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Old 01-30-2005, 12:51 PM   #21
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Chopper/Mixer/Blender

Here's some more I came across. If you don't have the Magic Bullet, think these can be easily adapted to any chopper/food processor apparatus thingey.

SUDDENLY STUFFED MUSHROOMS
10 to 12 large mushrooms
1/4 cup Ricotta cheese
1/2 cup fresh spinach
1 oz. Parmesan cheese
1 clove garlic
1/4 of a medium-sized onion (about 1/4 cup)
splash of chicken (or vegetable) broth

Preheat the oven to 350 degrees.
Pop the stems off of the mushrooms, making an area for the stuffing in the mushroom top.
Load all ingredients, except for the mushrooms, in the Short Cup and twist on the Cross Blade.
Pulse until the consistency is slightly textured, but not quite smooth.
Spoon the mixed ingredients into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Notes: This recipe fills about 10-12 mushrooms. If you want to make more, double ingredients.
Tip: This recipe is the standard stuffed mushroom recipe. Add crab meat, crumbled bacon, lobster, whatever you like to the mix.
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HALLELUJAH HUMMUS
1/4 cup chicken (or vegetable) stock
14 oz. can chickpeas (garbanzo beans), drained
3 cloves garlic
3 Tbsp. lemon juice
3 Tbsp. tahini (sesame paste)

Add all ingredients, except paprika and olive oil, into the Tall Cup. Twist on the Cross Blade and blend until smooth. Salt and pepper to taste.

Serving Suggestion: Hummus is best served cold, with warm triangles of pita bread. The traditional way to serve it is to pour the hummus into a bowl and drizzle it with olive oil, then sprinkle the top with paprika.
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Badda-Bing Badda-Boom Garlic Bread
1/2 cup butter or margarine
2-3 garlic cloves
1 oz. Parmesan cheese
loaf of Italian (or French) bread

Add butter to Short Cup and screw on Shaker/Steamer Top.
Heat in the microwave unit the butter is melted, add garlic and twist on Cross Blade.
Blend until smooth and spread down the middle of a loaf of crusty Italian or French bread. (Cut it down the center, lengthwise.) Toast open-faced until warm, slice and serve.
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Deviled Ham
1 1/2 cups cooked smoked ham (or fat free smoked turkey ham)
1/3 cup chicken broth
1 Tbs. Dijon mustard
1/4 cup onion

Add ingredients in the order they appear to the Short Cup and twist on the Cross Blade.
Give it 5 or 6 quick Pulses. Press down on the cup and release the pressure immediately, pause and let the ingredients settle, then quickly Pulse again until you've reached a good consistency.
Serving Suggestion: Serve sandwich-style on bread, or Pulse until smooth and serve it pate-style as a spread for crackers, or slices of crusty Italian or French bread.
Tip: Pinwheel Sandwiches. Deviled ham pinwheel sandwiches - Spread ham and some cream cheese evenly over lavash bread and roll up into a log. Slice into 1/2-3/4-inch rounds (you may need a toothpick to hold the wheels together).
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Before You Know It Bean Dip
1 (15 oz.) can black beans, drained
1/4 of a medium-sized onion (about 1/4 cup)
1-2 cloves garlic
1/4 cup roasted red peppers
1/4 cup (fat-free) chicken or vegetable broth
2 Tbs. balsamic vinegar
dollop of sour cream (optional)
cayenne pepper to taste (optional)

