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Old 08-18-2013, 12:57 AM   #1
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ISO immersion blender recipes

Just got an immersion blender and now I want to blend stuff. What's your favorite recipe that involves an immersion blender?

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Old 08-18-2013, 01:02 AM   #2
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Congrats! I love my immersion blender. Gravy, mushroom soup, any soup, tomato sauce, fruit sauce......

Have fun!
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Old 08-18-2013, 10:32 AM   #3
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I love mine too, I use it more for tasks than a recipe tool. I don't care for chunks in my marinara so my favorite jarred variety gets a quick buzz with the immersion blender.

It's also great for lumpy gravy.
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Old 08-18-2013, 11:03 AM   #4
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Since I have had my blender I have not bought "store bought mayo".
here is the recipe I use:
1- egg (whole) room temp
1- TBSP lemon or lime juice
1-tsp DJ mustard
1/4- tsp salt
1-cup veg oil
1- tsp vinegar (white)
add all ingreidents to a narrow jar, and start at the bottom of the jar, then raise blender entil all is mixed well.
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Old 08-18-2013, 01:02 PM   #5
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I recently made some killer Broccoli Cheese Soup with my stick blender. If you've ever burned yourself with hot liquids in a blender, you'll quickly understand the magic of your new tool. Have fun.

P.S. Thanks for that recipe S&P, I'll be using it soon.
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Old 08-18-2013, 01:49 PM   #6
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Quote:
Originally Posted by Kayelle View Post
I recently made some killer Broccoli Cheese Soup with my stick blender. If you've ever burned yourself with hot liquids in a blender, you'll quickly understand the magic of your new tool. Have fun.

P.S. Thanks for that recipe S&P, I'll be using it soon.
I agree, it's the best tool for hot liquids that used to be done in a blender. You can leave them in the pan. I've also been using it to puree hot foods for Shrek, they don't loss as much heat as transferring them back and forth from the processor or blender.
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Old 08-18-2013, 02:17 PM   #7
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I use mine for making Caesar Salad Dressing. Here is my recipe:

Creamy Caesar Dressing

1/2C Olive oil
2T wine vinegar or cider vinegar
2T lemon juice
2-4 cloves of garlic minced (to your taste)
1/4 - 1/2 tube anchovy paste (to your taste)
1 coddled egg
1/3C freshly ground/shredded Parmesan
IT chopped parsley
1/4 tsp dry mustard
Pinch of dry basil
Dash of Worcestershire sauce
1tsp. Salt or no salt seasoning (Spike or Costco)
1/8tsp. Pepper

Blend oil, vinegar, lemon juice, garlic and the herbs and spices with your stick blender(mine came with a tall plastic cup, that is perfect, what ever you use should be deep and narrow) for 30 seconds to a minute or so, add the anchovy paste and blend a few seconds, add the coddled egg, blend until mixture thickens, add the Parmesan and blend until relatively smooth.
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Old 08-18-2013, 03:06 PM   #8
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Quote:
Originally Posted by PrincessFiona60 View Post
I agree, it's the best tool for hot liquids that used to be done in a blender. You can leave them in the pan. I've also been using it to puree hot foods for Shrek, they don't loss as much heat as transferring them back and forth from the processor or blender.
I put extra potatoes in my stew for the sole purpose of using my IB to puree some for thickening the stew.
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Old 08-18-2013, 04:43 PM   #9
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I recently had a yen for a milkshake. I only ever have semi-skimmed milk (which is a bit watery for milkshake purposes), but I remembered that my Bamix stick blender claimed to be able to turn semi-skimmed milk into the consistency of single cream and I always wanted to test the theory.

So I poured some nice cold semi-skimmed milk into the tall container that came with the blender, added some seedless, good quality raspberry jam and whizzed it up. Eh voila! Instant cheat's milkshake of a lovely creamy/frothy texture!
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Old 08-18-2013, 05:05 PM   #10
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Really nice recipes, guys!

I roasted a bunch of my cherry tomatoes the other day with S&P and EVOO. They collapsed, but I plan to make them a bit smoother with my immersion, and blend in some fresh basil, oregano, maybe some fennel seed and garlic.
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