All Recipes

Fruit Smoothie

- 3 cups
Ingredients
  • 1/2 cup milk
  • 1/2 cup apple juice
  • 2 cups fruit (strawberries, bananas or peaches) cut in 1-inch pieces
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup ice cubes
Directions
  • Put all ingredients except ice into Osterizer® blender container. Cover and process at ON until smooth.
  • With motor running, remove feeder cap and add ice cubes.
  • Continue to process until smooth.

Sweet Yellow Cornmeal Arepas

- Serves 6 to 8
Ingredients
  • 1 cup boiling hot milk
  • 3 to 4 tablespoons butter
  • 1 cup frozen corn niblets
  • 1 1/4 cups yellow arepa flour
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 2/3 cup mozzarella cheese
Directions
  • Boil milk in a small pan. Remove from heat and add butter to pan.
  • Process corn in Oster® Food Processor until almost paste (about 30 seconds).
  • Place corn, arepa flour, salt, sugar and cheese in a large bowl. Mix ingredients together until well blended.
  • Form a small well in the center of flour mixture and pour in the hot milk. Stir until smooth. Add a little water if dough is too thick. Dough should be the consistency of mashed potatoes.
  • In your Oster® Arepa Maker place 1/2 cup of mixture in center of each non-stick cavity and bake for about 10 minutes.

Tandoori Baked Whole Fish

- Serves 4
Ingredients
Tandoori Glaze
  • 1 cup diced onion
  • 1 tablespoon peeled and grated ginger
  • 1/2 tablespoon chopped garlic
  • 1/2 cup blended oil (canola and vegetable)
  • 1/4 cup diced coriander
  • 1-1/4 tablespoons ground cumin
  • 1-1/4 tablespoons turmeric
  • 1-1/4 tablespoons Garam Masala (recipe follows)
  • 1 teaspoon ground mace
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground black pepper
  • 1/2 tablespoon cayenne pepper
  • 1 quart plain yogurt
  • 1/3 cup lemon juice
Garam Masala
  • 1/2 cinnamon stick
  • 6 or 8 black peppercorns
  • 2 or 3 whole cloves
  • 2 or 3 cardamom pods
  • 2 or 3 coriander seeds
Fish
  • 4 whole fish, approximately 1-1/2 to 2 pounds each before cleaning (remove scales, organs and gills)
  • 4 small to medium Idaho potatoes
  • 2 large white onions
  • 2 large red tomatoes
  • 1 large lemon
Directions
Tandoori Glaze
  • Blend onion, ginger, garlic and oil in an Oster® food processor.
  • Add pureed mixture to spices, lemon juice and yogurt in a bowl and mix by hand. Set aside.
Garam Masala
  • Combine all ingredients in a coffee mill and grind.
Fish
  • Preheat oven to 425°.
  • Peel potatoes and cut into rounds 1/4- to 1/2-inch thick.
  • Peel onion and cut into 1/4- to 1/2-inch thick rounds.
  • Lightly oil bottom of a large baking dish and distribute potatoes and onions evenly.
  • Make cross slices in flesh of fish on both sides.
  • Place fish on top of vegetables and place 2 slices of tomato, 1/4- to 1/2-inch thick, on top of fish.
  • Slice lemon 1/4-inch thick and place lemon slices on top of tomato slices.
  • Cover fish and vegetables with tandoori glaze.
  • Place baking dish in a larger pan and pour 2 cups of water around sides of baking dish. This prevents glaze from drying out.
  • Bake in oven for 30 to 45 minutes, or until fish is done. To test, use a knife to pull aside meat in center of fish, behind head, to see if meat is raw. Another option is to lift belly flap: if red blood is still coming from stomach cavity, cook a little longer until juices run clear.
To Serve
  • Remove each fish to a plate and evenly distribute onion and potato.
  • Drizzle any sauce left in baking dish on top of fish.

Tangerine Tequila Shrimp

- Serves 6
Ingredients
  • 2 lbs of 31 – 40 raw shrimp clean deveined
  • Bamboo skewers
Marinade:
  • 1/2 cup packed cilantro leaves
  • 1 large red dried California chili cut in half
  • 1/2 red onion cut into 4 pieces
  • 2 fresh green chilies, cut in half (stems removed)
  • 4 tangerines* peeled, cut in half (seeds removed)
  • 1 teaspoon lime zest
  • 1/3 cup fresh lime juice (about 2 large limes)
  • 1 teaspoon cumin seeds
  • 2 tablespoons Grand Marnier, a triple orange liquor (optional)
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 teaspoon sea salt
  • 3 tablespoons Turbinado sugar (raw cane sugar)
Directions
  • Place shrimp on skewers and lay them in a flat container with a tight fitting lid.
  • Place all marinade ingredients as listed in the Brushed Nickel blender jar.
  • Process the mixture for one cycle on Frozen Drink cycle. Pour marinade all over shrimp, cover container and marinate for 15 minutes in the refrigerator.
  • Preheat grill. Remove skewered shrimp from marinade and grill for 2 minutes on each side.

Tasty Teaser

- Makes 3/4 cup
Ingredients
  • 3/4 cup cabbage juice
  • 2 tbsp carrot juice
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Thai Cabbage Apple Slaw

Ingredients
Slaw
  • 2 gala apples, cored and cut into matchsticks
  • 3 cups shredded green cabbage
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp chopped peanuts
Thai Sesame Dressing
  • 1/4 cup rice vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
Directions
  • In a large bowl, combine apples and cabbage. Mix all dressing ingredients and toss with apple mixture (Chill for at least 11 hour to blend flavors, or up to 12 hours.) Garnish with sesame seeds and peanuts.

Tian of Parmigiano and Grilled Vegetables with Tomato Compote, Fresh Buffalo Mozzarella and Roasted Eggplant with Pesto

Ingredients
  • 1 tablespoon diced garlic
  • 2 tablespoons minced shallots
  • 1 tablespoon minced thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow tomato
  • 1 red tomato
  • 1 zucchini
  • 3/4 cup Parmesan cheese, grated
  • salt and cracked pepper
  • 2 tablespoons tapenade (pureed black olives; for garnish)
  • 2 cups mixed greens (for garnish)
Eggplant and Mozzarella:
  • 4 1/4-inch-thick slices eggplant
  • 4 3/4-inch-thick slices fresh mozzarella
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • salt and pepper
Yellow Tomato Compote:
  • 2 cups yellow tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
Red Tomato Compote:
  • 2 cups red tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
Sherry Vinaigrette:
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
Pesto Sauce:
  • 2 tablespoons garlic puree in oil
  • 5 cups basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup Parmesan cheese
  • 1 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
Directions
  • In a bowl, mix garlic, shallots, thyme, vinegar and oil with seasonings.
  • Roast and peel bell peppers.
  • Cut them with a 1.5-inch round cookie cutter and grill on an Oster® Indoor Grill.
  • Cut the hearts of tomatoes in the same round and place in garlic mixture. (Reserve tomato scraps for tomato compotes; recipes follow.)
  • Cut zucchini in the same fashion and grill over mesquite until tender.
  • Place grilled vegetables in marinade with tomato. Reserve.
  • Drop grated Parmesan by tablespoons onto a hot nonstick skillet.
  • When melted and beginning to brown, remove carefully and cool.
  • Makes 12 cheese crisps. Reserve.
Eggplant and Mozzarella:
  • Salt and drain eggplant.
  • Grill eggplant slices.
  • Roll slices of mozzarella in herbs, and salt and pepper to taste.
  • Wrap cheese in layer of sliced grilled eggplant. Reserved, chilled, until needed.
Red and Yellow Tomato Compote:
  • In an Oster® Blender, puree pulp of each type of tomato separately.
  • Separately, season and cook each, reducing volume by half over low flame.
  • Finish with vinegar and oil.
  • Pass through a chinois.
Sherry Vinaigrette:
  • Whisk together liquid ingredients. Reserve.
Pesto Sauce:
  • In an Oster® Blender, puree garlic with basil, toasted pine nuts and cheese at slow speed.
  • Add olive oil in a steady stream and emulsify until smooth.
  • Finish with lemon juice, and salt and pepper to taste.
  • Serve at room temperature.
To Serve:
  • Paint plates with compotes, pesto and tapenade.
  • Toss greens in some of the sherry vinaigrette.
  • Layer vegetables with cheese crisps moments before serving.
  • Cheese crisps must remain crispy.

Tomato Chutney

Ingredients
  • 4 large green or not-quite-ripe red tomatoes
  • 1/2 cup onion, chopped
  • 1/2 tsp garlic, minced
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1 tsp ginger, ground
  • 1/4 tsp turmeric
  • 1/2 cup raisins
Directions
  • Peel and seed tomatoes. Cut into large chunks. Add to saucepan with remaining ingredients. Stir well. Place over high heat and bring to a boil. Reduce to a simmer for 30 minutes. Cool in refrigerator for at least 3 hours before serving.

Tomato Juice

Ingredients
  • Approximately 2 pounds ripe tomatoes per pint
Directions
  • Thoroughly wash firm, red-ripe tomatoes several times. Remove core and blossom ends. Process tomatoes through the Juice Extractor. Salt, sugar and spice may be added to taste during heating. Bring tomato juice just to boil in large saucepan. Skim off foam.

Traditional White Bread

- Makes 1 1/2 lb loaf
Ingredients
  • 1 cup water
  • 2 tbsp butter or margarine
  • 1-1/2 tsp salt
  • 3 cups bread flour
  • 2 tbsp dry milk
  • 1 tbsp sugar
  • 2 tsp active dry yeast
Directions
  • Measure and add liquid ingredients to the bread pan.
  • Measure and add dry ingredients (except yeast) to the bread pan.
  • Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
  • Snap the baking pan into the breadmaker and close the lid.
  • Press "Select" button to choose the Basic setting.
  • Press the "Crust Color" button to choose light, medium or dark crust.
  • Press the "Start/Stop" button.

Triple Blueberry Lovers Yeast Waffles

Ingredients
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 tablespoon blueberry preserves
  • 8 tablespoons no salt butter, melted & cooled.
  • 1 teaspoon vanilla
  • 3/4 cup dried blue berries
  • 4-5 oz fresh blueberries
  • 2 eggs
Directions
  • Eight hours before serving or before going to bed, mix yeast with 1/2 cup of warm milk and let sit for 5 minutes.
  • In a large bowl combine dry ingredients and stir in all the milk, yeast mixture, preserves, butter and vanilla. Mixture will be loose. Cover with plastic wrap and place in refrigerator for 8 hours or over night.
  • Place dried blueberries in a small bowl and cover them with water. Place in refrigerator next to batter.
  • Remove batter and berries from refrigerator when ready to prepare. Drain liquid from soaked berries.
  • Separate eggs and stir yolks into batter.
  • Beat whites to soft peaks.
  • Add fresh and dried berries to batter and fold in egg whites gently
  • Cook for 8 minutes one notch below highest setting.
  • Makes 6 waffles
Packed with blueberries, crisp on the outside, light and tender inside, with the complex flavor of yeast raised batter. Great for dessert or breakfast

Triple Chocolate Espresso Cannoli

Ingredients
  • 6 ounces dark chocolate
  • 6 ounces white chocolate
  • 12 pieces parchment paper, 8 by 8 inches each
Chocolate Mousse Filling
  • 9 ounces semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1-1/2 cups heavy cream
  • 5 egg whites, at room temperature
  • 1/2 cup sugar
  • 1/4 cup espresso, cooled
Brown Sugar Cream
  • 2 cups heavy cream
  • 4 tablespoons brown sugar
Espresso Cream
  • 1 tablespoon espresso
  • half of brown sugar cream (preceding recipe)
Fresh Fruit Salad
  • 1 cup sugar
  • 1 cup water, plus 2 tablespoons
  • 1 pint raspberries
  • 1 1/2 cups sliced seasonal fruit
Directions
  • Melt each type of chocolate separately over hot water, and put in squeeze bottles.
  • Drizzle both colors of chocolate in a grid pattern on one half of each piece of paper.
  • Carefully roll up paper to form a tube with chocolate completely lining inside. Tape to hold position.
  • Complete one cannoli tube at a time, keeping squeeze bottles warm. Chill to harden.
Chocolate Mousse Filling
  • Melt chocolate and butter together. Let cool slightly.
  • Meanwhile, whip cream and keep chilled. Warm a bowl with water and dry well.
  • In it, whip egg whites until they become frothy. Gradually add sugar and whip until still and glossy.
  • Add whites to the melted chocolate and butter by thirds, whisking well after each addition. Fold in reserved cream and cooled espresso.
  • Fill a pastry bag with mousse. Using a plain tip, pip mousse into chilled cannoli tubes and freeze.
Brown Sugar Cream
  • Using Oster® Hand Mixer, whip cream and sugar together into loose peaks, making sure to dissolve sugar early in the process. Divide into two equal parts.
Espresso Cream
  • Blend together espresso and brown sugar cream. Rewhip slightly to form loose peaks.
Fresh Fruit Salad
  • Make a simple syrup by boiling sugar with 1 cup of water until sugar is thoroughly dissolved. Cool.
  • Make a raspberry puree by boiling raspberries with 2 tablespoons of water. Strain to remove pulp. Cool.
  • Gently combine fruit with some of the raspberry puree and some of the syrup. (More simple syrup and raspberry puree will be produced that needed for this dessert.)
To Serve
  • Ahead of time, cut cannoli in half and thaw slightly in refrigerator.
  • Spoon brown sugar cream and espresso cream onto plates.
  • Unwrap cannoli carefully and place two halves on each plate.
  • Garnish with some fresh fruit salad.

Tropical Breeze Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1/4 cup unsweetened coconut milk
  • 3/4 cup frozen chopped pineapple
  • 3/4 cup frozen chopped mango
  • 1 tablespoon honey
Directions
  • Pour milk and coconut milk into My Blend™ sports bottle. Add pineapple, mango and honey. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 550
Total Fat: 17 g
Saturated Fat: 14 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 125 mg
Total Carbohydrate: 95 g
Dietary Fiber: 5 g
Sugars: 89 g
Protein: 11 g
Potassium: 661 mg
Vitamin A: 1519 IU (30%)
Vitamin C: 52 mg (90%)
Calcium: 321 mg (30%)
Iron: 2.74 mg (15%)

Exchanges: 1.5 fruit, 1 reduced-fat milk, 3 other carbohydrate, 3 fat

Tuscan Mussel Soup with White Beans (Guazzetto di Cozze e Cannellini)

- Serves 4
Ingredients
  • 4 1-inch cubes peasant bread
  • 1 clove garlic, peeled
  • extra-virgin olive oil
  • pinch of salt
Mussel Soup:
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons butter
  • 2 teaspoons garlic, minced
  • 2 bay leaves
  • 48 mussels, washed
  • 1-1/2 cups dry white wine
  • pinch of crushed red pepper flakes
  • 1/2 cup cannellini beans boiled (reserve 1/2 cup of liquid)
  • 4 tomatoes, blanched, seeded and diced
  • 4 teaspoons chopped Italian parsley
  • salt and white pepper
Directions
  • Toast bread cubes lightly in an Oster® Toaster Oven until golden brown.
  • Rub toasted croutons with garlic clove.
  • Drizzle with olive oil and season with salt. Set aside.
Mussel Soup:
  • In a saucepan, gently saute minced garlic and bay leaves in oil and butter; do not brown.
  • Add mussels, white wine and red pepper flakes.
  • Cover, and steam open mussels.
  • Off heat, remove mussels from pan and extract them from their shells. Set aside.
  • Add the reserved cannellini bean liquid to pan.
  • Add beans, diced tomato and chopped parsley.
  • Add salt and white pepper to taste.
To Serve:
  • Heat soup bowls.
  • Place one crouton in each.
  • Add cleaned mussels to soup, ladle over croutons and serve immediately.

Vanilla Peach Chill

Ingredients
  • 1 cup peaches, pitted and cut up
  • 1 cup frozen vanilla yogurt
  • 2/3 cup soy milk
  • 1 tbsp ground cinnamon
  • Ice cubes
Directions
  • Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Vegetables Au Gratin

Ingredients
  • 1 cup raw carrots
  • 1 cup celery
  • 1/4 cup butter or margarine
  • 1/4 cup grated cheddar cheese
  • 2 raw baking potatoes
  • salt and pepper, to taste
Directions
  • Peel the vegetables and cut them into 1-1/2 inch pieces. Place in steaming bowl of an Oster Food Steamer. Fill water reservoir to Max level. Steam for 15 minutes. Remove from steaming bowl. While still piping hot, baste with butter or margarine, then sprinkle with cheese. Add salt and pepper to taste.

Vermont Maple Smoothie

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup reduced-fat (2%) milk
  • 4 ounces unsweetened applesauce
  • 2 to 3 ice cubes
  • 1/2 cup vanilla frozen yogurt
  • 2 to 3 tablespoons maple syrup, preferably Grade B
  • 1/8 teaspoon ground cinnamon
Directions
  • Pour milk into My Blend™ sports bottle. Add applesauce, ice cubes, frozen yogurt, maple syrup, and cinnamon. Fasten the blade assembly on the open end]of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 360
Total Fat: 8 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 160 mg
Total Carbohydrate: 66 g
Dietary Fiber: 1 g
Sugars: 61 g
Protein: 9 g
Potassium: 578 mg
Vitamin A: 534 IU (10%)
Vitamin C: 2.09 mg (4%)
Calcium: 406 mg (35%)
Iron: 0.58 mg (4%)
Exchanges: 1 fruit, .5 reduced-fat milk, 2.5 other carbohydrate, 1 fat

Warm Bittersweet Chocolate Truffle Cake with Burnt-Sugar Cream

- Serves 4
Ingredients
Cake
  • 11 ounces Valrhona Equatorial Chocolate
  • 10 tablespoons butter
  • 6 egg yolks
  • 6 egg whites
  • 4-2/3 ounces almond flour (by weight)
  • 1-2/3 ounces all-purpose flour (by weight)
  • 7 tablespoons superfine powdered sugar
Ganache
  • 18 ounces Valrhona Equatorial Choco
  • 2-1/4 cups heavy cream
Burnt-Sugar Cream
  • 1 cup sugar, generously measured
  • 1/2 cup water
  • 2 cups heavy cream
Directions
Cake
  • Chop chocolate and butter into small and equal-sized pieces. Place in a double boiler to melt. Meanwhile, sift all-purpose flour and almond flour. Once chocolate/butter mixture has completely melted, remove from heat. Whip egg yolks with half of the sugar until ribbon stage is reached. Add to chocolate mixture. Using Oster® Hand Mixer, begin to whip egg whites with the remaining sugar. Meanwhile, add dry ingredients to mixture and mix well. When whites reach soft-peak stage, fold them into mixture until well incorporated.
Ganache
  • Heat cream to a boil. Meanwhile, chop chocolate into small and equal pieces. Pour hot cream over chocolate and mix until chocolate melts thoroughly. Place this ganache in a bowl over an ice bath until firm enough to roll. Roll into logs approximately 3/4 inch in diameter and store in freezer until needed. Brush four molds (2 1/2 inches wide and 1 1/4 inches deep) with butter and line with parchment paper that reaches 3/4 inch above rim. Pipe a small amount of cake mixture into the bottom. Place ganache plug in the center and cover with more cake mixture. Store in freezer until ready to bake.
Burnt Sugar Cream
  • Place sugar in saucepan, add water, and heat slowly while stirring with a wooden spoon. Be careful not to splash any sugar onto sides of pan. When liquid starts to form large bubbles, stop stirring. Continue cooking until sugar reaches a rich amber color. Remove from heat and carefully add 3/4 cup of the cream. Once cream has been absorbed, place caramel mixture in a storage container and cool. Whip the remaining cream. When it begins to thicken, add caramel mixture and continue whipping until stiff.
To Serve
  • Preheat oven to 350°. Place cake molds on nonstick sheet pan and bake for approximately 20 minutes. Remove and let rest for 5 minutes. Unmold onto a plate and top with a spoonful of burnt-sugar cream.

Warm Chocolate Tart with Coffee Nougatine Sauce

- Serves 15
Ingredients
Chocolate Tart
  • 6 ounces chocolate, chopped
  • 1/2 cup brewed espresso
  • 1-1/4 cup butter
  • 1/2 cup sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup pastry flour
Crème Anglaise
  • 1 quart milk
  • vanilla bean, seeds only (split pod and scrape)
  • 1-1/4 cups sugar
  • 16 egg yolks
Nougatine Sauce
  • 2 cups powdered sugar plus 5 ounces
  • 3 ounces almonds, coarsely ground
  • 3-1/2 ounces coffee beans, ground
  • crème anglaise (from preceding recipe)
Kumquat compote
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 45 kumquats, cut and seeded
  • 15 mint sprigs, julienned
Garnish
  • 1/2 pint heavy cream, whipped
  • coarse coffee nougatine pieces
Directions
Chocolate Tart
  • Preheat Oster® Toaster Oven to 350°. Heat coffee and butter, and pour over chocolate. In a bowl, whip 1/4 cup of the sugar with egg yolks with Oster® Hand Mixer until firm ribbon forms. In another bowl, whip the other 1/4 cup sugar with egg whites to form a light meringue. Combine these three mixtures with pastry flour. Transfer batter to a 9-inch cake pan 2 inches deep. Bake for 15 to 20 minutes, or until tart rises. Remove from oven and allow to cool. Return to oven and bake again until exterior becomes firm but tart is still moist inside.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and vanilla bean seeds. Set aside. In a bowl, combine egg yolks and sugar. Slowly add some milk-vanilla mixture to temper eggs. Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
Nougatine Sauce
  • Caramelize sugar in a little water until medium brown. Add almonds and coffee, and stir until smooth. Cook 2 minutes over low heat. Pour out onto a stainless-steel or marble counter (coated with nonstick cooking spray) and spread as smooth and thin as possible. Allow to cool, then break into small pieces. Grind in a food processor until fine. Pass result through a tammy or very fine strainer. Reserve pieces too coarse to go through for use as garnish. Mix coffee nougatine powder with all of the creme anglaise in a proportion of 3 tablespoons of powder for each cup of creme anglaise. Allow to infuse for at least 1 hour.
Kumquat Compote
  • In a heavy saucepan, stir sugar over heat until it dissolves and turns pale brown. Slowly add water. Bring to a boil and simmer for 5 minutes. Place kumquats into this simple sugar syrup. Cool, then add mint.
To Serve
  • Heat chocolate tart and place on plates. Pour about 2 tablespoons of sauce on each. Garnish with whipped cream and coarse pieces of coffee nougatine left from the grinding. Spoon sauce around. Garnish with a spoonful of kumquat compote.

Warm Crab and Fingerling Potato Salad with Horseradish, Créme Fraiche and Baby Red Oak Lettuce

- Serves 4
Ingredients
Fingerling Potato Salad:
  • 8 fingerling potatoes, assorted sizes
  • 8 fingerling potatoes, assorted sizes
Crab:
  • 1 pound Maryland lump crab meat
Crème Fraiche:
  • 3 ounces crème fraiche
  • kosher salt
  • freshly ground white pepper
  • cayenne pepper
  • lemon juice
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon finely chopped flat chives
  • 3 tablespoons finely dices shallots
  • 1/2 teaspoon finely chopped Italian parsley
Garnish:
  • 12 red oak lettuce leaves
  • 1/2 teaspoon peppercress (a type of watercress)
  • 1/2 teaspoon onion sprouts
  • 4 garlic blossoms (optional)
Directions
Fingerling Potato Salad:
  • Rinse and sort potatoes to uniform sizes - small, medium and large - with smaller potatoes on top.
  • In a large saucepan, cover sorted potatoes with cold water.
  • Bring to a boil and simmer for approximately 35 minutes, or until potatoes are cooked through.
  • Drain potatoes and allow to cool slightly, then slice.
Crab:
  • Pick crab meat clean to make sure no shells remain. Set aside.
Crème Fraiche:
  • Season crème fraiche with salt, pepper, cayenne and lemon juice to taste.
  • Add horseradish, flat chives, shallots and parsley.
  • Mix thoroughly, then gently add cleaned crab meat.
Garnish:
  • Prepare garnish ingredients by picking through the herbs and lettuce, making sure they are crisp and clean.
To Serve:
  • Toss warm potatoes gently but thoroughly with the seasoned crème fraiche, crab meat and peppercress.
  • Place some of the mixture in the center of each 12-inch dinner plate.
  • Lay the baby lettuce leaves around the dish.
  • Garnish with onion sprouts and garlic blossoms.

Warm Financier Cakes with Seasonal Berries

- Serves 8
Ingredients
  • 18 ounces ground almonds or almond flour (meal)
  • 3-1/2 cups powdered sugar, sifted
  • 3/4 cup all-purpose flour, plus some for molds
  • 5 egg whites
  • 1-1/2 cups melted butter, plus some for molds
  • 1/2 teaspoon almond extract
Berries
  • 2 baskets assorted berries, cleaned (slice strawberries)
  • 3 tablespoons granulated sugar
Directions
  • Preheat Oster® Toaster Oven to 400°. Mix almond meal, powdered sugar and flour in a bowl. In another bowl, beat egg whites with Oster® Hand Mixer until they are stiff. Stir melted butter and almond extract into dry ingredients. Fold in egg whites to complete batter. Spread batter into molds evenly and bake for 7 to 10 minutes (longer if molds are deep), until golden around edges.
Berries
  • Mix sugar and berries and let sit for about 20 minutes.
To Serve
  • Place a warm financier cake on each plate and serve with berries.

Watermelon Salad with Feta, Sumac, and Sage Vinaigrette

- Serves 6
Ingredients
Watermelon Salad:
  • 1/4 to 1/2 Fresh seedless watermelon, cut into 18 thin triangular slices
  • 3 teaspoons sumac (plus some for garnish)
  • 4 tablespoons julienned cucumber
  • 2 tablespoons finely diced red onion
  • 6 tablespoons finely diced feta cheese
  • 3 teaspoons chiffonade of sage (for garnish)
  • 4 ounces sage vinaigrette (recipe follows)
Sage Vinaigrette:
  • 1 bunch fresh sage
  • 1 bunch fresh parsley
  • 1 teaspoon chopped fresh garlic
  • 2 teaspoons chopped fresh shallots
  • 1-1/2 lemons, juiced
  • 1 cup extra-virgin olive oil
  • salt and freshly ground pepper
Directions
Watermelon Salad:
  • Dust watermelon slices with sumac.
Sage Vinaigrette:
  • Destem sage and parsley and place in an Oster® Blender. Add garlic, shallots, and lemon juice. Pulse to blend.
  • With the motor running, drizzle in oil to create a smooth emulsion.
  • Season with salt and pepper.
  • Put in a squeeze bottle and keep cold until ready to use.
To Serve:
  • In the center of each plate, arrange three pieces of watermelon in overlapping fashion.
  • Combine cucumber, onion and feta with 1 ounce of vinaigrette.
  • Place a small mound of cucumber mixture on each watermelon slice. Top each mound with chiffonade of sage.
  • Using squeeze bottle, surround watermelon with designs of sage vinaigrette. Dust plate with sumac for garnish.

Whoopie Pies

- Makes 10 - 15 pies
Ingredients
  • 1/2 cup shortening
  • 2 cups all purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup shelled pistachio nuts, finely ground (in processor or by hand) - reserve some whole for garnish
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 16 ounces dark chocolate frosting
Directions
  • Beat shortening on high speed of Oster® Hand Mixer.
  • Mix baking soda, salt, cocoa, and flour together. Add lemon juice to milk and stir for 30 seconds.
  • To shortening add 1/2 the flour mixture, 1/2 the milk mixture and all the sugar, vanilla and egg. Beat until well mixed. Add the remaining flour, nuts and milk mixture and beat until blended.
  • Drop 1/2 cup of batter 2 inches apart on ungreased cookie sheet.
  • Bake at 350°, on ungreased cookie sheets, for 15 to 20 minutes or until edges are firm. Cool.
  • Whip cream (add sugar if desired) with Oster® Hand Mixer and spoon or pipe cream on to flat side of 1 cookie. Then place another cookie (rounded side up) on top of the cream. Heat frosting in microwave until just melted. Immediately pour over prepared whoopie pies.
  • Garnish with reserved pistachio nuts if desired.

Wide Ribbon Pasta with Asparagus and Basil (Tagliatelle con Asparagi)

- Serves 4
Ingredients
Pasta
  • 12 ounces tagliatelle past (ribbon pasta; recipe follows)
  • 4 teaspoons finely chopped Italian parsley
  • 2 teaspoons finely chopped basil
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 4 tablespoons grated Parmigiano-Reggiano (Parmesan) cheese
  • 4 basil bouquets (for garnish, optional)
Pasta Dough
  • 1 generous cup 'OO' Italian flour, or substitute all-purpose flour (17 ounces dry weight)
  • 5 whole eggs, at room temperature
  • pinch of salt
Asparagus Sauce
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • pinch of red chili flakes
  • 20 spears asparagus
  • 4 whole tomatoes, peeled, seeded and diced
  • 20 basil leaves
  • 1 cup chicken stock
Directions
Pasta Dough
  • Heap flour on a countertop and form a well in it. Crack eggs into the well and add salt. Knead for 5 minutes to form smooth dough. Allow to rest a minimum of 30 minutes. Roll very thin and cut tagliatelle ribbon noodles approximately 1/4 inch wide and 12 inches long.
Asparagus Sauce
  • Cut asparagus thinly at a diagonal, allowing tip to remain approximately 1/4 inch long. Heat olive oil in a large saute pan at medium temperature, adding garlic and red chili flakes. Do not brown garlic. When cooked, add diced tomatoes, basil leaves, asparagus slices and chicken stock. Cook for 2 minutes at medium temperature, reducing liquid by 75 percent. Remove from heat.
To Serve
  • Boil tagliatelle in a large pot of salted water. Stir with a kitchen fork to prevent noodles from sticking together. When pasta is 90% cooked, set aside a small amount of its water, then strain pasta and add it to saute pan containing sauce. Add parsley, basil, olive oil, butter and reserved pasta water. (Placing pasta not quite cooked in the sauce and adding a small amount of pasta water allows the pasta's natural starch to bind the sauce and the flavor of the sauce to penetrate the pasta.) Finish with freshly grated Parmigiano-Reggiano, and garnish with basil bouquets if desired.

Wine Biscuits

Ingredients
  • 1/4 cup sugar
  • 3 cups all-purpose unbleached flour
  • 1-1/2 cups semolina flour
  • 1 tablespoon plus1 teaspoon baking powder
  • 1-2 tablespoons coarse ground black pepper (or to taste)
  • 1 cup dry Burgundy table wine
  • 1 cup vegetable oil
  • 4 tablespoons grated Parmesan cheese
  • 2-3 tablespoons finely chopped fresh rosemary or lavender
  • 1 egg beaten with 1 tablespoon water for glazing
Directions
  • Preheat oven to 350 degrees.
  • Add sugar, flour, baking powder, and pepper to food processor bowl. Pour liquids in the feeding tube while processing. Dough will form one big ball. (Or you may put all the dry ingredients in a large bowl and work in the wet ingredients by hand.)
  • Remove dough and divide into 3 equal portions.
  • Knead cheese into one portion, rosemary into the second portion, leaving third portion as-is.
  • Roll each portion of dough 1/4 inch thick, and cut shapes with a cookie or biscuit cutter. * Brush the tops of biscuits with egg mixture. Bake biscuits on cookie sheet about 20 minutes or until slightly golden. Remove biscuits. When completely cooled, biscuits should be crispy.
  • Makes about 80 biscuits
  • *Traditionally these biscuits are cut into teaspoon-sized balls and rolled pencil thin, then the ends are joined to form a circle. They are baked twice to make them crispy

Yellow Squash in Fennel Butter

Ingredients
  • 6 yellow squash, trimmed and sliced 1/8" thick
  • 1 tsp fennel seeds
  • 2 tsp melted butter
  • Salt freshly ground pepper
  • 2 tbsp chopped pistachio nuts
Directions
  • In an Oster® Food Steamer, steam the yellow squash until tender-crisp, about 2-3 minutes.
  • Heat a nonstick skillet over moderate heat.
  • Stir in the fennel seeds and fry until they darken a few shades.
  • Add half of he butter to the squash. Mix together and saute for 1-2 minutes.
  • Season with salt and pepper.
  • Serve hot, sprinkled with pistachios and drizzled with remaining butter or oil.

Zuppa di Tuscany

- Serves 4 to 6
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 stalk fennel, cut in 1/4-inch slices
  • 2 carrots, cut in 1/4-inch slices
  • 2 small Italian eggplants, sliced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup canned whole tomatoes, chopped
  • 30 ounces canned cannellini, navy or great northern beans
  • 2 teaspoons chopped fresh Italian parsley
  • 1/2 cup escarole, chopped
  • Ground black pepper, to taste
  • Parmesan cheese, to taste
  • Garlic toast and fennel tops, for garnish
  • 1 roasted pepper, cut into strips
Directions
  • Open broth, tomato and bean cans with Oster® Can Opener.
  • In a large pot over medium high heat, combine the oil, onion, fennel, carrots, eggplants and garlic and saute for five minutes.
  • Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes.
  • Add the parsley and escarole. Simmer for 5 more minutes and pepper to taste.
  • Pour soup into bowls and garnish with 1 piece garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.

Aguacates rellenos de pollo

- 4 porciones
Ingredients
  • 2 aguacates (paltas) grandes y maduros
  • 6 cdas de jugo de limón
  • 1 cda de aceite de oliva
  • ¼ taza de mayonesa
  • 1½ cdta de cebolla rallada
  • ¼ cdta de sal de apio
  • ¼ cdta de ajo en polvo
  • 3 pechugas de pollo
  • 60 g de queso amarillo rallado
  • Cebollín picado
Directions
  • Precaliente su Horno Multifunción Digital Oster® a 200ºC/400ºF y seleccione la Función Hornear.
  • Sazone las pechugas de pollo con la sal de apio, el ajo en polvo, salpimiente y colóquelas en un recipiente refractario, llévelas al horno por 20 minutos.
  • Corte los aguacates por la mitad y retíreles la semilla. Mezcle el jugo de limón con el aceite y rocíeles esta mezcla por encima.
  • Cuando suene la alarma del horno retire el pollo y con la ayuda de un tenedor deshiláchelo. Agregue la mayonesa y la cebolla.
  • Retire de los aguacates todo el limón con aceite, rellénelos con la mezcla del pollo y cubra con el queso.
  • En una fuente para hornear vierta 1 centímetro de agua, acomode los aguacates rellenos y programe su horno en Función Asar/Gratinar por 10 minutos o hasta que el queso se funda. Retire del horno y sirva decorado con cebollín.

Anticuchos

- 2 porciones
Ingredients
  • 1 corazón de res
  • 4 cdas de ají panca molido
  • 2 cdas de ají mirasol molido
  • 1 cucharada de ajo molido
  • ¼ taza de vinagre tinto
  • 1 cdta de comino
  • 1 cdta de orégano
  • 4 cdas de aceite vegetal
  • Palitos de caña o pinchos
  • Sal y pimienta
Directions
  • Limpiar, retirar la película de celofán del corazón de res, eliminar la grasa, los nervios y cortarlo en trozos pequeños.
  • Marinar los trozos de corazón con el resto de ingredientes por 24 horas.
  • Una vez pasado el tiempo establecido, insertar tres trozos de corazón en cada palito de caña, asarlos en la Parrillera Oster®, a 200°/400°F, pintándolos con la salsa de la marinada por ambos lados, 3 minutos aproximadamente.
  • Acompañen estos anticuchos con papas, maíz (choclo) y salsa de ají.

Arroz al limón

- 4 porciones
Ingredients
  • 1 taza de arroz
  • 2 tazas de agua caliente
  • 150 g (5¼ oz) de camarones (cambado, chacalín, gamba, quisquilla, langostino), pelados
  • 3 hojas de espinacas nuevas
  • Cáscara de ½ limón, cortada en tiritas finas
  • 1 cda de aceite de oliva
  • Sal y pimienta
Directions
  • En la bandeja especial para arroz de la Vaporera Oster®, cocina durante 50 minutos el arroz junto con el agua caliente y los aliños. Cuando falten 15 minutos, agrega los camarones pelados. Termina la cocción y rectifica el sabor. Lavar las hojas de espinaca, seca y reserva para decorar.
  • Saltea en el Sartén Eléctrico Oster® las cáscaras de limón. Mezcla una taza de crema con sal y pimienta. Sirve el arroz en un pocillo pequeño para ubicar dentro del plato. Junto a éste, pon las hojas de espinaca y las fibras de limón.

Batido de papaya tropical

- 4 porciones
Ingredients
  • 1 taza de papaya (fruta bomba, lechosa, mamón) sin cáscara, sin semillas y cortada en cuadritos
  • ½ taza de yogur con sabor a vainilla
  • Hielo
Directions
  • Coloca la papaya y el yogur en el vaso de la batidora de inmersión y bate hasta obtener una mezcla uniforme.
  • Añade el hielo sin dejar de batir.
  • Con una pequeña cantidad de hielo obtendrás una bebida fría sin grumos. Si añades más hielo, obtendrás una consistencia parecida a la de la leche malteada.

Bocaditos picantes

- 6 porciones
Ingredients
  • 2 cdas de aceite de oliva
  • 1 cebolla troceada
  • 1 cda de ají dulce
  • 1 diente de ajo picado
  • 1 lata de tomates troceados
  • 2 cdas de vino blanco seco
  • 1 cda de pasta de tomate
  • 1 cda de vinagre de vino tinto
  • 2 cda de azúcar
  • 2 filetes de ternera gruesos de unos 225 g cada uno
  • 2 cdas de salsa picante
  • 1 cda de perejil picado
  • Sal y pimienta al gusto
Directions
  • Adobe la ternera con el vinagre, el azúcar y salpimiente al gusto Precaliente su Parrillera y Plancha Multifunción Oster® a 175ºC/350ºF.
  • Vierta sobre la plancha 1 cucharada de aceite y espárzala, ase la cebolla y cuando esta haya ablandado agregue los pimentones y el ajo.
  • Vierta en el vaso de su Licuadora Clásica Oster® estos ingredientes, agregue la pasta de tomate, el vino blanco, salpimiente al gusto y reserve sin licuar todavía.
  • En la parrilla acomode los filetes de ternera y reserve el jugo del adobo. Áselos por cada lado 3 minutos si le gusta poco hechos ó 7 minutos si los prefiere bien asados.
  • Mientras los filetes se asan, agregue al vaso de su licuadora el jugo en que se adobaron los filetes y el tabasco, mezcle a velocidad II y lleve a fuego lento por 10 minutos o hasta que consiga una consistencia espesa.
  • Corte la ternera en dados y sírvala como tapa acompañada de la salsa picante

Bruschettas con pimientos, hongos y tomates

- 6 porciones
Ingredients
  • 1 pimiento rojo
  • 1 pimiento amarillo
  • 1 cebolla roja
  • 1 tomate grande
  • 2 champiñones grandes
  • 4 rebanadas de jamón de Parma
  • 4 rebanadas de jamón de Parma
  • 1/2 manojo de perejil
  • 1/2 taza de aceite de oliva
  • 1/2 taza de jugo de limón
  • 6 rebanadas de pan
  • Sal y pimienta al gusto
Directions
  • Precaliente su Horno Oster® en la función BAKE (Horneado) a 450°F (232°C).
  • Coloque los pimientos en una bandeja y hornee por 15 minutos, retírelos y póngalos en un recipiente pequeño tapándolos inmediatamente con papel plástico para que el vapor que se acumule permita que la piel se despegue y sea más fácil quitársela.
  • Cuando observe que están arrugados destápelos, despegue la piel y límpielos retirando las semillas del interior.
  • Córtelos en tiras largas y déjelos enfriar. Aparte corte la cebolla, los ajos y el tomate en cuadritos.
  • Pique en forma menuda el perejil, mézclelos en un recipiente con un poquito de aceite de oliva. Salpimiente al gusto. Reserve.
  • En otro recipiente coloque los pimientos ya cortados en tiras, aliñe con un poco de jugo de limón, aceite de oliva y perejil picado. Salpimentar al gusto. Reserve.
  • Corte los hongos longitudinalmente y en un recipiente mézclelos con aceite de oliva y jugo de limón. Salpimiente al gusto y deje marinar por unos minutos.
  • Coloque las rebanadas de pan en una bandeja refractaria y reduzca la temperatura del horno a 350°F (176°C).
  • Hornee 5 minutos, retire y deje enfriar para luego colocar encima las diferentes mezclas: 2 rebanadas de pan con la mezcla de tomate, 2 rebanadas con los pimientos y las últimas 2 rebanadas con los hongos y el jamón de Parma. Decórelas con perejil picadito y sirva como aperitivo según la ocasión.

Crepas

- Serves 4 to 6
Ingredients
  • 1 1/3 tazas de harina
  • 1½ cdas de azúcar
  • 1 pizca de sal
  • 2 huevos
  • 2 yemas de huevo
  • 3 tazas de leche
  • ½ barrita de mantequilla derretida
  • 1 limón, la ralladura y el jugo
  • Miel, dulce de leche, crema batida y fresas para rellenar
Directions
  • Bate todos los ingredientes juntos con la batidora de mano hasta que estén todos incorporados y tengan buena textura.
  • Deja reposar por ½ hora. Calienta una sartén pequeña y vierte en ella 3 cdas de mezcla esparciéndola hasta los bordes. Cocina aproximadamente 3 minutos, voltea la crepa y déjala un minuto más. Repite el proceso hasta terminar la mezcla.
  • Deja reposar por ½ hora. Calienta una sartén pequeña y vierte en ella 3 cdas de mezcla esparciéndola hasta los bordes. Cocina aproximadamente 3 minutos, voltea la crepa y déjala un minuto más. Repite el proceso hasta terminar la mezcla.

Cuscús s marroquí

- 6 porciones
Ingredients
  • 2 tazas de cuscús
  • 1 taza de agua
  • 1 calabacín cortado en cuadros
  • 1 pimiento (pimentón, ají) rojo cortado en cuadros
  • 1 pimiento (pimentón, ají) amarillo cortado en cuadros
  • 1 cebolla morada cortada en julianas
  • ¼ taza de cilantro fresco picado
  • ¼ taza de perejil picado
  • ¼ taza de yerbabuena
  • ¼ taza de aceitunas negras
  • 6 tallos de cebollín picados.
  • ¼ taza de jugo de limón
  • 1 cda de aceite de oliva extra virgen
  • 3 dientes de ajo triturados
  • 1 cda de comino en polvo
  • 1 cda de comino en polvo
  • 1 pizca de pimienta de cayena
Directions
  • En la Vaporera de Alimentos Oster®, utilizando la bandeja para arroz, coloque el cuscús y el agua, llene el tanque de agua al nivel máximo y ajuste el reloj a 15 minutos.
  • Mezcle todos los ingredientes de la salsa y refrigere mientras el cuscús se cocina. Cuando la alarma de la vaporera suene, deje reposar hasta que se enfrié.
  • Adicione al cuscús los demás ingredientes, reservando 1 cucharada de perejil, 1 cucharada de yerbabuena y 1 cucharada de cilantro para decorar.
  • Sirva en una fuente y disponga la salsa en un recipiente aparte para que cada comensal se sirva a su gusto.
  • NOTA: Esta ensalada es buen acompañante del cordero y carnes rojas condimentadas.

Dip de aguacate con zumo de tomate y pulpa de zanahoria

- 4 porciones
Ingredients
  • 300 g de pulpa de un aguacate (palta) maduro
  • 4 cda de pulpa residual de zanahoria (sobrante de zanahoria al extraer el zumo con el Extractor de Jugo Oster®)
  • 50 ml de zumo de 2 tomates maduros
  • 1 cda de hojas de cilantro finamente picadas
  • 1 cda de aceite de oliva
  • 1 ½ cdta de sal
  • Pimienta recién molida al gusto
Directions
  • Extraer la pulpa residual de la zanahoria con el Extractor de Jugo Oster®.
  • Extraer el zumo del tomate maduro con el extractor de jugo
  • En un recipiente volver puré la pulpa del aguacate con la ayuda de un tenedor
  • Añadir al puré de aguacate el limón, la pulpa residual de la zanahoria, el zumo de tomate obtenido previamente con el extractor de jugo, el cilantro, el aceite de oliva, la sal y la pimienta. Mezclar y rectificar la sazón al gusto
  • Ideal acompañar este dips con tortillas de maíz o tostadas de pan. También puede usarse como untable en un nutritivo sándwich

Ensalada de calabaza amarilla

- 4 porciones
Ingredients
  • 1 calabaza amarilla (zapallo camote, calabacín de verano, squash, zapallo amarillo)
  • 1 pimiento (ají) rojo
  • 1 pimiento (ají) verde
  • 1 calabacín (zucchini, zapallito italiano)
  • 8 higos en lascas
  • 1 ajo
  • 1 atado de perejil
  • Tomillo a gusto
  • 1 taza de aceitunas negras
  • Aceite de maravilla
  • Sal y pimienta
Directions
  • Selecciona la parte de la calabaza amarilla que no tiene semillas y cortar en cubos pequeños. Cortar los pimientos en tiritas (corte juliana) y el calabacín en cubos. Incorpóralos en el mismo orden en la Vaporera Oster®. Cocina por 20 minutos aproximadamente, hasta que estén a punto. Deja enfriar, mezcla todo e incorpora los higos cortados en lascas.
  • Para el aderezo, mezcla las aceitunas en trocitos, ajo, perejil picado muy fino, tomillo, aceite, sal y pimienta. Aliña la ensalada a gusto. Se puede decorar con grisinis y hojas verdes (lechugas, espinacas, berros, etc.).

Ensalada de pollo

- 6 porciones
Ingredients
  • 3 pechugas de pollo
  • ¼ taza de agua
  • ¼ taza de cebolla blanca rallada
  • 2 tallos de apio tajado
  • 3 cdas de alcaparras picadas
  • 3 cdas de mayonesa
  • ½ taza de crema de leche
  • Sal y pimienta al gusto
Directions
  • Sazone previamente las pechugas con la cebolla rallada y salpimiente.
  • En su Vaporera de Alimentos Oster®, llene el tanque de agua a nivel medio. Utilizando el tazón para arroz, acomode las 3 pechugas y viértale el ¼ de taza de agua. Tape y programe el reloj por 30 minutos.
  • Integre la mayonesa y la crema de leche. Agregue las alcaparras y el apio. Cuando suene la alarma del reloj de su vaporera deje reposar por 10 minutos, retire el tazón y saque las pechugas. Del caldo que quedo en el tazón vierta 2 cucharadas a la crema.
  • Corte las pechugas en cubos del tamaño de un bocado, coloque en el tazón, vierta la crema y revuelva todos los ingredientes. Sirva acompañada de hortalizas.

Gazpacho (sopa fría de vegetales)

- Serves 4
Ingredients
  • 5 tomates bien maduros
  • 1/2 pepino
  • 1/2 pimiento rojo
  • 1/2 cebolla blanca o roja
  • 2 dientes de ajo
  • 1 trozo de pan francés de unos 25 grs
  • 1/2 taza (125 cc) de aceite de oliva
  • 1/4 taza (60 cc) de vinagre de frutas o de vino
  • 1 cucharada colmada de pimentón molido o páprika en polvo
  • 1 cucharada colmada de comino molido o entero
  • Sal
  • 1 ½ taza de agua
  • 4 cubos de hielo
Directions
  • Para evitar encontrarnos con piel o semillas en el gazpacho, lo mejor es preparar previamente los vegetales eliminando el máximo de piel y semillas que podamos.
  • Licuamos los tomates, pepino, pimiento, cebolla y ajo en la Licuadora Oster® con Tecnología de Motor Reversible con un vaso y medio de agua fría.
  • Vamos licuando cambiando de posición la palanca para utilizar el poder reversible de nuestra licuadora hasta obtener el espesor y textura que nos guste.
  • Licuamos de nuevo incorporándole el pan, el aceite de oliva, el vinagre, el pimentón o páprika en polvo, el comino, la sal y el agua.
  • Probamos y rectificamos de sal, aceite y vinagre al gusto.
  • Reservamos en el refrigerador.
  • Si no queremos esperar a que enfríe, en el paso anterior añadimos cuatro cubitos de hielo y procesamos.
  • Mientras tanto cortamos en dados pequeños el acompañamiento: tomate, pepino, pimiento rojo y pan. Finalmente servimos bien frío al centro de la mesa para que cada se sirva al gusto.

