Koolatron Total Chef MBLS-01 Manual

WARRANTY
This KOOLATRON product is warranted to the retail customer for 90 days from date of
retail purchase, against defects in material and workmanship.
WHAT IS COVERED
• Replacement parts and la our.
• Transportation charges to customer for the repaired product.
WHAT IS NOT COVERED
• Damage caused y a use, accident, misuse, or neglect.
• Transportation of the unit or component from the customer to Koolatron.
IMPLIED WARRANTIES
Any implied warranties, including the implied warranty of merchanta ility are also
limited to the duration of 90 days from the date of retail purchase.
WARRANTY REGISTRATION
Register on-line at www.koolatron.com AND keep the original, dated, sales receipt
with this manual.
WARRANTY AND SERVICE PROCEDURE
If you have a pro lem with your MIRACLE BLENDER, or require replacement parts,
please telephone the following num er for assistance:
1-800-265-8456
Koolatron has Master Service Centres at these locations:
Koolatron U.S.A.
4330 Commerce Drive, Batavia, NY 14020-4102 U.S.A.
Koolatron Cana a
27 Catharine Avenue, Brantford, ON N3T 1X5 Canada
A Koolatron Master Service Centre must perform all warranty work.
www.koolatron.com
©2010 oolatron, Inc. All rights reserved.
All specification are su ject to change without notice.
Made in China 01/2010-v1H1S005-TC12pcS t Directions for use • Recipes
MBLS-01
Miracle Blender

SAFETY FIRST
LEASE READ BEFORE USING
• eep electrical cord away from water or other liquids,
hot surfaces or open flames.
• Handle the electrical cord carefully; pull only on the plug
not the cord.
• eep fingers and utensils away from any moving parts
at all times.
• Always unplug the power base during assembly, cleaning,
or when not in use.
• Miracle Blender should be used on clean, dry and non-
slip surface.
• Cup and blade should be property assembled before
fitting onto power base.
• Do not microwave with blade affixed. Always use the
vented lids provided. Always use oven mitts to remove
cup from microwave.
• Only adults should operate Miracle Blender.
During operation, never leave it unattended.
• Miracle Blender should not be used with other parts or
accessories that are not part of the set. Using such
unauthorized parts or accessories may cause injury.
• Never run the motor continuously for more than 1 minute.
The motor has built-in thermal protection that will trip
out. It may take longer than one hour to reset the thermal
circuit breaker. This is a safety feature built into the power
base.
CONTENTS
SAFETY FIRST 3
PARTS 4
OPERATING 5
BASIC FOOD PREPARATION 5-7
MICROWAVE PREPARATIONS 7
CLEANING 8
BLENDER CARAFE 8
REPLACING BLADE GAS ETS 8
RECIPES 9-22
EQUIVALENTS AND METRIC CONVERSIONS 23
WARRANTY 24
32

ower Base
Th Pow r Bas hous s a pow rful motor. You
mix, bl nd or xtract by placing th cup onto th
Pow r Bas and pr ss. It’s just that simpl .
Caution: Disconn ct plug wh n not in us . Do
not wash or subm rg Pow r bas in wat r.
Miracle Blender Carafe with lid
Th full siz y t spac -saving bl nd r caraf pr -
par s all your favorit concoctions - milkshak s,
party drinks, froz n smoothi s, soups, batt rs,
cak mix s and many oth rs. Th lid has a
r movabl cap that allows adding ingr di nts
whil in op ration - asy and m ss fr .
Tall cups with colored flip-top lids
With th cups you can both pr par and s rv
drinks in on contain r! Th color d lid cov rs
th thr ads on th rim of th cup for comfort.
Additional cups ar availabl as an option. Th
optional cups ach com with diff r nt color d lid
that mak id ntification asy too! Th cups ar
dishwash r and microwav saf .
Vented lid
• Us lid with th flip-top in th clos d position to
disp ns fin ly ground spic s.
• Us lid with th flip-top op n to disp ns grat d
ch s and coarsly ground spic s, and for
st aming and cooking in th microwav .
Cross-blade
Th cross-blad is sp cially d sign d for food
pr paration ( sp cially ingr di nts with wat r
cont nt) - mixing, chopping/grating and bl nding.
Sealed storage lids
Th s al d lids allow th cups to b us d to stor
or r frig rat foods.
ARTS O ERATING THE MIRACLE BLENDER
Th r ar s v ral t chniqu s you can mploy to achi v th r sults you
want. Th r ar two basic mod s of op ration; puls mod and continu-
ous mod . Plac th Miracl Bl nd r on flat, dry and non-slip surfac .
