http://www.target.com/s/184-0614828-8392630?_encoding=UTF8&search-alias=tgt-index&keywords=calibowls&searchSize=30&ref=sr_bx%5F1%5F1&searchView=grid5&searchNodeID=1038576&searchPage=1
The CaliBowl was Launched on Taget.com March 7,2010
What is the CaliBowl? It is a new brand of bowls. It has a patent pending design with a lip at the top which pitches food onto your chip or utensil avoiding any mess.
Showing posts with label 1.5 bowls. Show all posts
Showing posts with label 1.5 bowls. Show all posts
Monday, March 8, 2010
Friday, January 8, 2010
Thursday, December 17, 2009
Rachel Rays Classic- Shepherd's Pie
This looks so good. I will serve it in my Santa Babara 1.5 ceramic bowls.
This classic dish satisfies all cravings.
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped
Yields: 4 servings
Preparation
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes
This classic dish satisfies all cravings.
Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped
Yields: 4 servings
Preparation
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes
Labels:
1.5 bowls,
ceramic,
dish,
Rachel Rray,
santa barbara,
Shepherds pie
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