Sale Price: $1.49

Description

Red Beet Powder, 2 oz.

Sale Price: $33.99

Description

Made from stone ground corn, carrot juice carrots & whole wheat. A good source of calcium. Now you can enjoy a crisp, crunchy snack that's delicious, nutritious and fortified with a good source of calcium! Calcium is an essential mineral for strong bones and teeth and is especially important since many adults do not get the recommended daily requirement. Hain Carrot Chips are made from stone ground corn, carrot juice, Carrots and whole wheat. And they contain no preservatives - so they're naturally delicious. Plus, they a distinctive flavor that you're sure to love - whether you crunch them all by themselves or pair them with dips.

Sale Price: $1.69

Description

Carrot Powder, 2 oz.

List Price: $7.99

Description

No artificial colors or dyes!Naturally acidic fresh dried tomato helps

List Price: $52.00
Sale Price: $51.95
You save: $0.05 (%)

Description

This is a deep action pre-shampoo treatment for thick hair that has been excessively sensitized, damaged end dried out. N.B. : not for used on bleached blond or streaked hair since carotene can give the hair a slight orange tint. Usage : apply weekly to damp hair. Massage in with the fingertips, concentrating on the most damaged parts. Leave for 20-30 minutes then rinse outand wash with a treatment shampoo. (5.08 oz)

List Price: $52.00

Description

This is a deep action pre-shampoo treatment for thick hair that has been excessively sensitized, damaged end dried out. After just one application, your hair will look silky smooth. *Note: Not for use on bleached blond or streaked hair since carotene can give the hair a slight orange tint....

List Price: $35.00
Sale Price: $15.87
You save: $19.13 (55%)

Description

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Featured Recipe: Corn Cookies Yield 13 to 15 cookies 16 tablespoons or 2 sticks (225 g) butter, at room temperature 1-1/2 cups (300 g) sugar 1 egg 1-1⁄3 cups (225 g) flour 1/4 cup (45 g) corn flour 2/3 cup (65 g) freeze-dried corn powder 3/4 teaspoon (3 g) baking powder 1/4 teaspoon (1.5 g) baking soda 1-1/2 teaspoons (6 g) kosher salt Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Using a 2 3/4-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly. Heat the oven to 350°F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

List Price: $19.95
Sale Price: $11.25
You save: $8.70 (44%)

Description

PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients. The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail. The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry! Recipes Include: Pickled Asparagus Wasabi Beans Beet Relish Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind

List Price: $32.50
Sale Price: $13.45
You save: $19.05 (59%)

Description

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham Everyday Pasta Recipe PreviewRigatoni with Sausage, Peppers, and Onions4 to 6 servings Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter. 1/4 cup extra virgin olive oil 1 pound sweet Italian turkey sausages 2 red bell peppers, cored, seeded, and sliced 2 yellow onions, sliced 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 garlic cloves, chopped 1/2 teaspoon dried oregano 1/2 cup chopped fresh basil 2 tablespoons tomato paste 1 cup Marsala wine 1 (14.5 ounce) can diced tomatoes, with juice 1/4 teaspoon crushed red pepper flakes (optional) 1 pound rigatoni pasta Freshly grated Parmesan cheese, for garnish Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan. Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Collects Italian cookery recipes that range from classic favorites to innovative new dishes and are accompanied by simple instructions for making fresh pasta and a selection of side dishes.Title: Everyday PastaAuthor: De Laurentiis, Giada/ Pearson, Victoria (PHT)Publisher: Random House IncPublication Date: 2007/04/03Number of Pages: 240Binding Type: HARDCOVERLibrary of Congress: 2006028774

Description

Backpacker's Pantry #10 Long-Term Food Storage Cans are manufactured and packaged to maintain quality, flavor and nutritional value during long-term storage. When properly stored, our products will maintain a shelf life of 25 years or more (a "Best Before" date can be found on the top of each can). DESCRIPTIONS OF FLAVORS: Granola w/ Freeze-dried Bananas & Milk (Just add Cold or Hot Water); Cold Pasta Salad with Vegetables (Just add Cold Water) ; Chana Masala (An Indian curry dish with chickpeas & chilies over rice) ; Louisiana Red Beans & Rice (Louisiana specialty in a spicy Cajun sauce); Katmandu Curry (Authentic Nepalese curry with rice, lentils & vegetables); Pasta Vegetable Parmesan (Creamy parmesan cheese sauce over vegetables & pasta) ; Beef & Broccoli Stir Fry (Beef, broccoli, carrots & rice in a garlic soy sauce) ; Risotto Rice with Chicken (Italian dish with rice, chicken, vegetables & parmesan cheese) ; Santa Fe Style Rice with Chicken (Green chili, chicken, cheese over rice & black beans); Jamaican Jerk Rice with Chicken (Rice, black beans, chicken & Jamaican seasoning) ; Garlic Herb Mashed Potatoes (Whipped potatoes with garlic, herbs & butter); Bacon Cheddar Mashed Potatoes (Whipped potatoes with cheddar cheese & baco bits)