Best Kitchen Appliances

By Linda Carol Wilson This Roast Turkey Breast and Vegetables is an easy recipe for Sunday dinner, a dinner party, or just a family meal. This turkey meal bakes in two hours instead of half the day. After a couple of hours in the oven you have a meal of turkey, potatoes, carrots, zucchini, bell pepper, and celery. In a matter of minutes you can thicken some of the pan juices with cornstarch or flour for a gravy, if desired. Serve with a salad and/or a relish tray for a complete easy meal. This is also a great recipe for the upcoming holidays, especially if you are preparing the holiday meal for a small group. Serve with pumpkin pie for a traditional holiday meal feeling. ROAST TURKEY BREAST AND VEGETABLES 4 lb turkey breast 1 tsp salt 1/4 tsp black pepper 1/4 tsp paprika 1 tsp vegetable oil 2 medium zucchini, cut into chunks 6 small potatoes, peeled 1 large green bell pepper, seeded, cut into 8 strips 2 medium carrots, cut into chunks 3 ribs celery, cut into chunk

By Shanna Ohmes Buffalo spaghetti squash is one of my favorite recipes for using spaghetti squash. I love spaghetti, but I prefer a low-carb alternative to the white flour and whole grain noodles. Spaghetti squash fits right in, and I get all the beta-carotene goodies with it. Winter squash is a superb food for the winter months. The buffalo, or bison, is a lean meat, a healthy alternative to feedlot beef. In this recipe I use a jar of organic spaghetti sauce, but sometimes I make my own sauce with diced tomatoes, tomato sauce and Italian spices. Here's what you'll need to make Buffalo Spaghetti Squash: 1 spaghetti squash 1-1/2 lbs buffalo, ground 1 jar organic spaghetti sauce 1 can tomato soup or sauce Step 1: You'll need to bake the spaghetti squash first. Cut the squash in half lengthwise and scoop out the seeds and the stringy fibers. Save the seeds to roast for a snack! Place the squash flesh side down in a cake pan with about 1" of water. Bake in

By Yao Daphnie Why not reduce the risks by replacing your copper and aluminum saucepans with stainless steel? You don't have to lose the excellent saucepans with stainless steel? You don't have to lose the excellent heat-conducting qualities that make copper and aluminum so convenient to cook with. Sandwich-based saucepans are fine: a layer of aluminum or copper placed between two layers of steel with distribute heat evenly. This way the sandwiched metal doesn't come in contact with the food. If you love your aluminum pots too much to bin them, just don't cook anything acidic in them, like tomatoes or fruit. Many serious cooks swear by cast-iron pots, which cook very slowly and evenly. Some of the iron can leach into your food, but that shouldn't be a problem unless you have a rare medical condition like haemochromatosis, in which iron accumulates dangerously in your body. For women it could even be a bonus, topping up iron stores that are so often un