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- Universal Gas Range Connection Kit (DORMONT 30-3131KIT-48): R
- Mono Video Dubbing Cables (1 m) (SONY VMC710M): R
- Celebrate Fennel & Cinnamon Votive 4 pk Boxed : K
- Coleman Exponent Lantern Maintenance Kit: CM
- Atwater Carey EMT Shears: CM
- Double Coax Decora® Plate (AUDIOPLEX TECHNOLOGY 2FF-G-DW): R
- China Berry (Melia Toosendan; Chuan Lian Zi) Whole: 500 gm (1.17 lb): V
- Uva Ursi Leaf Whole (Arctostaphylos uva ursi) 1 lb: K
- Pre-Printed CD Labels (FELLOWES 84075): R
- Basikol Free Phytosterols 120 vegicaps: K
- Amplified Indoor Antenna with TV/Video Switch (TERK TV3): R
- Shardunikha Leaf Powder (Gymnena sylvestre;Sugar Destroyer) 8 oz: B
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GE TL96115 PHONE LINECORD, 2 FT, GRAY SATIN, 4-CONDUCTOR |
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Black Magic Griptape,50 Sheet:SK |
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Use to mince fresh herbsor chop nuts. Quality 18/8 stainless steel construction. |
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Nutmeg & Ylang Ylang Color - Burnt Orange Exotic and intoxicating Ylang Ylang is combined with sensual Nutmeg to create a warm and passionate blend. Our exclusive frosted gift box transforms your aromatherapy candle into a perfect gift that is easy to wrap. Patented gift box design protectsour beautiful pillar candles from denting and bruising while maintaining the freshness of their aromas and colors. Aroma Naturals began over ten years ago in the kitchen of its founders. Our mission then, as it remains today: to apply a natural philosophy of plant and flower aromas to enhance well-being. Our candles are handcrafted with expertise and great care. The essential oils in our aromatherapy candles are harvested at their peak to ensure purity, freshness and environmental sanctity. Master blending is done in small, personally attended batches to protect the integrity of each aroma. Burn Times: 3x6 pillar = 100 hrs 2.75x5 pillar = 70 hrs 3x3.5 pillar = 60 hrs 2.5x4 pillar = 50 hrs 2.25x3 pillar = 25 hrs votive = 12 hrs |
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Protec Jr. Knee,Elbow,Wrist 3-Pack Combo, Black: SK |
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SIMMONS 801203 REDLINE®SPOTTING SCOPE WITH TRIPOD & CASE |
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GE AV93278 ULTRA THIN VIDEO CABLE (25 FT, BLACK) |
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www.fishermansexpress.com/tarragon.html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www.augustachronicle.com/stories/102302/fea_049-5055.000.shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking.about.com/library/archive/blmisc22.htm: 'Great for dipping shrimp or chunks of chicken and beef.' ¼ cup butter or margarine 1 tablespoon all-purpose flour 1 c |
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This is Starwest's nitrogen-flushed double wall silverfoil pack. 'To leaven' means to make light; to raise. Leavening agents are responsible for the volume in most baked food products. They are responsible for expanding the airbubbles that have been mixed, creamed, kneaded or whipped into the batter. This results in a delicious recipe, with lots of volume--only as long as there are adequate air bubbles. Leaveners also contribute to a baked goods' taste, coloring and texture. Baking powder is basically a blend of acid (most commonly calcium acid phosphate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated. It is known as a double acting chemical leavener -- it begins release carbon dioxide as soon as it is moistened, and again when heated in the oven. (There are single acting baking powders, but are rarely used by home bakers). Always use double acting in recipes; it is virtually the only type available in grocery stores. Baking powder does not need an acidic ingredient to release its leavening power, as baking soda does, because it contains its own; baking powder contains 30 percent baking soda and monocalcium phosphate, both of which are an acid. Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date. Substitute for 1 teaspoon baking powder: Combine ½ teaspoon cream of tartar and ¼ teaspoon baking soda. |
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