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A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.