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- Racines
- A root vegetable, generally served as a garnish.
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- Radish
- A salad plant with a pungent root. Some of the roots are long and tapering, others globular, the latter being commonly known as turnip radishes.
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- Radish
- A salad vegetable with a pungent root, sometimes, when grown with too little moisture in the ground, having a "hot" or mustard like taste. Radishes are usually eaten raw, sliced into a salad, or ground and mixed with pickling spices and served as a relish. The young seedling leaves may be picked in the early stages as baby salad greens.
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- Ragoût
- The French word for a rich, seasoned stew of meat. The meaning of the word "ragoût" is to "give again taste," implying a combination of materials used together to impart taste to each other, which is brought about by the cooking process.
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- Raisin
- Normally defines a grape which has been dried in the sun, however in France it can also refer to a fresh grape. Raisins have high nutritional value and are often found in breakfast cereals, cookies and muffins.
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- Ramekin
- A small, individual casserole dish without a lid.
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- Ravioli
- Very small squares or rounds of nouille paste enclosing a preparation of spinach, cheese, minced meat highly seasoned, etc. Served with a sauce and sprinkled with parmesan. Also used as soup garniture or as a savory.
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- Rennet
- A digestive ferment extracted from the stomachs of young animals, often calves. It is used to coagulate (or curdle) milk in cheese making and in making puddings. Junket is one brand of Rennet and may be found near gelatine and other desserts in the supermarket. The name is also applied to a liquid extract used in the manufacture of cheese.
Rennet is available in powder, liquid and tablet form.
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- Rhubarb
- A large perennial, cold tolerant garden vegetable plant, the stalk of which has an acidic flavor, that is sweetened and used for making puddings, pies, fruit fillings for pastries, etc., often combined with other fruit such as strawberries or raspberries. Rhubarb is sometimes referred to as the "pie plant".
The leaves are not edible and should be discarded, as they contain excessive amounts of oxalic acid. The stalks may be used peeled or unpeeled, depending upon method of cooking and the tenderness or age of the vegetable. At one time, rhubarb was prescribed for its medicinal and laxative properties.
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- Ribolla
- An Italian Wine.
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- Rice
- An esculent grain of warm climates, largely used throughout Europe for puddings and soups. Although highly nutritious, it is not a perfect food, being deficient in albuminoids and mineral matters. It is supposed to be of Asiatic origin, but is now cultivated in the tropical regions of both hemispheres. There are many varieties of the plant, the chief being marsh rice, early rice and mountain rice. Carolina rice is the best for puddings, and Patna for curries.
Rice is a cereal food which constitutes the staple food of a majority of the world's population. Rice was first brought to America around 1694. Although the United States produces more than 100 varieties of rice, there are mainly three kinds grown and used in the United States. Long grain rice is chiefly grown in the Carolinas or the Mississippi and Louisiana rice belt. Other states notable for their rice production are Arkansas, Texas, Missouri and California. Round grain, or Japanese rice, is mostly grown in California. A third kind of rice is short-grain rice. In preparing rice for market, brown rice may be made from any of the above types, or, with additional refinement and removal of the husk from the kernel, or center of the rice grain, white rice may be produced. Brown rice is cooked similarly to white rice, but required approximately twice as much cooking time. The common goal in cooking rice is to obtain a fluffy, tender grain which is light and separate from neighboring grains. (When preparing Risotto, an Italian rice dish, the opposite goal is desired and the rice grains, prepared from a special short grain rice, is intended to be gelatinous and creamy). Two and one half cups or rice, or approximately one pound, will expand to eight cups of cooked rice. A simple rule for cooking rice is to measure one cup of uncooked rice, two quarts of water and 3 teaspoons salt. Broth may be substituted for the water, in which case, the salt should be reduced. Bring the liquid to a boil, and gradually drop in the rice in order to prevent stopping the boiling; stirring all the while to keep the grains from sticking to each other. Reduce heat and simmer, uncovered, for 12 minutes or so, testing every few minutes to see if the rice is tender. A second method of cooking rice is to covered it with about 2 inches of water or broth in a heavy saucepan and bring to a boil for 2 minutes; cover tightly, leave on the stove and turn off the heat. Do not remove the cover and do not stir the rice until 15-20 minutes have elapsed. If however, rice is a common staple in your diet, the best method is to obtain a rice steamer for everyday use, as rice is better steamed than boiled. Nutrition Facts for 1 cup Wild rice, raw
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- Risotto
- An Italian dish of rice, cheese, and usually tomato and saffron.
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- Rissoles
- Half-moon shapes of minced fish and meat mixtures, enclosed in paste, and fried. Also rolls of meat mixtures, egg and crumbed, then fried.
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- Roast
- Roasting means cooking by radiant heat. This may be done by hanging meat from a spit in front of a bright fire, or by rotating it on a spit in a rotisserie. The term is also applied to cooking meat in an oven, though this is strictly baking.
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- Roux
- A cooked mixture of butter and flour for thickening soups.
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- Rusks
- Twice baked slices of cake or milk bread, sweet or plain. In making them the dough is baked in a square tin, and when cold cut into slices and rebaked in a slow oven.
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- Rye
- In appearance this grain is similar to barley. It is indigenous to Southern Russia, but is now generally cultivated throughout N. Europe and N. America. In Russia a drink called "quass" is made from it, and the Americans used to distil whisky from it. Its nutritive value, measured by the amount of gluten it contains, stands next to wheat.
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