With on hand, hold th bas firmly. Align th tabs on th contain r to th
bas . Pr ss th blad and contain r down into th bas , and you will
activat th motor. Pr ss and r l as th contain r to puls th motor. By
pr ssing and twisting th contain r clockwis , until th tabs disapp ar,
you can “lock” into continuous mod . Twist back to th l ft and r l as
to nd continuous mod .
N v r run th motor continuously for mor than 1 minut . Th motor has
built-in th rmal prot ction that will trip out. It may tak long r than on
hour to r s t th th rmal circuit br ak r. This is a saf ty f atur built into
th pow r bas . Larg quantiti s may b pr par d in small r batch s
with suffici nt tim b tw n th m for th motor to cool.
In b tw n puls s ch ck th consist ncy of th cont nts. You may find
you will hav to shak th contain r to b tt r distribut th cont nts. If
th cont nts stick to th wall of th contain r you may hav to tap th
contain r to dislodg th ingr di nts. If th blad g ts jamm d for any
r ason, r mov th contain r from th pow r bas . You may b abl to
r l as th blad by shaking or tapping th contain r. If n c ssary, th
driv coupling can b turn d backward to h lp r l as th blad . If th s
m thods do not work, op n th contain r, and us a ut nsil to cl ar th
blockag .
Ensur th bas has stopp d turning b for r moving th cup.
CAUTION:
Und r no circumstanc s allow fing rs or ut nsils to go n ar th moving
blad s, any moving parts or pushing down th motor activator on th
Pow r bas whil it is plugg d in. If th blad stops during op ration,
unplug cord of pow r bas imm diat ly. R mov cup and giv it a good
shak to r l as any blockag of th blad du to larg ingr di nts.
Or, you can turn th knob at th und rsid of th blad . As a last r sort
is, r mov th blad from th cup and manually r mov th obstruction.
B xtra car ful around th sharp blad s!
BASIC FOOD RE ARATION
Garlic, Onions and eppers
Miracl Bl nd r chops garlic, onions, and p pp rs wond rfully w ll. With
th s al d cup, you can say goodby to t ars and pung nt sm lls. Within
s conds you can hav th ingr di nts chopp d coars , fin or v n pur d.
54

Grinding Spices
Nothing can b at th aroma of fr shly ground spic s. With Miracl
Bl nd r you can hav th fr sh st ground spic s in s conds to spic up
your favorit food, snacks, or br akfast drinks.
To nhanc th flavor of th spic , you can dry h at your spic s in th
ov n or in your frying pan for a coupl of minut s b for grinding. Plac
your favorit fr shly h at d spic into th cup, install th blad and twist
tight. Fit into th pow r bas and puls s v ral tim s to br akdown th
spic b for you bl nd to a smooth powd ry t xtur in continuous mod .
Shak and tap occasionally for th b st r sults.
Grated Cheeses
No off-th -sh lf grat d ch s s can b at th t xtur and aromas of
fr shly grat d ch s s. With your Miracl Bl nd r you can hav that, and
in s conds!
For b st r sults, w r comm nd that you cub th ch s b for adding
to your Miracl Bl nd r cup. Drop th ch s into th cup, install th
blad and twist tight. Fit into th pow r bas and puls for s v ral
s conds until your d sir d t xtur is achi v d. You can us a v nt d lid
as a shak r cap.
Whipped Cream
Miracl Bl nd r cr at s th b st whipp d cr am you can imagin !
Pour whipping cr am into th tall cup, install th blad and twist tight.
Fit into th pow r bas and bl nd for s v ral s conds in continuous
mod . Vary th flavor of your whipp d cr am by adding coff liqu ur,
fruit flavor syrups or food colors to giv that xtra punch to your
cr ations!
MICROWAVE RE ARATIONS
On of th most innovativ f atur s of your Miracl Bl nd r is cooking
your food right in th Miracl Bl nd r cup. Onc you hav finish d
mixing or bl nding your ingr di nts you can mak soups, baby food,
sauc s and many oth rs by cooking or st aming in th microwav .
Start with bl nding your ingr di nts, r mov th blad (no blad in
microwav ! ), and r plac it with th flip-top lid, slightly op n, th n put
th cup into th microwav for cooking. Always r mov th cup with
ov n mitt.
Pr par your p pp rs and onions by cutting th m into quart rs. Garlic
can b us d whol . Drop th m into th cup, affix th blad and twist
tight. Chop with s v ral puls s or pur with continuous mod . Shaking
and tapping during th proc ss to h lp achi v your d sir d consist ncy.
