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Oster Osterizer 250-22 Manual De Instrucciones página 7

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Idiomas disponibles

M
AYONNAISE
1 egg
1/2 tsp./2 ml dry mustard
1/2 tsp./2 ml sugar
1/2 tsp./2 ml salt
Put eggs, seasonings, vinegar and 1/4 cup/50 ml of oil into your OSTERIZER
Blender container. Cover and process at MED-HIGH speed. Immediately remove
feeder cap and pour in the remaining oil in a steady stream. If necessary,
STOP BLENDER, use rubber spatula to keep mixure around processing blades.
Cover and continue to process. Store covered in the refrigerator up to 1 week.
V
: For low-cholesterol Mayonnaise, use 2 egg whites
ARIATION
instead of 1 whole egg. Process as above.
A
P P E T I Z E RS
N
IPPY
1/3 cup/75 ml water
1 package dry onion soup mix 4 strips bacon, diced, fried and
1 Tbsp./15 ml horseradish
Put water, onion soup mix, horseradish and cottage cheese into your OSTERIZER
Blender container. Cover and process at BLEND until smooth. Use a base for
chilled dips such as California Onion Dip, on baked potatoes or in salads.
dash cayenne pepper
2 Tbsp./30 ml white tarragon vinegar
1 cup/250 ml salad oil
Y
: A
1-1/4
IELD
BOUT
CUPS
O
D
NION
IP
1 cup/250 ml creamed cottage cheese
well drained
Y
: 1-1/2 C
IELD
12
1/3 cup/75 ml frozen limeade concentrate
5 ice cubes
®
Put all ingredients into your OSTERIZER
at LIQUEFY (ICE CRUSH) until smooth. Stop blender, add ice cream,
cover and process 1 cycle at BLEND.
/300
ML
V
: F
ARIATION
Add one more jigger rum, double the amount of ice and
continue to blend until the consistency of sherbet. Do not strain.
1 cup/250 ml milk
2 cups/500 ml vanilla ice cream
Put all ingredients into your OSTERIZER
at LIQUEFY (ICE CRUSH) until smooth.
®
/375
UPS
ML
B
E V E R AG ES
D
AIQUIRI
®
Blender container. Cover and process
D
ROZEN
AIQUIRI
M
S
ILK
HAKES AND
flavoring
malt powder, if desired
®
Blender container. Cover and process
13
3 jiggers light rum
Y
: 2 6-
./170-
S
IELD
OZ
G
ERVINGS
Y
: 4 - 6
./170
S
IELD
OZ
G
ERVINGS
M
ALTS
Y
: 2 8-
./225-
S
IELD
OZ
G
ERVINGS

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