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Lipton Soup

The Heart of the Fight: A Couple's Guide to Fifteen Common Fights, What They Really Mean, and How They Can Bring You Closer “The Heart of the Fight is an inspirational and eye-opening wake-up call for anyone who wants to create authentic, thriving
7
$15.25 USD

“The Heart of the Fight is an inspirational and eye-opening wake-up call for anyone who wants to create authentic, thriving relationships. From friendships to business relationships to spouses, this book provides great tools for relationships that really work. The book challenges the status quo and opens our eyes to a whole new way of looking at something.” —Jack Canfield, coauthor of the New York Times #1 best-selling book series Chicken Soup for the Soul “I have known the Wrights for years and have always been impressed by their grounded approach to relationship and life. They bring an unusual blend of practicality and integrity to their cutting-edge work that eschews simple answers. Their groundbreaking method and research should take its place as simply the most practical, effective approach to maximizing couple and individual potential and satisfaction.” —Barnet Bain, film director of Milton’s Secret, producer of What Dreams May Come, and author of The Book of Doing and Being “The Heart of the Fight by Judith and Bob Wright is one of those books that is based on good social scientific evidence, the authors’ own and others’ research, and yet is written in a lively enough prose style that couples who need the advice will actually enjoy reading it.” —Barbara J. Risman, PhD, fellow at the Center for Advanced Study in the Behavioral Sciences, professor of sociology at the University of Illinois at Chicago, vice-president of the American Sociological Association, president of the Southern Sociological Society, and president of the board of the Council on Contemporary Families “Judith and Bob Wright draw upon thirty years of research into couples, relationships, and human behavior, as well as their own long marriage, to tell an eye- and heart-opening truth: the conflicts we think we should avoid in our relationships are exactly where we have to go in order to achieve the genuine connection, intimacy, and mutual growth we want in our relationships. This is the must-have manual for lasting and meaningful relationships.” —Patricia Crisafulli, best-selling author, and founder of www.faithhopeandfiction.com “At last, here’s a brilliant manual for couples that really works. The secret: based on their extensive counseling of couples, Bob and Judith Wright explain why ‘great relationships require great fights.’ Don’t stop fighting, but learn from the Wrights how to fight properly and creatively while you battle your way to bliss. … If you feel your daily relationship is like going over Niagara Falls without a barrel, it’s time to get to calmer waters by fighting hard while fighting clean. This book will show you how.” —Larry Kirshbaum, former CEO of Time Warner Book Group, and literary agent “The best relationships, from friends to dates to partners, are the ones where we are willing to deeply engage. The Wrights have put together a breakthrough guide that teaches how to develop the relationship muscles we all need by engaging rather than avoiding.” —Sonia Choquette, New York Times best-selling author of The Answer is Simple “I know the Wrights and have seen their work. I’ve spoken with their students and been impressed by the vitality, clarity, and forthrightness of their interactions. We have discussed their research and I am consistently impressed by the solidity of their approach and the fact that they practice what they preach. What they are saying in The Heart of the Fight is grounded in years of experience and success. Don’t miss this opportunity to understand the basic elements and finer points of relationship success.” —Brad Anderson, former CEO of Best Buy “The Heart of the Fight is the first book I’ve ever read and loved this much that gives couples practical advice for reframing conflicts in ways that strengthen their ability to stay married forever! I was mesmerized with their new terminology for conflict and with their universally appealing ways to unlock and sustain healthy neurochemistry—even through rocky challenges that might normally take couples down paths of no return when conflict and crisis emerge. Heading into my forty-sixth year of marriage, I found some new and beautiful suggestions for ensuring that the strength of healthy conversations with my husband prevails. This is a must-read book for all couples ready to get married, or in a marriage they want to keep for life!” —Judith E. Glaser, author of Conversational Intelligence; CEO of Benchmark Communications, Inc.; and chairman of The CreatingWE Institute “I love this book! Bob and Judith offer the best program I’ve seen for using the conflict that inevitably arises in marriage to help a couple create more intimacy. This is a must-read for anyone in a relationship or thinking about getting in a relationship.” —Cynthia Kersey, visionary and global humanitarian, founder and CEO of Unstoppable Foundation, and best-selling author of Unstoppable “Lovers hate conflicts. Employees hate conflicts. Your pets hate conflicts. … But conflicts—and the fighting that ensues—are unavoidable, and the more deeply you love someone, or want to love someone, the more fights you are going to have. … But if you fight fairly, with love within your heart, your intimacy will prosper. Judith and Bob Wright will show you the ‘right’ and ‘wrong’ way to fight, making this a rare and valuable book for every couple and spouse.” —Mark Waldman, executive MBA faculty at Loyola Marymount University, and coauthor of How Enlightenment Changes Your Brain About the Author Judith Wright, EdD, is a world-renowned couples and lifestyles coach, media favorite, inspirational speaker, lifestyles expert, professor, and corporate consultant. She is the award-winning coauthor of Transformed! and the best-selling author of There Must Be More Than This and The Soft Addiction Solution. Wright has appeared on 20/20, Oprah, Good Morning America, and Today; and in over 600 print and radio interviews, including the New York Post, Boston Herald, and San Francisco Chronicle. Wright is cofounder of the dynamic and innovative couples program at the Wright Foundation and the Wright Graduate University for the Realization of Human Potential, where she is also professor of transformational coaching. Bob Wright, EdD, is an internationally recognized visionary, speaker, educator, consultant, coach, professor, and best-selling author. He cofounded the Wright Graduate University for the Realization of Human Potential to teach people to develop their vision and fulfill their dreams. Coauthor of the award-winning book Transformed! and several other books that have sold hundreds of thousands of copies globally, Wright is recognized as a top coach by Crain’s Business and has helped thousands of people across the country transform their careers, relationships, and lives. Wright is cofounder of the couples program at the Wright Foundation and the Wright Graduate University for the Realization of Human Potential, where he is also professor of transformational leadership. Judith and Bob bring not only significant academic and research background to the couples skills they teach, but also real-world experience from a thriving and dynamic marriage. It’s not uncommon for the Wrights to be mistaken for newlyweds—even after thirty-plus years of marriage. They model a truth-telling, no-holds-barred, intimate relationship for all the couples they lead, teach, and train.

