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.

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.

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.

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.

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.

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.

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.

Directions

• Put all ingredients except ice into Oster^® blender container.
• Cover and process at ON.
• With motor running, remove feeder cap and add ice cubes.
• Continue to process until smooth.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

Directions

• Combined pre-juiced ingredients together for a delicious, refreshing concoction.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• Mix ingredients together; let rest one hour. Serve with chips or crackers.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• Combine first 3 ingredients, and brush over skewered fruit. Grill until just cooked and immediately serve over ice cream.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• Combine pre-juiced ingredients together for a delicious, refreshing concoction.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• Mix together all ingredients until smooth. Serve with waffles or fresh baked bread.

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.

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.

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.

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).

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• Combined pre-juiced ingredients together for a delicious, refreshing concoction.

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.

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.

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.

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.

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.

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.

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.

Directions

• Combined pre-juiced ingredients together for a delicious, refreshing concoction.

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.

Directions

• Combined pre-juiced ingredients together for a delicious, refreshing concoction.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Directions

• In a small bowl, combine all above ingredients. Great alongside lamb or roasted vegetables!

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

Directions

• Place ingredients into cup.
• Blend on high for 1-1/2 minutes or until desired consistency.
• Serve in a tall, chilled glass.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.