Spaghetti Carbonara

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Yields 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

 

Ingredients

  • 1 tablespoon olive oil
  • ¼ pound guanciale (salt-cured pork jowl) or pancetta
  • 4 cups water
  • 2 teaspoons salt
  • 1 pound spaghetti, halved
  • 7 egg yolks
  • 1 egg
  • ½ cup Pecorino or Parmesan cheese, grated
  • 2 teaspoons freshly ground black pepper
  • Grated Pecorino or Parmesan cheese, for garnish
  • Freshly ground black pepper, for garnish

Directions

  1. SELECT Saute/Brown on the Cosori Pressure Cooker, set time to 10 minutes, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the olive oil and guanciale to the Cosori Pressure Cooker and cook until crispy about 10 minutes. Drain and set aside.
  3. ADD the water, salt, and spaghetti to the bacon fat and oil.
  4. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  5. SELECT Manual, adjust to Pressure Level 6, set time for 5 minutes, and press On/Start.
  6. WHISK together the egg yolks, egg, parmesan cheese, and black pepper in a bowl while the pasta is cooking. Set aside.
  7. QUICK RELEASE when done cooking and carefully remove the lid. Carefully remove the pot form the pressure cooker to prevent overcooking.
  8. MIX in the egg mixture and bacon. Mix until the pasta is well coated and it thickens slightly.
  9. SEASON to taste with salt and pepper.
  10. SERVE immediately in bowls and garnish with grated Pecorino cheese.

Strawberry Ice Cream

Ingredients

  • 12 ounces strawberries, trimmed
  • ¾ cup white sugar
  • A pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups heavy cream

Directions

  1. TRIM all the stems from the strawberries.
  2. PLACE strawberries, sugar, and salt into the Cosori Pro Blender. Blend together until smooth, about 15 seconds.
  3. ADD in the rest of the ingredients, and blend for 15 seconds.
  4. POUR into tupperware (preferably glass) of your choice immediately, and freeze for 6 hours, or overnight.
  5. SCOOP with a warm spoon when you are ready to serve.

Chocolate Delice

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Yields 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

 

Ingredients

  • ¾ cup of heavy cream
  • ¼ cup of whole milk 
  • 1 egg
  • 8 ounces dark chocolate, chopped

Directions

  1. COMBINE heavy cream and milk together in the Cosori Pressure Cooker inner pot.
  2. SELECT Pasta/Boil, and let the mixture come to boil.
  3. BEAT eggs in a separate bowl until blended. Then, chop chocolate into pieces.
  4. SELECT Stop/Cancel once the heavy cream and milk have come to a boil. Immediately pour the diary mixture into the eggs and whisk for 30 seconds, or until well combined.
  5. ADD in chopped dark chocolate and whisk until chocolate has completely melted and combined to form a solid colored mixture.
  6. POUR the chocolate mixture into desired shaped cups or bowls (we recommend martini glasses!).
  7. COOL the chocolate mixture in the refrigerator for 3 to 6 hours, then serve.
  8. GARNISH the top with candied nuts, fruits, or grated chocolate or espresso, to taste. To enjoy more than 2 servings, just double the ingredients!

Note: This recipe is intended for the 6-Quart and 8-Quart Cosori Pressure Cookers. To make using the 2-Quart Cosori Pressure Cooker, select Sauté in step 2 and Start/Cancel in step 4.

