Fancy Feast Savoury Salmon Pate 85g
Highlights Pate cat food made without artificial colors or preservatives Canned cat food delivering 100 percent complete and balanced nutrition Purina wet cat food developed in partnership with our expert nutritionists Crafted with real Purina Fancy Feast wet cat food beef and liver Protein-rich, gourmet soft cat food recipe in savory gravy Description Turn mealtime into a feast with 100 percent complete and balanced Purina Fancy Feast Beef Feast Classic Pate in Gravy Grain Free Cat Food. With real beef and a blend of vitamins and minerals, this pate cat food supports your cat’s overall well-being while delighting them with a savory canned cat food meal made without artificial colors or preservatives. Give your feline companion a pate cat food with gravy offering the high-quality gourmet ingredients they deserve; give your cat Purina Fancy Feast Beef Feast Classic Pate Feast Cat Food with Gravy.
Elevate your cat's meals to the next level by offering them a bowl of Fancy Feast Chicken Feast Grain-Free Pate Wet Cat Food. Each delicious serving of this cat food is packed full of high-quality ingredients to create a 100% complete and balanced dish. Providing all the nourishment your cat needs, this grain-free wet cat food will keep them healthy and happy. Watch your favorite feline's joy as they delights in the smooth pate texture of this wet cat food! Wet cat food has delicious poultry flavor cats love Offers smooth pate texture Gourmet recipe of cat food creates a flavor-filled experience High-quality grain-free wet cat food ingredients include essential vitamins and minerals Protein-rich recipe Cat food has easy-to-open tab top Crafted in U.S. facilities Purina trademarks are owned by Societe des Produits Nestle S.A | Any other trademarks are property of their respective owners
Nutrition Facts Slow-cooked cuts made with beef and basted in savory gravy. Crafted with real, high-quality beef 100% complete and balanced for adult cats Delicious, high-quality in every detail Grilled cuts made with beef, slow-cooked to perfection in a succulent gravy. Ingredients Meat broth, beef, liver, wheat gluten, meat by-products, corn starch-modified, artificial and natural flavors, salt, added color, soy protein concentrate, tricalcium phosphate, MINERALS [potassium chloride, magnesium sulfate, zinc sulfate, ferrous sulfate, copper sulfate, manganese sulfate, potassium iodide], taurine, choline chloride, VITAMINS [thiamine mononitrate (Vitamin B-1), Vitamin E supplement, niacin (Vitamin B-3), calcium pantothenate (Vitamin B-5), Vitamin A supplement, menadione sodium bisulfite complex (Vitamin K), pyridoxine hydrochloride (Vitamin B-6), riboflavin supplement (Vitamin B-2), Vitamin B-12 supplement, biotin (Vitamin B-7), folic acid (Vitamin B-9), Vitamin D-3 supplement]. Guaranteed Analysis Crude Protein (Min) 11.0% Crude Fat (Min) 2.0% Crude Fiber (Max) 1.5% Moisture (Max) 80.0% Ash (Max) 2.7% Taurine (Min) 0.05% Calorie Content : 838 kcal/kg71 kcal/can Shop with confidence when you shop at Southern Agriculture. All of our items are in stock and ship from Tulsa, Oklahoma. If you have any questions you can email us at [email protected] Would you prefer to shop in-store? We have six locations located in Tulsa, Broken Arrow, and Owasso, Oklahoma.