2016
in movies, music & books
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Dr. McDougall's Right Foods Ramen Chicken Soup with Noodles, 1.8-Ounce (Pack of 6) Right Foods. Dr. McDougall's®. Vegan. Ramen chicken flavor. Made with organic ramen.
5
$19.09 USD

Right Foods. Dr. McDougall's®. Vegan. Ramen chicken flavor. Made with organic ramen.

2016
in pantry, household & pets
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Immersion blender ,Alfawise Hand Blender with Food Processor, Whisk and Beaker. 380 Watt, 8 Speed, Stainless Steel. For Soups, Sauce, Pure and More Alfawise 300 W 4 in 1 Hand Blender is perfectly for preparing dips, sauces, soups, mayonnaise, puree smoothies and baby food as
1
$35.99 USD

Alfawise 300 W 4 in 1 Hand Blender is perfectly for preparing dips, sauces, soups, mayonnaise, puree smoothies and baby food as well as for mixing and milkshakes!Great Kitchen Companion! Main Advantage: Prepare Food Conveniently by Chopping in 400ml Mini Processor Bowl -The super sharp blades can chop all kinds of foods whether dry or wet.Like Onion, Meat, Spice, Nuts, and Ginger etc. -The high speed blade could chop food in less than 30 seconds.Make your cooking preparing easier. -One touch to start everything Easy and Comfortable,Enjoy the Blending -To blend liquid,like diary products, sauce, juice, soup and milks shake...etc -To blend soft fruit, like cream pancake or mayonnaise -To blend cooked food Usefull Whisk Attachment Perfect for whipping cream or acheiving fluffy egg whites for meringues and baking - no more exhausting your arms trying to get the right consistency! Components Diswasher Safe Clean up in a Snap Click the buttons on side to release the blending arm or food processor. Rinse the blades under running water and it will be shinning like new. Whisk, chopping bowl(without lid) and beaker are dishwasher safe.(Tips: the main boady needn't and could not be washed) Specifications: Brand: Alfawise Model: HB109 Voltage: 120V, 60Hz Rated power: 350W Beaker capacity: 800ml Warmly Tips: -Read the user manual before using the appliance. -Keep the appliance away from disables and kids. - Please do not operate the blender longer than 1 min at one time -Please do not touch the bottom of the cup when you use Immersion blender Package Contents 1 X Blender 1 x Whisk 1 x Chopper Bowl 1 x Beaker 1 x English User Manual Our Warranty: We provide 12-month warranty and risk-free full refund or a free replacement, depending on what you prefer.

2 hours ago
in appliances
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Life's Golden Ticket: A Story About Second Chances “This is a powerful parable of loss, love and redemption that will stir the souls of its readers. Burchard has crafted
1
$8.98 USD

“This is a powerful parable of loss, love and redemption that will stir the souls of its readers. Burchard has crafted something eternal here.” (Jack Canfield, co-author of the Chicken Soup for the Soul(R) series and The Success Principles) “Three cheers for Life’s Golden Ticket for helping us heroically step forward and claim who we are meant to be.” (James Redfield, author of The Celestine Prophecy) From the Back Cover What If . . . You Were Handed a Ticket That Could Magically Start Your Life Anew? In what is sure to become a classic, Brendon Burchard has crafted a triumphant tale of personal growth and change that will inspire any reader who has ever wished for a second chance. “Three cheers for Life’s Golden Ticket for helping us heroically step forward and claim who we are meant to be.”—James Redfield, author of The Celestine Prophecy “Here is your ‘Golden Ticket’ to a terrific life. Read, absorb, and apply the wisdom in this story to rediscover and reclaim the life you were destined to live.”—Mark Victor Hansen, co-creator of the #1 New York Times bestselling Chicken Soup for the Soul series “Life’s Golden Ticket is a life-changing book: an open invitation to transform your heart and mind. Insightful and profound.”—Lou Marinoff, author of Plato, Not Prozac! “Learn some of life’s greatest lessons by following the instructions masterfully delivered in this profound parable. You will then be ready to receive the great surprise awaiting you at the story’s end.”—Debbie Ford, author of Why Good People Do Bad Things

2016
in movies, music & books
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Mr. Coffee Versatile Brew 12-Cup Programmable Coffee Maker with 16 Oz. Hot Water Dispenser, Black/Chrome The multi-tasking Mr. Coffee Versatile Brew 12-Cup Programmable Coffee Maker caters to the tastes of every coffee lover in your
4
$65.99 USD

The multi-tasking Mr. Coffee Versatile Brew 12-Cup Programmable Coffee Maker caters to the tastes of every coffee lover in your family. Convenient programmable features like Delay Brew and Brew Strength Selector allow you to make your cup how you like it, when you like it. And as the brewing process fills the air with that heavenly aroma, and you just can't wait to savor a serving, enable Grab-A-Cup Auto Pause so you can sneak a sip before brewing is finished. Meanwhile, the integrated hot water dispenser will appease those who prefer tea, hot cocoa, and other instant beverages. It's also ultra convenient for instant oatmeal, mac and cheese cups, instant soups, and more.

2016
in pantry, household & pets
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Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Shallow Sauce Pan, 2 1/2-quart, Black Size:2.5-Quart Shallow Featuring a hard-anodized exterior and nonstick interior. Calphalon ContemporaryNonstick combines
1
$19.99 USD

Size:2.5-Quart Shallow Featuring a hard-anodized exterior and nonstick interior. Calphalon ContemporaryNonstick combines durability and performance with fast clean-up and easy low-fat cooking.. Heavy-gauge aluminum construction ensures even heating and is hard-anodized for durability. It also makes it dishwasher-safe. Interior includes three layers of nonstick coating – two layers provide durability and the third layer offers easy release performance. The long, brushed stainless steel handles are designed to stay cool on the stovetop. Pans and covers are also oven safe, making it ideal for finishing a gourmet dish. Shorter sides than regular sauce pans make it easier to stir risotto, sauces or gravy, stews, chowders, and soups. Tight-fitting lid locks in moisture and flavor. The nonstick surface means you can cook healthier using less fat, with effortless cleanup. Comes with Calphalon's full lifetime warranty.