Frozen Drinks
Th Miracl Bl nd r is a p rf ct party tool. Your gu sts will b impr ss d.
Drop your favorit ingr di nts (your choic of ic , ic cr am, syrups, fruits)
into th contain r, bl nd until smooth. You may find pulsing and shaking
will achi v quick r and b tt r r sults. If you wish to us soda wat r or
pop, add it aft r bl nding.
Smoothies
Miracl Bl nd r mak s your favorit smoothi s p rf ctly and quickly. Th
list of smoothi s it can cr at with is ndl ss - fruits/v g tabl s, dairy,
non-dairy, low fat, fat-fr , nutritional, sport ori nt d, alcoholic, pow r-
pack d, tofu, yogurt.
Drop your favorit smoothi s ingr di nts and ic into th cup, install
th blad and twist tight. Fit into th pow r bas and bl nd until smooth
in continuous mod . You may find pulsing and shaking will achi v
quick r and b tt r r sults for th mixtur can g t v ry thick. You will know
it is don wh n th ic is fully pulv riz d and you h ar a smooth whirring
sound.
Bread and Batters
Th Miracl Bl nd r sav s you tim and ffort in your baking. Br ad, cup
cak , muffin, pancak , and cooki batt r can now b cr at d in a br z .
Add th ingr di nts or instant mix s into th cup, install th blad and
twist tight. Fit into th pow r bas and bl nd until smooth in continuous
mod . You can add in your favorit nuts, s ds or fruits mid-way or at th
nd during th mixing or bl nding proc ss. All add-ins should b don on
“Puls ” t chniqu so that you can achi v th t xtur of your add-ins to
your d sir d pr f r nc .
Grinding Coffee Beans
Now you can hav your fr sh st cup of coff v ry tim v ry day! That
is b caus you can grind your coff b ans in th small st portion you
d sir . W all know that th ground coff loos s its fr shn ss within a
coupl of days.
Drop your favorit brand of roast d coff b ans into th cup, install
th blad and twist tight. Fit into th pow r bas and puls s v ral tim s
to br ak down th b ans b for you bl nd to a smooth t xtur in
continuous mod . Shak occasionally for th b st r sults.
76

A ETIZERS
Stuffed ortobello Mushrooms
6 Large Portobello Mushrooms (about 12 oz./340g)
22 Snackwell’s Crackers (your choice of flavour – pepper preferred)
1 – 2 Red Peppers
2 Tbs. Fresh Chives
6 Leaves Mint
Pinch Oregano
2 Garlic Cloves
1 Tbs. Dijon Mustard
Break and drop crackers into tall cup. Pulse and Shake until crackers are fairly
crushed. Place into bowl and put aside. Add ingredients, except mushrooms, and
pulse blend until coarse. Scoop paste and mix well with cracker crumbs in bowl.
Fry mushrooms 2 minutes on each side. Top each mushroom with 2 Tbs. of
mixture. Bake at 400°F (200°C) for 8 to 10 minutes or until thoroughly heated.
Bruschetta
2 Large Tomatoes
1/2 Onion, cut into quarters
2 Tbs. Olive Oil
Several leaves of fresh Oregano, Basil and Parsley
1/2 Loaf (1 pound) Italian Bread, cut into 1 inch squares
1/4 Cup Grated Parmesan Cheese (fresh cheese preferred)
Blend leaves of oregano, basil and parsley. Add tomatoes, onion and olive oil.
Pulse Blend until coarse and put aside in bowl. Preheat oven to 400°F (200°C).
Place bread on baking sheet, top with mixture and sprinkle with Parmesan
cheese. Bake in preheated oven for 8 to 10 minutes or until bottom of the bread
is browned. Allow to cool before serving.
Devilled Eggs
6 Hard boiled Eggs, cooled, peeled
6 Tsp. Fat Free Sour Cream
3 Tsp. Sweet Pickle Relish
3 Tsp. Reduced-fat Mayonnaise
3/4 Tsp. Dijon-style Mustard
1/4-1/2 Tsp. Salt
1/2 Sprig Celery, cut into short lengths
1/2 Tsp. Dill
1 Tsp. Pepper
Cut each egg in half. Carefully remove the yolks. Add celery, egg yolks, sour
cream, pickle relish, mayonnaise, mustard, dill, pepper and salt to carafe. Blend
until smooth. Spoon egg mixture onto egg halves. Serve fresh or refrigerate to
chill. eeps up to 2 days.
RECI ES
CLEANING THE MIRACLE BLENDER
IMPORTANT: MAKE SURE THE CORD IS UN LUGGED
BEFORE CLEANING.
