|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). |
|T. ||In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ |
|tahini ||Sesame seed paste used in Middle Eastern cooking. |
|tamarin ||French for the tamarind, a tropical tree and its acid, pod-like fruit.
The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.
The seeds are ground into a meal and baked as cakes. The fruit has laxative properties. |
|tart ||Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling. |
|tempering ||Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations. |
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