terriks, There are lots of great recipes at the joe cross website. These are some of my favorites: Carrot Apple Lemon Juice This recipe makes 2 servings. Ingredients: 4 apples 4 carrots 2 lemons, peeled Directions: Rinse all ingredients and cut to size for your juicer. Add ingredients to juicer. Enjoy! A lot of times I sub a grapefruit for one of the apples Green Lemonade Juice Ingredients: 6-8 kale leaves (Australian Tuscan Cabbage) 3 handfuls spinach 1 green apple 1 cucumber 2 celery stalks 1 lemon Directions: Rinse all ingredients and cut to size for your juicer. Add ingredients to juicer. Enjoy! Green Citrus Juice This recipe makes 2 servings. Ingredients: 2 green apples 2 oranges, peeled 6 big handfuls of leafy greens (kale, chard, spinach, romaine, etc.) Directions: Rinse all ingredients and cut to size for your juicer. Add ingredients to juicer. Enjoy! I usually sub out an orange for a grapefruit in that too. Mostly those make about 32oz. Gazpacho Juice 4 plum tomatoes ( I usually use 2 tomatoes and 2 carrots) 1 large cucumber 2 celery stalks 1 red bell pepper 1 small red onion 2 cups parsley (leaves and stems, roughly chopped) 1 lime the site below is also great. you can plug in your ingredients and it will give you recipes. I started out buying a juice a couple times a week from a juice cafe, then every day, then I got a juicer. trying it out when someone else makes it is easier and cheaper at first. :) there are also a lot of juicers out there and you have to figure out your goals before you buy one. We have two. a centrifugal and a masticating. one is MUCH easier and faster to use than the other. once you start making them every day you start subbing and come up with your own recipes. I try to use cabbage, kale, bock choy, broccoli, romaine, spinach, swiss chard, etc in the green lemonade. I just use two each day and switch it up. I usually have two 32 oz of the green lemonade a day. Here is a link that might be useful: recipe site

This recipe is a winner ! SPINACH & PEPPER STUFFED CHICKEN BREASTS Serves 4 2 TBS olive oil 2 chopped onions 1 clove garlic chopped finely 4 cups (125 grams) chopped spinach leaves 1 TBS chopped fresh leaves of mint 1/4 teasp herbes de Provençe 1/2 teasp sea salt 1/2 teasp freshly ground black pepper 4 skinless, boneless chicken breasts 4 oz (125 grams) each 2 oz (50 grams) light Boursin cheese 1 TBS freshly grated parmesan 1 red pepper, seeded, quartered and roasted 1/2 cup (4 oz or 120 ml) white wine 1/2 cup (4 oz or 120 ml) chicken stock 2 x 15 ounce tins of chopped tomatoes 1/4 teasp crumbled strands of saffron 1/2 cup large-flake slow cooking porridge oats 1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside. 2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes. Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper. Remove from pan and put all into a bowl to cool. 3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.) 4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. 5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper. 6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes, saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir. 7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through. 8. To serve - place the chicken on a plate and spoon sauce around and over the top. Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling. Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook SharonCb

Hi Larsi! Actually its called Peach and Lemon Blossom. I have seen it on Miele retailer websites. I believe I got mine from the Persil detergent vendor: Better Products On-Line. @Livebetter: I, like you, am always tempted by differing laundry products. Rock Solid, I love Persil Megapearls. I was not overwhelmed by the smell and no adverse skin reactions. I have not tried the liquid or other powders. I was very pleased with the cleaning results. Price is the only issue for me. Wish I could find something cheaper that worked as well, but I haven't. Miele detergent products are almost identical in price to Persil, just easier to get (for me). Kinda like the folks on the kitchen forum who are obsessed with OTK (One True Kitchen), we are the OTD (One True Detergent), LOL!

Pizza on a super thin crust, sometimes a tortilla, is a Bar Pizza or Bar Pie. Bar pizza is a type of pizza that is typically found in bars, pubs, and old-school restaurants mainly in New England and other parts of the Northeast. Unlike a traditional Neapolitan or New York-style pizza, a bar pie is usually small in size (typically 10 inches in diameter), and cooked in a pan. The crust is often cracker-like and many, if not most places that serve bar pizza use sauce out of a can. The cheese on top of a bar pie is often greasy and browned as it extends all the way to the edge of the crust. We make them all the time, quick and really good. I heat the tortilla in a hot, cast iron frying pan with some oil, then add sauce and cheese and seasonings, and put the whole thing into the oven to broil until the cheese is golden and bubbly. If I make a lot, I'll slide them onto a greased cookie sheet so I can broil two at a time. I also use naan, which is more sturdy. I follow the same procedure, heating it up in a cast iron pan before I add the toppings and broil it.