Our favorite recipes – P to S...
What tops a cake, or even a cookie or a sundae, is what makes it extra delicious. And, with the SaladShooter® electric slicer/shredder, topping your favorite dessert is quick and easy! Surprise your family and friends with great eye appeal, texture, and flavor the next time you serve cake, cookies, or ice cream. There are many "ready-to-go" treats you can use as toppings. Just pop them in your SaladShooter slicer/shredder. Here are just a few ideas...
Pasta Primavera
- 1 8-ounce package small shells or other pasta
- 1/4 cup olive oil
- 3 tablespoons tarragon vinegar
- 1 clove garlic, chopped
- 1 small zucchini
- 1 small yellow zucchini
- 1/2 sweet red pepper
- 1 cup small broccoli florets
VINAIGRETTE:
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1/4 cup coarsely chopped basil leaves (1 tablespoon dry)
- 1 teaspoon Worcestershire sauce
- Fresh ground black pepper
Cook and drain pasta. Combine olive oil, tarragon vinegar, and garlic with pasta. Fit Slicing Cone on SaladShooter slicer/shredder and slice both zucchini and red pepper into bowl with pasta. Add broccoli. Cover and marinate 2 hours in refrigerator. Stir together ingredients for vinaigrette and spoon over salad before serving.
Serves 4
Potatoes Anna
- 6 medium potatoes
- 1/2 teaspoon salt
- Pepper to taste
- 8 tablespoons butter or margarine
- Parsley
Peel potatoes. Fit SaladShooter slicer/shredder with Slicing Cone and thinly slice potatoes right into bowl of cold water (enough to cover). Drain and dry potatoes with towel. Add salt and pepper. Lightly butter a 3 inch deep metal mold, a baking dish or a 9 to 10 inch non-stick fry pan with oven proof handle. Arrange larger potato slices in a circular pattern starting at center of pan, overlapping slices. Continue up edges of pan. Save ends to fill in center. Dot each layer with 1 tablespoon butter as you continue to build circle after circle to fill the pan. About 8 tablespoons butter or margarine should be used. Bake in preheated, 425°F oven 40 to 50 minutes. Carefully take skillet from oven. Place serving dish face down on top of potatoes, invert quickly being careful of hot melted butter. Garnish and serve.
Serves 6
Roasted Red and Green Peppers and Onions
- 1 1/2 pounds medium red bell peppers, washed, cored, and cut into quarters
- 1 1/2 pounds medium green bell peppers, washed, cored, and cut into quarters
- 1 1/2 pounds medium onions, peeled and trimmed
- 3 tablespoons olive oil
- 4 ounces Basil and Tomato Feta cheese
Preheat oven to 425° F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice peppers into large shallow baking dish. Slice onions over peppers. Add olive oil and toss peppers and onions to combine. Bake for about 25 minutes, or until the vegetables are tender, stirring occasionally. Transfer cooked peppers and onions to a serving platter. Crumble cheese over cooked peppers and onions.
Serves 6
Rustic Potato-Zucchini Tart
- 6 ounces aged Swiss or Foutrou cheese, divided
- 1 medium zucchini, washed and trimmed
- 1 tablespoon butter, melted
- 1 1/2 pounds Yukon Gold potatoes, peeled
- Salt and freshly ground black pepper
- 2 teaspoons dried chives, divided
- Chives for garnish, optional
Preheat oven to 400° F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred cheese into a small bowl; set aside. Fit SaladShooter slicer/shredder with Slicing Cone. Slice zucchini into small bowl; set aside. Pour melted butter into a 10-inch ovenproof pan. Fit SaladShooter slicer/shredder with Ripple Slicing Cone and slice half of the potatoes into pan, spreading to cover bottom. Sprinkle with salt and pepper, 1 teaspoon of the chives, and about 1/3 of the cheese. Arrange the zucchini over the top in a circle, slightly overlapping. Sprinkle with 1/2 the remaining cheese. Repeat layers with the remaining ingredients. Cover with a lid or aluminum foil. Bake 30 minutes. Remove cover and bake 10 minutes. Turn oven off and let tart set in oven for 15 minutes longer until cheese is golden and potatoes are tender. To serve, run the tip of a sharp knife around the edge of the pan. Gently insert a long spatula underneath the bottom layer and loosen the tart, transfer to a serving platter. Sprinkle with additional chives, if desired. Cut into wedges.
Serves 8
Season's Best Muffins
- 1 cup slightly frozen cranberries
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon grated orange peel
- 1/3 cup pecans
- 2 tablespoons margarine, melted
- 1/4 teaspoon cinnamon
- 1/4 cup sugar
Preheat oven to 400°F. Fit SaladShooter slicer/shredder with Slicing Cone. Slice frozen cranberries into a small mixing bowl. Stir in sugar and set aside. In large mixing bowl, combine flour, sugar, baking powder, and salt. In separate bowl, beat milk, orange juice, oil, egg, and orange peel. Add to flour mixture and beat only until all ingredients are moistened. Fit SaladShooter slicer/shredder with Shredding Cone. Shred pecans. Fold cranberry mixture and pecans into batter. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove from pan immediately. Brush muffin tops with melted margarine, then dip in cinnamon and sugar mixture.