- Just r m mb r, th r is only on compon nt that you cannot wash: th
pow r bas . All oth rs, just plac th m in th top rack of th dishwash-
r and it’s all don !
- Aft r washing a blad , ch ck that th gask t (whit ring) is still intact
and snugly fitt d. Push it back into its groov if has com loos .
- Should your pow r bas n d cl aning, just us a damp cloth to wip it
down insid and out. You may r mov stubborn stain or cak d up food
using a damp cloth ov r an old toothbrush. Th scrubbing should do th
job!
BLENDER CARAFE WITH LID
Assembly & Use
Miracl Bl nd r’s caraf com s full siz that m ans you ar abl to cr at
larg batch s for th whol family or bigg r group of fri nds. Th lid
com s with two handy f atur s: dual-spout or strain-pour, and r movabl
cap for adding of ingr di nts whil bl nding.
Caution: N v r run th motor continuously for mor than 1 minut . Th
motor has built-in th rmal prot ction that will trip out. It may tak long r
than on hour to r s t th th rmal circuit br ak r. This is a saf ty f atur
built into th pow r bas . Larg quantiti s may b pr par d in small r
batch s with suffici nt tim b tw n th m for th motor to cool.
RE LACING THE BLADE GASKET
A spar gask t is includ d with th bl nd r. R mov th old gask t with
a toothpick or similar sharp, but soft, tool. Obs rv th tap r d profil of
th n w gask t. Th small r dg go s down into th groov of th blad
bas . Drop th n w gask t into th groov , and th n pr ss into plac .
Shaking th blad should not dislodg th gask t wh n prop rly
install d. N v r us mor than on gask t at a tim . Additional gask ts
ar availabl from our Custom r S rvic d partm nt.
98

SOU AND SALAD (cont.)
Fresh Carrot and Coriander Soup
3/4 Cup Fresh Carrot
1/4 Cup Potatoes
1/2 Cup Fresh Coriander
1 Onion, thin sliced
1 Sprig Parsley
1/2 Cup Chicken Stock
1/3 Cup Milk
Salt and Pepper to taste
1 Tsp. Butter
Add carrots, potatoes, onion, garlic and chicken stock into tall cup. Cap on vented
lid and microwave for 2-3 minutes or until all is soft. Transfer to carafe and add
parsley, coriander, milk, butter, salt and pepper. Blend until smooth and
consistent. Pour mixture into bowl and microwave for 1 minute. Serve hot.
Country Cream Soup
1 Onion
1 Potato
1 Turnip
1 Carrot
2 Celery Sticks
1 Pint Soup Stock
1/4 Pint Milk
Wash and cut vegetables into pieces and place into carafe with the cross blade.
Pulse until coarsely chopped. Heat a little oil in a pan and sauté vegetables until
soft. Add the stock and bring to a boil. Reduce heat and simmer with the lid on
for a few minutes. Stir in the milk and serve with warm bread.
Cauliflower Soup
1 Cauliflower
1 Pint Stock
1/2 Pint Milk
4 Oz. Cheddar Cheese
Pinch Dried Marjoram
Pinch Nutmeg
1 Tbs. Butter
Roughly chop the cauliflower then place in the carafe with the cross blade
and pulse until it resembles breadcrumbs. Melt the butter in a pan and sauté the
cauliflower. Add stock, milk and marjoram. Bring to a boil, reduce heat and
simmer for a few minutes stirring frequently. Add the grated cheese and nutmeg
and stir well. Season and serve. To vary, use Blue Cheese instead of Cheddar
Cheese.
A ETIZERS (cont.)
Mushroom ate
12 Oz. Mushrooms
1 Onion
4 Oz. Butter
4 Tbs. Sherry
Chopped Parsley to garnish
Finely chop the onion and mushrooms using the carafe with the cross blade. Melt
half the butter in a pan and gently fry the vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring, until all the liquid has evaporated. Season and
leave until cold. Process until smooth, adding the remaining butter. Spoon into
dishes and garnish with parsley. Serve with toast.
SOU AND SALAD
Fresh Broccoli Soup
1 Cup Fresh Broccoli
1 Onion, thin sliced
1 Garlic Clove
1 Sprig Parsley
1/2 Cup Chicken Stock
1/3 Cup Milk
1 Tsp. Butter
Salt and Pepper to taste
Place broccoli, onion, garlic and chicken stock into tall cup. Cap on vented lid
and microwave for 2-3 minutes or until broccoli is soft. Remove lid and add in
parsley, milk, butter, salt and pepper and blend until smooth and consistent. Pour
mixture into bowl and microwave for another minute. Serve hot.
