CONTENTS Instruction Manual..........................................................3 Safety.......................................................................................4 Parts.........................................................................................5 Assembly.................................................................................6 Control Panel/Operation.......................................................7 Maintenance..................................................
U s e r G u i d e INSTRUCTION MANUAL 3
U s e r G u i d e INSTRUCTION MANUAL SAFETY This manual is designed to help you assemble, maintain and safely use your new product. Please read carefully before operating the Torpedo™. Do not use the Torpedo™ for anything other than food or drink. Always use your Torpedo™ on a level, clean, dry and hard surface. Do not pull, twist or mistreat the power cord. Make certain that the safety-lock lid points are aligned and the lid is snapped into place before attempting to turn on the Torpedo™.
U s e r G u i d e INSTRUCTION MANUAL PARTS Your Torpedo™ comes complete and ready for use! In the packaging you will find the following: 1. Sturdy Torpedo™ Base 2. 50 oz. Canister 3. Safety-Lock Lid 4. Vented Top 5. Fine Mesh and Medium Mesh Juicing Screens 6. Stop Cap 7. Beverage Dispenser Cap 8. Spill Collar 9. Soft Bristle Cleaning Brush 4) VENTED TOP 8) SPILL COLLAR 3) SAFETY-Lock Lid 2) 50 OZ.
U s e r G u i d e INSTRUCTION MANUAL ASSEMBLY 1. Make certain that the canister sits snugly on the Torpedo™ base with the handle on the right-hand side. 2. Align the canister pour spout with the safety-lock lid (see Exhibit 1). Exhibit 1 3. Snap the lid into place by twisting the top to the LEFT. Note: For safety, the Torpedo™ will not operate unless the lid is locked into place. While operating, if the lid is dislodged or twisted to the RIGHT, the motor will stop immediately (see Exhibit 2).
U s e r G u i d e INSTRUCTION MANUAL CONTROL PANEL / OPERATION: OFF HIGH SPEED POWER AUTO PROGRAM 60 SECOND AUTOMATIC ON PULSE BUTTON 1. Once the Torpedo™ is plugged in and the safety-lock lid is snapped into place, the green power light will illume, signaling your machine is ready for use. 2. The ON button is utilized for continuous blending and/or juicing during a high-speed, 60-second cycle. 3.
U s e r G u i d e INSTRUCTION MANUAL 4. The PULSE bar is for quick bursts of mixing or chopping. The Torpedo™ will only operate in this mode while the PULSE bar is pressed. It is not recommended that the PULSE function be used for more than 15 seconds at a time (with a 10 second rest period in between). This will put undue stress on the motor. 5. At any time during the ON or AUTO phase, the OFF button or PULSE BAR may be used to immediately and completely shut off the Torpedo™.
U s e r G u i d e INSTRUCTION MANUAL TIPS FOR USAGE: 1. While the Torpedo™ is in use, there must always be a cap covering the beverage dispensing area. In general, when preparing liquid items ensure that the beverage dispenser is attached and the spout toggle is in the OFF position. For food items, utilize the stop cap. 2. Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine mesh screen limits pulp. 3.
U s e r G u i d e INSTRUCTION MANUAL FUN FACTS: 1. The Torpedo™ is GREAT at making delicious, nutritious vegetable soups. The velocity of the motor whips up any broth based vegetable soup into a “creamy” textured bisque WITHOUT THE CREAM! 2. The Torpedo™ is GREAT at making frozen yogurts or desserts. Simply combine your favorite flavor of yogurt with your favorite frozen fruit and blend.
U s e r G u i d e INSTRUCTION MANUAL BONUS ITEMS: TORPEDO™ PARTY SET • 4 Torpedo™ Party Tumblers • 2 Medium Storage Containers LIDS • 2 Orange Lip Rings/2 Black Lip Rings • 4 Black Flip Top Travel Lids • 4 Black Storage Lids Use these containers for storing items made in the Torpedo™ or taking smoothies on the go! Yes, they are microwavable and dishwasher safe on the top rack.
Turn Up the Fun! RECIPES 12
SMOOTHIES
TURN UP THE FUN RECIPES Smoothies Torpedo™ Berry Bonanza Makes 2 servings 1 cup fresh blueberries 1 cup strawberries 2 bananas 1 cup plain or vanilla yogurt 2 cups ice 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2. When machine has stopped blending, dispense into glasses and serve. Alon’s Smoothie Makes 2 servings ½ red apple, seeds removed ½ brown pear 1 ½ cups washed spinach ¼ cup plain yogurt ½ cup orange juice 2 scoops of vanilla protein powder 1.
TURN UP THE FUN RECIPES Smoothies Skinny Smoothie Makes 2 servings 1 cup cold filtered water 1 scoop/serving of soy, whey, hemp or egg white protein powder 1 tbsp. flaxseed meal 1 tsp. psyllium husks ¼ cup frozen or fresh blueberries ½ ripe or frozen banana 1 cup ice stevia or other no calorie sweetener as desired 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2. When machine has stopped blending, dispense into glasses and serve.
TURN UP THE FUN RECIPES Smoothies Super Sweet Smoothie Makes 2 servings ½ cup skim milk, almond milk or soymilk ½ scoop/serving of soy, whey, hemp or egg white protein powder ½ fresh mango or ¾ cup frozen mango ¾ cup crushed pineapple ½ cup non-fat yogurt 1 cup ice stevia or other no calorie sweetener as desired. 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2. When machine has stopped blending, dispense into glasses and serve.
