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Recipes – Euro-Pro Ninja Pro System 1100 User Manual

Page 9

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Caramel Crème Parfait

Ingredients:

1 Cup

Heavy Whipping Cream

1 tsp.

Sugar

4 Cups

Premium Vanilla Ice Cream

1

/

2

Cup

Premium Caramel Sauce, divided

1

/

2

Cup

Lowfat Milk

Directions:

Pour the cream into the pitcher and whip on 3 until stiff peaks form, about 25
seconds. Gently fold in the sugar and set aside. Clean the pitcher and dry.

Place the ice cream and

1

/

4

cup of caramel sauce into the pitcher. Add the milk

and blend on 3 until very smooth. Remove and assemble the parfaits. Drizzle a
small amount of the remaining caramel sauce down the sides of 4 glasses. Layer
the ice cream and whipped cream into each glass. Top each parfait with a drizzle
of the remaining caramel sauce and serve at once. Serves 4.

Pitcher
Whipping Attachment
6-Blade Assembly
Pitcher Lid

Recipes

Orange Double-Up

Ingredients:

4 Cups

Orange Juice, divided

1

/

2

Cup

Frozen Orange Juice Concentrate

2 Medium

Fresh Oranges, peeled, seeded and cut into pieces

16 oz.

Carbonated Water

Directions:

Pour 2 cups of orange juice into the pitcher. Add the juice concentrate and the

fresh oranges. Blend on 2 until uniformly smooth. Pour the mixture into a large
serving pitcher and add the remaining orange juice and carbonated water. Stir
well to blend. Pour over ice and serve. Serves 4 to 6.

Pitcher

6-Blade Assembly
Pitcher Lid

Middle Eastern Tabouli

Ingredients:

1 Cup

Plain Bulgur (cracked wheat), uncooked

1 Cup

Water

1 Bunch

Fresh Parsley, stemmed

6 Sprigs

Fresh Mint, stemmed

1

/

2

Small

White Onion, peeled

2 Cloves

Garlic, peeled

1

/

3

Cup

Extra Virgin Olive Oil

2

Lemons, juiced (about

1

/

4

cup)

1

/

2

tsp.

Salt

1

/

2

tsp.

Freshly Ground Black Pepper

2 Ripe

Tomatoes, cored and diced

3

Green Onions, cleaned and chopped

Directions:

In a large bowl, mix the bulgur with the water. Cover and let stand for 20 minutes,
until the water is absorbed and the wheat is tender.

Place the parsley, mint, onion and garlic into the bowl and pulse on 1 to make a
small, rough chop, cleaning the sides of the bowl with a spatula as necessary.
Transfer the mixture to the bowl of softened bulgur.

Place the olive oil, lemon juice, salt and pepper in the bowl and blend on 2 until
incorporated. Add the dressing to the bulgur mixture and lightly toss to mix. Add
the chopped tomatoes and green onion, again tossing gently to mix. Taste and
adjust the seasonings. Serve well-chilled or at room temperature. Serve 6.

Bowl
4-Blade Assembly
Bowl Lid

Roasted Tomato & Olive Bruschetta

Ingredients:

4 Medium

Tomatoes, cored and quartered

2 Tbsp.

Extra-Virgin Olive Oil

1 Clove

Garlic, peeled

1

/

4

Cup

Black Olives, pitted

1 tsp.

Fresh Basil

Fresh Bread Rounds, lightly toasted

Directions:

Place the tomatoes on a baking sheet and toss with the oil. Sprinkle with salt
and pepper. Bake at 350°F for 30 to 40 minutes, or until very soft and tender.
Remove and cool slightly.

Place the cooled tomatoes in the bowl and add the garlic, olives and basil. Add a
few drops of oil if the mixture looks dry. Pulse on 1 for just a few seconds, or long
enough to roughly chop the vegetables together. Don’t over-blend.

Spoon the bruschetta on the bread rounds and serve. Makes about 12 servings.

Bowl
4-Blade Assembly
Bowl Lid

NJ602W_30_IB_ENG_100426.indd 16-17

10-05-03 11:38 AM