Sunday, February 24, 2008

Vegetarian Recipes: How To Make A Vegan Cake

How To Make A Vegan Cake

Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat.

But don't worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference.

Let’s start with what strict vegans do not eat. They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting.

Eggs can be replaced by "EnerG Egg Replacer," which you can purchase at many grocery stores. The box will explain how much replacer to use per egg.

Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too.

Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing "unbleached" sugar, sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they hard to distinguish from others, unless you know the exact name brand.

Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening.

In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of "non-dairy" frosting or you can make your own, replacing butter with margarine.

And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan -unfriendly items on your recipe, and your cake will be perfectly fit for even the strictest vegetarian!

About the Author

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for

Instant Mashed Potatoes Coated Baked Chicken

Today I’m going to show you how to make Chicken in a whole new way! Well, ok - I’m sure you’ve made shake and bake before, but this is even better - and you don’t even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they’d have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what’s in the fridge, but he’s still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I’d like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I’ll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless “chicken tenders” in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

These are the ingredients you’re going to need:

* 1 cup instant mashed potatoes * boneless skinless chicken * seasonings (salt, pepper, garlic and/or onion powder) * butter or margarine

While you’ve gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn’t have the ends turning white and cooking - they’ll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You’re going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You’re going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you’re serving. If you are using the “chicken tenders” like us - then usually 2-3 pieces per person is fine. If you’re using an entire “chicken breast” I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not “crispy” (unless you like it that way).

Twist the recipe: If you’ve read my other recipes than you know I love to “twist” or have multiple variations of the same thing. This is because you can’t have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

Tasty Tuna Salad Recipe

I’ve been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I’ll think you’ll love it!

First, the basis for this recipe comes from my mother. But the additional things I like to add - well that’s just my twist on it!

What you need:

* 1 can or pouch of Tuna in water (never oil) * 1 stalk celery * 1 sm. onion or a few stalks of green onion * green bell pepper (if you have it) * 1 tsp or 1 clove minced garlic * dash of salt * dash of fresh ground pepper * 1 tbsp sweet relish * 1 tsp sugar or splenda * 1 tsp mustard * 2-3 heaping tbsp mayonnaise or miracle whip * a handful shredded cheese (optional)

I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they’re eating something “fishy”. All I know is that I don’t even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it’s easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it’s too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you’re ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!

I like my version of Tuna salad because it’s slightly gourmet and the flavors mix nicely. It’s a little crunchy, a little sweet - it’s just really good!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

Homemade Pizza Dough

Do you want to make homemade pizza dough from scratch with your favorite toppings? What about some garlic butter or butter parmesan crust just like at the pizza parlor? Worried that you won't be able to make your own crust and have it taste as good as the restaurant? You can - and it won't even take that long. This picture is the pizza we had for dinner tonight!

Making good food is trial and error, especially when you're going to make something from scratch. I've made homemade pizza hundreds of times. I've made it using frozen pizza crust, boboli (pre-made and baked) pizza crust, and (dry mix) pizza crust in the box. I've even made homemade pizza crust with wheat, semolina, and white flour. This recipe is a combination of all I've learned over the last 25+ years of making pizza at home. This recipe makes 2 large pizzas.

What you'll need:

* 4 packets/boxes of (dry) pizza crust mix (and brand) * 2 cups warm water (about 115 degrees) * 1 Jar pizza Sauce * 3 packets Sargento's Sun-dried tomato and basil mozzerella shredded cheese * garlic powder * Italian seasonings * minced garlic * Pizza toppings (pepperoni, canadian bacon, mushrooms, onion, green pepper, whatever you like!) * 2 large pizza pans - preferably with small holes throughout for aeration. * 1/4 cup extra virgin olive oil

When you buy store bought pizza crust what usually happens is you mix each dry mix crust with some hot water into a ball, and then let that stick mess rise, then you smash it onto a cookie sheet and bake it with sauce, toppings, and cheese for about 15 minutes. What you get is a more like a "bread pizza" because it's so darn doughy. I've also made pizza crust from absolute scratch too - but that can take time. I've developed a hybrid of these two things that is still pretty quick, but yields a pizza crust that is just about as close as you can get to the pizza parlor as possible.

Get a large mixing bowl and put the 4 packets or boxes of dry mix pizza crust in. You can use any kind you like, Robin Hood or Jiffy are both great. Next add about 2 tbsp of garlic powder to the bowl (if you like garlic - we do!), and then add 2 tbsp of Italian seasonings. Mix up these dry ingredients, and then begin to add the 2 cups of water. The water can't be more than 120 degrees or you'll kill the yeast, but it shouldn't be so lukewarm that it doesn't grow fast enough. A good indicator is the water should be hot enough to be able to stick your finger in it - but just barely. Add the water bit by bit until it's all added and the mix in the bowl is in a ball. Spill a cup of flour out onto the counter. Place the doughy mixture on top of that on the counter, and then spill the remaining cup of flour on top.

You're going to knead the dough with the balls of your hands, push, flip, push, flip, working in the loose flour until it's all gone. It usually takes about 5 minutes to knead the flour in, and then continute to knead an additional 3-5 minutes and the dough with be a bit elastic like play-doh. Sprinkle extra virgin olive oil around the large mixing bowl, place the dough in the bowl and roll over and over until coated. Wrap the bowl in saran wrap and then place a kitchen towel over the top. I usually pre-heat the oven to 150 degrees and place the bowl on top for 30 minutes, rotate 180 degrees, and then leave another 30 minutes. In that 60 minutes the dough will double in size.

