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14
Recipes
Pimento Cheese
8 ounces (227 g) Vermont sharp
white cheddar cheese
4 ounces (113 g) sharp cheddar
cheese
3/4 cup (177 ml) mayonnaise
1 jar (4 oz. [113 g]) chopped
pimentos, drained
1/2 teaspoon (2.5 ml) salt
1/ 4 teaspoon (1.2 ml) black
pepper
Directions:
1. Using Shredding Disc with Food Processor running, add cheeses
through Food Chute until shredded.
2. In a large bowl, stir mayonnaise, pimentos, salt, and pepper until
combined.
3. Stir in cheeses until well blended.
4. Cover and refrigerate overnight.
Serves: 8 to 10
Roasted Red Pepper Hummus
2 cloves garlic
2 green onions, white portion
and half of green tops
2 cans (15 oz. [425 g] each)
garbanzo beans (chickpeas),
drained
1 jar (14 oz. [397 g]) roasted red
peppers, drained
1/4 cup tahini (sesame paste)
stirred
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
Directions:
1. Assemble Food Processor with Chopping/Mixing Blade. 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. Serve with pita
chips and/or vegetables. Refrigerate to store.
Serves: 4 to 6
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