This colorful salsa is high in flavor but with very little sodium. Check out the Manual Food Processor, which is a great tool to create this terrific appetizer quickly almost anywhere!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more about our products, go to www.pamperedchef.com More products and recipes are available at: www.facebook.com Recipe Ingredients: 1 large mango 1/2 small jicama 1/3 orange bell pepper 1/3 red bell pepper 1 jalapeño pepper, stemmed 1/3 small red onion (see Cook's Tip) 1 tbsp fresh lime juice 1/4 tsp salt 1/2 tsp Chili Lime Rub Tortilla chips (optional) Directions: 1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef's Knife. Cut jalapeño in half; remove seeds using Core & More. 2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix 'N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired. Yield: 6 servings (about 2 cups salsa) Nutrients per serving: (about 1/4 cup salsa, excluding optional ingredient): Calories 40, Total Fat 0 g, Saturated Fat 0 ...
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Sunday, February 24, 2013
The Pampered Chef Mango Confetti Salsa Recipe
The Pampered Chef Mango Confetti Salsa Recipe Tube. Duration : 2.93 Mins.
This colorful salsa is high in flavor but with very little sodium. Check out the Manual Food Processor, which is a great tool to create this terrific appetizer quickly almost anywhere!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more about our products, go to www.pamperedchef.com More products and recipes are available at: www.facebook.com Recipe Ingredients: 1 large mango 1/2 small jicama 1/3 orange bell pepper 1/3 red bell pepper 1 jalapeño pepper, stemmed 1/3 small red onion (see Cook's Tip) 1 tbsp fresh lime juice 1/4 tsp salt 1/2 tsp Chili Lime Rub Tortilla chips (optional) Directions: 1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef's Knife. Cut jalapeño in half; remove seeds using Core & More. 2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix 'N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired. Yield: 6 servings (about 2 cups salsa) Nutrients per serving: (about 1/4 cup salsa, excluding optional ingredient): Calories 40, Total Fat 0 g, Saturated Fat 0 ...
This colorful salsa is high in flavor but with very little sodium. Check out the Manual Food Processor, which is a great tool to create this terrific appetizer quickly almost anywhere!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more about our products, go to www.pamperedchef.com More products and recipes are available at: www.facebook.com Recipe Ingredients: 1 large mango 1/2 small jicama 1/3 orange bell pepper 1/3 red bell pepper 1 jalapeño pepper, stemmed 1/3 small red onion (see Cook's Tip) 1 tbsp fresh lime juice 1/4 tsp salt 1/2 tsp Chili Lime Rub Tortilla chips (optional) Directions: 1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef's Knife. Cut jalapeño in half; remove seeds using Core & More. 2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix 'N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired. Yield: 6 servings (about 2 cups salsa) Nutrients per serving: (about 1/4 cup salsa, excluding optional ingredient): Calories 40, Total Fat 0 g, Saturated Fat 0 ...
Saturday, February 16, 2013
The Pampered Chef Peppermint Fudge Cookie Sandwich Recipe
The Pampered Chef Peppermint Fudge Cookie Sandwich Recipe Video Clips. Duration : 4.27 Mins.
Pampered Chef Peppermint Fudge Cookie Sandwich Recipe. Impressive looks and flavor, this scrumptious recipe is simple and rewarding!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 3 cup semi-sweet chocolate morsels 1/4 cup butter 1/2 cup sugar 1 egg 3/4 cup all-purpose flour 2 candy canes or 8-10 peppermint hard candies (about 1/4 cup crushed) 1/4 cup white or semi-sweet chocolate morsels 10-12 mini foil-wrapped peppermint patty candies, unwrapped 1. Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter in Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.) 2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside. 3. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with ...
Pampered Chef Peppermint Fudge Cookie Sandwich Recipe. Impressive looks and flavor, this scrumptious recipe is simple and rewarding!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 3 cup semi-sweet chocolate morsels 1/4 cup butter 1/2 cup sugar 1 egg 3/4 cup all-purpose flour 2 candy canes or 8-10 peppermint hard candies (about 1/4 cup crushed) 1/4 cup white or semi-sweet chocolate morsels 10-12 mini foil-wrapped peppermint patty candies, unwrapped 1. Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter in Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.) 2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside. 3. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with ...
Wednesday, January 23, 2013
Low Fat Raw Vegan Apple Carrot Beet Celery Lemon Juice Recipe (#3)
Low Fat Raw Vegan Apple Carrot Beet Celery Lemon Juice Recipe (#3) Video Clips. Duration : 6.07 Mins.
Guaranteed delicious recipes! www.LowFatVeganChef.com Check out the end of the video for the recipe and calorie count! Kitchen tools I used in this video: Chef'n vegetable peeler Buy @ Amazon amzn.to Global Vegetable Knife Buy @ Amazon amzn.to Breville Juicer BJ510-XL: Buy @ Amazon: amzn.to Epicurean gourmet cutting board: Buy @ Amazon amzn.to
Guaranteed delicious recipes! www.LowFatVeganChef.com Check out the end of the video for the recipe and calorie count! Kitchen tools I used in this video: Chef'n vegetable peeler Buy @ Amazon amzn.to Global Vegetable Knife Buy @ Amazon amzn.to Breville Juicer BJ510-XL: Buy @ Amazon: amzn.to Epicurean gourmet cutting board: Buy @ Amazon amzn.to
Sunday, January 13, 2013
Basic Knife Skills & How to Make a Chicken Tagine, Recipe
Basic Knife Skills & How to Make a Chicken Tagine, Recipe Video Clips. Duration : 8.52 Mins.
