Deluxe Cooking Blender E-Book

The Deluxe Cooking Blender

E-BOOK

Compliments of your

Blenders aren't just for smoothies anymore! Our innovative new blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Presettings:

Smoothies - in just 1 min!

Alternative Milk - almond and oat

Grind - nut butters, flour, dips

Soup - raw veggies into soup in 30 mins

Puree - blends and cooks raw veggies

Sauce - fresh homemade sauces

Jam - any jam you can think of in under an hour

Customize:

Speed and Time - milkshakes, frozen drinks, nice cream

Heat - Adjust the temp - holding food a temp before serving.

Heated Wash Setting - just 3 cups of water and drops of soap - just 5-10 mins.

1 cups fruit: 1 cup veggie : 1/2 cup liquid

Smoothies are easy to make because of this simple ratio. If fruit is frozen, double the liquid.

Add all ingredients to the pitcher.

Replace and lock the lid.

Turn the wheel to select Smoothie Setting. Press the wheel to start.

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Watermelon Sorbet

note: split watermelon in to smaller bags to freeze or spread out on a baking sheet and bag after frozen.

6 cups small chunked frozen watermelon

2 Tbsps honey - more if you want it sweeter

1/2 cup warm water.

Tamper if necessary

(similar to the summer breeze Applebee’s used to serve)

1 1/2 cups fresh strawberries, hulled Juice of 1 lemon

1/2 cup water

2 tablespoons granulated sugar

1 1/2-2cups crushed ice

2 ounces Bacardi Limon

Frozen Strawberry Lemonade Green smoothie

3/4 cup coconut water

1 banana

packet kale and fiber

1/4 avocado

1 tsp grated ginger ice

1 cup of nuts, seeds or grains, you can make an entire quart of your fave milk alternative. Most recipes call for the nuts, seeds, or grains to be soaked in water to soften.

Soak the nuts/grains/seeds in the soaking water for a specified amount of time.

Drain and rinse the food.

Add the nuts/grains/seeds, blending water, and seasonings to the pitcher.

Replace and lock the lid.

Turn the wheel to select Alt. Milk setting; press the wheel to start.

Strain the mixture through the strainer bag into a bowl and chill before serving.

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You can turn almonds and other nuts into creamy butters, whole wheat berries into flour and whole cinnamon sticks or granulated sugars into find powders (like powdered sugar).

Add all the ingredients to the pitcher. Replace and lock the lid. Turn the wheel to select Grind setting; press the wheel to start.

When the nuts begin climbing up the walls of the pitcher, use the tamper to push the nuts back into the blades.

Continue to tamper when the nuts are climbing up the pitcher or if the blades are not blending the nuts. Do not tamper for more than 30 sec at a time.

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Keto Nutella

3/4 cup hazelnuts toasted and husked**

2 to 3 tbsp melted coconut oil can sub avocado oil

2 tbsp cocoa powder2 tbsp powdered Swerve Sweetener or Monkfruit

1/2 tsp vanilla extractPinch salt

Cookie butter

1 pack of Oreos - any flavor

1 tsp coconut oil

Black Bean Brownies

15.5 oz can of black beans drained and rinsed

2 tbsp spoon cocoa powder (used choc pudding mix)

1/2 cups of quick oats

1/4 tsp salt

1/3 cup honey (or agave or maple syrup)

1/2 tsp baking powder

1/4 cup coconut oil

2 tbsp stevia (or sugar)

2 tsp vanilla extract

Add all ingredients to blender and select grind. Let it cool before adding 1/2 cup or 2/3 cup baking chips of preference.Add more chips if desired to mix and/or top brownies with chips. To make it taste like a Girl Scout Cookie, use both Chocolate and Caramel chips.

Dill Pickle Hummus

15.5oz can of chickpeas drained, reserve 1/4 cup of liquid

15oz can of Great Northern Beans, drained

1tbsp lemon juice or dill pickle juice

1 tbsp olive oil2 cloves of garlic

1tbsp sesame seeds

1 tsp salt

2 dill pickles

Black Bean Hummus

2 cups black beans cooked

1 lemon juiced

Southwest Seasoning to taste

1 Tbsp of Tahini

Mint Chutney

1 1/2 cups fresh mint

1 green chile pepper (optional)

1 tsp salt1 onion, chunked

1 lime worth of juice and zest

Grind setting for about 1 minute.

Cornmeal

2 cups of Popcorn Kernels

Feel free to mix and match veggies and seasonings. Get creative with the different combinations to create something truly unique. The temperature of your ingredients can impact your cooking time.

Add the ingredients to the pitcher. Replace and lock the lid. Turn the wheel to select Soup setting; press the wheel to start. When the timer is up, press Cancel. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the Pulse button until they are fully combined.

