Chef's Choice PetiteCone Express 836 Instructions & Recipes page 10

Parmesan-Pesto PetiteCone
2 cups Chef'sChoice
1 cup water
2 tablespoons vegetable oil
4 tablespoons light corn syrup (6 tablespoons if using Bisquick
1 egg
1 ⁄ cup prepared pesto
2
2 tablespoons finely grated parmesan cheese
1 ⁄ teaspoon garlic salt
2
⁄ to 1 teaspoon salt and pepper, to taste
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2
1. Preheat the PetiteCone waffle maker to the #3 setting (adjust after first bake, if necessary).
2. Whisk together waffle mix and water in a large bowl until smooth and lump free.
3. Add the remaining ingredients and blend thoroughly.
4. Use Chef'sChoice
out to within 3 ⁄ " of each edge. Do not overfill the molds.
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5. Close and lock the lid and bake until the green light indicates the waffles are done.
Do not overbake.
6. Open the lid. One at a time, remove the waffles and roll into cone shapes. Work quickly to
roll the cones before they cool.
7. Completely cool the cones on a wire rack before filling and eating.
Homemade Chicken Salad
4 cups diced poached chicken breast meat
1 stalk celery, cut into
4 scallions, trimmed and thinly sliced or
1 1 ⁄ teaspoons finely chopped fresh tarragon or fresh dill
2
2 tablespoons finely chopped parsley
1 cup prepared mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons Kosher salt
Freshly ground black pepper, to taste
Makes about 5 cups.
1. In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
2. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add
it to the chicken mix and combined thoroughly.
3. Refrigerate the salad until ready to serve.
4. Fill prepared petite cones with the salad using a small spoon.
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waffle mix or Bisquick
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spoon to deposit batter onto each of the round molds so that it spreads
1 ⁄ " dice
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1 ⁄ cup sweet onion cut into
4
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1 ⁄ " dice
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