Happy Jalapeno Pepper Grill

Happy Jalapeno Pepper Grill

If you’ve never had one of these amazing stuffed peppers you need to try one. These little treats are the first thing to disappear off the appetizer table. Our grill is made from high-grade stainless steel and comes with 3 of our favorite recipes.
Holds 24 peppers

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Lidias Italian American Kitchen

Lidias Italian American Kitchen

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.Focusing on the Italian-American kitchen

King Corn Standard Packaging

King Corn Standard Packaging

Studio: New Video Group Release Date: 08/27/2008

User Ratings and Reviews

5 Stars Excellent & Thought Provoking
If you are at all curious about where our corn goes, this is very, very interesting.

4 Stars Affable, Informative Documentary for the Whole Family
Two friends from college decided to track the process of growing America’s #1 crop - corn. We see them rent their own acre of land and start, literally from scratch.

They learn some of the evils and the economies of what has become the big business of agriculture - in some ways following in the footsteps of Roger Moore. They produce an eye-opening documentary. However these two pals do their investigating in a hands-on, non-confrontational way. As much as possible, they become a part of the Iowa community where they start their jovially hip adventure.

They usher us through the process of sowing and reaping the corn, as it is done now with giant combines yielding billions of tons of grain every year. Then the friends pursue their crop as it is traded and processed, and as it makes its way to our tables in one form or another.

They show how ubiquitous a part of our lives corn is. It is added as sweetener to almost all the processed food products we eat now, perhaps contributing to the epidemics of obesity and diabetes. It is the staple ingredient in most cattle feed. All of this commercial corn is foul-tasting, almost inedible in its primary raw state.

The two young men do a good job of showing the details of the journey the corn makes from seed to feed. They include the way the crop is fertilized using ammonia. They touch on the herbicides sprayed on the fields and how these chemicals do their work of eradicating weeds without harming the young corn shoots. However, there’s one glaring omission. The pals don’t discuss pesticides at all, and seem not to have used any on their God’s Little Acre.

But the two also take the larger view. They probe the different philosophies that have guided Government programs dealing with farmers. They even track down Earl Butz, the controversial Secretary of Agriculture in the Nixon-Ford Administration, and interview him. He explains how he revamped and reversed the system of incentives given to farmers. He saw that they were paid, not for how much land they withheld from production, but for how much land they planted. This policy has contributed to the near-glut of corn on the market and to the creation of vast monoculture farms.

There’s a wealth of information in this documentary, presented in a lively, engaging way. The pals in effect take a cheery road trip with each other and with their corn - but make some sobering discoveries along the way.

5 Stars King Corn tells it like it is about our food supply
Excellent film that should be shown in high school and college classrooms. Few people know how US agriculture has become dangerously unbalanced in terms of the variety of food and the quality of food that is grown in this country. Of course, seeing how corn is grown will also open your eyes as to how terribly the land is managed, and how independent farmers are muscled out by big agri-business. Now, start looking at the ubiquity of high fructose corn syrup in desserts, cereals, packaged meats, etc., and you’ll also understand why Americans are so obese. There are no exaggerations in this film–the frightening facts speak for themselves. Wake up, America.

5 Stars Great video
This dvd was creative, entertaining and very informative. I learned things I never realized were true.

5 Stars Should Be Shown in Every School Room
Having recently made a friend of a person who is very allergic to corn I was “sensitized” into watching this. My friend and this film gave me a whole new appreciation of just how ubiquitous corn is in our diet. It’s nearly impossible to avoid corn in so many commercial products it’s insane. It also becomes obvious it’s certainly not wise to have our nations figurative eggs in so few crop-baskets, virtual mono cultures. I’m old enough to remember grass finished beef, and prefer it, and think it’s beyond egregious that animals are subjected to CAFO’s and factory slaugher houses that regularly have to recall hundreds of thousands of pounds of meat due to contamination. The waste is totally unacceptable and now Mexico won’t accept meat from many of our processors. This traces back to the ubiquitous use of corn and factory farming. Besides the unnatural corn in cattle rations there are other “proteins” including processed road kill and euthanized pets. The epidemic rise if type II diabetes in this country must be tied to so much corn and sweetener/browner/filler/starch as before the use of so much corn, diabetes was fairly UNcommon. The corn syrup seems to upset the metabolic system and contributes to obesity. I do wish that movie had addressed the issues surrounding GMO corn. But then, the lawsuits might have started rolling in. Corn that kills the earworm isn’t something I want on my menu. I realize that bacterium thuringensis is fairly harmless when used as a dust on corn silks, but who knows what the effect is when it’s built into every single kernel we eat of that particular modificication. That said the movie is easy watching with compassion for those who are being forced out of a way of life lived happily for generations and even out of small towns where generations have lived. It is an appeal for America to come to it’s senses and have a good look around. We’re very soon going to need the jobs small farms provide AND food we can actually eat might be handy!

