Sale Price: $12.04

Description

Cheddar Cheese powder, 1 lb.

List Price: $42.02
Sale Price: $41.52
You save: $0.50 (1%)

Description

Good Seasons Salad Dressing & Recipe Mix Garlic & Herb - 24 Pack

List Price: $11.99
Sale Price: $8.99
You save: $3.00 (25%)

Description

This delicious squid ink spaghetti is perfect for serving with seafood dishes, including scallops, and other shellfish.
Region: Sardegna

Manicaretti products let people travel into Italian culture and history by enjoying traditional artisan foods.

List Price: $28.99
Sale Price: $28.49
You save: $0.50 (2%)

Description

Mountain House Freeze Dried Meals... fully portable, delicious and ready in minutes! Mountain House has been making freeze dried food for over 35 years. That's a lot of cooking experience going into every delicious meal. Just add boiling water and you'll have a hot, tasty breakfast, dinner and sides in minutes. Great for individuals or groups. A meal on a mountain top for less! Order Today! WARNING: Food cannot be shipped to Canada. Please check your State, County and City laws for restrictions before ordering this product. Mountain House Macaroni & Cheese - 8 1-cup servings

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

Description

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

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.

List Price: $25.99
Sale Price: $5.79
You save: $20.20 (78%)

Description

The first Moosewood Cookbook--loved for its cozy, comforting food--mused oil, eggs, and dairy products so lavishly that it was extensively revised in 1992 to fit our changing diet. Now, the Moosewood Collective takes an even more extreme step: recipes in Moosewood Restaurant Low-Fat Favorites are so intentionally healthful that they put the word right on the cover of this chubby book filled with lean recipes (many dishes get the fat down to a modest 16-17% of their total calories). Still, the 280-plus recipes offer the bold, pan-ethnic flavors that have won the Moosewood Collective cookbooks so many fans.

This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for.  Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites.  "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors.  "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods.  The food is exciting, ethnically diverse, and satisfyingly delicious.  Moosewood Restaurant Low-fat Favorites is as much a celebration of the pleasures of eating as it is about low-fat cooking."In Moosewood Restaurant Low-fat Favorites the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and they offer tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately.  What is lost in fat is gained in bold, intense flavors.  "When fashioning low-fat recipes, taking a nip here, a tuck there, we sometimes need to add a little embroidery, an embellishment such as extra herbs, spices, fruit or vegetable purée, vinegar, sun-dried tomatoes, dried mushrooms, miso, soy sauce, or garlic," explain the cooks at Moosewood Restaurant.  "Our gingerbread gets extra flavor and moisture from chunks of pear rather than from butter and egg yolks.  Two small calamata olives enliven the Caesar Salad Dressing.  A little sauerkraut adds interest to an Italian mushroom stew."Fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, one of the most appealing parts of Moosewood Restaurant Low-fat Favorites is finding low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding.  An added bonus is that the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are very accessible--easily found in most well-stocked supermarkets.  In the nutritional, glossary, and guide sections of  Moosewood Restaurant Low-fat Favorites the Collective gives explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques. These three important sections, combined with the deliciously appetizing recipes, are a wealth of encouragement for low-fat eating and living a healthy lifestyle. The fourteen chapters range from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes.  With chapters which range from healthy breakfasts and lunch foods to a collection of fish recipes and more than twenty truly delectable desserts, Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.

Description

With Mountain House products on hand and a one-burner stove or candle to heat water (cold water can be used in a pinch), you can still enjoy a hot, satisfying meal in less than 10 minutes. #10 Cans have the longest shelf life available...up to 25 years! Each can is coated with a protective enamel inside and out for double protection, including the lid. The cans contents are protected until you are ready to open and use them. After opening, it is recommended that you use the contents with 2 to 3 weeks for best results and taste; using the convenient resealable plastic lid between uses. Treat any leftover food as you would fresh food. Mountain House freeze-dried foods are packed in airtight NITROGEN PACKED #10 cans or pouches. Up to 98% of the residual oxygen has been removed. Mountain House's unique canning process uses both vacuum oxygen removal and nitrogen flushing.

List Price: $5.99
Sale Price: $5.39
You save: $0.60 (10%)

Description

The AlpineAire pouch outdoor foods are designed to provide a quick and easy meal for the outdoor adventurer. They offer a long shelf life, a generous serving size and include an oxygen absorber to maintain freshness. This pouch contains Forever Young mac and cheese.

