10 Most Expensive Products In The World

Luxury has many facets: someone buys expensive mansions, others indulge themselves in luxury cars, and someone just doesn’t mind eating a few thousand dollars. But the most expensive products in the world are likely to remain out of our reach.

1.The most expensive nut is macadamia. It is the most nutritious nut in the world, it helps with headaches, arthritis, and varicose veins, improves immunity, and improves skin composition, has anti-aging properties, and strengthens hair.

No wonder in ancient times macadamia was considered a holy nut. It is clear that the difficulties of growing and the many beneficial properties, and especially the amazing taste, made macadamia the most expensive nut in the world.

2.The most expensive meat is marbled beef. The price of marbled beef depends on the number of layers, the more of them, the more expensive the meat. To obtain such beef, cows of a special breed are bred Wagyu.

Previously, they were only in Japan, but in recent years they have been grown in Australia, New Zealand, and Argentina. But not every cow of this breed gets marbling; this requires special care.

3.The most expensive spice in the world is saffron. The dried stigmas of saffron are used as an orange spice and food coloring. It even has properties to slow down the loss of vision in the elderly. At the moment, the properties of the plant are just beginning to be studied.

4.The most expensive caviar in the world is “Almas” caviar. Only about 10 kg of such caviar are mined per year, and the queue for purchase is drawn up for many years in advance.

Caviar “Almas” is packed in 24-carat gold jars, and the cost of 100 grams reaches 3 thousand dollars. Light and fresh aroma, incomparable taste, and long nutty aftertaste have elevated it to the rank of the most expensive delicacies in the world.

5.The most expensive coffee in the world is Kopi Luwak. Coffee beans, which naturally leave the digestive tract of animals, are dried in the sun, then thoroughly washed, then dried and fried again. In Europe, the price reaches 400 per kilogram, while in retail the price can be twice as expensive.

6.The most expensive mushroom in the world is the truffle. In 2007, three billionaires from Hong Kong united and bought one mushroom for three. They paid 209,000 for a 750g truffle, so the bigger the mushroom, the higher the price.

The largest truffle that could be found weighed two and a half kilograms. And the most valuable of all truffles is the white diamond, which grows only in the Italian province of Piedmont. Truffle price depends on several factors:

7.The most expensive oil in the world is argan oil. If you are in Morocco and see a goat on a tree, then it is definitely argan. The fruits are shaped like olives, and the oil is obtained by processing these fruits.

From 30 kg of nuts, you can get only 1 liter of oil. Argan oil is not only delicious but also healthy. Helps with hair and skin diseases. And to buy just 100 milliliters, you’ll have to fork out 300.

8.The most expensive bread in the world. Paul Hollywood keeps his recipe in the strictest confidence, but it is known for certain that one of the components of the miracle bread is French Roquefort cheese, as well as almonds. You can buy super bread only in boutiques in London, and its price is almost twenty times more expensive than usual.

9.The most expensive milk in the world is the milk of mice, into whose body a human gene is introduced. One such mouse is valued at three thousand dollars. Mice are milked using the thinnest tubes on electronic equipment.

And to milk one liter of milk, you need to milk 4500 mice. It is not surprising that the price of one liter of mouse milk is very high about 23 thousand dollars.

10.The most expensive potato is La Bonnotte. The price of one kilogram of this potato exceeds 500. The land on which La Bonotte is grown is fertilized with special seaweed.

The beds are made small, with a special heating and ventilation system. The work is carried out without the use of technology, only manually. And in one season only 100tons of such super potatoes are collected

Stick Of Butter Baked Rice

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

Also try No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites.  They are both simple to make and smell amazing as they cook in the oven!

Stick of Butter Baked Rice

Looking for the perfect side dish to create a comforting family meal?  This stick of butter rice recipe is super easy and turns out fluffy and flavorful every time.  The French onion soup adds a sweet depth of flavor along with the butter that is so rich an makes the rice so moist and soft.  It is both filling and delicious!