Margarita de mango y melocotón

- 2 porciones
Ingredients
  • 2 mangos sin cáscara y cortados en cubos
  • 2 melocotones (duraznos) sin cáscara cortados en cubos
  • ½ copa de tequila
  • ¼ de triple seco
  • ¼ taza de jugo de limón
  • 10 cubos de hielo
Directions
  • Vierte el mango y el melocotón en la licuadora Oster® con tecnología de motor reversible y utiliza el programa automático de Granizados y Frappés. Agrega el hielo y pulsa nuevamente Granizados y Frappés y detén a los 10 segundos. Finalmente termina de agregar el resto de los ingredientes y pulsa el botón de Granizados y Frappés durante 20 segundos más.
  • Nota: Antes de servirlo en una copa ancha, coloca un poco de sal en el borde.

Molde de carne

- 6 porciones
Ingredients
  • 450 g de carne molida de res
  • 450 g de carne molida de ternera
  • ½ taza de pimiento (pimentón, ají) amarillo picado en cubos
  • ½ taza de pimiento (pimentón, ají) rojo picado en cubos
  • 1 calabacín pequeño picado en cubos
  • 1 cabeza de ajo finamente picada
  • 2 cdas de aceite de oliva
  • 1 huevo
  • ½ taza de miga de pan
  • 6 cdas de salsa de tomate
  • 4 cdas de vinagre balsámico
  • 1 cda de pimienta de ojal (hojuelas)
  • 1 taza de perejil picado
Directions
  • Oprima el botón de encendido de su Horno Multifunción Digital Oster®, elija la Función de Hornear y precaliente a 200ºC/400ºF.
  • En un recipiente refractario combine los pimentones, el ajo y el calabacín y viértales el aceite de oliva, impregne todos los ingredientes y hornee por 10 minutos.
  • Mientras tanto, mezcle las dos carnes y adicióneles la miga de pan, el huevo, la sal, 4 cucharadas de salsa de tomate, 2 cucharadas de vinagre balsámico, ½ taza de perejil y amase hasta incorporar todos los ingredientes.
  • Una vez horneados los vegetales, agréguelos a la mezcla anterior y vuelva a amasar suavemente. Viértalo sobre un molde refractario y dele forma de rollo, espárzale por encima el resto del vinagre, la salsa de tomate, el perejil y la pimienta.
  • Encienda nuevamente el horno, seleccione la Función Hornear a 200ºC/400ºF y prográmelo por 30 minutos.
  • Transcurrido el tiempo sonará la alarma del horno avisando que su molde de carne ya está. Córtelo en rebanadas y sírvalo.

Mote con huesillos

- 4 porciones
Ingredients
  • 1 taza de azúcar granulada
  • 8 huesillos (melocotones o duraznos deshidratados)
  • 1 taza de mote en grano (trigo hervido y pelado)
  • Canela
  • ½ cáscara de naranja rallada
  • 800 cc (24 oz fl) de agua
Directions
  • Lava los huesillos y dejar remojando la noche anterior en agua con azúcar, canela y cáscaras de naranja.
  • Al día siguiente, cocina en la fuente del arroz de la Vaporera Oster®, los huesillos junto con el azúcar y el agua durante 30 minutos.
  • El mote se prepara al mismo tiempo que los huesillos. pero en la bandeja inferior; luego se retiran y se lavan con agua helada. Sirve el mote con el huesillo, bien frío, y aplica unos bastoncitos de caramelo.

Nituke de calabaza amarilla

- 4 porciones
Ingredients
  • 2 cebollas medianas
  • 1 diente de ajo
  • 500 g (17½ oz) de calabaza amarilla (zapallo camote, calabacín de verano, squash, zapallo amarillo)
  • 1 pimiento (ají) rojo
  • 1 pimiento (ají) amarillo
  • 1 calabacín (zapallo italiano, zucchini)
  • 1 bandeja de dientes de dragón (brotes de soja, raíz del frijol de soja)
  • 1 bandeja de brotes de chícharos (guisantes, arvejas, algarrobo, chícaro, petis-pois), para decorar
  • 8 cabezas de espárragos
  • 1 pizca de jengibre rallado
  • Sal
Directions
  • Pelar la calabaza amarilla, córtala en cubos. Corta finamente la cebolla y picar el ajo.
  • En la bandeja inferior de la Vaporera Oster®, coloca las cebollas, los cubos de calabaza, pimientos, calabacín y ajo picado. Tapa y deja cocinar durante 25 minutos.
  • Luego de finalizar la cocción, condimenta con sal y una pizca de jengibre rallado. Sirve en un plato, combinando color sobre una cama de dientes de dragón y brotes de chícharos. Decorar con una galleta de queso parmesano.
  • NOTA: este plato también puede ser un acompañamiento para cualquier tipo de carne y ser aliñado con soya.

Paella valenciana

- 4 porciones
Ingredients
  • 2 pechugas de pollo sin hueso
  • 6 calamares enteros limpios
  • 275 g pargo fileteado
  • 8 langostinos limpios
  • 10 vieiras limpias
  • 350 g mejillones en su concha
  • 1 1/3 taza arroz amarillo (300 g)
  • 2 cdas aceite de oliva
  • 1 manojo de cebollines cortados en tiras
  • 2 zucchinis cortados en julianas
  • 1 pimiento rojo cortado en julianas
  • 1 2/3 taza consomé de pollo (400 ml)
  • 1 taza puré de tomate en lata (250 ml)
  • ½ manojo de cilantro cortado
  • Sal y pimienta al gusto
  • Para adornar: 1 lata pequeña guisantes (425 g)
  • Marinada: 2 ajíes picantes sin semillas
Directions
  • Primero prepare la marinada. Coloque todos los ingredientes en una licuadora Oster® con 1 cucharada de sal y mezcle bien. Corte las pechugas en tiras medianas, corte los calamares en anillos y el pescado en trozos medianos. Divida la marinada en dos para macerar juntos el pescado y los mariscos en un tazón y en otro tazón el pollo. Deje marinar por 2 horas. Lave los mejillones en agua fría, descartando los que estén cerrados, reserve.
  • Función de sofrito: En la Arrocera Multiusos con Función de Sofrito Oster® encienda la función de sofrito, agregue el aceite, vierta el pollo con su marinada en un colador para eliminar el exceso de marinada y sofríalo hasta que los trozos se doren por unos 5 minutos. Añada el cebollín picado y fría por 1 minuto, agregue el arroz y mézclelo bien mientras se tuesta ligeramente por 5 minutos. Añada los calabacines y el pimiento, agregue luego el consomé junto con el puré de tomates. Apague la función de sofrito.
  • Función de cocción: Tape la preparación y cambie a la función de cocción de la ArroceraMultiusos con Función de Sofrito Oster®, dejando que se cocine por unos minutos. Cuele y agregue el pescado junto con los mariscos para luego añadir los mejillones y el cilantro picado. Salpimente al gusto y mezcle cuidadosamente para que los ingredientes finales aporten sus saboresen esta fase final.
  • Función de “mantener caliente”: Si desea que le quede más seca, déjela un tiempo más en la función de “mantener caliente” en la Arrocera Multiusos con Función de Sofrito Oster® hasta que quede a su gusto. Agregue los guisantes al servir.

Pastelitos de espinaca

- 6-8 personas
Ingredients
  • 30 minutos
  • 500 g de espinaca fresca
  • 2 dientes de ajo finamente picados
  • 2 cdas de pasas doradas remojadas en agua caliente durante 10 minutos
  • 40 g de piñones
  • 450 g de pasta de hojaldre descongelada
  • ¼ taza de harina de trigo
  • 1 huevo ligeramente batido
  • Sal y pimienta al gusto
Directions
  • Pulse el botón de encendido de su Horno Multifunción Digital Oster® y precaliente a 175ºC/350ºF. Seleccione la Función de Hornear y pulse el botón de Inicio.
  • Deseche de la espinaca los tallos, córtela en trocitos. En una sartén vierta 2 cucharadas del aceite de oliva y fríalas moviéndolas durante 3 minutos, luego vierta el ajo y déjelo por 1 minuto removiendo. Saque del sartén y reserve. Escurra las uvas pasas y córtelas.
  • Mezcle la espinaca, los piñones, las uvas pasas y salpimiente.
  • Estire la masa de hojaldre sobre una superficie previamente espolvoreada con la harina y con la ayuda de un cortapastas corte varios círculos. A cada uno de ellos colóqueles una cucharadita de la mezcla de espinaca y doble por el medio formando medias lunas, humedezca los bordes y selle.
  • Coloque los pastelitos en un recipiente refractario previamente engrasado con la otra cucharada de aceite. Con ayuda de una brocha esparza por encima un poco de huevo y lleve al horno por 15 minutos o hasta que los observe dorados. Sírvalos calientitos.

Pechugas de pollo rellenas

- 6 porciones
Ingredients
  • 6 pechugas de pollo medianas
  • 6 rebanadas de jamón de Parma
  • 1 cebolla roja mediana
  • 250 g queso emmenthal o parmesano
  • 1 pimiento rojo
  • 1 pimiento verde
  • 60 g de nueces picadas
  • 1 bolsa de espinacas (hojas)
  • 2 dientes de ajo
  • 6 ramitas de romero
  • 1 taza de vino blanco
  • 1 taza de champiñones
  • 2 cdas de mantequilla
  • 1 cdta de nuez moscada
  • 1 cda de sal
  • 1 cdta de pimienta negra
Directions
  • Precaliente su Horno Oster® en la función BAKE (Horneado) a 350°F (176°C). Corte las pechugas con un cuchillo afilado solo por un costado, a manera de bolsillo, suficientemente grande como para rellenarlas. Engrase con mantequilla y salpimiente al gusto. Pique finamente las cebollas, los ajos, los champiñones y las espinacas. Corte los pimientos en juliana y el queso en bastones delgados y largos. Aparte extienda las rebanadas de jamón y coloque encima de ellas los ingredientes ya cortados.
  • Enrolle cuidadosamente de forma que los ingredientes no se salgan. Introduzca el rollito dentro de la pechuga, empujándolo ligeramente hasta que quede firme. En un recipiente refractario, coloque las pechugas rellenas, salpimiente de nuevo y espolvoreé con nuez moscada.
  • Agregue el vino blanco, el resto de la mantequilla y las ramitas de romero. Cubra con papel de aluminio. Hornee durante 20 minutos, luego retire el papel de aluminio y agregue las nueces. Dore por 5 minutos más hasta que se reduzcan los jugos obtenidos
  • RECOMENDACIONES: Ideal para acompañar con los timbales de zanahoria y arroz con azafrán.

Pollo a la campestre

- 4 porciones
Ingredients
  • 1 pollo deshuesado
  • 3 calabacines (zapallo italiano, zucchini) cortado en cubitos
  • 2 tazas de maíz (choclo, elote, chalo, jojote) desgranado
  • 1 cda de perejil picado
  • 1 cebolla picada finita
  • ¼ kg (½ lb) de habichuelas verdes (judías verdes, porotos verdes, habichuelas, habichuelas tiernas, cachuchas, ejotes, bajocas, vainitas) partidos y deshilachados
  • 2 hojas de albahaca picadas
  • 2 tomates (jitomates) de cóctel
  • 1 cda de orégano
  • Sal y pimienta
  • Para la ensalada:
  • Lechuga
  • Ciruela sin hues
Directions
  • En la bandeja inferior de la Vaporea Oster®, cocina las presas de pollo condimentadas con sal, pimienta, orégano y albahaca, durante 30 minutos. Cuando falten 13 minutos para su término, agrega las habichuelas verdes, el calabacín, la cebolla, el maíz, y dejar cocer hasta que estén blandos. El tomate se agrega 5 minutos antes del final.
  • Aparte, prepara la ensalada mezclando las hojas de lechuga, espinaca y col morada. Sirve en el plato y agrega los palmitos cortados en rodajas. Espolvorea queso parmesano y condimenta a gusto. Sirve el pollo caliente con las ver-duras, acompañado de la ensalada fresca.

Pollo Hyderabad

Ingredients
  • 1 pollo, sin piel
  • 1 cebolla, cortada
  • 5 dientes de ajo, picados
  • ¼ de taza de almendras blanqueadas
  • 1 raíz de jengibre, cortada
  • 2 pimentones rojos secos, deshidratados
  • 2 cucharadas de agua
  • 1 taza de yogur natural (simple)
  • 3 cucharadas de crema agria
  • 3 cucharadas de aceite vegetal
  • 1 palito de canela
  • 8 vainas de cardamomo
  • ½ cucharadita de pimienta negra en granos
  • 10 clavos
  • 5 hojas de laurel
  • 1 cucharadita de páprika (pimentón)
  • 1 cucharadita de cúrcuma
  • Sal al gusto
Directions
  • Utilizando tu Batidora de Inmersión con Picatodo Oster® mezcla la cebolla, el ajo, las almendras, el jengibre, los pimentones y el agua hasta obtener una pasta suave.
  • Mezcla con el yogur y la crema agria.
  • Calienta el aceite en una cacerola que pueda ser usada dentro del horno y fríe la pasta de especias y la canela, el cardamomo, los granos de pimienta negra, los clavos, las hojas de laurel, la páprika, la cúrcuma y la sal a fuego medio por aproximadamente 6 minutos hasta que oscurezcan levemente. Agrega el pollo y fríe hasta dorarlo por todos sus lados.
  • Añade la mezcla de yogur, cubre herméticamente y cocina en el Horno Multifunción Oster® pre-calentado a 175º C (350º F) por 30 minutos. Da la vuelta al pollo y cocina por otros 30 minutos. Quita a la tapa y cocina de 5 a 10 minutos hasta que esté bien cocido y dorado. Sirve el pollo con la salsa.

Rajas

- 6 to 8 porciones
Ingredients
  • 2 cdas de mantequilla
  • 1 cda de aceite de canola
  • 3 chiles poblanos o pimientos (pimentones, ajíes) verde cortados en julianas
  • 1 cebolla amarilla cortada en julianas
  • 1 calabacín cortado en julianas
  • 1 taza de maíz (choclo) en lata
  • ½ taza de crema de leche
  • ½ taza de queso (Jack, mozarela o Oaxaca)
Directions
  • En su Sartén Eléctrico con Tapa Articulada Oster® vierta el aceite, la mantequilla y gire el botón de control de temperatura a 175ºC/350ºF. Espere a que se funda la mantequilla y agregue los chiles, la cebolla y cocine hasta que esta última este traslúcida. Inmediatamente baje la temperatura a 150ºC/300ºF.
  • Adicione el calabacín, el maíz, salpimiente y espere 5 minutos antes de verter la crema de leche. Lleve el control de temperatura a Tibia (warm), espere 5 minutos más y sirva.
  • NOTA: Es un rico plato de la gastronomía mexicana que va bien con carnes, pollos y arroces.

Róbalo al gratín

- 6 porciones
Ingredients
  • 1 kilo de filetes de róbalo, cortados en cuadros y salpimentado
  • 4 dientes de ajo machacados
  • 3 cdas de perejil finamente picadas
  • 1 taza de cebolla cabezona blanca picada
  • ¾ taza de mantequilla derretida
  • 1½ taza de queso parmesano
  • Sal y pimienta al gusto
Directions
  • Precaliente su Horno Multifunción Digital Oster® oprimiendo el botón de Encendido y eligiendo la Función Gratinar.
  • En una cacerola, derrita la mantequilla y cocine la cebolla, los ajos y la paprika, hasta que observe la cebolla transparente.
  • Añada el pescado, revuelva y deje cocinar durante 10 minutos. Luego adicione 3 cucharadas de queso parmesano y el perejil. Salpimiente.
  • Reparta el pescado en recipientes individuales y cubra con queso parmesano una cucharadita de mantequilla cada recipiente.
  • En su Horno Oster® vuelva a pulsar el botón de Encendido y a seleccione la Función de Asar/Gratinar, automáticamente el horno le dará la temperatura de 175ºC/350ºF por 15 minutos, tiempo suficiente para que el queso se gratine.
  • Una vez suene la alarma deje reposar por 5 minutos, retire del horno y sirva

Avocado, Crab and Tomato Sandwiches

Ingredients
  • 8 slices whole-grain bread
  • 8 ounces jumbo lump crabmeat
  • 3 stalks celery, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup mayonnaise
  • dash hot pepper sauce
  • 1/2 teaspoon Dijon mustard
  • dash Worcestershire Sauce
  • 2 scallions, minced
  • 1/2 teaspoon Old Bay Seasoning
  • Kosher salt and pepper
  • 2 ripe beefsteak tomatoes, cored and sliced
  • 1-2 avocado, peeled and sliced
  • 1 head frisée lettuce
Directions
  • Toast bread, set aside.
  • In a bowl, combine crabmeat, celery, cayenne pepper, mayonnaise, hot pepper sauce, Dijon mustard, Worcestershire sauce, scallions and Old Bay Seasonings.
  • Season with salt and pepper.
  • Taste and adjust flavors and seasonings if desired.
  • Build sandwiches by topping bottom toast with lettuce, crab salad, tomato and avocado.
  • Top with bread and slice in half.
For an elegant ladies luncheon or a romantic picnic by the water. Serve with fresh fruit and chilled champagne.

Baked Apple Flower

Ingredients
  • 16 ounces frozen phyllo dough
  • 2 small apples (Red Delicious, Fuji, Braburn)
  • 1/4 cup sugar
  • 2 tablespoons cinnamon
  • 4 tablespoons butter, melted
  • 16 ounces prepared vanilla pudding (any style)
  • Sugar Garnish, optional
  • 1/4 cup sugar
  • 1/4 teaspoon corn syrup
  • 1/4 cup water
  • Cinnamon sugar coated almonds (purchased from your grocer)
Sugar Garnish, optional
  • 1/4 cup sugar
  • 1/4 teaspoon corn syrup
  • 1/4 cup water
  • Cinnamon sugar coated almonds (purchased from your grocer)
Directions
  • For each apple cut 7 squares of phyllo dough.
  • Core apple but do not cut through the bottom.
  • Cut angles from top of apple to make flower shape if desired.
  • In a small bowl mix sugar and cinnamon together.
  • Turn apple upside down on roasting rack of Oster® Toaster Oven.
  • With pastry brush spread butter all over one square of phyllo dough and lay it butter side up over apple. Corners of dough should lay flat on the rack. Sprinkle a small amount of cinnamon mixture over dough.
  • Repeat with remaining 6 dough squares. When done gently press dough around apple.
  • Place rack into Oster® Toaster Oven and bake for 30 to 35 minutes or until dough is golden and apple is tender.
  • Remove apples from Oster® Toaster Oven rack with a spatula and turn over gently onto serving plate.
  • When ready to serve, spoon pudding into center of apple and serve extra pudding on the side. May be served with sugar garnish and/or cinnamon coated almonds purchased from your grocer.
  • Repeat all steps for second apple.
Sugar Garnish
  • Place sugar, corn syrup and water in heavy saucepan over low heat and stir until sugar is dissolved.
  • Raise heat to high and bring mixture to a boil. Continue cooking and stirring until mixture turns a dark amber color.
  • Remove from heat; place pan on heat resistant surface. Let cool one minute or until slightly thickened.
  • Line surface with parchment paper.
  • Using a tablespoonful of sugar mixture make freeform designs on parchment paper.
  • Keep a small bowl of ice water near workspace to plunge hands into if they come in contact with hot sugar. Sugar will be very hot; use caution.
  • When sugar shapes have cooled remove them from parchment and decorate apples.

Bean Salad with Champagne, Tarragon Vinaigrette

Ingredients
  • 4 eggs
  • 1 pound yellow wax beans, tips cut
  • 1/3 cup champagne vinegar or white wine vinegar
  • 1 teaspoon sugar or honey
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh tarragon or fresh basil
  • 1/4 red onion, sliced thinly
  • 6 slices bacon, cooked and crumbled
  • Kosher salt and pepper
Directions
  • Place eggs in bottom tier and beans in top tier. Steam for 8-10 minutes, until beans are bright in color and crisp-tender.
  • Remove beans and let cool.
  • Continue to steam eggs for an additional 5 minutes to hard cook.
  • Prepare dressing by adding vinegar, sugar and mustard to a bowl.
  • Whisk to combine.
  • In a slow, steady stream, whisk in olive oil until oil is fully incorporated and dressing is thickened.
  • Add salt and pepper to dressing to taste.
  • Slice eggs; place eggs and beans in a large bowl and pour dressing over.
  • Top with tarragon, sliced red onion and bacon and toss well coat vegetables. Taste and adjust flavors and seasonings.
Add fresh summer tomatoes, lemon zest, chopped red peppers, feta cheese or Kalamata olives to add your own personal twist on this colorful dish.

Boca Negro

Ingredients
  • 12 ounces bittersweet chocolate, chopped
  • 1/2 cup bourbon
  • 2 sticks butter, softened and sliced into tablespoon size pieces
  • 5 large eggs
  • 1 1/2 tablespoons flour
Directions
  • Preheat oven to 350°F.
  • Prepare an 8-inch cake pan by lightly buttering.
  • Cut parchment to fit into bottom of pan and butter parchment.
  • Lightly dust with flour and tap out excess.
  • Place chopped chocolate in bowl of food processor fitted with chopping blade.
  • Place rum and sugar in small saucepan and heat on high until sugar is dissolved.
  • Pour hot sugar syrup on top of chocolate and process until chocolate is smooth and melted.
  • Turn ON and with processor running, add butter pieces into chocolate, one tablespoon at a time.
  • Add eggs, one at a time and process until completely incorporated.
  • Add flour and pulse until mixed in. Do not over-process. Batter will be glossy and smooth.
  • Pour into prepared pan and cook for 30 minutes.
  • Let cool for five minutes, cover with plastic wrap, cover with a plate and flip over.
  • Remove pan and parchment and invert onto another plate.
  • Place in refrigerator overnight.

Breakfast Fritatta

- Serves 6 to 8
Ingredients
  • 2 tablespoons butter
  • 2 cups precooked refrigerated sliced potatoes
  • 1/2 cup red onion, chopped
  • 1/2 cup ham, fully cooked & cubed
  • 6 whole eggs, scrambled
  • 1/2 cup baby spinach leaves
  • 1 cup cheddar cheese, shredded
Directions
  • Set Oster® Electric Skillet to medium heat and add butter.
  • When butter begins to sizzle add potatoes, onion and ham. Sauté; until potatoes are heated through.
  • Add eggs and stir for 1 minute.
  • Add spinach and stir just until eggs begin to thicken.
  • Reduce heat to low and cover pan. Cook until eggs are set.
  • Sprinkle cheese on top and serve.

Chicken and Rice Dinner

- Serves 4
Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 leek, cleaned, trimmed and chopped
  • 4 boneless, skinless chicken breast halves
  • 8 ounces sliced fresh mushrooms
  • 2 cups water
  • 1 cup 7 grain rice blend (you may substitute brown or converted rice)
  • 1 head fresh broccoli, cut into small pieces
  • 1 cup sour cream
  • 1/2 cup half and half
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup almonds, slivered
Directions
  • Place in Oster Rice Cooker olive oil, butter, chicken and leeks in that order and cook about 5 minutes with lid down.
  • Turn chicken and add mushrooms, and cook 5 more minutes.
  • Lift lid, push chicken to one side and pour in rice.
  • Stir rice in liquid in bottom of cooker until coated evenly.
  • Add water and stir rice and chicken together.
  • Place broccoli on top of rice and chicken mixture.
  • Close lid and continue cooking.
  • When rice is done add sour cream and half and half and heat another 1-2 minutes.
  • Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, sprinkle with nuts and serve.

Chicken in Packets

- Serves 2
Ingredients
  • 2 boneless skinless chicken breasts halves
  • zest of 1/2 lemon
  • 1/4 cup olive oil
  • 1 tablespoon Herbs de Provence or Italian seasoning mix
  • salt and pepper, to taste
  • 1/2 cup cooked mixed 7-grain rice or brown rice
  • 1 small zucchini, sliced into very thin slices
  • 4 ounces mushrooms, sliced
  • 1/2 medium red pepper, sliced very thin
  • 1 leek, thinly sliced (the white and some of the tender green part)
  • 2 tablespoons white wine
  • 2 12 inch sheets of foil or parchment paper, non-stick foil works great for this
Directions
  • Dry chicken breast with paper towels.
  • In a small bowl combine lemon zest, olive oil, herbs and salt and pepper. Add chicken breast to bowl and stir to coat evenly. Set aside.
  • Place foil or parchment paper flat on counter.
  • Place half the rice on each piece of foil or parchment paper and then continue to layer half the vegetables on top.
  • Place one piece of the herb coated chicken breasts on each vegetable mound.
  • Drizzle any left over oil herb mix from the bowl on top of the chicken pieces.
  • Pour 1 tablespoon of wine over each piece of chicken.
  • Fold packets up tightly and place in the Oster Toaster Oven.
  • Bake packets at 400 degrees for 30 minutes or until chicken is done.
  • Carefully remove hot packets from oven. Open and pour contents on to a plate.
This chicken is always tender and juicy. But the best part is there's no clean up!

Chicken Paillards in a Wine, Dijon, Cream Reduction

Ingredients
  • 4 boneless, skinless chicken breasts, halved
  • Kosher salt and pepper
  • 2 tablespoons butter
  • 2 small bunches scallions, sliced
  • 1 1/2 cups dry white wine
  • 3 tablespoons Dijon mustard
  • 1/2 cup heavy cream
  • rice pilaf, cooked and kept warm
Directions
  • Pound chicken breasts between two sheets of plastic wrap to be 1/4 inch thick.
  • Season with salt and pepper.
  • Melt butter in skillet set to medium-high heat.
  • Add scallions and cook for 2 minutes stirring occasionally.
  • Add chicken breasts and cook until golden brown on each side.
  • Reduce heat to medium, cover and cook until chicken is cooked through and no longer pink in center.
  • Remove chicken onto a plate, cover with foil and set aside.
  • Pour wine into skillet set to high heat to deglaze pan.
  • Simmer wine, scraping up any bits stuck to pan under reduced by half.
  • Whisk in Dijon mustard and simmer for an additional 2 minutes.
  • Turn down heat to low and stir in heavy cream taking care not to let cream boil.
  • Season with salt and pepper, taste and adjust seasonings.
  • Add chicken back into sauce, coating each breast half with sauce.
  • Serve chicken over rice pilaf and drizzle sauce on top.

Chicken Stuffed Peppers

- Serves 4
Ingredients
  • 2 pounds ground chicken
  • 2 tablespoons chopped parsley
  • 4 cloves garlic, chopped
  • 1 teaspoon chopped shallot
  • 1 stalk fennel, diced
  • Salt and pepper, to taste
  • 4 large bell peppers
Directions
  • In a large bowl combine chicken and parsley, garlic, shallot, fennel, salt and pepper until just blended.
  • Remove tops from peppers and clean out the seeds.
  • Fill each pepper with chicken mixture.
  • Bake in Oster® Toaster Oven at 350° for 1 hour or until juices run clear.

Chocolate Cream Cheese Refrigerator Roll

- Serves 12
Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup cocoa powder
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy cream
  • 9 ounces chocolate wafers, usually sold near the ice cream section of the supermarket
Optional garnishes
  • chocolate shavings
  • shredded coconut
  • berries
  • sliced almonds
Directions
  • In large bowl, combine cream cheese, cocoa, powdered sugar and vanilla.
  • With Oster Hand Mixer beat on low speed for one minute until ingredients are incorporated and then beat on high until mixture is smooth and fluffy.
  • In medium bowl, beat heavy cream until stiff peaks form; fold into chocolate cream cheese mixture.
  • Spread one heaping teaspoon full of whipped cream mixture on each wafer.
  • Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.
  • Frost with remaining whipped cream mixture.
  • Chill for 4 to 6 hours or freeze and thaw in refrigerator for two hours before serving.
  • To serve, garnish with chocolate shavings, shredded coconut, berries or sliced almonds. Slice roll at 45-degree angle so you can see the layers.

Coconut Raspberry Bars

Ingredients
  • 8 whole graham crackers, 4 7/8"x 2 1/4" inch cracker
  • 1/2 stick butter, cut into several pieces
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1 1/4 cups seedless raspberry jam
  • 1/2 cup sugar
  • 1 egg
  • 1/2 stick butter, softened
  • 7 ounces flaked, sweetened coconut
Directions
  • Preheat toaster oven to 350°F for 15 minutes.
  • Lightly grease 8x8 inch square bake pan.
  • Place broken graham crackers into bowl of food processor fitted with chopping blade and process until finely ground.
  • Add butter and process until fully incorporated.
  • Add flour and sugar and pulse until combined completely.
  • Add egg and pulse until fully incorporated.
  • Press into bottom of pan.
  • Spread jam evenly across crust.
  • Combine butter and sugar in mixing bowl and beat until light and fluffy.
  • Add egg and beat until fully incorporated.
  • Add coconut.
  • Drop large spoonfuls across jam and spread out across filling.
  • Bake for 30-35 minutes, until coconut is golden brown.
  • Let cool and chill for at least one hour before cutting.

Confetti Wild Rice

Ingredients
  • 4 ounces butter
  • 1 large onion, minced
  • 3 carrots, peeled and minced
  • 3 stalks celery, minced
  • 10 ounces mushrooms, minced
  • 2 cups wild rice mixture
  • 4 cups chicken broth
  • Kosher salt and pepper, to taste
Directions
  • Melt butter in skillet set over medium heat.
  • Add onion, carrots, celery and mushrooms and sauté until softened and fragrant.
  • Transfer mixture to rice cooker bowl, add rice and chicken broth.
  • Stir with rice paddle, close lid and set to Cook cycle.
  • When machine switches to Keep Warm, open lid and taste rice.
  • Season with salt and pepper and close lid to let steam on Keep Warm cycle for an additional 10 minutes.

Cool Cucumber Salad

Ingredients
  • 2 cups plain yogurt
  • 28 tablespoons rice vinegar
  • 1-2 teaspoon sugar
  • 1-2 tablespoon fresh dill, chopped
  • Kosher salt and pepper
  • 1/2 small red onion, peeled
  • 2 English cucumbers, peeled and seeded
Directions
  • In a medium bowl, combine yogurt, vinegar, sugar, dill and salt and pepper.
  • Taste and adjust dressings flavors and seasonings as desired.
  • Place the slicing/shredding disk on slicing side and attach to food processor bowl.
  • Cut onion to fit into food chute and press onion down with food pusher.
  • Cut cucumber to fit into food chute and press down with food pusher.
  • Place cucumber and onion in a sieve placed over a bowl.
  • Let sit for 15 minutes to give off excess water.
  • Blot cucumber and onions with paper towel and toss with dressing.
  • Serve immediately.

Crab Eggs Benedict

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon, cooked
  • 2 English muffins
  • 4 whole crab claws, cooked
  • Steamed asparagus
Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • Salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Cranberry Orange Nut Bread

- Serves 6 to 10
Ingredients
  • 1 cup orange juice, room temperature
  • 2 tablespoons margarine, softened
  • 1 egg, room temperature
  • 1 teaspoon grated orange peel
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup chopped walnuts
  • 16 ounces hot roll mix (1 box)
Cream Cheese Icing
  • 4 ounces cream cheese, softened
  • 2 tablespoons orange juice
  • 1/4 cup butter or margarine
  • 1 cup confectioners' sugar
Directions
  • First add juice, margarine and egg to bread pan.
  • Then add orange peel, cranberries and nuts.
  • On top of that, add flour mixture from hot roll mix box.
  • Pour yeast from packet in hot roll mix box on top of flour.
  • Bake in Oster® Breadmaker on sweet setting.
Cream Cheese Icing
  • Add all ingredients into mixer bowl; beat, spread on top of warm bread.
  • Add small amount of water or milk to thin if necessary.

Curried Chicken Salad with Grapes and Walnuts

Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 cups heavy cream
  • Kosher salt and pepper
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 teaspoon curry powder
  • 1 tablespoon honey
  • 1 cup green grapes, halved (or golden raisins)
  • 1 stalk celery, chopped
  • 8 slices oatmeal bread
  • 1 head Boston lettuce
Directions
  • Set oven to 375°F.
  • Place chicken breasts in baking dish and pour cream over chicken.
  • Season with salt and pepper.
  • Cook for 25-30 minutes or until chicken is cooked and no longer pink.
  • Remove from cream and cool.
  • Dice chicken and place in a bowl.
  • In another bowl, add mayonnaise, sour cream, curry powder and honey.
  • Stir to combine and season with salt and pepper.
  • Add grapes, celery and walnuts to chicken and pour dressing over.
  • Toss well to coat.
  • Taste and adjust flavors and seasonings as desired.
  • Toast bread and fill with lettuce leaves and chicken salad.

Dry-Rub Steak Sandwiches

Ingredients
  • 1 teaspoon chili powder
  • 1/2 teaspoon dark brown sugar
  • 1 1/2 pounds top sirloin steak (about 1 inch thick), trimmed
  • Kosher salt and pepper
  • 1 cup tomatoes, seeded and coarsely chopped
  • 1/2 cup Kalamata olives, pitted
  • 5 tablespoons olive oil, plus additional to brush bread
  • 2 teaspoons red wine vinegar
  • 2 tablespoons red onion, finely chopped
  • 8 slices hearty bread, 1-inch thick slices
  • 2 large bunches arugula
Directions
  • Mix chili powder and brown sugar in small bowl to blend.
  • Rub mixture over steak. Sprinkle with salt and pepper.
  • Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor and pulse to coarsely chop olives.
  • Transfer to bowl.
  • Stir in onion.
  • Season relish with salt and pepper.
  • Heat 2 teaspoons oil in heavy large skillet over medium-high heat.
  • Add steak and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Transfer steak to plate.
  • Let stand 5 minutes.
  • Toast bread and brush tops lightly with olive oil.
  • Cut steak across grain into 1/4-inch-thick slices.
  • Spread olive and tomato mixture generously over oiled side of 4 toasts.
  • Top with arugula, then steak slices.
  • Top with a bit more relish, then cover remaining toasts.

Easy Chocolate Cheese Tart

- Serves 8 to 10
Ingredients
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon butter, softened
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/4 cup cocoa
  • 3 tablespoons chocolate liqueur, optional
  • 1 cup Turbinado or Demerara sugar*
  • 16 ounces cream cheese, cut into about 1/2-inch cubes and softened
  • 1/4 cup slivered blanched almonds
  • 1/2 cup semisweet chocolate shavings**
  • 2 cups heavy whipping cream
  • fresh berries
Directions
  • Preheat oven to 350ºF. Grease 11inch tart pan (or 9 inch pie plate).
  • Using a fork, mix first 3 ingredients together in a small bowl until well blended.
  • Place into a large deep bowl the milk, vanilla, eggs, cocoa, chocolate liqueur, sugar and the flour mixture blend with Oster Hand blender stop to scrape down sides of bowl, if necessary.
  • Add cream cheese and blend until smooth, Blend in almonds and chocolate shavings until smooth.
  • Pour cheese mixture into prepared pan.
  • Bake 25 to 35 minutes or until knife inserted in center comes out clean; let cool. Tart will form a light crust as it bakes. Refrigerate until ready to serve.
  • Just before serving, make whipped cream. Pour cream into bowl and pulse Oster Hand Blender until cream reaches desired consistency. Top the tart with cream and berries. Serve immediately.
* Two common types of raw sugar are the coarse-textured dry Demerara sugar and Turbinado sugar a raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor. They are sold at most grocery stores. ** If you cannot find chocolate shavings at your grocer just use the coarse side of a hand grater to grate a chunk of chocolate.

Easy Tuxedo Donuts

- Serves 6 to 10
Ingredients
  • 1 or 2 cans refrigerator biscuits
  • Cooking oil
  • 1 can vanilla frosting
  • 1 can chocolate frosting
Directions
  • Spread biscuits out on a clean surface.
  • Separate biscuits and make hole in each one. (Save holes!)
  • In Oster® Deep Fryer, fry the biscuit until it floats to the top. Flip it over and cook until it floats again. Remove with spatula and let cool. You can also fry the holes the same way.
  • Melt frosting in microwave.
  • Place half of each melted frosting in a bowl and half in a squeeze bottle.
  • Dip donut into frosting in bowl then drizzle opposite color over top.
  • Repeat for donut holes also.

Eggs Benedict

Ingredients
  • 6 cups water
  • 1/4 cup white vinegar
  • 6 eggs
  • 3 English muffins, split and toasted
  • 2 tablespoons butter
  • 6 slices Canadian bacon
  • 2 tablespoons fresh chives, minced
Hollandaise Sauce
  • 1/2 cup butter
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • few grains cayenne pepper
Directions
  • Melt butter in a double boiler over simmering water. Turn heat to low.
  • Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon.
  • Gradually add lemon juice.
  • Cook, stirring, until thickened and hot.
  • Add salt and cayenne pepper.
  • Keep sauce warm in double boiler over warm water until ready to serve.
  • If sauce is too thick, add a teaspoon or two of hot water.
  • Add 6 cups of water and vinegar to rice cooker bowl. Close lid and bring water to a simmer.
  • Crack eggs separately into a bowl and one by one add to simmering water. Poach for 3-5 minutes, until desired doneness.
  • Add butter to a skillet set over medium high heat and fry Canadian bacon for 1-2 minutes on each side.
  • Remove eggs with slotted spoon and place on paper towels to absorb excess water.
  • Place Canadian bacon on English muffin half, cover with poached egg and top with Hollandaise Sauce. Garnish with chives. Pass salt and pepper.
A lovely dish for brunch or any holiday breakfast.

Fahitas

Ingredients
  • 10 limes, juiced
  • 2 teaspoons cumin
  • Kosher salt and freshly cracked pepper
  • 2 tablespoons Worcestershire sauce
  • 10 cloves garlic, peeled and sliced
  • 1/4 cup extra-virgin olive oil
  • 1 London broil, about 1 1/2 pounds, or boneless chicken pieces
  • 2 large red Spanish onions, peeled and sliced
  • 2 red peppers, cored and sliced
  • 2 yellow peppers, cored and sliced
  • fahita wrappers, warmed
  • 1 cup shredded Monteray Jack or sharp cheddar cheese
  • 2 avocadoes, diced
  • 1 bunch fresh cilantro, stemmed
Directions
  • In a large bowl, squeeze lime juice, cumin, salt and pepper, Worcestershire sauce, garlic and whisk in olive oil. Pour half the marinade in a ziplock or vacuum sealed bag.
  • Add meat to bag and coat with marinade. Seal and marinate in the refrigerator for 2 hours to overnight.
  • Add onions and peppers to remaining marinade and stir to coat.
  • Set skillet to medium heat, sauté peppers and onions until soft and caramelized; set aside.
  • Remove meat from marinade and sauté until cooked as desired, about 7-15 minutes, turning once. Let meat rest for 5 minutes.
  • Slice meat across the grain into 1/2 inch strips and fill fahita wrappers with meat, cheese, peppers and onions, and top with avocado and cilantro.

Food Processor Tart Crust

Ingredients
  • 3 cups flour
  • 1 teaspoon Kosher salt
  • 2 tablespoons sugar
  • 2 1/2 sticks unsalted butter, cold and cut into small pieces
  • 8-10 tablespoons ice water
Directions
  • Place flour, salt and sugar in bottom of food processor fitted with the chopping blade. Pulse until combined.
  • Toss butter pieces carefully in processor bowl to coat. Pulse until pieces are the size of baby peas.
  • Add water and process for a few seconds until dough just starts to come together.
  • Remove dough and place on lightly floured surface. Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork.
  • Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour.
  • Preheat oven to 400°F.
  • Generously butter and flour a large tart pan with removable bottom.
  • Roll out dough to a large circle and fit into tart pan, taking care to not stretch dough.
  • Roll over top of tart pan with rolling pin to remove excess dough.
  • Line with foil and fill with uncooked beans or pie weights.
  • Place in hot oven for about 20 minutes until filling is set, and then remove foil and beans.
  • Cook until pastry is golden brown, approximately 5 more minutes.
This recipe makes enough for 1 large 11-inch fluted tart pan.

Fool Proof Pavlova with Fresh Fruit

- Serves 6 to 8
Ingredients
  • 1 container meringue powder, from baking supply store
  • Parchment paper to cover baking sheet
  • 1 pint whipping cream*
  • Small amounts of your favorite fruits (grapes, berries, figs, star fruit)
  • 2 egg whites
  • 1 cup superfine sugar
Directions
  • Use Oster® Hand Mixer whisk attachment to prepare approximately 3 cups of meringue from powder according to package directions. Wet the baking parchment paper, crinkle it up, line the baking sheet with it. Draw a circle on the parchment paper as a guide for the meringue, and then turn it over.
  • Use a spoon to mound the meringue on the paper and make a well in the middle, creating a bowl-shaped shell.
  • Bake meringue in 200° oven for 1 hour. Meringue should not brown. When hour is up turn off oven. Leave the meringue in oven for another hour, or until it is completely cool. You can even leave it overnight.
  • While the meringue is in the oven, sugar-coat your fruit. Dip uncut fruit in slightly beaten egg whites and then roll in sugar. Remove the meringue bowl from the oven. Make sure its nice and cool. If it's still warm, wait and try again in a little while.
  • Whisk the cream until its stiff. Fill the meringue bowl with whipped cream and put the fruit on top. Serve promptly.
*Cream that is whipped ahead of time will not separate if you add a touch of dissolved unflavored gelatin (1/4 teaspoon per cup of cream)

French Apple Tart

Ingredients
  • 1 11" fully cooked food processor tart crust in tart pan
  • 8 golden delicious apples, peeled and cored
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 3 tablespoons orange liqueur
  • 1 1/2 cups apricot jam or orange marmalade
Directions
  • Coat cooked tart crust bottom with a thin layer of melted jam.
  • Place slicing/shredding disk on slicing side and place on food processor bowl.
  • Cover and slice apples pushing through food chute with food pusher.
  • Place half the sliced apples in small saucepan with 2 tablespoons butter and 1/2 cup sugar.
  • Cook for about 10 minutes until apples are soft, stirring occasionally.
  • Add 2 tablespoons orange liqueur. Smash with a fork. Spread on top of pastry evenly.
  • Place remaining apples on top filling in concentric circles.
  • Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 tablespoons butter.
  • Cook in 400°F oven for about 40 minutes or until apples are softened and slightly browned.
  • Melt marmalade with remaining 1 tablespoon orange liqueur and brush all over top of tart.

Fried Grouper Skewers

- Serves 4
Ingredients
  • 2 cups tempura Japanese batter mix
  • 1/4 cup panko coating
  • 1/4 cup wasabi coated peas, ground in food processor
  • Ice water, enough to make a smooth flowing batter
  • 1 pound grouper (or other firm fish), cut into 1/2 inch cubes
  • Bamboo sticks, about 6 inches long
  • 1 carrot, cut into thick circles
Wasabi Dip
  • 1/4 cup wasabi peas, ground in food processor
  • 1/2 cup mayonnaise
Directions
  • In a large bowl mix 1 cup of tempura batter mix with panko and ground wasabi peas, add water 1/2 cup at a time to make smooth batter.
  • Place other cup of dry batter mix onto a large plate.
  • Place 2 or 3 pieces of grouper on each skewer. When done placing all fish on skewers dust all the fish with dry tempura mix.
  • Dip fish into prepared batter coating completely. Drain excess batter and place carrot circle on end of each stick.
  • Drop each stick gently into hot oil (375°) in Oster® Deep Fryer. Fry until golden brown. Drain thoroughly and serve.
Wasabi Dip
  • Mix peas and mayonnaise together, add a little milk to thin out dip if needed.

Fried Pasta Chips & Dipping Sauce

- Serves 12
Ingredients
  • 1 pound dried pasta, in desired shapes
  • Vegetable oil, for deep frying
  • Garlic salt or sea salt
Dipping Sauce
  • 1 cup prepared tomato sauce
  • 1/2 teaspoon finely chopped garlic
  • 1 teaspoon red pepper flakes
Directions
  • Add pasta and cook for 8 to 10 minutes or until tender; drain and rinse pasta under cold water. Pasta should be drained thoroughly of water.
  • In Oster® Deep Fryer, heat oil to 375° and fry about 1/2 cup of pasta at a time until golden. Drain on paper towels. Sprinkle with salt.
  • Serve immediately, or cool, then store in airtight container.
Dipping Sauce
  • Combine all ingredients and serve.

Fruity Cream Cheese Spread

- Serves 8 to 16
Ingredients
Orange Cream Cheese
  • 8 ounces cream cheese
  • 1 teaspoon orange flavored liqueur
  • 1/2 teaspoon grated orange peel
Cherry Marmalade
  • 10 ounces marmalade
  • 1/2 cup dried cherries
Directions
Orange Cream Cheese
  • Mix all ingredients together and serve
Cherry Marmalade
  • Mix marmalade with cherries and serve
To Serve
  • Toast thick slices of your favorite bread in Oster® Toaster
  • Spread cream cheese and marmalade on top

Garlic Studded Eye of the Round with Sautéed Mushrooms

Ingredients
  • 2 pounds eye of the round beef roast
  • 6 cloves garlic, cut into slivers
  • Kosher salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 10 ounces baby bel mushrooms, or white button mushrooms
  • 1/2 cup wine, red or white
  • mashed potatoes, cooked and kept warm until serving
Directions
  • Preheat oven to 400°F.
  • Stud beef all over with garlic slivers.
  • Salt and pepper roast and place in a baking dish.
  • Cook for 35-40 minutes or until desired doneness (140°F for rare).
  • Meanwhile, add oil and butter to a medium saucepan set over medium heat and add mushrooms and wine.
  • Sauté mushrooms until juices are mushrooms start to give off their juices, about 12 minutes.
  • Slice beef thinly and serve with sautéed mushrooms and mashed potatoes.

Gazpacho with Avocado

Ingredients
  • 3 tomatoes, chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 2 cucumbers, peeled, seeded and coarsely chopped
  • 1 medium red onion, coarsely chopped
  • 2 red bell peppers, cored, seeded and coarsely chopped
  • 1 green pepper, cored, seeded and coarsely chopped
  • 1 large jalapeño pepper, cored and seeded
  • 1/4 cup sherry wine vinegar, red, or balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 slices crusty bread, torn into several pieces
  • Kosher salt and pepper
  • water or tomato juice, to thin as desired
  • 2 avocados
  • 1 lime
  • 2 tablespoons fresh cilantro
Directions
  • Combine tomatoes, garlic, cucumbers, onion, peppers, vinegar, oil and bread in a large bowl.
  • Working in batches, fill food processor fitted with chopping blade 3/4 full and pulse until mixture resembles a chunky puree. Pour into a large serving bowl and repeat with remaining ingredients.
  • Season with salt and pepper, taste, and adjust flavors as necessary.
  • Stir in water or tomato juice and thin to desired consistency.
  • Chill gazpacho.
  • Just before serving, peel and chop avocado into a small bowl, add lime juice and cilantro.
  • Taste and reseason gazpacho as necessary, ladle individual servings into bowls and top with avocado garnish.
Serve with spicy grilled jumbo shrimp or add lump crabmeat to avocado garnish for an extra special occasion.

Gorgonzola and Pancetta Polenta

Ingredients
  • 1/2 cup butter
  • 1/4 cup shallots, peeled and chopped
  • 2 cups chicken broth
  • 2 cups milk
  • 1 1/2 cups coarse grain yellow polenta
  • Cooking spray or butter for greasing muffin tins
  • 8 ounces Gorgonzola cheese
  • 1 cup heavy cream
  • 1 1/2 cups pancetta (or cooked ham), cut in 1 inch cubes
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon Kosher salt
  • pepper to taste
  • 1/4 cup Parmesan cheese, grated, for sprinkling and passing
Directions
  • In skillet, over medium heat, melt butter.
  • Add shallots and cook and stir until tender.
  • Transfer mixture to rice cooker bowl.
  • Add chicken broth, milk and polenta to rice cooker bowl.
  • Stir ingredients together.
  • Close lid and set to Cook setting. Remove cover and stir polenta a few times throughout cooking cycle.
  • Grease 12 cups of muffin tins with cooking spray or butter.
  • Once machine switches to Keep Warm, stir in cheese, cream, ham and basil.
  • Add salt and pepper to taste.
  • Divide polenta among 6 muffin cups, filling to the top.
  • Allow polenta to come to room temperature.
  • Polenta can be covered with plastic and refrigerated for up to 24 hours.
  • When ready to use, preheat oven to 400°F, and remove polenta from tins.
  • Place on roasting pan brushed with cooking spray or oil.
  • Sprinkle with Parmesan cheese and bake for about 20 minutes. Serve immediately.
A sophisticated and creamy side dish for roasted meats.

Greek Style Marinated Cucumber

- Serves 4 to 6
Ingredients
  • 2 cucumbers
  • 1 medium onion
  • 1/2 red bell pepper
  • 1 cup plain yogurt
  • 1/4 cup fresh dill leaves, stems removed
  • 2-3 slices feta cheese
Directions
  • Peel or don't peel cucumbers, depending on your taste.
  • Slice cucumbers, onion and peppers in Oster® Food Processor using the slicing side of the slicing/shredding disk.
  • Place sliced vegetables in large bowl. Add yogurt and dill to Oster® Food Processor bowl and pulse 2 or 3 times.
  • Refrigerate for 1 hour.
  • Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish.

