BEST SMALL WINE REFRIGERATOR. WINE REFRIGERATOR


Best small wine refrigerator. Used commercial refrigerators for sale. Compact fridge



Best Small Wine Refrigerator





best small wine refrigerator






    refrigerator
  • white goods in which food can be stored at low temperatures

  • Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).

  • An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator

  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.





    small
  • Small items of clothing, esp. underwear

  • the slender part of the back

  • limited or below average in number or quantity or magnitude or extent; "a little dining room"; "a little house"; "a small car"; "a little (or small) group"

  • on a small scale; "think small"





    wine
  • a red as dark as red wine

  • fermented juice (of grapes especially)

  • drink wine

  • An alcoholic drink made from the fermented juice of specified other fruits or plants

  • An alcoholic drink made from fermented grape juice











best small wine refrigerator - 16 Bottle




16 Bottle Wine Refrigerator Cellar - EdgeStar


16 Bottle Wine Refrigerator Cellar - EdgeStar



Store up to 16 bottles of your best wine under optimum conditions in the EdgeStar 16 Bottle Thermoelectric Wine Cooler TWR160S. While your wine enjoys the optimal temperature and humidity conditions within this unit, you get a wine cooler in one of the most stylish finishes available. This model features a premium metallic silver finish door trim with double-paned tempered glass and pro-style towel bar handle. The tinted glass door protects your wine from harmful light. The interior of the cooler features 3 scalloped chrome shelves to best cradle and display your wine. Each unit provides quiet, vibration-free, environmentally-friendly thermoelectric cooling maintains optimum temperature and humidity. The adjustable thermostat means that this wine cooler can be used to store almost any wine varietal under the optimum temperature and humidity conditions. In addition, the Peltier cooling unit is silent- the only noise you'll hear is the gentle noise of the fan dissipating heat. A soft, low power LED lighting system gently illuminates your wine without creating a "hot spot" within the wine cooler. This compact wine cooler also boasts ample room for 16 bottles, auto defrost, a reversible door, an on/off lighting switch and more! For a great way to store up to 16 bottles of your best wine, the EdgeStar 16 Bottle Thermoelectric Wine Cooler TWR160S is the perfect choice.










83% (15)





Smoky "Cheese" and Spinach Empanadas




Smoky "Cheese" and Spinach Empanadas





Smoky "Cheese" and Spinach Empanadas

Empanada Dough

2 1/4 cups whole wheat flour
1/2 tsp. sea salt
1/2 c. Earth Balance margarine, cut into small cubes
1 1/2 tsp. egg replacer powder + 2 tbsp. water
1/3 cup cold water
1 tbsp. apple cider vinegar

Directions

In a large bowl combine the salt and flour. Add the margarine and mix into flour mixture with your fingers or a pastry blender until mixture resembles coarse pea-sized lumps. Set bowl aside. In a small bowl, combine the 1 1/2 tsp. egg replacer and 2 tbsp. water and mix until well-combined. Add vinegar and the remainder of the water. Add to the wet mixture to the flour mixture, stirring with a spoon until barely combined. Turn out mixture onto a lightly floured counter top or pastry board and bring together with your hands, kneading gently once or twice, just enough to bring dough together. Take note that it is very important that you do not knead it more than this or else the dough will become too hard to work with when rolling it out. Form dough into a flat disc, wrap in plastic or parchment paper and chill in the refrigerator for about one hour.

Smoky Cheese and Spinach Empanada Filling

5 c. fresh spinach, washed and coarsely torn into large pieces
2 cloves garlic, minced
2 tsp. olive oil
1 c. vegan Monterey Jack "cheese" (Follow Your Heat/Earth Island brand melts the best), cut into small 1/3" cubes
2 c. baby portobello mushrooms, stemmed and sliced into thin slices
225 g. smoked tofu, processed into smaller than pea-sized bits
freshly ground pepper, to taste

Directions

In a pan, heat the olive oil over medium heat then add the garlic, sauteeing for 1 minute. Add the spinach and sautee another 3-4 minutes, or until the spinach is completely wilted. Remove the mixture from the pan and place in a medium bowl with the smoked tofu and cheese. In the pan sautee the mushrooms until soft, about 4 minutes. Add the mushrooms to the bowl and season the mixture with freshly ground black pepper. Mix until well combined.

Making the empanadas

Heat oven to 350 F. Remove the dough from the refrigerator and on a floured counter or pastry board roll out into a large disc, about 1/4"-1/5" thick. To make small empanadas, use a large-mouthed glass, such as a wine glass, to cut out rounds of dough. To make large empanadas, use a larger circular item, such as a teacup plate or plastic lid (you'll need to cut around them with a knife). On one side of the dough, place 1 tbsp. filling (for small empanadas) or 1/3 c. filling (for large empanadas). Keep in mind that too much filling will stretch the dough and cause holes or misshaped pastries due to stretching. If the dough is slightly sticky, simply seal the edges of the empanada with a fork, pressing down to seal the two halves of the pastry. If the dough is a little on the drier side, dab a tiny bit of water around one half of the dough circle and close the two halves, sealing with a fork. With a spatula, lift the empanada onto a floured baking sheet. To prevent the filling from seeping out the sides of the empanada, with a sharp knife gently cut two small "v"s into the top of the pastry - this will let any steam inside escape from these cuts. After all the empanadas have been assembled, place the baking sheet in the oven and bake the pastries for 20-25 minutes, or until lightly golden on their bottoms.

