|al dente ||An Italian term, usually referring to pasta, used
to describe the texture of slight resistence
when bitten. The meaning of the phrase is
"to the tooth." Dentists, perhaps, mean something
|Albacore ||A variety of tuna fish, with white meat and a
high fat content. |
|Albumen ||Egg whites. |
|alfredo ||A rich sauce of butter, cream, grated parmesean cheese and black pepper most commonly served over fettuccine. |
|almond paste ||Made of ground blanched almonds, sugar and glycerin or other liquid. Almond extract is sometimes added for more intense almond flavor. Almond paste is less sweet and slightly coarser than marzipan.
Used in a variety of confections, it is available in most supermarkets. |
|Amaranth ||An annual plant. Greens have a slightly sweet
flavor and can be cooked or served in salads.
Seeds can be ground into flour or used as cereal.
Found in Caribbean and Asian markets.
Considered nutritious and high-protein. |
|Anaheim chile ||One of the most common fresh chiles available
in the U.S. Long, narrow, green, and usually
mild. Named after Anaheim, California. No
further relation to the Angels. |
|Ancho chile ||Dried poblano chile. Deep reddish brown color,
3 to 4 inches long. Considered the sweetest of
dried chiles. |
|angel hair pasta ||Very thin strand-style pasta. |
|Angelica ||A sweet herb grown in Europe. Member of the
parsley family, with pale green stalks. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.