Green Bean Salad with Honeyed Pecans and Goat Cheese Toasts

Ingredients
  • 1 pound green beans
  • 1 cup pecan halves
  • 2 tablespoons butter
  • 1 teaspoon honey
  • 1 teaspoon water
  • pinch cayenne
  • Kosher salt and pepper
Dressing
  • 1 shallot, finely chopped
  • 1 tablespoon tarragon, chopped
  • 4 tablespoons sherry wine vinegar
  • Kosher salt and pepper
  • 8 tablespoons extra-virgin olive oil
Goat Cheese Toasts
  • 6 ounces goat cheese
  • 3 ounces butter, softened
  • 1 loaf crusty bread, cut in 1/2 inch slices on bias
  • 6 cups mesclun lettuce
Directions
  • Place beans in boiling water for 30 seconds and plunge in ice water to stop cooking. Drain and chill.
  • Melt butter over medium-high heat. When butter just begins to brown, add pecans and stir constantly to toast. Add the honey water mixture, cayenne pepper and season with salt. Stir to glaze nuts with honey mixture. Remove and place on paper towel.
  • In a medium-sized bowl, add shallot, tarragon and vinegar, salt and pepper. Pour in olive oil in a slow, steady stream while whisking continuously.
  • Combine cheese and butter in a small bowl.
  • Toast bread and while bread is warm, spread with cheese mixture on toasts.
  • Place lettuce, green beans and pecans in large bowl.
  • Toss with dressing and serve with goat cheese toasts.

Herb Caprice Sandwich

- Serves 4
Ingredients
  • 4 focaccia bread, cut into large squares
  • 4 beefsteak tomatoes, 2 yellow and 2 red
  • 16 ounces fresh "buffalo" mozzarella
  • 20 leaves fresh basil
  • 1 tablespoon fresh rosemary
  • Coarsely ground black pepper
  • 1 teaspoon white wine vinegar
  • 4 teaspoons extra virgin olive oil
  • Black olives (optional)
Directions
  • Warm or lightly toast focaccia bread in Oster® Toaster Oven.
  • Place one focaccia bread on each serving plate.
  • Slice the tomatoes to about 1/4 inch thickness and arrange on top of bread alternating red and yellow tomatoes.
  • Slice the mozzarella about the same width and layer it between the tomatoes.
  • Place basil, rosemary and olive oil in blender or food processor. Process until well blended. Drizzle over plates.
  • Garnish with olives, fresh basil and rosemary.

Herbed Rack of Lamb

- Serves 6
Ingredients
  • Have butcher French cut 2 racks of spring lamb, about 7 chops each
  • 1 large onion, sliced into circles
  • Rub Mixture
  • 4 cloves garlic
  • 4 large fresh basil leaves
  • 1/4 cup parsley
  • 1/4 teaspoon each of red, white and black pepper
Directions
  • Place all ingredients for rub mixture in Oster® Food Processor and whirl for a few seconds.
  • Lay racks on Oster® Toaster Oven roasting rack with bones facing each other. Push racks together as close as they will go.
  • Rub the rub mixture all over lamb.
  • Toss onion with remaining rub mixture and place on rack between lamb racks.
  • Roast at 350° for 15 minutes a pound or until quick read thermometer reads 130° for rare.

Homemade Pizza Dough

Ingredients
  • 1 tablespoon active dry yeast (or 1 package)
  • 3/4 cup lukewarm water
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 2 1/2 to 3 cups all purpose flour
Directions
  • In the bowl of the food processor fitted with the steel blade, pour in water and add yeast and honey.
  • Let sit for approximately 10 minutes or until small bubbles form on surface top, ensuring that yeast is alive.
  • Add olive oil and 2 1/2 cups of flour.
  • Pulse until dough ingredients are fully incorporated.
  • Turn ON button and knead dough until smooth and elastic for about 5 minutes. If dough is still sticking to bowl, add additional flour sparingly.
  • Let dough rest under damp towel for 10-30 minutes.
  • Roll dough out and continue to shape with hands to fit pizza pan.
  • Top with your favorite toppings, drizzle with olive oil and cook in preheated 450°F oven for approximately 8-10 minutes.
Use toaster oven to roast peppers (450°F, roast and turn all sides, place in paper bag until cool, peel and slice) or garlic (400°F, until soft, about 15 minutes) and use for pizza toppings, salads or sandwiches.

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

Ingredients
  • 1 cup Dijon mustard
  • 1 cup honey
  • 3 pounds skinless chicken thighs and/or breasts
  • 1 teaspoon cayenne pepper
  • 18 ounces cornflake cereal, pulsed in food processor until flakes are crumbs
  • 1/2 cup pecans, chopped
  • Nonstick pan spray
  • Olive oil, for drizzling
Directions
  • Mix the mustard and honey together in a medium shallow bowl.
  • Thoroughly coat the chicken on both sides.
  • Combine cayenne pepper, cornflakes and pecans in another shallow bowl.
  • Spray baking pan with nonstick spray and place breasts in pan.
  • Drizzle top with olive oil.
  • Bake at 375°F for 40 minutes or until chicken reaches internal temperature of 170°F and is no longer pink in center.
This savory dish is lowfat and your kids will love it.

Italian Melt

- Serves 4
Ingredients
  • 1 loaf seeded Italian bread
  • 4 teaspoons prepared garlic butter
  • 4 slices fresh mozzarella cheese, thick cut
  • 16 slices pepperoni
Directions
  • Cut bread into four square sections that are about the size of a slice of bread. Save the trimmings for some other use.
  • Slice the sections in half through the soft center of the bread. Spread 1 teaspoon of garlic butter between the 2 halves of each section.
  • On the bottom half of each sandwich place 4 slices of pepperoni, and 1 slice of cheese. Place top on sandwich and put in Oster® Sandwich Maker.
  • Cook until bread is toasted and cheese is melted.

Korean Marinade London Broil

Ingredients
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 3 tablespoons grated fresh ginger
  • 1 bunch scallions, sliced
  • 1/4 cup brown sugar
  • 1 tablespoon safflower, canola or olive oil
  • 2 London Broil steaks
Directions
  • Combine garlic, soy sauce, ginger, and brown sugar.
  • Marinate meat for 1/2 hour to overnight.
  • Set skillet to high heat and pour in oil.
  • Drain off excess marinade and place meat in hot skillet.
  • Sear meat on one side, cooking for approximately 3 1/2 minutes and turn over.
  • Sear on other side and reduce heat to medium.
  • Cook until desired doneness, or until meat thermometer is 145°F for medium rare.
  • Slice meat thinly against the grain.
This is a great party dish. An inexpensive cut of meat, it can be sliced thinly to serve many people.

Lamb Burgers Stuffed with Goat Cheese

- Serves 4
Ingredients
  • 1 pound ground lamb
  • 4 ounces goat cheese log
  • 3 tablespoons raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red onion or shallots, finely diced
  • mesclun lettuce mix
  • Salt and pepper
Directions
  • Divide lamb into four patties.
  • Slice cheese into four disks, flattening slightly.
  • Cut open patties and stuff with goat cheese, covering up cheese completely.
  • Place in skillet set to medium-high heat and cook until lamb is cooked medium-well, approximately 15-20 minutes, turning after 7 minutes or until desired doneness.
  • Prepare vinaigrette by combining vinegar, mustard and sugar. Pour olive oil in slow, steady, thin stream, whisking constantly to emulsify. Add red onion.
  • To serve, place lettuce on plate or bowl, top with burger and top with raspberry vinaigrette.
  • Season to taste.
This makes a lovely, light meal served over a simple salad topped with a fruity vinaigrette.

Lemon Strawberry Mint Granita

- Serves 4 to 8
Ingredients
  • 8 ounces frozen strawberries
  • 2 cups ice cubes
  • 1/3 cup sugar
  • 4 mint leaves
  • 1/2 cup lemon juice, about 4 lemons
  • Save lemon shells *
Directions
  • Juice lemons in Oster® Juicer.
  • Place juice, sugar, mint and strawberries into a food processor or blender with ice.
  • Serve immediately or freeze. If frozen solid, reprocess before you serve.
*Lemon shells may be used as cups to serve granita
  • Clean out shells removing all lemon pulp.
  • Cut thin slice off bottom so shell sits flat.
  • Place shell in crushed ice to keep cold.
  • If you need more lemon shells, just make extra lemon juice and save the additional juice for lemonade or cooking.

Mashed Potatoes with Pancetta

Ingredients
  • 8 ounces Pancetta or bacon, chopped
  • 2 pounds Yukon Gold potatoes, peeled and cut into 3 inch chunks
  • 1/4 cup butter
  • 1/2 cup milk, warmed in microwave for 20 seconds
  • 1/4 cup heavy cream
  • Kosher salt and pepper, to taste
Directions
  • In a medium skillet, sauté pancetta or bacon until golden and crispy; reserve drippings.
  • Place potatoes in lower steaming bowl and steam until tender and easily pierced with fork, about 30 minutes.
  • Transfer potatoes to large bowl and add butter and warmed milk and cream.
  • Mash with potato masher until smooth and creamy.
  • Mix in pancetta and if desired, add 2 tablespoons of pan drippings.
  • Season with salt and pepper to taste.
Steaming potatoes gives a creamy texture that is not achieved in other cooking methods.

Meatloaf Enrobed in Mashed potatoes

- Serves 3 to 4
Ingredients
  • 1 pound lean chopped beef
  • 1/4 cup prepared ketchup
  • 1 egg
  • 1 envelope dry onion mushroom soup mix
  • 1 slice bread, crumbled
  • 6 slices precooked bacon, cut in half
  • 2 tablespoons ketchup
  • 1 container of prepared mashed potatoes from the refrigerator section of the supermarket (Or 2 cups of left over mashed potatoes)
  • 2 slices bacon, cooked
Directions
  • Place first five ingredients in a bowl and combine well.
  • In an 8 inch square pan place meat mixture and form into a loaf.
  • Cover top of meat with the 12 halves of bacon.
  • Coat the bacon with 2 tablespoons of ketchup.
  • Mound the potatoes on top of meatloaf and push down to cover the entire loaf.
  • Place two whole slices of bacon on top of mashed potatoes in a crisscross fashion.
  • Place pan in Oster Toaster Oven and bake at 350 degrees for 1 hour or until done.

Mediterranean Rice

Ingredients
  • Cooking spray or olive oil
  • 3 cups Basmati or long grain rice
  • 3 cups chicken broth
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons fresh oregano
  • 2 cups feta cheese, crumbled
  • 1/2 cup kalamata olives, coarsely chopped
Directions
  • Coat rice cooker bowl with cooking spray or oil. Pour rice in rice bowl, and add chicken broth and water. Gently swirl to combine ingredients.
  • Close lid and set to Cook cycle. After machine switches to Keep Warm, unplug unit and allow rice to steam another 10 minutes.
  • In large skillet over medium heat, add olive oil and butter. When butter melts, sauté and stir onions until translucent and tender.
  • After steaming time is done, add sautéed mixture, lemon juice and dill to rice bowl. Using enclosed plastic rice paddle, gently combine ingredients. Close lid and steam for another 10 minutes on Keep Warm cycle.
  • Spoon rice onto serving platter or individual plates and sprinkle with feta cheese and olives.

Mediterranean Vegetables

- Serves 2 to 3
Ingredients
  • 3 Italian eggplants
  • 1 large zucchini quartered
  • 6 fresh baby artichokes prepared*
  • 1/2 yellow pepper, sliced thin
  • 3 fresh cherry peppers, cut in half
  • 4 cloves garlic, cut in half
  • 1/4 cup marsala
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons chopped thyme
  • 4 or 5 green and black olives
Directions
  • Preheat Oster® Toaster Oven at max level.
  • Combine marsala, olive oil, salt, pepper flakes and thyme in large bowl. Add vegetables and marinate for 15 minutes.
  • Remove vegetables from marinade and spread out evenly on roasting pan. Place pan in Oster® Toaster Oven and roast vegetables for 15 or 20 minutes until vegetables are tender.
  • Remove vegetables from Oster® Toaster Oven and place in serving platter. Scatter olives around plate. Garnish with fresh thyme if desired.
  • *Most baby artichokes have no developed fuzz or fibrous leaves in the center and by trimming off the tough outer leaves you end up with a completely edible artichoke. Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration cut the top cone of the leaves at the point where the yellow color meets the green (green will be fibrous). Cut the stem level with the base and trim any remaining green from the base of the artichoke. Cut in half or quarter horizontally. If there are purple or pink leaves, cut them out (those leaves will be tough). If the interior is white the entire artichoke is edible. Place in acidulated water (water with a few drops of lemon juice).
  • Place artichoke upright in a casserole suitable for a microwave. Heat, covered, in microwave oven 12 to 15 minutes. Cook until bases are tender when pierced with a fork and lower leaves pull away easily.

Monte Cristo Sandwich

- Serves 4
Ingredients
  • 8 slices firm-textured sliced white or whole wheat bread
  • Dijon mustard
  • 6 ounces sliced smoked ham, such as Black Forest or Westphalian
  • 6 ounces sliced Swiss cheese
  • 6 ounces sliced roasted turkey breast
Batter
  • 4 large eggs
  • 1/2 cup milk
  • Salt to taste
Directions
To Make the Batter
  • In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt.
  • Dip each sandwich on both sides into the batter coating evenly.
Instructions
  • Spread one side of each slice of bread with some of the mustard.
  • Top 4 of the slices with some of the ham, cheese, and turkey.
  • Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.
  • Add the sandwiches to Oster® Sandwich Maker. Cook for 5 minutes until golden brown.

Mushroom Soup with Garlic Cheese Croutons

Ingredients
  • 1 large onion, coarsely chopped
  • 1 pound Portobello mushrooms, cleaned, wiped dry, and chopped
  • 1 1/2 cups chicken broth
  • 1/2 cup sherry
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh thyme
  • 1 teaspoon Kosher salt
  • 8 slices French bread
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, pressed or finely minced
  • 2 cups whole milk
  • pepper to taste
  • 1/3 cup heavy cream, optional
Directions
  • Add onions to lower steaming bowl and steam for 7 minutes. Add mushrooms to onions and steam for an additional 7 minutes or until mushrooms and onions are tender and soft.
  • Transfer mushrooms and onions to large saucepan. Over medium heat, add broth, sherry, parsley, thyme and salt to mushroom and onion mixture. Cook for about 20 minutes.
  • While mushroom mixture is cooking, make garlic croutons.
  • Preheat broiler. Place bread slices on cookie sheet. Mix oil and garlic in small bowl, and brush on top of bread slices. Broil until golden brown, about 4 minutes. Flip slices over and brush tops with remaining oil mixture. Broil until golden brown and set aside for later use.
  • Transfer mushroom mixture to large bowl and puree with hand blender until smooth. Return mixture to saucepan and add milk. Season with pepper to taste. If mixture is too thick, add more milk to desired consistency. If mixture is too thin, add heavy cream. Do not boil soup. Ladle into bowls, top each bowl with garlic crouton.

Mustard and Herb Pork Tenderloin with Roasted Potatoes

Ingredients
  • 1 1/2 - 2 pound pork tenderloin
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons fresh rosemary, stemmed and chopped
  • 3 tablespoons fresh thyme, stemmed
  • 1 tablespoon Kosher salt, plus additional for potatoes
  • 1 teaspoon freshly cracked black pepper, plus additional for potatoes
  • 5 cloves garlic, peeled and minced
  • 6 small Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
Directions
  • Preheat toaster over to 375°F.
  • Coat pork with Dijon Mustard.
  • In a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme, salt, pepper and garlic.
  • Spread over pork tenderloins and place in a large baking dish that fits comfortably inside toaster oven.
  • Spread potatoes around pork drizzle with olive oil.
  • Sprinkle potatoes with salt and pepper and remaining 1 tablespoon of rosemary and thyme.
  • Cook for 1/2 hour or until pork tenderloin are no longer pink in the center.
  • Remove pork, cover with foil and set aside.
  • Check potatoes by piercing with fork to see if tender and cook for an additional 15-20 minutes if necessary.

Olive Bread

- Serves 4 to 6
Ingredients
  • 16 ounces hot roll mix
  • 5 3/4 ounces pitted black olives, drained and dried
Directions
  • Mix ingredients in a bowl according to package directions. Use Oster® Hand Mixer dough hooks to mix flour into liquid and for kneading. When you begin kneading, add olives and work into dough evenly.
  • Let dough rest for 5 minutes.
  • On a pan covered with parchment paper shape dough into tight round circle, dust with flour.
  • Cut slits in the top and continue to follow directions on box for rising.
  • Bake at 375° for 30 minutes or until golden.
  • For crispier crust add a small pan of water to oven with bread or turn off oven when bread is done baking and leave bread in oven for 30 to 40 minutes.
Dried Olives
  • Drain liquid from can of olives.
  • Chop olives by hand or in Oster® Food Processor.
  • Spread chopped olives out on a baking sheet and bake in 400° oven for 15 minutes. Or roll chopped olives in layers of paper towels and squeeze out liquid.

One-Eyed Egyptians

Ingredients
  • 6 slices bread, with 1 1/2 inch circle cut out of center
  • 2 tablespoons butter
  • 6 eggs
Directions
  • Melt butter in skillet set to medium-high heat.
  • Place bread in skillet and crack egg in center of each slice.
  • Cook until bread is golden brown on bottom and egg white is set.
  • Flip over and cook until desired doneness.
Cook this simple, special breakfast for the kids and it will become a tradition they will always remember.

Open-Faced Seared Salmon Salad Sandwiches

Ingredients
  • 6 scallions, sliced
  • 4 teaspoons olive oil
  • Kosher salt and pepper
  • 1 pound salmon fillet, skinned and bones removed
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons chopped fresh mint leaves
  • 4 slices whole-wheat bread, toasted
  • 2 cups mesclun lettuce
Directions
  • In a skillet set over medium heat, add scallions, 2 teaspoons oil, salt and pepper. Cook scallions until softened and lightly caramelized, about 5 minutes, remove from heat and set aside.
  • Pour remaining oil into skillet, season salmon and cook about 6 minutes on each side, until salmon is just cooked through.
  • Cool and gently flake salmon.
  • In a medium sized bowl, add scallions, mayonnaise, celery, lemon juice and mint.
  • Season with salt and pepper to taste.
  • Spread mayonnaise mixture on toast, top with salmon and garnish with lettuce.

Orange Cake with Icing

- Serves 8 to 10
Ingredients
  • 18 1/4 ounces yellow or white cake mix
  • 3 ounces orange-flavored gelatin
  • 2 eggs
  • 1/3 cup margarine or butter
  • 1 1/3 cups orange juice
  • 1 tablespoon orange flavored liqueur or orange extract
Orange Glaze
  • 1/2 cup canned vanilla frosting
  • 1 tablespoon orange liqueur
  • 1 teaspoon finely grated orange extract
Directions
  • Combine first 6 ingredients in a large bowl and blend with Oster® Hand Mixer for 30 seconds.
  • Beat at medium speed for 2 minutes.
  • Bake according to package directions.
  • When cake is cool drizzle frosting over top.
Orange Glaze
  • Mix all ingredients together and microwave for 10-15 seconds.

Orange Glaze for Store Bought Cheesecake

- Serves 8 to 10
Ingredients
  • 12 Clementine mandarins
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons Grand Marnier, optional
  • 1 can of mandarin sections
  • 1 six inch cheesecake
Directions
  • Juice the 12 clementines according to Oster® Citrus Juicer directions. Strain juice through sieve or cheese cloth several times until juice is pulp free.
  • In a small sauce pan combine juice with sugar and cornstarch.
  • Bring to a boil, stirring until thickened and clear.
  • Add liqueur and cool to room temperature.
  • Spoon cooled glaze on cake.
  • Spoon glaze on top of cake and arrange sections along edge of cake. Chill until ready to serve.

Peach Ginger Crisp

Ingredients
  • 6 ripe peaches (or nectarines or combination), pitted and sliced
  • 1/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 5 slices crystallized ginger, minced
  • 1/2 lemon, juiced
Topping
  • 2/3 cup flour
  • 1/2 cup old fashioned oatmeal
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • pinch salt
  • 1 stick butter, cut into small pieces
Directions
  • Preheat toaster oven to 375°F.
  • Toss peaches with sugar, cinnamon, ginger and lemon juice.
  • Pour into an 8x8 buttered baking pan (or 2-quart capacity buttered baking dish).
For Topping
  • Combine flour, oatmeal, sugars and salt in a large bowl.
  • Add butter and with fingertips, blend butter into dry mixture until it resembles small pea-sized crumbs.
  • Sprinkle topping over peaches and bake for 55 minutes or until top is golden brown and juices are bubbling.

Pear and Ginger Crostada

Ingredients
Crostada Dough
  • 2 cups flour
  • 1/4 cup superfine sugar
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter
  • 1/4 cup ice water
Ingredients
  • 3 Bartlett pears, peeled, cored and cut into small chunks
  • 1/4 cup superfine sugar
  • 1 tablespoon crystallized ginger, minced
  • 1 tablespoon butter, cut into 4 pieces
Directions
  • Combine flour, sugar and salt in the bowl of food processor fitted with the chopping blade. Pulse to combine.
  • Quickly cut butter into small pieces and place into food processor bowl with flour mixture. Carefully (avoiding blade) toss butter in flour to lightly coat. Pulse about 15 times. Turn on motor, add ice water and process for 10 seconds, mixture will be loose. Turn dough out onto a sheet of foil or plastic and roughly form into a 7 inch disk. Refrigerate for 1 hour (or freeze for up to 2 weeks. To use, let thaw on counter for 45 minutes).
  • Preheat oven to 450°F.
  • Combine pears, sugar and ginger into a bowl.
  • Place dough on a large sheet of plastic wrap, sprinkled with flour.
  • Sprinkle top of dough with flour and cover with another sheet of plastic.
  • Roll out to a 13-inch circle and place on a baking sheet covered with parchment paper.
  • Working quickly, place fruit in center of dough and dot with butter, and fold up around fruit.
  • Cook in hot oven for about 20 minutes, until crust is golden brown.
Use your imagination to fill this rustic free-form pie, Granny Smith apples with dried cranberries and lemon zest or fresh peach and raspberries. Just toss fruit with 1/4 cup of superfine sugar before filling dough and dot with butter.

Pecan Encrusted Trout with Avocado Salsa

- Serves 2 to 3
Ingredients
  • 1 1/2 cups whole pecans
  • 1 whole trout, cleaned, head removed
  • 2 eggs, beaten
  • Flour, for dredging
  • Salt and pepper, to taste
  • 1/2 - 1 cup vegetable oil
Salsa
  • 1 avocado, peeled and seeded
  • 1 papaya, peeled and seeded
  • 2 green onions, tops only
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • Salt and pepper, to taste
Directions
  • Chop pecans in Oster® Food Processor and place on large plate.
  • Rinse trout and pat dry. Dip trout in eggs and dredge in flour. Dip in egg again and press each side of trout carefully onto chopped nuts. Sprinkle trout with salt and pepper. Let trout rest while making salsa.
  • Place avocado, papaya, onion and cilantro in Oster® Food Processor. Pulse a few times until mixture has a rough chop, add oil and pulse once. Add salt and pepper to taste.
  • Heat oil in electric skillet or in large pan on stovetop. Use medium heat. Place trout in pan and cook 6 to 8 minutes per side.
  • Place trout on platter and pour salsa over top.

Risotto of Carrot-Infused Barley with Lobster

- Serves 6
Ingredients
"Risotto" of Carrot-Infused Barley:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely diced carrot
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced leek
  • 2 tablespoons finely diced onion
  • 1 clove garlic confit, minced
  • 9 ounces barley, precooked
  • 4 cups fresh carrot juice
  • 2 cups clean chicken broth
  • 2 cups clear fish broth
  • 1 ounce mascarpone cheese
  • 1/4 cup whipping cream
  • 2 tablespoons freshly grated aged
  • Parmesan cheese
  • sea salt and freshly ground white pepper
Lobster:
  • 3 1-pound fresh Maine lobsters, cleaned
Deep-Fried Zucchini Flowers:
  • 6 zucchini flowers
  • 1/4 cup rice flour
  • 2 tablespoons water
Garnish:
  • 2/3 cup tiny carrot pearls, blanched and lightly sauteed (use a melon baller to cut pearls)
  • 6 Parmesan cheese curls, made from a block of Parmesan cheese
  • 3 chervil sprigs
  • 1 tablespoon olive oil
Directions
"Risotto" of Carrot-Infused Barley:
  • Heat olive oil slowly in heavy-bottomed pot.
  • Add carrot, celery, leek and onion, and stir slowly using a wooden spoon.
  • Add garlic and barley and continue to stir.
  • In a separate pan, combine carrot juice, chicken broth and fish broth and bring to boil.
  • Over a medium flame, add half this liquid in stages to barley, stirring and thoroughly incorporating each addition (this should take about 30 minutes).
  • Season barley with salt and pepper to taste.
  • Fold in mascarpone, cream and Parmesan.
  • Reduce remaining carrot and broth mixture by one-third and keep warm.
Lobster:
  • Steam lobsters for 10 to 12 minutes in the Oster® Food Steamer.
  • Remove shells.
  • Cut tail and claw meat into medallions (scraps may be used for some other recipe).
  • Keep warm.
Deep Fried Zucchini Flowers:
  • Using a paring knife, open zucchini flowers.
  • Combine rice flour and water, and brush mixture onto flowers.
  • Deep-fry in the Oster® Deep Fryer at 350° until crisp.
  • Keep warm.
To Serve:
  • On each warm dinner plate, arrange barley "risotto" and lobster.
  • Garnish with deep-fried zucchini flower, carrot pearls, reduced carrot glaze, Parmesan cheese curls and chervil sprigs.
  • Drizzle with olive oil.
  • Serve at once.

100% Whole Wheat Bread

Ingredients
  • 1-5/8 cups water
  • 2 tsp salt
  • 4 2/3 cups whole wheat flour
  • 3 tsp active dry yeast
  • 1/3 cup packed brown sugar
Directions
  • Measure and add liquid ingredients to the bread pan.
  • Measure and add dry ingredients (except yeast) to the bread pan. .
  • Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
  • Snap the baking pan into the breadmaker and close the lid.
  • Press "Select" button to choose the Whole Wheat setting.
  • Press the "Crust Color" button to choose light, medium or dark crust.
  • Press the "Start/Stop" button

A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce

- Serves 4
Ingredients
Sweetbreads:
  • 1 quart water
  • 5 ounces white wine vinegar
  • 6 ounces veal sweetbreads
  • butter
Oxtail and Veal:
  • 1/2 tablespoon diced carrot
  • 1/2 tablespoon diced celery
  • 1/2 tablespoon diced onion
  • 2 tablespoons minced garlic
  • 2 pieces veal feet
  • 10 ounces oxtail, cut into small pieces
  • 1 quart chicken stock, cold
  • 2 bay leaves
  • 1/4 bunch thyme
Riesling Mustard Sauce:
  • 8 shallots, diced
  • 1/2 tablespoon butter
  • 1/2 cup Riesling white wine
  • 2 cups veal braising broth (from preceding recipe)
  • 4 shallots, roasted and sliced
  • 3 sprigs savory, finely chopped
  • 1 tablespoon Dijon mustard
Pearl Barley:
  • 1/4 cup olive oil
  • 3/4 cup pearl barley
  • 1/4 cup diced celery
  • 1/4 cup diced leek
  • 1/4 cup diced shallot
  • 2 quarts water
  • 1 smoked ham hock
  • 12 roasted garlic cloves
  • 1 bunch collard greens
  • 1 teaspoon chopped Italian parsley
Tenderloin of Beef:
  • 2 tablespoons peanut oil
  • 4 4-ounce beef tenderloins
  • salt and pepper
Directions
Sweetbreads:
  • Prior to cooking, rinse sweetbreads in cold water for at least 24 hours.
  • Bring the specified water and vinegar to a boil.
  • Briefly blanch sweetbreads in the boiling liquid for approximately 4 to 5 minutes.
  • Strain, and allow to cool.
  • Once cool, peel the thin membrane from sweetbreads.
  • Cut sweetbreads into pieces approximately the size of a marble.
  • Saute in butter until crispy and golden brown.
Oxtail and Veal:
  • In a large roasting pan, saute carrot, celery, onion and garlic.
  • Place oxtail and veal feet in pan, and cover with chicken stock. Bring to a boil.
  • Add bay leaves and thyme. Simmer for 4 to 5 hours.
  • When oxtail is falling off bone, remove from broth and allow to cool.
  • When cooled, separate meat from bones and reserve.
  • Once gelatinous part of feel feet is tender, remove veal from braising broth and allow to cool.
  • Strain broth and reserve.
  • Pick meat from bones and dice into small 1/4-by-1/4-inch pieces. Reserve.
Riesling Mustard Sauce:
  • In an Oster® Electric Skillet, saute sliced raw shallots in butter until caramelized.
  • Deglaze with Riesling wine.
  • Reduce by two-thirds, then add veal braising broth. Simmer for 15 minutes.
  • Strain through a fine strainer into a saucepan.
  • Finish sauce with sliced roasted shallots, braised veal feet (from previous recipe), chopped savory and Dijon mustard.
Pearl Barley:
  • In an Oster® Electric Skillet, heat olive oil.
  • Add pearl barley and roast slowly for 2 to 3 minutes, stirring continuously and roast slowly for 2 to 3 minutes, stirring continuously.
  • Add celery, leek and shallot. Roast for another 5 minutes, stirring continuously.
  • Add 1 quart of water, and cook slowly until barley is tender. Remove from heat and allow to cool.
  • Bring 1 quart of water containing smoked ham hock and roasted garlic cloves to a boil.
  • Braise collard greens in this broth until tender. Strain.
  • Chop collard greens into medium pieces.
Tenderloin of Beef:
  • In a saute pan, heat peanut oil over a medium-high flame.
  • Season tenderloins with salt and pepper and saute for 5 to 6 minutes, or until medium rare.
  • Remove from pan and allow to rest.
To Serve:
  • Heat pearl barley with shredded braised oxtail, chopped braised collard greens and chopped parsley.
  • Place in the center of each dish.
  • Slice beef tenderloin and layer over barley.
  • Delicately place sauce around barley and spoon a little over beef.
  • Garnish with crispy sweetbreads.

Amarillo Thick Cut Pork Chops

- Serves 4
Ingredients
  • 4 cloves garlic
  • 1/2 cup oil
  • 1/4 cup lime juice
  • 1 tablespoon Kosher salt
  • 4 pork chops, thick cut
  • 4 tablespoons Amarillo* seasoning, from the Latin section of your grocer
  • 4 cloves garlic
  • 1/4 small onion
  • 1/4 cup rosemary leaves
  • 1/2 teaspoon pink peppercorns
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
Directions
  • Process first 4 ingredients in Oster® Food Processor.
  • Pour into large resealable, leak-proof plastic bag. Add chops and marinade 6 to 8 hours or overnight.
  • Remove chops from bag and pat dry.
  • Set Oster® Indoor Grill to highest temperature.
  • Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops.
  • Place chops on hot Oster® Indoor Grill. Cook for about 8 minutes per side or until juices run clear.
  • While chops are cooking, take next 6 ingredients and whirl in Oster® Food Processor for a few seconds.
  • When chops are done pour sauce over top and serve.
*Amarillo is a Latin cooking ingredient, mainly used for adding color to food. It contains corn flour, food coloring, and cumin. Plain cumin or paprika may be substituted.

Anti-Stress Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup vanilla soymilk
  • 1 banana, broken into pieces
  • 3/4 cup frozen blueberries
  • 1/2 cup vanilla frozen yogurt
  • 1/8 teaspoon dried lavender, optional
Directions
  • Pour soymilk into My Blend™ sports bottle. Add banana, blueberries, frozen yogurt and lavender, if desired. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 360
Total Fat: 8 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 160 mg
Total Carbohydrate: 70 g
Dietary Fiber: 7 g
Sugars: 52 g
Protein: 11 g
Potassium: 961 mg
Vitamin A: 759 IU (15%)
Vitamin C: 11 mg (20%)
Calcium: 406 mg (40%)
Iron: 1.66 mg (10%)
Exchanges: 2.5 fruit, 2 other carbohydrate, 1.5 fat

Apple Juice

Ingredients
  • Approximately 3 pounds apples per pint
Directions
  • Wash apples thoroughly and remove stem and blossom ends. Cut in half. Process apples through the Juice Extractor. Bring apple juice just to boil in large saucepan. Skim off foam. Pour into hot canning jars, leaving 1/4" head space. Adjust caps. Process in boiling water bath canner 10 minutes for pints or quarts.
  • NOTE: A clearer juice can be produced by filtering through cheesecloth before heating.

Appleberry Cocktail

Ingredients
  • 1/2 cup strawberry nectar
  • 1/2 cup apple juice
  • 2 to 3 tsp raw sugar or honey
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Apricots and Ginger Baked in Puff Pastry with Almonds

- Serves 6
Ingredients
  • 2-1/4 cups water
  • 1 cup sugar, plus 2 tablespoons
  • 1 vanilla bean, cut lengthwise
  • 1 teaspoon finely julienned ginger
  • 12 apricots, cut into sixths
  • 4 egg whites
  • 4 ounces 10X sugar (superfine powdered sugar)
  • 6 5-inch puff pastry rounds, unbaked
  • 1/2 cup sliced almonds
  • 1/4 cup crystal sugar
  • 10X sugar in a shaker
Directions
  • In a heavy-bottomed pot, bring water and sugar to a boil.
  • Add vanilla bean, ginger and apricots and let cool to room temperature.
  • Remove vanilla bean.
  • Distribute mixture into individual 8-ounce ramekins.
  • Preheat oven to 350°.
  • In a stainless-steel bowl, add 10X sugar into egg whites and whip with an Oster® hand mixer to form an icing.
  • Wrap tops of ramekins with puff pastry.
  • Drizzle on icing, then sprinkle almonds and crystal sugar.
  • Bake until pastry forms dome.

Artichoke Salad of Summer Tomatoes and Spring Beans

- Serves 4 to 6
Ingredients
  • 1 gallon of water
  • 1/4 cup flour
  • 1/4 cup lemon juice, plus some for rubbing artichokes
  • 2 tablespoons salt
  • 4 to 6 large artichokes
  • 2 large beefsteak tomatoes, blanched and peeled
  • 3 large shallots, finely diced
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 bunch basil, cut into chiffonade
  • 1/2 pound wax (yellow) beans, cleaned and blanched
  • 1/2 pound Romano beans, cleaned and blanched
  • 1/2 pound haricots verts, cleaned and blanched
  • 1 tablespoon Dijon mustard
  • 1 pint cherry tomatoes of mixed types, halved
  • salt and pepper
  • baby greens (for garnish)
Directions
  • In a large pot, bring water to a boil.
  • Make a blanc by stirring in flour, lemon juice and salt until dissolved.
  • Trim artichokes down to bottoms by cutting off stems and snapping off leaves. Remove chokes.
  • Rub cut areas of artichoke bottoms with lemon juice.
  • Add artichokes to blanc and cook until tender.
  • Slice beefsteak tomatoes into eight or twelve 1/8-inch-thick slices.
  • Cut scraps into julienne and reserve.
  • Marinate tomato slices in 2 tablespoons of the olive oil, 1 tablespoon of the balsamic vinegar, shallots, and half of the basil chiffonade. Season to taste with salt and pepper.
  • Blanch the remaining basil and puree in an Oster® blender with 2 tablespoons of olive oil. Reserve cold.
  • Make a mustard vinaigrette by blending mustard with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season to taste with salt and pepper.
  • Split wax beans lengthwise. Cut Romano beans on the bias into long strips. Toss these beans and haricots verts with cherry tomatoes, reserved tomato julienne, pureed basil and Dijon vinaigrette. Season to taste with salt and pepper.
To Serve:
  • Place 2 slices of beefsteak tomato on each plate.
  • Place a few leaves of baby greens around and an artichoke bottom on top.
  • Place spring bean salad on top of artichoke.

Asparagus with Dijon Vinaigrette

- Serves 4 to 6
Ingredients
  • 2 lbs asparagus
  • 2 cups extra virgin olive oil
  • 1 cup white wine vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp tarragon
  • 2 cloves garlic, minced
  • 2 tbsp sea salt
  • 1 tbsp coarse black pepper
Directions
  • In an Oster® Food Steamer, poach or staem asparagus until it is slightly tender. Remove asparagus and rinse with cold water. Drain and lay out on a platter and pat dry. Mix together the ingredients for vinaigrette in a sealed jar and shake until the dressing is fully emulsified. Pour the vinaigrette over the cooked asparagus and marinate for 1 hour at room temp.

Avocado "Butter"

Ingredients
  • 1 cup chopped avocado, peeled and seeded
  • 1 tablespoon fresh limejuice
  • 1 tablespoon olive oil
  • Pinch cumin
  • salt and pepper
Directions
  • In an Oster® Food Processor, combine all ingredients and puree until smooth. Serve with Arepas and Shredded Chicken.

Baked Eggplant

Ingredients
  • 2 lb eggplant, sliced thin
  • 2 tsp cumin
  • 3/4 cup prepared tomato sauce
  • 1/2 cup onion, finely chopped
  • 2 tbsp butter
  • salt and pepper
Directions
  • Preheat oven to 450°F. Bake eggplant on a lightly oiled cookie sheet until cooked through, about 7 -10 minutes. In a skillet, fry onion in butter until translucent. Add the tomato sauce and cumin. Simmer for 20 minutes. Adjust salt and pepper, and add the eggplant. Simmer for another 5 minutes and serve warm.

Banana Bread

Ingredients
  • 1 1/2 cup flour
  • 2-3 ripe bananas mashed (1 cup)
  • 3/4 cup sugar
  • 1/2 cup margarine
  • 2 tsp baking powder
  • 1/4 cup milk
  • 1/2 tsp baking soda
  • 1 egg
  • 1/2 tsp salt
Directions
  • Combine flour, sugar, baking powder, baking soda, and salt.
  • Add bananas, margarine, milk and egg.
  • Pour into greased and floured Rice Bowl. Cover Rice Bowl with aluminum foil to prevent water from entering. Be sure the foil creates a tight seal around the Rice Bowl.
  • Fill Water Reservoir to Max level.
  • Place Rice Bowl in Steaming Bowl. Steam for 60 minutes.

Banana Lickety Split Licuado

- 1 to 2
Ingredients
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
Directions
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.

Banana Pudding Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1 teaspoon vanilla
  • 1 frozen banana, broken into pieces
  • 1 container (6 ounces) vanilla yogurt
  • 1 tablespoon packed light brown sugar
Directions
  • Pour milk and vanilla into My Blend™ sports bottle. Add banana, yogurt and brown sugar. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 440
Total Fat: 7 g
Saturated Fat: 4.5 g Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 230 mg
Total Carbohydrate: 79 g
Dietary Fiber: 3 g
Sugars: 68 g
Protein: 17 g
Potassium: 1189 mg
Vitamin A: 637 IU (15%)
Vitamin C: 11 mg (20%)
Calcium: 596 mg (60%)
Iron: 0.63 mg (4%)

Exchanges: 2 fruit, 1 reduced-fat milk, 2.5 other carbohydrate, 1 fat

Basmati Spinach Pilaf

Ingredients
  • 4 tbsp unsalted butter
  • 3 bunches spinach, stems trimmed
  • 2 tsp salt
  • 1 large onion, diced
  • 1 tbsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 cup basmatic rice, cooked
  • 2 tomatoes, peeled, seeded and diced
  • 1/4 cup golden raisins (optional)
Directions
  • Melt 2 tbsp butter in large sauté pan over med/high heat. Add spinach and salt and saut'e until leaves wilt, about 2-4 minutes. Remove spinach and set aside. Melt remaining butter and sauté onions until lightly browned. Reduce heat, add ground spices and stir briefly. Add cooked rice, tomatoes, spinach and optional raisins. Cook just enough to heat rice, stirring well to combine. Serve warm.

Belgian Cookies

- Makes 4 waffles
Ingredients
  • 1 cup butter or margarine
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 eggs (or equivalent)
  • 1 tbsp vanilla
  • 2-1/4 cups flour
Directions
  • Preheat waffle maker.
  • Put butter and sugar in large mixing bowl. Cream together on medium-low.
  • Add vanilla and salt. Increase speed to medium.
  • Add eggs (or equivalent). Mix until smooth.
  • Decrease speed to low, add flour. Mix well.
  • Divide 3/4 cup batter into four portions and drop on each corner of the grids. Close waffle maker. Bake until steam no longer escapes, about 3-5 minutes.
  • Carefully remove from waffle maker with non-metal turner to wire rack. Allow waffles to cool.
  • Serve plain or with your favorite fruit filling and whipped cream.
Notes: Make these crisp variations on a Belgian waffle in an Oster® Waffle Maker with vanilla, sugar, eggs and flour. Top with ice cream or fresh berry sauce.

Berry Me Alive Licuado

- Serves 1 to 2
Ingredients
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
Directions
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.

Berry Morning Medley

- Serves 1 (18 oz)
Ingredients
  • 1 cup milk
  • ¼ teaspoon vanilla
  • ¼ cup old-fashioned oats
  • 1 cup frozen mixed berries
  • 1 container (6 ounces) plain yogurt
  • 1 tablespoon sugar
Directions
  • Pour milk and vanilla into My Blend™ sport bottle. Add oats, berries, yogurt and sugar. Fasten the blade assembly on the open end of the sport bottle. Turn the sport bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sport bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese

- Serves 4 to 6
Ingredients
Salad:
  • 2 heads Bibb lettuce
  • 1 bunch watercress
  • 1 head endive
  • 6 ounces domestic blue goat cheese
  • walnut bread, cut into 12 large dice and toasted lightly
  • 1/4 cup sliced red onion
Dressing:
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • salt and pepper
Directions
Salad:
  • Wash and spin dry the Bibb and watercress. Set aside in a cool place.
  • To make croutons, arrange walnut slices on a cookie sheet. Cut endive in half lengthwise, then into thin strips. Arrange endive on walnut bread. Crumble blue cheese over endive. Set aside.
Dressing:
  • In a large mixing bowl, whisk together sour cream, mustards, Worcestershire sauce and cayenne pepper with the Oster® hand mixer.
  • Add lemon juice and olive oil while steadily whisking.
  • Thin with a little water if desired.
  • Season with salt and pepper.
To Serve:
  • To assemble salad, place desired amount of dressing in a large bowl. Add Bibb lettuce, watercress and red onion, and toss until lightly coated.
  • Heat walnut bread croutons in an Oster® toaster oven at 350-degree oven until cheese begins to melt. Remove from oven.
  • Arrange two or three croutons on each plate. Place salad carefully in the center.

Bittersweet Cannoli

Ingredients
  • 1 package cannoli shells or Italian almond cookies
  • 1 cup lowfat ricotta
  • 2 tbsp orange juice
  • 1/2 tsp orange zest
  • 3 tbsp superfine sugar
  • 3 oz bittersweet chocolate
Directions
  • Combine ricotta, orange juice, zest and sugar. Leave 1/3 of chocolate aside. Chop the 2/3 of chocolate and add to ricotta mixture. Pour filling into shells until just full and grate remaining chocoate over tops and ends of cannoli. If using the almond cookies, top each one with one small spoonful of mixture and top with grated chocolate.
Notes: Use an Oster® Hand Mixer to make the delicious filling of lowfat ricotta, orange and chocolate for this Italian classic. Fill ready-made cannoli shells or top almond cookies and experience la dolce vita.

Black Forest Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1/8 teaspoon almond extract
  • 1/2 cup frozen cherries
  • 1 container (6 ounces) dark cherry yogurt
  • 2 teaspoons unsweetened cocoa powder
  • 1 to 2 ice cubes
Directions
  • Pour milk and almond extract into My Blend™ sports bottle. Add cherries, yogurt, cocoa and ice cubes. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 186
Total Fat: 3.5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 115 mg
Total Carbohydrate: 30 g
Dietary Fiber: 1 g
Sugars: 26 g
Protein: 8 g
Potassium: 414 mg
Vitamin A: 319 IU (6%)
Vitamin C: 1.44 mg (2%)
Calcium: 261 mg (25%)
Iron: 0.36 mg (2%)

Exchanges: .5 fruit, .5 reduced-fat milk, 1 other carbohydrate

Blue Corn Enchiladas with Crabmeat

Ingredients
  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 1 tbsp dried red chile
  • 3 tbsp chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp butter or margarine
  • 2 tbsp flour
  • 1 tsp ground cumin
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 6 scallions, chopped, including greens
  • 1 lb cooked lump crabmeat
  • 2 cups Monterey Jack cheese, grated
  • 6 blue corn tortillas
  • Chopped cilantro for garnish
Directions
  • Sauté the onion and garlic in butter until soft. Add the green chiles. Stir in the flour and cumin and heat for 3 minutes.
  • Stir in the wine and simmer until sauce thickens. Remove from heat and stir in sour cream.
  • Mix in the crabmeat with one cup of sauce and one cup of the cheese.
  • Soften the tortillas in a damp towel in the microwave, about 10 seconds. Butter a casserole dish. Place one of the tortillas in the dish, put a couple of tablespoon of the crab mixture on the tortilla, and roll it up, making sure that the open end of the tortilla is on the bottom of the dish (so that enchilada will stay together). Continue the process with each of the tortillas until the dish is filled.
  • Pour the remaining sauce over the tortillas and top with more grated cheese. Bake in a 350°F Oster® toaster oven just long enough to heat through and melt cheese, about 15 minutes. Garnish with cilantro.

Blueberry Cherry Cheesecake Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 1/4 cups reduced-fat (2%) milk
  • 1/4 cube cream cheese (2 ounces)
  • 1 cup frozen blueberries
  • 1/2 cup frozen cherries
Directions
  • Pour milk into My Blend™ sports bottle. Add cream cheese, blueberries and cherries. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 470
Total Fat: 27 g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 330 mg
Total Carbohydrate: 45 g
Dietary Fiber: 6 g
Sugars: 38 g
Protein: 15 g
Potassium: 722 mg
Vitamin A: 1458 IU (30%)
Vitamin C: 4 mg (6%)
Calcium: 423 mg (40%)
Iron: 0.46 mg (2%)
Exchanges: 2 fruit, 1 reduced-fat milk, 4 fat

Blueberry Pineapple Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup pineapple juice
  • 1 cup diced pineapple
  • 1 cup frozen blueberries
Directions
  • Pour juice into My Blend™ sports bottle. Add pineapple and blueberries. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 280
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Total Carbohydrate: 69 g
Dietary Fiber: 6 g
Sugars: 52 g
Protein: 2 g
Potassium: 565 mg
Vitamin A: 596 IU (10%)
Vitamin C: 141 mg (240%)
Calcium: 21 mg (2%)
Iron: 0.48 mg (2%)
Exchanges: 4.5 fruit

Blueberry Sauce

- Makes 2 1/2 cups
Ingredients
  • 1/4 cup butter or margarine
  • 2 cups blueberries (A real treat when fresh berries are in season;Use frozen berries during the rest of the year.)
  • 1 cup sugar
  • 2 tbsp lemon juice
  • 1/4 tsp nutmeg
  • 1 tbsp cornstarch
Directions
  • In a 2-quart saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm over waffles or pancakes.

