Christmas Recipes
This dictionary of culinary terms and food glossary makes it easy to find information on specfic foods, dishes, cooking methods, and recipes. Information is listed by keyword.

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Olive Oilan oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
Orangeany of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic.
Orange Water / Orange Flower Watera liquid essence of distilled orange blossoms, once used for flavoring.
Oreganoan herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.
OrzoItalian for barley and used to describe rice-like pasta.
Ossobuccoliterally, “hollow bone,” this Italian specialty is made of veal marrow bones, usually shin bones, braised in wine with vegetables and seasonings.
Oven Baga heat-resistant nylon bag for cooking meals without basting or tending.
Oyster, Blue Pointthe name for an oyster found in the waters off Long Island Sound, New York. Also, term used to refer to any good-sized oyster.
Oysters Rockefelleroysters which are topped with chopped spinach, bacon and seasoned bread crumbs and baked. Packed
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