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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal
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Blanch snow peas in boiling water for about 3 minutes, then plunge into ice water to stop the cooking process; set aside. In a large skillet, melt 2 tablespoons of the butter and saute apple slices over medium heat about 5 minutes. Sprinkle slices with the sugar and raise the heat, stirring slices constantly until they are lightly caramelized; reserve slices. In the same skillet, melt the remaining 3 tablespoons butter and lightly cook the minced onion, covered, about 25 minutes or until soft and lightly colored; raise heat and add shrimp, cooking about 3 minutes or until firm and pink. Remove shrimp from skillet and reserve. Pour the wine into the skillet and reduce it by 2/3 over high heat. Reduce heat and whisk in the mustard. Pour in the cream and simmer uncovered for 15 minutes or until sauce is reduced slightly. Drain snow peas thoroughly and pat dry; add them to the mustard-cream sauce along with the apples and shrimp; simmer together for 1 minute and serve over rice or pasta.