hhgregg leslie

from epicurious.com

Mousse

Today Sub-Zero and Wolf announced Wine Week on its Facebook Page, promising videos, tips and recommendations. Storing wine, pairing wine with food and cooking with wine are sure to be upcoming topics.

According to Sub-Zero, kitchens often sell homes, and homebuyers know top quality appliances when they see them. A Sub-Zero refrigerator can make your kitchen stand out and mean the difference between selling and not selling your home.

And if your kitchen is not quite up to snuff, know that kitchen remodeling can net an return on investment of 85 percent or higher, and homeowners with a Sub-Zero unit in the kitchen will offend find the refrigerator may pay for itself when it comes time to sell.

"Homes with Sub-Zero and Wolf appliances sell 45 percent faster than homes with traditional appliances," Linda Aparicio of Prudential Realty in Connecticut told Sub-Zero.

The business trade recognizes the value of Sub-Zero as well. For the 12th year in a row, Sub-Zero refrigerators were ranked number one by "Builder" magazine.

Sub-Zero and Wolf appliances may be found at all Fine Lines locations.

Did you know that all Sur La Table stores are equipped with Thermador appliances, one of the exceptional brands of appliances found at Fine Lines? If you are fortunate enough to have a Sur La Table location near you, you may sign up for one of its on-going series of cooking classes.

This month's classes include Dinner Party 101 where you will learn how to prepare spinach salad with caramelized pears and goat cheese, pan seared chicken breast with sauce fines herbes, rice pilaf, sauteed green beans with garlic, and for the grand finale: chocolate mousse. Dinner Party 101 will be held at the Columbus, Ohio location on March 17.

Good news for the building industry as Thermador, a major home appliance manufacturer, announced it is expanding its One, Two, Free program.

“Our expanded One, Two, Free offer is good news for professional remodelers and smaller home and condominium owners who want to upgrade to a Thermador kitchen but may not meet the kitchen space requirements for our larger appliances,” said Zach Elkin, director of the Luxury Division of BSH Home Appliances Corp., Thermador’s parent company.

Elkin continued, “Now culinary enthusiasts can save big while creating a professional-caliber kitchen that will showcase their cooking skills.”

Contractors or consumers who buy any size Professional Series range top or Masterpiece Series cook top and accompanying double or triple oven will get a free Thermador Emerald dishwasher. And if they also buy a refrigerator or two wine, freezer or refrigeration columns, they’ll get a free ventilation system.

Thermador is supporting the expanded program with new point-of-sale materials and other on-floor collateral throughout 2010. Thermador appliances are available at all Fine Lines locations.

Winter weekends are made for baking. This recipe for Indiana Cinnamon Puffs comes from Thermador's Taste of America cookbook, a collection of 50 oven recipes selected by Chef Bradley Ogden. Indiana winning chef Darci Montovani said she learned her culinary skills from her mother and grandmother, carrying on a proud Indiana family baking tradition.
Ready to make your kitchen the heart of your home? Visit a Fine Lines store for inspiration. 

Sports venues across the country have new players on their fields as they host The Pro Expo, a 30 city tour event to help those in the design, building and remodeling industries build their business skills and help feed the hungry. Thermador and Bosch are two Fine Lines brands participating in these educational events sponsored by Pella Windows and Doors.

During the free events, attendees can obtain continuing education credits, learn about the latest products, services and tips to help build their business and support local food banks in partnership with The Salvation Army.

One of more than 20 brands on display, Thermador is the only kitchen appliance manufacturer taking part in the tour and will showcase five products, including a 48-in. Pro Series Harmony dual-fuel range and hood, 36-in. Pro Series Freedom French door refrigerator and 24-in. Pro Series Emerald and Pro Series Sapphire dishwashers.

Training and educational credits will be offered in partnership with the National Association of The Remodeling Industry (NARI), National Association of Home Builders (NAHB) and American Institute of Architects (AIA). Sessions will cover proper window installation, marketing ideas, construction tips, trends, and green building.

Events will be held on Tuesdays and Thursdays from 3 p.m. to 8 p.m. showcasing products, services and the latest building practices.

Events scheduled in hhgregg and Fine Lines states:
March 4 — Atlanta, Turner Field
March 9 — Charlotte, N.C., Bank of America Stadium
March 16 — Richmond, Va., Richmond Int’l Raceway
March 30 — Philadelphia, Citizens Bank Park*
April 6 — Pittsburgh, PNC Park*
April 20 — Columbus, Ohio, Schottenstein Center
April 27 — Cincinnati, Ohio, Great American Ball Park
April 29 — Cleveland, Ohio, Cleveland Browns Stadium

hhgregg will open six new stores in the Harrisburg, PA and Wilkes-Barre, PA markets this Spring.

