Blender Recipes

Easy Cheesecake Blender Recipe

Let’s Talk Cheesecake

Check out the cheesecake in a blender recipe in the video, it’s a lot of fun!

What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was produced!

Method back in 776 BC, long before the very first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the very first Olympic games. From there it was only a matter of time prior to European immigrants brought their valued cheesecake recipes to America.

All Types Of Cheesecake

It appears that every region of the world has accepted cheesecake in one kind or another, adjusting the dish to regional tastes and adding local flavors. In America, cheesecakes are normally made with a cream cheese base, however even here we differ the dish by area. New York city cheesecake is famous for its ultra-smooth texture and decadently abundant taste– attained by including additional egg yolks and a tip of lemon– and you’ll find other local variations from Chicago-style to Pennsylvania Dutch cheesecake recipes. Lots of American bakers add sour cream for a creamy cheesecake that can be frozen without jeopardizing taste or texture.

Italian cheesecakes usually utilize ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and frequently include gelatin for a light and airy consistency. The Greeks may use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans usually rely on cottage cheese or quark. The Japanese integrate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and I have actually even heard you can find cheesecake in vending devices in Japan. Now why didn’t I think about that?

You ‘d be difficult pushed to discover a culture that does not– or didn’t– take pleasure in a good cheesecake. Culinary historians mention cheesecake recipes going back to the very first century AD, with extra recipes drifting around from the centuries that followed. You’ll discover every possible flavor and topping in today’s cheesecake dishes, however the fundamental property, baking velvety cheese with wheat and sweetener, has stood the test of time.

Yep, You Can Use Savory Cheeses As Well

And let’s not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other delicious cheese-friendly tastes, or vegan variations of cheesecake-like desserts made with tofu. With many varieties, you ‘d need a lot more than a “Cheesecake of the Month” club to sample them all!

Plainly, cheesecake has actually lived long and continues to succeed. Whether it’s a birthday cake, anniversary treat, or just a “Make-Everyday-Special” indulgence, cheesecake is an ancient pleasure that will never ever go out of design! Try different recipes, you will be surprised at how many types of cheesecake you can make.

Cream of Mushroom Soup Recipe | Instant Pot Ace Blender Recipe

Fresh Cream Of Mushroom Soup

Warm Up With Fresh Mushroom Soup Made In A Blender!

Mushrooms add something unique to a meal and mushroom soup is a traditional example.

However mushrooms offer us more than fantastic taste. Did you understand that mushrooms help contribute to our day-to-day intake of selenium, riboflavin and potassium? Plus, mushrooms are low in fat and have just 20 calories per serving.

Try “Velvety ‘n light Fresh Mushroom Soup” soon. This soup recipe has only six grams of fat per serving, yet tastes tasty and rich. Prepare your favorite grilled sandwich while the soup simmers-and dinner is served.

Time-saver idea: Cook up a double batch and freeze half for another dinner.

Light ‘N Creamy Fresh Mushroom Soup

1 tablespoon butter

1 cup diced carrots

1/2 cup very finely sliced green onions or scallions.

1 teaspoon minced garlic.

1/2 teaspoon salt.

1/4 teaspoon dried thyme or oregano leaves.

1/4 teaspoon ground black pepper.

11/2 pounds white mushrooms, sliced (about 9 cups).

1 can (141/2 ounces) ready-to-serve chicken or vegetable broth.

1 cup white wine or water.

11/2 cups lowfat milk.

In a big pan over medium-high heat, melt butter. Include carrots, onions, garlic, thyme, pepper and salt; cook, stirring typically, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Utilizing a slotted spoon, get rid of 1 cup of the vegetables; reserved. In a blender or food mill, place half of staying soup from the pan; puree up until smooth; remove to a bowl; repeat with staying mix; return whole pureed mixture to saucepan; stir in milk and scheduled vegetables. Simmer simply until heated through, about 5 minutes. If desired, garnish with very finely sliced green onion.

YIELD: 4 portions (about 6 cups).

Per part: 153 cal; 6 g fat; 10 g protein; 17 g carbohydrate.

Mushroom soup tastes creamy-without the cream.

Mushrooms give us more than excellent taste. Did you know that mushrooms assist contribute to our everyday intake of riboflavin, selenium and potassium? Plus, mushrooms are low in fat and have only 20 calories per serving.

