Jar Jams

Are a Thing of the Past

Continuous Blending Technology
  Featuring The New Whirlwind Blade

In no time at all you can create
delicious, creamy-smooth milkshakes.
The Whirlwind Blade
chops ice and blends ingredients into a
classic-style milkshake to enjoy with
burgers and fries or on its own as an
indulgent treat. See how to create a
classic Vanilla Shake in 30 seconds.

Ice Cream Shop




Here’s a recipe idea showing just how
easy it is to prepare a milkshake

Fresh salsa is unbelievably
easy to prepare
with the Oster®
Heritage 1000 Blender with Whirlwind
Blade. Whether it’s for dipping tortilla
chips or as a condiment for grilled chicken
burgers and fries or on its own as an
or fish, you can effortlessly create
restaurant-style salsa in under a minute.

      In Under a Minute!

Here’s a recipe idea showing just how easy it is to prepare Salsa

•••• More recipe ideas  ••••

Creamy Pumpkin
Mexican Dip
Crispy Salmon

•••• how it works ••••

The Whirlwind Blade’s innovative design reaches up to pulverize food quickly
and easily. Tough ingredients break down for a smooth blend in less time.



    No More Jar Jams!
    Fast results without
    the starts and stops
    to push down food.

  • 1000 WATTS

    Starts with 1000
    power watts and then
    blends continuously
    at 600 watts

  • All Metal

    Superior quality,
    metal-to-metal, jar-to-base
    fitting provides long-lasting

  • Food Chopper

    3-cup BPA-free jar and
    stainless steel S-blade for
    chopping, shredding,
    pureeing and more

5-Layer Mexican Dip

Makes 10 servings


  • 2 cups cooked pinto beans, with ¼ cup liquid reserved
  • 2 onions, chopped
  • 3 tablespoons olive oil
  • 4 ripe Hass avocados
  • 3 very firm tomatoes, quartered
  • ¼ cup sour cream
  • 1 bunch cilantro, chopped
  • ½ cup lemon juice
  • 1 cup corn
  • Cotija cheese or white cheese
  • Salt to taste

Blend the beans, gradually adding reserved liquid until smooth.

Heat bean mixture in a skillet for 5 minutes, stirring constantly until thickened. Set aside in a bowl and let cool.

Meanwhile, in clean blender jar add, half the lemon juice, avocados and salt. Pulse to semi-smooth consistency. Side aside in a bowl

Pulse tomatoes in clean blender jar with remaining lemon juice and salt until slightly coarse. Set aside in a bowl.

Add onion equally among bowls of avocado, tomato and bean mixtures.

Add cilantro to avocado and tomato only, reserving approximately 1 tablespoon for garnish.

Gently mix each bowl to incorporate ingredients.

Using a glass serving bowl, create layers starting with bean mixture, then avocado and then tomato.

Next layer with sour cream, corn and cheese.

Garnish with fresh cilantro and serve with tortilla chips.

Coconut Mousse

Makes 10 to 12 servings

  • 3 1/2 ounces shredded coconut
  • 1 14-ounce can of condensed milk
  • 1 7.6-ounce can table cream
  • 8 ounces milk
  • 1 packet unflavored gelatin
  • 2 tablespoons hot water
  • Fresh berries for garnish

Add coconut, condensed milk, cream and milk into blender jar.

Blend until smooth.

Dissolve gelatin in hot water and add to the blender

Blend until smooth.

Pour into individual mousse and refrigerate for at least 4 hours

Garnish with berries and additional shredded coconut.

Pumpkin Soup

Makes 4 Servings

  • 3 lb pumpkin, diced
  • ½ red pepper, diced
  • 1 leek, chopped
  • ½ bunch cilantro, chopped
  • 2 tablespoons butter
  • 2 cups water
  • Salt and pepper to taste
  • Cream (optional)

Melt butter in skillet on medium heat.

Add pumpkin, pepper, leek and half the chopped cilantro

Season with salt and pepper to taste and sauté for about 10 minutes

Add 2 cups of water and let simmer for 5 minutes or until tender.

Add mixture to blender jar and blend until smooth, adding additional water if necessary.

Garnish with swirl of cream, if desired, and remaining cilantro.

Crispy Salmon Burgers

Makes 8 servings


  • 2 pounds of uncooked salmon , diced in cubes
  • 1 leek, chopped
  • ½ parsley bunch
  • 3 tablespoons capers
  • 2 tablespoons horseradish sauce
  • 1 egg, lightly beaten
  • 1 ½ cups white breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Pulse leek and parsley together and set aside.

Next, pulse salmon and capers to smooth consistency, leaving some small pieces.

Place the mixture in a bowl.

Add parsley-leek mixture, horseradish sauce, egg, bread crumbs, 1 tablespoon olive oil and salt and pepper to taste.

Mix all ingredients together, divide into 8 portions and shape hamburgers

Spread each side of patties with remaining tablespoon of olive oil.

Cook on pre-heated grill. After 5 minutes, turn burgers and cook an additional 5 minutes.

Serve on a bed of arugula.