Spices Online

Description

MDH Fish Masala is a spice blend for fish curry.

Description

Easy, modern methods of preparing smoked foots, with 147 tasty recipes. Includes low-fat and low-salt alternatives for healthful eating.

Description

What is Inside...All about soups Value of soup in the meal General classes of soup Classes of soup denoting consistency. Classes of soups denoting quality Stock for soup and its uses Varieties of stock Additional uses of stock Soup extracts The stockpot - use and care of stockpot Flavoring stock Making of soup Principal ingredients Meat used for soup making Herbs and vegetables used for soup. Processes involved in making stock. Cooking meat for soup. Removing grease from soup. Clearing soup Thickening soup Serving soup Recipes - stocks Recipes - soups Asparagus soup Baked bean soup Barley soup Bean and corn soup Bean and tomato soup Bean soup Beef soup Bran stock Bread soup Brown macaroni soup Brown soup stock Cabbage soup Canned green pea soup Caper soup Carrot soups Cauliflower soup Celery soups Chestnut soup Chicken cream soup Chicken soups Cocoanut soup Crab soup Creole soup Fish soup French soup Fruit soup Green beans soup Haricot soup Italian soup Leek soup Lentil soup Lettuce soup Lobster soup Macaroni soup Milk soup Mushroom soup Mutton soup Onion soups Oyster soup Pea soup Potato and rice soup Potato soup Prawn soup Sago and potato soup Sago soup Salmon soup Semolina soup Sorrel soup Spinach soup Summer soup Sweet potato soup Sydney soup Tapioca and tomato soup Tomato and macaroni Tomato soups Tomato vermicelli soup Veal soup Vegetable soup And more .....

Description

This Stainless Steel Seasoning Injector has a 2-oz. Capacity and comes with 2 Stainless Steel Needles: 1 for Liquid Marinaide & 1 for Minced Marinaide.

Features

• 2-ounce seasoning injector for moist, perfectly seasoned food
• Sturdy stainless-steel construction to last year after year
• Includes a liquid marinade needle and a minced marinade needle
• Easy to use and clean
• Perfect for beginner and advanced cooks

Description

100% pure, all-natural western red cedar. 100% Natural; extra thick gourmet grilling planks. For gas or charcoal grills. Grill meats, fish, shellfish & vegetables. Packaged in U.S.A. All materials from Canada and U.S.

Features

• Pack of three, each pack holds 4 count (total of 12 count)
• Made with 100% pure, all-natural Western red cedar
• Made from the finest heartwood of the cedar tree
• Excellent for salmon, red meats, pork, and wild game; imparts a smoky, robust taste to meats
• Processed and packaged in the USA

Description

Book Description There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes. Martha Stewart’s Cupcakes

Features

• ISBN13: 9780307460448
• 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

Mustapha's Spice Blend for fish was created for Mustapha in Morocco by the spice merchant who created his Ras el Hanout. The highest quality spices from Morocco and around the world were used for this blend that brings out the best flavors of fish. Add some sea salt, olive oil, and a touch of garlic and marinate the fish in the mixture for about an hour.

Features

• A SPECIAL BLEND OF SPICES THAT BRINGS OUT THE BEST FLAVORS OF FISH AND SHELL FISH
• CREATED IN MOROCCO FOR MUSTAPHA'S MOROCCAN
• ESPECIALLY GOOD FOR GRILLING SHRIMP
• WORKS WELL WITH FULL FLAVORED FISH LIKE SALMON, TUNA, COD AND SEA BASS
• ADD SALT, GARLIC, OLIVE OIL AND VINEGAR TO CREATE A DELICIOUS MARINADE

Description

Building on the tremendous success of Weber's Art of the Grill, Weber the world's best-known and most trusted grilling experts, return with the ultimate in barbeque cookbooks. Weber's Big Book of Grilling is the definitive guide to outdoor cooking. Packed with 350 recipes and hundreds of sure-fire tips and techniques, this one-stop cookbook is guaranteed to turn readers everywhere into backyard heroes. Using nearly 50 years of outdoor grilling wisdom, the experts at Weber have created an essential handbook destined to become a sauce-stained classic. So, for the chef who's barely flipped a burger or for the local grilling guru, here's all the advice they'll need to stretch their skills--and at the price that's red-hot as the coals!

Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of hot-off-the-grill dishes that will make you want to stop reading and start grilling. Search for a favorite recipe or browse through individual chapters and benefit from Weber's grilling history with helpful guides and sidebars about cuts of meats, cooking methods, tips, glossaries, and illustrated instructions. Every barbecue lover has their favorite bottled sauce or over-the-counter rub, but "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry staples. "Starters" includes a helpful chart to match up appetizers with entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the grill--the Asian marinade for the chicken becomes the base for soup). Meat is covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood. Beer-Bathed Brisket gets a little help from a pint of Guinness while a half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart along with sections on grilling for vegetarians and quick and easy meat substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled Garlic Bread while "Desserts" wraps everything up with the basics on grilling fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with Raspberry Sauce and Lemon Cream) and several different takes on campfire favorite, s'mores. Without a doubt, Weber's Big Book of Grilling will get you through the outdoor cooking season, but it will also inspire you to fire up your grill (rain or shine) all year long. --Brad Thomas Parsons

Features

• ISBN13: 9780811831970
• Condition: USED - Very Good
• 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

NOTE ABOUT “CURRIES” IN“SATURDAY REVIEW,” OCTOBER 22, 1887.Everybody who likes Curry, and who can get it (the pamphlet, not the Curry), should invest in a little pamphlet by “Daniel Santiagoe, son of Francis Daniel, butler and fiddler, of Colombo, Ceylon, and the Ceylon Court, Royal Jubilee Exhibition, Liverpool.” It is written in delightful pigeon-English (or whatever other bird may be more appropriate to Ceylon's isle), is quite unpretentious, avows the author's very legitimate, and, indeed, laudable desire to “make a small fortune” by its sale, and contains admirable receipts. Mr. Santiagoe is much less cynical than the apocryphal Mrs. Glasse. He says, after recommending the more excellent way of the Curry Stone, “The best and easy way is to buy from your respected grocers, which, I should say, ought to be of two colours-one is brown and the other is yellow, and the red is cayenne pepper (if required, hot curries).” He is a little plaintive about mulligatawny. “Why English people always spell this word wrong? Everybody knows this-mollagoo, ‘pepper;’ tanney, ‘water.’” So the reformers who call it “mulligatunny” are just as bad as we devotees of mumpsimus and mulligatawny ourselves. We note with special pleasure a receipt for “chicken moley”-evidently the same genus as that “mollet” which puzzled Mrs. Clarke. And all the prescriptions are interesting. “Maldive fish” seems to take the place of “Bombay duck” in these southern regions, and the number of Vegetable Curries is particularly noteworthy. Nobody need think from the specimens we have given that Mr. Santiagoe is unintelligible. His English may be “pigeon,” but it is a much more easily digestible tongue than the high and mighty gobble-gobble of some of our own professors of style and matter.[True copy from “Saturday Review.”]A great little reference on curries!!!

Description

Keep your friends guessing about the secret to your fry-cooking! Delicious breading for Fish, Chicken, or Pork.