Red Bliss Spicy Potato Salad
Ingredients:
3 lb. Red Bliss potatoes (boiled and chilled)
3 eggs (hardboiled and chilled)
5 scallions (reserve green tips for garnish)
1 green pepper
3 large celery stalks (chopped)
1/2 cup sweet Gherkin pickles (chopped)
1 1/2 c. mayonnaise
1/2 cup sour cream
2 tbsp yellow mustard
2 tbsp parsley flakes
2 tbsp paprika
1 tsp. onion powder
1 tsp. garlic powder
3 tbsp sugar
1 tbsp crushed red pepper
1/4 tsp. cayenne pepper
Salt and pepper to taste
Directions:
Place potatoes and eggs into 6 quarts of water and bring to a boil. Remove eggs and let cool
after 10 minutes after boiling point. Lower heat to medium and cook until potatoes are almost
fork tender. Drain potatoes and let cool. Using the green #6 blade, slice cool potatoes and
scallions into Genius container. Change to the purple #1 blade, placing foods in vertically, chop
pickles, peppers, celery and eggs into same container. Add remaining ingredients and stir well.
Taste and adjust seasoning. Chill before serving.
* You may delete the red pepper and cayenne for a non spicy salad
Apple Pie with Chinese 5 Spice Graham Cracker Crust
Ingredients:
Crust
16 whole graham crackers
1/4 cup sugar
1/3 cup margarine, melted
1/2 tsp. Chinese 5 spice powder
Directions:
Filling
3 lbs McIntosh apples, peeled, cored, cut into 1/2-inch-thick slices
10 cups cold water
1/3 cup lemon juice
4 tbsp unsalted butter
1 cup brown sugar (packed)
1 tbsp all-purpose flour
1 tsp. Chinese five-spice powder
Directions:
For Crust
Using the orange #3 blade and Genius container, place the graham crackers into your Genius
Machine and grind into a fine cracker meal. Add melted butter and sugar and mix well. Pour into
a 9" tall pie plate/pan. Using your hand or a large spoon, form a crust on the bottom and sides
of the plate/pan. Place in refrigerator and chill before using.
For Filling:
Add water and lemon juice into a large bowl. Peel, core and half all apples placing in lemon
water as you go. Using the green #6 blade and Container, slice all apples into the Genius bowl.
Melt butter in a large skillet over medium heat. Add apples and brown sugar and cook until
slightly tender. Remove apples with a slotted spoon leaving juice in the pan. Add flour and 5
spice powder to juice and simmer until thickened. Pour juices over apples and let cool. Add
apple mixture to pie crust, refrigerate and serve cold with whipped cream.
Shredded Asian Slaw
Ingredients:
1/2 head of green and red cabbage
1 small red onion (quartered)
1 lg. carrot (cut into 3" lengths
1/4 cup soy sauce
1/4 cup lemon juice
2 tsp. white vinegar
2 tbsp dark brown sugar
2 tsp. Asian sesame oil
2 tsp. grated ginger
2 tsp. toasted sesame seeds
1 tsp. white pepper
Directions
Using the purple #1 blade and your Genius container, chop cabbage wedges alternating one
green and one red until all are chopped. Mix onion and carrots in a standing up position and
chop. Add all remaining ingredients and mix well. Taste and adjust seasoning if needed and
chill. Serve cold.
Honey Carrot Salad
Ingredients:
6 large carrots (cut into 3-4" lengths)
2 small granny smith apples (peeled, cored and halved)
1/2 cup chopped pineapple (drained)
1/2 cup golden raisins
1/3 cup Miracle Whip
2 tbsp honey
Directions
Using the Red #2 blade and the Genius container, shred carrots and apples alternating one at a
time. Add remaining ingredients and mix well. Refrigerate overnight and serve cold.
Homemade Baked Potato Chips
Ingredients:
6 medium white or red potatoes (peeled and soaked in cold water)
Extra Virgin olive oil
12 cups cold water
3 tbsp kosher salt (plus more for seasoning)
Onion powder
Garlic Powder
Directions:
Preheat oven to 425 degrees. Using the teal #4 Wave slicer with Genius container, slice all
potatoes into long chips. Add slices to cold water and salt and let soak for 1 hour in your
refrigerator. Remove chips and pat dry. Place on a baking sheet and brush with olive oil on both
sides. Sprinkle with salt, onion and garlic powder and bake for 20-30 minutes or until chips are
crispy golden brown.
* Get creative and try different seasonings like Italian seasoning, Old Bay, seasoning salt, Greek
spice, mixed up salt or a Cajun spice.
Tony's Mediterranean Salad
Ingredients:
6 Persian cucumbers
4 stalks celery
1 small red onion (quartered)
1 can lg. black olives (drained)
1 can artichoke hearts (drained)
1/2 lb. firm feta Cheese
1 lemon (juiced)
Extra Virgin olive oil (unfiltered if you have it)
2 tbsp Italian seasoning
Salt and White Pepper to taste
Directions:
Using the #6 slicing blade and Genius container, slice cucumbers and black olives. Change to
the purple #1 blade and chop red onions and celery. Add lemon juice, olive oil, Italian
seasoning, salt and pepper. Toss well and taste. Adjust seasoning to your liking. Now chop the
feta cheese using the same purple #1 blade to top salad. Spread evenly over top of salad; add
quartered artichoke hearts evenly over feta and chill. Serve salad cold with hot fresh garlic
bread
*Recipes provided by Chef Tony Notaro