Banana Split Shortcakes - qvc.com · Banana Split Shortcakes ... Add mint and process until finely...

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Banana Split Shortcakes

Shortcakes

1½ cups all-purpose flour

¼ cup plus one tablespoon granulated sugar, divided

2 teaspoons baking powder

¼ teaspoon salt

4 tablespoons cold butter, cut into small pieces

6-8 tablespoons heavy whipping cream

Filling

1 can (8 oz.) pineapple chunks, drained

2 firm, ripe bananas

2 cups strawberries, hulled

2 cups vanilla or favorite ice cream flavor

½ cup chocolate fudge ice cream topping

1. Preheat over to 375ºF. Line baking sheet with parchment paper; set aside. Fit food

processor with dough blade. In processor bowl, combine flour, ¼ cup sugar, baking

powder and salt; PULSE to blend ingredients. Add butter pieces. Continue to

PULSE until butter is cut into pea-sized pieces. Add cream, one tablespoon at a

time through feed tube, pulsing after each addition, until mixture begins to cling

together.

2. Turn dough out onto lightly floured surface; knead lightly and pat into a rectangle

that is 6 x 4 inches and about ¾-inches thick. Sprinkle surface with remaining 1

tablespoon sugar. Cut into 6 equal squares. Place squares, 2 inches apart on baking

sheet. Bake 18-20 minutes or until golden brown. Cool completely.

3. For filling, fit processor with mini-bowl and mini-multipurpose blade. Add

pineapple chunks. Process on HIGH until coarsely chopped; remove reserving



juice. Fit food processor with adjustable slicing blade. Using thick setting (5 or 6),

slice bananas and strawberries.

4. To serve, slice shortcakes in half. Spoon pineapple with juice, bananas and

strawberries over bottom of shortcakes. Top each with ice cream and chocolate

sauce. Replace tops of shortcakes. Serve immediately.

Yield: 6 servings

Tip: For best slices, cut bananas in half horizontally and place in small tube using

feeder tube to push down. Place strawberries in hopper horizontally to get fuller slices.

Eggplant Parmesan Crisps

4 ounces day-old French bread, torn into pieces

2½ ounces fresh Parmesan cheese, cut into cubes

¼ cup fresh basil

1 medium garlic clove

2 eggs, lightly beaten

¼ teaspoon salt

2 small white or purple eggplant (about 12 oz.)

¼ cup all-purpose flour

Dipping Sauce

1 can (14.5 oz.) diced tomatoes in sauce, undrained

¼ cup fresh basil

1 tablespoon extra-virgin olive oil

⅛-¼ teaspoon crushed red pepper flakes, optional

1. Preheat oven to 375ºF. Fit food processor with multipurpose blade. Add bread,

Parmesan cheese, basil and garlic. Process to form coarse crumbs. Place crumb mixture



into shallow dish. Whisk eggs and salt in separate shallow dish. Place flour in third

shallow dish.

2. Fit food processor with adjustable slicing blade. Using thick setting (5 or 6), slice

eggplant. Dip eggplant slices first into flour, then into egg mixture and finally into crumb

mixture to coat evenly. Place slices onto baking sheet that has been sprayed with

vegetable oil cooking spray. Spray tops of coated eggplant with additional cooking spray.

Bake 25-28 minutes or until golden brown and crisp, turning slices over after first 15

minutes.

3. Meanwhile for sauce, in food processor fitted with multipurpose blade combine

tomatoes, basil, olive oil and pepper flakes, if desired. Process on LOW until almost

smooth. Pour tomato mixture into small saucepan. Cook 10 minutes over medium-low

heat to blend flavors.

Serve hot eggplant slices with warm dipping sauce.

Yield: 8-10 appetizer servings

Fruit-Topped Dessert Tart

Crust

1¼ cups all-purpose flour

2 tablespoons packed brown sugar

¼ teaspoon salt

½ cup (1 stick) cold butter, cut into small pieces

4 ounces cream cheese, cut into cubes

Topping

1 orange

4 ounces cream cheese, cut into cubes

2 tablespoons packed brown sugar

2 cups strawberries, hulled

2 kiwi, peeled



1. Preheat over to 350ºF. Line baking sheet with parchment paper; set aside. Fit food

processor with multipurpose blade. In processor bowl, combine flour, sugar and

salt; PULSE to combine. Add butter and cream cheese; pulse until mixture begins

to form a ball, 20-30 seconds.

