| Total number of definitions found: 11 |
|---|
| - 1 - 2 >> next >> |
- 1. O'Brien
- With diced pimiento and green pepper
|
- 2. Oeuf
- (French) Egg.
|
- 3. Okra
- A vegetable pod used mainly in gumbos, but also other soups, and served as a vegetable.
|
- 4. Oloroso
- One of the two types of sherry (the other being fino). Oloroso means fragrant in Spanish and these sherries have an intense bouquet. They are darker, higher in alcohol and fuller bodied than finos. Olorosos with added sweetners are called cream sherries.
|
- 5. Omelet
- Seasoned eggs that are beaten and fried. The eggs will puff up at which time, they are rolled or folded over.
|
- 6. Oporto
- Portugal's sweet dessert wines (ports). They are named after Oporto, Portugal's second largest city, on the Douro river.
|
- 7. or with a chile sauce as a meat substitute.
|
- 8. Oregano
- (Spanish) Oregano dried leaves
|
- 9. Orzo
- This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.
|
- 10. Oxidized
- Wine that has been in contact with air too long, causing it to darken and small stale.
|
| - 1 - 2 >> next >> |