When it's ready, remove the towel and saran wrap - and punch down the dough one time in the middle of the towel. Cut the dough in half with a sharp knife. Take one half of the dough and begin to stretch it in your hands from the middle out to the edges as you slowly rotate it bit by bit 360 degrees over and over. Be careful to do it evenly and not stretch any way to thin as to make holes. Once you have it stretched to about 3/4 the size of the pizza pan, place it on the pan. Then, lifting up the edge, pull outward and stretch it towards the edge of the pan while rotating the pan around until the crust covers the entire pizza pan. Make sure that it's even all throughout the pan, and then empty 1/2 of the pizza sauce jar onto the crust, and thin it out covering the pizza with the back of a tablespoon. Use the other half of the dough and do the same with the other pizza crust and the remaining sauce.

Pre-heat your oven to 500 degrees. Prepare your pizza toppings (cut your onion and green pepper if necessary, canadian bacon, etc). Use 1 and 1/2 of the packets of cheese on both of the pizzas. I like the Sargento cheese that's already seasoned with basil and sun-dried tomatoes - it gives the pizza a great flavor! Add your toppings, and then the remaining cheese on top.

Cook in the oven 10 minutes, then check. If the cheese is not all the way melted it may need an additional 2-3 minutes. Be careful - 500 degrees is very hot and required to get a crust like the restaurant, but just a minute or two too long and you can burn it!

Once the pizzas come out of the oven - we melt 3 tbsp of butter and 1 tbsp minced garlic in the microwave for 45 seconds, and drizzle over the crust. You can do grated parmesan instead of the garlic if you like!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Homemade Pizza Dough are here!

Best Stovetop Hamburgers Recipe

I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!

What you will need for ingredients:

* about 3 lbs certified angus beef ground chuck (tastes and cooks best) * about 1/3 a sweet vidalia onion diced * about 1/3 green pepper diced * salt and fresh ground pepper - 1 tbsp each * 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite) * 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt * Kraft Mozzerella Deli Cheese Slices and American Cheese Slices * Toppings like fresh lettuce, tomato, onion, etc. * Hamburger condiments

The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!

Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).

Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.

The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!

Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!

About the Author

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Pictures for Best Stovetop Hamburgers Recipes are here!

Roast Chicken

This roast chicken recipe is very easy to prepare and deliciously tasty. It will serve 4 people. The preparation time is just 10 minutes and cooking time is approximately 1 hour and 40 mins.

* Serves: 4
* Preparation time: 10 minutes
* Cooking time: 1 hour and 40 minutes

Ingredients

* 1 whole chicken that weighs about 1.75Kg
* 3 cloves of garlic, halved
* 2 tablespoons of softened butter
* 7 grams of fresh thyme, finely chopped
* 1 lemon, quartered

Gravy

* 1 tablespoon of redcurrant jelly
* 1 tablespoon of corn flour
* ½ teaspoon Worcestershire sauce

1. Preheat oven to 200 degrees C. Halve the garlic cloves. With the cut side, rub all over the chicken. Crush the remainder of the garlic. Mash the crushed garlic with the butter, thyme and freshly ground black pepper. Spread this over the top of the chicken. Quarter the lemon. Place 2 of the quarters in the cavity of the chicken.
2. Insert the chicken into a medium size-roasting bag. Seal the bag loosely. Slit the top of the bag 6 times. Place the bag and chicken into a small roasting tin. Cook for approx 1 hour and 40 minutes. The chicken is cooked when the meat is thoroughly cooked and the juice of the chicken runs clear when you pierce the thigh with a sharp knife. Remove the chicken from the bag. Keep the juices in the bag. Allow the chicken to stand.
3. Cut the corner of the bag and pour the juices into a pan. Stir in the redcurrant jelly. Mix the corn flour with cold water until it is a smooth paste. Gradually add it to the gravy. Bring to the boil slowly, constantly stirring. Add Worcestershire sauce and season with salt and pepper. Simmer for 2 to 3 minutes until the gravy is thickened.
4. Carve the chicken. Serve and pour the gravy on top. Serve with roasted potatoes, beans, peas and/or carrots.


About the Author

Melissa George is the editor of Happy Eating, a community for people who are passionate about food. Find more recipes.

Cooking Lesson: Seasoning Cast Iron Like The Pros

In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.

But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.

Seasoning New Cast Iron Cookware

The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.

1. Heat your oven to 300 degrees. 2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.) 3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes. 4. Remove the pan and pour out any excess grease or lard. 5. Put the pan back into the oven and bake for another two hours. 6. Repeat as needed

Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.

Re-seasoning Cookware

If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.

1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best). 2. Make sure the pan is fully dry (use a towel if needed). 3. Follow the seasoning steps above to re-season the pan.

Cleaning Your Cast Iron Cookware

To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.

1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.

That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.

Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!

About the Author

For more Free Resources www.dishadvice.com

Light Cooking Recipes And Diabetic Cooking

An experienced person would be of a great help to get some great cooking tips who has been giving the best cooking lessons. Tips given by person having experience of years of cooking would be far better than going through any type of books articles or the internet as These cooking tips come to them as they cook. Cooking tips are never forgotten it is a treasure a person withholds and they given to their children and grandchildren or a friend who needs help. That friend too passes on your useful tips to someone she knows and their children too. In such a way your very useful cooking tips will be passed on to generation and it will help them to serve good food which is relished by all.

