Our best easy food processor recipes - 24 recipes
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Top rated Easy food processor recipes
Salsa
By Amber2126
Delish
- This is easiest in a food processor but you can use a blender too.
- Place jalapeno and onion in the food processor.
- Process it for a few seconds. .
- Add in the rest of the ingredients.
- Process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree).
- Put into a bowl with a lid (I like to put mine in mason jars) and chill in the fridge for several
- hours (overnight is even better).
- This step is really important because this is a salsa that just gets so much better over time.
- After a few hours, the flavors really blend and the flavor is enhanced.
- Trust me, it makes a big difference in the taste.
Oreo Sprinkle Cookies
By rachd88, PUT A BOW ON IT HAIR ACCESSORIES
Directions: In a large mixing bowl, mix together the Oreo crumbs, butter/margarine, and peanut butter
- 20 Oreos, crushed into crumbs in the food processor (about 2 1/4 cups crushed)
- 1/4 cup (1/2 stick) butter or margarine
- 1/3 cup creamy peanut butter
- 25 whole Oreos
- (about) half a cup of sprinkles, white or color of your choice
Silly Salt
YUM!Food Porn
By Gitanjali Roche
If you want to make silly salt from scratch, this recipe is the way to go!
- 1/2 cup kosher salt
- 1/4 cup finely ground black pepper
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 4 tablespoons dried parsley (give it a whiz in your food processor to grind it to a fine powder)
- 4 tablespoons dried thyme (give it a whiz in your food processor to grind it to a fine powder)
Peanut Butter Bars
By chrisann
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup pean...
- 1 cup butter melted
- 2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
- 2 cups confectioners’ sugar
- 1 cup + 4 tablespoons peanut butter
- 1 1/2 cups semisweet chocolate chips
Gingerbread Oreo Snowman Truffles
By spiffycookie, The Spiffy Cookie
Find more recipes from the Spiffy Cookie
- 1 pkg. Gingerbread Flavor Creme Oreos, finely crushed (I used my food processor)
- 8 oz. reduced fat cream cheese, room temperature
- 1 lb. vanilla almond bark, or white candy melting disks
- 1 Tbsp vegetable shortening
- Candy coated mini chocolate chips (pick out the orange ones)
- Black food writing marker (or dip a toothpick in melted regular chocolate)
Mario Batali's White Bean Soup
By onero
A pistou is a cold sauce made of garlic, oil, and basil that is typically used in soups and pastas
- • For the Pistou:
- • 2 cups fresh Basil leaves
- • 1/4 cup freshly grated Parmigiano-Reggiano
- • 1 Garlic clove
- • Salt and Pepper to taste
- • 1 teaspoon Red Chili Flakes
- • 1/3 cup Extra Virgin Oilve Oil
- •
- • For the Soup:
- • 1/2 pound Pancetta (medium dice)
- • 3 tablespoons Extra Virgin Olive Oil
- • 1 large Onion (chopped)
- • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
- • 4 Garlic cloves (sliced)
- • 3 Thyme sprigs (leaves torn)
- • 3 14-ounce cans Cannellini Beans (rinsed)
- • Salt and Pepper to taste
- • 6 cups Chicken Stock
- kitchenware:
- • Mortar and pestle
- • Food Processer
- • Dutch Oven
- • Masher
- • Chef's Knife
- • Cutting Board
- • Liquid Measuring Cup
- • Measuring Cup (set)
- • Measuring Spoons
- steps ingredients per step instructions
- 2 cups fresh Basil leaves
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 Garlic clove
- Salt and Pepper to taste
- 1 teaspoon Red Chili Flakes
- 1/3 cup Extra Virgin Oilve Oil
- For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
- 1/2 pound Pancetta (medium dice)
- 3 tablespoons Extra Virgin Olive Oil
- For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
- 1 large Onion (chopped)
- 1 medium Celery Root (peeled and cut into 1/2-inch dice)
- 4 Garlic cloves (sliced)
- 3 Thyme sprigs (leaves torn)
- 3 14-ounce cans Cannellini Beans (rinsed)
- Salt and Pepper to taste
- Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper. 6 cups Chicken Stock. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
- Remove from heat and carefully mash with a potato masher to blend the ingredients. Serve with a garnish of fresh pistou and freshly grated Parmigiano.
