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Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, White

Professional-quality soft serve ice cream, yogurt, sorbet and sherbet is now available right at home, with the Cuisinart Mix It in Soft Serve Ice Cream Maker. Not only does it make everyone’s favorites, but with three built-in condiment dispensers, it makes them extra delicious! Just a pull of a tab send sprinkles, chips and other mix-ins down the chute to mix right into frozen desserts as cones or bowls are filled. Operation is fully automatic; simply pour in the ingredients and turn the dial!

Product Features

  • Easy-lock Lid with Window – Lid is designed to remove and lock easily. An ingredient window allows you to pour ingredients directly through the top and watch the freezing process, Base – Contains heavy-duty motor strong enough to make and dispense ice cream
  • Mixing Arm (not shown) – Mixes and aerates ingredients in freezer bowl to create smooth soft ice cream, Dispensing Bracket with Handle – Dispenses the soft ice cream when handle is pulled down. Removable for easy cleaning, Rubber Feet – Nonslip feet keep base stationary during use
  • 1 1⁄2-Quart Freezer Bowl (not shown) – Contains cooling liquid within a double-insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature, Condiment Chute – Mix-ins are dispensed from the chute into your ice cream cone or bowl while you dispense ice cream. Removable for easy cleaning
  • Three Condiment Containers – Dispense the mix-ins of your choice. The front condiment container with a curved edge dispenses small mix-ins such as sprinkles. Two rectangular condiment containers dispense larger mix-ins such as mini M&M s or mini chocolate morsels, Condiment Dispensing Levers -Pull out one of three levers to add the mix-ins of your choice into your soft ice cream
  • ON/OFF Power Dial, Cone Holder – Conveniently holds a stack of extra ice cream cones. Can hold both flat and pointed-bottom cones, Removable Drip Tray – Can be removed for easy cleaning. Dot in center of tray indicates where to place the ice cream cone. Mix-in Gauge – Check the size of mix-ins by dropping them through. Mix-ins that do not fit through will clog the ice cream maker
  • Refer page 6 of user manual below for troubleshooting steps.
  • Fully automatic soft-serve ice-cream maker with double-insulated freezer bowl
  • 3 built-in condiment dispensers; cone holder; removable parts for easy cleaning; instructions and recipes included
  • Produces 1-1/2 quarts of ice-cream in just 20 minutes; no chemicals, salt, or ice required
  • Handle makes ice cream swirl out like with an authentic soft-serve machine
  • Product Built to North American Electrical Standards


Roasted Fioretto Recipe

It’s not often that you come across a new vegetable. The first time I saw Fioretto at a market in Chinatown I thought it must be some kind of weird overgrown cauliflower. It turns out it’s a relatively new hybrid that combines the best of broccoli and cauliflower. In addition to Fioretto, it’s also called stick cauliflower, flowering cauliflower, Chinese cauliflower and kaurifurore. It has thinner sweeter tops than cauliflower, and stems similar to broccoli which are sometimes white and other times pale green. The stems deepen in color when cooked. 
The hybrid was developed in Japan in 2012 by a seed company and I started noticing it the past year or so but couldn’t find much information about it. Once I tried cooking it, I became a fan. Because it’s less dense, it’s easy to cook and lends itself well to raw, steamed or stir fried recipes. One of the ways I particularly like preparing it is by roasting it with olive oil, salt and garlic. Like traditional cauliflower it develops a very appealing sweet flavor when cooked. It’s a great side dish, but also good tossed with pasta or in a roasted vegetable salad served either warm or at room temperature.
I’ve seen Fioretto at both farmer’s markets and frequently in Asian produce markets and it’s also distributed by Melissa’s and Specialty Produce. Like other brassicas it’s high in vitamin C, dietary fiber and potassium. If you’ve tried it, let me know in the comments. 
Roasted Fioretto 
Serves 4
Ingredients
1 head of Fioretto broken into small pieces, about 4 cups when sliced
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
Pinch of kosher salt
Instructions
Preheat oven to 400 degrees. Break the vegetable into bite sized florets and toss in a bowl with olive oil, garlic and salt. Place on a foil lined rimmed baking sheet and bake for 20 minutes or until tender and brown in spots. 