Getting The Right Cooking Supplies

When you move in your own hose that is the start of a new life and many things has to be looked into to have the house arranged in order. When you move in the first things are kitchen wares which you get in. Like silverware spatulas and large spoons. Above all these things the important thing is getting the right cooking supplies. A family friend or someone can help you in making a list of thing which could be required in stocking up the right cooking supplies. It should not happen that you are cooking a new dish and you find that you don't have the right cooking supplies which will help you complete the dish.

Sesame Oil

This oil is made from sesame seeds. This oil can be used on high temperatures, and due to this nature of the oil it is a ideal cooking oil and the flavor of this sesame oil is different from other cooking oil and so it is used in many Asian countries.

This name is derived from Canada because this cooking oil was introduced in Canada. This cooking oil is said to have very little or no saturated fat in it and it contains a little more than 50% mono unsaturated oil and it contains Omega 3 fatty acids. So this cooking oil is proved to be very healthy cooking oil, and this is the reason that people have started using canola in their cooking. This cooking oil is not for high temperature frying but it would be great for medium temperature frying.

The method of cooking light recipes will also make a difference in our health. In cooking light recipes steaming and boiling required to make healthy food in caparison to frying and some forms of grilling can also be used. Although cooking light recipes can lead to bad health if the ways to cook them are wrong. So cooking them in the right method is very important.

You can also ask for diabetic cooking recipes from your family and friends if they have some. If not you can also search for them in various books and magazines which are restricted to diabetic cooking. You can also find these books and magazines in bookstores and you can start collecting them. You can also go in for a magazine subscription that are having these recipes or have a column in them with diabetic cooking recipes and then every month you can have new tempting recipes. And in a few months time you may have a very good collection of it where everyone will enjoy the food and remain healthy. This cooking will not only help the sick but everyone who has it. Eat Healthy and Be Healthy.

About the Author

Saifuddin Indorewala like to research and write on health topics including Light Cooking and its benefits. To know all about Light Cooking, visit http://www.How-to-Cook-Light.com

Only the Best for Your Cappuccino Makers

If you have a craving for cheesecake you would go to a café or bakery. Where do people go who want fresh roasted coffee beans? Coffee bean bakeries are not always available, but there are always local coffee shops that do their own roasting. These shops will do just fine. The great thing about local roasters is that they will often have highly trained staff along with special recipes that can only be found in that one shop. This not only provides the customers with incredible coffee, but also with consistency and uniqueness. These shops typically also have the cappuccino machines so that the cappuccinos and coffee can be enjoyed right there.

Roasting coffee is considered an art and is not just as simple as developing a new coffee flavor. The size, shape, color, and density of the bean all come into play when roasting coffee and this takes special training and method. Each type of bean will require a different roasting temperature and time to bring out the best qualities of the bean. The differences are subtle but vivid enough that they can be made out. It can be compared to eating a cake that was baked by a master pastry chef or baking one out of a box. The coffee roasters work on extracting the best qualities from the bean and knowing what characteristics are specific to what beans and focused on flavors that way. Coffee purchased from the local store in a can has been roasted and roasting can even be done at home with a machine, but a roasting expert knows things about the process that the average coffee lover would not. The deep roasting that takes place brings out the best body, flavor, and acidity. The finished product should bring about sensations of liveliness and dancing on the tongue. When roasting is not done appropriately and to the highest standards the delight of the coffee can be lost.

Roasting should be done at the right speed. It should be a slow process and not a rushed one. It is said that the expert roasters actually talk to their beans to ensure they are meeting the needs of their beans. The beans are to be roasted all the way through and the process should never be cut short. Cracking a bean open after it is roasted is the best way to see if the bean is roasted properly. The bean should be darker on the inside. Beans that are darker on the outside are roasted poorly. This could result in poor coffee and wasted money. Follow the advice and suggestions of the roaster and you are guaranteed a great coffee.

About the Author

Robert Carlton often makes informative papers on things similar to cappuccino coffee machine and the perfect cappuccino maker. His publications on cappuccino makers are published on http://www.coffee-espresso-maker-tips.com in addition to many different online sites.

Wednesday, February 20, 2008

Wine gift baskets as the most favorite gift

In time of special occasions such as Christmas, Valentines Day, or birthdays, people get frantic as to what presents are they going to offer for friends and dear ones. One of the most favorite gifts for any occasions is wine gift baskets.
Get away from the trouble of selecting a present that will suit her or him and try sending wine gift baskets instead. They are indeed a appropriate gift for men or women, and a great to hand in almost all kinds of occasions. Besides, it can in addition put in additional artistry if you really are into giving wines as presents.

The market is home to various designs, styles and prices of wine gift baskets. Whereas some simply made wine gift baskets entail little money, you can still create your own, personalized and save a bit. Since gift baskets have always been notable, the concept of making one is not tamed to look for. You have plenty of choices in which you could decorate your wine gift baskets, to add further elegance to the wine bottles.

First is to choose the basket. However, before picking out this item, you ought to first determine the wine bottles that you are going to display on it. Be sure that the basket will properly fit the size of the wine and its capacity is capable enough for one or couple of bottles. The wines you are going to put in may not necessarily be pricey, and you can always look for a good deal at a number of wine shops. You can buy reasonably priced wines and still do not compromise its refinement or quality.

