Chef's Choice PetiteCone Express 836 Instructions & Recipes page 11

Sun-dried Tomato and Cheese PetiteCone
2 cups Chef'sChoice
1 cup tomato or V-8
1 ⁄ to 1 ⁄ cup water if necessary to thin batter
4 3
2 tablespoons vegetable oil
4 tablespoons light corn syrup (6 tablespoons if using Bisquick
1 egg
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons finely grated Asiago cheese
1 ⁄ to 1 teaspoon salt and pepper to taste
2
1. Preheat the PetiteCone waffle maker to the #3 setting (adjust after first bake, if necessary).
2. Whisk together waffle mix and tomato juice in a large bowl until smooth and lump free.
3. Add the remaining ingredients and blend thoroughly.
4. Add water if necessary to obtain the desired consistency.
5. Use Chef'sChoice
out to within ⁄ " of each edge. Do not overfill the molds.
3
4
6. Close and lock lid. Open the lid. One at a time, remove the waffles and roll into cone
shapes. Work quickly to roll cones before they cool.
7. Completely cool the cones on a wire rack before filling and eating.
Sun-Dried Tomato Dip
1 ⁄ cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
4
8 ounces cream cheese, at room temperature
1 ⁄ cup sour cream
2
1 ⁄ cup good mayonnaise
2
10 dashes hot red pepper sauce
1 teaspoon Kosher salt
⁄ teaspoon freshly ground black pepper
3
4
2 scallions, thinly sliced (white and green parts)
Makes about 2 cups.
1. Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and
pepper in a food processor fitted with a metal blade.
2. Add the scallions and pulse twice.
3. Refrigerate the dip until ready to use.
4. Fill prepared petite cones with the dip using a small spoon. Garnish as desired.
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waffle mix or Bisquick
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juice
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spoon to deposit batter onto each of the round molds so that it spreads
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