Even after one day, I can say this is one of the BEST purchases I ever made. This cart rolls easily, and I can put it out of the way easily in my kitchen. Folds up neat as you please and fits folded up alongside my sink. Perfecto! On QVC the model is K17581. Sylvia--it's sold out but they could be restocking it. It's the folding kitchen island with ss accents (that's the description of it they give)
To My Appliance Junkie Buds
Welcome "Cavewomen!" If you want to post your thoughts, ideas, heck ANYTHING over here, just leave a comment with your email addies so I can add you to the list where you can blog along with me. Don't worry about anyone seeing your email addies because comments are set to be moderated before they're posted and I definitely will NOT post those!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
Bread Machine Tip
I always wondered why my bread machine loaves were of such poor quality as compared to making bread the old-fashioned way. I came about learning what the problem was purely by accident.
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
Great Pressure Cooker Book!
Excellent source for pressure cooking recipes and all things pressure cooker.
Miss Vickie's Big Book of Pressure Cooker Recipes
Vickie Smith also has a pressure cooker forum at Yuku~~
Pressure Cooker Forum
As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.
Miss Vickie's Big Book of Pressure Cooker Recipes
Vickie Smith also has a pressure cooker forum at Yuku~~
Pressure Cooker Forum
As with any Yuku group, you have to become a Yuku "community" member before you can post (generally). Some groups are moderated. I joined this group so many years ago that I can't remember if you need moderator approval to join. I don't think so--I believe "community" membership is the only thing necessary.
Who Cut the Cheese------cake LOL
Picked up this great tip the other day for slicing a cheesecake perfectly--
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Take a length of dental floss twice as wide as the cake, wrap it around your fingers as if you are going to floss, then seamlessly "cut" the cake.
This really beats the knife dipped in hot water.
Chicken Noodle Casserole
Rice cooker recipe
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
1 boneless skinless chicken breast, sliced 1/4-inch thick
2 ribs celery, cut in 1-inch pieces
1/2 cup sliced mushrooms
1 1/2 cups hearty chicken stock
2 cups medium egg noodles
1/2 cup shredded cheddar cheese
2 tbs grated parmesan or romano cheese
1/2 cup cream
1 tbs butter
flour for dusting chicken slices
Pound sliced chicken to tenderize--just put under the blade of a thick knife or cleaver and give it a good hit.
Melt the butter in the rice cooker, dust chicken slices with flour. Add chicken to rice cooker and switch to cook to brown.
Add the mushrooms, celery and onion. Saute for 2-3 minutes. Add stock, close lid on rice cooker and cook for 10 min. Add the uncooked noodles and cook for 7-12 min or until liquid is reduced by at least 1/2, preferrably 3/4 reduced.
Add cream and cheeses; stir and switch to keep warm until cheddar cheese is melted.
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