Recipes By Course - Appetizers/Snacks

Tuscan Torta with Swiss Chard, Potato, Feta and Onion

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

Green Bean Salad with Honeyed Pecans and Goat Cheese Toasts

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

Steamed Mussels with Shallot Wine Sauce

  • 2 lbs mussels, shells scrubbed well (discard mussels with open shells)
  • 3 large shallots, peeled and chopped
  • 5 cloves garlic, peeled and finely chopped
  • 2 tbsp each fresh oregano, thyme, and rosemary, stemmed and chopped well
  • 2 cups fish stock
  • 2 cups dry white wine
  • Salt and fresh pepper to taste
  • 1 bunch fresh parsley, cleaned and chopped for garnish
  • Thick, crusty bread
  • 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.

Clam Dip

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

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

- Serves 4
Fingerling Potato Salad:
  • 8 fingerling potatoes, assorted sizes
  • 8 fingerling potatoes, assorted sizes
  • 1 pound Maryland lump crab meat
Crème Fraiche:
  • 3 ounces crème fraiche
  • kosher salt
  • freshly ground white pepper
  • cayenne pepper
  • lemon juice
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon finely chopped flat chives
  • 3 tablespoons finely dices shallots
  • 1/2 teaspoon finely chopped Italian parsley
  • 12 red oak lettuce leaves
  • 1/2 teaspoon peppercress (a type of watercress)
  • 1/2 teaspoon onion sprouts
  • 4 garlic blossoms (optional)
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.
  • 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.
  • 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.

Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens

- Serves 4
  • 1 pound fresh jumbo lump crabmeat
  • 1 mango, peeled and diced (Dice 1 teaspoon finely and reserve for vinaigrette)
  • 2 cups baby greens
Potato Pancakes:
  • 3 large Idaho potatoes, peeled and shredded
  • 6 ounces finely diced onion
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon flour
  • 2 tablespoons blended oil (canola and vegetable)
  • salt and pepper
Brandy Cream:
  • 1 cup finely sliced shallots
  • 2/3 cup brandy
  • 2 cups heavy cream
  • oil
  • salt and pepper
Mango Vinaigrette:
  • 2 ounces mango syrup or nectar
  • 1/4 teaspoon minced jalapeno pepper
  • 2 ounces champagne vinegar
  • 1 teaspoon finely diced mango
  • 4 ounces blended oil
  • salt and pepper
  • 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.

Steamed Chinese Dumplings

  • 1/2 pound lean ground pork
  • 1 cup Chinese cabbage, finely chopped
  • 1 tablespoon ginger root, chopped
  • 1 green onion, chopped
  • 1 1/2 teaspoons dry sherry
  • 1 1/2 teaspoons soy sauce
  • 1/4 teaspoon coarse salt
  • 1 clove garlic, minced
  • 1 1/2 teaspoons sesame oil
  • small round Chinese egg roll wrappers
  • 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.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
  • 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.
  • 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.

Fried Pasta Chips & Dipping Sauce

- Serves 12
  • 1 pound dried pasta, in desired shapes
  • Vegetable oil, for deep frying
  • Garlic salt or sea salt
Dipping Sauce
  • 1 cup prepared tomato sauce
  • 1/2 teaspoon finely chopped garlic
  • 1 teaspoon red pepper flakes
  • 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.

Lobster Ceviche with Hearts of Palm

- Serves 4
Lobster Marinade:
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dry English mustard
  • 1 tablespoon mustard seeds
  • 1 tablespoon horseradish
  • 1 tablespoon chopped white onion
  • 1/2 cup lobster stock
  • 1 stalk of celery, diced
  • 4 1-1/2 to 2-pound Maine lobsters (about 4 to 4 1/2 pounds cooked meat)
  • 1 large yellow tomato, diced
  • 1 small red onion, halved, then julienned
  • 1/4 cup cilantro leaves
  • 1/4 cup sliced scallions
  • 1/4 cup chopped chives
  • 1 pound fresh hearts of palm
Lobster Marinade:
  • Combine juices, mustards, mustard seeds, horseradish, white onion, lobster stock and celery in an Oster® blender and blend well. Reserve.
  • 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.

