9% off Food Processor With Grater

BLACK+DECKER 8-Cup Food Processor, Black, FP1600B

  • Food Chute with Pusher - Helps guide food...
  • Stainless Steel Chopping Blade, Slicer, Shredder

  • List price: $32.99
  • Your Price: $29.95
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KitchenAid Food Processor - Cutting techniques

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Recipe for almond shortcakes with stone fruits

In a bowl, whisk together the egg and ½ cup cream. Make sure there are no large lumps of almond paste or marzipan. Add the paste or marzipan to the cream mixture. Pour the cream mixture over the flour mixture in the food processor and pulse just until

Paris-Inspired Spicy Carrot Salad

You can use a food processor to grate the carrots, but I prefer to use a julienned peeler, which results in long, uniform carrot strands that soften just enough when absorbing the spicy liquid to become a little floppy; when I've used a food processor

Carrot salad with tahini dressing: Salad bar fixings made at home

I used a pre-shredded bag of carrots, but you may certainly choose to do the work yourself on a box grater or in a food processor. A handful of golden raisins would make a nice addition to this salad, which is a scrumptious side at any barbecue. Carrot

Paris-Inspired Spicy Carrot Salad - Forward

Source: forward.com

A splendid Parisian summer, captured in a bowl of spicy shredded carrots. Say Paris, and most people envision the Eiffel tower, a pyramid of colorful macarons , a bicycle ride with a baguette poking out of the front basket. But Paris for me is captured in a bowl of spicy shredded carrots. A cross between traditional French carottes râpées (a grated carrot salad mixed with little more than lemon juice, olive oil, parsley, and a pinch of sugar) and Middle Eastern harissa-spiced cooked carrots, this Tunisian raw carrot slaw screams... The lawns are lush and manicured, people mostly sitting on chairs rather than sprawled out in the grass, obeying the signs saying “ interdit. ” In awe of this politesse , I grab my own brightly-painted green seat and pull up a second as a table. A portable chraime , the fiery Sephardic fish stew, concentrated into boulettes de poisson (much more appealing to say than fish balls) and a thickened sauce, smushed onto a baguette. Plastic containers of cold salads: spicy shredded carrots, roasted eggplant and peppers, potatoes. All for me. Just two days earlier, I had landed at Charles de Gaulle airport with a backpack stuffed with a computer, flip flops, a pair of tap shoes, and ballet slippers. My luggage stranded in London, my summer waiting in France. First thing Friday morning, I made a beeline to the grands magasins department stores on Boulevard Haussmann for a shopping spree courtesy of the airline. A few basic outfits in hand, I set out to find some of the kosher restaurants I had marked on my map with big red Xs. Several were on Rue Richer and I found the street by following historic landmark signs directing me to the Folies-Bergère cabaret... There was a line in front of the iconic building’s art deco marquee, but rather than looking for tickets, the crowd was queuing to pick up their Shabbat feasts from Les Ailes, the Tunisian-owned restaurant and traiteur take-out counter next door. I took my place after the last person and quickly found myself face-to-face with a (luckily very patient) waiter. We were separated by my elementary vocabulary and several meters of glass-encased salads, vegetables, meats, fish and pastries. With a lot of pointing and stammering, I managed to amass two bags full of food. In an act of generous hospitality, my new friend threw in a few extra challah rolls and a big container of unassuming-looking shredded carrots. My luggage eventually found its way to me, and for the remainder of the month I took classes in the mirrored studios of Centre de Danse du Marais with a view of the Centre Pompidou on one side and the old Jewish neighborhood on the other. Every week, I made my Friday trek to Les Ailes, eventually narrowing down my order to my favorite choices (which I could now request with confidence) and always asking for an extra serving of the spicy carottes râpées. The piquant salad would last all week in the teeny-tiny frigo in my apartment. Some mornings, I took a few nibbles before heading out. Many nights, I ate a bowl before a late-night crêpe with lemon and sugar. The carrots quenched any type of hunger I had. Last month, I returned to Paris and visited good friends and old haunts. We had lunch in le Marais and walked past Notre Dame to lounge on chairs in the Luxembourg Gardens. One night, we went to see a cirque de soleil-like performance at the renovated and gilded Folies-Bergère. I knew that Les Ailes next door had closed, but it was still a shock to see its rainbow of salads replaced by a whole new storefront. In the intervening years, I sought to recreate the carrot salad that carried me through that summer. Shredded in a food processor. Should the salad be sinus-clearing spicy. In the end, I believe I have perfected my own interpretation of Les Ailes’ spicy carottes râpées , so whenever I want to remember my summer in Paris, I pull out a few ingredients and I am transported. Spicy Tunisian Carrot Salad ( Carottes Râpées à la Tunisienne ). Adapted from the late Gil Marks’ Moroccan raw carrot salad (shlata chizo) published in “Olive Trees and Honey”.

