Fire and Ice Fruit Kabobs
- 1/4 cup honey
- 1/4 cup orange juice
- 1 tsp ground cinnamon
- Assorted fruit, cut into 2-inch cubes, including apples, firm bananas, pineapple, pears, and nectarines
- Your favorite ice cream or frozen yogurt
- Grilling skewers
- Combine first 3 ingredients, and brush over skewered fruit. Grill until just cooked and immediately serve over ice cream.
Notes: Skewer fresh fruit and brush with honey, orange juice and ground cinnamon. Grill to perfection on your Oster® Indoor Grill and serve for dessert with your favorite ice cream or frozen yogurt.
Salmon Wontons with Ginger Soy Sauce
- Inspire™ Food Processor
- Inspire™ Toaster Oven
- 6 tablespoons soy sauce
- 1/4 cup minced peeled fresh ginger (reserve two teaspoons of the ginger)
- 1/4 cup rice vinegar
- 3 tablespoons honey
- 1/2 pound salmon diced into 1/2 inch pieces
- 3/4 cup finely chopped onion
- 1/4 cup sliced scallions
- 1 large egg
- 1 teaspoon garlic, minced
- 1/4 teaspoon red crushed chilies
- Salt to taste
- 1 12-oz. package wonton wrappers
- Blended oil for frying
- 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.
Sesame Shrimp and Broccoli with Rice Noodles
- 1 lb large shrimp, peeled and deveined
- 1 lb broccoli, cut into 1-inch flowerettes
- 8 oz rice noodles
- 2 tsp vegetable oil
- 5 to 6 garlic cloves, minced
- 1 cup mushrooms, sliced thin
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp sesame seeds, lightly toasted
- 1 bunch green onions, finely chopped
- 1/4 cup rice wine vinegar
- 1/4 cup white vinegar
- Thread shrimp onto skewers and lightly brush oil. Grill until cooked throughout, about 3-4 minutes on each side.
- Prepare rice noodles according to package. Meanwhile, heat vegetable oil in a saucepan an saute garlic, mushrooms, and broccoli for about 4-5 minutes; add all sauce ingredients to saucepan and simmer for about 5-7 minutes.
- Toss mixture with rice noodles; sprinkle with 1/2 tbsp sesame seeds. Serve chilled, if desired.
Chinese Style Baked Acorn Squash
- 2 large acorn squash
- 1 tbsp peanut or vegetable oil
- 1 tbsp ginger, minced
- 2 tsp garlic, minced
- 4 green onions, shredded
- 1 bunch bok choy, chopped
- 4 dried shiitake mushrooms, soaked and sliced
- 4 oz diced tofu or chicken breast
- 1 small red bell pepper, sliced
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp rice syrup
- 1 tsp 5-spice powder
- Optional: 1 tsp chili paste with garlic
- Preheat oven to 400°F. Wash the squash well. Slice off the top end, about 1 1/2 inches from the base of the stem. Scoop out and discard the seeds and membrane from the interior of the squash. Shave off a thin layer from the bottom of each squash if necessary so that it will sit upright. Heat the oil over in a wok or in an Oster® electric skillet until hot but not smoking. Add the garlic and ginger and stir fry for 1 minute. Don't let the garlic brown as it will taste bitter. Add the green onions, bok choy and mushrooms. Continue to stir fry until the bok choy is wilted. Stir in the remaining filling ingredients and continue to cook for one minute. Fill each of the large halves of the squash with filling, and top the squash with the matching lid. Place on a baking sheet and cook for 2 hours, or until very soft. To serve, bring to the table whole and scoop out the filling along with the squash.
Roast Duck with Plum Sauce
- 1 4 to 5 lb duck
- 1 tsp fresh rosemary, minced
- 1 tsp salt
- 1 tsp pepper
- 1 lb ripe, red plums
- 1 cup seedless white grapes
- 5 cloves crushed garlic
- 1 tbsp peanut oil
- 1/2 cup red wine
- 1 tbsp cider vinegar
- 2 tbsp honey
- 4 whole serrano chilies, thinly sliced
- 1 tbsp arrowroot powder
- 1 bunch green onions, thinly sliced
- 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.