Braised Lamb Shanks and Portobello Mushroom with Silvered Celery Root and Roasted Garlic

- Serves 10
Ingredients
  • 5 1-1/4 pound lamb shanks
  • 3/4 cup peanut oil
  • 1 onion, diced
  • 1 carrot, sliced
  • 1/2 head celery, sliced (reserve leaves for garnish)
  • 2 heads garlic, separated into cloves and peeled
  • 2 leaks, sliced
  • 1 cup white wine
  • 3 cups lamb or chicken stock
  • 1/2 bunch parsley, stems only (use leafy tops for celery root recipe)
  • 1/2 bunch thyme
  • 3 bay leaves
  • 1/2 pound unsalted butter
  • 10 baby arugula leaves (for garnish)
  • 10 garlic blossoms (for garnish, optional)
Portobello Mushrooms:
  • 10 Portobello mushrooms, stemmed
  • 10 cloves garlic, minced
  • 2-1/2 cups chicken stock
  • 1-1/2 tablespoons olive oil, plus some to saute
Slivered Celery Root:
  • 4 celery roots, peeled and thinly sliced
  • 2 onions, peeled and sliced
  • 1-1/4 cups chicken stock
  • pinch of salt
  • 1/2 bunch parsley sprigs, stems removed (for garnish)
Roasted Garlic:
  • 40 cloves garlic, peeled
  • kosher salt and freshly ground pepper
  • olive oil
Directions
  • Using an Oster® electric skillet, sear lamb shanks in peanut oil. Obtain an even, rich brown color, then remove lamb shanks from pan and set aside.
  • Add onion, carrot, celery, garlic and leek to skillet, and saute until caramelized to a uniform brown.
  • Deglaze this mirepoix with white wine, and reduce until dry.
  • Add stock. Bring to a boil, then simmer.
  • Return lamb shanks to skillet, and add parsley stems, thyme and bay leaves.
  • Simmer lamb shanks until tender and beginning to fall off the bone.
  • Lift shanks from braising liquid and allow to cool.
  • Once cooled, remove meat from bones.
  • Strain braising liquid, and reduce until au jus resembles a sauce that has consistency but is not too thick.
  • Finish with unsalted butter.
Portobello Mushrooms:
  • Place mushrooms into a casserole or braising dish.
  • Add garlic, stock and olive oil.
  • Bake uncovered in 325-degree oven until tender (about 30 minutes).
  • Remove mushrooms from braising liquid.
  • Strain liquid, and reduce to a syrup consistency. Reserve.
  • In a hot saute pan, saute Portobellos in a touch of olive oil.
Slivered Celery Root:
  • Put celery root and onion into a roasting pan and add chicken stock and salt.
  • Braise until tender.
  • Strain.
Roasted Garlic:
  • In a saute pan, toss whole garlic cloves with salt and pepper to taste and enough olive oil to barely cover.
  • Cover with aluminum foil and slowly bake in a 300-degree oven until tender (about 25 minutes).
  • Once tender, strain cloves and reserve the oil.
To Serve:
  • Heat lamb shanks and roasted garlic together in a fair amount of the lamb sauce.
  • Toss celery root with parsley sprigs.
  • Place some celery root mixture onto the center of each dinner plate.
  • Place a Portobello mushroom directly onto the celery root.
  • Carefully spoon braised lamb onto mushroom.
  • Drizzle the plate with a touch of Portobello syrup and olive oil reserved from the roasted garlic.
  • Garnish with fresh celery leaves, arugula and garlic blossoms.

Bread Salad with Fresh Mozzarella

Ingredients
  • 5 large ripe tomatoes, dices
  • 6 to 8 fresh mozzarella, cubed
  • 4 scallions, thinly sliced
  • 2 tsp lemon zest, grated
  • 3 cloves garlic, peeled & minced
  • 1 cup chopped fresh basil leaves
  • 1/4 cup chopped Italian parsley
  • 2 tbsp olive oil
  • 2-1/2 tbsp white wine vinegar
  • Salt and freshly ground pepper
  • 1 large loaf stale, crusty French or Italian bread
Directions
  • In a large bowl, combine the tomatoes, fresh mozzarella scallions, lemon zest, garlic, basil and parsley. Add the olive oil and vinegar; season with salt and pepper to taste.
  • Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop bread and toss into salad; adjust seasonings to taste.
  • Serve at room temperature.

Brie and Artichoke Bruschetta

Ingredients
  • Oster® Toaster Oven
  • 6 (1/3-inch-thick) slices of round country loaf
  • 6 tablespoons extra-virgin olive oil
  • 2 (6 1/2-oz.) jars marinated artichoke hearts, drained
  • 1 (2 oz.) piece prosciutto or ham
  • 1 small red onion, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons balsamic vinegar
  • 6 oz. brie
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/4 cup parmesan shavings
Directions
  • Set Oster® Toaster Oven to broil and pre-heat.
  • Arrange bread in one layer on a baking pan, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
  • Spread thin layer of Brie on toasted bread.
  • Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks.
  • Heat 1 tablespoon oil in a 10-inch heavy bottom skillet on moderately high heat.
  • Add the onions and garlic. Stir frequently until they become transparent.
  • Add the artichokes and prosciutto, cook the artichokes until golden (about 4 minutes) then add the balsamic vinegar.
  • Add the basil and mint, salt and pepper to taste.
  • Spoon the mixture over the toast. Top with Parmesan and serve immediately.

Broccoli Rabe Aglio Olio

Ingredients
  • 1 bunch broccoli rabe, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 5 to 6 garlic cloves, minced
  • 1 cup white wine
  • salt and pepper, to taste
Directions
  • In an Oster® Food Steamer, steam broccoli rabe until it just turns tender and set aside. In a heavy skillet, heat olive oil and garlic over medium heat. Let garlic cook until it begins to brown. Add white wine and bring to a rapid simmer. Let mixture simmer until it reduces in volume by half; salt and pepper to taste. Add broccoli rabe and simmer about 3 minutes. Serve warm.

Bunny Hop

- Makes 1 cup
Ingredients
  • 3/4 cup carrot juice
  • 1/4 cup pineapple juice
Directions
  • Combine pre-juiced ingredients together for a delicious, refreshing concoction.

Butter Rolls

- Makes 12 rolls
Ingredients
  • All ingredients at room temperature (70°F-80°F), except milk
  • 2 tbsp sugar
  • 1 tsp salt
  • 2-3/4 cups bread flour
  • 2 tsp active dry yeast
  • 1/4 cup water
  • 1 egg
  • 7/8 cup milk
  • 1/4 cup butter
Directions
  • Measure all ingredients into bread pan.
  • Select Dough setting.
  • Press "Start/Stop".
  • When unit signals and display reads, "0:00," press "Start/Stop" and remove dough.
  • Shape as desired.
  • Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.

Pecan Encrusted Turkey Breast

- Serves 4 to 6
Ingredients
  • 1 turkey breast, 2-1/2 to 3 lbs (Can use boneless skinless turkey breast)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/3 cup chopped pecans
  • 1/3 cup coarse breadcrumbs
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon nutmeg
  • 1/4 cup jellied cranberry sauce
  • Fresh herbs (thyme, marjoram)
  • Whole cranberry sauce and fresh fruit for garnish
Directions
  • Set Oster® Toaster Oven to 375°.
  • Remove skin from turkey breast. Cut off bones from bottom of breast so breast sits firmly on roasting rack.
  • Place turkey on roasting rack. Brush oil over turkey and roast uncovered for 30 minutes.
  • Place nuts, breadcrumbs, orange peel and nutmeg in mixing bowl and blend thoroughly.
  • Remove turkey from oven and brush surface with cranberry sauce. Press nut mixture on top of cranberry sauce covering the turkey evenly.
  • Cook for 30 minutes or until meat thermometer reads 170°. Remove from oven.
  • Let turkey stand 15 minutes before slicing.
  • Garnish with whole cranberry sauce and fresh fruit, such as star fruit.

Plum Torte

Ingredients
  • 1 cup sugar
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 small prune plums, halved and pitted
  • 1/2 lemon
  • 1/3 cup sugar
  • 2 tablespoons cinnamon
Directions
  • Butter and flour 9-inch springform pan.
  • With mixer, cream together sugar and butter until light and fluffy. Add eggs, one at a time.
  • In separate bowl, combine flour, baking powder and salt.
  • Add to mixer and blend until just incorporated.
  • Spread evenly in prepared pan.
  • Starting on the outer rim, place plums, center cut down, on top of batter. Continue placing plums halves through middle and center in single layer.
  • Squeeze lemon juice on top of cake.
  • Mix sugar and cinnamon together and sprinkle evenly on top of cake.
  • Bake 1 hour until puffed and golden brown.
  • Let cool on rack.
  • Remove pan band and serve.
Great for breakfast or dessert.

Pork and Shrimp Siu Mai

Ingredients
  • 3 Shiitake mushrooms, dried
  • 60 ounces large shrimp, peeled and deveined, minced
  • 1 scallion, minced
  • 1 teaspoon fresh ginger, peeled and minced
  • 3/4 cup ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 20 gyoza (siu mai) wrappers
Directions
  • Soak mushroom until soft, about 20 minutes. Drain, discard hard stems and minced mushrooms.
  • In a bowl, add mushrooms, shrimp, scallion, ginger, pork, oyster sauce, rice wine, sesame oil and sugar.
  • Stir to thoroughly combine.
  • Place about 2 teaspoons in center of each gyoza wrapper and fold up wrapper around filling, keeping stuffing exposed on top.
  • Place siu mai in steamer and steam for 7 minutes, until filling is cooked.

Pork Chop Skillet

- Serves 2 to 4
Ingredients
  • 4 cups precooked refrigerated diced potatoes
  • 4 pork chops, 4-6 oz. each, 1/2 inch thick
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions, sliced thin
  • 1/2 medium green pepper, sliced thin
  • 16 ounces salsa, from the refrigerator section of the market
  • 1 small container sour cream, optional
  • 1 avocado, peeled and sliced (optional)
Directions
  • Add potatoes and pork chops to Oster® Electric Skillet. Cook for 2 to 3 minutes on each side on medium-high heat.
  • Add cilantro, scallions, green pepper and cook for 1 minute.
  • Top with salsa. Reduce heat to low, cover.
  • Cook for 12 to 15 minutes or until pork I no longer pink in center.
  • May be served with sour cream and avocado slices.

Pork Chops in Bacon Cream Sauce

- Serves 4
Ingredients
  • 2 tablespoons flour
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 4 boneless pork loin chops, about 1 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 8 slices bacon, cooked and diced
  • 5 green onions, chopped
  • 3/4 cup dry white wine
  • 1/2 cup half and half
  • 1 tablespoon prepared pesto sauce
Directions
  • Mix flour with salt pepper and garlic powder; then dredge pork chops in flour mixture.
  • Heat butter and oil in Oster Electric skillet. Brown the pork chops on medium heat for about 7 minutes on each side.
  • Add the bacon and green onions. Cook for about 4 minutes.
  • Add the wine and cream; cover and simmer for 10 to 12 minutes, or until chops are tender.
  • Remove the pork chops to a warm serving plate. Simmer cream sauce for 3 minutes longer, add pesto to the sauce and stir to blend in. Serve immediately.

Pot Stickers

Ingredients
  • small round Chinese egg roll wrappers
  • 4 tablespoons oil
  • 2 - 3 cups chicken stock
Filling
  • 1/2 pound lean ground pork
  • 1 cup finely chopped Chinese cabbage
  • 1 tablespoon chopped ginger root
  • 1 green onion, chopped
  • 1 1/2 teaspoons dry sherry
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon coarse salt
  • 1 clove garlic, minced
  • 1 1/2 teaspoons sesame oil
Dipping Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons minced garlic
  • dash or two of red chili oil
Directions
Filling
  • Combine all ingredients and refrigerate 30-60 minutes.
  • Fill each egg roll wrapper with about 1 teaspoon of filling.
  • Wet edges of wrapper with water and seal tightly.
Instructions
  • Heat 2 tablespoons oil in skillet set to medium-high heat.
  • Add enough dumplings, bottom down (sealed side up), to cover the pan in one layer. Dont let them touch or they will stick together.
  • Fry until the bottoms are golden brown and crisp, checking to be sure they dont scorch.
  • Brown them on each side, then turn upright again.
  • Add enough stock to come halfway up the sides of the dumplings.
  • Cover skillet with lid and reduce heat to low.
  • Simmer 7 or 8 minutes or until most of the liquid is absorbed.
  • Remove lid to let remaining liquid evaporate.
  • Lift a dumpling with a metal spatula to check the bottom.
  • Fry until the bottoms clink against a fingernail.
  • Loosen with a spatula and turn onto a platter.
  • Serve with dipping sauce.

Potato Seafood Salad

Ingredients
  • 2 pounds russet potatoes, peeled and cut in 1 inch chunks
  • 3 tablespoons cider vinegar
  • Kosher salt and pepper, to taste
  • 6 ounces raw shrimp, peeled, deveined and halved lengthwise
  • 8 ounces snow peas, washed, trimmed and strings removed
  • 1/4 cup sour cream
  • 3 tablespoons plain yogurt
  • 6 tablespoons mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon sugar
  • 3 ounces lobster meat, cooked
  • 6 ounces lump crabmeat, drained
  • 1/2 cup red onion, peeled and chopped
  • 4 tablespoons fresh tarragon (or 2 teaspoons dried)
Directions
  • Place potatoes to lower steaming bowl and steam until just tender, not soft, about 20 minutes. Transfer to large bowl and drizzle with 2 tablespoons vinegar. Lightly sprinkle with salt and pepper.
  • In lower steaming bowl, add shrimp.
  • In upper steaming bowl, add snow peas.
  • Steam until shrimp are pink and tails are curled and snow peas are bright green and crispy tender, about 4-5 minutes.
  • Remove shrimp and snow peas.
  • While potatoes continue to cook, make dressing by whisking together sour cream, yogurt, mayonnaise, horseradish, sugar remaining vinegar and salt & pepper.
  • Transfer steamed potatoes to large mixing bowl, add shrimp, lobster, crabmeat, red onion and gently mix ingredients.
  • Pour dressing over mixture and gently blend.
  • Season to taste, cover and chill for at least two hours.
  • Garnish with tarragon and serve.
A salad fit for a king and queen.

Quick Chicken and Yellow Rice

- Serves 4 to 6
Ingredients
  • 10 ounces Spanish style seasoned yellow rice
  • 1 whole roasted chicken, from your supermarket or favorite takeout
  • 1 tablespoon olive oil
  • 1 cup frozen peas*
  • Red bell peppers for garnish
Directions
  • Cut chicken into eighths.
  • Cook rice in Oster® Rice Cooker according to directions.
  • When rice is nearly done, add olive oil, cut up chicken and peas.
  • When rice is completely cooked, stir gently together and serve hot.
  • Garnish with red pepper.
*You may add other vegetables as well. Carrots, green beans, lima beans or broccoli are all excellent additions.

Rainbow Coleslaw with Poppy Seed Dressing

Ingredients
  • 1 head purple cabbage, cored and quartered
  • 1 head green cabbage, cored and quartered
  • 6 large carrots, tops removed and peeled
  • 1/2 cup raisins or currants, optional
  • 1 cup mayonnaise
  • 3 tablespoons white wine or rice wine vinegar
  • 2 tablespoons sugar or honey
  • Kosher salt and pepper
  • 1 teaspoon poppy seeds
Directions
  • Place the slicing/shredding disk on shredding side and attach to food processor bowl.
  • Cover with lid and shred red cabbage, cutting pieces to fit down the food chute if necessary.
  • Place shredded cabbage in a large bowl.
  • Repeat with green cabbage and carrots.
  • Add raisins to bowl.
  • Remove slicer/shredded attachment and add steel blade attachment.
  • Add mayonnaise, vinegar, sugar, salt and pepper and pulse to blend.
  • Taste, and adjust seasonings and flavors.
  • Add poppy seed and pulse to blend.
  • Pour over coleslaw and toss well.
A kid-friendly, nutrient-rich side dish for burgers, hot dogs or pulled pork sandwiches.

Raspberry Dressing

- Serves 8 to 10
Ingredients
  • 1/2 cup Champagne vinegar
  • 1/2 cup olive oil
  • 1/2 pint fresh raspberries
  • 1 tablespoon sugar
Directions
  • Add all ingredients to Oster® Hand Blender cup.
  • Insert Blender stick. Whirl until smooth.
Salad
  • Any of your favorite ingredients will do, but try adding adventurous tastes to achieve a truly great salad. Here are some suggestions: bib lettuce, frisee, raspberries, figs, blueberries, Stilton cheese, deep fried garlic bread cubes.

Risotto with Butternut Squash

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2/3 cup Vidalia onion, chopped
  • 1 cup plus 2 tablespoons Arborio rice
  • 1 1/2 cups butternut squash, peeled, seeded, and cut into 1 inch cubes
  • 3 cups chicken broth
  • 2 teaspoons butter
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup grated Pecorino Romano cheese, plus extra for sprinkling on top
  • Kosher salt and pepper, to taste
Directions
  • In skillet over medium heat, add oil and butter and sauté onion until tender, approximately 6-8 minutes.
  • Pour rice on top of onions and with rice paddle, coat grains with butter and oil mixture.
  • Cook and occasionally stir for about 4 minutes.
  • Transfer rice to rice cooker bowl. Add squash and broth and gently stir ingredients.
  • Close cover and set to Cook cycle. Once machine switches to Keep Warm, stir risotto. A small amount of liquid should remain, but rice should be tender, not soft or mushy. Turn unit off, keep covered and allow rice to steam for another 5 to 10 minutes.
  • When serving, add butter and stir in basil and cheese. Season with salt and pepper to taste and serve immediately, passing more cheese if desired.

Roasted Cornish Hens

- Serves 2 to 4
Ingredients
  • 6 slices thin pancetta or prosciutto
  • 2 Rock Cornish game hens, each about 3/4 pound
  • 4 fresh sage leaves
  • 1 - 2 sprigs rosemary
  • 2 bay leaves, preferably fresh
  • 12 black olives, preferably small Gaeta or nicoise, pitted
  • Salt and freshly ground black pepper
  • 4 cloves garlic, chopped
  • 1/8 cup Italian parsley, chopped
  • 2 teaspoons extra virgin olive oil
Directions
  • Make sure that hens are at room temperature.
  • Preheat Oster® Toaster Oven to 400°F.
  • Tuck 2 to 3 slices of pancetta inside each hen, along with a sage leaf, a bay leaf, sprig or rosemary and 6 of the olives.
  • Mix together garlic, parsley and olive oil.
  • Sprinkle salt and pepper all over the outside of the hens and rub into the skin, rubbing with some of the olive oil mixture at the same time.
  • Set the hens in the roasting pan. Sprinkle extra pancetta and herbs around pan if you desire.
  • Roast for 45 minutes, then turn down the Oster® Toaster Oven to 325°F and continue roasting 30 to 45 minutes longer, or until the hens are done the juices run clear when the hen is pierced with a fork.
  • Serve immediately, with the pan juices as a sauce.

Roasted Sweet Potatoes with Apples & Raisins

- Serves 2 to 3
Ingredients
  • 1 large sweet potato, peeled and cut into wedges
  • 2 crisp red apples, cored and cut into wedges
  • 1 tablespoon oil
  • 2 tablespoons honey
  • 1/4 cup raisins
Directions
  • Set Oster® Toaster Oven to 375°.
  • Place potatoes and apples in separate bowls.
  • In microwave-safe bowl, mix oil and honey and warm in microwave, about 10 seconds.
  • Pour half the sauce onto potatoes and 1/2 onto apples. Toss to coat well.
  • Place potatoes on roasting pan and bake in Oster® Toaster Oven for 25 minutes.
  • Remove from oven toss with apples and raisins and return all to the oven and continue cooking for 30 minutes or until the potatoes are cooked through and glazed.

Roasted Turkey Breast with Aromatic Vegetables

Ingredients
  • 1 small turkey breast
  • 2 cloves garlic, peeled
  • 1 or 2 sprigs each of fresh rosemary and fresh thyme
  • 1 small onion, cut into 1/4 inch dice
  • 3 small carrots, cut into 1/4 inch dice
  • 2 stalks celery, cut into 1/4 inch dice
  • 1 lemon, halved
  • chili powder
  • Kosher salt and pepper
  • 1 1/2 cups chicken broth
Directions
  • Preheat toaster oven to 450°F.
  • Sprinkle vegetables in bottom of an 11 inch baking pan with 1 1/2 - 2 inches sides and top with turkey breast. Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and season with chili powder, salt and pepper.
  • Cook for 25 minutes.
  • Reduce oven temperature to 325°F and pour broth into bottom of pan, about 1 inch up the sides of the pan.
  • Continue cooking until turkey juices run clear and it reaches internal temperature of 180°F.
This is a great one dish meal with a light sauce. Your kitchen will smell fantastic!

Salmon with Citrus Marinade with Coconut Rice

Ingredients
  • 2 1/2 cups jasmine rice
  • 2 cans unsweetened coconut milk
  • 1/4 cup water
  • pinch salt
  • Cooking spray
  • 4 6-ounces salmon steaks
  • 1/2 orange, zested and juiced
  • 1/2 lemon, zested and juiced
  • 1 1/2 inches fresh ginger root, peeled and grated
  • 1 tablespoon soy sauce
  • Kosher salt, to taste
Directions
  • Place rice, coconut milk, water and salt into rice bowl.
  • Spray steamer basket with cooking spray and arrange salmon.
  • In a separate bowl, combine orange zest and juice, lemon zest and juice, ginger, and soy sauce.
  • Brush both sides of salmon and close lid.
  • Turn Rice Cooker to Cook cycle. Every 5 minutes, baste top of fish with marinade.
  • At end of cycle, test rice and cut into salmon to see if opaque.

Sausage, Spinach, Onion and Potato Party Stromboli

Ingredients
  • 4 Yukon Gold potatoes, pieced with a fork
  • 2 1/2 tablespoons olive oil
  • 3 large sweet onions, Vidalia, Maui or Spanish, sliced
  • 4 pounds sweet sausage, crumbled
  • 2 7-ounce bags fresh spinach, washed and dried
  • 2 packages frozen puff pastry dough (each package containing 2 pieces puff pastry), defrosted for 20-30 minutes until pliable (may substitute pizza dough)
  • non-stick spray
  • 2 eggs, beaten
  • 1 tablespoon water
Directions
  • Place potatoes in a saucepan and cover with water.
  • Place on stovetop set to high and cook until potatoes are tender.
  • Let cool and cut into 1/4 inch slices.
  • Pour olive oil into skillet and set to medium-high heat.
  • Add onions and cook for about 15 minutes, until onions are soft and slightly caramelized.
  • Remove onions and set aside.
  • Add sausage to skillet and brown on medium high heat until no longer pink.
  • Drain fat and place sausage in a large bowl.
  • Preheat oven to 400°F.
  • To assemble stromboli, roll out dough to measure a 12x16 inch rectangle.
  • On lower half of shorter end, layer 1/4 of each of the filling ingredients: the sausage, onion, potato and spinach.
  • Starting at the short, filled end, roll up and tuck dough under so seam side is down.
  • Lightly coat two large baking sheets with cooking spray.
  • Repeat with remaining puff pastry dough, placing two stromboli on each baking sheet.
  • Add water to beaten eggs and brush onto top and sides of loaves.
  • Place into oven and cook for 20-30 minutes until tops are deep, golden brown.
Makes 4 stromboli meat pies.

Savory Stuffed Pork Chops

- Serves 2
Ingredients
  • 2 pork chops, cut 1-1/2 inches thick
  • 1 cup dried sweetened cranberries
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 1 1/2 cups seasoned bread cubes, for stuffing
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons minced parsley
  • 2 teaspoons butter, melted
  • 2 tablespoons sliced almonds
  • 1 egg
  • 3 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Calvados, Cognac, Brandy or apple juice
Directions
  • With a small paring knife, make a pocket starting from rounded side of each chop.
  • Combine next 12 ingredients and mix well. Stuff each chop with the mixture.
  • Combine last 5 ingredients and brush or rub onto chops.
  • Bake in Oster® Toaster Oven at 350° about 1 hour or until an instant read thermometer inserted into the center of the chops registers 140°.

Scallop Wellington

- Serves 4
Ingredients
  • 2 shallots
  • 1 cup fresh button mushrooms
  • salt & freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons dry sherry
  • 8 large sea scallops
  • 17 1/3 ounces package of frozen prepared puff pastry, thawed (2 sheets)
  • 1 egg, beaten
  • 1 tablespoon water
Directions
  • In a food processor, process the shallots, mushrooms, salt, pepper and garlic until finely chopped (be careful not to reduce to a paste). (If you do not have a food processor mince all ingredients by hand.)
  • Melt together the butter and oil over medium heat in a small skillet.
  • Add the mushroom mixture and sauté until most of the liquid is reduced (about 15 minutes).
  • Add the sherry, stir well, and sauté until sherry evaporates; remove from heat.
  • Set Oster Toaster Oven to broil, drizzle scallops with a little olive oil, place the scallops in a single layer on a non-stick foil lined Oster Toaster Oven tray. Broil both sides of the scallops briefly (do not cook through) set aside and keep warm.
  • Mix together the beaten egg and water to make an egg wash.
  • Cut a thin strip, about 1/2 inch thick, from the ends of the pastry sheets and set aside for decorative purposes. Cut 8 equal squares from pastry sheets, store left over pastry for other use.
  • On each pastry square, place an 1/8 of the mushroom mixture, and then 1 piece of broiled scallop.
  • Brush the perimeter of the pastry with the egg wash.
  • Gather two opposite corners of the dough together, then the other two, and twist the 4 corners to seal.
  • Loosely tie the reserved strips around the top of each Wellington.
  • Transfer Wellingtons to foiled toaster pan then brush each Wellington well with the egg wash. Bake at 400 degrees for 15-20 minutes or until they've turned a golden brown to your preference; remove from Oster Toaster Oven and let sit on baking sheet for 5 minutes.
  • Serve warm.
These are great as a main course or an appetizer.

Scalloped Potatoes

Ingredients
  • 6 Yukon Gold potatoes
  • 3 tablespoons butter
  • 1/2 cup heavy cream
  • Kosher salt and pepper
  • 8 ounces gruyere or cheddar cheese
Directions
  • Preheat oven to 375°F.
  • Place slicing/shredding disk on bowl of food processor. Cover with lid and cut potatoes to just fit into food chute. Turn ON and press potatoes through chute with food pusher.
  • Remove potatoes and place in large saucepan with butter, cream, salt and pepper.
  • Bring to a boil, turn down a simmer and cook until potatoes are just tender.
  • Turn slicing/shredding disk on shredding side and shred cheese.
  • Pour potatoes into a buttered baking dish and spread out evenly and season with a little more salt and pepper.
  • Sprinkle with shredded cheese and bake in over for approximately 20 minutes until cheese is melted and golden brown.
This quick, luscious gratin is great with roasts of all kinds.

Seared Scallop, Sugar Snap and Grapefruit Supreme Salad

Ingredients
  • 2 tablespoons butter
  • 1 pound scallops, patted dry
For salad
  • 2 grapefruits, zested
  • shallots, peeled and minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 - 1/2 teaspoon sugar
  • salt and pepper
  • 10 ounces mesclun lettuce mix, bagged
  • 2 cups sugar snap peas, strings removed and blanched until tender in boiling water for 30 seconds
Directions
  • Melt butter in skillet set to high heat. Place scallops in skillet. They should not touch. Sear scallops until deep golden brown, turning only once to get a good sear, about 1 1/2 minutes on each side. Remove from heat and set aside.
  • Cut away grapefruit peel with a small serrated or paring knife. Over a bowl, supreme grapefruit sections by placing knife alongside membranes and cut into a "V" to separate each section from membrane.
  • Squeeze remaining juice from membranes into a medium sized bowl and add grapefruit zest and shallots.
  • Pour oil in a slow, steady stream into juice, whisking constantly, until fully incorporated. Season with salt and pepper, whisk in sugar, and taste. Balance flavors as desired.
  • To compose salad, place lettuce, sugar snaps and grapefruit sections in a large bowl.
  • Toss with grapefruit vinaigrette and top with seared scallops.

Shrimp Chowder

- Serves 4
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 medium yellow onion, minced
  • 2 cups vegetable broth (or fish stock if you have it)
  • 5 small potatoes, peeled and cubed
  • 1 yellow tomato, chopped
  • 1 cup frozen corn kernels
  • 1 cup whipping cream
  • 1/8 cup dry sherry
  • 1 pound medium shrimp, shelled cleaned and chopped into 3rds
  • Chopped fresh parsley, for garnish
Directions
  • Place olive oil and butter into Oster Rice Cooker. Add garlic and onion and cook for about 5 minutes.
  • Add vegetable broth and potatoes. Cook about 15 minutes, until potatoes are tender.
  • Add whipping cream and sherry. Stir well.
  • Stir in shrimp and simmer until shrimp are cooked through and turn opaque, about 8-10 minutes.
  • Garnish with fresh chopped parsley if desired.

Shrimp Remoulade on Molasses Toast

Ingredients
  • 24 slices mini pumpernickel bread
  • 8 ounces medium shrimp, cooked, peeled and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh chives
Molasses butter
  • 6 tablespoons butter, room temperature
  • 2 teaspoons light molasses
  • 1/4 teaspoon chili powder
Remoulade sauce
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 1 1/2 tablespoons chopped Italian parsley
  • 2 1/2 teaspoons prepared white horseradish, drained
  • 2 teaspoons minced shallot
  • 2 teaspoons ketchup
  • 2 teaspoons whole grain Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
Directions
  • Place butter, molasses and chili powder in a small bowl. Blend until thoroughly incorporated.
  • Toast bread lightly and spread molasses butter on each slice.
  • In a medium bowl, combine remoulade sauce ingredients.
  • Add shrimp to sauce and place on pumpernickel toasts.
  • Garnish with chopped chives.

Shrimp, Lemon, Feta and Artichoke Salad

Ingredients
  • 2 large artichokes
  • 1 lemon, halved
  • 1 tablespoon Kosher salt
  • 3 tablespoons extra-virgin olive oil
Lemon Vinaigrette
  • 3 lemons, zested and juiced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, chopped in 1/4 inch dice
  • 1 1/2 tablespoons fresh marjoram, stemmed and chopped
  • Kosher salt and pepper
Ingredients
  • 1 pound large shrimp, shelled, deveined and sliced in half
  • 1/4 cup extra-virgin olive oil
  • 6 ounces feta cheese, crumbled
  • 1 small fennel bulb (about 1/4 pound), thinly shaved
  • 6 1-cup servings of mesclun lettuce
Directions
  • Trim artichoke stems and peel away any discolored leaves.
  • Bring a medium pot of water to a boil over high heat. Squeeze the juice from both lemon halves into the water and add the halves with the salt and the olive oil.
  • Add the artichokes and simmer over low heat until tender, 20-30 minutes. You should be able to pierce the stem end with the tip of a knife and pull the leaves off easily. Drain and cool.
  • Peel away leaves, cut away spiny choke from heart and discard.
  • Chop the artichoke stem and heart.
Instructions
  • Preheat oven to 425°F with the rack in the center.
  • In a small bowl, whisk together the lemon zest, lemon juice, salt and pepper. Slowly whisk in the olive oil until well combined. Add the chopped red onion and marjoram. Add salt and pepper, taste and adjust flavors and seasonings.
  • Cut each shrimp in half lengthwise. Arrange the shrimp halves on a baking sheet. Brush with olive oil.
  • Roast in the oven until pink, 1 1/2 to 3 minutes.
  • Place in large bowl.
  • Add feta, chopped artichokes, fennel and lettuce and pour vinaigrette over all.
  • Toss well and serve.
A very special and delicious salad. Reserve artichoke leaves and serve as an appetizer instead. Omit lettuce and fill artichoke leaves with a shrimp half, some feta and fennel and drizzle with vinaigrette.

Smoked Turkey BLTs with Herb Mayonnaise

Ingredients
  • 8 slices sourdough bread
  • 3/4 cup mayonnaise
  • 1/4 cup fresh basil
  • 1/4 cup fresh flat-leaf parsley
  • 8 slices smoked turkey
  • 1/2 pound ready-cook bacon, cooked
  • 2 plum tomatoes, sliced
  • 1/2 head romaine hearts, washed and dried
Directions
  • Toast bread.
  • In a food processor, combine mayonnaise, basil and parsley. Process until mayo is tinged green and herbs and finely chopped and incorporated into mayonnaise.
  • Spread herb mayonnaise on bread and layer with turkey, bacon, tomato and lettuce.

So Easy Chicken and Dumplings

- Serves 4
Ingredients
  • 4 cups vegetable broth
  • 40 small potatoes, peeled and cut into 8ths
  • 2 large carrots, peeled, cut into 1/2-inch-thick rounds
  • 1 large parsnip, peeled, cut into 1/2-inch-thick rounds
  • 1 leek, well rinsed and cut in into 1/2 rounds, green and white parts
  • 3 stalks celery, cleaned, trimmed and cut into 1/2 slices
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup dry white wine
  • 2 cups cooked chicken, left over or purchased from market, cut into 1 inch chunks
  • 3/4 cup whipping cream
  • 2 tablespoons cornstarch
  • 1 cup all purpose baking mix
  • 1/3 cup milk
  • 1/2 cup grated cheddar cheese, optional
  • 1 tablespoon chopped fresh Italian parsley, optional
Directions
  • Add first nine ingredients to Oster Rice Cooker set cooker to Cook setting.
  • Cook until vegetables are just tender (about 40 minutes). Add chicken and stir.
  • Mix cream and cornstarch in medium bowl. Push vegetables to the side and stir liquid into pot. When well blended, stir meat and vegetables to coat evenly. Mix baking mix and milk together until soft dough forms. Drop by tablespoonfuls into hot stew. Cover pot and cook for 10 - 15 minutes.
  • If desired sprinkle, cheese and parsley on top of dumplings just before serving.
Comfort food without the fuss!

Spa Pizza

- Serves 2
Ingredients
  • 2 six inch prebaked pizza shells
  • 1 tomato, sliced
  • 1 leek, thinly sliced
  • 8 ounces goat cheese
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
Directions
  • Preheat Oster® Toaster Oven to 375°F.
  • Layer tomato slices on pizza crust, add leeks, crumbled goat cheese, oil and salt and pepper.
  • Place pizzas on racks in Oster® Toaster Oven and bake for 15 minutes.

Steamed Artichokes with Parmesan Pesto Butter

- Serves 4
Ingredients
  • 4 large globe artichokes
  • juice of 1 lemon
  • 1 teaspoon sea salt
Parmesan Pesto Butter
  • 2 sticks unsalted butter
  • 1/2 teaspoon lemon zest
  • 1 tablespoon prepared pesto sauce
  • sea salt, to taste
  • ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh Italian parsley
Directions
  • With a large knife, cut stems off artichokes so they sit flat on the plate. While working with one artichoke, place others in a large bowl of water to which you added the lemon juice. This will prevent the artichokes from discoloring. Cut off top third of artichoke. With a pair of kitchen shears clip points off remaining bottom outer leaves. Repeat with remaining artichokes.
  • Fill the Oster Steamer according to the directions. Sprinkle artichokes with salt and steam artichokes for 30 – 32 minutes (depending on their size) or until one of the outer leaves pulls out easily.
  • Set artichokes upside down in a glass or stainless steel vessel and keep warm. At this point while the butter is melting you may want to take the artichokes and pull out the center leaves from, which should come out together like a small funnel and then with a teaspoon, remove the choke from the cavity; or each person may do this for themselves. (Do not use aluminum foil to cover.)
  • In the Oster Steamer rice bowl place butter, zest, pesto, salt and pepper. Place bowl in steamer and steam for 7 minutes or until all the butter is melted. Remove bowl from steamer and stir in Parmesan cheese and parsley. Place artichokes upright in serving dish and pour sauce all over, making sure to get in between the leaves.
The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with your teeth Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart.

Steamed Chinese Dumplings

Ingredients
  • 1/2 pound lean ground pork
  • 1 cup Chinese cabbage, finely chopped
  • 1 tablespoon ginger root, chopped
  • 1 green onion, chopped
  • 1 1/2 teaspoons dry sherry
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon coarse salt
  • 1 clove garlic, minced
  • 1 1/2 teaspoons sesame oil
  • small round Chinese egg roll wrappers
Directions
  • Combine filling ingredients and refrigerate 30-60 minutes. Fill each egg roll wrapper with 1 teaspoon of filling. Wet edges of wrapper with water and seal tightly. Steam dumplings for 15 minutes.
Dipping Sauce
  • Combine all ingredients. Serve with Chinese Dumplings.

Steamed Ginger Bass with Snow Peas and Jasmine Rice

Ingredients
  • 6 4-ounce pieces striped bass fillet with skin (1-inch thick), or substitute tilapia
  • 1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
  • 1 bunch scallions, cut lengthwise into very thin matchsticks
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 pound fresh snow peas
  • fresh cilantro, to garnish
  • jasmine rice, cooked
Directions
  • Place fish fillets on bottom tier. Pat fish fillets dry and sprinkle ginger and half of scallions evenly on top of fish.
  • Combine soy sauce and sesame oil in a small bowl and drizzle evenly over fillets.
  • Steam until fish is just cooked through, 15.
  • After 10 minutes, add snow peas to top tier and steam with fish for last 5 minutes.
  • Top fish with remaining scallions and garnish with fresh cilantro.
  • Serve bass with snow peas and warm jasmine rice.
A quick and easy dish that packs a lot of flavor.

Steamed Mussels and Clams in Fennel Cream Sauce

- Serves 4
Ingredients
  • 24 mussels, in their shells, de-bearded and scrubbed
  • 24 little neck clams, scrubbed
  • 2 tablespoons butter
  • 2 shallots, minced
  • 1 bulb fennel, trimmed, cored and diced into 1/4-inch pieces. Reserve fawns (green part)
  • 1 red bell pepper, cored and seeded, diced into 1/4-inch pieces
  • 1/2 cup heavy cream
  • 2 ounces Sambuca, an Italian liqueur made with elderberries and flavored with licorice
  • 1/2 cup pine nuts, plus some for garnish if desired
  • 1 baguette French bread
Directions
  • In a heavy medium-sized pot over medium-high heat, melt butter, then sauté shallots, red pepper and fennel for approx. 4 minutes, or until shallots and fennel are translucent.
  • Stir in cream and Samboca and let reduce 2 minutes.
  • Remove sauce from heat and keep warm.
  • Add mussels and clams to Oster Steamer; set timer for 15 minutes Cook until all of the mussels and clams have opened up.
  • Pour all of the clams and mussels into a large serving bowl, discard any mussels that may have not opened.
  • Add pine nuts to cream sauce and pour all over the top of mussels and clams.
  • Garnish with fennel fawns and pine nuts and serve immediately with bread.

Steamed Potatoes with Sour Cream and Caviar

- Serves 8 to 10
Ingredients
  • 2 pounds fingerling potatoes
  • 8 ounces sour cream
  • 2 ounces caviar, the type you prefer
  • Salt pepper
  • 1/4 cup Olive oil
  • 24 ounces beer (2 bottles)
Directions
  • Steam 2 pounds red-skinned potatoes in beer as directed by your Oster Steamer.
  • Using a small paring knife, scoop a small ball of flesh from the top of each potato.
  • In a medium bowl toss potatoes with salt pepper and oil.
  • Fill cut out space with sour cream and dot with tiny dollop of caviar.
Fingerlings are small potatoes. Sizes vary, but most are 1 to 2 inches in diameter and 2 to 3 inches long. There are many varieties such as, ruby crescents, Russian bananas, purple Peruvians and French fingerlings. Each is about the length of a man's index finger, but varieties vary in shape and color and texture.

Steamed Red Snapper with Ginger and Scallions

Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 6 drops sesame oil
  • Cooking spray
  • 1 whole red snapper, approximately 2 1/2 pounds, diagonally scored on both sides
  • 3 cloves garlic, peeled and sliced thinly
  • 1 6-inch piece ginger root, finely julienned
  • 6 scallions, julienned
  • 1 small bunch fresh cilantro, stemmed
Directions
  • In saucepan, simmer soy sauce, brown sugar and sesame oil until sugar dissolves and sauce becomes a syrupy glaze.
  • Spray steamer basket with cooking spray.
  • Fill rice bowl with 2 1/2 cups of water. Close lid and turn to Cook cycle.
  • When water comes to a boil, place fish in steamer basket and baste with glaze.
  • Baste center cavity with glaze and stuff with garlic, ginger and scallions.
  • Close lid and set to Cook cycle for approximately 20 minutes.
  • Fish is done when flesh is opaque and firm to the touch.
  • Garnish with fresh cilantro sprigs.

Steamed Salmon with Oriental Vegetables & Rice

- Serves 4
Ingredients
  • 4 salmon steaks, 1/2 inch thick
  • 1 cup tangerine juice
  • 1/4 cup soy sauce
  • 3 cloves garlic, crushed
  • 1/4 medium onion, diced
  • 3 teaspoons grated fresh ginger
  • 1 cup white rice
  • 2 cups bok choy, cut in 2 inch strips
  • 1/2 fresh bean sprouts
  • 1 cup fresh snow pea pods
  • 1/2 cup water chestnuts
  • 1/2 baby corn
  • 1/2 cup canned bamboo shoots
  • 1/2 cup roasted cashews
Directions
  • Place salmon in bowl or plastic bag and add the next 5 ingredients. Toss gently coating the salmon.
  • Refrigerate salmon for 30 minutes.
  • Prepare rice according to Oster® Food Steamer manual. When done set aside.
  • Remove salmon from marinade and place in bottom of Oster® Food Steamer.
  • Place fresh vegetables in top of Oster® Food Steamer. Steam until salmon is done, about 15 minutes.
  • Toss vegetables with water chestnuts, corn, bamboo shoots and cashews. Steam vegetables 1 more minute.
  • Serve with rice.
  • Garnish with tangerine and orange slices.

Sweet Potato Bread

Ingredients
  • 2 small sweet potatoes, peeled and cut in approximately 2-inch chunks
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg white
  • 1/3 cup safflower oil
  • 1/4 cup vanilla or plain yogurt
  • 1 cup orange juice
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup pecans, toasted and coarsely chopped (optional)
Directions
  • Grease a 9 x 5 inch loaf pan.
  • Preheat oven to 350°F.
  • Place sweet potatoes in steamer and steam for 25 minutes, until they are tender and easily pierced with fork.
  • In bowl, with an electric mixer beat sweet potatoes till creamy, about 1 minute.
  • Add the sugars, egg, egg white, safflower oil, yogurt and orange juice and beat for another minute.
  • Add the flour, baking power, baking soda, salt and cinnamon.
  • Remove beaters and blend in pecans with spatula.
  • Pour batter in loaf pan and bake in preheated oven for about 1 hour or until knife comes out clean when inserted.
  • Cool on rack for about 30 minutes and then turn loaf onto rack to finish cooling.
Substitute 1 cup sweetened steamed apples for the sweet potatoes for an apple version of this quick bread.

Carrot Bread

- Makes 1 loaf
Ingredients
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans
  • 2 eggs
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups carrot pieces, cut in 1-inch pieces
Directions
  • Preheat oven to 350oF.
  • Grease 9x5x3 inch loaf pan.
  • Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside.
  • Blender chop nuts. Add dry ingredients.
  • Put eggs, oil, sugar and vanilla extract into Osterizer® blender container. Cover and process at ON until smooth. Stop blender, add carrot pieces, cover and process at ON until carrots are finely chopped.
  • Pour over dry ingredients and mix only until dry ingredients are moistened.
  • Pour into prepared pan and bake 1 hour or until toothpick comes out clean.
  • Cool 5 minutes in pan, then turn out on cake rack and cool completely.

Cherry Soup with Fromage Blanc

- Serves 4
Ingredients
  • 1 cinnamon stick
  • 3 star anise, crushed
  • 5 cloves
  • 3 allspice berries, crushed
  • 2-1/2 cups sweet red or white cherries, pitted
  • 3 cups Pinot Noir or red Burgundy wine
  • 1/4 cup sugar
  • 2 tablespoon lemon juice
  • 4 tablespoons fromage blanc (for garnish)
  • mint leaves, julienned (for garnish)
  • cheese cloth
Directions
  • In a small piece of cheesecloth, bundle cinnamon stick, star anise and cloves.
  • Set aside half of the cherries. Place the remaining cherries in a large saucepan with cheesecloth bundle and remaining ingredients.
  • Bring to a boil. Lower heat and simmer for 2 minutes.
  • Remove from heat, steep for 5 minutes, and discard cheesecloth bundle.
  • Puree cooked cherry soup in an Oster® Blender and strain back into sauce pan through another cheesecloth.
  • Add reserved cherries to saucepan with soup. Bring to a boil, then lower heat and simmer, covered, for 5 to 7 minutes.
  • To Serve: Transfer soup to bowl and garnish with fromage blanc and mint julienne. (Fresh ricotta may be substituted for fromage blanc if desired. Mix 4 tablespoons of ricotta with 2 tablespoons of lemon zest and 1 tablespoon of sugar).

Chicken and Black Bean Tamale Pie

- Serves 6
Ingredients
  • 1 lb boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 medium cloves garlic, minced
  • 2 tsp chile powder
  • 1/2 lb mushrooms, washed and quartered
  • 15 oz can tomatoes, chopped with juice reserved
  • 1/2 tsp red wine vinegar
  • 1/2 cup water
  • 4 oz can, diced green chile
  • 14 oz can, black beans, drained and rinsed
  • 4-1/2 to 5 oz. soft goat cheese
  • 1/2 cup yellow corn meal
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted shortening
Directions
  • Preheat oven to 350°F. Cut chicken into 1/2-inch dice and toss with salt and pepper. Coat bottom of Oster® electric skillet lightly with oil and heat over medium heat. When hot add the chicken and fry, stirring occassionally, just until chicken is no longer pink on the surface. Remove chicken and set aside.
  • Add a little more oil to the skillet and reduce heat to medium. Add onion and green paper and cook until softened, about 4 minutes.
  • Add chiles, garlic, chili powder and mushrooms and cook about 5 minutes, until mushrooms have lost their raw appearance. Increase heat to medium high and add chopped tomatoes, vinegar and water. When mixture reaches a boil, add rinsed black beans and chicken. Cut in goat cheese and swirl to melt.
  • Pour mixture into an ungreased 9 x 13" nonstick pan. Set aside.
  • Prepare topping: Mix dry ingredients in bowl. In separate bowl, whisk together egg and milk. Add to dry mixture and then whisk in shortening. Spread batter evenly over top of casserole with a rubber spatula.
  • Bake in preheated oven 30-35 minutes until top is brown. Serves 6.

Chicken Chili in Cornbread Bowl

- Serves 2
Ingredients
  • 1 pound ground chicken
  • 1/4 cup red pepper, diced
  • 1/4 cup green pepper, diced
  • 1/4 cup onion, diced
  • 15 ounces spicy chili beans, canned
  • 15 ounces Mexican style diced tomatoes, canned
  • Fresh diced chili, to taste
  • 2 eight-inch round corn breads, from the grocery store
  • 8 ounces cheddar cheese, shredded
  • Sour cream
Directions
  • Saute ground chicken in skillet, add peppers and onions.
  • Open cans of beans and tomatoes with Oster® Can Opener and pour contents into skillet.
  • Add chilies. Cook until heated through.
  • Scoop out center of corn breads but leave about 1/2 inch on the bottom.
  • Place cornbreads in ovenproof soup bowls.
  • Fill bread bowl with chicken chili; top with cheese.
  • Place under broiler for 2 minutes.
  • Serve with sour cream.

Chicken Escabeche with Fufu and Plantain Chips

- Serves 6
Ingredients
Chicken:
  • 6 chicken breasts
  • 3 tablespoons olive oil
  • salt and pepper
Escabeche Sauce:
  • 1 cup olive oil
  • 1 cup julienned red onion
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced green bell pepper
  • 3 tablespoons capers, rinsed
  • 1/2 cup chopped black olives
  • 2 medium ripe tomatoes, diced
  • 3/4 cup sherry vinegar
  • 2 tablespoons tomato paste
  • 1/2 cup ketchup
  • 1 teaspoon chopped garlic
  • 1 teaspoon chili powder
  • 1 tablespoon salt
Fufu:
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 3 ripe plantains, peeled and cut into large chunks
Plantain Chips:
  • 4 cups canola oil
  • 2 green plantains, peeled and cut lengthwise into 1/8-inch-thick slices
  • salt
  • garlic powder
Directions
Chicken:
  • Season chicken with salt and pepper.
  • Heat oil in an Oster® Electric skillet and sear chicken over medium-high heat for about 5 minutes per side, until nicely browned. Set aside.
Escabeche Sauce:
  • Place oil, onion, bell peppers, capers, olives and tomatoes in a large glass dish.
  • Put vinegar, tomato paste, ketchup, garlic, chili powder and salt in an Oster® blender and puree. Add puree to chicken mixture and mix well.
  • Cover dish tightly with foil and plastic wrap. Refrigerate overnight.
  • Add chicken and mix together.
Fufu:
  • To peel plantains, cut ends off and make three lengthwise slashed through skin. Place in a sink filled with warm water for about 10 minutes. Peel will then remove easily.
  • In a saute pan, cook bacon over medium heat for about 5 minutes.
  • Add onion and continue to cook until bacon is crispy. Remove from heat and let cool.
  • Meanwhile, bring a pot of water to a boil and add plantains. Reduce heat and let simmer about 15 minutes or until soft.
  • Drain plantains and transfer to a bowl and mash with a potato masher.
  • Fold in bacon and onion mixture.
  • Keep warm.
Plantain Chips:
  • Heat oil to 350°.
  • Add plantains a batch at a time so that oil does not cool down.
  • Cook 4 minutes per batch, or until golden brown.
  • Remove to paper towels. Sprinkle with salt and garlic powder.
To Serve:
  • Bring chicken escabeche to room temperature.
  • Serve on plates with fufu and plantain chips.

Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers

- Serves 4
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 14 ounces artichoke hearts, canned, drained and halved
  • 8-10 cherry tomatoes
  • 8-10 slices yellow squash
  • 6-8 rosemary stems, thick woody stems about 6 to 8 inches long
Directions
  • Soak rosemary in cold water for at least 1 hour before cooking.
  • Cut boneless chicken breasts into cubes.
  • In a large bowl combine next 7 ingredients, add chicken and marinate at least 2 hours or overnight.
  • Remove chicken from marinade and heat Oster® Indoor Grill to high.
  • Equally divide artichokes, tomatoes, and squash.
  • Grill until chicken is done.

Chile and Corn Fritters

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
  • Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
  • In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.
To Serve:
  • Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Chile Corn Chowder

Ingredients
  • 6 green chiles, roasted, peeled, stems and seeds removed, chopped
  • 3 cups chicken broth
  • 1 potato, peeled and diced
  • 1 medium onion, chopped
  • 2 cups whole kernel corn
  • 1 cup grated cheese
  • 1 cup heavy cream
Directions
  • Combine all ingredients, except the cheese and the cream, in a large pot and cook over a low heat until the potatoes are done.
  • Add the cream and cheese. Heat until cheese has melted.
  • Optional: For a heartier soup, add cooked diced or shredded chicken before adding the cheese.

Chinese Style Baked Acorn Squash

Ingredients
  • 2 large acorn squash
  • 1 tbsp peanut or vegetable oil
  • 1 tbsp ginger, minced
  • 2 tsp garlic, minced
  • 4 green onions, shredded
  • 1 bunch bok choy, chopped
  • 4 dried shiitake mushrooms, soaked and sliced
  • 4 oz diced tofu or chicken breast
  • 1 small red bell pepper, sliced
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • 2 tbsp rice syrup
  • 1 tsp 5-spice powder
  • Optional: 1 tsp chili paste with garlic
Directions
  • Preheat oven to 400°F. Wash the squash well. Slice off the top end, about 1 1/2 inches from the base of the stem. Scoop out and discard the seeds and membrane from the interior of the squash. Shave off a thin layer from the bottom of each squash if necessary so that it will sit upright. Heat the oil over in a wok or in an Oster® electric skillet until hot but not smoking. Add the garlic and ginger and stir fry for 1 minute. Don't let the garlic brown as it will taste bitter. Add the green onions, bok choy and mushrooms. Continue to stir fry until the bok choy is wilted. Stir in the remaining filling ingredients and continue to cook for one minute. Fill each of the large halves of the squash with filling, and top the squash with the matching lid. Place on a baking sheet and cook for 2 hours, or until very soft. To serve, bring to the table whole and scoop out the filling along with the squash.

Chocolate Almond Cream Cheese Tart

Ingredients
  • 4 tablespoons butter
  • 1 1/2 cups mint cookie crumbs
  • 1 tablespoon granulated sugar
  • 9 inch tart pan or pie pan
Filling
  • 3/4 cup toasted slivered almonds
  • 4oz dark chocolate broken into 1/2 inch bits
  • 8oz cream cheese
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/4 cup heavy cream
  • 1 tablespoon coffee flavored liquor
  • 1 tablespoon granulated sugar
Directions
  • Preheat oven to 350 degrees
  • Place butter, crumbs and sugar in blender jar and cover jar with lid. Push On, then push Medium /Blend process until well blended. Remove crumb mixture from jar and place in tart pan. Press mixture evenly into pan bottom and sides. In a clean jar place almonds and push Food Chop.
  • When cycle is done remove almonds and set aside. Add chocolate, cheese, 1/2 cup sugar, egg yolks, cream, and liquor to jar and cover jar with lid. Push Food Chop and process to the end of cycle. Then push Max Pulse 3 or 4 times until well blended. Pour mixture into the prepared pan. Press almonds on top of cheese mixture and sprinkle with 1tablespoon of sugar.
  • Bake at 350 degrees for 20-25 minutes (until set).

Chocolate Banana Croissant Bread Pudding

- Serves 8 to 10
Ingredients
  • 3 whole eggs
  • 3 egg yolks
  • 5 tablespoons cocoa
  • 1 1/2 cups brown sugar
  • 1 cup heavy cream
  • 2-1/2 cups milk
  • pinch of salt
  • 1 vanilla bean, split and scraped (seeds reserved)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3 tablespoons sugar
  • 1/2 cup brandy
  • 4 to 5 croissants
  • 4 bananas
  • 3 tablespoons butter, plus more for pan
  • splash of lemon juice
  • powdered sugar (for garnish)
Crème Anglaise
  • 1 quart milk
  • vanilla bean seeds (reserved from pudding recipe)
  • 1/3 cup sugar
  • 16 egg yolks
Directions
  • Preheat oven to 375°.
  • Butter bottom and sides of a 2-quart baking dish.
  • In a bowl, lightly beat together eggs.
  • Add cocoa and sugar. Whisk with an Oster® hand mixer until incorporated.
  • Put cream and milk with egg mixture in a double boiler over medium heat. Heat until warm.
  • Add salt, spices, sugar and brandy.
  • Continue cooking, stirring constantly, until liquid thickens.
  • Cut croissants into cubes.
  • Slice bananas and saute with butter over medium heat until soft.
  • Add chocolate mixture and stir well.
  • Pour into baking dish and bake in a water bath for approximately 30 minutes. Let cool for 15 minutes.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and seeds from vanilla bean. Set aside.
  • In a bowl, combine egg yolks and sugar.
  • Slowly add some of the milk and vanilla mixture to temper eggs.
  • Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
To Serve
  • Spoon pudding into dessert bowls.
  • Pour crème anglaise over pudding. (Whipped cream or a favorite chocolate sauce can be substituted if desired).
  • Dust with powdered sugar.

Chocolate Chip Waffle Delight

- Serves 4 to 5
Ingredients
  • Waffle mix, prepare according to package directions - enough to make 4-5 waffles
  • 1 cup chocolate chips
  • 4 ounces whipping cream
  • 1 pint vanilla ice cream
  • 1/2 cup prepared raspberry syrup
  • 1/2 cup prepared chocolate syrup
  • 1 pint fresh raspberries
Directions
  • Add chocolate chips to prepared waffle mix. Make waffles in Oster® Waffle Maker.
  • Separate waffles into triangles.
  • In a serving plate drizzle syrups in a design and then layer waffles with whip cream three waffles high.
  • Take fourth waffle triangle and stand up in plate. Use some whip cream to help it stay straight if needed.
  • Add small scoop of ice cream to plate in front of standing waffle.
  • Sprinkle fresh berries around plate and serve.

Chocolate Milkshake

Ingredients
  • 1/2 to 2/3 cup milk
  • 3 scoops vanilla ice cream
  • 2 tablespoons chocolate syrup
Directions
  • Place ingredients into cup.
  • Blend on high for 1-1/2 minutes or until desired consistency.
  • Serve in a tall, chilled glass.

Chocolate Waffle Cookies

- Makes 8 to 10 cookies
Ingredients
  • 1/2 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 squares (1 oz. each) unsweetened chocolate, melted
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • Confectioner's (powdered) sugar
Directions
  • Cream the butter and sugar together with Oster® Hand Mixer in a large mixing bowl.
  • Beat in eggs and vanilla until light and fluffy.
  • Blend in melted chocolate.
  • Add flour and mix well.
  • Stir in chips.
  • Drop by tablespoonfuls 1 inch apart on a pre-heated waffle iron.
  • Bake for 1 minute (sometimes less baking time is needed, adjust the timing after the first batch).
  • Lift out cookie carefully and place on a wire rack to cool.
  • Finish off with a light dusting of confectioner's sugar.

Chocolate Waffle with Coffee Ice Cream and Espresso-Caramel Sauce

- Serves 8 to 12
Ingredients
Waffle Batter
  • 2 ounces unsweetened chocolate
  • 5 tablespoons butter
  • 1 1/2 cups flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1-1/4 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1-1 /4 cups sour cream
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 cup coffee, freshly brewed, cooled slightly
Coffee Ice Cream
  • 2 cups half-and-half
  • 2 cups whipping cream
  • 1 cup sugar
  • 1/2 cup espresso beans, crushed with a rolling pin
  • 8 egg yolks, whisked lightly
Espresso-Caramel Sauce
  • 2 cups sugar
  • 2 cups whipping cream
  • 3 tablespoons soft butter
  • 4 shots espresso
Directions
Waffles
  • Melt unsweetened chocolate and butter together in a double boiler. Let cool slightly. Set aside. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, combine sour cream, eggs and vanilla. Stir this mixture into dry ingredients. Stir in coffee. Stir in melted chocolate and butter. Cook in Oster® Waffle Maker until done (about 3 minutes). This recipe makes six whole waffles using a waffle iron that takes a 4-ounce ladle of batter. Waffles can be made ahead and reheated on an oven rack.
Coffee Ice Cream
  • In a pot, heat half-and-half, whipping cream, sugar and espresso beans to almost a simmer, whisking occasionally to dissolve sugar. Remove from heat and allow to steep for 45 minutes. Reheat almost to a simmer. Temper egg yolks by whisking a ladle of hot cream mixture into them; then add yolks to hot cream. Stir over medium-high heat until mixture is thick enough to coat a spoon. Immediately strain through a fine chinois to remove crushed espresso beans and any curdled egg. Chill overnight if possible. Freeze in an ice cream maker. High-quality commercial ice cream can also be used.
Espresso-Caramel Sauce
  • In a heavy saucepan, dissolve sugar in just enough water to make a slurry. Stir over low heat until all crystals are dissolved. Raise heat and cook without stirring over high heat until sugar caramelizes. Swirl pan occasionally to keep color even. When golden brown, remove from heat and add cream all at once, standing back in case of spatters. Return to low heat and stir with wooden spoon to dissolve sticky caramel in bottom of pan. Remove from heat. Add butter and stir to melt. Add espresso. Keep warm, or gently rehet when ready to serve waffles.
To Serve
  • Cut waffle into quarters and use two quarters for each serving. Heat waffle. Arrange on a dessert plate with two scoops of coffee ice cream. Drizzle with espresso-caramel sauce. If desired, garnish with a little whipped cream and powdered sugar.

Cinnamon Toast

Ingredients
  • 1 tablespoon brown sugar
  • 2 teaspoons margarine, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 2 slices whole wheat or multigrain bread
Directions
  • Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended.
  • Spread each bread slice with equal portions of the mixture.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
  • Prep: 10 minutes
  • Total time: 30 minutes.

Citrus Glazed Yams

Ingredients
  • 1 tsp honey
  • 1 tsp raisins
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • juice of 1 lemon
  • Grated rind of an orange
  • 2 jewel yams, sliced and parboiled
  • 2 tbsp butter
  • salt
  • 2 tbsp water
Directions
  • Melt butter in a heavy pan and mix in the honey and raisins.
  • Add the ginger, cinnamon, salt, lemon juice, and orange rind.
  • Mix well, and add water.
  • Add parboiled yams and coat with mixture.
  • Cover the pan and let yams cook over low heat for 5-10 min, turning them occasionally. Serve hot.

Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens

- Serves 4
Ingredients
Marinated Salmon:
  • 2 pounds salmon fillet
  • 1-1/2 cups kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup sugar
  • 1-1/2 teaspoons lemon zest
  • 1-1/2 teaspoons orange zest
  • 1-1/2 teaspoons lime zest
  • 1-1/2 teaspoons grapefruit zest
Potato Blinis:
  • 1 pound russet potatoes, peeled
  • 3 tablespoons milk
  • 3 tablespoons flour
  • 3 eggs
  • 3 tablespoons crème fraiche or heavy cream
  • 3 egg whites
  • salt and freshly ground white pepper
Citrus Vinaigrette:
  • 2 ounces lemon juice
  • 2 ounces lime juice
  • 2 ounces grapefruit juice
  • 2 ounces orange juice
  • 1 ounce white wine vinegar
  • 4 ounces extra-virgin olive oil
Garden Greens:
  • 1 cup greens, washed and dried
Directions
Marinated Salmon:
  • Salmon must be prepared at least one day ahead (and may be kept for up to one week).
  • Line a sheet pan with a piece of aluminum foil large enough to envelop the fish.
  • Place half of the salt, pepper and sugar on the foil.
  • Place salmon on salt mixture, skin side down.
  • Rub flesh side with citrus zest and remaining salt, pepper and sugar.
  • Fold aluminum foil over and place another sheet pan, weighted, directly on top of salmon.
  • Place in the refrigerator. (This will help extract liquid as well as compact flesh).
  • Let marinate for 24 hours.
  • Remove salmon from marinade and rinse under cold water. Pat dry.
Potato Blinis:
  • Cook potatoes as for mashed.
  • Pass them through a ricer.
  • Add milk and flour and mix well with an Oster® hand mixer.
  • Add remaining ingredients, one at a time, whole eggs first, then cream, then egg whites. Mix each ingredient until thoroughly incorporated before adding the next.
  • Season with salt and white pepper.
  • To cook, heat an Oster® electric skillet to 325°, spoon blini mixture about a tablespoon at a time onto griddle, and cook as for pancakes.
  • This should be done at the last minute to insure that blinis stay warm.
Citrus Vinaigrette:
  • Whisk all ingredients together with an Oster® hand blender. (This recipe makes more than enough. Store in a container that permits shaking to mix ingredients before serving).
To Serve:
  • Place warm blinis in center of each plate.
  • Top with 3 slices of marinated salmon.
  • Dress greens with vinaigrette and place on tope of salmon.
  • Serve immediately.

Clam Dip

Ingredients
  • 6 1/2 oz can chopped sea clams
  • 8 oz package cream cheese
  • 1 large jar artichoke hearts
  • 1/4 cup chopped celery
  • 1/4 cup red onions
  • 1/4 cup red or green peppers
  • 1 tsp fresh ground pepper
  • 1 tsp dill
  • 1 tsp chives
Directions
  • Mix ingredients together; let rest one hour. Serve with chips or crackers.

Conch Chowder

Ingredients
  • olive oil
  • 6 cloves garlic, minced
  • 12 shallots, minced
  • 2 jalapeno, seeds and stems removed, minced
  • 1 large Spanish onion, peeled and diced
  • 10 ears of corn, shucked
  • 8 cups fish stock
  • 1 cup heavy cream
  • 2 ribs of celery, cleaned and diced small
  • 1 large carrot, peeled and diced small
  • 1 bulb fennel, diced small
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon chopped fresh thyme
  • 1 cup cherry tomatoes, halved
  • 3 pounds cleaned and ground conch meat
  • Lime wedges for garnish
Directions
  • In the Oster® Electric Skillet, heat 1/4 cup olive oil over medium heat.
  • Add garlic, shallots, onion, celery root and jalapenos and cook for 1-2 minutes.
  • Add the corncobs, half the corn kernels, fish stock and cream. Allow the soup to simmer for 20 minutes.
  • Remove the soup from the heat.
  • Remove the corncobs; puree the soup in the Oster® Blender and pour the soup back into the Oster® Electric Skillet, on low.
  • Add the onion, celery, carrots, fennel, herbs, the other half of the corn kernels and cherry tomatoes.
  • Stir in the ground conch and bring to a simmer.
  • Season to taste with salt and pepper and serve with a wedge of lime.

Coriander-Crusted Venison with Spice Glazed Sweet Potato

- Serves 4
Ingredients
Venison:
  • 4 6-ounce boneless venison loin steaks
  • 2 teaspoons cracked white peppercorns
  • 4-1/2 teaspoons cracked coriander seeds
  • 5 allspice berries, crushed
  • 1 cinnamon stick
  • 2 cups Pinot Noir wine
  • 1 cup squab, venison or beef glace (stock reduction)
  • butter
  • kosher salt
  • fresh cilantro (for garnish)
Spice-Glazed Sweet Potato:
  • 4 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 2 sweet potatoes
  • salt and cayenne pepper
Vegetables:
  • 2 cups fava beans
  • 20 to 30 asparagus spears
Directions
Venison:
  • Roll venison in pepper and 4 teaspoons of the cracked coriander seeds.
  • For sauce, add allspice, cinnamon and the remaining 1/2 teaspoon of coriander seeds to wine and reduce by 90 percent.
  • Add glace and reduce by half.
  • Finish with butter and salt.
Spice-Glazed Sweet Potato:
  • Preheat Oster® toaster oven to 400°.
  • Melt butter and mix in spices (salt and pepper to taste). Set aside.
  • Clean skin of sweet potatoes.
  • Cut potatoes in half lengthwise and bake for 15 minutes.
  • Brush with butter-spice mixture and continue baking until cooked through, brushing with additional butter if desired.
Vegetables:
  • Blanch separately in boiling water for 1minutes.
  • Cool in ice bath. Reserve.
To Serve:
  • Sear venison to medium-rare and slice into medallions.
  • Reheat fava beans and asparagus.
  • On each plate, place venison medallions, spiced-glazed sweet potato, asparagus and fava beans.
  • Drizzle with sauce. Garnish with fresh cilantro.

Corn Créme Brulee with Blueberry Polenta Cake

- Serves 4
Ingredients
Polenta Cake
  • 3/4 cup all-purpose flour, plus 1 tables
  • 1/2 cup yellow cornmeal, plus 1 tablespoon
  • 2-1/2 teaspoons baking powder
  • 1-2/3 cups unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs
  • 6 egg yolks
  • vanilla extract
  • 1 cup blueberries
Corn Crème Brulee Base
  • 1 quart heavy cream
  • 1 ear fresh sweet corn
  • 10 egg yolks
  • 3/4 cup granulated sugar
  • 2 cups fresh blueberries.
Directions
Polenta Cake
  • Preheat oven to 350°. Line bottom of a 9-inch square cake pan and spray with cooking spray. Combine flour, cornmeal and baking powder and set aside. Cream butter and sugar with an Oster® hand mixer until light and fluffy. Add eggs, egg yolks, and vanilla to taste to the butter and sugar mixture in three stages, scraping bowl after each addition. Add dry ingredients until well incorporated. Fold in blueberries. Pour batter into prepared pan. Bake for about 20 minutes, or until cake springs to the touch or a knife inserted comes out clean.
Corn Crème Brulee Base
  • Place cream and corn cob in a heavy-bottomed saucepan and place over medium heat. Scald cream; do not boil. In a stainless-steel bowl, combine egg yolks and sugar. Blend yolk/sugar mixture into cream. Strain mixture and cob. Place bowl in an ice bath to cool. Fold in blueberries. (This recipe makes extra creme brulee base.) Preheat oven to 300°. Cut four circles of polenta cake to fit into 2-inch-wide ramekins. Place cake in bottom of each ramekin. Sprinkle reserved corn kernels onto cake. Fill remainder of ramekin with creme brulee base. Bake in a water bath for 20 to 30 minutes, until a knife inserted comes out clean. Cool, but serve at room temperature.
To Serve
  • Sprinkle tops with sugar and place under broiler until caramelized. (This will not take long so watch carefully).

Cranberry Orange Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 1/2 cups orange juice
  • 1 cup frozen sliced peaches, broken in half
  • 1/4 cup whole berry cranberry sauce
Directions
  • Pour juice into My Blend™ sports bottle. Add peaches and cranberry sauce. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 330
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 50 mg
Total Carbohydrate: 82 g
Dietary Fiber: 3 g
Sugars: 62 g
Protein: 2 g
Potassium: 855 mg
Vitamin A: 400 IU (8%)
Vitamin C: 234 mg (390%)
Calcium: 30 mg (2%)
Iron: 0.36 mg (2%)
Exchanges: 3.5 fruit, 1.5 other carbohydrate

Cream of Broccoli Soup

- Serves 4 to 6
Ingredients
  • 1 cup water
  • 1 package (10 oz.) frozen chopped broccoli
  • 2 cups milk
  • 2 cups processed cheese
  • 2 chicken bouillon cubes
  • 1/2 cup all purpose flour
  • 1 cup half-and-half
  • Garnish: Croutons
Directions
  • In a large saucepan, cook broccoli in water (do not drain).
  • Put milk, cheese cubes, bouillon and flour into your Osterizer® blender container. Cover and process at ON.
  • Add cheese mixture to broccoli.
  • Add the half-and-half.
  • Cook, stirring frequently, over medium heat until hot and until mixture thickens.
  • Serve garnished with croutons.

Cream of Tomato

- Makes 4 1/2 cups
Ingredients
  • 2 cups tomato juice (approximately 8 medium tomatoes)
  • 2 tbsp butter or margarine
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • Dash onion powder
  • Dash celery salt
  • dash pepper
  • 1/4 cup potato juice
  • 2 cups milk
Directions
  • Process tomatoes through the Juice Extractor. Measure 2 cups juice. Put juice, butter, sugar, onion powder, salt and pepper into 2-quart saucepan. Heat over medium heat. Add potato juice to milk. Stir into tomatoes and heat until slightly thickened.

Creamy Rice Pudding

- Serves 6 to 8
Ingredients
  • 1 cup short grain rice
  • 2 cups water
  • 2 cinnamon sticks
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raisins
  • 1/4 - 1/2 cup heavy cream, optional
Directions
  • Add rice, water, cinnamon sticks and ground cinnamon to Oster® Rice Cooker. Cook until all water is absorbed.
  • In a 2-cup measuring cup or a medium bowl add 1 cup cream, sugar, and egg. Beat well with a whisk or fork.
  • Add some of the hot rice to cream mixture and then pour mixture into Oster® Rice Cooker.
  • Add raisins. Stir well. Bring to a boil for 1 to 2 minutes.
  • Stir again and pour into large serving bowl.
  • Remove cinnamon sticks. Cool to room temperature.
  • For creamier rice pudding, add additional heavy cream when cooled and stir well.
  • Serve immediately or chill.

Creamy Shrimp and Rice

- Serves 4
Ingredients
  • 1 cup uncooked white or wild rice
  • salt and pepper
  • 1 1/4 cup chicken broth
  • 2 tbsp sliced green onions
  • 1-3/4 cups cream of potato soup
  • 1 cup frozen cooked shrimp
  • 1/2 cup shredded Swiss cheese
  • 2 tbsp sliced almonds, toasted
Directions
  • Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in rice bowl. Stir well. Fill water reservoir to Max level. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds.

Crispy Red Snapper with Eggplant Agrodolce

- Serves 4
Ingredients
Red Pepper Juice:
  • 4 red bell peppers
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • salt and cayenne pepper
Eggplant:
  • 1 sweet onion, chopped
  • 1 large eggplant, diced, salted and drained
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons blanched orange zest
  • 4 tablespoons orange juice
  • 4 tablespoons pine nuts
  • 1 tablespoon sugar
  • pinch of crushed red pepper flakes
  • 2 tablespoons chopped chives
  • salt and pepper
  • olive oil
Potatoes:
  • 8 fingerling potatoes, boiled
  • 2 teaspoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon chicken stock
  • salt and pepper
Rice Flour Batter for Snapper:
  • 1/2 cup rice flour
  • 1/2 cup water
  • 2 tablespoons baking powder
  • salt and cayenne pepper
Red Snapper:
  • 2 tablespoons canola oil
  • 4 5- to 6-ounce red snapper fillets, skins on
  • 1 cup rice flour batter (preceding recipe)
Directions
Red Pepper Juice:
  • Remove seeds from bell peppers.
  • Cut peppers into 1-inch pieces.
  • Puree in an Oster® food processor, then strain through a cheesecloth.
  • Measure out 1 cup of resulting juice.
  • Add paprika.
  • Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
Eggplant:
  • Heat a heavy skillet and sweat onions in olive oil until translucent.
  • Add eggplant and saute until soft and golden.
  • Deglaze with orange juice and vinegar, and cook away liquid.
  • Add orange zest, pine nuts, pepper flakes and sugar.
  • Salt and pepper to taste.
  • Add chives.
Potatoes:
  • Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
  • Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
  • Preheat Oster® toaster oven to 400°.
  • Heat oil in a heavy nonstick skillet.
  • Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
  • Finish for 3 minutes in oven.
To Serve:
  • Place potatoes on a plate.
  • Top with fish.
  • Add eggplant mixture and drizzle with red pepper reduction.

Cucumber Dill Sauce

Ingredients
  • 2 cups low-fat sour cream
  • 1 cucumber, peel left on, grated (reserve any juice)
  • 2 to 3 tbsp red onion, finely minced
  • 2 to 3 tbsp lemon juice, freshly squeezed
  • 1 bunch, fresh dill, minced
  • Dash balsamic vinegar
  • salt and pepper, to taste
Directions
  • In a small bowl, combine all above ingredients. Great alongside lamb or roasted vegetables!

Daiquiri

- Serves 2
Ingredients
  • 1/3 cup frozen limeade concentrate
  • 10 ice cubes
  • 4 jiggers light rum
Directions
  • Put all ingredients into your Osterizer® Blender container. Cover and process at LIQUEFY (ICE CRUSH) until smooth.

Deep Fried Oysters

- Serves 2
Ingredients
  • 12 large shucked oysters
  • 1 egg
  • 2 tbsp water
  • 1/2 cup crushed seasoned bread crumbs
  • 7 cups oil
Directions
  • Drain the shucked oysters and dry them well between towels.
  • Beat together the egg and 2 tbsp water.
  • Insert a fork into the tough muscle of the oysters, dip them in the water and egg mix; then in seasoned bread crumbs; in the egg again and once more in the bread crumbs.
  • Let the oysters dry on a rack for 1/2 hour.
  • Pour 7 cups oil into deep fryer.
  • Preheat deep fryer to 375°F.
  • Fry them for approximately 4 minutes.

Deep Fried Stuffed Shrimp

- Serves 4
Ingredients
  • 24 jumbo shrimp
  • 6 water chestnuts
  • Thin julienne Prosciutto or Westphalian ham
  • 1 beaten egg
  • 2 cups flour
  • 7 cups oil
Directions
  • Shell and devein 10 jumbo shrimp and chop into a pulp. Set aside.
  • Finely chop and smash the 6 water chestnuts. Set aside.
  • Shell and devein the 14 jumbo shrimps leaving the tails intact,
  • Split the 14 shrimp lengthwise along the deveined edge but far enough to separate.
  • Spread them flat and lay along each crevice a thin julienne of Prosciutto or Westphalian ham.
  • Spread the shrimp and chestnut mixture into the crevices above the ham and mold it into the form of a wide beveled edge when you partially re-close the shrimp for breading.
  • Dip the shrimp into the beaten egg, then into flour.
  • Allow to dry on a rack 15 to 20 minutes.
  • Pour 7 cups of oil into deep fryer.
  • Preheat the deep fryer to 266°F.
  • Lift the shrimp by the tails and slide them gently into the heated oil.
  • Fry for approximately 5 minutes or until golden brown.
  • Drain on absorbent paper and serve at once.

Deep Fried Sweet Potatoes

- Serves 6
Ingredients
  • 6 large sweet potatoes
  • 7 cups oil
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp freshly grated nutmeg (optional)
Directions
  • Wash the sweet potatoes, then parboil for 15 minutes. Pare and cut them into strips. Pour 7 cups of oil into deep fryer. Preheat the Oster deep fryer to 350°F. Fry the sweet potato strips in the deep fryer for 15 minutes or until they are golden brown. Drain them on absorbent paper. Sprinkle with salt, brown sugar or freshly ground nutmeg.

Dreamsicle Smoothie

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup reduced-fat (2%) milk
  • 1/4 teaspoon vanilla
  • 3/4 cup frozen orange juice concentrate
  • 1 container (6 ounces) vanilla yogurt
  • 3 to 4 ice cubes
Directions
  • Pour milk and vanilla into My Blend™ sports bottle. Add juice concentrate, yogurt and ice cubes. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 580
Total Fat: 6 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 200 mg
Total Carbohydrate: 114 g
Dietary Fiber: 2 g
Sugars: 112 g
Protein: 20 g
Potassium: 2066 mg
Vitamin A: 1128 IU (25%)
Vitamin C: 295 mg (490%)
Calcium: 579 mg (60%)
Iron: 0.90 mg (6%)

Exchanges: 5.5 fruit, .5 reduced-fat milk, 1.5 other carbohydrate, .5 fat

Tapenade

Ingredients
  • 1 cup Kalamata olives, pitted
  • 3 cloves garlic, peeled
  • 1 ounce anchovies
  • 2 tablespoons capers
  • 1 teaspoon lemon rind, grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 2 tablespoons extra-virgin olive oil
Directions
  • Place all the ingredients in bowl of food processor fitting with chopping blade and process until the mixture forms a coarse paste.
  • Refrigerate for up to one week.
Spread this topping on crusty baguette slices to serve with hearty soup, spread on ciabatta bread for toasted sandwiches filled with roasted vegetables, arugula, prosciutto, tomato and asiago cheese or spread on the skin of a roasting chicken for a Tuscan inspired meal.

Tarte des Fruits

Ingredients
  • 1 11" fully cooked food processor tart crust in tart pan
  • 16 ounces cream cheese, softened
  • 2 small ripe lemons, juiced
  • 1/4 cup sugar
  • 1 quart strawberries, hulled and halved
  • 1 pint raspberries
  • 1 pint blueberries
  • 1 small bunch green seedless grapes, halved
  • 1 1/2 cups current jelly, apricot jelly or orange marmalade
Directions
  • In the bowl of food processor fitted with the chopping blade, add cream cheese, lemon juice and sugar.
  • Process until fully incorporated. Spread cream cheese filling on top of cooked tart crust.
  • Place strawberries, cut side down, around outer edge of tart.
  • Continue covering filling with blueberries, raspberries and grapes in circular pattern keeping raspberry hollow centers and cut sides of fruit facing down.
  • Melt jelly and with pastry brush, glaze fruit and filling completely.
  • Chill to set filling.
This no-cook filling is a delicious as it is beautiful.

Toaster Calzone

- Serves 2
Ingredients
  • 1 pound prepared pizza dough (available from most supermarket bakeries), frozen bread dough (from the freezer section of the market) or you may use home made dough
  • 8 ounces Shredded Mozzarella Cheese, divided
  • 1 ounce Pepperoni, sliced
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 cup ricotta cheese
  • 1 large egg, beaten to blend with 1 tablespoon water (for glaze; optional)
  • 1/2 cup prepared pizza sauce
Directions
  • Line Oster Toaster Oven tray with parchment paper or non-stick foil.
  • Cut dough in half and rollout on floured surface to about an 8 inch circle; transfer to Oster Toaster Oven tray.
  • Spread over half the circle, within 1 inch of edge of crust, with 4 oz of mozzarella cheese, 1/2 oz sliced pepperoni, 1/8 cup grated parmesan cheese, 1/4 cup ricotta cheese.
  • Fold dough over the filling and press edges together with a fork to seal. Brush top of dough with beaten egg (optional).
  • Bake in Oster Toaster Oven for 20-30 minutes or until golden brown. Serve with heated sauce.
  • Repeat with remaining dough and fillings.

Toaster Oven Stuffed French Toast

- Serves 2
Ingredients
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 4 slices bread
  • 4 tablespoons cream cheese
  • 1/2 teaspoon cinnamon sugar
  • maple syrup, optional
Directions
  • Combine egg, milk, and sugar in low flat-bottomed bowl. Line Oster Toaster Oven tray with non-stick foil.
  • Dip two slices of bread in egg mixture and coat evenly on both sides. Lay them on the foil.
  • Place 2 teaspoons of cream cheese and 1/4 teaspoon cinnamon sugar on each piece of egg dipped bread.
  • Dip the two remaining slices of bread in egg mixture and coat evenly on both sides. Place on top of bread slices on the foil.
  • Press edges together slightly to seal.
  • Place tray in Oster Toaster Oven and bake at 350 degrees for 15 – 20 minutes.
  • Serve warm with maple syrup if desired.

Toaster Petite Italian Hazelnut Chocolate Spread Puffs

- Serves 6
Ingredients
  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg, beaten to blend with 1 tablespoon water (for glaze)
  • 1/2 to 3/4 cup chocolate-hazelnut spread, such as Nutella
  • Sanding sugar or granulated sugar
Directions
  • Brush top of each puff pastry square with egg glaze. Place 1 teaspoon of spread on edge of 1 pastry square.
  • Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. (Can be made 1 day ahead. Cover pastries and remaining egg glaze with plastic wrap and refrigerate.)
  • When ready to bake, line Oster Toaster Oven tray with parchment paper or non-stick foil.
  • Set Oster Toaster Oven to 400°F.
  • Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar.
  • Place 6 pastry rolls on foil, seam side down about 1 inch apart.
  • Bake until pastries are golden brown, about 15 minutes.
  • Repeat with remaining rolls.
  • Serve warm or at room temperature.

Tropical Papaya Smoothie

- Serves 1
Ingredients
  • 1 cup papaya, peeled, seeded, diced
  • 6 ounces vanilla flavored yogurt
  • Ice
Directions
  • Place papaya and yogurt in Oster® Hand Blender cup, whirl until smooth.
  • Add ice while continuing to blend. A small amount of ice will make a cool smoothie drink.
  • A large amount of ice will make a shake-like consistency.

Turkey, Brie & Cranberry Melt

- Serves 4
Ingredients
  • 8 slices pumpernickel bread
  • 4 teaspoons butter
  • 8 slices turkey breast
  • 4 tablespoons cranberry sauce
  • 4 slices fresh Brie cheese, thick
Directions
  • Spread 1 teaspoon of butter on bottom slice of bread.
  • Place on top of buttered side of bread, 2 slices of turkey, 1 tablespoon cranberry sauce and 1 slice of cheese. Repeat for each sandwich.
  • Place top on sandwich and put in Oster® Sandwich Maker. Cook until bread is toasted and cheese is melted.

Tuscan Torta with Swiss Chard, Potato, Feta and Onion

Ingredients
Dough
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 cup water
Filling
  • 10 large Swiss chard leaves, stems removed, finely chopped
  • Kosher salt and pepper
  • 1 russet potato, peeled, cooked and diced
  • 1 onion, peeled and chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 1/4 cups feta, crumbled
  • 2 eggs
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
Directions
  • Combine flour and salt in a large bowl. Add olive oil and with a fork, stir in water, 1 tablespoon at a time, until mixture just starts to hold together.
  • Knead dough with hands on a lightly floured board until smooth and elastic, about 10 minutes. Cover with a damp cloth and let rest.
  • Place Swiss chard in a colander and cover with 1 1/2 tablespoons of salt. Toss and set aside to drain for 20 minutes.
  • In a large bowl, add the potatoes, onion, parsley and feta generously season with salt and pepper. Squeeze juices from chard and stir into vegetable mixture.
  • Lightly beat eggs, and stir in with 2 1/2 tablespoons of olive oil.
  • Preheat oven to 375°F.
  • Divide dough into 2 balls using two thirds of dough for the torta bottom and 1/3 of the dough for the torta top. Roll out torta bottom on a lightly floured board to a 15" circle.
  • Cover a cookie sheet with foil. Lightly oil the foil and place torta bottom on foil.
  • Spread filling to within 1 inch of edge.
  • Roll out torta top and place over filling.
  • Wet edge of torta bottom, fold bottom edge over torta top and crimp to seal.
  • Pierce torta top with a fork in several places, gently indent surface of torta top gently with fingertips and brush with remaining 1 1/2 tablespoons of oil.
  • Cook until torta is golden brown, about 35 minutes.
This rustic yeast- free pie will delight vegetarians as well as non-vegetarians.

Veal and Sage Scallopini with Lemon Linguine

Ingredients
  • 1 tablespoon butter
  • 2 shallots, peeled and minced
  • 1/3 cup sun-dried tomatoes, sliced (about 6)
  • 1 cup heavy cream
  • 2 teaspoons fresh oregano
  • pinch saffron threads
  • 2 pounds linguine, cooked
  • zest of one lemon
  • Kosher salt and pepper
  • 4 tablespoons butter
  • 4 cloves garlic, coarsely chopped
  • 2 pounds veal scallops
  • 1 cup flour
  • Kosher salt and pepper
  • 24 to 30 fresh sage leaves
Directions
  • Melt butter in skillet set to medium-high heat and add shallots. Cook for 2 to 3 minutes and add sun-dried tomatoes, cream, oregano and saffron. Simmer for about 10 minutes, until sauce is reduced by 1/3 and slightly thickened.
  • Toss pasta in skillet with lemon zest and season with salt and pepper.
  • Place skillet with pasta over burner set to low to warm through. Transfer to a bowl and cover with foil to keep warm.
  • Place 4 tablespoons butter in skillet set to medium heat.
  • Add garlic and cook for 1 1/2 to 2 minutes until fragrant and softened.
  • Dredge veal in flour seasoned lightly with salt and pepper. Place 2-3 sage leaves on top of each piece of veal and turn upside down into skillet. Set skillet to high heat and sear for 2 minutes. Place sage leaves on top of veal and turn to sear other side. Cook for an additional 2 minutes for medium doneness.
  • Serve alongside warm Lemon Linguine.
Served with a nice salad and good wine, red or white, this is a lovely meal for entertaining.

Vegetarian Basil and Garlic Tomato Sauce

Ingredients
  • 1/4 cup olive oil
  • 2 whole bulb garlic, peeled and coarsely chopped
  • salt and pepper
  • 56 ounces peeled tomatoes, canned, preferably San Marzano, chopped coarsely
  • 2 teaspoons sugar
  • 2 bunches fresh basil, torn
Directions
  • Heat olive oil on medium heat. Add garlic and season with salt and pepper. Cook until fragrant, stirring constantly, approximately 2 minutes. Add tomatoes and sugar. Turn heat to high. Simmer gently for 5 minutes. Cool and add torn basil.
Great for pizza or pasta. Make a big batch and freeze half.

Waffle Cone Ice Cream Sundae

Ingredients
  • Prepared waffle mix or your favorite recipe
  • 3 pints different flavored ice cream
  • Chocolate and caramel syrup
  • Whipped cream
  • Fruit for garnish
Directions
  • Prepare waffles in Oster® Waffle Maker. You will need 2 waffles for each Sundae.
  • For each Sundae arrange 2 cooled waffles in a long Sundae plate or a small bowl.
  • Add 2 or 3 scoops of ice cream.
  • Add whipped cream and syrup.
  • Garnish with fruit.

Waldorf Chicken Salad on Cranberry Bread

- Serves 4
Ingredients
  • 2 boneless skinless chicken breasts
  • 1 1/2 cups apple juice or cider
  • 1/2 cup celery, sliced
  • 1/2 cup walnut pieces
  • 1/2 cup grapes (red or white seedless), cut in half
  • 1/2 cup mayonnaise
  • Lettuce leaves
  • 4 slices sweet yeast bread (cranberry orange, apple, panatone)
Directions
  • Poach chicken breasts in apple juice. When cooked remove chicken from liquid and cut into bite sized cubes.
  • Toast bread in Oster® Toaster.
  • Place chicken, celery, walnuts, grapes and mayonnaise in a bowl and toss together until ingredients are well coated.
  • To assemble sandwiches place lettuce on bread, mound salad on top of lettuce.
  • Garnish with apple slices if desired.

Warm Cinnamon Applesauce

Ingredients
  • 8 apples, peeled, cored and chopped
  • 1/2 cup cider, or substitute apple juice when making for baby
  • 6 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons unsalted butter
Directions
  • Add all ingredients to the rice bowl. Close lid and turn to Cook cycle. When cycle is complete, check to see if apples are tender. Add additional cook time if needed.
  • Puree with hand blender or food processor.
You and your baby will love it!

Water Chestnuts Wrapped in Bacon

Ingredients
  • 2 cans whole water chestnuts, drained
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 pound sliced bacon, cut in half
  • toothpicks
Directions
  • Marinate water chestnuts in soy sauce for several hours or overnight.
  • Roll in brown sugar, wrap with bacon and secure with a toothpick.
  • Place in toaster oven baking sheet and set oven to Broil. Broil for about 3 minutes, turn and broil for an additional 2-3 minutes until bacon is cooked through.
Sophisticated and melt in your mouth.

World Series Hot Dog Party

Ingredients
  • 24 hot dogs
  • 24 hot dog rolls, split
  • 2 large onions, chopped
  • 6 ears corn on the cob, peeled and silk removed
  • sauerkraut
  • mustard
  • ketchup
  • relish
  • butter
  • Kosher salt and pepper
Directions
  • Place hot dogs in bottom tier of steamer. Place corn in upper tier. Steam for 15 minutes.
  • Remove hot dogs and corn, cover to keep warm and add rolls to steamer. Steam rolls for 5 minutes and pass the fixings.
The next best thing to being at the stadium, this meal will score a home run with baseball fans young and old!

Yams with Maple Pecan Glaze

Ingredients
  • 2 to 3 pounds yams, peeled and cut into 2-inch chunks
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup pecans, toasted and then coarsely chopped
  • Kosher salt and pepper, to taste
Directions
  • Place yam chunks in lower tier and steam until bright in color and tender and easily pierced with fork, about 20-25 minutes.
  • While yams are cooking, combine butter, brown sugar and maple syrup in medium saucepan.
  • Heat until mixture starts to boil and then reduce heat to low.
  • Stir for another minute and remove from heat.
  • Transfer steamed yams to serving bowl or platter.
  • Thoroughly coat and mix yams with buttery syrup mixture and then top with toasted pecans.

Ying Yang Soup

Ingredients
  • 1 large onion, chopped
  • 2 cloves garlic
  • 3 1/2 cups vegetable stock
  • 4 green onions, chopped
  • 2 fresh chili peppers, seeded and chopped
  • 30 ounces black beans, canned, rinsedn and drained
  • 30 ounces cannellini (white kidney) beans, rinsed and drained
  • Red and green chilies, for garnish
Chili Oil
  • 1 cup olive oil
  • 1/8 cup cilantro leaves
  • 2 fresh chili peppers, seeded
Equipment
  • 2 pots, 3 to 5 quart
  • Oster® Hand Blender
Directions
  • Place 1/2 onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
  • In the same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 minutes and add black beans; whirl with Oster® Hand Blender, gradually adding 1-1/4 cups stock until smoothly pureed.
  • In second pot, repeat process but add white beans and whirl, gradually adding remaining stock, until pureed.
  • Set both pans on medium-high heat, stir often until steaming.
  • From pans (or use measuring cups) pour soups simultaneously into opposite sides of a wide 1-1/2 to 2 cup soup bowl so they flow together but do not mix (1/2 black, 1/2 white). Repeat to fill all bowls.
  • Garnish with red and green chilies. Serve with chili oil for extra kick!
Chili Oil
  • Place chilies, cilantro and oil into Oster® Hand Blender cut and whirl until chilies are just finely chopped or minced (do not puree).
  • Let mixture stand 24 hours and then strain through cheese cloth or very fine sieve.

