Recipes By Product - Blenders

Tian of Parmigiano and Grilled Vegetables with Tomato Compote, Fresh Buffalo Mozzarella and Roasted Eggplant with Pesto

  • 1 tablespoon diced garlic
  • 2 tablespoons minced shallots
  • 1 tablespoon minced thyme
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow tomato
  • 1 red tomato
  • 1 zucchini
  • 3/4 cup Parmesan cheese, grated
  • salt and cracked pepper
  • 2 tablespoons tapenade (pureed black olives; for garnish)
  • 2 cups mixed greens (for garnish)
  • Eggplant and Mozzarella:
  • 4 1/4-inch-thick slices eggplant
  • 4 3/4-inch-thick slices fresh mozzarella
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • salt and pepper
  • Yellow Tomato Compote:
  • 2 cups yellow tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
  • Red Tomato Compote:
  • 2 cups red tomatoes, including reserved scraps
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper
  • Sherry Vinaigrette:
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • Pesto Sauce:
  • 2 tablespoons garlic puree in oil
  • 5 cups basil leaves
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup Parmesan cheese
  • 1 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • salt and pepper
  • 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.

Pina Colada

- Serves 4
  • 1 cup cream of coconut slice
  • 3/4 cup unsweetened pineapple juice
  • 4 oz. light rum
  • 1 tablespoon milk
  • 1 can (8 oz.) juice-packed pineapple
  • 2 cups ice cubes
  • Garnish: Pineapple
  • 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.

Tomatillo Salsa

- Makes about 1 cup
  • 2 tablespoons water
  • 1/2 pound tomatillos (about 3 medium), husks removed, cored and quartered
  • 1/2 cup coarsely chopped white onion
  • 1/2 small serrano pepper, quartered
  • 1 garlic clove, chopped
  • 1/8 teaspoon salt
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1 teaspoon lime juice
  • Place the first six ingredients in blender; blend on HIGH until almost smooth.
  • Transfer to a small saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 5 minutes, stirring occasionally.
  • Transfer to a bowl; stir in cilantro and lime juice.



  • Serve warm in quesadilla, tacos or breakfast burritos with scrambled eggs and cheese. Or, serve as a dip with tortilla chips.

Milk Shakes and Malts

- Serves 2
  • 1 cup milk
  • 2 cups vanilla ice cream
  • Flavoring malt powder, if desired
  • 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.

Frozen Sunshine

- Serves 4
  • 4 oz. Vodka
  • 2 oz. Clear orange-flavor liqueur
  • 1/4 cup half-and-half
  • 1/4 cup frozen orange juice concentrate
  • 4 cups ice
  • Garnish: Orange slices and paper umbrellas
  • 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.

Kiwi-Sherbet Punch

  • Oster® Blender
  • 6 oz. chopped pineapple (fresh or canned)
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon fresh squeezed lime juice
  • 2 kiwi, peeled and sliced
  • Lime or lemon sherbet
  • 2 12-oz. cans cold ginger ale
  • 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.

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
  • 6 fennel sprigs, deep fried
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.

Chicken Escabeche with Fufu and Plantain Chips

- Serves 6
  • 6 chicken breasts
  • 3 tablespoons olive oil
  • salt and pepper
Escabeche Sauce:
  • 1 cup olive oil
  • 1 cup julienned red onion
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 cup diced green bell pepper
  • 3 tablespoons capers, rinsed
  • 1/2 cup chopped black olives
  • 2 medium ripe tomatoes, diced
  • 3/4 cup sherry vinegar
  • 2 tablespoons tomato paste
  • 1/2 cup ketchup
  • 1 teaspoon chopped garlic
  • 1 teaspoon chili powder
  • 1 tablespoon salt
  • 6 slices bacon, diced
  • 1 small onion, diced
  • 3 ripe plantains, peeled and cut into large chunks
Plantain Chips:
  • 4 cups canola oil
  • 2 green plantains, peeled and cut lengthwise into 1/8-inch-thick slices
  • salt
  • garlic powder
  • 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.
  • 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.

Morning Mocha Smoothie

- Serves 2
  • 1/2 cup fat free milk
  • 1 cup (8 oz.) low fat coffee yogurt
  • 2 tablespoons chocolate syrup
  • 6 ice cubes
  • 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.

Carrot Bread

- Makes 1 loaf
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans
  • 2 eggs
  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups carrot pieces, cut in 1-inch pieces
  • 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.

Honey-Wheat Pancakes

  • 1-1/3 cups low fat buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 1-1/2 cups reduced-fat buttermilk baking mix
  • 1/2 cup whole-wheat flour
  • 1/4 cup honey-crunch wheat germ
  • 1 teaspoon baking powder
  • Butter and syrup for serving
  • 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.

