Food Directory
Food Home:- Drink: Wine: United States: Wisconsin:
- AEppelTreow Winery
Makes sparkling cider and perry, as well as fruit wines, from their Brightonwoods Orchard in Burlington. Includes product descriptions, an award list, and a company profile. - Bayfield Winery, Ltd.
Makes traditional hard ciders, meads, and country wines in Bayfield. Includes a company history and staff profiles. - Botham Vineyards and Winery
Producing award-winning wines in the heart of Iowa County Uplands. Winery tours by appointment. - Burr Oak Winery
Makes red, white, and fruit wines in New Lisbon. Includes a company profile, product list, and event listings. - Cedar Creek Winery
Located at the Cedar Creek settlement in historic Cedarburg. Product listings, upcoming events, background information and directions are offered on this site. - Door Peninsula Winery
Produces fruit and grape wines in Sturgeon Bay. Includes product descriptions, online ordering, and an award list. - Mason Creek Winery
Produces red, white, and fruit wines in Pewaukee. Information on the winery, products, and contact details. - Spurgeon Vineyards & Winery
Highland producer of grape and fruit wines, as well as mead. Includes product descriptions, online ordering, a dealer list, and harvest festival information. - Stone's Throw Winery
Produces whites and reds from California grapes. Also produces other food items. Contains product descriptions and online ordering. Located in Door County. - Three Lakes Winery
Family operated producer specializing in cranberry and other fruit wines. Describes the products, the winery, and the family. Located in Three Lakes - Von Klaus Winery
Baraboo producer of a range of grape and fruit wines with no added sulfites. Includes product descriptions, an order form [PDF format], and pictures. - Von Stiehl Winery
Produces wines with fruit from Door County and grapes from California and Washington. Describes products, lists awards, and explains their white bottle. Located in Algoma. - Weggy Winery
Produces red, white, and sweet wines using cold-hardy grapes in Richland Center. Also makes fruit wines. Includes product descriptions, an order form, and a company profile. - Wollersheim Winery
Site presenting the historic vineyard, news, events and a product list and order form. - Woodland Trail Winery and Vineyard
Producer of more than 50 different grape and fruit wines in Lakewood. Brief description and contact information.
Random Indian Recipes:-
- 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. - Smoke Chicken
First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.