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TermDefinition
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.
tapas Appetizers popular throughout Spain.
Tempe Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu. Also spelled tempeh.
Teppanyaki cooking Japanese cooking on a grill.
tofu Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked.
tomatillo Similar to a small green tomato and from the same nightshade family, tomatillos are distinctive in their thin paper like covering. Typically used green they have a lemon herb flavor and are found in Southwestern and Mexican dishes.

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