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This flavorful dish is made from wild mushrooms, roasted garlic, onion and thyme with 100% semolina wheat
Made with 100% natural, certified kosher
Cooks to fluffy perfection in just five
3 grams of fiber per serving
Make tonight special by creating an exciting dish with your favorite Near East product. Visit our website's Recipe section to find a simply delicious
Couscous is made from tiny granules of pasta and is a staple in many cuisines around the world. Cooked and served like rice, couscous has been around for centuries. With its light and fluffy texture and ability to be comined with many delicious spices, couscous has grown in popularity in the U.S. and is now featured in many types of cuisines. Near East Couscous cooks in 5 minutes and is as versatile as it is convenient. Whether you serve it as a side dish, as the package directs, or in main dishes, you will find that Near East Couscous is a creative, quick and delicious companion to the meals you create. All our Near East Couscous items are 100% natural.
Whether you are new to the electric pressure cooker or are looking to get more out of yours, this is your go-to reference for perfectly pressure-cooked and delicious food. Incorporate from-scratch cooking into your busy life with 120 recipes that include all the traditional favorites, plus a range of international dishes—and the best cheesecake recipe you will ever taste! Are you looking for more creative ways to cook with your electric pressure cooker or Instant Pot (or any other brand of multicooker?) Do you have a pressure cooker that has been sitting in your cupboard since your wedding shower? This is the perfect pressure-cooking companion. Millions of people visit This Old Gal blog to access Jill’s simple-to-make and satisfying pressure cooker recipes, and now you can have her classic favorites at your fingertips, along with brand-new, never-before-seen recipes. Want to learn how to make Bacon Butternut Pasta? How about Drive-Thru Tacos? Beef Stroganoff? Or Chicken Tikka Masala? With step-by-step recipes that have been extensively tested and perfected, Jill will show you how to use your pressure cooker to make anything—appetizers, pastas, meats, grains, breakfast, desserts, and more (including pot-in-pot recipes). You’ll find tried and true pressure cooker favorites, plus an array of flavors from around the world in Indian, Mexican, Thai, Italian, Chinese, and Jewish dishes. You'll never be at a loss for a delicious meal! This Old Gal Tips throughout give variations, shopping tips, substitutions, and recipe and cooking time adjustments. There’s even space...
Couscous offers a lot in diversity and options, and who does not like to have lots of option to choose from? Absolutely no one. However, it might be a little difficult to keep track of these options and select the best ones. But then, this does not have to be difficult. All you need is good reference material. All you need is this cookbook.This cookbook is packed with all the information you will ever need to be an expert in matters relating to couscous. You will learn how to make couscous in your own way – the recipes are there to guide you, but you are encouraged to let your creativity flow through you and guide you as well,That is not all; no, far from it. You will also get some health information, especially the advantages of eating couscous. Yes, this is the ultimate couscous cookbook; filled with everything you will expect to find.All you need to do now is to grab this cookbook.
Contains6 - 8 ounce bags
Zero Calories. Zero Guilt. No
No Bloating. No Energy Crash. No Pasta
Soy Free, Gluten Free, Vegan
Easy quick preparation
Use Miracle Rice as a Pastini, Rice, or Orzo substitute in any recipe that calls for those ingredients. Calorie Free "Rice!" Yes, it's a Miracle. Now you know how we came up with the name! Broaden your low calorie cooking skills by adding this to your repertoire of dishes, guilt-free!
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Whether it's the first one out of the drawer or first off of the floor this fleece lined beanie is casual and trendy. It won't judge you if you don't ever wash it because maybe you like the way it feels and smells. A perfect gift for any occasion or just to let others know what's trending and easier than that load of laundry you should probably do.
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Chicken, rice, mushrooms, bamboo shoots and vegetables with a sweet and tangy oriental
Just Add Water. Quick Prep: Less Than 10 Minutes. No
Ten 1-Cup Servings
Allergens: Soy, Wheat
30 Year Taste Guarantee
Mountain House Chicken Teriyaki This is the fastest Chicken Teriyaki you’ve ever made. Just add hot water and in 8-10 minutes you’ll have a meal for the whole family. Made with dices of real chicken, tender bamboo shoots, pineapple and rice with a sweet and tangy sauce. Who is Mountain House? For nearly 50 years, Mountain House adventure meals have consistently been the premier choice of campers, backpackers, and survival experts. Born out of freeze dried meals we make for the United States Special Forces, Mountain House food has a proven history of reliability and most importantly, delicious flavor. With just-add-water preparation and no-mess cleanup, Mountain House is not only the perfect camping or backpacking food, but also for keeping on hand just in case of an emergency. Additionally Mountain House meals have incredible shelf life. With the longest proven shelf life in the industry and a guarantee to taste virtually indistinguishable from new for 12+ years in pouches and 25+ years in cans, Mountain House is the perfect emergency preparedness or survival food to keep on hand. From the bottom of the deepest ocean, to the tops of the tallest mountains, to the battlefield and back, Mountain House is the food people trust when failure is not an option. Consistently chosen as the best tasting food among outdoor and survival brands, Mountain House is the best camping, backpacking and survival food money can buy. Mountain House Meals are Perfect for: • Emergency Preparedness • Camping • Backpacking • Hunting • Fishing • Travel
“A new kind of flavor-first vegan cooking. . . . Stunning.”—Food & Wine “Best Food Books of 2015”—USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.
This flavorful dish is made with mushrooms, onion, garlic and thyme with 100% semolina wheat couscous. Near East Wild Mushroom & Herb Couscous is Kosher Certified *OU*.
Near East 12X 5.4 Oz Wild Mushroom & Herb:Couscous Made With 100% Natural IngredientsIncluding Precooked Semolina, Mushrooms, Onions, Parsley, And Thyme.(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.)
"Wild Edible Mushrooms aids mushroom hunters and armchair naturalists alike with finding, harvesting, preparing, and enjoying North American wild mushrooms. Detailed descriptions and color photos of forty edible mushrooms-including scientific and common names, habitat, odor, taste, fruiting time, and more-are accompanied by more than 100 mushroom recipes. Hope Miller's introduction includes reasons to make mushrooms part of one's diet (nutrients, medicinal, taste, cost), cautions (allergies and toxins), tips on caring for and preparing mushrooms (drying, freezing, preserving, canning, pickling), and illustrations to help identify different parts of each mushroom"--
The essential guide for seeking and savoring North America s edible species."
Expert advice on identifying, picking and using mushrooms - a visual field reference and recipe collection.
This is a photgraphic A-Z of the most popular mushrooms, seen both in situ and in close-up identification shots. It contains 100 recipes for both bought and freshly-picked mushrooms, with step-by-step photographs for each recipe.
Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking.These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
Books : Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking (Hardcover)
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals flavoured with fragrant spices are cooked and served from an elegant specially designed cooking vessel also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen such as the sumptuous Lamb Tagine with Dates Almonds and Pistachios and the tangy Chicken Tagine with Preserved Lemon Green Olives and Thyme. Also included in this collection are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes Peas and Ginger or a tagine of Monkfish Potatoes Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint and Butternut Squash Shallots Sultanas and Almonds. Recipes for variations on couscous the classic accompaniment to tagines are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast. This title includes superb location photography plus fascinating essays on culinary traditions.
Discover 50 recipes of oriental cooking with traditional dishes and the familydelicious and original recipes to the delight of family and friends,let yourself be captivated by the Orient and its warm and colorful cuisine.
Couscous and Tajines Oriental Cuisine Recipes - eBook
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