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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition cherries jubilee A famous dessert of dark red cherries, sugar, and brandy, flamed then served over ice cream. chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling. chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive. chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups. chimichurri An Argentinian herb sauce of olive oil, parsley, vinegar, oregano, onion, garlic, and seasonings. chinois A fine, metal sieve, used to puree or strain food. chives A hardy, perennial herb (Allium schoenoprasum) of the lily family, with small, slender, hollow leaves having a mild onion odor: used to flavor soups, stews, etc. chocolate A highly refined and processed derivative of cocoa beans. True chocolate must be made with cocoa butter and chocolate liquor, both derived from the processing of cocoa beans. The addition of sugar and spices produces the various bitter to sweet chocolates used in baking. Milk solids are added for milk chocolate. chop suey Not a Chinese dish, but rather an American-Chinese dish, made of chopped meat, mushrooms, bean sprouts, water chestnuts, bamboo shoots, onions, and rice. chowder Most often thought of as clam chowder, but really is any thick and chunky soup. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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