Hamilton Beach 2254 - Manual (Page 9)

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Adult Mocha Shake
1 cup (250 ml) milk
3 ⁄
4
cup (175 ml) coffee-flavored liqueur like Kahlua
4 scoops chocolate ice cream, softened
Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired
consistency. Makes 32 ounces (950 ml).
Strawberry Daiquiri
16-ounce (450 g) package frozen
strawberries in syrup, slightly thawed
6-ounce (170 g) can frozen limeade concentrate
Place all ingredients in blender. Cover and process on Pulse or IceBreaker for 45
seconds or until ice is crushed. Makes 40 ounces (1.25 L).
Margaritas
1 ⁄
2
cup (125 ml) tequila
1 ⁄
2
cup (125 ml) Triple Sec
2 cups (500 ml) ice
Place all ingredients in blender jar; cover. PULSE on Ice Breaker 45 seconds or
until ice is crushed. Makes 32 ounces (950 ml).
Mexican Jack Omelet
3 eggs
2 ounces (56 g) Monterey Jack or
pepper jack cheese
Place all ingredients in blender jar. Process on GRATE about 10 seconds. Over
medium heat, melt a small pat of margarine or butter in a skillet. Pour omelet
into skillet. Cook until just set; then flip over and cook until done. Fold and serve.
Makes 1 omelet.
Hummus
19-ounce (535 g) can garbanzo beans,
undrained
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) tahini
Combine the seven ingredients in blender jar. BLEND on high. Turn blender off.
Scrape sides of jar with spatula. Turn blender on and process an additional
30 seconds until smooth. Transfer to serving dish. Serve with rye toast or pita
wedges. Yield: about 3 cups (750 ml).
Chocolate Cream Mousse
1 teaspoon vanilla (5 ml)
2 tablespoons (30 ml) sugar
1 cup (250 ml) mini-chocolate chips
Put vanilla, sugar, and chocolate chips in blender jar. Heat milk to steaming. Pour
milk into jar. Process on BLEND for 15 seconds or until smooth. Add cream
cheese and BLEND for 10 seconds or until smooth. Pour into individual dessert
dishes and refrigerate at least 2 hours or until set. Makes 4 to 6 servings.
1 cup (250 ml) rum
2 cups (500 ml) ice
1 tablespoon (15 ml) olive oil
1
1 ⁄
2
teaspoons (7.5 ml) minced garlic
1 teaspoon (5 ml) cumin
1 ⁄
2
teaspoon (2.5 ml) salt
Juice of 16 limes
1 ⁄
2
cup (125 ml) sugar
1 tablespoon (15 ml) water or milk
Salt and pepper to taste
3 ⁄
4
cup (175 ml) milk
3-ounce (85 g) package cream cheese,
cut in cubes
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