Food+Processor



Chris Ortiz Period 4 Sweet Potato Pancakes

2 C shredder raw sweet potatoes 1 T flour 1 T egg 1 t salt After peeling and shredding sweet potatoes, measure and put in medium sized bowl. Mix all other ingredredients in separate bowl and ass shredded sweet potatoes and mix well. Drop by spoonfuls onto HOT (350) griddle sprayed well. Turn only once.

The sweet potatoe pancakes were one of my favorite recipes. One would't expect to see such sweetness and flavor from a sweet potato. THe final product actually tastes more like an actual pancake than a sweet potatoe. The dish is a very healthy alternative to real pancakes without sacrificing in flavor or taste. 



All in all, I think that the sweet potato pancakes are great. I cannot wait to serve them at home. There is no doubt in my mind that i will be making this recipe frequently and very soon in the near future. They're delicious!

I completly agree with Christopher Ortiz. These sweet potatoe pancakes are out of this world. It is an easy way to sneak in vegetables in our daily lives. I recomend you try doing this at home.

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Vegetable-Cheese Soup

¼ c. butter or margarine ¼ c. flour ½ to 1 c. Assorted chopped vegetables (Celery, onion, carrots, green or red pepper, mushrooms, broccoli, cauliflower) ¼ tsp. minced garlic 2 c. chicken broth ½ c. shredded sharp cheese (or more to taste) ¼ c. light cream or beer (optional)

1. Using a food processor (knife blade), chop all vegetables. Then switch to shredding disk and shred the cheese. Set aside until last step. 2. Sauté vegetables and garlic in melted margarine until tender. 3. Add flour and mix well. (This is the roux.) Bring to a boil. 4. Add chicken broth; whisk to make sure there are no lumps. 5. Bring to a boil; simmer until slightly thickened. 6. Season with salt and pepper. 7. Add shredded cheese slowly until melted. 8. Serve.

=**Vegetable Cheese Soup**= Going off of Ricardo

===Review: I really enjoyed this recipe. The nutritional value of this soup is vegetables, dairy, meats and fats. There is chicken, vegetables and cheese in it. I would say that it does meet the dietary guidelines with the amount of vegetables in the soup. It could be better for you if there was less cheese and butter and more vegetables, but I think that if this was done it would sacrifice the taste and flavor of the dish. This dish was moderately difficult to make, but not too difficult to prepare.===

Harry David Period 7/8 Chocolate Chip Cake Ricardo PrincePd. 7/8

1/2 cup butter or margarine cut into 6 or 8 pieces1 cup of sugar2 eggs1/2 cup milk1/2 tsp. vanilla Place in food processor bowl. Process until ingridients are blended.Add to processor: 1 3/4 cups of flour1/2 tsp. salt2 tsp. baking powder Turn the machine on and off (pulse) and process only as long as long as it takes the flour to disapear into other ingredients. Pour into a greased 9" cake pan.Stir in 1/2 cup chocolate chips.Bake-25 minutes. Allow to cool and cut into squares before serving. Serves 6-8 ﻿  Purpose- To use a food processor to create a cake.

.  Nutritional Value- Small amount of salt.

.  Where guidelines met? No, too much fat and sugar.

= Chicken Croquettes =

Andrew McDevitt · 3 Tbsp margarine · 3 Tbsp flour · ½ cup milk · ½ cup chicken broth 1. In a medium saucepan melt 3 Tbsp margarine over medium heat. 2. Add flour and cook stirring constantly for 1 to 2 minutes without browning. 3. Gradually whisk in milk and broth stirring constantly, until smooth and thickened. (should resemble a pudding type texture) 4. Remove from heat and let cool 5 to 10 minutes.

· 2 cups finely chopped chicken · 1 cup fine bread crumbs · 2 eggs slightly beaten 1. In large bowl, combine chicken, bread crumbs and eggs. Mix well. 2. Pour in white sauce, fold until blended. 3. Cover and chill for a minimum of 2 hours.

· ¼ cup bread crumbs · ¼ cup of parmesan cheese 1. Preheat oven to 350 2. Combine remaining 2 ingredients in a shallow dish. 3. Divide chicken mixture into 8 sections. 4. Shape into ovals 5. Roll in crumb mixture 6. Arrange in greased 9x13 baking dish 7. Bake for 30 minutes until golden brown.

Sauce · ½ Tbsp of margarine · 1 Tbsp flour · ½ cup of chicken broth · salt and pepper for flavor Melt butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper. Stir constantly until mixture begins to boil. Continue to stir and let boil for 1 minute. Remove from heat. I really enjoyed the rich creamy sauce poured over the flavorful chicken croquettes. The dietary guidelines were met because of the use of variety in all of the food groups. To try and make the recipe a little bit more healthy I would use less margarine and maybe use low fat milk. For difficulty of recipe I would give it a medium it is time consuming but is not difficult to make. I loved chicken croquettes, I hope you do too!