TURN UP THE FUN RECIPES Juices Torpedo™ “Beet It” Juice Makes 2 servings Variations: Raspberries can be replaced with strawberries. 1/8 pineapple, peeled JUICE TIP 1 apple, whole Use the screens to 1 carrot, peeled customize your juice’s ½ cup raspberries pulp. The medium mesh screen allows more pulp ¼ medium beet, peeled through, while the fine medium 1 cup water mesh screen limits pulp. screen 3 cups ice fine screen 1. Insert medium mesh screen and place a glass under the beverage dispenser. 2.
TURN UP THE FUN RECIPES Juices Torpedo™ Pineapple Passion Juice Makes 2 servings 2 spears fresh pineapple, peeled 1 whole apple 1 cup grapes (with seeds) 3 cups ice JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen 1. Insert medium mesh screen and place a glass under beverage dispenser. 2. Place all ingredients into the Torpedo™ and lock lid into place. Press ON. After 9 sec.
TURN UP THE FUN RECIPES Juices Island Punch Makes 1 serving JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen Tip: Garnish with a kiwi or lime slice. 1 mango, peeled and pit removed 1/8 pineapple, peeled 1 orange, peeled 1 cup ice 1. Insert medium mesh screen and place a glass under the beverage dispenser. 2. Place all ingredients into the Torpedo™ and lock lid into place.
TURN UP THE FUN RECIPES Juices Lemon Orange Juice Makes 1 serving 1 ½ oranges, peeled 1 lemon, peeled honey to taste 1 cup ice cold filtered water as needed JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen 1. Insert fine mesh screen and place a glass under beverage dispenser. 2. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO.
TURN UP THE FUN RECIPES Juices Pineapple Apple Cantaloupe Juice Makes 2 servings 1 cup pineapple, peeled and chopped 1 cantaloupe, peeled, seeded and chopped 1 apple, cored 2 cups ice cold filtered water as needed JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2.
TURN UP THE FUN RECIPES Juices Sweet and Savory Carrot Juice Makes 1 serving 2 cups fresh spinach, washed 1 carrot, peeled and quartered ½ apple, cored and peeled ¼ lemon, peeled 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen 2.
TURN UP THE FUN RECIPES Juices Pineapple Lemon Celery Juice Makes 2 servings 1 cup pineapple, peeled and chopped 1 lemon, peeled 2 celery stalks, trimmed and quartered 2 cups ice honey to taste cold filtered water as needed JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2.
TURN UP THE FUN RECIPES Frozen Drinks Torpedo™ Caramel Capri Makes 4 servings Tip: If you prefer a sweeter drink, feel free to add melted honey, sugar or sugar substitute. Variation: Add 4 oz. of coffee or chocolate liqueur for a great party drink. 2 cups coffee, cooled ¼ cup caramel syrup 2 cups milk 2 cups ice 1. Place all ingredients into the Torpedo™ and lock lid into place. Press ON. 2. After 10 sec. open dispenser so drink pours into glass.
TURN UP THE FUN RECIPES Frozen Drinks NOTE: When making drinks for a crowd, you may choose to dispense virgin concoctions first, then add spirits through the vented top to make cocktail versions. Torpedo™ Mango Tango Daiquiri Makes 2 servings 1 cup fresh chopped mango ¾ cup fresh pomegranate seeds 1 cup sweet & sour mix ½ cup ice 1 ½ oz. rum (optional) 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2.
TURN UP THE FUN RECIPES Frozen Drinks Torpedo™ Strawberry Madness Margarita Makes 4 servings Variation: Replace the strawberries with raspberries, mango, or pineapple. 1 cup margarita or sweet & sour mix 2 cups fresh strawberries 2 cups ice 4 oz. tequila (optional) 1. Place all ingredients into the Torpedo™ and lock lid into place. Press ON. 2. After 10 sec. open dispenser so juice pours into glass.
TURN UP THE FUN RECIPES Breakfast Torpedo™ Denver Omelet Makes 2-3 servings Note: This will make 3 standard size omelets or 2 large ones. Tip: To cut the fat, use 3 whole eggs and 6 egg whites, replace the cheese with a low-fat variety, and use cooking oil spray in place of the butter. Tip: To make this into a frittata, pour all egg mixture in a large oven-proof skillet and cook, lifting cooked part so that raw eggs run under, until about half-cooked. Place skillet under broiler until cooked through.
TURN UP THE FUN RECIPES Breakfast Buttermilk Pancakes Makes 4 servings Note: If you don’t have buttermilk on hand, use 1 cup milk mixed with ½ cup plain or vanilla yogurt. Variations: For nutty pancakes, reduce flour by 2 tbs. and replace with 1/3 cup whole nuts pulsed in the Torpedo™ until finely ground. Continue with recipe as specified below. OR, replace half the all-purpose flour with whole wheat or buckwheat flour.
TURN UP THE FUN RECIPES Breakfast Quick Crepes Makes 6-8 servings Note: Crepes can be filled with whatever you like, making them sweet or savory. Tip: Sweet crepes can be spread with jam, drizzled with chocolate or caramel sauce, filled with sliced fruit or sprinkled with powdered sugar. Tip: Fill savory crepes with chopped chicken, ham, sautéed veggies, steamed spinach or shredded cheese.
TURN UP THE FUN RECIPES Savory Soups Caution: When preparing hot liquids, be sure to only fill the canister half way and always remember to use the vented top to allow steam to safely escape! Torpedo™ Tuscan Tomato Soup Makes 4-6 servings Note: Serve with warm garlic bread. Tip: Use 2 lbs. of ripe, fresh tomatoes if they are in season. Place in a covered, microwave safe bowl and microwave until heated through. 2 (28 oz.