For the wine basket container, you can select from amongst a variety of selections. Any kind of baskets will do such as picnic basket, Asian-style trunk, hamper, antique trunk, champagne bucket, bucket, straw basket, wicker basket or the seasonal containers. Just be sure that it is durable and sturdy good enough to hold bottles of wine.

Fillers are what adorn beauty to your wine gift baskets. You may put some shredded, diverse colored papers; crumpled comic newspapers, wrapped chocolate beds and some other candies that are beautifully wrapped.

You can also add some intriguing inclusions on your wine gift baskets. You may go beyond at best giving bottles of wines to your friends and families. Some exciting samples that you can put in are gift certificates for a spa or massage visit, to your favorite stores or restaurants. You can in addition include stuffs like fluffy towel, foot or hand lotion, fragrant soaps, CD, scented candles and a bit more.

Today you do not have to worry with respect to a present for any occasion. Through wine gift baskets, your friend or family will doubtlessly relish what they will get.



About the Author
Kyehyang loves wine. For information on wine gift baskets, please visit http://www.wine-giftbaskets.net

How to Host an At-Home Wine-Tasting

Wine tastings are always a fun outing, but often commercial ones just don’t last long enough. There are still things to be learned about each wine. Maybe you didn’t quite get to taste certain ones. Or perhaps you wanted to try a particular one with a certain food. The easiest way to make sure you get all you want out of your next wine-tasting is to host it at your own home. Another benefit is that you don’t have to worry about driving afterwards.
Invite as many people as you are comfortable having into your home at once. In your invitation, explain that you are hosting a wine tasting and will provide at least 3 different wines to taste, but that you would like for each guest to bring a bottle or two of their favorite wine as well for everyone to try. You may even want to have them do a little research on their wine, by providing a list of questions that are somewhat generic but will help each taster decide on whether the wine is a yes or no for them. Some questions you might want to include are what types of food go well with this wine, how much is it, where can you buy it, is it best served chilled, should it breathe before serving and is it a good wine to let age.

Set up your tasting in the manner you feel would best fit your guests. A smaller group may enjoy sitting around a table, with each person drinking the same wine at the same time and discussing it together in more depth. For a larger group, it might be better to set up wine tasting stations, with a couple of wines together at each and people can move in small groups from one station to the next.

Provide more than enough wine glasses ��" real ones, not plastic. You can rent them if you need to from most party-rental companies. Be sure to provide buckets for tasters to spit or dump wine. Keep pitchers of water nearby to rinse glasses between tasting and to occasionally rinse palettes. Baskets of pre-sliced bread will also be necessary to neutralize your guests’ taste buds from time to time. Cheese and chocolate are good accompaniments to certain wines. Placing them strategically next to wines they pair with is a good idea. Refrain from serving spicy foods or foods with very strong flavors as they will inhibit tasting the differences between wines. In fact, heavier finger foods may be best left for later after the bulk of the taste testing has been done and guests are looking to just relax and wind down a little.

There are many variations on the home wine tasting party. You can have a contest where all the wines are brown bagged and each guest must try to identify the wine by taste only. The person with the most right wins a bottle of wine to take home. You can also pre-set a price point to make things interesting. For example, guests must bring their favorite wine under $15. In addition, there are a variety of direct selling companies that now offer at-home wine tasting parties. The benefit of these parties is that you will often earn free and discounted wine for yourself for acting as the host. The downside is that many people dislike direct sales and may not come for that reason. If you do choose to do a party of that type, stock up on a few personal favorites to serve and enjoy with your friends after the sales representative leaves or runs out of wine, whichever comes first!

Enjoy your party!



About the Author

Fine wine gifts. Unique wine accessories. Useful and fun wine gifts. Also have the best wine glasses in the world.

Wednesday, February 13, 2008

The secret for a great barbecue is really in the sauce?

We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well, it migth be! What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?...) about the need of sauce, but my own personal experience has lead me to believe that the secret is in the sauce.

Let me share with you four barbecue sauce recipes and you will be the judge!

Simple Pork Barbeque Sauce 2/3 c. catsup 1/3 c. brown sugar 1 tbsp. Worcestershire Hot sauce to taste Rosemary (crumbled) to taste

Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.

Honey Tomato Barbeque Sauce 1 pkg. taco seasoning 1/2 c. tomato sauce 2 tbsp. butter 1/2 tsp. salt 1-2 tbsp. soy sauce 1/8 tsp. oregano 1/4 tsp. pepper 1 sm. onion, diced

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.

Easy Barbeque Sauce 1 tsp. Worcestershire sauce 3 tbsp. vinegar 1/4 c. catsup 1/8 tsp. pepper 4 tbsp. sugar 1/4 c. chopped onion

Mix together and cook over low heat 5 minutes. Easily doubled.

Barbeque Sauce with a Spicy Kick 1/2 tsp. garlic powder 1/2 tsp. pepper Dash of cayenne 1 tbsp. Worcestershire sauce 1 tsp. onion salt 2 tbsp. vinegar 1 tsp. sugar 2 tbsp. water Red pepper 1/3 c. butter

Heat all ingredients, stirring frequently until butter is melted.

As I said before, you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!

