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Miracle Kitchen Plus Information
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The MIRACLE KITCHEN PLUS one of the most essential tools needed in every kitchen.  It has been designed to create perfect and professional results for food preparation in the most convenient way and at the shortest possible time.  This machine contains heavy-duty blades, which cut, dice, julienne, grate and shred up to 10 times faster then regular hand.  When making desserts, the paddle is used to whip, blend, and beat to create excellent results.  Below is some helpful information on using your Miracle Kitchen Plus

Miracle Kitchen Plus
 General Information about using your Miracle Kitchen Plus

1) The first time you use the chopper, please clean it with a sponge or nylon brush together with a little detergent for cleaning the blades, bowl, and surface of the top cabinet.  The entire unit is dishwasher safe, Top Track ONLY!

2) The blades are extremely sharp.  To avoid injury, handle the blades only by the central shaft & sliding plates ONLY.  When the blades are being cleaned by hand, make sure not to touch the sharp blades, and caution should be taken when removing them from the dishwasher.  As always with any sharp objects, the blades should be kept in a safe place out of the reach of children.

3) The ingredients should never overfill the bowl.  Each time when  you are adding ingredients, you should turn the arm a quarter turn counter-clockwise, and then continue back in a clockwise direction.  This will make chopping a full bowl easier.

4) Hard items such as coffee seeds, bones, and nuts with nutshells are not recommended for use with this product.

5) Do not turn the arm constant in a counter-clockwise direction or turn it at a very high rate of speed.  The turning speed should progress from slow to fast.

6) DO NOT put the unit into a microwave oven to heat or cook food.


 How to Put Together your Miracle Kitchen Plus





 How to Hold your Miracle Kitchen Plus when Chopping or Whipping




 Uses for Each Accessory

Chopping Blades:   Great for chopping and dicing tomatoes, onions, garlic, peppers, celery, nuts, mushrooms, and cooked meats for salads.

Beater/Whipper/Blender Paddle:  Great for Scrambled eggs, whipping creams, pancake batter and cake mixes.

Slicer Blade:  Works well for fruits as well as zucchinis, eggplants, cucumbers, potatoes and much more.

Shredder:  Shreds Cabbage, Lettuce, carrots, cheeses, and other great ingredients for salads.  Also great for potatoes for making hash browns.

Julienne:  Used for French Fries and healthy vegetable sticks.

Citrus Juicer:   Great for any fresh squeezed juices.  The large cone is for grapefruits and oranges, and small cone is for fruits like lemons or limes.

Storage Lid:  Place the lid on the container for refrigerator storage.


 Recipes

Just Great Salsa ( Salsa fresca)

3-4 Cloves of Garlic

Jalapeno to taste
3-4 Roma Tomatoes
1/2 Medium Onion
1/4 Bell Pepper
6-8 leaves & Stems of Cilantro
1/2 Fresh lemon or lime (juiced)
Salt to taste
  • Put all ingredients into your machine and chop until desired consistency
  • Serve with tortilla chips or over your favorite dish.
  • Enjoy!


   Guacamole

2 Large tomatoes
1/2 red onion
20-25 leaved and stems of cilantro
1/4 cup olive oil
1/2 Fresh Lime (Juiced)
Jalapeno to taste
1 Large avocado
Salt to taste

  • Combine the first 7 ingredients onto the bowl and chop
  • add avocado just before serving
  • Blend and serve with chips also great as a sandwich spread.
  • Enjoy!
 Hawaiian Lomi-Lomi Salmon Delight

1/4 lb smoked salmon, cubed
Just Great Salsa (salsa fresca)
1 tbsp BBQ sauce

  • Make a batch of Just great Salsa (Recipe above)
  • Add cubed smoked salmon and the BBQ sauce to the bowl
  • Mix until desired consistency.
  • Serve with chips or crackers
  • Enjoy!
Mango Salsa

1 medium size green or ripe mango
Just great Salsa ( Salsa fresca)

  • Make a batch of Just Great Salsa ( Recipe above)
  • Add chunks of the mango
  • mix in the bowl with the salsa
  • Serves with chips or crackers
  • Enjoy this variation on this classic

 Morning Energizer

3-4 oranges ( Chilled)
1 medium size banana

  • Put your juicer plate onto the bowl
  • Use the larger size juice and juice the oranges and put into and glass when done to be used in a later step
  • Put your chopping blades into the bowl.  Cut your banana into 3 equal parts. Put into the bowl and puree it.
  • Pour the orange juice through the hole in the lid.
  • Mix and blend
  • Enjoy your morning Zing!
 Milk Shakes

1 Cup fresh fruit
2 scoops of Ice cream or frozen yogurt
1 cup of milk

  • Put your fruit into the bowl with the blades and puree it.
  • Open the lid and add the remaining ingredients
  • Mix and blend
  • Enjoy a healthy shake!
Southwestern Hash Browns

