Vegetable Juice Glossary Term
A beverage made of tomato juice and a variety of vegetables blended togethe...
Vegetable Oil Glossary Term ...
vegetable juice kale
ginger resort
white chocolate frosting with cream cheese ...
Vegetable garden
Vegetable juice
Vegetable oil economy
Vegetable oil used as fuel ...
2/3 cup low-sodium vegetable juice
1/2 teaspoon instant beef bouillon granules
Directions ...
Wine, gin, beer, cider, or vegetable juice may be added when the casserole dish is assembled. Casseroles are cooked slowly in the oven, often uncovered. Casserole dish may be served as a main course or a side dish.
The tomatoes can be blended or crushed to create almost a smooth vegetable juice, or they can be finely diced to add more texture and make the gazpacho more salad-like.
Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook!" ...
Aspic : A clear jelly made from stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or cubed and used as a garnish.
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An alcoholic beverage produced through the fermentation of grape juice. Other fruit and vegetable juices, such as dandelion and elderberry are also occasionally used in winemaking, an art the goes back at least 12,000 years. Wine vinegar ...
V-8 Juice To make your own: See the Mitch's V-6 Vegetable Juice Cocktail Recipe posted on Fabulousfoods.com.
Jus: the French word for juice, which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat. A dish (usually meat) that is served au jus is presented with its own natural juices.
Kabli chana: Chickpeas.
Aspic - A clear jelly made from stock or occasionally from fruit or vegetable juices.
B. Cooking Terms ...
Sugo is Italian, both for fruit or vegetable juice and for meat sauce.
Sunchoke is a marketing term for Jerusalem artichoke (which see).
Jellied soups, served as appetizers in hot weather, may be made from stock or from strained vegetable juices with the addition of gelatin.
Stocks, sauces, purees, vegetable juices, fruit juices, jams, and fruit butters are all similar foods that can be strained with a Chinois to create a clearer liquid.
 See also: Vegetable, Juice, Fruit, Sauce, Vegetables
  
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