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Food & Drink
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Sunset views, saucy cuisine, seductive wine lists: let the sparks fly at America’s most romantic restaurants. You know the clichés: long-stemmed roses, soft lighting, strolling violinists.Well, forget all that. Real romantic restaurants have cut the fluff. Instead, they've focused on what’s really important: great food and wine, excellent service, and an authentic ambiance
Recipe by alexey,michael Jan 19, 2016
How to Cook Pheasant in a Slow Cooker Pheasant can be a unique addition to your dinner plate. It has a gamier taste than chicken or turkey, but the tiny size of the pheasants makes these ideal for small families or couples. If you want a carefree method to cook pheasant to get tender, delicious results, use your slow cooker. You simply prepare the pheasant in the morning add it to the slow cooker before you go to work. When you get home, your pheasant dinner will be waiting for you.InstructionsThings You'll NeedSlow cooker (also known by the brand name: Crock Pot)Slow cooker liner (optional)1 zip top gallon sized bag1/4 cup flour1 tbsp. seasoned salt or spiced salt blend such as Old Bay or Tony Chachere's2 pheasants, boned and cut into pieces2 cans of condensed cream soup (any flavor or combination) (See tip)2 soup cans of water1 package dry onion soup mixPut the cut pheasant into the zip top bag.Add the flour and salt seasoning to the bag with the pheasant. Seal the bag and shake to coat the pheasant.Put the
Rare, Medium, or Well? Personal preference should determine how long you cook your leg of lamb. Personally, I find rare and bloody lamb to be unappetizing. I prefer medium rare to medium — still tender, with a hint of pink. We calibrated our cooking lesson below to this stage of doneness, but consult the cooking chart below if you like your lamb done differently. I will say that such a large of cut of meat will probably have some variability; parts of the lamb leg were a little closer to medium, and others were closer to rare. Internal Temperatures for Bone-In Leg of Lamb All of these cooking times take into account the fact that we broil the lamb first to sear it. They also assume a resting period of at least 15 minutes, during which the lamb actually continues cooking internally. It's best, especially if you like rare or medium-rare lamb, to take it out at a lower temperature than those officially recommended by the USDA. REMEMBER! These times are only guidelines. Depending on many factors, your lamb leg ma
Sweet World by alexey Apr 5, 2013
Don't make a mistake. This is chocolate!
By Liz Szabo USA TODAY(USA TODAY) - Coffee lovers are a loyal crowd. Most pour out their morning cup of java for the flavor, the aroma, and the accompanying jolt of energy, rather than the health perks. So they may not mind if doctors debate new research suggesting that coffee lovers live longer.
Exotic Cakes by alexey Feb 4, 2013
This is indeed sweet money!
Art of Sushi by alexey Jan 20, 2013
One of the most interesting aspects of the diffusion of sushi into global popular culture is the emergence of “sushi art.” Dozens, maybe hundreds, of spectacularly talented artists have begun to incorporate sushi into their work. Mediums as varied as concrete sculpture, watercolors, and even discarded plastic have been used by these visionaries to evoke images of sashimi, maki, and more.
How to Cook Salmon by alexey Jan 3, 2013
A lot of great great recipes. Very easy to cook. Enjoy!
Isn’t this a pretty soup? And not only that, it’s good for you, too. And did I mention tasty? Yes, this soup is a triple threat! I love this soup because it’s good food and I just feel good eating it. I love the hint of allspice, which is perfect for Fall. I love that.
World of Ice Cream by alexey Jan 3, 2013
It's summer, and there's no better way to cool off than to indulge in some sweet, velvety ice cream. Whether you fancy old-fashioned vanilla, an exotic gelato or a fruity sorbet, desserts in any frozen form are sure to leave your mouth grinning and your heart singing.
Exotic Cookies by alexey Dec 28, 2012
History of Wine by alexey Dec 22, 2012
The history of wine spans thousands of years and is closely intertwined with the history of agriculture, cuisine, civilization and humanity itself. Archaeological evidence suggests that the earliest known wine production occurred in what is now the country of Georgia around 7000 BCE[1][2][3], with other notable sites in Greater Iran dated 4500 BCE and Armenia 4100 BCE, respectively. The world's oldest known winery (dated to 3000 BCE) was discovered in Areni-1 cave in a mountainous area of Armenia.[1].[4][5][6] Increasingly clear archaeological evidence indicates that domestication of the grapevine took place during the Early Bronze Age in the Near East, Sumer and Egypt from around the third millennium BCE.[7]
Law of Thermodynamics by alexey Nov 21, 2012
the person who had been drinking a cup (500 grams) of cold beer (10 degree) burns 500 x 27 = 13,500 cal. to maintain body temperature. Given the fact that the glass of beer adds body to 1000 cal., It turns out that the drunk a mug of cold beer will burn 12,500 calories.
Thus, it is obvious that drinking very cold beer is much more effective than jogging, biking and other activities (aerobics), which is burned in the best case, around 1000 cal. an hour of heavy loads.
California cuisine is a cuisine marked by an interest in "fusion"— integrating disparate cooking styles and ingredients— and which, out of respect for the state's health-conscious tradition, tends to produce food which is fresh and/or lean, rather than manufactured and/or fried.
BBQ Recipes by alexey Oct 4, 2012
Honey-Ginger Grilled Salmon By: Kerri Skrudland "This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it." Prep Time:10 Min Cook Time:15 Min Ready In:40 Min Servings (Help)USMetricCalculateOriginal Recipe Yield4 servings Ingredients 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 (1 1/2-pound) salmon fillet Directions In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
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