Gluten Free Herb Bread Stuffing


An Idiot’s Guide To Wine Tasting

March 25th, 2009 by admin

By Sharon Jacobsen Have you ever seen those stiff upper-lipped types doing a spot of the old wine tasting malarkey? You know the form – sip, swill, spit. Yuck! Well this information has been written to help you understand the form should you ever find yourself in a situation where you need to know what […]

How to Choose a Roasting Pan

March 22nd, 2009 by admin

Having a good roasting pan will help you to create easy and delicious meals from turkeys to pot roast to rack of lamb. Here are some tips on how to choose a roasting pan so that you can enjoy cooking in the oven. Choosing a Material for your Roasting Pan Roasting pans come in a […]

How to Cook Grouper

March 21st, 2009 by admin

By Sarah Sandori “Grouper” refers to a number of different, but related, large fish notable for their stout bodies and big mouths. Sport fishermen love groupers. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after […]

Fish Marinade

March 21st, 2009 by admin

INGREDIENTS: # 1/2 cup dry white wine # 1 small onion, finely chopped # 1/2 cup light soy sauce # 1/4 cup water # 1 clove garlic, minced # 2 tablespoons brown sugar # 1/4 teaspoon black pepper # 1/4 teaspoon Tobasco Combine all ingredients in a glass container. Store in the refrigerator

Apple-Apricot Fruit Cake Passover Dessert Recipe

March 18th, 2009 by admin

By Shelley Pogue Ingredients for the Apple Layer: 6 medium apples sliced very thin, a mandolin or food processor may be used. ¼ Cup of dried apricots, chopped 1/4 cup Sugar 1 teaspoon Cinnamon Mix all in a bowl, and set aside Ingredients for the Cake batter: 3 medium or large Eggs, you will need […]

For Healthy Meals, Choose Wild American Shrimp

March 18th, 2009 by admin
For Healthy Meals, Choose Wild American Shrimp

(NewsUSA) – When preparing your next health-conscious menu, consider that where you find your ingredients can be just as important as what you use. Certified Wild American shrimp, caught fresh in their own natural environment in the Atlantic and Gulf, have added appeal to health-conscious consumers who care about where their food comes from. “Wild-caught […]

7 Things to Consider when Buying a BBQ

March 18th, 2009 by admin
7 Things to Consider when Buying a BBQ

By Keith Kingston BBQ as we all know is an abbreviated form of barbecue or barbeque. The BBQ has assumed so much importance today that you could call it the crown. You could ideally locate the BBQ near the main cooking area to derive maximum utility. Here are 7 things which you could consider before […]

Boot Camp for Coffee Drinkers

March 16th, 2009 by admin
Boot Camp for Coffee Drinkers

Ok, so we go to a local coffee house and we order cappuccinos, café mochas, lattes and espressos. It isn’t the paper cups that make these drinks taste so good. It’s the recipe and of course the prettiness factor. Baristas all have a style of their own and every cup will taste different because of […]

About Grouper

March 16th, 2009 by admin
About Grouper

Grouper a.k.a.: Sand perch, rock cod, coney, jewfish, warsaw, red grouper, black grouper, sea bass Waters:All warm Atlantic, Pacific, Gulf of Mexico, and Caribbean salt waters. Description (in water): Only smaller specimens (5 to 15 lbs.) make it to markets, but grouper have been known to grow up to 500 hundred pounds. The color of […]

Common Wine and Cheese Pairings

March 15th, 2009 by admin

Creamy cheeses require a wine with higher acidity. The whiter and fresher the cheese, the crisper and fruitier the wine should be. Heavy rich cheeses will partner well with light reds and Chardonnay. Strong veined cheeses usually demand a sweeter wine. Soft cheeses with bloomy white or red dotted rinds need full-bodied whites or younger […]