Cookies and Cream Cake
By leeclark22
Sometimes on a very, very bad day I will eat store bought cake
- For the cake:
- 3 cups sifted all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 4 ounces bittersweet chocolate, melted and cooled
- For the frosting:
- 4 oz egg whites (3-4 large egg whites or about 1/2 cups)
- 1 1/2 cup granulated sugar
- 1 lb unsalted butter, room temperature
- 2 tsp vanilla extract
- 1 sleeve Oreos, run through the food processor until finely chopped
Bourbon Chocolate & Pomegranate Cake YummmeeZ
By Ally's Kitchen, Ally's Kitchen
Bourbon Chocolate & Pomegranate Cake
- THE CAKE~~
- 1 stick (1/2 cup) salted butter (room temperature)
- 1 cup dark brown sugar
- 1/4 cup bourbon
- 1 tbl vanilla
- 3 beaten eggs
- 1 tbl instant espresso coffee
- 2 tbl 100% natural cacao powder
- 1 3/4 cups oat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup shredded sweetened coconut (optional)
- 1/4 cup cacao nibs
- 1 cup chopped almonds (put in food processor to make pebble mixture)
- 1 cup pomegranate seeds (divided)
- THE DRIZZLE~~
- 6 oz bittersweet chocolate (70%) cacao)
- 8 oz 62% semi-sweet chunks (divided)
- 3/4 cup heavy cream
- 1/4 tsp sea salt
- 1 tsp oil
- Finishing Sea Salt
Pasta with India spices
By dsathwa
Boil 3 cups of water in a deep pan, add 1/2tbsp salt to it, add 1 cup pasta and cook exactly the time mentioned on ...
- Water - 3 cups
- Pasta - 1 cup
- Oil - 3 tbsp
- Cumin seeds - 1tbsp
- Onion - 1 medium , chop finely
- Tomato puree or Blend a tomato until smooth in a blender or food processor.
- Ginger garlic paste - 1tbsp
- Chilli powder - 1tbsp
- Turmeric powder - pinch
- Milk - 3tbsp
- Garam masala - 1/4 tbsp
- Salt - 1tbsp
Italian Caprese Soup
By Ally's Kitchen, Ally's Kitchen
This Caprese Soup is so stinkin’ good! Thick, rich, creamy and fresh~~yes, fresh heirloom tomatoes, and if y...
- What you need:
- 5-7 large heirloom tomatoes (substitution of other fresh tomatoes fine)—when put in food processor you want it to yield about 5+ cups of pureed tomatoes.
- ¾ cup extra virgin olive oil (divided)
- 1 ½ tsp sea salt
- 1 tsp dried oregano
- 1 tube concentrated tomato paste
- ½ cup burratta or buffalo mozzarella—creamy mozzarella works best
- ½ tsp red chili flakes
- 2 tbl dried minced onions
- ½ to ¾ cup chicken broth
- 1 cup finely chopped fresh basil (divided)
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-
Bourbon Cream Donuts
- 2 cans of Croissants
- Grape Seed Oil
- 1 c heavy whipping cream
- 1/3 c Bourbon Vanilla Sugar processed in a food processor
- 1 tsp Bourbon Vanilla Extract
- 1/2 -1 oz bourbon
- ¼ c buttermilk
- 1 TBS Bourbon Vanilla Extract
- 2 c Powdered Sugar
- Bourbon Vanilla Sugar for Garnish
-
Mint Julep Candied Cranberries
- 2 cups fresh cranberries, washed.
- 1 cup water
- 1 cup Mint Julep Sugar + 1/2 cup (processed in a food processor so that it is super fine).
-
italian sunday gravy tomato sauce
- 2-3 tbsp olive oil
- 1 jumbo onion, diced
- 5-6 garlic cloves (pressed, crushed, or minced)
- 1/2 tsp salt (or half as much table salt)
- 1/2 tsp pepper
- 6 oz can tomato paste
- 6 lb can San Marzano whole tomatoes (pureed until smooth in food processor, blender, or food mill)
- 3 tbsp dried parsley
- 4 dried bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp kosher salt (or half as much table salt)
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (kids might find this amount a tad spicy - adults usually love it - I double it)
- *Fresh basil, chopped or torn (as much as you like, but don't add until serving)
-
Walnut Apple Brandy Pancakes
- 2 beaten eggs
- 1 1/2 cups buttermilk
- 2 cups flour
- 2 Tab ground flax seed
- 1 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup brown sugar or palm coconut sugar
- 1/4 cup melted butter
- 3 medium apples, peeled and grated (can use hand grater or food processor)
- 1/2 cup chopped walnuts
- 2 Tab Brandy
- 1 tsp. Cinnamon
- Coconut Oil
- Maple syrup, cream cheese, sour cream, extra walnuts
-
Gaveyard dirt
- Small box Jello Chocolate instant pudding
- Small box Jello Pistacio instant pudding
- 8-10 oreos Crushed in food processor
- Desired garnish Chocolate tombstones Gummy worms Skull, body parts, you get the idea.
