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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a large saucepan, combine: ketchup, vinegar, brown sugar, mustard, cloves and cinnamon. Mix well. Add the Little Smokies (drain out the liquid from packages) and cover. Simmer on medium-low heat for about 30-45 minutes or until Little Smokies are heated through, stirring occasionally. If doing these in a crockpot; combine ketchup, vinegar, brown sugar, mustard, cloves and cinnamon in a bowl. Mix well. Add the Little Smokies (drain out the liquid from packages) to the crockpot and pour sauce mixture over them. Stir to evenly coat Little Smokies. Cook on high heat 2-4 hours before serving, or until Little Smokies are heated through, stirring occasionally.