TURN UP THE FUN RECIPES Savory Soups Caution: When preparing hot liquids, be sure to only fill the canister half way and always remember to use the vented top to allow steam to safely escape! Creamy Portabello Mushroom Soup Makes 4 servings 1 lb. fresh portabello mushrooms ¼ cup butter 1 small onion, peeled and diced 1/3 cup flour 3 ½ cups mushroom, chicken or vegetable stock 1 tsp. salt ¼ tsp. fresh ground pepper 1 cup heavy whipping cream 1. Trim and remove stems of mushrooms, set aside.
TURN UP THE FUN RECIPES Savory Soups Caution: When preparing hot liquids, be sure to only fill the canister half way and always remember to use the vented top to allow steam to safely escape! Broccoli Soup Makes 2 servings Tip: The addition of a small amount of smoked ham adds a sweet, dusky flavor to this classic soup. Variation: You may also substitute vegetable stock as a vegetarian option or for a more subtle flavor. 2 tbsp.
TURN UP THE FUN RECIPES Savory Soups Caution: When preparing hot liquids, be sure to only fill the canister half way and always remember to use the vented top to allow steam to safely escape! Butternut Squash Soup with Curry Makes 6-8 servings Tip: Excellent garnished with sliced avocado and a sprinkle of paprika! 2 tbsp. extra virgin olive oil 1 butternut squash 2 tbsp. butter, softened ¾ cup white onions, peeled and sliced ½ tsp. salt 2 tsp. yellow curry powder 1¼ cup filtered water 1 can (14 oz.
TURN UP THE FUN RECIPES Savory Soups Caution: When preparing hot liquids, be sure to only fill the canister half way and always remember to use the vented top to allow steam to safely escape! Asparagus and Bell Pepper Soup Makes 3 servings 2 tbsp. butter 1 clove garlic, peeled 2 green onions, trimmed and chopped ½ medium red bell pepper, seeded and chopped 1 ½ cups asparagus, ends trimmed and cut into 1-inch pieces 2 ½ cups chicken stock 1 tsp. kosher salt ½ tsp.
TURN UP THE FUN RECIPES Dips /Spreads & Salsas Nacho Cheese Sauce Makes 8-10 servings Tip: Sprinkle with chopped onions, tomatoes, olives and avocado for deluxe nachos. Tip: This hot, creamy cheese sauce is also excellent over pasta or chicken. 16 oz. pasteurized cheese spread 1 cup water, very hot 1/8 tsp. ground cumin ¼ tsp. chili powder 1 jalapeño pepper, optional 1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE a few times until mixture is very smooth. 2.
TURN UP THE FUN RECIPES Dips /Spreads & Salsas Simple Salsa Verde Makes 8-10 servings Variations: This recipe can be pulsed until smooth to make a savory sauce for chicken or fish. Or, replace the cilantro with mint for a delicious topping for beef or lamb. 1 small yellow onion, peeled and quartered 2 (12 oz.) cans tomatillos, drained or 1 ½ lbs.
TURN UP THE FUN RECIPES Dips /Spreads & Salsas Great Guac Makes 6-8 servings Note: Guacamole can be served anytime, but it won’t keep forever! Make it no more than two hours before you plan to serve it and place the pit into the center of the bowl until serving time. 4 avocados, pitted and peeled ½ cup fresh cilantro, loosely packed ¼ cup fresh lime juice ½ tsp. garlic salt ¼ tsp. ground cumin 1 jalapeño or serrano pepper, optional 1. Place all ingredients into the Torpedo™ and lock lid into place.
TURN UP THE FUN RECIPES Dips /Spreads & Salsas Roasted Garlic Hummus Makes 8-10 servings Note: Make this dip up to 3 days in advance. Variations: Add ½ cup drained artichoke hearts, roasted red bell pepper, or half a sweet onion to vary the flavor. You may also replace part or all of the garbanzo beans with white or fava beans. 2 (14.5 oz.) cans garbanzo beans, drained 3 cloves garlic, peeled and roasted ½ cup tahini ½ tsp. ground cumin 1/8 tsp. cayenne pepper 2 tbsp. fresh lemon juice 1 tbsp.
TURN UP THE FUN RECIPES Dips /Spreads & Salsas Tuna Salad Makes 6-8 servings Note: This tuna salad is great in sandwiches, served on greens, or stuffed into tomatoes or steamed artichokes. Tip: Reduce calories and fat by using a low-fat mayonnaise. Variations: Replace the tuna with chicken, crab or salmon. 2 (12 oz.) cans chunk white tuna, drained ½ sweet onion, peeled 1 stalk celery, trimmed and quartered 2 tsp. dried dill ½ cup mayonnaise salt and pepper to taste 1.
TURN UP THE FUN RECIPES Dressings/Syrups Raspberry Vinaigrette Makes 10-12 servings Tip: This dressing is tasty served on top of a baby spinach and walnut salad. Variations: Add thinly sliced steak or lamb to the salad with a bit of blue cheese. 1 ½ cups fresh raspberries 2 shallots, peeled 1 cup olive oil 1/3 cup white balsamic vinegar 1 tsp. granulated sugar 1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE several times until mixture is nearly smooth. 2.
TURN UP THE FUN RECIPES Dressings/Syrups Caesar Dressing Makes 10-12 servings Note: The use of hard-boiled eggs in place of raw eggs makes this a safe way to enjoy a delicious classic. Tip: Serve over romaine hearts with garlic croutons for a classic Caesar salad. Variations: Add hot, warm or cold cooked chicken or shrimp to your Caesar salad, or use on sandwiches in place of mayonnaise or mustard. 3 large eggs, hardboiled and peeled ½ cup extra virgin olive oil ¼ cup fresh lemon juice 1 tbsp.
