NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 1 QUICK! EASY! SAFE!

NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 1

NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 2

NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 3 Dear JML Customer, Thank you for purchasing the Nicer Dicer. Making salads, soups and casseroles will never be easier. You can dice or julienne fruit, vegetables, cheese, meat, fresh herbs and a whole lot morein minutes. The Nicer Dicer consists of the following parts: 2 transparent containers small and large 2 lids 2 top sections (with cutting blades) 1 for small dicing and julienne 1 for large dicing and julienne 1 base (self cleaning round disc) The Nicer Dicer works best with small to medium sized fruit and vegetables cut in half. We recommend that you cut larger pieces in 3 to 4 sections to get the best results. Clean the Nicer Dicer before using it for the first time. All of the parts can be cleaned with hot, soapy water or in the dishwasher. **Caution: when cleaning by hand, blades are sharp. I

NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 4 Table of Contents Instructions for use...1 Changing the blades...1 How to Use Your Dicer...1 Cleaning...3 To Reassemble...4 RECIPES BREAKFAST...5 Country Breakfast...5 Baked Breakfast Apples...5 French Onion Omelet...6 Very Veggie Omelet...7 Three Egg Omelet...8 SOUPS...9 Potato Corn Chowder...9 A to Z Vegetable Soup...10 Broccoli Soup...11 Onion Soup...11 Beef Vegetable Soup...12 SALADS...13 Fruit Salad...13 Tomato Mozzarella...14 Chicken Salad...14 Fresh Vegetable Pasta Salad...15 Warm Chicken Spinach Salad...16 Deep Dish Layered Salad...17 Layered Taco Salad...18 Waldorf Salad...19 Twenty Four Hour Salad...20 APPETIZERS...21 Bruschetta with Tomato-Basil Topping...21 Crab Nachos...22 II

NDFoodPrepRecipeGuide.F805 21/9/07 10:22 Page 5 Fresh Tomato Salsa...23 Mango & Papaya Salsa...23 Fresh Vegetable Pizza...24 SIDE DISH...25 Zucchini Casserole...25 Cheesy Potato Casserole...26 Summer Zucchini Casserole...27 American Potato Salad...28 Zucchini Sauté...29 Perfect French Fries...30 Squash & Zucchini Casserole...31 MAIN DISH...32 Italian Pepper Steak Stir Fry...32 German Beef Goulash...33 Hearty Chicken Pot Pie...34 Cheesy Vegetable Lasagna...35 DESSERTS...36 Fruit Pizza...36 Mom s Apple Crisp...37 Apple Roll...37 NOTES...39 GUARANTEE...40 CONVERSION TABLES...41 III

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 6 Instructions for use: Before using the Nicer Dicer dip the cutting blades into water. Wet blades cut quicker and need less power. Place the components on a flat surface (kitchen counter top for example). The Nicer Dicer comes standard with anti-slip pads on the base to guarantee it s stability. Place the transparent container of choice on the desired top section. Twist to lock in place. Choose which top section or cutting blade best fits your needs. The blade with the larger sections is for julienne and the blade with the smaller sections is for dicing. Changing blades: Lift the top section that is attached to the base straight up at a 90 angle place hand on base, and pull up. To replace with another blade, hold the desired blade at a 90 angle over the pegs (located on either side of the base) and push down. Nicer Dicer top section should move freely. You are now ready to use the Nicer Dicer! Lift the top (transparent container locked) and place the item to be cut in the center of the round disc with a flat side facing down. NOTE: food with a peel such as peppers, apples, pears, tomatoes, cucumbers should always be placed with the peel side down. Lower the top (blade) so it rests on the item. 1

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 7 Place one hand on the transparent container and the other hand on the flat surface of the top. Press down on the flat surface to push the cutting blades through the item. The diced or julienne pieces automatically fall into the transparent container. If you want to dice or julienne additional pieces, lift open the top part and repeat the process. To remove the transparent container. grasp the complete unit (top and base closed) and turn the Nicer Dicer upside down so that the transparent container is at the bottom. (The pieces are separated into individual layers so they are automatically prevented from falling back through the cutting blades) Place one hand on the container and one hand on the closed unit and turn the container to remove it from the Nicer Dicer. You now have diced or julienne fresh fruit and vegetables! 2

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 8 Cleaning: Always clean the Nicer Dicer before using it for the first time. All of the parts can be cleaned with hot, soapy water or in the dishwasher. 1) Remove the transparent container (if attached) by turning to unlock. 2) Separate the top from the bottom by lifting the top piece straight up at a 90 angle and pull up. 3) Take hold of the bottom part so that the underside is facing up. Push the 2 black clips inwards (you will hear a click). 4) Turn the bottom over and press the round disc through the grid using your thumbs. This results in a thorough cleaning of the grid and the disc. 5) Completely remove the round insert. 6) Place in dishwasher or clean with hot, soapy water. 3