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500 Recipes From Around The World Volume 1

500 Recipes From Around The World Volume 1

In volume one of Recipes From Around The World you will find over 500 tasty recipes such as:
-Galantine Of Chicken from France
-Greek Stifado With Feta Cheese Crust
-Esterhazy Rostbraten (Beef Sirloin A La Esterhazy) from Germany
-Real Irish Stew and Basturma (Georgian Pomegranate Marinated Grilled Lamb) from Russia.

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First Meals New Expanded Edition

First Meals New Expanded Edition

There’s a popular game at baby showers in which the new mom-to-be has to taste jarred baby food and guess its contents. Inevitably, the first comment is “Yuk! How do they eat this stuff?” The answer, of course, is that babies don’t know there’s an alternative–fresh, delicious, wholesome food made at home. In the beautifully and extensively illustrated First Meals, Annabel Karmel explains how simple and satisfying it is to make baby’s food yourself–from the earliest mashed banana and steamed carrot purees to Singapore Noodles for 3- to 5-year-olds.

Karmel begins with an extensive section on early nutrition, pointing out that while grownups are often encouraged to follow a high-fiber, low-fat diet, “the under 5s need significantly more fat and concentrated sources of calories and nutrients to fuel their rapid growth during the early years.” Continuing her “Basics” chapter are sections on keeping a well-stocked pantry; the equipment you’ll need; illustrated, step-by-step instructions on preparing your first purees; and notes on freezing and reheating food. Close-up views of spoonfuls of puree are especially helpful for nervous first-time chefs. Chapters of recipes and feeding information are then broken down by age–4-6 months, 6-9 months, 9-12 months, 12-18 months, 18 months-2 years, 2-3 years, and 3-5 years, with each chapter addressing the particularities of the given age (questions about starting solids are answered for parents of 4-6-month-olds, while maintaining a healthy and varied diet and packing lunches are the concerns for the preschool child), along with 20 or more recipes appropriate to the child’s level.

First published in England, the book has been “translated” well–ingredients are measured both in cups and in grams, and while there might be more parsnips called for than one normally sees in a North American diet, nearly every ingredient is obtainable at your regular supermarket. Karmel is up-to-date on the most recently accepted food recommendations as of 1999–she advises families with food allergies to avoid peanuts until a child is 3 years old, and while she cooks with cow’s milk after 9 months, she doesn’t recommend offering it in a cup until baby has reached his first birthday. Most importantly, she preaches a gospel of variety and of fun at mealtime. Cheesy Pasta Stars are made with tiny “stelline” pasta, and homemade Chicken Nuggets (made with grated apple and parsley in the breading) are formed in the shape of hearts–enough to break down the barriers of any picky eater. Stuffed Baked Potatoes become sailboats with cheese triangle sails and red pepper flags, and “Mock Fried Egg” looks just like the real thing–except it’s vanilla yogurt with half an apricot on top! So trust your taste buds and leave those jars at the store–Annabel Karmel’s First Meals will inspire you in the kitchen and leave your kids pounding the table for more. –Rebecca A. Staffel

User Ratings and Reviews

5 Stars Very Helpful
I really like this book. It goes over all of your questions you would have from first weaning your baby to making their first purees. I’ve made several of the recipes and my son loves them all.

5 Stars ready to go
Hope this will be helpful in feeding my new grandson this fall. Looks great and explains everything without being preachy.

2 Stars Disappointed
I order this book and I am very disappointed. I don’t considered using vegetable oil or frying anything healthy. Also the recipes are time consuming. The pictures are nice and all of the shapes they make out of the food but lacking substance.

5 Stars very yami
my son loves the dishes i cook from this book. well illustrated and easy to read.

5 Stars Fantastic source of recipes for your kids!
This is the best kids recipe book I’ve used! There are so many things I like about this book. For one, the limited use of salt. The author provides recipes that are very mild and perfect for picky eaters. Plus, I get to eat some of the food and not worry about lots of salt. I also like the way she breaks down the age groups and provides recipes according to your child’s age. I did find it easy to reference past recipes for my older toddler, and she still loved the food.

There are some people that complain about the difficulty level of the recipes. They fail to mention that once you spend a couple of hours preparing food for your child, you can freeze most of it and heat it up during the week. The author does a great job of telling the reader which recipes can be frozen and which cannot. That makes meal planning so much easier for me.

The author also gives you the nutrients in each recipe. Perfect for moms like me who want to watch what their kids are eating.

All in all, this book is wonderful for mothers who want to make delicious, healthy good food for their children and families.

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