Drain most of the liquid out of the canned beans. Load all the ingredients, in the order they are listed, into the Tall Cup. Twist on the Cross Blade and quickly Pulse until you reach the desired consistency.
Serving Suggestion: This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it. (If you don't have room, partially mix the ingredients, then add the cheese.) Take the blade off, place the Shaker/Steamer Top on the cup and microwave for about 2-3 minutes (until warm throughout). Give the dip another quick Pulse or two, then serve immediately. The warm version goes perfectly with nachos or sliced crusty Italian bread.
Tip: Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you're into.
Black bean sauce. Add a cup of broth to make a perfect sauce for pouring over chicken or fish.
Black bean soup. Add 2 cups of broth to make a zesty, flavorful soup -- a great way to use any leftover dip. Throw in a few shrimp for a real treat.
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It's Ready Already Alfredo
1/4 cup heavy cream
2 Tbs. butter
1 clove garlic
1/2 cups Parmesan cheese
3 sprigs fresh parsley (optional)
salt and pepper to taste

Add all ingredients in order listed to the Tall Cup and twist on the Cross Blade. Blend until smooth. Twist off the Cross Blade and twist on the Shaker/Steamer Top. Cook in microwave on high 2-3 minutes, until sauce is heated thoroughly. Twist on the Flat Blade and Pulse sauce 3-4 times. Stir and serve over hot pasta.
Notes: This recipe makes one good-sized serving of sauce. Double or triple the ingredients and use the Tall Cup to make more servings.
Serving Suggestion: Add a little fresh Parmesan cheese to the top of your piping hot pasta dish! Just add a chunk of Parmesan to the Short Cup and twist on the Cross Blade. Chop until the consistency is a coarse powder. Sprinkle over the top and enjoy
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Cheesecake
1 (8 oz.) package cream cheese
2 eggs
1/2 cup sugar
1 tsp. vanilla
1 graham cracker crust

Preheat oven to 350 degrees. Add all the ingredients (except crust) to the Tall Cup and mix until smooth. Pour the ingredients into the graham cracker crust. Bake at 350 degrees for 20-25 minutes (until set).
Serving Suggestion: Fruit toppings - To make Strawberry or Blueberry Cheesecake, fill the Short Cup 3/4 of the way with fresh strawberries or blueberries, add 1-2 tablespoons of sugar, and blend until you achieve a chunky syrup consistency. Pour that over the top of the cooled cheesecake (at least an hour in the refrigerator), then add a layer of sliced strawberries, or whole blueberries, to the top. Chill for a few hours, then serve.
Tip: Let cheesecake cool for at least an hour in the refrigerator, then add a can of cherry topping to the top.
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Six Second Scrambled Eggs
2 eggs
a splash of milk, cream, or water
Salt and pepper (optional)

Additions
1/2 oz. of your favorite cheese
a wedge of tomato
a sliced onion
1 oz. ham
2 basil leaves
Whatever else you like.

Blend ingredients in the Short Cup and pour into a greased frying pan. Then... Stir until cooked and serve immediately.
Notes: This recipe is for a single serving of scrambled eggs. Simply multiply the ingredients by the number of people you are going to serve… use the Tall Cup for more than two servings and if you're feeding an army, use the blender attachment for mixing.
Tips: Super Easy Scrambled Eggs For the World's Easiest Scrambled Eggs just follow the directions above and then microwave the egg mixture for 2-3 minutes. Pour the egg mixture in a bowl, or cook your eggs right inside the Magic Bullet cup! For perfect scrambled egg texture, once you can see the eggs are firming up, give the eggs a stir every 20 seconds or so. Fat Free Version: Use fat-free cooking spray and/or egg whites only.
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Broccoli Soup
1 cup broccoli florettes
1 clove of garlic
1/2 cup chicken stock
1/3 cup cream (milk or non-fat yogurt)
salt and pepper to taste

Add broccoli, garlic and chicken stock to the Tall Cup. Then... Twist on the Shaker/Steamer Top and microwave for 2-3 minutes, until the broccoli is soft. Open the cup, add cream and twist on the Cross Blade and blend until you have a smooth soup-like consistency.
Notes: This recipe is for one bowl, or two cups, of soup. For more servings, just multiply each ingredient by the number of servings you want to create. For more than two bowl-sized servings, use the Blender attachment.
Tips: Fat Free version. Use fat-free plain yogurt or skim milk instead of cream.
Vegetarian version. Use vegetable broth instead of chicken broth.
Heat 1/4 cup of cheese in with the broccoli, if desired
----------------------
Chocolate Mousse
1/4 cup heavy cream
2 tbs. chocolate syrup

