Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Italian Seafood Spread Recipe
This delicious shrimp and crab-stuffed spread is perfect smeared on toasty bread. Sharp Horseradish Powder powers this appetizer, mixing well with the tomato and cream sauce.
Level of Difficulty:Easy
Cook Time:15 Minutes
Prep Time:30 Minutes
- 2 tablespoons
- 2 tablespoons
- 1 can
small shrimp, liquid reserved
- 1 can
lumped crab meat, liquid reserved
- 2 ounces
- 1 teaspoon
- 1/2 teaspoon
- 14 cup
- 1/2 cup
- 1 1/2 cups
extra Parmesan for topping
fresh crusty bread, toasted
Start by draining the seafood cans’ liquid in to a small bowl. Set the cans aside.
Add the olive oil to a hot saucepan, over medium heat. Whisk in the flour to create a roux. Cook for 4 minutes, to get rid of the floury taste.
Pre-heat the oven to 325-degrees.
Slowly add the reserved seafood liquid, stirring as you go to break up any lumps. Add the cream cheese, Horseradish and Garlic, stir to combine. Add the Parmesan and the half-and-half.
Slowly add the marinara sauce, incorporating in to the cream sauce. Bring to a near-boil, add the shrimp and crab. Warm through, then transfer to an oven-safe dish.
Top with a bit of Parmesan, then bake at 325-degrees for 15 minutes, or until bubbly. Meanwhile, slice and toast the bread.
Serve immediately with a spoon to dish out the spread on the crusty bread.