BBQ Pulled Pork

Yields 6-8 Servings

Prep Time: 9 Hours

Cook Time: 1 Hour 40 Minutes

 

Ingredients

  • 3-4 pounds pork shoulder/butt, cut in 3 
  • ¼ cup beer 
  • 1½ chicken stock
  • 1 cup bbq sauce (homemade or store bought)
  • 1 tablespoons liquid smoke

Dry Rub:

  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground mustard
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne

Directions

Rub:

  1. COMBINE the rub ingredients and mix until everything is well incorporated. Save for later use. 

Pork:

  1. RUB the pork butt with 3 tablespoons of the BBQ rub, 1 tablespoon per piece. 
  2. WRAP the pork butt in plastic wrap and store in the fridge for at least 8 hours or overnight.
  3. REMOVE the pork butt from the fridge and set aside for 1 hour. 
  4. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust the temperature to “More/High”, add the oil, and press On/Start. Allow the pressure cooker to heat up.
  5. BROWN the pork butt in the preheated pressure cooker for 5 minutes on each side. 
  6. ADD the beer to deglaze the bottom on the alcohol cook off, about 2 minutes. 
  7. ADD all the other ingredients and mix well.
  8. SELECT Meat/Stew, set the time for 1 hour and 30 minutes, and press On/Start
  9. NATURAL RELEASE for 10 minutes. Release any residual pressure that may be left in the machine and carefully remove lid.
  10. REMOVE the pork from the pressure cooker and shred in a bowl. 
  11. ADD about 1 cup of the cooking liquid to the pork and mix well. 
  12. SERVE on buns with a side of pickles or enjoy by itself.

Pesto Sauce

Yields 1 cup

Prep Time: 1 minute

Blend Time: 45 seconds

 

Ingredients

  • 4 cups fresh basil leaves (from about 3 large bunches)
  • ⅓ cup pine nuts, walnuts, or almonds, untoasted
  • 3 garlic cloves
  • 1 cup olive oil
  • ½ cup Parmesan cheese
  • Salt, to taste

Directions 

  1. ADD basil, nuts, and garlic to the Cosori Pro Blender.
  2. PULSE 9 to 10 times.
  3. SCRAPE down the sides of the container with a spatula and secure the lid.
  4. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  5. BLEND on “HI” for 15 seconds.
  6. ADD Parmesan cheese and blend on “HI” until smooth, about 15 seconds.
  7. SEASON to taste with salt.

Lemon Dressing

Yields 2 cups

Prep Time: 1 minute

Blend Time: 20 seconds

 

Ingredients

  • ½ cup fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons shallot
  • 1 garlic clove
  • 1 teaspoon honey
  • 1½ cups extra-virgin olive oil
  • Salt & pepper, to taste

Directions

  1. ADD the lemon juice, Dijon mustard, shallot, garlic, and honey to the Cosori Pro Blender.
  2. BLEND on “HI” for 10 seconds.
  3. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  4. BLEND on “HI” for 10 seconds.
  5. SEASON to taste with salt and pepper.

Layered Fruity Pops

Yields 6 servings

Prep Time: 1 hour 5 minutes

Blend Time: 4 minutes



Ingredients

Raspberry Layer: 

  • 1 cup frozen raspberries
  • ½ tablespoon sugar
  • ¼ cup water
  • ¼ cup ice

Pineapple Layer: 

  • 1 cup frozen pineapple
  • ½ cup ice
  • ¼ cup orange juice

Directions

  1. ADD all raspberry layer ingredients to the Cosori Pro Blender.
  2. BLEND on “HI” until smooth, about 1 minute.
  3. POUR the blended mixture into popsicle molds, filling half of the mold. Place into the freezer to chill for 1 hour.
  4. REPEAT the same process for the pineapple layer ingredients.
  5. REMOVE the popsicle molds from the freezer after 1 hour, then pour in the pineapple layer.
  6. STORE in the freezer for 4 hours, or until completely frozen.

Frozen Sangria

Yields 4-5 servings

Prep Time: 2 minutes

Blend Time: 2 minutes



Ingredients

  • 1 bottle (750 mL) red wine, merlot or shiraz
  • 1 cup frozen blackberries
  • 1 cup frozen raspberries
  • 1 orange, peeled & sliced
  • ½ cup orange liqueur or citrus brandy
  • 1 teaspoon lime juice

Directions

  1. ADD all ingredients into the Cosori Pro Blender.
  2. FLIP the switch from “OFF” to “ON” and turn the dial gradually to “HI”.
  3. BLEND until smooth, about 1 to 2 minutes.

