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EatSmart Precision Pro - Multifunction Digital Kitchen Scale w/ Extra Large LCD and 11 Lb. Capacity
Pyrex Storage 10-Piece Set, Clear with Blue Lids
Rubbermaid 7J98 Easy Find Lid 24-Piece Food Storage Containers
Ear Food
Elmo's World - Food, Water & Exercise
Elmo's World - Flowers, Bananas & More
Soul Food [VHS]
  • Soul Food [VHS]
  • Soul Food is the kind of movie that seems to have been blessed throughout its low-budget production, and it's got a quality of warmth and charm that fits perfectly with its authentic drama about a large African-American family in Chicago. Twenty-eight-year-old writer-director George Tillman Jr. drew autobiographical inspiration from his upbringing in Milwaukee, and on a well-spent $6.5 million budget he succeeded where similar films (including Waiting to Exhale and How Stella Got Her Groove Back ) fell short: He depicts his many characters with such depth and sympathy that, by the time they have weathered several family crises, we've come to care and feel for them and the powerful ties that bind them together. As seen through the eyes of Tillman's young alter ego Ahmad (Brandon Hammond), the film primarily focuses on the rivalries and affections that rise and fall among Ahmad's mother (Vivica A. Fox) and her two sisters (Vanessa L. Williams, Nia Long). Through them, and through the weekly Sunday dinners cooked with love by their mother, Big Mama (Irma P. Hall), we witness marital bliss and distress, infidelity, success, failure... in short, the spices of life both bitter and sweet. But when Big Mama falls into a diabetic coma, Ahmad watches as his family begins to fall apart without the stability and love that Big Mama provided with every Sunday meal. Tillman's touch can be overly nostalgic, melodramatic, and cloyingly sentimental, but never so much that the movie loses its firm grip on reality. As a universal portrait of family life, Soul Food ranks among the very best films of its kind--believable, funny, emotional, and always approaching its characters (well-played by a uniformly excellent cast) with a generous spirit of forgiveness and understanding. As satisfying as one of Big Mama's delicious dinners, Soul Food is the kind of movie that keeps you coming back for more. --Jeff Shannon
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The Wacky Adventures of Ronald McDonald: The Visitors From Outer Space
Mighty Morphin Power Rangers: Food Fight [VHS]
Brita Water Pitcher Replacement Filter
Mountain House #10 Can Freeze-Dried Food
Rubbermaid 7J93 Produce Saver Square 8-Piece Set Food Storage Containers
Food, Inc.
Ratatouille
King Corn (Standard Packaging)
Earth's Best Organic Infant Formula with Iron, 25.75-Ounce Canister
Chia Seeds 2 Pounds (Chemical Free)
Stevia Supreme - 50 pack
Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick,  Easy, and Healthy Eating on the Trail
NOLS Cookery (National Outdoor Leadership School)
Loungefly HELLO KITTY FACE iPhone CASE For 3G & 3GS
ULTRASHIP 55 lb. DIGITAL POSTAL SHIPPING & KITCHEN FOOD SCALE BLACK
NEW 55lb DIGITAL POSTAL SHIPPING KITCHEN SCALE + AC ADAPTOR
My Weigh KD-7000 Digital Stainless-Steel Food Scale
GU Energy Gel - 24 Pack
  • GU Energy Gel - 24 Pack
  • Gu Energy Gel has just the right punch to energize you until the end of your race. Gu was created to be digested while exercising, which means no stomach cramping or indigestion during you're workout. These gels contain maltodextrin, which is the key for your body to get back all those carbohydrates it has been losing and replenish it so you can perform at your peak. This carb combined with fructose raises your blood sugar level, allowing you to go longer and stronger than ever. Down one of these little pouches during your next workout and feel the difference. *Ingredients listed are for Chocolate Outrage flavor; other flavors' ingredients may vary. Product Features Servings: 24 Serving Size: 1 Pack (32g) Calories: 100 Carbohydrates: 20g Sugars: 4g Fat: 2g Protein: 0g Vitamin C: 100% Vitamin E: 100% Weight: Recommended Use: Energizing your life Ingredients: Maltodextrin (glucose polymers), filtered water, Belgian chocolate, fructose, leucine, potassium and sodium citrate, valine, natural vitamin E and vitamin C (as antioxidants), calcium carbonate and chloride, sea salt, histidine, sodium benzoate, potassium sorbate, citric acid, fumaric acid, GU Herbal Blend [chamomile, cola nuts (has caffeine), ginger], pectin Country of Origin: China
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Green Sprouts Eco-friendly  Favorite Food Bib, Lime Sushi
70" x 28" Big Paisley Jacquard Double Layer Woven Pashmina Shawl / Wrap / Stole ( 12 Beautiful Colors ) - New !
