Bakeware Barware Clearance Coffee & Tea Cook's Tools Cookbooks Cookware Cutlery Furnishings Gift Baskets Gourmet Foods Home Keeping Large Appliances Outdoor Living Small Appliances Storage Tableware Vacuum Cleaners

According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.

First the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.

Second the meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.

Third combining it all.

Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect paella is to make it your own!

One of my favorite no-bake cake recipes is the rich, delicious, Butterfinger Cake. If you’re looking for a quick and easy, yet delectable, dessert to prepare for any occasion, a Butterfinger Cake always proves to be a real crowd-pleaser.The ingredients needed for this scrumptious dessert include:

• 1 Angel Food Cake
• 4 Egg Whites
• 2 cups Powdered Sugar
• 1 Stick of Butter
• 1 (16 oz.) of Cool Whip
• 6 Butterfinger Candy Bars

To begin, separate 4 egg whites and beat them until they become fluffy;

add the stick of melted butter, powered sugar, and cool whip into a bowl; stir until well-blended. Use a 9 x 13” pan to pinch up half of the Angel Food cake into small pieces, filling the bottom of the pan. Next, pour half of the Cool Whip mix over the cake pieces. Then take 3 of the Butterfinger candy bars and smash them into small bits (pounding them while still in the wrapper with a coffee cup works well for me). Sprinkle the pieces over the top of the cake and Cool Whip mix already prepared in your pan. Repeat the steps, using the remaining Angel Food cake, Cool Whip mix and candy bars to make layers.

I also like this recipe because you can personally tailor the recipe by substituting some of the main ingredients. If Butterfingers aren’t your favorite candy bar, or if you are watching your calories, don’t dismiss the recipe yet. You can substitute and add any brand of candy bar (although the easier to smash into smaller pieces, the better). You may also look for packages of candy bars that come pre-prepared in “bite” sizes.

If you are preparing a Butterfinger cake for yourself or friends, and want to cut out some of the calories, there are a couple of substitutes that you can use. Try using health or nutrient bars in lieu of candy bars. Also, use low calorie Cool Whip to trim down on some of the calories.

Regardless of the ingredients you decide to add or substitute, Butterfinger cake is simple and easy to prepare, even for us novices.

RSVP International Recipe Box, Stainless Steel $36.99 Mountainwoods 7.1-in. Recipe Box, Antique Walnut $19.95 Bartelt Recipe Box, Natural $24.95

Honeyville's Flavor-Like Chicken Chunks are actually a meat analogue product produced through a special extrusion process which provides a 100 Percent vegetable product that approaches the texture and structure of meat. This highly nutritious meat substitute is processed from defatted soy flour which contains more than 52 Percent protein and 18 Percent total dietary fiber. Textured Vegetable Protein, or TVP, has been used for many years in U.S. Food Nutritional Service programs, and has been an integral part of the School Lunch program because of the recognized health and nutritional benefit of soy protein in the diet. The added benefit of low moisture and low fat content make Honeyville Chicken Flavored TVP an ideal product for long term food storage and family preparedness.

Click here for More Info

Now the Far East isn't far. In fact, it's as close as your own kitchen. With Lee Kum Kee Chinese Chicken Salad Dressing you can make an authentic Asian meal in minutes. Your family will love the tangy, sesame taste. You'll love how easy it is to prepare your own restaurant-style classics. For over 100 years, Lee Kum Kee has been a leader in creating sauces and flavors used by foodservice professionals and home chefs. Try their unique, ready-to-serve sauces and get ready for a memorable culinary experience.

Click here for More Info

Enjoy Omaha Steaks in a Sampler Pack!

Customer Review: Awesome!

Man are these things good! Pop them in the oven for 40 minutes and you have a very nice start to a great meal. They come shipped on dry ice in a styrofoam container and were frozen solid when I received them. They are large servings and just taste fantastic. This is my first try with Omaha Steaks but they have definately made me a return customer!

Customer Review: Never knew frozen food could taste this good

I was completely blown away by the taste of these dishes. The chicken was extremely tender and tastey, as if it was fresh from the supermarket. You can't even compare these to any supermarket brand, such as Stouffer's. They aren't on the same level. Now I know why there is a satisfaction guarentee in each package.

The instructions allow you to either use a microwave or an oven. I used an oven.

Click here for More Info

Premium chicken breast, wrapped around a generous filling of mellowSwiss cheese, which is wrapped around Canadian bacon. How's that fordelicious? No thawing needed.

Customer Review: Delicious Chicken

I was quite surprised by the flavor of this chicken. When properly cooked the chicken is tender, and the flavor of the Canadian bacon and the cheese enhance the chicken exquisitely. Food that is nearly ready to eat has advanced significantly over the last several decades, and this one is one of the best. If you are looking for a quick meal that is tasty and looks as though you spent hours preparing and cooking, then this Chicken Cordon Bleu is a perfect, nearly fail-proof meal.

Click here for More Info

A mild, slightly sweet flavor BBQ sauce with hints of garlic, onion, molasses, honey and other blended flavors. No pepper. Best choice for the whole family. We use no brown sugar so this sauce won't burn on the grill. Add to ground beef to put some zest in your hamburgers and meatloaf. Use this barbeque sace as a tenderizer and marinade for meat, fish and poultry. Place food in a sealable plastci bag, pour in the sauce and refrigerate 4 hours or overnight. Coat food for the grill, use as baste for meat in the oven or add it to food in the crock pot.
No preservatives, 0 cholesterol, 0 fats, gluten free, low sodium and kosher

Customer Review: good stuff!

Because of food allergies....it's been awhile since I've had chicken wings, I received my bbq sauce and immediately made wings with it...YUMMY!! I also did ribs with it, and they turned out perfect. I recommend this bbq sauce, and to anyone with celiac disease...this bbq sauce is the real deal!

Click here for More Info

Tom Douglas "Rub with Love" Chicken Rub is a fragrant blend with hints of star anise, cinnamon, coriander and ancho chile, this is a great rub for roasting a whole bird or grilling chicken pieces. 3.5oz Jar

Customer Review: The best damn chicken spice out there...

As an avid cook and spice mix experimenter, my hat is off to Chef Tom and his 'Spice Girls' for creating a world-class chicken spice. This is one tangy and flavorful mix that blows the doors off anything similar one could find at a supermarket. Primary notes are paprika and brown sugar, but what my nose smells first is ancho chile and star anise.

This mix creates a light crust on the food and colors it brilliantly red. Surprisingly, it's also very good on the 'heavier', red-fleshed fish like salmon. Highly recommended along with Chef Tom's other standout product, Chef Tom Douglas Rub With Love Salmon Rub.

Click here for More Info

###############################################################################################################################################################################################################################################################

Click here for More Info

Honeyville's Flavor-Like Chicken Chunks are actually a meat analogue product produced through a special extrusion process which provides a 100 Percent vegetable product that approaches the texture and structure of meat. This highly nutritious meat substitute is processed from defatted soy flour which contains more than 52 Percent protein and 18 Percent total dietary fiber. Textured Vegetable Protein, or TVP, has been used for many years in U.S. Food Nutritional Service programs, and has been an integral part of the School Lunch program because of the recognized health and nutritional benefit of soy protein in the diet. The added benefit of low moisture and low fat content make Honeyville Chicken Flavored TVP an ideal product for long term food storage and family preparedness.

Click here for More Info