By Toni Patrick
This useful little equipment is located in nearly each kitchen and has such a lot of makes use of! With one hundred and one activities with a Blender, you may make finger-licking dips and spreads, hearty soups, effortless breakfasts, fast dinners, luscious cakes, savory sauces and dressings, plus pleasant smoothies and shakes! test those mouthwatering recipes: Buttermilk Pancakes, Almond Feta Cheese unfold, Beefy Vegetable Soup, eco-friendly Pepper Meatballs, Chocolate Mousse, Strawberry Ice Cream, and a complete lot extra!
Toni Patrick can be the writer of one hundred and one activities with Ramen Noodles, one hundred and one activities with Mac &Cheese, and one zero one activities with Canned Biscuits. She lives in Colorado.
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Additional resources for 101 Things to Do With a Blender
300 g (10 oz) lamb loin or leg, sliced across the grain and cut into fine slivers 4 tablespoons oil 10 cloves garlic, finely sliced 3 spring onions, cut into 3-cm (11/4-in) sections 1 tablespoon soy sauce 1 tablespoon rice wine 2 teaspoons sesame oil 1/ teaspoon salt 2 25 g (1/2 cup) chopped coriander leaves, to garnish Marinade 1/ teaspoon salt 2 11/2 teaspoon ground Sichuan peppercorns 2 tablespoons soy sauce 2 teaspoons rice wine 1 teaspoon sesame oil 1 teaspoon sugar 1 teaspoon cornflour 54 Meat 1 Place the lamb together with all the Marinade ingredients in a bowl and mix well.
Add the green bell pepper cubes and stir-fry for about 1 minute. Return the pork cubes to the wok. Stir the Sauce to blend it, then add to the wok. 6 Add the deep-fried peanuts and chili oil. Bring the contents to a boil and cook, stirring until the Sauce thickens. Remove from the heat, transfer to a serving platter and serve immediately. Chili oil is made from dried chilies or chili powder steeped in oil. Bottled chili oil is also available in Asian markets, or you can make your own. Heat 3/4 cup (185 ml) of oil in a wok or frying pan and add 1 tablespoon of Sichuan peppercorns and 2 dried chilies (deseeded and sliced).
36 Vegetables Bok choy is a highly nutritious variety of cabbage with long, crisp stalks and spinach-like leaves. It has a clean, slightly peppery flavor and is a wonderful addition to soups and stir-fries. It is available in most well-stocked supermarkets. 12 3/16/09 4:22 PM Page 38 Beijing Style Eggplant 2 long Asian eggplants (250 g/8 oz) Oil, for deep-frying 2 cloves garlic, peeled and crushed 1 teaspoon sesame oil Sauce 1 tablespoon soy sauce 2 spring onions, cut into short lengths 1 teaspoon salt 2 slices ginger, minced 2 tablespoons cornflour dissolved in 2 tablespoons water 6 tablespoons water 38 1 Peel and halve the eggplants lengthwise then slice into bite-sized pieces.
101 Things to Do With a Blender by Toni Patrick