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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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Heat oil in large saucepan on medium heat. Add fresh vegetables; cook 8 min. or until tender, stirring occasionally. Add garlic; cook and stir 2 min. Stir in canned tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally Blend soup, in batches, in blender until smooth, returning each pureed batch to saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Add cream cheese product; cook and stir 3 min. or until cream cheese is completely melted and mixture is well blended. Spoon into 24 shot glasses, adding about 2 Tbsp. to each. Top with fresh tomatoes.