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Information and Recipes

Super Whisk - Whisk, Whip, Mix, or Froth in seconds!

Ideal for Eggs, Pancakes, Waffles, Drinks, Instant pudding or Jell-O, Fluffy Omelets, Whipping Cream and much more!

Mix your food like a pro without any skill or practice necessary. This handy little kitchen miracle will allow you to whip, mix and blend ten times faster than with a traditional whisk.

Stainless Steel Super Whisk - A true kitchen miracle. Whip up any food in way less time with this hand powered mixer and whisk. Simply move the handle up and down to twist the whisk and mix your food. Look like a pro. No skill necessary!

For Basic Use:

Bounce your hand on top of the Super Whisk and let the Whisk rotate and spin.  Continue to use the same action until you achieve desired consistency.  The faster you move your hand the faster the results. 

Mixing dry ingredients with wet:

In the case of pancakes or Batters, lower you hand down the handle for the first 5-6 pushes to allow for the ingredients to slowly mix together to prevent splattering. After the first 5-6 pushes place you hand back onto the top of the Super Whisk and continue mixing until desired consistency.

Cleaning Instructions:

Pump in warm soapy water after each use for easy cleaning. 

Made out of Stainless Steel. 14"L X 3" W

                    
Super Whisk Ideas

What do you like to use your Super Whisk For? 
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 RECIPES
Salad Dressings:

Breakfast Foods:

Desserts:

Sauces and Marinades:


 Simple Balsamic Vinaigrette

Recipe courtesy Emeril Lagasse, 2003 - Food Network

Ingredients:
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dark brown sugar, optional*
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil
  • Mesclun salad mix or favorite greens, for accompaniment
  • Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
  • Blue cheese, for garnish

Directions:
  1. Using the Super Whisk beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly.  Taste and adjust the seasonings.
  2. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
  3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing

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 Mustard Vinaigrette

*Makes 12 servings

Ingredients:

  • 1/2 cup white vinegar
  • 1 teaspoon honey
  • 1 teaspoon prepared Dijon style mustard
  • 2 teaspoon minced garlic
  • 1 cup vegetable oil
  • 1/2 teaspoon ground pepper
  • 2 teaspoon salt
  • 4 drops hot sauce

Directions

  1. In a small bowl, use the Super Whisk to whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

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 Simple Ranch Dressing

*Makes 1 1/2 cups

Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon salt

Directions:

  1. In a large bowl, use the Super Whisk to whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

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 Absolutely Fabulous Greek Dressing

*Makes 3 3/4 quarts

Ingredients:

  • 1 1/2 quarts olive oil
  • 1/3 cup garlic powder
  • 1/3 cup dried oregano
  • 1/3 cup dried basil
  • 1/4 cup ground pepper
  • 1/4 cup salt
  • 1/4 cup onion powder
  • 1/4 cup Dijon style mustard
  • 2 quarts red wine vinegar

Directions

  1. In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

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 Italian Dressing Mix

*Makes 1/2 cup dry mix

Ingredients for Dry Mix:

  • 1 tablespoon onion powder
  • 1 table spoon white sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 2 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt

Ingredients for Dressing:

  • 1/4 cup white vinegar
  • 2/3 cup canola oil
  • 2 tablespoons water
  • 2 tablespoons of dry mix above

Directions:

  1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
  2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
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 Basic Omelet

Ingredients:

  • 2 eggs
  • 2 Tbsp. whole milk
  • 2 Tbsp clarified butter or whole butter
  • Salt and ground white pepper, to taste

Preparation:

  1. Crack the eggs into a glass mixing bowl and use your Super Whisk to beat them until they turn a pale yellow color.

  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

  3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your super whisk and whisk like crazy, you're trying to beat as much air as possible into the eggs.

