Green Split Peas (Pisum sativum) are part of the legume family. Split Peas are husked and split in half. The Green Split Pea is about 1/4 of an inch wide and pale green in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment.
Suggested Use: Split Peas are most commonly used in thick soups and stews. The peas break apart when cooking, adding to the texture of the soup. Split Peas can also be used to make dips and spread or they can be included with other ingredients in baked casserole or stuffings.
Basic Preparations: Green split peas should not be soaked before cooking. Cook in boiling water for 45-60 minutes. The longer this legume cooks, the more it will break down and cause soups to thicken.
Heinz Yellow Mustard is a classic yellow mustard made in the heritage tradition that only Heinz can make. Add zest to your hot dogs, burgers, and other foods with this quality condiment.
Ingredients: Distilled White Vinegar, Water, Mustard Seed, Mustard Bran, Salt, Turmeric, Paprika.
Israeli couscous is a pasta-like product imported from Israel. The size is slightly larger than traditional couscous, and the edges are more uniform. Israeli couscous is toasted, unlike traditional couscous. Available in a resealable 5 lb. bag.
Preparation: Add 1 1/4 cups of boiling water for each cup of Israeli couscous. Cover potand simmer for 8-10 minutes, stirring occasionaly. Salt to taste.
Ingredients/Contents: Wheat Flour, rosemary extract
Clabber Girl Baking Powder has been the industry standard for over 100 years. The 5 lb and 10 lb containers are easy to carry and are stackable for better storage. The tight fitting lids keep moisture out, so our double-acting baking powder has great shelf stability.
Experts On Hand To Serve You
Our baking experts are available to develop special leavening agents or to formulate and test recipes for your kitchen.
Use Level
Clabber Girl has the same CO2 gas release as the majority of double-acting bakery and institutional type baking powders. For various types of baking products, use the typical amounts. For very light products you may need 6% or a little more.
Ingredients
Clabber Girl Baking Powder contains food grade cornstarch, sodium bicarbonate (baking soda), anhydrous sodium aluminum sulfate and monocalcium phosphate.
Leavening Action
Leavening CO2 is released by the reaction of the sodium aluminum sulfate and monocalcium phosphate in the presence of moisture. About 30% is released at batter temperature, and the rest is released in the oven.
Storage
Store in a cool, dry place and keep container tightly closed. Heat and moisture are harmful and should be avoided.
Perfected with sea salt and 95% juice. America's No. 1 Bloody Mary Mix. (Calculation based on Nielsen Scan Track Service for the Mixers Category, calendar year 2010 period, Total US Food/Mass/Liquor market). Made from scratch taste. Non-alcoholic. The crisp snap of celery garnish, the fresh squeezed taste of ripe tomatoes, a dash of real lemon juice, coarse black pepper and a pinch of sea salt. We may never know exactly who invented the Bloody Mary, but we sure know how to perfect it. Made from scratch taste in every pour!
Ingredients Water, Tomato Concentrate, Vinegar, High Fructose Corn Syrup, Sea Salt, Salt, Spices, Onion Powder, Lemon Juice Concentrate, Paprika, Hydrolyzed Corn Protein, Ascorbic Acid (to Maintain Color), Disodium Inosinate, Disodium Guanylate, Sugar, Garlic Powder, Autolyzed Yeast Extract, Malic Acid, Caramel Color, Natural Flavors, Molasses, Dextrose, Xanthan Gum, Citric Acid.
Directions Add 5 fl oz of Mr & Mrs T Bloody Mary Mix to 1 fl oz vodka, over ice in a tall cocktail glass. Garnish with lime wedges, celery and a seasoned rim, as desired. Mr & Mrs T Bloody Mary Mix is also delicious by itself. One bottle makes about 7 cocktails. Shake well before serving. Refrigerate after opening. Separation is normal.
Black Turtle Beans (Phaseolus vulgaris) are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.
Suggested Use: Black Turtle Beans have a deep flavor which works well in soups, such as Cuban Black Bean soup. They are also good in frijoles refritos, and chili. Cooked in a savory broth, Black Beans can stand alone with a dish of rice.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 minutes until tender. One cup dry yields 2-1/4 cups cooked. salt the water to your desired liking.
Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a 'Black Eye' on the inner curve of the bean. Black Eyed Peas are about 3/8" long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. Also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy and Lobhia. This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year's Day, Black Eyed Beans are thought to bring good luck for the following year.
Suggested Use: This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard and Swiss Chard. Hoppin' John is a traditional souther recipe using this bean.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 30-45 minutes until tender. Do not over stir or the soft skins can be damaged. One cup dry yields 2 cups cooked.
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
Suggested Use: Cannellini beans have a nutty flavor which is wonderful in pasta e fasolia, minestrone soup, hearty stews, the list goes on Try Cannellini Beans in a cold salad with marinated artichoke hearts, fresh basil and olive oil.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with plenty of fresh water. Bring to a boil, reduce heat, and simmer, covered, for 45 minutes or until tender. One cup dry yields 2-1/2 cups cooked.
Garbanzo Beans (Cicer arietinum) are small, hard, knobby, beige beans about 3/8 inch round. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Also known as chick peas, Ceci, cici, cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make fritters, dumplings and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BCE.
Suggested Use: Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into flour. Serve cold in a vinaigrette or simply toss with olive oil and garlic. The best known Garbanzo dishes are hummus and falafel.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes until tender. THIS BEAN PRODUCES FOAM WHEN BOILING SO SKIM THE WATER REGULARLY. One cup dry yields 2 cups cooked.
Great Northern Beans (Phaseolus Vulgaris) are related to the Kidney Bean and part of the white bean family. This bean is about 3/8" long, larger than the Navy Bean, white and oval shaped with a mild flavor and mealy texture. Great Northern Beans are a New World Bean, they were grown in the Americas before Europeans arrived.
Suggested Use: Great Northern Beans are great baked in casseroles, this was the traditional use of these beans. They are also good in soups and tossed with pasta and fresh herbs.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/2 cups cooked.
Suggested Use:Great Northern Beans are great baked in casseroles, this was the traditional use of these beans. They are also good in soups and tossed with pasta and fresh herbs.
Basic Preparations:Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/2 cups cooked.
Light Red Kidney Beans (Phaseolus vulgaris) are medium size elongated beans. Kidneys are very popular beans largely because of their deep, full flavor and smooth texture. The Kidney is one of the most common beans in most kitchens; it is the basic standby for chili and baked beans.
Suggested Use: Kidneys are versatile beans. In parts of Southeast Asia they are cooked with coconut milk and hot chiles. In Mexico and the Southwest they are often flavored with chiles, cumin, coriander, onions and cilantro.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 45-60 minutes until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/2 cups cooked.
Suggested Use: Lentils are quick cooking, which makes them an easy addition to many soups. They are also good cooked and chilled for salads or mixed with bread crumbs as a vegetable stuffing. Or blend lentils with middle eastern couscous for a bed for seafood or poultry.
Basic Preparations: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking. One cup dry yields 2 cups cooked.
Black Lentils are a very popular legume in South Asia, they are used to make a beautiful black lentil soup. Black Beluga Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. This tiny lens shaped pulse has traditionally been used as a meat substitute (A pulse is the dried seed of any legume, such as beans and peas). Lentils are the seed of a small shrub and are dried after harvesting.
Suggested Use: The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They're delicious in chilled vegetable salads, or mix with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant.
Basic Prep: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 30 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.
French Green Lentils (Lens esculenta) are a hard-to-find Lentil that are a beautiful deep fall green. These lentils contain a seed coat and are 1/2 cm. wide with a mild, earthly flavor. The French Green Lentils texture is a bit firmer than most other lentils and hold their shape well when cooked. This tiny lens shaped pulse has traditionally been used as a meat substitute (a pulse is the dried seed of any legume, such as beans and peas). Lentils are the seed of a small shrub and are dried after harvesting. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. The are a staple food for many South Asian cultures. The Latin word for Lentil, Lens, was used in the 17th century to describe eye glasses because of the similarity in shape.
Suggested Use: The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They are also good cooked and chilled for salads or mixed with bread crumbs to stuff vegetables. Blend lentils with middle eastern couscous and use as a bed for seafood or poultry.
Basic Preparations: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water for 20 to 25 minutes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.
