|Fermented Beverage Production|
|by John R. Piggott|
Authoritative overview of fermented beverage production in the 1990s. Reference work for quality control and technical managers throughout the bus...
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Thaw and drain ... until hot. Add onion and saute 3 ... mixture in dish to cover bottom of ... cheese. Let stand 5 minutes before serving. Makes 6 servings.
Cook brussel sprouts according to package directions. Drain. ... remaining ingredients and pour over warm sprouts; cover, marinate overnight before serving.
In large frying ... 3 tablespoons. Add onions and garlic, saute ... the reserved vegetables to the meat. Also ... with a salad and French (or garlic) bread.
Egg replacer can ... Preheat the oven to 350 degrees. Place ... and sauce. Suggestion: Use ice cream scoop to form even balls. Makes about 12 meatballs.
Heat oil in ... Turn the chops to brown other side ... stand 10 minutes, covered, before serving. Serves 6. (Make 1/2 or 1/3 of recipe in smaller skillet.)
Finely chop 1/2 ... ingredients and bring to a boil. Cover, ... remaining butter, 5 minutes. Add to soup along with sherry; reheat. Makes 6 to 8 portions.
Brown the meat ... and saute the onion, garlic and ... Return the pan to the heat and ... and beat thoroughly but do not boil. Serve over cooked noodles.
Preheat oven to 350 degrees. Heat ... until golden. Add onion and continue to ... through. Serves 6-8. Serving suggestion: Crusty bread and homemade coleslaw.
Note: Other vegetables ... but cabbage and onions should never be omitted. Fresh herbs may be ... fresh chopped herbs to equal 1 teaspoon ... wine, Worcestershire and dry herbs. Cover and ... crusty bread. Freezes well.
In a large ... carrot, leek and onions in oil until ... and pepper. Bring to a boil and ... Serve with hot steamy hand towels for wiping fingers. 6 servings.
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