I have a food processor, waffle/sandwich maker (serves as griddle), blender,
micro-convection oven, getting an Ergo Electric knife with utility blade (will
cut carrots and potatoes). I also have the multi-pot, a traditional slow cooker,
a skillet. I'm considering a bread maker, but may opt for the counter top
rotisserie oven instead, as I like to make 3-4 loaves of bread at once. Bread
machines only do a loaf at a time. I have a low-end mixer on stand which I find
convenient for mixing batter, etc.

Cheers!

Carla

Cheers!

Carla

Schaeffer wrote:

> I would recommend investing in a food possessor. I can't mince or cut
> vegetables or make up a salad without one.
>
> Our oven went and we got a convection microwave. I would recommend this
> because you don't have to bend to put things in the oven and clean-up is
> easier. Cooking  using the combination micro/convention saves time and
> hassle. Cuts oven baked items in half. A small chicken takes 35 minutes. I
> don't use the microwave for baking cakes or bread. Micro/Convention needs
> oven proof glass ware such as corningware. Microwave can use plastics as
> well as glass. Convection can use metal as well. My oven can broil as well
>
> For starters
>
> Joyce
> [log in to unmask]
>
> ----- Original Message -----
> From: Anee Stanford <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Friday, November 26, 1999 1:51 PM
> Subject: cooking
>
> > Hi All-
> >
> > I want to see if any of you have some cooking tips/recipees for me.  Now I
> > have cooked quite a bit before and look foward to doing some cooking for
> > myself in college.  I don;t care to eat out every single night and I want
> to
> > invite my friends who live there over, they already said they would invite
> me
> > over and I said I would have them over so that is already a given.
> >
> >  My bigest problem is...well...like the time I made chickeen fingers and
> > gravey...that should have taken about 30 miutes but it took me over a
> hour!
> > I either spill someting and then have to cleen it up and get more of it
> > measured out or I don't know just a hundred things like that are always
> > happening when I cook.  I am shue that you all are very experienced with
> > these problems.  Pluss alot of times I am very low on stamina in the
> evenings
> > and can't stand to be taking 45 minutes to prepar a meal.
> >
> >  I tend to like one dish meals...like dump every thing in one pot...cook
> and
> > serve...and cutting stuff is really difficult (I try to buy prescliced but
> > they have yet to invent presliced onions).  Basicaly take the total prep
> time
> > and dubble or tripple it for me.
> >
> > I would be intrested in any cooking tips or quick resipees, gadgets that
> you
> > have come accross that work well for you...ect.  What have your
> experiences
> > been?
> >
> > Yours,
> >
> > Anee Stanford
> > Webmaster of CPIC
> > http://www.geocities.com/aneecp/CPIC.html
> >