Makes 12 muffins
Sliced Beet Salad
- 1 pound beets, cooked and peeled (or 1 jar whole beets)
- 1/2 red onion
VINAIGRETTE:
- 1/2 teaspoon salt
- Fresh ground black pepper
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 2 tablespoons vinegar (wine, herb or cider vinegar)
- 6 tablespoons olive oil
Measure ingredients for vinaigrette into large bowl and stir until dissolved. Rinse beets in water and pat dry with paper towel. Fit SaladShooter slicer/shredder with Slicing Cone. Slice beets into bowl with vinaigrette. Put onion into SaladShooter slicer/shredder and slice into bowl. Toss ingredients and marinate 2 hours. Arrange lettuce leaves on serving plates, spoon beets and onion over leaves.
Serves 4 to 6
Sliced Fruit Plate
- 2 apples
- 2 firm pears
- 2 kiwi fruit, peeled
- 3 tablespoons lemon juice
- Strawberries or mint leaves for garnish
DRESSING:
- 6 tablespoons olive oil
- 2 tablespoons lemon or lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
Select very firm textured apples and pears in season. Red Boscs and Angons of winter, to the late summer Bartlett pears. Rhode Island Greening and other firm textured apples are fine. If apples and pears are not firm, peel them. Also peel the kiwi fruit. Halve and core apples and pears. Fit SaladShooter slicer/shredder with Slicing Cone. Place cut side against feed tube wall of SaladShooter slicer/shredder and slice directly into bowl with 3 tablespoons lemon juice. Toss to retain color. Slice whole kiwi crossways in SaladShooter slicer/shredder. Arrange overlapping slices on plate and garnish with leaves or strawberries sliced in SaladShooter slicer/shredder. Spoon dressing over each arrangement.
DRESSING: Stir or whisk all ingredients together to blend.
Serves 4
Snowy Pear Muffins
- 2 cups firm pears (shredded - see recipe)
- 1/2 cup almonds, divided (shredded - see recipe)
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup oil
- 1/2 cup milk
- 1/4 teaspoon almond extract
- 2 tablespoons sugar
Preheat oven to 400°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred pears and almonds in small mixing bowl. Set aside. In large mixing bowl, combine flour, sugar, baking powder, and salt. Measure shredded pears and 1/3 cup almonds. Stir into dry ingredients. Set aside remaining almonds. In separate bowl, beat egg, oil, milk, and almond extract. Combine with flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 2/3 full. Combine remaining almonds with 2 tablespoons sugar. Top muffin batter with almond/sugar mixture. Bake for 18 to 20 minutes. Remove from pan immediately.
Makes 12 muffins
Spinach-Mushroom Gouda Tart
- 3 tablespoons butter
- 8 ounces large mushrooms, stems removed and washed
- 1 refrigerated pie crust
- 2 large eggs, at room temperature
- 3/4 cup milk
- 1 1/2 teaspoons garlic-pepper blend
- 1/4 teaspoon ground nutmeg
- 8 ounces Gouda cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess water
Preheat oven to 425° F. In a large skillet, melt butter over medium-high heat. Fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms into large skillet. Cook for 3 minutes, stirring occasionally. Prepare pie crust according to package directions for a single crust; refrigerate remaining crust for later use. Gently press crust into bottom and up sides of an 11-inch tart pan with removable bottom. In a large bowl, whisk together eggs, milk, garlic-pepper blend, and nutmeg. Fit SaladShooter slicer/shredder with Shredding Cone and shred cheese into bowl. Stir in mushrooms and spinach. Pour mixture into prepared tart shell; smooth to make an even layer. Place tart on a cookie sheet and bake 20 minutes. Reduce oven temperature to 375° F. and bake 15 minutes longer or until filling is set. Cool slightly. Serve warm.
Serves 6 to 8
Sunrise Surprise Muffins
- 2 cups carrots (shredded - see recipe)
- 1 medium apple
- 1/2 cup walnuts (shredded - see recipe)
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut
- 1/2 cup golden raisins
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
Preheat oven to 350°F. Fit SaladShooter slicer/shredder with Shredding Cone. Shred carrots, apple, and walnuts. Set aside. In large mixing bowl, combine flour, sugar, soda, salt, cinnamon, and nutmeg. Stir carrots, apples, walnuts, coconut, and raisins into flour mixture. In separate bowl, beat eggs, oil, buttermilk, and vanilla. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Bake for 20 to 25 minutes. If paper baking cups are not used, allow muffins to remain in pan for 5 minutes before removing. Otherwise, remove muffins from pan immediately.
Makes 12 to 14 muffins