About the Author

For great recipes, cooking, cookbooks and tips on bbq recipes visit, great-barbecue-recipe.com
Submitted by: Super Article Submitter

How to Make a Real Cup of English Tea

Since the rise of the humble teabag which was introduced to the UK by Tetley Tea in 1953, the art of making a real cup of English tea has been on the decline, with many ‘tea drinkers’ choosing to mash their tea in a mug. Of course back in the Victorian times, taking tea was more of an event; with the ‘tea maker’ even mixing a blend of tea leaves them selves. Interestingly, the first tea bag recorded was in around 1908. Introduced by a gentleman called Thomas Sullivan, from the USA. The Victorian connoisseurs of tea must have rejected the idea. After all, the Victorians enjoyed the whole event of tea drinking and chattering …#34; why would they want to speed up the process?

To make a real cup of tea you will need… A quality blend of tea leaves. Loose tea is best, however a good brand of tea bags will suffice. (Remember if the tealeaves were cheap …#34; the tea will taste accordingly) If you choose to use leaves you will also need a tea strainer.

You will also need a kettle full of boiling water, a teapot, a teaspoon, a china mug or cup and saucer, milk and sugar to taste.

First pour around a quarter of a pint of the boiling water into the teapot. Put the lid on the teapot and swill the hot water around inside the teapot before pouring the water out of the spout and down the sink. This is called ‘Warming the Pot’.

Warming the teapot ensures that when the teapot is filled with water for making tea, that the water will remain hot and wont loose any heat tot he teapot. Keeping the tea water hot not only keeps the finished tea at an optimum temperature for drinking, but also helps with the tea brewing itself. Piping hot water aids the tealeaves to effuse.

One the teapot is hot, you should add the tealeaves. The general rule is to add a teaspoon of loose tea or a teabag for every person who will be taking tea, plus ‘One for the Pot’. Therefore, if five people are taking tea, you should add six teaspoons of tealeaves or six teabags to the teapot.

Now pour on the boiling water. You should add enough water to fill everyone’s teacup. Put the lid on the teapot to retain the heat. Leave the teapot to stand for two minutes.

Then remove the teapot lid and stir the tea with a spoon. Replace the lid and again leave it to stand two more minutes. The tea is now ready for pouring.

China cups are best for drinking tea from, which is why the Victorians chose to drink from beautiful china tea sets. It just makes the tea taste better.

Controversy has arisen as to when the milk should be added to tea. Some people saying that the milk should be poured in first and others saying that the tea is poured first. Obviously as a nation we have got used to brewing tea in a mug. This way the tea is always added first. However, to make a real cup of English tea the milk is always added to the cup first, followed by the tea.

Sugar is than added last to taste. A sugar bowl is necessary because it largely depends on the size of the cup as to how much sugar you will take in your tea. The larger the cup or mug the more sugar you may need. Of course with just a small china cup you need far less sugar.

When the tea has been poured, the teapot should be again filled with boiling water in readiness for a second serving. Stir the tea and replace the lid and cover the teapot with a tea cosy to keep the tea piping hot. By the time you have drunk your first cup of tea, the second batch of tea will be ready for pouring.

We should bring back the art of tea making. It’s a relaxing social event that everyone young and old can enjoy. Funny isn’t it how we buy little girls pretty little tea sets to make imaginary tea for their dollies, and yet as adults we have removed the fun and we just sling a teabag in a mug. Join the campaign and dig out your teapot and treat yourself and your friends and family to a real English cup of tea and a chat, today.


About the Author

Visit TeaCosyFolk.co.uk for quality, hand knitted, woollen, character tea cosies. Tea Cosy Folk tea cosy designs are exclusive to TeaCosyFolk.co.uk and not only look charming but also keep the tea piping hot ready for the second cup of tea.

Gloutien Allergies are Easier to Live With

Finding out that you suffer from gloutien allergies can be a little overwhelming at first. However you should know that unlike 20 years ago there is actually a large market for gluten-free foods. If you are like many people you did not even suspect that the reason you were not feeling well was due to a food allergy.

What is a Gloutien Allergy?

Quite simply put someone that suffers from gloutien allergies is allergic to wheat and wheat products. Many suffers have gone years before the problem is diagnosed properly. This is usually because unless you have a severe allergy to gluten the symptoms of a food allergy are often times vague. These symptoms often include generally feeling under the weather or constantly tired.

Other physical symptoms include having a runny nose either while you are eating or shortly afterwards. An upset stomach or diarrhea shortly after eating is also very common. What is happening to your body is when you eat something containing gluten your body is not recognizing it as food, it is seeing it as a foreign substance invading your body. This causes your body to attack the food which gives you the different ranges of reactions.

What Can I do about this allergy?

There is really little you can do about this type of food allergy as there currently no cure and the only way to feel better is to avoid it all together. The most important thing you can do is educate yourself about gloutien allergies. For example, many manufactures have wheat hidden in their foods and even though the FDA requires them to print all the allergens that are in foods many have found clever ways around it.

You will need to start reading all the labels of the foods you purchase and learn some terminology that is related to gloutien allergies. One example is the term "natural flavors or flavoring" these products can have trace amounts of gluten in them. One important thing to remember is just because it does not sound like a product should have wheat in them does not always mean they won't. A good example of this is French fries; almost every major manufacture has gluten in them, so always read the label.

