|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. |
|Anglaise ||A French term for boiled or poached food, meaning
"English style." Also used for breaded and fried
|Appellation ||A designated wine growing area, as defined under
local laws. Somewhat standardized across many
|Applejack ||A brandy made from apple cider. |
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