Food Directory

Food Home:- Drink: Wine: United States: Kentucky:

 

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• Acres of Land Winery - Produces red, white, blush, and fruit wines in Richmond. Includes product descriptions, pictures of the facilities, and a menu for their restaurant.
• Broad Run Vineyards & Winery - Produces dry and semi-sweet wines made from estate grown grapes. Includes descriptions, prices, profile, tasting room hours and directions. Louisville.
• Cedar Creek Vineyards - Offers a variety of locally produced fine table wines. Includes product descriptions, events, tasting hours and map. Somerset.
• Chrisman Mill Vineyards & Winery - A small, family-owned estate vineyard and winery. Lists their history, virtual tour, and list of wines. Nicholasville.
• Elk Creek Vineyards - Offers tastings, tours and special events. Includes product descriptions, FAQ, photographs, hour, online order information, store locator and directions. Owensboro.
• Equus Run Vineyards - Produces wines from vinifera, hybrid, and American grapes. Includes a winery profile, event listings, and information about local attractions. Midway.
• Glisson Vineyards & Winery - Produces red, white, blush, and fruit wines in Paducah. Includes product labels and pictures.
• Horseshoe Bend Vineyards - Offers varietals and dessert wines. Includes owner's profile, product descriptions, event calendar, recipes, and hours of operation. Located in Willisburg.
• Jean Farris Winery and Bistro - Produces reds and whites in Lexington. Includes product descriptions and an award list.
• Long Lick Farm Winery - Produces a range of reds and whites in Willisburg. Includes product descriptions and an event list.
• Lover's Leap Winery and Vineyards - Family-operated and located in Lawrenceburg. Provides hours of operation, directions, and contacts. Includes a wine list.
• Sinking Valley Vineyard and Winery - Offering Concord wines in sweet, semi-sweet and dry varieties. Includes vineyard profile, hours, upcoming events, prices, maps and directions. Located in Plato, near Somerset.
• Smith Berry Winery - Provides a wine list, an art gallery, events, directions and a location map. New Castle.
• StoneBrook Winery - Small family-owned producer of fruit and grape wines in Camp Springs. Includes an award list, vineyard description, event calendar, and pictures.
• Talon Winery and Vineyard - Offers a tasting room in an historic 1790's era farmhouse in Lexington. Includes tours, owner profiles, descriptions of wines, events, hours and a location map.
• Wildside Winery - Five acre vineyard with European, hybrid and American grapes. Includes wine list, history, photographs, hours and directions. Versailles.

Random Indian Recipes:-

• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...
  
  
• Mango Sasav
  Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice.
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Pulao
  First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ...
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.