Try “Creamy ‘n light Fresh Mushroom Soup” soon. Add mushrooms, broth, and white wine; bring to a boil; cook for 1 minute.

Vegan Alfredo Sauce – INSTANT Blender Recipe!

Vegan Alfredo Sauce

Check out this great blender recipe for vegan alfredo sauce. Vegan cooking does not have to be bland and this recipe is proof of how tasty vegan meals can be.

Alfredo sauce is a really versatile sauce. It works with all kinds of pasta and can be used in baked dishes as well. Here is one of our favorite seafood alfredo recipes that is easy to make.

Seafood Fettuccine Alfredo

The alfredo sauce can be made numerous days in advance, so when it comes time to make the meal it’s a breeze. When you master the sauce, you can use any type of vegetable, pasta or protein you want.
Serves 4-6
16 ounces of Prawns (31-35 count).
8 oz.Bay scallops.
1 cup flour– all purpose is best.
12 oz.Fish (option of salmon, cod, halibut)– cut into 1″ pieces.
8 oz. Clams.
6 oz. Mussels.
3 oz.White red wine (optional).
4 Tbsp.Olive oil.
1/4 tsp.Kosher salt.
1/2 tsp.Pepper.
1 lb Fettuccine prepared al dente.
1/2 cup Parmesan – shredded.
4 Tbsp.Red bell pepper– diced.
2 Tbsp. Fresh parsley– sliced.
4 cups Alfredo sauce

Heat oil in a big sauce or sauté pan on medium high heat till hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Contribute to the pan and cook till about half method done. Include mussels and clams and continue cooking until they open.
Remove the clams and mussels from pan and deglaze pan with the white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving meal and top with clams and mussels, then garnish with Parmesan, diced peppers and parsley.
Note: Do not use any clams or mussels that are already open prior to cooking or won’t open when prepared.

Alfredo Sauce Recipe

Yields 4 cup.
6 cups Heavy whipping cream.
1/4 lb Butter.
2 Tbsp.Garlic– sliced.
1 1/2 tsp.Kosher salt.
1 tsp.White pepper.
3 Tbsp.White white wine (optional).
1 cup Parmesan cheese – shredded.
In a sauce pot over medium heat, cook the garlic and butter up until soft. Add the heavy cream, salt, pepper and red wine and reduce up until a thin sauce consistency is accomplished. Get rid of from heat and stir in the Parmesan cheese.
Keep in mind: Whipping cream bubbles over really easily. Watch on it. If it begins to boil over, minimize the heat.

Making Garlic Sauce With Your Blender

Yummy Garlic Sauce Recipe

Who knew that so many good things could be made with your blender? Far too often, people think of the blender as a tool to make drinks and smoothies. While it is great for making those, it can also be used to create other recipes that will thrill your family. This video is a perfect example. You can make this yummy garlic sauce in seconds with a few ingredients and your favorite blender.

This recipe is for a really tasty creamy garlic sauce. You can use this with fish, pastas and vegetables without having to do any special preparation. Your blender works really well for this recipe, you want to make sure that everything is mixed well. Go ahead and make this sauce ahead of time, it will keep in your refrigerator for about a week. Don’t try to freeze the sauce, it will dry out in your freezer.

Garlic Sauce

Ingredients

Serve sauce over fish, meat or veggies.

5 cloves garlic
1/4 cup water
1/2 teaspoon salt
2 slices white bread, trimmed
1/3 cup slivered almonds
2 tablespoons white vinegar
1/2 cup olive oil

Directions

Position knife blade in food mill bowl; add garlic, and chop well until the garlic is minced. Add water and the next 4 ingredients; process till smooth. With processor running, pour olive oil through food chute in a fairly slow but constant stream up until combined; chill.

Makes about 1 1/4 cups.

Serving suggestions:

You can add some cream (or milk) and use this as a pasta sauce. It will be garlicky, make sure that you are tasting the sauce as you are adding the milk.

You can top seafood, shellfish or fish with this sauce. It goes especially well with a white fish, it will add some needed flavor.

Top your steak with a dollop or two of this sauce. Garlic and beef are great together and this sauce makes a nice topping or dipping sauce.

