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  #21  
Old 05-18-2006, 04:23 AM
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Default Queso Quesadilla

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor. It is a good grilling or pan-frying cheese as it becomes soft and pliable when heated, but does not melt and become runny. Queso Quesadilla is used as a snacking cheese, as a topping for melted cheese sandwiches and cheeseburgers, or as an ingredient for savory dishes and quesadillas.
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  #22  
Old 05-18-2006, 07:34 AM
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Default Rösti

A potato dish from Switzerland that is generally made with boiled potatoes. The potatoes are cooled after cooking, peeled, and grated. Sautéed onions are mixed into the grated potatoes, they are seasoned to taste, and formed into flattened cakes to be cooked in a skillet. When preparing the cake, it can be formed by hand or a rösti ring can be used, which is a tublar piece of stainless steel that can be filled with the potato mixture and placed in the skillet. When cooking, the potato cake can be kept uniformly flat by placing a plate on top of the cake while the opposite side is browning in the pan. The cake is then flipped over to brown the other side and the plate is then placed on the browned side. This potato cake is very similar to a potato cake commonly known as "hash brown" potatoes.
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  #23  
Old 05-18-2006, 08:00 AM
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Sesame Shrimp Crisps (Also known as Shrimp Toast) Broiling, not deep-frying, is the heart-smart secret to these savory snacks. They’re marvelous to munch on.

Ingredients
18 slices French bread, 1/4-inch thick (Use a small bargette and slice diagonally)
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon Chinese rice wine (optional)
1 tablespoon freshly grated ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon hot pepper sauce
1 pound shrimp, peeled and deveined
2 egg whites
1/4 cup sesame seeds Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves 9
1. Preheat broiler. Place bread on broiler rack; broil, turning once, until golden and crisp, about 2 minutes.
2. Using a blender or food processor fitted with the metal blade, combine green onions, cilantro, rice wine, ginger, salt, pepper, and hot pepper sauce. Process until onions are finely chopped. Add shrimp; process until mixture is smooth.
3. In a large bowl, using an electric mixer set on medium speed, beat egg whites until stiff, but not dry, peaks form. Fold shrimp mixture into egg whites.
4. Spoon shrimp mixture onto each piece of toast. Broil 4 inches from heat, until golden, about 3 minutes. Sprinkle sesame seeds evenly on top. Broil 1 minute longer. Transfer to a serving platter and serve immediately.
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  #24  
Old 05-18-2006, 08:37 AM
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Default Trifle Bowl

A clear glass bowl, typically on a pedestal, that allows the layered appearance of brightly colored fruits and the rich ingredients of a trifle to be beautifully displayed. A trifle bowl, also known as a pedestal bowl or a glass footed trifle bowl, has straight sides that rise upward. Some designs of the bowls gradually increase in diameter as the sides extend up while others remain straight vertically without an increase in diameter. Typical sizes may be approximately 8 inches in diameter holding approximately 120 ounces in volume. Smaller versions, also referred to as small trifle bowls, may actually be more appropriately termed a trifle cup, since the volume held is considerably smaller than the traditional bowl. A trifle cup, which most often consists of a very small bowl supported by a single pedestal on a round base, appears to be simply a smaller version of the large bowl and is used to hold a trifle that is prepared as an individual serving.
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  #25  
Old 05-18-2006, 12:06 PM
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Ube Powder

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance. It is commonly used to add a mildly sweet flavor and a slightly purple color to foods such as sweet desserts, cakes, candy, ice cream, and jams. Also referred to as ubi, this powder is made from a yam tuber grown in Asia that is different in appearance from the Okinawan purple sweet potato, but is also known as a purple yam. Instead of the smooth skin of the Okinawan yam which is actually a sweet potato, this tuber is rough skinned and grows on a vine, typical of an Asian yam. Common in the Philippines, the ube is served as a potato dish as well as an ingredient for other savory foods.
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  #26  
Old 05-18-2006, 12:22 PM
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Default Vegetarian

A person who does not consume meat or meat products. There are different categories of vegetarians based on the type of foods consumed and desired for their daily diets. Lacto-ovo-vegetarians allow animal products, such as eggs, butter, milk and cheese in their diet, whereas, Vegans do not eat any meat and do not eat animal products of any kind. Some vegetarians will also allow fish and/or poultry in their diets but will not eat any animal meat. This type of Vegetarian becomes close to those considered Flexitarians, a group of consumers who do eat meat one to three times a week.

