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Chef Tony’s Meatballs
Ingredients:
½ lb cubed chuck steak beef
½ lb cubed veal (chicken may be substituted)
½ lb cubed pork
½ cup beef stock
½ cup plain breadcrumbs
1 large egg, beaten
½ cup sweet onion, chopped
¼ cup fresh curly parsley, chopped
3 cloves garlic, chopped
1 tsp onion powder
¼ tsp garlic powder
2 tbsp Italian herb seasoning
1 cup grated Romano cheese
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Using your Genius Chopper, place beef into the bowl
and chop into desired texture. Place beef into a large mixing bowl and repeat with
pork and veal or chicken. Place in mixing bowl with beef. Add onion, and garlic to
chopper and coarse chop. Add parsley, eggs and remaining seasoning except
cheese and blend together. Pour mixture into mixing bowl, add cheese and mix
with a spatula to incorporate all ingredients. Wet your hands with water and roll
into 2” round balls. Place meatballs into a muffin tin sprayed with Olive oil spray
and bake for 15 to 20 minutes or until done.
Momma Jeana’s Italian Omelet
Ingredients:
6 large eggs, beaten
2 tbsp milk
½ cup onion, chopped
½ cup red pepper, chopped
¼ cup fresh parsley, chopped
¼ cup pecorino Romano Cheese, grated
1 tbsp dry oregano
Salt and pepper to taste
2 tbsp unsalted butter
Directions:
Preheat a large skillet on medium heat. Using your Genius Chopper, place onions
and peppers into your Genius bowl and coarse chop to the desired texture. Add
butter to skillet with the onion and pepper mixture and sauté for about 3-4 minutes.
Add eggs, milk, parsley, cheese and seasoning to your Genius bowl. Using your
Genius mixer top, beat ingredients for about 1 minute. Add mixture to the sautéed
onions and peppers and mix together. Cover and cook for about 4-5 minutes or
until eggs mixture is firm to touch. Serve immediately!
Pesto
Ingredients:
2 cups fresh basil
3 cloves fresh garlic
2 oz. parmesan cheese
2 oz. pine nuts
1 cup olive oil
Directions:
Put chopping sword blade into chopper bowl. Add all ingredients. Chop until basil
is finely chopped.
Pour over pasta or chicken.
Potato Salad
Ingredients:
2 cups red potatoes, cut in chunks
½ red onion, cut in half
2 stalks celery, cut into 3 inch pieces
1 tbsp Dijon mustard
2 tbsp mayonnaise
Salt and pepper to taste
Directions:
Cook red potatoes until soft. Drain. Cool slightly. Insert chopping sword blade
into bowl. Put red onion and celery into bowl. Turn handle until chopped. Add
potatoes, Dijon mustard and mayonnaise. Turn handle until completely mixed
together.
Salsa
Ingredients:
3 whole Roma tomatoes
½ red onion, cut in half
2 green peppers (or any pepper of choice)
Cilantro
2 cloves of garlic
1 jalapeno pepper
Lime juice
Bowl of tortilla chips
Directions:
Insert chopping sword blade into bowl. Add all ingredients. Turn handle until
chopped to desired consistency.
Serve with bowl of tortilla chips.
Guacamole
Ingredients:
2 avocados, cut in quarters with seed and peel removed
1 red onion, cut in quarters
Lime juice
Cilantro
8 cherry tomatoes, cut in half
Directions:
Using chopping sword blade, add avocados, red onion, lime juice, cilantro. Turn
handle until almost blended. Add tomatoes. Turn handle a few more turns until
desired consistency.
Cinnamon Schmear
Ingredients:
12 oz. cream cheese, softened*
2 tbsp heavy cream
1 tbsp cinnamon
2 tbsps powdered sugar
1 tbsp vanilla
½ cup raisins
Directions:
Using the mixing tines, add cream cheese, heavy cream, cinnamon, powdered
sugar. Mix until blended. Add vanilla and raisins and mix again until completely
blended.
*Cream cheese must be very soft for easy turning of handles.
Gazpacho
Ingredients:
3 Roma tomatoes
1 onion, cut in quarter
½ English cucumber
Cilantro
½ cup bloody Mary mix
Lime juice
Salt and pepper to taste
Directions:
Using the chopping sword blade add tomatoes, onion, cucumber, cilantro. Turn
handle until almost pureed. Add bloody mary mix and lime juice, salt and pepper.
Chop until consistency is pureed or liquid.
Egg Salad
Ingredients:
6 2-inch celery pieces
3 pickles (sweet or dill)
½ red onion, cut in half
¾ c mayonnaise
8 hard-boiled eggs
Salt and pepper
Directions:
With chopping sword blade in bowl add celery, pickles and onion. Chop to desired
consistency. Add mayo, eggs, salt and pepper. Turn handle until blended.
Smoked Salmon Spread
Ingredients:
2 c. smoked salmon
8 oz cream cheese, softened*
2 tbsp sour cream
2 oz capers
2 oz lemon juice
Fresh dill
Directions:
With mixing tines inserted, blend salmon, cream cheese and sour cream. Add
capers, lemon juice and dill. Turn until completely blended.
Serve over fresh bagels or baguettes.
*Cream cheese must be very soft for easy turning of handle.
Olive Tapenade
Ingredients:
¾ c. green olives
¾ c. Kalamata olives
4 oz. capers
¼ red onion
¼ pepperoncini
1 tbsp red wine vinegar
2 tbsp olive oil
Side of crostini
Directions:
With the chopping blade inserted chop all ingredients together except crostini.
Chop to desired consistency. Turn out into bowl with crostini.
Buffalo Chicken Dip
Ingredients:
1 c. cooked chicken breast or 1 can of chicken
1 c. sour cream
½ c. crumbled blue cheese
½ c. wing sauce
2 scallions
Directions:
Using the chopping sword blade, add all ingredients to the bowl and chop to
desired consistency. Serve with celery sticks and crackers
Tropical Mango Salsa
Ingredients:
1 mango, peeled and pit removed
½ cup fresh pineapple
½ cup grape tomatoes
½ jalapeno pepper, seeds and stem removed
½ red onion
1 clove garlic
1-½ tbsp concentrated tropical juice
¼ cup cilantro
Salt and pepper
Directions:
Place all ingredients in the Genius unit with the chopper blade and process until
medium-diced. Season to taste with salt and pepper. Serve with chips or use in
your favorite recipes calling for salsa.
S’mores Pie Recipe
Ingredients:
1 ½ cup graham cracker crumbs
½-cup sugar
6 tbsp butter, melted
¾ cup chocolate chunks
5.9-oz box of instant chocolate pudding mix
2 cups cold milk
1 cup whipped topping
4 egg whites, room temperature
1tsp cream of tartar
1-1/2 cups marshmallow cream
Directions:
Mix together graham cracker crumbs, sugar, and melted butter. Press mixture in a
9 inch pie plate. Bake at 350 degrees for 8 minutes. Let cool 5 minutes and
sprinkle chocolate chunks on bottom of pie crust
Place milk in mixer and add instant pudding. Mix for 2 minutes until thick. Mix in
whipped topping. Pour in pie crust over the chocolate chunks. Refrigerate
overnight or at least 6 hours.
Whip egg whites and cream of tartar until stiff peaks. Mix in marshmallow cream.
Spread over chocolate layer of pie. Place under broiler on rack in the middle of the
oven, until topping starts to brown. Enjoy!!