Seafood Empanadas

- Serves 16
  • 1 roasted pepper, cut into strips
  • 16 ounces prepared seafood stuffing, from frozen section of grocer
  • 1/4 cup red pepper, diced
  • 1/4 cup celery, diced
  • 1/4 - 1/2 cup plain bread crumbs
  • 20 pieces prepared empanada wrappers, from frozen section of grocer - You may substitute wonton wrappers
  • Avocado, mashed or pureed in blender
  • Cilantro oil*
*Cilantro oil
  • 1/2 cup vegetable oil
  • 1/4 cup cilantro
  • 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

Steamed Mussels and Clams in Fennel Cream Sauce

- Serves 4
  • 24 mussels, in their shells, de-bearded and scrubbed
  • 24 little neck clams, scrubbed
  • 2 tablespoons butter
  • 2 shallots, minced
  • 1 bulb fennel, trimmed, cored and diced into 1/4-inch pieces. Reserve fawns (green part)
  • 1 red bell pepper, cored and seeded, diced into 1/4-inch pieces
  • 1/2 cup heavy cream
  • 2 ounces Sambuca, an Italian liqueur made with elderberries and flavored with licorice
  • 1/2 cup pine nuts, plus some for garnish if desired
  • 1 baguette French bread
  • 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.

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

- Serves 4
Confit Tomatoes:
  • 10 Roma tomatoes, peeled and seeded
  • 2 cups extra-virgin olive oil
  • 2 heads garlic, broken into cloves and left unpeeled
  • 1 bunch thyme
  • salt and white pepper
Grilled Vegetables and Greens:
  • 2 fennel bulbs
  • 1 head radicchio
  • 2 cups hearts of romaine lettuce
  • 2 cups arugula leaves
  • 1/2 cup basil leaves
  • 4 confit tomatoes (see preceding recipe)
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 2 cups cannellini beans, cooked with garlic and rosemary
  • salt and white pepper
Pesto Sauce:
  • 1 cup chopped fresh basil
  • 2 tablespoons chopped pine nuts
  • 1 tablespoon chopped garlic
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup olive oil
Grilled Tiger Prawns:
  • 16 tiger prawns, shelled
  • 1/4 cup pesto sauce (see preceding recipe)
  • 4 8-inch wooden skewers
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.

Watermelon Salad with Feta, Sumac, and Sage Vinaigrette

- Serves 6
Watermelon Salad:
  • 1/4 to 1/2 Fresh seedless watermelon, cut into 18 thin triangular slices
  • 3 teaspoons sumac (plus some for garnish)
  • 4 tablespoons julienned cucumber
  • 2 tablespoons finely diced red onion
  • 6 tablespoons finely diced feta cheese
  • 3 teaspoons chiffonade of sage (for garnish)
  • 4 ounces sage vinaigrette (recipe follows)
Sage Vinaigrette:
  • 1 bunch fresh sage
  • 1 bunch fresh parsley
  • 1 teaspoon chopped fresh garlic
  • 2 teaspoons chopped fresh shallots
  • 1-1/2 lemons, juiced
  • 1 cup extra-virgin olive oil
  • salt and freshly ground pepper
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.

Confetti Wild Rice

  • 4 ounces butter
  • 1 large onion, minced
  • 3 carrots, peeled and minced
  • 3 stalks celery, minced
  • 10 ounces mushrooms, minced
  • 2 cups wild rice mixture
  • 4 cups chicken broth
  • Kosher salt and pepper, to taste
  • 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.

Chile and Corn Fritters

  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all purpose flour
  • Oil/clarified butter
  • 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.

Deep Fried Stuffed Shrimp

- Serves 4
  • 24 jumbo shrimp
  • 6 water chestnuts
  • Thin julienne Prosciutto or Westphalian ham
  • 1 beaten egg
  • 2 cups flour
  • 7 cups oil
  • 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.

Pork and Shrimp Siu Mai

  • 3 Shiitake mushrooms, dried
  • 60 ounces large shrimp, peeled and deveined, minced
  • 1 scallion, minced
  • 1 teaspoon fresh ginger, peeled and minced
  • 3/4 cup ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 20 gyoza (siu mai) wrappers
  • 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.

Brie and Artichoke Bruschetta

  • Oster® Toaster Oven
  • 6 (1/3-inch-thick) slices of round country loaf
  • 6 tablespoons extra-virgin olive oil
  • 2 (6 1/2-oz.) jars marinated artichoke hearts, drained
  • 1 (2 oz.) piece prosciutto or ham
  • 1 small red onion, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons balsamic vinegar
  • 6 oz. brie
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1/4 cup parmesan shavings
  • 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.

Tangerine Tequila Shrimp

- Serves 6
  • 2 lbs of 31 – 40 raw shrimp clean deveined
  • Bamboo skewers
  • 1/2 cup packed cilantro leaves
  • 1 large red dried California chili cut in half
  • 1/2 red onion cut into 4 pieces
  • 2 fresh green chilies, cut in half (stems removed)
  • 4 tangerines* peeled, cut in half (seeds removed)
  • 1 teaspoon lime zest
  • 1/3 cup fresh lime juice (about 2 large limes)
  • 1 teaspoon cumin seeds
  • 2 tablespoons Grand Marnier, a triple orange liquor (optional)
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 teaspoon sea salt
  • 3 tablespoons Turbinado sugar (raw cane sugar)
  • 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.

