Tag Archives: food processor

If you’ve been on Pinterest or Instagram in the last few months you have probably seen an influx of dumpling recipes. We’re not sure if it has (everything) to do with the arrival of the dumpling emoji on our phones or if more people are experimenting making these little delights at home. Regardless of the reason, the Test Kitchen wanted to experiment. And they found that using some of our favorite Hamilton Beach appliances can help making steamed pork dumplings at home a breeze.

To make a delicious dumpling, you have to start with a delicious filling. This is where your Hamilton Beach® food processor comes in handy. Using a food processor fitted with the chopping/mixing blade (running), add cabbage, green onions, garlic, jalapeño, ginger, and cilantro through the food shoot until the cabbage is minced.

Steamed Pork Dumplings in a Rice Cooker

Then add pork, rice vinegar, soy sauce, sesame oil, salt, and pepper to the food processor and PULSE a few until the filling combines. You’ll use the paste-like mixture to fill the wonton wrappers.

Rice Cooker Dumplings GIF

Now it’s time to assemble the dumplings. Place one wonton wrapper on a cutting board and add 1 ½ teaspoon of the pork filling into the center of the wrapper.

Steamed Pork Dumplings in a Rice Cooker

Using a little bit of water, wet your finger or a small pastry brush, then moisten the edges of the wrapper.

To form the dumpling, bring all four edges of the wrapper up to form and point then pinch the sides together to secure the filling. They will look like little edible pouches.

Steamed Pork Dumplings in a Rice Cooker

Once the dumplings are made, add water to your rice cooker cooking pot. Place the dumplings (in a single layer) in your rice cooker basket and close the lid. Steam the dumplings for about 30 minutes on the STEAM COOK setting until the pork is fully cooked.

Steamed Pork Dumplings in a Rice Cooker

Serve these dumplings with a delicious homemade dipping sauce or with your favorite chili or hoisin sauce.

Steamed Pork Dumplings in a Rice Cooker

Whether you are serving them alongside your favorite fried rice and ramen noodle soup for a homemade Asian feast or by themselves, these dumplings are flavor-packed pork pockets you’ll want to make over and over again.

Steamed Pork Dumplings in a Rice Cooker

Have leftover filling? Use it to make homemade egg rolls or meatballs later in the week.

 

Rice Cooker Steamed Dumplings
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Servings
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Servings
12
Rice Cooker Steamed Dumplings
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Servings
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Servings
12
Instructions
  1. Fill rice cooking pot with water to the first line and place in rice cooker.
  2. Using chopping/mixing blade with processor running, add cabbage, green onions, garlic, jalapeno, ginger and cilantro through the food chute until cabbage is minced.
  3. In a large bowl, combine pork, vinegar, soy sauce, sesame oil, salt and pepper.
  4. Add cabbage mixture to pork mixture. Stir together until well blended.
  5. Place 1 wrapper on a cutting board. Add 1 ½ teaspoons pork filling to the center of wrapper.
  6. In small bowl of water, wet ends of a pastry brush and brush ¼-inch around edges of wrapper.
  7. Bring edges up to form a point and pinch sides together. Repeat with remaining filling and wrappers. Place in single layer in rice cooker basket
  8. Add basket to rice cooker and close lid.
  9. Steam for 30 minutes or until pork filling is cooked through.
  10. Serve with Dumpling Dipping Sauce.
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Spring has sprung and we’ve started to lighten – and brighten – things up in the kitchen. We’re swapping winter’s hearty soups and stews for fresh salads. This spring green salad with lemon vinaigrette is the perfect dish to help you dive into your new seasonal menu.

Spring Green Salad

This simple salad is packed with some of our favorite springtime ingredients – asparagus, radish, and spring peas.

Start with your favorite greens, then add blanched asparagus (blanching them will make the spears easier to eat and brighten their color), blanched peas, beautiful red radishes, and some lemon slices for color.

Radishes for Spring Green Salad

The Hamilton Beach® Professional 14-Cup Dicing Food Processor was used to expertly slice the radishes. This food processor comes equipped with an adjustable slicing blade. With 14 thickness settings, the food processor makes it easy to achieve everything from paper thin  radish to thick pepperoni slices in a matter of seconds.

