|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). |
|marinara sauce ||A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats. |
|mesclun ||A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix. |
|Milnot ||a brand name of a canned evaporated milk. |
|miso ||A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes.
It is high in vitamin B and protien and can be found in Japanese markets and health food stores. |
|oleo ||An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats. |
|orange jello shots ||Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers. |
|Pipe ||To extrude food though a pastry bag to garnish or decorate.
May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc. |
|popover ||A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven! |
|pumpkin ||A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish. |
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