Food Directory

Food Home:- Shopping: Food: Meat: Natural and Organic:

 

• Applegate Farms - Sliced deli meats, hot dogs, sausage and bacon that are free of antibiotics, gluten, casein and taste enhancers. Ships in contiguous USA. Includes a retailer locator.
• Barleyfield Beef - Selling beef, lamb, pork, and chicken raised without antibiotics or chemicals, as well as smallgoods and cooked items. Features photographs, and details of farming practices. Shipping within Australia and internationally.
• Bolser Family Farms - Sells all natural beef and pork in halves, quarters, and whole animal.
• Eastern Plains Natural Foods - Offers beef, lamb, pork, chicken and turkey. Pasture raised. Shipped direct to consumer or picked up at the ranch.
• Front Door Foods - Natural meats, seafood and other specialty items.
• Good Earth Farm - Family farm that produces grass-finished belted galloway beef and certified organic pasture-raised poultry. Shipped frozen to customers throughout the mid-west.
• Greensbury Market - Certified organic beef, pork, and chicken. Gaithersburg, Maryland.
• Intelligent Nutrients - Offers organic food based products that can be used both internally or externally.
• J.B. Hendry Steak Company - Offers natural beef, pork, buffalo, venison, natural and free-range chicken, seafood, and pastas.
• Jackson Hole Buffalo Meat - Sells a variety of Buffalo natural meats such as of steaks, jerky, salami and roasts.
• Krehbiels Specialty Meats - McPherson, Kansas. Natural sausage, bacon, beef, pork chops, ham, elk, buffalo, ostrich, and marinated chicken.
• Madewell Meats LLC - Online sales of natural pork products. Includes company information, pork nutrition facts and recipes.
• New York Beef - Offers a variety of grass fed beef which is free of antibiotics, hormone implants. USA.
• Niman Ranch - Beef, pork, and lamb shipped fresh. Includes a list of retailers and company information.
• PaiDom Meats - Nazareth, Texas. Pasture fed, natural beef, pork, lamb, and goat meat.
• Peaceful Pastures All Natural Meats - Offers beef and poultry raise under natural conditions without prophylactic antibiotics or supplemental hormones.
• Rains Natural Meats - Gallatin, Missouri. Offers natural beef, pork, and lamb.
• Simply Grazin' Organic Farms - Specializes in organic beef, chicken, pork and veal. Includes FAQs and ordering information.
• Slanker's Grass-Fed Meats - Offers pork, goat, and poultry products that are raised on forage without grain, subtherapeutic antibiotics, or hormone implants.
• US Wellness Meats - Grass-fed additive-free beef, pork, lamb and poultry. FAQ and product details. Monticello, Missouri.
• West Wind Farms - Small family-owned farm producing and selling organic and grassfed beef, lamb, goat, pork, poultry, eggs, raw milk cheese, and livestock.

Random Indian Recipes:-

• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• Batate Pohe
  First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ...
  
  
• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• Medu Vada
  Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.
  
  
• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...