Equipex Egg Cooker

!: Prices Equipex Egg Cooker coupon

Brand : Equipex | Rate : | Price :
Post Date : Jan 24, 2012 08:41:41 | N/A

Equipex Egg Cooker Specifications Ship Weight - 12 lbs. Capacity - 10 Eggs Amps - 15 Power - Electric Timer - Yes Dimensions: Equipex Egg Cooker, 141/2 x 15 1/2 x 9 inch -- 1 each. Voltage - 120 Wattage - 1750 W Features Easy to disassemble for cleaning Thermostatically controlled Six (6) egg holders included

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DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC

!: discounted DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC This instant

Brand : Secura | Rate : | Price : $129.99
Post Date : Jan 19, 2012 01:13:42 | Usually ships in 24 hours

DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC

 

The energy produced by the Duxtop Induction Cooktop is directly supplied to the cooking vessel by a magnetic field. Self-adjusting burners detect the size of the cookware base and automatically adjust so that very little energy is wasted. Duxtop Induction Cooktop is fast and safe to use, easy to clean. This versatile cooktop is great for entertaining; use it as a stylish, elegant centerpiece on the table, for outdoor parties and in the kitchen as an extra cooking zone.

1)Duxtop Induction Cooktop uses 120 volts, 15 amps of electricity - standard in all homes. Basically you plug the cooktop into any standard household outlet. This makes it very convenient to move around. 2) Lightweight and compact for easy handling and storage. 3) Built-in count-down digital timer up to 170 minutes. 4) Digital control panel 5) 10 power levels from 200-1800Watts. 6) 10 temperature range from 140°F to 460°F. 7) Cord length is 6 ft. 8) Compatible with induction ready cookware such as cast aluminum enameled iron and steel, stainless steel with a magnetic bottom, or cast iron. 9) The auto-pan detection will turn off heating when cookware removed from the cooktop and shut the unit automatically after 60 seconds if no cookware is detected. 10) Low and high voltage warning system. 11) Equipped with diagnostic error message system. 12) ETL approved.

Duxtop Induction Cooktop is easy to install (plug in) and easy to use. The model# 8100MC has an on/off switch and control for the power level and temperature levels. These cooktops are a snap to clean. Simply wipe clean with a damp cloth when the cooktop is cool after cooking.

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How to Cook Snapping Turtle

!: How to Cook Snapping Turtle

Where I grew up in south Louisiana, we saw plenty of snapping turtles, but most of us never thought to eat one. Maybe it's because we were blessed with having so many crawfish around, which were much easier--and less dangerous!--to catch and cook.

Nevertheless, occasionally one of my readers has asked me how to cook a snapping turtle. So, if you happen to find one of these rather nasty looking critters in your fishing net, or have one packed away inside your freezer, here's a great way to prepare it.

By the way, snapping turtle is actually quite delicious!

Assuming you have a live snapper on your hands, the first step, of course, is to kill it. Don some gloves, grab a sharp knife, and cut off the turtle's head as quickly and cleanly as possible. There will be blood, of course, which you should allow to run down the drain of your sink until the flow has slowed considerably.

Now drop the turtle's body, shell and all (except the head, of course) into a big pot of boiling water. Boil for 8 minutes. This is mainly to make cleaning it easier.

Remove the turtle from the pot and allow it to cool sufficiently to be able to handle it. Take your sharp knife and cut away the plastron, or lower shell. Remove the intestines and other organs. Now cut the good stuff, the meat, away from the top shell; be sure to include the legs and tail, which are the best-tasting parts (the skin should come off of these easily after boiling).

You can cook turtle meat, whether from a snapper or some other species, in many different ways. My favorite is this snapping turtle stew:

1. Cut the turtle meat into cubes.

2. Begin browning the meat in a hot frying pan with cooking oil. Add a chopped onion, one or two chopped cloves of garlic and continue cooking until the meat is browned all over.

3. Drain the oil from the frying pan. Remove the meat, onion and garlic and place them in a saucepan (one with a lid). Add 2 cans of tomatoes and 4 sliced or chopped potatoes, some salt and pepper, and enough water to cover everything.

4. Cover the saucepan and cook at a strong simmer for 40 to 50 minutes.

5. Enjoy!

How to Cook Snapping Turtle

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Classic Meatloaf Recipe

!: Classic Meatloaf Recipe

The meatloaf is a favoured comfort food to Americans. But did you know, this food has its origins in Europe? Fifth century cooks were skilled in making loaves out of minced meat; this is mentioned in the famous Roman cookery collection, Apicus. Other Europeans countries got this recipe from Rome and Germans who settled in America introduced this food to Americans. Soon this became a staple in American cuisine. Who can resist meatloaf served with a generous dash of tomato ketchup? Americans voted for this dish as their 7th favourite according to the Good Housekeeping website.

The dish was especially popular around the time of the Great depression when meat was hard to come by and people added bread crumbs and binding agents to get the maximum out of the little meat they had. This helped them stretch the meat so that everyone in the family got a share. Now the meatloaf is more than a dish to Americans; it's part of their tradition.

The meatloaf is a versatile dish; you can use different kinds of meat, different binders such as breadcrumbs, oats or cereals and make any kind of variation you want while cooking. For instance, you can add a dose of finely chopped or shredded vegetables to make your meatloaf more nutritious. With so many different variations, this is one dish that people never get bored of making or eating.

Make delicious meatloaf at home using this recipe and you won't know what hit you.

You'll need -

o Minced chuck - 18 oz
o Minced sirloin - 18 oz
o Chopped onion - ½
o Garlic croutons - 6 oz
o Freshly powdered pepper - ½ tsp
o Cayenne pepper - ½ tsp
o Chilli powder - 1 tsp
o Dried thyme - 1 tsp
o Chopped carrot - 1
o Coarse salt - 1.5 tsp
o Garlic - 3 cloves
o Red bell pepper - ½
o Egg - 1
o Catsup - ½ cup
o Dash Worcestershire sauce
o Powdered cumin - 1 tsp
o Honey - 1 tbsp
o Dash hot pepper sauce

How To Proceed -

o Preheat oven to 325oF

o Mix garlic croutons, powdered pepper, cayenne pepper, thyme and chilli powder in a bowl and process in a food processor till it's smooth. Transfer to a bigger bowl. Beat onion, carrot, garlic and red pepper in the food processor till you get fine pieces. Don't let them get mashed too much. Transfer this to the crouton bowl and add minced sirloin and chuck to the mixture. Add salt and egg and mix well.

o Take a ten inch loaf pan and spread the mixture in it to shape out the loaf. Empty this loaf shaped batter on to the centre of a baking tray lined with foil. Fix a temperature probe at the top of the meatloaf for 155o.

o To make the glaze, mix cumin, catsup, Worcestershire sauce, pepper sauce and honey. When the loaf's baked for about ten minutes, spread this glaze over the meatloaf and keep in the oven again.

Your meatloaf will be ready in about 1 ½ hours. Take it out of the oven and serve hot with creamy mashed potatoes or corn.

Classic Meatloaf Recipe

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