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Cooking Dictionary Results
H
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Hors d’oeuvres - a light food, hot or cold, prepared
for small servings, to be eaten before the main meal. The American
equivalent is an appetizer. Hors d’oeuvres were originally
served on a sideboard apart from the dining table and before
the meal.
Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed
on three sides to make a large and durable pouch.
Hotcakes - in the United States and Canada a another name
for pancakes, flapjacks and
griddlecakes. In England and Scotland, a name for drop scones.
Hot Sauce - a seasoning sauce, usually commercially
made, containing chile peppers, salt and vinegar.
Huitlacoche [wee-tlah-KOH-cheh] - (also spelled cuitlacoche; also referred
to as 'Mexican corn truffle') is a fungus which grows naturally
on ears of corn (Ustilago maydis). The fungus is harvested and
treated as a delicacy. The earthy and somewhat smoky fungus is
used to flavor quesadillas, tamales, soups and other specialty
dishes.
Humble Pie - “umbles” are the heart,
liver, kidney and other innards of a deer. Servants once made
this into a pie for themselves and coined the phrase “humble
pie”. Today the connotation is one who accepts a humble
status or humiliating treatment voluntarily.
Hush Puppies - a dish made of fried cornmeal batter.
The term is said to have originated at a southern fish fry where
the cooks fried extra bits of fish batter to throw to the noisy
dogs to hush the puppies.
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