Angel Hair Pasta with Seafood Sauce

- Serves 6
Ingredients
  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1⁄2 cup chopped onion
  • 2 cloves garlic, minced
  • pounds plum tomatoes, cut in half and seeded
  • 1⁄4 cup fresh basil leaves, torn
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon red pepper flakes
  • 1⁄2 teaspoon sugar
  • 2 bay leaves
  • 1⁄2 pound fi rm whitefi sh, such as sea bass, monkfi sh or grouper, cut into 3⁄4-inch pieces
  • 1⁄2 pound bay scallops or shucked oysters
  • 2 tablespoons chopped fresh Italian parsley
Directions
  • Cook pasta according to package directions; drain.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 minutes or until onion is translucent. Reduce heat to low.
  • Combine tomatoes, basil, oregano, red pepper fl akes, sugar in Oster® Versa™ Performance Blender. Pulse in 2 (5-second) intervals until well blended but slightly chunky.
  • Add tomato mixture and bay leaves to skillet with onion; cook 15 minutes, stirring occasionally. Add whitefi sh and scallops; cook 3 to 4 minutes or until fi sh begins to fl ake when tested with fork and scallops are opaque. Remove and discard bay leaves.
  • Combine pasta with seafood sauce in large bowl; gently toss. Sprinkle with parsley just before serving.
Nutrients per Serving (1⁄6 of total recipe): Calories: 272, Calories from Fat: 15%, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 134mg, Carbohydrate: 38g, Fiber: 5g, Protein: 21g

Best Pesto

- Makes 24 servings (about 1 1/2 cups)
Ingredients
  • 2 cups fresh basil leaves
  • 1⁄4 cup pine nuts
  • 1⁄4 cup olive oil
  • 3 cloves garlic
  • 1⁄4 teaspoon salt (optional)
  • 1⁄2 cup grated Parmesan or Romano cheese
Directions
  • Place basil, pine nuts, oil, garlic and salt, if desired, in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade.
  • Add cheese. Pulse 2 times to blend. Store in refrigerator up to 2 weeks.
Nutrients per Serving (1 tablespoon): Calories: 37, Calories from Fat: 82%, Total Fat: 4g, Saturated Fat: <1g, Cholesterol: 1mg, Sodium: 31mg, Carbohydrate: <1g, Fiber: <1g, Protein: 1g

Blueberry Banana Oatmeal Smoothie

- Serves 2
Ingredients
  • 3⁄4 cup reduced-fat (2%) milk
  • 1 banana
  • 1⁄2 cup plain nonfat yogurt
  • 1⁄2 cup frozen blueberries
  • 1⁄4 cup quick oats
  • Fresh mint leaves (optional)
  • Fresh blueberries (optional)
Directions
  • Combine all ingredients except mint and fresh blueberries in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into two glasses. Garnish with mint leaves and fresh blueberries. Serve immediately.
Nutrients per Serving (1 cup): Calories: 189, Calories from Fat: 14%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 91mg, Carbohydrate: 34g, Fiber: 4g, Protein: 9g

Blueberry Crumb Cake

- Serves 12 to 15
Ingredients
  • 2 cups all-purpose flour
  • 2⁄3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1 cup whole milk
  • 1⁄2 cup (1 stick) butter, melted
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2 cups thawed frozen or fresh blueberries
Directions
  • Preheat oven to 375°F. Grease 139-inch baking pan. Prepare Crumb Topping; set aside.
  • Sift flour, sugar, baking powder, salt and baking soda into large bowl. Combine milk, butter, eggs and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Pour into flour mixture; stir until blended.
  • Pour batter into prepared pan. Sprinkle blueberries evenly over batter; top evenly with Crumb Topping.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Serve warm.
Crumb Topping
  • Combine 1 cup chopped walnuts or pecans, 2⁄3 cup sugar, 1⁄2 cup all-purpose flour and 1⁄2 teaspoon ground cinnamon in large bowl.
  • Cut in 1⁄4 cup (1⁄2 stick) softened butter with pastry blender or two knives until mixture resembles coarse crumbs.
Nutrients per Serving (1⁄12 of total recipe): Calories: 344, Calories from Fat: 50%, Total Fat: 20g, Saturated Fat: 8g, Cholesterol: 64mg, Sodium: 491mg, Carbohydrate: 37g, Fiber: 2g, Protein: 7g

Cheese Blintzes

- Makes 8 servings (about 16 blintzes)
Ingredients
  • 11⁄4 cups whole milk
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon salt
  • 3 tablespoons plus 1 teaspoon butter, divided
  • 1 container (15 ounces) part-skim ricotta cheese
  • 6 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1⁄4 teaspoon almond extract
  • Fruit pie filling, fresh fruit or frozen fruit, thawed (optional)
Directions
  • Combine milk, fl our, eggs, cornstarch and salt in Oster® Versa™ Performance Blender. Pulse 5 times; scrape down side of container. Pulse 2 times. Pour into 1-quart glass measuring cup.
  • Melt 1⁄2 teaspoon butter in medium skillet over medium heat. Pour about 3 tablespoons batter into bottom of skillet, swirling to cover bottom. Cook 1 to 2 minutes or until bottom is browned. Invert blintz onto large plate. Rub butter over browned surface. Repeat with remaining batter, stacking and buttering cooked blintzes on plate.
  • Combine ricotta cheese, cream cheese, sugar and almond extract in blender. Pulse 5 times; scrape down side of container. Pulse 5 times.
  • Place 2 tablespoons fi lling in center of unbrowned side of each blintz. Fold in sides about 1 inch; fold in opposite edges to enclose filling and form rectangular shape.
  • Melt 1⁄2 tablespoon butter in large skillet over medium heat. Working in batches, add blintzes; cook 2 minutes per side or until heated through. Top with fruit pie filling, if desired.
Nutrients per Serving (2 blintzes): Calories: 318, Calories from Fat: 55%, Total Fat: 19g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 367mg, Carbohydrate: 23g, Fiber: 4g, Protein: 13g

Cherry Cooler

- Serves 4
Ingredients
  • 4 cups fresh orange juice
  • 12 ounces fresh cherries, pitted, or thawed frozen cherries, plus additional for garnish
  • 8 to 10 ice cubes
  • 1 teaspoon vanilla
Directions
  • Combine all ingredients in Oster® Versa™ Performance Blender; blend on Smoothie setting. Serve immediately.
  • Pour into four glasses. Garnish with additional cherries. Serve immediately.
Nutrients per Serving (1 cooler): Calories: 168, Calories from Fat: 3%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 40g, Fiber: 2g, Protein: 3g

Coconut Butternut Squash

- Serves 7
Ingredients
  • 1 tablespoon butter
  • 1⁄2 cup chopped onion
  • 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (131⁄2 ounces) coconut milk*
  • 3 tablespoons packed light brown sugar, divided
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground allspice
  • 1 tablespoon grated fresh ginger
Directions
  • Melt butter in large skillet over medium-high heat, tilting to coat pan evenly. Add onion; cook and stir 4 minutes or until translucent. Add squash, sweet potatoes, coconut milk, 1 tablespoon brown sugar, salt, cinnamon, nutmeg and allspice; bring to a boil over medium-high heat.
  • Reduce heat to medium-low; cover and simmer 10 minutes. Uncover and cook 5 minutes or until vegetables are tender, stirring frequently. Remove from heat. Stir in ginger.
  • Pour mixture into Oster® Versa™ Performance Blender. Turn Speed Dial to Medium-Low; blend 10 seconds or until smooth. Spoon into individual bowls; sprinkle evenly with remaining 2 tablespoons brown sugar.
*Shake vigorously before opening to mix thoroughly.
Nutrients per Serving (1⁄7 of total recipe): Calories: 231, Calories from Fat: 49%, Total Fat: 13g, Saturated Fat: 11g, Cholesterol: 4mg, Sodium: 228mg, Carbohydrate: 28g, Fiber: 3g, Protein: 3g

Cucumber-Dill Dip

- Makes 16 servings (about 2 cups)
Ingredients
  • Salt
  • 1 cucumber, peeled, seeded and finely chopped
  • 6 green onions, white parts only, chopped
  • 1 cup plain low-fat yogurt
  • 1 package (3 ounces) reduced-fat cream cheese
  • 2 tablespoons fresh dill or 1 tablespoon dried dill weed
  • Fresh dill sprigs (optional)
Directions
  • Lightly salt cucumber in medium bowl; toss. Refrigerate 1 hour. Drain cucumber; dry on paper towels. Return cucumbers to bowl and add green onions.
  • Combine yogurt, cream cheese and 2 tablespoons dill in Oster® Versa™ Performance Blender; blend on Dips/Spreads setting. Stir into cucumber mixture. Cover and refrigerate 1 hour. Garnish with fresh dill sprigs.
Nutrients per Serving (2 tablespoons): Calories: 27, Calories from Fat: 40%, Total Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 28mg, Carbohydrate: 3g, Fiber: <1g, Protein: 2g

Easy Raspberry Ice Cream

- Serves 3
Ingredients
  • 13⁄4 cups frozen unsweetened raspberries
  • 2 to 3 tablespoons powdered sugar
  • 1⁄2 cup whipping cream
Directions
  • Place raspberries in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until raspberries are fi nely chopped.
  • Add sugar. Pulse in 2 to 3 (5-second) intervals until combined, using tamper to press ingredients down into blade. Add cream. Turn Speed Dial to Medium; blend 10 seconds or until smooth. Freeze briefl y to fi rm up before serving.
Nutrients per Serving (1⁄2 cup): Calories: 193, Calories from Fat: 68%, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 15mg, Carbohydrate: 15g, Fiber: 3g, Protein: 2g

Mango Mousse

- Serves 8
Ingredients
  • 1 envelope (1⁄4 ounce) unflavored gelatin
  • 1⁄2 cup cold water
  • 1⁄2 cup boiling water
  • 21⁄2 cups mango chunks (see Note), plus additional for garnish
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 3⁄4 cup thawed reduced-fat whipped topping, divided
Directions
  • Combine gelatin and cold water in small bowl; let stand 5 minutes. Add boiling water; stir until gelatin is completely dissolved. Cool completely.
  • Combine mango, sugar and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 20 seconds or until smooth. Spoon mango mixture into large bowl; stir in cooled gelatin.
  • Gently whisk in 1⁄2 cup whipped topping. Refrigerate 1 hour or until fi rm.
  • Spoon into eight dessert dishes. Top with remaining whipped topping. Garnish with additional mango.
Use 2 medium fresh mangos or a 1-pound package of frozen mango chunks, packed without sugar. Measure 2 1⁄2 cups.
To cut a mango, place the mango stem side down on a cutting board, with the narrow end facing you. Cut through the rounded sides, about 1⁄4 inch from the top center. With the peel still on, cut parallel slices into the fruit of the rounded sides, then scoop out the slices with a spoon.
Nutrients per Serving (1⁄3 cup): Calories: 70, Calories from Fat: 0%, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 17g, Fiber: 1g, Protein: 1g

Mango-Ginger Smoothie

- Serves 4
Ingredients
  • 2½ cups fresh peaches, peeled and sliced, or 1 package (16 ounces) frozen sliced peaches, thawed, plus additional for garnish
  • 2 cups cubed fresh or jarred mango
  • 1 cup ice
  • 1 container (6 ounces) vanilla low-fat yogurt
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
Directions
  • Combine peaches, mango, ice, yogurt, honey and ginger in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into four glasses. Garnish with fresh peach slices. Serve immediately.
Nutrients per Serving (1 smoothie): Calories: 156, Calories from Fat: 6%, Total Fat: 1g, Saturated Fat: <1g, Cholesterol: 2mg, Sodium: 31mg, Carbohydrate: 36g, Fiber: 3g, Protein: 4g

Papaya-Pineapple Smoothie

- Serves 2
Ingredients
  • 1⁄2 (20-ounce) can pineapple chunks in juice
  • 2 cups fresh papaya chunks, plus additional for garnish
  • 1 to 2 tablespoons powdered sugar*
  • 1 tablespoon lime juice
  • Lime wedges (optional)
Directions
  • Drain pineapple, reserving 1⁄2 cup juice. Place pineapple chunks in freezer 45 minutes or until frozen.
  • Combine 2 cups papaya and frozen pineapple chunks in Oster® Versa™ Performance Blender. Add reserved pineapple juice, powdered sugar and lime juice; blend on Smoothie setting.
  • Pour into two glasses. Garnish with lime wedges and papaya chunks.
Nutrients per Serving (1 cup): Calories: 159, Calories from Fat: 3%, Total Fat: <1g, Saturated Fat: <1g, Cholesterol: 0mg, Sodium: 13mg, Carbohydrate: 41g, Fiber: 4g, Protein: 1g

Quick & Easy Hummus

- Serves 4
Ingredients
  • 1 can (about 15 oz) chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh mint leaves (optional)
  • 2 teaspoons dark sesame oil
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper or 1/4 teaspoon hot pepper sauce
  • Fresh mint leaves (optional)
Directions
  • Combine all ingredients except fresh mint leaves in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade. Garnish with fresh mint.
Leftover hummus may be covered and refrigerated for up to 1 week. Hummus makes a great sandwich spread.
Nutrients per Serving (1⁄4 of total recipe): Calories: 209, Calories from Fat: 43%, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 609mg, Carbohydrate: 25g, Fiber: 5g, Protein: 5g

Roasted Butternut Squash Soup

- Serves 4
Ingredients
  • 1 butternut squash (about 24 ounces)
  • 1 teaspoon olive oil
  • 2⁄3 cup chopped onion
  • 21⁄2 cups chicken broth
  • 1 Granny Smith apple, peeled and cubed
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon ground nutmeg
  • 1⁄8 teaspoon black pepper
  • 2 tablespoons half-and-half
Directions
  • Preheat oven to 400°F. Line baking sheet with foil. Peel squash; remove and discard seeds. Cut squash into 2-inch cubes. Place cubes on prepared baking sheet; lightly spray with nonstick cooking spray. Roast 12 minutes or until almost tender.
  • Meanwhile, heat oil in large saucepan over medium heat. Add onion; cook and stir until tender and lightly browned. Add broth, apple and salt; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add squash; cover and simmer 5 minutes or until tender. Remove from heat.
  • Pour mixture in batches into Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Transfer each batch to large bowl before adding additional squash mixture to blender.
  • Return blended soup to saucepan; stir in cinnamon, nutmeg and pepper. Simmer, uncovered, 3 minutes. Stir in half-and-half. Serve immediately.
Nutrients per Serving (1 cup): Calories: 125, Calories from Fat: 17%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 839mg, Carbohydrate: 27g, Fiber: 4g, Protein: 3g

Southwest Pesto Burgers

- Serves 4
Ingredients
  • 1⁄2 cup tightly packed stemmed fresh cilantro
  • 11⁄2 teaspoons chopped jalapeño pepper or 1 tablespoon sliced jalapeño pepper,* drained
  • 1 clove garlic, chopped
  • 3⁄4 teaspoon salt, divided
  • 1⁄3 cup vegetable oil
  • 2 tablespoons light or regular mayonnaise
  • 11⁄4 pounds ground beef
  • 4 slices pepper jack cheese
  • 4 Kaiser rolls, split
  • 1 ripe avocado, sliced Salsa
Directions
  • Combine cilantro, jalapeño, garlic and 1⁄4 teaspoon salt in Oster® Versa™ Performance Blender. Pour oil into blender. Turn Speed Dial to Medium; blend 1 minute.
  • Prepare grill for direct cooking. Combine mayonnaise and 11⁄2 tablespoons cilantro mixture in small bowl; mix well.
  • Combine beef, remaining cilantro mixture and 1⁄2 teaspoon salt in large bowl; mix lightly. Shape into four patties.
  • Grill over medium heat, covered, 8 to 10 minutes (or uncovered, 13 to 15 minutes) or until cooked through (160°F), turning occasionally. Top burgers with cheese during last minute of grilling.
  • Place patties on bottom halves of rolls. Top with mayonnaise mixture, avocado and salsa. Cover with top halves of rolls.
Nutrients per Serving (1 burger): Calories: 777, Calories from Fat: 63%, Total Fat: 54g, Saturated Fat: 15g, Cholesterol: 117mg, Sodium: 1033mg, Carbohydrate: 34g, Fiber: 4g, Protein: 37g

Spinach, Artichoke and Feta Dip

- Makes 12 servings (about 1 1/2 cups)
Ingredients
Ingredients
  • 1/2 cup thawed frozen chopped spinach
  • 1 cup marinated artichokes, undrained
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon black pepper
Directions
  • Place spinach in small microwavable bowl; microwave on HIGH 2 minutes.
  • Combine artichokes and spinach in Oster® Versa™ Performance Blender. Pulse 5 seconds to blend. Add feta cheese and pepper. Pulse in (10-second) intervals, scraping down side of blender between intervals as needed, until mixture is well blended but not completely smooth.
Nutrients per Serving (2 tablespoons): Calories: 47, Calories from Fat: 67%, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 154mg, Carbohydrate: 2g, Fiber: <1g, Protein: 2g

Split Pea Soup

- Serves 6
Ingredients
  • 1 package (16 ounces) dried green or yellow split peas
  • 7 cups water
  • 1 pound smoked ham hocks or 4 ounces smoked sausage links, sliced and quartered
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon black pepper
Directions
  • Rinse peas thoroughly in colander under cold running water; discard any debris or blemished peas.
  • Combine peas, water, ham hocks, carrots, onion, salt, basil, oregano and pepper in large saucepan or Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; simmer 1 hour 15 minutes or until tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching.
  • Remove ham hocks; let stand until cool enough to handle. Remove ham from hocks; chop ham and discard bones.
  • Place 3 cups soup in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Return to saucepan; stir in ham. If soup is too thick, add water until desired consistency is reached. Cook just until heated through.
Nutrients per Serving (1⁄6 of total recipe): Calories: 452, Calories from Fat: 26%, Total Fat: 13g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 472mg, Carbohydrate: 49g, Fiber: 20g, Protein: 36g

Tamale Pie Dip

- Makes 40 servings (about 5 cups)
Ingredients
  • 1 can (8 ounces) creamed corn
  • 1 can (8 ounces) diced tomatoes
  • 1⁄2 cup sour cream
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 cups shredded Mexican cheese blend, divided
  • 1 package (8 ounces) cream cheese
  • 2 cups diced cooked chicken breast
  • 1 teaspoon olive oil
  • Optional toppings: sour cream, chopped or sliced black olives, diced avocado, sliced green onions or diced tomato
  • Tortilla chips
Directions
  • Preheat oven to 325°F. Spray 9-inch round baking dish or deep-dish pie plate with nonstick cooking spray.
  • Combine corn, tomatoes, sour cream, garlic and chili powder in Oster® Versa™ Performance Blender. Add cream cheese and 1 cup Mexican cheese. Pulse in 2 (5-second) intervals until almost smooth. Stir in chicken by hand. Spoon mixture into prepared dish; top with remaining 1 cup Mexican cheese. Drizzle with oil.
  • Bake 45 minutes. Garnish with desired toppings. Serve with tortilla chips.
Nutrients per Serving (2 tablespoons): Calories: 63, Calories from Fat: 65%, Total Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 92mg, Carbohydrate: 2g, Fiber: <1g, Protein: 4g

Thai Barbecued Chicken

- Serves 4
Ingredients
  • 1 cup fresh cilantro leaves
  • 2 jalapeño peppers,* seeded and cut into several pieces
  • 8 cloves garlic, smashed
  • 2 tablespoons fi sh sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon curry powder
  • Grated peel of 1 lemon
  • 3 pounds chicken pieces
Directions
  • Place cilantro in Oster® Versa™ Performance Blender; top with jalapeños, garlic, fi sh sauce, brown sugar, curry powder and lemon peel. Blend on Dips/Spreads setting.
  • Rub about 1 teaspoon seasoning paste under skin of each chicken piece, working fi ngers between skin and meat. Rub chicken pieces on all sides with remaining paste. Place chicken in large resealable food storage bag or covered container; refrigerate 3 to 4 hours or overnight.
  • Prepare grill for direct cooking.**
  • Place chicken on grid over medium heat, skin side down. Grill, covered, about 10 minutes or until well browned. Turn chicken and grill 20 to 30 minutes or until cooked through (170°F for breast meat and 180°F for dark meat.) Thighs and legs may require 10 to 15 minutes more cooking time than breasts. If chicken is browned on both sides but still needs additional cooking, move to edge of grill, away from direct heat, to fi nish cooking.
**To cook in oven, place chicken skin side up in lightly oiled baking pan. Bake in preheated 375°F oven 30 to 45 minutes or until no longer pink in center.
Nutrients per Serving (1⁄4 of total recipe): Calories: 753, Calories from Fat: 65%, Total Fat: 53g, Saturated Fat: 15g, Cholesterol: 244mg, Sodium: 925mg, Carbohydrate: 7g, Fiber: 1g, Protein: 58g

Tomatillo Salsa

- Makes 12 servings (about 1 1/2 cups)
Ingredients
  • 1 pound fresh tomatillos (about 12 large), husked
  • 2 jalapeño peppers or serrano chiles,* seeded and minced
  • ½ small red onion, cut into chunks
  • 1⁄4 cup coarsely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1⁄2 teaspoon salt
Directions
  • Cut tomatillos into quarters if large and halves if small. Place half of tomatillos in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Transfer to large bowl; repeat with remaining tomatillos.
  • Add cilantro, jalapeños and onion to blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Add mixture to tomatillos; drain excess liquid, if desired.
  • Stir in lime juice, oil and salt. Cover and refrigerate at least 1 hour or up to 2 days to allow flavors to blend.
Nutrients per Serving (2 tablespoons): Calories: 20, Calories from Fat: 25%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrate: 3g, Fiber: 1g, Protein: 0g

Vegetable Fajitas with Spicy Salsa

- Serves 6
Ingredients
Salsa
  • 3 whole medium tomatoes
  • 1 small onion, unpeeled
  • 1 jalapeño pepper*
  • 6 cloves garlic, unpeeled
  • Juice of 1 lime
  • 1 teaspoon salt
Fajitas
  • 12 fl our tortillas (fajita size)
  • 1 tablespoon canola oil
  • 4 medium bell peppers, cut into strips
  • 1 medium red onion, peeled, cut in half vertically and thickly sliced
  • 1 teaspoon salt Ground black pepper
  • 1 can (16 ounces) refried beans
  • Chopped fresh cilantro and fat-free sour cream (optional)
Directions
  • Preheat broiler. Place tomatoes, onion, jalapeño and garlic on baking sheet lined with parchment paper or foil. Broil 10 minutes. Turn vegetables and rotate pan. Broil 10 minutes or until vegetables are blackened. Cool on baking sheet 10 minutes.
  • Peel tomatoes, onion and garlic peel and seed jalapeño. Combine with lime juice and salt in Oster® Versa™ Performance Blender. Pulse 5 to 6 times or until finely chopped. Refrigerate until ready to use or up to 3 days.
  • Heat large heavy skillet over medium-high heat. Add tortillas, one at a time cook 15 seconds per side or until blistered and browned. Keep warm.
  • Reduce heat to medium. Heat oil in skillet 1 minute. Add bell pepper, red onion, salt and pepper; cook and stir 10 minutes or until onion and bell peppers are crisp-tender.
  • Place refried beans in medium microwavable bowl; microwave on HIGH 1 minute or until heated through, stirring occasionally.
  • Spread 2 tablespoons beans on each tortilla. Top with 1⁄3 cup vegetables and 2 tablespoons salsa. Roll up tortillas to enclose filling. Serve immediately with cilantro and sour cream, if desired.
Nutrients per Serving (2 fajitas): Calories: 292, Calories from Fat: 20%, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 1125mg, Carbohydrate: 49g, Fiber: 6g, Protein: 9g

Eggs Benedict with Asparagus & Crab

- Serves 2
Ingredients
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
Directions
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Espresso Mousse

Ingredients
  • 1/4 cup cold water
  • 1 tbsp sugar
  • 2 envelopes unflavored gelatin
  • 1/2 tsp vanilla extract
  • 1/2 cup brewed espresso
  • 1 cup heavy cream
  • 1/2 cup boiling water
  • 2 egg yolks
  • 1 cup semi-sweet
  • 1-1/2 cups ice cubes
  • Chocolate morsels
Directions
  • Put cold water and gelatin into your Osterizer® Blender container and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla extract. ontinue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.
Notes: Use an Oster® Blender to pack just the right touch of coffee into this luscious dessert. Combine sugar, gelatin, vanilla, espresso, eggs, cream and chocolate and top with fresh whipped cream and a sprinkle of nutmeg.

Fiery Red Salsa

- Makes 3 cups
Ingredients
  • 1/2 - 1 teaspoon sugar
  • 30 ounces whole tomatoes, canned and drained
  • 1 tablespoon lime juice
  • salt, to taste
  • Tortilla chips, for serving
  • 2 large garlic cloves
  • 1 medium onion, cut into 8 pieces
  • 2 - 4 jalapeno peppers, quartered
  • 1/2 cup cilantro leaves
Directions
  • Place all ingredients except tortilla chips into Oster® Blender jar.
  • Cover jar with lid.
  • Pulse 2 times until fruit and vegetables are chopped.
  • Pour into bowl.
  • Serve with tortilla chips.

Fire and Ice Fruit Kabobs

Ingredients
  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1 tsp ground cinnamon
  • Assorted fruit, cut into 2-inch cubes, including apples, firm bananas, pineapple, pears, and nectarines
  • Your favorite ice cream or frozen yogurt
  • Grilling skewers
Directions
  • Combine first 3 ingredients, and brush over skewered fruit. Grill until just cooked and immediately serve over ice cream.
Notes: Skewer fresh fruit and brush with honey, orange juice and ground cinnamon. Grill to perfection on your Oster® Indoor Grill and serve for dessert with your favorite ice cream or frozen yogurt.

Flash-Fried Squid with Red Pepper-Almond Aioli and Horseradish Gremolata

- Serves 6 to 8
Ingredients
Squid:
  • 1-1/2 pounds squid, cleaned and cut into rings (including tentacles)
  • 4 cups flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme
  • peanut oil (for deep frying)
  • lemon wedges (for garnish)
Red Pepper-Almond Aioli:
  • 1 egg yolk
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 4 teaspoons chopped garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 cup olive oil
  • 1 cup slivered almonds, toasted
  • salt and pepper
Horseradish Gremolata:
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon finely minced lemon zest
  • 1 tablespoon fresh horseradish, peeled and grated
Directions
Squid:
  • Mix together flour, paprika, salt, pepper and thyme.
  • Heat 3 to 4 inches of oil to 350° in an Oster® deep fryer.
  • Shake off any excess liquid that may have collected around squid. Dredge squid in flour mixture.
  • Fry quickly in batches until golden (1 or 2 minutes). Do not overcrowd or overcook. Drain on paper towels. Salt lightly if desired.
Red Pepper-Almond Aioli:
  • Puree all ingredients except oil and almonds in an Oster® food processor.
  • While motor is running, gradually add oil.
  • Add almonds last, pulsing briefly to retain some texture.
Horseradish Gremolata:
  • Combine all ingredients.
To Serve:
  • Serve squid hot with red pepper-almond aioli and lemon wedges.
  • Sprinkle horseradish gremolata lightly over and around squid.

French Carrot Salad

Ingredients
  • 1 lb carrots, shredded
  • 1/4 cup currants
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/3 cup olive oil
  • 3 tbsp fresh mint, chopped
  • 1/2 tsp black pepper
Directions
  • Combine and toss carrots, mint, and currants.
  • Combine remaining ingredients for dressing, then toss all together.
  • Serve cold.

French Fried Onion Rings or Shoestring Onions

- Serves 4
Ingredients
  • 2 large onions
  • 2 cups milk
  • 2 cups water
  • 7 cups oil
Directions
  • Skin the onions and cut crosswise into 1/4-inch slices. Combine 1 cup of milk and 1 cup of water. Soak the onions in the milk and water mixture for 1/2 hour. Pour 7 cups of oil into Oster® deep fryer (the capacity may vary by the model number. For best results, check the instruction manual)." Preheat deep fryer to 350°F. Drain them, spread them on absorbent paper and spread Fritter Batter for Vegetables on the onions. Fry in deep fryer for 5 minutes or until light brown. Drain on absorbent paper.

Fresh Blackberry Cobbler

- Serves 8 to 10
Ingredients
Pastry
  • 3 cups unbleached all-purpose flour, sifted
  • 1-3/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1/2 pound frozen unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons frozen lard, cut into thin slices
  • 8 to 12 teaspoons ice water
  • 5 sugar cubes, crushed
Filling
  • 8 cups fresh blackberries, tops removed
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1/2 teaspoon freshly grated nutmeg
  • 4-1/2 tablespoons unsalted butter, sliced thin
Directions
Pastry
  • In a large mixing bowl, combine flour, salt and granulated sugar. Cut in butter and lard pieces with pastry blender until mixture resembles very coarse meal; do not overmix. Form a well in middle of mixture and begin incorporating water, 1 tablespoon at a time, until mixture just begins to cling. Mixture should hold together but should not feel damp. Divide dough in half. Wrap each half in waxed paper and refrigerate at least 1 hour before rolling out. On a cold floured surface, roll out half the dough and line a 2-inch-deep, 2-quart oval baking dish. Cover dish and any excess dough with waxed paper and refrigerate.
Filling
  • When ready to assemble cobbler, preheat oven to 425°. Remove remaining dough from refrigerator and roll out top crust to fit dish. Fill pastry-lined dish with berries. In a small bowl, mix together sugar, cornstarch and salt. Sprinkle over berries. Top with nutmeg and 3 tablespoons of butter. Cut any leftover pastry into 2-inch pieces and mix into berries. Moisten rim of dough in baking dish. Fit top pastry over dish and seal edges of dough together inside dish rim. Cut a few slits in center to allow steam to escape. Sprinkle crushed sugar cubes on top of pastry. Dot with remaining butter slices. Place dish on baking sheet in preheated oven for 20 minutes. Reduce heat to 375° and bake for 30 to 40 minutes more, or until crust is a deep golden brown.
To Serve
  • Remove cobbler from oven and cool on a rack. Serve warm.

Frogmore Stew

- Serves 6
Ingredients
Frogmore Stew:
  • 12 baby red potatoes
  • 1-1/2 quarts chicken stock
  • 1 large onion, peeled and sliced lengthwise into 1/3-inch slices (leave root intact to hold slices together)
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 pound andouille sausage, cut on the bias into 1-inch pieces
  • 3 ears fresh corn, ends trimmed, each cut into 4 pieces
  • 2 medium green bell peppers, roasted, peeled and cut into 1-inch pieces
  • 24 large fresh Gulf shrimp, heads on
  • 1 large tomato, peeled and chopped
  • 1/3 pound green beans, blanched (optional)
  • 1/3 pound wax beans, blanched (optional)
  • salt and pepper
  • fresh parsley, chopped (for garnish)
Biscuits:
  • 2 pounds all-purpose flour
  • 3 tablespoons salt
  • 1/2 cup baking powder, plus 1 tablespoon
  • 1/2 pound lard
  • 4 cups buttermilk
Directions
Frogmore Stew:
  • Boil potatoes until tender. Keep warm.
  • Bring stock to a boil.
  • Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes).
  • Add sausage and cook for 7minutes longer.
  • Add corn and roasted peppers. Cook until just tender (about 10 minutes).
  • Season with salt and pepper (the stew should be full-flavored and rich).
  • Bring to a boil, and add shrimp and tomato.
  • Add green and wax beans if desired.
  • Cover and cook for 2 minutes. Do not overcook shrimp.
Biscuits:
  • Preheat Oster® toaster oven to 450°.
  • Sift dry ingredients together in large mixing bowl.
  • Work in lard by hand.
  • Add buttermilk. Blend together well.
  • Turn onto floured work area.
  • Roll dough out to 1/2-inch thickness.
  • Using a fork, prick dough all over.
  • Cut out biscuits with a biscuit cutter, making sure to cut straight up and down. Do not twist cutter.
  • Line baking sheet with parchment paper and place biscuits 1/2 inch apart on pan.
  • Bake for 11 to 12 minutes.
  • Remove from oven and brush tops of biscuits twice with melted unsalted butter. (This recipe makes 2 to 2 1/2 dozen biscuits).
To Serve:
  • Place four shrimp, two pieces of corn, three slices of sausage and some of the peppers, onions and beans from the stew in individual bowls.
  • Cut potatoes into halves. Place 4 halves in each bowl.
  • Ladle in 1/2 cup of broth and sprinkle with chopped parsley.
  • Serve with biscuits.

Frozen Berry Jam

- Makes 3 cups
Ingredients
  • 1-3/4 cups sugar
  • 1 package (10-12 oz) frozen berries (strawberries and raspberries are ideal)
  • 1 pouch (3 oz) liquid fruit pectin
  • 1 tbsp lemon juice
Directions
  • Combine ingredients into bread pan.
  • Select Basic setting. Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Frozen Daiquiri

- Serves 4
Ingredients
  • 1/3 cup frozen limeade concentrate
  • 5 ice cubes
  • 3 jiggers light rum
Directions
  • Blend until sherbet consistency. Do not strain.

Frozen Hot Chocolate

- Serves 1 (18 oz)
Ingredients
  • 1 cup milk
  • 2 tablespoons hot cocoa mix
  • 1 cup ice cubes
  • ½ cup chocolate ice cream
  • 1 container (6 ounces) vanilla yogurt
Directions
  • Pour milk into My Blend™ sport bottle. Add hot cocoa mix, ice cubes, ice cream and yogurt. Fasten the blade assembly on the open end of the sport bottle. Turn the sport bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sport bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Frozen Margarita

- Serves 4
Ingredients
  • 4 ounces gold tequila
  • 2 ounces orange and cognac liqueur
  • 2 tablespoons fresh lime juice
  • 1/4 cup sugar
  • 3 cups ice
Garnish
  • Extra lime juice and salt, for coating glass rims
Directions
  • Place all ingredients in Oster® Blender jar in order given above.
  • Cover jar with lid.
  • Process until smooth.
  • Dip rim of stemmed glasses in lime juice and then in salt.
  • Pour drink into glasses.

Frozen Mojito

- Serves 6
Ingredients
  • 4 oz of lime juice
  • 1 – 2 drops of green food coloring (optional)
  • 1 cup mint leaves
  • 1/2 cup sugar
  • 1/4 cup rum
  • 2 cups of ice
  • 1 cup of water
  • Lime slices and mint leaves for garnish (optional)
Directions
  • Place first 7 ingredients in the Oster Pro Series Blender jar in the order listed. Push once. Pour immediately into chilled glasses. Garnish with lime slice and whole mint leaves.

Frozen Sunshine

- Serves 4
Ingredients
  • 4 oz. Vodka
  • 2 oz. Clear orange-flavor liqueur
  • 1/4 cup half-and-half
  • 1/4 cup frozen orange juice concentrate
  • 4 cups ice
  • Garnish: Orange slices and paper umbrellas
Directions
  • Place ingredients in order given above into an Oster® Core Blender jar.
  • Cover jar with lid. Press POWER, then press FROZEN DRINK. Press START/STOP.
  • Pour into stemmed glasses.
  • Garnish, if desired, with orange slice and paper umbrella.

Garlic Marinated Grilled Leg of Lamb

Ingredients
  • 5 lb boneless leg of lamb
  • 1 large garlic bulb, cloves peeled
Marinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup raspberry vinegar
  • 1 cup extra virgin olive oil
  • 1/2 cup parsley, chopped
  • 1 tbsp each dried Greek oregano and tarragon
  • salt and pepper
Directions
  • Using a sharp knife, make several small punctures in the lamb, stuffing each one with a clove of garlic. Use as much garlic as your taste desires.
  • Using a deep dish pan, lay leg of lamb flat. Whisk marinade ingredients together in a bowl and pour over lamb. Cover and refrigerate, rotating it from side to side, overnight or up to two days (for most potent marinating effect).
  • GRILLING INSTRUCTIONS: Grill on medium-low heat for roughly 10 minutes per inch of thickness of lamb or to desired consistency. Best if served medium-rare.

Garlic Shrimp Casserole

Ingredients
  • 1 tablespoon butter
  • 2 tablespoons bread crumbs
  • 2 pounds shrimp (10 per pound size is best)
  • 1 tablespoon extra-virgin olive oil
  • 1 finely chopped onion
  • 2 chopped celery ribs
  • 3 garlic cloves
  • 3 cups chick stock or broth
  • salt and pepper, to taste
  • 1-1/2 cups converted rice
  • 1 tablespoon Italian parsley, chopped
  • 1/2 tablespoon lemon juice
  • 1/2 cup low-fat sour cream
  • 1/4 cup grated Parmesan cheese
Directions
  • *Begin by preparing the casserole dish. Butter then sprinkle evenly with breadcrumbs.
  • Pre-heat Oster® InspireTM Toaster Oven to 325oF.
  • Peel, de-vein, and cut shrimp lengthwise.
  • In a medium size saucepan heat the olive oil on medium heat.
  • Saute the onion, garlic, and celery in the olive oil. Add the rice, stirring frequently and watching the heat, making sure not to brown the ingredients. Add the broth and allow to come to a boil.
  • Remove from heat and stir in lemon juice, lemon zest, and parsley, then fold in sour cream and raw shrimp and pour into prepared casserole dish.
  • Sprinkle with cheese.
  • Cover the casserole with aluminum foil. Bake in Oster® InspireTM Toaster Oven at 325oF for 30 minutes. Remove the foil just 10 minutes before finished cooking.
  • Serve hot from the oven.

Golden Nectar

- Makes 1 cup
Ingredients
  • 1/2 cup peach nectar
  • 1/4 cup cantaloupe nectar
  • 1/4 cup orange juice
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Green Mango Salad and Sweet Mango Shooter

Ingredients
  • 1 cup julienne (thinly sliced) green mango
  • 1 tablespoon roasted and salted peanuts, chopped
  • 1 tablespoon mint, chopped fine
  • 1 tablespoon basil, chopped fine
  • 1/4 cup Vietnamese fish sauce
  • 1/4 cup limejuice
  • 1/4 cup sugar
  • 1/4 jalapeno, sliced paper thin into rings
Mango Shooter:
  • 1 cup ripe mangoes, peeled and seeded, chopped
  • 1 tablespoon limejuice
  • 2 tablespoons low fat vanilla yogurt
Directions
  • Combine the fish sauce, limejuice, sugar and jalapeno. Toss with the green mango, peanuts and herbs. Serve along side the Mango Shooter.
Mango Shooter:
  • Place ingredients in an Oster® Blender, puree until smooth.
  • Serve well chilled next to the salad.

Grilled Escolar with Rice Beans, Smoked Garlic Cloves, Wild Sage and a Purple Mustard Sauce

- Serves 4
Ingredients
  • 1 fennel bulb
  • 2 tablespoons finely diced pancetta ham
  • 1/4 cup finely diced shallots
  • 1 tablespoon minced roasted garlic
  • 1/4 teaspoon wild sage
  • 1 cup rice beans (northern white beans may be substituted)
  • 1-1/2 cups vegetable stock
  • 8 Italian parsley leaves, chopped
  • 6 baby arugula leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons purple mustard (Dijon mustard may be substituted)
  • kosher salt and freshly ground white pepper
  • kosher salt and freshly ground white pepper
Grilled Escolar:
  • 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
  • 4 5-1/2-ounce escolar fillets (Pacific sea bass may be substituted)
Directions
  • Preheat oven to 350°.
  • Prepare Oster® indoor grill.
  • Cut fennel bulb in half and toss with a touch of olive oil.
  • Place halves onto grill and slowly cook until fennel acquires a light smoked flavor and slightly charred look.
  • Transfer to a baking dish. Add water and cover dish with aluminum foil.
  • Slowly bake in oven for approximately 30 minutes, or until tender.
  • Transfer fennel and pan broth to a blender, and puree.
  • In a saucepan, render the pancetta until golden brown.
  • Add shallots and carrot, minced garlic and wild sage. Saute for 2 to 4 minutes.
  • Add rice beans, vegetable stock and fennel puree. Bring to a boil and then simmer for 40 to 60 minutes, or until beans are tender.
  • Strain and reserve bean broth.
Grilled Escolar:
  • Preheat oven to 350°.
  • Prepare Oster® indoor grill.
  • Grill fish to medium rare.
  • Crush smoked garlic cloves and spread on top of fillets.
  • Place fillets into oven for approximately 3 minutes.
To Serve:
  • Season rice beans with chopped parsley, baby arugula, olive oil and salt and pepper to taste.
  • Place ragout into deep past bowls.
  • Finish bean broth sauce by heating it and whisking in purple mustard.
  • Pour sauce around beans.
  • Place garlic-coated grilled escolar onto beans, and garnish with bronze fennel.

Grilled Farm-Raised Striped Bass in Minestrone Broth with Braised Belgian Endive, Potato Cake, Soybeans and Parmesan Cheese Tuilles

- Serves 6
Ingredients
Striped Bass:
  • 6 4-ounce farm-raised striped bass fillets, carefully scaled but skin on
  • olive oil
  • salt and pepper
Minestrone Broth:
  • 2 tablespoons extra-virgin olive oil
  • 1 1-by-1-inch prosciutto cube
  • 2 tablespoons finely diced leek
  • 2 tablespoons diced celery
  • 2 tablespoons finely diced zucchini
  • 2 tablespoons finely diced yellow squash
  • 2 tablespoons finely diced savory cabbage
  • 2 tablespoons finely diced, peeled and seeded tomato
  • 2 tablespoons finely diced Yukon Gold potato
  • 2 tablespoons finely diced onion
  • 2 tablespoons fresh cranberry beans, shelled
  • 1 clove garlic, minced
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped basil
  • 3 cups clear fish broth
  • sea salt and ground white pepper
  • nutmeg
Braised Belgian Endive:
  • 2 tablespoons extra-virgin olive oil
  • 6 medium Belgian endives, quartered length wise
  • 1 bay leaf
  • 1 thyme sprig
  • 3/4 cup clear chicken broth
  • 3/4 cup clear chicken broth
  • sea salt and freshly ground white pepper
Potato Cake:
  • 1 tablespoon extra-virgin olive oil, plus more for sauteing potato cakes
  • 1 dried fennel stick
  • 1 bay leaf
  • 2 sun-dried tomatoes
  • 3 medium Yukon Gold potatoes
  • 1 teaspoon minced Italian parsley leaves, no stems
  • 1 teaspoon chopped lemon segments
  • 1 tablespoon potato starch
  • sea salt and freshly ground white pepper
Soybeans:
  • 1/2 cup fresh soybeans, removed from shell
Parmesan Cheese Tuilles:
  • 3 ounces Parmesan cheese, finely grated
Directions
Striped Bass:
  • Drizzle boned fillets thoroughly with olive oil and season.
  • Refrigerate.
Minestrone Broth:
  • Saute olive oil and prosciutto lightly in a heavy-bottomed pot.
  • Slowly add leek, celery, zucchini, yellow squash, savoy cabbage, tomato, potato and onion, and simmer slowly.
  • Add remaining ingredients, including salt, pepper and nutmeg to taste, and cook slowly over a low flame for 2 hours.
  • Begin to serve when minestrone is ready, first removing prosciutto.
Braised Belgian Endive:
  • Heat a heavy-bottomed skillet. Add olive oil.
  • Brown Belgian endive well on all sides.
  • Add bay leaf, thyme, chicken broth and chicken glaze, and season to taste with salt and white pepper.
  • Simmer over low heat until very tender. Reserve.
Potato Cake:
  • Add 1 tablespoon of olive oil to a heavy-bottomed pot.
  • Quickly saute fennel stick, bay leaf and sun-dried tomatoes.
  • Add potatoes. Cover with water and cook over a medium flame until potatoes can be cut smoothly with a paring knife.
  • Let cooked potatoes cool to room temperature, then remove skins and rice.
  • Combine with Italian parsley and chopped lemon and season to taste.
  • Form potato mixture into small cakes and dust with potato starch.
  • In a heavy-bottomed saute pan, saute potato cakes on both sides in olive oil until golden brown. Remove and keep warm.
Soybeans:
  • Heat soybeans and keep warm.
Parmesan Cheese Tuilles:
  • For each of the 6 tuilles, melt 1/2 ounce of cheese in a nonstick skillet over a low flame.
  • Carefully remove melted cheese and shape over side of a wine bottle.
  • Tuilles will become crisp as they cool. Reserve.
To Serve:
  • On the Oster® indoor grill, carefully grill striped bass, making sure skin is not torn.
  • Place potato cake in center of a hot dinner plate.
  • Arrange Belgian endive.
  • Sprinkle soybeans around the ladle on some minestrone.
  • Place bass skin side up.
  • Top with Parmesan cheese tuille. Serve at once.

Grilled Georgia Mountain Trout with Green Onion Sauce

- Serves 6
Ingredients
  • 6 12-ounce freshwater trout, cleaned, with heads and tails left intact
  • 6 slices top-quality hickory-smoked bacon, preferably country style
  • 6 tablespoons rendered bacon fat (warmed to liquify)
  • 12 fresh basil leaves
  • sea salt and freshly ground pepper
Green Onion Sauce:
  • 2 egg yolks
  • 1 teaspoon sea salt
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Coleman's dry mustard
  • 1-1/2 cups peanut oil
  • 1/2 cup thinly sliced green onions
Directions
  • Preheat broiler or start Oster® indoor grill.
  • Gently wash trout in cool running tap water.
  • Dry with paper towels.
  • Lightly brush insides of fish with bacon fat.
  • Sprinkle with salt and pepper.
  • Lay two basil leaves in cavity of each trout.
  • Lightly brush outsides of fish with bacon fat. (At least half of bacon fat should be left over.)
  • Sprinkle with salt and pepper.
  • Wrap each trout in a slice of bacon and secure with a toothpick.
  • Refrigerate until ready to cook.
Green Onion Sauce:
  • Combine egg yolks, salt, vinegar, lemon juice and dry mustard in a large ceramic bowl and whisk vigorously until thoroughly mixed.
  • While whisking, slowly add peanut oil in a thin stream in order to fully incorporate into mixture. (Be careful not to add oil to fast or whisky too slowly. Either can cause sauce to break up.)
  • Stir in onions and season to taste.
  • If sauce is too thick, thin with 1 or 2 tablespoons of water.
To Serve:
  • Just before cooking, brush trout with remaining bacon fat.
  • Broil or grill over medium-hot coals approximately 4 minutes, then gently turn and cook other side.
  • Test one fish for doneness after 7 to 8 minutes of cooking. Do not overcook.
  • When fish are done, top with green onion sauce and serve.

Grilled Salmon with Mango Peach Salsa

- Serves 4
Ingredients
  • 4 salmon steaks
Marinade
  • 1/8 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • 1/4 onion
  • 1 pinch ground cloves
  • 1 pint salt
  • 1/2 mango, pitted and peeled
  • 1/2 cup sliced peaches, canned or fresh
Mango Salsa
  • 1/2 cup diced peaches, fresh or canned
  • 1 mango, pitted, peeled and diced
  • 1/2 red pepper, diced
  • 3 green onions, chopped
  • 1 teaspoon fresh ground ginger
  • 1/4 cup chopped parsley
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons lime juice
Directions
Salmon
  • Place all marinade ingredients in Oster® Food Processor or use Oster® Hand Blender and blend until smooth.
  • Immerse salmon in marinade and refrigerate for 1 hour. Make salsa during this time.
Mango Salsa
  • Toss all ingredients together. Refrigerate 1 hour.
To Serve
  • Set Oster® Indoor Grill to highest setting.
  • Remove salmon from marinade and pat dry. Place on preheated grill and cook approximately 5 minutes per side or until salmon flakes with a fork.
  • Place salmon on plate and spoon salsa over top.

Grilled Tuna Steaks with Green Peppercorn Sauce

Ingredients
  • 3 tuna steaks
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1 large crushed garlic clove
  • 1 tbsp olive oil
  • 1 cup chopped tomatoes
  • 4 tbsp whole green peppercorns
  • 1 tbsp dijon mustard
  • 1/2 cup plain yogurt
  • 2 tbsp cognac (optional)
Directions
  • Rub fish with salt, lemon juice, garlic, and olive oil. Set aside for 20 minutes.
  • Combine tomatoes, peppercorns, and mustard in a small saucepan and heat on the corner of the grill, stirring occasionally until thickened. Stir yogurt and cognac into tomato mixture and cook for another 3-5 minutes. Taste and adjust seasonings.
  • Grill tuna on medium coals, turning once, until meat flakes easily with a fork (allow 10 minutes per inch of thickness.) Serve with sauce spooned over.

Grilled Tuna with Couscous

Ingredients
  • 2 tsp olive oil
  • 2 large garlic cloves, minced
  • 1 to 2 sprigs fresh oregano, minced
  • 2 tbsp balsamic vinegar
  • 1 lb red onion, sliced thick
  • 1/2 lb fresh tuna
  • 1 large each red, yellow, and green bell pepper, cut in half and seeded
  • 4 tbsp nonfat yogurt
  • Juice of fresh lemon
  • Salt and coarsely ground pepper
  • 2 cups couscous, cooked
  • 1/4 tsp paprika
  • Mixed baby greens
Directions
  • In a shallow container, combine half of garlic and lemon, oregano, and balsamic vinegar; marinate tuna for at least 2 hours, refrigerated.
  • Just before grilling, lightly glaze tuna, peppers and onion with olive oil to avoid sticking. Grill until cooked throughout.
  • Julienne cooked peppers, cube tuna and slice onions; mix with couscous.
  • In a small bowl, mix together yogurt, rest of garlic and lemon, and paprika.
  • Spoon tuna mixture over a bed of baby greens, and top with a dollop of yogurt sauce. Season with salt and pepper to taste.

Grilled Vegetable Salad with Feta and Olives

Ingredients
Marinade:
  • 3 tbsp fresh lemon juice
  • 3 tbsp chicken broth, defatted
  • 1-1/2 tbsp extra virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 tsp dried oregano
To Grill:
  • 1 small eggplant
  • 1 fennel bulb, trimmed
  • 2 small zucchini
  • 1 red onion, peeled
  • 1 lemon, sliced
  • 2 tbsp olive oil
Salad:
  • 3 oz feta
  • 1/2 cup Kalamata olives
  • 2 cups mixed salad greens
  • Salt and coarsely ground pepper
Directions
  • In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
  • Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
  • On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.

Grilled Yellowfin Tuna with Pasta and Chinese Vegetables in Copperwell Sauce

- Serves 4
Ingredients
  • 4 6-ounce yellowfin tuna steaks
  • 4 tablespoons garlic oil
Copperwell Sauce:
  • 2/3 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Szechuan chili flakes
  • 1-1/4 cups vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 tablespoons crushed sesame seed
  • 1/2 teaspoon cayenne pepper
Vegetables and Pasta:
  • 1/2 pound linguini pasta, blanched
  • 1 cup Chinese greens (Savoy cabbage, napa cabbage, mustard greens, etc.), blanched
  • 1 cup bok choy, blanched
  • 1 cup snow peas, blanched
  • 12 ears baby corn, blanched
  • 1 cup julienned carrots, blanched
  • 8 ounces Copperwell sauce (preceding recipe)
  • salt and pepper
Garnish:
  • 4 phyllo dough fans (know phyllo dough in center, fringe ends and deep-fry)
  • 4 tablespoons finely diced bell peppers (a tricolor mix of red, yellow and green)
  • 4 tablespoons Szechuan oil
Directions
  • Brush tuna steaks with garlic oil.
  • Salt and pepper to taste.
  • Grill to desired doneness on an Oster® Indoor Grill.
Copperwell Sauce:
  • Combine soy sauce, sesame oil, vinegar, Szechuan pepper and 1 cup of the vegetable oil in a bowl.
  • Heat the remaining 1/4 cup of oil, remove from heat, and add cayenne pepper to singe it. Add to ingredients in bowl.
  • Heat brown sugar in water until it dissolves and caramelizes. Add to ingredients in bowl.
  • Toast sesame seed until golden. Add to ingredients in bowl.
  • Whisk ingredients to combine. (Recipe makes more sauce than needed for dish).
Vegetables and Pasta:
  • Reheat the linguini.
  • Toss pasta, vegetables and sauce together, and warm over low heat.
  • Salt and pepper to taste.
To Serve:
  • Arrange one-quarter of pasta and vegetables in a decorative twist in center of each plate.
  • Place grilled tuna off center.
  • Garnish with fan and tricolor peppers.
  • Drizzle with Szechuan oil.

Herb-Crusted Prawns with Warm Mushroom and Potato Salad

- Serves 6
Ingredients
Prawns:
  • 12 prawns, shelled and deveined (save shells)
  • 1 egg white, lightly frothed
  • 1/4 cup chopped mixed herbs
  • 2 tablespoons olive oil
  • 1/4 cup sherry vinegar
  • 1 cup prawn stock (recipe follows)
  • 2 tablespoons butter
  • juice of 1/2 lemon
  • salt and pepper
Prawn Stock:
  • 2 tablespoons live oil
  • 1/4 cup diced onion
  • 1 diced carrot
  • 1/2 stalk celery, diced
  • shells from prawns
  • 1/4 cup white wine
  • 1 tablespoon tomato paste
  • 2-1/2 cups water or fish stock
  • 1 bay leaf
  • 2 sprigs thyme
  • 5 peppercorns, crushed
Mushroom and Potato Salad:
  • 4 medium Red Bliss potatoes, halved and sliced
  • 6 tablespoons olive oil
  • 4 cups assorted mushrooms (oyster, cepe, Portobello, shiitake, chanterelle), sliced
  • 1/4 cup shallots, chopped
  • salt and pepper
Directions
Prawns:
  • Lightly coat prawns in egg wash and dredge in herb mix.
  • In a saute pan, cook prawns in oil over medium heat for 2 minutes.
  • Remove prawns and deglaze pan with sherry vinegar.
  • Reduce until dry, then add prawn stock and bring to a boil.
  • Lower heat and swirl in butter.
  • Season this sauce with salt, pepper and lemon juice.
Prawn Stock:
  • In a saucepan, saute onion, carrot and celery in oil over medium heat until lightly caramelized.
  • Add prawn shells and stir until shells turn pink.
  • Deglaze with white wine and reduce until dry.
  • Stir in tomato paste.
  • Add liquid (water or stock) and spices. Bring to a boil, then reduce to a simmer for 15 to 20 minutes.
  • Strain liquid, making sure to press down on the solids in order to extract full flavor.
  • Return liquid to pan, and over medium-low heat reduce to a yield of 1-1/2 cups.
Mushroom and Potato Salad:
  • In a saute pan, cook potatoes in 2 tablespoons of the oil over medium heat until golden brown and tender. Keep warm.
  • In another saute pan, cook mushrooms in small batches in oil over medium-high heat until golden brown. Toss in some shallots at the end of each batch and season with salt and pepper.
  • Combine potatoes and mushrooms and keep warm.
To Serve:
  • In the middle of a shallow individual serving bowl, place a generous spoonful of warm mushroom and potato salad.