Fresh Avocado Soup
2 Avocados, pit and skin removed
1-1/4 Cup Plain Yogurt
Juice of 1 Lemon
1 Garlic Clove
1/2 Cucumber, cut into chunks
Sprigs Parsley
Salt to taste
Shake and pulse blend cucumber to coarse pieces. Remove and keep aside.
Add avocados, yogurt, lemon juice, garlic, parsley and salt to tall cup and blend
until smooth. Pour into a bowl and stir in cucumber mixture. Serve hot or cold.
(Microwave 2 minutes).
1110

SOU AND SALAD (cont.)
Waldorf Salad
1 Cooked Breast of Chicken, cut into pieces
2 Celery Sticks, cut into pieces
1 Apple, quartered with the core removed
2 Tbs. Mayonnaise
1 Oz. Walnuts
Place all ingredients in the carafe with the cross blade and pulse blend until
roughly chopped. Serve on a bed of fresh lettuce leaves.
WONDERFUL S READS
Smoked Salmon Spread
6–8 Slices Salmon
Sprig Celery, cut into large cubes
Sprigs Fresh Parsley and Coriander
1 Garlic Clove
1 Small Onion (Red preferred)
2 Tsp. Walnuts (or Pine Nuts)
2 Tsp. Mayonnaise
1 Tsp. Pepper
1 Tsp. Sugar
Add all ingredients and pulse blend until mixture is coarse. Use Shake and Tap
techniques along the way. Do NOT blend until smooth. Spread on plain bread or
toast.
Mango and Tuna Spread
1/2 Can Tuna Chunks in Oil, drain oil out
1 Fresh Mango, skin and pit removed
1/4 Cucumber
4 Sprigs Parsley
2 Tsp. Dill
1/2 Onion, cut into quarters
1 Garlic Clove
3 Tbs. Mayonnaise
1-1/2 Tsp. Sugar
2 Tbs. Raisins
Salt and Pepper to taste
Add all ingredients, except raisins, and Pulse Blend until mixture is coarse. Use
Shake and Tap techniques along the way. Do NOT blend until smooth. Spread on
plain bread or toast. Drop some raisins on the spread.
WONDERFUL S READS (cont.)
Chicken and ineapple Spread
1 Cup Cooked Chicken, or Turkey or leftover Cold Cuts
1/2 Can Pineapple
Sprigs Fresh Parsley and Coriander leaves
1 Garlic Clove
1 Small Onion
2 Tbs. Mayonnaise
2 Tbs. Pine Nuts
Salt and Pepper to taste
Add all the ingredients and Pulse Blend until mixture is coarse. Use Shake and
Tap techniques along the way. Do NOT blend until smooth. Spread on plain bread
or toast.
Mayonnaise
1 Egg
1 Tsp. Lemon Juice
1 Tsp. Dry Mustard
1-1/2 Cup No Cholesterol Oil (375 ml)
Add ingredients to the tall cup, blend until it is uniform. Cover and refrigerate.
Hollandaise Sauce
3 Egg Yolks
2 Tbs. Lemon Juice
Dash White Pepper
1/2 Cup Butter (112g)
1/2 Tsp. Prepared Mustard
In the tall cup, using a Vented Lid, microwave the butter until it has melted: be
careful not to burn it. Add the remaining ingredients. Use cross blade and blend
until it is uniform. Cover and refrigerate.
Tartar Sauce
1 Tsp. Shallots
1 Tsp. Parsley
1 Tsp. Tarragon
1 Tsp. Mustard
Pepper to taste
8 Green Olives
2 Pickled Gherkins
1/2 Cup Mayonnaise (125 ml)
Chop olives and gherkins in a tall cup. Add the remaining ingredients, blend until
it is uniform. Cover and refrigerate.
1312

CREATIVE ASTA SAUCES
Artichoke asta Sauce
1 Can Artichoke Hearts packed in water, or 1 Cup of Fresh Artichoke
1 Cup Tomatoes, quartered
1/4 - 1/2 Onion
2 Tbs. Tomato purée (or paste)
2 Garlic Cloves
Sprigs Basil and Parsley
1/4 Cup Chicken Stock
1/2 Cup Leftover Cooked Meat (chicken, beef, turkey or fish)
2 Tsp. Italian Seasoning /Herbs
Salt and Pepper to taste
Add all ingredients into the tall cup. Pulse blend until coarse. Blend until mixture
is smooth and consistent. Remove blade and cap on vented lid. Place cup in
microwave and cook for 5-6 minutes. Serve over hot pasta.
