Entrée - today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning "entrance".
Entremets - side dishes, literally "between dishes"; can be savory or sweet.
Entrée-The main dish.
Fillet-Remove bones from fish or meat.
Firm ball stage-In regards to making candy. This is when a drop of boiling syrup dropped in cold water forms a ball that will give slightly when squeezed.
Entrée: Referred to the first course of a meal or the main dish.
Fillet: To remove the bones from meat or fish.
Filter: To remove lumps, excess liquid, or impurities by passing through paper or cheesecloth.
Entrée - Originally, a meat of fish served before the main course; also used to designate the main dish of the meal.
Envinado/a - [Spanish] wine added.
entrée: The opening course to a meal, traditionally in Europe is dish served before the main course where fish or meat is served hot in a sauce
envoyez: A term used at service time when calling away meals
escalope: Thin slice of raw meat ...
Entrée - Usually the main course of a meal, but when referred to a full French menu, it is the third course. With a trend towards a reduction in the number of courses, today's menus usually center on a main dish preceded by an appetizer course.
Entrée
The main course in America, or the course between fish and meat in Europe.
Espresso ...
L'Entrée (Appetizer)
Contrary to popular belief, entrée refers to appetizers, not the main course in a French dinner. While it is the second course, the entrée is the start of the dinner that is presented to guests.
Entrée
In the United States it refers to the main dish. In France it's a term that referrers to the first course of a meal, served after the soup and before the meat course.
Espresso ...
entrée: first course
entremets: sweets
épaule: shoulder of veal, lamb, mutton, pork ...
Entrée
1. In formal dinners, a small "made" dish that is served as a separate course between the heavy courses.
2. In informal meals, the chief dish of the main course generally of meat, poultry, fish, or meat substitute.
Epazote ...
Antipasto Literally meaning "before the pasta", antipasto refers to appetizers served before the entrée, or main meal. Arborio Starchy, short grain rice that develops a creamy consistency when cooked. Especially used for Risotto.
Antipasti A light entrée eaten before the first course as an appetizer. They are very adaptable and, with increased quantities, may be eaten as a main course, generally for lunch. Aubergine (G.B.) Eggplant.
relevés: a form of appetizer--highly seasoned dishes that stimulate the appetite for the entrée
remouillage: "rewetting;" a secondary stock made from bones that have already been used to made stock ...
When buying prepackaged diet meals, you're unfortunately stuck with whatever combos the manufacturer has chosen - you might like the entrée but not the side dish. Maybe you'd prefer high fiber, nutrient rich brown or wild rice instead of white rice.
18 Panda Express offers four tasty garlic entrées featuring shrimp, chicken, beef and vegetables.
Entrée A light dish or appetiser served before the main course during a formal dinner. Also a dish served as an accompaniment to a main meal. Traditionally a main course dish consisting of meat or poultry. See also under 'appetiser'.
Oyster stew is a traditional dish for opening the Christmas holidays, often served on Christmas Eve as an appetizer before the main entrée.
"These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired.
Food pairings: Serve Lagrein Red with red meats and robust entrées. Serve Lagrein Rose as an aperitif, meats, and smoked fish.
Lagrein Glossary Term - Related Content
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Escargot (French): An edible snail, prepared as an appetizer or entrée.
Es Cendol (Indonesian): Cold dessert that is made from frozen "banh lot" with coconut milk and coconut sugar or "Gula Jave". Served cold with ice cubes.
a good choice might be this Ensemble Of Prawns And Peas for an entrée with fresh strawberries for dessert.
Best Salad dishes - easy Salad dishes - healthy Salad dishes
The main types of salad dishes are green salad, vegetable salad, bound salad, entrée salad, fruit salad, and dessert salad.
Recipe Categories ...
Beginning with choosing and buying the perfect fish -- aided by a chart listing the availability, type, and preferred cooking method for some of the most popular fish -- you'll learn all the essentials of creating a great fish entrée.
a cooked or baked mixture mainly of eggs and milk. It may be sweetened to use as a dessert or flavored with cheese, fish, etc., as an entrée.
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Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.
Used as a garnish and mild flavor in salads, soups, or entrées.
Pine nuts
The off-white fatty seed of the stone pine. Used often in Italian, Spanish, and Middle-Eastern cooking. Also known as pignolias or pinon.
Pizzelles ...
Try Betty Crocker Complete Meal® Beef Stroganoff or Hamburger Helper® entrée mixes, including Cheeseburger Macaroni, Three Cheese, Cheddar Cheese Melt, Lasagna, Four Cheese Lasagna, Cheesy Italian Shells, Cheesy Enchilada, Chili Macaroni, ...
 See also: Cooking, Flavor, Sauce, Vegetable, Cheese
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