18 hours ago
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Staub 1102406 Round Cocotte Oven, 4 quart, Cherry Color:Cherry The Staub cocotte is unsurpassed for slow-cooking meats and vegetables to tender perfection, and for simmering
1
$99.95 USD

Color:Cherry The Staub cocotte is unsurpassed for slow-cooking meats and vegetables to tender perfection, and for simmering hearty stews and soups. Cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. The innovative lid features tiny spikes on the interior that continually release condensed liquid back onto the food, yielding moist, flavorful results. Staub's special matte black enamel interior and self-basting spiked lid guarantee perfect browning and braising for flavor-enhanced food. With their exquisite enamel finish, each piece transitions beautifully from the kitchen to the table. From comfort food to sumptuous suppers, every dish is special when served in Staub. Staub enameled cast iron cookware is the choice of the world's best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.

2017
in pantry, household & pets
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The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy About the Author Mimi Spencer is a feature writer, columnist, and the author of 101 Things to Do Before You Diet. Excerpt. ©
12
$11.59 USD

About the Author Mimi Spencer is a feature writer, columnist, and the author of 101 Things to Do Before You Diet. Excerpt. © Reprinted by permission. All rights reserved. The Fast Diet Cookbook contents Foreword by Dr. Michael Mosley CHAPTER ONE: All You Need to Know About the FastDiet CHAPTER TWO: What, When, and How to Eat on a Fast Day CHAPTER THREE: The Nuts and Bolts of the Book CHAPTER FOUR: Simple Breakfasts CHAPTER FIVE: Leisurely Breakfasts CHAPTER SIX: Simple Suppers CHAPTER SEVEN: Vegetables CHAPTER EIGHT: Fish CHAPTER NINE: Meat & Poultry CHAPTER TEN: Soups CHAPTER ELEVEN: Salads CHAPTER TWELVE: Flavor Savior Condiments CHAPTER THIRTEEN: Fast Day Snacks Meal Plans Fast Day Calorie Countdown Resources Glossary Acknowledgments About the Authors About Mimi Spencer and Dr. Sarah Schenker Notes Index|The Fast Diet Cookbook CHAPTER THREE THE NUTS AND BOLTS OF THE BOOK Some of the recipes are gloriously simple, others are more complex; some are favorites adapted for the FastDiet, while others introduce new flavor combinations. Some will get you walking or gardening. Others will send you to the cupboard for a bunch of cans. • The book includes both simple recipes and leisurely recipes, allowing you to spend as much or as little time as you please preparing your fast day food. • Each recipe has a clear calorie count per portion, with calorie contents increasing as you go through each chapter. The idea is that you can choose a breakfast and a supper, in whatever combination you wish, to arrive at your 500- or 600-calorie budget for the day. For good pairings, refer to the examples in the Meal Plans. • Some recipes serve two or more—simply because the cooking method works better that way (it’s difficult to make a sauce work for one)—but the calorie count is always for a single portion. • Feel free to bump up the leafy vegetables in most of the recipes; it won’t make much difference to overall calorie intake, but will add bulk and welcome nutrients. • Each recipe clearly shows its Nutritional Bonus (look for NB), together with the GI or GL score where useful. Finding Flavor Without Fat We all know that adding a generous slab of butter to almost anything will make it taste fantastic. Our job here is to fill the flavor vacuum with something other than saturated fat. In this race, the humble lemon is in pole position: Lemon juice is a remarkable flavor enhancer, capable of lending goodness to countless slow-cooked savory dishes. Roasted garlic is similarly delicious. You’ll discover that plenty of the recipes in this book depend on the “fantastic five”—lime juice, soy sauce, fresh ginger, garlic, and Asian fish sauce—which deliver mighty bursts of flavor with the merest suggestion of calories. Herbs and spices also feature heavily in fast day cooking. Cumin seeds, cardamom pods, sweet Spanish paprika, dense green basil, delicate tendrils of dill . . . they are not garnishes here, but central to the proceedings. Chiles, too, are worth their weight in gold. Do remember to wear gloves when you slice or chop them—your eyes will thank you later. Here, then, are the basic ingredients for a fast day cupboard. CARBS For an alternative to pasta or wheat noodles, try shirataki noodles. Made from a water-soluble, plant-based fiber called glucomannan, they have no fat, sugar, gluten, or starch. No flavor either, so call upon the fantastic five. If you need a bread substitute, have a thin rye crispbread. But as a rule, avoid white carbs on a fast day. GRAINS Though carbs are necessarily limited on a fast day, those you do eat should be whole grains, not refined ones—they have more fiber, B vitamins, and other nutrients, and take longer to digest. Quinoa is a great source of protein, as is bulgur, while the best fast day rice is brown basmati. Old-fashioned oatmeal outranks the rest: less processed, more bulky. LEGUMES Legumes such as lentils, chickpeas, split peas, and a whole world of beans are excellent sources of plant protein and fiber, and rank low on the GI scale. Toss cans of pintos, borlotti, or butter beans (experiment—you can’t really go wrong) into your shopping cart—you’ll find plenty of recipes here to turn a can into a dinner. CANNED GOODS You won’t get far around here without a can of diced tomatoes, so always have one or two on hand (plus a tube of tomato paste to add bass-note depth to all manner of savory dishes). I particularly like fire-roasted tomatoes, which are especially tasty. A couple of cans of tuna (in spring water to minimize calories) and a jar or can of anchovy fillets? Vital. FATS Choose “smart fats” over saturated fats, which means butter must take a backseat. Instead, use Olive oil A monounsaturated oil that is more resistant to the damaging effects of heat than polyunsaturated oils such as corn oil. A recent study from the University of Munich found that olive oil keeps you feeling fuller longer.1 You need expensive extra virgin olive oil only for salad dressings and drizzling; use standard olive oil for cooking. Unrefined flaxseed oil Flaxseeds are rich in alpha linolenic acid (an omega-3 fat) and are a condensed source of antiviral, antioxidant lignans. Use cold-pressed flaxseed oil for salad dressings (don’t cook with it or you’ll annihilate the goodness). Coconut oil Slower to oxidize and less damaged by heat than other cooking oils; a good source of heart-healthy fatty acids, and it shouldn’t your raise cholesterol. Canola oil Only 7 percent saturated fat (butter is 51 percent), and unlike olive oil, it doesn’t degrade at high heat, so this is one for the wok. DAIRY Steer clear of heavy dairy on a fast day. Some recipes in this book call for crème fraîche or unflavored low-fat yogurt. It’s worth noting that certain cheeses are lower in calories than others: Feta, for example, is made from sheep’s milk and is a good source of protein, calcium, and vitamin B12. Low-fat mozzarella is a handy staple in the fridge. SEEDS AND NUTS Sunflower and pumpkin seeds are nutritious additions to morning muesli and salad suppers, bringing good plant fats to your diet. Nuts are satiating, full of fiber, and handy to have around when hunger calls. Though they are generally calorific, it’s worth keeping packets of pine nuts, almonds, pistachios, and walnuts (rich in omega-9s) to add to salads and oatmeal. FLAVORINGS Your own tastes will dictate exactly what you keep on this shelf (in the cupboard and in the fridge). Bouillon cubes and powders, including Vegeta As many spices as you can usefully own without anyone complaining Red pepper flakes, cayenne pepper, and smoked paprika Tabasco and Worcestershire sauces Garlic, lots of it, preferably fresh, but also pureed or chopped (in a jar) to keep in the fridge Fresh ginger to slice into pretty much anything, from stir-fries to tea Mustard of any and all varieties; they do different jobs: spiky yellow English; ochre, rounded Dijon; grainy Dijon for mellow bite and texture Onions, shallots, green onions or scallions—the last gives you onion flavor with minimum fuss Asian fish sauce, soy sauce (choose a low-sodium version), and mirin White wine vinegar, red wine vinegar, cider vinegar, and rice vinegar: like mustard, vinegars have subtly different roles to play Canned diced green chiles, for days when you can’t be bothered to chop Sweeteners Avoid refined sugar on a fast day. Honey, though natural, will spike your blood sugar. Rather than using lab-developed sugar substitutes, try adding a sprinkling of coconut to breakfast porridge, or use a touch of raw agave nectar: known in Mexico as aguamiel, or “honey water,” agave is a low-GI sweetener produced from a cactus-like plant. Salt and Pepper I would always use glittering coarse sea salt or flaky salt, and peppercorns to grind fresh in a grinder, all of which have a glorious fragrance and texture. Ten Things Slim People Keep in the Fridge 1. Lemons 2. Free-range eggs 3. Reduced-fat hummus 4. Nonstarchy vegetables (cauliflower, broccoli, peppers, radishes, cherry tomatoes, celery, cucumber, mushrooms, lettuce, sugar snaps, snow peas, and a bag of young spinach) 5. Feta, cottage cheese, and low-fat mozzarella 6. Sprouts (alfalfa, mung, soy, and all their friends) 7. Pickled guindillas, jalapeños, and cornichons (or small dill pickles) 8. Fresh strawberries 9. Fresh chiles 10. Unflavored low-fat yogurt And in the Freezer . . . 