nuwave twister recipes?

NuWave Oven

I got a nuwave oven and the nuwave twister for christmas and i was wondering if anyone had any good recipes for the twister on frozen drinks was wanting to use it for New Years Eve

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nuwave oven reviews
  1. CaveGal says:

    Here are some alcoholic blender drink recipes to get you started:

    Frozen daiquiris: Combine 3/4 cup of rum, 1 cup of strawberries or bananas, 1/4 cup of lime juice, 1-2 tablespoons of sugar or honey, and 1 cup of ice in a blender. Pour into four glasses, top each with a small spiral of whipped cream, and garnish with a fresh strawberry.

    Frozen margaritas: First, rub a lime wedge around the rims of four glasses, then dip each rim into a shallow dish of kosher salt. For the drink, blend 1/4 cup of freshly squeezed lime juice, 3/4 cup of tequila, 1/4 cup of Cointreau or other orange liqueur, 2-3 tablespoons of sugar (depending on the freshness of the limes and on how sweet you like your drink), and 1 1/2 cups of ice. Serve in salted glasses. If you don’t like salt, or if you prefer a very sweet drink, try using granulated sugar on the glasses instead. For a flavor variation, add 1 cup of strawberries, raspberries, or blackberries.

    Piña Coladas: In your blender, buzz 3/4 cup of rum, 1 1/2 cups of pineapple juice, 3/4 cup of coconut milk (canned is fine), 1 cup of ice, and 1-2 tablespoons of sugar if you like a very sweet drink. When creamy, pour into four glasses and garnish with a pineapple wedge.

    Frozen melon ball: Blend 3/4 cup of Midori, 1/4 cup of vodka, 1 cup of pineapple juice, juice from 1/2 a lime, 1 cup of cubed cantaloupe or honeydew, 1-2 tablespoons of sugar (if you like it sweet), and 1 cup of ice. Pour into four chilled glasses.

    Frozen espresso milkshake: Combine 3/4 cup espresso, 1/2 cup Kahlua, 1/4 cup vodka, 1 cup of milk, 2 scoops of vanilla ice cream, and 1 1/2 cups of ice in blender. When blended and creamy, pour into four glasses. For a mocha shake, squeeze in chocolate syrup to taste and, if you have it, add 1/4 cup of chocolate flavored liqueur in place of the vodka.

    Strawberry vanilla freeze: Add 1/2 cup of vanilla-flavored vodka, 2 cups of strawberries, the juice of one lime, 1 tablespoon of sugar, and 1 cup of ice to your blender. Buzz until smooth, pour into four martini glasses, and garnish each with a fresh strawberry.

  2. RAY FARMER says:

    WE HAVE A NUWAVE TWISTER 7 PIECE MULTI-PURPOSE BLINDER
    NEED NON ALCOHOLIC DRINK RECIPES THAT ARE HEALTY TO DRINK BETWEEN MEALS OR TO SERVE EVENING COMPANY. THANKS R F