Cherry Soup with Fromage Blanc

- Serves 4
  • 1 cinnamon stick
  • 3 star anise, crushed
  • 5 cloves
  • 3 allspice berries, crushed
  • 2-1/2 cups sweet red or white cherries, pitted
  • 3 cups Pinot Noir or red Burgundy wine
  • 1/4 cup sugar
  • 2 tablespoon lemon juice
  • 4 tablespoons fromage blanc (for garnish)
  • mint leaves, julienned (for garnish)
  • cheese cloth
  • 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).

Tomato Chutney

  • 4 large green or not-quite-ripe red tomatoes
  • 1/2 cup onion, chopped
  • 1/2 tsp garlic, minced
  • 1/2 cup light brown sugar
  • 1/4 cup cider vinegar
  • 1 tsp ginger, ground
  • 1/4 tsp turmeric
  • 1/2 cup raisins
  • 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.

Roast Duck with Plum Sauce

Duck Prep
  • 1 4 to 5 lb duck
  • 1 tsp fresh rosemary, minced
  • 1 tsp salt
  • 1 tsp pepper
Plum Sauce
  • 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.

Fruit Smoothie

- 3 cups
  • 1/2 cup milk
  • 1/2 cup apple juice
  • 2 cups fruit (strawberries, bananas or peaches) cut in 1-inch pieces
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup ice cubes
  • 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.

Oven-Roasted Cornish Hens with Spring Leeks and Red Bliss Potatoes

- Serves 4
Cornish Hens:
  • 4 Cornish hens
  • 4 bay leaves
  • 4 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
Red Bliss Potatoes:
  • 16 small to medium Red Bliss potatoes
  • salt
  • 24 to 28 ramps (young wild leeks; if small market leeks are substituted, reduce the number)
  • 2 cups chicken stock
  • 4 ounces white mushrooms
  • 1/2 teaspoon white wine vinegar
  • cooked ramp tops (from preceding recipe)
  • salt and pepper
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.
  • 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.
  • 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.

Frozen Margarita

- Serves 4
  • 4 ounces gold tequila
  • 2 ounces orange and cognac liqueur
  • 2 tablespoons fresh lime juice
  • 1/4 cup sugar
  • 3 cups ice
  • Extra lime juice and salt, for coating glass rims
  • 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.

Strawberry Daiquiri

- Serves 4
  • 1 can (6 oz.) frozen limeade concentrate
  • 5 oz. Rum
  • 1 cup whole strawberries with stems removed
  • 1 Tbs. Sugar
  • 3-1/2 cups ice
  • Garnish: Small whole strawberries and lime slices
  • 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.

Espresso Mousse

  • 1/4 cup cold water
  • 1 tbsp sugar
  • 2 envelopes unflavored gelatin
  • 1/2 tsp vanilla extract
  • 1/2 cup brewed espresso
  • 1 cup heavy cream
  • 1/2 cup boiling water
  • 2 egg yolks
  • 1 cup semi-sweet
  • 1-1/2 cups ice cubes
  • Chocolate morsels
  • 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.
Notes: Use an Oster® Blender to pack just the right touch of coffee into this luscious dessert. Combine sugar, gelatin, vanilla, espresso, eggs, cream and chocolate and top with fresh whipped cream and a sprinkle of nutmeg.

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.

Honey-Vanilla Blast

  • 1 cup fat free milk
  • 1 cup (8 oz.) fat free vanilla yogurt
  • 3 chunks frozen banana
  • 1/4 cup protein
  • 2 tablespoons honey
  • 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.

Chocolate Milkshake

  • 1/2 to 2/3 cup milk
  • 3 scoops vanilla ice cream
  • 2 tablespoons chocolate syrup
  • Place ingredients into cup.
  • Blend on high for 1-1/2 minutes or until desired consistency.
  • Serve in a tall, chilled glass.

Green Mango Salad and Sweet Mango Shooter

  • 1 cup julienne (thinly sliced) green mango
  • 1 tablespoon roasted and salted peanuts, chopped
  • 1 tablespoon mint, chopped fine
  • 1 tablespoon basil, chopped fine
  • 1/4 cup Vietnamese fish sauce
  • 1/4 cup limejuice
  • 1/4 cup sugar
  • 1/4 jalapeno, sliced paper thin into rings
Mango Shooter:
  • 1 cup ripe mangoes, peeled and seeded, chopped
  • 1 tablespoon limejuice
  • 2 tablespoons low fat vanilla yogurt
  • 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.

Spanish Rice

- Serves 6 to 8
  • 1 can (28 oz) tomatoes, with juice
  • 1/4 tsp garlic salt
  • 1/4 tsp oregano
  • 1 medium onion, cut in eighths
  • 1 green pepper, cut in eighths
  • 2 cups quick-cooking rice (uncooked)
  • 1 cup Cheddar cheese cubes
  • 1 tsp salt
  • dash pepper
  • 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.