Red Lentils are softer than Green Lentils, they act more like a Split Pea, and therefore they are an excellent choice for soups and thick dishes. Red Lentils start out a bright orange color and cook into a deep yellow. These are very quick cooking legumes and need no soaking time. Lentils have a long culinary history and have widespread geographic usage. They are very nutritious, easy to cook, easy to store and take to flavoring well.
Suggested Use: Red Lentils are wonderful in soups. The most famous dish for showcasing Lentils is probably the south Asian Dhal, a spicy Lentil dish served over rice or with flat bread. Basic Prep: Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 15 to 20 minutes for main dishes. Skim the water while cooking. One cup dry yields 2 cups cooked.
The Navy Bean (Phaseolus vulgaris) is related to the Kidney Bean and the most widely known bean in the white bean family. This bean is a small oval shaped bean about 3/8 inch long and white. Navy Beans have a mild flavor and mealy texture. The name comes from the fact that since the mid-1800's this bean was a staple for the U.S. Navy. The Navy Bean absorbs flavor easily so it works well for soups.
Suggested Use: French Navy is a mild flavored bean, delicious seasoned with Thyme, Savory or Rosemary. Well known as a baked bean, often used in ham soups and vegetarian stews. Simmer with a ham bone and winter vegetables for a hearty meal.
Basic Prep: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 50 minutes until tender. The skins slip off easily, so stir gently while cooking. One cup dry yields 2-2/3 cups cooked.
The Pinto Bean (Phaseolus vulgaris) is related to the Kidney Bean. This bean is 1/2 inch long, mottled pink and brown with yellow at the keel. The Pinto offers a full bodied, earthy flavor with a mealy texture. The Pinto Bean is used to make refried beans. The Pinto Bean originated in Central Mexico and is popular in Mexican and Tex-Mex cuisines.
Suggested Use: Pinto Beans are most often found in refried beans and frijoles. Its mild flavor makes this bean very versatile. Use Pintos in dips, bean salsas, chili, stews and soups. Season freely with dried chile peppers, the hotter, the better.
Basic Prep: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 50 minutes until tender. This bean produces foam when boiling, so skim the water regularly. One cup dry yields 2-2/3 cups cooked.
Fine Japanese bread crumbs provide light, crispy texture. Also good used as a filler/extender in salads, meat-loafs and pasta.
Benefits Use as a filler to replace up to 10 Percentage of more costly ingredients. Extends yield of all salads Disappears and leaves no perceived granular feel Helps to prevent weeping of liquids in salads Incorporate in pizza dough for crisper baked crust.
Bulghur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulghur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however Bulghur is steamed (precooked) unlike cracked wheat. There are two kinds of Bulghur, one is made from soft white wheat berries (more delicate taste), and this product, which is made from regular whole wheat berries which has a mild, nutty, earthy taste. Bulghur comes in a fine (this product), medium or coarse texture. Bulghur is gritty and flaky and used primarily in Tabbuleh (a dish containing mint, tomatoes, lemon juice, scallions and parsley). Bulghur is also commonly used as a meat substitute.
Suggested Use: Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat substitute, or as a substitute for rice as a dinner accompaniment. Substitute soaked bulgur with cracked wheat in any recipe. Fine Bulghur acts as an extender; mix with meats, vegetable and other grains to make meat loaves, vegetable balls and burgers. Basic Prep: POUR 2-1/2 CUPS BOILING WATER OVER THE GRAIN AND STEEP FOR 15 MINUTES. One cup dry yields 3 cups cooked.
Roland Coconut Milk is made by passing coconut meat through a grater and then squeezing it to remove the milky fluid which is thinned with water. The milk is smooth and thick with an unassuming,slightly sweet flavor
Preparation: Roland Coconut Milk may be used as is out of the tin as an ingredient. If cooking is required, Roland Coconut Milk should be cooked with slow heat and should not be scorched.
Ingredients/Contents: Roland Coconut Milk contains Coconut Milk, Water,Stabilizer/Emulsifier(Sodium Carboxy MethylCellulose and/or Polysorbate60, Thickener(Guar Gum and/or Xanthan Gum), Preservative (SodiumMetabisulfite).
