Filter
Top Products
22
21
* Substitute 1/2 pound of well-trimmed pork loin or beef flank steak for the chicken. Trim, freeze
and slice as described for chicken.
Nutritional information per serving (3 servings):
Calories 342 (58% from fat) • carb. 12g • pro. 24g • fat 22g • sat. fat 2g • chol. 58mg
• sod. 455mg • calc. 33mg • fiber 3g
Pizza
You can prepare a pizza easily from start to finish without cleaning with work bowl between steps.
First, grate and shred cheeses and reserve. Second, prepare the dough, residual cheese in the
work bowl will just add flavor. Then slice or shred any toppings such as vegetables and cooked
meats. (If you use raw meats, you will have to wash and dry the work bowl and blades used.)
Finally prepare your sauce. Remember – go from dry to wet. Pizza toppings can be as creative as
your individual taste. But remember, too much of any topping will make your pizza wet and soggy,
no matter how long it is baked.
Pizza Dough
Makes 14 ounces dough to make:
One 15-inch pizza -or-
Two 8 -10-inch pizzas -or-
Four 5 - 6-inch pizzas
Combine yeast, sugar and warm water in a 1-cup liquid measure with pour spout. Stir to combine
and let stand until the mixture is foamy, about 5 minutes. (Note: If the mixture does not become
foamy, the yeast is not active, discard and begin again with fresh yeast.)
Insert metal blade. Place flour, salt and oil in work bowl. Process 5 seconds to combine. Scrape
work bowl. Add cold water to yeast mixture; stir. With the machine running, add the yeast mixture
in a steady stream, as fast as the flour will absorb it. When the mixture forms a ball, process for
one minute to knead. Remove dough, dust lightly with flour and place in a 1-quart resealable food
storage bag. Press out air and seal. Let dough rise in a warm, draft-free place until doubled in size,
about 1 hour.
Nutritional information per serving:
Calories 203 (17% from fat) • carb. 36g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 295mg • calc. 8mg • fiber 1g
3/4 teaspoon active dry yeast
1/4 teaspoon granulated sugar
1/4 cup warm water (105°-110°F, test
using instant read thermometer)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup cold water
Preheat oven to 400° F. Lightly coat a 7-1/2 x 3-3/4 x 2-1/4 -inch loaf pan with cooking spray.
Insert metal blade. Place parsley and bread in work bowl; pulse 5 times, then process until bread
is medium coarse crumbs, about 20 seconds. Add onion, mushrooms, herbs, salt, and pepper to
work bowl. Pulse to chop finely, 10 to 15 times. Remove and transfer to a medium bowl. Place
egg, milk and tomato paste in work bowl. Process to blend, 5 seconds; add to onion mixture and
stir. Place beef cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to mixture in
bowl. Place pork and veal cubes in work bowl. Pulse to chop finely, 15 to 20 long pulses. Add to
bowl. Stir meats into vegetable/crumb mixture until completely combined. Spoon into prepared
loaf pan and press to compact. Bake in preheated 400° F oven for 40 to 45 minutes, until top is
browned and internal temperature measures 160° - 170° F when tested with an instant read ther-
mometer. Let meatloaf stand in pan for 10 minutes. Drain if necessary, remove, slice and serve.
Alternatively, meat can be shaped into meatballs of desired size and baked until browned and
internal temperature measures 160°-170° F. Use with your favorite tomato sauce or brown gravy.
Nutritional information per serving:
Calories 196 (26% from fat) • carb. 12g • pro. 24g • fat 6g • sat. fat 2g • chol. 57mg
• sod. 465mg • calc. 59mg • fiber 1g
Ginger Chicken & Vegetable Stir-Fry
The hard part of stir-fries is the preparation – with the LPP it is simple and quick.
Makes 2 - 3 servings
Freeze chicken until hard to the touch but still easily pierced with tip of sharp knife, about 20 to 30
minutes. Meanwhile, prepare vegetables. Insert metal blade and turn on machine. Drop garlic and
ginger through feed tube and process until minced, about 10 seconds. Remove and reserve.
Insert shredding disc. Pack carrots in feed tube and shred. Remove and reserve. Insert slicing disc
and slice remaining vegetables separately. Remove and reserve. Slice semi-frozen chicken. Toss
chicken with 1-1/2 teaspoons cornstarch. Stir together remaining cornstarch and water; reserve.
Combine broth, soy sauce, and sesame oil; reserve.
Heat work or large stick free skillet over high heat. Add 1-2 tablespoons of vegetable oil. Stir-fry
chicken, in batches if necessary, until firm. Remove and reserve as done. Add more oil between
batches as necessary. Add remaining vegetable oil to wok or skillet, reduce heat to medium-high
and cook ginger and garlic, stirring, until fragrant, about 15 seconds. Add carrots and stir-fry for
15 seconds. Add remaining vegetables and stir-fry until just tender, about 1 minute. Return chicken
to skillet along with broth mixture. Raise heat and cook until bubbling. Lower heat and stir in
cornstarch mixture, cook just until thickened. Season to taste and serve immediately.
1/2 pound trimmed boneless, skinless
chicken breast, cut to fit feed tube*
1 medium garlic clove, peeled
1 1/2-inch piece fresh ginger, peeled
2 carrots (about 4 ounces) peeled, cut
to fit feed tube horizontally
4 ounces mushrooms, stems trimmed
4 medium scallions, trimmed and cut
into 2-inch lengths
1 small zucchini (about 4 ounces, cut to
fit feed tube vertically)
1 medium red pepper (about 5 ounces),
cored, seeded, cut to fit feed tube
3 teaspoons cornstarch, divided
1-1/2 teaspoons water
1/3 cup chicken broth
1-1/2 tablespoons less sodium soy sauce
1 teaspoon sesame oil
4 tablespoons vegetable oil
1 clove garlic, peeled
1 can (14 – 15 ounces) tomatoes in
thick juice/sauce
3 tablespoons sodium-free tomato
paste
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon red pepper flakes
(optional, for a spicier sauce)
02CU13467 LPP IB rev 3/4/04 6:30 PM Page 22