1. Ginger; easier to grate from the frozen root 2. Sofritto, aka mirepoix (finely diced onion, carrot, and celery in a 2:1:1 ratio), to save time and energy when cooking any number of recipes 3. Homemade vegetable, chicken, and fish stock, frozen in ice cube trays and transferred to heavy-duty plastic bags, and in 1- and 2-cup plastic containers 4. Fresh herbs, frozen with a little water in ice cube trays 5. Soups: double the recipe and freeze for another day. Thick soups freeze best; you may want to loosen with more stock once thawed. 6. Frozen peas, edamame, and fava beans. Toss them into soups, stews, and (after blanching) salads 7. Frozen blueberries, for a cool little snack (strawberries do not freeze well without added sugar) The Fast Day Kitchen, Equipped The recipes here require little expertise and even less equipment. You may, however, find it handy to have the following stashed somewhere in the kitchen. • Stick blender or canister blender for pureeing • Food processor • Multilevel steamer (bamboo or stainless steel), a saucepan with a steamer insert, or a steamer basket • A mandoline or julienne peeler for shredding vegetables • Mortar and pestle or mini food processor for grinding spices • A cast-iron grill pan, to allow fat to run off meat • Nonstick cookware, including a nonstick wok and nonstick foil (such as Release) to reduce the need for oil • Silicone brush for oiling • Parchment paper for lining pans and for steaming foods “en papillote” • A zester and/or a grater, such as a Microplane • A kitchen scale; many of the recipes here call for you to weigh ingredients. Don’t worry; it’s easy and you’ll soon get the hang of it. How to Cook Fast: Tips, Swaps, and Shortcuts OILS AND FATS • Whichever cooking oil you choose (for your best options), a spray will reduce your use. Some brands of olive oil spray, for example, have less than 1 calorie per spray. • Alternatively, use a silicone brush to apply oil to the pan and dab away excess with a paper towel. • To stop ingredients from sticking, add a little water to the pan rather than a slug of oil. EGGS • Boiling or poaching means you are not adding any fast day calories. • A perfectly poached egg has a lovely rounded shape, a soft yet firm white, and a deliciously runny yolk. A good trick to achieve poached perfection is to place the whole (very fresh) egg, in its shell, in boiling water for 15 seconds prior to breaking and poaching as normal. • Time is, of course, of the essence when it comes to poaching eggs—though you can poach them up to a day in advance. Simply slip the cooked eggs into a bowl of cold water, cover, and refrigerate. To reheat, drain, cover with boiling water, and leave for 2 to 3 minutes, draining well on paper towels. MEAT • Cooking poultry with its skin on will maximize flavor and prevent drying out, but don’t eat the skin. Much of the fat lies there. • Roast on a rack over a baking pan to allow excess fat to drip away. • Similarly, a cast-iron grill pan channels fat into the grooves and away from your plate—as a bonus, you also get a tasty grill-mark effect. • Whenever possible, cook meat and fish on a barbecue—it’s your fat-free summer standby. • Replace ground beef with mushrooms, textured vegetable protein (TVP), or Quorn to lessen your calorie cost. • If you do eat beef or lamb, choose grass-fed or pasture-raised meat. It has less fat and more omega-3s than grain-fed meat (and grass or pasture feeding also implies that the animal was humanely raised). • Extend your meat choices to include lean game. Venison, for example, has a fraction of the fat found in beef. VEGETABLES • Scrub vegetables rather than peel them, as many nutrients are found close to the skin. Eating the skins will add fiber to your diet. • Steam vegetables instead of boiling them, or use the microwave; that way their nutrients are more likely to remain intact. • If you do boil vegetables, use as little water as possible and do not overcook them. Overcooking degrades their flavor and nutritional benefit. • When browning and caramelizing vegetables, put them in a hot dry pan, then spray with oil, rather than putting the oil in the pan first. This will reduce the amount of oil absorbed during cooking. • To skin tomatoes, cut an X in the bottom, dunk in boiling water for 30 seconds, cool briefly in ice water, and peel with a sharp knife or a thumbnail. • To peel garlic, bash the clove with the heel of your hand or immerse first in warm water for 30 seconds. • To skin roasted peppers, place the blackened peppers in a bowl, cover with plastic wrap for 10 minutes, then peel. • Don’t salt lentils during cooking; it will toughen them. Season when ready to serve. • As a rule, use fresh herbs rather than dried, as they tend to have more flavor and nutrients. Grow them on a windowsill, or keep cut herbs in jars of water in the fridge like bouquets. Alternatively, wrap fresh herbs in just-damp paper towels and keep them in the crisper. STOCK • A good stock is the foundation of countless savory dishes. You can buy ready-made stock in boxes and cans, but making your own is good for the belly and, it has to be said, good for the soul. • Have stock handy in the freezer; simply heat it up and add frozen vegetables or herbs, warm through, and you’ve got yourself a bowl of fast day flavor. • Roasting bones before adding them to the stockpot will boost color and flavor; a roasted chicken carcass is ideal. • Don’t chuck lone bones: freeze them and make a stock when you have a decent pile. • Add a bouquet of herbs for more flavor; make your own by tying a bunch of garden herbs with string, making them easy to fish out when they’ve done their work. • Adding a teaspoon of vinegar to a stock will aid the extraction of minerals without unduly influencing the flavor. • Simmer slowly—a good stock should not be rushed—and top up with water to ensure the pot doesn’t boil dry. • Skim off any fat and froth that rise to the top of the pot. Place paper towels on the surface to absorb fat, or chill first to make skimming easier. If keeping stock for later use, retain the layer of fat on top to protect it in the fridge. Simply skim when you’re ready to use. SOUP • Thicken soup with legumes instead of potatoes. A handful of lentils will do the trick. • Gravitate toward clear vegetable broths. Miso soup and pho are lower in calories than dense chowders, bisques, and cream soups. • Vegetable stock generally has a lower fat content than chicken stock. • If it suits the recipe, leave vegetables whole or in large chunks, rather than pureeing them. • Make soup in generous batches and freeze; smooth, thick soups perform best. And remember that soups, like stews, often taste better the next day. • Add miso or bouillon cubes or powder to intensify taste. • When making a soup base, don’t sweat vegetables in butter; use water or a spray of oil. • If you’re not adding fat, you do need to add flavor. Red pepper flakes, cumin, star anise, cloves, a squeeze of lemon, handfuls of herbs—these will all make your soup bowl sing. • A pinch of sugar will bring out the flavor in tomato-based soups. • Use a piece of Parmesan rind to impart a dense, savory richness to your soup stock at negligible calorie cost. And Finally: The Really Lazy Fast Day Diet If all this cooking sounds like too much of a commitment on a day when you really don’t want to think about food, there are options so simple that you barely need to be conscious to get them into your mouth. These include • Raw vegetables—baby carrots in a bag will do—plus a mini container of hummus • Low-GI fruit such as strawberries, cherries, apples, and pears (eat the core) • Unsweetened muesli with skimmed milk • Weight Watchers Baked Beans • A cup of bouillon or clear broth • A hard-boiled egg • A grab of salad leaves from a bag; thawed shrimp from the freezer; a good squeeze of lemon; salt, pepper, and red pepper flakes • A pile of lightly steamed vegetables—anything you may find in the fridge—with lots of black pepper and a good grating of Parmesan or pecorino • A few slices of fat-free ham with a ripe, sliced beefsteak tomato • Soup from a shop, preferably a light vegetable soup, not a thick cream soup or pasta soup • Microwavable low-calorie meals. They’re an expensive way to get a fast day fix, but the labels are clear and the nutrition should be balanced. • Other store-bought quickies: if you are nipping out of the office on a fast day, there are good options available, as long as you choose wisely and check the calorie counts. But, of course, it’s so much better to make your own fast day food . . .

