M

We currently have 169 entries that begin with this letter.

Maíz [Cutting Terms] Print in friendly format Send this term to a friend 

- [Spanish] maiz; corn.



Maíz azul [Cutting Terms] Print in friendly format Send this term to a friend 

- [Spanish] blue corn.



Macadamia nut [Cutting Terms] Print in friendly format Send this term to a friend 

- Also known as the Queensland nut, it is a fleshy white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the U.S., the macadamia is used mostly in sweets. The nuts have an extremely high fat content.



Macaire [Cutting Terms] Print in friendly format Send this term to a friend 

- A potato pancake made with seasoned potato puree.



Macaroni [Cutting Terms] Print in friendly format Send this term to a friend 

- A general name for the pastas which are made into various shapes and sizes, as spaghetti, linguini, vermicelli, etc.; actually tubular-shaped pasta.



Macaroon [Cutting Terms] Print in friendly format Send this term to a friend 

- A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon.



Macarronada [Cutting Terms] Print in friendly format Send this term to a friend 

- [Spanish] macaroni.



Macédoine [Cutting Terms] Print in friendly format Send this term to a friend 

- [French] A mixture of fruit or vegetables. Vegetable macédoine are cut into small dice and used as a garnish to meats. Fruit macédoine are cut in larger pieces and often marinated in sugar syrup with liqueur.



Mace [Cutting Terms] Print in friendly format Send this term to a friend 

- The outer covering of nutmeg, reddish-orange and lacy. Used as nutmeg or cinnamon, with nutmeg flavor.



Macerate [Cutting Terms] Print in friendly format Send this term to a friend 

- To soak fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables.



(1) 2 3 4 5 6 ... 17 »
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team