2. Roll out dough on parchment paper to a 12-inch circle. If desired, decoratively flute

edge of dough. Prick dough over entire surface with fork. Bake 18-20 minutes or

until golden brown. Cool completely.

3. For topping, zest orange to make 1 tablespoon zest; set aside orange for later use.

Fit food processor with mini-bowl and mini-multipurpose blade. Add cream cheese,

sugar and orange zest. Process on HIGH until smooth. Spread topping evenly over

crust. Fit food processor with adjustable slicing blade. Using thick setting (6), slice

strawberries. Adjust setting to medium (3), slice kiwi. Using a small knife, slice off

peel from reserved orange and cut into pieces. Arrange fruit on tart. Serve

immediately.

Yield: 8-10 servings

Hummus with Olive Tapenade

Hummus

1 can (29 oz.) chick peas, drained and rinsed

¼ cup water

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 small garlic clove

½ teaspoon salt

Tapenade 4 ounces assorted pitted olives (about ¾ cup)

4 ounces roasted red bell peppers, well drained (about ½ cup)

¼ cup fresh parsley



1 tablespoon olive oil


1 Seedless cucumber

Pita bread wedges or thinly sliced baguette, optional

1. For hummus, fit food processor with multipurpose blade. Add chick peas, water,

olive oil, lemon juice, garlic and salt; process on HIGH until smooth, scraping down

as needed. Spoon hummus onto serving platter.

2. For tapenade, fit food processor with mini-bowl and mini-multipurpose blade. Add

olives, peppers, parsley, olive oil and garlic; PULSE until coarsely chopped. Spoon

tapenade over hummus.

3. Fit food processor with adjustable slicing blade. Using medium setting (3), slice

cucumber. Arrange cucumber slices around edge of hummus. Serve with pita bread

wedges or thinly sliced baguette, if desired.

Yield: 12 servings

Layered Fruit Salad with Minted Poppy Seed Dressing

Dressing

¼ cup granulated sugar

2 tablespoons apple cider vinegar

2 tablespoons mayonnaise

2 teaspoons poppyseeds

¾ teaspoon salt

⅓ cup vegetable oil

¼ cup fresh mint leaves



Salad

1 quart strawberries, hulled

2 kiwi, peeled

½ fresh pineapple, peeled and cored

1 small jicama, peeled

1 head Boston or Bibb lettuce

1. For dressing, fit food processor with mini-bowl and mini-multipurpose blade. Add

sugar, vinegar, mayonnaise, poppy seeds and salt. With motor running, add oil

through small feed tube, until creamy. Add mint and process until finely chopped.

Chill dressing until ready to serve.

2. For salad, fit food processor with adjustable slicing blade. Using thin setting (3),

slice jicama. Adjust slice setting to medium (3), slice pineapple and kiwi. Adjust

setting to thick (6), slice strawberries. To serve, line serving platter with lettuce

leaves. Arrange sliced fruit in layers over lettuce leaves; drizzle with dressing.

Serve immediately or chill for up to 2 hours.


Party Veggie Sub Sandwich

Guacamole spread

1 ripe avocado, peeled, pitted and cut in quarters

¼ cup light sour cream

¼ cup fresh cilantro



1 teaspoon fresh lime juice

¼-½ jalapeno pepper, seeded


½ teaspoon salt

Sandwich ½ head iceberg lettuce

3 plum tomatoes

½ seedless cucumber

1 green bell pepper

¾ cup (3 oz.) pitted black olives

¼ small red onion, peeled

1 large carrot, peeled

4 ounces sharp cheddar cheese

2 multigrain baguettes (each about 4 inches in diameter and 16 inches in length)

1. For spread, fit food processor with mini-bowl and mini-multipurpose blade. Add

avocado, sour cream, cilantro, lime juice, jalapeno pepper, garlic and salt; process

until smooth. Set aside.

2. For sandwich, fit food processor with adjustable slicing blade. Using thick setting

(6), slice lettuce. Adjust slice setting to medium (3), slice tomatoes. Using thin

setting (1), slice cucumber, bell pepper, olives and onions. Remove ingredients

from bowl; set aside in separate piles. Fit grating blade on unit, grate carrot and

cheese.