Spring Green Salad

We drizzled this fresh salad with our blender-made lemon vinaigrette. The Hamilton Beach® single-serve blender is great for making quick dressings and marinades. Bottled dressings can be expensive and making your own lets you save a little money and control the ingredients (especially the salt and sugar).  Use yours to blend fresh lemon juice, olive oil, shallot, honey, salt & pepper.

Spring Green Salad Dressing

The citrus dressing is the perfect accompaniment to this spring salad. Serve this spring green salad by itself for a light lunch or serve it alongside grilled chicken or fish for a seasonal supper.

Spring Green Salad

Spring Green Salad with Radishes
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Spring Green Salad with Radishes
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Lemon Vinaigrette
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Salad
  1. In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
  2. Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
  3. Drizzle with Lemon Vinaigrette.
Lemon Vinaigrette
  1. In a single-serve blender, combine olive oil, lemon juice, shallot, honey, salt and black pepper. Blend until smooth.
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In early summer, everyone’s gardens and market bags are overflowing with fresh cucumbers. It seems this time of year is known for finding ways to use them up or creatively give them away. So what can you make with extra cucumbers before they go bad? One of our favourite ways to get through the excess is these quick and easy refrigerator pickles.

Just a few turns of the food processor blades make quick work of an otherwise lengthy slicing task, so the cucumbers can start pickling right away.

How to Make Quick and Easy Refrigerator Bread and Butter Pickles from Everyday Good Thinking, the official blog of @hamiltonbeach

This recipe is for bread and butter pickles with a bit of spice from red pepper flakes, but you can easily use the same method to prepare dill pickles, spicy habañero pickles or salt and pepper pickles. If you like the way they turn out, remember this recipe come July, because it works with zucchini and squash as well.

 

 

Spicy Refrigerator Bread and Butter Pickles
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This easy pickle recipe is great for using up an excess supply of summer cucumbers, and it takes no time at all with the help of a food processor for slicing. Be sure to have 8 (8 ounce) sterilized canning jars ready to go when you begin this recipe.
Servings
32
Servings
32
Spicy Refrigerator Bread and Butter Pickles
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This easy pickle recipe is great for using up an excess supply of summer cucumbers, and it takes no time at all with the help of a food processor for slicing. Be sure to have 8 (8 ounce) sterilized canning jars ready to go when you begin this recipe.
Servings
32
Servings
32
Ingredients
Servings:
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Instructions
  1. Using slicing blade, with food processor running, add one cucumber to food chute. Process until completely sliced. Repeat process with remaining cucumbers.
  2. Divide sliced cucumbers between 8 (8 ounce) jelly jars.
  3. In a medium saucepan over medium heat, bring vinegar, sugar, brown sugar, coriander seeds, mustard seeds, dried red pepper flakes, salt and pepper to a rolling boil.
  4. Stir and pour vinegar mixture evenly between jars. Let stand 1 hour or until room temperature. Cover with lids.
  5. Refrigerate up to 3 months.
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I think we can all agree that cheese plus potatoes equals deliciousness. Whether you’re enjoying potatoes au gratin or a piled-high plate of poutine, having a little cheese with your potatoes is always a good idea.

Slow Cooker Cheesy Scalloped Potatoes

The holidays are no exception. If you want another potato-centric side for your Turkey Day spread, plug in your Hamilton Beach slow cooker and make cheesy scalloped potatoes.

Add flour to the slow cooker crock then gradually whisk in milk, chicken broth, salt and ground white pepper. Stir in sliced potatoes. We sliced our potatoes in seconds using the Hamilton Beach® Stack & Snap Food Processor.

Slow Cooker Cheesy Scalloped Potatoes

This appliance stays on my countertop (and gets a workout) during the holiday season. Whether I’m whipping up a quick dip or chopping carrots, celery, and onions for a hearty winter soup, it’s nice to know I don’t have to spend time manually slicing and dicing.

Slow Cooker Cheesy Scalloped Potatoes

After the ingredients are mixed together, cover the slow cooker and cook on HIGH For 3 to 4 hours or on LOW for 6 to 7 hours.