Enjoy!

Five Ingredient Cookbook: Easy Recipes in 5 Ingredients or Less (Five Ingredient Cooking Series Book 1)

Easy Recipes in 5 Ingredients or Less!

Are you tired of complicated recipes with hard-to-find ingredients? Are you looking for delicious and easy recipes with only a few simple ingredients? Now you can create amazing, mouthwatering meals for friends and family with simple and easy-to-follow recipes that don’t require hard to find ingredients that you will only use once.

It’s time for you to relax. Cooking shouldn’t be stressful. It should be a time to unwind and serve your family nourishing and delicious foods. Who wants to stress out about cooking? Ain’t nobody got time for that! Follow these simple and easy recipes and create some amazing and delicious meals.

Book 1 of 5 in the Five Ingredient Cooking Series: Collect them all!

This cookbook was created out of necessity. I was tired of searching far and wide for ingredients that I would only use once every six months. Who wants to spend all that time and money on complex recipes you will never even cook? That’s what led me to create this cookbook full of step-by-step recipes that are easy to follow and simply prepared. Most importantly, they are real recipes for real people and your family will love them. All of the recipes only require 5 ingredients or less!

Check out some of mouthwatering 5 Ingredient Slow Cooker Recipes:

Chicken and Waffle SlidersBuffalo Chicken DipChicken SaladBuffalo Chicken SlidersShredded BBQ ChickenEasy Italian Baked ChickenChicken and Cheese RollsBarbeque Chicken LegsSlow Cooker Mexican ChickenChicken Cordon BleuShredded Buffalo ChickenSlow Cooker Chicken Salsa VerdeSlow Cooker Pancake BakeSlow Cooker Cinnamon Roll CasseroleSlow Cooker French ToastSlow Cooker Blueberry CobblerSlow Cooker Cherry Dump CakeSlow Cooker Bread PuddingSlow Cooker Peach CobblerSlow Cooker Apple Dump CakeSlow Cooker Shredded BBQ ChickenSlow Cooker Mexican ChickenSlow Cooker Hawaiian BBQ ChickenSlow Cooker Sweet PotatoesSlow Cooker Cheddar Creamed CornSlow Cooker Spinach Queso DipSlow Cooker Pulled PorkSlow Cooker Beef BurritosSlow Cooker Bacon Ranch PotatoesSlow Cooker Teriyaki ChickenSlow Cooker BBQ RibsSlow Cooker 5-ingredient ChiliSlow Cooker Apricot Orange ChickenSlow Cooker Honey Garlic ChickenSlow Cooker Italian ChickenSlow Cooker Tangy MeatballsSlow Cooker Cocktail SausagesSlow Cooker Ranch Roast BeefSlow Cooker Spicy MeatballsSlow Cooker Pork ChopsSlow Cooker Garlic TilapiaSlow Cooker Chicken and CheeseEasy Powdered Sugar DonutsSausage Breakfast CasseroleSausage, Egg, and Cheese Roll-UpsBrown Sugar BaconCinnamon Roll WafflesSouthwestern Scrambled EggsStrawberry Bacon Salad

Full-Time Mom, Best-Selling Author, and Lover of Food

Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen. She enjoys sharing her love of food with the world by creating “no-nonsense” recipe books that anyone can use.

You can find cooking tips, advice, and recipes on her blog, www.Hanniepscott.com.

Scroll up and click ‘buy’ to start enjoying these delicious meals today!


Perfect Pumpkin Bread (Video)

Looking for the recipe for that Perfect Pumpkin Bread that is moist, not overwhelmingly spiced and has the right flavors? Look no further, because I did the  job so you don’t have to worry – I tested 4 pumpkin bread recipes with my own tweaks until I settled on the variation you see here! Meet my no-fail, multiple-times-tested recipe for pumpkin bread to yield amazing results. Every. Time. Yes!

continue reading

The post Perfect Pumpkin Bread (Video) appeared first on AZ Cookbook.


