464 sgroppino blender Recipes

butter, flour, baking soda, sugar, blended oatmeal (measure oatmeal and blend in a blender to a fine powder), chocolate chips, brown sugar, salt, hershey bar (grated, i use 2 bars), eggs, baking powder, vanilla, chopped nuts (your choice , i like pecans and almonds)

onion, peeled and diced, green pepper, diced, olive oil (or use spray release or vegetable oil), dried rosemary leaves , crushed in the palm of your hand or crushed with a mortar and pestle, whole tomatoes , whirled in blender for a few seconds or 1 (14 oz) can diced tomatoes with juice, white pearl rice, salt

butter, flour, baking soda, granulated sugar, brown sugar, blended oatmeal (measure oatmeal and blend in blender to a fine powder), chocolate chips, salt, cadbury chocolate (grated ), eggs, baking powder, chopped nuts (your choice ), vanilla

walnuts, coarsely chopped, all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, at room temperature, vanilla extract, ground coffee, finely ground (use the blender to reduce the ground coffee to the proper consistency if needed, you may use less fo)

green pepper , pureed in blender, onion , pureed in blender, salt, freshly ground black pepper, ground cumin, number 1 cracked wheat , rinsed in cold water, salt, freshly ground black pepper, ground cumin, pine nuts, browned, oil, for frying

flour, cornmeal, salt, pepper, hot chili, shrimp, deveined, cut into small pieces, butternut squash, grated (easier to use blender), pack bean sprouts, chopped (use blender), canola oil

diced tomatoes, jalapeno chile, seeds and ribs removed, yellow onion, quartered, cilantro leaves, fresh lemon juice , or to taste, salt to taste

unsalted butter, softened, flour, baking soda, sugar, blended oatmeal (measure oatmeal and blend in a blender to a fine powder), chocolate chips, brown sugar, salt, white chocolate or 8 oz peanut butter chips (grated by hand or food processor), eggs, baking powder, vanilla

scallops, flour, egg, beaten, coconut, grated , finely chopped in blender, chutney , chopped in blender, butter, oil, to fry

bell pepper , crushed in blender (mango colored), jalapeno pepper , crushed in blender, cider vinegar, sugar, cayenne pepper, certo (1 envelope)

hazelnuts (grounded in-blender to a coarse flour), all-purpose flour, baking powder, sugar, eggs, unsalted butter (melted and cooled ), milk, warm, vanilla extract, salt, apple, chopped

ears corn, eggs, flour, sugar, cumin (omit if making crabcakes), salt, cilantro pesto, broccoli pesto, mayonnaise, minced scallion, white part only, capers, chives, lump crabmeat, shells removed, broccoli florets, grated imported parmesan cheese, grated sharp cheddar cheese, tiny pinch mace, steam the broccoli. refrigerate to cool , about 15 minutes., in a food processor or blender, make a dense paste by blending the broccoli, parmesan, and cheddar. add the mace and process again to distribute it throughout the pesto.

all purpose flour, rolled oats ( i blenderize to a powder ), baking powder, baking soda, salt, brown sugar, cold butter, chopped fresh lemon verbena leaves, egg, beaten, plain yogurt, milk

warm water, coconut oil, honey, saf yeast, salt, dough enhancer, gluten, bread flour (or just use more whole wheat), grain mix (cracked ) / or 7-grain hot cereal -- i just throw the grain in my bosch mixer/blender or vita-mix and crack it, sesame seeds, flax, millet, sunflower seeds, fresh whole-wheat flour

more, packages spring salad mix , adjust for number of people, add 1 of the combinations below, more cans mandarin oranges, drained, dried cranberries, my old post office salad dressing recipe (already posted), apple wedges, walnuts, maytag blue cheese, black cherry salad dressing, mandarin oranges, pine nuts, raspberry salad dressing, black cherry salad dressing, vegetable oil, apple cider vinegar, honey, black cherry polaner all fruit, whirl in a blender for a few seconds, stir thoroughly before using, raspberry salad dressing, vegetable oil, apple cider vinegar, honey, seedless raspberry all fruit , preserves, or jam, whirl in a blender for a few seconds, stir thoroughly before using the dressing, note: could use quality bottled dressings....another time saver

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

pastry shell, pie crust mix, lt brown sugar, chopped walnut, unsweetened chocolate, grated, vanilla, water, soft butter, white sugar, unsweetened chocolate, melted and cooled, instant coffee (ground to a powder in blender), eggs, heavy cream, instant coffee (ground to a powder in blender), sugar

outback steakhouse - creamy onion soup, chicken broth, cornstarch, condensed cream of onion soup, condensed cream of chicken soup, condensed cream of celery soup, shredded mozzarella cheese, shredded colby cheese, shredded provolone cheese, in blender , combine broth and cornstarch. in the top pan of a double boiler over medium heat, combine broth mixture with soups. mix well. when heated through, stir in cheese and heat until melted. pour into oven proof bowls. broil in oven until tops are lightly browned. notes : use soup within 3 days. do not freeze. serves 6-8