How To Clean - Hamilton Beach ChefPrep 3 Manuel D'utilisation

840130400 Ev01.qxd 1/12/05

How to Clean

1. Wash cover, bowl, spatula, bowl size adjuster, and blade in
hot, soapy water. Blade is sharp; handle carefully. Rinse
and dry. The cover, bowl, spatula, bowl size adjuster, and
blade may also be washed in top rack of automatic dish-
washer.
2. Reassemble for safe storage.
3. To clean the base, wipe with a damp cloth. Do not use
abrasive cleaners. Do not immerse base in water.
Recipes
Salsa
Half of small onion
2 cloves garlic
1 ⁄ cup (60 ml) cilantro leaves
4
1 mild banana pepper, seeded
1 chili or jalapeno pepper, seeded
2 tomatoes, peeled
1 tablespoon (15 ml) lemon juice
Combine onion and garlic in the chopper bowl. Pulse until
minced. Place in microwave-safe bowl and microwave 1
minute. Place cilantro and peppers in chopper bowl. Pulse
until minced. Add to onion mixture. Place tomatoes into
chopper bowl and pulse until coarsely chopped. Add to
onion mixture. Add lemon juice and mix thoroughly.
Refrigerate for an hour or more before serving.
10:51 AM Page 8
8
Brie with Apple Chutney
1 ⁄ cup (60 ml) pecans
4
2 Winesap or Granny
Smith apples, peeled,
cored, and cut in chunks
2 tablespoons (30 ml) butter
Chop pecans and set aside. Place chunks of apple in chop-
per and pulse until coarsely chopped. In a skillet over medi-
um heat, melt butter then add apples. Cook about 5 minutes.
Add the raisins, brown sugar, and vinegar to the apples in the
skillet. Stir to mix then cook 5 minutes longer. Place the
round of Brie on a lightly greased ovenproof plate. Bake at
350ºF (180ºC) for 8 minutes or until soft. Remove from oven.
Spoon apple chutney over Brie then sprinkle with pecans.
Serve with crackers.
NOTE: Brie is covered with a flour-based rind. This should
be left on the Brie to bake and is edible.
Crispy Catfish Fillets
2 ⁄ ounces (75 g) Parmesan cheese (
1
2
20 buttery crackers, like Ritz or Townhouse
1 ⁄ cup (80 ml) fresh parsley sprigs
3
1 ⁄ cup (60 ml) butter, melted
4
4 catfish fillets, about 8 ounces (225 g) each
Cut cheese into 1 ⁄ -inch (1 cm) cubes. Place cheese cubes in
2
chopper and pulse until finely grated. Put grated cheese in a
shallow bowl. Place crackers and parsley in chopper. Process
until finely ground. Mix cracker mixture with cheese. Dip fillets
in butter then place in cracker mixture to coat. Lay fillets on
nonstick or aluminum foil-lined baking sheet. Bake at 400ºF
(205ºC) for 15 to 20 minutes. Makes: 4 servings.
1 ⁄ cup (60 ml) golden raisins
4
2 Tbls (30 ml) brown sugar
1 Tbl (15 ml) cider vinegar
13-ounce (375 g) round
of Brie
⁄ cup [125 ml] grated)
1
2
9