Unmengii Stainless Steel Tomato Holder Onion Holder Slicer Gadget Kitchen Tools Vegetable Cutter Onion Slicer

Package Include: 1 * Onion holder
Color: Silver
Material: Stainless steel + ABS
Size: 10.7*8cm
Type: Onion Holder Slicer
This handy gadget not only holds the onion for you (no more stinky hands), but also guides your
knife for perfectly even slices. If you do not want to touch onion, this gadget will be a great
solution..
Delivery: In stock and ready to ship

Product Features

  • Package Include: 1 * Onion holder
  • Color: Silver
  • Material: Stainless steel + ABS
  • Size: 10.7*8cm
  • Type: Onion Holder Slicer


Breakfast Pizza by Erica


Why Do You Need to Strain Custard?

Custard is a cooked mixture of eggs and milk that can be made sweet or savory and used in a wide variety of culinary preparations. Custards can be cooked on the stovetop to make pudding or a vanilla ice cream base. They can also be baked in the oven to create creme brulee or a variety of different pies. Sweet custards tend to have sugar, vanilla and other flavorings added to them, while savory custards usually include herbs, spices and vegetables/meat. Ideally, custard should be silky smooth even when it includes extra ingredients, such as veggies in the case of a quiche or fruit in the case of a clafoutis.

The best way to ensure that your custard is smooth is to strain it. Straining helps to remove any bits of curdled or cooked egg from the custard, making it a key step in custard-making.

How to Strain Custard

Most of the time, a recipe will direct you to strain your custard at the appropriate time. If it doesn’t, you should strain it anyway. A stovetop-cooked custard should be strained after it has thickened by pouring it through a strainer. The strainer should be fine, but your average kitchen strainer/sieve will get the job done. The heat from cooking custard on the stovetop can cause bits of egg to cook and become small lumps in the mixture. Do not press down during or after straining, as you want to remove any lumps or curdled bits from the mixture and ensure that your finished custard is silky.

Uncooked custards – or, more accurately, custards that go on to bake in the oven – should also be strained, but they should be strained prior to cooking. Straining an uncooked custard removes any bits of egg that may not have been fully emulsified in the mixing process, minimizing the chance for lumps in the baked custard. As with the cooked custards, you don’t want to press down on the mixture during straining so that you don’t accidentally press any extra egg bits back into your custard.

The post Why Do You Need to Strain Custard? appeared first on Baking Bites.


Chimay

If I were to ask you to name a Belgian Trappist beer, I bet you’d say Chimay. But I also bet you don’t know all that much about Chimay. I certainly didn’t until I met the utterly charming Luc “Bobo” Van Mechelin, US brand ambassador. We sat down over a beer or two so I could learn more about all things Trappist and Chimay. 
Trappists originally came from La Trappe in Normandy, but were expelled from France by Napoleon and settled in Belgium. Today there are 170 Trappist monasteries around the world, and 10 of them are in the US. In Belgium Trappists first made cheese, but then began making beer (they still do make cheese). In 1992 six Belgian and one Dutch Trappist monastery came together to protect the designation, “Trappist beer.” They agreed that to be a Trappist beer it must be brewed inside the walls of the monastery, there can be no commercial investment and 90% of the net profits must be given away to charitable causes. Chimay has given proceeds to support orphanages, schools and clean water. 
The Trappists of Chimay are particularly intellectual and have an impressive theological library. The Chimay Trappist monks arise between 3:30 and 4 in the morning and pray seven times a day. They are vegetarian and maintain silence in the monastery. Their beer takes 3-5 days to ferment and the yeast used to make it was lost during World War II (it took 3 years to recreate it). Unlike other beers, no imagery of monks is used on their labels out of respect for the monastery. 

Chimay was introduced to the US in 1983 and really took off in ’97-98 and is currently available in all states. Chimay makes about 300,000 cases and the vast majority is sold in Belgium, only about 25% is exported to the US. There are 4 kinds of Chimay beer you are likely to find: 
Chimay Gold — a pale ale, it has the aroma of hops and spice. It’s made from water, malted barley, sugar, hops, yeast, bitter orange peel and coriander. It’s 4.8% alcohol. 

