Chef Tony’s Meatballs

Ingredients:

½ lb cubed chuck steak beef

½ lb cubed veal (chicken may be substituted)

½ lb cubed pork

½ cup beef stock

½ cup plain breadcrumbs

1 large egg, beaten

½ cup sweet onion, chopped

¼ cup fresh curly parsley, chopped

3 cloves garlic, chopped

1 tsp onion powder

¼ tsp garlic powder

2 tbsp Italian herb seasoning

1 cup grated Romano cheese

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Using your Genius Chopper, place beef into the bowl

and chop into desired texture. Place beef into a large mixing bowl and repeat with

pork and veal or chicken. Place in mixing bowl with beef. Add onion, and garlic to

chopper and coarse chop. Add parsley, eggs and remaining seasoning except

cheese and blend together. Pour mixture into mixing bowl, add cheese and mix

with a spatula to incorporate all ingredients. Wet your hands with water and roll

into 2” round balls. Place meatballs into a muffin tin sprayed with Olive oil spray

and bake for 15 to 20 minutes or until done.

Momma Jeana’s Italian Omelet

Ingredients:

6 large eggs, beaten

2 tbsp milk

½ cup onion, chopped

½ cup red pepper, chopped

¼ cup fresh parsley, chopped

¼ cup pecorino Romano Cheese, grated

1 tbsp dry oregano

Salt and pepper to taste

2 tbsp unsalted butter

Directions:

Preheat a large skillet on medium heat. Using your Genius Chopper, place onions

and peppers into your Genius bowl and coarse chop to the desired texture. Add

butter to skillet with the onion and pepper mixture and sauté for about 3-4 minutes.

Add eggs, milk, parsley, cheese and seasoning to your Genius bowl. Using your

Genius mixer top, beat ingredients for about 1 minute. Add mixture to the sautéed

onions and peppers and mix together. Cover and cook for about 4-5 minutes or

until eggs mixture is firm to touch. Serve immediately!

Pesto

Ingredients:

2 cups fresh basil

3 cloves fresh garlic

2 oz. parmesan cheese

2 oz. pine nuts

1 cup olive oil

Directions:

Put chopping sword blade into chopper bowl. Add all ingredients. Chop until basil

is finely chopped.

Pour over pasta or chicken.

Potato Salad

Ingredients:

2 cups red potatoes, cut in chunks

½ red onion, cut in half

2 stalks celery, cut into 3 inch pieces

1 tbsp Dijon mustard

2 tbsp mayonnaise

Salt and pepper to taste

Directions:

Cook red potatoes until soft. Drain. Cool slightly. Insert chopping sword blade

into bowl. Put red onion and celery into bowl. Turn handle until chopped. Add

potatoes, Dijon mustard and mayonnaise. Turn handle until completely mixed

together.

Salsa

Ingredients:

3 whole Roma tomatoes

½ red onion, cut in half

2 green peppers (or any pepper of choice)

Cilantro

2 cloves of garlic

1 jalapeno pepper

Lime juice

Bowl of tortilla chips

Directions:

Insert chopping sword blade into bowl. Add all ingredients. Turn handle until

chopped to desired consistency.

Serve with bowl of tortilla chips.

Guacamole

Ingredients:

2 avocados, cut in quarters with seed and peel removed

1 red onion, cut in quarters

Lime juice

Cilantro

8 cherry tomatoes, cut in half

Directions:

Using chopping sword blade, add avocados, red onion, lime juice, cilantro. Turn

handle until almost blended. Add tomatoes. Turn handle a few more turns until

desired consistency.

Cinnamon Schmear

Ingredients:

12 oz. cream cheese, softened*

2 tbsp heavy cream

1 tbsp cinnamon

2 tbsps powdered sugar

1 tbsp vanilla

½ cup raisins

Directions:

Using the mixing tines, add cream cheese, heavy cream, cinnamon, powdered

sugar. Mix until blended. Add vanilla and raisins and mix again until completely

blended.

*Cream cheese must be very soft for easy turning of handles.

Gazpacho

Ingredients:

3 Roma tomatoes

1 onion, cut in quarter

½ English cucumber

Cilantro

½ cup bloody Mary mix

Lime juice

Salt and pepper to taste

Directions:

Using the chopping sword blade add tomatoes, onion, cucumber, cilantro. Turn

handle until almost pureed. Add bloody mary mix and lime juice, salt and pepper.

Chop until consistency is pureed or liquid.

Egg Salad

Ingredients:

6 2-inch celery pieces

3 pickles (sweet or dill)

½ red onion, cut in half

¾ c mayonnaise

8 hard-boiled eggs

Salt and pepper

Directions:

With chopping sword blade in bowl add celery, pickles and onion. Chop to desired

consistency. Add mayo, eggs, salt and pepper. Turn handle until blended.

Smoked Salmon Spread

Ingredients:

2 c. smoked salmon

8 oz cream cheese, softened*

2 tbsp sour cream

2 oz capers

2 oz lemon juice

Fresh dill

Directions:

With mixing tines inserted, blend salmon, cream cheese and sour cream. Add

capers, lemon juice and dill. Turn until completely blended.

Serve over fresh bagels or baguettes.

*Cream cheese must be very soft for easy turning of handle.

Olive Tapenade

Ingredients:

¾ c. green olives

¾ c. Kalamata olives

4 oz. capers

¼ red onion

¼ pepperoncini

1 tbsp red wine vinegar

2 tbsp olive oil

Side of crostini

Directions:

With the chopping blade inserted chop all ingredients together except crostini.

Chop to desired consistency. Turn out into bowl with crostini.

Buffalo Chicken Dip

Ingredients:

1 c. cooked chicken breast or 1 can of chicken

1 c. sour cream

½ c. crumbled blue cheese

½ c. wing sauce

2 scallions

Directions:

Using the chopping sword blade, add all ingredients to the bowl and chop to

desired consistency. Serve with celery sticks and crackers

Tropical Mango Salsa

Ingredients:

1 mango, peeled and pit removed

½ cup fresh pineapple

½ cup grape tomatoes

½ jalapeno pepper, seeds and stem removed

½ red onion

1 clove garlic

1-½ tbsp concentrated tropical juice

¼ cup cilantro

Salt and pepper

Directions:

Place all ingredients in the Genius unit with the chopper blade and process until

medium-diced. Season to taste with salt and pepper. Serve with chips or use in

your favorite recipes calling for salsa.

S’mores Pie Recipe

Ingredients:

1 ½ cup graham cracker crumbs

½-cup sugar

6 tbsp butter, melted

¾ cup chocolate chunks

5.9-oz box of instant chocolate pudding mix

2 cups cold milk

1 cup whipped topping

4 egg whites, room temperature

1tsp cream of tartar

1-1/2 cups marshmallow cream

Directions:

Mix together graham cracker crumbs, sugar, and melted butter. Press mixture in a

9 inch pie plate. Bake at 350 degrees for 8 minutes. Let cool 5 minutes and

sprinkle chocolate chunks on bottom of pie crust

Place milk in mixer and add instant pudding. Mix for 2 minutes until thick. Mix in

whipped topping. Pour in pie crust over the chocolate chunks. Refrigerate

overnight or at least 6 hours.

Whip egg whites and cream of tartar until stiff peaks. Mix in marshmallow cream.

Spread over chocolate layer of pie. Place under broiler on rack in the middle of the

oven, until topping starts to brown. Enjoy!!