KitchenAid KHB1231 User Manual page 23

Recipes
Creamy Caesar Salad Dressing
1 large clove garlic,
peeled and halved
/ cup fresh lemon juice
1
4
1 pasteurized egg
1 teaspoon sugar
/ teaspoon salt
1
2
/ teaspoon
1
2
Worcestershire sauce
/ teaspoon coarsely ground
1
4
black pepper
1 inch anchovy paste or
anchovy, if desired
1 / cups extra virgin olive
1
4
or vegetable oil
/ cup shredded Parmesan
1
2
cheese
/ cup white wine vinegar
1
3
2 tablespoons coarsely
torn fresh basil leaves
1 teaspoon fresh oregano leaves
/ teaspoon fresh rosemary
1
2
leaves
/ teaspoon sugar
1
2
/ teaspoon salt
1
4
/ teaspoon black pepper
1
8
1 small clove garlic, peeled
1 cup extra virgin olive or
vegetable oil
In blending jar, place all ingredients except oil and
cheese. Insert blending attachment into motor
body. Blend at Speed 1 for 10 to 15 seconds,
or until garlic is finely chopped. Gradually add oil
and cheese while blending at Speed 1 for 20 to 25
seconds, or until blended and creamy. Serve tossed
with romaine lettuce, if desired.
Yield: 12 servings (2 tablespoons per serving).
Per Serving: About 230 cal, 2 g pro, 1 g carb,
25 g total fat, 4 g sat fat, 20 mg chol, 210 mg sod.
/ fillet
1
2
Fresh Herb Vinaigrette
In blending jar, place all ingredients except oil. Insert
blending arm attachment into motor body. Blend
at Speed 2 for 10 to 15 seconds, or until herbs and
garlic are finely chopped. Gradually add oil while
blending at Speed 1 for 10 to 15 seconds, or until
well mixed. Serve with mixed greens.
Yield: 10 servings (2 tablespoons per serving).
Per Serving: About 200 cal, 0 g pro, 0 g carb,
22 g total fat, 3 g sat fat, 0 mg chol, 60 mg sod.
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