|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. |
|ramp ||A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June. |
|ricotta cheese ||An Italian cheese similar to cottage cheese but slightly grainy and sweet.
Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute. |
|rose hip ||The reddish-orange fruit of the rose (after the petals have fallen).
High in vitamin C, they are used to make jellies and jams, syrup, tea and wine. |
|Rotel Tomatoes ||A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices.
They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes. |
|shallots ||Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor.
Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic. |
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