Heydey

- Makes 2/3 cup.
Ingredients
  • 1/3 cup apple juice
  • 1/3 cup melon juice
  • 2 to 3 tsp cranberry juice
  • 1 tbsp honey
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Honey Butter

- Makes 1/2 cup
Ingredients
  • 1/2 cup butter or margarine, softened
  • 1/2 tsp ground cinnamon
  • 2 tbsp honey
Directions
  • Mix together all ingredients until smooth. Serve with waffles or fresh baked bread.

Honey-Vanilla Blast

Ingredients
  • 1 cup fat free milk
  • 1 cup (8 oz.) fat free vanilla yogurt
  • 3 chunks frozen banana
  • 1/4 cup protein
  • 2 tablespoons honey
Directions
  • In In2itive® blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER button. From the MAIN MENU, select DRINKS, then POWDERED DRINKS, and then press the START/STOP button.
  • Pour into tall glass to serve.

Honey-Wheat Pancakes

Ingredients
  • 1-1/3 cups low fat buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 1-1/2 cups reduced-fat buttermilk baking mix
  • 1/2 cup whole-wheat flour
  • 1/4 cup honey-crunch wheat germ
  • 1 teaspoon baking powder
  • Butter and syrup for serving
Directions
  • In In2itive® blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER, then press BATTER. Press START/STOP.
  • For each pancake, pour about 1/4 cup batter onto preheated Oster® electric skillet, cook until tops begin to bubble, turn over and continue to cook until golden.
  • Serve hot with butter and syrup.

Horseradish Potatoes

Ingredients
  • 2-1/2 lbs baking potatoes, peeled and cubed
  • 2/3 cup buttermilk
  • 1/3 cup freshly grated horseradish
  • 1 tsp jalapeño, minced
  • 1 tbsp butter or corn oil
  • Salt and freshly-ground white pepper
Directions
  • Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until potatoes are soft, about 25 minutes. Drain in a colander and return to the saucepan. Add remaining ingredients and mash until smooth and fluffy. Serve hot.

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Ingredients
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
Garnish:
  • 6 fennel sprigs, deep fried
Directions
Veal Souffle:
  • Trim veal tenderloins by removing all fat, sinew and side strap.
  • Reserve trimmings.
  • Cut each trimmed tenderloin into 3 1-inch nuggets.
  • Clean reserved trimmings and free from any fat, sinew or gristle.
  • Grind veal in an Oster® Food Processer.
  • Add egg, ice, spinach puree and salt pepper to taste.
  • Process to mousse consistency.
  • Remove from bowl and refrigerate for 1 hour.
  • In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
  • Remove nuggets from skillet.
  • Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
  • Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
  • Cover and smoke for 20 minutes.
Merlot Wine Glaze:
  • In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
  • Reduce by 75% and then add chicken glaze.
  • Strain and keep warm.
Parsley Juice:
  • Blanch Italian parsley.
  • Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
  • Remove from blender and reserve.
Grilled Shiitake Mushrooms:
  • In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
  • Let marinate for 5 minutes.
  • Grill when ready to serve.
Vegetable Slaw:
  • In a bowl, combine all and adjust seasoning.
To Serve:
  • On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
  • Place grilled shiitake mushrooms around.
  • Center vegetable slaw.
  • Garnish with a deep-fried fennel sprig. Serve at once.

Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens

- Serves 4
Ingredients
  • 1 pound fresh jumbo lump crabmeat
  • 1 mango, peeled and diced (Dice 1 teaspoon finely and reserve for vinaigrette)
  • 2 cups baby greens
Potato Pancakes:
  • 3 large Idaho potatoes, peeled and shredded
  • 6 ounces finely diced onion
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon flour
  • 2 tablespoons blended oil (canola and vegetable)
  • salt and pepper
Brandy Cream:
  • 1 cup finely sliced shallots
  • 2/3 cup brandy
  • 2 cups heavy cream
  • oil
  • salt and pepper
Mango Vinaigrette:
  • 2 ounces mango syrup or nectar
  • 1/4 teaspoon minced jalapeno pepper
  • 2 ounces champagne vinegar
  • 1 teaspoon finely diced mango
  • 4 ounces blended oil
  • salt and pepper
Directions
  • Whir potato and onion in an Oster® food processor and transfer to a mixing bowl.
  • Add eggs and baking soda.
  • Add flour in small amounts to bind mixture.
  • Add salt and pepper to taste.
  • Heat oil in an Oster® electric skillet.
  • Place pancake mixture on skillet surface by spoonfuls to make silver-dollar pancakes.
  • When pancake begins to dry out at edges, turn over.
  • Make at least 12 pancakes. This recipe will yield 20.
Brandy Cream:
  • Saute shallots in oil until they begin to caramelize.
  • Deglaze with brandy and let flame.
  • Add cream.
  • Reduce by half.
  • Salt and pepper to taste.
Mango Vinaigrette:
  • This recipe makes more than is necessary for four servings.
  • Mix first five ingredients together. Do not emulsify.
  • Salt and pepper to taste.
To Serve:
  • Heat potato pancakes in a 350-degree Oster® toaster oven or under a low broiler.
  • Meanwhile, place brandy cream in a pan and add crabmeat.
  • Taste for seasoning; add slat and pepper if necessary.
  • Heat, and stir to coat the crab.
  • Place diced mango on plates at ten o'clock and drizzle some vinaigrette over it.
  • Mix a bit more of the vinaigrette with greens.
  • Place greens on plates at two o'clock.
  • On each plate, place a potato pancake at left below mango and scoop some of the crab-cream mixture on top.
  • Shingle another pancake next to the crab and repeat process with remaining pancakes and crab.

Kiwi Strawberry Smoothie

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup reduced-fat (2%) milk
  • 2 kiwi, peeled and sliced
  • 1/2 cup frozen strawberries
  • 1 container (6 ounces) strawberry yogurt
Directions
  • Pour milk into My Blend™ sports bottle. Add kiwi, strawberries and yogurt. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 370
Total Fat: 6 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 170 mg
Total Carbohydrate: 69 g
Dietary Fiber: 6 g
Sugars: 52 g
Protein: 13 g
Potassium: 1057 mg
Vitamin A: 1251 IU (25%)
Vitamin C: 159 mg (260%)
Calcium: 478 mg (50%)
Iron: 1.02 mg (6%)

Exchanges: 2 fruit, 1 reduced-fat milk, 2.5 other carbohydrate, .5 fat

Kiwi-Sherbet Punch

Ingredients
  • Oster® Blender
  • 6 oz. chopped pineapple (fresh or canned)
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon fresh squeezed lime juice
  • 2 kiwi, peeled and sliced
  • Lime or lemon sherbet
  • 2 12-oz. cans cold ginger ale
Directions
  • In an Oster® Blender, combine the pineapple, coconut milk, limejuice and kiwi. Mix until smooth.
  • Freeze the mixture for one hour.
  • Pour 1/4 cup of this mixture into 8 glasses, dividing evenly.
  • Top each with a scoop of sherbet.
  • Add the chilled ginger ale to each glass to fill.
  • Top with a slice of kiwi if desired. Serve immediately.

Lemon Chicken with Moroccan Olives, Pine Nuts, Toasted Garlic and Couscous

- Serves 4
Ingredients
Chicken:
  • 2 3-pound chickens
  • 2 tablespoons olive oil
  • salt and pepper
  • chopped chives, scallions or cilantro leaves (for garnish)
Marinade for Chicken:
  • 1/2 cup olive oil
  • 2 lemons, juiced (use Moroccan preserved lemons, chopped, if available)
  • 1/2 tablespoon roughly chopped cilantro leaves
  • 2 teaspoons freshly chopped ginger
  • pinch of crushed red pepper flakes
  • 1 teaspoon freshly ground white pepper
Moroccan Olive and Pine Nut Sauce:
  • 3 tablespoons melted chicken fat (from roasted chicken)
  • 5 tablespoons grated white onion
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic, minced
  • pinch of crushed red pepper flakes
  • pinch of saffron
  • 1/3 cup sliced Moroccan green olives
  • 1/3 cup pine nuts, toasted
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 quart check stock, reduced to 2 cups
  • 2 tablespoons butter
  • 1 teaspoon chopped fresh parsley
  • 1 tablespoon chopped cilantro leaves
  • salt and pepper
Couscous:
  • 2 cups chicken stock
  • 2 cups medium-grain couscous
  • 1 medium carrot, cut into 1/4-inch cubes
  • 1/2 red bell pepper, seeded and diced
  • 1/2 onion diced
  • 1/2 zucchini, cut to 1/4-inch dice
  • 1 tablespoon turmeric
  • 4 tablespoon fresh chopped parsley
  • pinch of saffron
Directions
Marinade for Chicken:
  • Mix ingredients and coat chickens. Cover and marinate in refrigerator for 6 to 24 hours.
  • Preheat oven to 375°.
  • Season chickens with salt and pepper inside and out and truss.
  • Heat ovenproof roasting pan over high heat on stove.
  • Add olive oil.
  • Brown chickens in pan until golden on all sides.
  • Place in oven and roast for 50 minutes or until juices are pale yellow.
  • Remove chickens from roasting pan and set aside.
  • Pour fat out of pan, reserving about 3 tablespoons for sauce (recipe follows).
Moroccan Olive and Pine Nut Sauce:
  • To the 3 tablespoons of fat left in pan after chicken is roasted, add grated onion, garlic and ginger and cook until onion just begins to brown.
  • Add crushed red pepper, saffron, olives and pine nuts, and deglaze with lemon juice.
  • Add honey and reduced chicken stock, and reduce by half.
  • Finish sauce with butter, parsley, cilantro and salt and pepper to taste.
  • Reserve, keeping warm.
Couscous:
  • Bring chicken stock to a simmer.
  • In a large saute pan, sweat carrot, red pepper, onion and zucchini until tender.
  • Add saffron, turmeric and stock.
  • Place dry couscous in a large bowl and pour vegetable stock mixture over it. Stir to combine.
  • Cover with plastic wrap and let stand approximately 15 minutes.
To Serve:
  • Brown chickens further under broiler if necessary.
  • Remove trussing and carve. (Chickens can be served whole.)
  • Serve with couscous.
  • Drizzle sauce over chicken, and garnish with chopped chives, scallions or cilantro leaves.
  • Drizzle sauce over chicken, and garnish with chopped chives, scallions or cilantro leaves.

Lemon Curd Trifle with Orange Cake

- Makes 3 cups
Ingredients
Lemon Curd
  • 1 cup sugar
  • zest of 1 large lemon
  • 1/2 cup fresh squeezed lemon juice (3 or 4 lemons)
  • 2 large egg yolks
  • 2 large eggs
  • 4 tablespoons butter, cut into small pieces
Trifle
  • 1/2 pint whipping cream
  • 1 teaspoon lemon or orange zest
  • 4 slices of any left over cake or fruit bread (1 inch by 4 inches each)
  • 1 cup lemon curd
  • 1 cup fresh fruit, raspberries, strawberries, cherries
Directions
Lemon curd
  • Juice lemons in Oster® Citrus Juicer.
  • Place sugar, zest, juice, yokes and eggs into medium-sized sauce pan.
  • Wisk mixture with an Oster® Hand Mixer until very smooth and well blended.
  • Place pan over medium heat, add butter and stir constantly until mixture becomes thick and glossy (8-10 minutes). Mixture should coat a spoon.
  • Remove from heat and pass through a fine sieve.
  • Pour into a container, cover and chill.
Trifle
  • Whip cream and fold in zest.
  • Cut cake slices into cubes.
  • Assemble trifle in tall glasses layering curd, fruit cake, curd, fruit and whipped cream.
  • Serve immediately or refrigerate for up to 1 hour.
  • Makes 4 servings.

Lemon Strawberry Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 2 tablespoons lemon juice
  • 1 cup frozen strawberries
  • 1/2 cup plain yogurt
  • 1 tablespoon sugar
Directions
  • Pour milk and juice into My Blend™ sports bottle. Add strawberries, yogurt and sugar. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 320
Total Fat: 7 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 200 mg
Total Carbohydrate: 51 g
Dietary Fiber: 3 g
Sugars: 39 g
Protein: 15 g
Potassium: 889 mg
Vitamin A: 532 IU (10%)
Vitamin C: 74 mg (120%)
Calcium: 520 mg (50%)
Iron: 72 mg (6%)

Exchanges: 1 fruit, 2 reduced-fat milk, .5 other carbohydrate

Light 'n Crisp Waffles

Ingredients
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 cups milk
  • 1/3 cup oil
  • 2 cups all-purpose flour
  • 2 egg whites, stiffly beaten
  • 1 tbsp baking powder
Directions
  • Preheat waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg whites.
  • Pour 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with your favorite topping.
Variations:
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Pecan or Macadamia Nut Waffles:
  • Sprinkle 1 tbsp. finely chopped pecans or macadamia nuts over preheated waffle grids. Pour 1/2 cup batter over nuts and close waffle maker. Bake as directed.
Bacon Waffles:
  • Cook bacon strips. Pour 1/2 cup batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed.
Cheese Waffles:
  • Fold in 1 1/2 cups shredded cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entree.
Blueberry Waffles:
  • Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids. Bake until golden.
Chocolate Chip Waffles:
  • Fold 1 cup chocolate chips into batter. Bake as directed.

Light Rye Bread

Ingredients
  • 1 3/8 cups water
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp packed brown sugar
  • 1-1/2 tsp salt
  • 3 cups bread flour
  • 1 cup rye flour
  • 2 tsp active dry yeast
Directions
  • Measure and add liquid ingredients to the bread pan.
  • Measure and add dry ingredients (except yeast) to the bread pan.
  • Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
  • Snap the baking pan into the breadmaker and close the lid.
  • Press "Select" button to choose the Whole Wheat setting.
  • Press the "Crust Color" button to choose light, medium or dark crust.
  • Press the "Start/Stop" button.

Lobster Ceviche with Hearts of Palm

- Serves 4
Ingredients
Lobster Marinade:
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dry English mustard
  • 1 tablespoon mustard seeds
  • 1 tablespoon horseradish
  • 1 tablespoon chopped white onion
  • 1/2 cup lobster stock
  • 1 stalk of celery, diced
Ceviche:
  • 4 1-1/2 to 2-pound Maine lobsters (about 4 to 4 1/2 pounds cooked meat)
  • 1 large yellow tomato, diced
  • 1 small red onion, halved, then julienned
  • 1/4 cup cilantro leaves
  • 1/4 cup sliced scallions
  • 1/4 cup chopped chives
  • 1 pound fresh hearts of palm
Directions
Lobster Marinade:
  • Combine juices, mustards, mustard seeds, horseradish, white onion, lobster stock and celery in an Oster® blender and blend well. Reserve.
Ceviche:
  • In a large mixing bowl, combine lobster, tomato, red onion, cilantro, scallions, chives and marinade.
  • Toss and reserve.
  • Steam hearts of palm for about 2 minutes, then chill in an ice-water bath.
To Serve:
  • Lay some chilled hearts of palm decoratively on each plate.
  • Place a scoop of lobster ceviche in center.

Lobster Cocktail with Roasted Garlic Mashed Potatoes

- Serves 4
Ingredients
Lobster:
  • 1 1-1/2 pound lobster, live
Roasted Garlic Mashed Potatoes:
  • 1-1/2 pounds potatoes, peeled and quartered
  • 4 cloves garlic, roasted and peeled
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • salt and freshly ground pepper
Cilantro-Citrus Vinaigrette:
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1/2 orange, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped soft herbs (sage, parsley and basil)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon chopped cilantro
Garnish:
  • lobster antennas
  • chives, whole
  • strips of orange peel
Directions
Lobster:
  • In a pot, bring a gallon of salted water to a boil.
  • Drop in lobster and cook for 5 minutes.
  • Place in ice water to stop cooking.
  • When cool, remove shells. Cut meat into 1-inch chunks and chill.
Roasted Garlic Mashed Potatoes:
  • Bring a pot of salted water to a boil.
  • Cook potatoes until tender. Drain.
  • While hot, place potatoes in a large bowl and use an Oster® hand mixer to mash with garlic, butter, cream and salt and pepper to taste.
  • Mash with paddle attachment on low speed.
  • If necessary, grind through food mill until smooth.
  • Keep warm.
Cilantro-Citrus Vinaigrette:
  • Whisk together all ingredients. Reserve.
To Serve:
  • Toss cold lobster with cilantro-citrus vinaigrette.
  • Place warm mashed potatoes in stemmed glasses.
  • Top with lobster meat.
  • Garnish each with an antenna and a chive tied with an orange-peel strip.

Lobster Quesadilla

- Serves 2
Ingredients
  • 2 large spinach and/or sun-dried tomato sandwich wraps
  • 6 ounces Queso Blanco or Muenster cheese
  • 1 large ripe papaya, diced
  • 1/2 red pepper, chopped
  • 2 scallions, sliced thin
  • 1/2 fresh chili, diced
  • 1 tablespoon vegetable oil
  • 8-10 lobster claws, cooked, shells removed
Directions
  • Preheat Oster® Electric Skillet to 350°.
  • Saute pepper, scallions, and chili for 2 minutes in oil. Mix in papaya. Set aside. Wipe out skillet.
  • Shred Queso Blanco cheese, set aside.
  • Lightly spray or brush one side of sandwich wrap with water. Place wet side down on Oster® Electric Skillet. Place 1/2 the cheese on wrap and spread 1 tablespoon papaya mix over cheese. Add 1/2 the lobster.
  • Fold wrap over to make half-circle shape.
  • Cook about 3 minutes on each side. Remove from skillet, cut into wedges.
  • Repeat with the rest of the ingredients.
  • Garnish with extra lobster and chili. Serve with sour cream and extra papaya salsa on the side.

Mango Citrus Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup mango nectar
  • 3 tablespoons lime juice
  • 1 cup frozen chopped mango
  • 1/2 cup lemon sorbet
  • 1/4 teaspoon grated lime peel
  • 1 tablespoon honey
Directions
  • Pour nectar and juice into My Blend™ sports bottle. Add mango, sorbet, lime peel and honey. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 410
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Total Carbohydrate: 104 g
Dietary Fiber: 4 g
Sugars: 96 g
Protein: 2 g
Potassium: 172 mg
Vitamin A: 1856 IU (35%)
Vitamin C: 74 mg (120%)
Calcium: 48 mg (4%)
Iron: .85 mg (4%)

Exchanges: 4 fruit, 2 other carbohydrate

Mango Salsa

Ingredients
  • 1 large mango, cut into small cubes
  • 1 each small red and yellow peppers
  • 1/4 cup each yellow and red onions
  • 2 medium tomatoes
  • 1/2 bunch cilantro, coarsely chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 6 cloves garlic, minced or pressed
  • Juice of 2 whole limes
  • 1 tbsp red wine vinegar
  • 2 tsp ground cumin
  • Sea salt and coarsely ground pepper
Directions
  • Mince red and yellow peppers, onion and tomatoes, either in a food processor or by hand.
  • In a large bowl, combine all ingredients together; cover and refrigerate for at least 30 minutes. Serve alongside seafood, poultry, with corn chips and quesadillas.

Mango, Brie and Avocado Quesadillas

Ingredients
  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
Directions
  • Chop the onion and blanch for 10 minutes; drain the water and set aside.
  • Warm the brie to room temperature. Clean and cube the mango and avocado; chop the cilantro.
  • On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro; top with another tortilla and lightly brush each side with safflower oil.
  • In a skillet, cook on each side until lightly browned and inside melts. Cut into quarters and serve with mango or a tomato-based salsa.

Marinated Veggie Ball with Flank Steak

- Serves 4 to 6
Ingredients
  • 4 cloves garlic
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 zucchini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • Salt and pepper, to taste
  • 1 1/2 pounds beef flank steak
Directions
  • Whirl garlic in Oster® Food Processor until finely chopped. Add oil, vinegar, salt and pepper and pulse one or two times until blended.
  • Remove mixture from processor bowl.
  • Replace bowl but do not clean out and add peppers and zucchini to processor bowl and pulse until roughly chopped.
  • Add 1 tablespoon of the oil mixture to vegetables and pulse once. Put mixture in small bowl or ramekin. Let mixture sit for one hour.
  • Marinate steak in the remaining oil mixture for 1 hour in refrigerator.
  • Grill steak to desired doneness. Slice steak very thin and arrange on serving platter.
  • Turn out ramekin in the center of platter and serve.

Mascarpone-Mint Ice Cream, Fresh Figs and Vanilla-Lemon Syrup

- Serves 4
Ingredients
  • 1-3/4 cups sugar
  • 3 cups water
  • 17-1/2 ounces mascarpone cheese
  • 3 tablespoons lemon juice
  • 15 chopped fresh mint leaves
Vanilla-Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 vanilla beans, scraped (reserve seeds for another use)
  • lemon juice
Garnish
  • 4 grapefruit sections
  • figs, halved
Directions
  • Bring sugar and water to boil. Remove from heat and add remaining ingredients. Infuse overnight, then strain. Freeze in an ice-cream maker.
Vanilla-Lemon Syrup
  • Bring sugar, water and vanilla beans to a boil. Remove from heat and strain. Add lemon juice to taste.
To Serve
  • Scoop ice cream into bowls. Add a grapefruit section and two fig pieces to each. Drizzle with syrup. Serve immediately.

Meat Filling for Arepas

- Serves 6 to 8
Ingredients
  • 2 tablespoons olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 green chili, chopped
  • 2 large tomatoes, seeded and chopped
  • 1/2 teaspoon achiote powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 8 pimento stuffed olives
  • 1 tablespoon capers
Directions
  • Place first 12 ingredients in Oster® Electric Skillet and cook until meat is done (about 20 minutes).
  • Stir in olives and capers.
  • Split arepas (see basic arepa recipe) and fill with meat. Serve hot.
  • Fills 6 to 8 arepas.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Ingredients
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
Directions
Medallion of Lamb with Green and Black Olives:
  • Heat oil in a large saute pan until hot.
  • Season lamb medallions and add to pan. Cook over high flame until meat has caramelized.
  • Turn over and continue to cook until other side has caramelized.
  • Reduce heat. Add butter and cook for 2 minutes. (Total cooking time for medium-rare is 6 minutes.)
  • Remove meat from pan and keep warm.
  • Drain off excess fat, and deglaze pan with sauce.
  • Add olives, and adjust seasoning.
Quick Sauce for Lamb:
  • Within 30 to 45 minutes, this procedure can yield a sauce with the same intense flavor, same viscosity and same rich color as restaurants produce.
  • Heat an Oster® Electric Skillet to medium heat with enough canola oil to coat the bottom.
  • Add bones to hot oil and roast until well browned on all sides.
  • Discard any oil that has accumulated in the skillet in excess of that amount of oil used at the start. Add to this enough water to cover bones by half.
  • Reduce heat and simmer until all liquid has evaporated. Repeat this step using a natural chicken or vegetable stock.
  • Once second reduction is complete and bones begin to roast, add other flavoring components desired, such as mirepoix, tomatoes, or herbs (chop fine for maximum flavor extraction).
  • Continue to roast until vegetables are caramelized.
  • At this point, add three times as much liquid as the volume of bones. The liquid is cook's choice: water, stock and half water, or perhaps a small amount of sauce left from previous recipe.
  • Reduce volume by half.
  • Strain twice, once through a coarse strainer and then through a fine-mesh strainer (chinois).
  • Reduce a little more if desired.
  • Finish sauce by adding a little butter or extra-virgin olive oil.
Eggplant Caviar:
  • Wash eggplants.
  • Puncture skin and rub each eggplant with 1 tablespoon olive oil.
  • Bake in 375-degree oven until tender.
  • Remove from oven, cut open, and scrape out meat.
  • Put meat in a piece of cheesecloth and wring out excess moisture. Then place meat in an Oster® food processor.
  • Add mustard.
  • Blend while adding olive oil.
  • Season with salt and pepper.
Basil-Infused Extra-Virgin Olive Oil:
  • Bring a 4- or 5-quart saucepan of water to a full boil.
  • Add kosher salt.
  • Add basil and blanch for 45 seconds.
  • Drain in a basket strainer and cool under running water.
  • Squeeze excess water from basil leaves and place them in an Oster® blender container with olive oil.
  • Begin blending at low speed to break up leaves.
  • Once basil begins to blend freely, turn to high speed and continue blending for 3 to 4 minutes.
  • Place in a glass storage container and refrigerate overnight in order to create an intensely flavored and richly colored oil.
  • Secure cheesecloth around the rim of a shallow wide-mouthed container.
  • Pour in oil and allow to strain. This will take up to an hour, depending on temperature of oil.
  • After oil has strained, gently wring cheesecloth for maximum extraction. The remaining basil pulp can be used for pesto, as a marinade for chicken, in sauces, or on pasta.
  • Basil-infused extra-virgin olive oil has a refrigerated shelf life of 3 to 4 weeks.
To Serve:
  • Place 1 tablespoon of eggplant caviar in center of plate.
  • Top with lamb medallion, and spoon olive sauce on top.
  • Garnish with chopped parsley and basil-infused olive oil.

Mesquite-Grilled Lamb with Tapenade and Grilled Provencal Vegetables

- Serves 4
Ingredients
  • 1 cup extra-virgin olive oil
  • 1/2 cup coarsely chopped garlic
  • 4 sprigs rosemary
  • 2 tablespoons cracked black peppercorns
  • 8 baby lamb chops, frenched
  • 8 baby lamb T-bone steaks
Grilled Vegetables:
  • 1 zucchini
  • 1 Japanese eggplant
  • 1 fennel bulb
  • 1 red onion
  • 1 bunch scallions
  • 1 red bell pepper, roasted and peeled
  • 1 yellow bell pepper, roasted and peeled
  • 16 shiitake mushrooms, stems removed
  • 4 Yukon Gold potatoes, boiled
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh thyme
  • 4 cloves garlic, peeled and chopped
  • salt and white pepper
  • 4 tablespoons tapenade (pureed black olives; for garnish)
Directions
  • Mix olive oil, garlic, rosemary and peppercorns.
  • Place lamb in mixture, cover, and refrigerate overnight.
Grilled Vegetables:
  • Slice zucchini, eggplant, fennel and onion in 1/4-inch-thick slices.
  • Marinate all vegetables in olive oil, thyme and garlic.
  • Season with salt and white pepper.
  • Grill over mesquite until golden brown.
To Serve:
  • Place grilled vegetables on each plate.
  • Top with grilled lamb chops and T-bones.
  • Garnish with tapenade.

Mesquite-Grilled Tiger Prawns with Pesto, Cannellini Beans, Grilled Radicchio, Fennel and Confit Tomatoes

- Serves 4
Ingredients
Confit Tomatoes:
  • 10 Roma tomatoes, peeled and seeded
  • 2 cups extra-virgin olive oil
  • 2 heads garlic, broken into cloves and left unpeeled
  • 1 bunch thyme
  • salt and white pepper
Grilled Vegetables and Greens:
  • 2 fennel bulbs
  • 1 head radicchio
  • 2 cups hearts of romaine lettuce
  • 2 cups arugula leaves
  • 1/2 cup basil leaves
  • 4 confit tomatoes (see preceding recipe)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 cups cannellini beans, cooked with garlic and rosemary
  • salt and white pepper
Pesto Sauce:
  • 1 cup chopped fresh basil
  • 2 tablespoons chopped pine nuts
  • 1 tablespoon chopped garlic
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup olive oil
Grilled Tiger Prawns:
  • 16 tiger prawns, shelled
  • 1/4 cup pesto sauce (see preceding recipe)
  • 4 8-inch wooden skewers
Directions
Confit Tomatoes:
  • Preheat oven to 300°.
  • Place tomatoes in a baking pan with olive oil and salt and pepper to taste.
  • Crush garlic cloves and scatter around tomatoes.
  • Add thyme.
  • Place in oven and bake for approximately 45 minutes, or until the tomatoes have cooked down to a quarter of their size.
  • Cool at room temperature in the oil.
  • Remove from oil and place evenly on another baking pan. (Strain oil and reserve for further use. Save the garlic and thyme to use in stocks.)
  • This recipe makes extra.
Grilled Vegetables and Greens:
  • Cut fennel bulbs into 1/4-inch wedges and cut radicchio into eight wedges.
  • Season with salt and white pepper.
  • Drizzle with a small amount of the olive oil.
  • Grill over mesquite until fennel is golden brown and soft and radicchio is lightly colored and wilted.
  • Chill.
  • Clean hearts of romaine; use only the small, white middle leaves. Rinse and set aside.
  • Pick leaves of arugula and basil; rinse and drain well.
  • Mix romaine with arugula and basil and warm confit tomatoes.
  • Set aside.
Pesto Sauce:
  • Place all ingredients in an Oster® blender and puree until well blended.
Grilled Tiger Prawns:
  • Place four prawns on each skewer and grill over mesquite.
  • Brush with pesto sauce.
To Serve:
  • Toss greens in olive oil and lemon juice.
  • Season with salt and white pepper.
  • Place a mound in center of each plate.
  • Mix cannellini beans with chilled fennel and radicchio, and place on top of greens.
  • Remove shrimp from grill and lay on top of vegetables.
  • Drizzle with pesto sauce.

Milk Shakes and Malts

- Serves 2
Ingredients
  • 1 cup milk
  • 2 cups vanilla ice cream
  • Flavoring malt powder, if desired
Directions
  • Put all ingredients into your Osterizer® Blender container. Cover and process at LIQUEFY (ICE CRUSH) until smooth.
To Serve:
  • A flash back to the corner drugstore, make your own in an Oster® Blender with milk, ice cream and malt powder. - Old fashioned chocolate and vanilla malts are easily made in an Oster® Blender with milk, ice cream, malt powder and optional cocoa powder or vanilla extract.

Mini Crab and Goat Cheese Empanadas with Mango Chutney

Ingredients
For the Dough:
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 pound plus 2 tablespoons butter, cut into small cubes
  • 1/3 cup cold water
For the Filling:
  • 1 pound picked lump crabmeat
  • 1 cup soft goat cheese
  • 1 Spanish onion, chopped
  • 3 cloves garlic, minced
  • 1/4 habanero, minced
  • 1 teaspoon thyme, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon, olive oil
Mango Chutney:
  • 2 mangoes, peeled, seeded and chopped
  • 1 tablespoon fresh ginger, minced fine
  • 1/4 Spanish onion, chopped
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 2
  • tablespoons water
Directions
For the Dough:
  • Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal.
  • Add all the water and pulse until it forms smooth dough
  • Allow the dough to rest for at least 20 minutes, covered with a slightly damp cloth
For the Filling:
  • In a sauté pan, heat olive oil on medium and sauté onion, garlic and habanero.
  • In a large mixing bowl, combine all ingredients together. Season as desired with salt and pepper.
  • Roll the dough out on a lightly floured surface, making a rough circle about 1/8 inch thick. With a cookie cutter 3 inches in diameter cut circles.
  • Place about 2 teaspoons of the filling into the center of each circle.
  • Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, and follow by pressing a fork around the edge.
  • Fry the empanadas in the Oster® Deep Fryer according to package instructions.
Mango Chutney:
  • Combine all ingredients except the cornstarch mixture in the Oster® Electric Skillet.
  • Cook for 30 minutes.
  • Stir in the cornstarch mixture if desired for thicker chutney.
  • Cook for another 3-4 minutes.
  • Serve with empanadas.

Mixed Greens with Pomegranate Vinaigrette

Ingredients
  • 3/4 cup pomegranate juice
  • 1 tbsp lime or lemon juice
  • 1/4 cup canola oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp dried tarragon
  • Pinch of salt
  • Optional: If a sweeter taste is desired, add 1 tsp honey
Directions
  • Whisk all ingredients together in a bowl; serve over organic mixed field greens or any other salad or vegetable mixture.

Mixed Greens with Toasted Garlic Vinaigrette

Ingredients
  • 1 bulb fresh garlic, chopped
  • 1 tbsp butter
  • 3 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 bunch, fresh thyme, chopped
  • 1 tbsp balsamic vinegar
  • salt and pepper, to taste
Directions
  • Sauté garlic and butter in a saucepan until toasty brown on lowest heat.
  • Whisk all ingredients together and serve over baby greens, other vegetables, or pasta

Morning Mocha Smoothie

- Serves 2
Ingredients
  • 1/2 cup fat free milk
  • 1 cup (8 oz.) low fat coffee yogurt
  • 2 tablespoons chocolate syrup
  • 6 ice cubes
Directions
  • In blender jar, place ingredients in order given above.
  • Cover jar with lid. Press POWER, then press SMOOTHIE. Press START/STOP.
  • Pour into tall glass to serve.

Mudslinger

- Serves 4
Ingredients
  • 2 oz. Coffee-flavored liqueur
  • 2 oz. Dark creme de cacao
  • 2 oz. Vodka
  • 1/4 cup half-and-half
  • 3 1/2 cups ice
Directions
  • Place ingredients into an In2itive® Blender jar in order given above.
  • Cover jar with lid. Press POWER, then press FROZEN DRINK. Press START/STOP.
  • Pour into martini glasses.

Multigrain Waffles with Yogurt & Fresh Fruit

- Serves 4
Ingredients
  • 2 apricots
  • 2 plums
  • 2 strawberries
  • 2 pears
  • Butter
  • Honey
  • 16 ounces vanilla-flavored yogurt
  • 1 teaspoon grated orange rind
  • Multigrain or whole wheat waffle mix, prepared according to package directions
Directions
  • Remove pits from fruit and slice.
  • Saute fruit in batter for 2 to 3 minutes, add honey stirring constantly until honey just begins to boil. Remove pan from heat and set aside.
  • Mix yogurt with orange rind.
  • Make waffles in the Oster® Waffle Maker.
  • Place waffles on a plate and pour fruit compote over top.
  • Serve yogurt on the side.

New England Blueberry Cake and Stone-Ground White Cornmeal Cookies with Summer Berries and Farm Cream

- Serves 12
Ingredients
Blueberry Cakes
  • 1-1/4 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar, plus some for pan
  • 3/4 cup heavy cream
  • pint New England blueberries (reserve 1/4 pint for garnish)
  • lemon syrup (recipe follows)
  • Parchment paper
Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon zest
White Corn Cookies
  • 2/3 cup all-purpose flour
  • 3/4 cup 10X (superfine) sugar
  • 3/4 cup white corn meal
  • 8 tablespoons butter
  • 3/4 cup honey
  • 2 egg whites
Whipped Farm Cream
  • 3 ounces white chocolate, chopped
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla
Directions
Blueberry Cakes
  • Preheat Oster® toaster oven to 325°. Sift together flour, baking soda, cream of tartar and salt three times. Measure out 1/4 cup and reserve. In another bowl, mix together eggs and sugar very well with an Oster® Hand Mixer. In another bowl, whip heavy cream to soft peaks. Fold cream into egg mixture by stages, alternating with dry ingredients. Add the reserved 1/4 cup of dry mix to blueberries and gently fold in; do not overmix. Prepare a tin with twelve 2-inch muffin cups by lining with buttered parchment paper disks and sugar. Spoon batter into cups and bake in an Oster® Toaster Oven for 12 to 15 minutes. When cool, brush cakes with lemon syrup.
Lemon Syrup
  • Combine sugar and water in a 2-quart saucepan and bring to a boil. Add lemon zest. Simmer for 10 to 15 minutes. Remove from heat and let cool.
White Corn Cookies
  • Preheat Oster® toaster oven to 350°. Mix together flour, sugar and cornmeal. In another bowl, beat butter to soft peaks. Add honey to butter and continue to beat until small lumps form. Add dry ingredients and beat with Oster® Hand Mixer until mixture is smooth. Drop by tablespoons onto a cookie sheet coated with nonstick spray. Bake until golden. Yield is about a dozen cookies.
Whipped Farm Cream
  • In a saucepan, scald heavy cream and vanilla. Pour over white chocolate. Strain and cool. Using a hand whisk, whip heavy cream mixture over ice until stiff.
To Serve
  • Place a cake on each plate. Spoon farm cream beside cake. Stick a cookie in the cream at an angle. Garnish with reserved blueberries.

Orange Marmalade

- Makes 3 cups
Ingredients
  • 1-1/4 cups sugar
  • 3 large oranges
  • 2 tbsp powdered low-sugar fruit pectin
  • 1 lemon
Directions
  • With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop finely.
  • Remove and discard remaining white peel from orange and lemon.
  • Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.
  • Combine chopped peels, fruit, sugar and pectin in bread pan.
  • Select Basic setting.
  • Press "Start/Stop." Allow to mix for 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
  • Select Bake setting. Press "Start/Stop." When unit signals and display reads "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Oven-Fresh Red Snapper with Artichokes and Fresh Oregano (Dentice con Carciofi all'Origano Fresco)

- Serves 4
Ingredients
  • 1 2-1/2 pound red snapper, preferably New Zealand
  • 1-1/4 cups extra-virgin olive oil
  • 8 cloves garlic, minced
  • 12 sprigs fresh oregano (4 for garnish)
  • 16 small artichokes, cleaned and sliced
  • 2 cups white wine
  • 2 cups fish stock (made from snapper bones)
  • 4 whole tomatoes, peeled, seeded and diced
  • 4 teaspoons chopped Italian parsley
  • 2 teaspoons chopped fresh oregano
  • 4 tablespoons unsalted butter, cold
  • salt and black pepper
Directions
  • Fillet red snapper. Discard head and tail. Boil bones in water with a pinch of salt for 30 minutes to obtain a light fish broth.
  • Clean artichokes and slice very thin.
  • Heat olive oil in an Oster® Electric Skillet at medium temperature.
  • Add garlic, and saute until lightly golden but not brown.
  • Add artichokes with eight of the whole oregano sprigs and sauté until tender.
  • Add white wine and fish stock.
  • Season red snapper fillets with salt and place in the pan with artichokes and broth.
  • Oven-poach in a 375-degree oven until fish is just cooked through (approximately 5 minutes). Remove fillets and keep warm.
  • Remove oregano sprigs from sauce and discard.
  • Finish sauce by reducing cooking liquid by 75 percent, adding diced tomatoes, parsley, chopped oregano and cold butter, and adjusting salt and pepper to taste.
To Serve:
  • Place artichoke sauce at the bottom of each plate.
  • Top with red snapper fillet, and garnish with a whole fresh oregano sprig.

Oven-Roasted Cornish Hens with Spring Leeks and Red Bliss Potatoes

- Serves 4
Ingredients
Cornish Hens:
  • 4 Cornish hens
  • 4 bay leaves
  • 4 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
Red Bliss Potatoes:
  • 16 small to medium Red Bliss potatoes
  • salt
Ramps:
  • 24 to 28 ramps (young wild leeks; if small market leeks are substituted, reduce the number)
Sauce:
  • 2 cups chicken stock
  • 4 ounces white mushrooms
  • 1/2 teaspoon white wine vinegar
  • cooked ramp tops (from preceding recipe)
  • salt and pepper
Directions
Cornish Hens:
  • Preheat oven to 400°.
  • Rinse Cornish hens inside and out, and pat dry.
  • With the aid of a paring knife, remove each wishbone by lifting skin where breast meets neck and scraping meat away from the wishbone. Run fingers along the bone to loosen and pull away from meat.
  • Season cavities with salt and pepper.
  • Place one bay leaf and one piece of garlic in each bird and truss.
  • Place birds in roasting pan.
  • Drizzle with olive oil and season with salt and pepper.
  • Roast for about 35 minutes.
Red Bliss Potatoes:
  • Place potatoes in an Oster® steamer over medium heat.
  • Season with salt.
  • Cover and steam until tender.
  • Keep warm.
Ramps:
  • Trim coarse outer leaves and discard.
  • Cut off green tops.
  • Wash white and green parts thoroughly.
  • Bring a large pan of water to a boil and add salt (it should taste like seawater).
  • Add white portions of ramps or leeks and bring back to a rapid boil.
  • Continue cooking until tender (3 to 4 minutes). Drain and cool quickly under cold running water.
  • Repeat process with green portions, making sure to cook thoroughly, and reserve for sauce.
Sauce:
  • Wash and stem mushrooms. Poach them in chicken stock for 4 to 6 minutes.
  • In an Oster® blender, puree all ingredients except salt and pepper.
  • Strain through a fine-mesh strainer (chinois) and adjust seasoning.
  • Adjust consistency, if desired, by adding more chicken stock.
To Serve:
  • Bone Cornish hens.
  • Cut potatoes into quarters, mix with the ramps or leeks, season, and reheat in steamer.
  • Divide the mixture of ramps/leeks and potatoes among four plates.
  • Place hens on top and spoon the sauce around.

Paella/Seafood Rice Dish

- Serves 4 to 6
Ingredients
  • 16 ounces saffron rice
  • 12 little neck clams
  • 1/4 pound shrimp, cleaned with tails on or off
  • 1/4 pound scallops
  • 1 cup sugar snap peas
  • 1/4 red pepper, diced
Directions
  • Scrub clams thoroughly and rinse well.
  • Cook rice in Oster® Rice Cooker according to package directions.
  • Add clams, shrimp, scallops, sugar snap peas and red pepper five minutes before rice is done.
  • Toss well and serve with crisp French bread and a fresh salad.
  • Option: Wild rice mix may be substituted for saffron rice.

Pan-Roasted Chicken with Oven-Dried Tomato and Arugula Salad

- Serves 8
Ingredients
  • 2 whole breasts from natural chickens
  • 4 thighs from natural chickens
Tomato and Arugula Salad:
  • 3 pounds Roma tomatoes blanched and peeled
  • 3/4 cup extra-virgin olive oil
  • 2 sprigs thyme, stems removed
  • 3 tablespoons balsamic vinegar
  • 1 bunch basil, cut into chiffonade
  • 2 large shallots, diced
  • 2 bunches arugula
  • salt and pepper
Directions
  • Preheat oven to 450°.
  • Place chicken, skin side down, in a very hot saute pan and roast in oven for 12 to 15 minutes, or until cooked through.
Tomato and Arugula Salad:
  • Cut outside "petals" from tomatoes (Core and seeds may be saved for tomato sauce).
  • Using 1/4 cup of the olive oil, lightly oil a sheet tray and sprinkle with thyme, salt, and pepper.
  • Place tomato petals on tray and put in a 200-degree oven for 2 to 3 hours or until lightly dried.
  • Whisk together balsamic vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Set aside.
To Serve:
  • Add basil and diced shallot to vinegar and oil when the chicken is cooked.
  • Toss arugula and oven-dried tomatoes with this vinaigrette and place in center of a plate.
  • Place chicken pieces on top.

Parfait of "Crazy Raspberries"

- Serves 4
Ingredients
  • 2 cups fresh raspberries
  • 1/2 cup superfine sugar
  • 6 tablespoons Consorzio mango vinegar
  • pinch of salt
  • pinch of freshly ground pepper
  • 6 biscotti (your favorite)
  • 8 to 12 fresh mint leaves
  • sweetened whipped cream or mascarpone cheese
Directions
  • Combine raspberries, sugar, vinegar, salt and pepper in a non-reactive bowl and let marinate at room temperature for 5 to 10 minutes. Crush biscotti. Layer marinated berries, whipped cream and biscotti in parfait glasses. Pile berries on top. Garnish with a dollop of whipped cream or mascarpone cheese and mint leaves.

Parmesan-Coated Monkfish

- Serves 4
Ingredients
Monkfish:
  • 4 6-ounce monkfish fillets
  • 1 cup finely grated Parmesan cheese
  • 1 cup finely grated bread crumbs
  • 1 tablespoon blended oil (canola and vegetable)
  • salt and pepper
Risotto:
  • 1 cup dried porcini mushrooms
  • 5 cups warm water
  • 1 tablespoon blended oil (canola and vegetable)
  • 1/2 cup chopped white onion
  • 1-1/2 cups Arborio rice
  • 1 small bay leaf
  • salt and pepper
Clam Sauce:
  • 1/2 tablespoon blended oil (canola and vegetable)
  • 1 tablespoon finely chopped garlic
  • 1/2 cup white wine
  • 1 cup chopped clams
  • 1 cup clam broth
  • 1/4 pound butter, cut into 1-inch pieces
Gremolata:
  • 2 tablespoons lemon zest
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon minced shallots
  • 1-1/2 teaspoons chopped Italian Parsley
  • 1/2 teaspoon extra-virgin olive oil
Directions
Monkfish:
  • Cut monkfish in half lengthwise. Place between two pieces of plastic wrap and pound out to about 1/4-inch thick. Set aside.
  • Mix bread crumbs and Parmesan cheese in a bowl. Set aside.
Risotto:
  • Soak porcini mushrooms in the specified warm water for 10 minutes until soft. Remove mushrooms and chop. Save water.
  • On medium flame, heat a 2-quart pot with oil.
  • Add chopped onion and bay leaf. Cook until onion is translucent.
  • Add rice and stir until grains are coated with oil.
  • Add 1/2 cup of the reserved mushroom-flavored water and stir until absorbed. Keep adding liquid 1/2 cup at a time, allowing each addition to be absorbed, until all liquid is used. Stir after each addition of water.
  • Cook on medium heat for about 15 minutes.
  • Remove bay leaf.
  • Add chopped porcinis and season with salt and pepper.
  • Remove from heat and keep warm.
Clam Sauce:
  • On medium flame, heat a small saucepan with oil.
  • Add garlic and cook for 1 minute.
  • Add clam broth and clams. Bring to a boil and remove from heat.
  • Whisk in butter, a piece at a time.
  • Set aside and keep warm.
Gremolata:
  • Mix all ingredients in a bowl.
To Cook Monkfish:
  • Remove from plastic wrap and season lightly with salt and pepper.
  • Heat a large nonstick saute pan with 1 tablespoon of oil on medium flame until just smoking.
  • Coat monkfish with Parmesan bread crumbs and lay in pan.
  • Cook until golden brown on both sides.
To Serve:
  • Put 1 cup risotto in center of each plate.
  • Put monkfish on top of risotto and drizzle clam sauce all over.
  • Sprinkle with gremolata and serve.

Peach Tres Leches

- Serves 6
Ingredients
Cake
  • 1 cup soft flour
  • 1 teaspoon baking powder
  • 5 eggs, at room temperature
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/4 cups condensed milk
  • 1-1/4 cups evaporated milk
  • 1-1/2 cups heavy cream
  • 1/2 cup peach schnapps or other peach-flavored liqueur (amount may be adjusted as desired)
  • pinch of salt
Meringue
  • 3 egg whites, at room temperature
  • 1/3 cup white sugar
  • 1/8 teaspoon vanilla
  • 3/4 cup powdered sugar
Poached Peach Garnish
  • 6 peaches, peeled and halved
  • 1 quart water
  • 2 cups sugar
  • 1 star anise
  • 2 whole cloves
  • 1 vanilla bean
  • 1 cinnamon stick
Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
Directions
Cake
  • Preheat Oster® Toaster Oven to 400°. Lightly grease a 13-by-9-inch baking pan. Sift flour, baking powder and salt together and set aside. Place eggs in bowl. Add sugar and start mixing on high with Oster® Hand Mixer. Add water all at once, and continue beating until mixture is fluffy and yellow. Pour in all of the flour mixture at once, and blend thoroughly and quickly in order to prevent eggs from losing volume. Pour into pan and tap firmly once or twice on a counter to remove air bubbles. Place in toaster oven immediately and bake for 10 minutes, or until a toothpick comes out clean. Remove cake and let cool. Poke holes in the top of cake with toothpicks. Blend milks, cream and schnapps with a wire whip and pour over cake. Refrigerate. (Any milk mixture left over makes a great milkshake with some ice cream and fresh peaches.)
Meringue
  • Warm the bowl and beaters of an Oster® Hand Mixer with hot water, then dry. Beat egg whites with sugar and vanilla until stiff. Working quickly by hand, blend in powdered sugar thoroughly. Place meringue mixture in a pastry tube or plastic sandwich bag with a hole cut in a bottom corner. Pipe out strips of meringue onto a sheet pan. Place in a 250-degree Oster® Toaster Oven for about 1 hour, or until dry. This can be done a day in advance and the meringues stored in an airtight container.
Poached Peach Garnish
  • Place all ingredients in a large pot and stir to dissolve sugar. Bring to a boil, then reduce heat and simmer until peaches are slightly soft (about 10 minutes, depending on ripeness of peaches). Remove peaches from poaching liquid and cool. Slice for plate decoration.
Whipped Cream
  • In a well-chilled bowl with chilled beaters of Oster® Hand Mixer, beat cream with vanilla and sugar until firm. (Sugar can be omitted if desired.)
To Serve
  • Put one slice of cake in center of each plate. Decorate edge of plate with peach slices. Place a generous dab of whipped cream on cake. Top with more peach slices and meringue.

