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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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prep: peel and devein the shrimp. cut the broccoli into florets. mince the onions. cook the broccoli until slightly firm. heat olive oil in a pot, and saute the onion until translucent. add white wine (or sake) and the shrimp then stir-fry briskly until the shrimp become pink. add the canned tomato marked with , water (measure with the empty tomato can), consomme cube, salt, and pepper, then simmer slowly for 15 minutes. add the broccoli from step 2 and the heavy cream, bring it to a boil, taste, and season it with salt and pepper. if you have leftovers: add 2 tablespoons of ketchup to each serving to make pasta sauce. or, add rice to make risotto.