Fat-Free Basil esto
2 Cups Fresh Basil Leaves
4 Tbs. Lemon Juice (Bottled juice is fine)
5 - 6 Garlic Cloves
4 Tbs. Fat Free Parmesan Cheese, ground
1 Tsp. Sugar
Salt and Pepper to taste
Add all ingredients into tall cup, except the cheese. Blend until mixture is smooth
and consistent. Add cheese and blend again. Serve over fresh hot pasta.
Savoury Curry Sauce
2 Potatoes, remove skin and quarter
1 Onion, remove skin and quarter
4 Garlic Cloves
1 – 2 Tomatoes
1/2 Cup Fat Free Yogurt
1/2 Cup Sour Cream
1/2 Cup Chicken Stock
5-6 Tbs. Curry Powder
1 Tsp. Dijon Mustard
Salt and Pepper to taste
Add potatoes, onion, garlic and tomatoes into tall cup. Cap on vented lid and
microwave for 2 – 3 minutes, or until everything is soft. Remove lid and fit on
blade and pulse blend until coarse. Add yogurt, creams, stock, curry powder,
mustard, pepper and salt. Blend until mixture is smooth and consistent. Remove
blade and cap on vented lid again. Cook in microwave for 4 – 5 minutes. Serve
over fresh hot pasta.
DELICIOUS DI S
Wonderful Salsa
1 – 2 Small Tomatoes
1 Small Onion
1 Garlic
1/2 Jalapeno Pepper (for mild), 1 (for medium) or 2 (for hot)
1/2 Tsp. Cumin
1/4 Cup Cilantro
Salt and Pepper to taste
Put all ingredients into the tall cup. For chunky salsa, blend less with several
quick pulses. For a smooth saucy dip, blend longer.
Chip Dip
1/2 Can Shrimp, rinsed and drained
1/4 Cup Chili Sauce (for mild), 1/2 Cup (for spicy)
4 – 6 Oz. Softened Cream Cheese
1/4 Cup Mayonnaise
1/4 Onion, coarsely chopped
1 Tbs. Horseradish
Blend chili sauce into cream cheese. Add shrimp and mix in rest of the
ingredients. Several quick pulses will achieve a chunky dip. Chill until ready
to serve.
Horseradish Dill Sauce
1/2 Cup Fresh or Sour Cream
2 – 4 Tbs. Prepared Horseradish (to taste)
1 Tsp. Dried Dill (or 2 –3 Tsp. of Fresh Dill)
Salt and Pepper to taste
Blend all ingredients until smooth.
Tuscan Dip
8 Oz. Softened Cream Cheese
2 Tbs. Sour Cream
1/2 Cup Sun-dried Tomatoes
1/2 Cup Black Olives
1/4 Cup Onion (Red preferred), cut into quarters
Blend sour cream with cream cheese. Add onions, olives and tomatoes and
blend with several pulses for coarse dip. Or blend longer until smooth.
1514

DELICIOUS DI S (cont.)
Guacamole Dip
2 Small Avocados, pitted, peeled and diced
1/4 Onion
1 Tomato
1 Tbs. Lemon Juice
1 Clove Garlic
2 Tsp. Worcestershire Sauce
Dash Sea Salt
Dash Cayenne Pepper
Chop tomato, onion and garlic, in the tall cup. Add the remaining ingredients and
pulse until blended. Cover and refrigerate. If desired, add some crumbled bacon.
Gaspacho
6 – 8 Tomatoes
1 Onion, medium
2 Tbs. Parsley
1 Tbs. Soy Sauce
1/4 Cup Rice Vinegar
Puree the ingredients in the carafe. Pour into bowls and serve.
DESSERTS
Babe’s Bottom
2 Scoops Strawberry Ice Cream
2 Scoops Vanilla Ice Cream
1/3 Cup Milk
1/2 Cup Fresh Blueberries
3/4 Tbs. Raspberry Liqueur (or 1/3 Tsp. Brandy Extract)
2 Fresh Strawberries
1 Sprig Mint
Shake and pulse blend fresh blueberries to chunky mashes. Remove to
bowl. Add raspberry liqueur or brandy extract, to blueberries and let stand for
2 minutes. Blend blueberries, ice cream and milk to a smooth texture. Scoop
into dessert bowls and garnish with fresh strawberries and sprigs of mint.
DESSERTS (cont.)
