Ghee Butter 12 oz: B
Do you remember the garlic butter smell in top restaurants? It makes you hungry just thinking about it?! Ghee is the secret ingredient!! Restaurants buy it as ''clarified butter''. It is butter with all of the water and solids removed. Ghee will not scorch or burn and can be cooked at higher temperatures than any oil. Restaurants fry fresh garlic in ghee for almost any recipe. Once you cook in ghee, you will know what we mean! For thousands of years, Ghee has been used for its many health benefits. Some of the key benefits to use Ghee, compared to whole butter are:- - Well known as a traditional anti- aging ingredient. - Aids all three aspects of mental functioning: learning, memory, and recall. - Vata and Pitta Balance. - Can be used topically to affect areas of skin, such as burns or blisters. - Acts as a powerful carrier for vitamins and minerals, aiding cellular absorption of herbs and foods. - We use the highest quality grade AA sweet creamery butter. - Contains no hydrogenated oils. - Will never burn in your cooking pan. - 100% natural. We use no: Preservatives. Salt Water. Coloring. BST hormones. Our ghee is the finest variety available in the U.S. We make ghee the old fashoined way…. cooked slowely over a low heat for hours. This is the way our family has been making ghee for the past 32 years. Because the ghee is made weekly, you are buying ghee straight from our kitchen. The only freshest way to make ghee better than ours would be to make it yourself, and this is OUR GUARANTEE TO YOU! |
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Your Price: $10.71
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Anise Seed Powder (Pimpinella anisum) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Anise is cultivated chiefly for its fruits, called aniseed, the flavor of which resembles licorice. Aniseed is widely used to flavor pastries; it is the characteristic ingredient of the popular German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes. It makes a soothing herbal tea and has been used medicinally from prehistoric times. The essential oil content is about 2.5 percent, and its principal component is anethole. As Grieve puts it, Anise Seed tea is 'Carminative and pectoral. Anise enjoys considerable reputation as a medicine in coughs and pectoral affections. In hard, dry coughs where expectoration is difficult, it is of much value.' See Grieve, King and the German Commission E, below, for more. The essential oil is used to flavour absinthe, anisette, ouzo, raki and pernod liqueurs. Biscotti with Anise http://www.happycookers.com/wc.dll/recipes/divulge/478.html: 2/3 cup whole almonds 1 tablespoon anise seeds 2 tablespoons Sambucca ½ cup real butter 3/4 cup sugar 2 eggs 2 cups plus 2 tablespoons unbleached all -purpose flour 1½ teaspoons baking powder ¼ teaspoon salt Microwave the nuts in bowl on high power for 2 minutes. Stir. Microwave another 1 min., to finish toasting. Set aside to cool. Preheat oven to 350 degrees. Place anise seeds in a small bowl. Add 1 tablespoon Sambucca and heat in microwave oven on high for 10-15 seconds, or until steaming. Set aside. In a mixing bowl, combine butter and sugar until light and fluffy. Beat in eggs. Add anise seed mixed with the Sambucca and also the remaining 1 tablespoon of liqueur. Sift together the flour, baking powder, and salt. Add to the creamed mixture, mixing just until blended. Cut nuts in halves or thirds and fold in. Divide dough in half. On a non-stick, or a greased and floured sheet, pat the dough into two logs about ½ inch high, 1½ inches wide, and 14 inches long, spacing about 2 inches apart. Bake for 25 minutes, or until lightly browned. Transfer to a cutting board. With a serrated knife, slice at a 45 degree angle about ½ inch thick. Place the slices upright ½ inch apart on a baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Makes about 3 ½ to 4 dozen. Celery Soup with Anise Seed (Pressure Cooked) http://www.recipesource.com/soups/soups/22/rec2297.html: 2 tablespoons butter or oil 1 tablespoon anise seed 2 medium leeks, white only (abt 1½ c) -- thinly sliced 1 head celery (1½ lbs), including leaves -- cut in ½ inch slices 5 cups chicken or vegetable stock 2/3 cup raw orzo salt -- to taste Heat the butter in the cooker. Saute the anise seeds for 10 seconds, stirring constantly. add the leeks and saute for 2 minutes, stirring frequently. Stir in the celery, stock, a |
