Parboil
41pardon — I. noun Etymology: Middle English, from Anglo French pardun, pardoun, from parduner Date: 14th century 1. indulgence 1 2. the excusing of an offense without exacting a penalty 3. a. a release from the legal penalties of an offense b. an official… …
42Rice — For other uses, see Rice (disambiguation). Oryza sativa, commonly known as Asian rice. Rice, white, long grain vegetable, raw Nutritional value per 100 g (3.5 oz) …
43Frumenty — (sometimes furmity , fromity , or fermenty ) was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat. Different recipes added milk, eggs or broth. Other recipes include almonds, currants, rum,… …
44Swan — For other uses, see Swan (disambiguation). Swans Mute Swans (Cygnus olor) Scientific classification Ki …
45Lutefisk — (lutfisk) (pronounced|lʉːtəfɪsk in Southern Norway, IPA| [lʉːtfɪsk] in Central and Northern Norway, Sweden and the Swedish speaking areas in Finland ( lipeäkala in Finnish)) is a traditional dish of the Nordic countries made from stockfish (air… …
46Gyromitra esculenta — Taxobox name = False Morel regnum = Fungi phylum = Ascomycota classis = Ascomycetes ordo = Pezizales familia = Discinaceae genus = Gyromitra species = G. esculenta binomial = Gyromitra esculenta binomial authority = (Pers. ex Pers.)… …
47Bulgur — (also bulghur or burghul) [http://74.125.39.104/search?q=cache:KZb9z7MB5l4J:www.ochef.com/110.htm+bulghur hl=en ct=clnk cd=1] (from Turkish bulgur [ [http://www.m w.com/dictionary/bulgur Merriam Webster Online Bulgur] ] , known as πλιγούρι ,… …
48Blanching — (also spelled blenching) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced… …
49Scrambled eggs — is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil will dilute the egg proteins to create a softer texture. [McGee, 91] ample preparationThe eggs are …
50Hōtō — nihongo|Hōtō|ほうとう| Houtou is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon …
