oster food steamer recipes

Sear scallops until deep golden brown, turning only once to get a good sear, about 1 1/2 minutes on each side. Continue cooking, stirring constantly, until liquid thickens. Simmer for about 3 minutes, until all shells are open. Tape to hold position. 2 pounds boneless loin of rabbit and tenderloin, free of sinew and silver membrane, 8 heads savoy cabbage, leaves only, blanched. Keep warm, or gently rehet when ready to serve waffles. Cut in half or quarter horizontally. Bend back the outer green leaves and snap them off at the base. Allow waffles to cool. Combine these three mixtures with pastry flour. By submitting your email address above you agree that Newell Brands may send you emails relating to the Oster brand about promotions, events, special offers, and surveys. Off heat, remove mussels from pan and extract them from their shells. Transfer Wellingtons to foiled toaster pan then brush each Wellington well with the egg wash. Bake at 400 degrees for 15-20 minutes or until they've turned a golden brown to your preference; remove from Oster Toaster Oven and let sit on baking sheet for 5 minutes. There are many varieties such as, ruby crescents, Russian bananas, purple Peruvians and French fingerlings. 5 3/4 ounces pitted black olives, drained and dried, Mix ingredients in a bowl according to package directions. Sprinkle plate with fried basil leaves and garnish with lemon wedges. Heat chocolate tart and place on plates. Serve immediately. Garnish with parsley and serve with slightly warmed crusty bread to soak up the broth. Place shrimp on skewers and lay them in a flat container with a tight fitting lid. Sprinkle vegetables in bottom of an 11 inch baking pan with 1 1/2 - 2 inches sides and top with turkey breast. Garnish with fresh mint. Arrange lamb chops on top of a spoonful of potato-cauliflower puree. Serve hot. Place remaining apples on top filling in concentric circles. Place salad carefully in the center. Spread mixture on top of the other prepared Brie. Food steamer & digital food steamer with herb diffusor (46 pages) Summary of Contents for Oster 5712 Page 1 Notice d’emploi For product questions contact: Jarden Consumer Solutions Consumer Service Canada : 1.800.667.8623 MODELS/ 5712, 5715 & 5716 USA : 1.800.334.0759 MODÈLES www.oster.ca ©2008 Sunbeam Products, Inc. doing business as Jarden Consumer Solutions. Cook for 2 to 3 minutes on each side on medium-high heat. Pour milk and vanilla into My Blend™ sports bottle. In a large mixing bowl, combine lobster, tomato, red onion, cilantro, scallions, chives and marinade. Cover and cook for 2 minutes. Combine all ingredients except fresh mint leaves in Oster® Versa™ Performance Blender. Makes about 3 cups. Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Add the garlic and ginger and stir fry for 1 minute. Place tray in Oster Toaster Oven and bake at 350 degrees for 15 – 20 minutes. Do not overcook. To serve, bring to the table whole and scoop out the filling along with the squash. Turn Speed Dial to Medium-Low; blend 10 seconds or until smooth. Bake at 375°F for 40 minutes or until chicken reaches internal temperature of 170°F and is no longer pink in center. Add broccoli rabe and simmer about 3 minutes. Add cilantro, jalapeños and onion Cover and refrigerate, rotating it from side to side, overnight or up to two days (for most potent marinating effect). Remove from heat and strain. Flip slices over and brush tops with remaining oil mixture. Reserve. Bake in Oster® Toaster Oven at 350° about 1 hour or until an instant read thermometer inserted into the center of the chops registers 140°. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. Reduce the heat and simmer until potatoes are soft, about 25 minutes. Drop each stick gently into hot oil (375°) in Oster® Deep Fryer. Then, whip cream and 2 tablespoons sugar with Oster® Hand Mixer using the whisk attachment. Sear meat on one side, cooking for approximately 3 1/2 minutes and turn over. Add meat to bag and coat with marinade. Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, sprinkle with nuts and serve. Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops. Replace the blade assembly with the drinking lid. Prepare waffles in Oster® Waffle Maker. Close cover and set to Cook cycle. Add chocolate chips to prepared waffle mix. Bate todos los ingredientes juntos con la batidora de mano hasta que estén todos incorporados y tengan buena textura. Have butcher French cut 2 racks of spring lamb, about 7 chops each, 1/4 teaspoon each of red, white and black pepper. Each is about the length of a man's index finger, but varieties vary in shape and color and texture. Place baby fennel in center and carefully drizzle balsamic vinegar glaze and beet juices. Spread cream cheese filling on top of cooked tart crust. Remove batter and berries from refrigerator when ready to prepare. Steam for 60 minutes. Continue to stir fry until the bok choy is wilted. 1-1/2 pounds squid, cleaned and cut into rings (including tentacles), 1 red bell pepper, roasted, peeled, seeded and chopped, 1 tablespoon fresh horseradish, peeled and grated. Set each half on flat side, square off ends, and cut into two 1/2-inch-thick slices. Remove lid to let remaining liquid evaporate. Add chopped porcinis and season with salt and pepper. round baking dish or deep-dish pie Lay some chilled hearts of palm decoratively on each plate. Pour into four glasses. Transfer to large bowl and drizzle with 2 tablespoons vinegar. 1 cup green grapes, halved (or golden raisins). Set skillet to high heat and pour in oil. Simmer over low heat until very tender. Allow to cool, then break into small pieces. Replace the blade assembly with the drinking lid. Cover the casserole with aluminum foil. Stir after each addition of water. In an Oster® Blender, combine the pineapple, coconut milk, limejuice and kiwi. In Oster® Deep Fryer, deep-fry basil leaves in hot oil until crispy. Remove from oven. Use Oster® Hand Mixer whisk attachment to prepare approximately 3 cups of meringue from powder according to package directions. Sprinkle soybeans around the ladle on some minestrone. Add mango, sorbet, lime peel and honey. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Continue placing plums halves through middle and center in single layer. From United States Customs services and international tracking provided. Lay out empanada wrapper and brush with water. Add and beat well the cup of cooked mashed carrots. Serve immediately or refrigerate for up to 1 hour. vanilla bean, seeds only (split pod and scrape). By submitting your email address above you agree that Newell Brands may send you emails relating to the Oster brand about promotions, events, special offers, and surveys. Set the Oster Counter Forms Digital Convection Toaster Oven to Convection Bake function. Cook about 15 minutes, until potatoes are tender. Eight hours before serving or before going to bed, mix yeast with 1/2 cup of warm milk and let sit for 5 minutes. In a shallow container, combine half of garlic and lemon, oregano, and balsamic vinegar; marinate tuna for at least 2 hours, refrigerated. Reduce to a simmer for 30 minutes. Toss with dressing and serve with goat cheese toasts. Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour. Peel onion and cut into 1/4- to 1/2-inch thick rounds. Spread 1 teaspoon of garlic butter between the 2 halves of each section. Pour milk and vanilla into My Blend™ sport bottle. Process until well blended. Roast the Anaheim chiles over an open flame until black. Add shallots and carrot, minced garlic and wild sage. Transfer batter to a 9-inch cake pan 2 inches deep. Season with salt and pepper to taste. Beat shortening on high speed of Oster® Hand Mixer. In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference. Grease 139-inch baking pan. When machine switches to Keep Warm, open lid and taste rice. Cover the pan and let yams cook over low heat for 5-10 min, turning them occasionally. Garnish with refrigerate 1 hour. Use as much garlic as your taste desires. Fill each egg roll wrapper with about 1 teaspoon of filling. Remove from heat and set aside. Whisk together liquid ingredients. Decrease speed to low, add flour. and 1⁄4 teaspoon salt in Oster® Versa™ Pour mixture into an ungreased 9 x 13" nonstick pan. Cool on rack for about 30 minutes and then turn loaf onto rack to finish cooling. Using a small paring knife, scoop a small ball of flesh from the top of each potato. Cook for 2 minutes at medium temperature, reducing liquid by 75 percent. Add garlic and saute over medium-high heat until light brown. Remove vegetables from Oster® Toaster Oven and place in serving platter. Spoon glaze on top of cake and arrange sections along edge of cake. Pulse until combined. Add dry ingredients and beat with Oster® Hand Mixer until mixture is smooth. Mix together the beaten egg and water to make an egg wash. Cut a thin strip, about 1/2 inch thick, from the ends of the pastry sheets and set aside for decorative purposes. Process tomatoes through the Juice Extractor. 1 1/2 cups seasoned bread cubes, for stuffing, 1/4 cup Calvados, Cognac, Brandy or apple juice. Rub cut areas of artichoke bottoms with lemon juice. Add yogurt and dill to Oster® Food Processor bowl and pulse 2 or 3 times. Set aside. When butter just begins to brown, add pecans and stir constantly to toast. Place spring bean salad on top of artichoke. You will need 2 waffles for each Sundae. Repeat to fill all bowls. Combine all ingredients in an Oster® food processor until finely chopped. In an Oster® Electric Skillet, saute sliced raw shallots in butter until caramelized. Fry for approximately 5 minutes or until golden brown. Place in hot oven for about 20 minutes until filling is set, and then remove foil and beans. Taste and reseason gazpacho as necessary, ladle individual servings into bowls and top with avocado garnish. Spoon sauce around. Pulse to combine. Add mussels, cover, and reduce heat to a low-medium so that the broth stays at a gentle simmer. Replace the blade assembly with the drinking lid. Then add orange peel, cranberries and nuts. At this point while the butter is melting you may want to take the artichokes and pull out the center leaves from, which should come out together like a small funnel and then with a teaspoon, remove the choke from the cavity; or each person may do this for themselves. Spread this topping on crusty baguette slices to serve with hearty soup, spread on ciabatta bread for toasted sandwiches filled with roasted vegetables, arugula, prosciutto, tomato and asiago cheese or spread on the skin of a roasting chicken for a Tuscan inspired meal. Split the 14 shrimp lengthwise along the deveined edge but far enough to separate. Add the green onions, bok choy and mushrooms. Preheat oven to 400°F. Set aside. Combine mushrooms, shallot-garlic mixture and herbs. Add cream cheese and blend until smooth, Blend in almonds and chocolate shavings until smooth. 1 small bunch green seedless grapes, halved, 1 1/2 cups current jelly, apricot jelly or orange marmalade. Place yam chunks in lower tier and steam until bright in color and tender and easily pierced with fork, about 20-25 minutes. Serve with heated sauce. Place dried blueberries in a small bowl and cover them with water. 1 box frozen puff pastry sheets (2 sheets per box). 1/2 cup kalamata olives, coarsely chopped. Bend back the outer green leaves and snap them off at the base. Add spinach and stir just until eggs begin to thicken. Place broken graham crackers into bowl of food processor fitted with chopping blade and process until finely ground. Serve hot. Cook just until heated through. Place a cake on each plate. While potatoes continue to cook, make dressing by whisking together sour cream, yogurt, mayonnaise, horseradish, sugar remaining vinegar and salt & pepper. Saute for 2 to 4 minutes. Add asparagus, leeks, and mushrooms, cook until onions just begin to brown. Over medium heat, add broth, sherry, parsley, thyme and salt to mushroom and onion mixture. In a large bowl combine next 7 ingredients, add chicken and marinate at least 2 hours or overnight. Place Canadian bacon on English muffin half, cover with poached egg and top with Hollandaise Sauce. Fasten the blade assembly on the open end of the sports bottle. Garnish with sour cream or unsweetened whipping cream. Continue cooking until turkey juices run clear and it reaches internal temperature of 180°F. When hot add the chicken and fry, stirring occassionally, just until chicken is no longer pink on the surface. 1-1/2 tablespoons coarsely ground black pepper, several whole basil leaves (for frying as garnish), 5 cups cornbread, cut into 1-inch cubes (recipe follows), 12 ounces shiitake mushroom caps, wiped clean, 2 teaspoons pure olive oil, plus some for brushing mushrooms, 2 tablespoons chopped mixed herbs (e.g., thyme, rosemary, sage, oregano, parsley). Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Save water. Combine flour and salt in a large bowl. Make a raspberry puree by boiling raspberries with 2 tablespoons of water. Process the mixture for one cycle on Frozen Drink cycle. Add to this enough water to cover bones by half. Cook until torta is golden brown, about 35 minutes. Reduce by two-thirds and finish with butter, salt and cayenne to taste. Cover Rice Bowl with aluminum foil to prevent water from entering. Place artichokes upright in serving dish and pour sauce all over, making sure to get in between the leaves. Place basil, pine nuts, oil, garlic and Add shallots and cook and stir until tender. When butter begins to sizzle add potatoes, onion and ham. Add kiwi, strawberries and yogurt. A lovely dish for brunch or any holiday breakfast. When typing in this field, a list of search results will appear and be automatically updated as you type. Fasten the blade assembly on the open end of the sport bottle. Place potatoes to lower steaming bowl and steam until just tender, not soft, about 20 minutes. Add garlic and onion and cook for about 5 minutes. Blend milks, cream and schnapps with a wire whip and pour over cake. Place turkey on roasting rack. Finish sauce by reducing cooking liquid by 75 percent, adding diced tomatoes, parsley, chopped oregano and cold butter, and adjusting salt and pepper to taste. 1 lb broccoli, cut into 1-inch flowerettes. Preheat oven or an Oster® Electric Skillet to 450°F. Toss pasta, vegetables and sauce together, and warm over low heat. Serve on plates with fufu and plantain chips. Make salsa during this time. Shape into four patties. Place chops on hot Oster® Indoor Grill. Add the honey water mixture, cayenne pepper and season with salt. Drop by tablespoonfuls into hot stew. Pour batter into prepared pan. Cover with aluminum foil and slowly bake in a 300-degree oven until tender (about 25 minutes). Combine pears, sugar and ginger into a bowl. 1 or 2 sprigs each of fresh rosemary and fresh thyme. Use as many whole, fresh garlic bulbs, unpeeled, as you like. Fill rice bowl with 2 1/2 cups of water. Performance Blender; top with 2 cups thawed frozen or fresh blueberries. Sauté mushrooms until juices are mushrooms start to give off their juices, about 12 minutes. Bring to a boil, turn down a simmer and cook until potatoes are just tender. Heat over medium heat. Carefully (avoiding blade) toss butter in flour to lightly coat. Cut squash Place chilies, cilantro and oil into Oster® Hand Blender cut and whirl until chilies are just finely chopped or minced (do not puree). Add butter to a skillet set over medium high heat and fry Canadian bacon for 1-2 minutes on each side. In skillet over medium heat, add oil and butter and sauté onion until tender, approximately 6-8 minutes. In a large skill or dutch oven, heat oil and cook the chopped onion over medium-high heat until translucent. Press "Start/Stop." Bake in Oster Toaster Oven for 20-30 minutes or until golden brown. 2 teaspoons margarine, at room temperature. Serve with chips or crackers. Saute ground chicken in skillet, add peppers and onions. steamer basket. Using Oster® Hand Mixer, whip cream and sugar together into loose peaks, making sure to dissolve sugar early in the process. Add water to the skillet or pan to prevent splattering and to create steam. This is a great one dish meal with a light sauce. In the Oster® Electric Skillet, heat 1/4 cup olive oil over medium heat. Fingerlings are small potatoes. On each plate, place venison medallions, spiced-glazed sweet potato, asparagus and fava beans. On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro; top with another tortilla and lightly brush each side with safflower oil. Bring to a boil, then reduce heat and simmer until peaches are slightly soft (about 10 minutes, depending on ripeness of peaches). Continue to stir fry until the bok choy is wilted. Remove apples from Oster® Toaster Oven rack with a spatula and turn over gently onto serving plate. Stir well. Garnish with fresh celery leaves, arugula and garlic blossoms. Add artichokes to blanc and cook until tender. 4 cloves garlic, peeled and coarsely chopped, 2 cucumbers, peeled, seeded and coarsely chopped, 2 red bell peppers, cored, seeded and coarsely chopped, 1 green pepper, cored, seeded and coarsely chopped, 1 large jalapeño pepper, cored and seeded, 1/4 cup sherry wine vinegar, red, or balsamic vinegar, 2 slices crusty bread, torn into several pieces, water or tomato juice, to thin as desired. Sprinkle julienned basil over the dish and serve. Place meringue mixture in a pastry tube or plastic sandwich bag with a hole cut in a bottom corner. Rinse trout and pat dry. Remove beaters and blend in pecans with spatula. 1/4 pound shrimp, cleaned with tails on or off. Add onion, bay leaf and thyme, and simmer, partially covered, until almost tender (about 7 minutes). Put the pears in a saucepan just large enough to hold them standing upright. Omit lettuce and fill artichoke leaves with a shrimp half, some feta and fennel and drizzle with vinaigrette. Add the remaining flour, nuts and milk mixture and beat Place some of the mixture in the center of each 12-inch dinner plate. 2 1/2 sticks unsalted butter, cold and cut into small pieces. Add water and cover dish with aluminum foil. While still piping hot, baste with butter or margarine, then sprinkle with cheese. Place a generous dab of whipped cream on cake. flat side of 1 cookie. 2 gala apples, cored and cut into matchsticks. Garnish with lime slice and whole mint leaves. Grill to perfection on your Oster® Indoor Grill and serve for dessert with your favorite ice cream or frozen yogurt. Let trout rest while making salsa. Serve plain or with your favorite fruit filling and whipped cream. Remove duck from skillet or oven and drain. In a large roasting pan, saute carrot, celery, onion and garlic. Your browser's Javascript functionality is turned off. Pour soup into bowls and garnish with 1 piece garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper. In a heavy-bottomed pot, combine beets, lemon juice and chicken broth and cook over a low flame. Cover with lid and shred red cabbage, cutting pieces to fit down the food chute if necessary. Serve at once. Cook in 400°F oven for about 40 minutes or until apples are softened and slightly browned. Repeat with remaining artichokes. Your kitchen will smell fantastic! Dip trout in eggs and dredge in flour. Place about 2 teaspoons of the filling into the center of each circle. Spread the shrimp and chestnut mixture into the crevices above the ham and mold it into the form of a wide beveled edge when you partially re-close the shrimp for breading. Garnish with whole cranberry sauce and fresh fruit, such as star fruit. 8 ounces medium shrimp, cooked, peeled and cut into 1/2-inch pieces, 1 1/2 tablespoons chopped Italian parsley, 2 1/2 teaspoons prepared white horseradish, drained. Serve with syrup or your favorite creamed entree. Save the trimmings for some other use. Place in a roasting pan and roast for 20 minutes. Preheat oven to 325°F. 4 minutes, or until shallots and fennel are translucent. Add pineapple and blueberries. Top with red snapper fillet, and garnish with a whole fresh oregano sprig. (This recipe makes 2 to 2 1/2 dozen biscuits). Place olive oil and butter into Oster Rice Cooker. Serve immediately, with the pan juices as a sauce. Leftover hummus may be covered and refrigerated for up to 1 week. Heat until mixture starts to boil and then reduce heat to low. By submitting your email address above you agree that Newell Brands may send you emails relating to the Oster brand about promotions, events, special offers, and surveys. Combine salmon, onion, egg, garlic, crushed chilies, scallions and salt in medium bowl. Soak in water, peel, seed, and dice them. Oster Double Food Steamer - White. sheet with foil. sugar, curry powder and lemon peel. Open and pour contents on to a plate. Spoon tuna mixture over a bed of baby greens, and top with a dollop of yogurt sauce. Read the Cooking Frozen Ravioli in a Food Steamer discussion from the Chowhound Home Cooking food community. The next best thing to being at the stadium, this meal will score a home run with baseball fans young and old! Garnish with fresh peach slices. 1/2 cup blended oil (canola and vegetable), 1-1/4 tablespoons Garam Masala (recipe follows), 4 whole fish, approximately 1-1/2 to 2 pounds each before cleaning (remove scales, organs and gills). A kid-friendly, nutrient-rich side dish for burgers, hot dogs or pulled pork sandwiches. Place in toaster oven baking sheet and set oven to Broil. Press the sport bottle down in the base or turn the sport bottle clockwise to lock it for hands-free operation. Add rosemary and stir. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Sift together flour, baking soda, cream of tartar and salt three times. halves if small. Place mushrooms into a casserole or braising dish. Whip cream (add sugar if desired) with Oster® Hand Mixer and spoon or pipe cream on to When unit signals and display reads, "0:00," press "Start/Stop." In another bowl, whip the other 1/4 cup sugar with egg whites to form a light meringue. Saute shallots in oil until they begin to caramelize. Cook for about 10 minutes until apples are soft, stirring occasionally. Place in refrigerator next to batter. Season with salt and pepper. Add onions and peppers to remaining marinade and stir to coat. Cover and process 3 cycles at HIGH speed. Remove polenta from refrigerator and layer with tomatoes and mozzarella cheese. Mix with rice and pour into casserole. Roll up tortillas to enclose filling. Let cool for 15 minutes. Remove cinnamon sticks. and scallops; cook 3 to 4 minutes or Stir to glaze nuts with honey mixture. Top with more peach slices and meringue. Pour yeast from packet in hot roll mix box on top of flour. Sizes vary, but most are 1 to 2 inches in diameter and 2 to 3 inches long. Blot cucumber and onions with paper towel and toss with dressing. Remove and let rest for 5 minutes. 1 tablespoon safflower, canola or olive oil. Heap flour on a countertop and form a well in it. Pour remaining oil into skillet, season salmon and cook about 6 minutes on each side, until salmon is just cooked through. Combine flour, sugar, baking powder, baking soda, and salt. Preheat oven to 350°. Cut each shrimp in half lengthwise. Pour cooking juices from skillet over meat. Very slowly saute onion until soft and golden brown (at least 20 minutes). Spread 1 teaspoon of butter on bottom slice of bread. In a large bowl, squeeze lime juice, cumin, salt and pepper, Worcestershire sauce, garlic and whisk in olive oil. Cool, but serve at room temperature. Butter bottom and sides of a 2-quart baking dish. In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic. Snap the baking pan into the breadmaker and close the lid. Season to taste, cover and chill for at least two hours. Arrange two or three croutons on each plate. Sprinkle 1 tbsp. In saucepan, simmer soy sauce, brown sugar and sesame oil until sugar dissolves and sauce becomes a syrupy glaze. Place raspberries in Oster® Versa™ Performance Blender. Mix each ingredient until thoroughly incorporated before adding the next. Press the sports bottle down in the base or turn the sports bottle clockwise to lock it for hands-free operation. You may unsubscribe at any time 20B Hereford Street, Brampton, ON L6Y 0M1. Drizzle any sauce left in baking dish on top of fish. Cut angles from top of apple to make flower shape if desired. Remove from bowl and refrigerate for 1 hour. Add eggs, egg yolks, and vanilla to taste to the butter and sugar mixture in three stages, scraping bowl after each addition. Place tart in oven and set time for 