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Extra Fine Grater Food Processor Attachment from Kenwood
Kenwood Food Processor Extra Fine Grater Attachment. Use this rasping / Parmesan disc for foods such as Parmesan cheese and potato for rostis.

Amazon.com: Cuisinart DLC-835TXAMZ Fine Grater Disc, Fits ...
Cuisinart DLC-835TXAMZ Fine Grater Disc, ... Fits Cuisinart DLC-8 and DLC-10 series food processors; ... it completed my collection of accesories for my food processor.

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KitchenAid 5KFP7PI Parmesan Grater for Food Processors

KitchenAid 5KFP7PI Parmesan Grater for Food Processors
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Google Books

Making the Most of Your Food Processor
Making the Most of Your Food Processor
Published by Hachette UK 2013
ISBN 9781908974211,1908974214
160 pages

A food processor can be one of the most useful appliances in your kitchen if you know how to make the most of it. This book will show you how to do just that, whatever your level of culinary skills and however short of time you are. With a simple food processor on-side you can whiz up soups and spreads and purees and all kinds of savoury treats. A simple food processor will give you another level of expertise as a home-baker. Light sponge cakes and melt-in-the-mouth pastry and biscuits, which you might have thought too difficult to attempt before are now within your reach. This book will enable cooks to make the most out of their food processor, rather than it become an expensive dust collector on the kitchen counter.



Truffles, Candies, and Confections
Truffles, Candies, and Confections
Published by Ten Speed Press 2012
ISBN 9780307791306,0307791300
240 pages

Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream...



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Cooking recipes

Food Processor Chocolate Ice Cream
Ingredients:cocoa powder, milk, sugar, water

Blueberry Pecan Muffins Using Food Processor
Ingredients:baking powder, flour, eggs, blueberries, sugar, milk, pecan, salt, shortening, vanilla extract

Flaky Food Processor Pie Crust
Ingredients:flour, water, salt, shortening, butter

Food Processor Whole Wheat Bread Recipe
Ingredients:olive oil, kosher salt, water, water, maple syrup, sugar, flour, flour, yeast

Bing news feed

You have the power with the Zweissen Manual Food Processor
07/31/15, via Yahoo News

RELATED STORIES Travel light, eat well with the Briefcase Barbecue Mortar and pestle meets grater and slicer A spiral slicer water bottle? The Zweissen Quick Chop Food Processor/Salsa Maker ($20) combines useful prep tools into one handy kitchen gadget.

Appetites: Sweet yet surprising honey
07/30/15, via mprnews.org

Trim, peel, and grate the carrots and beet (see tip). You can use a food processor with a grater attachment or a box grater. Ideally, you will have equal amounts of grated beets and carrots, about 1 to 1 1/2 cups of each. Toss them together in a glass bowl.

Bringing your food focus to summer freshness
07/29/15, via Beaver County Times

In food processor, process almonds until finely ground. Add garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside. Spiralize zucchini or use grater with ...

Beet-Lemon Cupcakes with Cream Cheese Frosting
Beet-Lemon Cupcakes with Cream Cheese Frosting

Yes, you read that right. Beets. This recipe drew inspiration from a number of sources. A few weeks ago, an episode of Good Eats aired where Alton (obviously thematically inspired by Terry Gilliam’s The Imaginarium of Doctor Parnassus) talked about beet juice being used to provide the red color to red velvet cake. I thought that beets might make a good stand-in for carrots in carrot cake, and maybe I’d end up with red or pink cakes that would thrill my pink-obsessed daughter. A little searching turned up a number of similar takes (like this one at YumSugar), but they all had one thing in common: baking caused the color to fade, which would have defeated the purpose. So, I grabbed my copy of McGee’s On Food and Cooking, and found that the pigments in beets (betalains) are affected not only by temperature but by pH. Acid pH was associated with the red color I was going for, so I started with my absolute favorite carrot cake recipe (originally from the folks at Cooks Illustrated),...

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latkas: shred
latkas: shred

Shred the potatoes and onion in a food processor. (I don't know how the old Jewish mothers shredded their potatoes in the old country.) By hand with a knife I guess. My mother refers to this machine as The Bear. As she fumbles with it trying to close or open the top part she continually repeats the phrase, "It's like wrestling a bear!" At this point in the process I often imagine that it might have been easier to take out a hand grater.

Photo by misskoco

Machines for nom
Machines for nom

One morning we got up. We decided we wanted latkes, then realized that meant shredding potatos and onions by hand using a cheese grater. Fuck that! We went to crate and barrel and bought a new kitchenaid and a cuisinart.

Photo by vissago