monavano

What is your budget? What type of cooking and baking do you do? Are you thinking about 2 ovens or an oven and a speed oven? What features are most important to you? Are you partial to any particular brand? What size ovens do you want?

All the time. My local Giant stores offer 33% off on meats that are near their sell by date. Yesterday, I bought ground turkey for $2.25/lb and cooked it up as soon as I got home.

Great idea, thanks! I grew up with the Green Can Parm, so it's a sentimental favorite for me.

We hear and joke about this kind of thing, but when restaurant people chime in, they say it really doesn't happen and it's not something that they would ever allow-very serious offense.

A big block of Velveeta (it's for giving the dogs pills but that's not to say I don't snag it for nachos once in a while)

I wish my family pickled the eggs we "eppered" with! Our food was blessed on Sat., and therefore, every single crumb had to be eaten. My love of epper exceeded my stomach capacity! Keilbasa-fresh and smoked, with put-hair-on-your-chest-hot horseradish on the side Rye bread Lamb butter with peppercorn eyes and a little red bow Ham HB eggs Probably some sort of Jello mold

For the chicken, I'd salvage that, and the gravy and saute up bell peppers, onion, mushrooms and garlic in butter and oil. Add flour to make roux. Add milk or stock. Return chicken and gravy, add pimento and season. I think you'll have to lose the dumplings.

I found this Vulkanus that's half the price of the B&T-anyone use this one? http://www.amazon.com/Vulkanus-Classic-Knife-Sharpener-Black/dp/B003CCP9V8/ref=lh_ni_t?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

Jealous of your robot coupe I make a quick Hollandaise in the Vitamix by adding melted butter to lemon juice and yolks.

You don't want to add egg directly to hot liquid if you don't want it to cook/curdle. You temper the egg (room temp, btw) with a little hot liquid, then add the tempered egg into the hot liquid.

I'm a big fan of throwing the carcass and vegetables, with water, into the slow cooker overnight. I strain the stock and refrigerate for a day to be able to remove fat the next day.

Anything in a slow cooker will keep heated for hours, but I also like making casseroles that can be portioned and heated in the microwave. If you can make a couple casseroles, they can be stored in the fridge until needed. I'd also like to mention par cooking vegetables. Blanching and shocking will leave them ready to be added to the plate when reheating dinner. I blanch greens and store them covered in the refrigerator all week, and crap portions as needed.

My link Oven-roasted lemon rosemary Smart chicken with sauteed mushrooms and broccoli rabe. Leftovers were made into an open-faced sandwich with lots of gravy! My link (sorry about pics-I have to figure out this new software)

Clafouti-just make a simple custard and pour over your favorite summer fruit: Viola!

Can you share the recipe for the Cataline dressing? ← Sure! It's caled 1960's Catalina dressing, and it's so retro I love it! http://www.recipezaar.com/1960s-Catalina-Dressing-33561