KitchenAid KCO1005ER Instructions and Recipes - Page 15

ENGLISH Warm Italian Crostini 14 slices (1⁄4-in. [625 cm] thick) French bread 4 teaspoons (20 ml) extra virgin olive oil 6 leaves fresh basil 1⁄2 -1 small clove garlic 1⁄8 teaspoon (.5 ml) salt 2 ounces (55 g) smoked provolone cheese, chilled 1 large Roma tomato Place bread on grill in broil pan. Drizzle with oil. Bake with oven rack in up position in lower oven slots (Position C on page 7) at 425°F (218°C) for 1 to 3 minutes, or until lightly crisp (do not brown). In food processor, position multipurpose blade in work bowl. With processor running, add basil through feed tube. Process about 10 seconds, or until chopped. Add garlic and salt. Process 5 to 10 seconds, or until chopped. Position shredding disc in work bowl. Add cheese. Process to shred. Position multipurpose blade in work bowl. Pulse 1 to 2 seconds, or until mixed. Remove cheese mixture and set aside. Position slicing disc in work bowl. Add tomato. Process to slice. Top each bread slice with tomato and 1 rounded teaspoon cheese mixture. Bake an additional 2 to 3 minutes, or until cheese melts. Serve warm. Yield: 7 servings (2 crostini per serving). Tip: Crostini may be assembled up to 1 hour before heating. Per Serving: About 80 cal, 3 g pro, 5 g carb, 6 g total fat, 2 g sat fat, 5 mg chol, 150 mg sod. Beef Nachos Grande 1⁄4 pound (115 g) deli or leftover roast beef*, cut into 1⁄2-inch (1.25 cm) cubes 2 teaspoons (10 ml) dry Mexican, fajita, or taco seasoning 5 cups (about 5 oz. [140 g]) tortilla chips 1 cup (4 oz. [115 g]) shredded sharp Cheddar cheese, divided 4 green onions, thinly sliced 1⁄2 cup (120 ml) sliced ripe olives 1⁄4 cup (60 ml) salsa 1⁄4 cup (60 ml) sour cream In food processor, position multipurpose blade in work bowl. Add beef and seasoning. Pulse 4 times, 1 to 2 seconds each time, or until finely chopped. Layer chips evenly in broil pan. Sprinkle with 1⁄3 cup (80 ml) cheese. Top evenly with beef, onions, olives, and remaining 2⁄3 cup (160 ml) cheese. Bake with oven rack in down position in lower slots of oven (Position D on page 7) at 350°F (177°C) for 10 to 15 minutes, or until cheese is melted and bubbly. Top with salsa and sour cream. Yield: 6 servings. * If desired, substitute seasoned, cooked beef strips and omit Mexican seasoning. Per Serving: About 260 cal, 11 g pro, 19 g carb, 16 g total fat, 7 g sat fat, 30 mg chol, 590 mg sod. 13