| Tomato Juice | Steinhauser Group | Tomato Juice is a juice made from fresh tomatoes. This product is available via conventional and organic cultivation methods. Tomato Juice is commonly used in a wide variety of food and beverage applications wherever a tomato juice is required. | |
| Tomato Juice Concentrate | Steinhauser Group | Tomato Juice Concentrate is a concentrated juice made from fresh tomatoes. This product is available via conventional and organic cultivation methods. Tomato Juice Concentrate is commonly used in a wide variety of food and beverage applications wherever...view more Tomato Juice Concentrate is a concentrated juice made from fresh tomatoes. This product is available via conventional and organic cultivation methods. Tomato Juice Concentrate is commonly used in a wide variety of food and beverage applications wherever a tomato juice is required. view less | |
| Tomato Chopped | Dutch Organic International Trade | Tomato Chopped are diced tomatoes and tomato juice that have a tomato smell and taste. It is an acceptable food ingredient for vegetarians, vegans and lacto-vegetarians. Tomato chopped are used in applications such as soups, salads and meatballs. | |
| Tomato Peeled | Dutch Organic International Trade | Tomato Peeled has a typical tomato smell and taste. This product appears as whole peeled tomatoes in tomato juice, with a deep red color. It is an acceptable food ingredient for vegetarians, vegans and lacto-vegetarians that are used in a wide variety of ...view more Tomato Peeled has a typical tomato smell and taste. This product appears as whole peeled tomatoes in tomato juice, with a deep red color. It is an acceptable food ingredient for vegetarians, vegans and lacto-vegetarians that are used in a wide variety of food applications, including sauces and stews. view less | |
| 2-Acetyl-5-Methylfuran | Penta Manufacturing Company | 2-Acetyl-5-Methylfuran is a colorless to pale yellow liquid with a strong, nutty aroma. This substance occurs naturally in coffee, roasted filberts, tomato juice, raisins, as well as some meats and alcoholic beverages. It is used as a flavoring agent to c...view more 2-Acetyl-5-Methylfuran is a colorless to pale yellow liquid with a strong, nutty aroma. This substance occurs naturally in coffee, roasted filberts, tomato juice, raisins, as well as some meats and alcoholic beverages. It is used as a flavoring agent to create bread, caramel, nut, and cocoa flavors. view less | |
| Sorbic Acid FCC | H & A Canada | Sorbic Acid FCC is a white, free-flowing powder with a characteristic odor. It is slightly soluble in water. One gram dissolves in about 10ml of alcohol and in about 20 ml of ether. Applications: used as preservative and mold inhibitor in baked goods, beverages/soft drinks, cheese, fish, fruit juices, fresh fruits and vegetables, tomato juice...view more Sorbic Acid FCC is a white, free-flowing powder with a characteristic odor. It is slightly soluble in water. One gram dissolves in about 10ml of alcohol and in about 20 ml of ether. Applications: used as preservative and mold inhibitor in baked goods, beverages/soft drinks, cheese, fish, fruit juices, fresh fruits and vegetables, tomato juice, margarine, pickled products, salad dressing, wine, sausage, sea food cocktail, and chocolate syrup. view less | |
| Roasted Tomato Soup | Christopher Ranch | Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown su...view more Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste. Serve Immediately. view less | |
| Marinated Pot Roast | Christopher Ranch | Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook...view more Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook on low 8 to 10 hours.; **Thicken gravy with flour and water mixture. (Or use cornstarch and water mixture.) Goes well with green beans. You can also prepare this the night before and then cook in the oven for an hour. *NOTE: If you’ll be pressed for time on the evening you plan to serve this, you can actually go ahead and cook it the night before (instead of allowing it to marinate overnight). Then just let it cool and return to refrigerator. All you’ll need to do at suppertime is put it all in a pot and warm it on the stove! view less | |
| CR-410T Tomato | Konica Minolta Sensing Americas, Inc. | The CR-410T Tomato is a handheld colorimeter that uses an USDA approved index for determining the grade of the color of tomato products, including sauce, paste, juice, and ketchup. Readings taken with the CR-410T are simplified with a specialty index that...view more The CR-410T Tomato is a handheld colorimeter that uses an USDA approved index for determining the grade of the color of tomato products, including sauce, paste, juice, and ketchup. Readings taken with the CR-410T are simplified with a specialty index that determines a number that will correlate with a grade, allowing for consistency and uniformity. It can be used with color data software such as SpectraMagic™ NX. view less |  |
