Here are the definitions for the letter "t"

Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 >>

T-bone

is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin.

Tabasco sauce

A hot, thin, spicy sauce made from vinegar and red chilli peppers. It can be used to season meat or sauces or added to cocktails for an extra kick.

Tabasco Sauce

A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco?« Pepper Sauce to this day. This sauce is commonly used with Creole food, chili con carne, and eggs.

Tabasco Sauce

is made from very hot, small peppers originally from the Mexican state of Tabasco. The peppers are used specifically for the trademarked sauce developed by the McIlhenny family over 125 years ago. Tabasco Sauce is made from tabasco peppers, vinegar and salt. The sauce is used in numerous dishes and is the signature spicy flavor in Bloody Mary cocktails.

Tabbouleh

A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint.

Tabbouleh

Middle Eastern salad made with bulgar wheat, tomatoes, lemon and parsley. Traditionally wrapped in lettuce leaves and eaten with the hands.

Tabil

is a Tunisian spice blend containing coriander, garlic and chiles.

Tablette or Chocolat en Tablette

The French word for a chocolate bar for eating. See also bāton.

Tacita Roast Chicken

one portion is a half chicken that has been marinated in citrus and garlic and roasted on a cedar plank; served with black beans, yellow rice, sweet plantains, and garlic chicken jus.

Taco

Usually a fried corn tortilla, folded in half and filled with meat, cheese, tomatoes, lettuce and salsa. Can also be served soft and filled with a variety of ingredients. Soft taco.

Tagine

A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.

Tagine

Or tajine. A north African earthenware dish with a conical shaped lid. The dish has given its name to the north African stew of meat and vegetables cooked in it.

Tagliarini

A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.

Tagliarini

are thin, narrow ribbons of pasta about 1/8 inch (3 mm) wide. For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliatelle, and tortellini.

Tagliatelle

A flat ribbon pasta, narrower than fettuccine, measuring approximately 6mm across.