Waring PBB204 User Manual download pdf (Page 7)

VINAIGRETTE

Balsamic Vinaigrette – 20 servings

1 tablespoon Dijon mustard

3 tablespoons balsamic vinegar

2 garlic cloves

½ teaspoon salt

1 cup olive oil

pepper to taste

Blend first 4 ingredients on HI for a few seconds. Then, with blender

running, remove small lid insert and pour in oil VERY SLOWLY. It will

take a while, but the results are worth it! Season with pepper.

Nutritional information per serving:

Calories 97 (98% from fat) • carb. 0g • pro. 0g • fat 11g • chol. 0mg

sod. 77mg • calc. 1mg • fiber 0g

Tangy Blue Cheese Dressing – Makes 1¾ cups

1 garlic clove, peeled

1 shallot, peeled and cut into ½ inch-pieces

2 tablespoons fresh Italian parsley leaves

1 cup lowfat mayonnaise

½ cup buttermilk or fat-free plain yogurt

¼ cup crumbled blue cheese

½ teaspoon kosher salt

¼ teaspoon ground white pepper

dash Tabasco

or other hot sauce to taste

Place garlic, shallot and parsley in blender container. Blend on HI for

10 seconds. Scrape blender jar and add remaining ingredients. Blend

on HI for 30–40 seconds until smooth and creamy. Let stand for 30

minutes before serving, to allow flavors to develop.

Nutritional information per tablespoon:

Calories 31 (84% from fat) • carb. 1g • pro. 0g • fat 3g • chol. 4mg

sod. 112mg • calc. 13mg • fiber 0g

SOUPS

Gazpacho – 8 servings

1 can (12 ounces) spicy vegetable juice

4–5 fresh plum tomatoes, quartered

1 can (14 ounces) crushed tomatoes with

roasted garlic (if available)

2 garlic cloves

1 medium onion, chopped

1 celery stalk with leaves, cut into 1-inch chunks

1 teaspoon Worcestershire sauce

1 teaspoon balsamic vinegar

½ teaspoon lemon juice

red pepper flakes to taste

salt to taste

pepper to taste

5–6 drops Tabasco

Place all ingredients in blender and run for 2–3 minutes on HI. If the

blender is too full, you may want to make this recipe in 2 batches.

Nutritional information per serving:

Calories 22 (7% from fat) • carb. 5g • pro. 1g • fat 0g • chol. 0mg

sod. 166mg • calc. 13mg • fiber 1g

Cream of Carrot Soup – 8 servings

½ cup cooked white rice

4 carrots, peeled and sliced

1 medium onion, sliced

1 celery stalk, cut into 1-inch chunks

1½ cups chicken stock

1 teaspoon salt

¾ cup light cream

cayenne pepper to taste

sour cream and diced roasted red peppers (garnish)

In a small stockpot, bring vegetables and one cup of chicken stock to

a simmer, and cook for 20–25 minutes. Let cool for 15–20 minutes.

Pour soup into blender with remaining stock, rice, salt and cayenne.

Blend on LO for 1–2 minutes, until smooth. Add cream and chill in

refrigerator to serve cold, or reheat to just below a simmer to serve

hot. Garnish with diced peppers and a dollop of sour cream.

Nutritional information per serving:

Calories 88 (45% from fat) • carb. 10g • pro. 2g • fat 4g • chol. 15mg

sod. 143mg • calc. 37mg • fiber 1g

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Waring PBB204 User Manual Page 7

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