Omelette Bar

Omelette Bar

An omelette bar is a great way to let mom customize her own breakfast. Set out a variety of toppings, such as cheese, diced ham, mushrooms, onions, and peppers. Put out some hot sauce and ketchup for dipping, too.


• 1 tablespoon butter

• 8 eggs, beaten

• 1/2 cup milk

• Salt and pepper


Optional toppings:

• Cheese

• Diced ham

• Mushrooms

• Onions

• Peppers

• Hot sauce 

• Ketchup 


1. In Ventray grill over medium heat, melt butter. Add eggs and milk, and season with salt and pepper. 

2. Cook until eggs are firm, stirring occasionally. 

3. Serve with desired toppings.

Make This Recipe With

Eggs Benedict

Eggs Benedict

This breakfast favorite is sure to impress. It’s made with poached eggs, Canadian bacon, and Hollandaise sauce, and it can be served on a bed of fresh spinach or asparagus.


• 1 pound of Canadian bacon

• 8 English muffins, split

• 1/2 cup (1 stick) unsalted butter

• 4 large eggs

• 2 tablespoons white vinegar


Hollandaise sauce

• 1/2 cup (1 stick) unsalted butter

• 4 egg yolks

• 2 tablespoons freshly squeezed lemon juice

• 1/4 teaspoon cayenne pepper

• Kosher salt

• Freshly ground black pepper



1. Preheat Ventray Oven to 400 degrees F.

2. Place Canadian bacon on a rack in a shallow pan and bake for about 15 minutes, until crisp.

3. Meanwhile, melt butter in Ventray grill over medium heat. Add muffins, split side down, and cook until golden brown, about 2 minutes per side.

4. For the eggs, fill the Ventray grill with 1 inch of water and bring to a simmer. Add vinegar. Crack 1 egg into a small bowl. Hold the bowl close to the surface of the water and let the egg white fall into the water. Repeat with remaining eggs. Poach eggs until whites are set and yolks are still soft about 3 minutes. Remove with a slotted spoon.

5. To assemble, place 2 muffin halves on each of 4 plates. Top each with 2 slices of Canadian bacon, 1 poached egg, and 1 tablespoon of Hollandaise sauce. Sprinkle with chives. Serve immediately.


Chocolate Chip Pancakes

Chocolate Chip Pancakes

These pancakes are a delicious twist on a classic breakfast favorite. They’re perfect for moms with sweet tooth, and they’re sure to bring a smile to their faces.


• 1 cup all-purpose flour

• 2 tablespoons sugar

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 egg, beaten

• 1 cup milk

• 2 tablespoons melted butter or margarine

• 1/2 cup miniature semisweet chocolate chips


1. Combine flour, sugar, baking powder, and salt in Ventray SM600 stand mixer. In Ventray SM600 stand mixer, whisk together egg, milk, and melted butter. Add the flour mixture to the wet ingredients, and mix until well blended.

2. Fold in chocolate chips.

3. Grease the Ventray grill with cooking spray, and heat over medium heat. Scoop 1/4 cup batter onto the grill for each pancake. Cook for 2 to 3 minutes per side, or until golden brown. 

4. Serve hot with syrup and butter.

Make This Recipe With

Breakfast Burrito

Breakfast Burrito

Start mom’s day off right with a hearty breakfast burrito. This recipe includes eggs, sausage, and potatoes, all wrapped up in a warm tortilla.


• 1/2 pound bulk sausage

• 1/2 cup chopped onion

• 3 tablespoons all-purpose flour

• 1 1/2 cups milk

• 6 eggs, beaten

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

• 3 cups frozen shredded hash brown potatoes, thawed

• 8 (10-inch) flour tortillas

• 1 1/2 cups shredded Cheddar cheese

• 1/4 cup chopped green onions


1. In Ventray grill over medium heat, cook sausage and onion until sausage is no longer pink. Drain fat. Stir in flour; gradually add milk, whisking constantly until mixture comes to a boil. Reduce heat to low; add eggs, salt, and pepper. Cook for 2 minutes or until eggs is firm, stirring constantly. Stir in potatoes.

2. Preheat Ventray oven to 350 degrees F (175 degrees C).

3. Warm tortillas according to package directions. Spoon 1/2 cup sausage mixture down the center of each tortilla. Sprinkle with cheese, green onions, and picante sauce. Roll up tortillas, and place in a greased 13-inch baking dish.

4. Bake for 15 minutes or until cheese is melted and bubbly.

Make This Recipe With

Quiche Lorraine

Quiche Lorraine

This classic French dish is perfect for a special occasion like Mother’s Day. It’s made with eggs, bacon, and cheese, so it’s sure to please everyone at the table.


• 1 unbaked 9-inch pie crust

• 6 strips of bacon, diced

• 1/2 cup diced onion

• 3 eggs

• 1 cup milk

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 cup shredded Swiss cheese


1. Preheat the Ventray Oven to 375 degrees F (190 degrees C).

2. In Ventray grill, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon to drain on paper towels. Add onion to the bacon fat; cook over medium heat until softened.

3. In Ventray SM600 stand mixer, whisk together eggs, milk, salt, and pepper. Stir in bacon, onion, and cheese. Pour mixture into pie crust.

