Mr. Coffee Programmable Coffeemakers

Mr. Coffee Programmable Coffeemakers

Mr. Coffee Programmable Coffeemakers Perfect for one- to two-person households, this coffeemaker brews up to 4 cups of fresh, flavorful coffee at a time. The programmable unit can be set up to 24 hours in advance for "wake up" coffee or to have a pot ready and waiting to serve with dessert--no need to get up from the table half way through dinner. For those eager to get a jump start on their day, the machine's brew-pause function allows for pouring a quick cup midbrew--simply remove the carafe to pause the flow of coffee, pour a cup, then replace the carafe to continue the brewing cycle. The included carafe offers measuring marks up the side, an ergonomic stay-cool handle, and a drip-free spout for graceful pouring. The coffeemaker also provides dual water-level windows that show the amount of water in the reservoir for accurate filling, a two-hour automatic shut-off function that keeps coffee warm for two hours before automatically shutting off, and a removable filter basket that lifts out of the brew basket for convenient removal of coffee grounds. Other highlights include an on/off indicator light, a stain-resistant warming plate, water filter adaptability, and cord storage to keep countertops looking neat and tidy. The coffeemaker measures approximately 9 by 6-1/2 by 10-1/2 inches and carries a one-year limited warranty. 

Product Features

• Color: Black | Size: 4-Cup
• On/off indicator light lets you know when your coffeemaker is on or off
• Removable filter basket lifts out for fast and easy filling and cleaning
• Brewing pause 'n serve lets you pour a cup of coffee while the coffeemaker is still brewing
• Dual water window shows the amount of water in the reservoir for accurate filling
• Cord storage safely stores excesscord to keep your counter neat

Product Details

• Product Dimensions: 9.6 x 7.1 x 10.7 inches ; 3 pounds
• Shipping Weight: 4 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B0008JIW8U
• California residents: Click here for Proposition 65 warning.
• Item model number: DRX5-NP

List Price:     $24.99
Price:     $20.79 & eligible for FREE Super Saver Shipping on orders over $25.
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Mr. Coffee Programmable Coffeemakers Review

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Guava & Peach Sparkling Cocktail

Guava & Peach Sparkling Cocktail

Guava & Peach Sparkling Cocktail - Here's a drink that you must look forward, the main ingredient of fruit drinks with guava treated with methods that later you can apply the results of your kitchen must be very tasty and refreshing.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Ingredients (serves 8)

• 1 cup (250ml) guava nectar (see note)
• 1/4 cup (60ml) peach liqueur
• 2 x 750ml bottles chilled sparkling white wine

Directions

1. Combine the guava nectar and peach liqueur in a jug, then divide evenly among 8 Champagne flutes. Top with chilled sparkling wine and serve immediately.
2. Notes

Notes

Guava nectar is available from supermarkets and greengrocers.

Guava & Peach Sparkling Cocktail Review

10.48 | 0 komentar | Read More

Chilli and LimeOysters with Tomato Sorbet

Chilli and LimeOysters with Tomato Sorbet

Chilli and LimeOysters with Tomato Sorbet - Recipes that we share to you this time, perfect if you serve as an opening in a big family meal you or your relationship. People will really like it and will never forget how it feels. With a soft texture, making people who eat it will not be difficult to chew, making it suitable once served as an 'appetizer'.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Preparation Time

25 minutes

Ingredients (serves 10)

• 3 limes
• 1 tbs fish sauce
• 3 fresh coriander roots, washed, finely chopped
• 1 1/2 tbs finely chopped fresh coriander
• 1 1/2 tsp brown sugar
• 1 fresh red birdseye chilli, halved, deseeded, finely chopped
• 40 oysters
• Tomato sorbet
• 7 (about 800g) ripe egg tomatoes, quartered
• 1/4 cup firmly packed coarsely chopped fresh coriander
• 1 tbs brown sugar
• 3 tsp fish sauce
• 1 egg white

Directions

1. To make the tomato sorbet, place a shallow metal container in the freezer to chill while preparing the sorbet. Place the tomato in the bowl of a food processor and process until finely chopped. Strain tomato through a fine sieve into a large bowl, pressing with the back of a spoon to push the liquid through. Discard seeds and pulp. You will need 810ml (31/4 cups) of tomato juice to make the sorbet.
2. Add the coriander, sugar and fish sauce to the tomato juice and mix well. Pour into the chilled metal container. Cover with foil and place in the freezer for 6 hours, running a fork through the mixture twice, or until just set.
3. Roughly break up the sorbet with a metal spoon and quickly transfer it to the bowl of a food processor. Add the egg white and process very briefly until the sorbet reaches a soft, icy texture. Return the sorbet to the metal container. Cover with foil and place in the freezer for 6 hours or overnight until firm.
4. Finely grate the rind of 2 of the limes. Juice all the limes. Combine lime rind and juice, fish sauce, coriander roots and leaves, sugar and chilli in a small bowl.
5. To serve, place the container of sorbet in the fridge for 15 minutes to soften slightly. Divide the oysters among serving glasses and spoon the dressing over the top. Use a sorbet scoop to place a well-formed scoop of sorbet on top of the oysters. Serve immediately.

Notes

You can make the tomato sorbet (steps 1-3) up to 3 days ahead. Continue from step 4, 15 minutes before serving. If any guests don't eat oysters, you can substitute 2-3 peeled cooked king prawns, quartered, or a mixture of diced cucumber and avocado.

