Asian Coleslaw - Black & Decker FP2500MC Manual

ASIAN COLESLAW
1 small head cabbage
1 small purple onion
1 medium red pepper, cored and seeded
½ cup toasted sliced almonds
¼ 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 slicing/shredding disc of the food processor, shred
cabbage into workbowl; set aside in large bowl.
Using slicing side of the slicing/shredding 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.
2
SPEEDY PROCESSOR PIZZA DOUGH
1¼ tsp. active dry yeast
1 1 ⁄ cups warm water (105˚ - 115˚F)
3
¼ tsp. sugar
3½ to 3¾ 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 workbowl of 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 1½ 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. Roll out on lightly floured
board to about 14-inch circle. Transfer to pizza pan or baking stone sprinkled
with cornmeal. Lift edges to form a crust around edge of pan.
Spoon desired sauce onto crust and spread evenly. Top with desired toppings.
Bake at 450˚F (232˚C) for 12 minutes, or until crust is golden and filling is hot.
Yield: 2 pizza crusts.