Doomsday Preppers Super Store
Just another WordPress site
MRE (Meal Ready to Eat) Entree – Chicken Pesto Pasta
MRE (Meal Ready to Eat) Entree – Chicken Pesto Pasta
A well-fed family is a family that’s better prepared to deal with an emergency situation and make important decisions. That’s one reason to choose Meals-Ready-to-Eat. They’re specifically designed for on-the-go situations and optimized to provide energy a
Coleman Potato Leek Soup
- Includes salt & pepper packets
- Easy to prepare: Just add boiling water. Cook it in the pouch; Ready in minutes
- 1 serving meal; Made in the USA
- Heavy-duty FDA food rated nylon, stand-up, waterproof pouch with a resealable zipper and water measurement marks
- Ideal for hiking, backpacking, camping, hunting, fishing and other outdoor activities
A rich, creamy soup with potatoes, mild leeks and seasonings
Breaking the Chain: How I Banned Chain Restaurants From My Diet And Went From Full To Fulfilled
Breaking the Chain: How I Banned Chain Restaurants From My Diet And Went From Full To Fulfilled
In 2009 Allyson Reedy broke the chain. She stopped eating meals, snacks and goodies from the chain restaurants that line America’s streets and dominate our stomachs. Her food memoir, Breaking the Chain: How I Banned Chain Restaurants From My Diet And Went From Full To Fulfilled, chronicles her year-long experience as she sought out local alternatives to the food we’ve come to rely upon.
Breaking the Chain is Fast Food Nation (Eric Schlosser) told from Carrie Bradshaw’s point of view (if she loved manicotti as much as Manolos). It’s about passing up ritual office breakfasts of bagels and donuts. It means having awkward conversations and waiting longer for food. It involves breaking social customs and inconveniencing friends. It necessitates supporting your neighbors and local community. It also means discovering new favorite foods, saving money and (for Allyson) losing weight.
Breaking the Chain began with Allyson wanting to eat better tasting, more adventurous food. After watching friends, family and strangers eat unsatisfactory meal after meal at chain restaurants and get fatter as a result, she wondered how we could break this chain of mediocrity, obesity and commercialism. By giving up corporate-controlled meals, she figured she could achieve her goal of eating the most delicious possible food and maybe even learn something about her eating habits along the way.
The experiment turned into so much more than tasty food. Somehow, eating guilt-free turned into the world’s easiest weight loss method. During the worst economic downturn of our lifetime, it became a means of keeping community restaurants in business – and neighbors employed. It’s possible Allyson reduced her carbon footprint by half a step and increased her life by a few years. She unwittingly became social commentary and got in a battle with The Man. In other words, it got interesting.In 2009 Allyson Reedy broke the chain. She stopped eating meals, snacks and goodies from the chain restaurants that line America’s streets and dominate our stomachs. Her food memoir, Breaking the Chain: How I Banned Chain Restaurants From My Diet And Went From Full To Fulfilled, chronicles her year-long experience as she sought out local alternatives to the food we’ve come to rely upon.
Breaking the Chain is Fast Food Nation (Eric Schlosser) told from Carrie Bradshaw’s point of view (if she loved manicotti as much as Manolos). It’s about passing up ritual office breakfasts of bagels and donuts. It means having awkward conversations and waiting longer for food. It involves breaking social customs and inconveniencing friends. It necessitates supporting your neighbors and local community. It also means discovering new favorite foods, saving money and (for Allyson) losing weight.
Breaking the Chain began with Allyson wanting to eat better tasting, more adventurous food. After watching friends, family and strangers eat unsatisfactory meal after meal at chain restaurants and get fatter as a result, she wondered how we could break this chain of mediocrity, obesity and commercialism. By giving up corporate-controlled meals, she figured she could achieve her goal of eating the most delicious possible food and maybe even learn something about her eating habits along the way.
The experiment turned into so much more than tasty food. Somehow, eating guilt-free turned into the world’s easiest weight loss method. During the worst economic downturn of our lifetime, it became a means of keeping community restaurants in business – and neighbors employed. It’s possible Allyson reduced her carbon footprint by half a step and increased her life by a few years. She unwittingly became social commentary and got in a battle with The Man. In other words, it got interesting.
The Tenth Muse: My Life in Food
From the legendary editor who helped shape modern cookbook publishing—one of the food world’s most admired figures—an evocative and inspiring memoir.
Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States—hoping to bring some joie de cuisine to America—she published Julia Child’s Mastering the Art of French Cooking. The rest is publishing and gastronomic history.
A new world now opened up to Jones: discovering, with her husband, Evan, the delights of American food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks.
Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging.
Embellished with fifty recipes—each with its own story and special tips—this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.
Related My Food Products
Snack This Raw Super Foods
Snack This Raw Super Foods
- 100% All Natural
- Healthy, raw ingredients
- No chemicals or artificial preservatives
- Made in the USA
- An alternative to other energy bars and trail mixes
Gogi berries, raisins, sunflower seeds, pepitas, almonds and cashews. 3 oz. bag
My Southern Food: A Celebration of the Flavors of the South Reviews
My Southern Food: A Celebration of the Flavors of the South
- ISBN13: 9781401600006
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Every culture has its own unique flavor profile woven into the fabric of its history and traditions.
Deep in the South, food is the focal point of our memories, the centerpiece of every occasion. What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country.
Born-and-bred Southern belle Devon O’Day reminisces her way through this rich collection of the region’s signature dishes-sweet potato casserole, cornbread, country ham, and gumbo.
From Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen around the dining room table, on the back porch, and any place you can balance a plate on your knees. This collection isn’t just a catalog of recipes; it’s an album of memories you’re sure to recognize.
The multi-talented Devon O’Day shares her rich Southern heritage in this collection of cherished regional cuisine. Raised in North Louisiana and settled in Nashville, Devon knows her way around a country kitchen. The recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals. You don’t have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity. At the foundation of these recipes, you’ll find a spirited preparation of common foods. Immediately accessible to anyone longing for comfort, the meals in My Southern Food deliver a taste of something we’re all bound to savor.
Find More My Food Products
SOPAKCO SurePak MRE’s WITH Heaters. 12 Full Meals Per Case.
SOPAKCO SurePak MRE’s WITH Heaters. 12 Full Meals Per Case.
- 12 Meals per Case. Six Menus Per Case.
- 5 Year Shelf Life (Depending on storage temperature)
- Waterproof packaging
- 1000 +- Calories Per Meal
- WITH HEATERS!
The Sure-Pak 12 meal case contains 12 individual meal bags. There are two each of six different menus for variety in each case. Each meal bag contains an entrée, side dish, dessert item, cracker or wheat bread and spread, beverage powder and a condiment pack with a spoon, napkin, wet nap, salt, pepper, coffee, creamer and sugars. The menus in each case depend upon availability, and cannot be specified on a case by case basis. The case of SurePak comes with flameless ration heaters.
MRE (Meals, Ready to Eat) Premium case of 12 MRE with Heaters, fresh made February 2012
MRE (Meals, Ready to Eat) Premium case of 12 MRE with Heaters, fresh made February 2012
- MREs manufactured Feb 2012 by Department of Defense contractor with flameless ration heaters
- All food components are US military MRE components. 1300+ Calories per meal.
- MREs are Perfect for Hunting, Camping, Fishing and Backpacking
- Preppers’ Gold Standard for Emergency Preparedness
- 12 different menus with favorite components including best entrees, desserts and spreads
Comparable to the US Military Cases – this case has the best entrees, desserts and condiments available. In addition to the following, each MRE also contains a flameless ration heater, Wheat Snack Bread or an MRE cracker, a 6″ military spoon, instant coffee, creamer, sugar, salt, pepper wet nap and napkin. Each case also contains 4 Tabasco sauce packets.
