valutazioni - 3, GPA: 4.7
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Facilità d'uso
butter or margarine 1Vi tsp. active dry yeast 3 V2 to 3% 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® Food Processor. Add 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 IV2 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 V2 cup loosely packed flat leaf parsley V2 cup pine nuts 2 medium cloves garlic, peeled Vi tsp. salt 1/s tsp. pepper V2 cup extra virgin olive oil Cook pasta in salted boiling water to desired texture. Meanwhile, in small workbowl of Black & Decker® Food Processor fitted with cutting blade, finely chop cheese. Remove V2 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. 11 ENGLISH ASIAN COLESLAW 1 small head cabbage 1 small purple onion 1 medium red pepper, cored and seeded Vi cup toasted sliced almonds Vi cup rice wine vinegar 2 tbsp. fresh lime juice 2 tsp. low sodium soy sauce 1 tsp. sesame oil 1 tsp grated fresh ginger 1 tsp. granulated sugar 2 tsp. toasted sesame seeds 1 tsp. black sesame seeds Using shredding side of the slice/shred disc of the Black & Decker® Food Processor, shred cabbage into large workbowl; set aside in large bowl. Using slicing side of the slice/shred disc, slice onion and pepper; add to cabbage. Add almonds and toss to blend. In small bowl or measuring cup, whisk together vinegar, lime juice and soy sauce. Add remaining Ingredients and blend well. Pour over cabbage mixture and toss to blend. Cover and refrigerate until ready to serve or cover and let stand about 15 minutes to allow flavors to blend. Great accompaniment for grilled chicken or fish. Makes about 7 cups. ARUGULA PESTO PIZZA Vi recipe for pizza dough (see below) 1/3 cup arugula pesto (see below) 8 oz. mozzarella cheese 3 oz. Parmesan cheese 4 plum tomatoes 2Vi cup loosely packed julienne cut basil leaves Salt and pepper Place ball of dough on lightly floured board; cover with plastic wrap and let rest 10 minutes. Meanwhile, shred cheese into large workbowl of Black & Decker® Food Processor. Remove cheese to sheet of waxed paper. Reverse sllce/shred blade and slice tomatoes. Use small workbowl and chop Parmesan cheese until very fine. Roll out dough to 12-Inch circle. Transfer to 14-Inch, lightly greased and dusted, nonstick pizza pan or pizza peel* dusted lightly with cornmeal. Shape pizza Into 14-inch circle; lift edge and pinch to form a lip. Let rest about 5 minutes. 12 Spread pesto evenly on prepared crust leaving about 1/2-inch border. Sprinkle mozzarella cheese evenly over pesto. Arrange tomato slices over cheese. Sprinkle with Parmesan cheese and basil. Season to taste with salt and pepper. Bake in preheated 450°F until crust is browned and cheese is golden, about 12 minutes. Makes one, 14-inch pizza. * If using a pizza stone, preheat stone for 45 minutes. Slide the pizza off the pizza peel onto the preheated stone. SPEEDY PROCESSOR PIZZA DOUGH 1Vi tsp. active dry yeast 11/3 cups warm water (105° - 115°F) Vi tsp. sugar 3V2 to 3% cups unsifted all-purpose flour 1 tsp. salt 2 tbsp. olive oil Sprinkle yeast over water; add sugar and let stand until yeast Is dissolved (about 5 minutes). Position dough blade in large workbowl of Black & Decker® Food Processor. Add 3 cups flour, salt and olive oil. With processor running, gradually add yeast mixture down feed chute. Add additional flour to make a soft dough. Continue processing dough for 1 to IV2 minutes. Stop and let dough rest for 10 minutes. On lightly floured board, knead several times and form into ball. 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. For thin crust pizza, divide dough in half. R...