Another category of Vegetarians is known as the Rawists, who believe that their diet should consist only of raw foods, consuming organic foods that are still "alive" in effect. Foods such as fruits, vegetables, and grains, none of which are cooked make up a large part of the Rawist's diet. Since the diet of Vegetarians typically does not include some form of meat, it often lacks a source of substantial protein, so other foods with proteins are substituted, such as legumes and tofu.
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  #27  
Old 05-18-2006, 01:01 PM
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Wasabi

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates. This plant is harvested at almost 2 years of age, when the rhizome (main root) has reached a length of 4 to 6 inches. The plants grown near or in water (aquatic or semi-aquatic Wasabi)produce the highest quality Wasabi, while field Wasabi (oka Wasabi) does not have the flavor of plants grown near water. The stem or root section that grows above the dirt or moisture is the part of the plant that is harvested to make one of the most popular seasonings in Asian food preparation and consumption, a condiment referred to as Wasabi or Japanese horseradish.
When buying Wasabi, choose roots or leaves that are uniform in color, unwilted, not damaged or blemished, and are firm to the touch. To prepare, remove the leaves and stems, wash the root to remove any dirt or blemishes. If the leaves are to be used as salad greens or as a garnish, wash the leaves as well. Then, using a grater such as a sharkskin grater favored for the smooth result it provides or a fine bladed grater, remove small bits of the root with a circular grating motion. Let the grated pieces fall into and form a small pile to allow the entire amount to become warmed to room temperature in order to develop the sweet and spicy hot flavor present in the root. Since the flavor decreases quickly, the grated Wasabi should be used within a half hour of grating. When eaten, fresh Wasabi will first have an intense hot taste that quickly decreases, leaving a sweet and mildly spicy flavor. Fresh Wasabi is not often available, so the alternative is to use a Wasabi paste or ground Wasabi that can be used to make the spicy paste.

When Wasabi is purchased in powdered form, it is mixed with water to produce a thick paste-like condiment. The ground version of Wasabi typically contains very little of the Wasabi plant, but may contain dried Wasabi leaves. Most often, ground Wasabi is basically a powder made from horseradish, mustard powder, cornstarch, food coloring, and possibly a little fresh Wasabi. Since fresh Wasabi is not always readily available, it is not uncommon to find that a blend of horseradish and green food coloring has been combined that is referred to as "Wasabi" or Wasabi Paste on a menu or ingredient listing. Wasabi Paste labeled as "Prepared" Wasabi is a mixture of horseradish, artificial flavor, artificial coloring, and miscellaneous ingredients. Wasabi Paste labeled as "100% Real Wasabi" will typically be the genuine ingredients using Wasabi root and no horseradish. However, to be sure, check the listing of ingredients on the product label.

Fresh Wasabi should wrapped in a damp paper towel and refrigerated where it can remain stored for 3 to 4 weeks. Keep the fresh root washed weekly and remove blemishes or darkened areas before grating. Wasabi paste can be kept unopened for 2 months, or opened and stored in a refrigerator for 1 month or if frozen, stored for 18 months or slightly longer.

Wasabi products are most often used in raw fish dishes, such as sushi or sashimi as well as for serving with various varieties of cooked fish, noodle dishes, salads, and for making into sauces, dips or marinades. It is a common flavoring for soba and udon noodle dishes as well as for meats, seafoods, and dim sum. Other ingredients such as soy sauce (Wasabi-joyu) or rice wine may be blended with fresh Wasabi or Wasabi paste to provide added flavor. Wasabi paste and powder is also referred to as Japanese horseradish.
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  #28  
Old 05-18-2006, 01:20 PM
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Yellow Lump Sugar

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface. It is commonly used to sweeten soups, sauces, marinades, glazes, and hot beverages, providing a flavor that has overtones of honey, molasses and caramel
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  #29  
Old 05-18-2006, 02:20 PM
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Zarzuela

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock. It is generally believed that the more types of seafood thrown into the pot, the better the result will be.


*I've heard of this but never had it. It sounds really yummy!
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  #30  
Old 05-18-2006, 02:39 PM
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so are we supposed to start over from A again
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