Chuck Roast With Vegetables Slow Cooker Recipe

This is an easy and delicious recipe for cooking a roast in your crockpot or slow cooker. The roast is tender and nearly falls to pieces. There's plenty of tasty gravy too.

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The vegetables are added when there is approximately 2 1/2 to 3 hours cooking time left. If you won't be available to add the vegetables at that time, don't worry. You can use the gravy to serve with mashed potatoes or over cooked noodles. I like to cook my egg noodles just before I plan to remove the roast and vegetables. Once the roast and vegetables have been placed on a platter, I add the noodles to the gravy just to let them absorb extra flavor.

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Chuck Roast with Vegetables Slow Cooker Recipe

Ingredients:

3-4 lbs. chuck roast
6 potatoes, quartered
4 carrots, cut into 1" pieces
3 stalks celery, cut into 1 1/2" pieces
2 large onions, quartered
1 can cream of mushroom soup or cream of celery soup
1/2 soup can water
1 teaspoon black pepper
1/2 teaspoon salt
Flour or cornstarch for thickening

Preparation:

Mix soup, water, pepper and salt together in the slow cooker.

In a large skillet, sear the roast on each side using a small amount of oil before adding to slow cooker, or place directly in soup mixture in slow cooker. Make sure both sides of roast have been coated with soup mixture. Set slow cooker to low and let cook for 4 hours.

After 4 hours, add potatoes, carrots, celery and onions to the cooker. Lift roast so vegetables are submerged in soup mixture. Continue cooking on low for another 2 1/2 to 3 hours, or until roast is tender and vegetables are done.

Remove roast and vegetables to a platter. Add small amounts of flour or cornstarch to soup mixture to thicken slightly. Serve gravy over roast and vegetables, or over mashed potatoes or cooked egg noodles.

Overall cooking time is 6 1/2 to 7 hours on low setting.

Chuck Roast With Vegetables Slow Cooker Recipe

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Christmas Sales KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red 201

Dec 20, 2011 10:48:12

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Christmas Sales KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red Feature

325-watt mixer with 10 speeds; 5-quart stainless steel bowl
Tilt-back head for easy access to mixture
2-piece pouring shield with large chute for adding ingredients
Includes flat beater, dough hook, and wire whip
Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty
Cannot be used in Australia, not Suitable for Australian Voltage System

Christmas Sales KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red Overview

KitchenAid's Artisan stand mixer is a substantial piece of equipment: 325 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough. This model comes with three attachments: a flat beater for making batter, meat loaf, and all textures in-between; a wire whip for egg whites, mayonnaise, and more air-infused creations; and a hook for mixing and kneading yeast doughs. All three are solidly constructed and easily secured to the beater shaft with a simple twist. This model also includes a pouring shield for guiding ingredients to their proper destination, and the bowl itself locks tight to the base. Standing about 15 inches high, jutting out a foot, and weighing more than a grown woman's bowling ball, this stand mixer isn't the sort of appliance you'll wipe down and put away. Better to find a square foot of free counter space for easy access; besides, this machine is as pretty as it is rugged.

Christmas Sales KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red Specifications

From the Manufacturer

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.

The 5-quart polished stainless steel bowl with ergonomic handle is big enough to handle large batches of heavy mixtures. Its ergonomically designed handle is contoured to fit the hand and makes lifting the bowl more comfortable.

Unique Mixing Action

The beater spins clockwise as the shaft spins counter clockwise; moving the beater to 67 different points around the bowl. This unique mixing action creates a thorough blend of ingredients and eliminates the need to rotate the bowl.

Multiple Speeds

10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.

Versatile Accessories

The flat beater, dough hook, and the professional wire whip add to the versatility of the mixer. The flat beater is the ideal accessory for mixing normal to heavy batters. From cake mixes to firm cookie dough, the flat beater mixes quickly and thoroughly.

The dough hook mixes and kneads yeast dough, saving both time and the effort of hand-kneading. The wire whip incorporates the maximum amount of air in whipped mixtures for fluffier whipped cream and angel food cakes.

All attachments are solidly constructed, and attach easily to the stand mixer.

Easy Clean Up

The pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.

The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.

Optional Attachments

Optional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

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Best Ever Whipped Potatoes

The humble potato has traveled all around the world and every where it lands, it makes a lasting impression on the people who eat them. But there was a time when no one but the ancient Inca's were eating them. In fact the word potato is derived from the word batata which means sweet potato in Spanish.

