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| Mixture of chopped tomatoes, jalapenos, red onions, cilantro, and lime juice. |
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| Japanese style bread crumbs with a light flaky texture |
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| Thinly sliced onions held in water, tossed in flour and flash fried to order |
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Often confused with Red Jalapeno peppers but contains thinner wails, often milder heat, and less time to maturity. |
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| Curdled milk that has an acidic agent added to it (lemon juice or vinegar). The increased acidity causes milk proteins (casein) to tangle into solid masses, or curds |
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| A thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East |
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| Sliced portions of pita bread that is deep fried for crispness |
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Type of rich, strong-flavored Italian cheese with biuish-green veins., |
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| Torrance, California-based family-owned and operated bakery, known chiefly for its Hawaiian bread. It was founded by Robert Taira, in Hilo, Hawaii, in the late 1950s. |
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-A trio of grilled green peppers, red peppers, and yellow onions. |
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a semisoft fresh Mexican cheese, white in color, has the same texture and crumble of feta cheese. |
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Sour cream that has had lime juice and salt added to it for a more robust flavor. |
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Crema that has had avocado, cilantro and lime juice added. The result is a lighter and fresher taste than guacamole, but with a similar flavor profile. |
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Crema that has had a roasted jalapeno paste added. The crema tones down the spice while bringing forward the subtler flavors of jalapenos. |
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| A mixture of thinly sliced green cabbage, cilantro, and lime Juice |
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| Thin "fry" like portions of funnel cake that is deep fried to order |
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| type of pasta with cylinder-shaped pieces, typically with ridges on the outside. Penne Is the plural form of penna meaning feather or quill. |
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| a macaroni formed in a helical tube shape. It is the Italian word for corkscrew, it is known by other names, including cellentani, amori, spirali, tortiglioni, or fusilli rigati. it is usually scored with lines or ridges (rigati in Italian) on the surface. |
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| an African freshwater cichlid fish that has been widely introduced to many areas for food. It has a light flaky texture to it. |
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| Onions that have been degraded over heat, releasing sucrose(sugars) which give it the distinct brown color and rich nutty flavor everyone loves. |
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| A mixture of sweet, bitter, and spicy flavors. Also called mescalun mix. Usually made of some if not all of: arugula, dandelion, frisee, mizuma, mache, radicchio, oak leaf, endive and sorrel |
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| A sweet and spicy Thai honey aioli |
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| type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt |
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| Oil and garlic sauce similar to mayonnaise. Often used as a base that has other ingredients added to make different sauces. |
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| - traditional French appetizers consisting of sliced or whole raw vegetables which are sometimes dipped in a vinaigrette or other dipping sauce. |
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| consists of crushed garlic, European pine nuts, coarse salt, basil leaves, parmesan |
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Mayonnaise with pesto incorporated into it. |
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| a mix of Cheddar and mozzarella cheese. |
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| type of packaged bread which is sold sliced at double the typical thickness of most sliced breads. |
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| style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadian region of Louisiana. |
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| Diced onion, com, black beans, and red bell pepper. |
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pasta dish made from fettuccine tossed with Parmesan cheese and butter. |
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