  3. Juanita lamp says:

    we make a drink my kids have dubbed The Bomb… its a spin on a rootbeer float
    we use a cup and a half of milk we blend that with a drop of whipping cream
    blend till its a little thick and then we add ice about an inch and blend that then we use rootbeer
    and fill that in and blend it all together. It tastes just like a rootbeer float .. my eldest likes orange soda instead of rootbeer she says it reminds her of orange sherbert.
    since this is mostlly for kids here are some adult ones.
    Afterglow
    1 part Grenadine
    4 parts Orange Juice
    Mix. Serve over ice.
    4 Parts Pineapple juice
    ALICE COCKTAIL (Schraemli)
    1 cl (0.33 oz) Grenadine Syrup
    1 cl (0.33 oz) Orange juice 2 cl (0.67 oz) Pineapple juice
    4 cl (1.35 oz) Cream
    Shake well, strain into a large cocktail glass.
    ALMOST WINE COOLER
    1/2 c grape juice
    1/2 c lemon-lime soda 1/2 t lemon juice
    Combine ingredients in a tall glass; stir to blend. Add ice. 1 serving
    APPLE KARATE
    2 c apple juice or cider 1 lg carrot, peeled and chopped
    Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
    APRICOT APPEALER
    6 oz apricot nectar
    1/4 c ginger ale 1 t lemon juice
    1 t sugar
    Shake well, add crushed ice. Garnish. 1 serving
    BABY COCKTAIL
    Shake half Pineapple juice and cream well.
    BERRY-BERRY
    1 c berries
    1 c milk 1 T honey
    Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
    BLACK & BLUE BERRIES
    1 cup blue or black berries
    1 cup soda water 2 T honey or sugar
    1 t lemon juice
    Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
    BOBBY COCKTAIL
    1 cl (0.33 oz) Orange juice
    1 cl (0.33 oz) Lemon juice 1 t sugar syrup
    6 cl (2 oz) cream
    Shake well and strain into a large cocktail glass.
    BORA BORA
    10 cl (3.38 oz) Pineapple juice
    6 cl (2 oz) Passion fruit juice 1 cl (0.33 oz) Lemon juice
    1 cl (0.33 oz) Grenadine syrup
    Prepare in a blender or shaker, serve in a long drink glass on the
    rocks. Garnish with 1 slice of pineapple and one cherry.
    CRANBERRY JUICE COCKTAIL
    1 lb (1/2 kg) cranberries
    5 cups (1 1/4) liters water
    salt 2 or 3 orange slices (optional)
    1/2 cup (125 ml) sugar
    Wash the cranberries and put them into a non-reactive saucepan with the water, a pinch of salt and if you wish, the orange slices. Cook over medium heat until all the berries burst – about 10 minutes.

    Pour the fruit and liquid into a cheesecloth-lined sieve. Strain the
    juice to the saucepan, add the sugar and boil for two or three minutes. Taste and add more sugar if it is needed. Cool and chill the juice before serving.
    DAK-A-WARI (strawberry)
    1 oz frozen lemonade concentrate
    4 fresh strawberries
    2 oz water 4 ice cubes
    1 fresh strawberry
    Prepare in a blender on high for 30 seconds or until smooth. Pour into cocktail glass and garnish with strawberry
    END WRENCH
    1 part orange juice
    1 part tonic water Ice
    Tastes remarkably like a screwdriver.
    GRAPEFRUIT MOCKTAIL
    2 cl (0.67 oz) Orange juice 6 cl (2 oz) Grapefruit juice
    Mix and stir with ice in a mixing glass, strain off into a large cocktail glass.
    GRAPEFRUIT LEMONADE
    Ice
    2 cl (0.67 oz) Grenadine syrup 6 cl (2 oz) Grapefruit juice
    Soda Water.
    Place some ice cubes in a large tumbler, add syrup and juice top up with Soda Water. Stir a little and serve with a drinking straw.
    Hot Buttered Rum Batter No. 1 *+
    1 lb dark brown sugar
    1/2 lb salted butter
    1 t ground nutmeg
    1 t ground cinnamon 1 t ground cloves
    1 t ground white cardamom
    1 t vanilla
    Hot Buttered Rum Batter No. 2 *+
    1/2 cup brown sugar
    1/2 cup white sugar 1/2 lb butter
    1 pint quality vanilla ice cream
    In either case blend all ingredients in a food processor or mixer and store in the fridge or freezer.

    To make a drink add a dash of rum flavor along with 1 or 2 T spoons of batter to a mug of very hot water.
    HOT LEMONADE
    1 lemon
    2Tbs maple syrup Dash of cayenne pepper
    Squeeze the juice of 1 lemon into a 10-oz. glass. Add 2Tbs maple syrup and a dash of cayenne pepper. Fill with ice water. Stir. Drink.
    LEMONADE SYRUP (makes about 4-1/2 cups)
    1. Boil for 5 minutes:
    2 cups sugar
    1 cup water
    rind of 2 lemons,
    cut into strips
    1/8 t salt

    Cool and add:
    juice from 6 lemons
    Strain the syrup. Store in a covered jar.