Thermador received seven awards in the annual 2009 Good Design Awards competition sponsored by the Chicago Athenaeum Museum of Architecture and Design and The European Center for Architecture Art Design and Urban Studies.

The museum's annual competition recognized the most innovative and cutting-edge industrial, product, and graphic designs produced around the world. In its 60 year history, everything from the humble paperclip to a Boeing 787 Dreamliner has been honored. With a record number of entries last year, award organizers narrowed the field down to 500 products and firms from more than 35 nations.

Thermador received Design Awards for the following appliances:

• Thermador High Performance Dishwashers
• Thermador Mirror Induction Cooktop
• Thermador Pro Harmony Range
• Thermador Masterpiece Built-in Oven (2008)
• Thermador Masterpiece Built-in Oven (2006 and 2007)
• Thermador Framed and Pre-Assembled Modular Refrigeration Collection
• Thermador Masterpiece Series Easy Lift Hood

“The fact that the entire Thermador kitchen was honored – from cooking and refrigeration to cleaning and ventilation – shows how we’re able to extend our commitment to premier design, innovation and performance across the entire line,” explained Zach Elkin, director, Luxury Division, BSH Home Appliances Corporation. “We’re delighted that this represents one of the few times when cooking, cleaning, refrigeration and ventilation products from the same brand have been honored during the same year.”

The annual awards were originally created in 1950 to honor Chicago’s founding fathers of modernism, including Eero Saarinen and Charles and Rau Eames, and have evolved into a premier worldwide design program. The criteria established in 1950 is still used by the design jury. Products are judged on their aesthetic in terms of innovative design, new technologies, form, materials, construction, concept, function, utility, and energy efficiency, and sensitivity to the environment.

The public may see the winning Thermador appliances along with other honored products during the Good Design Show, scheduled for June 2010 in at the Chicago Athenaeum Museum.

Applications for the 2010 Good Design Awards are being accepted now through July, 1, 2010.

Thermador appliances are available at Fine Lines locations.

Weekends with the grandparents are always a treat, both for the grandkids, the grandparents, and parents who get a weekend to themselves. Growing up, Grandpa Frederic made what he called French pancakes for a special breakfast treat, a tasty indication of his French ancestry. His mother along with her six sisters sailed from Le Havre in 1896 to make their home in San Francisco.

My own children attended a French school in California. Madame was an iron-willed task master, but still believed in treats for her well behaved students. As soon as the kids were old enough to handle hot pans, Madame turned the job of cooking over to them. Crepes were quick and easy.

Spread with a little butter and sprinkled liberally with sugar, crepes are a perfect snack. Here is a recipe from Thermador that is a little fancier, a better choice for dessert than breakfast. 

Chocolate Crepes by Thermador
(makes about 8 crêpes)

Ingredients

For Crêpes
2 eggs
3/4 cup flour
1/4 tsp salt
1 tbsp sugar
3 tsp cocoa, unsweetened
1 cup whole milk, or combine 1/2 cup light cream and 1/2 cup water
2 tbsp butter, melted
1-1/2 tsp Chambord® raspberry liquor
1/4 cup heavy cream
1/2 tsp almond extract

For Chocolate Sauce
4 oz. unsweetened chocolate
1/2 cup. sugar
1/2 cup evaporated milk
1/4 cup butter
1/2 tsp vanilla

Directions

Crêpes
Blend all ingredients together in a blender on medium until smooth, then briefly on high. Let the batter rest in the refrigerator while preparing the chocolate sauce.

Chocolate Sauce
Melt chocolate, sugar, milk and butter over low heat or a double boiler until smooth. Use the ExtraLow® setting if using a Thermador cooktop to prevent scorching. Add vanilla, stirring constantly. Remove from heat, still stirring, to retain smoothness.

Crêpe Preparation
Remove batter from refrigerator and stir gently to ensure it is properly mixed. Then heat a 10" frying pan (to make an 8" crêpe) over medium heat. Using a pastry brush, sweep the bottom and sides of pan with butter to coat, then add approximately 1/4 cup of the batter with a ladle, swirling with the ladle to coat the pan evenly. Cook over medium heat until edges are firm and the crêpe can be turned easily. Turn and cook briefly on the other side, turn onto plate, drier/browner side of crêpe down (this is the first side you cooked). Repeat. This batter makes about eight crêpes.