The prized edible heart of a young palm tree and resembles in size and color a white asparagus spear. It has a silky texture and a delicate flavor. The tender white stalks come from the top 3 feet of a wild palm tree.
Preparation: Commonly used cold in a variety of salad and appetizer dishes. When heated, they are usually served with Hollandaise, white cream or cheese sauces. Because of their citric acid content, rinse in cold water before using.
Ingredients/Contents: Hearts of Palm, Water, Salt, Citric Acid
Roland Pitted Kalamata Olives are a large almond shaped olive, purple-black in color with a strong, distinct flavor. These olives are from the Kalamata region of Greece, known for its agriculture and fine food. The olive is firm to medium soft, and is somewhat salty in taste.
Preparation: Roland Pitted Kalamata Olives are ready to use right out of the container. The full flavor of this olive is best when used at room temperature. May be chopped or sliced for cooking and baking.
Ingredients/Contents: Kalamata Olives, Water, Salt, Acetic Acid, Extra Virgin Olive Oil.
Roland mandarin oranges have a thin loose skin ranging from deep orange to red in color. the juicy, sweet, and sometimes slightly tart flesh is flavorsome and aromatic.
Preparation: Roland whole mandarin segments can be eaten straight from the tin at roomtemperature or chilled.
Ingredients/Contents: Mandarin Orange Segments, Water, Sugar
Ditalini, with its fun tubular shape, nutty flavor and firm "al dente" texture, can transform your next bowl of soup into a fine eating experience.
Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta e Fagioli, minestrone and other classic soups – even a simple bowl of plain broth.
A cookie-lover's dream come true.
Ingredients: Organic Brown Rice Syrup, ClifPro® (Soy Rice Crisps [Soy Protein Isolate, Rice Flour, Barley Malt Extract], Organic Roasted Soybeans, Organic Soy Flour), Organic Rolled Oats, Organic Toasted Oats (Organic Oats, Organic Dried Cane Syrup, Ascorbic Acid, Natural Vitamin E [Antioxidant]), Chocolate Chips (Dried Cane Syrup, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla Extract), Organic Cane Syrup, ClifCrunch® (Organic Oat Fiber, Apple Fiber, Inulin [Chicory Extract], Organic Milled Flaxseed, Psyllium), Organic Date Paste, Organic Soy Butter (Organic Roasted Soybeans, Organic Soybean Oil, Salt), Organic Sunflower Oil, Molasses Powder, Sea Salt, Natural Flavors, Cinnamon.
Old-fashioned, home-baked cookie goodness.
Ingredients: Organic Brown Rice Syrup, ClifPro® (Soy Rice Crisps [Soy Protein Isolate, Rice Flour, Rice Starch, Barley Malt Extract], Organic Soy Flour, Organic Roasted Soybeans), Organic Rolled Oats, Organic Toasted Oats (Organic Oats, Organic Dried Cane Syrup, Ascorbic Acid, Natural Vitamin E [Antioxidant]), Raisins, Organic Cane Syrup, Walnuts, ClifCrunch® (Organic Oat Fiber, Inulin [Chicory Extract], Organic Milled Flaxseed, Organic Oat Bran, Psyllium), Organic Soy Butter (Organic Roasted Soybeans, Organic Soybean Oil, Salt), Natural Flavors, Molasses Powder, Cinnamon, Sea Salt, Natural Vitamin E (Antioxidant).
Organic peanut butter and tasty peanut pieces - what's not to love?
Ingredients: Organic Brown Rice Syrup, ClifPro® (Soy Rice Crisps [Soy Protein Isolate, Rice Flour, Barley Malt Extract], Organic Soy Flour, Organic Roasted Soybeans), Organic Rolled Oats, Organic Toasted Oats (Organic Oats, Organic Dried Cane Syrup, Ascorbic Acid, Natural Vitamin E [Antioxidant]), Organic Cane Syrup, Organic Peanut Butter (Organic Peanuts, Salt), Peanut Flour, Peanuts, ClifCrunch® (Apple Fiber, Organic Oat Fiber, Inulin [Chicory Extract], Organic Milled Flaxseed, Psyllium), Organic Date Paste, Natural Flavors, Sea Salt.