Descriptionary

paella a Spanish dish with many variations, but generally made of chicken, shellfish, vegetables, and rice and flavored with saffron.

Peking duck a Chinese specialty of a whole duck (including the head), roasted until the skin is very crispy. It is typically served in slices served on a pan­cake (mu-shi) topped with hoisin and plum sauce, which is then rolled up and eaten with the hands.

pemmican a mixture of dried meat, melted fat, flour, and molasses, with variations.

poi a Hawaiian dish made from cooked tarot root mashed into a paste.

pepper steak steak strips sauteed with green or red peppers and onions. Also, steak coated with ground peppercorns and fried or broiled.

piccata thin slices of veal or chicken that are breaded and sauteed in a sauce made of white wine, butter, and lemon.

potpie a pie made from beef or chicken in a gravy with potatoes, carrots, etc.

pot roast a large, tough cut of meat, which must be braised for a long time to tenderize it.

quiche a savory custard pie, typically containing cheese, spinach, ham, and mushrooms.

ravioli pillow-shaped pasta stuffed with meat or cheese and served in sauce.

rigatoni large pasta tubes with ridges.

rissole a ball of minced meat, fish, or vegetables, sometimes breaded, and encased in pastry and fried.

Salisbury steak a patty of ground beef and egg fla­vored with bread crumbs, onions, and seasonings.

sashimi a Japanese dish of thin slices of raw fish, often served with soy sauce, wasabi, and pickled veg­etables.

sauerbraten a pot roast marinated in vinegar sea­soned with garlic, onions, peppercorns, and bay leaves and served with dumplings.

scrapple ground and boiled pig with cornmeal and seasonings.

schnitzel veal or pork cutlets breaded and deep- fried.

shepherd's pie a ground meat pie covered with mashed potato and gravy.

shrimp scampi large shrimp broiled in a garlic sauce.

spring roll a log-shaped casing of dough filled with minced meats, seafood, or vegetables, deep-fried or steamed.

steak tartare ground beef mixed with raw egg, onions, and seasonings and eaten raw.

sukiyaki a Japanese dish of thinly sliced meat and vegetables with soy sauce and sake.

surf and turf a dish in which seafood and beef are served on the same plate, usually lobster and steak.

sushi a Japanese dish comprised of vinegar-flavored rice, raw fish, cooked egg, and vegetables.

Swiss steak a thick steak pounded with flour and cooked with tomatoes and onions and seasonings.

taco a folded tortilla stuffed with meat, cheese, let­tuce, tomatoes, etc.

tamale cornmeal dough stuffed with minced meat and red peppers and steamed or baked in corn husks.

tempura Japanese specialty of batter-dipped and deep-fried fish, shrimp, and vegetables.

terriyaki a Japanese specialty of meat or fish mari­nated in a seasoned soy sauce.

tortellini small rings or pillows of pasta stuffed with cheese, meat, or vegetables and served in sauce or broth.

liqueurs

abisante a licorice-flavored liqueur used as a substi­tute for absinthe.

abricots, creme d' a French apricot liqueur.

absinthe a green liqueur having a high alcohol con­tent and a bitter licorice flavor, derived from worm­wood and other herbs.

advokaat eggnog liqueur.

almondrado a blend of almond liqueur and tequila.

amande, creme d' liqueur made from almonds.

amaretto an almond-flavored liqueur made from the pits of apricots.

amer picon a French aperitif made from gentian, oranges, and quinine.

anise a licorice-flavored liqueur made from anise seeds. Also called anisette.

apry a liqueur made from apricot pits.

B and B a blend of brandy and Benedictine.

Benedictine a blend of brandy, sugar, and 27 differ­ent herbs, including hyssop, mint, and melissa; devel­oped by French Benedictine monks.

cacao, creme de a blend of chocolate and vanilla beans.

cafe benedictine a blend of Benedictine and coffee liqueur.

cafe orange a coffee and orange liqueur.

cassis, creme de liqueur derived from black currants.

cerise, creme de French cherry liqueur.

Chartreuse a spicy, French blend of brandy, plants, and more than 100 herbs.

cheri-suisse a cherry and chocolate liqueur.

cherry marnier French cherry liqueur having a slight almond flavor.

cherry rocher French cherry liqueur.

choclair American chocolate and coconut-flavored liqueur.

chococo a chocolate and coconut liqueur from the Virgin Islands.

cocoribe a coconut and rum liqueur.

coffee liqueur a coffee bean liqueur.

coffee sambuca a blend of coffee liqueur and Sambuca.

Cointreau French liqueur derived from orange peels.