|Coleslaw ||A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs.
Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect. |
|concasse ||If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces.
Generally a mixture that is coarsely chopped or ground. |
|consomme ||A clarified meat or fish broth which can be used as a soup or sauce base. |
|cooking slow ||Process which cooks food with a low, steady, moist heat often over a period of 8 to 12 hours.
A slow cooker or crock pot is an electic appliance which can cook the dish while you're away and doesn't heat up the kitchen.
Some vegetables may become over-cooked before other ingredients are done but could be added later in the cooking time or partially cooked on the stovetop and added at a later time. |
|coral lettuce ||A type of lettuce with leaves resembling coral. Any lettuce with curly or spiky leaves is usually a suitable alternative. |
|coriander ||A spice made from the seeds of the coriander
plant, whose leaves are the familiar cilantro
of Asian and Mexican cooking. |
|cornichon ||A pickle made from small gherkin cucumbers. A
common accompaniment to pates and smoked meats. |
|courgette ||The French word for zucchini. |
|couscous ||A beady grain of semolina used in North African
cuisines. Typically boiled like rice, with
spices and vegetables or fruits. |
|Crazy Salt ||See Jane's Krazy Mixed-Up Salt |
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