When the potatoes are finished cooking, switch the slow cooker to WARM. Then stir in gruyere, cheddar, and parmesan cheeses. Pro tip: use your food processor’s shredding disc to shred the cheese as well.

Slow Cooker Cheesy Scalloped Potatoes

For the finishing touch, broil a mixture of Panko breadcrumbs and butter for 2 to 3 minutes until they turn golden brown.  Sprinkle your cheesy potatoes with the breadcrumbs and a little bit of fresh rosemary and serve.

Slow Cooker Cheesy Scalloped Potatoes

This dish is prime time comfort food. Whether it makes it’s way to your Holiday table or you serve it alongside pot roast for a classic meat & potatoes meal, slow cooker cheesy scalloped potatoes is a wintertime side you’ll make over and over again.

Slow Cooker Cheesy Scalloped Potatoes
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Servings
6
Slow Cooker Cheesy Scalloped Potatoes
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Servings
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  1. Add flour to slow cooker crock. Gradually whisk in milk, chicken broth, salt and white pepper.
  2. Stir in sliced potatoes.
  3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
  4. Turn slow cooker to WARM. Remove cover; stir in shredded Gruyere, 1 cup shredded cheddar cheese and Parmesan cheese. Sprinkle remaining 1 cup shredded cheddar over top.
  5. Meanwhile, heat broiler on HIGH.
  6. Line a baking sheet with aluminum foil. In a small bowl, combine breadcrumbs and butter. Spread crumb mixture in an even layer over foil on baking sheet. Place under broiler 2 to 3 minutes, stirring occasionally until breadcrumbs are golden brown.
  7. Sprinkle over scalloped potatoes and serve immediately.
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Everyone loves pumpkin pie, and who can blame them? It’s a traditional fall/winter dessert perfect for holidays like Thanksgiving because, well, what else are you going to do with all those leftover Halloween decorations?

Hamilton Beach

 

Of course, you don’t have to carve an actual pumpkin to make pumpkin pie (canned pumpkin is readily available in every store this time of year). We do, however, have a simple method of making fresh, homemade pumpkin puree using a slow cooker and food processor. If you have the time, our test kitchen recommends trying it out. If not, no one will know and we certainly won’t tell.

 

 

Instead of the classic pumpkin pie, this recipe is for a cheesecake. Rich and decadent like a typical cheesecake, but with all the flavour and autumn spice of traditional pumpkin pie. And we think the gingersnap crust is what will really make this dessert your new fall favourite.

 

The best thing about making a cheesecake (other than eating it) is you can bake it a day or two ahead of time. After it’s done, the cheesecake can be stored in the refrigerator until you’re ready to serve it so you can spend the day cooking the main course without worrying about dessert. We recommend letting it chill at least 4 hours.

 

After you’ve tried this pumpkin pie cheesecake, we’d love to hear from you. Which do you prefer – pumpkin pie or pumpkin cheesecake? Let us know in the comments below.


Pumpkin Pie Cheesecake
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Servings
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Pumpkin Pie Cheesecake
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Servings
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Servings
10
Ingredients
Gingersnap Crust
Cheesecake Filling
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Instructions
  1. Preheat oven to 350°F or 325ºF for dark or nonstick coated pan. Place oven rack on low position.
  2. In medium bowl, combine cookie crumbs and sugar. Add butter and stir until blended.
  3. Press crumb mixture in bottom and up sides of a 9-inch springform pan.
  4. Bake 12 minutes. Set aside to cool.
  5. In large mixing bowl with electric mixer on medium, blend cream cheese and sugars until smooth.
  6. Add pumpkin, spice, vanilla extract and salt. Beat until blended.
  7. Add eggs one at a time, beating just until blended.
  8. Pour pumpkin mixture into crumb crust.
  9. Bake 45 minutes or until about 3 inches in center is jiggly.
  10. Remove from oven and let cool completely. Use a knife to loosen cheesecake from sides of pan. Cover with plastic wrap and let chill for 4 hours or overnight.
  11. Serve cheesecake with whipped cream. Dust lightly with freshly grated nutmeg if desired.
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