BLACK&DECKER FP2500 Manual Del Usuario página 6

ReciPeS
oLiVe taPenade
½ cup pitted Kalamata olives
¼ cup Sicilian green olives
4 anchovy fillets
1 large clove garlic, minced
2 tbsp. capers
¼ cup tuna
1 tbsp. lemon juice
1 cup packed basil leaves
¼ cup mayonnaise
¼ cup olive oil
Combine first 8 ingredients in workbowl of black & decker
fitted with cutting blade. Add mayo and blend. drizzle oil down small feed chute.
Process until smooth.
Serve immediately with veggies or cover and refrigerate until ready to serve. For
the most flavor, allow mixture to stand until it comes to room temperature.
Serve on crisp toast rounds or toasted baguettes.
Makes about 1½ cups.
au GRatin PotatoeS
1½ lbs. baking potatoes (about 3)
1 large onion
6 ounces Swiss cheese
1 slice dry French, Italian or white bread
½ tsp. salt
¼ tsp. garlic pepper
¼ cup melted butter or margarine
Using slicing blade of black & decker
onion into large workbowl; set aside.
Using shredding blade, shred cheese; set aside.
In small workbowl fitted with cutting blade, make bread crumbs using French
bread; set aside.
Season potatoes with salt and garlic pepper. Alternate layers of potatoes, onions
and 1 cup cheese in buttered, 1½-quart, shallow baking dish. drizzle evenly with
melted butter. Top with reserved ½ cup cheese and bread crumbs.
Cover with foil and bake in preheated black & decker
for 30 minutes. Remove foil and bake 15 minutes longer or until golden and
potatoes are tender.
Great accompaniment or grilled steak or roast beef.
Makes 4 to 6 servings.
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Food Processor
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Food Processor, slice potatoes and then
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toaster oven at 425˚F
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baSic White bRead
¾ cup water
½ cup milk
3 tbsp. butter or margarine
1¼ tsp. active dry yeast
3½ to 3¾ cups unsifted all-purpose flour
1 tbsp. sugar
1 tsp. salt
In small saucepan, combine water, milk and butter. Heat to lukewarm
(105˚ to 115˚F). Stir in yeast to dissolve. let rest 5 minutes.
Position dough blade in workbowl of black & decker
3 cups flour, sugar and salt. With processor running, gradually add yeast
mixture down feed chute. Add additional flour to make a soft dough. Continue
processing dough for 1 to 1½ minutes.
Remove workbowl from processor; remove blade. Turn dough out onto lightly
floured work surface. Knead several minutes until smooth and elastic. Shape
into a ball and place in greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch dough down and shape into a loaf. Place in greased 9" x 5" x 3"
(23 x 13 x 8 cm) loaf pan. Cover and let rise at room temperature until doubled
in bulk, about 1 hour.
Bake at 375˚F (191˚C) for 35 minutes or until loaf is deep golden brown and
sounds hollow when tapped. Remove from pan and cool on wire rack.
Yield: 1 loaf
note: This recipe should not be doubled in the food processor.
PeSto and PaSta
1 lb. bow tie or penne pasta
4 oz. Parmesan or Pecorino cheese
2 cups loosely packed basil leaves
½ cup loosely packed flat leaf parsley
½ cup pine nuts
2 medium cloves garlic, peeled
¼ tsp. salt
1 ⁄ tsp. pepper
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½ cup extra virgin olive oil
Cook pasta in salted boiling water to desired texture.
Meanwhile, in small workbowl of black & decker
cutting blade, finely chop cheese. Remove ½ cup cheese and set aside. Add
basil, parsley, pine nuts, garlic, salt and pepper. Process until fairly smooth.
Add oil and process until smooth.
drain pasta and place in serving bowl. Add pesto and toss to blend well.
Garnish with reserved Parmesan cheese.
Makes 6 to 8 servings.
Food Processor. Add
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Food Processor fitted with
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