These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 420. Amps: 3.5. Dimensions: 16 W x 13 D x 8 H.

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Baked Salmon Meatballs with Creamy Avocado Sauce...Fantastic flavor and packed with omega-3s! 295 calories and 7 Weight Watchers PP | cookincanuck.com #recipe #healthy

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Nike pop-up shop in New York / by Robert Storey Studio

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Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"-an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising-but always exquisite-that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award-winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

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Slow Cooker Corn and Jalapeño Dip - Simply throw everything in the crockpot for the easiest, most creamiest dip ever!

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tumeric chickpea mash + avocado

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Father's Day Taco Salad ~ Taco salad with Green Goddess dressing and made crunchy with Doritos chips. ~ The Complete Savorist

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Your perfect cooking companion Anna G. will keep track of how long your dish has been in the oven or on the stove. Timing up to one hour her smiling face will add charm and personality to your kitchen on and off the clock. Made in Italy.

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Simple, clean recipes

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Pomegranate Pear & Pecan Salad with Poppyseed Dressing

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Life hacks! #lifehacks http://coachannagray.com

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Beagle (London) / Fabled Studio

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Avocado Salsa! This stuff is incredible to top (or dip) your favorite Mexican food in!

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Kitchen Papers Party at the Coop Chickens Paper Placemat Pad of 50 Sheets Size: 19" x 10" Designed and printed in the USA Perfect for breakfast, lunch & dinner Great for entertaining and decorating

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Mod Podge formula guide - updated for 2015 with all the new formulas

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MATTO Bar & Pizzeria in Shanghai | Yatzer

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10 Easy Paint Stir Stick Projects

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Children's Bay Woolshed | Young Architects

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