|Brewing Yeast and Fermentation|
|by David Quain|
Now Available for the First Time in Paperback!This unique volume provides a definitive overview of modern and traditional brewing fermentation.
101 - 110 of 36,000 for salads
Slice the mozzarella and tomatoes into 1/3-inch slices or 3/4-inch chunks. In a bowl, add vinegar and garlic. Allow garlic to steep in vinegar for ...
Remove core of ... bits and fruit salad. Arrange mandarin ... Top with some of the syrup/juice from the fruit salad or mandarin oranges. Makes 4 servings.
Mix together 1 package of lemon gelatine in 1 3/4 cups hot water. Stir until dissolved. Cool until mixture begins to set and has a syrup-like ...
Combine sugar and corn starch, add to vinegar and water. Simmer over slow heat until the mixture thickens. Add beets and onion, heat through and pour ...
Mix all together except bananas. Refrigerate until ready to serve, then stir in 2 sliced bananas.
Prepare macaroni according to package directions. Mix remaining ingredients and add to drained macaroni. This will be fairly soupy. Cover and ...
In a large ... is a wonderful salad to bring on ... prepare it in the morning (or evening the night before) it will be perfect served at lunch or dinner time.
A nice salad for a Summer ... fresh oregano leaves and chives when in season. Just a squeeze of fresh lemon can brighten the flavor of this or any salad.
Layer ingredients in ... over top of salad. Sprinkle grated cheddar cheese over all. Cover and refrigerate for at least one hour or for as long as overnight.
In a large ... seasoned salt and/or pepper, if desired, to suit your taste. For a festive 4th of July dish, serve this salad with blue corn tortilla chips.
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