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 9 To Reassemble: 1) Turn bottom section over and insert round disc into grid, aligning the black clips with holes on the base. Push completely through. 2) Push black clips out until you hear a click to lock disc inplace. (It is very important to lock clips in place for proper use) 3) Turn bottom section over and place on flat surface. On one side of the base there are 2 pegs. This is where the top section connects to the base. 4) Take top section and hold at a 90 angle over the base. On either side of the top piece there is are holes. Place the holes over the pegs and push down. Nicer dicer lid should move freely. 5) The Nicer Dicer is now ready to use. 4

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 10 5 Country Breakfast 10 medium potatoes (of choice), peeled and cut in half. 4 small onions (of choice), peeled and cut in half. 1/2 lb of bacon, approx 8 strips 1/4 lb (1 stick) of butter or margarine Salt Pepper Fresh herbs (of choice) 4 eggs, beaten Cook the bacon. Remove from the pan and drain off grease. With the small blade, julienne the potatoes into fine sticks and then dice the onion; set aside. On medium heat, melt butter or margarine in pan and add onions. Cook until clear. Add the potatoes to the onions and cook until potatoes are golden brown. Add salt, pepper and fresh herbs to taste. Carefully pour the beaten eggs over the potato/onion mixture. Salt if desired. Cover and cook for approximately 3-4 minutes or until eggs are thoroughly cooked. Makes 2 servings. Baked Breakfast Apples 2 medium apples, peeled and cored 2 Tbsp raisins 1/4 tsp ground cinnamon 1/2 c apple juice 2 Tbsp raspberry spreadable fruit 1/4 c low-fat granola cereal Breakfast Preheat oven to 350 F Using the large blade, julienne the apples. Combine apples and raisins in small casserole dish. Sprinkle cinnamon over fruit. Pour the apple juice over the mixture. Bake uncovered for 20 25 minutes or until apples are slightly tender. Stir spreadable fruit and spoon over apple mixture; sprinkle granola over top. Serve warm. Makes 2 servings.

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 11 French Onion Omelet Breakfast 1 Tbsp olive oil 2 c. red onion, peeled and cut in half 1/4 c chopped shallots (optional) 2 tsp sugar 1/4 c green onion, diced 2 tsp Dijon style mustard 1/2 tsp dried thyme, crushed 6 eggs 1/4 c water 1/4 tsp salt 1/4 tsp ground white pepper 1 c shredded Swiss cheese (4 oz) Preheat oven to 375 F. Using small blade, dice red onion and green onion. Set aside. In a 10 inch ovenproof skillet, heat oil over medium heat. Add red onions, shallots (if desired), and sugar. Cook for 12-15 minutes or until tender and golden, stirring often. Remove 1/4 c cooked onion mixture and set aside. Stir green onion, mustard, and thyme into skillet. In a bowl beat together eggs, water, salt and pepper. Stir in 1 cup of the cheese. Pour into skillet. Bake in oven for 15 minutes or until set. Top with remaining cheese and reserved onion mixture. Cut into wedges. Makes 6 servings. 6

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 12 Very Veggie Omelet 1 small onion, peeled 1/4 c green pepper, seeded 1 Tbsp butter 1 small courgette 3/4 c tomato 1/4 tsp dried oregano 1/8 tsp pepper 4 egg whites 1/4 c water 1/4 tsp cream of tarter 1/4 tsp salt 1/4 c egg substitute 1/2 c shredded cheddar cheese Breakfast Preheat oven to 350 F. Using the large blade, dice the onion, green pepper, courgette, and tomato. Set aside. In a large nonstick skillet, sauté onion and green pepper in butter until tender. Add the courgette, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and the liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10 inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake for 9-10 minutes in preheated oven or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve. Makes 2 servings. 7

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 13 Three Egg Omelet 6 eggs, lightly beaten 1 1/2 slices of cooked ham 1 1/2 slices cooked turkey 1 1/2 green onion 1/2 tomato 1/2 sprig fresh parsley 1/2 medium green pepper, seeded 1/2 (8oz) package shredded cheddar cheese Breakfast With large blade, dice all ingredients except eggs and cheddar cheese. Coat the bottom of a large, lightly greased skillet with 3 eggs and cook over medium heat until firm. Top with 1 /4 each of ham, turkey, green onions, tomato, parsley, green pepper, and cheddar cheese. Fold egg in half over fillings and serve warm. Repeat with remaining ingredients. Makes 2 omelets. 8

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 14 Potato Corn Chowder 2 large potatoes, peeled and cut in 3-4 sections 3/4 c green pepper, seeded and cut in half 1/3 c onion, peeled and cut in half 2 3/4 c chicken broth 1 tsp sea salt 1/4 tsp pepper 1/4 c cornstarch 2 1/4 c milk 2 1/4 c frozen whole kernel corn 1, 2oz jar of pimento Soups Using the small blade, dice green pepper, onion and pimento. Change to large blade and dice potato. Set aside. Cook green pepper and onion in saucepan coated with cooking spray over medium heat until tender. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil; reduce heat and simmer 5-7 minutes or until potatoes are tender. In a small bowl, combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn and pimiento. Bring to a boil over medium heat, stirring constantly; cook stirring constantly until thickened. Serve immediately. Garnish with shredded cheese and sour cream. 9