Menu 1 : Spaghetti, Potatoes Au Gratin, Carrot Pound Cake, Cheese Spread, Ice Tea, Cocoa Beverage
Menu 2 : Chili With Beans, Fried Rice, Strawberry/Banana Dairy Shake, Cheese Spread Fortified, Lemon Lime Electrolyte
Menu 3 : Vegetarian Ratatouille, Potatoes, Au Gratin, Strawberry/Banana Dairy Shake, Cheese Spread Fortified, Lemon Lime Electrolyte
Menu 4 : Chicken with Noodles, Fried Rice
Fudge Brownie, Cheese Spread
Ice Tea, Cocoa Beverage
Menu 5 : Meatballs in Marinara Sauce, Potato Cheddar Soup, Fudge Brownie, Blackberry Jam, Lemon Lime Electrolyte, Cocoa Beverage
Menu 6 : Vegetable Lasagna, Zapplesauce
Vanilla Pudding, Strawberry Jam, Orange Electrolyte, Cocoa Beverage
Menu 7 : Beef Ravioli, Potato Cheddar Soup, Vanilla Pudding, Peanut Butter, Lemon Lime Electrolyte, Cocoa Beverage
Menu 8 : Chicken Pesto Pasta, Potato Cheddar Soup, Carrot Pound Cake, Peanut Butter, Orange Electrolyte, Cocoa Beverage
Menu 9 : Pork Sausage Patty, Hash Browns With Bacon, Chocolate Toaster Pastry, Orange Electrolyte, Peanut Butter, Cocoa Beverage
Menu 10 : Apple Maple Rolled Oats, Hash Browns With Bacon, Strawberry Toaster Pastry, Blackberry Jam, Fruit Punch Electrolyte, Cocoa Beverage
Menu 11 : Pork Sausage Patty, Hash Browns With Bacon, Nut Raisin Mix with Pan Coated Chocolate Disks, Peanut Butter, Orange Electrolyte, Cocoa Beverage
Menu 12 : Apple Maple Rolled Oats, Zapplesauce, Nut Raisin Mix with Pan Coated Chocolate Disks, Blackberry Jam, Fruit Punch Electrolyte, Cocoa Beverage
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner.
Sausage, Potato, and Cabbage Soup
Serves 8
Ingredients
8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 ½ cups)
6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups)
6 cups water
1 pound potatoes, peeled and cut into ½-inch-thick slices
8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups)
1¼ teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread.
Baker’s Wife Potatoes
This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb.
The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen.
Serves 8
Ingredients
2 pounds Yukon Gold potatoes
1 tablespoon peanut oil
4 cups thinly sliced onions (about 14 ounces)
6 large garlic cloves, thinly sliced (3 tablespoons)
3 cups homemade chicken stock (page 612) or low-salt canned chicken broth
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
3 bay leaves
2 fresh thyme sprigs
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into ⅛-inch-thick slices.
Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish.
Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve.
Chicken Legs with Wine and Yams
I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated–which makes it even better.
Serves 4
Ingredients
2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
¼ cup chopped onion
4 large shallots (about 6 ounces), sliced (about 1½cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes.
Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes.
Garnish with the parsley and serve.
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
More My Food Products
Emergency Sleeping Bag, Survival Bag, Emergency Zone Brand, Reflective Blanket Reviews
Emergency Sleeping Bag, Survival Bag, Emergency Zone Brand, Reflective Blanket
- Don’t be fooled by cheap imitations. Cheaper means thinner material and less durability. See the image above comparing an Emergency Zone Brand Sleeping Bag with a competitor.
- 36″ x 84″
- Retains 80% of your radiant body heat
- Wind and waterproof
- Emergency Zone? Brand
Emergency Zone Brand. The Emergency Sleeping Bag is made of the same Mylar material as our emergency blanket but is formed into a sleeping bag to prevent heat loss even more efficiently. The bag retains 80 percent of body heat and is wind and waterproof. The bag measures 36 x 84 inches.
Find More Mre Products
Coleman Little Rock Trail Mix
Coleman Little Rock Trail Mix
- Heavy-duty FDA food rated, stand-up, waterproof pouch with a resealable zipper
- 7.5 servings per bag
- Made in the USA
A salty sweet mix of chocolate rocks, peanuts, almonds, plump cherries & tart cranberries.
4 Datrex 2400 Calorie Emergency Food Bars (Pack of 4) for Survival Kits, Disaster Preparedness, Survival Gear, Survival Supplies, Schools Supplies, Disaster Kit. PACK OF 4
4 Datrex 2400 Calorie Emergency Food Bars (Pack of 4) for Survival Kits, Disaster Preparedness, Survival Gear, Survival Supplies, Schools Supplies, Disaster Kit. PACK OF 4
- PACK OF 4 They have a 5 year shelf life and are approved by the U.S. Coast Guard.
- Each package contains 12 individually wrapped bars containing 200 calories each — this prevents the loss of food by not having to break pieces off.
- High energy value. Ready to eat. Non thirst provoking.
- All natural ingredients.
PACK OF 4 – 10,000 kj. 2400 kcal per package.
High energy value. Ready to eat.
Non thirst provoking.
Small and lightweight.
All natural ingredients.
No preservatives.
Superior coconut flavor
Individual packs: 500g.
30 packs per case.
Tabletized and subpackaged for ease of rationing.
USCG, Canadian CoastGuard and EC approved
5 year shelf life.
PACK OF 4
