Hamilton Beach Stack & Snap FP25 Manual De Instrucciones página 14

Recipes
Roasted Red Pepper Hummus
2 cloves garlic
2 green onions, white
portion and half of green
tops
1 can (15 oz./425 g) garbanzo
beans (chickpeas), drained
1 jar (14 oz./397 g) roasted red
peppers, drained
1/4 cup (59 ml) tahini
(sesame paste), stirred
Directions
1. Using S-blade and with processor running, drop garlic cloves
and onion into food chute.
2. Add garbanzo beans, roasted red peppers, tahini, lemon juice,
olive oil, cumin, cayenne, salt and pepper. Continue to process
until smooth.
3. Place in serving bowl and garnish with paprika.
4. Serve with pita chips and/or vegetables. Refrigerate to store.
Serves: 4 to 6
14
2 tablespoons (30 ml) lemon
juice
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1.3 ml) ground
cumin
Dash cayenne pepper
Salt and pepper to taste
Dash paprika
Pita chips or cut vegetables
Fresh and Spicy Salsa
1 onion, peeled
1 clove garlic
1 hot pepper (jalapeno or
finger hot), cored, seeded,
and quartered
4 tomatoes, quartered
Directions
1. Using S-blade and with processor running, drop onion, garlic
clove and hot pepper through the food chute and chop until finely
minced. Scrape bowl as needed.
2. Add tomatoes, cilantro, cumin, lime juice, salt and pepper. Pulse
until desired texture, scraping bowl as needed. Add hot sauce if
desired.
Serves: 6 to 8
Cilantro Butter
1 bunch cilantro
1 cup (237 ml) unsalted butter, softened
Juice from one lemon
Salt and pepper to taste
Directions
1. Wash cilantro and separate leaves from stems. Combine butter
and cilantro leaves in food processor. Blend
and fluffy.
2. Add lemon juice, salt, and pepper to taste. Process to blend.
3. Use for grilled dishes. Delicious with grilled salmon, swordfish or
tuna. Refrigerate to store.
Serves: 4 to 6
1/4 cup (59 ml) cilantro, packed
1/2 teaspoon (2.5 ml) cumin
1 tablespoon (15 ml) lime juice
Salt and pepper to taste
Hot sauce, optional
until light