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Cooking Dictionary
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Kahlua - a coffee-flavored liqueur.
Kaiser Roll - a large, round yeast roll with a crisp
crust, used for making sandwiches or served as a breakfast roll;
also known as a hard roll or Vienna roll.
Kakavia - a Greek fish soup.
Kasha - a side dish, like a pasta or rice side dish,
served in Eastern Europe. It may be buckwheat, barley, or millet.
Also, cooked buckwheat.
Kebab; Kabob - minced meat or cubes of meat on a
skewer, usually marinated before cooking.
Kedgeree - an English breakfast dish brought from India,
and made of leftover fish, rice and hard-boiled eggs.
Kernel - 1. The softer, usually edible part, contained
within the shell of a nut or a stone of a fruit; also known as
the meat. 2. The body of a seed within its husk or other outer
covering. 3. A whole seed grain (ex. wheat and corn).
Kettle - pot for boiling liquids. In some regions the
word has come to mean a pot with a handle and a spout for pouring,
as a teakettle.
Kidney Bean - a medium-sized, kidney-shaped bean
with a dark red skin, cream-colored firm flesh and a bland flavor;
available fresh, dried and canned; also know as red kidney bean.
Kielbasa, Kielbasy - 1. A general term used for most Polish
sausages. 2. A Polish sausage made from pork (with beer sometimes
added) flavored with garlic; smoked, usually precooked and sold
in medium to large links; also known as Polish sausage.
Kipper - fish cured by splitting, salting, and drying
or smoking. A breakfast food in England, kippered herring is
poached, grilled or baked.
Kirsch - a cherry-flavored liqueur made of black cherries
and their pits.
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