Chocolate Mint Mallow
3 Scoops Chocolate Ice Cream
1/2 Cup Milk
1/4 Cup Marshmallow Crème
1/3 Cup Peppermint Candy Pieces
2 Tsp. Chocolate Sauce
Pulse blend peppermint candy pieces to coarse bits. Add ice cream, milk and
marshmallow crème to candy pieces and blend quickly. Blend until well mixed
and not smooth. Add chocolate sauce and pulse blend to mix well. Serve in
desert cups.
Creamy Orange Frosty
2 Scoops Vanilla Ice Cream
1 Cup Orange Juice
1 Orange Slice
Blend all ingredients to a smooth creamy texture. Pour mixture into tall glass and
add orange slice to rim.
Strawberry Cooler
2 Scoops Frozen Strawberry Yogurt
3/4 Cup Ginger Ale
Sprig Mint
1 Fresh Strawberry
Blend all ingredients, except Ginger Ale, to a smooth creamy texture. Scoop mix-
ture into tall glass, add Ginger Ale and drop strawberry on top. Garnish with sprig
of mint.
Graham Cracker Crust
1-1/2 Cup Graham Cracker Crumbs
1/2 Cup Margarine
Blend graham crackers and margarine. Form into pie shell or use a spring-form
pan.
1716

DESSERTS (cont.)
Cherry Cheesecake
FILLING
1 Envelope nox Gelatin
2 Packets Sweetener
2 Pkgs. Cream Cheese
1 Tbs. Vanilla
1/4 Cup Boiling Water
Using a Pyrex cup, dissolve the gelatin in 1/4 cup of boiling water and let stand
for 5 minutes. Blend cream cheese, vanilla and sweetener. Gradually add gelatin
and mix until smooth. Pour mixture into Graham Cracker Crust. Chill until firm.
CHERRY GLAZE (Optional)
3 Cups Cherries, or berries of your choice
1 Cup Water
1-1/2 Tbs. Cornstarch
2 Pkgs. Sweetener
Cook one third cherries, water, cornstarch and sweetener. Bring to boil, stirring
until thick. Cool at room temperature. Use cross blade to blend glaze in the tall
cup. Put remaining cherries over cheesecake. Pour glaze on top.
Lemon ie
FILLING
1 Can Condensed Milk
2 Egg Yolks
1/2 Cup Fresh Lemon Juice
1 Tbs. Sugar
1 Tbs. Lemon Peel, grated
Blend ingredients in the tall cup. Pour into Graham Cracker crust. Cover with
meringue.
MERINGUE
2 Egg Whites
2 Tbs. Sugar
Whip ingredients in the tall cup. Spread over pie and create peaks. Bake at 325°F
(160°C) for 12 to 15 minutes, or until meringue has turned lightly brown.
COCKTAILS AND MILKSHAKES
Fresh Fruit Milkshake
1 Cup Strawberry Flavour Milk
3 Scoops Vanilla Ice Cream
1 Banana, ripe, medium
1/2 Cup Strawberries
Blend all ingredients until smooth. Pour into tall cups and serve immediately.
Chocolate Mint Smash Milkshake
1 Cup Chocolate Flavour Milk
2 Tbs. Jell-O Chocolate Flavour Instant Pudding and Pie Filling
1 Tbs. Chocolate Syrup
1 OREO Double Delight Mint n’ Cream Chocolate Sandwich Cookie
Chocolate Rice
Blend milk with pudding mix until everything is dissolved. Add syrup and cookie
and blend until smooth. Pour into cup and garnish with chocolate rice. Serve
immediately.
Apple ie “À La Mode” Milkshake
2 Cups Milk
3/4 Pkg. Jell-O Vanilla Flavour Instant Pudding and Pie Filling
1-1/4 Cup Unsweetened Apple Sauce
1/2 Cup Vanilla Ice Cream
1/2 Tsp. Ground Cinnamon
Blend all ingredients until smooth. Pour into tall cups and serve immediately.
Orange-Strawberry Sparkle
1/2 Cup Strawberries
1 Cup Orange Soda, chilled
Sweeten to taste
Blend the berries and sweetener in a tall cup. Stir orange soda into mixture just
before serving.
Berry Shake
1/2 Cup Fresh or Frozen Berries
1 Cup Ice Cream, Yogurt or Milk
Sweeten to taste
Blend all ingredients in a tall cup. Serve immediately.
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COCKTAILS AND MILKSHAKES (cont)
Lemonade
Juice from 1 Lemon
Ice
Sweeten to taste
Half fill carafe with ice, and cover with water. Pulse blend until the ice is turned to
slush. Strain lemon juice into the carafer and add sweetener to taste. Blend and
serve.