| Natural Red Color (1162) | American Color Research Center | Natural Red Color (1162) appears as a dark red liquid with a final color appearance of red. This product is composed of cochineal extract, water, glycerin, and citric acid. Natural Red Color (1162) is used to color beverages, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato...view more Natural Red Color (1162) appears as a dark red liquid with a final color appearance of red. This product is composed of cochineal extract, water, glycerin, and citric acid. Natural Red Color (1162) is used to color beverages, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, nectar, yogurt, ice cream, and other foods. view less | |
| Natural Red Color (2180) | American Color Research Center | Natural Red Color (2180) appears as a dark red liquid with a final color appearance of red. This product is composed of cochineal extract, water and propylene glycol. Natural Red Color (2180) is used to color beverages, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato...view more Natural Red Color (2180) appears as a dark red liquid with a final color appearance of red. This product is composed of cochineal extract, water and propylene glycol. Natural Red Color (2180) is used to color beverages, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, nectar, yogurt, ice cream, and other foods. view less | |
| Natural Red Color (1737) | American Color Research Center | Natural Red Color (1737) appears as a deep red liquid with a pink red to red depending on the applications, pH and usage levels. This product is composed of a blend of vegetable juice colors, water, natural glycerin from plant sources, and citric acid. Na...view more Natural Red Color (1737) appears as a deep red liquid with a pink red to red depending on the applications, pH and usage levels. This product is composed of a blend of vegetable juice colors, water, natural glycerin from plant sources, and citric acid. Natural Red Color (1737) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, and other foods. view less | |
| Natural Red Color (1420) | American Color Research Center | Natural Red Color (1420) appears as a brown red powder with white particles, with a final appearance of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates, and citric ...view more Natural Red Color (1420) appears as a brown red powder with white particles, with a final appearance of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates, and citric acid. Natural Red Color (1420) is used to color beverages, drink mixes, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, nectar, ice cream, and other foods. view less | |
| Natural Red Color (1972) | American Color Research Center | Natural Red Color (1972) appears as a brown red powder with white particles, and a final color of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates and citric acid. N...view more Natural Red Color (1972) appears as a brown red powder with white particles, and a final color of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates and citric acid. Natural Red Color (1972) is used to color beverages, drink mixes, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, nectar, ice cream, and other foods. view less | |
| Natural Red Color (0040) | American Color Research Center | Natural Red Color (0040) appears as a deep gray red powder with a final appearance of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin and red cabbage color extract. Natural Red Color (0040) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato...view more Natural Red Color (0040) appears as a deep gray red powder with a final appearance of pink red to red depending on the applications, pH and usage levels. This product is composed of maltodextrin and red cabbage color extract. Natural Red Color (0040) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, and other foods. view less | |
| Natural Red Color (2357) | American Color Research Center | Natural Red Color (2357) appears as a deep red liquid with a final color of a purple red to red depending on the applications, pH and usage levels. This product is composed of water, natural glycerin from plant sources, purple yam juice color extract, and...view more Natural Red Color (2357) appears as a deep red liquid with a final color of a purple red to red depending on the applications, pH and usage levels. This product is composed of water, natural glycerin from plant sources, purple yam juice color extract, and citric acid. Natural Red Color (2357) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, and other foods. view less | |