Add ingredients to the Short Cup and blend until smooth. Serve.
Serving Suggestion: Using the Flat Blade, grind a few chocolate chips up in the Short Cup. Twist on a Shaker/Steamer Top and sprinkle a little on the top of your chocolate mousse. You can also whip some cream and add a dollop to the top of each serving of chocolate mousse.
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Aloha Omelet
1 egg white
1 oz. turkey sausage
2 white mushrooms
1-2 pearl onions
1/8 small red bell pepper
2-3 cubes of canned unsweetened pineapple

Add ingredients to the Short Cup and Pulse, until the ingredients are chopped, using the cross blade. Pour contents of the short cup into a small, non stick pan and fry on low to medium heat. Add pepper to taste while cooking.
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Herb Salad Dressing
1 Tbs. Balsamic Vinegar
1/2-1 clove garlic, depending on how much garlic you like
1 splash of red or white wine
Sprig of fresh thyme (rosemary works well for a chicken marinade)

Add the ingredients to the Short Cup Twist on the Cross Blade and blend until smooth. Pour over salad, grilled veggies, raw veggies...& whatever you like.
---------------------
Broco-Chicken Soup
3-4 broccili florettes
4-5 baby carrots
1/2 clove garlic
pinch of celery seed
1/2 cup chicken stock, sodium and fat free
2 oz cooked chicken
1/2 cup cooked Jasmine rice
pepper to taste
pinch of dried, ground rosemary

Add all ingredients to the Tall Cup using the cross blade. For a creamy version, chop it very fine. If you like a heartier soup with larger chunks, then pulse the Bullet to chop. Microwave the tall cup directly in your microwave for approximately 2-3 minutes for one cup cooking.
-----------------
Tomato Garlic Simmer Sauce
8-10 cherry tomatoes or one regular-sized tomato (about a 1/4 cup)
2-3 cloves garlic
1/2 cup red wine

Brown chcken, beef or pork over medium-high heat in frying pan. Add all the ingredients to the Tall Cup and pulse 2-3 times, until you have a slightly chunky texture. Turn the heat to low on the frying pan and pour the simmer sauce over the meat and place a lid on the frying pan. Turn the meat over every few minutes making sure to keep as much sauce in contact with the meat as possible. Simmer the meat until done, about 7-12 minutes depending on the cut.
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Quick and Cheesy Tortilla Filling
cubed cheese(about 10-12 pieces)
small amount green and red peppers
put in blender and chop
Can add one garlic clove and some onion

Put blended food into tortilla shell, on one half, foldover, put in microwave for about 1 minute.
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Old 01-31-2005, 01:02 PM   #22
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Mixer/Chopper/Blender

Some of the recipes I found on the Oster Blender site; but if you don't have one of those or a Magic Bullet - could probably make them in a blender. Some of the recipes I found at gotmilk.com (go to liquados for more yummy recipes.)

Pecan Vibes Licuado - Serves 2
1 1/2 cups milk
1 tsp instant coffee
1/4 cup chocolate syrup
1/4-pint butter pecan ice cream
1 tbl whipped cream
1-cup ice

Place all ingredients in blender or food processor. Blend until smooth. Serve chilled and garnish with whipped cream. Extra portions may be refrigerated or frozen.
**********
Peanut Butter Deluxe Licuado Servings: 1-2
For your Oster® Blend-N-Go® cup
3/4 cup milk
2 Peanut Butter Cups
1 banana, sliced
2 tablespoons chocolate powder
1/2 cup ice