3. To assemble, cut baguettes in half horizontally with serrated knife. Spread

guacamole mixture over cut sides of loaves. Arrange vegetables evenly over

bottom half of baguette beginning with lettuce, then tomatoes, cucumber, bell

pepper, carrot, cheese, olives and red onion. Place top of baguettes over bottom

halves and press firmly. Serve immediately or wrap tightly in plastic wrap and

refrigerate for up to 4 hours.

Yield: 16 servings

Tip: To grate cheese, keep refrigerated until ready to use. Slice cheese block into 1”

diameter pieces. Place pieces vertically into smallest feed tube and grate on Low speed.



Pesto Potato Salad

½ medium red onion, peeled

4 stalks celery

1½ pounds small waxy potatoes, such as Yukon gold, red or fingerling

1 teaspoon salt

Dressing

1½ cups fresh arugula, divided

2 ounces fresh Parmesan cheese, cut into chunks

¼ cup toasted pine nuts

¼ cup water

2 tablespoons olive oil


½ teaspoon salt

1. Fit food processor with adjustable slicing blade. Using thin setting (1), slice onion.

Adjust slice setting to medium (3), slice celery. Remove onion and celery from

bowl. Adjust setting to thick (6), slice potatoes. Place sliced potatoes in stockpot;

add enough water to cover and 1 teaspoon salt. Bring water to a simmer. Cook until

potatoes are just tender, about 10-12 minutes. Drain potatoes; refrigerate until cold.

2. For pesto dressing, fit food processor with mini-bowl and mini-multipurpose blade.

Add ¾ cup of arugula, Parmesan cheese, pine nuts, water, olive oil, garlic and salt;

process until creamy, but still slightly coarse.

3. In large mixing bowl, combine potatoes, onion, celery and remaining ¾ cup

arugula, torn into bite-sized pieces. Add pesto mixture; toss gently to coat. Serve

immediately or chill until ready to serve.

Yield: 6-8 servings

Tip: If desired, fresh basil or baby spinach can be substituted for the arugula.



Roasted Sweet Potato Waldorf Salad

1½ pounds sweet potatoes (about 3), peeled


1 teaspoon salt, divided

¼ teaspoon ground black pepper

1 red apple, quartered and cored

2 stalks celery

¾ cup toasted walnuts, divided

¾ cup light mayonnaise

1 green onion

2 tablespoons lemon juice

1 tablespoon granulated sugar

⅛ teaspoon ground cayenne pepper, optional

1 small head green leaf lettuce

1. Preheat oven to 450ºF. Fit food processor with adjustable slicing blade. Using thick

setting (6), slice potatoes. Toss potatoes with olive oil and season with ½ teaspoon

salt and black pepper. Arrange slices on baking sheet in a single layer. Bake 20-25

minutes or until tender and beginning to caramelize; cool completely and refrigerate

until ready to serve.

2. Meanwhile, adjust slice setting to thin (1 or 2), slice apple and celery; set aside. Fit

food processor with mini-bowl and mini-multipurpose blade. Add walnuts, PULSE

until coarsely chopped; remove and set aside. Add mayonnaise, green onion, lemon

juice, sugar, remaining ½ teaspoon salt and cayenne pepper, if desired to mini-

bowl; process until smooth. In large mixing bowl, combine apples, celery, dressing

and half of the walnuts; toss gently until coated.

3. To serve, arrange lettuce on individual salad plates. Top with roasted sweet potato

slices, apple mixture and remaining walnuts. Serve immediately.

Yield: 6-8 servings



Sausage & Pepper Baked Ziti

1 box (16 oz.) dry ziti or penne pasta

2 plum tomatoes

2 green bell peppers

8 ounces button mushrooms

1 small onion, peeled

1¼ pounds cooked Italian sausage links (5-6 links)

2 tablespoons olive oil

2 medium garlic cloves, minced

½ teaspoon salt

1 can (14.5 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

3 ounces fresh Parmesan cheese

8 ounces fresh mozzarella cheese, diced

Chopped fresh basil, optional

1. Preheat oven to 400ºF. In large stockpot, cook pasta according to package

directions; drain and keep warm.

