Wild Rice Mushroom
Wild Rice Mushroom
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US $184.99
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Wallmonkeys Peel and Stick Wall Decals - Bowl of Wild Mushroom Risotto - 48"W x 36"H Removable Graphic
Sale Price: $93.99  |
DescriptionWallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices. WallMonkeys are intended for indoor use only. Printed on-demand in the United States Your order will ship within 3 business days, often sooner. Some orders require the full 3 days to allow dark colors and inks to fully dry prior to shipping. Quality is worth waiting an extra day for! Removable and will not leave a mark on your walls. 'Fotolia' trademark will be removed when printed. Our catalog of over 10 million images is perfect for virtually any use: school projects, trade shows, teachers classrooms, colleges, nurseries, college dorms, event planners, and corporations of all size. |
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Fungi Perfecti Host Defense Reishi Extract, 2 fluid ounces
Sale Price: $37.95 |
DescriptionThis popular mushroom species, used for more than two millennia in Asia, has been respectfully called the "Mushroom of Immortality". Reishi grows throughout the world and is found primarily on hardwood trees. This mushroom is well known as a tonic for supporting general wellness and vitality. Made with U.S. grown organic mushrooms. Founder, Paul Stemets believes in the power of Mycelium, the network of thread-like cells that produces mushrooms. Paul wants every person to share in the benefits from the Host Defense line of products. Mentored by the greatest mycologists of our time, he integrates and expands upon the knowledge of our ancestors. A portion of the proceeds from your purchase goes to Fungi Perfecti's research to save rare strains of mushrooms that dwell within the old growth forests. Certified organic by the Washington State Department of Agriculture. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. |
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Supernatural Antioxidant Restorative
Sale Price: $30.95 |
DescriptionIngredients are 100% Natural & Synthetic-free: USAGE: After cleansing and misting the skin with your favorite Grateful Body products, |
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Lundberg Creamy Parmesan Risotto, 5.5-Ounce Units (Pack of 12)
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DescriptionLundberg Farms 12X 5.5 Oz Creamy Parmesan Risotto Always A Family Favorite. This Rich, Low-Fat Blend Of Lundberg® Eco-Farmed California Arborio Rice, Parmesan And Cheddar Cheeses, Onion And Garlic Goes From Stovetop To Table In Just 20 Minutes.: (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.) |
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RiceSelect Texmati-Mushroom and Vegetable Medley Rice Blend, 12.7-Ounce Jars (Pack of 6)
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DescriptionRiceSelectTM Texmati® Mushroom Medley, a unique blend of Texmati Light Brown & wild rice enhanced by the earthy flavor of shiitake mushrooms and the sweet goodness of carrots. |
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Frontier Soups Homemade In Minutes Oregon Lakes Wild Rice & Mushroom Soup, 4.0-Ounce Bags (Pack of 4)
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DescriptionHomemade In Minutes all natural soup mixes from Frontier Soups offers convenience along with nutrition. Each mix contains no added salt, preservatives or MSG and is ready to serve in about 30 minutes! The home cook simply adds fresh or pantry items to perfectly spiced pre-measured dry ingredients for gourmet results. Oregon Lakes Wild Rice and Mushroom Soup is an elegant and hearty soup with the addition of broth and cut-up chicken breast, a versatile meal! Gluten-free. Makes 4-5 12oz servings. Comments or questions please contact Frontier Soups at 800-253-0550 |
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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
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DescriptionBarefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea Book Description Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks. Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries" I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that? Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten (Photo credit Quentin Bacon) Roasted Turkey Roulade (Serves 6 or 7) 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1-1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1-1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups Pepperidge Farm herb-seasoned stuffing mix 1-1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. Baked Sweet Potato "Fries" (Serves 4) 2 medium sweet potatoes, peeled 2 tablespoons good olive oil 1 tablespoon light brown sugar 1/2 teaspoon kosher salt, plus extra for sprinkling 1/2 teaspoon freshly ground black pepper Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot. Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine. |
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Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
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DescriptionUnder pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time. In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes? Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée. To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results. This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast. |
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Wild Food Plants of Indiana & Adjacent States
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DescriptionThis delightful field guide to wild foods describes more than eighty edible plants that grow in Indiana and adjacent states and gives directions for delicious ways-many originals, all "tested in the field"- of preparing them. The guide provides a plant perspective of Indiana and a seasonal guide to foraging, which tells what plants to look for at each season of the year. A detailed description and a drawing are given for each plant or plant family, along with its preferred habitats, its distribution within the state,and information on the edible parts. What makes Wild Food Plants of Indiana special are the dozens of tempting recipes. The pleasure of spring include wild asparagus soup, evening primrose roots in sweet and sour sauce, poke salad, wild onion broth with cornmeal dumplings, and spring beauty fondue. Early summer brings rose butter sandwiches, wild strawberry roly-poly, and steamed cattail spikes (which taste like corn on the cob). In July and August you can relish chokecherry cornbread, day lily fritters, mulberry wine, and juneberry shortcake. Among the riches of fall are creamy hickory nut soup, hazelnut bread, and pawpaw ice cream. |
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Mountain House Wild Rice & Mushroom Pilaf
Sale Price: $6.39 |
DescriptionMountain House Wild Rice & Mush Pilaf Two 10 Oz Servings Features: 0g Trans Fat Except For Item #289800, #290009, #290019, #290020, #290028, #290029, #290030, #290034. This Item Is In Category: Food & Cookware > Mountain House Brand: Mountain House |
Betty's Chicken Breasts with Wild Rice Skillet Recipe