- 8-10 Plastic cups preferable clear
-
Christmas Treat: Easy Cookie...
- 16 oz Chocolate Sandwich Cookies (e.g. Oreos), divided
- 8 oz soft Cream Cheese
- 16oz Semi-Sweet Baking Chocolate, melted *
- You Need:
- Food Processor
- Waxed Paper
- Baking Sheet
- Dipping Utensils - forks, toothpicks, fondue forks, etc.
-
Carrot Cake with Cream Cheese...
- 1 tablespoon unsalted butter, for greasing the pans
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt or table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup safflower or canola oil
- 1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
-
Black Cake
- For the Fruits you will need:
- 3/4 lb raisins
- 3/4 lb currants
- 3/4 lb prunes
- 1/4 lb candied cherries
- 1/4 lb mix citrus peel
- 1/4 lb almond or peanuts (optional)
- rum or port wine
- Wash and grind all ingredients. This can done with a food mill or food processor. Mix in about 2 cups of rum or port wine and allow to sit for at least 2 weeks. Store in an airtight container.
- 1 lb or 3 1/2 cups all purpose flour
- 1 lb or 4 sticks unsalted butter
- 1 lb of fruit mixture
- 2 cups brown sugar
- 10 eggs
- *caramel or cake coloring
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp mace
- 1 tsp ground cloves
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 1 bottle of Dark Rum
-
Vegetable patties
- Potatoes – 2 medium (boiled and mashed)
- Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
- Paneer – 3-4oz
- Onions – 1/4 medium (finely chopped or grated)
- Ginger & Garlic - 1 tblsp (minced)
- Green Chillies – 2 (finely chopped)
- Cilantro (Coriander leaves) – 2 tblsp (finely chopped)
- Chopped Cashews - 2 tblsp
- Lemon Juice – 2 tsp
- Red Chilli Powder – 1/2 tsp or to taste
- Roasted Cumin Powder – 1/2 tsp
- Salt – to taste
- Maida - 2 tblsp (for coating the cutlets)
- Bread Crumbs – about 1 cup (for coating the cutlets)
- Oil – for frying
- Preparation Steps
- 1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
- 2. Finely chop or grate the other vegetables. You can also chop in a food processor.
- 3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
- 4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavour in the onions and garlic.
- 5. Make a very thin batter with the maida and water. Keep it ready to dip the cutlets.
- 6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.
-
Lemon Tart
- Sweet Pastry: (for 2 tarts)
- 2 1/2 cups all-purpose flour; .
- 7/8 cup butter;
- 3/4 cup confectioners' sugar;
- 1 egg yolk;
- 1 1/2 tablespoons cold water;
- Filling:
- 4 eggs;
- 3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor);
- 2 tablespoons minced lemon zest;
- 3/4 cup fresh lemon juice;
- 1/2 cup cream;
-
Hummus
- 2 c chick peas, canned, drained and rinsed
- 3 cloves garlic, minced
- 3 Tbsp lemon juice
- ¼ c water
- 3 Tbsp tahini (sesame paste)
- ½ to 1 tsp cumin
- ½ tsp paprika
- Optional garnish: olive oil, parsley, lemon slices
- Place the chick peas in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
- Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate.
- Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices, minced parsley, and a drizzle of olive oil.
- Serve chilled, with warm pita bread and/or fresh vegetables.
-
Squash Pizza
- 3 Cups Mashed Butternut Squash (1 large squash)
- 1 Cup Almond Flour (if you want a nut free pizza, try using fine corn meal)
- 3/4 Cup Garbanzo Flour
- 1/4 tsp Sea Salt
- 1/8 tsp Black Pepper
- 2 Tbsp. plus 1 Tbsp. Ground flax
- 1 tsp Dried Oregano
- Toppings:
- Green Pizza Sauce (recipe below)
- A handful of pitted Kalamata olives
- 1 Cup cherry tomatoes (chopped)
- A couple of handfuls arugula, herbs, or baby beet greens
- * Or pizza sauce and toppings of choice
- Green Pizza Sauce
- Recipe:
- 1/4 Cup Cashews
- 1/2 Cup packed basil
- 1 Cup packed spinach
- 1/2 Lemon, juiced
- Sea Salt and Pepper to taste
- 8 Tbsp. Olive oil
- Directions:
- In a food processor puree the cashews, basil, and spinach until smooth. Add the salt, pepper, lemon juice, and oil, mix to combine.
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