Assembly
Take a crêpe, "good" side down, and fill the center portion with the chocolate sauce and roll the crêpes. Add 1/4 c. of heavy cream, whipped with a bit of almond extract and top the crêpes with a good dollop of the heavy cream. You may also add raspberries and a bit of orange zest and sugar. Finish with a dusting of confectioner's sugar.

See European-style range top options at Fine Lines.

In response to the growing importance of the kitchen in American family life, Electrolux proposed a new name for the kitchen: The Live-in Room.

If homeowners want their kitchens to become useful spaces for cooking, entertaining, and simply hanging out, changes may be necessary.

The designers at Electrolux offer these tips for transforming a kitchen into a Live-in Room:

Make comfortable seating a priority

Straight-back chairs lose their allure while everything from cozy club chairs to chaises made for lounging vie for valuable floor space. Even a sunken cushioned fireplace hearth beckons. 

Warm up, but don’t overwhelm, the space with color

Imbue the live-in-room with hues infused with light, helping to bring a feeling of optimism into the space. Brighter and fresher shades—of coral, rose, greens and whitened yellows—add a glow, while imparting a sense of peace and calm. And don’t discount the power of a burnished, antiqued look for faucets and hardware.

Use plenty of light

Light up the live-in room with plenty of ambient light, overhead lighting and task lighting. Consider what happens here—cooking, reading, bill paying, web surfing, homework and more—then plan your lighting to meet your needs.

Include technology

Tap technology to help maximize the space. Get wired—laptops are more moveable than a PC. Keep technology out of sight with HDTVs that fold up under cabinets and built in speakers you’ll hear but never see. Look for the latest gadgets like video and voice-activated telephones and motion sensitive lighting to keep your room up to the minute.

Think out of the triangle

Don’t relegate appliances to the traditional “work triangle.” Instead, relocate them to the parts of the room that make the most sense. Who says a dishwasher or winecooler can’t be conveniently located? In the live-in room, great appliances, large and small, are never out of reach.

Surfaces are key

Don’t settle for sub-par surfaces. Choose the right table—one that can do double duty for meals, homework, arts and crafts, bill paying, etc. Round or oval tables encourage conversation. Create countertop spaces that adjust to various tasks.

Design different zones

Rethink the traditional work triangle in favor of live/work zones. Even the smallest kitchen can accommodate different zones for eating, entertaining and everyday living. For example, set up an easel in one corner for arts & crafts projects or put a chaise lounge by the window to relax  and read in. Homework stations are a must for parents who want to monitor the Internet surfing of their youngsters.

The timeless appeal of stainless

Choose appliances you know you can live with, that blend seamlessly. Sleek and stylish stainless steel appliances are a must because they complement a variety of design styles from contemporary to traditional. Another bonus—premium stainless steel appliances stand the test of time by never going out of style.

Make it yours

Put your personality on display. Set aside areas purely for display just as you would in any other room of your house. Use built-ins, free-standing cabinets or shelving to display your collections, books, artwork, photography and more. Experiment with lighting to add drama and call attention to your display.

A Fine Lines sales associate can help put these tips to work as you consider a new kitchen design or simply an update.

Sweden-based Electrolux, one of largest manufacturer of European-style appliances and a featured vendor at Fine Lines stores, recently commissioned a national study to learn just how Americans are using their kitchens, and more important, how Americans feel about their kitchens.

The kitchen ain’t just for cooking anymore…

Nearly nine in 10 Americans (86%) are involved in some sort of activity in their kitchen besides cooking such as paying bills, doing work or homework, doing a hobby or craft, reading or playing a game.

More than two thirds of adults (67%) say they use their kitchen to socialize and entertain guests.

One-third of adults spend three to four hours in their kitchen during a typical day, while nearly 20% say they spend five hours or more a day.

My kitchen, my castle…

More than half of Americans (58%) say the kitchen is one of their favorite rooms in their home.

Nearly seven in 10 Americans (69%) agree that they really enjoy spending time in their kitchen.

More than two third of Americans (68%) would rather have a kitchen where they can socialize and spend quality time than a kitchen that is just used for cooking meals.

Nearly half of adults (46%) agree that the kitchen is the center of activity in the household.

