Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 chalupa A corn tortilla shaped like a boat, fried, then filled like a taco. chapati Indian whole-wheat bread; flat round cakes cooked on a griddle. chard A vegetable related to the beet, used for its leaves and stalks. High in iron, and vitamins A and C. chaurice A Creole and Cajun sausage. Made from pork, and normally spicy. Served on its own, or in gumbos and jambalayas. cherries jubilee A famous dessert of dark red cherries, sugar, and brandy, flamed then served over ice cream. chervil A mild, anise-flavored herb related to parsley. chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling. chestnut A large, sweet nut of the chestnut tree. Prepared in a variety of ways after removing the shell and inner skin (not just roasted over an open fire, with Jack Frost nearby.) chickpea Also called garbanzo beans, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes. chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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