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• Dec 03, 2011 from us1sale in Technology
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  KitchenAid KP26M1PGC Professional 600 Series 6-Quart Stand Mixer Cinnamon Gloss, Silver
  Oster 4208 Inspire Electric Wine Opener with Wine Chiller, Swarovski 2011 Annual Ornament
  Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender Brushed Chrome
  Hamilton Beach 33967 Set Forget 6-Quart Programmable Slow Cooker
  - KitchenAid's Artisan stand mixer is a substantial piece of equipment: 325 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough. This model comes with three attachments: a flat beater for making batter, meat loaf, and all textures in-between; a wire whip for egg whites, mayonnaise, and more air-infused creations; and a hook for mixing and kneading yeast doughs. All three are solidly constructed and easily secured to the beater shaft with a simple twist. This model also includes a pouring shield for guiding ingredients to their proper destination, and the bowl itself locks tight - KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red

Caesar Potato Salad

• Sep 16, 2010 from bollywoodbux in *
  Note: If making ahead, add enough chicken broth to moisten to desired texture before servings.
  Makes approximately: 6 servings
  2 1/2 lb. (about 8 red thin-skinned
  potatoes, scrubbed
  2 cloves garlic, minced
  1 tsp. Worcestershire
  2 tsp. Dijon mustard
  3 Tbsp. fresh lemon juice
  1 Tbsp. red wine vinegar
  4 anchovy fillets, minced, plus about 5 whole
  fillets for garnish (about 1 oz. total)
  1/4 C. grated parmesan cheese
  1 Tbsp. minced fresh parsley
  Salt and pepper
  In a 5- to 6-qt. pan, bring 3 qt. water to a boil. Add potatoes, cover, and cook over med. heat until potatoes are just tender when pierced, 30 to 40 min.
  Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-in.-wide slices. Continue to cook remaining potato over med. heat until very soft when pierced, and skin has begun to peel away, 5 to 10 min.
  Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 min.; peel, cut in half again, and place in a blender with 1/2 C. of the cooking water. Whirl until smooth. Place in a sm. bowl; immerse bowl just to the rim in cold water until potato puree is cool.
  In a med. bowl, Mix together minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 C. of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste. Serve, or if making ahead, chill up to 1 day.
  Per servings: 184 cal., 8.7% (16 cal.) from fat; 6.5 g protein; 1.8 g fat (0.7 g sat.); 35 g carbo.; 300 mg sodium; 5.2 mg chol.
  
  
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KitchenAid KHB100ER Hand Blender, Empire Red

• Nov 08, 2010 from blackfridaysale(Devis Hendrix) in Lifestyle
  One-touch power button controls operation
  Ergonomic, fashion-colored housing with no-slip grip
  Stainless steel blade with splash guard for easy, powerful blending
  Twin ejector buttons on side of housing easily discharge blending attachment
  Measures 17 by 3 by 6 inches; 1-year, hassle-free, replacement warranty
  
  Product DescriptionEase in mashing potatoes or blending up smoothies is at hand with this Immersion blender by KitchenAid. The handheld design provides comfort and ease in operation while the powerful motor offers precision blending in powers from 1 to 9. The larger size offers an 8R

Guest Post: Fun Food Ideas For Fall And A Little History Too

• Sep 26, 2010 from KeriSchneider(Keri) in Technology
  The History of Samhain
  
  Samhain marks the beginning of Winter and the end of Summer in the British calendar. It is the time of the Pagan New Year celebration as the bountiful growing season ends and Winter begins. The days are getting shorter and colder as the earth moves further from the sun. Cattle and sheep are brought in from pasture to spend the winter in the barns.
  
  Across the land long ago, farmers would be making decisions on how many of the herd or flock could survive the winter with what food had been stored for them. How many needed to be slaughtered to provide food. And how many would be needed to make sure the herd could be bred the following year. A wrong decision at any level could spell disaster for the farmer, his herd, and his family.
  
  Families would carve faces into turnips or large swedes (no pumpkins in the British Isles back then) on Samhain night then they would carry these from place to place. Candles would be placed in windows. People would dress up in ghoulish costumes. Not to scare away the spirits of the dead, but to welcome and guide them. On Samhain night, the veil between the worlds was at its thinnest and those who had died could return to see family and loved ones. Places would be laid at tables to welcome them. When they returned once more to the land of the dead, the spirits of those who had died in the previous year would travel with them. These traditions are very similar to those practiced in Latin American countries today at Dia de los Muertos (Day of the Dead).
  