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Your Price: $13.50
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Baking Powder Gluten Free - 4/16 Oz Baking Powder: GR
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Baking Soda Gluten Free - 4/16 Oz Baking Soda: GR
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Meringue Powder - 12/1.5 Lb Meringue Powder: GR
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Instant Whipped Topping - 10/3 Lb Instant Whipped Topping: GR
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Chocolate But-R-Creme - 28 Lb Chocolate But-R-Creme: GR
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White But-R-Creme - 28 Lb White But-R-Creme: GR
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Whipped Topping - 25 Lb Whipped Topping (Powder): GR
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Orange Peel Cut & Sifted ¼'' Pieces (Citrus sinensis) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delightful addition to drinks, cakes and spicy meat dishes – often candied or fermented. Candied Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot. Serves 4 t |
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Your Price: $7.65
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Orange Peel Granules (Citrus sinensis) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A delightful addition to drinks, cakes and spicy meat dishes – often candied or fermented. Candied Orange Peel: http://www.ultimatenut.com/orangepeelrecipe.htm: Total Preparation Time: 2 Hours and 30 Minutes Ingredients: Peel of 5 pounds of Oranges, Water, Sugar Put peel in saucepan and cover with water. Bring to boil, drain and rinse briefly under cold water. Blanch in same manner 2 more times. After third blanching, drain peels, rinse under cold water and, using thin sharp knife, remove as much pith as possible. You should be able to see some color through any remaining pith. Cut in shreds about 1/8 to ¼ inch wide While peels are being blanched, combine 4 cups sugar and 4 cups water in large saucepan. Bring to boil and stir to combine. Cook, without stirring, over medium heat until mixture makes thin syrup, about 1 hour. You will have about 4 cups syrup. Cover triple-blanched peel with cold water and bring to simmer. Cook until peel begins to lose raw look, 5 to 10 minutes. Drain and immediately, without rinsing peel, transfer to large mixing bowl. Cover with hot sugar syrup and set aside 1 hour to candy. After fruit has candied, place about 1 cup sugar in bottom of another large mixing bowl. Add peel and toss to coat well. Shaking to remove excess sugar, transfer peel to cooling rack set over jellyroll pan to catch dripping sugar. Arrange in layer as thin as possible. Place rack and jellyroll pan in warm oven for 30 minutes to dry. Remove from oven and leave at room temperature to finish drying. Peel will continue to become firmer and chewier over several days. When peel reaches desired texture, store in airtight container until ready to use. Makes about 40 dozen pieces. Each piece: 6 calories, 0 sodium, 0 cholesterol, 0 fat, 2 grams carbohydrates, 0 protein, 0 fiber. Chicken with Orange Peel Stir Fry: http://www.cooksrecipes.com/poultry/chicken-with-orange-peel-stir-fry-recipe.html: 1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces ¼ teaspoon salt 2 tablespoons dark soy sauce 1 tablespoon cornstarch 4 cups oil for deep frying 2 tablespoons sesame seed oil 2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks 1 tablespoon scallion, chopped fine 1 tablespoon ginger, chopped fine 2 whole dried red chili peppers, cut into quarters 4 ½ teaspoons sherry 1 teaspoon red wine vinegar 3/4 tablespoon sugar Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot. Serves 4 t |
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Your Price: $8.64
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Food Coloring, Blue - 6/16Oz Blue Food Coloring: GR
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Food Coloring, Green - 6/16Oz Green Food Coloring: GR
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Food Coloring, Red - 6/16Oz Red Food Coloring: GR
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Food Coloring, Yellow - 6/16Oz Yellow Food Coloring: GR
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