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 15 Soups A to Z Vegetable Soup 1 Tbsp cooking oil or olive oil 2 c mixed diced fresh vegetables (such as zucchini, carrots, celery, onions, squash,) 2 14.5 oz cans reduced sodium chicken broth 2 cloves garlic, minced 1 15 oz can Great Northern Beans, rinsed and drained 1/2 c dry tiny shell pasta 2 Tbsp fresh oregano 1 oz Parmesan cheese Using the large blade, dice the vegetables to make 2 cups. In a large saucepan heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Remove half the vegetables, set aside. Stir in chicken broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is tender. Stir in fresh oregano. To serve, ladle soup in bowls. Top with reserved vegetables. Sprinkle parmesan cheese, if desired. Makes 4 servings. 10

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 16 11 Soups Broccoli Soup 1 1/2 c broccoli, diced 1/4 c celery, diced 1/4 c onion, diced 1 c chicken broth 2 c skim milk 2 Tbsp cornstarch 1/4 tsp salt Dash pepper and ground thyme 1/4 c Swiss cheese, grated Using the small blade, dice the broccoli, celery, onion. Set aside. Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover and cook until vegetables are tender. Mix milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cool, stirring constantly, until soup is slightly thick and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Serves 4 Onion Soup Ingredients 8-10 Yellow Onions, peeled 1/3 c butter or margarine 4 1/4 c beef or vegetable broth Salt, Pepper 2 Tbsp of white wine vinegar French bread, sliced and toasted (optional) Cheese (optional) Cooking time: approximately 25 mins Dice the onions with the large blade. Melt the butter or margarine and add the onions. On medium heat, cook the onions until lightly browned. Pour in the broth. Add salt, pepper to taste. Bring to a boil then reduce heat to medium low and cook for approximately 25 minutes. Add the white wine vinegar 5 minutes before soup is done. Place into bowls. Add toasted bread and top with cheese if desired. Melt cheese under broiler until golden brown.

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 17 Beef Vegetable Soup 2 lbs of stew meat 1/4 c flour 2 Tbsp vegetable oil 4 c water 1 Tbsp Worcestershire sauce 2 tsp sea salt 1 tsp garlic salt 3/4 tsp pepper 1/4 tsp ground allspice 2 bay leaves 4 carrots, peeled 2 stalks celery 4 medium red potatoes 3 small onions, peeled 2 green peppers, seeded 1/2 head of cabbage 3 Tbsp flour 3 Tbsp water Soups Using the large blade, dice the carrots, celery, red potatoes, onions, peppers, cabbage. Set aside. Heat the vegetable oil in a Dutch oven until hot; coat beef in 1/4 c flour and add to oil. Cook until meat is browned, stirring occasionally. Add 4 cups of water and the next 6 ingredients: bring to a boil. Cover, reduce heat and simmer for 2 hours or until beef is tender. Remove and discard bay leaves. Add all diced ingredients to beef mixture; cover and simmer until vegetables are tender. 12

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 18 Fruit Salad 1 pint of strawberries, hulled 1 red delicious apple, cored 1 kiwi, peeled Half of cantaloupe removed from skin Blueberries Half of Honeydew removed from skin 1/2 c grapes 1/4 c lemon juice 1/4 tsp freshly ground nutmeg 1/4 c cinnamon Vanilla Yogurt (or desired flavor) Salads Using the large blade, dice all of the fruit except the blueberries. Toss the fruit with lemon juice, nutmeg, and cinnamon. Chill. Top with favorite yogurt. 13

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 19 Tomato Mozzarella Salad 8 medium sized tomatoes cut in half 2 small onions (red or white), cut in half 1 pkg (8 oz) Mozzarella cheese, cut in sections Salt Pepper Olive Oil Red Wine Vinegar Fresh Basil or Parsley Salads Dice the tomatoes using the large blade, peel side down. Dice the onions using the small blade. Cut the Mozzarella cheese with the large blade. Place tomatoes, onions, and cheese in bowl and add salt, pepper, olive oil, red wine vinegar to taste. Garnish with fresh parsley or basil. Chicken Salad 2 c. cooked chicken breasts 2 stalks of celery 3 green onions 1/2 c green grapes 1/2 c red grapes 1 c mayonnaise Chopped pecans (optional) Using the large blade, dice the chicken breasts and celery. Change to the small blade and dice the onions and grapes. Mix the above ingredients and top with chopped pecans. Serve on bed of lettuce leaves or bread 14