  4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

  5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

  6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

  7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

  8. If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.

  9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

  10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:
  • Grated cheese
  • Sautéed mushrooms
  • Diced and sautéed onion
  • Chopped cooked bacon
  • Diced ham

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 Good Old Fashioned Pancakes

*Makes 8 Servings

Ingredients

 
  • 1 1/2 cups all purpose Flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions:

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix using your super whisk until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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 Buttermilk Pancakes

*Makes 12-5 inch pancakes

Ingredients:
  • 2 cups all purpose Flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoon white sugar
  • 1 1/2 cups warm milk
  • 2 egg
  • 1/3 cups butter, melted
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, use the Super Whisk and beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using The Super Whisk to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot
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 Classic Waffles

*Makes 10-12 Waffles

Ingredients:
  • 2 cups all purpose Flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoon white sugar
  • 1 1/2 cups warm milk
  • 2 egg
  • 1/3 cups butter, melted
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
  2. In a separate bowl, use the Super Whisk beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

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 Light n' Fluffy Buttermilk and Chocolate Chip Waffles

*Makes 10 Waffles

Ingredients:
  • 1 1/2 cups all purpose Flour
  • 5 tablespoons powdered buttermilk
  • 1 1/4 teaspoons baking powder
  • 1/2  teaspoon baking soda 
  • 1/4 cup heavy cream
  • 1 cup milk
  • 2 egg yolks
  • 1/4 cups butter, melted
  • 2 egg whites
  • 1 cup miniature semi-sweet or milk chocolate chips

Directions

  1. In a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. In a separate bowl, use the Super Whisk to whip the cream; stir in milk, egg yolks, and melted butter. Stir the milk mixture into the dry ingredients until smooth. In a clean glass or metal bowl, whip egg whites to stiff peaks. Fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
  2. Preheat a waffle iron, and coat with cooking spray. Spoon batter onto the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.
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 Meringue Topping

*Use this on pies or desserts.

Ingredients:

  • 2 egg whites
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla

Directions:

1. Let the egg whites stand at room temperature for 30 minutes before you start to make the meringue. (Egg whites that have been allowed to stand at room temperature beat to a greater volume than ones taken directly from the refrigerator)

2. Use the Super Whisk to beat egg whites until frothy; add the sugar, 1 tablespoon at a time, while beating at a high speed. The sugar         must be added gradually as the egg whites are beaten to stiff peaks (tips stand straight). Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix thoroughly.  Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

Note: For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla. Double the recipe for a larger pie or two pies.

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 Whipped Cream

*Makes 16 Servings

Ingredients:
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Directions:

  1. In a large bowl, use the Super Whisk whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

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 Dessert Crapes

*Makes 8 Crapes

Ingredients:
  • 4 Eggs lightly beaten
  • 1 1/3 cup milk
  • 2 tablespoons butter - melted
  • 1 cup all purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

Directions:

  1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

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 Basic BBQ Sauce
*Makes 1 1/2 cups

Ingredients:
  • 1/4 cup cider vinegar
  • 1/2 cup ketchup
  • 1/2 cup water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder

Directions:

  1. In a medium bowl, combine the vinegar, ketchup, water, sugar, salt and chili powder. Use the Super Whisk to mix well and store in the refrigerator until ready for use.

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 Tangy BBQ Sauce
*Makes 4 cups

Ingredients:
  • 1 cup vinegar
  • 1 1/2 cup ketchup
  • 1 cup prepared yellow mustard
  • 1/2 cup white sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper 

Directions:

  1. Put ketchup, vinegar, mustard, sugar, garlic powder, salt, chili powder, cayenne pepper, and black pepper together in a bowl and use the Super Whisk and mix until smooth. Store in the refrigerator until ready to use.
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 Marinade for Chicken or Beef

*Makes 4 Cups


Ingredients:
  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 1/2 tablespoons finely chopped fresh parsley

Directions

  1. In a medium bowl, use your Super Whisk mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

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 The Best Steak Marinade
*Makes 1 Cup

Ingredients:
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoons minced garlic
  • Salt and pepper to taste

Directions:

  1. Use the Super Whisk to Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Cooks Note: Marinate steaks for at least 2 hours for best flavor.

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 Teriyaki Marinade
*Makes 3 Cups

Ingredients:
  • 1 cup soy sauce
  • 1 cup water
  • 3/4 cup white sugar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons white distilled vinegar
  • 3 tablespoons vegetable oil
  • 1/3 cup dried onion flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh garlic grated

Directions

  1. In a medium bowl, use the Super Whisk to mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

             Cooks Note: Marinate steaks for at least 2 hours for best flavor.

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