Pineapple Delight

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Yields 3 servings

Prep Time: 2 hours

Blend Time: 1 minute

 

Ingredients 

  • 1 pound frozen pineapple
  • 4 cups vanilla ice cream
  • 1 teaspoon lime juice
  • 12 ounces pineapple juice

Directions

  1. ADD the frozen pineapple, vanilla ice cream, lime juice, and 6 ounces of pineapple juice to the Cosori Pro Blender.
  2. BLEND on “HI” until everything is well combined, about 30 seconds to 1 minute.
  3. STORE in the freezer for 2 hours to set.
  4. SCOOP into glasses or bowls and pour the remaining pineapple juice over each serving.

Chipotle Pepper Hummus

Yields 5-6 servings

Prep Time: 5 minutes 

Blend Time: 2 minutes

 

Ingredients

  • 2 cups cooked chickpeas
  • 2 tablespoons tahini
  • 5 tablespoons olive oil
  • 4-5 tablespoons water
  • 2 lemons, juiced
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • 2 chipotle peppers in adobo sauce
  • Salt & pepper, to taste
  • Paprika, for garnish

Directions

  1. ADD the chickpeas, tahini, olive oil, water, lemon juice, and garlic cloves to the Cosori Pro Blender.
  2. PULSE the ingredients until smooth, about 1 minute. Use the tamper to mix the hummus while blending.
  3. ADD in the cumin and chipotle peppers with some of the adobo sauce.
  4. PULSE again until smooth, about 1 minute.
  5. SEASON with salt and pepper.
  6. SERVE in bowls with paprika on top

Chimichurri Paste

Yields 1¼ cups

Prep Time: 5 minutes

Blend Time: 40 seconds

 

Ingredients

  • ¼ cup vinegar
  • ½ lemon, juiced
  • 1 red onion, diced
  • 1 cup flat leaf parsley
  • ¾ cup fresh cilantro leaves, chopped
  • ¼ cup fresh oregano leaves  
  • 6 garlic cloves, peeled  
  • ½ jalapeño
  • ¾ cup oil
  • Salt & pepper, to taste

Directions

  1. ADD the vinegar, lemon juice, onion, parsley, cilantro, oregano, garlic, and jalapeño into the blender.
  2. PULSE 9 to 10 times.
  3. SCRAPE down the sides of the container with a spatula and secure the lid.
  4. PULSE another 10 times.
  5. REMOVE the cap on the lid and slowly add in the oil on low speed. Place cap back on lid.
  6. BLEND on “HI” for 10 seconds.
  7. SEASON to taste with salt and pepper.

Blender Vanilla Ice Cream

Yields 5-7 servings 

Prep Time: 6-7 hours 

Blend Time: 2 minutes

 

Ingredients 

  • ¼ cup half-and-half
  • 3 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fresh lemon juice
  • 2 cups whole milk
  • ¼ cup ice

Directions 

  1. ADD all ingredients to the Cosori Pro Blender.
  2. BLEND on “HI” until smooth, about 1 to 2 minutes.
  3. POUR the mixture into a storage container, and place in the freezer for 6 to 7 hours.
  4. SCOOP into a bowl or cone, and top with your favorite toppings.

Apple Sauce

Yields 2 servings  

Prep Time: 5 minutes

Blend Time: 3 minutes

 

Ingredients

  • 4 apples, seeded, cored, quartered
  • 2 tablespoons lemon juice
  • 1 cinnamon stick
  • 1 teaspoon brown sugar

Directions 

  1. CUT AND CORE the apples.
  2. ADD all the ingredients to the Cosori Pro Blender and blend until smooth, or desired consistency is reached, about 1 to 2 minutes. If too thick, add, by the teaspoon, apple juice. If too thin, add another apple.

