Spices Online

Description

Mexene chili powder, 20-ounce plastic canisters (pack of 3) was designed to duplicate the popular taste of chili made by cowboys and loved by everyone in the area. As the word spread and its reputation grew from winning chili recipe contests, mexene's distribution and brand awareness grew along with it. Today, mexene is manufactured in el paso, texas and distributed by bruce foods. The original recipe and manufacturing process remain the same as they were in 1906. Throughout that time mexene chili powder has used only the highest quality sun-ripened pre-frost chili peppers blended with cumin, oregano, and garlic. Just take a pinch between your finger and thumb, rub, and smell the delicious aroma. Mexene chili powder is called "the chili champions' choice" and is endorsed by casi, the chili appreciation society international. Mexene has been used in many of the winning recipes from the world championship chili cookoff in terlingua, texas.

Features

• Pack of three, 20-ounce plastic canisters (total of 60-ounces)
• Uses only the highest quality sun-ripened pre-frost chili peppers
• Blended with cumin, oregano, and garlic

Description

Are you frustrated by low-fat/high-carbohydrate or all-protein diets that don't work? Tired of white-knuckle restrictions or doing math at every meal? Fed up with a constant craving for sugars and carbohydrates? Do you wish you had a magic formula for losing weight and keeping it off? Well, now you do. . . . Pioneering weight loss and certified sports nutritionists Gene and Joyce Daoust have personally helped thousands of people lose weight, tone up, and enjoy a healthier, more fit lifestyle. Their advice? Drop the rice cakes and calorie-counting, and stop trying to figure out those complicated "food blocks." The Formula teaches an easy way to balanced nutrition that will have you burning fat 24-hours a day while eating foods you enjoy! Featuring menu plans, shopping lists, and progress charts, The Formula provides a personalized program for each person's specific needs and body type. So whether you're a couch potato, a professional athlete, or somewhere in between, you'll discover:* Five different versions of the Formula--and how to find the right one for your weight and activity level* The 21-Day Fat Flush Formula for accelerated weight loss* More than 200 delicious recipes, including perfectly balanced 40-30-30 fajitas, chili, pork tenderloin, and New York cheesecake* Special Kids' Favorites and Family Style meals* Healthy advice on prepared foods, fast foods, and vegetarian meals A plan for life, The Formula is a dieter's dream--the lifetime secret to losing weight, staying slim, and feeling great!

So you've tried high-protein/low-carb diets, high-carb/low-protein diets, the grapefruit diet, the cabbage soup diet, and nothing seems to be working. The reason? According to clinical nutritionists Gene and Joyce Daoust, most diets are not balanced, not personalized, and not easy to follow. To help put you on the track to successful weight loss (and maintenance), the Dousts, who worked with Dr. Barry Sears to develop and test the 40-30-30 Zone nutrition program, have written The Formula: A Personalized 40-30-30 Weight Loss Program. The Formula is based on the premise that if each meal or snack contains 40 percent of its total calories from carbohydrates, 30 percent from protein, and 30 percent from fat, your body will maintain the proper balance of insulin to glucagon and thus burn excess fat all the time--even while you sleep. Sound complex? Don't worry. For those who care to know how to determine the caloric ratio of a meal, the science behind the diet is explained thoroughly. For the rest of us, however, the authors have done all the work ahead of time. The book includes a 21-day "Fat-Flush" diet plan with over 100 easy-to-prepare meal choices and recipes--including eggs and bacon, Chicken Caesar Salad, and vegetable lasagna--as well as the "Formula for Life" maintenance plan. And, since the program boasts personal nutrition, the "Meal Plan Selection" chart makes it easy to determine how much to eat based on your gender, weight, and activity level. Although slightly labor intensive (but try to find a diet that isn't), The Formula offers helpful tips and suggestions for sticking to the plan when you are traveling, out for dinner, or simply not able to prepare your meals ahead of time. --Bree Altman

Features

• ISBN13: 9780345443069
• 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

HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution! Peruvian White Lightning Habanero Pepper: The White Habanero is a brand new, lovely variety of the Habanero that is hard to come by and said to originate in Peru. Small bushy pepper plants produce very high yields of fiery hot chile peppers of a lantern shape with a creamy-white colored skin. The beautiful chiles are approximately 2 inches long by 3/4 of an inch in diamater. These beautiful, rare white chiles are extremely hot and have been rated at over 300,000 Scoville Units which is about ten times hotter than a standard Jalapeno Pepper. If you like a searing hot chile, Can be used fresh, but makes wonderful, fiery dried chile powder or ultra hot white hot sauce! White Habaneros are ideal for growing in containers and due to their beauty are also a wonderful ornamental chile for use in edible landscapes!. Matures in 85 to 90 days. Rare.

