|Periperi ||A spicy marinade from Mozambique for a variety of meats.
Use word search for recipe. Other versions are used in Portugal, Brazil and other cuisines. |
|Pick Over ||To look through the berries or other fruits or
vegetables to remove any spoiled ones, leaves or
other things you might not want in the dish you
are cooking. |
|Porcini mushrooms ||Pale brown mushrooms which can range up to 10
inches in diameter. May be available fresh in
the U.S. in some markets, but can also be found
dry. Soak dry mushrooms in hot water for about
20 minutes before using in recipes. |
|Red Cabbage ||A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices.
Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws. |
|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. |
|spiedini ||Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish). |
|Tabasco (Sauce) ||Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy. |
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