What cool things can I do with my new Chefman immersion blender?

We have one. I like making creamy soups and sauces with it.

Boil some chunks of squash. Once soft, drain the water. Add spices, butter, half & half. Then immersion blend the heck out of it. Squash soup.

Boil some peeled tomato chunks in broth with fresh basil, spices, carrot chunks, and red/green/orange peppers. Once cooked, add half & half and grated Parmesan cheese. Blend thoroughly. Tomato cream sauce. Serve over cooked pasta.

You want to be sure you’ll find plenty of uses and, thus, not waste a single penny of that $6.50! (For less than the price of a sports magazine, you now have a handy kitchen gadget.)

I’ll be using my own immersion blender tomorrow. This afternoon, I bought the ingredients for my fresh-tomato gazpacho, which is 100% pureed and 0% chunky. The immersion blender’s quick and easy, as compared to transferring batches of soup to my regular blender.

After years of searching for the perfect gazpacho recipe, I found it a few summers ago. The secret – don’t use any tomato juice, just ripe tomatoes and vegetables.

Mushroom and Bacon soup

My sister has one and she makes terrific butternut squash soup with it.

I hear homemade mayonnaise is easy and superior to the stuff in the jar.

Give the recipe, @Love_my_doggie.

Mayo to try.
Note to self: buy a lemon.

Immersion blenders are the best! I recall being on a waiting list for my first Braun Multipractic back in 1983. That thing still works, though I do have a back-up.

My favourite use (other than soups and mayo) is to liquefy bananas to go into waffles and pancakes. They’re sort of a secret ingredient. Almost black bananas, liquefied, make a great substitute for some of the regular liquids found in waffles/pancakes/breads. My banana pecan waffles (with a touch of brandy to aid the poof) are legendary.

perfect for summertime. Freshly made fruit sorbet. Buy whatever is on sale fresh at the farmers market. Freeze them spread out on a sheet tray. Berries are the easiest since they don’t need peeling but any fruit will do.

Take thoroughly frozen fruit chunks and blend them up. Delicious. And just freeze any leftovers. Also, to make it firmer add a banana cut in chunks and frozen also. Gives the sorbet a nice firm consistency.

@ibstubro I couldn’t attach a Word document. Either it isn’t possible to do so, or I really am an idiot (reference to a recent Meta post). I’ll list the recipe below.

I usually make a double batch. The gazpacho’s so good, it goes quickly. Also, who wants to be stuck with a leftover half cucumber, onion, and jalapeno?

To all our metric friends, sorry for the English measurements.

2 lbs. tomatoes, roughly chopped
1 med. red bell pepper, roughly chopped
½ medium cucumber, peeled, seeded, and roughly chopped
½ red onion, roughly chopped
⅓ cup olive oil
⅓ cup skinless almonds
1 slice of bread, about ½” thick, torn into pieces
3 tblsp. sherry vinegar
½ med. Jalapeno, seeded and roughly chopped
2 garlic cloves
Salt and pepper

Put all the ingredients into a blender. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit into the blender, or use an immersion blender.)

Refrigerate for several hours, preferably overnight. Season with salt and pepper as needed.

Sounds delicious, @Love_my_doggie!
I recently got another gazpacho recipe. I’ve decided that when I make it, I’ll just go buy the required ingredients at the local grocery stores salad bar.
Only buy what I need.

Here’s a few more things.

You dont ever have to throw out stale bread ever again. Just put it in a warm oven or leave overnight on the countertop to thoroughly dry out.

Then use your new blender to make bread crumbs.

You’ll never have to buy that bottled salad dressing since you can just emulsify yours on the spot as long as you have a little oil, vinegar and flavorings.

If you like chicken livers you can make terrific chopped liver or blend a little longer for a nice creamy pate or add a little cream for an elegant chicken liver mousse which can rival fois gras.

I don’t know how powerful yours is, but you could try making your own nut butters. Not just peanut butter but cashew butter is really delicious.

Also, I’m sure you’ve seen the commercials for the Magic Bullet blender. They have a really great book that comes with it that has all kinds of recipes and suggestions.

You could likely find just the booklet on Ebay (or perjaps even Amazon). It’s well worth the few bucks it would cost.

Great suggestions! @Buttonstc

Put cottage cheese in a blender and you something exactly like mayo but no oil. Add flavors and you have salad dressing.

If you make mayo, be sure all the equipment is sterile before you start.

I bought a Rival immersion blender for 25¢ at a yard sale and sold the Chefman. lol

I’ll try the cottage cheese, @SmartAZ.