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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added. eggplant A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name. empanada A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit. emulsion A mixture of two liquids that don't normally mix well. It is done by rapid stirring and slowly pouring one liquid into the other. A blender or food processor makes the job very easy. endive One of three types of plants: Belgian endive, which is grown without light to produce white leaves, curly endive with curled, lacy leaves, and escarole. Escarole is the mildest, the other varieties being bitter. enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. escarole A type of endive. Milder than Belgian endive. essence An oily, concentrated extract from foods, used to flavor certain dishes. etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice. evaporated milk Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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