Especially awesome when you add a few chopped carrots and frozen ...
590049
I got these for my boyfriend who has Celiac's after he mused to me one day that the thing he missed most as Ramen noodles.  These aren't quite the same, but they are really delicious.  He ate it 4 times in one weekend.

Especially awesome when you add a few chopped carrots and frozen peas to the broth before you cook the noodles!  It really makes it feel like a meal.
816637
I like to keep dried vegetables on hand for impromptu soupmaking, for when I am out of fresh/frozen vegetables or inclement weather precludes a trip to the supermarket.

I began buying them when planning for the aftermath of major surgery.  I knew I would not be able to grocery shop for a month and dried ingredients expanded my cooking options.  But they are also a boon for anyone with physical problems that make carrying heavy bags an issue, and for those with limited pantry and refrigerator space.  Once cooking rehydrates them, the appearance and flavor are virtually indistinguishable from fresh or frozen vegetables.
4381518
We bought one at Marshalls. I was scheptical as it was a refurbished model for 30 usd. After making 2 or 3 batches we decided to get another one just to have a spare freezing bowl. It comes handy to prechill the liquid in one and when it is near freezing temperature move it to the second one right out of the freezer and put in the machine. That way the final product is quite well frozen.
I discovered a way to produce very fluffy ice cream. Recipes using custard base call for only egg yolks. I made custard mixes with milk only and added heavy cream (whipped stiff) to chilled custard base along with whipped egg whites. This allows the mixture to retain air bubbles during the process of churning ice cream and prevents it from becoming very hard while in the freezer.
One bowl does not have enough capacity to cool 2 quarts to freezing so it is very important to chill everything in an ice bath beforehand unless a spare bowl is available. I made a mistake of putting room temperature ingredients and ended up with pretty watery product.
I am amazed how fast the process is and how much better the final product. Even in comparison with some expensive brands of ice cream.
And the memories of making delicious ice cream with our kids are priceless
3087450
Makes delightful bite-sized pieces both toothsome and tiny. If you are either violently sensitive to onions or chopping challenged (Im both) this gadget will become one of your favorites! Others have criticized its composition, but I find it to be very well-built and as sturdy as a plastic product is going to be! Others have complained about having to press so hard to get it to chop. I find that a lot of that depends on how you pre cut what you are chopping, even what side you cut it from. You make it easy or hard and you learn how to make it easy as you go. Its very easy to use! I am honestly tremendously glad I bought this and will buy another immediately when the time comes. You should too!
3374812
I purchased my Master Slicer from the importers at a trade show in Chicago recently. Watching the demos made me drool and my brain was spinning trying to think of how many uses I could come up with for this. You see, I think the importers REALLY REALLY should do an infomercial or at least upload a whole series of videos (there are a few on YT now) that show how the home chef can incorporate this into their cooking, not just for chopped Mediterranean salads. I have used mine more than once daily for two or three weeks since I received it. Here's a small sample: Chicken salad: cooked chicken breasts, mayo, fruits, nuts, spices, celery. A dozen turns or so and it's done. Pimiento cheese: A Southern staple made ultra fast (Hint: add a dash of Worchestershire and Liquid Smoke), Crab Cakes, onions, celery, breadcrumbs, mayo, egg, spices and good crab (takes about one minute).

Also a hit: Blue cheese dressing, meatloaf, strawberries and yogurt or honey, lamb meatballs, bolognese (for cutting up all the onions and garlic and spices, then I added the meat and blended by turning counter-clockwise before adding to the pan along with the tomato sauce).

Although it doesn't replace my VitaMix, it definitely can be used more efficiently for lots and lots of recipes (including Mediterranean salads).

I have since purchased one for a friend. She has purchased one for her friend and I will be purchasing another one as a gift.
116869
This an amazing little machine. I bought it make frozen yogurt with sugar substitute (Splenda or Stevia) and I couldn't be happier. Do buy the extra bowl as waiting a full 24-hours for your next batch may lead to extreme withdrawal. The instruction manual is the only thing I found to be lacking. Recipes included state that yogurt should be strained through a cheesecloth or paper towels for eight hours prior to making your frozen yogurt. I tried this and got results so thick the ice cream maker could not stir the "batter". I've found that whatever I pour into this ice cream maker needs to be about the consistency of cake batter - no thinner and no thicker - or the results will not be good.