TURN UP THE FUN RECIPES Dressings/Syrups Sweet Raspberry Syrup Makes 4 servings Note: This syrup is great on pancakes, waffles, or even ice cream. Tip: For a thicker sauce (great on cheesecake!) omit the orange juice. Variations: Replace the raspberries with strawberries, blackberries or mangoes. 4 cups raspberries, fresh or frozen and thawed ¾ cup corn syrup or honey 2-4 tbsp. orange juice pinch of ground nutmeg 1. Place all ingredients except orange juice into the Torpedo™ and lock lid into place.
TURN UP THE FUN RECIPES Main Dishes Torpedo™ Killer Quesadillas Makes 8 servings Variations: For a vegetarian option, eliminate the meat and sprinkle on well-drained black beans right before toasting. 8 oz. cheddar cheese ¼ cup chopped onion ¼ cup cooked chicken, turkey, pork or beef ¼ tsp. ground cumin ¼ tsp. chili powder ½ jalapeño pepper (optional) ½ avocado, peeled and thinly sliced 4 large flour or corn tortillas 1. Place cheese into the Torpedo™ and lock lid into place.
TURN UP THE FUN RECIPES Main Dishes Quick Tomato Sauce Makes 6 servings Variation: Replace half the broth with whole milk for a low-fat creamy sauce. 1 (28 oz.) can whole tomatoes 1 ½ cups low sodium chicken broth 1 tbsp. olive oil 1 small yellow onion, peeled and quartered ¼ cup flat leaf parsley, loosely packed 4 cloves garlic, peeled salt and pepper to taste 1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE until tomatoes are roughly chopped and mixture is uniform. 2.
TURN UP THE FUN RECIPES Main Dishes Alfredo Lite Makes 8-10 servings Note: Usually made with cream, our version uses milk and cuts the fat nearly in half. Have a bowl of hot pasta ready to toss with the sauce as soon as it’s done. Variations: Add a clove or two of garlic or ¼ cup loosely packed basil, parsley, or tarragon. 1 ½ cups whole milk, hot 1 cup unsalted butter, room temperature 4 oz. Parmesan cheese, pre-grated in the Torpedo™ salt and pepper to taste 1.
TURN UP THE FUN RECIPES Main Dishes Torpedo™ Provence Pesto Makes 6 servings Note: This classic Italian sauce is best served the day you make it. Variations: Replace half the basil with parsley or mint. Or, replace the pine nuts with walnuts or blanched almonds. 3 cups fresh basil, loosely packed ½ cup pine nuts 6 oz. Parmesan cheese 3 cloves garlic, peeled ½ cup extra virgin olive oil 2 tsp. kosher salt 1. Place all ingredients into the Torpedo™ and lock lid into place.
TURN UP THE FUN RECIPES Main Dishes Cheddar Turkey Burgers Makes 4 servings 4 oz. cheddar cheese ¼ cup flat leaf parsley, loosely packed ¼ cup basil, loosely packed ½ tsp. salt ½ tsp. pepper 1 ½ lbs. ground turkey 1. Place all ingredients into the Torpedo™ and lock lid into place. Press PULSE several times until mixture is evenly chopped. 2. Form into patties and fry in a large non-stick skillet over medium high heat until cooked through. 3. Serve on toasted buns with grilled onions.
TURN UP THE FUN RECIPES Main Dishes Mac and Cheese Makes 4 servings Note: Make fresh breadcrumbs in the Torpedo™ and mix with melted butter. Sprinkle on top of mac and cheese before baking for a crunchy top. Variations: Replace half the cheddar with jack or fontina. Or, add crisp cooked bacon before baking for a smoky flavor. 16 oz. cheddar cheese 1 shallot, peeled 1 cup whole milk, hot pinch ground nutmeg salt and pepper to taste 1 lb. elbow macaroni, cooked 1.
TURN UP THE FUN RECIPES Main Dishes Breaded Fish Sticks Makes 4 servings 5 slices fresh French bread, torn into cubes 3 tbsp. mayonnaise 2 tsp. water ½ tsp. grated lemon zest 1 tsp. lemon juice 1 tbsp. fresh dill 1 ½ pounds grouper, cod or other firm white fish fillets, cut into 1-inch wide strips vegetable cooking spray 1. Pre-heat oven to 350º. Place bread cubes into the Torpedo™ and lock lid into place. PULSE repeatedly for 30 sec. or until crumbs are finely ground. 2.
TURN UP THE FUN RECIPES Main Dishes Torpedo™ Trattoria Turkey Meatloaf Makes 4 servings Note: This classic meatloaf is great the next day in sandwiches. Or serve hot with mashed potatoes and Cathy’s Yummy Turkey Gravy (see recipe on page 97). Variations: Spoon ¼ cup of ketchup over the top of your meatloaf during the last 15 min. of cooking. Or, add ¼ cup golden raisins, half a cored pear or half an apple for a slightly sweeter meatloaf. 1 lb.
TURN UP THE FUN RECIPES Main Dishes Spicy Mushroom Meatballs Makes 4-6 servings Tip: Try chipotle peppers instead of the jalapeños to give the meatballs a smoky flavor. Tip: Serve over noodles with Cathy’s Lumpless Gravy. Or, place hot meatballs on soft sandwich rolls and top with Quick Tomato Sauce and mozzarella cheese for a delicious lunch. 1 lb. mushrooms, sliced ¼ cup onion, peeled and chopped 1 clove garlic, peeled 2 large eggs 2 slices stale bread, torn into cubes ¼ tsp. salt 1/8 tsp. pepper 1 tsp.