2016
in movies, music & books
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Zahav: A World of Israeli Cooking James Beard Book of the Year and Best International Cookbook (2016) "After stints working with chef Marc Vetri in
5
$23.79 USD
Zahav: A World of Israeli Cooking

James Beard Book of the Year and Best International Cookbook (2016) "After stints working with chef Marc Vetri in Philadelphia and as head chef at Marigold Kitchen, Solomonov developed a passion for Israeli cooking and his desire to show the full breadth of the cuisine began to take shape; he started his own restaurant, Zahav, in Philadelphia in 2008. Six years later, he won the James Beard award for best chef in the Mid-Atlantic region. Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions. In addition to kibbe, kugel, latke, and rugelach, Solomonov offers chicken albondigas, the Spanish tapas standard; cashew baklava cigars; and the Chocolate Almond Situation, his riff on the flourless chocolate cake. To these stunningly simple dishes he adds deliciously decadent fare such as duck and foie gras kebabs, and beluga lentil soup with marrow bones. Solomonov isn’t one for showmanship (or waste—the juices from his Israeli salad of cucumber, tomato, parsley and lemon are added to gin to create an unusual martini), and virtually all the book’s recipes are within the reach of novice cooks. The reader’s biggest challenge will likely be mastering the ubiquitous tehina sauce used as a foundation for hummus and as an accent in countless dishes. Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." —Publisher's Weekly, starred review "Zahav’s modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America.” —EATER.com “Each of Michael Solomonov’s soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines – a master of his craft. I’m smitten!” — Gail Simmons, TV Host, author, Talking With My Mouth Full “Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that ‘nothing in my life happened the way it was supposed to.’ He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert, ‘meant to be.’ I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too.” — Andrew Zimmern, chef, anthropologist, global thought leader “Zahav is the most honest chef’s cookbook I have read in a long time. Mike’s soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel —or Philadelphia— today.” — Joan Nathan, author, The Foods of Israel Today “Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages —and pages — of Michael Solomonov’s thinking on food, community, and the recipes that get me back to Zahav every time.” — Questlove “I’m excited to have Zahav, a compendium of Chef Solomonov’s recipes, so I can recreate them.” — David Lebovitz, author, My Paris Kitchen “The great thing about Michael Solomonov is that he simply cooks from his heart. With Zahav, he has developed perhaps one of the most innovative and thoughtful restaurants in America. After years of asking him for recipes, I'm relieved to finally have his book to answer all of my questions!” — Chef Marc Vetri "The humanity of it, that's the thing. The presence. The joy. The actual connection that's forged between the person cooking and the person eating. In Zahav, the recipes don't end when the food is done cooking — there are instructions for bringing things to the table, for how to serve, for how to eat, for how to share, for how to finish...The result is cooking that feels right for both a world-class restaurant and a home kitchen, food that's both an education and a pleasure." —EATER.com About the Author A 2011 James Beard Award winner for Best Chef, Mid-Atlantic, MICHAEL SOLOMONOV is the co-owner and executive chef of Zahav, Philadelphia’s renowned modern Israeli restaurant. He also owns Federal Donuts and Abe Fisher (Jewish food inspired by countries outside Israel), both in Philadelphia, and Dizengoff (hummus and salads) in Philadelphia and New York City.

