|kale ||A member of the cabbage family closely related to collard greens.
Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A.
Kale is best steamed or boiled and served with butter. |
|Kirsch ||Kirsch or kirschwasser is an unsweetened distillate (liqueur) of fermented cherries having the flavor of fermented cherries and brandy. |
|mache ||A salad green native to Europe with narrow dark green leaves and a tangy, nutlike flavor.
It can also be steamed and served as a vegetable.
It is also called field salad, field lettuce, lamb's lettuce, and corn salad (though unrelated to corn). |
|margarine ||a butter substitute that is a blend of hydrogenated vegetable oils and other ingredients, as emulsifiers and vitamins.
Also known as oleo in some areas. |
|marinara sauce ||A highly seasoned Italian sauce generally made with tomatoes, onions, garlic and oregano used on pasta and some meats. |
|mesclun ||A mixture of young, small salad greens often including arugula, dandelion, frisee, mizuma, radicchio and sorrel. It is simply a salad mix or gourmet salad mix. |
|Milnot ||a brand name of a canned evaporated milk. |
|miso ||A fermented soy bean paste used in flavoring many Japanese dishes. Light colored versions are used in flavoring soups and sauces while darker versions are used in flavoring heavier dishes.
It is high in vitamin B and protien and can be found in Japanese markets and health food stores. |
|oleo ||An old fashioned or regional term for margarine which is often a non-dairy substitute for butter but also often high in trans fats. |
|orange jello shots ||Orange jello made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of jello jigglers. |
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