Chef Brendan McDermott shows some basic knife skills, then uses them to quarter a chicken for a Tagine - a delicious Middle Eastern casserole dish.
Chef Brendan McDermott shows some basic knife skills, then uses them to quarter a chicken for a Tagine - a delicious Middle Eastern casserole dish.
Monday, January 7, 2013
Pizza Dough Recipe - Inside My Kitchen
Pizza Dough Recipe - Inside My Kitchen Tube. Duration : 5.63 Mins.
We go inside the kitchen at 800 Degrees to learn one of the essentials to its great pizza: the dough. Chef Anthony Carron teaches us a home version of his traditional Neapolitan pizza dough, from raw ingredients to fully formed pizza crust to mouth-watering pizza with classic blistered crust. ABOUT INSIDE MY KITCHEN: Every week, one fantastic chef takes you Inside their kitchen to teach you all about the tricks, tools, and recipes that makes their restaurant stand out from the crowd. Watch inside my kitchen to learn the delicious secrets of the culinary world. VIDEOS YOU'LL LOVE Meatball Recipe: www.youtube.com Burrata Salad: www.youtube.com Proscuitto Slicer: www.youtube.com Sushi Knife: www.youtube.com Find us online! Facebook: www.facebook.com Twitter: twitter.com Tumblr: insidemykitchen.tumblr.com Instagram: web.stagram.com Google+: plus.google.com
We go inside the kitchen at 800 Degrees to learn one of the essentials to its great pizza: the dough. Chef Anthony Carron teaches us a home version of his traditional Neapolitan pizza dough, from raw ingredients to fully formed pizza crust to mouth-watering pizza with classic blistered crust. ABOUT INSIDE MY KITCHEN: Every week, one fantastic chef takes you Inside their kitchen to teach you all about the tricks, tools, and recipes that makes their restaurant stand out from the crowd. Watch inside my kitchen to learn the delicious secrets of the culinary world. VIDEOS YOU'LL LOVE Meatball Recipe: www.youtube.com Burrata Salad: www.youtube.com Proscuitto Slicer: www.youtube.com Sushi Knife: www.youtube.com Find us online! Facebook: www.facebook.com Twitter: twitter.com Tumblr: insidemykitchen.tumblr.com Instagram: web.stagram.com Google+: plus.google.com
Tuesday, January 1, 2013
The Pampered Chef Mexican Chicken Napoleons Recipe
The Pampered Chef Mexican Chicken Napoleons Recipe Video Clips. Duration : 4.37 Mins.
This easy take on a stacked appetizer will wow your guests with it's delicious Mexican flavor. Stacked in layers, you'd never guess it's light in fat and calories!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more recipes, go to www.pamperedchef.com More recipes are available at www.facebook.com Ingredients: 12 (6-in./15-cm) corn tortillas 2 cups (500 mL) diced cooked unsalted chicken breasts 1 can (14.5 oz or 398 mL) black beans, drained and rinsed 1 medium red onion, divided 1 cup (250 mL) loosely packed fresh cilantro, divided 1 cup (250 mL) shredded Chihuahua cheese or Monterey Jack cheese, divided 1/4 cup (50 mL) light mayonnaise 2 garlic cloves, pressed 1/4 tsp (1 mL) each salt and coarsely ground black pepper 3 kiwi, peeled 1 jalapeño pepper, stemmed and seeded 1-2 limes 2 cups (500 mL) diced fresh pineapple Directions: 1. Preheat oven to 450°F (230°C). Trim tortillas using Pizza Cutter to make twelve 4-in. (10-cm) squares. Spray both sides of squares with nonstick cooking spray. Arrange squares on Large Bar Pan, overlapping slightly. Bake 8--10 minutes or until squares begin to brown; remove pan from oven. Turn squares over with Mini-Serving Spatula. Return to oven; bake 5--7 minutes or until golden brown and very crisp. Remove pan from oven to Stackable Cooling Rack. 2. Meanwhile, place chicken and beans in Classic Batter Bowl. Coarsely chop onion and cilantro with Food ...
This easy take on a stacked appetizer will wow your guests with it's delicious Mexican flavor. Stacked in layers, you'd never guess it's light in fat and calories!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more recipes, go to www.pamperedchef.com More recipes are available at www.facebook.com Ingredients: 12 (6-in./15-cm) corn tortillas 2 cups (500 mL) diced cooked unsalted chicken breasts 1 can (14.5 oz or 398 mL) black beans, drained and rinsed 1 medium red onion, divided 1 cup (250 mL) loosely packed fresh cilantro, divided 1 cup (250 mL) shredded Chihuahua cheese or Monterey Jack cheese, divided 1/4 cup (50 mL) light mayonnaise 2 garlic cloves, pressed 1/4 tsp (1 mL) each salt and coarsely ground black pepper 3 kiwi, peeled 1 jalapeño pepper, stemmed and seeded 1-2 limes 2 cups (500 mL) diced fresh pineapple Directions: 1. Preheat oven to 450°F (230°C). Trim tortillas using Pizza Cutter to make twelve 4-in. (10-cm) squares. Spray both sides of squares with nonstick cooking spray. Arrange squares on Large Bar Pan, overlapping slightly. Bake 8--10 minutes or until squares begin to brown; remove pan from oven. Turn squares over with Mini-Serving Spatula. Return to oven; bake 5--7 minutes or until golden brown and very crisp. Remove pan from oven to Stackable Cooling Rack. 2. Meanwhile, place chicken and beans in Classic Batter Bowl. Coarsely chop onion and cilantro with Food ...
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