Deni Blend-n-Grind 4200 - Manuel (Page 5)

4
Calamata Olive Tapenade
Serves: 2-4
Ingredients:
2 tbsp. minced fresh garlic
1oz. anchovy fillets (about 6) cut up
2 tsp. anchovy oil
3 tbsp. olive oil
1 ⁄
2
tsp. black pepper
Dash of tabasco
1 cup well drained calamata olives-
chopped
Method:
1.Combine all of the ingredients except
the olives in the blender. Blend for
about 15 seconds.
2.Add the olives and use an on/off
pulsing motion to chop and incorpo-
rate the olives. The mix should have
a coarse texture.
Serve with crackers or toasted slices of
French bread.
BBQ Sauce
Serves: 2-4
Ingredients:
1 1 ⁄
2
cup catsup
1 ⁄
3
cup prepared mustard
1 tbsp. worcestershire sauce
3 tbsp. dark brown sugar
1 tsp. salt
1 ⁄
2
tsp. black pepper
2 tsp. onion powder
1 ⁄
2
tsp. garlic powder
Method:
1.Combine all ingredients in the
blender.
2.Blend for about 15 seconds or until
well blended.
Use as a marinade as well as a basting sauce.
BLENDER RECIPES
Basil Pesto (Fresh)
Serves: 4-6 when served with pasta
Ingredients:
1 cup finely chopped fresh basil leaves
1 cup olive oil
3 tbsp. minced fresh garlic
1 ⁄
2
cup pine nuts
1 tsp. salt
Method:
1.Add basil and oil to blender. Blend
for 15 seconds.
2.Add pine nuts and garlic. Mix for
20-30 seconds.
3.The pesto can be stored in the refiger-
ator or freezer for future use.
Bleu Cheese Dressing
Serves: 2-4
Ingredients:
1 ⁄
2
cup crumbled bleu cheese
1 cup vegetable oil 1 ⁄
3
cup cider vinegar
1 tsp. salt 1 ⁄
2
cup mayonnaise
1 ⁄
2
tsp. white pepper
1 tbsp. chopped chives
Method:
1.Combine all ingredients in blender.
2.Blend for about 15 seconds or until
well blended.