl, stir zucchini, butter, sugar, brown sugar, eggs
and vanilla extract until well blended.
4. Gradually add flour, baking soda, cinnamon, salt, nutmeg, baking
powder and cloves. Pour mixture into prepared baking pan.
5. Bake 60 to 70 minutes or until toothpick inserted in center
comes out clean.
6. Cool in pan 10 minutes on wire rack. Remove from pan and
cool completely on wire rack.
Serves: 10
Sweet Potato, Sausage and Spinach Parmesan
Ingredients:
2 large sweet potatoes, peeled
1 tablespoon (15 ml) olive oil
1 pound (454 g) hot Italian sausage
3 cloves garlic, minced
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) coarse black pepper
1/4 teaspoon (1.3 ml) dried red pepper flakes
1 cup (237 ml) chicken broth
1 cup (237 ml) grated Parmesan cheese
2 cups (473 ml) baby spinach
1 cup (237 ml) basil leaves, sliced
Directions:
1. Using the ribbon disc, add one piece of sweet potato to food
chamber. Process until completely sliced. Repeat process with
remaining sweet potatoes.
2. In a large Dutch oven over medium-high, heat oil. Cook
sausage until browned and no longer pink; drain.
3. Stir in sweet potatoes, garlic, salt, pepper and red pepper. Add
broth and Parmesan cheese and cook 8 to 10 minutes or until
sweet potatoes are cooked through.
4. Add spinach and basil to Dutch oven. Toss mixture until well
blended.
Serves: 4
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