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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 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. cannoli Italian dessert of deep fried pasta shells filled with a sweet ricotta cheese mixture. Canola oil This Canadian oil is made from the rapeseed. Who'd want an oil named after the rapeseed? It is low in saturated fat and high in monounsaturated fat, making it a relatively healthy oil. capellini Thin pasta, slightly thicker than "angel hair" pasta. capers The flower but of a bush native to the Mediterranean and parts of Asia. It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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