Available Gluten-Free Foods

There are many gloutien-free foods available and many of them are very good. However not all things are created equal so just because you try one brand and don't like it try several brands before you rule the food out completely. You will find in your research that you can find gloutien-free brownies, pancakes, cookies and even cakes. There are cereals available also and you can even find pasta that is made out of rice. You can find these foods online or in your local health food store.

About the Author

Find out more on theeffectiveness of allergy filters in reducing in home allergens by visiting http://www.allergyanswersguide.com, a popular allergy website that specializes in offering free information on living with cat and feline allergies.

Why You Should Be Using These Pizza Crust Recipes

Pizzas- brief meaning and concept: Pizza is one of the world's famous dishes and it has an ever gaining popularity. Pizza represents the rich European culture, so it's not a dish, but also a mode of representing the rich cultures. Pizza is generally round in shape (it is also available in many shapes) and is also available in various sizes and is served baked. There are lots of varieties of pizzas available with different types of toppings.

Pizza crust-meaning The base of the pizza which is made of the bread is referred to as the pizza crust. Generally pizza crust is white in color and there are different types of styles in which it can be prepared. Generally thick crust is used in the pizza pans. There are large types of variety of crusts. Depending upon the type of pizza the favorable type of crust is used. Pizza base which are stuffed with cheese are also available. The crust may also be seasoned with butter, herbs or garlic.

Ingredients used for the preparation of the pizza crust.

There are varieties of materials used for the preparation of the pizzas. Some of the commonly used are listed below: Dry yeast- in nearly all the crust dry yeast is the primary ingredient used for the preparation of the crust. Salt and sugar is used very oftenly while for the preparations of pizza crust. All purpose flour is also another ingredient which is used quite frequently. Extra flour is required very oftenly to prevent the sticking of the hands while the preparation of the crust. Water- only warm water should be used for the preparation of the crust. High gluten flour is also used very frequently while preparing the dough. Vegetable oil is also used on many numbers of occasions. Note: A favorable temperature must be maintained during the preparation of the crust. The crust must be prepared in a hygienic bowl.

Recipe for the pizza crust The yeast must be sprinkled over the warm water. It should be stirred until it is dissolved and is should be stirred until the water becomes creamy. After those 2 cups of flour, sugar and salt should be added. It is beat thoroughly and after that the remaining flour should be stirred properly. It should be knead until smooth elastic and turn on lightly floured board for about ten minutes. More amount of flour should be added in order to prevent the sticking of the dough. The mixture of the dough should be placed in a greased bowl and over the grease top the dough must be turned over. For about 30 minutes until the dough is doubled cover the dough and let rise in the warm water. In order to force out the bubbles the mixture should be punched down and then turned into the board and should be knead long enough. After the bubbles are forced out it should be divided into half and each half should be rolled and stretched over an oiled pan. And the favorite toppings must be added and keep it for baking.

Pizza crust recipes rock. Try one!

Muna wa Wanjiru Has Been Researching and Reporting on Pizza for Years. For More Information on Pizza Crust Recipes, Visit His Site at PIZZA CRUST RECIPES

About the Author

Muna wa Wanjiru Has Been Researching and Reporting on Pizza for Years. For More Information on Pizza Crust Recipes, Visit His Site at PIZZA CRUST RECIPES

Wednesday, February 6, 2008

How To Make The Ultimate Fruit Smoothies Recipes

Fruit smoothies recipes are the way to go if you want healthy drinks that taste smooth and delicious. They are a real treat for your taste buds.

Only problem is, you're faced with a ton of choices when you look up different smoothies recipes. The best way to deal with this is to read about different recipes and experiment with them until you something you like.

Figuring out what sort of smoothie you're in the mood for is a good place to start. If you're really craving certain kinds of fruits, you could begin by searching for smoothie recipes that contain the fruits you like.

Another way to find the best fruit smoothies recipes is to decide what your purpose is for eating them. It might sound silly, but there are different reasons!

One growing trend is to go on a smoothie diet. Other people might like to eat them for a yummy desert and include ice cream.

Smoothies are also a great option if you're trying to encourage your child to eat more fruits; kids love smoothies. If you're a parent who wants your child to eat healthier, you could try green smoothie recipes that use vegetables. There are sneaky ways to slip in certain ingredients your child would normally reject.

You can mask certain flavors with different kinds of fruits. Something intensely sweet like strawberries will often do the trick.

If you'd like to eat more healthy soy or tofu but dislike the flavor, you could use a smoothie recipe that includes strawberries. These smoothies will taste so good, no one will notice the healthier ingredients.

Different thickening options are another consideration when you're hunting for good fruit smoothies recipes. A lot of the recipes call for yogurt as a base.

Some call for ice cream instead. Yogurt and ice cream are good choices that offer different flavoring and health benefits.

If you've decide to include smoothies as part of your diet then you'll want to stick to the recipes that are yogurt based.

These have less calories but are just as fulfilling. As an added bonus they have healthy bacteria in them that are good for your system.

Once you've thought about what you want, you'll have an easier time searching for fruit smoothies recipes you'll enjoy. There are tons of choices out there, so it's a good idea to decide what you want before you go choosing.

Trying out all of these different flavors will be yummy fun for the whole family.

About the Author

Visit Fruit Smoothies for the best tasting Tropical Smoothie and Fruit Smoothie Recipes on the planet. Did I mention they are free?

