Food processing guideline
Chopping Guide
FOOD
AMOUNT
COMMENT
PARSLEY, CHOPPED
Up to 2 cup s
Add to Bowl and Pulse to chop to desired fineness, about 10-15 seconds
Process other herbs in same manner (basil, cilantro, mint).
PARMESAN OR ROMANO
CHEESE, GRATED
Up to 1-1/2 cups
Allow cheese to reach room temperature. Cut into 1"(2.54cm) cubes.
Add to Bowl and process to desired fineness.
PEPPER, GREEN
CHOPPED
Up to 1 pepper
Cut into 1
(2.54cm) pieces. Add to Bowl and pulse to chop.
PIE DOUGH
Up to 2 9" pie crusts
Follow food processor recipe for 1 of 2 standard size pie crusts. See
One-Crust Standard pie Crust recipe.
SOUPS, PUREED
OR CREAMED
2 cups
Add up to 2 cups of warm (not boiling) vegetable soup for pureeing and
creaming. Process to desired smoothness
SQUASH (BUTTERNUT)
MASHED
Up to 5 cups, 1
(2.54cm) cubes
Add up to 8 cup cooked, drained squash to Bowl. Process to
puree. Works for pumpkin and sweet potatoes, also.
STRAWBERRIES,
PUREED
2 cups
Halve large berries. Add to Bowl and process to chop.
TOMATOES, CHOPPED
4 medium
Quarter tomatoes. Add up to 4 and pulse to desired fineness.
ONIONS, CHOPPED
Up to 3 lar ge
Quarter, and add to Bowl. Pulse to coarsely chop. For green onions,
cut into 1"(2.54cm) pieces.
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