Quick Chef
This next-generation version of our popular kitchen food processor saves you time and money without using electricity. Versatile, quick and easy to use, it now features three sharp blades for chopping vegetables, herbs and fruits fast; a paddle whisk for mixing and whisking; a funnel with measurements for making dressings; a small basket to dry fresh herbs and small salads; an ergonomic cover with easier-turning handle; and an airtight and liquid-tight seal for storing.
- 5½ cups/1.3 L.
- Includes recipe insert and gift box.
Beef Churrasco
Makes 16 oz./470 mL of marinade
2 oranges, zested and juiced 3 limes, zested and juiced 1/3 cup olive oil 3 garlic cloves, peeled 1 small onion, peeled, quartered ½ cup fresh cilantro 1½ tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend 1 lb. Flank Steak, Sirloin Steak or Skirt Steak, based on preference. In the base of the Quick Chef® Pro System, place garlic, onion and cilantro. Process until finely chopped. Transfer to a Quick Shake® Container and add all juice and zest, plus olive oil. Cover and shake to combine. Remove and reserve 1/3 cup for Tomatillo Avocado salsa. Add seasoning blend to Quick Shake® Container, cover and shake well to combine. Pour over beef in Season-Serve® Container, seal, marinade 6 hours or overnight. Drain marinade and discard. Grill or pan fry to preferred doneness. Simply SalsaServes 5
Ingredients 1 medium onion, peeled and cut in half 2 cloves garlic, peeled and smashed juice of 1/2 lime 15 oz. can diced tomatoes 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend garlic salt to taste Place ingredients in Quick Chef with blade. Turn handle until desired consistency. Optional Ingredients 2–3 tbsp. fresh cilantro. Recipe Variation: Add one 15 oz. can of black beans to salsa mixture. For spicier salsa, add sliced jalapenos or hot sauce. Chicken SaladServes 2
4 oz./113 g cooked chicken breast 2 tbsp. mayonnaise 1 tbsp. sour cream 1 tbsp. pecan halves 1 tsp. fresh tarragon ¼ cup green grapes, halved salt and pepper, to taste Place chicken breast, mayonnaise, sour cream, tarragon and pecans in base of your Chop ’N Prep™ Chef. Replace cover, twist to seal and pull cord until fi nely chopped, 4–5 times, or until desired consistency is achieved. Remove blade, place chicken mixture in a small bowl, add grapes, salt and pepper to taste and toss to combine. Creamy Southwest Chipotle DipYields 2 cups of dip
2 canned chipotle peppers in adobo sauce 2 tbsp. fresh cilantro leaves 2 garlic cloves, peeled ½ lime, juiced 1½ cups sour cream ½ cup mayonnaise 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend salt and pepper, to taste Place the peppers, cilantro, and the garlic cloves in the base of the Quick Chef. Replace the cover and chop the ingredients until fine. Place the sour cream and mayonnaise in a 6-cup/1.4 L Wonderlier® Bowl. Add the chopped ingredients to the Wonderlier® Bowl. Mix thoroughly with a Saucy Silicone Spatula. Chill in the refrigerator until ready to serve. Serve with tortilla chips or as a dressing for grilled fish tacos. Great GuacamoleServes 6–8
Prep time: 5 Min 2 garlic cloves, peeled 1/4 yellow onion, chopped 1 jalapeño pepper, seeded 1/2 cup fresh cilantro 1 lime, juiced 1tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend 4 avocados, halved, pitted, and peeled Add all of the ingredients to the Quick Chef Pro except the avocado. Using the blade attachment, chop to desired consistency. Remove the top and add the avocado. Replace top and turn until you achieve a smooth consistency. Serve in the Chip 'N Dip with tortilla chips. Southwest Chipotle Red Pepper HummusServes 8
