Proctor-Silex 70935-CN, Use & Care Manual

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10
Thai Vegetable and Chicken Salad
Ingredients:
1 large cucumber
1 large yellow squash
1 large thick carrot, peeled
3 cups (710 ml) cooked shredded chicken
1 cup (237 ml) toasted sliced almonds
1/2 cup
(118 ml)
fresh cilantro, chopped
1/3 cup
(79 ml)
fresh basil, cut in strips
2 tablespoons
(30 ml)
sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons
(30 ml)
rice vinegar
2 tablespoons
(30 ml)
soy sauce
2 cloves garlic, minced
2 teaspoons (10 ml) grated ginger
2 teaspoons
(10 ml)
honey
1/2 teaspoon
(2�5 ml)
dried crushed red pepper
1/2 teaspoon
(2�5 ml)
coarse black pepper
Directions:
1� Using a Spiralizer, make spirals of cucumber, squash and
carrot; set aside� In a large bowl, stir together cucumber,
squash, carrot, chicken, almonds, cilantro and basil�
2� In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, crushed red pepper and black pepper until
well blended� Pour over vegetable mixture and toss until well
blended�
3� Cover and refrigerate several hours for flavors to blend or until
ready to serve�
Serves:
4
Garden Pasta
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons
(30 ml)
olive oil
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons
(30 ml)
chopped fresh basil
1 tablespoon
(15 ml)
balsamic vinegar
1 teaspoon
(5 ml)
salt
1/2 teaspoon (2�5 ml) coarse ground black pepper
1/4 teaspoon
(1�3 ml)
crushed red pepper, optional
Directions:
1� Using a Spiralizer, make spirals of zucchini and yellow squash�
2� Fill a large saucepan two-thirds full of water� Over high heat,
boil water� Add zucchini and yellow squash spirals� Cook until
tender, about 15 seconds� Drain and cover to keep warm�
3� In large skillet over medium-high heat, cook garlic in olive oil
until tender, about 3 minutes�
4� Add tomatoes, basil, vinegar, salt and peppers� Cook just until
tomatoes are heated through�
5� Serve over vegetable pasta�
Serves:
4–6
Recipes
(cont.)
Suggested Cone: Thin Julienne Blade