2 Large potatoes
1 Medium onion
1/2 Bell pepper ( optional)
2 tbsp canola or olive oil
1 tsp garlic powder
Pinch of salt and pepper

  • Quarter the onion and half the bell pepper, put it in the bowl with the chopping blades.  Chop to desired consistency and put aside to be used in a later step.
  • Peel or brush the skin if the potatoes.  There are 2 different to ways to prepare the potatoes. 1.  Quarter the potatoes and chop them one at a time to your desire consistency using the chopper blades. or 2.  Put the multifunction base on the bowl and use the shredder attachment to shred them.
  • Mix the garlic powder salt & pepper, onions and bell pepper with the potatoes
  • Heat up a frying pan and add the canola oil
  • When the pan is hot ad your chopped potatoes, brown one side and then turn over and brown the other.
  • Serve with guacamole or salsa.
  • Enjoy!
Southwestern Hash Brown Omelet

2-3 Eggs*
Splash of water
1 tbsp canola or olive oil
Southwestern hash browns
Salt and pepper
1/2 cup Shredded cheese (optional)

  • Make the Southwestern Hash Browns ( recipe to the left)
  • Put your whipping attachment into the bowl and crack the eggs into the bowl and add the splash of water into the eggs.  Whip until nice and fluffy.
  • Mix the hash browns with the beaten eggs and add the half shredded cheese
  • Heat up frying pan and add the oil.  Pour in half of the mixture at a time.  Wait for the eggs on one side to cook, flip over and cook for the same amount of time on the other side. 
  • When the first one is done finish up with the remaining mix and follow the same procedure.
  • Prior to serving top with remaining shredded cheese and serve with guacamole, salsa or sour cream.
  • Enjoy!

*Can also be made with egg whites only

Tuna Salad

1 can of tuna ( 4 ounces)
1/8 medium size onion
1 stalk of celery
1/2 tsp salt and pepper
2 tbsp mayonnaise

  • Cut the celery in 4 equal pieces and combine with the onions into the bowl with the blade and chop to desired consistency.
  • Add the remaining ingredients and mix until well blended.
  • Serve on toast, with crackers or top a nice green salad
  • Enjoy!
Egg Salad

3-4 Hard boiled eggs ( peeled)
2 tbsp thousand island dressing
1/2 tsp salt and pepper
1 tbsp sweet relish

  • Boil eggs and peel
  • Add all of the ingredients into the bowl with the chopping blades.  Chop until desired consistency.
  • Serve on toast or a nice green salad

Island Cole Slaw

1/2 head medium size cabbage
1/2 medium size carrots
2 tbsp pineapple chunks
3 tbsp pineapple juice
3 tbsp thousand island or Cole slaw dressing

  • Quarter the cabbage and remove the core
  • Cut the carrots into 1/2 inch pieces
  • Add all ingredients into the bowl with the chopping blades and chop to the desired consistency.
  • Serve chilled
  • Enjoy!

 Mamasita's Gourmet Base

16 Cloves of garlic
1 medium size onion
2 medium size tomatoes
3 tbsp canola or olive oil
salt pepper to tasted

  • finely chop each of the above ingredients and set a side to be used in a later step
  • Heat up frying plan and add the oil and the garlic until the flavor is released
  • Once the garlic turns brown. add the onions and stir fry until it becomes transparent.
  • Add tomatoes and mix with the onion and garlic.  Simmer
  • Salt and pepper to taste and when the mixture turn a slight orange shade it is done
 Mamasita's Gourmet Omelet

5-6 eggs*
Mamasita's Gourmet base
Splash of water
1 tbsp canola or olive oil
1/4 cup shredded Pepper Jack or    Mozzarella Cheese
Pinch Salt and pepper

  • Make the Mamasita's Gourmet Base ( Recipe is above)
  • Crack the eggs into the bowl with the whipper attachment and the splash of water.  Beat until eggs are fluffy.
  • Open the lid and add in the Mamasita's Base and the salt and pepper and slowly mix about 3-5 turns and then you are ready to make omelets
  • Heat up the frying pan and add the oil and pour in a portions of the egg mixture (should make about 2-3 portions) Put some of the shredded cheese on top and cook one side until golden brown then flip to the other side and cook for the same amount of time.
  • Serve with rice, bread or as a size with breakfast, lunch or snacks.
  • Enjoy the amazing blend of Mamasita's Universal delight
*Can also be made with egg whites only
 Salmon Surprise

8-16 ounces of grilled pink salmon
Mama
Pinch of Salt and Pepper
Mamasita's Gourmet Base

  • Prepare the Mamasita's Gourmet base
  • Add pieces of the salmon and crush into smaller pieces while mixing with the other ingredients
  • Allow to simmer for 3-5 minutes on medium heat stirring occasionally.
  • Serve over rice or use as a dip with chips
  • Enjoy!
Olive Bruschetta

