Recipes By Product - Food Processors
- Chile and Corn Fritters
- Smoked Salmon Bisque
- Eggs Benedict with Asparagus & Crab
- Flash-Fried Squid with Red Pepper-Almond Aioli and Horseradish Gremolata
- Vanilla Peach Chill
- Crispy Red Snapper with Eggplant Agrodolce
- Grilled Salmon with Mango Peach Salsa
- Grilled Vegetable Salad with Feta and Olives
- Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw
- Amarillo Thick Cut Pork Chops
- Marinated Veggie Ball with Flank Steak
- Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil
- Mini Crab and Goat Cheese Empanadas with Mango Chutney
- Santa Fe Chile and Corn Cakes
- Seafood Empanadas
- Sweet & Savory Brie in Puff Pastry
Ingredients
- 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
Directions
- Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
- Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
- In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.
To Serve:
- Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.
Ingredients
- 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
Directions
- In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
- Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.
Ingredients
- 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
Directions
- Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
- In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
- Crack 1 egg into a glass.
- Reduce water to a simmer and pour egg into water in one quick motion.
- Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
- Remove eggs with a slotted spoon and drain on a paper towel.
- Toast the English muffins in Oster® Toaster until golden.
For the sauce:
- Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
- With blender running, pour butter through open hole of blender lid.
- Season with salt and pepper and keep warm.
To assemble eggs benedict:
- Top each half muffin with bacon, a poached egg and crab claws.
- Pour warm sauce over all.
- Garnish with parsley oil and steamed asparagus.
Ingredients
Squid:
- 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
Directions
Squid:
- Mix together flour, paprika, salt, pepper and thyme.
- Heat 3 to 4 inches of oil to 350° in an Oster® deep fryer.
- Shake off any excess liquid that may have collected around squid. Dredge squid in flour mixture.
- Fry quickly in batches until golden (1 or 2 minutes). Do not overcrowd or overcook. Drain on paper towels. Salt lightly if desired.
Red Pepper-Almond Aioli:
- Puree all ingredients except oil and almonds in an Oster® food processor.
- While motor is running, gradually add oil.
- Add almonds last, pulsing briefly to retain some texture.
Horseradish Gremolata:
- Combine all ingredients.
To Serve:
- Serve squid hot with red pepper-almond aioli and lemon wedges.
- Sprinkle horseradish gremolata lightly over and around squid.
Ingredients
- 1 cup peaches, pitted and cut up
- 1 cup frozen vanilla yogurt
- 2/3 cup soy milk
- 1 tbsp ground cinnamon
- Ice cubes
Directions
- Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.
Ingredients
Red Pepper Juice:
- 4 red bell peppers
- 1 teaspoon paprika
- 2 tablespoons butter
- salt and cayenne pepper
Eggplant:
- 1 sweet onion, chopped
- 1 large eggplant, diced, salted and drained
- 2 tablespoons balsamic vinegar
- 4 tablespoons blanched orange zest
- 4 tablespoons orange juice
- 4 tablespoons pine nuts
- 1 tablespoon sugar
- pinch of crushed red pepper flakes
- 2 tablespoons chopped chives
- salt and pepper
- olive oil
Potatoes:
- 8 fingerling potatoes, boiled
- 2 teaspoons chopped parsley
- 1 tablespoon butter
- 1 tablespoon chicken stock
- salt and pepper
Rice Flour Batter for Snapper:
- 1/2 cup rice flour
- 1/2 cup water
- 2 tablespoons baking powder
- salt and cayenne pepper
Red Snapper:
- 2 tablespoons canola oil
- 4 5- to 6-ounce red snapper fillets, skins on
- 1 cup rice flour batter (preceding recipe)
Directions
Red Pepper Juice:
- Remove seeds from bell peppers.
- Cut peppers into 1-inch pieces.
- Puree in an Oster® food processor, then strain through a cheesecloth.
- Measure out 1 cup of resulting juice.
- Add paprika.
- Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
Eggplant:
- Heat a heavy skillet and sweat onions in olive oil until translucent.
- Add eggplant and saute until soft and golden.
- Deglaze with orange juice and vinegar, and cook away liquid.
- Add orange zest, pine nuts, pepper flakes and sugar.