    Add:
    2 T syrup to
    1 glass of ice water or carbonated water
    2. Add:
    1 T syrup
    2 T orange, apricot or
    pineapple juice to
    1 glass of ice water or|
    carbonated water

    From: THE JOY OF COOKING, by the Rombauers
    LUCKY DRIVER
    Use only fresh squeezed juice for best result!
    1 cl (0.33 oz) Coconut concentrate)
    2 cl (0.67 oz) Lemon juice
    5 cl (1.69 oz) Pineapple juice 5 cl (1.69 oz) Grapefruit juice
    5 cl (1.69 oz) Orange juice
    15 cl (5 oz) Sugar Syrup
    Prepare in a blender or shaker, serve in a long drink glass with 2-3
    ice cubes. Garnish with one orange slice, and one lemon slice.
    MOCK-ARITA
    2 oz lemonad unreconstituted
    8 oz cold water 1/2 oz. lime juice
    6 ice cubes
    Prepare in a blender on high for 10 seconds until light and frothy. Salt rim margarita glass and fill. One 12 oz serving.
    NOD-A-COLADA (pineapple)
    2 oz. pineapple juice
    unreconstituted
    4 oz. water
    1oz. coconut cream 1 oz. half and half
    6 ice cubes
    pineapple wedge
    cherry
    Prepare in a blender on high until smooth and creamy about 30 seconds. Pour into hurricane glass. Garnish with pineapple and cherry and serve with a straw. Makes 10 oz. serving.
    ORANGATANG
    1 cup orange juice 1 cup cranberry
    Place all ingredients in the blender jar – cover and whiz on medium
    speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
    PINEAPPLE – ORANGE TWIST
    1 part Grenadine
    4 parts Orange Juice 4 Parts Pineapple juice
    The proportions are approximate, vary according to taste. Mix
    together, serve with lots of ice.
    PINEAPPLE – LEMONADE
    5 cl (1.69 oz) Orange juice
    15 cl (1.69 oz) Pineapple juice 3 cl (1 oz) Sugar syrup
    several ice cubes
    Soda Water
    Mix 5 cl (1.69 oz) Orange juice, 15 cl (1.69 oz) Pineapple juice, 3 cl (1 oz) Sugar syrup in a large tumbler with several ice cubes. Stir well and top up with cold Soda Water. Serve with a drinking straw.
    PINEAPPLE – POWER
    1 sm can pineapple slices w/ juice
    2 cups water 1 T honey
    1/4 t ginger
    Place all ingredients in the blender jar – cover and whiz on medium
    speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
    PUSSY FOOT
    1 cl (0.33 oz) Grenadine Syrup
    4 cl (1.35 oz) Pineapple juice 4 cl (1.35 oz) Orange juice
    4 cl (1.35 oz) Grapefruit juice
    Shake or blend briefly, strain into a long drink glass. Garnish with
    fresh fruit, cherry, and a drinking straw.
    SHIRLEY TEMPLE
    Ice
    20 cl (7 oz) Ginger Ale 3 cl (1 oz) Grenadine syrup
    Build in a long drink glass. Add 20 cl (7 oz) Ginger Ale over ice,
    sprinkle 3 cl (1 oz) Grenadine syrup over it. Garnish with a lemon
    slice and a cherry.
    TOMATO COCKTAIL
    1/2 tsp Worcestershire
    1 T Lemon Juice 10 cl (3.38 oz) Tomato Juice
    Salt, pepper and ice cubes
    Stir in a mixing glass half a tea spoon Worcestershire sauce, 1 teaspoon Lemon juice, 10 cl (3.38 oz) Tomato juice, and a little salt and pepper over ice cubes. Strain off into a large cocktail glass.
    TROPICAL
    2 cl (0.67 oz) Grenadine syrup
    2 cl (0.67 oz) Syrups de menthe (mint syrup) 10 cl (3.38 oz) Milk, cold
    Shake or build directly in the glass.
    TRICKY MARY (prepare 1 quart and keep on hand)
    1 qt vegetable cocktail juice
    4 pkg low cal sweetner
    3 dashes celery salt
    3 dashes season salt 3 dashes Worchestershire Sauce
    3 dashes tabasco sauce
    3 dashes lime juice

    Combine all ingredients and shake, store in sealed container in refrigerator. Garnish with pickle or cuke spears. Use within four days.

    Smoothies
    HEALING SMOOTHIE
    1 firm Kiwi
    1/4 peeled Cantaloupe 1 ripe banana
    Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Makes your tummy feel nice, some say it is good for ulcers.
    JUNGLE SMOOTHIE
    1peeled Orange (leave white)
    1/2 peeled Papaya 1 ripe banana
    Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Makes your tummy feel nice, some say it is good for digestion.
    TAKE YOUR PICK FRUIT SMOOTHIE
    2 cups Strawberries (frozen)
    2 cups Pineapple (diced) Your Choice
    1 ripe Banana
    1 cup Peaches, Blueberries
    or Raspberries
    Blend into a smoothie. Pour into a tall glass, drink immediately and enjoy! Add a cup of yogurt for another flavor savor!
    MELON ICE
    1 Watermelon Honeydew
    or Cantaloupe
    Honey or maple syrup to taste 1c Ice can add more ice if you
    want more thickness to drink
    Blend into an icey. Pour into a tall glass, drink immediately and enjoy!

