OXO Spiralize It! Manual de Usario

OXO procesador de alimentos Spiralize It!

Lee a continuación 📖 el manual en español para OXO Spiralize It! (9 páginas) en la categoría procesador de alimentos. Esta guía fue útil para 3 personas y fue valorada con 4.5 estrellas en promedio por 2 usuarios

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Spiralize
It!
Six delicious recipes for your OXO Tabletop Spiralizer
from Mark Bittman, Tish Boyle, and Ellie Krieger
Congratulations on your new
OXO Tabletop Spiralizer!
OXO’s Tabletop Spiralizer creates uniform, curly noodles from
a wide variety of fruits and vegetables for healthy, creative meals.
Whether you’re making zucchini noodles, preparing homemade cole-
slaw, or creating a fun garnish, the Spiralizer makes quick work of
any spiralizing task. The Tabletop Spiralizer comes with three differ-
ent stainless steel blades for spaghetti-like noodles, fettuccini-style
strands, or ribbon cuts, allowing you to experiment with dozens of
different recipes, from breakfast to dessert and everything in between.
OXO® and make a great team. Houghton Mifflin Harcourt
OXO is committed to making everyday living easier, and Houghton
Mifflin Harcourt is dedicated to curiosity, learning, and helping
others find success in their goals. We’re both excited to bring you
these recipes to help you get to know your new OXO product and
make something delicious.
• 4 •
SPICY NO-MAYO COLESLAW MAKES 8 SERVINGS
adapted from How to Cook Everything® Vegetarian by Mark Bittman
If you want restaurant-style coleslaw, you combine shredded cabbage with mayo and maybe a
little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which
is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic
and chile (you could substitute cayenne for the chile or just omit it if you prefer) and scallions.
2 tablespoons Dijon mustard,
or to taste
2 tablespoons sherry vinegar,
red wine vinegar, or freshly
squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile
(jalapeño, Thai, serrano, or
habanero), or to taste (optional)
¼ cup peanut or extra virgin olive oil
6 cups cored green or red cabbage,
spiralized with the orange blade
1 large red or yellow bell pepper,
roasted and peeled if you like,
seeded, and diced or shredded
1⁄3 cup diced scallion, more or less
Salt and freshly ground black pepper
¼ cup minced parsley leaves
1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a
little at a time, whisking all the while.
2. Combine the cabbage, pepper, and scallion and toss with the dressing. Season with
salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an
hour or so before serving to allow the flavors to mellow; the cabbage will also soften
and exude some juice. Or let sit for up to 24 hours if you like. Drain the slaw before
continuing.) Just before serving, toss with the parsley.

Especificaciones del producto

Marca: OXO
Categoría: procesador de alimentos
Modelo: Spiralize It!

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