Here are the definitions for the letter "p"

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Pasta machines

There are two basic types of machines that can be used to make homemade pasta, the roller type and the extruder type. Roller-type pasta machines come in hand-cranked and electric versions. Both come with several attachments-usually one pair of smooth rollers for rolling out the sheets of dough, and two notched pairs (one narrow and one wide) used to cut noodles. With this type of machine, the dough is run between the smooth rollers at increasingly thinner settings until it reaches the desired thickness. The sheets of dough are then fed through either pair of the notched rollers, which cut them into noodles. Some machines have additional attachments, such as crinkle-edge cutters for making lasagne noodles. Extruder pasta machines mix the dough inside the unit, then force it out through special plates with variously shaped perforations. Depending on the perforations, solid or hollow-shaped pastas can be produced.

Pastel

Cake

Pasteles Boriqua

Puerto Rican tamales steamed in plantain leaves and served with Cabbage, Avocado, and Watercress Salad

Pasteles Filling

pork, cured ham, garlic, green bell pepper, onion, cilantro, olives, capers, raisins, anatto oil, oregano, salt

Pasteles Masa

yautia (malalanga or taro root), green banana, green plantain, milk, anatto oil, salt

Pastelle

Pastelle is a cornmeal dough filled with a combination of spices and meat that is wrapped in banana leaves and steamed. This is generally eaten for Christmas.

Pasteurization

Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.

Pasteurize

To kill bacteria by heating milk or other liquids to moderately high temperatures for a short period of time. Milk must be heated to at least 145 degrees F for not less than 30 minutes or at least 161 degrees F for 15 seconds, and then rapidly cooled to 40 degrees F or lower. The famous French scientist Louis Pasteur discovered the process while he was researching the cause of beer and wine spoilage. Although pasteurization is used in beer processing and for some wines and fruit juices, the major beneficiary is milk. Pasteurization kills the bacteria in milk that were once responsible for transmitting diseases such as typhoid fever, tuberculosis, scarlet fever, polio and dysentery. Lactic Acid bacteria, which cause milk to sour, are not destroyed by pasteurization.

Pastilla (Bistella)

A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.

Pastille

A small, round, hard confection made of sugar, water and various flavorings. In the United States pastilles are usually referred to as drops, as in lemon drops.

Pastille

The word has evolved to mean many things over time. In candy and confections, it Pastilleshas two principal meanings: a small, hard, round or oval fruit candy, often used as a lozenge and a disk of chocolate. The pastille was popularized by Droste with a unique shape intended to fit into the soft palate: a rounded top intended for the roof of the mouth, and a smooth flat bottom on which the tongue could gently press the chocolate upwards. With this configuration, the pastille fits, and melts, perfectly in the mouth. Quality manufacturers such as Hachez make flat disks.

Pastina

Italian for tiny dough. In cooking, this term refers to any of various tiny pasta shapes (such as Acini De Pepe), generally used in soups.

Pastis

1. Similar to Pernod, this clear, strong (90 Proof), licorice-flavored Aperitif is very popular in the south of France. It's usually mixed with water, which turns it whitish and cloudy.

2. Any of various yeast-leavened pastries of southwestern France such as pastis Beranais, which is flavored with brandy and Orange-Flower Water.

Pastitsio

A well-known baked Greek casserole dish consisting of pasta (Spaghetti or macaroni), ground beef or lamb, grated cheese, tomatoes, seasonings (including cinnamon) and a white (bechamel) sauce.

Pastrami

A highly seasoned beef made from a cut of plate, Brisket or Round. After the fat is trimmed, the meat's surface is rubbed with salt and a seasoning paste that can include garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice and coriander seeds. The meat is dry-cured, smoked and cooked. Pastrami can be served hot or cold, usually as a sandwich on rye bread.