Although I am a 1940's gal at heart, there are many things about the 1950's that inspire me and intrigue me. One of these things may sound silly but I find it fascinating. Have you noticed while skimming through 1950's recipes and cookbooks at the way women presented their meals? They were always very colorful and decorated but almost always you will find the meal of the day shaped by a mold! I find that to be so creative and then I asked myself after a long day of working at home and tending to the children, why would these women want to take such pains in making sure their meal was pretty? Of course I had to find out for myself. And in typical 1950's fashion I had my hair set in rollers (hot rollers) and in typical stay at home mama fashion I had my bummy clothes on with stickers that the baby so happily placed on my shirt hehe I normally don't cook while I have my hair set but time was of the essence and I had to multi-task so I could get some food in my hubby's belly. I asked him if he was intrigued with the use of the mold and if he cared that the food was presented in a creative and attractive matter and of course his response was, as long as it tasted good hehe So why would these women go through these great pains? I figured out why after I tried it out myself! Below I am cooking up some quick chicken season in garlic and adobo, which is Spanish seasoning. I do not normally fry but when I do its with olive oil and I like my chicken crispy. *wink* I borrowed what looks like a jello mold from one of my SIL's and warmed up some veggie rice from Trader Joe's yum!). Then after I placed it in the mold, I flattened it out and I could have put it on the dish it came with but decided to use one of my servers from Crate and Barrel. I had a borderline obsession with that store for years! It didn't come out as big and puffy as I have seen when people have used molds, I probably needed to have more rice in it. Also, my plate looked naked on the left side but I didn't have any garnish or lettuce to decorate with at the time. Women often used that to make the meal look prettier. What did I learn you may be wondering? I learned that woman really wanted to put their best foot forward and do something extra special for their spouses after they can home from work. Cooking changed drastically in the 1950's with frozen food being introduced more as well as canned foods. Taste was important to these woman but also utilizing their time wisely was important. Making the meal whether it was out of a can or not look attractive must have made them feel good knowing they were trying to do something special for their families. Next step for me is to attempt an actual 1950's recipe. They make me nervous-they have such wild stuff in those recipes..hummm? Must ponder it some more hehe I do know that I now want molds of my own, all shapes and sizes and also a bundt cake mold which they used a great deal. I like the idea of making your meal look pretty before eating it. It was just as much for the family as it was for the wife to do that. I enjoyed it and would defiantly do it again! Have you used molds? What are your favorite 1950's recipes? Stay tuned for tomorrow where I show you what I did after those hot rollers came out!! xox
Nothing I say can justify this...
Balsamic Beef Stew - One of my favorite Sunday meals. Slow cooked and hearty, this beef stew is incredible.
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Spanische Windtorte. Este é o nome de mais um desafio lançado pela Lia e pela Susana, na 17ª edição do Sweet World. Confesso a minha mais pura ignorância em relação ao doce e confesso ainda que se me cruzasse com ele dificilmente me captaria a atenção. Os merengues ainda não me conquistaram e além disso o seu aspeto rococó e com aspiração a doce de difícil elaboração imediatamente o colocariam na categoria “quem sabe um dia talvez, ou talvez não”. Mas eis que ele chega pela edição do SW… e não há como dizer que não! Se foi um doce difícil de executar? Nada mesmo. É demorado? Sim. Se compensa? Para os amantes de merengue não tenho a menor dúvida que sim. Eu não fiquei apaixonada, mas adorei fazê-lo. O seu aspeto demasiado decorado não faz muito o meu género, mas depois de feito e decorado, confesso que foi com alguma pena que parti a primeira fatia! Fiquei tão orgulhosa do resultado final, que me custou parti-lo 😊 Foi uma experiência bastante enriquecedora, e fez-me aperceber que os merengues já não me metem “medo”, respeito sim, sempre, mas medo já não. Vejam algumas dicas, pormenores e curiosidades sobre o doce no blog da Lia. Ingredientes para o Merengue Francês: 4 Claras de Ovo grande, de preferência biológico, à temperatura ambiente ¼ c. chá de Cremor Tártaro (podem usar Maizena se não encontrarem) - O cremor tártaro é um ácido em pó resultante da fabricação do vinho. Permite estabilizar as claras, impede a cristalização do açúcar e tem um leve poder levedante. Consegue encontrar à venda nas farmácias ou em lojas de artigos para bolos. 