|blanquette ||A French term for creamy stew made of veal, chicken, or lamb, mushrooms and whole small white onions. |
|blend ||To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined. |
|blintz ||A very thin pancake, rolled around a filling and
sauteed until golden brown. |
|bockwurst ||A German sausage made with ground veal and herbs. |
|boiling ||To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level.
A rolling boil is one that can't be slowed by stirring. |
|Bolognese ||A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream.
A ragu is a fypical Bolognese sauce. |
|bone ||When used as a cooking verb, it means to remove
the bones. |
|borscht ||A Russian or Polish soup made with beef stock,
beets, and other vegetables or meat. Traditionally
topped with sour cream. Served hot or cold. |
|boudin ||Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings.
In Louisiana it is made with pork, rice and onions. |
|bouillabaisse ||A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread. |
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