I have a new food processor. Anyone have any recipes I could use? I was thinking spreads or appetizers.?

Question

Thank you very much.

Answer 1

Venetian Panino


8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil



Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

Answer 2

I agree with "chef grill", only I don't put parsley or pinenuts in my hummus, there is the greek spread skordilia, made with white beans, garlic and boiled potato, very much like hummus only no sesame paste, pesto is not, sundried tomatos paste or spread is fine.

The french garlic mayo aioli or roulle the same thing only a roast red pepper is pureed into it, you can make guacamole in it to, but I would pulse it it is not best in a pureed manner.

Even meat spreads with leftover turkey, ham or chicken add some veg, mayo, lemon juice, fruits and wizz you have a sandwich spread or filling for mini pita, even make fancu rolled sandwichs for an afternoon tea or baby/bridal shower.

Answer 3

First thing I made with my baby *sigh* was some tasty hummous- cans of chickpeas, yoghurt, tahini, olive oil and lemon juice. MAN it was good... also fresh basil pesto or sun dried tomato pesto is amazing with everything... you could make red and green pesto garlic breads and just toast the bread and spread it on.. yum

Answer 4

Creamy Walnut Pesto Sauce

Ingredients:

100 g parmigiano-reggiano cheese, cubed
200 g walnuts, shelled
3 garlic cloves, peeled
10 ml salt
15 ml dried basil
150 ml olive oil
500 ml yogurt
salt and pepper

Method:

Cut the cheese into 1cm cubes and chop finely in your food processor. Add walnuts, garlic, salt and basil and chop until you have a rough paste. Slowly add olive oil to the running food processor until the paste starts to form a ball.
Add yogurt to the food processor and pulse until thoroughly mixed. Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.
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Turkish Eggplant Dip

1 (300 g) eggplants, medium size
1 cup breadcrumbs
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
2 teaspoons ground cumin
1/2 teaspoon hot paprika
2 tablespoons lemon juice
1/4 cup yoghurt (natural yoghurt)

METHOD:

Place eggplant on oven tray. Bake, uncovered, in moderate oven 180oC about 40 minutes or until soft. Remove eggplant and place eggplant in papper bag for 10 minutes. Remove and discard eggplant skin, chop flesh.

Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
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TUSCAN WHITE BEAN DIP:

1 14 ounce can white northern beans, drained
4 cloves garlic
1/4 cup olive oil
2 tablespoons white Worcestershire sauce
1 1/2 tablespoons white wine vinegar
2 teaspoons red pepper flakes
2 teaspoon dried thyme
2 teaspoon dried rosemary
Salt and pepper

Place beans and garlic in the bowl of a food processor. Add the olive oil, white Worcestershire sauce, vinegar, red pepper (to taste) and herbs. Process until thoroughly mixed. Season with salt and pepper. Serve with crackers or pita bread

Answer 5

i can give you a link to some unique recipes, but you don't really need the food processor for these.... check them out: http://www.squidoo.com/tastefulcooking/

Answer 6

I use mine for hummus (with parsley oil and pine nuts), and either basil pesto or sun-dried tomato pesto. I got them all off epicurious.com.

Answer 7

go to receipezaar they have hundreds of good receipes