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 20 Salads Fresh Vegetable Pasta Salad 1/4 c loosely packed fresh parsley sprigs 2 Tbsp of salad oil 2 Tbsp wine vinegar 2 Tbsp water 1-2 cloves garlic 12 tsp dry mustard 1/4 tsp salt 1/4 tsp ground black pepper 2 oz dry linguine, broken in half 1 large carrot, julienne 1 small turnip, julienne 1 small zucchini, julienne 1/2 c diced red pepper 1/2 c frozen peas, thawed 2 oz part skim mozzarella, gruyere, or Swiss cheese, cubed Salad greens (optional) Using the small blade, julienne the carrot, turnip, courgette then dice the red pepper. For dressing, in a blender combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt and pepper. Cover and blend until combined. Set aside. In a large saucepan cook linguine according to package directions. Add carrots and turnips the last 3-4 minutes of cooking. Cook until pasta and vegetables are tender. Drain. Rinse with cold water; drain again. In a large salad bowl combine cooked pasta mixture, courgette, pepper, peas, and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. Makes 6 side-dish servings or 3 main dish servings. Suggestions: Add chunks of chicken, turkey, or tuna. 15

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 21 Warm Chicken Spinach Salad 6 c. torn spinach 2 c. torn leaf lettuce 1 medium red onion, peeled 2 red or green peppers, seeded and cut in half 12 oz. skinless, boneless chicken breasts 1/2 tsp dried rosemary, crushed 1/2 sp lemon-pepper seasoning 1 clove garlic, minced 1 Tbsp cooking oil 2 Tbsp balsamic vinegar 2 Tbsp water Fresh rosemary sprigs (optional) Salads Using large blade, dice peppers. Change to small blade and dice red onion. Set aside. In a large salad bowl, combine spinach, leaf lettuce, red onion, and peppers. Cover and chill up to 2 hours. Cut chicken into bite-sized strips. Toss chicken with crushed rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium high heat for 2-3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to chilled salad mixture. Dressing: Add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates and garnish with Rosemary sprigs. Makes 4 servings. 16

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 22 Deep Dish Layered Salad 2 hard boiled eggs, chopped 1 1/2 heads iceberg lettuce, rinsed, dried 1 c celery 1 c green pepper, seeded 1 c green onions, peeled 2 c fresh mushrooms 2 c frozen green peas, thawed 2 Tbsp bacon bits 2 Tbsp grated parmesan cheese 2 c mayonnaise 2 Tbsp brown sugar 1/2 tsp garlic powder 1/2 tsp curry powder Salads Using the large blade, dice the lettuce, celery, green pepper, green onions, and mushrooms. Set aside. Layer 1/2 of the lettuce in the bottom of a large glass bowl. Follow with a layer of celery, pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce. Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder, curry powder. Spread evenly over the top of salad. Sprinkle with bacon bits and parmesan cheese. Refrigerate until ready to serve. Makes 10 servings 17

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 23 Layered Taco Salad 1 15 oz can of black beans, rinsed and drained 4 c shredded lettuce 1 medium tomato, seeded 1 1/2 c shredded cheddar or Monterey jack cheese 1/4 c pitted ripe olives 1/4 c green onion 1 6 oz carton avocado dip 1/2 c dairy sour cream 1 4 oz can chopped green chili peppers, drained 1 Tbsp milk 1 clove garlic, minced 1/2 tsp chili powder 1 small tomato 2 c crushed tortilla chips Salads Using the large blade, dice the lettuce and tomatoes. Change to the small blade, dice the olives, green onion and garlic. In a 1 1/2 qt glass salad bowl, layer the black beans, lettuce, tomato, cheese, olives, and onions. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic and chili powder. Spread over the top of the salad. Sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours. Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings. 18

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 24 Waldorf Salad 2 medium apples (2 cups), cored 1 1/2 tsp lemon juice 1/4 c raisins 1/4 c seedless green grapes, cut in half 2 Tbsp celery 1/4 c nonfat mayonnaise or salad dressing 1/4 c plain nonfat yogurt Lettuce leaves 1 Tbsp chopped walnuts Salads Using the large blade, dice the apples and celery. Change to the small blade and chop the walnuts. In a medium mixing bowl toss together the chopped apple and lemon juice. Stir in the raisins, grapes and celery. For the dressing, in a small mixing bowl stir together the mayonnaise or salad dressing and yogurt. Fold the dressing into the apple mixture. Cover and chill for 2 to 24 hours. To serve, arrange the lettuce leaves on salad plates. Spoon the salad mixture onto the lettuce-lined plates. Sprinkle with the chopped walnuts. Make 4 servings. 19