Electrolux said kitchen, Americans said…

When Americans were read a list of words and asked which phrases describe what they would like their kitchen to be, nearly nine in 10 said “comfortable” (88%) and “practical” (88%).

One in two (47%), or approximately 104 million adults, say they want a state-of-the-art kitchen.

Nearly nine in 10 of adults (88%) agree that they want the kitchen to be a comfortable place that reflects on their household’s lifestyle.

More than half of Americans (57%) agree that their kitchen should be a reflection of their personal styles and tastes.

To learn more about incorporating Electrolux appliances into your or your clients' dream kitchens, visit a Fine Lines store.

My friends up and down the east coast have all reported more snow than they could remember. My old neighborhood in Virginia posted 40-inches in two days.

I do remember a particularly big snow storm that kept us all in the house for three days. Kind neighbors hung bags of eggs at the end of the ¼ mile driveway. Another friend delivered milk to the back of the property, but to get it, I had to struggle across a field knee deep in snow. At last, the snow plow arrived. No, not affixed to a pickup truck, rather on the front of a tractor driven be a fearless female farmer. We heard her long before we saw her. I was never so grateful to get in my car and make a run to the store.

As the kids take advantage of snow days, outside on makeshift sleds, cooks take to the kitchen. There is no better time to bake bread, no rush … you can't go anywhere anyway!

Rustic Italian Bread by Thermador

Makes 1 large loaf

This recipe requires a bit of patience—the sponge, which gives the bread flavor, must be made 11 to 27 hours before the dough is made. We find it makes the most sense to prepare the sponge (which requires just 5 minutes of hands-on work) the day before you want to bake the bread. On the second day, remove the sponge from the refrigerator and begin step 2 at least 7 hours before you want to serve the bread. If you own two standing mixer bowls, in step 1 you can refrigerate the sponge in the bowl in which it was made. Use the second bowl to make the dough in step 2. Have ready a spray bottle filled with water for misting the loaves.

Ingredients

Sponge
2 cups (11 ounces) bread flour
1/4 teaspoon instant yeast
1cup water, at room temperature

Dough
3 cups (16 1/2 ounces) bread flour, plus more for dusting the work surface and hands
1 teaspoon instant yeast
1 1/3 cups water, at room temperature
2 teaspoons salt

1. For the sponge: Combine the flour, yeast, and water in the bowl of a standing mixer fitted with the dough hook. Knead at the lowest speed until the ingredients form a shaggy dough, 2 to 3 minutes. Transfer the sponge to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours. Refrigerate the sponge at least 8 hours or up to 24 hours.

2. For the dough: Remove the sponge from the refrigerator and let stand at room temperature while making the dough. Combine the flour, yeast, and water in the bowl of a standing mixer fitted with the dough hook; knead at the lowest speed until a rough dough is formed, about 3 -minutes. Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap; let the dough rest 20 minutes.

3. Remove the plastic wrap, add the sponge and salt to the bowl, and continue to knead at the lowest speed until the ingredients are incorporated and the dough is formed (the dough should clear the sides of the bowl but stick to the bottom), about 4 minutes. Increase the mixer speed to medium low and continue to knead until the dough forms a more cohesive ball, about 1 minute. Transfer the dough to a large lightly oiled bowl (at least 3 times the dough’s size) and cover tightly with plastic wrap. Let the dough rise in a cool, draft-free spot until slightly risen and puffy, about 1 hour.

4. Remove the plastic wrap and leaving dough in the bowl, slide a plastic bench scraper under one side of the dough, gently lifting and folding one third of the dough toward the center. Repeat with opposite side of the dough, and, finally, fold the dough in half, perpendicular to the first folds (so that it resembles a rough square). Replace the plastic wrap; let the dough rise 1 hour. Turn the dough again, replace the plastic wrap, and let the dough rise 1 hour longer.

5. To shape the dough: Dust a work surface liberally with flour. Gently scrape the dough from the bowl and invert onto the work surface (the side of dough that was against the bowl should now be facing up). Dust the dough and your hands liberally with flour and, using minimal pressure, push the dough into a rough 8- to 10-inch square. After delicately pushing the dough into an 8- to 10-inch square, fold the top left corner diagonally to the middle. Repeat this with the top right corner, and begin to gently roll the dough from top to bottom, continuing to roll until the dough forms a rough log. Roll the dough onto its seam and, sliding your hands under each end, transfer the dough to a sheet of parchment paper. Gently shape the dough into a 16-inch football shape by tucking the bottom edges underneath. Dust the loaf liberally with flour and cover loosely with plastic wrap; let the loaf rise until doubled in size, about 1 hour. Meanwhile, adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees.