2016
in movies, music & books
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Earthcare Seeds Lemon Grass 500 Seeds PURE SEED (Cymbopogon flexuosus) A Perennial bunching grass native to India and SE Asia, often grown as an indoor plant or summer annual in the temperate north.
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A Perennial bunching grass native to India and SE Asia, often grown as an indoor plant or summer annual in the temperate north. Does well in pots. The fresh stalks and blades are used extensively in Asian cooking and certainly lends a characteristic flavor. Lemon Grass is a premier soup additive especially with galangal and coconut milk (Thom Kha Kai). Plant prefers full sun and fast-draining soil. Sow seeds in pots or directly in a well prepared garden bed. Sow on surface and press in firmly, then keep evenly moist until germination. Easy to grow and refreshingly rewarding! Germination: 50%-60%. Ready to harvest in 65 - 85 days. Country of Origin: Fresh from India (We order these seeds fresh each year from India because Lemon Grass does not store well after 1 year). Description and planting guide on each packet. Germination Tested. Plant With Confidence!

2016
in outdoor living
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Dolemite Dolemite (Rudy Ray Moore), the baddest pimp in town, has just been released from prison, ready to take revenge on notorious
3
$14.48 USD
Dolemite

Dolemite (Rudy Ray Moore), the baddest pimp in town, has just been released from prison, ready to take revenge on notorious gangster Willie Green (D'Urville Martin), who set him up on a phony drug charge and stole his club, The Total Experience. With the help of his friend Queen Bee (Lady Reed) and their band of Kung Fu fighting vixens, Dolemite takes on every "rat soup eatin' motherf#%*er" in South Central. Acclaimed comedian Rudy Ray Moore's outrageously funny and action packed blaxploitation classic makes its worldwide blu-ray debut, fully restored in 2k from a recently discovered 35mm negative and loaded with extras, including a new making-of documentary by Elijah Drenner and a historical commentary track from Moore's biographer Mark Murray, featuring interviews with Moore as well as co-stars Jerry Jones, Lady Reed, John Kerry, cinematographer Nick Von Sternberg and more! Bonus Features: 1. Scanned & restored in 2k from 35mm negative 2. "I, Dolemite" making-of documentary 3. "Lady Reed Uncut" featurette 4. "Locations: Then & Now" featurette 5. Multiple framing options: the intended 1.85:1 widescreen version & an alternate full frame "boom mic" version 6. Historical commentary track by Rudy Ray Moore's biographer, Mark Jason Murray 7. Original theatrical trailer for both DOLEMITE & THE HUMAN TORNADO 8. Original cover artwork by Jay Shaw 9. Reversible cover artwork 10. English SDH Subtitles

2016
in movies, music & books
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Presto 02910 Salad Shooter Electric Slicer/Shredder Package Quantity:1 | Size:1 The easy way to slice and shred vegetables, fruits, cheese and more for delicious salads, soups,
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$29.00 USD

Package Quantity:1 | Size:1 The easy way to slice and shred vegetables, fruits, cheese and more for delicious salads, soups, pizzas, tacos, and desserts. Just point and shoot right where you want. No extra bowls to clean. Grate chocolate, chop nuts, and make bread and cracker crumbs quickly and neatly. Interchangeable slicing and shredding cones slip right in. There are no complicated parts to assemble. Easy to clean and store. Base wipes clean, all other parts are dishwasher safe. Compact enough to store most anywhere. 120 volts, 60 Hz only The SaladShooter makes a fabulous gift for those who like big, healthy salads loaded with veggies, homemade pizza with plenty of grated cheese, desserts topped with nuts or chocolate--find yourself in that portrait somewhere? Amazingly fast, the SaladShooter literally shoots out prepared food directly into a salad bowl or in neat piles for an assemble-your-own taco party. Featuring sharp stainless-steel cutting blades, the two interchangeable cones, one for shredding and one for slicing, each slip in and out of the main chute and are secured in place with a twist-lock ring. That’s all--no complicated parts to assemble. Food should be cut into blocks or lengths that fit into the food chamber, and a chart in the user guide specifies which cone to use for which foods. To operate, one hand grips the handle of the shooter and flips on the power switch, while the other hand presses down on the food guide to produce a steady output of shredded or sliced food. There’s no need to wash the parts in between processing different kinds of food, so shredded cheese, lettuce, carrots, and more are ready one after the other. All parts except the motor base can be washed in the dishwasher. The SaladShooter is not intended for grinding coffee or processing cranberries, tomatoes, or meats. Measuring 9-1/2 by 7 by 3-1/2 inches with a five-foot cord, the SaladShooter is covered by a 1-year limited warranty against defects. --Ann Bieri

