Here are the definitions for the letter "c"

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

Canadian bacon

The large rib-eye muscle of the pork loin, which has been cured and smoked. Usually lean, making a good ham substitute for those watching their fat.

Canadian whisky

Dropping the "e" from whiskey is traditionally British and is used in the spelling ov Canadian whisky. Made only in Canada, this distilled blend of rye, corn, wheat and barley is smoother and lighter than its cousins, rye and bourbon.

Canape

Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished.

Canape

Small, decorative pieces of bread (toasted and untoasted) that are topped with a savory garnish such as anchovy, cheese and some type of spread. Crackers or pastry may also be used as a base.

Canapes

Appetizers of mini or small foods that can be eaten with fingers and are served with drinks.

Canard

Is French for duck.

Canard

The French term for duck.

Canary Bean

native South American white bean

Candied apple

An apple that's coated with a cinnamon-flavored red sugar syrup. This candy coating can either be crackly-hard or soft and gooey.

Candied citron

Candied citron, a popular form of candied fruit used in baking, is made by candying in sugar syrup and then drying pieces of the thick peel from this citrus fruit, which resembles a large lemon.

Candied fruit or flowers

Fruit or flowers that have been boiled or dipped in sugar syrup, then sometimes into granulated sugar after being dried.

Candied orange peel

Candied orange peel, a popular form of candied fruit used in baking, is made by candying in sugar syrup and then drying pieces of orange peel.

Candied pineapple

Candied pineapple is an ingredient used in baked goods. It is made by candying in sugar syrup and then drying pieces of fresh pineapple.

Candlefish

A rich and oily mild-flavored fish. This variety of smelt is so named because Indians sometimes run a wick through their high-fat flesh and use them for candles. Also known as the "Eulachon."

Candlenuts

Candlenuts, similar in shape to hazelnuts, are small, white, waxy nuts-called buah keras in Malaysia and Indonesia-used primarily as a thickening agent for spice pastes. Blanched almonds or unsalted macadamia or Brazil nuts may be substituted. Candlenuts are available in Indian and Asian markets. For other nut varieties, see almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.