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 25 Twenty-Four Hour Salad 6 c of lettuce 1/2 c frozen green peas, thawed 1/2 c celery 1/2 c red onions, peeled 1/2 c carrots, peeled 2 hard boiled eggs 1/2 c mushrooms 1/2 green pepper, seeded 6 slices of bacon 1 1/2 c mayonnaise 2 Tbsp sugar 2 cups shredded Cheddar Cheese Salads Using large blade, dice the lettuce, green pepper, onions, celery, carrots, and mushrooms. Set aside. Cook bacon over medium heat until evenly browned. Drain and set aside. In a 2 qt glass bowl, layer the lettuce followed by peas, carrots, green pepper, red onions, mushrooms, celery and eggs. In a small bowl combine the mayonnaise, sugar and cheese. Spread mixture over the salad. Chop bacon into pieces and sprinkle over top. Cover and chill for at least 8-12 hours before serving. Makes 6 servings. 20

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 26 Appetizers Bruschetta with Tomato-Basil Topping 3-4 Roma tomatoes, cut in half lengthwise 1/2 c snipped fresh basil 1 Tbsp olive oil 2 tsp minced garlic 1/4 tsp salt 1/4 tsp fresh ground pepper 1/4 c butter, softened 1 tsp minced garlic 1/8 tsp salt 1/8 tsp black pepper 1 16 ounce loaf of baguette-style French bread, 1/2 inch bias slices 1/2 c fresh parmesan or Romano cheese Topping: Dice the tomatoes using the small blade. In medium bowl, combine tomatoes, basil, olive oil, 2 tsp garlic, 1/8 tsp salt and 1/8 tsp pepper. Set aside. Garlic Butter: In small bowl, combine softened butter, 1 tsp garlic, 1/4 tsp salt and 1/4 tsp pepper. Evenly spread the garlic butter on one side of the bread slices. Grill bread slices, butter side down, on the rack of an uncovered grill directly over medium-low to low for 2 minutes or until lightly browned. Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3-4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. Remove from grill. Serve immediately. Makes 8 servings. 21

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 27 Crab Nachos 1 8oz package of imitation crabmeat 3 green onions (white portion only) 1/2 red pepper 2 Tbsp cilantro 1 avocado, peeled and seeded 1 lime 1 tsp chili powder 1 tsp ground cumin 1/2 tsp red pepper flakes 1 4oz pkg. shredded Mexican cheese blend Round tortilla chips Sour Cream (optional) Appetizers Preheat oven to 375 F. Using the large blade, dice the crabmeat, green onions, red pepper, cilantro and avocado. Toss the diced avocado with 1 Tbsp of lime juice and set aside. Mix 1 tsp lime zest with all diced ingredients except avocado. Arrange the tortilla chips in a single layer. In an oven proof flat pan, top tortilla s with mixture and bake 8-10 minutes or until cheese melts. Remove from the oven; top with avocado. Serve immediately with sour cream if desired. 22

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 28 Appetizers Fresh Tomato Salsa 1 lb of firm ripe tomatoes 1/4 c red onion, peeled 1/4 c coriander 1 medium jalapeno pepper, seeded 1/2 c red pepper, seeded 1/2 c green pepper, seeded 1/2 c yellow pepper, seeded 1/4 c Italian dressing 1/4 tsp salt Hot sauce (optional) Tortilla Chips Using the small blade, dice tomatoes, red onion, peppers and coriander. Combine in a bowl with dressing, salt and hot sauce (if desired). Serve immediately with tortilla chips or cover and refrigerate until ready to serve. Mango and Papaya Salsa 1 ripe mango, peeled and seeded 1 peeled, pitted papaya 1 large, seeded Roma tomato 1/4 c red onion 1 chipotle chili* 1/4 c freshly squeezed lime juice 1 Tbsp honey 3 garlic cloves, minced 1/4 tsp freshly ground black pepper 1/4 c firmly packed cilantro leaves Salt to taste *canned chopped chipotle may be substituted for fresh Using the large blade, dice the mango, papaya, tomato. Change to the small blade and dice red onion and chipotle chili. Set aside. Mix together the lime juice, honey, garlic, cumin seeds, black pepper, cilantro, salt. Mix with diced fruit and vegetables. Chill. 23

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 29 Appetizers Fresh Vegetable Pizza 2 8oz. Pillsbury Crescent Dinner Rolls 1 8oz carton dairy sour cream 1-2 tablespoons prepared horseradish 1/4 tsp salt 1/8 tsp pepper 2 c fresh mushrooms 1 c tomatoes, seeded 1 c broccoli 1/2 c green pepper 1/2 c green onion (Any favorite vegetable can be used.) Heat oven to 375 F. Using the small blade, dice vegetables. Set aside in refrigerator. Separate crescent rolls into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1 inch baking pan; press over bottom and 1 inch up sides. Seal perforations. Bake 14-19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with diced vegetables. Cut into appetizer-size pieces. Store in refrigerator. Makes 60 appetizers. 24

