Avocado-Edamame Dip - Oster 3320 Manual De Instrucciones

AVOCADO-EDAMAME DIP

Frozen shelled green soybeans, edamame, can be found in most supermarkets, usually
in the natural food section.
1 medium ripe avocado, peeled
1 cup cooked, shelled green soybeans
1/4 cup sliced scallions
1/4 cup mayonnaise
Process the avocado and soybeans in the Mini Chopper on HI for about 7 seconds or
until finely chopped.Add remaining ingredients and process until smooth.
Makes about 2 cups.
CHICKEN WITH HERB CRUST
1/2-1 cup Dijon mustard
2 tablespoons fresh parsley, stemmed
1 tablespoons fresh rosemary, stemmed
3 shallots
2 teaspoons freshly cracked black pepper 2 teaspoons kosher salt
1/2 cup balsamic vinegar, may substitute 4 tablespoons extra virgin olive oil
red wine or red wine vinegar
Cover chicken generously with mustard. Place parsley,sage,rosemary,thyme,shallots,sal
t and pepper in the Mini Chopper. Process until herbs are chopped and fragrant and shal-
lots are minced. Press herb mixture into the mustard slathered chicken. Preheat large
heavy skillet on medium heat.Heat 2 tablespoons oil and sauté chicken,skin side down
and cook meat on both sides, turning once, until chicken is cooked through. Adjust heat if
necessary to avoid burning.
Remove chicken and deglaze pan with vinegar.Scrape up bits on bottom of pan and cook
until liquid is reduced by half. Pour over chicken.
Serves 4.
PERSILLADE
This is a great topping for chicken, lamb, pork or fish.
1 bunch flat leaf parsley, stemmed
1 lemon, peel removed with vegetable
peeler and reserved
Place all ingredients in Mini Chopper. Press on High until ingredients are finely minced
and incorporated.
2 tablespoons lemon juice
Hot sauce, to taste
Salt and pepper to taste
1 large chicken, cut up in parts (skin may be
removed if desired)
2 tablespoons fresh sage, stemmed
3 tablespoons fresh thyme, stemmed
4 garlic cloves or shallots,peeled
7