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you can make a lot of blended/smooth soups too... but a hand-held blender is typically much better for those (mostly because fresh soup is typically veryvery warm and transferring it to and fro is messy and potentially results in burns)
Two frozen bananas (peel and cut into smaller pieces before freezing)
A spoonful of peanut butter
10 second count squeeze of hersheys syrup
Two normal sized scoops of vanilla frozen yogurt
Enough milk to let it blend
Enough ice to thicken
Improvolone on
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You can make delicious tomato bisques, saag, basically any kind of thick sauce.
I will admit that blenders are kind of an odd item; they're a staple in a kitchen, but you need to actually cook food that you'd blend in order to use them heavily. And not a lot of things are blended.
Anyway, I love making sauces and such with them, which is quite easy -- you just saute up some onion, tomato, garlic, and some spices of some sort, and then blend away. the spices dictate what the sauce will be used for -- italian, indian, etc. You end up with a flavorful sauce that has all the basic ingredients of cooking (onion+oil ).
My expensive blender just sits there looking pretty most of the time. Too annoying to clean to be worth it (for me) most of the time.
I did use it to make some (really good) salsa a few times, and smoothies when I was trying to be extra healthy. I'll track those down and post 'em here.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (see Cook's Note)
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.
Thaw and stir in cheese.
Also, if you've ever made a spaghetti sauce recipe that's kind of chunky and watery (most of the ones on Food Network's website), just throw it all in a blender a puree away!
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Also:
http://www.willitblend.com for more suggestions.
Tequila (Patron)
Freshly squeezed lime juice (2 or 3 limes)
Cointreau (equal parts as tequila)
The best damn margaritas ever.
Two frozen bananas (peel and cut into smaller pieces before freezing)
A spoonful of peanut butter
10 second count squeeze of hersheys syrup
Two normal sized scoops of vanilla frozen yogurt
Enough milk to let it blend
Enough ice to thicken
Do you have a food processor attachment?
No, its just a basic blender
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I will admit that blenders are kind of an odd item; they're a staple in a kitchen, but you need to actually cook food that you'd blend in order to use them heavily. And not a lot of things are blended.
Anyway, I love making sauces and such with them, which is quite easy -- you just saute up some onion, tomato, garlic, and some spices of some sort, and then blend away. the spices dictate what the sauce will be used for -- italian, indian, etc. You end up with a flavorful sauce that has all the basic ingredients of cooking (onion+oil
can o' chickpeas
lemon juice to taste
garlic (to taste)
salt and pepper... to taste
I like adding a little cilantro to my hummus if I have it on hand, and it's cheap stuff even if it's not in the fridge
Paprika and cumin.
I did use it to make some (really good) salsa a few times, and smoothies when I was trying to be extra healthy. I'll track those down and post 'em here.
Hot water+soap+blend
Tahini is kind of a requirement for hummus.
I see it says food processor, but I've always just used a blender.