This will be a family favorite rice that you will find yourself making with everything!  It is so versatile and even picky eaters will go crazy over it!  Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done!  This is a must try rice recipe that is SO good!

Rice Ingredients:

Just 4 basic ingredients incorporate together so well to make the best rice ever!  It is both crowd-pleasing and easy to make.  You will want to make this rice over and over!

  • Long grain rice: Do not use instant rice.
  • French onion soup: Adds sweet and savory onion flavor to the rice.
  • Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice.
  • Butter: Sliced and mixed together with the onion soup, beef broth, and butter.

How to Make Baked Rice:

This amazing recipe is so simple and comes together so quickly.  Start by stirring all your ingredients together, then place the dish in the oven where it will bake to perfection.   The delicious smell will fill your home while you wait.  When it is done, just fluff, serve, and enjoy!

  1. Prep: Preheat oven to 425 degrees.
  2. Combine Ingredients: In a 8×8 or 2 quart dish add the rice, French onion soup, beef broth, and butter.
  3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork and serve!

Variations for Butter Rice:

You can leave this rice plain for a perfect kid friendly, savory rice.  Or load it up with some favorites like crumbled bacon or mushrooms.  Either way, this rice will turn out to be the star of the meal and will feel more like the main dish than a side.

  • Add ins: Sliced mushrooms, bacon crumbles, or diced onions.
  • Serve with: Parmesan Chicken Tenders, Smothered pork chops, Crock Pot pork chops.
  • Toppings: Parmesan cheese sprinkled on top adds a nutty flavor that is perfect with this rice.
  • Rice: Use wild rice or brown rice instead of white rice.  Tip: Brown rice may take longer to cook.
  • Soup: Swap out the French onion for cream of mushroom soup.
  • Sauces: Add in soy sauce, Worcestershire sauce, or beef consomme for even more flavor.

Storing Stick of Butter Rice:

This rice is also awesome as a take and bake meal option.  Prepare the rice in the dish but do not bake.  Cover with aluminum foil that has baking instructions written on it.  Take it to a friend or family member to bake and enjoy.  They will be so amazed at the flavor!!

To store already baked rice, cool rice to room temperature before packing it in a sealed container.  If you store your cooked rice in the refrigerator, it will be good for up to 6 days.  Or, to keep it longer, freeze it for up to 6 months.

More Family Favorite Rice Recipes:

Stick of Butter Baked Rice

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings 8 People

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

Course Side Dish
Cuisine American
Keyword baked rice, butter baked rice, stick of butter baked rice, stick of butter rice


  • 1 cup long grain rice not instant
  • 1 14 ounce can French onion soup
  • 1 14 ounce can beef broth
  • 1/2 cup butter sliced


  1. Preheat oven to 425 degrees. In a 8x8 or 2 quart dish add the rice, French onion soup, beef broth, and butter.

  2. Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork and serve!

Nutrition Facts
Stick of Butter Baked Rice
Amount Per Serving
Calories 186 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 31mg10%
Sodium 104mg4%
Potassium 27mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 355IU7%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



Home » Side Dishes » Stick of Butter Baked Rice

Side Dishes

Better than Takeout Chicken Fried Rice

Home » Side Dishes » Stick of Butter Baked Rice


Sticky Honey Garlic Butter Shrimp

Home » Side Dishes » Stick of Butter Baked Rice


Slow Cooker Barbacoa Beef

Home » Side Dishes » Stick of Butter Baked Rice


Grilled California Avocado Chicken

Home » Side Dishes » Stick of Butter Baked Rice

Side Dishes

Better than Takeout Chicken Fried Rice

Home » Side Dishes » Stick of Butter Baked Rice


Sticky Honey Garlic Butter Shrimp

Home » Side Dishes » Stick of Butter Baked Rice


Slow Cooker Barbacoa Beef

Source: therecipecritic.com

Lemon Salmon With Garlic And Thyme

Prep: 5 min
Cook: 20 min
Total: 25 min
Ingredients Directions Nutrition Ratings
4 servings