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 30 Zucchini Casserole 8 c zucchini 1 red pepper, seeded 1 c cornflakes cereal or bread crumbs 1 c shredded cheddar cheese 1/2 c olive oil 1 tsp dried basil 2 eggs, beaten Salt and pepper to taste Side Dish Preheat oven to 350 F. Using the small blade, julienne the zucchini and dice the red pepper. Set aside Lightly oil a 9 x 13 inch baking dish. In a large bowl, combine zucchini, red pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish. Bake for 45 minutes, or until top is golden brown. Makes 8 servings. 25

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 31 Side Dish Cheesy Potato Casserole 3 large potatoes 1 c chicken broth 1 large onion, peeled 1/4 c butter and margarine 1 8oz carton of dairy sour cream 1 can cream of mushroom soup 1 can cream of chicken soup 2 c shredded cheddar cheese (divided into 1 c each) 1/2 tsp ground black pepper Preheat oven to 350 F. Using the large blade, julienne the potatoes. Change to the small blade and dice onion. Set aside. In a medium or large skillet, melt butter over medium heat. Add onion and cook until clear. In a large bowl, combine potatoes, sour cream, soups, 1 cup of the cheese and black pepper. Transfer the potato mixture to a 3 quart casserole, and bake uncovered in oven for 50 minutes, stirring halfway through baking time. Top with remaining cheese and bake for 5 minutes more or until cheese melts. Let stand for 15 minutes before serving. 26

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 32 Side Dish Summer Courgette Casserole 2 lbs of courgette 1/4 c onion 1 (10.75 oz) can of condensed cream of chicken soup 1 c sour cream 1 c carrots, diced 1 stick unsalted butter, melted 1 (6 oz) package of chicken flavored dry bread stuffing mix Preheat oven to 350 F. Using the large blade, julienne the courgette and dice the onion and carrots. Set aside. Boil the courgette and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream, carrots. Stir in the courgette and onion, mix well. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9 x 13 baking dish. Spoon the courgette mixture over the stuffing, then top with the other half of the stuffing. Bake for 25-30 minutes or until stuffing is golden brown. Makes 4 servings. 27

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 33 American Potato Salad 5 lbs small red potatoes 12 hard boiled eggs; separate egg whites and yolk 1 small red onion, peeled and cut in half 5 stalks of celery 1/4c stuffed green olives 2 c mayonnaise 2 Tbsp prepared mustard 1/4 c sweet pickle juice 1 1/2 tsp salt 3/4 tsp pepper Fresh dill (optional) Side Dish Using the large blade, dice the potatoes. Change to the small blade and dice the egg whites, red onion, celery, green olives. Set aside. Cook the potatoes in boiling water for 30 minutes or until tender; drain and cool. Mash egg yolks with a fork in a large bowl; stir in mayonnaise, mustard, pickle juice, salt and pepper. Stir until well blended. Toss gently with chopped ingredients to coat; cover and chill 1 hour. Garnish with fresh dill. 28

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 34 Courgette Sauté 1 Tbsp vegetable oil 1 onion, peeled 2 tomatoes 2 lbs courgette, peeled 1 green pepper, seeded Salt to taste Ground black pepper to taste 1/4 c uncooked white rice 1/2 c water Using the large blade, dice the onion, tomato, green pepper and julienne the courgette. Heat oil in a sauté pan over medium heat. Add onion, cook and stir for 3 minutes. Add tomatoes, courgette and green pepper. Stir. Season to taste with salt and pepper. Reduce heat, cover and simmer for 5 minutes. Stir in rice and water. Cover and cook over low heat for 20 minutes. Makes 6 servings Side Dish 29

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 35 Perfect French Fries 2 lbs russet or baking potatoes, cleaned 1 bottle (24 oz) peanut oil Kosher Salt Preheat oven to 300 F. Using the large blade, julienne the potatoes. Transfer the sticks to a large bowl; add enough cold water to cover. Repeat. Refrigerate potato sticks for at least 2 hours or up to 8 hours. Drain potatoes; transfer to a large jelly-roll pan lined with paper towels. Blot potatoes until dry. Heat oil in a medium Dutch oven or deep fryer over medium heat to 325 F. Line another jelly-roll pan with paper towels. Place one fourth of the potatoes in a frying basket or fine meshed sieve; cook 2-4 minutes, turning occasionally, until potatoes are tender and edges are slightly crisp (potatoes should not be brown). Drain on paper towels on pan. Heat oil over medium heat, about 5 minutes, until temperature registers 375 F. Cook potatoes in preheated oven in batches 2-3 minutes, until crisp and golden. Transfer French fries to a cookie sheet and keep warm in oven. Repeat process with remaining potatoes. Sprinkle process with remaining potatoes. Sprinkle French fries with salt. Makes 4 servings. Side Dish 30

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 36 Side Dish Squash and Courgette Casserole 2 medium yellow squash 2 large courgette 1 Vidalia onion, peeled 3 Roma tomatoes 2 c grated Romano cheese 1/2 c butter, divided Salt and pepper to taste Preheat oven to 375 F Using the large blade, julienne the squash and courgette, then dice the onion and tomatoes. Set aside. Lightly grease a 7 x 11 inch baking dish and layer the squash, courgette, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables and season each layer with salt and pepper to taste. Continue layering until all vegetables are used up and top this off with remaining cheese and butter. Cover and bake for 20-30 minutes or until vegetables are to desired tenderness and cheese is melted and bubbly. Makes 4 servings. 31

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 37 Main Dish Italian Pepper Steak Stir Fry 6 oz. boneless beef sirloin or top round steak 1/2 c water 2 Tbsp dry white wine or water 2 tsp cornstarch 2 tsp instant beef bouillon granules 1/2 tsp dried Italian seasoning, crushed 1/2 tsp pepper 1 Tbsp cooking oil 2 cloves garlic, minced 1 large yellow, green, or sweet red pepper, seeded and cut in half 1 small onion, peeled and cut in half 1 medium tomato (3/4 c), seeded and cut in half 2 cups hot cooked spinach fettuccine, linguine, or pasta of choice Finely shredded or grated Parmesan Cheese Using large blade cut pepper, tomato and mushroom. Change to small blade and dice onion. Set aside. Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips. Sauce: in a small bowl stir together water, white wine or water, cornstarch, bouillon, Italian seasoning, and 1/8 tsp pepper. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil if needed during cooking) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add peppers and onions; stir-fry for 1 minute. Add mushrooms and stir-fry for about 1 minute more or until vegetables are crisp and tender. Remove vegetables from the wok. Add the beef to the hot wok or skillet. Stir-fry for 2-3 minutes or to desired doneness. Push the beef from the center of the wok. Stir sauce. Add sauce to the center of the wok or skillet. Cool and stir until thickened and bubbly. Return the vegetables to the wok or skillet. Add tomato. Stir ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 2 servings. 32

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 38 German Beef Goulash (Goulash à la Gypsy) 3 Tbsp olive oil 1 1/2 lbs of stewing beef or ground beef Salt Pepper 4-5 yellow onions, peeled and cut in half 1 tsp paprika 4 1/4 c water 1 red pepper, seeded and cut in half 1 green pepper, seeded and cut in half 1 yellow pepper, seeded and cut in half 2/3 c red wine 2/3 c water 2 chili peppers, seeded 1-2 Tbsp of cornstarch Fresh parsley (optional) Main Dish Put olive oil in saucepan and heat on medium heat. Add beef, salt and pepper to taste. Dice the onions with the large blade and add them to the beef. Cook mixture until onions are clear. Stir in paprika. Pour in the water, stir and cover. Let simmer for 1 hour stirring a few times. Add water if necessary. Dice the peppers with large blade and add them to the mixture. Add the water and red wine. Dice the chili pepper with the small blade and add it to the goulash. Cover and let simmer for about 1 hour. Add water if necessary. After 1 hour add in the cornstarch and bring goulash to a boil. Sprinkle fresh parsley over goulash and serve. 33

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 39 Main Dish Hearty Chicken Pot Pie 2 pre-made pie crusts 1 c chicken broth 1 medium carrot, peeled 1 medium potato, peeled 1/2 c celery 1 small onion 1 1/2 c cubed cooked chicken 1/4 of a 10 oz package of frozen peas 1/2 c evaporated milk 2 Tbsp flour 2 tsp fresh parsley 1/2 tsp dried thyme, crushed 1/4 tsp pepper 1/8 tsp garlic powder Preheat oven to 425. Using the large blade, dice the carrot, potato, celery, onion. Set aside. For filling, in a large saucepan, combine the broth, carrot, potato, celery and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in the chicken and frozen peas. Cook the mixture over medium heat for 5 minutes. Stir together the evaporated milk, flour, parsley, thyme, pepper and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils. Spoon filing into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits on top crust. Bake in oven for about 25 minutes or until pies are golden brown. Makes 6 servings. 34

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 40 35 Main Dish Cheesy Vegetable Lasagna 12 lasagna noodles 2 Tbsp olive oil 2 heads fresh broccoli 2 carrots, peeled 1 large onion, peeled 2 green peppers, seeded 2 small courgette 3 small garlic, minced 1/2 c flour 3 c milk 3/4 c Parmesan cheese, divided 1/2 tsp salt & 1/2 tsp pepper 1 10 oz package of frozen chopped spinach, thawed 1 8 oz container of small curd cottage cheese 24 oz ricotta cheese 2 1/2 c shredded mozzarella cheese, divided Preheat oven to 375 F. Grease 9 x 13 inch casserole dish. Using the large blade, dice broccoli, carrots, onion, peppers, and courgette. Set aside. Cook lasagna noodles according to package directions. Heat oil in a large skillet over medium heat. When oil is hot add broccoli, carrots, onions, peppers, courgette, and garlic. Sauté 7 minutes; set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup parmesan cheese, salt, pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 c spinach mixture. In a small bowl combine cottage, and ricotta cheeses; stirwell. Spread about 1/2 c of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 c mozzarella cheese and 1/4 c parmesan cheese. Bake in oven for 35 minutes, or until lightly browned top. Cool for approximately 10 minutes before serving.