235g de Açúcar Refinado Branco Ingredientes para o Merengue Suíço: 2 Claras de Ovo grande, de preferência biológico, à temperatura ambiente 125g de Açúcar Refinado Branco Ingredientes para o Recheio: 200ml Natas para bater 25g de Açúcar em Pó 250g de Morangos, cortados em pedaços grosseiros Flores Naturais para decorar. Preparação: Forre 2 tabuleiros largos com papel vegetal e desenhe 5 círculos de 15cm de diâmetro cada, nas folhas de papel vegetal. Vire as folhas ao contrário, para que o lápis não fique em contacto com o merengue. Pré- aqueça o forno a 120ºC. Para preparar o merengue francês, coloque as claras e o cremor tártaro na taça da batedeira elétrica equipada com o balão. Bata em velocidade máxima, até obter picos espessos. Adicione o açúcar, 1 colher de sopa de cada vez, batendo sempre em velocidade máxima, até obter um merengue brilhante e bem espesso. Coloque 2/3 do merengue num saco de pasteleiro equipado com um bico redondo com cerca de 1,5cm de diâmetro. Desenhe um círculo à volta de toda a circunferência do círculo desenhado no papel vegetal e preencha o interior desse círculo em espiral, por forma a preencher completamente o círculo de merengue. Repita o processo num outro círculo desenhado. Estes dois círculos completamente preenchidos, formarão a base e a tampa da sobremesa final. Nos restantes 3 círculos, desenhe apenas uma rodela espessa de merengue, ou seja, não os preencha, ficarão com 3 anéis de merengue. Estes formarão as "paredes" da sobremesa final. Reserve o merengue restante para o passo seguinte. Leve ao forno por 45 minutos, ou até os merengues estarem secos ao toque e com aspeto crocante. Retire do forno e deixe arrefecer. Mantenha o forno ligado. Quando os merengues estiverem frios, coloque um dos discos completamente preenchidos sobre um prato de servir que possa suportar o forno à temperatura de 120ºC, ou coloque sobre um tabuleiro forrado com papel vegetal. Coloque o merengue reservado no saco de pasteleiro e faça 8 bolinhas de merengue na extremidade do disco colocado no prato ou tabuleiro. Sobre este, coloque um dos aros (disco não preenchido no interior) e pressione levemente, para que "cole". Repeta o processo com os dois aros restantes, reservando o círculo preenchido, que será a "tampa" final. Com a ajuda de uma espátula, espalhe o merengue restante em toda a volta das camadas formadas no passo anterior, alisando, por forma a obter uma parede lisa e uniforme (como se estivessem a espalhar icing nas paredes de um bolo). Leve ao forno por 45 minutos, ou até o merengue estar de novo seco ao toque e com aspeto crocante. Retire do forno e deixe arrefecer por completo. Para fazer o merengue suíço, coloque as claras e o açúcar numa taça, sobre uma panela de água a ferver, sem deixar que o fundo da taça toque na água. Bata com uma batedeira elétrica em velocidade máxima, até o açúcar estar dissolvido e as claras atingirem uma temperatura de 70ºC num termómetro de açúcar. Retire a taça do lume e continue a bater em velocidade média, até obter um merengue bem espesso e brilhante e que esteja à temperatura ambiente. Coloque o merengue num saco de pasteleiro equipado com um bico a gosto e decore, a gosto, a "caixa" de merengue francês que, entretanto, esteve a arrefecer. Decore também o topo do anel da "caixa", por forma a que quando assentar a "tampa", se note uma diferença entre a tampa e a "caixa" propriamente dita. Decore a gosto, o topo da "tampa" de merengue reservada. Reservar o merengue suíço restante para colar as flores no final. Coloque ambos, caixa e tampa decoradas, de volta no forno por 30 minutos, ou até o merengue suíço estar seco ao toque e com aspeto crocante. Retire do forno e deixe arrefecer completamente. Para o recheio, bata as natas com o açúcar em pó até obter picos ligeiros. Adicione os morangos e envolva delicadamente. Recheie a "caixa" de merengue com a mistura de natas e morangos e tape com a tampa decorada. Decore os lados da caixa e a tampa com as flores, colando-as com o merengue suíço reservado e sirva imediatamente.
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Nutrition Facts Fine paté with a deliciously smooth texture cats love Crafted with real, high-quality beef 100% complete and balanced for adult cats Delicious, high-quality in every detail A finely ground paté made with real beef. Ingredients Beef, meat broth, liver, fish, meat by-products, artificial and natural flavors, guar gum, tricalcium phosphate, salt, MINERALS [potassium chloride, magnesium sulfate, zinc sulfate, ferrous sulfate, copper sulfate, manganese sulfate, potassium iodide], taurine, VITAMINS [thiamine mononitrate (Vitamin B-1), Vitamin E supplement, niacin (Vitamin B-3), calcium pantothenate (Vitamin B-5), Vitamin A supplement, menadione sodium bisulfite complex (Vitamin K), pyridoxine hydrochloride (Vitamin B-6), riboflavin supplement (Vitamin B-2), Vitamin B-12 supplement, biotin (Vitamin B-7), folic acid (Vitamin B-9), Vitamin D-3 supplement], sodium nitrite (to promote color retention). Guaranteed Analysis Crude Protein (Min) 11.0% Crude Fat (Min) 4.0% Crude Fiber (Max) 1.5% Moisture (Max) 78.0% Ash (Max) 3.5% Taurine (Min) 0.05% Calorie Content : 1087 kcal/kg92 kcal/can Shop with confidence when you shop at Southern Agriculture. All of our items are in stock and ship from Tulsa, Oklahoma. If you have any questions you can email us at [email protected] Would you prefer to shop in-store? We have six locations located in Tulsa, Broken Arrow, and Owasso, Oklahoma.
Fancy Feast Chunks Beef Flavour Feast In Gravy.
Head over to the Fancy Feast Facebook page to get a free sample of Fancy Feast Cat Food! This sample seems to fluctuate from being there and being gone, so try again later if you
Fancy Feast Chunks Beef Flavour Feast In Gravy.
