Farci(e) (Fr.): stuffed.
Farcidure (Fr.): Dumpling, either poached or sautéed. Specialty of Poitou-Charentes.
Farci Poitevin (Fr.): paté of cabbage, spinach and sorrel, encaged by cabbage leaves and cooked in a bouillon.
Farci - [French] stuffed.
Farfalle - Bow tie shaped pasta.
Farina - [Italian] a fine meal or flour made from wheat, nuts and potatoes. In the United States it is known as cream of wheat.
Farci - The French word for 'stuffed'. Traditionally a dish of forcemeat wrapped in cabbage leaves and boiled in a meat or vegetables stock.
Farci: Stuffed.
Farina: Inner portion of coarsely ground hard wheat.
Fat: Generic term for fats that is solid at room temperature, such as butter, margarine, lard, vegetable shortening, and the rendered drippings of meat and fowl.
chou farci (Fr.) Stuffed cahhage.
chou-fleur (Fr.) Cauliflower.
choux de Bruxelles (Fr.) Brussels sprouts.
choux pastry See pate a choux.
chow chow A (.hincsc-American vegetahle pickle flavored with mustard; ...
Derived from the Latin word farcire meaning 'to stuff'.
Farci A French term meaning to be stuffed with forcemeat; usually applied to fish, poultry and vegetables. Derived from the Latin word farcire meaning 'to stuff'.
pintade farcie, stuffed Guinea fowl), Numida meleagris
pipérades: Basque-influenced dishes, containing green peppers and tomatoes, cooked in olive oil
pissaladiére: Provençal onion, olive and anchovy tarte ...
In the Middle Ages, stuffing was known as farce, from the Latin farcire (via the French farcir), which means to stuff. The term stuffing first appears in English print in 1538.
Farce (Fr.): Forcemeat or stuffing; farci means stuffed.
Farina (It.): Flour or fine meal of wheat.
Fat: One of the basic nutrients used by the body to provide energy. Fats also provide flavor in food and give a feeling of fullness.
 See also: Stuff, Bread, Water, Cooking, Forcemeat
  
|
RSS
