Hamilton Beach 53517 Instructions For Use Manual page 16

Recipes
Triple Berry Smoothie
1 cup (237 ml) cranberry-raspberry juice
8 ounces (1 1/2 cups [355 ml]) fresh strawberries, hulled
and quartered
6 ounces (1 1/4 cups [296 ml]) fresh raspberries
4 ounces (3/4 cup [177 ml]) fresh blueberries
1 medium ripe banana, cut into large chunks
1 cup (237 ml) vanilla yogurt
12 ice cubes
Directions:
1. Place ingredients in blender jar in order listed.
2. Cover and blend on SMOOTHIE until smooth.
TEST KITCHEN TIP: Try different combinations of fresh berries and
juice to make new flavors of smoothies.
Serves: 4
Green Apple Smoothie (For Travel Jar)
1/2 cup (118 ml) ice cubes (about 6 crescent-shape)
1/2 medium Granny Smith apple, cut in slices
1/2 medium banana, broken into chunks
1/2 cup (118 ml) kale, torn into pieces
1/2 cup (118 ml) apple juice
Directions:
1. Place ingredients in travel jar in order listed.
2. Blend until smooth.
Serves: 1–2
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Vanilla Milkshake With Mix-Ins
3/4 cup (177 ml) milk
3 large scoops vanilla ice cream
1/4 cup (59 ml) crushed candy or cookies, optional
Directions:
1. Place ingredients in blender jar in order listed.
2. Cover and blend on MIX/MILKSHAKE speed until smooth.
TEST KITCHEN TIPS:
• Always place liquid ingredients in blender first.
• For best results, crush candy or cookies before adding to milkshake.
When milkshake is blended, pour crushed candy or cookies on top
and pulse blender 3 to 4 times to mix.
Serves: 2–3
Fresh and Spicy Salsa
1 onion, peeled and quartered
1 clove garlic
1 jalapeno pepper, stem removed
4 small tomatoes, quartered
1/4 cup (59 ml) cilantro
1 Tablespoon (15 ml) lime juice
1/2 teaspoon (2.5 ml) cumin
Salt and pepper to taste
Directions:
1. Place onion, garlic, and pepper in blender. Cover and PULSE until
finely minced. Stir as needed. Stop blender.
2. Add tomatoes, cilantro, lime juice, cumin, salt, and pepper. Cover
and PULSE until desired texture is reached, stirring as needed.
Serves: 6–8
3/23/15 12:28 PM