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A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

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).

The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.

Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

A thick fruit spread made with fruit pieces and sugar that are cooked and reduced until thickened into a medium textured spread.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

A Mexican dish consisting of mashed avocados and a small amount of lemon or lime juice. It is used as a side dish, dip, or topping.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

A sweet quick bread usually prepared with all-purpose flour and flavored with pumpkin and a variety of spices including, cinnamon, nutmeg, and cloves.

A combination of nuts (such as hazelnuts, almonds or chickpeas), seeds (such as sesame seeds, cumin seeds), or ground spices (such as coriander, cumin and pepper), and occasionally other desired ingredients blended together to produce a coarse ground mixture that is served with food or on food.

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.