Hamilton Beach 58870 Use and Care Manual - Page 15
Recipes
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Recipes Tomatillo Salsa Ingredients: 4 medium tomatillos, husked and quartered 1 small onion, quartered 1 small jalapeno, halved 1 clove garlic 1/2 teaspoon (2.5 ml) salt 3 sprigs cilantro Directions: 1. Place ingredients into the blender jar in the order listed. 2. Process on Speed 10 until blended. 3. Garnish with additional cilantro and serve as a sauce or with tortilla chips. Serves: 6 to 8 Strawberry Margarita Ingredients: 3/4 cup (177 ml) chopped strawberries 1 tablespoon (15 ml) sugar 2 tablespoons (30 ml) lime juice 5 tablespoons (74 ml) tequila 2 tablespoons (30 ml) triple sec 1 cup (237 ml) ice cubes Directions: 1. Place ingredients into the blender jar in the order listed. 2. Blend on CRUSH until blended. 3. Rub the rims of glasses with a wedge of lime. Dip in a dish of kosher salt or sugar. Pour in margarita. Serves: 2 to 3 Traditional Basil Pesto Ingredients: 2 cups (473 ml) fresh basil leaves 1/2 cup (118 ml) pine nuts 2 garlic cloves 1/2 cup (118 ml) olive oil 1/2 cup (118 ml) grated Parmesan cheese 1/4 teaspoon (1.3 ml) salt Directions: 1. Place ingredients into the blender jar in the order listed. 2. Select SPEED 5 and PULSE 2-3 times. 3. Press START and gradually increase the speed to SPEED 10, blending until smooth, 30-45 seconds. Makes: 1 1/4 cups Test Kitchen Tip: Divide Traditional Basil Pesto sauce between two ice cube trays; cover with plastic wrap and freeze. When the pesto sauce is frozen solid, pop the pesto cubes out and place in a resealable plastic freezer bag. Remove pesto cubes from bag as needed. For an individual serving, defrost one pesto cube and toss with hot cooked pasta or spread on your favorite sandwich or wrap. For more great tips on using basil, visit our Everyday Good Thinking Blog, Food Focus: Basil. 15