Search

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A soup or stew popular in Caribbean countries that is prepared with Callaloo leaves obtained from taro root plants.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

stock pot,

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

(Scientific Name: Tricholoma magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest.