Kitchenaid Food Processor Giveaway!
December 4, 2011 – Update
Please note that this contest has ended. The winner is Marilyn Crewe. Thanks for all who participated. Keep looking for new contests.
Enter the KitchenAid Food Processor Giveaway!
KitchenAid® is giving away a brand new 13-cup Food Processor – just in time for the holidays!
I am so excited about this Kitchenaid Food Processor Giveaway I wish I could enter the contest myself!
This is such a wonderful machine, as all KitchenAid® appliances are. (I have a stand mixer and LOVE it).
This food processor has an externally adjustable sliding blade (coupled with exceptional KitchenAid® performance) to ensure controlled and precise slicing, chopping and pureeing.
Key Features of this food processor include:
- New external adjustable, stainless steel slicing disc provides ultimate versatility
- Dual shredding disc easily flips the disc from 2mm to 4mm to achieve ideal slicing thickness
- Large 13-cup (2.75L) leak-proof work bowl, plus chef’s bowl and mini bowl to efficiently
- Ultra Wide Mouth Feed Tube™ adjusts to 3 different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers
- 17 precise food processing options for speed-controlled slice, shred, chop & puree functions plus three maximized slice, shred and puree/chop blades and bonus dough, egg whip & Julienne blades
It also includes:
- A new stainless steel multipurpose blade
- A maximized S blade for exceptional performance
- A dough blade
- A dual stainless steel shredding disc
How fantastic is that? Just think of all of the wonderful recipes you could whip up with this gem of a machine.
So how do you win? Just follow these simple instructions:
First of all, the contest is open to Canadian residents only. Sorry to our other visitors, but this one is for Canadians only.
You need to do just two simple things to enter the contest:
1. Go to our main site home page and like us on Facebook. Just click on the Like button at the top of the right hand column of the home page (or any page of the site actually).
2. Send me a recipe. It could be for anything, from appetizers to desserts and everything in between, preferably a healthy one, but certainly one you love. Some of your recipes may appear on the Cookingnook.com website. So get your your favorite recipes and just submit one of them to me at cookingnook (at) cogeco.ca . (Please make sure I have your full name and mailing address on the email in case you win.)
And yes you can enter more than once. For each additional entry though, ask a friend to Like Cookingnook too.
That’s it. The contest is open until the end of the day November 30, 2011. I will select the winner myself and notify KitchenAid® immediately, so you get your food processor before the holidays.
Enter the Kitchenaid Food Processor Giveaway today!
A recipe for you – my favourite appetizer:
Chicken and Mushroom Fresh Salad Rolls
* replace the usual bland volume of rice noodles with rotisserie chicken!
Makes 8 spring rolls
1 tsp sugar
2 tbsp soy sauce
1 tbsp sesame oil
12 cilantro stems, snipped to the width of your rice paper
½ c fresh basil or mint, roughly chopped
2 tbsp fresh ginger – grated, or pickled ginger
1c sliced fried mushrooms
1c cooked chicken (rotiserie chicken is perfect)
¼ long English cucumber, peeled
1 carrot, grated
8-8inch rice paper wraps
Slice mushrooms and sauté lightly in oil or butter, with salt and pepper.
Combine the sugar, soy sauce, sesame oil, mint and ginger in a small bowl.
Cut thin strips of peeled cucumber that are about the length of your pinky finger. Peel your carrot and shred it on a cheese grater; or if you’re ambitious, slice the carrot into thin matchsticks. Tossing the carrots with a splash of rice vinegar will kick up the sour note a bit.
Fill a wide shallow pan with warm water and spread a damp dish towel on a counter. Dip a wrapper in the water until it begins to soften and is workable.
**Removing the wrap from the water when it’s still slightly firm will allow easier manipulation of it when it comes to wrapping it up.
Combine cooked chicken, grated carrot, mushrooms, sauce and fresh mint. Place the cooked chicken mixture, then a strip of cucumber, and the fresh cilantro atop your moistened rice wrap, in a row, along the bottom third of the wrap. Roll it up from the bottom, rolling it into a cylinder and tucking in the sides tightly as you go.
Place the rolls, seam side down, on a tray, or dinner plate, covered with a damp cloth.
Citrus Dipping sauce:
2 tbsp fresh lime juice
2 tbsp fresh orange juice
¼ cup honey
¼ tsp freshly grated ginger
1 tsp Dijon mustard
Salt and hot sauce
For dipping sauce, whisk all ingredients together and season to taste. Transfer to one or more condiment bowls and set out on the table with a serving spoon.
My recipe entry for the Kitchen Aid Giveaway!!!
So easy to make and it makes a tasty snack.
Old Cheddar Short Bread
1/2 C. soft butter
1 1/2 C. grated old cheddar cheese
1 C. flour
1/2 tsp. salt
1/4 tsp. pepper (or cayenne)
1/2 tsp. dried thyme
1 large
Combine ingredients and roll into 2 rolls about 1 inch diameter. Wrap in plastic wrap and chill for 2 hours. Slice into 1/4 inch rounds. Bake on cookie sheet lined with parchment paper at 325 degrees for about 15-18 minutes. Let cool and store in an airtight container.
Tasty Healthy Roasted Garlic Soup
8 heads of garlic
6 cups of chicken or vegetable broth
olive oil
1 baguette
cut 1/4 or “top” off each garlic head
place on cookie sheet cut side up
drizzle a little olive oil on top of each head
cover with foil
roast in oven for 1-1/2 hours or until garlic is buttery
squeeze garlic into the heated broth and whisk
transfer to food processor and blend until smooth
transfer back to pot to heat
cut baguette into 1/4″ to 1/2″ slices drizzle with olive oil and toast in oven
place 2 slices of toast on the bottom of each dish and ladle soup on top
season with sea salt and pepper to taste.
A great winter flu buster!
1/2 cup unsalted butter, plus more for greasing 3/4 cup grated parmesan cheese 1/4 cup all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 pound elbow macaroni 1/2 teaspoon freshly ground pepper 5 cups whole milk 4 tablespoons unsalted butter, melted 1 1/2 pounds sharp Cheddar cheese, shredded 1/2 cup panko bread crumbs
Preheat the oven to 375 degrees F (190 C). Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess.
Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the macaroni, stir once, and return to a boil. Cook until just shy of al dente, 6-7 minutes. Drain, reserving 1 cup (8fl oz/250ml) of the cooking water. Set the macaroni and reserved cooking water aside.
In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3-5 minutes longer.
Add the cheeses (only 1/2 cup Parmesan cheese), salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.
To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan (1/4 cup) until well mixed.
Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, diving it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape.
Unmold the muffins using a small, sharp knife. Rewarm in a 350 degree F (180 C) oven for about 5 minutes, and serve.
Great for a quick meal for the Kiddies after school!
Moms Sweet and Sour Recipe
(use for ribs-sm pieces,chicken,or turkey pieces,or beef-cut up small.)
1-Fill and Heat oil in deep fryer.(I used Crisco vegetable oil-enough to fill deep fryer depends on size of deep fryer). Preheat oven for 400 degrees farheight.
2-Put in bread bag,flour,salt,pepper-(I leave out due to severe allergy).Use Clubhouse Italian seasoning instead,garlic salt or powder;Add your meat pieces or ribs in bag to coat( ribs).
3-Drop into hot oil and deep fry until brown.
4- Put into lg roast pan.
5-Add into large measuring cup or bowl 2 large cans Hunts original or Italian flavored tomato sauce ,1 glass bottle Heinz chili sauce. Add 1/4 cup white vinegar, and 2 tablespoons brown sugar(I perfer light brown sugar).Mix all together. Add about a couple of tablespoons soy sauce. Add salt and pepper-(I leave out pepper and add more Clubhouse Italian seasoning instead or you can add both. Also add more garlic salt or powder,onion salt or powder to taste. )Mix all together, and add over deep fried meat, use enough to meat to fill roaster.
6-Fill with enough water to finish covering meat pieces or ribs(most of the time I use ribs-but different other times Ive made this recipe with small pieces of chicken, turkey,stewing beef and even mini meatballs. All are delious)
7-Place roaster filled and covered for half an hour on 400 degrees F. Then reduce heat in oven to 350 degrees F. Cook for about another 2-or more hours until done.
8-Serve with boiled or steamed rice-(which ever flavor you perfer-white,brown,etc.). When using rice, when serving place rice under meat-ribs and sauce)
Or boiled cut-up and peeled potatoes. (Please note all fresh vegetables are washed all before peeling and cutting.
Also use your favorite vegetables-( I use boiled or steamed cut-up and peeled carrots,peas(frozen and added about 2 minutes before carrots fully cooked).
Also made a side lettuce salad with favorite salad dressing into separate side salad bowl beside individual servings. Another idea use garlic toast or buns to meal.
Enjoy, delious, you will get rave reviews from all.
Chili Con Carne-(serves 4-6)
3/4 lb chopped beef-or 1-2 lb hamburger
1 clove garlic,peeled,chopped and minced
3 small onions, sliced
1-2 cans sliced mushroom pieces or cut-up fresh mushrooms
1-4 washed,peeled and cut-up small carrots
2-4 large cans Hunts original flavor tomato sauce
2 large cans Hunts original flavor or Italian flavored stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder
2 teaspoons each Clubhouse Italian seasoning, garlic plus, and vegetable seasoning
1-2 teaspoons onion powder or salt,
1 teaspoon mustard spice
4 cups or 4 cans Libbys brand red kidney beans
1 jar Heinz chilli sauce
about 1 cup Old pasco Mild and chunky salsa-or use what ever hotness you perfer with the salsa.
about 1-2 cups leftover boiled potatoes
2-3 tablespoons brown sugar
about 2 tablespoons sour cream
1-Combine in fry pan chopped beef or hamburger,garlic,onions,carrots and mushrooms. Fry until meat and vegetables are cooked .
2-Add the rest of ingredients,decept brown sugar and sour cream, to large soup pot or slow cooker. Add cooked meat and vegetables. Cook, stirring occassionally until beans are tender. Cook about 4-6 hours
3-Just before serving-about 10 minutes before serving- add brown sugar and sour cream. Mix untill all is blended.
4-Serve with crackers,garlic bread or toast. A side salad can be added to meal too. Delious,enjoy.
Chocolate cake with ice water
1 1/2 cups margarine
1 3/4 sugar-white granulated
2 eggs
1 teaspoons vanilla
8 tablespoons cocoa
2 1/2 cups all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cup ice water
1Preheat oven to 350 degrees F.
2-In a large bowl,beat margarine,sugar,and eggs until light.
3-Add vanilla.
4-Blend in dry ingredients,alternately with ice water.
5- Pour batter into greased 9×13 inch baking pan.
6-Bake in preheated 350 degrees oven for 35 to 40 minutes or until done-when toothpick stuck into center comes out clean.
7-Take out of oven and let it rest about 1/2 to 1 hour before icing.Or icing will melt away and become a great mess. I use Betty Crocker either white or chocolate icing or sprinkle with icing sugar whatever you prefer.
Spaghetti Sauce with meatballs
(makes about 6 servings)
3/4 lb med lean ground beef-hamburger
1 cup fesh breadcrumbs
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper or Clubhouse Italian seasoning
2 teaspoons vegetable oil
1/2 cup chopped onions
1/2 cup chopped green pepper, red pepper,yellow pepper
1/2 cup chopped celery
1/2 cup or 2 large carrots,washed,peeled and cut up small
2 cloves garlic,minced
1(28 oz) can Hunts stewed tomatoes-pieces or cut up small
1(9 1/2 oz) can Hunts tomato paste
1 large can Hunts tomato sauce-original or italian flavor
1(10 0z) can sliced mushrooms
1/4 tsp oregano
1 bay leaf
a handful of spaghetti
Combine beef,breadcrumbs,water,salt,pepper,italian seasoning. Shape into 36 (1in in diameter) meatballs.Brown in hot oil.Remove balls from pan,and place on paper towels and set aside.
Drain oil off, and return 2 tablespoons to saucepan.Saute onions,green pepper,yellow pepper,orange pepper, celery,carrots and garlic until soft.
Add meatballs and remaining ingredients except spaghetti.Bring to a broil, reduce heat,cover and simmer,for 1 hour. Taste for seasoning.
Cook spaghetti according to directions with a tablespoon vegetable oil, and salt to boiled water. Drain.
Serve sauce and meatballs over spaghetti.
Serve with galic toast or plain toast. Enjoy.
Here’s my recipe for Apple Brownies. They’re not chocolate, but they are a very moist apple square that doesn’t need any frosting. They’re great to make in the fall when apples are plentiful. They are very moist and freeze well too.
Apple Brownies
3 eggs
1 cup oil
1 3/4 cups white sugar
2 tsp. vanilla
3 cups sliced or coarsely chopped apples
1 cup chopped walnuts
3 cups flour
1 tsp. cinnamon
½ tsp. nutmeg
1 tsp salt
1 tsp baking soda
Directions
1. Preheat oven to 350 F. Grease and flour a 9 x 13 pan.
2. Whisk oil and eggs in a large bowl until blended and smooth. Stir in sugar and vanilla.
3. Stir in dry ingredients until blended. Stir in apples and nuts. Mixture will be very stiff. Spread evenly in prepared pan.
4. Bake 40 to 45 minutes until top is golden and toothpick comes out clean.
5. Let cool completely on wire rack.
ENJOY!
My recipe for the giveaway is “Spicy Candied Almonds”
I just made two batches.
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons sugar
1 teaspoon paprika
1 teaspoon sea salt
1 tablespoon cayenne pepper
3 cups almonds ( skins on)
Mix ingredients together and toss with nuts. Place on a parchment lined cookie sheet and bake in a 350F oven stirring often until the nuts are toasted and coated with the candy mixture ( about 10-12 minutes) watch carefully as it burns quite easily. remove and stir as it cools to coat nuts. Store in an airtight container in a cool dry place- I put them in the fridge.
Enjoy!