For your Oster® Blender
1 1/2 cups milk
4 Peanut Butter Cups
1 banana, sliced
4 tablespoons chocolate powder
1 cup ice
Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth.Serve cold.
**********
Chocolate Cherry Liquado
1 1/4 cups milk
5 tbl chocolate syrup
1 cup frozen, thawed cherries or canned drained cherries
1 cup chocolate ice cream

Place all ingredients in a blender or food processor canister. Cover and blend until smooth. Serve chilled. Extra portions can be refrigerated. Or freeze extra portions and serve as a snack or dessert. o if in season and if you have the patience, you can use fresh cherries that have been halved and pitted.
**********
Banana Lickety Split Licuado
Servings: 1-2
For your Oster® Blend-N-Go® cup
1 cup milk
1 large banana
1/2 teaspoon vanilla extract
1 tablespoon honey
1/2 cup ice

For your Oster® Blender
1 1/4 cups milk
3 small bananas, very ripe
1 teaspoon vanilla extract
2 tablespoons honey
1 cup ice

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth. Serve cold.
**********
Banana-Pina Virgin Colada Licuado
By Michelle Bernstein Servings: 1-2

For your Oster® Blend-N-Go® cup
1 large banana, peeled and quartered
1 cup chopped pineapple
1/2 cup milk
1 cup ice
2 tablespoons toasted coconut

For your Oster® Blender
3 ripe bananas, peeled and quartered
2 cups chopped, pineapple
2 ounces milk
2 cups ice
1/4 cup toaster coconut

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth. Serve cold.
**********
Berry Me Alive Licuado
Servings: 1-2

For your Oster® Blend-N-Go® cup
3/4 cup milk
3/4 cup fresh berries, such as strawberries, blueberries or raspberries
1 ripe banana, sliced
2 tablespoons orange juice
2 teaspoons honey
1/2 cup ice

For your Oster® Blender
1 1/2 cups milk
1 cup fresh berries, such as strawberries, blueberries or raspberries
1 ripe banana, sliced
2 tablespoons orange juice
1 teaspoon honey
1 cup ice

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth. Serve cold.
**********
Guava Mango Licuado
By Michelle Bernstein Servings: 1-2

For your Oster® Blend-N-Go® cup
1/2 cup Florida guava, peeled and chopped
1/2 cups mango, peeled and chopped
1/8 cup sugar
2 teaspoons Coco Lopez
1/2 lemon, juice only
3/4 cups low fat milk
1/2 cup ice
Mint sprigs for garnish

For your Oster® Blender
1 cup Florida guava, peeled and chopped
1 mango, peeled and chopped
1/4 cup sugar
1 teaspoons Coco Lopez
1 lemon, juice only
2 cups low fat milk
1/2 cup ice
Mint sprigs for garnish

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth. Serve cold with a sprig of mint
**********
Melon "Ice" Licuado
By Michelle Bernstein Servings: 1-2

For your Oster® Blend-N-Go® cup
1 cup cantaloupe or honeydew
3/4 cup milk
1 cup ice
2 tablespoons honey

For your Oster® Blender
2 1/2 cups cantaloupe or honeydew
1 1/2 cups milk
2 cups chopped ice
3 tablespoons honey

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup Blend until smooth. Serve cold.
**********
Spicy Banana Licuado
By Michelle Bernstein Servings: 1-2

For your Oster® Blend-N-Go® cup
1 1/2 cups milk
1/8 - 1/4 teaspoon ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
1 whole banana, peeled
1/4 cups ice cubes
2 teaspoons brown sugar

For your Oster® Blender
2 cups milk
1/4 teaspoon ground cinnamon
pinch of ground cloves
pinch of ground nutmeg
1 cup banana, peeled
1 cup ice
1 teaspoon brown sugar

Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup. Blend until smooth. Serve cold.
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Old 12-29-2005, 12:45 PM   #23
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Join Date: Dec 2005
Location: Tallinn, Etonia
Posts: 2
Hi

Mish i was owndering whether your Quick and Cheesy Tortilla Filling could be used as a cheese dip.

AlexH
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