Bean Salad with Champagne, Tarragon Vinaigrette

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

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

- Serves 6 to 8
  • 1-1/2 pounds squid, cleaned and cut into rings (including tentacles)
  • 4 cups flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme
  • peanut oil (for deep frying)
  • lemon wedges (for garnish)
Red Pepper-Almond Aioli:
  • 1 egg yolk
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 4 teaspoons chopped garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 cup olive oil
  • 1 cup slivered almonds, toasted
  • salt and pepper
Horseradish Gremolata:
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon finely minced lemon zest
  • 1 tablespoon fresh horseradish, peeled and grated
  • 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.

Wine Biscuits

  • 1/4 cup sugar
  • 3 cups all-purpose unbleached flour
  • 1-1/2 cups semolina flour
  • 1 tablespoon plus1 teaspoon baking powder
  • 1-2 tablespoons coarse ground black pepper (or to taste)
  • 1 cup dry Burgundy table wine
  • 1 cup vegetable oil
  • 4 tablespoons grated Parmesan cheese
  • 2-3 tablespoons finely chopped fresh rosemary or lavender
  • 1 egg beaten with 1 tablespoon water for glazing
  • 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

Mango, Brie and Avocado Quesadillas

  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
  • 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.

Polenta Tart

- Serves 6 to 8
  • 2 tablespoons olive oil, plus some extra if needed for sautéing
  • 1 small finely chopped onion
  • 2 cloves garlic, finely minced
  • 1 quart chicken stock or broth
  • 1 cup polenta
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 3/4 cup grated Parmesan cheese
  • 3 tablespoons fresh parsley chopped
  • 1 large red tomato
  • 1 large yellow tomato
  • 1 large green tomato (or you may use 3 of all same type of tomato)
  • 1 lb. fresh mozzarella fior di latte, * sliced thinly
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/2 cup Parmesan cheese
  • 2 tablespoons thinly sliced or chopped basil leaves
  • * Fior di latte is the mozzarella made from cow's milk, not that made from buffalo's milk. It has more fat and less water than "Bufala" mozzarella. This makes it a better melting cheese.
  • 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.
  • 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.

Spiedini of Mozzarella and Two Tomatoes with Basil Oil

- Serves 4
  • 2 3/4-pound balls fresh mozzarella
  • 1 large yellow tomato
  • 1 large vine-ripe red tomato
  • 4 tablespoons extra-virgin olive oil
  • 12 basil leaves, julienned
  • salt and pepper
  • 4 8-inch wooden skewers
  • 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.

Water Chestnuts Wrapped in Bacon

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

Fiery Red Salsa

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


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

Deep Fried Oysters

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

Roasted Garlic and Sweet Pepper Bruschetta

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

Fruity Cream Cheese Spread

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

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

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

Sausage, Spinach, Onion and Potato Party Stromboli

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

Citrus-Marinated Atlantic Salmon with Potato Blinis and Garden Greens

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

Artichoke Salad of Summer Tomatoes and Spring Beans

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

Mini Crab and Goat Cheese Empanadas with Mango Chutney

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

Pot Stickers

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

Lobster Cocktail with Roasted Garlic Mashed Potatoes

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

Scallop Bruschetta

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

Puréed Vegetable Fritters

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

Risotto of Carrot-Infused Barley with Lobster

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

Toaster Calzone

- Serves 2
  • 1 pound prepared pizza dough (available from most supermarket bakeries), frozen bread dough (from the freezer section of the market) or you may use home made dough
  • 8 ounces Shredded Mozzarella Cheese, divided
  • 1 ounce Pepperoni, sliced
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 cup ricotta cheese
  • 1 large egg, beaten to blend with 1 tablespoon water (for glaze; optional)
  • 1/2 cup prepared pizza sauce
  • 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.

Shrimp Remoulade on Molasses Toast

  • 24 slices mini pumpernickel bread
  • 8 ounces medium shrimp, cooked, peeled and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh chives
Molasses butter
  • 6 tablespoons butter, room temperature
  • 2 teaspoons light molasses
  • 1/4 teaspoon chili powder
Remoulade sauce
  • 1/2 cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 1 1/2 tablespoons chopped Italian parsley
  • 2 1/2 teaspoons prepared white horseradish, drained
  • 2 teaspoons minced shallot
  • 2 teaspoons ketchup
  • 2 teaspoons whole grain Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 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.