Use and Care Manual

18
CREATIVE PASTA SAUCES
Artichoke Pasta Sauce
1 Can Artichoke Hearts packed in water, or 1 Cup of Fresh Artichoke
1 Cup Tomatoes, quartered
1/4 - 1/2 Onion
2 Tbs. Tomato purée (or paste)
2 Garlic Cloves
Sprigs Basil and Parsley
1/4 Cup Chicken Stock
1/2 Cup Leftover Cooked Meat (chicken, beef, turkey or fish)
2 Tsp. Italian Seasoning /Herbs
Salt and Pepper to taste
Add all ingredients into the Big Cup. Pulse blend until coarse. Blend until mixture
is smooth and consistent. Remove blade and cap on Perforated Cap. Place cup
in microwave and cook for 5-6 minutes. Serve over hot pasta.
Fat-Free Basil Pesto
2 Cups Fresh Basil Leaves
4 Tbs. Lemon Juice (Bottled juice is fine)
5 - 6 Garlic Cloves
4 Tbs. Fat Free Parmesan Cheese, ground
1 Tsp. Sugar
Salt and Pepper to taste
Add all ingredients into Big Cup, except the cheese. Blend until mixture is smooth
and consistent. Remove blade, add cheese and blend again. Serve over fresh hot
pasta.
Savoury Curry Sauce
2 Potatoes, remove skin and quarter
1 Onion, remove skin and quarter
4 Garlic Cloves
1 – 2 Tomatoes
1/2 Cup Fat Free Yogurt
1/2 Cup Sour Cream
1/2 Cup Chicken Stock
5-6 Tbs. Curry Powder
1 Tsp. Dijon Mustard
Salt and Pepper to taste
Add potatoes, onion, garlic and tomatoes into Big Cup. Cap on Perforated Cap
and microwave for 2 – 3 minutes, or until everything is soft. Remove cap and fit
on blade and pulse blend until coarse. Add yogurt, creams, stock, curry powder,
mustard, pepper and salt. Blend until mixture is smooth and consistent. Remove
blade and cap on Perforated Cap again. Place cup in microwave and cook for
4 – 5 minutes. Serve over fresh hot pasta.
19
DELICIOUS DIPS
Wonderful Salsa
1 – 2 Small Tomatoes
1 Small Onion
1 Garlic
1/2 Jalapeno Pepper (for mild), 1 (for medium) or 2 (for hot)
1/2 Tsp. Cumin
1/4 Cup Cilantro
Salt and Pepper to taste
Put all ingredients into the Big Cup. For chunky salsa, blend less with several
quick pulses. For a smooth saucy dip, blend until past is consistent. Shake cup
to release ingredients stuck to the side.
Chip Dip
1/2 Can Shrimp, rinsed and drained
1/4 Cup Chili Sauce (for mild), 1/2 Cup (for spicy)
4 – 6 Oz. Softened Cream Cheese
1/4 Cup Mayonnaise
1/4 Onion, coarsely chopped
1 Tbs. Horseradish
Blend chili sauce into cream cheese. Add shrimp and mix in rest of the
ingredients. Several quick pulses will achieve a chunky dip. Chill until ready
to serve.
Horseradish Dill Sauce
1/2 Cup Fresh or Sour Cream
2 – 4 Tbs. Prepared Horseradish (to taste)
1 Tsp. Dried Dill (or 2 –3 Tsp. of Fresh Dill)
Salt and Pepper to taste
Blend all ingredients until smooth.
Tuscan Dip
8 Oz. Softened Cream Cheese
2 Tbs. Sour Cream
1/2 Cup Sun-dried Tomatoes
1/2 Cup Black Olives
1/4 Cup Onion (Red preferred), cut into quarters
Blend sour cream with cream cheese. Add onions, olives and tomatoes and
blend with several pulses for coarse dip. Or blend longer until smooth.