Recipes
Blue Cheese Dressing
2 cloves garlic | 1⁄2 | cup sour cream |
4 ounces blue cheese | 1⁄4 | cup fresh lemon juice |
2 cups mayonnaise | 2 tablespoons sugar |
Using S-blade, with processor running, drop the garlic cloves into the food chute and mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Process until smooth. Keep refrigerated.
Makes 3 cups.
Hummus
2 cloves garlic
2 green onions, white portion and half of green top
15 ounce garbanzo beans (chick peas), drained, reserving 1⁄4 cup liquid
1⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
2 teaspoons olive oil
1⁄4 teaspoon cumin Dash of cayenne
Salt and pepper to taste Dash of paprika
Pita bread or cut up vegetables, optional
Using S-blade and with processor running, drop garlic cloves and onion into food chute. Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as needed. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate. Makes about 2 cups.
Salsa
1 onion, peeled and quartered | 1⁄4 | cup cilantro, packed |
1 clove garlic | 1⁄2 | teaspoon cumin |
1 hot pepper (jalapeno or finger hot), | 1 tablespoon lime juice |
cored, seeded and quartered | Salt and pepper to taste |
4 tomatoes, quartered | Hot sauce, optional |
Using S-blade and with processor running, drop onion, garlic clove, and hot pepper through the food chute and chop until finely minced. Stop processor. Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups.
Cranberry Orange Relish
12 ounces fresh cranberries, stems removed or frozen
1 cup sugar
1 small navel orange, washed, cut into wedges
3 tablespoons Grand Marnier liqueur or orange juice
Dash of ground cloves
Using S-blade, place cranberries, sugar, orange, Grand Marnier or orange juice, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits.
Makes about 21⁄2 cups.
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