2. Fit food processor with adjustable slicing blade. Using thick setting (5 or 6), slice

tomatoes; remove and set aside. Adjust slice setting to medium (3), slice bell

peppers and mushrooms. Adjust setting to thin (1), slice onions. Remove peppers,

mushrooms and onions from bowl. Adjust setting to thick setting (6), slice sausage

links; remove.

3. Heat 12-inch sauté pan over medium-high heat. Add oil, sliced peppers, mushrooms,

onion, minced garlic and salt. Cook, stirring occasionally, until vegetables are

tender. Add diced tomatoes and tomato sauce; bring to a simmer. Stir in sliced

sausage and cooked pasta. Remove from heat.



4. Fit food processor with grating blade, grate Parmesan cheese. Pour pasta mixture

into large casserole dish. Top with reserved sliced tomatoes, diced mozzarella

cheese and grated Parmesan cheese. Bake casserole 6-8 minutes or until mozzarella

cheese melts. Top with chopped basil, if desired. Serve warm.


Spanish Tortilla

2 plum tomatoes

1 small zucchini

2 small russet potatoes, peeled

1 4-6 ounce cooked chicken breast

¼ small onion, peeled

¼-½ jalapeno pepper, seeded



3/4 teaspoon salt, divided

8 eggs

Chopped fresh cilantro, optional

1. Fit food processor with adjustable slicing blade. Using thick setting (6), slices

tomatoes; remove and set aside. Adjust slice setting to medium (3), slice zucchini.

Adjust setting to thin (1 or 2), slice potatoes. Remove zucchini and potatoes from

bowl. Adjust setting to medium (3 or 4), shred chicken breast. Fit food processor

with mini-bowl and mini-multipurpose blade. Add onion, jalapeno and garlic to

bowl; process on HIGH until coarsely chopped. Set aside.

2. Heat 10-inch nonstick sauté pan over medium-high heat. Add oil, zucchini, potatoes,

and onion mixture; season with ½ teaspoon salt. Cook, stirring occasionally, until

vegetables are tender and lightly browned.



3. Meanwhile, whisk eggs with remaining salt. Add chicken to vegetable mixture; pour

egg mixture over all. Turn heat to low and cook, tightly covered, 15-18 minutes or

until set in center.

4. Carefully invert tortilla onto serving plate. Garnish with reserved sliced tomatoes

and chopped cilantro, if desired. Serve warm or at room temperature.

Yield: 6 servings

Wasabi Flank Steak with Asian Slaw

Marinade 2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons sesame seed oil

1 tablespoon prepared wasabi paste


1 piece peeled fresh ginger (about 1-inch)

1 flank steak (about 1¼ pounds)

Slaw

1 small head Napa cabbage, quartered (about 4 cups sliced)

4-5 red radishes

1 large carrot, peeled

4 green onions

3 tablespoons rice vinegar

3 tablespoons granulated sugar

¾ teaspoon salt

1. For steak marinade, fit food processor with mini-bowl and mini-multipurpose blade.

Add vinegar, soy sauce, sesame oil, wasabi paste, garlic and ginger; process until



smooth. Place steak into resealable plastic bag and pour marinade over steak, coating

well. Refrigerate for at least 2 hours or up to overnight, turning occasionally.

2. Heat 10-inch sauté pan over medium-high heat. Remove steak from marinade, shake

off excess. Place steak into pan and cook to desired doneness, turning over halfway

through cooking, 4-6 minutes per side. Remove steak to cutting board; allow to rest

10 minutes before slicing.

3. Meanwhile for slaw, fit food processor with adjustable slicing blade. Using medium

setting (3), slice cabbage. Adjust slice setting to thin (1), slice radishes; remove from

bowl. Fit grating blade on unit, grate carrot. Combine cabbage, radishes and carrot in

mixing bowl.

4. For dressing, fit food processor with mini-bowl and mini-multipurpose blade. Add

green onions, vinegar, sugar and salt; process until onions are finely chopped. Pour

over slaw mixture; toss well to coat.

5. To serve, carve steak crosswise into thin slices. Arrange slaw on individual serving

plates and top with sliced beef. Serve immediately.

Yield: 4 servings

Banana Split Shortcakes - qvc.com · Banana Split Shortcakes ... Add mint and process until finely...

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