Here is my recipe for AMAZING frozen yogurt that I made daily:
1 c frozen blueberries, microwaved to thawed
fruit and juice from 1/2 of a seeded lemon (yes, I love lemon so I use the fruit also)
1 t real vanilla
1 cup sugar substitute (I use either Splenda or Stevia to good effect)

While the above is being pureed, in a mixing bowl place:
1 cup fat-free Greek yogurt
1 cup whole mile Greek yogurt

Add the fruit from the food processor to the yogurts and blend gently with a rubber spatula

Turn on the ice cream maker and ensure the bowl is turning around the blade. Pour your "batter" into the ice cream maker while it is turned on and spinning - this key because the freezing process begins immediately. Manage to get most of the "batter" into the ice cream maker but leave enough for "licking the bowl" because its really yummy.

In 10 - 20 minutes, you'll have amazing blueberry frozen yogurt.

Im still working on my vanilla and chocolate frozen yogurt recipes.

Have fun with this!
1531121
This is the perfect addition to our raw food
lifestyle. I must say it is so easy to clean!
My hubby told me it was easy, but really it's
something I'd trust a child with.

So far we haven't ventured past carrot juicing,
but we have a vita-mix that takes care of most
of our fruit needs. We've started buying 25lb
bags of carrots, its a breeze.

I think this juicer is great for a busy family
that wants to add more healthy foods without
much logistical fuss.
2181599
Now that I have these, I double batches of chili, soup, stew, etc so I can freeze portions to use later. It's so much easier to store in the freezer because they stack flatter than freezer bags.
3302944
I got these for Christmas and have used them several times already.

My favorites are the serrated peeler and the julienne peeler.

I just peeled a half-dozen kiwi with the serrated peeler.  So much easier than the slice and scoop method!  The process was less messy and I was able to salvage more of the fruit, itself.

The julienne peeler is fun for making tiny carrot strips--good for nice textural changes in salads and great for convincing my son to eat carrots when posed as hair on a snack-based face.  I have yet to try it on other produce at this time.

The non-serrated peeler is good for hard produce.  And it is the home of my only "complaint".  I am used to a peeler that takes a little wider swath.  This takes a peel that is a little less than 1/4" wide, but paper thin.  Not bad.  Just not what I am used to.

All in all, a good set for a price I would be willing to pay for myself.

And a bonus, they really do stick together at the handles via small magnets embedded in the handles.  Nice for compact storage.
4884108
These things are an absolute must-have if you do meal prep or freezer meals!
3525782
I have only prepared one dish that fell short of genius (winter vegetables - despite the selection of vegetables, a little bland). His desserts (the blueberry brioche brings restaurant quality into your kitchen) are  wonderfully inventive.  Photos accompany many of the recipes and each food  section contains an index of dishes to follow. This is the first book I  turn to when I am in the mood for a challenge that I know I can complete.
2026190
I am not big on following recipes, mainly because I don't have the time to purchase ingredients that I am not familiar with. BUT this cookbook - uses basic ingredients found in a refrigerator (carrots, celery, olives, garlic etc). You don't have to go out of your way to make any of these delicious dishes. The incredible benefits I have gotten out of this book is to have my freezer resemble a high-end restaurant. The variety of meals is great. My family enjoys selecting one of the many tasty meals the night before (to defrost)! I truly recommend this book for all busy moms and for people who enjoy tasty simple food.
2583723
Frozen pizzas cook good if they are thawed a little before cooking and I added a few extra minutes to cooking time to get it the way we like our pizzas.
2391860
These are great.  There are so many fun possibilities.  I love freezing my favorite yogurt flavors!!  Thanks to Trendy-Ice for all the recipes and fun tips.
2640663
I just tried mine for the first time.  It was easy to get perfect long strands of zucchini and yellow squash.  The carrot was a little more challenging, but I finally got the hang of it.  Cleanup is a snap.  Storage?  It fits easily in a kitchen drawer.  No parts to lose, except maybe the holding cap which you don't really need anyway.  Highly recommended.
2125825
These are the greatest invention ever for freezing and later using fresh herbs. I harvested, washed & soaked up excess moisture from the herbs. Then stuffed them into the cylinder tightly, screwed down the plunger to remove any air, and stuck them in the freezer. When you need some, remove the cap, twist the plunger to expose the amount needed, and slice it off. I have dill, basil, parsley and mint going now and plan to start  more herbcicles with thyme, oregano and cilantro. The great thing is that I can add more whenever I harvest - just remove the plunger, add more and screw it down again. I write what's inside on the top of the plunger so no guessing what's inside. This morning we added frozen parsley to a cauliflower puree, and it looked and tasted like fresh parsley. And it's so easy!
2492618
Wonderful way to get your veggies if you are not a big veggie fan.  I toss in carrots, and broccoli or spinach with whatever fruit I happen to have on hand, add some ice, and grind it quickly into a tasty treat rather than choking down the veggies that I dislike so much.