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(n.) a large fruit with pulpy, yellow flesh and a tough, dark green exterior
(v.) to poke holes into the muscle of meat in order to tenderize it
(n.) a natural sweetener made by crystallizing sugar cane juice
(n.) a smooth, dark green pepper with a rounded tip
(n.) a Cajun or Spanish rice dish that is highly seasoned and contains meat, celery, green peppers and tomatoes
(n.) a salt-cured ham, usually smoked and sliced paper thin
(n.) a small sweet with a gelatinous centre and a firm, flavored sugar coating
(n.) a spicy Jamaican mixture used to marinate fish or meat, usually containing chiles, allspice, thyme and lime juice or rum
(n.) meat that has been cured by being cut into long, thin strips and dried
(n.) an oversized wine bottle holding about three liters
(n.) a crisp, sweet root cultivated in South America for centuries
(n.) a bread made with cornmeal and baked or fried on a griddle
(v.) to cut meat and poultry where their bones articulate using a very sharp knife
(v.) to cut vegetables or other food into long, thin strips, approximately 3 mm wide and 4–5 cm long
(n.) a blue berry used to flavor foods and extract essential oil from to add as a flavoring in gin and liqueurs
(n.) a meat juice that has been lightly thickened with cornstarch or arrowroot
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