10-15 minutes or until cheese is melted and bubbly. Bake in preheated 375°F oven 30 to 45 minutes or until no longer pink in center. Pour half of egg mixture over cheese. Feta cheese may be crumbled on top of salad or slices may be placed on top with dill sprigs for garnish. Steam for 15 minutes. Fry in deep fryer for 5 minutes or until light brown. Serve warm. 15 ounces Mexican style diced tomatoes, canned, 2 eight-inch round corn breads, from the grocery store. Add plantains a batch at a time so that oil does not cool down. When fish are done, top with green onion sauce and serve. Slice bananas and saute with butter over medium heat until soft. salt, if desired, in Oster® Versa™ 2 fresh chili peppers, seeded and chopped, 30 ounces black beans, canned, rinsedn and drained, 30 ounces cannellini (white kidney) beans, rinsed and drained. On each pastry square, place an 1/8 of the mushroom mixture, and then 1 piece of broiled scallop. Add flour and pulse until mixed in. When ready to assemble cobbler, preheat oven to 425°. Bake for 30-35 minutes, until coconut is golden brown. Let cool for five minutes, cover with plastic wrap, cover with a plate and flip over. Mix together and saute for 1-2 minutes. Add mushrooms to onions and steam for an additional 7 minutes or until mushrooms and onions are tender and soft. Add almonds last, pulsing briefly to retain some texture. When cool, brush cakes with lemon syrup. Add water and stir rice and chicken together. When it begins to thicken, add caramel mixture and continue whipping until stiff. (Reserve tomato scraps for tomato compotes; recipes follow.). Return blended soup to saucepan; Pound chicken breasts between two sheets of plastic wrap to be 1/4 inch thick. Remove cake and let cool. Slowly add the flour, small amounts at a time, while stirring. In the Oster Steamer rice bowl place butter, zest, pesto, salt and pepper. 3 pounds Roma tomatoes blanched and peeled. Once cream has been absorbed, place caramel mixture in a storage container and cool. Add lemon juice to taste. Pour filling into shells until just full and grate remaining chocoate over tops and ends of cannoli. Blend 20 to 30 seconds or until smooth. Remove spinach and set aside. Adjust seasonings to taste. Fold wrappers diagonally in half, pressing edges to seal. Preheat Oster® Toaster Oven to 400°. In another bowl, whisk together eggs, milk and honey. Let garlic cook until it begins to brown. Fasten the blade assembly on the open end of the sports bottle. Bake biscuits on cookie sheet about 20 minutes or until slightly golden. Remove from heat. Add all ingredients to Oster® Hand Blender cup. stirring occasionally. Place lamb in mixture, cover, and refrigerate overnight. Raise heat and cook without stirring over high heat until sugar caramelizes. Combine first 3 ingredients, and brush over skewered fruit. Allow to infuse for at least 1 hour. to large bowl before adding additional The Easiest Way to Clean a Waffle Maker. Simmer for 4 to 5 hours. Transfer mixture to rice cooker bowl, add rice and chicken broth. Cut into quarters and serve with mango or a tomato-based salsa. Insert a fork into the tough muscle of the oysters, dip them in the water and egg mix; then in seasoned bread crumbs; in the egg again and once more in the bread crumbs. Fry until the bottoms clink against a fingernail. Remove skewered shrimp from marinade and grill for 2 minutes on each side. or covered container; refrigerate 3 to Bake until steam no longer escapes, about 3-5 minutes. Fasten the blade assembly on the open end of the sport bottle. Pour mixture into Oster® Versa™ Performance Blender. Add sugar and start mixing on high with Oster® Hand Mixer. When rice is done add sour cream and half and half and heat another 1-2 minutes. Remove bowl from steamer and stir in Parmesan cheese and parsley. Add onion, carrots, celery and mushrooms and sauté until softened and fragrant. Place all ingredients in a double boiler over moderate heat. Bake in Oster® InspireTM Toaster Oven at 325oF for 30 minutes. When unit signals and display reads, "0:00," press "Start/Stop" and remove dough.