Chimay Premiere — the oldest brew, a double, it has more malt and has a slightly sweet flavor of fruit and spice. It’s red colored and is 7% alcohol. 
Chimay Cinq Cents — is a balance of dry, floral and bitter and is a golden blonde color. It’s a tripel, made with triple malt and a higher alcohol level, 8%.
Chimay Grand Reserve — was originally brewed as a Christmas beer. It’s dark strong ale and has earthy, spice and caramel notes. It has the highest in alcohol at 9%.

Disclaimer: My thanks to Chimay for inviting me to learn more about their beers and try some samples. I was not compensated monetarily for this or any other post. 


KitchenAid KFC3516WH 3.5 Cup Mini Food Processor, White

Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.

Product Features

  • 3.5 cup work bowl features a locking blade, handle and pour spout for easy serving.
  • Master tasty dressings and sauces with the drizzle basin.
  • 2 speeds and pulse operation give you precise control to produce coarse or fine results.
  • Compact and lightweight, the mini food processor is the perfect size for everyday use in the kitchen.
  • Easy to clean, dishwasher-safe work bowl, lid and blade.
  • Simple cord wrap and compact design for easy storage.


Vremi 15 Piece Nonstick Cookware Set; 2 Saucepans and 2 Dutch Ovens with Glass Lids, 2 Fry Pans and 5 Nonstick Cooking Utensils; Oven Safe

The ultimate cookware starter set for stocking your kitchen with all of the essentials. Includes 4 nonstick pots with 4 matching glass lids, 2 nonstick fry and saute pans, and 5 nonstick cooking utensils for a total of 15 pieces. An amazing deal for everyday chefs, college kitchens, first apartments, camping cookware and more!

Vremi Nonstick Cookware Pot and Pan Sizes

Mini pot, 1 quart, 5.5 in. x 2.5 in.
Small pot, 1.5 quart, 6.3 in. x 2.75 in.
Medium pot, 2 quart, 7.1 in. x 3.1 in.
Large pot, 5 quart, 9.5 in. x 4.3 in.
Small saute pan, 7.9 in. x 1.6 in.
Medium fry pan, 10.25 in. x 1.9 in.

Vremi Nonstick Cookware Materials & Care

Set includes 4 pots, 4 glass lids, and 2 fry or saute pans
Made from durable non toxic aluminum
Hand wash only
Oven safe

Vremi Nonstick Cooking Utensils Details & Care

Set also includes 5 nonstick cooking utensils
Slotted spoon, slotted spatula, spaghetti server, soup ladle and potato masher
Made from BPA free food grade nylon
Hand wash only

Product Features

  • ALL IN ONE NONSTICK COOKWARE – 15 pc kitchen cookware kit includes 4 pots with 4 glass lids and 2 sauce / frying pans. Non stick interior for an evenly heated simmer, sear or fry. Made from durable, non toxic food grade aluminum with enameled exterior VENTED GLASS LID COVERS for POTS – Each nesting, heavy duty, stock or soup pot cooktop piece comes with removable vented glass lid and stainless steel rims, so you can view foods without lifting cover knob or letting steam or splatter mess escape
  • VENTED GLASS LID COVERS for POTS – Each nesting, heavy duty, stock or soup pot cooktop piece comes with removable vented glass lid and stainless steel rims, so you can view foods without lifting cover knob or letting steam or splatter mess escape
  • OVEN SAFE with MULTI QUART SIZE – Small, medium and large enamel over aluminium stove top pot, skillet, and saucepan set has capacity range from 1 to 4.2 qt and is oven safe up to 480°F for shifting from stoves to ovens (glass lids are NOT oven safe)
  • COOKING UTENSILS and HANGER HANDLES – Comes with 5 non-stick cooking utensil accessories in heat resistant, BPA free black nylon that won’t warp or scratch. All pieces in set have an ergonomic handle and hanging storage hole for organization / display
  • SETS for HOME DORM RV or CAMPING – Light weight with many sizes, from big pots for family meals to mini travel sized cookware for outdoor backpacking. Compatible with gas and electric stovetop ranges. NOT for use on induction cooktops. Hand wash only