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Culinary dictionary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  
  Enter word for searching (only one) and press "search".

All words: 22

Tabbouleh - 
[tuh-BOO-luh] A Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, onions, parsley, mint, olive oil and lemon juice. It`s served cold, often with a crisp bread such as lavosh.

Table d`hote - 
[tah-buhl DOHT] This French term literally means "the table of the host". On restaurant menus, however, table d`hote refers to a complete meal of several courses for the price of the entree.

Taco - 
[tah-KOH] A Mexican-style "sandwich" consisting of a folded corn tortilla filled with various ingredients such as beef, pork, chicken, chorizo sausage, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.

Tagine; tajine - 
Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous.

Tagliarini - 
[tah-lyuh-REE-nee] Long, paper-thin ribbon noodles, usually less than 1/8 inch wide.

Tagliatelle - 
[tah-lyuh-TEHL-ee] Long, thin, flat strips of pasta about 1/4 inch wide. "Tagliatelle" is the name used in northern Italy for fetticcine.

Tahini - 
[tah-HEE-nee] Used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seed. It`s used to flavor various dishes such as hummus and baba ghanoush.

Tamale - 
[tuh-MAH-lee] From the Nahuatl word (tamalii), the tamale is a popular Mexican dish that consists of various fillings (such as finely chopped meat and vegetables) coated with a masa dough and wrapped in a softened corn husk. This package is then tied and steamed until the dough is cooked through. The corn husk is peeled back before the tamale is eaten.

Tamale pie - 
A dish made with the ingredients of a regular tamale (cornmeal batter, ground meat, cheese and seasonings), except the ingredients are layered and baked in a dish instead of wrapped in a corn husk.

Tamari - 
[tuh-MAH-ree] Similar to but thicker than soy sauce, tamari is also a dark sauce made from soybeans. It has a distinctively mellow flavor and is used primarily as a table condiment, as a dipping sauce or for basting.

Tamis - 
[TAM-ee, tam-EE, TAM-ihs] Also called tammycloth, a tamis is a worsted-cloth strainer used to strain liquid mixtures such as sauces.

Tandoori coloring; tandoori paste - 
[tahn-DOOR-ee] Available in Indian markets, this coloring is used to give foods the traditional red-orange tint of tandoor oven cooking. Tandoori paste can be rubbed directly onto the surface of meats; the powder is generally stirred into a marinade.

Tangelo - 
[tan-JEHL-oh] A juicy, sweetly tart citrus fruit with few seeds that takes its name from the fact that it`s a cross between the tangerine and the pomelo. There are many hybrids of this loose-skinned fruit, ranging in size from that of a tiny orange to that of a small grapefruit.

Tannin - 
[TAN-ihn] An astringent substance found in the seeds and stems of grapes, the bark of some trees and in tea. Tannin is important in the making of good red wines, aiding them in long and graceful aging. When such wines are young, the tannin often gives them a noticeable astringency - a quality that diminishes as the wine ages, mellows and develops character.

Tapas - 
[TAH-pahs] Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs or cocktails.

Tapenade - 
[TA-puh-nahd, ta-pen-AHD] Hailing from France`s Provence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It`s used as a condiment and served with crudites, fish, meat, etc.

Taramasalata - 
[tah-rah-mah-sah-LAH-tah] This Greek specialty is a thick, creamy mixture made with tarama (pale orange carp roe), lemon juice, milk-soaked bread crumbs, olive oil and seasonings. Taramasalata is usually served with bread or crackers as an hors d`oeuvre. It may also be used as a dip for crudites.

Tarragon - 
[TEHR-uh-gon, TEHR-uh-guhn] Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces.

Tartar sauce; tartare sauce - 
[TAHR-tuhr] Based on mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It`s traditionally served with fried fish, but can also be used with vegetables.

Tartarian cherry; black Tartarian cherry - 
[tar-TAIR-ee-uhn] Large and heart-shaped, the Tartarian cherry has a dark purple, almost black, skin and flesh. Inside the thin skin the flesh is sweet, juicy and extremely flavorful. The Tartarian cherry is available from May to September.

Tarte Tatin - 
[tart tah-TAN ] A famous French upside-down apple tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.

Tastevin - 
[taht-VAHN , , tahst-VAHN ] A wine-tasting cup, usually worn on a chain or ribbon around the neck of a sommelier.

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