Almond Milk

Yields 3 cups

Prep Time: 12 hours 2 minutes 

Blend Time: 4 minutes

 

Ingredients

  • 1 cup raw almonds, soaked for 12 hours
  • 3 cups water 
  • 1 teaspoon vanilla extract
  • ½ teaspoon brown sugar
  • A pinch salt

Directions

  1. SOAK the raw almonds in water for 12 hours.
  2. DRAIN and discard the soaking liquid.
  3. RINSE the almonds several times under cold water to remove the anti-nutrients and enzyme inhibitors.
  4. ADD the soaked and rinsed almonds with the rest of the ingredients into the Cosori Pro Blender.
  5. FLIP the switch from “OFF” to “ON” and turn the dial gradually to “HI”.
  6. BLEND until smooth, about 4 minutes.
  7. STRAIN through a strainer lined with cheesecloth and discard the pulp.
  8. STORE in the fridge or enjoy right away.

Oatmeal with Berries & Almonds

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Yields 2-3 servings 

Prep Time: 1 minute

Cook Time: 25 minutes

 

Ingredients

  • 1 cup steel-cut oats
  • 1½ cups whole milk
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • A pinch salt
  • Light brown sugar, for topping
  • Fresh raspberries, for topping
  • Fresh blueberries, for topping
  • Toasted almonds, for topping

Directions

  1. ADD oats, milk, maple syrup, vanilla, and salt to the Cosori Pressure Cooker.
  2. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  3. SELECT Porridge, set time for 2 minutes, and press the Start/Cancel.
  4. QUICK RELEASE when done cooking and carefully remove lid.
  5. STIR oatmeal, portion into bowls, and top with brown sugar.
  6. ALLOW the heat from the porridge to melt the brown sugar.
  7. TOP with fresh raspberries, blueberries, and toasted almonds. 

Pesto Sauce

Yields 1 cup

Prep Time: 1 minute

Blend Time: 45 seconds

 

Ingredients

  • 4 cups fresh basil leaves (from about 3 large bunches)
  • ⅓ cup pine nuts, walnuts, or almonds, untoasted
  • 3 garlic cloves
  • 1 cup olive oil
  • ½ cup Parmesan cheese
  • Salt, to taste

Directions 

  1. ADD basil, nuts, and garlic to the Cosori Personal Blender.
  2. PULSE 9 to 10 times.
  3. SCRAPE down the sides of the container with a spatula, add the oil, and secure the lid.
  4. BLEND for 15 seconds.
  5. ADD Parmesan cheese and blend again until smooth, about 15 seconds.
  6. SEASON to taste with salt. 

Lemon Dressing

Yields 2 cups

Prep Time: 1 minute

Blend Time: 25 seconds

 

Ingredients

  • ½ cup fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons shallot
  • 1 garlic clove, peeled
  • 1 teaspoon honey
  • 1½ cups extra-virgin olive oil
  • Salt & pepper, to taste

Directions

  1. ADD the lemon juice, Dijon mustard, shallot, garlic, and honey to the Cosori Personal Blender.
  2. BLEND for 10 seconds.
  3. ADD in the oil and blend for an additional 10 to 15 seconds.  
  4. SEASON to taste with salt and pepper.

Holiday Mocha Milkshake

Yields 1-2 servings

Prep Time: 1 minute

Blend Time: 1 minute

 

Ingredients

  • 3 scoops coffee ice cream
  • 1 cup whole milk
  • 1 teaspoon instant espresso
  • 1 teaspoon cocoa powder
  • ¼ teaspoon cinnamon
  • A pinch nutmeg
  • ½ teaspoon peppermint extract
  • ½ cup ice
  • Whipped cream, for serving
  • Chocolate shavings, for serving

Directions

  1. ADD all the ingredients to the Cosori Personal Blender.
  2. BLEND until smooth, about 30 seconds to 1 minute.
  3. SERVE in mugs and top with whipped cream and chocolate shavings.