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 41 Desserts Fruit Pizza 1 pkg of refrigerated sugar cookie dough 1 (8oz) pkg of cream cheese, softened 1/4 c sugar 1/2 tsp vanilla Assorted fruit: kiwi, strawberries, blueberries, cantaloupe, nectarine, grapes, bananas, mandarin oranges 1/4 c apricot preserves (optional) 1 Tbsp water Preheat oven to 375 F. Using the large blade, dice strawberries, cantaloupe, nectarine, bananas. Remove the skin from the kiwi and slice. Cut the grapes in half. Drain the mandarin oranges. Line a 12 inch pizza pan with foil, spray with cooking spray. Arrange cookie dough in single layer in pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right side up. Beat cream cheese, sugar, vanilla with electric mixer on medium speed until well blended. Spread over crust. Arrange fruit over cream cheese layer. Mix preserves and water (optional) to form a glaze; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Tips: To soften cream cheese, remove wrapper and place on microwave plate. Microwave on high for 10-15 seconds or until slightly softened. Chopped candy bars can be substituted for any fruit. Substitute chocolate chip cookie dough for sugar cookie dough. Bake 10-12 minutes or until golden brown. Substitute 2 cups of thawed cool whip topping for cream cheese mixture. 36

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 42 Desserts Mom s Apple Crisp 6 large baking apples, peeled and cored (about 8 cups) 1/2 c orange juice 1/2 c sugar 1/2 tsp ground cinnamon 3/4 c flour 1/2 c sugar 1/4 tsp salt 3 Tbsp butter, softened Vanilla Ice Cream (optional) Preheat oven to 350 F. Lightly grease a 13 x 9 x 2 inch (3 qt. rectangular) baking dish. Julienne the apples using the large blade. Spread apples evenly in pan. Drizzle orange juice over top. In medium bowl, combine 1/2 c sugar and the cinnamon, sprinkle over the apples. In same bowl, combine flour, 1/2 c sugar, and the salt. Stir in softened butter until crumbly. Sprinkle over apple mixture. Bake for 40-45 minutes or until top is lightly golden and apples are tender. Serve warm with ice cream. Makes 8 servings. Apple Roll (Apfelstrudel) Dough ** 4 cups flour 1 tsp salt 3/4 cup vegetable oil 2 tsp of vinegar 1 3/4 c warm water Filling: 11 lbs or 22 cups of apples 7 Tbsp of lemon juice 37

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 43 Desserts 4 Tbsp of vegetable oil 3/4 cup sugar 15 Tbsp butter 4 Tbsp cinnamon Glaze: (optional) Powdered Sugar Water Heat over to 375 F. Grease (2) 11 x 13 baking pans. Dough: Sift flour into a bowl. Add salt, oil vinegar and warm water. Knead the mixture until dough is smooth. Rinse a pot with hot water and lightly towel dry. Place the dough in the warm pot for about 1 hour. Cover with damp towel. Filling: Peel the apples and remove the core. With the large cutting blade, dice the apples. Place in large bowl and cover with lemon juice. After 1 hour, remove the dough and separate into 4 equal pieces. Place 3 pieces back into pot and cover. Take the 1 piece and hit it strongly on the table. Spread flour on the working surface. Roll the dough out into a rectangle making it as thin as possible without breaking the dough. Brush the dough with oil. Spread approximately 5 1/2 cups of apples on the dough. Leave a 1 inch border around entire edge. Sprinkle 3 tablespoons of sugar and 1 tablespoon of cinnamon onto the apples. Place 4 tablespoons of butter randomly over the apples. Roll up the dough lengthwise and place it carefully onto a greased baking tin. 2 rolls can be placed in 1 baking pan. Bake for 55-60 minutes. Spread extra oil over the rolls while baking. Glaze if desired. Makes 4 rolls. **Tip: to save time, use already prepared dough rolls from you supermarket. 38

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 44 NOTES: 39

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 45 Guarantee This product is unconditionally guaranteed for one year against all defects of workmanship and materials. This guarantee does not affect your statutory rights. If you have any problems or queries about this product please contact JML.

NDFoodPrepRecipeGuide.F805 21/9/07 10:23 Page 46 Conversion Tables Metric Imperial 1 milligram = 1 gram = 1 kilogram = 1 ounce (oz) = 1 pound (lb) = 0.0154 grains 0.0353 ounces 2.2046 pounds 28.35 grams 0.4536 kilograms 1 c = 1 Container (c) Relates to the containers included with each Nicer Dicer. For example 1 c sour cream equates to one container of sour cream.

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