TURN UP THE FUN RECIPES Decadent Desserts Whipped Cream Makes 4 servings Tip: For a lower calorie dessert topping, replace the sugar with your favorite sugar alternative or substitute. 2 cups heavy cream, well chilled ½ cup sugar 1 tsp. vanilla extract 1. Place all ingredients into the Torpedo™ and lock lid into place. 2. Press ON and let run until mixture is thick and creamy. Chocolate Mousse Makes 4 servings Note: This will keep for a day if covered and refrigerated. Variations: Add one tbsp.
TURN UP THE FUN RECIPES Decadent Desserts Triple Layer Chocolate Cake Makes 12 servings 2 cups sugar 1 ¾ cups flour ¾ cup unsweetened cocoa powder 1 ½ tsp. baking soda 1 ½ tsp. baking powder 1 tsp. salt 1 cup milk ½ cup vegetable oil 2 tsp. vanilla extract 1 cup boiling water 2 eggs 1. Preheat oven to 350° and grease three 9-inch cake pans with butter, margarine or pan spray. 2. Place all ingredients except for the eggs into the Torpedo™ and lock lid into place. PULSE several times to blend thoroughly. 3.
TURN UP THE FUN RECIPES Decadent Desserts Raspberry Cheesecake Makes 8-10 servings Variations: Replace the graham crackers with chocolate wafer cookies. Or, add ¼ cup walnuts, almonds, hazelnuts or pecans along with the graham crackers to the crust. ¼ cup butter, at room temperature, plus more for greasing pan 12 graham crackers (about 5 oz.) 4 (8 oz.) pkgs. cream cheese 1 cup sugar 4 large eggs 2 tsp. vanilla extract 1. Preheat oven to 300° and butter the bottom and sides of a 9-inch springform pan. 2.
TURN UP THE FUN RECIPES Decadent Desserts Italian Bread Pudding Makes 6-8 servings 2 cups heavy cream 2 cups milk 4 eggs 1 ½ cups brown sugar 3 tsp. vanilla extract 2 tsp. cinnamon pinch nutmeg pinch salt 10 cups torn Italian bread with crust (fresh or stale) 1. Preheat oven to 350˚ and butter a 9 x 9 pan. 2. Place all ingredients except for the bread into the Torpedo™ and lock lid into place. Press ON until well mixed. 3. Add the bread pieces and PULSE until roughly chopped and folded into the batter. 4.
TURN UP THE FUN RECIPES Decadent Desserts Banana Spice Muffins Makes 12 muffins Note: These muffins can be frozen for up to 1 month if wrapped first in plastic wrap, then in foil. Wrap individually for homemade muffins anytime! Variations: Add ¼ cup nuts to the mixture. Or, replace the banana with a cup of cooked sweet potato. 1 large egg ½ cup milk 1 tbsp. vegetable oil 1 ¼ cups biscuit baking mix ¼ cup granulated sugar 1 ripe banana, peeled ½ tsp. ground cinnamon ¼ tsp. ground ginger 1/8 tsp.
TURN UP THE FUN RECIPES Frozen Treats FREEZING FRUIT Quick Tip! Instead of throwing away fruit going overly ripe on your countertop, you can freeze them at their peak degree of ripeness to ensure they don’t spoil and then you can them use them at later point in your Torpedo™ to create delicious smoothies, frozen drinks and desserts. However, there are special instructions for freezing fruits. Fruits should be washed in cold water and sorted carefully with poor quality items thrown away.
TURN UP THE FUN RECIPES Frozen Treats Blueberry Frozen Yogurt Makes 2-4 servings 2 ½ cups frozen blueberries 1 ¾ cups yogurt 1 banana, peeled 1. Place all ingredients into the Torpedo™ and lock lid into place. 2. Press ON and allow to blend for 10 sec. or until well mixed. 3. Scoop into serving dishes and garnish with fresh berries. Pomegranate Delight Sorbet Makes 2 servings 2 cups frozen pomegranate juice cubes 2 tbsp. vanilla powder (fat free & sugar free) ½ cup cold filtered water 1.
TURN UP THE FUN RECIPES Frozen Treats Tropical Sorbet Makes 2 servings 1 ½ cups frozen tropical fruit (mango papaya, pineapple) ½ cup cold filtered water 1 tbsp. honey ½ medium orange, peeled with white pith removed 1. Add all ingredients to the Torpedo™ and lock lid into place. 2. PULSE until smooth. Transfer to a freezer proof container and allow to set for 25-40 min. in the freezer before serving. Wake Me Up! Sorbet Makes 4 servings ½ cup Kaluha™ liqueur ¾ lb.
TURN UP THE FUN RECIPES Frozen Treats Raspberry Ice Cream Makes 1 serving 1 cup frozen raspberries ¼ cup heavy whipping cream ¼ cup cold filtered water 1 tbsp. honey 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. Turn the Torpedo™ off and periodically use a spatula to scrape down the sides as needed. 2. Serve immediately or for a firmer texture, scoop into a freezer proof container and freeze for 50 min. to 1 hour before serving.
TURN UP THE FUN RECIPES Frozen Treats Vanilla Milkshake Makes 1 serving 1 cup vanilla ice cream ½ cup milk (whole) 1. Add all ingredients to the Torpedo™ and lock lid into place. 2. Press ON for 10 sec. Pour into glasses and enjoy. Chocolate Chip Milkshake Makes 2-3 servings 2 cups vanilla ice cream 1 cup milk (whole) ½ cup chocolate chips 1. Add all ingredients to the Torpedo™ and lock lid into place. 2. Press ON for 25 sec. Pour into glasses and enjoy.
