duxelle - Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelle make a good filling. Duxelle are also flavored with fresh herbs and brandy or Madeira. http://www.everylastrecipe.com/glossarydisplay-id-605.asp
Add to download basket
demi glacé - A very rich and flavorful brown sauce made from reduction of sauce Espagnole sauce with the addition of wine and veal stock. This is a very long procedure and requires constant skimming.http://www.everylastrecipe.com/glossarydisplay-id-597.asp
dal - This is the Indian term for all varieties of dried beans, split peas, and lentils.http://www.everylastrecipe.com/glossarydisplay-id-601.asp
dredge - To coat a food, as with flour or sugar.http://www.everylastrecipe.com/glossarydisplay-id-603.asp
deglaze - To dissolve the sediment on the bottom of a skillet (left by cooking food in a little bit of fat) with a liquid such as wine, broth or water.http://www.everylastrecipe.com/glossarydisplay-id-533.asp
dabhttp://allrecipes.com/advice/ref/ency/terms/6190.asp
dacquoisehttp://allrecipes.com/advice/ref/ency/terms/6191.asp
Dagwood sandwichhttp://allrecipes.com/advice/ref/ency/terms/6192.asp
daikonhttp://allrecipes.com/advice/ref/ency/terms/6193.asp
daiquirihttp://allrecipes.com/advice/ref/ency/terms/6194.asp
daizuhttp://allrecipes.com/advice/ref/ency/terms/6195.asp
dal; dhal, dhallhttp://allrecipes.com/advice/ref/ency/terms/6196.asp
damson plumhttp://allrecipes.com/advice/ref/ency/terms/6197.asp
dana-bluhttp://allrecipes.com/advice/ref/ency/terms/1270.asp
View download basket (0)
Download now
User control panel
Help
