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SamIAm's avatar

What are your favorite recipes to make with a food processor?

Asked by SamIAm (8628 points ) July 2nd, 2011

I just bought my first (mini) food processor! I’m going to make salad dressing and hummus, and maybe some salsa today.

What do you make with a food processor?

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15 Answers

incendiary_dan's avatar

Sorbet. Just fruit, ice, and maybe some honey or maple syrup.

jaytkay's avatar

The mini ones are great for mincing garlic. I never tried hummus, you just added a great idea to my to-do list!

InTheZone's avatar

salsa
won tons and egg rolls
peanut (or any other kind of nut) butter
cabbage to make coleslaw
apples, celery and nuts to make waldorf salad

laureth's avatar

Basil pesto!

Basil, Parmesan, pine nuts, olive oil, garlic. All to taste.

Porifera's avatar

I make 1 or 2 cups of this and keep in the fridge for quick dinners:

2–3 tbs olive oil
3 tomatos
1 green onion
1 onion
1 clove garlic
½ green or red pepper
Dash of cummin
S&P
½ c water
Put all ingredients in food processor.

Add to chicken or fish add a little bit of water and simmer. When it’s done, serve with rice or mashed potato.

rooeytoo's avatar

I must admit I don’t use mine very much except to make dog food. Other than that an occasional batch of hummus.

Some of the above sound good though, I will give them a try!

sarahsugs's avatar

1. Ditto on basil pesto. I also recently discovered parsley pesto or cilantro pesto. It’s the same recipe as basil pesto, but substituting the other herbs. Delicious, and a great way to use up the rest of the bunch of parsley or cilantro before it goes bad. You can even combine both cilantro and parsley together. Yum!

2. My husband makes a yummy appetizer: steam a bunch of kale and then process it in the food processor with a clove of garlic, olive oil, and some salt. Serve as a spread on bruschetta.

3. Tomatillo salsa: Grill or pan-cook 6–8 tomatillos along with a serrano chili until slightly blackened all around (or boil in water until lightened in color). Then process in the food processor with 1/8 onion, 1 clove garlic, a handful of cilantro and 2–3 generous pinches of salt. Simmer on stovetop 8–10 min. until slightly thickened and darkened in color. Serve with chips or as enchilada sauce. So good!!

SamIAm's avatar

@jaytkay: I just made the hummus and I don’t think I’ll ever get store bought again. It’s so simple: chickpeas, water, evoo, garlic, cumin, lemon juice, smoked paprika, salt, and pepper (the recipe called for tahini but Trader Joe’s didn’t have any so I didn’t use it) and parsley if you’d like! Yummy.

lifeflame's avatar

A variation on the sorbet.
Chop up bananas, and quantities of your favourite fruit (berries, mango, etc)
Freeze. And then when you’re ready to eat, just blend.
For best results, keep the banana as a sort of base.

Kayak8's avatar

This recipe for gazpacho is the reason I BOUGHT a food processor. I make a big batch every weekend during the summer to add to my lunches for work. Very healthy and absolutely delicious!

Kardamom's avatar

I make a super-easy, but very delicious, Roasted Curried Butternut Squash Soup.

Cut off both ends of a medium sized butternut squash (can’t remember where I first read this hint, but it makes it so much easier to peel it, when it has flat ends and sits upright). Use a vegetable peeler to remove all of the skin. Cut squash in half, short ways, then cut those 2 pieces in half the other direction, so that you can easily scoop out the seeds. Note: I usually roast the seeds in the oven on a cookie sheet just like with pumpkin seeds. They’re a little fatter and I like them even better. Spray some Pam on them and sprinkle a little bit of sea salt and roast on 400 degrees for about 10 minutes, stir half way through.

Ok, so then cut the peeled squash into cubes, about 2 inches thick. Spray a cookie sheet with Pam, then bake on 425 degrees for about 20 minutes (check with a fork, until they are just tender and turn once or twice during baking). Resist the temptation to eat all of the squash at this point, because the scent and the taste will make you crazy with joy.

Get a carton of vegetable broth (I use Trader Joe’s Organic Low Sodium Vegetable Broth) then put your roasted squash cubes with some of the broth, enough to be able to get it to whirl freely, into your processor and blend until just smooth. Then pour the squash puree, along with the rest of the broth, into a large sauce pan.

Rise and drain one 15 oz. can of white beans (white kidneys, canellini or Great Northern). Put the beans into the food processor and blend until almost smooth, but still just a little bit chunky. Then add the processed beans to the squash mixture in the sauce pan.

Pour the contents of one 15 oz. jar of Trader Joe’s Curry Simmer Sauce into the sauce pan with the bean/squash mixture. Mix well and heat through. Voila!

This soup is so pretty, that you could serve it at a fancy luncheon. If you do, you can float a sprig of cilantro on top to make it look uber-foodie (just don’t tell anyone how easy it is to make) ; – P

Kayak8's avatar

@Kardamom Any recipe that runs the risk of making me “crazy with joy” is one that I simply must try! Will save this one for this fall, sounds perfect!

Megan64's avatar

I make a nice Hungarian shortbread, which consists of making the dough for the top and bottom, freezing it, and then shredding it in the food processor. After it’s been shredded, press half into the bottom of a pan spoon jam over the top, sprinkle the rest of the shredded dough over the jammed bottom layer and bake.

keobooks's avatar

Another vote in for pesto. VERY easy and tastes way better than the jar stuff. I don’t even order it in restaurants any more because the stuff at home is practically free and way better.

This isn’t a recipe, but anything that calls for a diced vegetable—food processor is always a plus.

MissAnthrope's avatar

I’m with @laureth and @sarahsugs. Pesto, pesto, pesto. And sundried tomato pesto (pesto rosso). Num num num…

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