INGREDIENTS (Nutrition)

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder 
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

DIRECTIONS

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

From allrecipes.com

RECIPE INGREDIENTS

8 extra-large eggs

1 tablespoon Dijon mustard

2 tablespoons milk

Salt to taste

Freshly ground white pepper to taste

1 small onion, thinly sliced

4 small red-skinned potatoes, sliced 1/8 inch thick

3 tablespoons extra-virgin olive oil

1 cup diced ham

DIRECTIONS

Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.

In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

From cooking.com

With a 1-3/5-cubic-foot capacity and 1250 watts of power, this family-size microwave oven provides quick and easy meal preparation. The unit’s automatic 15-inch turntable ensures even heating, while its one-touch sensor cooking adjusts power levels and calculates cooking times automatically, making reheating and cooking a variety of foods easier than ever. A pulsing delivery of very low microwave power keeps food temperature at a constant level–without overcooking; the improved keep-warm menu now includes five items, so foods like stew, gravy, and desserts remain warm in the oven until they’re ready to be enjoyed.

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INGREDIENTS (Nutrition)

• 1 (16 ounce) package rigatoni pasta
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup turkey stock
• 1/2 cup pasta sauce
• 1 cup water
• 1/2 (1 ounce) package dry onion soup mix
• 1 teaspoon crushed garlic
• salt and pepper to taste
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded sharp Cheddar cheese
• 1 pound cooked turkey breast, cubed

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
3. Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

From allrecipes.com

Introducing an evolutionary new look in coffeemakers. The Cuisinart? Brew Central? Coffeemaker makes a bold statement with a brushed stainless steel finish and an elegant tech-industrial design. Programmable from start to finish, with a variable heater plate for temperature control, it’s the ideal coffeemaker for today’s demanding consumer. It even tells you when it’s time to decalcify. Cuisinart quality, performance and convenience — now in new state-of-the-art packaging.

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The Philips Blender in anodised aluminium features a 750W engine, which can handle just about anything – from fruit and vegetables to ice. Its multi-speed function will blend, crush and cut to almost any consistency you want.

Easy to clean

Detachable blade unit

Cleaning is easy thanks to the detachable blade

Read the rest of this entry »

FOR THE FILLING:
1 1/2 pounds shredded cooked chicken meat
1/4 pound Monterey Jack cheese, grated
1/4 pound mozzarella cheese, grated
FOR THE TOMATO-CUCUMBER SALSA:
2 pounds tomatoes
1/4 cup chopped white onion
2 small cloves garlic
2 small jalapeno chiles, stemmed
3 tablespoons red wine vinegar
1/2 English cucumber, seeded
Kosher salt
FOR THE TACOS:
3 cups canola oil
12 (5-inch) corn tortillas
1/2 bunch cilantro, stemmed and chopped (to serve)
TO PREPARE THE FILLING:
In a bowl, combine the chicken and cheeses, season with kosher salt and toss well. Set aside.
TO PREPARE THE SALSA:
Bring a saucepan with water to a boil. Fill a large bowl with ice water.
Stem tomatoes; slash an "X" into skin at bottoms. Submerge tomatoes in the boiling water for 30 seconds to loosen the skins, drain and plunge into the ice bath.
Drain again; peel off skins. Cut the tomatoes in half crosswise and squeeze out as many of the seeds as possible.
Pulse the tomatoes, onion, garlic, jalapenos and vinegar in a food processor to a medium salsa consistency and transfer to a bowl. Add cucumber to the food processor, pulse until finely chopped (it won’t chop evenly if you do it with the tomato) and add to the salsa. Season with salt and mix well. Set aside.
TO PREPARE THE TORTILLAS:
Place a large skillet over high heat and add 2 to 3 tablespoons of the oil.
When the oil is hot, one at a time, add the tortillas and fry for 5 to 10 seconds on each side, until pliable (don’t overfry or they’ll become hard).
TO MAKE THE TACOS:
While the tortillas are still warm, fill each one with a scant 1/2 cup of the chicken. Fold the tortilla in half over the filling, pushing the filling down to the bottom half of the pocket. Weave 2 toothpicks through the unfilled lip of the tortilla to hold the pocket closed.
Place a skillet or deep saute pan over high heat and pour in the remaining oil. When the oil is hot, fry the tacos 4 at a time for about 2 minutes, turning occasionally, until the filling heats up and the shells crisp slightly. Transfer to paper towels to drain.
TO SERVE:
Remove the toothpicks, gently open the tacos and fill with the salsa and cilantro.
Servings: 6
Adapted from source: Dona Tomas: Discovering Authentic Mexican Cooking by Thomas Schnetz, Dona Savitsky, Mike Wille, and Richard Rodriguez

From www.recipelink.com

Use lamb or beef in this stew with dumplings. An Irish stew recipe with herb dumplings.

Ingredients:

• 2 pounds lamb stew meat, or beef
• 1/2 cup flour
• 3 tablespoons vegetable oil
• 1 1/2 cups chopped onion
• 2 carrots, chopped in large pieces
• 4 potatoes, diced
• 2 tomatoes, peeled and chopped, or 1 can (14.5 ounces) diced tomatoes
• 1/2 teaspoon garlic powder
• 1 bunch fresh mixed herbs, tied with a string (thyme, rosemary, chives, parsley)
• 2 1/2 cups beef broth
• Herb Dumplings:
• 2 cups biscuit baking mix
• 2/3 cup milk
• 1/2 to 1 teaspoon mixed dried herbs or parsley

Preparation:

Coat meat in flour, then brown in oil in a skillet. Add onions and sauté. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place the bundle of herbs in middle of mixture. Cover with broth and cook 2 hours over low heat. While stew is cooking, make dumplings. Salt and pepper to taste. Make dumplings and add 20 minutes before stew is done. See below.
Dumplings:
Mix dry ingredients with milk and herbs just until moistened. Drop onto boiling stew (do not drip into the liquid - drop onto vegetables or meat) and gently simmer for 10 minutes. Cover and simmer 10 minutes longer.

From southernfood

One of the top entrants in this year’s Electrolux design contest is the Kitchen Drawer. Designed for the internet generation - you know the type, always connected, always mobile, and most likely living in urban areas where space is a commodity.

There are four main parts to this product; a stainless plate for meal prep and warming, an electric stove for cooking, a dish drawer for storage, and a mini-fridge. If it looks like a filing cabinet, don’t hate - it’s supposed to slip under your desk. This is perfect for someone who eats at the desk, like I am doing now. Mmm. . . ramen.

Designer: Nojae Park

From Yanko Design

Knives scare the hell out of me. Sharpening knives is pretty much out of the question. I’m no Chao San Poi. But this fully-enclosed knife sharpener seems to be the key to precise cuts for those who only like to be near the blunt side of the blade.

Some words from the designer, Adam Clark: “Eliminates the skill and safety concerns surrounding traditional knife sharpening equipment. The Sliding sharpening mechanism broadens the products capacity to function with particularly dull knives. The mechanism is enclosed within the case and automatically adjusts to match the curvature of various blades.”

Take the sharpener, place the blade inside, click shut, sharpen, click open, done! The sharpener clicks apart for easy cleaning. It fits most knives. I can slice my enemy* in half with ease! *My enemy is Peanut Butter + Jelly Sandwich, whom I then consume!

According to Adam Clark, this sharpener will be available for purchase early 2009 through the design’s sponsor, Salter Housewares.

Designer: Adam Clark

From Yanko Design