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pickled herring |
Noun
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herring preserved in a pickling liquid, usually brine or vinegar |
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polished rice |
Noun
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having husk or outer brown layers removed |
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powdered ginger |
Noun
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dried ground gingerroot |
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paddy |
Noun
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rice in the husk either gathered or still in the field |
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paddy |
Noun
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an irrigated or flooded field where rice is grown |
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peppercorn |
Noun
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pungent seasoning from the berry of the common pepper plant of East India |
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pigswill |
Noun
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wet feed for livestock, especially pigs, consisting of mostly kitchen waste mixed with water or skimmed or sour milk |
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pigwash |
Noun
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wet feed (especially for pigs) consisting of mostly kitchen waste mixed with water or skimmed or sour milk |
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pasteurized milk |
Noun
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milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation |
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powdered milk |
Noun
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dehydrated milk |
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Parmesan |
Noun
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hard dry sharp-flavored Italian cheese |
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poppy seed |
Noun
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small grey seed of a poppy flower |
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pan gravy |
Noun
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the seasoned but not thickened juices that drip from cooking meats |
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pasta sauce |
Noun
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any of numerous sauces for spaghetti or other kinds of pasta |
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peanut butter |
Noun
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a spread made from ground peanuts |
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pimento butter |
Noun
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butter blended with mashed pimento |
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paprika sauce |
Noun
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veloute sauce with sauteed chopped onion and paprika and cream |
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pepper sauce |
Noun
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for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper |
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Poivrade |
Noun
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for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper |
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paste |
Noun
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a tasty mixture to be spread on bread or crackers or used in preparing other dishes |
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paste |
Noun
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an adhesive |
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paste |
Noun
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any mixture of a soft and malleable consistency |
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paste |
Noun
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a hard, brilliant lead glass that is used in making artificial jewelry |
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paste |
Verb
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to join or attach with or as if with glue |
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paste |
Verb
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to cover the surface of |
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paste |
Verb
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to hit with the fists |
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poulette |
Noun
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allemande sauce with chopped parsley |
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plum sauce |
Noun
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for Chinese dishes: plum preserves and chutney |
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peach sauce |
Noun
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for Chinese dishes: peach preserves and chutney |
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pesto |
Noun
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an Italian sauce made up of basil, pine nuts, olive oil, and cheese; often served with pasta |
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pate de foie gras |
Noun
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a pate made from goose liver (marinated in Cognac) and truffles |
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paring |
Noun
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(usually plural) a part of a fruit or vegetable that is pared or cut off |
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paring |
Noun
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a thin fragment or slice (especially of wood) that has been shaved from something |
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poached egg |
Noun
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egg cooked in gently boiling water |
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pot cheese |
Noun
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mild white cheese made from curds of soured skim milk |
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process cheese |
Noun
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made by blending several lots of cheese |
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processed cheese |
Noun
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made by blending several lots of cheese |
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pale ale |
Noun
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an amber colored ale brewed with pale malts |
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porter |
Noun
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a very dark sweet ale brewed from roasted unmalted barley |
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porter |
Noun
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someone who guards an entrance |
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porter |
Noun
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a railroad employee who assists passengers (especially on sleeping cars) |
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porter |
Noun
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a person employed to carry luggage and supplies |
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porter |
Verb
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carry luggage or supplies |
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porter's beer |
Noun
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a very dark sweet ale brewed from roasted unmalted barley |
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pancake batter |
Noun
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batter for making pancakes |
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porcupine ball |
Noun
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meat patties rolled in rice and simmered in a tomato sauce |
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porcupines |
Noun
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meat patties rolled in rice and simmered in a tomato sauce |
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pork pie |
Noun
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small pie filled with minced seasoned pork |
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pink wine |
Noun
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pinkish table wine from red grapes whose skins were removed after fermentation began |
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premix |
Noun
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a commercially prepared mixture of dry ingredients |