FRESH TOMATO AND CORN SALSA (CUISINART FOOD PROCESSOR)
Found this in the Cuisinart Food Processor cookbook and I'm posting for safekeeping. (Needs 1 hour to marinate)
Provided by PSU Lioness
Categories Sauces
Time 1h5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Insert the metal blade into the food processor.
- Place onion, cilantro and jalapeno in work bowl. Process until finely chopped, about 5 seconds.
- Scrape work bowl and add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5-7 times.
- Add corn and salt; pulse once to just combine.
- Let sit for 1 hour before serving to allow flavors to develop.
- Serve w/ chips.
Nutrition Facts : Calories 36.9, Fat 0.3, SaturatedFat 0.1, Sodium 221.9, Carbohydrate 8.6, Fiber 1.4, Sugar 1.7, Protein 1.4
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
ROASTED CORN AND TOMATO SALSA
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 45m
Yield Makes a little about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
- Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
- Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
- If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
- Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
- When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams
CUISINART FOOD PROCESSOR PIZZA DOUGH
I have been trying many pizza recipes over the past 19 years and this one is the best. I got this recipe from my Cuisinart food processor cook book.The main part of the preparation time is the rising of the dough. Otherwise it is very easy and delicious. I will never buy commercial pizza again.
Provided by I_love2nurse in Can
Categories Lunch/Snacks
Time 1h25m
Yield 3 12 inch crusts, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a 2 cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons olive oil.
- With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough, which may be slightly sticky. Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising , prepare any pizza toppings.
- Place dough on a lightly floured surface and punch down. Roll into desired crust sizes.
Nutrition Facts : Calories 279.7, Fat 3, SaturatedFat 0.4, Sodium 439.6, Carbohydrate 54.2, Fiber 2.2, Sugar 0.9, Protein 7.7
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