Miracle Chopper & Miracle Kitchen Plus Information

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.

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!

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

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!

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

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     

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!

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

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.

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!

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!