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Definitions (1232)

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scallion


(SKAL-yuhn) – The name scallion applies to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks, and sometime [..]
Source: whatscookingamerica.net

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toast points


 – Toasted bread slices, with crust cut off, cut into four diagonal (triangle) pieces.
Source: whatscookingamerica.net

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tamale


(tuh-MAL-ee) – Tamales are a Mexican dish consisting of seasoned chopped meats or vegetables enclosed in corn masa (dough) and wrapped in a softened corn husk.  The savory packages are steamed and [..]
Source: whatscookingamerica.net

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potjiekos


(poi-key-cos or poy-kee-kawse) – It means, “pot food” or “food prepared in a pot.”  It is a food or stew that is cooked slowly in the potjie.  In South Africa this means only one thing, fo [..]
Source: whatscookingamerica.net

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hors d’oeuvres


(or DERV) – Means little snack foods, small items of food or light courses, served before or outside of (“hors”) the main dishes of a meal (the “oeuvres”) which are intended to stimulate the [..]
Source: whatscookingamerica.net

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grapes


It is the common name of an edible fruit in the buckthorn family, and of the vines that produce the fruit.  There are thousands of types of grapes.  Grape varieties are classified according to their [..]
Source: whatscookingamerica.net

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cookie


In America, a cookie is described as a thin, sweet, usually small cake; in Australia and the UK it is called a biscuit.  There are hundreds upon hundreds of cookie recipes in the United States.  No [..]
Source: whatscookingamerica.net

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chiffon cake


It is the first really new development in cake making in many years.  It uses vegetable oil in place of conventional shortening.
Source: whatscookingamerica.net

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cheesecake


Now days there are hundreds of different cheesecake recipes.  The ingredients are what make one cheesecake different from another.  The most essential ingredient in any cheesecake is cheese (the mos [..]
Source: whatscookingamerica.net

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au bleu


(blo) – Means blue and describes the process where freshly killed fish is plunged into boiling water and poached until the skin of the fish has a bluish tinge.
Source: whatscookingamerica.net


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