|Cajun ||A culinary style of French and Southern origins,
associated with the deep south. There are
numerous well known dishes, such as Jambalaya,
that come from this cuisine. |
|caldo verde ||A Portugese soup made with kale, potatoes, and
liguica sausage. |
|calorie ||An energy unit of measure. It is defined as the
energy required to heat one gram of water by
one degree C. at sea level. Fat and alcohol
both have nearly twice the calories per unit
of weight than carbohydrates and proteins. |
|cambric tea ||An American beverage of milk, water, sugar, and
tea, served hot. |
|canape ||An appetizer or hors d'oeuvre of bread or
crackers with some savory topping. |
|cannelloni ||A large, tube-shaped pasta. They are generally
boiled, stuffed, and served with a sauce. |
|cannoli ||Italian dessert of deep fried pasta shells filled
with a sweet ricotta cheese mixture. |
|Canola oil ||This Canadian oil is made from the rapeseed.
Who'd want an oil named after the rapeseed?
It is low in saturated fat and high in
monounsaturated fat, making it a relatively
healthy oil. |
|capellini ||Thin pasta, slightly thicker than "angel hair"
|capers ||The flower but of a bush native to the Mediterranean and parts of Asia.
It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2019 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.