Peachy Razz Refresher

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup reduced-fat (2%) milk
  • 1/2 cup orange juice
  • 1 cup frozen sliced peaches, broken in half
  • 6 ounces vanilla yogurt
Directions
  • Pour milk and juice into My Blend™ sports bottle. Add peaches and yogurt. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 360
Total Fat: 6 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 220 mg
Total Carbohydrate: 62 g
Dietary Fiber: 2 g
Sugars: 57 g
Protein: 17 g
Potassium: 1064 mg
Vitamin A: 827 IU (15%)
Vitamin C: 164 mg (270%)
Calcium: 544 mg (50%)
Iron: 0.53 mg (2%)
Exchanges: 2 fruit, .5 reduced-fat milk, 1.5 other carbohydrate, .5 fat

Peanut Butter Deluxe Licuado

- Serves 1 to 2
Ingredients
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
Directions
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.

Peanut Butter Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1 banana, broken into pieces
  • 1/4 cup creamy peanut butter
  • 1 tablespoon honey
  • 3/4 cup vanilla frozen yogurt
Directions
  • Pour milk into My Blend™ sports bottle. Add banana, peanut butter, honey and frozen yogurt. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 840
Total Fat: 43 g
Saturated Fat: 13 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 500 mg
Total Carbohydrate: 98 g
Dietary Fiber: 7 g
Sugars: 80 g
Protein: 29 g
Potassium: 1446 mg
Vitamin A: 793 IU (15%)
Vitamin C: 11 mg (15%)
Calcium: 476 mg (50%)
Iron: 2.02 mg (10%)
Exchanges: 2 fruit, 1 reduced-fat milk, 2.5 other carbohydrate, 2.5 meat, 7.5 fat

Pina Colada

- Serves 4
Ingredients
  • 1 cup cream of coconut slice
  • 3/4 cup unsweetened pineapple juice
  • 4 oz. light rum
  • 1 tablespoon milk
  • 1 can (8 oz.) juice-packed pineapple
  • 2 cups ice cubes
  • Garnish: Pineapple
Directions
  • Put all ingredients except ice into Osterizer® blender container.
  • Cover and process at ON.
  • With motor running, remove feeder cap and add ice cubes.
  • Continue to process until smooth.

Pit-Roasted Salmon with Shiitake Relish, Cornbread Pudding and Fried Basil

- Serves 6
Ingredients
  • 6 7-ounce salmon fillets
  • 1/2 cup sugar
  • 1/2 cup kosher salt, plus 1 tablespoon
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup paprika
  • 1-1/2 tablespoons coarsely ground black pepper
  • butter (for pan-searing)
  • oil (for frying basil leaves)
  • several whole basil leaves (for frying as garnish)
  • lemon wedges (for garnish)
Cornbread Pudding
  • 5 cups cornbread, cut into 1-inch cubes (recipe follows)
  • 1 tablespoon butter, plus more for pan
  • 1 medium onion, thinly sliced
  • 4-1/2 cups whipping cream
  • 8 eggs
  • 1 1/2 cups grated dry jack cheese
  • 1-1/2 tablespoons chopped herbs
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
Cornbread
  • 4 cups flour
  • 3 cups cornmeal
  • 4 teaspoons baking powder
  • 4 teaspoons alt
  • 2 cups grated pepperjack cheese
  • 8 eggs
  • 4 cups milk
  • 2/3 cup honey
  • 8 ounces butter, melted
Shiitake Relish
  • 12 ounces shiitake mushroom caps, wiped clean
  • 2 teaspoons pure olive oil, plus some for brushing mushrooms
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons chopped mixed herbs (e.g., thyme, rosemary, sage, oregano, parsley)
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground pepper
Directions
  • Combine sugar, salt, thyme, paprika and pepper. Coat each fillet with 1 or 2 tablespoons of this rub. Smoke salmon in a smoker at 80° for 1 hour. Remove from smoker and refrigerate until ready to prepare for serving.
Cornbread Pudding
  • Preheat oven to 425°. Butter a deep 8-by-12-inch pan and fill with cornbread cubes. Set aside. Heat 1 tablespoon of butter in a heavy saute pan. Very slowly saute onion until soft and golden brown (at least 20 minutes). Set aside. Whisk together cream and eggs. Whisk in caramelized onion, grated cheese and herbs. Season with salt and pepper. Pour mixture over cornbread in pan, and stir to combine. Bake 45 minutes until set and golden. Keep warm.
Cornbread
  • This recipe makes more than necessary for cornbread pudding. Preheat oven to 425°. In a bowl large enough to hold all ingredients, combine flour, cornmeal, baking powder, salt and grated cheese. In another bowl, whisk together eggs, milk and honey. Pour wet ingredients into dry and mix well. Stir in melted butter. Pour into a buttered pan (full "hotel" pan, about 12 by 12 inches) and bake about 25 minutes.
Shiitake Relish
  • Brush mushroom caps with olive oil. On Oster Indoor Grill, cook on both sides until marked and cooked through. Remove from grill and julienne. Set aside. Heat pure olive oil in saute pan. Add shallots and garlic, and sweat a few minutes until soft. Set aside to cool. Combine mushrooms, shallot-garlic mixture and herbs. Whisk together vinegar, lemon juice and extra-virgin olive oil. Pour over mushrooms. Season with salt and pepper.
To Serve
  • In Oster® Deep Fryer, deep-fry basil leaves in hot oil until crispy. Drain on paper towels. Preheat oven to 450°. In a hot saute pan with a little butter, sear pit-roasted salmon fillets briefly, nice sides down. Then flip and sear underside briefly. Place in oven 4 to 5 minutes, or until just done in center. Spoon warm cornbread pudding onto plates. Top with salmon. Spoon some shiitake relish over fish. Sprinkle plate with fried basil leaves and garnish with lemon wedges.

Poached Pears with Raspberries and Honey

- Serves 8
Ingredients
  • 8 pears
  • 3 tablespoons lemon juice
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1 1/2 cups dry red wine
  • 1/2 teaspoon vanilla extract
  • 2 whole cloves
  • 3 whole black peppercorns
  • 1/4 cup raspberries
  • 1 sprig fresh thyme
Directions
  • Peel and core the pears, leaving the stems attached. Put the pears in a saucepan just large enough to hold them standing upright. Add the lemon juice, sugar, honey, wine, vanilla, cloves, peppercorns, and thyme. Bring just to the boil and then cover and simmer very slowly for about 30 minutes. Lift the pears out of the pan. Stand them upright in a serving dish. Strain the sauce and place back into the same saucepan. Add the raspberries and heat on high until the mixture boils for 2 minutes. Immediately, pour the sauce and raspberries overover the pears and allow them to cool to room temperature before serving. Baste the pears periodically with the wine sauce as they cool. Serve with vanilla ice cream if desired.

Poached Salmon Salad with Wild Mushrooms

Ingredients
  • 1/3-1 lb salmon steak, cooked as desired (grilling or poaching work best)
  • 1/4 cup watercress
  • 1 small head radicchio
  • 1 large head romaine lettuce
  • 1/4 cup minced shallots
  • 1/4 cup oil
  • 1/3 lb tree oyster mushrooms, sliced (or any other wild mushroom variety)
  • 3 tbsp fresh lemon juice
Directions
  • Slice salmon into 1" pieces. Sprinkle with 1 tbsp lemon juice; season with salt & pepper.
  • Clean and tear radicchio and romaine leaves and combine in a large bowl.
  • Saute mushrooms with shallots in olive oil until translucent. Add remaining lemon juice and season to taste. Toss with salad and top with sliced salmon.

Polenta Tart

- Serves 6 to 8
Ingredients
Tart
  • 2 tablespoons olive oil, plus some extra if needed for sautéing
  • 1 small finely chopped onion
  • 2 cloves garlic, finely minced
  • 1 quart chicken stock or broth
  • 1 cup polenta
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley chopped
Topping
  • 1 large red tomato
  • 1 large yellow tomato
  • 1 large green tomato (or you may use 3 of all same type of tomato)
  • 1 lb. fresh mozzarella fior di latte, * sliced thinly
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/2 cup Parmesan cheese
  • 2 tablespoons thinly sliced or chopped basil leaves
  • * Fior di latte is the mozzarella made from cow's milk, not that made from buffalo's milk. It has more fat and less water than "Bufala" mozzarella. This makes it a better melting cheese.
Directions
Tart
  • In a large saucepan heat the olive oil over medium heat.
  • Add chopped onions and cook until they begin to turn translucent, approximately 4 to 5 minutes.
  • Reduce the heat to low, add the garlic, and sauté for 1 to 2 minutes, making sure the garlic does not burn.
  • Add the chicken stock to the pan and pour in the polenta.
  • Turn heat to high, whisk polenta slowly, while bringing to a boil.
  • Once the mixture is creamy, remove from heat and add the butter, salt, and pepper.
  • Once they are incorporated, add the Parmesan and parsley and mix thoroughly.
  • Pour the polenta into 12 inch tart pan.
  • In the refrigerator to cool at least 30 minutes.
Topping
  • Select the broil function on your Oster Digital Convection Toaster Oven and set oven temperature to 400 degrees.
  • Remove polenta from refrigerator and layer with tomatoes and mozzarella cheese.
  • Drizzle with olive oil and add salt and pepper to taste.
  • Place tart in oven and set time for 10-15 minutes or until cheese is melted and bubbly.
  • Remove from oven and sprinkle with Parmesan cheese and basil.

Pomegranate Power Smooth

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup pomegranate juice
  • 1/2 cup reduced-fat (2%) milk
  • 1 cup frozen blueberries
  • 1/2 cup raspberry sherbet
  • 2 tablespoons honey
Directions
  • Pour juice and milk into My Blend™ sports bottle. Add blueberries, sherbet and honey. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 480
Total Fat: 4.5 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 110 mg
Total Carbohydrate: 110 g
Dietary Fiber: 4 g
Sugars: 101 g
Protein: 7 g
Potassium: 268 mg
Vitamin A: 232 IU (4%)
Vitamin C: 4 mg (6%)
Calcium: 219 mg (20%)
Iron: 0.47 mg (2%)

Exchanges: 3 fruit, .5 reduced-fat milk, 3.5 other carbohydrate, .5 fat

Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

Ingredients
  • 6 tablespoons porcini mushroom-infused olive oil
  • 2 pounds pork tenderloin
  • 1/2 pound bacon, cut into 1/4-inch dice
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped rosemary or 1/2 teaspoon dried rosemary
  • 1/3 cup balsamic vinegar
  • 2 tablespoons dark molasses
  • 1 tablespoon finely chopped fresh, flat-leaf parsley
  • 1 bunch baby spinach, cleaned
  • salt and freshly ground pepper
Directions
  • Preheat oven to 400°. Heat 3 tablespoons of the porcini oil in an Oster® Electric Skillet over medium-high heat. Season pork with salt and pepper and cook in skillet for 3 to 5 minutes until brown all over. Put in oven and roast to an internal temperature of 165° (about 15 minutes). When pork has cooked, transfer it to a platter and keep warm. Pour cooking juices from skillet over meat. Heat skillet to medium heat and add bacon. Cook until crisp. Drain off and discard all but 2 tablespoons of fat from skillet. Add garlic and saute over medium-high heat until light brown. Add rosemary and stir. Turn off skillet, add vinegar, and stir up all brown bits stick to bottom of pan. Add molasses and stir well. Then, add spinach and saute until wilted. Adjust seasoning. To finish sauce, return skillet to heat and stir in juices that have accumulated around the pork. Add parsley and the remaining 3 tablespoons of porcini oil. Keep warm. Slice meat 1/4 inch thick and arrange slices on heated plates. Spoon sauce over meat.

Protein Energy Shake

- Serves 1 (18 oz)
Ingredients
  • 1 cup plain soymilk
  • 2 tablespoons honey
  • ¼ cup walnuts
  • ¼ to ½ teaspoon ground cinnamon
  • 1 ¼ cups vanilla soy yogurt
Directions
  • Pour milk and honey into My Blend™ sport bottle. Add walnuts, cinnamon and yogurt. Fasten the blade assembly on the open end of the sport bottle. Turn the sport bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sport bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Pumpkin Spice Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 3/4 cup solid-pack pumpkin
  • 3/4 cup vanilla frozen yogurt
  • 2 tablespoons packed dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground nutmeg
Directions
  • Pour milk into My Blend™ sports bottle. Add pumpkin, frozen yogurt, brown sugar, pumpkin pie spice, and nutmeg. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 460
Total Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 220 mg
Total Carbohydrate: 79 g
Dietary Fiber: 8 g
Sugars: 71 g
Protein: 15 g
Potassium: 613 mg
Vitamin A: 26945 IU (540%)
Vitamin C: 1.56 mg (2%)
Calcium: 507 mg (50%)
Iron: 1.82 mg (10%)
Exchanges: 1 starch, 1 reduced-fat milk, 3 other carbohydrate, 1.5 fat

Puréed Vegetable Fritters

- Serves 3
Ingredients
  • 1 egg
  • 1 cup cooked mashed carrots
  • 1/4 tsp salt
  • 1-1/2 tsp flour
  • 6 tbsp buttermilk
  • 1 tsp Worcestershire sauce
  • 2 tbsp chopped parsley
  • 7 cups oil
Directions
  • Beat the egg until light.
  • Add and beat well the cup of cooked mashed carrots.
  • Stir in the salt, flour, buttermilk, Worcestershire sauce and the parsley.
  • Spread these ingredients on a greased platter.
  • Refrigerate for 3 hours.
  • When they are cold, shape them into 1 inch balls.
  • Pour 7 cups of oil into deep fryer.
  • Preheat deep fryer to 375°F.
  • Flour and roll in Bound Breading.
  • Fry the balls in oil for 4 minutes.
To Serve:
  • Like potato puffs, this vegetarian appetizer or light snack can be prepared easily and cooked in minutes in an Oster® Deep Fryer. Worcestershire sauce, parsley, carrots, egg and buttermilk create a rich flavor your guests will love.

Raspberry Cocoa Freeze

- Serves 1 (18 oz)
Ingredients
  • 1 1/2 cups reduced-fat (2%) milk
  • 1 cup frozen raspberries
  • 1/2 cup vanilla frozen yogurt
  • 2 teaspoons sugar
  • 2 teaspoons unsweetened cocoa powder
Directions
  • Pour milk into My Blend™ sports bottle. Add raspberries, frozen yogurt, sugar and cocoa. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 370
Total Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 240 mg
Total Carbohydrate: 57 g
Dietary Fiber: 6 g
Sugars: 46 g
Protein: 16 g
Potassium: 847 mg
Vitamin A: 526 IU (10%)
Vitamin C: 18 mg (30%)
Calcium: 563 mg (60%)
Iron: 1.36 mg (8%)
Exchanges: 1 fruit, 1.5 reduced-fat milk, 1.5 other carbohydrate, 1 fat

Raspberry Peach Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1-1/4 cups peach nectar
  • 1/2 cup frozen sliced peaches, broken in half
  • 1/2 cup frozen raspberries
  • 1 container (6 ounces) raspberry yogurt
  • 1 to 3 ice cubes
Directions
  • Pour nectar into My Blend™ sports bottle. Add peaches, raspberries, yogurt and ice cubes. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 460
Total Fat: 2.5 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 190 mg
Total Carbohydrate: 102 g
Dietary Fiber: 5 g
Sugars: 47 g
Protein: 12 g
Potassium: 279 mg
Vitamin A: 1103 IU (20%)
Vitamin C: 156 mg (260%)
Calcium: 274 mg (25%)
Iron: 1.06 mg (6%)

Exchanges: 3.5 fruit, 3 other carbohydrate, .5 fat

Raspberry-Lemon Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 ½ cups frozen raspberries
  • 1 container (6 ounces) lemon yogurt
Directions
  • Pour milk and vanilla into My Blend™ sport bottle. Add raspberries and yogurt. Fasten the blade assembly on the open end of the sport bottle. Turn the sport bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sport bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Rich Belgian-Style Waffles

- Makes 5 waffles
Ingredients
  • Serve a special waffle for brunch or dessert
  • 1 egg yolk
  • 2 tsp sugar
  • 1 cup sour cream
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/2 tsp salt
  • 3 tbsp butter, melted
  • 1/4 tsp baking soda
  • 1 cup flour
  • 1 egg white, stiffly beaten
Directions
  • Preheat Oster® waffle maker.
  • Put all ingredients, except egg whites, in a large mixer bowl and beat with Oster® Hand Mixer on low until moistened.
  • Increase to medium, mix until smooth.
  • By hand, gently fold in beaten egg white.
  • Pour a rounded 1/2 cup (125 ml) batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat.
  • Serve while hot with warmed syrup or Strawberries Romanoff.

Rise N Shine Shake

- Serves 1 (18 oz)
Ingredients
  • 1 cup milk
  • 1 cup strawberries, hulled and halved
  • 1 kiwi, peeled and quartered
  • ½ cup strawberry frozen yogurt
  • 1 tablespoon sugar
Directions
  • Pour milk into My Blend™ sport bottle. Add strawberries, kiwi, frozen yogurt and sugar. Fasten the blade assembly on the open end of the sport bottle. Turn the sport bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sport bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.

Roast Duck with Plum Sauce

Ingredients
Duck Prep
  • 1 4 to 5 lb duck
  • 1 tsp fresh rosemary, minced
  • 1 tsp salt
  • 1 tsp pepper
Plum Sauce
  • 1 lb ripe, red plums
  • 1 cup seedless white grapes
  • 5 cloves crushed garlic
  • 1 tbsp peanut oil
  • 1/2 cup red wine
  • 1 tbsp cider vinegar
  • 2 tbsp honey
  • 4 whole serrano chilies, thinly sliced
  • 1 tbsp arrowroot powder
  • 1 bunch green onions, thinly sliced
Directions
  • Preheat oven or an Oster® Electric Skillet to 450°F. Remove neck and giblets from duck cavities. Trim excess fat and wing tips. Sprinkle inside and out with rosemary, salt and pepper.
  • Prick duck skin all over with a fork. Place into the skillet or a shallow roasting pan, breast side up. Add water to the skillet or pan to prevent splattering and to create steam.
  • Roast for 15 minutes at 450°F; reduce to 350°F and roast for 40 minutes more.
  • Remove duck from skillet or oven and drain.
For the sauce
  • Sauté garlic and chilies in peanut oil over low heat until smooth.
  • Pulse plums and grapes in an Oster® Blender; add mixture to garlic along with wine, honey, and vinegar.
  • Bring to a boil, reduce heat and cook for 10 minutes. To thicken, dissolve arrowroot powder with 1 tbsp water, then whisk into sauce until thickened.
  • Serve over roast duck or other poultry; garnish with green onions.

Roast Saddle of Rabbit in Savoy Cabbage, Yukon Gold Potato Confit, Balsamic Vinegar Glaze, Baby Fennel and Beet Juices

- Serves 6
Ingredients
Roast Saddle of Rabbit in Savoy Cabbage
  • 2 pounds boneless loin of rabbit and tenderloin, free of sinew and silver membrane
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped thyme
  • 1 teaspoon fresh juniper berries
  • 6 tablespoons Dijon mustard
  • 6 tablespoons Dijon mustard
  • 1 egg yolk
  • 8 heads savoy cabbage, leaves only, blanched
  • sea salt and freshly ground white pepper
Potato Confit
  • 12 medium Yukon Gold potatoes
  • 3/4 cup duck fat
  • 1 clove garlic
  • 1 bay leaf
  • 1 thyme sprig
  • 3/4 cup chicken glaze (for service)
  • 1 cup chive sticks (for garnish)
Balsamic Vinegar Glaze
  • 1-1/4 cups balsamic vinegar
  • 1 bay leaf
  • 1 thyme sprig
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Baby Fennel
  • 2 tablespoons extra-virgin olive oil
  • 12 baby fennel bulbs, trimmed
  • 2 cups chicken broth
Beet Juices
  • 6 tablespoons julienned fresh beets
  • 1 tablespoon lemon juice
  • 3/4 cup chicken broth
Directions
Roast Saddle of Rabbit in Savoy Cabbage
  • Preheat oven to 350°. Season rabbit with thyme, basil and salt and ground white pepper to taste. In an Oster® Electric Skillet, heat olive oil on high. Pan-sear rabbit, making sure that meat remains raw inside. Add juniper berries while cooking. Remove rabbit from skillet. Combine mustard with egg yolk and brush on rabbit. Place blanched cabbage leaves between sheets of plastic wrap and carefully flatten with a rolling pin. Place in a roasting pan and roast for 20 minutes. Keep warm.
Potato Confit
  • In a heavy-bottomed pot, combine potatoes, duck fat, garlic, bay leaf and thyme sprig. Simmer very slowly until potatoes are cooked. Remove potatoes from pot, slice and grill. Reserve.
Balsamic Vinegar Glaze
  • In a heavy-bottomed pot, combine balsamic vinegar, bay leaf, thyme sprig and garlic clove. Reduce by 75 percent. Add chicken glaze. Reserve.
Baby Fennel
  • Heat olive oil slowly in heavy-bottomed pot. Add fennel and saute slowly. Gradually add chicken broth until fennel is tender. Keep warm.
Beet Juices
  • In a heavy-bottomed pot, combine beets, lemon juice and chicken broth and cook over a low flame. Simmer for a moment, then liquify in a blender. Reserve.
To Serve
  • Using an Oster® electric knife, slice the rabbit with chive sticks and arrange in center of a hot dinner plate. Carefully place rabbit slices into potatoes. Place baby fennel in center and carefully drizzle balsamic vinegar glaze and beet juices. Serve at once.

Roasted Garlic and Sweet Pepper Bruschetta

Ingredients
  • 2 each red and yellow bell peppers, cut into strips
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Roasted garlic
  • Hearty, crusty bread
Directions
  • Use as many whole, fresh garlic bulbs, unpeeled, as you like.
  • Preheat oven to 325°F. Toss garlic in bowl with enough olive oil to coat the cloves. Bake for 50 minutes or until garlic is soft and tender.
  • Saute the peppers in olive oil until they become very soft and the skins begin to blacken. Remove from heat and toss with balsamic vinegar and season with salt and pepper.
  • Cut bread into thick slices and rub with a bit of olive oil. Grill over a fire or under a broiler until lightly browned.
  • Spread roasted garlic onto sliced bread, (should be paste consistency), and top with peppers.
  • Note: Use extra roasted garlic along with pasta, meats, fish and poultry for low-fat bang-up flavor.

Rosemary Potatoes

Ingredients
  • 3 lbs small red potatoes
  • 3 to 4 tbsp fresh rosemary leaves
  • 2 tbsp olive oil
  • Salt and fresh pepper to taste
Directions
  • Scrub potatoes well; then, cut into wedges, and drop into a large pot of boiling, salted water. Cover and cook thoroughly, until fork-tender. Remove from water and allow to cool. Brush potatoes with olive oil, then sprinkle with rosemary, salt, and pepper to taste. Place potatoes on a greased cookie sheet and bake at 350°F until brown and crisp.

Rosy Rhubarb Cocktail

- Makes 1 cup
Ingredients
  • 1/3 cup strawberry juice
  • 2/3 cup rhubarb juice
  • 2-3 tsp honey
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Salmon with Olive Oil Mashed Potatoes and Sauce Nicoise

- Serves 4 to 6
Ingredients
  • 6 5-ounce salmon fillets, skin on
Olive Oil Mashed Potatoes
  • 6 russet potatoes
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons
  • 1/2 bunch Italian parsley, washed and leaves picked
  • salt and pepper
Sauce Nicoise
  • 6 Roma tomatoes, blanched, peeled and seeded
  • 12 fava bean pods, shelled, the beans blanched and peeled
  • 8 cloves garlic, blanched three times and
  • 4 sun-dried tomatoes, chopped
  • 1/4 cup Nicoise olives, pitted and roughly chopped
  • 1/2 bunch scallions, thinly sliced
  • 1 bunch basil, leaves only
  • extra-virgin olive oil
  • balsamic vinegar
  • salt
Directions
  • Using Oster® Indoor Grill, sear or grill salmon, skin side down, until flesh is medium rare and skin is crisp.
Olive Oil Mashed Potatoes
  • Cut potatoes into quarters or sixths, depending on size.
  • Bring to a boil in salted water.
  • Cook until tender but not mushy.
  • Drain off water. Mash with 1/4 cup of the olive oil using an Oster® hand mixer with paddle attachment.
  • Salt and pepper to taste. (Potatoes can be mashed by hand, but that will result in a more textured product.)
  • Drizzle with an additional 2 tablespoons of oil, adjust seasoning, and add Italian parsley.
  • Olive oil mashed potatoes can be prepared ahead of time to a finished state, then heated in a 400-degree oven for service.
Sauce Nicoise
  • Dice Roma tomatoes.
  • Start to slowly cook them in scant olive oil, seasoning with salt to release liquid.
  • Add fava beans, garlic, sun-dried tomatoes and olives.
  • Cook until everything is thoroughly hot and flavors are blended.
To Serve
  • Add basil and scallions to sauce.
  • Also add a hint of balsamic vinegar to brighten the flavors.
  • Place warm mashed potatoes on a platter or on individual plates.
  • Place salmon on top of potatoes and drizzle sauce around.

Salmon Wontons with Ginger Soy Sauce

Ingredients
  • Inspire™ Food Processor
  • Inspire™ Toaster Oven
  • 6 tablespoons soy sauce
  • 1/4 cup minced peeled fresh ginger (reserve two teaspoons of the ginger)
  • 1/4 cup rice vinegar
  • 3 tablespoons honey
  • 1/2 pound salmon diced into 1/2 inch pieces
  • 3/4 cup finely chopped onion
  • 1/4 cup sliced scallions
  • 1 large egg
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon red crushed chilies
  • Salt to taste
  • 1 12-oz. package wonton wrappers
  • Blended oil for frying
Directions
  • Place fresh ginger in Oster® Inspire™ Food Processor and mince.
  • Place fresh onion in Oster® Inspire™ Food Processor and finely chop.
  • Blend 4 tablespoons soy sauce, 1/4 cup (less 2 tablespoons) ginger, vinegar and honey in small bowl.
  • Combine salmon, onion, egg, garlic, crushed chilies, scallions and salt in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger.
  • Place several wrappers on work surface; brush edges lightly with water.
  • Place heaping 1 teaspoon salmon filling in center of each. Fold wrappers diagonally in half, pressing edges to seal.
  • Place wontons on waxed paper. Repeat with remaining wrappers and filling.
  • Preheat Oster® Inspire™ Toaster Oven to 250°F.
  • Heat 1/2 teaspoon oil in heavy large skillet over medium heat; add 1/4 of wontons.
  • Fry until wontons are golden and filling is cooked through, about 3 minutes per side.
  • Transfer to baking pan; keep warm in Oster® Inspire™ Toaster Oven.
  • Repeat frying with remaining wontons, using 1/2 teaspoon oil per batch.
  • Serve wontons with the honey-soy sauce.

Salsa verde

- 4 tazas
Ingredients
  • Para la salsa:
  • 1 tomatillo (tomate verde) fresco sin semillas
  • 1 chile (ají picante, guindilla, pimentón) serrano
  • 2 dientes de ajo
  • 1 rama de cilantro
  • 1 cda de aceite vegetal
  • ½ taza de crema de leche
  • 2 tazas de agua
  • Para el pollo Cordon Blue:
  • 4 pechugas de pollo
  • 4 lascas (lonjas, rebanadas) de jamón
  • 4 lascas de queso provolone
  • 4 cdas de queso crema
  • 2 cdas de aceite vegetal
  • Sal y pimiento
  • Salsa verde
Directions
  • Para preparar la salsa: Para preparar la salsa coloca en un sartén profundo las 2 tazas de agua a hervir, coloca los tomatillos cortados en cuartos durante 10 minutos. En la licuadora Oster® con tecnología de motor reversible coloca el chile serrano, el ajo y agrega la cocción de los tomatillos. Utiliza el botón Procesador de Alimentos
  • Para preparar el pollo: Abre lateralmente las pechugas en forma de bolsillo, salpimienta por dentro y por fuera. Coloca dentro de cada pechuga una lasca de jamón, una de queso provolone y una cucharada de queso crema, y cierra con un palillo de madera. En un sartén grande calienta el aceite a temperatura medio alta y dora las pechugas siete minutos de cada lado. Luego tapa y cocine por 10 minutos más. Vierte la salsa verde sobre las pechugas y decora con granos de granada.
  • Nota: Ideal como acompañante para platos de aves y pescados. Se puede utilizar como salsa para pechugas del Pollo Cordon Blue.

Santa Fe Chile and Corn Cakes

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.

Sauteed Lamb Chops Glazed in Balsamic Vinegar (Agnello all'Aceto Balsamico)

- Serves 4
Ingredients
Potato-Cauliflower Puree
  • 6 yellow potatoes
  • 1/2 head cauliflower
  • 1/4 cup extra-virgin olive oil
Lamb
  • 1/2 cup extra-virgin olive oil
  • 12 lamb chops, trimmed of fat (reserve scraps to make a lamb broth, if desired)
  • 8 cloves garlic, sliced
  • 12 sprigs rosemary (4 for garnish)
  • 4 tablespoons unsalted butter
  • 1 cup red wine vinegar
  • 2 cups balsamic vinegar
  • 1/2 cup tomato paste
  • 1 cup tomatoes, crushed
  • 2 cups chicken stock or, preferably, lamb broth
  • salt and freshly ground black pepper
Directions
Potato-Cauliflower Puree
  • Boil yellow potatoes in lightly salted water.
  • When cooked, remove from water, peel and coarsely chop.
  • Boil cauliflower until cooked.
  • Place both in a saucepan with olive oil and season with salt and pepper.
  • Whip with a wooden spoon to form a chunky puree.
  • Set aside and keep warm.
Lamb
  • Heat at least half of the oil in an Oster® Electric Skillet.
  • Season lamb chops with salt and pepper.
  • Saute chops at high temperature on both sides until browned yet still very rare.
  • Discard all cooked oil and lower temperature to medium, adding remainder of the oil, sliced garlic, eight rosemary sprigs and unsalted butter. Cook until butter and garlic are both golden brown.
  • Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes.
  • Remove lamb chops when medium rare, or continue to cook to desired doneness. Set aside and keep warm.
  • Raise heat to high temperature and add chicken or lamb broth.
  • Reduce sauce and add salt and pepper.
To Serve
  • Arrange lamb chops on top of a spoonful of potato-cauliflower puree.
  • Glaze chops with sauce and garnish each plate with a fresh rosemary sprig.

Savory Bread Pudding with Asparagus and Dried Tomatoes

- Serves 4 to 5
Ingredients
  • 2 tablespoons olive oil
  • 1/2 large Vidalia onion, sliced thinly
  • 1/2 pound (about 2 cups) asparagus, trimmed, cut into 1-1/2 inch lengths
  • 1/3 cup chopped fresh leeks
  • 1 cup sliced mushrooms
  • 3 large egg
  • 1 cup whipping cream
  • 1 cup milk
  • 1 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cups grated Gruyère cheese, 4 oz
  • 1/2 cups goat cheese crumbled, 4 oz
  • 1/2 cup grated fontina, 3 oz
  • 1/2 cup dehydrated tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 4 cups day old bread, cut into 1-1/2 inch pieces (a hearty bread like oat or multigrain works very well)
Directions
  • Set the Oster Counter Forms Digital Convection Toaster Oven to Convection Bake function. Set temperature to 350°F. Grease an 8 inch square pan. Sauté onions in olive oil for 3 to 4 minutes. Add asparagus, leeks, and mushrooms, cook until onions just begin to brown. Set aside. Whisk eggs, cream, milk, salt and pepper in medium bowl. Mix cheeses, dried tomatoes and herbs in medium bowl. Place half of bread pieces in baking pan. Sprinkle with half of asparagus mixture, then half of cheese mixture. Pour half of egg mixture over cheese. Repeat with remaining bread, asparagus mixture, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Bake the bread pudding until brown and puffed, about 30-40 minutes or until custard is set. Cool for 10 minutes.

Scallop Bruschetta

- Serves 2
Ingredients
  • 1/4 cup pine nuts
  • 2 thick sheets of Italian bread, toasted
  • Yellow tomato, sliced
  • Romaine lettuce, cut into strips
  • 1/2 pound wild mushrooms, sauteed (optional)
  • 1 pound scallops
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil
  • Salt and freshly ground pepper, to taste
Directions
  • Toast Italian bread in Oster® Toaster Oven. Set aside.
  • Sear scallops in hot frying pan until done.
  • Mix together bell peppers, vinegar, olive oil, salt and pepper, add pine nuts. Brush some of the dressing liquid onto the bread.
  • Layer tomato, lettuce and scallops on top of bread. Pour dressing all over.
  • May be served with sauteed wild mushrooms.

Seafood Empanadas

- Serves 16
Ingredients
  • 1 roasted pepper, cut into strips
  • 16 ounces prepared seafood stuffing, from frozen section of grocer
  • 1/4 cup red pepper, diced
  • 1/4 cup celery, diced
  • 1/4 - 1/2 cup plain bread crumbs
  • 20 pieces prepared empanada wrappers, from frozen section of grocer - You may substitute wonton wrappers
  • Avocado, mashed or pureed in blender
  • Cilantro oil*
*Cilantro oil
  • 1/2 cup vegetable oil
  • 1/4 cup cilantro
Directions
  • Preheat Oster® Deep Fryer.
  • Mix together first 4 ingredients. Add enough bread crumbs to make the mixture bind together.
  • Lay out empanada wrapper and brush with water.
  • Place 1 tablespoon of seafood mixture in center of wrapper. Fold wrapper over to make half-circle shape. Brush outside all over with water. With a fork, press edges of wrapper together. Continue until all wrappers are filled.
  • Place empanadas in preheated Oster® Deep Fryer and cook until golden.
  • Serve with mashed avocado and drizzle with cilantro oil.
*Cilantro oil
  • Put into Oster® food processor 1/2 cup vegetable oil and 1/4 cup cilantro
  • Whirl in food processor for a few seconds
  • Pour mixture through strainer

Sesame Shrimp and Broccoli with Rice Noodles

Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 lb broccoli, cut into 1-inch flowerettes
  • 8 oz rice noodles
  • 2 tsp vegetable oil
  • 5 to 6 garlic cloves, minced
  • 1 cup mushrooms, sliced thin
Sesame Sauce
  • 1/2 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp sesame seeds, lightly toasted
  • 1 bunch green onions, finely chopped
  • 1/4 cup rice wine vinegar
  • 1/4 cup white vinegar
Directions
  • Thread shrimp onto skewers and lightly brush oil. Grill until cooked throughout, about 3-4 minutes on each side.
  • Prepare rice noodles according to package. Meanwhile, heat vegetable oil in a saucepan an saute garlic, mushrooms, and broccoli for about 4-5 minutes; add all sauce ingredients to saucepan and simmer for about 5-7 minutes.
  • Toss mixture with rice noodles; sprinkle with 1/2 tbsp sesame seeds. Serve chilled, if desired.

Smoked Salmon Bisque

Ingredients
  • 1 cup smoked salmon, flaked
  • 1 large onion, finely diced
  • 1 cup carrots, diced
  • 1 celery rib, chopped
  • 1 whole bay leaf
  • 1 tsp thyme
  • 4 tbsp butter
  • Cognac
  • 1 cup dry white wine
  • Salt to taste
  • Pinch of cayenne pepper
  • 5 cups fish broth
  • 1/2-3/4 cup cream, heated
  • 1 tbsp tomato paste
Directions
  • In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
  • Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

Sourdough Bread

Ingredients
  • All ingredients at room temperature (70°F-80°F)
  • 1-1/4 cups sourdough starter (see "Sourdough Starter," below)
  • 3/4 cup warm water
  • 1 3/4 tsp salt
  • 4 cups bread flour
  • 3 tbsp sugar
  • 1-3/4 tsp active dry yeast
Directions
  • Measure and add liquid ingredients (including sourdough starter) to the bread pan.
  • Measure and add dry ingredients (except yeast) to the bread pan.
  • Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
  • Measure the yeast and carefully pour it into the well.
  • Snap the baking pan into the breadmaker and close the lid.
  • Press "Select" button to choose the Basic setting.
  • Press the "Crust Color" button to choose light, medium or dark crust.
  • Press the "Start/Stop" button.

Spanish Rice

- Serves 6 to 8
Ingredients
  • 1 can (28 oz) tomatoes, with juice
  • 1/4 tsp garlic salt
  • 1/4 tsp oregano
  • 1 medium onion, cut in eighths
  • 1 green pepper, cut in eighths
  • 2 cups quick-cooking rice (uncooked)
  • 1 cup Cheddar cheese cubes
  • 1 tsp salt
  • dash pepper
Directions
  • Heat oven to 350°F. Grease a 2-quart casserole. Put all ingredients except rice into your Osterizer® Blender container. Cover and process 3 cycles at HIGH speed. Mix with rice and pour into casserole. Cover and bake for 35 to 40 minutes.

Spiced Chai

Ingredients
  • 1 tsp whole cloves
  • 2 tsp cardamom seeds
  • 1 inch cinnamon stick, crushed
  • 1 tsp whole black peppercorns
  • 2 slices ginger
  • 1/2 tsp freshly grated nutmeg
  • 3 teabags
  • 6 cups water
  • 2 cups milk
  • 1/4 cup honey
Directions
  • Simmer the water with all of the spices for about 15-20 minutes. Add the tea bags and let steep 5 min. Strain the spices and tea bags out. Rinse the pot out and put the milk and the liquid back in the pot. Add the honey and warm the tea. Taste and add more honey, if needed.

Spiced Chocolate Soy Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup chocolate soymilk
  • 1 banana, broken into pieces
  • 1 cup chocolate frozen yogurt
  • 1/8 teaspoon ancho or chipotle chili powder
Directions
  • Pour soymilk into My Blend™ sports bottle. Add banana, frozen yogurt and chili powder. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 480
Total Fat: 10 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 210 mg
Total Carbohydrate: 91 g
Dietary Fiber: 9 g
Sugars: 72 g
Protein: 11 g
Potassium: 1217 mg
Vitamin A: 860 IU (15%)
Vitamin C: 9 mg (15%)
Calcium: 482 mg (50%)
Iron: 2.64 mg (15%)
Exchanges: 2 fruit, 4 other carbohydrate, 1.5 fat

Spiedini of Mozzarella and Two Tomatoes with Basil Oil

- Serves 4
Ingredients
  • 2 3/4-pound balls fresh mozzarella
  • 1 large yellow tomato
  • 1 large vine-ripe red tomato
  • 4 tablespoons extra-virgin olive oil
  • 12 basil leaves, julienned
  • salt and pepper
  • 4 8-inch wooden skewers
Directions
  • Cut mozzarella balls and tomatoes in half. Set each half on flat side, square off ends, and cut into two 1/2-inch-thick slices.
  • Season with salt and pepper to taste.
  • On each skewer, arrange two slices of mozzarella, a slice of red tomato and a slice of yellow tomato, alternating cheese and tomato.
To Serve:
  • Set on a plate and drizzle with olive oil.
  • Sprinkle julienned basil over the dish and serve.

Spring Energy

- 1 cup
Ingredients
  • 1/2 cup carrot juice
  • 2 tbsp cucumber juice
  • 2 tbsp mushroom juice
  • 1/4 cup spinach juice
Directions
  • Combined pre-juiced ingredients together for a delicious, refreshing concoction.

Start-the-Day Smoothie

- Serves 1 (18 oz)
Ingredients
  • 1 cup reduced-fat (2%) milk
  • 1/2 teaspoon vanilla
  • 1 1/2 cups frozen sliced peaches, broken in half
  • 6 ounces vanilla yogurt
Directions
  • Pour milk and vanilla into My Blend™ sports bottle. Add peaches and yogurt. Fasten the blade assembly on the open end of the sports bottle.
  • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
  • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 360
Total Fat: 7 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 240 mg
Total Carbohydrate: 58 g
Dietary Fiber: 3 g
Sugars: 55 g
Protein: 19 g
Potassium: 1017 mg
Vitamin A: 1143 IU (25%)
Vitamin C: 191 mg (320%)
Calcium: 607 mg (60%)
Iron: 0.72 mg (4%)
Exchanges: 1.5 fruit, 1 reduced-fat milk, 1.5 other carbohydrate, .5 fat

Steamed Mussels with Shallot Wine Sauce

Ingredients
  • 2 lbs mussels, shells scrubbed well (discard mussels with open shells)
  • 3 large shallots, peeled and chopped
  • 5 cloves garlic, peeled and finely chopped
  • 2 tbsp each fresh oregano, thyme, and rosemary, stemmed and chopped well
  • 2 cups fish stock
  • 2 cups dry white wine
  • Salt and fresh pepper to taste
  • 1 bunch fresh parsley, cleaned and chopped for garnish
  • Thick, crusty bread
Directions
  • Place all ingredients, except mussels, in a large stock pot and bring to a gentle boil. Add mussels, cover, and reduce heat to a low-medium so that the broth stays at a gentle simmer. Simmer for about 3 minutes, until all shells are open.
  • Remove pot from heat and scoop all mussels into a serving bowl. Carefully pour over broth, paying attention not to let any sand at the bottom of the stock pot go into the bowl.
  • Garnish with parsley and serve with slightly warmed crusty bread to soak up the broth.
To Serve:
  • You can start cooking this gourmet appetizer after your guests arrive. Simmer mussels in a sauce of white wine, shallots and a blend of fresh herbs including oregano, thyme and rosemary and serve warm.

Stewed Lamb with Chickpeas and Spinach

Ingredients
  • 1 lb of lamb, cut into 1-inch cubes
  • 1 tbsp canola or all-purpose vegetable oil
  • 1 large onion, finely chopped
  • 4 tsp ground coriander
  • 1 tbsp mustard seeds
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1/4 cup plain yogurt
  • 3 garlic cloves, crushed
  • 2 lb of fresh spinach, trimmed, washed and torn in small pieces
  • 1/2 cup chickpeas, pre-cooked
  • 1/4 tsp salt
Directions
  • In a large skill or dutch oven, heat oil and cook the chopped onion over medium-high heat until translucent. Add lamb and next five spices, mixing ingredients thoroughly. Add 1 tablespoon of yogurt and cook over high heat, stirring the lamb until all the yogurt is absorbed, about 3-5 minutes. Repeat with a second tbsp of yogurt and repeat as necessary.
  • When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
  • When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid, about 5 minutes. Add the salt just before serving.

Strawberries with Zabaione (Fragole allo Zabaione)

- Serves 4
Ingredients
Strawberries
  • 4 cups sliced strawberries
  • 4 teaspoons butter
  • 4 teaspoons sugar
  • 4 tablespoons Vin Santo, or substitute Marsala
Zabaione
  • 4 egg yolks
  • 4 tablespoons Vin Santo, or substitute Marsala
  • 4 tablespoons sugar
Directions
Strawberries
  • Saute strawberry slices in butter with sugar. Glaze with Vin Santo and place in a martini glass.
Zabaione
  • Place all ingredients in a double boiler over moderate heat. Whisk until frothy and shiny. Make sure heat is not so high that it scrambles the yolks.
To Serve
  • Pour zabaione over strawberries and serve immediately.

Strawberry Banana Coconut Smoothie

- Serves 1 (18 oz)
Ingredients
  • 3/4 cup reduced-fat (2%) milk
  • 1/2 cup unsweetened coconut milk
  • 1 banana, broken into pieces
  • 1 cup frozen strawberries
  • 1/2 teaspoon vanilla
Directions
  • Pour milk and coconut milk into My Blend™ sports bottle. Add banana, strawberries and vanilla. Fasten the blade assembly on the open end of the sports bottle. Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 20 to 30 seconds or until smooth. Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
Calories: 480
Total Fat: 28 g
Saturated Fat: 24 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 105 mg
Total Carbohydrate: 56 g
Dietary Fiber: 6 g
Sugars: 38 g
Protein: 10 g
Potassium: 1178 mg
Vitamin A: 515 IU (10%)
Vitamin C: 72 mg (120%)
Calcium: 256 mg (25%)
Iron: 5.25 mg (30%)

Exchanges: 2.5 fruit, .5 reduced-fat milk. 0.5 fat

Strawberry Cocktail

- Serves 4 to 6
Ingredients
  • 2 pints strawberries
  • Water to make 4 cups of juice
  • 3 tbsp cornstarch
  • 1/2 cup honey
  • 1/2 lemon, thinly sliced
  • 2 egg yolks
Directions
  • Process strawberries through the Juice Extractor. Measure juice and add water to make 4 cups. Mix 1/2 cup of juice with cornstarch and mix well with remaining juice. Pour into saucepan, add honey and lemon slices and cook over medium heat until thickened. Cool slightly, then add to egg yolks gradually, stirring well while adding. Chill thoroughly and serve as a first course or as dessert soup. Garnish with sour cream or unsweetened whipping cream.
  • Strawberry Cream Twists

    - Serves 6 to 12
    Ingredients
    • 1 box frozen puff pastry sheets (2 sheets per box)
    • 1 egg, beaten
    • Sugar
    • 2 pints fresh strawberries
    • Whipped Cream
    • 1 pint heavy whipping cream
    • 2 tablespoons sugar
    Directions
    • Prepare pastry.
    • Unfold 1 sheet of pastry and lay flat.
    • Cut pastry into 1 inch strips and twist each strip then coil the twisted strip into a circle.
    • Brush with egg wash, sprinkle with sugar and bake at 400° on cookie sheets, covered with parchment paper, for 10 minutes or until golden. Repeat with second sheet of pastry if desired.
    • While pastries are cooling slice berries.
    • Then, whip cream and 2 tablespoons sugar with Oster® Hand Mixer using the whisk attachment.
    • Spoon or pipe whipped cream onto pastry coils.
    • Arrange sliced berries on cream.

    Strawberry Daiquiri

    - Serves 4
    Ingredients
    • 1 can (6 oz.) frozen limeade concentrate
    • 5 oz. Rum
    • 1 cup whole strawberries with stems removed
    • 1 Tbs. Sugar
    • 3-1/2 cups ice
    • Garnish: Small whole strawberries and lime slices
    Directions
    • In In2itive® blender jar, place ingredients in order given above.
    • Cover the jar with lid. Press POWER, then press FROZEN DRINKS. Press START/STOP.
    • Pour into stemmed glasses.
    • Garnish, if desired, with strawberry and lime slice.

    Strawberry Jam

    - Makes 3 cups
    Ingredients
    • 1 cup sugar
    • 1 tbsp powdered low-sugar fruit pectin
    • 1-1/2 cups fresh strawberries, sliced
    • 2 tsp lemon juice
    Directions
    • Combine all ingredients into bread pan.
    • Select Basic setting.
    • Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula. Press "Start/Stop" to cancel.
    • Select Bake setting.
    • Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.

    Strawberry Mango Smoothie

    - Serves 1 (18 oz)
    Ingredients
    • 1 cup apricot nectar
    • 1/2 cup frozen chopped mango
    • 1/2 cup frozen strawberries
    • 6 ounces vanilla yogurt
    Directions
    • Pour nectar into My Blend™ sports bottle. Add mango, strawberries and yogurt. Fasten the blade assembly on the open end of the sports bottle.
    • Turn the sports bottle upside down and place it in the base, lining up the arrows on the blade assembly with the arrows on the base. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Blend 30 to 45 seconds or until smooth.
    • Turn the sports bottle over and place on a flat surface. Replace the blade assembly with the drinking lid.
    Calories: 380
    Total Fat: 2.5 g
    Saturated Fat: 1.5 g
    Trans Fat: 0 g
    Cholesterol: 10 mg
    Sodium: 130 mg
    Total Carbohydrate: 84 g
    Dietary Fiber: 5 g
    Sugars: 77 g
    Protein: 11 g
    Potassium: 799 mg
    Vitamin A: 4082 IU (80%)
    Vitamin C: 58 mg (100%)
    Calcium: 344 mg (35%)
    Iron: 1.64 mg (10%)
    Exchanges: 4 fruit, 1.5 other carbohydrate, .5 fat

    Sweet & Savory Brie in Puff Pastry

    - Serves 12 to 14
    Ingredients
    Savory Filling
    • 1/2 cup green olives
    • 1/2 cup parsley leaves
    • 1 clove garlic
    • 1 tablespoon olive oil
    • 1/2 cup packed spinach leaves
    Sweet Filling
    • 1 cup whole fresh cranberries
    • 3/4 cup dark brown sugar
    • 1/2 cup pecans
    • 1 teaspoon butter
    • 2 round oven safe baking dishes, that will hold Bries snugly
    Directions
    • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
    • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
    Savory Brie
    • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
    • Spread on top of 1 Brie.
    Sweet Brie
    • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
    • Spread mixture on top of the other prepared Brie.
    Instructions
    • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
    • Accompany with a variety of crackers, bread and fruit.