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Creamy tomato basil soup

First Stage: 5 large fresh tomatoes from farmers market (approx 30 oz)

1/4 cup water

1 tsp kosher salt

Second Stage: large handful fresh basil approx 1/3 cup heavy cream

1 TBS butter.

Roasted Red Pepper Soup

1 jar roasted red peppers, drained (12 or 16 oz. jar)

4-6 medium tomatoes, cut up, skins left on

3-4 Green onions

2 cloves garlic, peeled

1 t. Sugar

1t. Basil (or fresh basil at end of cycle)

Fill to max line for Heated Foods: Chicken broth/stock or water with “Better than Broth” added

Select “heated Soup” cycle and hit Start button

Optional: add fresh basil at the end and pulse until blended

Tortilla Soup

Ingredients

1 14.5 ounce can Diced Tomatoes, Undrained

1 large Carrot

1/2 medium Red Bell Pepper, Seeds removed

1/2 large Ripe Avocado

2-3 sprigs Fresh Cilantro

1 teaspoon No-Salt Herb Seasoning

3/4 teaspoon Salt

3/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

2 cups Warm Water

1 15 ounce can Corn, Drained

1 15 oz can Black Beans, Drained and rinsed

1 1/2 cups Cooked Chicken, Diced

Southwest SeasoningAdditional Cilantro and Avocado for Serving

Tortilla Chips

Directions

In DXCB add the tomatoes, carrot, bell pepper, avocado, cilantro, herb seasoning, salt, garlic powder, onion powder, and water and blend on Soup Setting. Taste and adjust seasonings as needed.

Fillet Chicken Breast using close and cut and chef knife. Season liberally with Southwest seasoning. Grill on Grill Pan 3-4 minutes per side. Add in the corn, black beans, and diced chicken and pulse once or twice to blend but leaving the soup chunky. Optional- Shred chicken using Salad choppers/Meat Shredders and top soup outside of the blender. Serve the soup with crumbled tortilla chips.Top with cilantro and avocado.

Use them to snack extra veggies into soups, sauces, or even batters. Purees work as a great flavor-enhancer or accompaniment to meals.

Add the ingredients to the pitcher. Replace and lock the lid. Turn the wheel to select Heated Puree setting; press the wheel to start.

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Creamy Tomatillo Salsa

1/4 cup lime juice

1/2 onion

8 oz (about 5) husked tomatillos

1 avocado

1-2 jalapeños

1/2 cup chopped cilantro

2 cloves garlic

3/4 tsp salt

Stop Blender it as soon as it began to boil.

Golden Milk

1 cup milk of choice - coconut, almond, cow

1 tsp turmeric

1/2 tsp ginger

1/2 tsp cinnamon

1 tsp honey

This is the gentlest heated setting. You can add dairy right from the start to make ice cream bases, hot chocolate, and cheese sauces.

Add the first stage ingredients to the pitcher. Replace and lock the lid. Turn the wheel to select Sauce setting; press the wheel to start. The Blender will display the temperature until it reaches 176 degrees.

Combine the flour and butter int a small microwave safe bowl for 1 1/2 minutes, stirring every 30 seconds, to make a roux.

When prompted to “ADD”, remove the vented lid cap and add cooked roux. Replace the cap and press the wheel to start.

When the timer is up, press Cancel, add the add-ins and press pulse until combined.

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Eggnog

Whole Milk

Egg yolks

Sugar

Spices

Cancel sauces setting at 165 degrees

Whiskey

Heavy Cream

Egg Whites

Pulse

Add over ice cream if desired.

Caramel Sauce

1 cup of brown sugar, 1/2 cup of heavy whipping cream, 4 tablespoons of butter, 1 tablespoon of vanilla

1/4 tsp salt.

Add all to the blender on the sauce setting and when it says add, ignore it and press to continue.

Roasted Red Pepper Cream Sauce

12 Oz jar of Roasted Red Peppers-drained

2 cloves garlic

1/2 medium onion Salt and pepper

1 cup heavy cream

Nacho Cheese Sauce

First Stage

1½ cups (375 mL) milk

1 tsp (5 mL) taco seasoning

½ tsp (2 mL) salt

¼ tsp (1 mL) black pepper

1 jalapeño, seeds and veins removed

1 garlic clove, peeled

Second Stage

¼ cup (60 mL) all-purpose flour

3 tbsp (45 mL) butter

Add-In

8 oz. (250 g) cheddar cheese, cut into cubes

To Serve

1 party-size bag tortilla chips

1 cup (250 mL) pico de gallo

¼ cup (60 mL) sour cream

¼ cup (60 mL) fresh cilantro leaves

Jalapeño slices

Death by Chocolate Hot Fudge Sauce

(Makes about 4 cups)

1 cup heavy cream

1 cup white sugar

1 cup butter

1 cup brown sugar

1 cup cocoa

2 tsp vanilla (Of course I use 2 tsp of our double strength!)

Put the cream, white sugar, butter, brown sugar in the blender. Run the Sauce setting. When it says add in, just press the button to continue. When it ends run on Custom Blend - speed 3 for 45 seconds. Then add cocoa and vanilla. Custom blend on 1 or 2 to incorporate the cocoa for a few seconds, then scrape down the sides, then custom blend on 3 for 10 seconds.

You can make your jam with fresh or leftover fruits you wouldn’t put in your smoothies. It will add a couple months to the fruit's life span. This setting has 2 stages.