  Samhain traditions continue in mutated form today in the childhood festival of Halloween. Original traditions, which started in the British Isles, were carried over to America where they transformed over time into the customs we know today. The focus and the reasons for lighting candles, carving Jack-o-lanterns, and wearing costumes have changed over the centuries. These days, the spirits are seen as entities to be feared and avoided rather than welcomed. They are seen as demons and creatures of evil rather than welcomed as ancestors.
  
  Each year, the God experiences three deaths during the harvest season. The first occurs at Lammas, the second at Mabon, the final at Samhain. The God, born to the Mother Goddess at Yule, dies a final death at Samhain and is taken to the Underworld to rest before he is born once again at Yule. Thus the circle of life continues. This same cycle of birth, death, and rebirth can be seen in many cultures both ancient and modern around the world.
  
  Whether you call it Samhain or Halloween, if you're planning a celebration for this night, you'll need to decide what foods to serve. These seasonal treats will be just the thing for adults and children on Halloween night.
  
  Seasonal Foods
  
  When looking for appropriate foods to serve for the Pagan Sabbats, a good place to start is with what is in season for your own local area. Ideas for what might be in season locally can be found at Eat the Seasons - US/Canada or Eat the Seasons - UK/Ireland.
  
  
  Snacks and starters
  
  Roast Chestnuts
  
  
  
  Roast Chestnuts
  
  
  
  
  
  To roast 2kg /2 1/4 pound chestnuts:
  Preheat the oven to 200C/400F/Gas 6
  Using a small, sharp knife cut a cross into the skin of each nut. Put in a roasting tin and bake in the oven until the skin opens and the nut inside is tender. This takes about 30 minutes.
  To eat, peel away the tough outer skin and the white inner layer. I have found that it is much easier to peel away this outer skin if you do it while the chestnuts are still quite warm.
  
  Note- If you try to roast the chestnut without cutting the skin, it will try to burst open anyway. But the chestnut is likely to burst open quite explosively. Save the mess in the oven and the risk of injuring yourself and make sure the skin has been cut on each nut.
  
  Swede Chips
  
  
  
  swede chips
  
  
  
  
  
  Swede, or rutabaga as it is called in America, can be mashed, roasted, or fried. We like turning it into chips.
  Peel the swede and cut it into wedges about 1/2 inch thick and 3 inches long. Sprinkle it with olive oil and a bit of paprika. Place it in on a baking tray and stick it in the oven 400F/200C/Gas 6 for about 35 minutes.
  
  Root Vegetable Crisps
  
  
  
  Veggie crisps
  
  
  
  
  
  Peel and thinly slice a selection of root vegetables. Toss them in a bowl with olive oil and place in a single layer on a baking tray.
  Bake in the oven at 180C/350F/Gas 4 for about 10 minutes. Check and turn them every few minutes.
  When they are lightly browned, take them from the oven and season with sea salt. They'll crisp up as they cool.
  Serve warm, or let them cool and store in an airtight container.
  
  
  
  
  Exploding Warts
  
  Red and green seedless grapes. All ready to be squeezed into your mouth.
  
  
  Soups
  
  Harvest Vegetable Soup
  Serves 6
  Prep: 15 minutes
  Cook: 30 minutes
  
  Ingredients:
  1 oz butter
  1 leek, trimmed and sliced into 1/2 rings
  1 onion, finely chopped
  1 courgette (zucchini), chopped
  8 oz swede or turnip, diced
  1 large carrot, diced
  1 medium potato, diced
  1.5 pints vegetable...

Guest Post: Fun Food Ideas For Fall And A Little History Too

• Sep 26, 2010 from KeriSchneider(Keri) in Technology
  The History of Samhain
  
  Samhain marks the beginning of Winter and the end of Summer in the British calendar. It is the time of the Pagan New Year celebration as the bountiful growing season ends and Winter begins. The days are getting shorter and colder as the earth moves further from the sun. Cattle and sheep are brought in from pasture to spend the winter in the barns.
  
