KitchenAid KFC3100PK Use & Care Guide - Page 12

HERBED GARLIC BUTTER 1⁄4 small onion, cut in half 2 cloves garlic 1⁄2 cup loosely packed parsley leaves 1⁄4 cup loosely packed fresh basil leaves 1⁄4 cup fresh oregano leaves 1⁄2 teaspoon salt 1⁄4 teaspoon coarsely ground black pepper 2 tablespoons extra virgin olive oil 1⁄2 cup butter or margarine, softened Combine onion, garlic, parsley, basil, oregano, salt, pepper, and olive oil in chopper. Process 10 seconds to chop. Add butter; pulse 3 to 4 times for 10 seconds each to blend. On plastic wrap, form mixture into log (mixture will be soft); roll up. Refrigerate until chilled and set. Serve on hard rolls and crackers. Use as fish, chicken, or vegetable seasoning. Yield: 10 servings (2 tablespoons per serving). Per serving: About 111 cal, 0 g pro, 1 g carb, 12 g fat, 25 mg chol, 119 mg sod. GUACAMOLE 3 green onions, cut into 1-inch pieces 1 clove garlic 2 serrano chiles, seeded and cut into quarters 1⁄4 cup loosely packed fresh cilantro 2 Roma tomatoes, seeded and cut into quarters 2 ripe avocados, seeded and cut into quarters 1⁄2 teaspoon salt 1 tablespoon fresh lime juice Combine onion, garlic, chiles, and cilantro in chopper; process 5 seconds to chop. Add tomatoes, avocados, salt, and lime juice; pulse 3 to 4 times for 10 seconds each to chop avocado and tomato. Serve on Mexican foods and chips. Yield: 8 servings (2 tablespoons per serving). Per serving: About 61 cal, 1 g pro, 3 g carb, 5 g fat, 0 mg chol, 102 mg sod. 12