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The reason only the Inca's were eating them is because all the other civilizations new the potato to be a member of the nightshade family which are poisonous. So how did the Inca's eat them? Well, they learned how to domesticate them and essentially cultivated a variety that was not poisonous. Christopher Columbus brought them back to Spain in 1492 and from there they spread around the world.

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In todays modern supermarket with super variety we can find dozens of kinds of potatoes. In reality there are only 3 kinds to be concerned with. The best way to group them is by the starch content. There are high, medium and low starch varieties. High starch varieties, like the russet and best for baking and making mashed potatoes. The medium starch varieties, like the yukon gold are good all purpose potatoes and they go well inside soups. The low starch varieties such as the norland red are best for boiling and making into potato salad.

So, for our recipe, we are going to need the high starch russets. In total you will need 2.5 to 3 pounds for 10 servings.

We first start out by peeling the russets. You want all the potatoes to be the same size so that they cook evenly so cut up the big ones to match the small ones. Next we add them into a heavy pot. Add just enough cold water to barely cover them. Bring the pot to the stove and salt the water liberally (at least 1 teaspoon or more). Turn the heat to high and cover the pot.

Now, don't go too far. When the water starts boiling, you need to turn down the heat. You don't want to have a rolling boil in the pot. That tends to break up the potatoes and turns the whole thing into soup. Once you have lowered the temperature check them every 2 minutes. The way to test for doneness is to squeeze one with a pair of tongues or 2 spoons. If the potato yields to the pressure and falls apart, then they are done.

While the potatoes are cooking, there is other work to be done. Everyone knows that you have to add dairy to mashes potatoes. Here is the best way to do this. Take 2/3 C of low fat buttermilk. Add to that 2 or 3 tablespoons of whipping cream. Take 2 or 3 garlic cloves and cut them into small pieces (about the size of a small pea). Add the garlic to the milk mixture and heat just to simmering for about 15 minutes. Do not overheat this mixture or the milk will curdle.

Now, you have your garlic infused milk and the potatoes are cooked and drained. The best way to mash them is with a mixer. But not just any mixer. You really should use a stand mixer like a Kitchenaid. They make short work of this arm twisting chore. Place the hot potatoes in the bowl of the mixer (if you want, you could have added the hot potato water into the bowl to heat it up first). Next using the flat beater and the mixer on speed 2 or 3 start mashing the potatoes. Gradually add the milk mixture (be careful not to add the chunks of garlic). You have to eyeball this part. The amount of liquid needed really depends on the potatoes you use. When you have added just enough liquid increase the speed to 5 or 6 and beat for about 1 minute.

Stop the mixer now, scrape the bowl if necessary and change the beater attachment to the whip attachment. Next we whip on speed 9 or 10 for 2 more minutes. We are almost done. Remove the bowl from the mixer.

It is decision time. We now have light fluffy whipped potatoes that are infused with garlic. If you like, at this stage you can decide to fold in some chives, some bacon bits or some Parmesan cheese. I would add 2 or 3 tablespoons. Of course you don't have to fold in anything because the potatoes will taste amazing by themselves.

Serve immediately with your favorite meal and enjoy the sounds of 'mmm' that are sure to come from your friends and family.

Best Ever Whipped Potatoes

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Christmas Sales KitchenAid KSM500PSSM Pro 500 Series 10-Speed 5-Quart Stand Mixer, Silver Metallic 201

Dec 19, 2011 07:31:21

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Christmas Sales KitchenAid KSM500PSSM Pro 500 Series 10-Speed 5-Quart Stand Mixer, Silver Metallic Feature

All-metal 10-speed stand mixer with powerful 325-watt motor
5-quart stainless-steel mixing bowl; direct-drive transmission
Soft Start minimizes splatter; 9-cup flour capacity; safety auto shut-off
Flat beater, dough hook, wire whip, and pouring shield included
Measures 13-2/7 by 10-2/5 by 16-2/5 inches; 1-year warranty

Christmas Sales KitchenAid KSM500PSSM Pro 500 Series 10-Speed 5-Quart Stand Mixer, Silver Metallic Overview

KitchenAid's Professional 500 Stand Mixer is a substantial piece of equipment. The High Performance 325 watt motor delivers enough power to handle the heaviest mixtures, and mix large batches easily. It's body features durable, die-cast metal construction, and offers a direct-drive transmission with all metal gears. The sturdy lifting mechanism uses a metal arm and steel lever to effortlessly raise an ingredient filled 5 quart bowl. Ten speeds allow for everything from whipping egg whites to slow churning bread dough and the Soft-Start feature keeps power in check to prevent splashing and flour clouds. A unique mixing action spins the beater clockwise while the shift spins counter clockwise; this results in an even blend. As a safety measure, the motor stops in the event of an obstruction or overloading. The Professional 500 Stand Mixer includes a 5 Quart Stainless Steel bowl, Burnished flat beater, burnished dough hook, and wire whip to achieve all of your culinary tasks.

