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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition butterfly A preparation technique of splitting an item down the center, nearly completely through, so the halves can be opened and laid flat, looking like a butterfly (though a meaty, dead one.) Byrrh French drink of combined red wine and quinine water. cacao A tropical tree whose seeds are used to make cocoa and chocolate. Caesar salad Famous salad first made by Caesar Cardini in Tijuana, Mexico. Romaine lettuce and croutons are tossed with garlic, olive oil, lemon juice, anchovy, egg, and Worcestershire sauce. An editor favorite is to substitute crisp chopped celery for the croutons. Cajun A culinary style of French and Southern origins, associated with the deep south. There are numerous well known dishes, such as Jambalaya, that come from this cuisine. caldo verde A Portugese soup made with kale, potatoes, and liguica sausage. calorie An energy unit of measure. It is defined as the energy required to heat one gram of water by one degree C. at sea level. Fat and alcohol both have nearly twice the calories per unit of weight than carbohydrates and proteins. cambric tea An American beverage of milk, water, sugar, and tea, served hot. canape An appetizer or hors d'oeuvre of bread or crackers with some savory topping. cannelloni A large, tube-shaped pasta. They are generally boiled, stuffed, and served with a sauce. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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