frozen steamer meals
Healthy Choice Dinners – Steamer Tray
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Healthy Choice Fresh Mixers, Ziti & Meat Sauce, 6.95-Ounce Bowls (Pack of 6) $12.95 Hc Ziti & Meat Sauce – 6 Pack… |
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Cost increases may threaten $1 entrees but it’s full steam ahead for steamers: ConAgra rolls out new ranges of Mediterranean and Asian-inspired … from: Quick Frozen Foods International $9.95 This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on October 1, 2010. The length of the article is 405 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.Citation DetailsTitle: Cost incr… |
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Nesco 2-Tray Food Steamer $49.94 Eat healthier by cooking healthier with the Nesco 2-Tray Food Steamer available in a 4 Qt or 5 Qt capacity (ST-24P, ST-25P). This diet friendly steamer is equipped with a rice bowl and makes it easy for everyone to cook quick, nutritious, and delicious meals. It makes meal preparation simple by steaming a wide variety of foods including grains, vegetables, fruits, eggs, seafood, meat, and poultry. It features 2-trays, allowing you to steam multiple foods at once. It also has a 60-minute timer and automatically shuts off when it runs out of water. In addition, it's easy to clean. All of the steamer's parts are removable and dishwasher safe. So not only is cooking easy with the Nesco 2-Tray Food Steamer, clean-up is too! Healthy Meals In Minutes:Cook a wide variety of foods including grains, vegetables, fruits, eggs, seafood, meat, and poultry Large Capacity For Food:This steamer has 2 trays for simultaneous steaming Easy To Clean:All parts of the steamer are removable and dishwasher safe |
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Glorious One-Pot Meals: $12.2 A totally new patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor.Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work--and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week. |
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One-Bowl Meals $9.06 The best meals come from those creative moments when an imaginative dish is invented from the staples lurking in everyone's kitchen - eggs, pasta, frozen peas. Tonia George's One-bowl Meals gives you the inspiration to whip up a stress-free, satisfying meal in a bowl. Soups and Salads are full of ideas for healthy and delicious suppers, such as a chunky Chickpea, Tomato, and Chorizo Soup. Everyone keeps Pasta and Noodles in store, so it couldn't be easier to throw together a bowl of tasty Beef Polpetti with Tomato Sauce and Spaghetti. Rice and Grains always make a filling meal, and the incredible deep-fried Eggs with Rice, Chile, and Oyster Sauce turns hackneyed egg fried rice into a dish with a difference. Sometimes, only Meat and Fish will hit the spot after a day's work, so treat yourself to a fabulous Lamb and Fava Bean Tagine. And round off your meal with an irresistible Dessert such as Gooey Chocolate Brownies. |
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Steaming: Great Flavor, Healthy Meals $10.4 We all want to provide tasty and healthy meals for our families, but few of us have the time. This book shows busy cooks how to keep the delicious and healthy meals coming without spending hours in the kitchen to prepare home-cooked dinners. An ancient Asian cooking technique, steaming fits in perfectly with contemporary eating styles. Quick and easy to prepare, steaming is a flavor-packed and nutritious alternative to cooking with fats. "Steaming" is a wonderful introduction to this classic Asian art of cooking. Each recipe includes step-by-step directions that anyone can follow, and provides information on how to use a variety of steaming equipment, including tips for creating your own steamer. With recipes for everything from appetizers to desserts, everyone is sure to find new family favorites for dinner |
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Diabetes Meals On The Run $10.46 From fast foods to frozen entrees to deli takeout to salad bars, there is an abundance of tasty, convenient meal options catering to today's hurry-up lifestyles. But for people with diabetes who must follow strict nutritional guidelines, things can be quite a bit more complicated. Written by a leading nutritional diabetes educator, this book is the first-ever guide to adapting fast foods and convenience foods to a diabetes nutrition regimen. |
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Frozen Assets, Second Edition: $10.49 The best-selling freezer-based cookbook, with more than 22,000 copies sold. This breakthrough cookbook delivers a program for readers to cook a week or month's worth of meals in just one day by using easy and affordable recipes to create a customized meal plan. Deborah Taylor-Hough, who saved 24,000 on her family's total grocery bill during a five-year period, offers up kid-tested and family-approved recipes in Frozen Assets, plus bulk-cooking tips for singles, shopping lists, recipes for two-week and 30-day meal plans, and a ten-day plan to eliminate cooking over the holidays. Cooking for the freezer allows you to plan ahead, purchase items in bulk, cut down on waste, and stop those all-too-frequent trips to the drive-thru. The hands-down authority on once-a-month cooking, Frozen Assets gives you a step-by-step plan to simplify and revolutionize the way you cook. "Finally, a realistic way to combine the cost-effectiveness of cooking from scratch with the convenience of quick and easy meals!" -Mary Hunt, author of The Financially Confident Woman "Belongs in every family's kitchen! One of the best time - and money - savers a busy family can have." -The Dollar Stretcher "Offers relief to those tired of eating restaurant fare or expensive, over-packaged convenience foods at the end of a hard day." -Library Journal Deborah Taylor-Hough has appeared on both national television and radio and is an expert on once-a-month cooking. She lives with her husband and three children. |
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Deni 7600 3 Tier Stainless Steel Food Steamer $47.99 The Deni 7600 3 tier stainless steel food steamer offers a quick and easy way to create fresh, healthy, fat-free meals from your very own kitchen! |
Brined Pineapple Duck
Ingredients
Brine
1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar
Preparation
Combine all brine ingredients in a plastic container with a lid.
Place the lid on the container and shake to dissolve the salt.
Remove the pop−up thermometer, liver, gizzards, and heart.
Cut off the wings.
Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the
backbone towards the neck cavity.
Turn the duck and cut straight towards the rear cavity. Remove the backbone.
Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal
duck halves.
To separate the legs from the breast, flip your halves over so the flesh side is facing up
at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay
your knife flat against the skin and make 3 marks in one direction and then in the other,
making an X. Make sure that you are cutting through the skin and not the meat.
Line the inside of a plastic lexan or a pot with a zip−top bag.
Place the duck quarters inside the bag, and pour the brine over the duck.
Seal the bag, ensuring that all air is removed from the bag.
Brine the duck for 2 to 2 1/2 hours in the refrigerator.
Bring 1 1/2 inches to 2 inches of water to a boil in a large pot.
Place a colander into the pot and line the sides of the colander with the duck. Do not
stack the duck quarters on each other.
Cover and turn the heat to medium low.
Steam the duck for 45 minutes.
Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
Remove duck pieces from steamer and place legs, skin side down, into the hot skillet.
Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes.
Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes
on a deep mahogany color and the skin is very crisp.
Remove the duck from the skillet and rest under foil.
Add the chard and the shallots to the skillet.
Toss the chard in the fat until it barely wilts.
Season with the sherry or balsamic vinegar.
Serve the duck with the chard.
Yield: 2 to 4 servings
About the Author
Cooking is my life, having been taught initially by my mother at a very young age, I then moved my career on professionally and now work in a pretigious hotel in Washington D.C. If you enjoy great tasting BBQ food, then I urge you to visit Barbecue Party, where you will find a superb selection of BBQ recipes. You may also like to find out how to make your own homemade barbecue sauce.