TURN UP THE FUN RECIPES Baby Food NOTE: All baby food may be made with fresh or frozen vegetables. The same measurements apply. Baby’s Broccoli Makes ¾ cup 1 ½ cups broccoli, steamed ¼ cup filtered water, hot 1. Add all ingredients to the Torpedo™ and lock lid into place. 2. PULSE until smooth. Baby’s Carrots Makes ¾ cup 1 cup carrots, steamed ¼ cup filtered water, hot 1. Add all ingredients to the Torpedo™ and lock lid into place. 2. PULSE until smooth.
TURN UP THE FUN RECIPES Baby Food Baby’s Yellow Squash Makes ½ cup Tip: Feel free to add more or less water depending on baby’s preferences. Tip: This squash can be served warm or at room temperature. 1 cup yellow squash, skin on, cut into cubes 1-2 tbsp. filtered water, hot 1 tbsp. extra virgin olive oil 1. Pre-heat oven to 350°, drizzle cut squash with the olive oil, wrap in aluminum foil and bake for 40 min. 2. Allow the cooked squash to cool, place in the Torpedo™ and lock lid into place. 3.
TEST KITCHEN Favorites We let some of our friends and neighbors use the Torpedo™ at home. Here are some of the creations they came up with! Danielle I own a personal fitness company in Los Angeles called RockStar Fit. I am nationally certified in personal training, group exercise, Pilates, mat science, studio cycling, kickboxing, biomechanics, gravity and fitness assessments (to name a few!).
TEST KITCHENFavorites Keiz Writer, Redondo Beach, CA As a native Southern Californian who lived in China for a year, I enjoy traveling, meeting new people and exploring new cuisines. I tend to experiment in the kitchen.
TEST KITCHEN Favorites No Bake Berry Cheesecake Makes 6-10 servings 1 ready-made graham cracker crust 1 cup boiling water 1 packet (¼ oz.) unflavored gelatin 2 (8 oz.) pkgs. cream cheese 1 (12-16 oz.) bag frozen berries of your choice ¼ - 1 cup powdered sugar (depending on how sweet you prefer) 1. Dissolve the gelatin into the cup of boiling water. 2. Place the cream cheese in the Torpedo™ and lock lid into place. PULSE several times, stopping machine and scraping down the sides as needed. 3.
TEST KITCHENFavorites Jim Actor, Venice, CA I’m originally from New York and have lived in Indiana, Wisconsin, New Jersey, Florida, Alaska, St. Croix U.S.V.I., and currently in California. After college in New York and Florida, I took some time off for traveling and then decided to pursue acting. I’ve had a pretty good career so far--- but it’s about to get better!! Marinara Sauce Makes 4-6 servings Variation: I like to add ½ lb. ground beef to this sauce.
TEST KITCHEN Favorites Daniel Promotions and Marketing Executive, Laguna Beach, CA Originally from Mexico and raised in Texas, I have learned to fuse my culture and my surroundings to enhance my cooking skills and flavors. Now I live in California pursuing my acting career and learning to adapt to the West Coast lifestyle! Jalapeño Citrus Chicken: Makes 4 servings Tip: Serve with steamed rice and pieces of pita bread and a salad topped with a lemon-lime vinaigrette. 1 lb.
TEST KITCHENFavorites Pat Grandma, Redondo Beach, CA Split Pea Soup Makes 12 servings 1 cooked ham bone, with meat still clinging 10 cups water 2 yellow onions, peeled and quartered 2 cups baby carrots 4 stalks celery, trimmed and quartered 5 bay leaves 1 lb. dried split peas 1 tsp. dried or fresh thyme As a recently retired Financial Systems Coordinator from Baltimore, Md.
TEST KITCHEN Favorites Pat’s Veggie Drink Makes 2 servings Variations: Use water or tomato juice instead of chicken broth to change the basic taste. ½ cup chicken broth, cooled 3 whole tomatoes, halved 2 whole carrots, peeled and quartered 2 celery stalks, trimmed and quartered ¼ cup fresh parsley 1-2 cups ice Bridgette Post Producer, Santa Monica, CA 1. Place all ingredients into the Torpedo™ and lock lid into place. Press AUTO. 2. When machine has stopped blending, dispense into glasses and serve.
TEST KITCHENFavorites Charlie Writer, Sherman Oaks, CA Green Belly Goodness 1 cup apple juice ½ cup passion fruit/apple/carrot juice blend from concentrate ½ cup frozen broccoli florets ¼ cup mixed sea vegetables* 1 cup frozen blueberries ½ cup sliced mango ½ cup chopped pineapple 1 tsp. cane sugar or agave nectar ¾ cup ice In 2005, I received a Masters of Communication from Bond University in Queensland, Australia. I currently work as a writer and researcher in Los Angeles.
TEST KITCHEN Favorites Vicki Sherman Oaks, CA I’ve spent many years in the health care field. My expertise has even enabled me to testify before the United Nations and FDA. I also share a love of cooking and have trained under the esteemed Julia Child! Here are a few of my own creations using the Torpedo™. Vicki’s Antioxidant Juice Makes 2 servings “Juices with seeds like this one are important to add to our diets to help fight free radical formation.
TEST KITCHENFavorites Pumpkin Soup Makes 6 servings 1 large whole pumpkin 2 cloves garlic, peeled and crushed 1 leek, trimmed and julienne sliced ½ cup white wine 3 (14 oz.) cans chicken broth ½ tsp. nutmeg ¼ stick of butter 1 cup half and half 1 tbsp. minced chives 1. Cut top of pumpkin off and scoop out seeds. Salt seeds and roast at 350° for 30 min. or until dry. Set aside. 2. Cut pumpkin in several pieces, rub with olive oil and roast at 350° for 45 min. to 1 hr. 3.