    Coffee
    AFTER-DINNER MOCHA CREAM
    1/2 c cold milk
    1/2 c cold coffee 2 T chocolate syrup
    1 t sugar (if desired)
    Shake well, add crushed ice. 1 serving
    CAFE au CHOCOLATE
    1 c hot fresh cofee
    2 t cocoa powder 1 t sugar (if desired)
    dollop of whipped cream
    Stir in cup. Add whipped cream and top with cherry
    CHOCOLATE CINNAMON COFFEE
    1 c hot fresh coffee
    1 oz cream
    1 t cocoa powder 1 dash cinnamon powder
    1 t sugar (if desired)
    dollop of whipped cream
    Stir in cup. Add whipped cream and top with cherry
    INTERNATIONAL BREWS
    Arabian
    1 c hot coffee
    1 crushed cardamon seed
    1 cinnamon stick to stir
    whipped cream topping Brazilian
    1 c hot coffee
    1 T hot cocoa mix
    1 cinnamon stick to stir
    whipped cream topping
    French
    1/2 c hot coffee
    1/2 c hot cream Italian
    1 c c hot coffee
    twist of lemon
    Mexican
    1 c hot coffee
    2 t chocolate syrup
    1/3 t cinnamon
    whipped cream topping, sprinkle with nutmeg or cinnamon

    Turkish
    1 c hot coffee
    1 T honey
    1 crushed cardamon seed
    whipped cream topping
    Swedish Mix
    1 c hot coffee
    1 t spice mixture

    Spice mixture
    1/4 c brown sugar
    1/4 t cinnamon
    1/4 t ground cloves
    1/4 t nutmeg
    grated orange peel

    Whipping cream topping
    Viennese
    1 c hot coffee
    1 t sugar
    whipped cream topping and sprinkle with nutmeg

    Cocoas and Mixes

    Cocoa & Hot Chocolate MIXES

    COCOA MIX
    3 c. powder milk
    3/4 c. cocoa powder
    1 c. sugar
    dash of salt
    MIX AND STORE
    3 c. powder milk
    3/4 c. cocoa powder
    1 c. sugar
    dash of salt
    EASY TO STORE
    1 Lb. cocoa mix (Quick)
    1.5 Lb. instant milk
    1-6oz. coffeemate
    .25 c. powdered sugar EASIEST
    1/3 c. cocoa mix (store bought)
    Hot water
    Coffee mug
    Combine ingredients and mix. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in cup, add boiling water and stir.

    NUKED COCOA
    (modified version of the Hershey’s can-side recipe)

    2 tsp cocoa *
    1 tsp sugar *
    1/2 tsp vanilla extract
    Milk (12 oz. or so for a typical mug)
    Mix with a bit of milk (1 oz or so) in mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.
    Hot Chocolate Non-Dairy

    3/4 cup pure coconut milk
    1/4 cup water (If you use light coconut milk DO NOT ADD WATER.)
    1/2 tablespoon carob powder
    raw honey to taste (about 1/2 teaspoon)
    Combine coconut milk, water and carob powder. Blend with a wire whisk, heat on stove top or microwave. Add honey to taste.
    Hot Chocolate

    3 cups instant nonfat dry milk
    2 cups (12 oz) chocolate chips and
    1 1/2 cups miniature marshmallows
    Whirl half the milk and half the chips in a food processor or blender until finely ground. Take care not to grind past that or the mix will clump. Do the same with the other halves of milk and chips, put everything in a bowl and stir in the marshmallows. Package in an airtight container (can be stored up to 6 months). When using, just mix to taste with boiling water.

    Vary the chips …. semisweet, milk, mint, malted milk chips and malted milk powder substitute for the milk or white chocolate. You can use half peanut-butter or butterscotch chips. You can add in flavorings like coffee powder, cinnamon, nutmeg, cardamom, or orange peel.

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