Melissa & Doug Slice and Bake Cookie Set
Melissa & Doug Cutting Food Box
Melissa & Doug Birthday Party Birthday Cake
Disposable Food Preparation Gloves - Box of 500
MasterGlow High Performance Fuel Refill
GALAXY Polyethylene Disposable Food Handling Gloves, Medium, 1000 per Carton
Food Rules: An Eater's Manual
Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories
  • Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories
  • Featured Recipe: No Cream-No Cry Penne Alla Vodka The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. --Rocco DiSpirito Ingredients 8 ounces whole- wheat penne 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This! ) or store-bought low- fat marinara sauce Pinch of crushed red pepper One 7-ounce container 2% Greek yogurt 1 cup chopped fresh basil Salt and freshly ground black pepper 6 tablespoons grated Parmigiano-Reggiano cheese (Serves 4) Directions 1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain. 2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat. 3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce. 4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve. Healthy Tips Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it. Fat: 4.8 g Calories: 320 Protein: 18 g Carbohydrates: 55 g Cholesterol: 11 mg Fiber: 6 g Sodium: 416 mg Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. --Rocco DiSpirito Ingredients 4 sushi-grade tuna steaks (3 ounces each) Salt and freshly ground black pepper Nonstick cooking spray 12 ounces haricots verts or slim green beans, trimmed Juice and grated zest of 1 lemon 1 garlic clove, minced 2 tablespoons wasabi paste 4 scallions (white and green parts), sliced thin on the diagonal 3 tablespoons black sesame seeds (Serves 4) Directions 1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat. 2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes. 3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain. 4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste. 5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve. Fat: 3.8 g Calories: 166 Protein: 23 g Carbohydrates: 11 g Cholesterol: 38 mg Fiber: 5 g Sodium: 211 mg
  • Price : $12.87
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In Defense of Food: An Eater's Manifesto
  • In Defense of Food: An Eater's Manifesto
  • Amazon Significant Seven, January 2008 : Food is the one thing that Americans hate to love and, as it turns out, love to hate. What we want to eat has been ousted by the notion of what we should eat, and it's at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows in In Defense of Food is a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that's come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient "healthy" alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we started exiling carbs, fats--even fruits--from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) put our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan's call to action—"Eat food. Not too much. Mostly plants."--is a program I actually want to follow. --Anne Bartholomew
  • Price : $8.50
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Chelsea Leather Food (Black)
I love Food Scientists and Technologists Keychain
Volatile Women's Fast Food Bootie
Cooking Mama 3: Shop & Chop
Food Network: Cook or be Cooked
Cooking Mama 2: Dinner With Friends
Burger Shop
Fast Food Fever
Brighter Minds Top Chef
Mainstay 3600 Emergency Food Rations, 9 Bars
Mainstay Emergency Drinking Water (60 Pack)
Matcha Green Tea Powder By Malden Tea
  • Matcha Green Tea Powder By Malden Tea
  • Information: Matcha is perhaps the most popular green tea on the market today. The first thing you will notice upon opening the packet is that Matcha is a finely powdered green tea and looks like an emerald colored flour. This characteristic truly sets it apart from other teas. When brewed, the powdered leaf is not strained or left in the pot, but is whisked into a frothy concoction and consumed. Because the leaves themselves are imbibed, brewed Matcha contains higher concentrations of vitamins and antioxidants than most other teas, green, herbal, or otherwise. According to researches done in Japan, brewed Matcha contains nearly 10 times the polyphenols and antioxidants of regular teas, 2 times the antioxidants of a glass of red wine, approximately 9 times the beta-carotene of spinach, and 4 times that of carrots. Brewing Ceremonial Matcha: 1). Prepare tea bowls by warming them with boiled water. 2). Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds. 3). Pour the water out and dry the bowl with a paper towel. 4). Using your tea spoon, add 2 scoops of Matcha to each bowl. 5). Pour 1/3 of a cup of your hot water into each bowl. 6). In a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea. 7). Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy. 8). Consume immediately. Brewing Cold Matcha: 1g Matcha, 8 oz cold water, lemon, and sugar to taste. 1). Add 1g of Matcha to a little water and mix until you have a nice paste. 2). Add your paste to the rest of your glass of water and stir well. 3). Squeeze a lemon into to the mixture and add sugar to taste. 4). Add ice. Enjoy. Iced Matcha latte: 4g Matcha, 2 tbsp sugar, 3 tbsp hot water, 10 oz milk, ice. 1). Blend dry Matcha and sugar in a glass. 2). Pour in the hot water and whisk into a paste. 3). Pour cold milk over the Matcha mixture. 4). Add ice
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Award Winning Farm Roasted 100% Kona Coffee, Whole Bean, Medium Roast, 1 Lb
Bon Appetit
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