Conch Chowder

  • olive oil
  • 6 cloves garlic, minced
  • 12 shallots, minced
  • 2 jalapeno, seeds and stems removed, minced
  • 1 large Spanish onion, peeled and diced
  • 10 ears of corn, shucked
  • 8 cups fish stock
  • 1 cup heavy cream
  • 2 ribs of celery, cleaned and diced small
  • 1 large carrot, peeled and diced small
  • 1 bulb fennel, diced small
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon chopped fresh thyme
  • 1 cup cherry tomatoes, halved
  • 3 pounds cleaned and ground conch meat
  • Lime wedges for garnish
  • 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.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
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.

Cream of Broccoli Soup

- Serves 4 to 6
  • 1 cup water
  • 1 package (10 oz.) frozen chopped broccoli
  • 2 cups milk
  • 2 cups processed cheese
  • 2 chicken bouillon cubes
  • 1/2 cup all purpose flour
  • 1 cup half-and-half
  • Garnish: Croutons
  • 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.

Banana Lickety Split Licuado

- 1 to 2
For your Oster® Blend-N-Go® cup
  • 1 cup milk
  • 1 large banana
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 cup ice
For your Oster® Blender
  • 1 1/4 cups milk
  • 3 small bananas, very ripe
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 cup ice
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.


- Serves 2
  • 1/3 cup frozen limeade concentrate
  • 10 ice cubes
  • 4 jiggers light rum
  • Put all ingredients into your Osterizer® Blender container. Cover and process at LIQUEFY (ICE CRUSH) until smooth.


- Serves 4
  • 2 oz. Coffee-flavored liqueur
  • 2 oz. Dark creme de cacao
  • 2 oz. Vodka
  • 1/4 cup half-and-half
  • 3 1/2 cups ice
  • 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.

Frozen Mojito

- Serves 6
  • 4 oz of lime juice
  • 1 – 2 drops of green food coloring (optional)
  • 1 cup mint leaves
  • 1/2 cup sugar
  • 1/4 cup rum
  • 2 cups of ice
  • 1 cup of water
  • Lime slices and mint leaves for garnish (optional)
  • 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.

Vanilla Peach Chill

  • 1 cup peaches, pitted and cut up
  • 1 cup frozen vanilla yogurt
  • 2/3 cup soy milk
  • 1 tbsp ground cinnamon
  • Ice cubes
  • Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Peanut Butter Deluxe Licuado

- Serves 1 to 2
For your Oster® Blend-N-Go® cup:
  • 3/4 cup milk
  • 2 Peanut Butter Cups
  • 1 banana, sliced
  • 2 tablespoons chocolate powder
  • 1/2 cup ice
For your Oster® Blender:
  • 1 1/2 cups milk
  • 4 Peanut Butter Cups
  • 1 banana, sliced
  • 4 tablespoons chocolate powder
  • 1 cup ice
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.

Grilled Vegetable Salad with Feta and Olives

  • 3 tbsp fresh lemon juice
  • 3 tbsp chicken broth, defatted
  • 1-1/2 tbsp extra virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 tsp dried oregano
To Grill:
  • 1 small eggplant
  • 1 fennel bulb, trimmed
  • 2 small zucchini
  • 1 red onion, peeled
  • 1 lemon, sliced
  • 2 tbsp olive oil
  • 3 oz feta
  • 1/2 cup Kalamata olives
  • 2 cups mixed salad greens
  • Salt and coarsely ground pepper
  • 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.

Smoked Salmon Bisque

  • 1 cup smoked salmon, flaked
  • 1 large onion, finely diced
  • 1 cup carrots, diced
  • 1 celery rib, chopped
  • 1 whole bay leaf
  • 1 tsp thyme
  • 4 tbsp butter
  • Cognac
  • 1 cup dry white wine
  • Salt to taste
  • Pinch of cayenne pepper
  • 5 cups fish broth
  • 1/2-3/4 cup cream, heated
  • 1 tbsp tomato paste
  • 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.

Eggs Benedict with Asparagus & Crab

- Serves 2
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
  • 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.

Berry Me Alive Licuado

- Serves 1 to 2
For your Oster® Blend-N-Go® cup:
  • 3/4 cup milk
  • 3/4 cup fresh berries, such as strawberries, blueberries or raspberries
  • 1 ripe banana, sliced
  • 2 tablespoons orange juice
  • 2 teaspoons honey
  • 1/2 cup ice
For your Oster® Blender:
  • 1 1/2 cups milk
  • 1 cup fresh berries, such as strawberries, blueberries or raspberries
  • 1 ripe banana, sliced
  • 2 tablespoons orange juice
  • 1 teaspoon honey
  • 1 cup ice
  • Place all ingredients in your Oster® Blender or Oster® Blend-N-Go® cup.
  • Blend until smooth.
  • Serve cold.

Frozen Daiquiri

- Serves 4
  • 1/3 cup frozen limeade concentrate
  • 5 ice cubes
  • 3 jiggers light rum
  • Blend until sherbet consistency. Do not strain.