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Dried Black Trumpet Mshrooms 1Oz (Pack Of
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Herdez Sliced Jalapeno Peppers 7-Ounce
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2 of 2 people found the following review helpful. 1 of 1 people found the following review helpful. 0 of 0 people found the following review helpful. |
Supports my Protein diet
Earthy Delights Dried Wild Morels
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16 of 16 people found the following review helpful. The first we tried were the morels – although you can certainly find much more expensive ones, I was very pleasantly surprised how good these were especially given the price of the entire box. Frankly, they tasted much better than expected. Next were the shiitake which are one of my favorite mushrooms and I tend to be very picky about them…most of the time I purchase them fresh but always keep some dried on hand for those “cooking emergencies” (I use a lot of shrooms when cooking). In fact, I had just ordered a pound of dried shiitake from another vendor…these were FAR surperior (unfortunately, I’m stuck with a pound of not so good ones…USA organic made at that!). Each has been equally pleasant and far in excess of my (admittedly modest) expectations. Frankly, these would easily pass for double the cost I paid…in fact, I liked this set so much, I hesitated to give it such a good rating because I was afraid they would jump the price up! As soon as I work through my present selection from the other inferior company, I intend to purchase more dried and fresh mushrooms from this Earthy. VERY impressed! 3 of 3 people found the following review helpful. I’ve never rehydrated mushrooms before but it’s pretty easy and has some great benefits. While the texture isn’t the same as cooking with fresh mushrooms it lets you have all these varieties any time of the year and the “liquor” that you get from the water they rehydrate in is flavorful and great for using in sauces (sometimes the same recipe as the mushrooms). One caveat though – I had looked up instructions online and then compared them with the labels. I followed the instructions on the labels at first but found one important thing that the internet had suggested – you really do need to carefully wash these and strain the liquor if you’re going to use it. That’s because there IS sand and grit on a few of the mushrooms. (Overall they seem fairly clean, but I bit into a few grains of sand the first few times I used them because of skipping this step) Anyway, this is a FANTASTIC price and a great way to try these varieties if you never have since most aren’t available in a lot of grocery stores. My palate is inexperienced in most of these varieties but they seem good to me…nice big mushrooms that rehydrate well and are full of flavor. Finally, I did separately order a variety of other products from Earthy direct from their website. They have a lot of stuff there (sauces, spices, gourmet treats) and their other products are fantastic thus far as well. Watch prices though…although it’s nice to get all your little treats in one place, some items really are cheaper here on Amazon. service from Earthy is great as well…I would assume they’d treat Amazon orders as well as they treat their direct traffic. I had an issue (my fault) with an order from their website and they were incredibly helpful fixing it. 2 of 2 people found the following review helpful. |
Ipswich Steamer Clams
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6 of 6 people found the following review helpful. |
Great Clams – Expensive Shipping
1Oz/28.5g Caviar Recipe
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Chilean Seabass Filets 6
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How delicious is striped bass? It’s finelooking freakin’ delicious, specially when cooked properly. Here are a lot of of my bestloved recipes for cooking striped bass. Enjoy! Roasted Striped Bass 1/2 cup fresh bread crumbs 1/2 cup minced fresh parsley 2 tablespoons minced fresh chives 1 tbsp. minced fresh thyme 2 tbsp. minced fresh basil salt and pepper 4 center-cut pieces of striped bass (each 1/2 pound and with regards to 1 1/2 inches thick) 2 tbsp. Olive oil Preheat oven to 350 degrees. In a little bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish beneath the broiler for with regards to 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated. Spanish Style Striped Bass 2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake without apparent effort with a fork. South Carolina Striped Bass Ingredients: 2 Striped Bass Fillets 1 cup white corn meal 1 cup all aim flour 2 cups buttermilk Lemon Pepper seasoning, to taste Directions: 1. Preheat oil in fryer or Dutch oven over medium-high heat. 2. Cut bass into nuggets, place in a bowl with buttermilk and grant to soak (refrigerated) for at least four hours. 3. Drain buttermilk, but do not rinse fish. 4. Combine corn meal and flour in a zipper top plastic bag. 5. Add fish pieces to the flour mixture a few at a time, shaking bag steadily to coat. 6. Remove fish nuggets and cautiously place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.
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Hellmanns® Honey Dijon Dressing – Fat
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