Here are the definitions for the letter "c"

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Calavo pulp

Calavo pulp is perfectly ripened avocados processed at the peak of flavor make Calavo Avocado Pulp the ideal base for guacamole or avocado sauces and dressings.

Caldo

Italian for warm or hot; The Spanish and Portuguese word meaning "broth" or "soup".

Caldo Gallego

Hearty Galician soup of beef, beans, potatoes and chopped collard greens.

Caldo Tlalpeno

Chicken broth with avocado and chiles

Caldo Verde

A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup.

Caldo verde

Green soup is a Portuguese favorite that combines shredded kale, sliced potatoes, linguica, sausage and olive oil for a deliciously satisfying soup.

Calf's foot jelly

An aspic made by boiling claves' feet until the natural gelatin is extracted. The liquid is strained, then combined with wine, lemon juice and spices and refrigerated until set. If sugar is added, it can be eaten as a dessert.

Calf's Liver or Calves' Liver

The largest and one of the most important organs, liver has immense nutritional value providing, that is, that it comes from a fairly young animal. Because liver acts as a clearinghouse for substances that enter the body, it tends to store and absorb unwanted chemicals, medicines and hormones that an animal might be fed. Naturally, the older the animal the greater the accumulation of these unwanted substances, which, according to some, offset liver’s nutritional value. For this very reason, many people choose the more expensive calves liver over beef liver. There are several ways to distinguish between the two. The color of beef liver is reddish-brown, compared to the paler pinkish-brown of calf’s liver. Liver from a mature animal also has a stronger odor and flavor than that from a youngster. Additionally, it will be less tender. Besides beef and calves, the most common animal livers used in cookery are lamb, pork, poultry and goose, the latter used mainly to produce Pate De Foie Gras. The strongest-flavored and least tender of the livers is pork, while poultry livers are the most mild and tender of the lot. All livers are usually available fresh-beef and chicken livers may also be purchased frozen (though the quality of frozen liver is considerably lower than that of fresh). While chicken livers are sold whole, most of those from other animals are marketed sliced. Look for liver that has a bright color and moist (not slick) surface. It should have a fresh, clean smell. Refrigerate loosely wrapped for no more than a day. Liver can be prepared in a variety of ways though quick sauteing is the most popular. It toughens quickly with overcooking. Liver is rich in iron, protein and vitamin A.

Calico Bass

One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, calico bass are also known as "sunfish."

California Roll

Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado.

California Sheepshead

A saltwater fish belonging to the wrasse family. Also called "sheepshead," "fathead," and "redhead." Its meat is white, tender, and lean.

Callaloo

a Caribbean soup made with callaloo leaves (from taro root), coconut milk, okra, yams and chiles.

Callaloo

The large, edible green leaves of the taro root, popular in the Caribbean islands cooked as one would prepare turnip or collard greens.

Callos

Scallops

Calorie

A unit of heat; 1 calorie = 3.968 BTU. The heat required to raise one gram of water one degree centigrade.