- Salt and pepper to taste.
- Add chives.
Potatoes:
- Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
- Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
- Preheat Oster® toaster oven to 400°.
- Heat oil in a heavy nonstick skillet.
- Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
- Finish for 3 minutes in oven.
To Serve:
- Place potatoes on a plate.
- Top with fish.
- Add eggplant mixture and drizzle with red pepper reduction.
Ingredients
- 4 salmon steaks
Marinade
- 1/8 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic
- 1/4 onion
- 1 pinch ground cloves
- 1 pint salt
- 1/2 mango, pitted and peeled
- 1/2 cup sliced peaches, canned or fresh
Mango Salsa
- 1/2 cup diced peaches, fresh or canned
- 1 mango, pitted, peeled and diced
- 1/2 red pepper, diced
- 3 green onions, chopped
- 1 teaspoon fresh ground ginger
- 1/4 cup chopped parsley
- 1 jalapeno pepper, seeded and chopped (optional)
- 2 tablespoons lime juice
Directions
Salmon
- Place all marinade ingredients in Oster® Food Processor or use Oster® Hand Blender and blend until smooth.
- Immerse salmon in marinade and refrigerate for 1 hour. Make salsa during this time.
Mango Salsa
- Toss all ingredients together. Refrigerate 1 hour.
To Serve
- Set Oster® Indoor Grill to highest setting.
- Remove salmon from marinade and pat dry. Place on preheated grill and cook approximately 5 minutes per side or until salmon flakes with a fork.
- Place salmon on plate and spoon salsa over top.
Ingredients
Marinade:
- 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
Salad:
- 3 oz feta
- 1/2 cup Kalamata olives
- 2 cups mixed salad greens
- Salt and coarsely ground pepper
Directions
- In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
- Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
- On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.
Ingredients
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
Garnish:
- 6 fennel sprigs, deep fried
Directions
Veal Souffle:
- Trim veal tenderloins by removing all fat, sinew and side strap.
- Reserve trimmings.
- Cut each trimmed tenderloin into 3 1-inch nuggets.
- Clean reserved trimmings and free from any fat, sinew or gristle.
- Grind veal in an Oster® Food Processer.
- Add egg, ice, spinach puree and salt pepper to taste.
- Process to mousse consistency.
- Remove from bowl and refrigerate for 1 hour.
- In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
- Remove nuggets from skillet.
- Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
- Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
- Cover and smoke for 20 minutes.
Merlot Wine Glaze:
- In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
- Reduce by 75% and then add chicken glaze.
- Strain and keep warm.
Parsley Juice:
- Blanch Italian parsley.
- Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
- Remove from blender and reserve.
Grilled Shiitake Mushrooms:
- In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
- Let marinate for 5 minutes.
- Grill when ready to serve.
Vegetable Slaw:
- In a bowl, combine all and adjust seasoning.
To Serve:
- On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
- Place grilled shiitake mushrooms around.
- Center vegetable slaw.
- Garnish with a deep-fried fennel sprig. Serve at once.
Ingredients
- 4 cloves garlic
- 1/2 cup oil
- 1/4 cup lime juice
- 1 tablespoon Kosher salt
- 4 pork chops, thick cut
- 4 tablespoons Amarillo* seasoning, from the Latin section of your grocer
- 4 cloves garlic
- 1/4 small onion
- 1/4 cup rosemary leaves
- 1/2 teaspoon pink peppercorns
- 1/4 cup olive oil
- 1 tablespoon lime juice
Directions
- Process first 4 ingredients in Oster® Food Processor.
- Pour into large resealable, leak-proof plastic bag. Add chops and marinade 6 to 8 hours or overnight.
- Remove chops from bag and pat dry.
- Set Oster® Indoor Grill to highest temperature.
- Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops.
- Place chops on hot Oster® Indoor Grill. Cook for about 8 minutes per side or until juices run clear.
- While chops are cooking, take next 6 ingredients and whirl in Oster® Food Processor for a few seconds.
- When chops are done pour sauce over top and serve.
*Amarillo is a Latin cooking ingredient, mainly used for adding color to food. It contains corn flour, food coloring, and cumin. Plain cumin or paprika may be substituted.