Features

• The White Habanero is a brand new, lovely variety of the Habanero
• The beautiful chiles are approximately 2 inches long by 3/4 of an inch in diamater
• Over 300,000 Scoville Units which is about ten times hotter than a standard Jalapeno Pepper
• Matures in 85 to 90 days
• Can be used fresh, but makes wonderful, fiery dried chile powder or ultra hot white hot sauce!

Description

Wick Fowler's award winning 2-Alarm Chili seasoning mix. Perfect for anyone's tastebuds. The individual seasonings are all in there our separate little pouches so you can season with each to your individual tastes. Perfect for your next chili cookoff. Quick and easy!

Features

• Pack of 12, 3.625-ounce packet (43 packages)
• This recipe won the World Chili Championship
• All that is needed is 2 lbs. of beef, an 8 oz. can of tomato sauce, and water to make 1 1/2 quarts of chili per package of mix

Description

Achieving your best body ever requires that two elements merge as one: solid training and good nutrition. This book provides the nutritional component of that muscle-bulding equation, offering the Men’s Health take on food for fitness. Men’s Health Muscle Chow gives you more than 150 simple recipes for delicious meals ranging from workout protein shakes to healthy dinners the whole family will enjoy. Inside, you’ll find: Eight easy-to-remember dietary strategies to keep your eating habits in line Filling breakfasts like Banana Protein Pancakes; energizing entrées including Muscle-Bound Chili and Mahi Fish Wraps; hunger-killing snacks such as Malted Almond Bombs; even desserts like Key Lime Pie—all designed to help burn fat and build muscle A shopping list that makes it easy to stock up on essential ingredients and kitchen tools A troubleshooting guide for guys with more experience at the gym than in the kitchen Insider strategies, tips, tricks of the trade And Men’s Health Muscle Chow is much more than just a cookbook. It offers a solid foundation for understanding meal timing and the effects nutrients have on your body. Author Gregg Avedon also outlines his program of 2-month diet cycles that help you set and reach your fitness goals.

Features

• ISBN13: 9781594865480
• 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

Carroll Shelby's world-famous chili kit is a favorite of chili connoisseurs everywhere; with four individual spice packets that let you season to taste two pounds of ground beef or poultry.

Features

• Pack of 12, 4-ounce box (total of 48 ounces)
• original Texas brand
• Fix it mild, fix it hot

Description

McCormick Chili Powder, Light has the Flavor of Chili Powder is earthy and slightly sweet. Chili Powder flavor is intended to dominate food rather than enhance and imparts a mild heat flavor with the earthiness of cumin. Light Chili Powder is slightly milder than the Dark Chili Powder blend

Features

• Pack of three, 18-ounce units (total of 54-ounces)
• Earthy and slightly sweet
• Slightly milder than the Dark Chili Powder blend

Description

Donald Gazzaniga, diagnosed with congestive heart failure, was on a waiting list for a heart transplantthe only effective medical treatment. Urged by his doctor to keep his sodium intake down under 1,500-2,000 mg. a day, Don headed for the kitchen and went to work. Aware that cutting table salt from your diet is the barest beginning of a true low-sodium menu, Don devised recipes that were 70% lower in sodium than those in other low-sodium cookbooks. The result? Dons name was removed from the transplant list; his doctors believe that his diet played a significant role. The No-Salt, Lowest-Sodium Cookbook contains: Hundreds of good-tasting, easy-to-make recipesA 28-day low-sodium menu planner Advice on finding low-sodium prepared foods, eating in restaurants, etc. Accurate sodium content of every ingredient and of the total servings Substitutes for high-sodium flavorings, and information on other taste-improving substances.

Features

• ISBN13: 9780312291648
• 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

HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution! The pods are 3-4" long and about 1" wide, with a twisted, ropy texture. Bright red when ripe, and very hot. Makes delicious chile powder!

Features

• The pods are 3-4" long and about 1" wide
• Twisted, ropy texture
• Bright red when ripe, and very hot
• Makes delicious chile powder!
• 10 Seeds

Description

Use McCormick Ancho Chile Pepper to enhance recipes by adding a sweet, fruity and earthy flavor with mild heat. Ancho is the most used of the dried chiles and is called Poblano when fresh. Ancho Chile Peppers are reddish-brown in color and are grown in the Central Region of Mexico's. The word 'Ancho' translates to English as wide and in its whole form the Ancho Chile Pepper is shaped like a heart. It is one of the largest Chiles. Sprinkle Ancho Chile Pepper on pasta dishes, pizza sauces and tomato based sauces. Shake McCormick Ancho Chile Pepper on tacos, burritos and fajitas for extra flavor. Add Ancho Chile Pepper to salsas, rice, mashed potatoes and homemade bread croutons.

Features

• Sweet, fruity, earthy flavor
• Reddish brown and grown in Mexico
• Sprinkle on top of dishes and sauces
• Dried large chilies, flavor