Healthy Cooking Can Be Really Fun

Cooking is the act of making food for eating, and it consists of a wide range of techniques and methods; mish mashing of different ingredients which adds flavor or digestibility to the food and some other tools as well. Or else it can be said that cooking is the process of blending of ingredients, measuring and selecting of ingredients in order to get the desired results. Cooking can add taste to any and almost every type of eatable food items. There are some of the best ways that are mainly used to cook food which are roasting, frying, baking, boiling, steaming, micro waving and many more at the same time preserving all the nutrients of the food like proteins, fat, liquids, and carbohydrates.

However, healthy cooking can be really a fun filled activity but can be annoying too for the working people but there is nothing to panic about, as there are some easy, fast and simple ways to cook food while maintaining all the health benefits simultaneously. In any case it should be kept in mind the type of food you are cooking and eating, as you can be surprised from the fact that eating more than a normal portion at meal intervals, could actually cause unwanted weight gain and other related health problems.

To divest this problem try to cut down the amount of food you eat, regardless of the type of food it is to minimize the intake of unwanted fats and calories. However, while cooking the food always remember the way you cook the food, whether you grill it or fry it make sure which kind of fats and oils you use to cook. If possible always try to avoid use of oils and high calorie fats for cooking as these are certainly unhealthy ingredients and may give room to some unnecessary problems. Especially, if you are cooking meat, always try to roast or grill it rather than frying, and if you have to fry it, than cook it with a very small quantity of sunflower oil, or some other low calorie oils which are available in the market.

Alternatively, in place of oil a little bit of low fat margarine can be used which is a healthy option for cooking. Apart the types of oils you use to cook food, make sure the vegetables and the other ingredients should be fresh and are not preserved from long as it may spoil the taste and the freshness of the food plus can be sometimes really very harmful and difficult to digest.

In addition to the dos and don'ts of cooking, and if cooking alone bores you, other family members as well can partake in cooking. As cooking not always involve using stove or oven, preparing sauces, sandwiches, and salads are also a part of cooking and making simple healthy snacks are a great way to cook with kids. And kids will really enjoy eating these items not just because of their taste because they too had a hand in cooking it. On the other hand cooking can teach all about the ingredients, the proper nutrition, and eating in moderate quantity.

About the Author

www.cookingonsite.org

Cooking tips and recipe from around the world As long as cooking and eating is very important to everyone. Let's visit our website to find variety of recipe from all around the world. Enjoy the taste of food as well as cooking tips which you can apply to your cooking.

Beef Five ways for Five Days

To really simplify a week of cooking, I like to crock pot a large amount of meat and then prepare it five different ways throughout the week. For beef dishes, I like to use stew beef since it's already cut up. Even if it isn't the best cut of meat, it doesn't matter because it will be slow cooked to tender perfection.

For the crock pot beef, create as follows: 5 lbs. stew beef 4 (14 oz) cans beef broth 2 (4 oz) cans chopped green chilis Combine all ingredients in crock and stir. Cook on high 6-8 hours. Crock pot tip: If you won't be looking at the crock for more than 8 hours, just add another can of water. Meat will be even better the longer you cook it - you just don't want the liquid to run down.

Monday's shredded beef over rice
Serves 4, Cook time: 3 minutes, Prep time: 2 minutes
Ingredients:
1 lb. cooked beef mixture (approximately 1/5th of the meat mixture)
2 packages of uncle bens 90 second rice
Reheat beef mixture on the stove top while microwaving the rice for approximately 3 minutes. (90 seconds each rice and then some for the beef.

Tuesday's shredded beef chili
Serves 4, Cook time: 5 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/4 of the remaining mixture from Monday)
1 can (16 oz) kidney beans
1 can (16 oz.) pinto beans
1 can (16 oz.) corn
1 can (24 oz.) crushed tomatoes
1 envelope ranch dressing mix
1 envelope taco seasoning mix
Rinse beans thoroughly. Drain beans and corn. Combine all ingredients and cook on the stovetop. Stir constantly and serve once heated through.

Wednesday's beef and cheese casserole
Serves 4 Cook time: 15 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/3 of the remaining mixture from Monday)
1 (15 oz.) can tomato sauce
1/2 small onion chopped and browned
1 small can black olives
1 cup sour cream
1 cup cottage cheese
8 oz. shredded cheddar cheese
1 (8 oz.) package Doritos or other taco flavored chips
Combine beef, cooked onion, black olives and tomato sauce (A). Combine sour cream and cottage cheese(B). Layer A then B, then cheddar cheese and chips two times. Bake at 375 for 15 minutes.

Thursday's faux shepherd's pie
Serves 4 Cook time: 30 minutes, Prep time: 5 minutes
Ingredients:
1 lb. cooked shredded beef mixture (1/2 of the remaining mixture from Monday)
1 package refrigerated mashed potatoes (I use Bob Evans)
2 jars beef gravy (I like Boston Market)
1 envelope onion soup mix
Combine beef, gravy and onion soup mix. Spread into a baking pan. Cover with the potatoes. Bake at 400 for 30 minutes. Optional alternative: only 1 jar of gravy

Friday's beef barley soup
Serves 4 Cook time: 15 minutes Prep time: 15 minutes
Ingredients:
1 lb. cooked shredded beef mixture (the remainder from Monday!)
1 (14 oz) can crushed tomatoes with basil (if possible)
10 cups water
2 cups of chopped cooked celery, onions and/or shredded carrots
6 beef bouillon cubes
½ cup quick-cooking barley
2 T. dry mustard
2T. Worcestershire sauce
1 T. dried basil
Combine all ingredients except barley in large pot on stove top. Bring to a boil over high heat. Add barley. Reduce heat to medium low and cook until barley is cooked through (about 10 minutes). As with all soups, keeping it on low and cooking longer improves the flavor so do that if you have the time. Time saving tip: Buy the shredded carrots. They are much easier to add to soups and look great on salads.

