In Black and Decker® Food Processor, combine all ingredients. Process on Medium speed until smooth and well blended.
Refrigerate until ready to serve.
Serve with pita chips or toasted fresh pita bread.
Makes about 1½ cups.
In medium saucepan, combine ingredients. Bring to boil. Reduce heat and partially cover; allow to simmer for 15 minutes until vegetables are tender.
Remove from heat and let stand 5 minutes.
Transfer about 2 cups to Black and Decker® Blender. Place cover on blender and place lid cap ajar with open side facing away. Cover lid with cloth. Blend on medium speed for about 2 minutes. (This will aerate the soup and result in a very light and airy texture.)
Pour into bowl and repeat with remaining vegetables and broth until entire mixture is pureed. Reheat, if necessary.
Serve garnished with sour cream and chives or grated Parmesan cheese and chopped flat leaf parsley.
If desired, serve with your favorite crackers.
Makes 8 servings.
In bowl, combine all ingredients, except roll. Blend well. Cut hoagie roll in half, lengthwise. Place cut-side up on broil rack bake pan/drip tray. Broil in preheated oven at 450°F in upper rack position with rack down and oven door slightly ajar for 5 minutes or until bread is golden. Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil until cheese is melted and beginning to brown lightly.
Makes 2 to 4 servings.
In Black & Decker® Electric Skillet, cook sausage over medium heat, stirring to break into bits. In workbowl of food processor, combine shallot and garlic, process on low to chop. Add white bread and process 5 seconds to break into bits. Using a spoon, remove stem from mushrooms being careful not to break mushroom caps. Set mushroom caps aside. Add stems to food in processor and blend on low several seconds. Add cooked sausage and process several seconds. Stir in parsley and wine. In large bowl, toss mushroom caps in melted butter. Arrange in single layer in shallow baking dish. Fill with sausage mixture. Top with cheese. Bake at 350° F. for 15 minutes until hot and bubbly.
Makes 6 servings.
In large bowl, combine pork, bok choy, green onions, ginger, large minced garlic clove, pepper and salt; blend well. Place scant tablespoon of pork filling in center of 1 wonton wrapper. Lightly moisten edges of wrapper with pastry brush or finger. Fold wrapper in half to form a triangle and press edges to seal. Transfer to tray and repeat process, making about 36 dumplings. Add 11⁄2 cups cold tap water to rice cooking bowl. Place cooking bowl in rice cooker. Lightly oil steamer basket. Arrange dumplings in basket about 1/2-inch apart. Insert steamer basket into rice cooker over rice cooking bowl. Cover and plug appliance into electric outlet. Set kitchen timer and cook for 6 minutes. Cook until dumplings are translucent and filling is just cooked through. Repeat with remaining dumplings. Dipping sauce: In small bowl, combine soy sauce, rice vinegar and sesame oil; set aside. If desired, garnish with toasted sesame seeds.
Makes 8 to 10 servings.
Preheat Black & Decker® Countertop Oven on BAKE to 425° F. Roll out pastry on lightly floured board to fit 9-inch glass pie plate. Place in plate and make a standing rim of pastry around edges. Follow package directions for baking unfilled pie crust or bake until edges are light golden brown, meanwhile, in large bowl, blend eggs, milk, pesto and garlic pepper. Stir in remaining ingredients. Spoon into pre-baked crust. Bake 7 minutes longer; reduce temperature to 325° F and bake 35 minutes longer or until pie filling is set and knife inserted in center comes out clean. Let rest 5 minutes before serving.
Makes 8 servings.
In large saucepan cook macaroni in boiling water flavored with salt for 5 minutes.
Drain and keep warm. Drain tomatoes, reserving liquid. Add milk to reserved liquid to make 2 cups. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In saucepan, cook green onion and garlic in butter until softened. Add flour and cook stirring until bubbly. Gradually add milk mixture and cook, stirring, until thickened and smooth. Remove from heat and stir in Cheddar cheese and ½ cup Mexican cheeses. Stir in macaroni, reserved tomatoes, chilies and chili powder. Spoon into 2-quart baking dish.
Top with remaining ½ cup Mexican cheeses and sprinkle corn chips evenly around edge of casserole. Cook for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving.
Makes 6 to 8 servings.
Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In large bowl, combine all ingredients, except tomato slices and Jack cheese. Spoon into shallow 2-quart baking dish. Cover and bake for 45 minutes. Uncover, place tomatoes on top and sprinkle with shredded cheese. Bake 15 minutes longer until mixture is bubbly and cheese is beginning to brown. Remove from oven and let stand 5 minutes before serving.
Makes 6 to 8 servings.
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