1 cup pitted kalamata olive ( can use any black style olives
4 tbsp extra virgin olive oil
1 tsp finely chopped basil leaves
1/2 tbsp finely chopped fresh rosemary leaves
Loaf of Baguette Bread
2 tbsp pine nuts lightly toasted ( Optional)
1 cup Shredded Parmesan Cheese

  • In a Hot dry frying pan lightly toast the pine nuts and set a side to be used in a later step
  • Add the basil and the rosemary into the machine and turn the handle until they are finely chopped
  • Add 1 tbsp of the olive oil, the pine nuts and the olive to the chopped herb in the bowl and continue to chop into a course mixture.
  • Slice the baguette into approximately 1 inch slices and brush both sides with the remaining olive oil
  • Put a scoop of the mix onto each slice of bread and top with shredded cheese. Place the bread onto the grill or in a 350 degree oven until the cheese is melted.
 Late Summer Bruschetta

1 Loaf Baguette or Artisan Bread
6 Tomatoes
6 Roughly torn Basil Leaves
3 Tbsp olive Oil
2 Cloves of garlic, peeled
Salt and Pepper to taste

  • Preheat a grill or a grill pan
  • Slice the bread into approximately 1 inch thick slices and place onto on a dry grill or grill pan to brown, about 30 seconds on both sides.
  • Quarter the tomatoes and put into the machine with the basil and chop until a course consistency.  
  • Add the olive oil and Salt & Pepper to taste.
  • Remove the bread from the heat and rub each side with the cloves of garlic.  Top with spoonfuls of the mixture and serve immediately


 Pesto

2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup grated Parmesan or Romano cheese
1/2 cup toasted pine nuts
4 cloves of garlic
1/4 tsp salt
1/8 tsp red pepper flakes (optional)
1/2 cup olive oil
1 tbsp lemon juice
2 tbsp water

  • In a hot dry frying pan lightly toast the pine nuts and set a side
  • Combine all ingredients in the chopper.  Turn the handle until the mixture forms a smooth thick paste
  • Serve on top of cooked pasta or as a sandwich spread
  • Enjoy!
  Cilantro Lime Pesto Pasta

1 cup fresh cilantro leaves (no stems)
2 1/2 tbsp extra virgin olive oil
2 tbsp sliced and toasted almonds
3 tbsp chopped fresh garlic
1 cup shredded Asiago cheese
1 1/2 tsp salt
1/4 cup chicken broth
8 cups linguine pasta, cooked al dente
2 cups cooked cubed chicken
4 cups pesto sauce
1 cup sun dried tomatoes , sliced (optional)

  • In the machine, combine the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup Asiago Cheese, salt, and chicken broth and turn the handle until a smooth paste forms. Set aside.
  • In a large sauce pan combine, pasta, cooked chicken, pesto sauce and the ingredients from the chopping bowl and heat over medium heat for 3-5 minutes.
  • Pour into serving bowl and top with Asiago cheese and sun-dried tomatoes
  • Enjoy!
 Great Pesto for Grilled fish

1 cup fresh basil leaves
1 cup fresh parsley leaves
1/2 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh chives
1/2 cup toasted pine nuts
4 Cloves of minced garlic
1/2 cup freshly grated Parmesan cheese
1 cup extra-virgin olive oil
2 tsp fresh lemon juice
1 3/4 tsp salt
3/4 tsp freshly ground black pepper

  • In a hot dry frying pan lightly toast the pine nuts and set a side to be used in a later step
  • Place the multifunction base onto the bowl with the shredding attachment in place grate your Parmesan cheese
  • Combine all of the herbs into the bowl with the chopping blade and turn the handle until the herbs are finely chopped
  • Add the remaining ingredients and turn the handle until all ingredients are combined well
  • cover with the lid until ready to use.
  • Enjoy!

Cook's Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use.  If you choose to make this ahead of time, cover the top of the sauce with a thin film of oil to keep the sauce from darkening

 Veggie Sticks and Pesto Dipping Sauce

4 Ribs of celery
4 Carrots, peeled
1 Large red Bell Pepper
8 thin scallions, trimmed
1 cup basil leaves
1/2 cup flat-leaf parsley tops
1 clove garlic, cracked away from the skin
1 lemon zested and juiced
1/3 cup walnut pieces
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup extra-virgin olive oil
Salt and pepper to taste

  • Wash and Cut the veggies into stick and arrange on a platter with a bowl in the middle.
  • In the chopped combine basil, parsley, garlic, lemon zest and juice and turn the handle until it become a smooth paste
  • Add the nuts and the cheese and turn the handle until they are mixed in.
  • Stream in the olive oil through the top hole in the lid and combine
  • Transfer to a small dish and season with salt and pepper.
  • Set dipping bowl on the veggie platter and serve 



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