Makes 4 large or 8-10 small empanadas (depending on the size circles you make of the dough).

Black Bean and Chilpotle Chile Empanadas

For dough, see empanada dough recipe above.

Black Bean and Chilpotle Chile Filling

1-7.5 oz. can chilpotle peppers in adobo sauce (2-4 chopped chilpotle peppers + 4 tbsp. adobo sauce)
1 14 oz. can black refried beans
1 cup minced yellow onion
2 cloves garlic, minced
1 tbsp. olive oil

Directions

In a pan, sautee onion in the olive oil over medium heat, until translucent, about 5-6 minutes. Add the garlic and sautee another minute. In a medium mixing bowl, combine the sauteed onions and garlic with the refried beans, chopped chilpotle peppers and 4 tbsp. of adobo sauce. Mix ingredients until well combined.

Making the empanadas

Heat oven to 350 F. Remove the dough from the refrigerator and on a floured counter or pastry board roll out into a large disc, about 1/4"-1/5" thick. To make small empanadas, use a large-mouthed glass, such as a wine glass, to cut out rounds of dough. To make large empanadas, use a larger circular item, such as a teacup plate or plastic lid (you'll need to cut around them with a knife). On one side of the dough, place 1 tbsp. filling (for small empanadas) or 1/3 c. filling (for large empanadas). Keep in mind that too much filling will stretch the dough and cause holes or misshaped pastries due to stretching. If the dough is slightly sticky, simply seal the edges of the empanada with a fork, pressing down to seal the two halves of the pastry. If the dough is a little on the drier side, dab a tiny bit of











Crab Cake




Crab Cake





Olivia Bolano - All the Best Fine Foods

Coconut Crab Cakes with Chive Cream & Beet Chayote Salad

Yield: Serves 2

Coconut Crab Cakes
7 ozfresh, or canned crab meat200 g
1 tspmayonnaise5 mL
1 Tbspfresh breadcrumbs15 mL
1green onion, finely chopped
? tsppickled horseradish, drained2 mL
? tspminced fresh ginger root2 mL
? tspfresh chopped tarragon2 mL
? tspminced garlic2 mL
? tspkosher or sea salt2 mL
? tspcayenne pepper1 mL
? tsp freshly ground black pepper1 mL
2eggs, divided
? cupall-purpose flour125 mL
? cupshredded coconut125 mL
1? cups vegetable oil375 mL
1 cupmicro greens, washed and dried250 mL

Method:

1.IN a large bowl, carefully break up crab meat. Add mayonnaise, breadcrumbs, green onion, horseradish, ginger root, tarragon, garlic, salt, cayenne and pepper. Lightly beat one egg, add to mixture and toss to combine. Divide mixture evenly and form into two patties, approx 2? inches (6 cm) in diameter.

2.WHISK together remaining egg with 1 Tbsp (15 mL) cold water to form an egg wash. Set aside. Dredge crab patties with flour to coat evenly on all sides, shaking off excess. Dip patties in egg wash and dredge with coconut, coating evenly on all sides. Set patties in the refrigerator to firm up until ready to cook.

3.IN a large saute pan, heat oil over medium high heat. Place patties in hot oil and cook until golden brown, about 4 minutes. Remove from oil and set aside on a plate lined with paper towel. Keep warm.
Coconut Crab Cakes with Chive Cream & Beet Chayote Salad

(continued)

4.FOR each serving, arrange ? cup (125 mL) greens on a small plates. Top with half of the beet chayote salad and a warm coconut crab cake. Serve garnished with chive cream.

Chive Cream
2 Tbspsour cream30 mL
1 tspchopped chives5 mL
to tastekosher, or sea salt

1.IN a small bowl, mix together sour cream and chives and add salt to taste.

Beet Chayote Salad with Lime Cilantro Dressing
1 chayote, peeled
1beet

1.BOIL beet in salted water until tender. Allow for the beet to cool before peeling.

2.CUT chayote in half lengthwise and remove seed. Using a mandolin, thinly slice chayote and beet. Toss vegetables with lime cilantro dressing and set aside to marinate for about 15 minutes.

Lime Cilantro Dressing
1lime
1 Tbsprice wine vinegar15 mL
? tspsugar2 mL
to tastekosher or sea salt
to tastefreshly ground pepper
? cupvegetable oil125 mL
? cupcilantro, chopped50 mL

1.FINELY grate zest from lime and squeeze out juice. In a small bowl, whisk grated lime zest and juice with rice vinegar, sugar, salt and pepper to taste. Slowly whisk in vegetable oil. Stir in cilantro.













best small wine refrigerator







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