Speedy Guacamole; Appetizers; Suddenly Stuffed Mushrooms - Magic Bullet IM-042 User Manual And Recipes

Party Dips
Party Dips

Speedy Guacamole

A little guacamole trivia: During Super Bowl 2002, football fans
consumed 13.2 million pounds of guacamole. Don't deprive your guests!
With this simple, delicious recipe it's easy to give the gift of guacamole.
2 avocados
2-3 cloves garlic
squeeze of lemon or lime juice (optional)
1 boiler onion or 1/4 of a regular sized onion (about 1/4 cup)
4-6 cherry tomatoes or 1/2 regular size tomato (about 1/4 cup)
1-2 sprigs of fresh cilantro
1/6 of a jalapeño pepper (optional)
salt and pepper to taste
First ...
Scoop out the meat of the avocados, discarding the pit, and place
it in the Short Cup.
Next ...
Place the remaining ingredients, in the order they are listed, into
the Short Cup. (You may have to cut the tomatoes a bit, depending on the
size you choose.)
Then ... Twist on the Cross Blade and place the cup onto the Power
Base.
And ... Give it 3 or 4 quick Pulses until all the ingredients are chopped
and blended. Make sure to apply a bit of counter-clockwise pressure to
the cup to keep it from Locking On. (See Pulse technique on Page 17).
Since guacamole is thick, you may need to use the Tap technique (Page
19) to make sure everything gets completely chopped.
Guacamole tastes best when it's chilled. Serve with nachos, as a
taco or fajita topping, or add a dollop to the top of a juicy burger
and dig in. Mm-mmm!
Not everyone likes tomatoes and onion in guacamole —
feel free to omit them if you'd like. Or if you like tomatoes and
don't have any fresh ones around the house, you can use canned
tomatoes.
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Appetizers

Appetizers
Who needs a caterer when you can do it by yourself in 10 seconds
or less? From breathtaking stuffed mushrooms to zesty chicken
quesadillas, your guests will think you're a culinary wizard when you
create any one of these quick and easy masterpieces.

Suddenly Stuffed Mushrooms

What is it that makes stuffed mushrooms so special? We don't know for
sure, but we do know these puppies will be gone before you can blink an
eye. Do your guests a favor — make two batches. Scrumptious!
10-12 large mushrooms
1/4 cup Ricotta cheese
1/2 cup fresh spinach
1 oz. Parmesan cheese
1 clove garlic
1 boiler onion or 1/4 of a regular sized onion (about 1/4 cup)
splash of chicken (or vegetable) broth
Before you begin ... Preheat the oven to 350 degrees.
Start off by ...
popping off the stems off of the mushrooms, making an
area for the stuffing in the mushroom top.
Then ... Load all the ingredients, except for
the mushrooms, in the Short Cup and twist
on the Cross Blade.
Pulse until ...
the consistency is slightly
textured, but not quite smooth.
And ...
Spoon the mixed ingredients into
the mushroom tops and cook on a lightly
greased baking sheet for 15-20
minutes.
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