6. To bake: Using a single-edge razor blade or sharp chef’s knife, cut a slit 1/2 inch deep lengthwise along the top of the loaf, starting and stopping about 1 1/2 inches from the ends; spray the loaf lightly with water. Slide the parchment sheet with the loaf onto a peel or inverted rimmed baking sheet, then slide the parchment with the loaf onto the hot baking stone in the oven. Bake 10 minutes, then reduce the oven temperature to 400 degrees and quickly rotate the loaf from front to back using the edges of the parchment; continue to bake until deep golden brown and an instant-read thermometer inserted into the center of the loaf reads 210 degrees, about 35 minutes longer. Transfer to a wire rack, discard the parchment, and cool the loaf to room temperature, about 2 hours.

To see a selection of ovens at home in kitchen vignette showrooms, visit a Fine Lines store.

Heart of the Home works as a kitchen table, cooking surface and bar all in one.

According to Electrolux this is a new design concept created for the person driven by culinary curiosity using new technology without removing the essence of cooking. Here's how it works:

1. Place ingredients on the surface. Heart of the home analyzes the ingredients and displays a list of recipes.
2. Choose a recipe and use your hand to determine how large the cooking area should be.
3. Create a virtual pot or pan by pressing on the surface.
4. Set the temperature and cooking time by touching the surface which has been illuminated with the available ranges for both heat and time.

Heart of the Home was designed to address the impact of a significant increase in urban living. The United Nations projects 74 percent of the world's population of 9 billion in 2050, will live in a city.

In dense conditions, living space will be at a premium. No more 1000 square foot kitchens with separate breakfast nooks and formal dining rooms. Floor space for people will have to take precedence over single purpose appliances, regardless of how well engineered they may be. Henrik Otto, Senior Vice President of Design at Elextrolux said, "The appliances of the future will need to be integrated and adjustable. We won’t have room for a whole host of products each with their own specific function."

Further, sustainability will take on an even more critical role as space and resources shrink. Energy efficiency and the use of renewable resources will continue to influence Electrolux design.

Otto talked about his overall design philosophy. He said, "I believe in what we at Electrolux call ”Thoughtful Design” which is based on developing and applying consumer insights into all aspects of a product’s design: its functionality, usability and visual appearance. Looking at design language, it is important to me that every shape has a purpose. I’m not much for decoration, rather minimalism." Heart of the Home conforms to these principles.

In closing, Otto said, " We won’t make it without technology: Technology is important today, but it will be a matter of survival in 2050. Technological advances are a prerequisite for us being able to have a sustainable development, environmentally as well as socially.

Electrolux appliances are available at Fine Lines. Though you won't find the futuristic Heart of the Home, you will find a wide range of exceptional appliances designed for today's families.

Electrolux is sponsoring a sweet new promotion featuring Kelly Ripa to benefit the Ovarian Cancer Research Fund. Each day you participate, Electrolux will donate $1 to OCRF. There are two ways to participate, both accessed through Kelly-confidential.com:

Valentine's Day calls for a festive treat and strawberries are a natural. Not only are they red and juicy, slicing the berry makes a natural heart shape, the symbol of one of my favorite holidays.

This simple pound cake from Electrolux is a sweet ending to the meal, whether that's a romantic brunch for two or dinner for the entire family.

Four new robots were recently installed at the Electrolux manufacturing plant in Dudley Park, South Australia, increasing production by 10 percent. The facility can now turn out 2000 high-gloss oven and grill cavities each day. Using robots to control powder coating gun movement, the automated process also saves energy and improves working conditions.

By replacing linear reciprocators with the six axis articulated robots, the system is flexible and allows different types of cavities to be processed at any time, which is critical as the site manufactures over 120 different oven models. The total investment in the powder coating facility will be returned through savings within two years.

Electrolux has been able to achieve substantial energy savings of up to 15 percent when compared to the old production line process. The automated powder coating solution not only saves energy by eliminating the need for the drying process. It also reduced water usage and is helping to increase productivity, achieve savings and improve the health & safety in the workplace.

Electrolux has set their goal to reduce factory emissions by 15 percent by the end of 2012.

According to Electrolux manufacturing engineer, Colin Thomas, “Installing ABB’s robotics equipment on the new coating process has been instrumental in our sustainability success and made a huge contribution to the site’s achievement in reaching its emission reduction goals for the year.”