2016
in appliances
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Cuisinart CPC-600AMZ 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black New and Improved Packaging Introducing the Cuisinart CPC-600 6-Quart Electric Pressure Cooker, now in new and improved packaging.
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New and Improved Packaging Introducing the Cuisinart CPC-600 6-Quart Electric Pressure Cooker, now in new and improved packaging. Amazon has worked closely with the manufacturer to improve the packaging on this item to ensure it will arrive on your doorstep in one piece. Cook Faster, Eat Healthier! Reduce time spent in the kitchen preparing meals with the help of this 6-quart electric pressure cooker--it cuts cooking times up to 70-percent when compared to traditional stovetop cooking methods. The unit traps steam inside, which builds up pressure to create hotter temperatures, and its tight seal locks in heat, moisture, and flavor, as well as vitamins and minerals for exceptionally healthy, great-tasting meals like soup, chili, and other one-dish entrees. It also works well for cheesecake and custard, because dessert should never be left off the menu. The unit's push-button controls and easy-to-read digital display eliminate guesswork, while its precision digital thermostat regulates temperatures. Choose from pre-programmed settings for high- or low-pressure cooking, browning, simmering, sauteing, and warming. For safety, the cooker must be fully locked for pressure to build, and it will remain locked until the pressure inside drops to zero. Other highlights include a 99-minute timer with an LED countdown display, cool-touch side handles, and a nonstick cooking pot that cleans up easily by hand or in the dishwasher. A dishwasher-safe trivet also comes included. Housed in brushed stainless steel, the 1000-watt pressure cooker measures 12-1/5 by 12-1/5 by 13-1/5 inches. You're about to experience a better, faster, and healthier way of cooking. Your Cuisinart Electric Pressure Cooker seals in steam to cook hotter and faster, and it seals in nutrients as well. Cook in less water and experience textures and tastes that are simply sensational. Features easy touch-button settings, a countdown timer, and a cooking pot big enough for a pot roast with all the fixings. Enjoy! Pressure Cooker Settings Low Pressure High Pressure Browning – This preset temperature allows cooking over high heat, without the lid, before pressure cooking. Browning foods in a small amount of fat in this way seals the outer surfaces of meats and vegetables, producing a visually appealing, flavorful exterior with a moist, tender interior. Sauté – The preset temperature, done prior to pressure cooking with lid removed, allows you to quickly soften vegetables in a small amount of fat or liquid without browning, and to cook items such as rice (Arborio, brown, Carnaroli, white, etc.) for pilafs and risottos. Simmer – This preset temperature allows you to cook liquids at a lower temperature. It is primarily used to finish cooking some items, i.e. to add ingredients to a risotto, sauce, or stew or to continue cooking process to achieve preferred texture. Keep Warm – Holds and keeps cooked food warm for up to 12 hours. Automatic Keep Warm Feature: When LED display reaches, the pressure cooker automatically shifts to Keep Warm temperature. The Keep Warm light will turn on and unit will beep to indicate cooking is complete. Effortless Cooking With the unit on and the LED displayed, press the MENU button to select the desired cooking function. The function light will flash. Select Low or High Pressure setting. Press TIME to select number of minutes needed for pressure cooking. Time increases in 1-minute increments up to 40 minutes. Time increases in 5-minute increments from 40 to 99 minutes. Press START/CANCEL to start cooking. The pressure cooker will begin to heat. The red float will rise as pressure builds. When the selected pressure level is reached, the light in lower right-hand corner of LED will stop flashing and remain lit. At this point pressure cooking begins and the timer will start to count down. The timer will not begin to count down until full pressure is reached, which may be several minutes after the red float has fully risen. Recipe Tips and Hints Many family favorites can be easily adapted for preparation in your Cuisinart Electric Pressure Cooker – soups, stews, side dishes and more. The amount of liquid needed is much less than for traditional cooking methods. Never exceed the Maximum Fill Amount of the pressure cooker. Make sure the lid is on firmly and tightly, and moved as far counterclockwise as it will go to allow proper locking. Hot foods/liquids will come to pressure more quickly than cold foods/liquids. When pressure cooking is completed, follow recipe instructions for releasing pressure. For Quick Pressure Release it is important to begin immediately upon completion of pressure cooking; otherwise foods will continue to cook, and may overcook. Do not store pressure cooker with lid on tightly. This saves on gasket wear and tear. More nutrients are preserved during pressure cooking than with traditional cooking methods, as less liquid is used and thus fewer nutrients are lost to evaporation. To adapt your own recipes, find a similar one in our cookbook and use it as a guide. In general, cooking time will be at least 1/3 of the traditional cooking time. Reduce your cooking liquid by at least half – you may need to "play" with your recipe to get it right. You may wish to add vegetables at the end of cooking to avoid overcooking. You can also use the cooking charts provided as a guide.

2016
in appliances
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Hamilton Beach BL-1-4A Hot, Cold and Room Temperatures Bottom Loading Water Cooler Dispenser, Black The Hamilton Beach BL-1- 4A Bottom Loading Water Dispenser uses 3 and 5-gallon water bottles and features food-grade stainless
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$182.98 USD

The Hamilton Beach BL-1- 4A Bottom Loading Water Dispenser uses 3 and 5-gallon water bottles and features food-grade stainless steel water tanks to provide clean drinking water all day long. Easy access to hot, cold and room temperature water is available with the push-button controls which makes it easy to prepare instant beverages, soups and more. The state of the art, bottom loading technology allows for a spill-free environment in your home or office. Bottle installation is simple and quick, and thanks to its low location reduces the need for strenuous lifting and awkward maneuvering. The BL-1- 4A dispenser includes an indicator light that flashes when the bottle needs to be replaced, as well as a functioning LED light that allows for easy water dispensing in low light conditions. This water dispenser requires no filters and includes a removable dishwasher-safe spill tray for easy cleaning. The built-in child safety lock prevents child access to the hot water control. This item is 42-inches tall by 13-inches wide by 14-inch deep and is available in a contemporary white finish. The unit also features a power-down switch for both the hot and cold tank. The Hamilton Beach BL-1- 4A 45-Inch Bottom Loading Water Dispenser is Energy Star compliant, ETL Certified and comes with a standard 1-year manufacturer's warranty.

2016
in home improvement & tools
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Presto 01282 8-Quart Aluminum Pressure Cooker Size:8 qt The smart choice for healthy, favorful meals, fast and easy. Cooks 3 to 10 times faster than ordinary cooking methods -
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$37.90 USD

