Recipes

Directions

1. Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Core & More. In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat.
2. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.
3. In Small Batter Bowl, combine cream cheese spread and sour cream; whisk together until smooth using Stainless Whisk. Attach desired tip to Easy Accent® Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

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Yield

24 servings of 2 appetizers

Nutrients per serving:

Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 2 g, Sodium 150 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 starch, 1 fat (1/2 carb)

Cook's Tips:

“B” size potatoes are new red potatoes that measure about 2 inches in diameter. They are often found in bags by the other potatoes in most grocery stores.

The mid-sized Medium Bar Pan is perfect for preparing a variety of bite-sized appetizers, bar cookies, biscuits and brownie mixes (19-21 ounces). It is also ideal for frozen foods such as chicken patties and French bread pizzas.

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Directions

1. Place the potatoes into the Deep Covered Baker. Pour ½ cup (125 mL) of the milk over the potatoes. Microwave, covered, on HIGH for 11 minutes. Remove the baker from the microwave. Move the potatoes in the center of the baker to the ends of the baker and the outer potatoes to the center. Cover and microwave for 8-11 minutes, or until the potatoes are easily pierced with a fork.
2. Remove the baker from microwave. Coarsely mash the potatoes with the Mix ‘N Chop®.
3. In a Classic Batter Bowl, whisk the cream cheese until it's smooth. Slowly add the remaining milk, whisking until smooth. Add the cream cheese mixture and butter to the baker. Microwave, covered, for 3-5 minutes, or until the mixture is hot.
4. Carefully remove the baker from the microwave. Add the cheddar cheese, green onions, salt, and pepper and mix well until the cheese is melted. Serve with optional toppings.

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Yield

8 cups (2 L)

6 servings of about 1⅓ cups (325 mL)

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 860 mg, Sugars 9 g (includes 0 g added sugar), Fiber 3 g

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Directions

1. Soak the cashews in boiling water for 30 minutes to soften. Drain.
2. In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add some cold water for the right dressing consistency. Set aside.
3. Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
4. Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.

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Yield

4 servings

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Directions

1. For the Roast: Preheat the oven to 200°C. Place a rack in the centre of the oven and a lined roasting tray underneath.
2. Add all marinade ingredients to a small blender and blend until chunky.
3. Season lamb with salt and pepper then pour marinade over lamb. Place the lamb on the hot bars in the oven above the tray. Roast for 45 minutes then add potatoes.
4. For the Mint Sauce: Pour boiling water over the mint and leave it to steep for a few minutes before draining through a sieve (this will increase the flavour), then rinse the mint under cold water (to stop it cooking). In a small bowl stir sugar into vinegar, then stir in mint. Add a pinch of salt and leave to infuse.

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Yield

6 servings

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Directions

1. Peel and boil the sweet potatoes until they are completely soft, drain them and make them into a puree using a fork preventing it from forming lumps so its resulting texture is fine.
2. Then, make some light syrup using water, sugar and the cinnamon stick.
3. When the syrup is ready, add it immediately to the sweet potato puree, the ideal way is to go slowly and stir it so that it is well integrated.
4. If you prefer, beat the mixture using a blender and then strain it, this will leave no traces of fiber, making it more homogeneous and smooth.
5. Now, add it to a pot and place it on medium heat to cook it until it thickens, stirring constantly, preventing it from sinking.
6. Meanwhile, beat the yolks, add them the muscatel wine and then, gradually add all this to the pot containing the mixture of boniatillo.
7. A little bit of the boniatillo is poured into this mixture, mix them well and then add the rest.
8. Put it back on heat and cook for a few minutes, while stirring.
9. Remove from the stove and after cooling it, pour into a jam pot and sprinkle with cinnamon.

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Yield

1 Recipient 50g

Calories

268

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Directions

Prepare the Glass

1. Mix a little ground cinnamon and sugar on a small plate.
2. Wet the rim of your martini glass with a little water or use a lemon wedge, then dip it into the cinnamon-sugar mix to coat the rim.

Mix the Drink

1. In a shaker, combine the vodka, Irish cream liqueur, coconut cream, and a splash of cinnamon schnapps with ice.
2. Shake well until the mixture is well-chilled.
3. Serve
4. Strain the mixture into your prepared martini glass.
5. For an extra touch, garnish with shaved coconut or a small piece of chocolate on top.

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Note

This recipe blends the creaminess of Irish cream with the exotic taste of coconut, accented by the warmth of cinnamon. It’s a delightful and unique cocktail that’s sure to impress your guests or make your evening a little more special. Enjoy responsibly!

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