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Posts:
1,295
From:
Oregon
Registered:
8/23/02
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(17 of 17)
Oct 1, 2008 1:06 PM
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Slicing!!!! THAT'S what it's FOR! I guess I shoulda figured that out.....
I saw the one with the fourth plastic dough blade when I bought mine, but since I like my bread machine for dough making, I thought there was no point in spending the extra.
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~~"Crock Pot Queen" Sherrie
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Posts:
469
From:
Chicago
Registered:
8/25/07
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(16 of 17)
Oct 1, 2008 12:30 AM
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Sherrie,
I got a new food processor this week, and it came with 4 blades, the regular one (s shaped metal), one that was plastic (for bread), one for shredding, and one for slicing (like for onions or cabbage). My old Kenmore died (it was like a quisinart but a lot cheaper). This is bigger and a lot more powerful than my old one (it is a quisinart). Making bread is a snap with it (fresh bread every day): You can make a double batch and let it rise for a day in the refrig.
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Posts:
1,295
From:
Oregon
Registered:
8/23/02
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(15 of 17)
Sep 8, 2008 4:10 PM
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Thanks, Scott. I've got 3 blades that came with mine. The S-shaped blade like yous, one that is used for shredding cheese and one that I can't quite figure out what it's for.
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~~"Crock Pot Queen" Sherrie
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Posts:
469
From:
Chicago
Registered:
8/25/07
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(14 of 17)
Sep 8, 2008 2:30 PM
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Sherrie,
I only have one blade with my food processor, it is metal, S shaped with serrated edges.
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Posts:
1,295
From:
Oregon
Registered:
8/23/02
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(13 of 17)
Sep 8, 2008 1:30 PM
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Scott, which blade would you use in the food processor?
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~~"Crock Pot Queen" Sherrie
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Posts:
1,122
From:
Texas
Registered:
11/11/06
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(12 of 17)
Sep 5, 2008 9:23 PM
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Wow I've never thought of doing that with chicken; I think I've only ever seen ground chicken once in the frozen section. Ground turkey is pretty abundant. I have had chicken from a can as well, but not ground.
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Posts:
1,982
From:
Tennessee
Registered:
11/11/06
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(11 of 17)
Sep 4, 2008 5:09 PM
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I bought some beef at Sams today while I was out shopping to grind. I can't wait to try grinding my own.
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~*~Angela~*~
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Posts:
469
From:
Chicago
Registered:
8/25/07
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(10 of 17)
Sep 4, 2008 12:14 AM
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I use my meat hand grinder a lot for gound beef. The beef has more flavor.
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Posts:
1,278
From:
Canada
Registered:
8/16/05
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(9 of 17)
Sep 3, 2008 11:55 PM
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Scott, I still have my mother's old-fashioned meat grinder, although mostly it gets used for large quantities of onions. Your recipe looks like a great way to put it to more use! • Janet
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Posts:
469
From:
Chicago
Registered:
8/25/07
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(8 of 17)
[
5 pts]
Sep 3, 2008 11:31 PM
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Sherrie,
I have been intrigued by your question over the past months and have come up with something that I like a lot. I haven't tried them on the grill (high rise = no grill), but they should be great without the breading.
Cheesy Chicken Patties
4 chicken breasts or boneless legs and thighs with the fat removed (1 1/2 pounds)
1 cup shredded Cheddar cheese (I use low fat cheese or any cheese you have, don't use no fat)
3 egg whites (I have use 2 whole eggs)
1 teaspoon onion flakes or 2 tablespoons finely diced onion
1 tablespoon parsley
1/2 cup cream (I use canned milk)
1 tsp. garlic salt
1 tomato, finely chopped (optional, some people don't like it, it makes pinkish chicken patties)
1/2 tsp. poultry seasoning (optional, it makes it taste more like store brands)
Salt & pepper to taste
Put chicken into food processor and chop until fine (I have used a old hand meat grinder with its finest cutter). Add rest of ingredients and mix until all blended. Form into patties. Can be frozen at this point, once frozen rap in foil, thaw befor cooking.
Dip into bread crumbs (I like to use crushed croutons, they brown better). Fry in a little hot oil on both sides until brown drain on paper towel. Bake at 350 degrees for 15-30 minutes (depends on thickness).
If you don't want to fry them, add a little real grated hard cheese to the bread crumbs (it seems to help it brown, if using cheesy croutons, skip grated cheese) bush with egg wash before breading and bake for 20-40 minutes. Turn when brown on one side.
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Posts:
1,982
From:
Tennessee
Registered:
11/11/06
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(7 of 17)
Jan 22, 2008 5:53 PM
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I'm sorry to hear it didnt turn out the way you wanted, Sherrie! 
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~*~Angela~*~
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Posts:
1,295
From:
Oregon
Registered:
8/23/02
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(6 of 17)
Jan 22, 2008 5:52 PM
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I wound up adding an egg and seasonings to my chicken after I ground it and it still wasn't right. I think I over-ground/over-worked the meat as it was tough.
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Posts:
1,982
From:
Tennessee
Registered:
11/11/06
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(5 of 17)
Jan 21, 2008 12:05 PM
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I'm interested in hearing how this turned out! I've never tried grinding any meats on my own.
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~*~Angela~*~
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Posts:
511
From:
Campbell, CA
Registered:
10/5/06
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(4 of 17)
Jan 21, 2008 4:36 AM
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How did this turn out?
I tried grinding turkey with a grinder attachment on my stand mixer once. ONCE. All those sinew bits clogged the heck out of the extruder plate and I had to take it off over and over to clean it as I went. It took for EVER!
I recommend you put the food processor blade in the freezer and definitely do small batches. The biggest risk you run is the heat generated by the processor damaging your meat. Well that's assuming you still need recommendations
How DID it turn out?
Meryl
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. ~Voltaire
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Posts:
1,295
From:
Oregon
Registered:
8/23/02
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(3 of 17)
Jan 18, 2008 6:38 PM
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Thanks, Scott!
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