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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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dissolve packages of orange gelatin mix in 2 cups of boiling water and stir well. add 2 cups of cold water and stir. place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. when gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator. with an electric mixer beat softened cream cheese in a separate bowl and add small amounts (starting with tablespoons full) of gelatin mixture while beating. this will insure the mixture to be smooth. by hand, stir in drained mandarin oranges and drained pineapple tidbits. stir in mini marshmallows. (if you elect to use crushed pineapple, drain extremely well. ). pour into a 2 or 3 quart pyrex dish and place in refrigerator. let mixture get completely cold for at least 6 hours before serving. cut in squares and serve salad on lettuce leaf. note: if you want more of an orange flavor, use 3 ounces of cream cheese. enjoy!