A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
Source:Dictionary.com

tarragon

an Old World plant, having aromatic leaves used for seasoning.

------

tea bags

a container of thin paper or cloth holding a measured amount of tea leaves for making an individual serving of tea.

------

thyme

any of numerous plants belonging to the genus Thymus, of the mint family, including the common garden herb T. vulgaris, a low subshrub having narrow, aromatic leaves used for seasoning.

------

tofu

a soft, bland, white cheeselike food, high in protein content, made from curdled soybean milk: used originally in Oriental cookery but now in a wide variety of soups and other dishes.

------

tomato

The fruit of a widely cultivated South American plant having edible, fleshy, usually red fruit.

------

tomato basil relish

a sweet pickle made of various vegetables, in this case tomato and basil, usually chopped or minced.

------

tomato sauce

sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta.

------

tortellini

small rounds of pasta, filled, as with a meat or cheese stuffing, and then shaped into rings and boiled: often served in broth or with a sauce.

------

tortilla

a thin, round, unleavened bread prepared from cornmeal or sometimes wheat flour, baked on a flat plate of iron, earthenware, or the like.

------

trout

any of several game fishes of the genus Salmo, related to the salmon.

------

Select a Page

1 2 Next>>