Size:8 qt The smart choice for healthy, favorful meals, fast and easy. Cooks 3 to 10 times faster than ordinary cooking methods - even faster than a microwave for many foods. Chicken, fish, meat and vegetables cook to perfection fast. Helps tenderize economical cuts of meat. Works on regular and smooth-top ranges. Cover lock indicator shows when there is pressure inside the cooker and prevents the cover from being removed until pressure is safely reduced. Includes a special rack for cooking several foods at once with no intermingling of flavors. Dishwasher safe for easy cleaning. Liquid capacity: 8 quarts (7.6 liters). Pressure cookers have experienced renewed popularity over the last several years because cooks have rediscovered what some cooks (particularly grandmas) have known for a long time--they're really fast. And it's easy to cook healthfully with pressure cookers, since the food retains so much more of its nutrients and flavor. Presto's 8-quart pressure cooker is a multi-purpose pot that can stand in as a conventional soup pot as well as perform the kitchen magic that pressure cookers are famous for. Chicken Cacciatore cooks in 8 minutes! And it's big enough for home canning, too. (The USDA recommends pressure canning as the only safe method for low-acid foods such as vegetables, meats, and poultry.) This durable, polished-aluminum pressure cooker is an economical addition to any well-rounded set of kitchen tools. The heavy-duty lid locks down during cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. This pressure cooker is useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 65 recipes, ranging from basic soup stocks to stews and pot roast--even desserts like Oatmeal-Apple Crisp! Tenderize lean cuts of beef or pork; or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture. Nonabrasive cleansers are best for cleaning this polished aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The Presto 8-quart aluminum pressure cooker is fully immersible; in addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 11-1/2 inches in diameter (17 inches including handles) and 9 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers

2016
in pantry, household & pets
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Presto 01264 6-Quart Aluminum Pressure Cooker Size:6 qt The smart choice for healthy, flavorful meals, fast and easy. Foods cook 3 to 10 times faster than ordinary cooking
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$27.36 USD

Size:6 qt The smart choice for healthy, flavorful meals, fast and easy. Foods cook 3 to 10 times faster than ordinary cooking methods, saving time, energy, and money. Includes easy-to-follow instructions and delicious recipes. Chicken, fish, meat, vegetables, and even desserts cook to perfection fast. Helps tenderize economical cuts of meat. Strong, heavy-gauge aluminum for quick, even heating. Suitable for use on regular and smooth-top ranges. Pressure regulator maintains the proper cooking pressure automatically. Cover lock indicator shows if there is pressure inside the cooker. Special rack included for cooking several foods at once with no intermingling of flavors. Helper handle for ease of handling. Fully immersible and dishwasher safe with the sealing ring and over-pressure plug removed. Extended 12-year limited warranty. Pressure cookers have experienced renewed popularity over the last several years because cooks have rediscovered what some cooks (particularly grandmas) have known for a long time--they're really fast. And it's easy to cook healthfully with pressure cookers, since the food retains so much more of its nutrients and flavor. Presto's 6-quart aluminum pressure cooker is a multi-purpose pot that can stand in as a conventional soup pot as well as perform the kitchen magic that pressure cookers are famous for. Chicken Cacciatore cooks in 8 minutes! This durable, polished-aluminum pressure cooker is an economical addition to any well-rounded set of kitchen tools. The heavy-duty lid locks down during cooking; an inner sealing ring keeps the steam in. In addition to a pop-up pressure indicator and a simple steam release mechanism, there is an overpressure plug that will let off steam if it builds up excessively. This pressure cooker is useful for weeknight dinners or for any meal that needs to come together quickly. An accompanying booklet contains more than 65 recipes, ranging from basic soup stocks to stews and pot roasts--even desserts like 5-minute custards! Tenderize lean cuts of beef or pork; or cook chicken, fish, or vegetables faster than you can in a microwave, and without losing moisture. Nonabrasive cleansers are best for cleaning this polished aluminum pressure cooker, though occasional use of a fine metal polish will help the exterior keep its shine. The Presto 6-quart aluminum pressure cooker is fully immersible; in addition, the sealing ring should be removed after each use to allow cleaning of the inside rim of the lid. The vent pipe is simple to keep clean with a small brush or pipe cleaner, and both the air vent/cover lock and the overpressure plug are removable. The pressure cooker measures 9 inches in diameter (17 inches including handles) and 8-1/2 inches tall (including lid). Presto guarantees this pressure cooker with an extended 12-year warranty. A detailed instruction and recipe booklet is included; special safety issues that pertain to pressure cookers are clearly explained. --Garland Withers

2016
in pantry, household & pets
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Thinkbaby Complete BPA Free Feeding Set, Orange, 6 Months Color:Orange Thinkbaby The Complete Feeding Set - Orange The Complete BPA Free Feeding Set is ideal for your baby who has just
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$28.87 USD

Color:Orange Thinkbaby The Complete Feeding Set - Orange The Complete BPA Free Feeding Set is ideal for your baby who has just made the transition to solid food. Set includes a bowl with lid, a soup bowl with lid, a Bento Box with airtight lid and cup. You can pack, carry or store foods for short trips with ease. The perfect complete set for storing kid's food. The exterior of this durable set has a coating of polypropylene, which insulates the contents of the bowl and comes off for easy cleaning. The interior is made of medical grade stainless steel. The lids are airtight, making individual items in the set portable and easy to clean. Features: Airtight lids Easy to clean Exterior made of polypropylene Interior made of high quality stainless steel Recommended by Healthy Child Healthy World, Zrecommends, SafBaby, Metromoms Highly durable Free of BPA, phthalates, nitrosamines, tritan, lead and melamine Bento box with air tight lid prevents leaks Attractive mug encourages independent feeding in kids Made of stainless steel and covered in polypropyleneFrom the Manufacturer Thinkbaby products address the growing concern of toxic chemicals leaching from consumer products. All products are free of bisphenol-A (BPA), lead, PVC, phthalates, melamine, nitrosamines, and biologically toxic chemicals. Thinkbaby's 5 ounce bottles come packaged two per pack. The bottles feature our anti-colic nipples, which helps reduce gas and spit up. The anti-colic system is actually built into the nipple for easy cleaning with no little parts to lose or break. The bottles come with Slow Flow Cross Cut nipples designed for newborns to 3 months. If your child is between 3 and 6 months, we recommend our Medium Flow Cross Cut. For ages 6 to 12 months, we recommend our Fast Flow Cross Cut nipples. The advantage to the cross cut design is that is no spill. For strong feeders, we do also offer Single Hole nipples. All Thinkbaby bottles feature our travel cap to reduce chance of spillage during travel. The bottles are made from medical grade plastic called PES and can easily be cleaned in the top rack of the dishwasher. One of the great cost-saving advantages of the Thinkbaby line is that you can extend the life of the baby bottle by simply purchasing the Conversion kit. The Conversion kit transforms the baby bottle into our award winning Sippy cup. For parents this means, no more throwing away baby bottles after one year and for the environment no excess waste. Most little ones become ready for the transition between 9 and 12 months. Check out our top selling Complete BPA Free Feeding Set. Thinkbaby's products are recommended by Healthy Child Healthy World.

2016
in baby
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