Cathy Davis I enjoy whipping up food and drinks that create an experience to remember. I put my trust in only the best appliances to help me make every event a success- whether I’m cooking for my husband, or preparing an entire dinner party! I’ve tested many different brands in my quest to save time and money as I prepare meals. That’s the FUN part! The Torpedo™ is, hands down, the best kitchen assistant I could have ever imagined.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Contents Breakfast............................................................................................. 88 Drinks.................................................................................................. 91 Main Meals.......................................................................................... 93 Perfect Lumpless Gravies................................................................. 96 Breads & Biscuits......................
Breakfast C a t h y ’s H o m e s t y l e E s s e n t i a l s I recently got married and we spent our wonderful honeymoon touring Europe! One morning, we were in England and had the most delicious waffles ever! After eating a couple of them, I began to write down what I thought the recipe might be. And when we came back to the States, I just had to try it out. Sure enough (with the exception that U.S. waffle makers produce thinner waffles than European makers do) I made pretty much the same waffle.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breakfast Blueberry Syrup 1 ½ cups fresh blueberries 1 cup sugar or substitute ¼ tsp. cinnamon ½ tsp. vanilla extract Makes 2-4 servings FOR smooth syrup: 1. Juice the blueberries in the Torpedo™ using the fine mesh screen. 2. Pour blueberry juice into a small saucepan, discarding pulp and skin. 3. Add sugar or substitute, cinnamon and vanilla. Bring to a boil. 4. Reduce heat and simmer for 10 to 12 min. or until thick. Serve hot over pancakes.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breakfast Vegetarian Quiche 1 prepared pastry crust (8-9 inch) 3 eggs 1½ cups milk ½ tsp. cracked black pepper ½ tsp. crushed sea salt 2 tbsp. minced onion 1/3 cup canned or fresh mushrooms ½ cup rinsed and drained frozen spinach (or fresh blanched spinach) 5 oz. Monterey Jack cheese, shredded 1 tsp. parsley 1. Set oven at 400° and bake pie crust for 5-8 min. Allow to cool. Reduce oven temperature to 375º. 2.
Drinks C a t h y ’s H o m e s t y l e E s s e n t i a l s JUICE TIP Use the screens to customize your juice’s pulp. The medium mesh screen allows more pulp through, while the fine medium fine mesh screen limits pulp. screen screen Hawaiian Delight 1 cup canned pineapple tidbits, with juice from can 3 cups cold filtered water 3 navel oranges, peeled 2 mandarin oranges, peeled 1 large banana 8 large ice cubes 1. Insert medium mesh screen and place a glass under beverage dispenser. 2.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Drinks Summer Quencher 1 extra large lemon, peeled with pith removed 1 large lime, peeled with pith removed cold filtered water, fill canister to the MAX line ½ cup sugar or substitute 6 ice cubes Makes 6-8 servings 1. Cut lemon and lime in half. 2. Add all ingredients to the Torpedo™ canister, lock lid into place and press AUTO. 3. Allow drink to mix until 2nd cycle. 4. Open beverage dispenser so juice pours into glass.
Main Meals C a t h y ’s H o m e s t y l e E s s e n t i a l s Cathy’s Special Wisconsin Cheese Soup 93
C a t h y ’s H o m e s t y l e E s s e n t i a l s Main Meals Makes 4-6 Cathy’s Special servings Wisconsin 1. Cook bacon on a cookie sheet in the oven at 375° for about 12 to 15 min. or until brown crispy. (This will keep your bacon in nice Cheese Soup and long strips instead of crinkling up- making 4 slices lean bacon (about 4 oz.) 1 tbsp. butter 2 tbsp. finely diced red pepper 1 tbsp. finely diced green pepper 2 1 /3 cups cold filtered water 2 ½ tbsp. cornstarch 3 oz.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Main Meals Cheesy Cauliflower Soup 1 cup cauliflower, cut into small pieces 2 cups 2% milk 1 cup water 4 oz. Velveeta ™ cheese, cut into cubes 1 tbsp. butter, softened 2 ½ tbsp. cornstarch 1/8 tsp. onion powder 2 tbsp. minced sautéed celery 1 tsp. parsley flakes salt and pepper 95 Makes 1-2 servings 1. Steam cauliflower in microwave or steamer until blanched and still slightly crunchy. 2.
Perefct Lumpless C a t h y ’s H o m e s t y l e E s s e n t i a l s Gravies Lumpless Gravy Base We want to start ALL perfect gravies with my secret gravy thickening base mixture. This is as follows: 1 cup cold water 7 tbsp. all-purpose flour 1. Pour water into the Torpedo™ and sprinkle all-purpose flour into the canister, spreading it around the top of the water. 2. Lock lid into place and PULSE 3 times so that base becomes smooth and creamy.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Quick Perfect Lumpless Gravies Dark Beef Gravy Add the following: 1½ cups beef stock ¼ cup canned or fresh mushrooms 1 tbsp. parsley ¼ tsp. garlic powder 1 tbsp. red wine vinegar 1. Place all ingredients in a medium saucepan and heat over medium heat until boiling. 2. Boil for about 1-2 min., stirring occasionally. 3. Slowly begin to add my gravy base mixture until gravy thickens to your liking. 4. Keep warm until ready to serve.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Perfect Lumpless Gravies Quick Chicken Gravy Add the following: 1 (14.5 oz.) can turkey or chicken broth 1 tsp. dried minced onion ½ tsp. celery salt 1 pinch rosemary 1 dash garlic powder ¾ tsp. apple cider vinegar 1 tsp. dried parsley 1. Place all ingredients into a saucepan and bring to a boil. 2. Reduce heat to medium and cook for about 1 min. 3.