Four 5- to 6-ounce salmon fillets

Extra virgin olive oil, as needed

Kosher salt and freshly ground black pepper

1 whole lemon, zested and sliced into thin rounds

½ teaspoon dried thyme

4 to 5 five garlic cloves, peeled and lightly crushed

1. Preheat the oven to 400°F.

2. Place the salmon fillets in a baking dish, and drizzle lightly with olive oil. Season with salt and pepper, then sprinkle evenly with the lemon zest and thyme. Arrange the lemon slices on top of the fillets, and add the garlic cloves to the dish.

3. Transfer to the oven and bake until the salmon is cooked through and flakes with a fork, 18-20 minutes (adjust the baking time if your fillets are very thick or thin).

Note: This recipe can be scaled up or down easily.

356 calories

23g fat

3g carbs

32g protein

0g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (3):

Source: purewow.com

Champagne Is Best To Consume In A High Glass

Scientists have found that champagne tastes different depending on the glass in which it is drunk. They have determined that a tall narrow glass is best for this sparkling drink. Champagne, served in a narrow and tall glass, creates more pleasure than if served in a wide and shallow glass because of the high levels of carbon dioxide at the top of the glass.

The researchers used advanced gas analysis technology to examine champagne served in a narrow and wide glass.

The reason is that much more carbon dioxide released by the bubbles in the cup collects at the top.

Carbon dioxide irritates the sensory nerves in the nose, increasing the well-known tingling sensation when drinking champagne.

From the consumer’s point of view, the role of bubbles is essential for champagne, sparkling wine, and even other carbonated drinks.

Without bubbles, champagne would be indistinguishable, and beer and soda would look stale.

The effect of bubbles is essential when drinking champagne, scientists emphasize. A standard bottle of champagne contains about 9 grams of dissolved carbon dioxide. Released into the air, they create about five liters of gas at normal temperature and pressure.

Hot Peppers How To Choose And Store

Hot peppers are typical for Eastern cuisine. They have a strong aroma and spicy taste, ranging from sweet to spicy. In addition, red peppers are a very good source of vitamin A, vitamin C, and fiber.

Refrigerated storage High-quality, fresh hot peppers will keep for a week in the refrigerator before changing color. For this purpose, place the unwashed fresh hot peppers in paper bags or wrap them in paper and store them in the vegetable compartment in the refrigerator. Pepper should not be stored in plastic bags, as this will lead to moisture, which in turn will lead to faster spoilage.

Freezing For long-term storage, hot peppers are frozen in airtight bags. Freezing will preserve the taste, but it is important to know that hot peppers become soft and mushy when thawed for later use.

Drying Rinse the peppers, remove the stalks and place in the oven. They should not be dried. The most suitable drying temperature is about 50-60C. The peppers are stored in airtight bags or boxes after drying. If moisture is still left, it can cause mold during storage. Fresh pepper can also be left in the sun to dry. Once ready it should be stored in jars with airtight closure at room temperature for more than 6 months. If the goal is to store for longer, then they are placed in the refrigerator.

Baking Hot peppers can also be roasted. They turn until their skin begins to darken. When ready, place in a paper or plastic bag for 15 minutes. Peel the skin, remove the stalk and the remaining seeds. Peeled peppers are placed in a box with an airtight seal in the refrigerator.

Some useful tips: -When buying dried hot pepper, it should be chosen to be a rich color.

-If it has lost its color, it is very likely that it has also lost its aroma;

-To prepare ground hot pepper, put the whole hot peppers in a home blender;

-Peppers with intact integrity will be stored for much longer than broken or ground. The skin of peppers is an effective barrier against pathogens causing rot;

-Rubber gloves should be used when working with hot peppers;

-To reduce the hotness of hot peppers, they should be washed, cut lengthwise and the seeds and veins removed.