|garbanzo beans ||Also called chickpeas, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|gari ||Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as beni shoga. |
|ginger ||The root of the ginger plant is a mainstay in Asian and Indian cuisines, providing a peppery and slightly sweet taste and spicy aroma.
Fresh ginger may be found in the produce section and should be peeled and sliced or ground before using. Dried ground ginger (not an appropriate substitute for recipes calling for fresh ginger)has different characteristics and is used in curries, soups and baked goods (i.e. gingerbread and ginger snaps). Ginger can also be found candied, preserved and pickled, each with its own uses. |
|glucose ||A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily.
also call dextroglucose or dextrose, check in a store that has a large cake decorating section or offers cake decorating classes. |
|guinness stout ||A brand of of strong dark beer which originated in the British Isles.
It is made with dark-roasted barley and is more fragrant of hops than other types of beer. |
|half and half ||A blend of light cream and milk, which produces
a cream with about 12% milk fat. |
|haricot vert ||Haricot vert is a fancy name for green beans or string beans. |
|hummus ||A Middle Eastern sauce or spread made from mashed cooked chickpeas or garbanzo beans and seasoned with lemon juice, garlic and oil.
It is often served with pita bread for dipping. |
|kale ||A member of the cabbage family closely related to collard greens.
Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A.
Kale is best steamed or boiled and served with butter. |
|mache ||A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor.
It can also be steamed and served as a vegetable.
It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn). |
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