Instructions

Add all ingredients to the Processor Bowl. To rough chop, pulse quickly 3 to 4 times... for finer pulse longer

Instructions

Place the cream cheese, sour cream, yogurt, lemon juice, dill, chives, salt, pepper, and half of the smoked salmon in the Processor Bowl.
Pulse until smooth. Place the spread in a serving dish and mix in the remaining salmon. Garnish with dill and chives, if desired. Serve right away with rye bread rounds or chill until serving. Serves 8.

Instructions

Place all ingredients in the Processor Bowl and pulse until fairly smooth. Taste and adjust seasonings, if desired. Serve right away with chips or refrigerate for up to 2 days. Makes about 1½ cups.

Instructions

Proof the yeast by sprinkling on top of water. Let rest for about 10 minutes until yeast gets bubbly and foamy. Add water and yeast to the Processor Bowl and add flour, salt and ¼ tablespoons of oil. Pulse and hold to blend and continue processing until dough forms a ball. Continue to process to knead the dough until dough is smooth and elastic. Oil a large bowl and turn out dough into bowl. Cover with a tea towel and let rise until doubled in size.

Instructions

Preheat the oven to 350*F. Fit the dough paddle into the Processor Bowl. Place the butter, egg, sugar, bananas and milk inside and pulse until combined. Add the powder, soda, flour and macadamias and pulse again briefly. Lightly coat a loaf pan with cooking spray and spoon the bread into the pan. Bake for 30 to 40 minutes, or until a toothpick comes out clean in the middle. Makes 1 loaf.

Instructions

Preheat oven to 400*F. Fit the cookie paddle into the Processor Bowl. Place the honey, eggs, milk, and melted butter in the Processor Bowl and pulse until smooth. Pour the liquid mixture into the dry ingredients and mix until just moistened. Fold in the blueberries and lemon zest just until mixed. Pour into prepared muffin tins. Bake for 18-20 minutes. Makes 12 muffins.

Instructions

Place the dough blade in the Processor Bowl. Place the eggs, milk, water, flour, butter, vanilla, and 1 tablespoon honey in the Processor Bowl and pulse until smooth. In a nonstick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle.
Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from the pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper. To serve, roll the crepes to form cigar shapes, place on a serving platter, and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.

Instructions

Preheat oven to 400*F degrees. Place the orange wedges in the Processor Bowl.
Pulse until completely smooth. Add the orange juice, dates, egg, butter and honey.
Pulse again to mix. In a mixing bowl, whisk together the dry ingredients. Pour the blender mixture into the dry ingredients and mix until just moistened. Pour into prepared muffin tins. Bake for 18- 20 minutes. Makes 12 muffins.

Instructions

Preheat the oven to 375*F. Roll the dough into a 6 x 8-inch rectangle. Cut the dough into ¾-inch strips. Twist each strip and place on a greased baking sheet. Cover and let rise in a dark, warm place for 30 minutes. Sprinkle with the oregano, rosemary, and cheese. Brush with the olive oil and bake for 12 to 15 minutes until golden brown. Makes 10 to 12 breadsticks.

Instructions

Preheat the oven to 450*F. Roll out the pizza dough to form an oblong shape. It should be very thin. Place the pizza dough on a baking sheet sprinkled with cornmeal. Brush with the tomato sauce. Top with the tomato slices, mozzarella slices, and half of the basil leaves. Place in the preheated oven and bake for 10 to 15 minutes, until the cheese has melted and the crust is golden brown. (For a crisper crust, transfer the flatbread to a pizza stone after topping.) Top with the remaining basil leaves and a drizzle of olive oil before serving. Serves 4.

Instructions

In advance, place the cranberries and juice in the Processor Bowl and pulse until smooth. Spoon the mixture into ice cube trays and freeze until ice cubes are formed.

Place the cranberry juice ice cubes and the remaining ingredients in the Processor Bowl. Pulse until smooth. Serve right away in chilled martini glasses. Serves 4.

Instructions

Place all ingredients in the Processor Bowl and pulse until smooth. Taste and add the sugar or nectar if you like a sweeter flavor. Serve immediately. Serves 3-4.

Instructions

Place the melon, juice and gin in the Processor bowl and pulse until smooth. Strain before serving, if desired. Garnish with lemon slices to serve. Serves 4.

Instructions

Place the ice cubes in the processor Bowl. Pulse until completely smooth. Divide the powdered ice evenly among four cocktail glasses.
Place the orange juice, pineapple juice, and champagne in the Processor Bowl and pulse until blended. Pour equally into 4 cocktail glasses. Drizzle 1 tablespoon of grenadine over the top of each cocktail and top with a cherry.

Instructions

Place the cream, frozen berries, sugar and vanilla into the Processor Bowl
using the blade attachment. Pulse continuously for 30 seconds or until all
ingredients are well blended and forms ice crystals.
Serve as is or place in a freezer for an hour to create to very thick consistency.

Instructions

Preheat oven to 350*F. Cover a rimmed baking sheet with foil. Set aside. Place the olive oil, torn bread pieces, almonds, garlic, tomatoes, bell peppers, paprika, and vinegar in to the Processor Bowl. Pulse for 20 seconds until smooth. Spread the mixture over a baking sheet and bake for 15 minutes. Remove from heat and let cool. Grill the snapper over medium high heat, 4-5 minutes a side. Remove from grill. Serve with the romesco sauce drizzled on top. Serves 4.

Instructions

Place the cilantro, lime juice, honey and mayonnaise in the Processor Bowl and pulse until smooth. Place the cabbage in a large mixing bowl and spoon the dressing over, tossing lightly to mix. Season with the salt and pepper to taste. In a large sauté pan, heat the oil until shimmering. Using tongs, quickly dip the tortillas into the oil just until the tortilla is softened. Drain the tortillas on paper towels.

Instructions

Preheat oven to 400°F degrees. Place the feta, spinach, olives, olive oil, and lemon juice in the Processor Bowl. Pulse until the ingredients are mixed together and coarsely chopped. Set aside. Make a horizontal slit in each chicken breast. Pack the stuffing into each breast, dividing the filling evenly. Use cooking string or a toothpick to secure the pocket. Lightly coat a rimmed baking sheet with nonstick oil spray and placing the breasts on the sheet. Bake for 8 minutes. Turn the chicken over and bake for another 8 minutes or until cooked through and no pink remains. Remove string or toothpicks before serving. Serves 4.

Instructions

Pulse and Blend for 15 Seconds.

Instructions

Place all the ingredients, except the ice cubes, in the Processor Bowl and pulse until blended. Fill 4 cocktail glasses with ice cubes and pour the lemonade over each. Serve right away. Serves 4.

Instructions

Place all ingredients in Processor Bowl or single serve cup and pulse until smooth. Serve right away - blender serves 4.

Instructions

Place all ingredients in Processor Bowl or single serve cup and pulse until smooth.

Instructions

Add all ingredients to the Single Serve, starting with the water. Pulse about 7 times to pulverize frozen fruit and then hold to blend thoroughly.

Instructions

Place all ingredients in the Single Serve Cup and pulse until smooth. Serve right away.

Instructions

Add all ingredients starting with the ice to the Single Serve. Pulse and then hold to blend thoroughly.

Instructions

Place the ingredients in the Single Serve cup and pulse until smooth. Serve right away.

Instructions

Add all ingredients starting with the ice to the Single Serve. Pulse and then hold to blend thoroughly.

Instructions

Place all ingredients in the Single Serve cup and pulse until smooth. Strain before serving, if desired.