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Old 05-16-2006, 02:56 PM
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Lightbulb Food ABC Game

http://www.hormel.com/kitchen/glossary.asp

post a food or ingredient...something unusual that we can learn about or an old fav.

A food or ingredient that starts with A...

Adobo

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar. It can be made into an Adobo sauce or and Adobo paste. The sauce or paste can be applied as a rub or marinade and are most often used for soups, stews, and meats that are barbecued or slow roasted. Adobo can also be used to refer to a Philippine dish made of braised pork and chicken mixed with coconut milk.

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Old 05-16-2006, 03:15 PM
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Black Pudding

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States. 2. A popular European large link sausage or sausage mixture that is cut into paddies, baked or fried and served for breakfast or added to main dishes. The sausage is made of pork, seasoned pork or lamb's blood, suet, breadcrumbs, and cereal, such as oatmeal. It is sold precooked and is quite black in color. In Eastern Europe, there are some differences in ingredients, such as pork meat and pork blood being used for the pudding in France, Scotland and England. In Ireland, the meat and blood of a lamb are used to make this pudding, which is also referred to as drisheen by the Irish. Black pudding may be called blood pudding in some regions and commonly considered to be part of a traditional breakfast. However, as a sausage, it is increasingly becoming popular in starters, salads, soups, and stews.
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Old 05-16-2006, 03:20 PM
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Chunky Roasted Salsa This smoky salsa can be a tasty dip with tortilla chips, a delicious topping on tacos, fajitas or quesadillas or a piquant side dish to roasted fish or meat.

2 fresh ears of corn or 1 cup frozen corn
2 cloves garlic, unpeeled
3 tomatoes, halved, cored and seeded
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 jalapeno pepper, seeded
1/4 cup lime juice
1/2 sweet onion, chopped (about 1 cup)
1 tomatillo, skin removed and diced (optional)
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
2 tablespoons minced fresh cilantro or parsley
1/4 teaspoon salt Preparation Time: 45 minutes plus standing
Cooking Time: 45 minutes plus cooling
Makes 4 cups
1. Preheat oven to 350F. Spray roasting pan with vegetable cooking spray. If using fresh corn, remove husks and cut corn kernels from ears. Spread corn kernels and garlic in a single layer at one end of the prepared pan and the tomato halves in the remainder of pan.
2. Roast vegetables for 15 minutes. Remove corn; return pan to oven and continue to roast tomatoes and garlic until soft, about 30 minutes longer. When cool enough to handle, remove skins from tomatoes and garlic.
3. Roast peppers by either holding each pepper with tongs over a burner, turning frequently until charred, or placing on a baking sheet and broiling, turning frequently until charred and blistered.
4. Place peppers in a bowl and cover with plastic wrap. When cool enough to handle, peel and remove seeds and membranes. Cut each pepper in half.
5. Place half of each bell pepper, the garlic, jalapeno pepper and lime juice in a blender or food processor and puree. Pour the pepper mixture into a medium bowl. Dice the tomatoes and remaining peppers; stir into pepper mixture. Add the corn, onion, tomatillo, cumin, cilantro and salt; mix well.
6. Let salsa sit at room temperature until flavors blend, about 30 minutes.
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Old 05-16-2006, 03:44 PM
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Dauphin Cheese

A semi-hard, unpasteurized goat's milk cheese from France. The cheese is produced in dolphin and brick shapes with a deep red rind. Pepper and tarragon are added to the cheese to give it a distinctive flavor. It is excellent as an hors d'oeuvre or snack.
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Old 05-16-2006, 04:13 PM
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Wow, my mouth is watering just reading all these cool posts, thanks guys!!! I'll try and think of an "E" post, lol...


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Old 05-16-2006, 04:19 PM
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Eggplant Caponata - Brazilian



Ingredients:
2 eggplants unpeeled chopped, medium pieces
1 red pepper chopped, medium pieces
1 green pepper chopped, medium pieces
3/4 cup extra virgin olive oil
1 large onion chopped medium pieces
4 cloves garlic chopped
3/4 cup dryed grapes
3/4 cup nuts, in small pieces
salt and pepper to taste
3 teaspoons of dried oregano
15 green olives chopped

Directions:
Put all ingedients in a large bowl and stir well. Place all in a microwave bowl and cook on high for about 12 to 15 minutes until you notice that the eggplant is soft.

Serve with hot crusty bread and your favorite wine!


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Old 05-16-2006, 05:25 PM
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Fairy Ring Mushroom
Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter. With a small circular cap that may be 1 to 2 inches in diameter, the Fairy Ring mushroom has a gills beneath that cap that are widely spaced and well defined. Beneath the cap is a cream colored stem that is often discarded before eating, since it has a tendency to be tough textured.

Often confused with the deadly variety of mushroom known as the Clitocybe Dealbata that looks like the Fairy Ring and grows in circles as well, caution should be used when purchasing or picking mushrooms to make sure it is accurately identified and labeled. When selecting fresh mushrooms, choose those that are young and tender. Dried varieties are also available which similarly, should have been picked when they are young and smaller in size. To clean, avoid using water and instead only use a mushroom brush to remove any debris or dirt. Remove the stem and combine the mushrooms with a variety of ingredients adding a pleasant flavor to the foods being prepared. This mushroom goes well in sauces, stuffings, soups, egg dishes, omelets, rice dishes, with meat, poultry, and fish. They also can be prepared simply by frying in butter or olive oil, seasoning with salt, pepper and possibly a little lemon juice, and serving as a side dish.
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Last edited by Christine : 05-16-2006 at 05:27 PM.
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Old 05-16-2006, 05:53 PM
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Gnocchi


A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked. Gnocchi are often served as a side dish for meat and poultry. There is also a dried version of gnocchi that is made with semolina flour, rather than potatoes. The dried version is considered to be a type of pasta that is generally shaped into a form similar to cavatelli pasta.

My grandmother used to make these all the time when we were little. excellent!!!!!!!yummy
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Old 05-16-2006, 06:39 PM
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Hummus

A popular Middle Eastern dish consisting of chickpeas that have been mashed, olive oil, garlic, and lemon juice. It is most often used as a dip for pieces of pita bread. For even more flavor and texture, a sesame seed paste called tahini is occasionally added and referred to as Hummas bi tahina. This dip may also be referred to as Hommus.
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Old 05-16-2006, 06:56 PM
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Italian Sweet Pepper

Long and conical in shape, the Italian Sweet Pepper is a type of chile pepper that is popular pepper for its use in Italian cooking either as a green pepper or as a more mature red pepper. Often referred Italian Frying Pepper, it is typically sautéed in olive oil and added to a variety of foods such as pasta or salad greens. Sweet in flavor and similar in appearance as well as taste to the Anaheim chile pepper, the Italian Sweet Pepper has a medium thick flesh that provides a slightly sweet flavor. It is a common pepper to roast, to cook with olive oil, to fill with stuffings, to serve fresh in salads, or to use fresh as a snack. This chile pepper is harvested when it reaches 6 to 8 inches in length and is a variety that may also be referred to as an Italian Sweet Relleno Pepper or a Sweet Italian Frying Pepper.
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