Kitty said: Yes.Favorite recipe involving food processor?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Favorite recipe involving food processor?),it will help you,my kids.
I'm not a great cook. I'm noticing there are a lot of recipes that don't take a lot of skill if you have a food processor. So, I'm buying one! :)
Any favorites you'd like to share? Or if anyone knows of a good site or cookbook?
Answers:
BHG RECIPES.COM its has lots..so does Ladys Home Journal Recipes.com Both then are real good.. I've got this (PROCESSOR) ,Stands 5'41/2" and is 64 years old and it does just fine useing them sites..ha ha..Your friend in Tennessee..By the wat that new processor will or should come with recipes....ROB
Other Answers:
almost any recepie for pie dough is best done in a food processor. It mixes fast without mixing too much and making the dough tough. good luck!
I have had a food processor for many years and have used it a handful of times. I don't find it useful, I chop by hand as you have more control over the size and shape of food. food processors make a pasty mess in my opinion. This is my favorite recipe. I have been feeding my family this for years. It's sooo good we pig out on these pancakes without serving anything with it but sour cream.. It's a cheap meal too.
CLASSIC POTATO PANCAKES
This is made with little more than grated potatoes and onions, with egg and flour for binding.
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
Makes about 24 pancakes. MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold
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