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Modern grits are commonly made of alkali-treated corn known as hominy. Groat (grain) – the hulled kernels of various cereal grains such as oat, wheat , and rye . Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling ).
cab; cabal; cabaret; cabarets; cabbage; cabbages; cabby; cabin; cabin crew; cabin cruiser; cabinet; cabinetmaker; cabinets; cabins; cable; cable car; cabled; cable ...
This is a list of English words inherited and derived directly from the Old English stage of the language. This list also includes neologisms formed from Old English roots and/or particles in later forms of English, and words borrowed into other languages (e.g. French, Anglo-French, etc.) then borrowed back into English (e.g. bateau, chiffon, gourmet, nordic, etc.).
The Story of Corn. New York: Knopf. p. 231. ISBN 0-394-57805-8. "American Civil War Recipes and Cooking". AmericanCivilWar.com. 15 May 2009; Willie Crawford (17 December 2002). "More Soulful Recipes". The Chitterling Site. Archived from the original on 3 January 2010
The Corn Is Green is a 1945 American drama film starring Bette Davis as a schoolteacher determined to bring education to a Welsh coal mining town despite great opposition. It was adapted from the 1938 play of the same name by Emlyn Williams , which originally starred Ethel Barrymore .
Concoction is the process of preparing a medicine, food or other substance out of many ingredients, and also the result of such a process. Historically, the word referred to digestion , as conceived by Aristotle who theorized that this was the result of the heat of the body acting upon the material, causing it to mature and ripen.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them.