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 > >