Breads & Biscuits C a t h y ’s H o m e s t y l e E s s e n t i a l s “All my quick breads can easily be made into muffins. Simply pour batter into greased tins and reduce the cooking time to 18-20 min. Oven temperature stays the same!” -Cathy Banana Nut Bread 2 eggs 3 med. bananas or 4 small bananas ½ cup vegetable oil 1 cup sugar or substitute 1 tsp. baking soda dash of salt 2 tbsp. buttermilk 2 cups all-purpose flour 1½ cups chopped walnuts 99 Makes 1 large loaf, 6-10 servings 1.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breads & Biscuits Christmas Pumpkin Bread 1 cup canned pumpkin 1 ¼ cups sugar or substitute 1/3 cup water ½ cup vegetable oil 2 large eggs or 3 med. eggs Sift together the following: 1 tsp. ground cinnamon ½ tsp. ground nutmeg dash of ground cloves dash of salt 1 2/3 cups all-purpose flour 1 tsp. baking soda Stir in: Makes 4-6 servings 1. Place pumpkin, sugar, oil, water and eggs into the Torpedo™ and lock lid into place. Press ON for 10 sec.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breads & Biscuits Rhubarb Bread Tip: To create sour milk, use 1 tbsp. of apple cider vinegar poured into a 1 cup measuring cup. Then fill rest of cup with 2 % milk and stir. This will create your ONE CUP of sour milk. 1 large egg 2/3 cup vegetable oil 1 ½ cups brown sugar 1 cup sour milk (see tip) 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla 2 ½ cups all-purpose flour ¾ cup chopped walnuts 1 ½ cups rhubarb, finely diced Topping 1 tbsp.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breads & Biscuits Easy Drop Breakfast Biscuits Tip: These biscuits are the perfect accompaniment to my Southern Style Breakfast Gravy (See recipe on page 98). ¾ cup 2% milk ½ cup sour cream ½ cup buttermilk 5 tbsp. butter, softened pinch of salt 3 cups self-rising flour Makes 12-15 biscuits 1. Pre-heat oven to 400º. 2. Place ½ cup milk, sour cream, buttermilk, butter and pinch of salt into the Torpedo™ and lock lid into place.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breads & Biscuits Shortcake Biscuits Tip: These biscuits are great for wonderfully light “southern style” strawberry shortcakes. While still hot from the oven, split in half and pour fresh crushed strawberries over the biscuits. Top with a dollop of whipped cream made in the Torpedo™ (see recipe on page 60). 1 ¼ cups 2% milk 1 egg 5 tbsp. butter, softened 2 tsp. sugar or substitute 3 cups self-rising flour ¼ cup evaporated milk 103 Makes 12 biscuits 1.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Breads & Biscuits Cheddar Infused Torpedo™ Biscuits Tip: Remember, you can pre-grate your cheeses in the Torpedo™! 1 ¼ cups 2% milk ½ cup mayonnaise 3 tbsp. butter, softened plus 3 tbsp. butter, melted ½ tsp. garlic powder ½ tsp. parsley flakes 3 cups self-rising flour 1 ½ cups sharp cheddar cheese, grated ½ cup Parmesan cheese, grated Makes 18-20 biscuits 1. Pre-heat oven to 400º. 2. Place 1 cup milk, mayonnaise, 3 tbsp.
Desserts C a t h y ’s H o m e s t y l e E s s e n t i a l s Pumpkin Pie Cathy’s Legacy Flakey Crust Makes enough crust for 1 (9-inch) pie *with extra for decorative embellishments if desired “This was the recipe my great grandmother, grandmother and mother have all used. The trick to any piecrust is in how you mix it.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Desserts Pumpkin Pie Filling 1 ¾ cups evaporated milk 2 large eggs 2 ¼ cups canned pumpkin (or cooked and mashed pumpkin) ¾ cup sugar or substitute ¼ tsp. salt 1 1/8 tsp. cinnamon ½ tsp. ground cloves ½ tsp. ground ginger Makes enough filling for 1 (9-inch) pie 1. Preheat oven to 425 º. Place all ingredients into the Torpedo™ and lock lid into place. Press the AUTO button and allow the Torpedo™ to mix through 3 cycles.
C a t h y ’s H o m e s t y l e E s s e n t i a l s Desserts Raspberry/Blueberry Sorbet Makes 4 servings Tip: If you prefer to have seedless sorbet, insert the FINE mesh screen into the Torpedo™ and juice raspberries first. Pour juice into ice cube trays and freeze. Otherwise, you can blend the whole raspberries in with the other ingredients. 1. Place all items into the Torpedo™ and lock 1½ cups frozen raspberries lid into place. Blend using the ON function. 1 cup frozen blueberries 2.
INDEX Smoothies Alon’s Smoothie................................................14 Bitter Berry Smoothie......................................14 Cathy’s Orange Heaven....................................91 Green Belly Goodness......................................82 Peach Smoothie................................................15 Peanut Butter Tofu Smoothie..........................15 Pina Colada Smoothie......................................16 Skinny Smoothie...............................................
INDEX (cont.) Main Dishes Alfredo Lite.....................................................52 Breaded Fish Sticks.......................................56 Cheddar Turkey Burgers...............................54 Chickpea Burgers with Tahini Sauce..........76 Chive Mashed Potatoes.................................84 Herbed Blue Cheese Hamburgers...............54 Jalapeño Citrus Chicken...............................79 Mac and Cheese.............................................55 Marinara Sauce with Meatballs..
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