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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 margarine a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins. Also known as oleo in some areas. marinara sauce A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats. mesclun A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix. Milnot a brand name of a canned evaporated milk. miso A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes. It is high in vitamin B and protien and can be found in Japanese markets and health food stores. oleo An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats. orange jello shots Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers. orange water Orange water or orange flower water is a fragrant distillation of orange blossoms and used in flavoring baked goods and other sweet and savory dishes and in drinks such as a Ramos Gin Fizz. Look for it in the liquor section with things like grenadine and margarita salt. parboil To partially cook food by boiling briefly in water. This may be done to longer cooking ingredients to make sure all ingredients are done at the same time such as in stir-fries. passata Italian for mash or puree. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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