Kitchen Aid KHB1231 Manual De Instrucciones página 30

Recipes
/ small serrano or
1
2
jalapeno pepper, seeded
and cut into quarters
1 clove garlic, peeled
3 tablespoons loosely
packed fresh cilantro
leaves, if desired
/ small onion, peeled
1
4
and cut into 1-inch
pieces
3 ripe avocados, peeled,
pitted, and cut into
1-inch pieces, divided
2 tablespoons fresh lime
juice
/ teaspoon salt
1
2
/ teaspoon cayenne,
1
8
if desired
1 small clove garlic,
peeled
1 tablespoon red onion
pieces
1 can (15.5 oz.) Great
Northern™ beans,
rinsed and drained
/ teaspoon dried oregano
1
2
2 tablespoons olive oil
2 tablespoons white wine
vinegar
/ teaspoon salt
1
4
/ teaspoon cayenne,
1
8
if desired
Model KHB2351 only
†
30
Guacamole
In chopper attachment bowl with blade, place
serrano pepper and garlic. Insert chopper adapter
into motor body and lock adapter onto bowl. Chop
at Speed 2-3 for 8 to 10 seconds, or until finely
†
chopped. Add cilantro, if desired; chop at Speed
2-3 for 8 to 10 seconds, or until cilantro is well cut.
†
Add onion; chop at Speed 3 for 5 to 10 seconds, or
until onion is finely chopped.
Add / of avocados, lime juice, salt, and cayenne,
2
3
if desired. Pulse 2 to 3 times at Speed 2, about
4 seconds each time, or until well chopped,
scraping bowl as needed. Add remaining
avocado. Pulse 3 to 4 times at Speed 2, about 4
seconds each time, or until desired consistency.
Cover and refrigerate at least 2 hours before
serving to blend flavors. Serve with corn chips,
if desired.
Yield: 14 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 1 g pro, 3 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 90 mg sod.
White Bean Dip
In chopper attachment bowl with blade, place
garlic. Insert chopper adapter into motor body
and lock adapter onto bowl. Chop at Speed 2 for
5 to 10 seconds. Add onion; pulse 2 to 3 times at
Speed 2, about 5 seconds each time, or until well
chopped, scraping bowl as needed. Add remaining
ingredients. Pulse 2 to 3 times at Speed 2, about
15 seconds each time to blend, scraping bowl as
needed. Serve with vegetables and crackers, if
desired.
Yield: 8 servings (2 tablespoons per serving).
Per Serving: About 80 cal, 3 g pro, 9 g carb,
3.5 g total fat, 0.5 g sat fat, 0 mg chol, 75 mg sod.
/ of
1
3