Electrolux is one of the featured brands of exceptional appliances at Fine Lines.

• Electrolux Savings Promotion Now thru Feb. 21
• Electrolux Leads Smart Grid Trial in Italy
• Electrolux Design Lab 2010: The Second Space Age

Electrolux hosts media event for Cook It Raw, an international culinary project focusing on green cooking techniques. Like the perfect food and wine pairings, Electrolux sponsored chefs demonstrated food and green pairing is equally appealing in today's eco-sensitive world.

With the participation of a group of avant-garde chefs at Electrolux Professional headquarters in Pordenone, Italy, Cook It Raw was presented to journalists and food critics last month.

The U.S. was represented by  Chef Daniel Patterson of Coi in San Francisco and Chef Dave Chang from New York's Momufuku and joined by chefs, Renè Redzepi from Noma in Copenhagen and Claude Bosi from London's  Hibiscus for  a live demonstration of the cooking concept

“If Cook It Raw is synonymous with cook it green, Electrolux Professional couldn’t be left out of this wonderful initiative”, says Alberto Zanata, Head of Electrolux Professional. “Electrolux Professional has been chosen as one of the preferred partners of this project because our company stands for social responsibility and a sustainable approach. The Green Spirit range is an evidence of it, thus including the most energy efficient and environmentally-sound professional products.”

In its second year, Cook It Raw redefined raw as meaning fresh as well as strong and wild. “Innovation and technology in the kitchen can become tools to highlight the taste and quality of raw ingredients, without altering or manipulating their nature and in compliance with an environmental concern," continued Zanata. "This is just the way we want it to be at Electrolux”.

Electrolux appliances are available at Fine Lines stores.

Find out more about green cooking every Wednesday at hhgreen.com

There are 40 concessions stands at Sun Life Stadium in Miami, plenty of food choices for the more than 75,000 fans who will fill the stadium on Sunday. You can bet Stadium Nachos will be a favorite.

Bring that perrenial game day favorite home. Sure to be a crowd pleaser, inexpensive and easy to do. This version from Thermador is a snap to make. Brown the meat ahead of time and reheat covered with foil  with about five minutes to go in the second quarter of the game. When the whistle blows for halftime, proceed with the assembly, a quick heat in the oven and it's on the table before the third quarter starts. Feel free to add additional toppings like sliced olives, diced fresh tomato and sliced avocado.

Nachos Supreme with Three Cheeses (or 4!)
Preparation Time: 20 min.
Oven Mode: Convection Roast/350 degrees F
Rack Position: 3 (third from bottom)
Total Cooking Time: 8 to 9 min.
Servings: 8

8 cups tortilla chips
1/2 lb. ground beef or turkey
1/4 tsp. seasoned salt
1/2 cup each shredded Sharp Cheddar, Monterey Jack, and Mozzarella cheese or Mexican 4-cheese blend (1 ½ cups total)
1/3 cup sliced green onion
2 Tbsp. minced, drained chilies (fresh or canned), such as green chilie, Jalapeno or Serrano.

Optional toppings: Prepared salsa, sour cream, guacamole, cilantro

1. Place oven rack on position 3 (third from bottom). Preheat oven on Convection Roast/350°F.

2. Arrange chips in a single layer on a 15 x 10 x 1-inch baking pan with sides. Heat for 5 minutes; remove from oven.

3. In a skillet, brown ground meat with seasoned salt until no longer pink; drain well. Sprinkle ground meat, cheeses, onion and chilies over chips.

5. Return nachos to oven. Continue to bake just until cheese is melted. Immediately serve hot nachos with desired toppings.

The full line of Thermador appliances can be found at Fine Lines locations.

The 44th Annual Pillsbury Bake Off in Orlando is right around the corner. On April 11 – 13, 100 finalists from 36 different states and the District of Columbia will compete for the $1 million Grand Prize plus $50,000 in additional cash and prizes, including GE Profile appliances. This is the 37th Bake Off to include GE appliances, both in the contestant kitchens and as prizes.

Beginning next week, Electrolux has a special way of sending thank you to consumers who buy any washer or dryer in the Laundry Collection.

For each purchase (limit two per household or one pair), Electrolux will send the purchaser an American Express Gift Card worth 10 percent of the purchase price. With five inspiring colors to choose, even laundry chores may become a little more pleasant.

The Electrolux reward runs February 4 through February 21, 2010. See a Fine Lines Sales Associate for details and the mail-in rebate form.