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Royal Recipes Cook's Dictionary |
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| Search Results For 'apple' |
| Word |
Definition |
| apple |
A pome fruit with generally firm flesh, which can range in flavor from sweet to tart, encased in a thin skin, which can range in color from yellow to green to red; apples can be eaten out of hand, cooked or used for juice and are grown in temperate regions worldwide and available all year, particularly in the fall. |
| Apple cider |
Pressed from the pulp of apples. It makes a refreshing drink and is also used as a cooking ingredient. Unfermented cider is called sweet cider. Fermented cider, with an alcoholic content of 3-7 percent, is known as hard cider |
| Apple juice |
Extracted from fresh apples, is enjoyed as a beverage or used as an ingredient in sweet or savory dishes. It is available fresh, in bottles or as frozen concentrate. |
| Applesauce |
Apples that have been cooked until soft and often flavored with cinnamon or nutmeg. Smooth or chunky applesauce, sweetened or unsweetened, is available in grocery stores. |
| pineapple |
A tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor. |
| Scrapple |
Scrapple is boiled, ground leftover Pieces of pig, together with cornmeal and spices. Good scrapple, particularly served with a spicy tomato catsup, is food for the gods. Bad scrapple, especially with too little cornmeal, with too much grease, or undercooked, is an abomination in the eyes of the horde. |
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