Even the leftover hater in the family will be delighted with this assortment of meals that seem like you cooked for hours. Ciao and enjoy!

About the Author

Pam is the owner of www.pams-hams.com and mother of two kids, two cats, and a Samoyed. She is recently retired from a specialty meat company to spend more time with those listed above. She likes entertaining and cooking but really enjoys finding clever new ways to make a recipe easier or better. Call it a creative outlet!

Laithwaites Wine - Browsing Italy

For Some Of The Best Wine Buys This Spring �" Head To Italy!

Italian wine can be baffling! Most people have heard of Chianti. Lots of you probably enjoy a glass of Pinot Grigio or two, maybe the odd Frascati or Soave every now and then. But when you find wines like Verdicchio, Primitivo and Dolcetto on the wine list, you may be left feeling that a simple Chardonnay or Cabernet Sauvignon is a friendlier option!

But don’t give in �" you’ll be missing out on some of the most diverse and exciting wines in the world! Tony Laithwaite �" Chairman of Laithwaites, the UK’s leading independent wine merchant �" has just got back from a buying trip to Italy, where he and Laithwaites buyer Thomas Woolrych decided they could happily drink nothing but Italian wine for the rest of their days!

"I’ve since calmed down a bit (but only a bit)", says Tony, "but what struck me was the quality of the 2006 vintage �" and the dazzling diversity on offer." And Tony’s not alone in heaping praise on the harvest. The Giorno del Vino (Italy’s leading wine journal states that "2006 is unquestionably the best vintage of the last 5 years �" in almost all areas of Italy. The best white wines are spectacular �" and on a level with their red wine."

From Alpine north to sun-drenched south you can find totally unique wines that are bursting with flavour. Classic grapes like Sauvignon Blanc and Merlot are grown in Italy, but there’s nothing like fresh, limey Cortese of classic Italian white Gavi di Gavi anywhere else in the world �" makes a nice change from Chablis!

So if you and your taste buds are prepared to go on a wine discovery voyage, Italy is the country to head to! To see what’s got the people at Laithwaites so excited, have a little look at their current Italian range by visiting our web site.

About the Author

Kate Diggle is a professional writer for the wine trade. Laithwaites privates real and direct come from the vineyard top-quality wines. More information about Laithwaites visit us - www.laithwaites.co.uk

Why We Should Not Overlook The Great Benefits Of Wine

The earliest known production of wine Georgia and Iran. For a long time now wine has been made from natural fermentation of grape vine juice. Today, there are other different types of wines made from different fruit juices. Some of the most famous being the apple juice wine, elderberry wine, barley wine and rice wine. All these ingrediants for making wine have naturally occuring starch, enzymes and other nutrients. The grapes harvested from farms in South Africa, California, and Greece are crushed and then fermented with yeast. Yeast helps in converting the sugars found in these fruits into alcohol.

The benefits of wine are manifold, but cautions are not excluded. Besides the great taste, the relaxation it brings and the way it turns food more appealing, wine also has an impact on our health, being used for thousands of years now for its nutritive properties. In the old times wine was believed to purge fever, disinfect open wounds, not to mention that it had a great role in the regeneration of the red blood cells. The explanation behind the therapeutic effects of wine lies in the fact that in the presence of wine acids, germs and bacteria cannot resist. Besides the significant amount of minerals and vitamins, wine is also considered a great appetizer.

There were times when the benefits of moderate wine consume for human health were not recognized, and any reference to the use in medical practice was excluded from books and applications. Paradoxically enough, scientific research has revealed the fact that a glass of wine during a meal works great for the prevention of coronary disease; anything that goes beyond the moderate consume level is risky and dangerous for the health condition. Europeans are known to drink more wine with their meals than Americans do for instance. The latter would rather have soft drinks, tea or coffee instead of wine or water.

Nevertheless we need to insist on the fact that most people who drink wine do not take it as some form of dietary supplement, but actually enjoy the sheer pleasure of a quality drink. Wine brings relaxation, creates a certain atmosphere and definitely makes certain dishes taste delicious. Pork or venison for instance go extremely well with a red wine variety, whereas poultry, fish or sea fruit are usually paired with white wine. The market is absolutely flooded with a variety of wines, and the average consumer who'd simply want to have a great meal doesn't have to pay a fortune for a good bottle of wine.

Wine also works well for all sorts of social occasions: whether served at the table or offered as a gift. Many people have taken the custom of sending a bottle of wine with a card in order to show their appreciation, express congratulations, mark a certain event or simply say "thank you". Therefore, some wine bottles are already included in special packages meant to be presented on a variety of occasions, from anniversaries and birthdays to the holiday season and the closure of business deals.

Muna wa Wanjiru Has Been Researching and Reporting on Wine for Years. For More Information on Wine, Visit His Site at WINE

About the Author

Muna wa Wanjiru Has Been Researching and Reporting on Wine for Years. For More Information on Wine, Visit His Site at WINE