Add the first stage ingredients to the pitcher. Replace and lock the lid. Turn the wheel to select Jam setting; press the wheel to start. The Blender will display the temperature until it reaches 212 degrees. When prompted to “ADD”, remove the vented lid cap and add sugar to the pitcher. Replace the cap and press the wheel to start. The Blender will display the temperature until it reaches 220 degrees. Pour the jam into small containers and allow it to cool, undercover, before refrigerating. Cover and refrigerate up to 1 month or freeze up to 6 months.

This setting will take approximately 50 mins.

Apple Butter

First Stage:

2 lbs apples, wedged, not peeled.

Second Stage:

1 1/2 cups sugar

1 tsp of cinnamon

1/8 tsp cloves

1/8 tsp salt

Will firm up after refrigerated.

Blueberry jam with liquid

Stevia

First Stage:

1 cup blueberries

1/4 cup water

1 tbsp low sugar/sugar free pectin

Juice of half of a lemon

Second Stage:

10 drops liquid Stevia

Blackberry Jalapeño Jelly

Pulse until mixed.

3 cups blackberries

1 - 2 jalapeño peppers, minced (remove seeds of you don’t like hot)

First Stage: 1/4 cup water

1 (1.75 ounce) package powdered pectin

Second Stage:

2 1/2 cup white sugar

Variation - add peaches instead of blackberries

Mango

First Stage:

3 mangos

2 1/2 tbsp pectin

Second Stage:

3 cups of sugar

Add-ins for texture: 1 additional mango, pulse for 5-10 seconds.

Raspberry Habanero

First Stage:

1/4 cup water

12oz raspberries

1 habanero pepper

Second Stage: 1/2 cup sugar

1 tbsp corn starch

1/2 tsp salt

Pepper Jelly

First Stage:

1/4 cup Apple cider vinegar

2 tablespoons white wine vinegar

1 tablespoon butter

4 cups of assorted sweet peppers (divided)

1/2 cup jalapeños or spicy hot peppers

Add 2/3 of the sweet peppers (chop other 1/3 into small pieces using the Quick Slice)

1 tablespoon pectin

Second Stage:

2 cups sugar

3/4 tsp sea salt

2 tablespoons red pepper flakes (optional)

When complete, add 1/3 of chopped peppers and flakes if desired and pulse for 30-45 seconds.

Faith’s Plum Nutty

First Stage:

4 cups plums (pitted, not peeled)

1/2 cup orange juice or fresh squeezed orange juice

3 tablespoons pectin

Second Stage:

6 cups of sugar (however I used 3 cups)

Coarsely chopped 1/2 cup of pecans and put in the bottom of 4 jars. Pour hot mixture on top of nuts and carefully stir.

Fig Jam

Small batch (double batch can fit)

First Stage:

1 cup figs

2 tbsp water

Second Stage: 1/2 cup sugar

Juice from 1/2 lemon

Add one shake of cinnamon and one shake of pumpkin pie seasoning if you want spiced fig jam. Tastes similar to Apple Butter.

Pumpkin Butter

Ingredients:

3/4 Cup Water

1/4 Cup Maple Syrup

1/4 Cup Light Brown Sugar

1/4 Tsp Ground Cinnamon

1/8 Tsp Ground Ginger

1/8 Tsp Ground Allspice

1/8 Tsp Ground Cloves

2 Cups Pumpkin Puree (or 1-15 oz can)

Directions:

Add ingredients in order, Place lid and turn to Jam setting. Push start button.

When setting beeps for you to add sugar, pres Cancel button and allow time to cool (10-15 minutes).

After cooling, use a Mini Skinny Scraper to help you pour into jars or silicone bowls.

Place in your fridge or freezer. (Keeps for 2 weeks in fridge or 4 weeks in freezer)

Pina colada Nice Cream

3 Frozen Banana Chunks

1 large can of Pineapple, drained and frozen 1/2 tsp vanilla

1/3 cups coconut milk

Desired amount of coconut

Custom blend on 9 for 20 second increments until smooth. Use tamper if needed.

FROSE!

Bottle of Rose about 1/4 cup Vodka

one bag Frozen strawberries

2 cups of Ice

Optional sweetener: simple syrup or agave

Moscato Raspberry Milkshake

2 qt vanilla ice cream

1 c sparking moscato

4 oz vodka

1 1/2 cup frozen raspberries

Top with Whipped Cream and additional raspberries if desired.

Banana Blueberry Nice Cream

Frozen Banana chunks

Frozen Blueberries

1/3 cup Almond Milk

Custom blend on 3 for 1 min

Chocolate Mousse

2 cups heavy whipping cream

4 T instant pudding mix (sugar free for Keto)

Pulse in Deluxe Cooking Blender for 7-10 seconds.

Spoon or pipe into a dish or prep bowl to store.

Guacamole

5 avocados

1 large red onion

a bunch of cilantro

6 garlic cloves

3 squeezed limes.

Pulsed for about a min.

Done!

If you want chunkier, add additional avocado after.

REAL

What can people make in this blender?!