Pasta [durum semolina (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid)], uncolored cheddar cheese powder [cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), salt, disodium phosphate], romano cheese powder [romano cheese (pasteurized milk, cheese cultures, salt, enzymes), disodium phosphate], buttermilk powder, carrots*, freeze-dried corn, freeze-dried peas, potato starch, parmesan cheese powder [parmesan cheese (skim milk, cheese cultures, salt, enzymes], buttermilk solids, partially hydrogenated soybean oil, whey, disodium phosphate, salt], sea salt, onion granules, spice. *dehydrated Frequently Asked Questions How long will the food last? Most products have a 3-5 year shelf life under proper conditions. Products containing shrimp, tuna, brown rice, nuts, and dairy products have a shelf life of one to two years. What are proper storage conditions? The best is a cool, dry environment for our products. The cooler the better. High heat that occurs in a garage or the trunk of a car is not good for these products. How does AlpineAire Foods extend the shelf life of food? By using freeze-dried and dehydrated ingredients, most of the water is removed from the item. Each product contains an oxygen absorber, which is iron oxide pellets. Iron oxide attacks the head-space oxygen remaining in the pouch once the pouch has been sealed. Oxygen has moisture so the absorber collects the oxygen and thus slows down the oxidation process that can occur. Oxidation leads to rancidity. Is the oxygen absorber harmful? No, it is not harmful, but do not use it as a spice packet. It tastes awful. What is freeze drying? Freeze drying is a process used for instant or quick rehydration of certain dried foods. The first step in freeze drying is to rapidly freeze the food. The water content, now frozen, is turned directly into a gas and withdrawn from the food during the next steps, vacuum and low-heat, thus avoiding the shrinkage. Many of AlpineAire's products are custom freeze dried to suit strict quality requirements. Freeze-dried products include grains, beans, fruits, meats, seafood, pastas, vegetables, and eggs. Using this process, 98% of the moisture is removed. Key advantages of freeze-dried products include: The original taste and nutritional value of the food is retained due to very low heat temperature that is used. Foods are quick and easy to prepare. There's no waste. It's an ideal method for maintaining flavors of meat, poultry, and fish. Extends the shelf life of the product. No preservatives are necessary. Results in a super-lightweight, compact product. A wide variety of foods are available. Use hot or cold water to rehydrate. What is dehydration? The standard method of dehydrating vegetables and spices is to place the items on a conveyor belt and run them through an oven at a high temperature for a relatively short time. About 90 to 95% of the moisture is removed. Some vegetables are more suited to this form of drying than others. This means that with the addition of water, the product rehydrates back to its original state more easily. Preferable items include: onions, bell peppers, tomatoes, celery, carrots and mushrooms. Dehydrated items such as peas, corn, and green beans do not rehydrate as well as freeze-dried. What are proper storage techniques? It is crucial that you store food properly: Avoid exposure to heat and moisture; make sure foods are not accessible to insects or animals. Never store food directly on the ground or on concrete floors--moisture can build up inside containers. Avoid such storage places that experience temperature build-up such as attics, garages, or car trunks. Ideally, storage should not exceed room temperature for extended periods. Store in a location that's accessible so that periodic inspections are easy and you can rotate supplies. Avoid excessive and rough handling of pouch and canned foods.

Sale Price: $4.49

Description

Vegetable Lasagna INGREDIENTS: Tomatoes (tomatoes, tomato juice, salt, citric acid, and calcium chloride), Zucchini, Tomato Paste, Enriched Macaroni Product (durum semolina enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), Carrots, Spinach, Modified Corn Starch, Dehydrated Onions, Sugar, Salt, Spices, and Garlic Powder. Cheese Blend: Mozzarella Cheese [cultured milk, salt, enzymes], calcium caseinate, corn oil, partially hydrogenated soybean oil, sodium caseinate, salt, glucono-delta-lactone, maltodextrin, sodium aluminum phosphate, butter [cream], natural and artificial flavors), and Dehydrated Parmesan and Romano (made from cow's milk) Cheeses (part-skim milk, cheese culture, salt, enzymes). Contains: Wheat, Milk, Soy Product code: 53136 Pkg. Net Wt.(oz): 3.74 Servings per Pkg: 2 Serving Size: 1/2 pouch Total Calories: 210 From Fat: 25 Total Fat: 3 grams Saturated Fat: 1 grams Transfat Acid: 0 grams Cholesterol: 5 milligrams Sodium: 450 milligrams Carbos: 35 grams Dietary Fiber: 6 grams Sugars: 9 grams Protein: 10 grams