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Protein Drink

How to Make Jerky - Step-by-Step Instructions

Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.

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Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.

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Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.

Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.

Jerky Making: Step-by-Step Instructions
Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky. Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster. Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew. Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor. Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat. Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil. There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible. Making Jerky in a Conventional Oven Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster. Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. Making Jerky in a Food Dehydrator Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up. Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky. Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Alternative: Jerky Snack Strips & Sticks
Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.

Who knew it was so easy to make your own jerky? Enjoy!

How to Make Jerky - Step-by-Step Instructions

Kitchen Aid Mixers

Christmas Sales KitchenAid FPPA Mixer Attachment Pack for Stand Mixers 201

Dec 18, 2011 06:22:22

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Christmas Sales KitchenAid FPPA Mixer Attachment Pack for Stand Mixers Feature

Most parts are dishwasher-safe.
Can be used with any KitchenAid stand mixer
Two slicing and two shredding cones included
Grinder has fine and coarse grinding blades
Includes food grinder, slicer and shredder, and fruit and vegetable strainer

Christmas Sales KitchenAid FPPA Mixer Attachment Pack for Stand Mixers Overview

A variety of attachments for your Kitchen Aid stand mixer.

Christmas Sales KitchenAid FPPA Mixer Attachment Pack for Stand Mixers Specifications

This assortment of attachments makes your KitchenAid stand mixer as flexible as a Swiss army knife. You get the food grinder, the slicer and shredder, and the fruit and vegetable strainer. Pull out the first and you're grinding meat, breadcrumbs, and more; the second churns out sliced vegetables for potato chips, coleslaw, and the like, or shredded potatoes for hash browns; and the third has you whipping up apple butter in a snap. Each has its own instruction booklet, with tips and recipes. An excellent gift set for your favorite stand-mixer fan. --Betsy Danheim

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Using a Home Pasta Maker - Great Pasta Recipe

Do you love fresh pasta?, then why not use a home pasta maker.

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You can get them for your home now, from major stores and online, and you will not go back to the dried pasta once you have tried your own fresh homemade pasta, using this pasta recipe:

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Pasta Machine Dough

2 cups all purpose flour (about 350 grams) 2 large whole eggs

To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a mass.

IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you're making.

Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).
You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow.

Making Pasta is fun, your kids can help, and it tastes fantastic. The manual machines are easy to use and can just attach to your countertop. Get cooking! You will feel like a gourmet chef.

Using a Home Pasta Maker - Great Pasta Recipe

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Christmas Sales KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome 201

Dec 17, 2011 01:47:12

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Christmas Sales KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome Feature

325-watt mixer with 10 speeds; 5-quart stainless steel bowl
Tilt-back head for easy access to mixture, 60 Hz. 120 V. 3 Prong
2-piece pouring shield with large chute for adding ingredients
Includes flat beater, dough hook, and wire whip
Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty

Christmas Sales KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome Overview

More is more sometimes, at least in the world of small appliances. KitchenAid has introduced a new member of the stand mixer family, known as the Artisan mixer. It has a tilting head, like the KSM90, but it has a larger 5 qt. capacity bowl. It also gives you more oomph, as in 325 watts of cookie dough busting power. What's not to love? If you've been considering a stand mixer, this may be the perfect "starter model" for you.

Christmas Sales KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome Specifications

From the Manufacturer

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.

Unique Mixing Action

Multiple Speeds

10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.

Versatile Accessories

All attachments are solidly constructed, and attach easily to the stand mixer.

Easy Clean Up

The pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.

The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.

Optional Attachments

Optional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

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Extremely Good Pumpkin Bread Recipe

This is an extremely good pumpkin bread recipe. It makes 2 large loaves. If you are fond of spices, you can double them without a problem. You can also substitute applesauce for half or all of the oil. If you substitute applesauce for all of the oil, the loaf will be slightly spongy when slicing, but it will taste just as good. Wrap the loaves in plastic wrap or place in an empty bread wrapper to store them. They taste even better the following day after baking.

