Koolatron Total Chef MBLS-01 Directions For Use Manual page 9

DELICIOUS DIPS (cont.)
Guacamole Dip
2 Small Avocados, pitted, peeled and diced
1/4 Onion
1 Tomato
1 Tbs. Lemon Juice
1 Clove Garlic
2 Tsp. Worcestershire Sauce
Dash Sea Salt
Dash Cayenne Pepper
Chop tomato, onion and garlic, in the tall cup. Add the remaining ingredients and
pulse until blended. Cover and refrigerate. If desired, add some crumbled bacon.
Gaspacho
6 – 8 Tomatoes
1 Onion, medium
2 Tbs. Parsley
1 Tbs. Soy Sauce
1/4 Cup Rice Vinegar
Puree the ingredients in the carafe. Pour into bowls and serve.
DESSERTS
Babe's Bottom
2 Scoops Strawberry Ice Cream
2 Scoops Vanilla Ice Cream
1/3 Cup Milk
1/2 Cup Fresh Blueberries
3/4 Tbs. Raspberry Liqueur (or 1/3 Tsp. Brandy Extract)
2 Fresh Strawberries
1 Sprig Mint
Shake and pulse blend fresh blueberries to chunky mashes. Remove to
bowl. Add raspberry liqueur or brandy extract, to blueberries and let stand for
2 minutes. Blend blueberries, ice cream and milk to a smooth texture. Scoop
into dessert bowls and garnish with fresh strawberries and sprigs of mint.
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DESSERTS (cont.)
Chocolate Mint Mallow
3 Scoops Chocolate Ice Cream
1/2 Cup Milk
1/4 Cup Marshmallow Crème
1/3 Cup Peppermint Candy Pieces
2 Tsp. Chocolate Sauce
Pulse blend peppermint candy pieces to coarse bits. Add ice cream, milk and
marshmallow crème to candy pieces and blend quickly. Blend until well mixed
and not smooth. Add chocolate sauce and pulse blend to mix well. Serve in
desert cups.
Creamy Orange Frosty
2 Scoops Vanilla Ice Cream
1 Cup Orange Juice
1 Orange Slice
Blend all ingredients to a smooth creamy texture. Pour mixture into tall glass and
add orange slice to rim.
Strawberry Cooler
2 Scoops Frozen Strawberry Yogurt
3/4 Cup Ginger Ale
Sprig Mint
1 Fresh Strawberry
Blend all ingredients, except Ginger Ale, to a smooth creamy texture. Scoop mix-
ture into tall glass, add Ginger Ale and drop strawberry on top. Garnish with sprig
of mint.
Graham Cracker Crust
1-1/2 Cup Graham Cracker Crumbs
1/2 Cup Margarine
Blend graham crackers and margarine. Form into pie shell or use a spring-form
pan.
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