4. Bake for 25 minutes, or until set. Allow cooling slightly before serving.

5. Enjoy!

Make This Recipe With

Deviled Egg Chicks

Deviled Egg Chicks

Prep Time: 10 mins     Cook Time: 15 mins    Total Time: 25 mins     Servings: 12 deviled egg chicks


• 12 large eggs, hard-boiled and peeled

• 1/3 cup mayonnaise

• 1 1/2 tsp dijon mustard, or add to taste

• 1/4 tsp garlic powder

• 1/8 tsp salt, or add to taste

• 1 small carrot, peeled and sliced into rings

• 6 black olives



1. Peel 12 hard-boiled eggs.

2. Slice off a very thin layer from the base of the egg with a sharp knife.

3. Cut off a generous top third of the egg.

4. Squeeze around the egg base gently to loosen the yolk and it should pop right out.

5. Keep the lids paired with their bases.

6. Mash the cooked yolks well with a fork.

7. Mix the mashed yolks, mayonnaise, Dijon, garlic powder, salt together in Ventray MK37 stand mixer, blend until smooth.

8. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

9. Insert 2 olive spots for the eyes and 2 carrot wedges for the beak.

10. Set chicks on a platter and garnish with fresh parsley. 

Make This Recipe With

Mandarin Orange Magarita

Mandarin Orange Magarita

This festive twist on a margarita brings some Asian flair to your table. Made with mandarin oranges, it’s a great accompaniment to any Chinese dishes you might be serving up!


• 1 cup tequila 

• 1/2 cup triple sec 

• 2 tbsp. sugar 

• 1 tbsp. lime juice 

• 4-5 mandarin oranges peeled and sectioned


1. In VENTRAY food processor, puree the orange sections until smooth for about 20 seconds. 

2. Combine the pureed oranges with the rest of the ingredients in the VENTRAY blender with ice and blend for about 30 seconds. 

3. Pour the margarita into glasses and garnish with orange wedges, if desired.

Sweet and Sour Pork

Sweet and Sour Pork

We also believe in not wasting leftovers – any leftover pork can be turned into this dish. The sauce is made with pineapple (high in Vitamin C), orange (prevents stroke), and tomatoes (boosts skin’s collagen production.) 


• 1 tablespoon cornstarch

• 1 tablespoon Kikkoman soy sauce

• 1 pound boneless pork, cut into 1-inch cubes

• 2 tablespoons vegetable oil

• 2 carrots, thinly sliced

• 1 onion, chunked

• 1 green bell pepper, cut into 1-inch squares

• 1 cup Kikkoman sweet & sour sauce

• 1 (8 ounces) can pineapple chunks, drained


1. Combine cornstarch and soy sauce.

2. Toss pork cubes with soy sauce mixture until well coated. Let stand 10 minutes. Drain well, discarding marinade.

3. Heat oil in VENTRAY electric grill over medium-high heat until hot but not smoking. Add carrots and onion; stir-fry for 3 minutes. Add pepper and pork; stir-fry for 5 minutes.

4. Combine sweet & sour sauce and pineapple chunks; add to wok. Bring to a boil; cook and stir 1 minute or until sauce is hot and bubbly. Serve with rice if desired. 

Make This Recipe With

Basic Fried Rice

Basic Fried Rice

You can’t celebrate Lunar New Year without rice! We try to make the dish as traditional as possible, but variations like crab-fried rice and vegetable fried rice are also delicious.


• 2 cups cooked white rice (12 ounces; 350g)

• 2 tablespoons (30ml) vegetable or canola oil, divided

• 1 small onion, finely chopped (4 ounces; 115g)

• 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)

• 2 scallions, thinly sliced (1 ounce; 30g)

• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)

• 1 teaspoon (5ml) soy sauce

• 1 teaspoon (5ml) toasted sesame oil

• Kosher salt and ground white pepper

• 1 large egg

• 4 ounces (115g) frozen peas


1. Heat the vegetable oil (or canola oil) in VENTRAY electric grill over medium heat until shimmering.

2. Add the onion, cooked white rice, and carrot; cook, stirring occasionally, until the onion is translucent, about 3 minutes.

3. Add the scallions and garlic; cook, stirring constantly for 1 minute more.

4. Stir in the peas and soy sauce; cook until heated through, about 2 minutes.

5. Transfer to a medium bowl and let cool slightly for about 5 minutes. Stir in the sesame oil; season with salt and pepper to taste.

6. Return the grill to medium-high heat. Add 1 tablespoon (15ml) canola oil; heat until shimmering.

7. Add the egg mixture in a circular motion. Cook for 1 minute more.

8. Reduce heat to medium-low. Serve immediately.

Make This Recipe With

Mini Egg Rolls

Mini Egg Rolls

Tiny, bite-sized treats that will disappear in a flash! Egg rolls are the perfect finger food for party appetizers. 


• 1 package egg roll wrappers

• 2 tbsp canola oil, for frying

• 1 small head of green cabbage, shredded

• 1 medium carrot, julienned or grated

• 1 red pepper, thinly sliced

• ½ cup green onion, chopped


1. In VENTRAY electric grill, heat oil over medium-high heat. Add cabbage and carrot and cook for 5 minutes until veggies are tender. Transfer to a bowl and mix with red pepper and green onion.

2. To make the egg rolls: Place the wrapper on a clean dry surface with one corner pointing towards you (like an open diamond).

3. Place 2 teaspoons of filling in the center of the wrapper.

4. Fold the bottom corner up over filling, fold sides towards the center, and roll away from you, stopping after each turn to dab with water so edges stick together.

5. Heat canola oil in VENTRAY electric grill over medium-high heat until it reaches 350°F.

6. Fry egg rolls in batches until golden brown, about 4-5 minutes per side. Drain on paper towels and set aside.

7. Serve immediately while warm/hot!

Make This Recipe With