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Pumpkin Bread Recipe

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3 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups white sugar
3 eggs
2 1/2 cups cooked and mashed pumpkin (can use puree)
1 cup vegetable oil
1 cup raisins (optional)

1. Prepare two 9x5 bread pans by greasing and lightly flouring them. Preheat oven to 350 degrees F.
2. Combine flour, salt, baking soda, cinnamon, nutmeg, ginger, cloves and sugar in a large mixing bowl. Stir well until all spices are blended throughout. Add raisins and stir to blend.
3. Add the pumpkin, eggs and oil to the dry ingredients. Beat well until all dry ingredients are moistened.
4. Pour the batter and distribute equally into prepared bread pans.
3. Bake approximately 50-60 minutes or until toothpick inserted in the center comes out clean. Do not over bake or loaves will be dry.
4. Remove from oven and turn out loaves from pans to cool on wire rack or dish towel.

Extremely Good Pumpkin Bread Recipe

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K Cup Coffee Maker

Zucchini Pumpkin Bread Recipe

This is a delicious twist on zucchini bread. I always seem to grow too many zucchini plants, so I've been experimenting for years, trying to figure out some of the best ways to use them. This is one of my favorite recipes for using up an abundance of zucchini. I also keep frozen shredded zucchini in the freezer to use during the winter months. This bread is a special treat on a cold winter's day. For best results, if you do use frozen shredded zucchini, be sure to let it drain well after thawing. Otherwise the mixture will be too wet and not rise well.

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Zucchini Pumpkin Bread Makes 2 loaves

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3 eggs, beaten
1 1/2 cups sugar
1 cup cooked or canned pumpkin (can substitute butternut squash)
1 cup butter or margarine, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups zucchini, shredded
1 cup chopped walnuts or raisins (optional)

Grease and flour 2 loaf pans. Preheat oven to 350 degrees. In a large mixing bowl, combine eggs and sugar. Add pumpkin, melted butter and vanilla, mixing well. Combine all dry ingredients. Stir well until spices are mixed throughout. Gradually add dry ingredients to pumpkin mixture and mix well. Stir in zucchini and nuts or raisins. Pour into loaf pans. Bake for 45-50 minutes, or until toothpick or knife comes out clean when inserted into center of loaf. Let cool for 10 minutes before removing to wire rack.

Zucchini Pumpkin Bread Recipe

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Christmas Sales KitchenAid KSM75WH Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White 201

Dec 15, 2011 00:57:38

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Christmas Sales KitchenAid KSM75WH Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White Feature

275-watt 10-speed stand mixer with 4-1/2-quart stainless-steel bowl
Locking tilt-head design; 8-cup flour power; rugged all-metal construction; rubber feet
Multipurpose attachment hub accommodates all KitchenAid stand-mixer attachments
Includes flat beater, wire whip, and dough hook
Measures approximately 14 by 8-2/3 by 13-8/9 inches; 1-year warranty

Christmas Sales KitchenAid KSM75WH Classic Plus Tilt-Head 4-1/2-Quart Stand Mixer, White Overview

The tilt-head feature and generous 4-1/2-quart capacity make the KitchenAid Stand Mixer the ultimate in user-friendly design. Features 10 speeds and KitchenAid's unique planetary mixing action, driven by a powerful 275-watt motor. Rugged all-metal construction ensures long life and quiet operation, and rubber feet anchor it securely while in use. This mixer has a 4-1/2-quart stainless steel bowl.

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Best Kitchen Aid Blenders

When you're in the market to purchase a new blender, you may be looking to purchase a name brand such as Kitchen Aid. If you're thinking about purchasing a Kitchen Aid product, I wanted to highlight a few that you may be interested in, since there are so many on the market.

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You're going to find that they all range in price, size, as well as what they have to offer. I've found that the more that you pay, the more that you're going to get in terms of blending.

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The KSB560OB: This 5 speed blender is one of the highest rated blenders on the market. You can choose from many colors, that come in the stainless steel form. It's dishwasher safe and holds up to 56 ounces. This blender is around the price range.

The KSB850NK: This one is a little higher in price, but you're going to get what you pay for. Holds up to 56 ounces, it's made with a stainless steel design that's patented. It also holds a die-cast metal polycarbonate base.

KHB300 Hand Blender: If you're looking for a blender that isn't your typical kind, you may want to look into a hand blender. What you're going to find out is that something like this is fairly easy to use. Comes with an accessory bag, as well as a wire whisk and nut chopper attachment, making it great for just about anything. This will run you about +.

These are the top three that I would consider, when you're looking to purchase any Kitchen Aid blender product. When you conduct your search online, you will find that there are a lot that you can choose from. Do your homework and choose wisely!

Best Kitchen Aid Blenders

Kitchen Aid Mixers

Air Blow Gun