Special delivery; From quartinos to carafes, two-ounce pours to super-sized 12-ounce glasses, restaurants are dazzling guests with an array of vinous volumes.: An article from: Cheers
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2-Ounce
This digital document is an article from Cheers, published by Bev-AL Communications, Inc. on September 1, 2008. The length of the article is 1088 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.
Citation Details
Title: Special delivery; From quartinos to carafes, two-ounce pours to super-sized 12-ounce glasses, restaurants are dazzling guests with an array of vinous volumes.
Author: Pameladevi Govinda
Publication: Cheers (Magazine/Journal)
Date: September 1, 2008
Publisher: Bev-AL Communications, Inc.
Volume: 19 Issue: 7 Page: 40(2)
Distributed by Gale, a part of Cengage Learning
Special delivery; From quartinos to carafes, two-ounce pours to super-sized 12-ounce glasses, restaurants are dazzling guests with an array of vinous volumes.: An article from: Cheers
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How To Make Jambalaya
Get the recipe: www.southernliving.com This classic New Orleans dish dish is loaded with Creole spices and comes together in three easy steps. Yield: Makes 6 to 8 servings Ingredients * 1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices * 1 large onion, chopped * 1 small green bell pepper, chopped * 3 garlic cloves, minced * 2 cups uncooked rice * 1 (32-ounce) container chicken broth * 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped * 1 (8-ounce) can tomato sauce * 2 teaspoons Cajun seasoning * 1 teaspoon hot sauce * 1 pound unpeeled medium-size fresh shrimp * 3 tablespoons chopped green onions Preparation Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute. Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients. Peel shrimp, and devein, if desired. Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink. Southern Living, JUNE 2003
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Orignal From: Special delivery; From quartinos to carafes, two-ounce pours to super-sized 12-ounce glasses, restaurants are dazzling guests with an array of vinous volumes.: An article from: Cheers
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