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Showing: habanero chile - hand cheese

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habanero chile

BY: The Food Lover's Companion

This distinctively flavored, extremely hot CHILE is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.

haddock

BY: The Food Lover's Companion

A saltwater fish that is closely related to but smaller than COD. The lowfat haddock has a firm texture and mild flavor. It can weigh anywhere from 2 to 6 pounds and is available fresh either whole or in fillets and steaks, and frozen in fillets and steaks. Haddock is suitable for any style of preparation including baking, poaching, sautéing and grilling. Smoked haddock is called FINNAN HADDIE. See also FISH.

haggis

BY: The Food Lover's Companion

This Scottish specialty is made by stuffing a sheep's (or other animal's) stomach lining with a minced mixture of the animal's organs (heart, liver, lungs, and so on), onion, SUET, oatmeal and seasonings, then simmering the sausage in water for about 4 hours. Haggamuggie is a simplified version of haggis made with fish liver.

hairy melon

BY: The Food Lover's Companion

see FUZZY MELON

hake

BY: The Food Lover's Companion

Related to the COD, hake is a saltwater fish that makes its home in the Atlantic and northern Pacific Oceans. It's low in fat and has white, delicately flavored meat. Ranging in size from 1 to 8 pounds, hake is marketed whole or in fillets and steaks. It comes in fresh, frozen, smoked and salted forms. Hake may be prepared in any way suitable for cod. See also FISH.

hakusai

BY: The Food Lover's Companion

see CHINESE CABBAGE

half-and-half; half & half

BY: The Food Lover's Companion

see CREAM

halibut

BY: The Food Lover's Companion

Abundant in northern Pacific and Atlantic waters, this large member of the FLATFISH family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It's suitable ...

hallacas

BY: The Food Lover's Companion

Hailing from Colombia and Venezuela, hallacas are South America's version of TAMALES. They consist of ground beef, pork or chicken mixed with other foods such as cheese, olives or raisins, surrounded by a ground-corn dough, wrapped in banana leaves and gently boiled. Hallacas are served as both an appetizer and main dish.

hallah

BY: The Food Lover's Companion

see CHALLAH

halvah; halva

BY: The Food Lover's Companion

Hailing from the Middle East, this confection is made from ground SESAME SEED and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It's available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.

ham

BY: The Food Lover's Companion

The cut of meat from a hog's hind leg, generally from the middle of the shank bone to the aitch (hip) bone. The actual length of the cut varies according to the producer. The unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which it's referred to as cured ham. The final flavor of a ham can be attributed to a combination of many factors. Before the animal is slaughtered, those factors include its breed, the type of feed on which it was raised and...

ham hock

BY: The Food Lover's Companion

The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2- to 3-inch lengths. Most have been cured, smoked or both, but fresh hocks can sometimes also be found. Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking. See also HAM.

Haman's hats

BY: The Food Lover's Companion

see HAMANTASCHEN

hamantaschen

BY: The Food Lover's Companion

These small triangular pastries hold a sweet filling, either of honey-poppy seed, prune or apricot. They're one of the traditional sweets of Purim, a festive Jewish holiday. Also called Haman's hats after Haman, the wicked prime minister of Persia who plotted the extermination of Persian Jews. Haman's plot was foiled at the last minute and the joyous festival of Purim was proclaimed in celebration.

Hamburg parsley

BY: The Food Lover's Companion

see PARSLEY ROOT

hamburger

BY: The Food Lover's Companion

1. Said to have made its first appearance at the St. Louis Louisiana Purchase Exposition in 1904, the hamburger is one of America's favorite foods. It consists of a cooked patty of ground beef sandwiched between two bread halves, usually in the form of a HAMBURGER BUN. The meat can be mixed with various flavorings including finely chopped onions and herbs, and is sometimes topped with a slice of cheese, in which case it becomes a cheeseburger. It's also commonly referred to as a burger and ...

hamburger bun

BY: The Food Lover's Companion

A soft, round yeast roll 3 1/2 to 4 inches in diameter, made to fit the size of a HAMBURGER. It may be made with regular or whole-wheat flour and variously topped with flavorings such as sesame seed, poppy seed or toasted chopped onion.

hamburger press

BY: The Food Lover's Companion

A plastic or cast-aluminum utensil that forms perfectly round, flat hamburger patties. It comes in two separate round pieces, the top part having a plunger. The hamburger meat is placed in the bottom half, which is shaped like a disc with 1/2- to 1-inch sides. The top of the utensil is set over the base and, by pushing the plunger, the hamburger meat inside is pressed into a perfect disk.

hand cheese

BY: The Food Lover's Companion

see HANDKÄSE CHEESE

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