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Fabricante : Black & Decker
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Arquivo Nome : BLC10650MB1127.pdf
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Always make sure that the jar, the blade and the food to be chopped are dry. Jar separates from bottom when being removed from blender. Liquid spills onto counter. Jar was twisted when being removed from base of blender. When removing jar from blender base, simply lift up; do not twist. RECIPES WILD BERRY YOGURT COOLER 2 cups pineapple juice 1 cup wild berry frozen yogurt 1 cup frozen cubed mango 1 cup frozen hulled strawberries Combine all ingredients in order listed in blender jar and close with lid. PULSE for several seconds, three to four times. Press SMOOTHIE and let cycle run until mixture is smooth and well blended; about 30 seconds. Makes about 4. cups. CRAN-PINEAPPLE COLADA 1. cups cran-apple juice 1 cup fresh pineapple chunks ./. cup frozen pina colada drink mix 1 ripe banana, cut into pieces 2 cups ice cubes In blender jar, combine all ingredients in order listed and close with lid. PULSE several times, for about 5 seconds each time, to blend ingredients and begin crushing ice. Press LIQUEFY and blend until smooth and creamy; about 25 seconds. Serve immediately. Makes about 3. cups. PEAR BERRY DELIGHT 1. cups pear nectar 1 cup pineapple/passion fruit sorbet 2 cups fresh strawberries 2 cups ice cubes In blender container, combine all ingredients in order listed. Place lid on jar. PULSE several times, for about 5 seconds each time, to blend ingredients and begin crushing ice. Press LIQUEFY and run until smooth and well blended; about 30 seconds. Turn blender OFF and serve immediately. Makes about 3 cups. MANGO RASPBERRY FIZZ 1. cups pineapple mango juice 1. cups raspberry sorbet 1 cup frozen sliced peaches Cold club soda Mint sprigs Combine first 3 ingredients in order listed in blender jar. Close cover. PULSE for several seconds, three to four times. Press SMOOTHIE and let run until mixture is smooth and well blended; about 30 seconds. Fill tall beverage glasses half-full with raspberry mixture; top of with club soda. Stir to blend. Garnish with mint sprig. Makes 4 to 6 drinks. BREAKFAST IN A GLASS 1 cup milk . cup plain yogurt . cup creamy peanut butter 1 banana, cut into pieces . cup wheat germ . cup peanuts 1 tbsp. honey 2 cups ice cubes. In blender jar, combine all ingredients in order listed. Place lid on jar. PULSE several times, for about 5 seconds each, to blend ingredients and begin crushing ice. Press SMOOTHIE and run until smooth and well blended; about 30 seconds. Turn blender OFF and serve immediately. Makes about 4 cups. MANGO AND CORN SALSA . cup orange pepper, cut into .-inch chunks . cup purple onion, cut in .-inch pieces 2 to 3 medium jalapenos, seeded and quartered 2 large cloves garlic Juice of 1 lime 1. cups tomato, cubed 1 large mango, cubed . cup fresh cilantro leaves 1 cup canned whole kernel corn In blender jar, combine pepper, onion, jalapenos and garlic. Place lid on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add lime juice, tomato, mango and cilantro and PULSE several times until vegetables are chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and refrigerate until ready to serve. Serve with tortilla chips. Makes about 4. cups. BALSAMIC TOMATO VINAIGRETTE 1 small purple onion, cut in .-inch pieces 2 large cloves garlic 1 small tomato, cut in .-inch pieces 3 tbsp. Balsamic vinegar . tsp. salt . tsp. black pepper ./. cup olive oil In blender jar, combine onion, garlic and tomato. Place cover on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add vinegar, salt and pepper. Replace lid on jar; remove lid cap. With blender running on STIR, add oil through opening in a slow, steady stream until mixture is completely blended. Cover and refrigerate until ready to serve. Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli. Makes about 1. cups. PEA AND POTATO BISQUE 1 small onion, chopped 2 medium cloves garlic, minced 2 tbsp. butter or margarine 4 cups chicken broth or stock 2 cups cubed peeled potatoes . tsp. ground ginger . tsp. salt . tsp. black pepper 1. cups frozen peas . cup loosely packed parsley leaves . cup heavy cream In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes. Spoon about 2. cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on STIR until creamy and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil. Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley. Makes about 6. cups. MEDIDAS IMPORTANTES DE SEGURIDAD Cuando se utilizan aparatos electricos, siempre se debe re...