| Natural Red Color (1875) | American Color Research Center | Natural Red Color (1875) appears as a deep red liquid with a final color appearance of purple to red depending on applications, pH value, and usage levels. This product is composed of water, natural glycerin from plant sources, purple yam juice color extr...view more Natural Red Color (1875) appears as a deep red liquid with a final color appearance of purple to red depending on applications, pH value, and usage levels. This product is composed of water, natural glycerin from plant sources, purple yam juice color extract, and citric acid. Natural Red Color (1875) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa, and other foods. view less | |
| Natural Red (Purple) Color (1873) | American Color Research Center | Natural Red (Purple) Color (1873) appears as a brown red powder with white particles and a final color appearance of purple red to red in acidic media depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates and citric acid. Natural Red (Purple) Color (1873) is used to color beverages, drink mixes, candy, gummy bears, fruit jelly, fruit fillings, fruit juice, tomato...view more Natural Red (Purple) Color (1873) appears as a brown red powder with white particles and a final color appearance of purple red to red in acidic media depending on the applications, pH and usage levels. This product is composed of maltodextrin, vegetable juice concentrates and citric acid. Natural Red (Purple) Color (1873) is used to color beverages, drink mixes, candy, gummy bears, fruit jelly, fruit fillings, fruit juice, tomato paste, salsa, nectar, ice cream and other foods. view less | |
| Natural Red (Purple) Color (1415) | American Color Research Center | Natural Red (Purple) Color (1415) appears as a deep red liquid with a final color appearance of red to purple in acidic media depending on the applications, pH and usage levels. This product is composed of a blend of vegetable juice color, water, natural ...view more Natural Red (Purple) Color (1415) appears as a deep red liquid with a final color appearance of red to purple in acidic media depending on the applications, pH and usage levels. This product is composed of a blend of vegetable juice color, water, natural glycerin from plant sources, and citric acid. Natural Red (Purple) Color (1415) is used to color beverages, ice cream, yogurt, candy, gummy bears, fruit jelly, fruit fillings, fruit juice, tomato paste, salsa, and other foods. view less | |
| Natural Red Color (0038) | American Color Research Center | Natural Red Color (0038) appears as a deep red liquid with a final appearance of pink red to red depending on the application. This product is composed of water, natural glyceerin from plant sources, red radish color extract and citric acid. Natural Red Color (0038) is used as a coloring agent in beverages, ice cream, yogurt, candies, gummy bears, fruit jelly, fruit filling, fruit juice, tomato...view more Natural Red Color (0038) appears as a deep red liquid with a final appearance of pink red to red depending on the application. This product is composed of water, natural glyceerin from plant sources, red radish color extract and citric acid. Natural Red Color (0038) is used as a coloring agent in beverages, ice cream, yogurt, candies, gummy bears, fruit jelly, fruit filling, fruit juice, tomato paste, salsa and other acidic foods. view less | |
| Tuscan Tomato, Frozen Culinary Herb Paste | SupHerb Farms | Tuscan Tomato, Frozen Culinary Herb Paste is a frozen, intense blend of tomatoes, lemon juice, herbs, and spices in a vegetable oil base. This product has a sweet, rich, and tangy flavor. It has a thick and chunky consistency and is dark red in color with...view more Tuscan Tomato, Frozen Culinary Herb Paste is a frozen, intense blend of tomatoes, lemon juice, herbs, and spices in a vegetable oil base. This product has a sweet, rich, and tangy flavor. It has a thick and chunky consistency and is dark red in color with green and red particles. This is a product of the USA. Tuscan Tomato is used to add layers to green and tomato salads. It makes a delicious sandwich spread or a glaze for poultry of fish. view less | |
