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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 edamame Fresh soy beans, available in Japanese markets and restaurants. eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added. empanada A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit. enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. escarole A type of endive. Milder than Belgian endive. etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice. Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9. fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas. farfel Grated egg noodle dough used in soups. Can refer simply to food that has broken into small pieces. Farmers Cheese Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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