  Across the land long ago, farmers would be making decisions on how many of the herd or flock could survive the winter with what food had been stored for them. How many needed to be slaughtered to provide food. And how many would be needed to make sure the herd could be bred the following year. A wrong decision at any level could spell disaster for the farmer, his herd, and his family.
  
  Families would carve faces into turnips or large swedes (no pumpkins in the British Isles back then) on Samhain night then they would carry these from place to place. Candles would be placed in windows. People would dress up in ghoulish costumes. Not to scare away the spirits of the dead, but to welcome and guide them. On Samhain night, the veil between the worlds was at its thinnest and those who had died could return to see family and loved ones. Places would be laid at tables to welcome them. When they returned once more to the land of the dead, the spirits of those who had died in the previous year would travel with them. These traditions are very similar to those practiced in Latin American countries today at Dia de los Muertos (Day of the Dead).
  
  Samhain traditions continue in mutated form today in the childhood festival of Halloween. Original traditions, which started in the British Isles, were carried over to America where they transformed over time into the customs we know today. The focus and the reasons for lighting candles, carving Jack-o-lanterns, and wearing costumes have changed over the centuries. These days, the spirits are seen as entities to be feared and avoided rather than welcomed. They are seen as demons and creatures of evil rather than welcomed as ancestors.
  
  Each year, the God experiences three deaths during the harvest season. The first occurs at Lammas, the second at Mabon, the final at Samhain. The God, born to the Mother Goddess at Yule, dies a final death at Samhain and is taken to the Underworld to rest before he is born once again at Yule. Thus the circle of life continues. This same cycle of birth, death, and rebirth can be seen in many cultures both ancient and modern around the world.
  
  Whether you call it Samhain or Halloween, if you're planning a celebration for this night, you'll need to decide what foods to serve. These seasonal treats will be just the thing for adults and children on Halloween night.
  
  Seasonal Foods
  
  When looking for appropriate foods to serve for the Pagan Sabbats, a good place to start is with what is in season for your own local area. Ideas for what might be in season locally can be found at Eat the Seasons - US/Canada or Eat the Seasons - UK/Ireland.
  
  
  Snacks and starters
  
  Roast Chestnuts
  
  
  
  Roast Chestnuts
  
  
  
  
  
  To roast 2kg /2 1/4 pound chestnuts:
  Preheat the oven to 200C/400F/Gas 6
  Using a small, sharp knife cut a cross into the skin of each nut. Put in a roasting tin and bake in the oven until the skin opens and the nut inside is tender. This takes about 30 minutes.
  To eat, peel away the tough outer skin and the white inner layer. I have found that it is much easier to peel away this outer skin if you do it while the chestnuts are still quite warm.
  
  Note- If you try to roast the chestnut without cutting the skin, it will try to burst open anyway. But the chestnut is likely to burst open quite explosively. Save the mess in the oven and the risk of injuring yourself and make sure the skin has been cut on each nut.
  
  Swede Chips
  
  
  
  swede chips
  
  
  
  
  
  Swede, or rutabaga as it is called in America, can be mashed, roasted, or fried. We like turning it into chips.
  Peel the swede and cut it into wedges about 1/2 inch thick and 3 inches long. Sprinkle it with olive oil and a bit of paprika. Place it in on a baking tray and stick it in the oven 400F/200C/Gas 6 for about 35 minutes.
  
  Root Vegetable Crisps
  
  
  
  Veggie crisps
  
  
  
  
  
  Peel and thinly slice a selection of root vegetables. Toss them in a bowl with olive oil and place in a single layer on a baking tray.
  Bake in the oven at 180C/350F/Gas 4 for about 10 minutes. Check and turn them every few minutes.
  When they are lightly browned, take them from the oven and season with sea salt. They'll crisp up as they cool.
  Serve warm, or let them cool and store in an airtight container.
  
  
  
  
  Exploding Warts
  
  Red and green seedless grapes. All ready to be squeezed into your mouth.
  
  
  Soups
  
  Harvest Vegetable Soup
  Serves 6
  Prep: 15 minutes
  Cook: 30 minutes
  
  Ingredients:
  1 oz butter
  1 leek, trimmed and sliced into 1/2 rings
  1 onion, finely chopped
  1 courgette (zucchini), chopped
  8 oz swede or turnip, diced
  1 large carrot, diced
  1 medium potato, diced
  1.5 pints vegetable...