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

• 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

• 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

• 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

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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

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

• 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

• 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

• 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

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

• 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

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

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

• 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

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

• In a large saucepan, cook broccoli in water (do not drain).
• Put milk, cheese cubes, bouillon and flour into your Osterizer® blender container. Cover and process at ON.
• Add cheese mixture to broccoli.
• Add the half-and-half.
• Cook, stirring frequently, over medium heat until hot and until mixture thickens.
• Serve garnished with croutons.

Directions

• 1. Place ingredients in order given above inot an Oster® Core Blender jar.
• 2. Cover jar with lid. Press POWER, then press SMOOTHIE. Press START/STOP.
• 3. Pour into tall glass to serve.

Directions

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

Directions

• Put all ingredients into your Osterizer® Blender container. Cover and process at LIQUEFY (ICE CRUSH) until smooth.

Directions

• Place ingredients into an In2itive® Blender jar in order given above.
• Cover jar with lid. Press POWER, then press FROZEN DRINK. Press START/STOP.
• Pour into martini glasses.

Directions

• Place first 7 ingredients in the Oster Pro Series Blender jar in the order listed. Push once. Pour immediately into chilled glasses. Garnish with lime slice and whole mint leaves.

Directions

• Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Directions

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

Directions

• In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
• Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.

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

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

Directions

• Blend until sherbet consistency. Do not strain.

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

• In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
• Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
• On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.