Immersion Blender Recipes – Immersion Blender Mayonnaise and More

Have you ever tried an immersion blender? This hand held kitchen appliance is a great tool to have and one that you will probably use more than expected. It’s different than a traditional blender, it doesn’t have a blending jar, it’s handheld and you immerse it in the liquid that you are blending. Still, it is a wonderful and often overlooked kitchen utensil that all cooks should have.

Here is another fun mayonnaise recipe that you can make in your blender. It’s zippy and will add some nice spice and zing to any sandwich.

Chili Mayonnaise

Yields 1 cup.

1 cup good quality mayo
2 teaspoons chili paste (components and directions listed below).

Stir together all components well and store in a covered container in refrigerator up to 2 weeks.

This sauce can be served with beef, chicken or used as a spread for tuna salad sandwiches. It also makes a tasty dip for veggies or chips.

Homemade Chili Paste

1 1/2 cups.

The heat of the paste will depend upon the variety of chili or chiles you use.

Any combination of:.
6 ounces dried ancho, chipotle, cascabel or other chiles.

Eliminate stems and seeds from your choice of dried chiles. Make sure to remove all of the seeds, they can add an unpleasant heat and bitterness to your sauce.

Pour boiling water over chiles to cover, soak thirty minutes.

Drain the chiles and pat dry. Once dried, puree completely in a food mill or a food processor. If you utilize a food mill, the results will be a smooth paste. You may desire to push the paste through a sieve to produce an absolutely smooth paste.

This paste can be kept covered in the refrigerator 10 days or as much as 2 weeks. It will keep in the freezer up to three months if you cover it with tightly. To use after freezing, thaw slowly, then add a few drops of olive or vegetable oil. Mix well and add more mayonnaise if the mixture looks runny or has separated.

Healthy Blender Recipes

Wait-you can make a salad in a blender? It’s amazing how many different foods can be used in blender recipes. While this video shows how to make a blender salad, you may want to check out these recipes for delicious summer soups that can be made in your blender or food processor.

Summer season is coming and so is the hot weather. Nobody likes to cook in the heat of summer season. An actually hot meal on a hot day is nearly undesirable. It could be that a cool, easy to prepare summertime soup is simply what you need.

Delicious Soups Made In A Blender

Below are 3 dishes for soups that can be made in your food processor or blender. None of them take more than 10 minutes to make if you have the active ingredients on hand. They are all delicious, nutritious, and really revitalizing on a hot day. While the dishes all suggest you utilize a food mill, you can get very good outcomes by using a mixer or hand blender too.

These are all extremely easy recipes, so don’t be shy to customize them and get a taste that your entire household can take pleasure in.

Summer Season Vegetarian Soup

This is an excellent tasting soup with a touch of Italy included. It is very simple to make and really healthy. It is especially good on a hot summer day

an avocado – skin and pit eliminated obviously
4 Roma tomatoes – they may not be rather juicy adequate (see listed below).
Basil to taste (Thai basil is really great in this).
4 tablespoons of additional virgin olive oil.

Process.
How simple is this soup? Merely throw everything into your food mill and mix till it is smooth. Merely include more liquid (or swap one of the Roma tomatoes for another more juicy variety) if you discover that it is more like a smoothie than soup. Pour into bowls, garnish as you want (minced chives are great) and enjoy.

Marvelous Salsa & Black Bean Soup Made In A Blender

This soup is a really easy soup that takes simply a couple of minutes to prepare. It can be served hot or cold, but always benefits from being heated.
Roughly 4 servings.

INGREDIENTS:.
2 regular sized cans of black beans (any brand name is OK, but try for low salt).
1 1/2 cups soup stock (Simply use chicken, veggie, or beef bullion).
1 cup of your favorite salsa (chunky makes a heartier soup).
1 teaspoon cumin (finest to use fresh ground in the soup and you can sprinkle seeds on top too).
1/4 cup of sour cream.
1-2 green onions chopped fine.

Process:.
Put the beans, cumin, salsa, and soup stock into your blender. If you are going to serve it cold, move it to the refrigerator to cool off till it is time to consume. To eat it hot, merely serve into bowls and garnish with the onions and some of the sour cream.

Blender Mango Soup

Mangoes are just magnificent. They are terrific as a fruit, mixed into drinks, added to salads. They also make a really excellent cool summertime soup which is explained below.

Ingredients:.

