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TermDefinition
Red Cabbage A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws.
ricotta cheese An Italian cheese similar to cottage cheese but slightly grainy and sweet. Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute.
rose hip The reddish-orange fruit of the rose (after the petals have fallen). High in vitamin C, they are used to make jellies and jams, syrup, tea and wine.
rosewater A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
Rotel Tomatoes A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices. They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes.
Scald Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily.
Scalding milk Heat milk to just below the boiling point. This can slow the souring of the milk.
scant Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.
shallots Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.
snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies. Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster.

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