Chilli and LimeOysters with Tomato Sorbet Review

10.33 | 0 komentar | Read More

Risoni, Pumpkin & Green Shallot Salad

Risoni, Pumpkin & Green Shallot Salad

Risoni, Pumpkin & Green Shallot Salad - healthy menu this time Risoni Pasta made ​​from the main menu that is sure to make it lighter to chew and swallow. For those of you who are old age, this recipe will not be difficult for you at dinner. It is suitable you serve at your family table, to start living healthy.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Preparation Time
25 minutes

Cooking Time
25 minutes

Ingredients (serves 10)

• 305g (11/2 cups) risoni pasta
• 1 tsp olive oil
• 800g-piece jap pumpkin, deseeded, peeled, cut into 1.5cm cubes
• 10 green shallots, ends trimmed, thinly sliced diagonally
• 1/4 cup chopped fresh chives
• 1/4 cup roughly torn fresh continental parsley
• 10 pitted kalamata olives, halved, cut lengthways into thin strips
• 2 tbs rinsed drained capers, finely chopped
• Dressing
• 2 ripe egg tomatoes
• 60ml (1/4 cup) white wine vinegar
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• 1 fresh red birdseye chilli, halved, deseeded, finely chopped
• 1/4 tsp caster sugar
• Salt & freshly ground black pepper

Present Suggestion

Directions

1. To make the dressing, use a small sharp knife to cut a shallow cross in the base of each tomato. Place tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain. Use your fingers to carefully peel. Cut the tomatoes in half lengthways and use a teaspoon to scoop out the seeds. Discard the seeds. Finely chop the flesh and place in a bowl. Add the vinegar, oil, garlic, chilli and sugar. Season with salt and pepper and mix well.
2. Cook risoni in a large saucepan of boiling water following packet directions or until al dente. Drain. Rinse under cold running water and drain well. Place risoni in a large serving bowl.
3. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pumpkin and cook, turning often, for 25 minutes or until pumpkin is lightly browned and just tender. Add to the risoni with the green shallots, chives, parsley, olives and capers.
4. Pour the dressing over the salad and gently toss until combined. Serve immediately.

Notes
You can make the dressing (step 1) up to 6 hours ahead. Cover with plastic wrap and store in the fridge. Continue to the end of step 3 up to 4 hours ahead. Cover with plastic wrap and store in the fridge. Carry out step 4 just before serving. Risoni is a rice-shaped dried pasta.

Risoni, Pumpkin & Green Shallot Salad Review

10.26 | 0 komentar | Read More

Coconut, Lime and Chilli Prawns Barbecued

Coconut, Lime and Chilli Prawns Barbecued

Coconut, Lime and Chilli Prawns Barbecued - If you find the right menu to be presented as a light main meal, the menu this one could be your alternative to be presented at lunch with your family or your lover.
The main menu uses ingredients that are baked fresh shrimp. garnish with sauce and the spices. Make sure you serve it at your dinner table.

Equipment
You'll need 12 pre-soaked bamboo skewers.

Ingredients (serves 4)

•     1 lime
•     1/3 cup coconut milk
•     1/3 cup finely chopped fresh coriander stems
•     3 garlic cloves, crushed
•     1 long red chilli, finely chopped
•     1 tablespoon Ayam fish sauce
•     1 tablespoon soy sauce
•     750g green king prawns, peeled, tails intact, deveined
•     1 tablespoon lime juice
•     Lime wedges, fresh coriander leaves and steamed rice, to serve

Present Suggestion

Directions

1.     Using a vegetable peeler, cut long strips of rind from lime. Combine coconut milk, coriander, garlic, chilli, fish sauce, soy sauce and lime rind in a shallow dish. Reserve 2 tablespoons mixture. Add prawns to remaining mixture. Toss to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.
2.     Preheat a barbecue plate or chargrill on medium-high heat. Add lime juice to prawn mixture. Toss to coat. Remove and discard lime rind from prawn mixture and reserved coconut milk mixture. Thread prawns onto skewers. Cook, brushing with reserved coconut milk mixture, for 2 to 3 minutes each side or until pink and lightly charred.
3.     Serve skewers with lime wedges, coriander and rice.

Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.


Coconut, Lime and Chilli Prawns Barbecued Review

07.31 | 0 komentar | Read More

Pepper-Crusted Tenderloin Crostini Recipe

Pepper-Crusted Tenderloin Crostini Recipe

Pepper-Crusted Tenderloin crostini Recipe - Serving appetizers are very simple but classy. You do not need to be confused to choose the right serving as an appetizer your dinner with your spouse. This special menu is for those of you who want dinner with your lover feel more romantic and classy.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Ingredients

• 2 large onions, thinly sliced
• 6 tablespoons butter, softened, divided
• 2 teaspoons sugar
• 1 tablespoon olive oil
• 1 beef tenderloin roast (1-1/2 pounds)
• 2 to 3 teaspoons coarsely ground pepper
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 2 teaspoons prepared horseradish
• 1 French bread baguette (10-1/2 ounces), cut into 30 slices
• Minced fresh parsley

Present Suggestion

Directions

1. In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.
2. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.
3. Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
4. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
5. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Yield: 2-1/2 dozen.

Pepper-Crusted Tenderloin Crostini Recipe Review

02.04 | 0 komentar | Read More