Spices Online

Description

Libby's offers a variety of canned meat items, including Vienna sausages, corned beef, corned beef hash, potted meat, and a country sausage gravy.

Features

• Corned Beef with Gravy

Description

America is proudly falling in love again--with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy. Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat. In The Complete Meat Cookbook, readers will find: --Straight talk on how to make sense of the bewildering variety of meats at the supermarket. The authors discuss their favorite cuts and provide tips on which butchers' favorites to request. --Advice on how to season with innovative techniques like dry rubs, wet marinades, brining, herb pastes, and fast sauces. --More than 230 recipes, ranging from the eclectic to the ethnic, such as Gordon's Grilled Rib-Eye Steak with Tomato-Chile Vinaigrette, Tuscan Herb-Infused Roast, and Chili Colorado. --Many entertaining stories--and tips that will surprise even meat experts.

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it. Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages. Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle

Description

Satisfy your familyâ?TMs hunger with two easy and great tasting family favorites. Turn ordinary chicken into a flavorful meal that is simply delicious with Chicken Rotisserie Seasoning Mix and the next evening serve a satisfying, hearty meal with Pot Roast Seasoning Mix. Just add your choice of vegetables and water to Frenchâ?TMs seasoning mix.

Features

• Economy 4 pack (each packet makes 8 servings)
• No MSG added
• Roasting bag included
• New pantry pack for easy storage
• Package includes 2 pot roast and 2 chicken rotisserie

Description

Old Fashioned butcher shop Porterhouse and Roast seasoning from Lindberg-Snider Co. Use with steaks, roasts, seafood, ground meats or chicken. A staple in butcher shops for years

Features

• Roast and Steak Seasoning
• Great for Barbecue
• Use with beef, poultry or seafood
• Herbs and Spices

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

This book is Rachael Ray's biggest collection of all-new 30-minute meals, plus veggie dinners, holiday favorites, meals-for-one, kosher meals and more. From quick weeknight recipes to elaborate menus for special gatherings, this is the ultimate resource for cooks. Find tastes that please everyone and match any food budget. Rachael even shares treasured family recipes that she and her husband enjoy!

Book Description In the 10 years since she served up her first 30-minute meal--and thousands of delectable dinners later--Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new--and bigger than ever! Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month! In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time. Best of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste--and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here to make the most of every second you spend in the kitchen. Rachael Ray's Smoky Tomato Soup with Mini Grilled Cheese and Bacon Sammies Sammie nights are always fun; this one brings out the little kid in me. --Rachael Ray Smoky Tomato Soup with Mini Grilled Cheese and Bacon Sammies (Serves 4) 1 tablespoon EVOO (extra-virgin olive oil) 4 slices smoked bacon, chopped 3 garlic cloves, chopped 1 onion, chopped 3 celery stalks, chopped 2 carrots, chopped Salt and pepper 4 cups chicken stock 1/2 teaspoon dried marjoram or oregano 1 (28-ounce) can crushed fire-roasted tomatoes, partially drained (if you only have diced or whole fire-roasted tomatoes, don't sweat it; it all gets ground up later) 1 teaspoon sugar 2 teaspoons hot smoked paprika, 2/3 palmful 1/4 cup heavy cream Butter, for the skillet 16 slices of party-size rye, pumpernickel, or whole wheat bread, such as Pepperidge Farm 8 square slices of extra-sharp cheddar cheese, 1/4 inch thick 3 tablespoons finely chopped fresh chives 1-1/2 cups (a single-serving bag) white cheddar popcorn Heat the EVOO in a medium soup pot over medium-high heat. Add the chopped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5 to 6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the marjoram, and puree until smooth. If the tomatoes you are using are whole or diced, add them to the processor with the veggies and puree. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed or pureed fire-roasted tomatoes, the sugar, and the smoked paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies. Heat some butter in a large skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted. Repeat with the remaining 4 sammies. Serve the smoky tomato soup with some popcorn floating on top and the grilled mini grilled cheese and bacon sammies alongside. Rachael Ray is a bestselling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.

Features

• ISBN13: 9780307383198
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Inject all types of flavors to your favorite foods with the help of this Ronco ST7068A Food Injector kit. Featuring a solid food injector that's specially designed to inject anything from whole cloves of garlic, to fruits, to herbs and even vegetables into your favorite cuts of meat, desserts and much more. And it also comes with a versatile liquid food injector, so you can insert marinades and seasonings. Just fill the proper injector, insert the tip into your ingredient, push the plunger down and - presto - seasonings are blended inside during the cooking process. The result? Meals full of rich flavors. Plus, they can even be used after cooking to add extra flavor and moistness. Try garlic-infused beef, inject wine into a pork roast, add liqueur to fruits or get creative and try whatever idea comes to mind! Set includes one solid flavor injector and one liquid injector.

Features

• From marinades to liquid seasonings, adding flavor was never this easy!
• Use to inject flavor into roasts, chicken, turkey, lamb and pork
• Stuff breads and sweets with filling creams or pieces of fruit
• Includes one solid and one liquid injector
• Ronco ST7068A