Spices Online

Description

Good season salad dressing and recipe mix,italian all natural is made with natural italian spices.It contains no saturated fat.It is an all natural blend of dried vegetables and spices.

Features

• Pack of 4 (total 16 count)
• Made with natural Italian spices
• Contains no saturated fat
• An all-natural blend of dried vegetables and spices
• Each envelope makes 8 ounces of dressing

Description

In this book, the author has drawn together one hundred of the best pasta sauce recipes, encountered after many years of living, eating and cooking in Italy. Many of them are simple sauces that can be cooked in a few minutes. Others are elaborate confections from the kitchens of great Italian families. All of them adapt well to the needs of other countries, and other climates.

Description

QUALITY & QUANTITY GUARANTEE Each Packet comes with lots of seed, grow herbs indoors and outdoors! Plenty of seed to experiment with and grow a full herb garden! Our seed is also Guaranteed to grow! Assortment of 12 Culinary Herb Seeds Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage.

Features

• Parsley, Thyme, Cilantro/Coriander, Basil, Dill, Oregano
• Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage.

Features

• Case of 24 1.05-ounce envelopes (total of 25.2 ounces)
• All-natural blend of dried vegetables and spices; 100% fat free
• Each packet makes 8 ounces of dressing
• A delectable blend of dried spices to compliment salad ingredients
• Great in salads and in recipes for added flavor and spice

Description

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping? In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world. As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensive volume, Krasner incorporates olive oil into more than 100 delicious, mouthwatering recipes. With everything from appetizers and small dishes to breads and desserts, Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand out when combined with shellfish in Seared Scallops on Chickpea Crêpes. The fruity oils sing when combined with pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for Seared Sirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and Rosemary Mashed Potatoes. Demonstrating that olive oil isn't just for use in savory dishes, Krasner offers recipes like Gingered Carrot Cake with Figs, "Hot" Chocolate Cake, Orange Chocolate Chip Biscotti, and Apple-Cherry Cardamom Strudel. These recipes, and many more, will showcase the delicate olive oils in your pantry and leave your guests clamoring for the recipes. Hints on technique, pantry basics, and equipment are also included. No book on olive oil would be complete without noting the important health benefits offered by olive oil, and Krasner points to significant evidence that using olive oil is essential to a healthful diet. The Flavors of Olive Oil is an indispensable guide to the joys of olive oil and a font of information you'll turn to again and again.

Acknowledging the increasing popularity of olive oil, Deborah Krasner's The Flavors of Olive Oil offers a comprehensive guide to tasting, understanding, and cooking with superior extra-virgin olive oil, the cold first pressing of the olive crop's best. Most valuably, the book offers profiles of the best oils from countries including Italy, France, Spain, and the U.S. (as well as international blends). Useful, too, are sections on olive oil grades; label reading (you can tell olive oil from its package); and usage and storage pointers. Though it's hard to derive a unique recipe selection from as basic an ingredient as olive oil, the book also offers over 90 easy, attractive recipes for dishes that include it--from appetizers, sandwiches, and small dishes to salads, pizzas, entrées, and even desserts. Among these, readers will discover delicious versions of familiar friends like tapenade and focaccia with caramelized onions as well as "finds" including White Peach, Corn, and Toasted Almond Salad; Turbot with Fennel, Potatoes, Olives, and Lemon; and Slow-Cooked Boneless Pork Spareribs in Tomato, Rosemary, and Juniper Sauce. As a Jewish cook, Krasner also supplies formulas for enticing Eastern European Jewish classics such as challah and noodle kugel. Also useful is a section that explores the oils through detailed analysis of flavor characteristics--delicate and mild through leafy green and grassy. It's hard to imagine a better introduction to olive oil and its enjoyment. --Arthur Boehm

Features

• Case of 24 1-ounce packets (24 total ounces)
• Package of dried spices delivers a traditional Italian taste
• Makes 8 ounces of dressing
• Make this dressing with extra virgin olive oil for a high content of monounsaturated fats
• Great for salads and in recipes for added flavor and spice

Description

Melissa Gray is National Public Radio's Cake Lady. Every Monday she brings a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share. With more than 50 recipes for the cakes that have been dreamed of and drooled over for a lifetime including Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, and Honey Buttercream and Apricot Jam Cake All Cakes Considered is an essential addition to every baker's library.