Prep time: 5 Min. 1 (15 oz.) can chickpeas, drained 1 roasted red pepper from jar, drained 1/4 cup + 1 tbsp. Tahini (sesame paste) 1 lemon, juiced 4 garlic cloves, peeled 2-3 tsp. Simple Indulgence southwest Chipotle Seasoning Blend 2 tbsp. parsley salt and pepper, to taste Rinse and drain the chickpeas. Place all ingredients into the Quick Chef Pro using the blade attachment and chop until smooth. Season with salt and pepper. Serve in the Chip 'N Dip with baked pita chips. |
Buffalo Chicken Flatbread
Serves 16
12”/30 cm crust of your choice 1 chicken breast, steamed in the Tupperware® SmartSteamer, diced ½ cup buffalo sauce 1 celery stalk, diced 3 tbsp. bleu cheese dressing Place chicken and buffalo sauce in base of Quick Chef™ Pro System fitted with blade attachment. Turn handle to process until finely chopped. Spread chicken over crust placed on a lined baking sheet. Remove blade and rinse base under running water. Replace blade and add celery to base. Turn handle to chop coarsely. Sprinkle celery over chicken. Bake 10 minutes at 425° F/220° C, or until crust is golden. Allow to cool 5 minutes and drizzle with bleu cheese dressing. From the Amazing Appetizers Recipe Book. Southwest Mango Pineapple SalsaServes 4 to 6
Ingredients ½ cucumber, peeled and seeded 1 8 oz. can of pineapple chunks, drained 1/3 red onion 1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend 1 tbsp. fresh lime juice 1/3 cup cilantro leaves, washed 1 mango, peeled, seeded and diced salt and pepper to taste Place all ingredients except the diced mango, in the Quick Chef. Turn handle to chop until you reach the desired consistency. Add diced mango and turn the handle a few more times to incorporate diced mango into the salsa. Season with salt and pepper to taste. Pour tortilla chips in the Chip ’N Dip container and add salsa to the dip bowls. Serve salsa at refrigerator or room temperature. Spicy Mexicali DipMakes 3 Cups
14 oz. can artichoke hearts, drained 1/2 cup low-fat sour cream 1 cup shredded Mexicanstyle cheese 10 oz. can diced tomatoes with chilies, drained 1 tbsp. Simple Indulgence™ Southwest Chipotle Chop artichokes in Quick Chef with blade. Place all ingredients in Base of Oval Microwave Cooker; blend together with Saucy Silicone Spatula. Microwave on high for 3-5 minutes. Serve with crostini or a variety of chips. Southwest Black Bean BurgersServes 4
1 small onion, quartered 2 garlic cloves, peeled 1 egg 15 oz./425g can black beans,drained and divided ½ cup seasoned bread crumbs 2 tbsp. fresh cilantro 2 tbsp. fresh parsley 2 tsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend salt and pepper, to taste In the base of the Quick Chef, place the onion, garlic, egg, half the beans, bread crumbs, herbs and seasonings. Replace cover and turn handle and chop until smooth. Remove the blade and with a Saucy Silicone Spatula blend in remaining beans. Form the mixture into four patties. Cook burgers over medium high heat in a grill pan or skillet, 4 minutes each side. TiramisuServes 8–10
¾ cup whole milk 2 tbsp. instant espresso powder 1 cup heavy cream 8 oz./230g mascarpone cheese 8 oz./230g cream cheese 1 cup confectioner’s sugar 3 oz./85g high-quality semi-sweet chocolate, grated 1 tsp. vanilla extract 6 oz./170g package soft lady fingers In a Micro Pitcher, stir together the milk and espresso powder until combined. Set aside. In the Whip ’N Prep™ Chef, whip the heavy cream until soft peaks form. Add the cheeses, sugar, ¼ cup of the chocolate, vanilla, and the milk mixture. Whip to combine. In the Ice Prisms™ Medium Bowl, layer ½ of the lady fingers on the bottom of the dish. Add ½ of the cream mixture. Continue layering the remaining lady fingers and the cream mixture. Garnish with the remaining chocolate and sweetened whipped cream if desired. Refrigerate until ready to serve. |
