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A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

cheese,

Produced in small quantities as a farmhouse or artisan cheese, Crucolo is a variety that is made from unpasteurized cow's milk.

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

Made in and around the area of Nidwalden, a canton in Switzerland, Stanser is a cheese produced in the central region of this nation.

A kitchen utensil used for making the potato dish from Switzerland that is known as Roesti, Rösti or Rosti potatoes.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished with an olive mix.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

Produced in France, this cheese is a soft variety that is very similar to a traditional cream cheese.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.

A combination of one or more types of natural cheese that have been pasteurized to extend storage life.