| Cold Break 31% NTSS Tomato Paste – 0.033” Finish Size | Mercantum (U.S.) Corp | Cold Break 31% NTSS Tomato Paste – 0.033” Finish Size is a kosher, commercially sterile tomato paste cooked at a maximum temperature of 66°C (150°F) with a final piece size of 0.033" in diameter. This product has a typical tomato flavor, free from scorch...view more Cold Break 31% NTSS Tomato Paste – 0.033” Finish Size is a kosher, commercially sterile tomato paste cooked at a maximum temperature of 66°C (150°F) with a final piece size of 0.033" in diameter. This product has a typical tomato flavor, free from scorched, bitter green tomato, or other off flavors or odors. Cold Break 31% NTSS Tomato Paste – 0.033” Finish Size is most commonly used in soup, sauce, juice, pasta, and culinary applications. view less | |
| Cold Break 37% NTSS Tomato paste – 0.033” – 0.045” Finish Size | Mercantum (U.S.) Corp | Cold Break 37% NTSS Tomato paste – 0.033” – 0.045” Finish Size is a kosher, commercially sterile tomato paste cooked at a maximum temperature of 66°C (150°F) with a final piece size of between 0.033" and 0.045" in diameter. This product has a typical tom...view more Cold Break 37% NTSS Tomato paste – 0.033” – 0.045” Finish Size is a kosher, commercially sterile tomato paste cooked at a maximum temperature of 66°C (150°F) with a final piece size of between 0.033" and 0.045" in diameter. This product has a typical tomato flavor, free from scorched, bitter green tomato, or other off flavors or odors. Cold Break 37% NTSS Tomato paste – 0.033” – 0.045” Finish Size is most commonly used in soup, sauce, juice, pasta, and culinary applications. view less | |
| Tomato-Edamame Grilled Cheese Sandwich | Christopher Ranch | Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with...view more Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool. Meanwhile, cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice, water, salt and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley. For each sandwich, spread 2 tablespoons soybean mixture on two slices whole grain bread. Top one bread slice with 1 ounce thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet, toast over medium-high heat, turning once. This recipe takes about 20 minutes to prepare. The leftover spread is a great dip for crisp, fresh vegetables. Refrigerate, tightly covered, up to three days. view less | |
| Aseptic Diced Tomatoes in Juice | Ingomar Packing Company, LLC | Aseptic Diced Tomatoes in Juice are made from mature, whole red tomatoes that have been peeled and diced. These tomatoes may cut in 3/4", 1/2", and 1" cubes depending on the needs for the customer. These versatile tomatoes may be used in a wide variety ...view more Aseptic Diced Tomatoes in Juice are made from mature, whole red tomatoes that have been peeled and diced. These tomatoes may cut in 3/4", 1/2", and 1" cubes depending on the needs for the customer. These versatile tomatoes may be used in a wide variety of food applications. view less | |
| Parmesan Tomatoes | Christopher Ranch | Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, moun...view more Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, mounding firmly in place. ;Set tomato halves, with crumbs sides up, in a close-fitting baking pan, and pour the 2 tbsp olive oil into pan. Bake, uncovered, in a 375 degree oven for 15 minutes. Serve hot or at room temperature, or within 6 hours. view less | |
| 31% NTSS Cold Break Tomato Paste | Ingomar Packing Company, LLC | 31% NTSS Cold Break Tomato Paste is made form the liquid obtained from mature, whole red tomatoes and contains no additives. Cold break tomatoes are chopped fresh at a temperature ranging from 65-75 degrees Celsius. This paste is less dense and less vis...view more 31% NTSS Cold Break Tomato Paste is made form the liquid obtained from mature, whole red tomatoes and contains no additives. Cold break tomatoes are chopped fresh at a temperature ranging from 65-75 degrees Celsius. This paste is less dense and less viscous making it a great paste to be used in juices. view less | |
| Gelita® Diptop | GELITA | Gelita® Diptop is a powder blend of gelatine. It enables imaginative wrappings to be made of wine, fruit, vegetable juice and sauces, e.g. peanut or tomato. The wrappings can also be refined if so desired with herbs, chopped nuts or with diced fruit or ve...view more Gelita® Diptop is a powder blend of gelatine. It enables imaginative wrappings to be made of wine, fruit, vegetable juice and sauces, e.g. peanut or tomato. The wrappings can also be refined if so desired with herbs, chopped nuts or with diced fruit or vegetables. All types of foodstuffs with a relatively firm consistency can be wrapped in this way. view less | |
| Fuerst Day Lawson Juices: NFC Blends | Fuerst Day Lawson | Fuerst Day Lawson Juices: NFC Blends are fresh and “pure” due to unnecessary production processes. The result is a premium product with superior flavour characteristics, which consumers have as part of a healthier lifestyle. Fuerst Day Lawson Juices: N...view more Fuerst Day Lawson Juices: NFC Blends are fresh and “pure” due to unnecessary production processes. The result is a premium product with superior flavour characteristics, which consumers have as part of a healthier lifestyle. Fuerst Day Lawson Juices: NFC Blends uses well-established fruit types, as well as new ones such as “super fruits”, including pomegranate, acerola, blueberry, açai and others. Vegetable products are also in our portfolio, including carrot, tomato, pepper and many others. view less | |
| Tomato Paste-Cold Break 28º/30ºBrix | Transformaciones Agrícolas de Badajoz, S.A. | Tomato Paste-Cold Break 28º/30ºBrix is made from fresh and ripe tomatoes without coloring and preservatives. This product has a deep red color which makes it a perfect application for pasta, pastries, snacks, juices, and soups. | |
| Tomato Paste-Cold Break 36º/38ºBrix | Transformaciones Agrícolas de Badajoz, S.A. | Tomato Paste-Cold Break 36º/38ºBrix is a paste made from fresh and ripe tomatoes, without coloring and preservatives. This product has a high level of concentration making transportation cost cheaper. It can be used in pasta, pastries, snacks, juices, and...view more Tomato Paste-Cold Break 36º/38ºBrix is a paste made from fresh and ripe tomatoes, without coloring and preservatives. This product has a high level of concentration making transportation cost cheaper. It can be used in pasta, pastries, snacks, juices, and soups. view less | |
| Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil | Christopher Ranch | Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat,...view more Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature. view less | |
| Roasted Tomatoes and Cippolline Onions Over White Beans | Christopher Ranch | Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them fro...view more Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them from sticking, but not overdo it. Roast at 500°F, anywhere from 35-50 minutes, until they show brown patches and the tomatoes are falling apart. Assemble the dish by placing the white beans at the bottom of a large bowl or large deep platter, scraping the tomatoes and all of their juices on top, and topping it with slivers of basil leaves. Serve immediately. I like to throw a few garlic-rubbed bread cubes in the bottom of a plate or small bowl and scoop the goods on top. view less | |
| Gazpacho Salad | Christopher Ranch | Gazpacho Salad is made by very finely chopping 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl and stir in Shiraz and vinaigrette. Dice remaining tomatoes, pepper and cucumber and cut onion into sliv...view more Gazpacho Salad is made by very finely chopping 1/3 of the tomatoes, bell pepper, cucumber and red onion with all of the garlic. Place in a medium bowl and stir in Shiraz and vinaigrette. Dice remaining tomatoes, pepper and cucumber and cut onion into slivers, and add to bowl. Cover and chill for at least 1 hour for flavors to blend. Season to taste with salt and pepper. Serve with some good crusty bread to soak up the delicious juices of this salad. view less | |
| Green Papaya Salad | Christopher Ranch | Green Papaya Salad is made by bringing a large pot of salted water to a boil. Add the string beans and cook for two minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lenghwise and remove the seeds. Slice the halves ...view more Green Papaya Salad is made by bringing a large pot of salted water to a boil. Add the string beans and cook for two minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lenghwise and remove the seeds. Slice the halves into 1/8 inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl, toss the papaya with beans, tomatoes, peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes, and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro. view less | |
| Poached Achiote Scallops | Christopher Ranch | Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice...view more Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. view less | |
| Slow Cooked Black-Skinned Chicken In Coconut Sauce | Christopher Ranch | Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid. Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt. Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice...view more Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid. Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt. Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve. view less | |
