|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. |
|cappuccino ||An Italian coffee beverage of expresso, a little
steamed milk, topped with steamed milk foam and
cocoa powder. |
|capsaicin ||The "heat" in chiles comes from this compound.
Most prevalent in the seeds and veins of the
|caramel ||A candy produced by melting sugar to between
320 F. and 350 F. When cooled, it is hard and
brittle. Soft caramel, used as an ice cream
topping, is made by mixing butter and milk
with the caramel. |
|caramelize ||A cooking technique of topping a dish with sugar
and then melting the sugar with high heat. This
is the technique used to make creme brulee. |
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.