Raspberry Bavarian Mold
1-1/4 Cups Red Raspberries
1 Pkg. Sugar-free Raspberry Flavour Gelatin
1 Cup Hot Water
1 Tbs. Lemon Juice
1 6 oz. Can Evaporated Milk, Freezer Cold
Dissolve gelatin in hot water. Add lemon juice and chill until partially set. Transfer
to the carafe, add milk and whip until fluffy and soft peaks form. Fold in
raspberries. Tint pink with red food coloring. Pour into 1 Qt. (1 Litre) mold.
Decorate with whipped cream.
ALCOHOLIC COCKTAILS
Crème de Café
More than slightly sensational! Fills 8 champagne glasses. Just on and off with
Cross Blade.
120 ml Bourbon
120 ml Cold Water
10 ml Instant Coffee
0.25 ml Vanilla Ice Cream
Blend all ingredients for 10 seconds and pour into champagne glasses.
Mint Cocktail
Sprigs Fresh Mint
45 ml Any Dry White Wine
35 ml Gin
10 ml Crème de Menthe
120 ml Cracked Ice
Blend for 20 seconds. Serves 2 in cocktail glasses. Gives a real mint flavour and
a pretty colour.
ALCOHOLIC COCKTAILS (cont.)
Ginnette Fizz
5 ml Sugar
25 ml Sloe Gin
60 ml Cracked Ice
Blend for 10 seconds. Pour into a glass and fill with carbonated water.
Lime Sherbet
120 ml Lemon-Lime Sherbet
45 ml Gin
120 ml Ice Cubes
Mint Leaves for garnish
Blend for 10 seconds. Serve in two cocktail glasses, add mint leaf.
Grasshopper
60 ml White Crème de Cacao
60 ml Green Crème de Menthe
60 ml Whipping Cream
35 ml Ice Cubes
Blend for 6 seconds. Strain and serve in two cocktail glasses.
Banana Cocktail
1 Banana, ripe
2.5 ml Sugar
45 ml Milk
7 ml Light Rum
240 ml Ice Cubes
Blend until ice is crushed. Serve in 1 tall glass or 2 small glasses.
Fizz Cocktail
Great summer afternoon pickup.
25 ml Gin (or Rum)
2.5 ml Sugar
1 Egg White
60 ml Cracked Ice
Blend for 10 seconds. Serve in an 8 oz. glass and fill with sparkling water.
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ALCOHOLIC COCKTAILS (cont.)
Tequila Cocktail Freeze
1/2 oz. Tequila Blanco
1/2 oz. Vodka
2 oz. Orange Juice
1 Lemon Slice
Ice
Blend all ingredients until smooth. Pour into cocktail glass and add lemon slice
to rim.
Ultra remium Margarita
1-1/2 oz. Tequila
3/4 oz. Orange Liqueur
Fresh Lemon Juice
Fresh Lime Juice
Ice
Slice of Fresh Lime
Blend all ingredients until smooth. Pour into cocktail glass and add lemon slice
to rim.
Acapulco
1-1/2 oz. Tequila
2 oz. Pineapple Juice
7-Up or Sprite
Ice
Blend Tequila, juice and ice until smooth. Pour into cocktail glass and fill to the
top with Sprite / 7-Up.
ABBREVIATIONS
tbs. = tablespoon
tsp. = teaspoon
oz. = ounce
ml = millilitre
pkg. = package
EQUIVALENTS AND METRIC CONVERSIONS
LIQUID MEASURE AND EQUIVALENTS
3 T aspoons = 1 Tabl spoon
2 Tabl spoons = 1 Fluid Ounc = 30 ml
4 Tabl spoons = 1/4 Cup = 2 Fluid Ounc s = 60 ml
8 Tabl spoons = 1/2 Cup = 4 Fluid Ounc s = 125 ml
12 Tabl spoons = 3/4 Cup = 175 ml
16 Tabl spoons = 1 Cup = 8 Fluid Ounc s = 250 ml
2 Cups = 16 Fluid Ounc s = 1 Pint (US)
4 Cups = 32 Fluid Ounc s = 1 Quart (US)
8 Cups = 64 Fluid Ounc s = 1/2 Gallon (US)
4 Quarts = 128 Fluid Ounc s = 1 Gallon (US)
METRIC CONVERSION TABLE
To Change To Multiply By
T aspoons Millilitr s 5
Tabl spoons Millilitr s 15
Fluid Ounc s Millilitr s 30
Ounc s Grams 28
Cups Litr s 0.24
Pints (US) Litr s 0.47
Quarts (US) Litr s 0.95
Gallons (US) Litr s 3.8
Pounds Kilograms 0.45
Fahr nh it C lsius 5/8 aft r subtracting 32
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