User manual PRIMA PFP500D

[. . . ] FOOD PROCESSOR MODEL: PFP500D USER GUIDE WITH RECIPES Visit our web site at: www. prima-international. com IMPORTANT SAFEGUARDS CAUTION: PLEASE TAKE CARE WHEN UNPACKING. Do not immerse the base of your food processor in water or any other liquid. Close adult supervision is necessary when using this or any appliance where children are present. Always allow the machine to come to a complete stop before removing any of the accessories. [. . . ] 4 tablespoons vegetable oil 2 tablespoons soy sauce 2 cups cooked rice (preferably one day old. ) ¼ teaspoons salt. In an electric frypan or wok, heat 1 tablespoon oil over a medium heat. Add 2 tablespoons oil and soya sauce to pan, and stir-fry vegetables 1-2 minutes. Add eggs and salt, and stir-fry until hot about 1 minute. TUNA TAGGERTY ­ Serves 4 3 slices fresh bread 2 tablespoons butter 250g cheddar cheese, chilled and cut to fit Food Chute. 2 tablespoons butter 2 tablespoons plain flour 2 tablespoons chicken stock 2 cans 180g tuna, drained and flaked. Add chicken broth, and cook, stirring constantly until thickened and smooth. Simmer over a low heat until cheese melts and mixture is thoroughly heated through - about 10 minutes. Sprinkle with browned bread crumbs and serve immediately, garnish with parsley sprigs. EGGS IN A NEST ­ Serves 4-6 90g walnuts 125g cheddar cheese, chilled and cut to fit Food Chute 4 medium size potatoes, peeled and cooked. Add to frypan, and gently until onions are transparent, but not browned. Reduce heat, and simmer with lid on and vent closed until apples are cooked, and onions slightly browned. Serve with grilled bacon and parsley garnish if desired. 0 CHICKEN LIVER PATE ­ Makes 2 cups 500g Chicken livers ¼ cup butter 1 small garlic, peeled 1 small onion, peeled and halved 1 apple, peeled, quartered and cored ½ cup of reduced cream 1 tablespoon salt Pinch allspice, cloves, nutmeg and pepper Clean and dry livers on paper towel. Cut into small pieces, and fry in butter until they lose their pink colour. Add cream, lemon juice, salt and spices to pan, and stir to combine with pan juices. Serve with dry biscuits or toast. EGGPLANT PATE ­ Serves 6 2 eggplants baked for about 1 hour, unpeeled 1 clove garlic peeled ½ cup olive oil Juice of 1 lemon 1 teaspoon salt Freshly ground black pepper When eggplants are cooled, scoop out flesh and place in blender, cover and blend until smooth, about 10 seconds. Garnish with finely chopped chives or parsley, and serve with toast. KIPPER PATE ­ Serves 6 185g kippers 185g butter 3 tablespoons of white wine Freshly ground black pepper Melt half the butter in a frypan and cook kippers. Pour wine into blender, add melted remainder of butter, kipper flesh and pepper covered and blend until smooth, about 20 seconds. Serve with toast. PORK CREOLE ­ Serves 6 500g boneless pork, partially frozen and cut to fit Food Chute 1 tablespoon vegetable oil 1 medium onion, peeled and halved 1 green pepper, seeded with pith removed and halved 2 tablespoons plain flour 1 teaspoon salt 1 teaspoon sugar freshly ground black pepper 175g tomatoes ­ use tomato pieces when obtainable CRUST ½ cup plain flour ½ cup corn meal 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon salt 1 egg ½ cup milk 2 tablespoons vegetable oil Preheat oven to 210 C. Add flour, corn meal, sugar, baking powder, salt, egg, milk and vegetable oil to bowl. (Do not process any longer, as this would make the corn bread mixture coarse. ) Spoon batter over pork mixture. NOTE: Left-over cooked pork ­ 2 cups maybe coarsely chopped and substituted for raw meat. Fry in hot oil with vegetables. 0 SWEET AND SOUR PORK 750G boneless pork, partially frozen and cut to fit Food Chute 2 tablespoons cornflour 2 tablespoons soy sauce 1 teaspoon salt ¼ teaspoon pepper 2 medium carrots, peeled 1 green pepper, halved, seeded and pith removed 1 230g can water chestnuts 1 250g can pineapple chunks, drained 1 1/3 cup water 1/3 cup vinegar 1/3 cup white or brown sugar 1 extra tablespoon cornflour 1 extra tablespoon soy sauce 2-3 tablespoons vegetable oil ¼ cup water Insert Slicer Blade. Add water, vinegar, sugar, flour and soy sauce to bowl, and pulse 23 times to mix sauce. [. . . ] 2 large sticks celery cut into lengths to fit Food Chute 3 medium sized red skinned apples, quartered and cored ½ cup mayonnaise Insert Slicer Blade. MANDARIN CHICKEN SALAD ­ Serves 4-6 2 chicken breasts, split, cooked and boned 2 medium stalks of celery, cut to fit Food Chute 1 medium green pepper seeded and cut to fit Food Chute 1 medium white onion, peeled and quartered 1 312g can mandarin segments drained. ½ cup mayonnaise Insert Slicer Blade chicken (be sure it is well boned). BASIC COLESLAW ­ Serves 6-8 ½ small, firm cabbage cut into wedges to fit Food Chute 1 small white onion, peeled and halved 1 medium size green pepper, seeded and cut into 4 pieces 1 medium sized carrot, peeled and cut to fit Food Chute 1 zucchini with ends cut off and cut to fit Food Chute Salt and pepper to taste Coleslaw dressing Insert Shredder Blade. [. . . ]