Features

• ISBN13: 9780811867818
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Want a really full-flavored dressing? Try Wish-Bone® Robusto Italian Dressing. We've taken our famous Italian dressing recipe, filled with Italian herbs and spices, and then we packed it full of even more herbs, seasonings and cheese flavors for a taste that's even more zesty and robust.

Features

• Case of six 16-ounce bottles (total of 96 ounces)
• Robusto's a more flavorful alternative to traditional Italian dressing
• Robusto Italian is also great when used as a marinade for meat, poultry, and seafood
• Excellent dressing for quick pasta salads
• Find more cooking inspirations at www.wish-bone.com
• A more robust flavor enhancement
• Comes in a pack of 6 containing 16ounce salad dressing filled with Italian herbs
• Could be used as a marinade for meat, poultry, and seafood
• Packed full of seasonings and cheese flavors for a taste that's even more zesty and robust

Description

Perfect Grilling and Broiling: Heat grill or broiler. Shake or rub Perfect Blend onto chicken or turkey pieces, using about 2 tsp. per pound. Grill over low heat or broil 5 inches from heat, turning occasionally, until internal temperature reaches 170ºF, about 20 minutes for boneless and about 30 to 40 minutes for bone-in pieces, depending on size. Perfect Roasting and Baking: Shake or rub Perfect Blend over entire surface and inside cavity of whole chicken, or onto chicken or turkey pieces, using about 2 tsp. per pound. Roast in 375ºF oven until internal temperature reaches 180ºF for whole chicken, about 1-½ hours, and 170ºF for pieces, about 30 to 60 minutes. Perfect Burgers: Shake Perfect Blend onto ground turkey or chicken patties using about ½ to 1 tsp. per patty. Grill, pan-fry or broil until internal temperature reaches 180ºF, about 7 to 10 minutes.

Features

• Evenly shake or rub on chicken or meat
• Perfect grilling and broiling
• Perfect blend onto chicken or turkey pieces
• Follow the recipe and serving suggestions

Description

For beginners and seasoned cooks alike, The Gourmet Cookbook is an eloquent, essential companion in the kitchen - one that will take its place among the classic cookbooks of our generation. Under the discerning eye of the celebrated authority Ruth Reichl, the editors of America's premier cooking magazine sifted through more than 60,000 recipes published over the past six decades. Testing, tasting, and cross-testing to ensure that every cook achieves the same superb results, they selected more than 1000 recipes. The Gourmet Cookbook is encyclopedic but eminently accessible. With it, cooks can go back to the days when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. Those in a hurry who want simple dinners with flavor and flair will find hundreds of possibilities, including Seared Salmon with Balsamic Glaze and Skirt Steak Fajitas with Lime and Black Pepper. At the same time, The Gourmet Cookbook is the perfect volume for entertaining, full of adventurous recipes for special occasions: Blini with Three Caviars, Fragrant Crispy Duck, and Tiramisu Ice Cream Cake. Throughout the book you'll find hundreds of valuable tips from Gourmet's eight test kitchens. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster.

When Gourmet magazine opened shop in 1941, it addressed a small epicurean audience. In those days, fine dining was French, seafood specialties always seemed to include cream and sherry, and game made the meal--or so the magazine preached. The bill of fare has changed since then, and fine dining now includes dishes from the world's four corners, commanded by a broad, food-aware audience. Over the years, Gourmet has chronicled all this, changing to reflect a wider, more democratized food scene that has also, paradoxically, raised the bar on what's expected of the average, too-busy cook. The Gourmet Cookbook is the most comprehensive of the magazine's recipe anthologies--a mega-tome offering more than 1,000 formulas drawn from Gourmet since its birth. The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement. Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive. For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying. Should you own the book? For dedicated cooks and foodies the answer will be, How can I not? --Arthur Boehm