Hamilton Beach 31102-MX Manual page 15

Recipes
Tropical Chicken
4 boneless, skinless chicken breasts
8 ounces (227 g) can crushed pineapple, not drained
1/4 cup (59 ml) prepared mustard
1/4 cup (59 ml) cider vinegar
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) brown sugar
1/8 teaspoon (0.6 ml) ground ginger
Rice, optional
Directions
1. Place chicken breast in shallow casserole dish or 8 inch (20.3 cm)
square baking pan.
2. Combine remaining ingredients and pour over chicken.
3. Bake at 350°F (177°C) for 35 to 45 minutes or until done. Serve over
rice.
Serves: 4
Garden Fresh Bruschetta
1/2 cup (118 ml) Parmigiano-Reggiano cheese
4 cups (946 ml) fresh basil leaves, stems removed
2 cloves garlic (or to taste)
2 tablespoons (30 ml) balsamic vinegar
1/3 cup (79 ml) pine nuts
1 small loaf crusty Italian bread
1 or 2 fresh tomatoes, sliced or chopped
Salt and pepper to taste
Directions
1. With shredding disk inserted, shred cheese in food processor.
Remove from food processor and set aside.
2. Insert S-blade in food processor and coarsely chop basil leaves and
garlic. Add vinegar and pulse a few times. Add pine nuts to basil
mixture and pulse until coarsely chopped. With food processor
running, drizzle olive oil through feed chute until ingredients are
coated and spreadable. Add half of the already grated Parmesan
cheese and pulse until just blended.
3. To assemble: Slice crusty bread on diagonal; place on toaster oven-
size cookie sheet. On each piece of bread, spread basil mixture.
Place tomatoes on top of basil; add salt and pepper to taste.
Sprinkle some of the remaining cheese on top.
4. Place in preheated 350°F (177°C) toaster oven for 5 minutes or until
cheese melts and bread is warmed. Serve as an appetizer.
Serves: 6–8
15