101 Things to Do With a Blender

by Patrick, Toni

• ISBN13: 9781423606901
• ISBN10: 1423606906
• Format: Paperback
• Copyright: 2010-03-15
• Publisher: Gibbs Smith

Summary

This convenient little appliance is found in almost every kitchen and has so many uses!With 101 Things to Do with a Blender, you can make finger-licking dips and spreads, hearty soups, easy breakfasts, quick dinners, luscious desserts, savory sauces and dressings, plus delightful smoothies and shakes! Try these mouthwatering recipes: Buttermilk Pancakes, Almond Feta Cheese Spread, Beefy Vegetable Soup, Green Pepper Meatballs, Chocolate Mousse, Strawberry Ice Cream, and a whole lot more!

Table of Contents

Helpful Hints	p. 9
Breakfast
Buttermilk Pancakes	p. 12
Sunrise Booster	p. 13
Cornmeal Waffles	p. 14
Crustless Quiche	p. 15
Crepes	p. 16
Migas	p. 17
Baked French Toast	p. 18
Creamy Scrambled Eggs	p. 19
German Pancakes	p. 20
Banana Nut Bread	p. 21
Zucchini Bread	p. 22
Applesauce Muffins	p. 23
Dips & Spreads
French Onion Dip	p. 26
Bean Dip	p. 27
Vegetable Dip	p. 28
Creamy Shrimp Dip	p. 29
Guacamole	p. 30
Artichoke Dip	p. 31
Hummus	p. 32
Salsa	p. 33
Warm Garlic Spread	p. 34
Almond Feta Cheese Spread	p. 35
Fruit Dip	p. 36
Soups
Cauliflower Soup	p. 38
Cream of Broccoli Soup	p. 39
Grandma's Beefy Vegetable Soup	p. 40
Tomato Soup	p. 41
Pea Soup	p. 42
Red Pepper Soup	p. 43
Potato Soup	p. 44
Gazpacho	p. 45
Cream of Chicken Soup	p. 46
Cream of Mushroom Soup	p. 47
Quick Chili	p. 48
Purely Veggie Vegetable Soup	p. 49
Entrees & Sides
Green Pepper Meatballs	p. 52
Barbecue Beef	p. 53
Cheeseburger Bake	p. 54
Ham Rolls	p. 55
Vegetable Fritters	p. 56
Popover Rolls	p. 57
Potato Casserole	p. 58
Stuffed Zucchini	p. 59
Coleslaw	p. 60
Tuna Pasta Salad	p. 61
Cucumber Salad	p. 62
Fruit Salad	p. 63
Dressings
Ranch Dressing	p. 66
Creamy Italian Dressing	p. 67
Ginger Dressing	p. 68
Creamy Cilantro Dressing	p. 69
Sweet Mustard Dressing	p. 70
Caesar Dressing	p. 71
French Dressing	p. 72
Balsamic Vinaigrette	p. 73
Peach Poppyseed Dressing	p. 74
Catalina Dressing	p. 75
Blue Cheese Dressing	p. 76
Raspberry Vinaigrette	p. 77
Sauces
Hollandaise Sauce	p. 80
Apricot Barbecue Sauce	p. 81
Roasted Red Pepper Sauce	p. 82
Marinara Sauce	p. 83
Cranberry Sauce	p. 84
Applesauce	p. 85
Creamy Green Chile Sauce	p. 86
Pesto	p. 87
Peanut Sauce	p. 88
Sweet and Sour Sauce	p. 89
Desserts
Moist Cupcakes	p. 92
Chocolate Cinnamon Cake	p. 93
Chocolate Date Nut Cake	p. 94
Cheesecake	p. 95
Berry Mousse	p. 96
Chocolate Mousse	p. 97
Crustless Coconut Pie	p. 98
Baked Custard	p. 99
Lemon Pie	p. 100
Pecan Pie	p. 101
Pumpkin Pie	p. 102
Fruity Ice Cream	p. 103
Strawberry Ice Cream	p. 104
Mini Nut Cakes	p. 105
Flan	p. 106
Chocolate Chip Cookies	p. 107
Drinks
Frozen Lemonade	p. 110
Strawberry Milk	p. 111
Grape Froth	p. 112
Root Beer Smoothie	p. 113
Pina Colada	p. 114
Iced Mocha	p. 115
Pear-Pineapple Smoothie	p. 116
Frozen Lemon Tea	p. 117
Strawberry-Banana Smoothie	p. 118
Chocolate Malt	p. 119
Orange Julius	p. 120
Chocolate Shake	p. 121
Strawberry Cocoa-licious	p. 122
Hot Chocolate	p. 123
Spicy Tomato Blend	p. 124
All-Natural Energy Drink	p. 125
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

Baked French Toast

4 eggs

1 1/2 cups milk

1/2 cup heavy cream

3 teaspoons cinnamon

3 teaspoons vanilla

8 pieces Texas toast, each cut into 9 pieces

In a blender, mix together all ingredients except bread until fluffy. In a greased 9 x 13-inch glass baking dish, evenly distribute bread pieces. Pour egg mixture over bread, making sure to soak each piece. Refrigerate at least 1 hour, or overnight.

Preheat oven to 350 degrees.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 4 servings.