| Sodium Alginate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide composed of D-mannuronic adid (M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate, calcium alginate,ammoinum alginate etc. Sodium Alginate can avoid the formation of ice crystals and make the product tasty. It also applies to mixed drinks, ice lolly, iced fruit juice and iced milk, etc. Sodium Alginate can keep the product fine and avoids spliting open if it is used as a cover of mild food. It can raise the product's stabilization and decrease the liquid out when it is used in salsa flavoring, pudding jam, tomato...view more Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide composed of D-mannuronic adid (M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate, calcium alginate,ammoinum alginate etc. Sodium Alginate can avoid the formation of ice crystals and make the product tasty. It also applies to mixed drinks, ice lolly, iced fruit juice and iced milk, etc. Sodium Alginate can keep the product fine and avoids spliting open if it is used as a cover of mild food. It can raise the product's stabilization and decrease the liquid out when it is used in salsa flavoring, pudding jam, tomato ketchup and canned products. Sodium Alginate is suited to make all kinds of gel products with good stability. view less | |
| Cowboy Beef and Black Bean Chili | Christopher Ranch | Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato...view more Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired. view less | |
| Sopa de Lima | Christopher Ranch | Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice...view more Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each. view less | |
| Clams with Quinoa | Christopher Ranch | Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice...view more Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally. view less | |
| Sodium Benzoate FCC/NF/BP | H & A Canada | Sodium Benzoate FCC/NF/BP is a white, odorless or nearly odorless pellet, pearl or crystalline powder. It is slightly hygroscopic. One g is soluble in 2 mL of water, in 75 mL of alcohol, and in 50 mL of 90% alcohol. An aqueous solution is slightly alkaline with a pH of about 8. Applications: preservative and anti microbial agent for tomato products, pickles, sauces, fruits, fruit salads, jams, cider, fruit juice...view more Sodium Benzoate FCC/NF/BP is a white, odorless or nearly odorless pellet, pearl or crystalline powder. It is slightly hygroscopic. One g is soluble in 2 mL of water, in 75 mL of alcohol, and in 50 mL of 90% alcohol. An aqueous solution is slightly alkaline with a pH of about 8. Applications: preservative and anti microbial agent for tomato products, pickles, sauces, fruits, fruit salads, jams, cider, fruit juices, salad dressing, and some meat and poultry products. Also used in margarine if combined with sorbates. view less | |
| Amyl Butyrate Mixture of Isomers, ≥98%, FG | Sigma-Aldrich | Amyl Butyrate Mixture of Isomers, ≥98%, FG, product number W205915, is a colorless to pale yellow clear liquid with a sweet, fruity, banana, pineapple, and tropical taste. It is a flavor and fragrance agent. Amyl Butyrate Mixture of Isomers, ≥98%, FG is commonly used in brandy, tomato...view more Amyl Butyrate Mixture of Isomers, ≥98%, FG, product number W205915, is a colorless to pale yellow clear liquid with a sweet, fruity, banana, pineapple, and tropical taste. It is a flavor and fragrance agent. Amyl Butyrate Mixture of Isomers, ≥98%, FG is commonly used in brandy, tomato, grenadine, and tropical flavors. view less | |
| Zuppe di Pesce | Christopher Ranch | Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice...view more Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon and the zest. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini. view less | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wo...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Sirloin and Portobello Stew | Christopher Ranch | Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juice...view more Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato...view more Lamb Stew with Cippolline Onions and Potatoes are made by heating the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Lamb Stew with Cippolline Onions and Potatoes | Christopher Ranch | Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato...view more Lamb Stew with Cippolline Onions and Potatoes is prepared by heating oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. view less | |
| Coconut Vegetable Curry | Christopher Ranch | Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice...view more Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice. view less |