1 big RIPE mango (it will be soft, no squishy, to touch).
2 cups chicken soup stock (make your own or use bullion if you should).
1 TBSP lemon grass (offered in the majority of Asian markets, it looks like long greenish reeds when you purchase it).
1 TBSP ginger – Freshly chopped is best.
Ground chili peppers to taste.
1 cup yogurt (2% plain is finest).
2 TABLESPOON cilantro chopped fine.

Process:.
Chop mango and put in a food processor or blender. Mix briefly and after that put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till whatever ends up being extremely smooth. Move the soup into another bowl (make sure it is big enough) and mix in very first the remainder of the stock, and after that the yogurt. This is best served cold, so put in fridge till you are ready to eat. Put into bowls and serve with the cilantro as the garnish.

As the temperature level begins to go up offer these soups a shot. They are all really easy and will include a new delicious and healthy measurement to your summertime diet plan.

It might be that a cool, simple to prepare summer soup is simply what you need.

Some Really Excellent Blender Recipes

Grab your blender, it’s time to create some really fun, delicious blender recipes! Blenders offer quick food prep, quick clean up and great results. Nothing is easier than making soups in a blender, and one of our favorites is gazpacho.

How To Make Spicy Gazpacho Soup

Home-made soups are so good for you! Just think about all that nourishing stock and its chock-a-block full of minerals and vitamins. Who on earth could face boiling bones for hours on end throughout the scorching Spanish summer season weather condition, not to mention preparing the soup once the stock is made? I don´t believe it would tickle anyone´s elegant to then need to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup called gazpacho. This soup is beautifully colorful, jam-packed with goodness. It’s basic and inexpensive to prepare, requires no cooking and most of all, an outright delight to consume.

Traditional gazpacho originates from romantic Andalucia – that large, exotic southerly area of Spain which is house to such substantial Arabic impact.

The chilled, raw soup was initially made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this uncomplicated! Olive oil endows it with a smooth, creamy consistency and vinegar adds a revitalizing tang – simply what you need when life gets too hot to handle!
The spicy soup must be served in true Spanish design with small bowls of accompaniments – finely chopped peppers, cucumber, onion … even hard-boiled eggs and croutons, if you feel up to it! Visitors will then spray what appeals to them on the soup.

Standard gazpacho is tomato-based, with the majority of Spanish families having established their own, special recipes. Nowadays, you will likewise find gazpacho dishes that have nothing to do with tomatoes – white, almond-based gazpacho, fruit-based gazpacho, etc. Here is one of my favorite gazpacho recipes:

Basic Gazpacho Ingredients

4 ripe tomatoes
1 onion
1/2 red pepper
1/2 green pepper
1/2 cucumber
3 cloves garlic
50 g bread
3 dessertspoons vinegar
8 dessertspoons olive oil
Water
Salt/pepper
1/4 chilli pepper (optional).

Garnishings

2 hard-boiled eggs.
1/2 carefully chopped onion.
1/2 finely sliced red pepper.
1/2 carefully sliced green pepper.
1/2 carefully sliced cucumber.

Gazpacho Directions

Break up bread and take in water for thirty minutes.
Skin tomatoes, eliminate seeds and stalks from peppers.
Peel cucumber, garlic and onion.
Slice onion, garlic, tomatoes, peppers and cucumber.
Place in electric blender.
Eject excess water from bread and contribute to blender.
Include oil and vinegar.
Mix well.
Add enough water for soup-like consistency if essential.
Pour into a bowl with ice.
Fridge for a couple of hours.
Serve in bowls, with garnishes in separate dishes.
Gazpacho is best taken pleasure in sitting in the shade, keeping an eye out onto an azure sea, blue sky and golden sun and sands! Enjoy this delicious and simply elegant recipe.

Easy Vegan BLENDER Recipes | NutriBullet Soup, Vegan Smoothie Bowl & More!

Are you on the lookout for some fun and delicious vegan recipes? Check out this video! Using your blender, you can make some healthy, tasty meals for your family. Many of the recipes will include fresh seasonal fruits and vegetables, but you can always find what is called for at your local supermarket.

Too often, people think of using their blender only when they want to make a smoothie or some other drink. While they word really well for smoothies, they also can be used to create great soups, sauces and dips. Try a gazpacho soup when the weather is really warm. Just toss all of the ingredients into your blender, mix for a minute and you have a wonderful summer soup.

So check out this fun video, grab your blender and get started creating some tasty dishes!