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71Mangalorean Catholic cuisine — This article is part of the series …
72Cuisine of Belize — The people of Belize of all ethnicities eat wide variety of foods. Breakfast consists of bread, flour tortillas, or fry jacks that often homemade. It is eaten with various cheeses, refried beans, various forms of eggs or cereal, topped off by… …
73herring in sour cream sauce — salted herring fillets, partly desalted and marinated with vinegar, or marinated herring fillets prepared with different supplements such as wine, spices, sour cream, sweet cream, sieved herring milt, onions, cucumbers, etc …
74almond milk — a creamy mixture of blanched almonds, sugar, and water, blended to a smooth paste and sieved. * * * …
75cell — cell1 cell like, adj. /sel/, n. 1. a small room, as in a convent or prison. 2. any of various small compartments or bounded areas forming part of a whole. 3. a small group acting as a unit within a larger organization: a local cell of the… …
76flour — flourless, adj. /floweur, flow euhr/, n. 1. the finely ground meal of grain, esp. the finer meal separated by bolting. 2. the finely ground and bolted meal of wheat, as that used in baking. 3. a finely ground, powdery foodstuff, as of dehydrated… …
77garnish — garnishable, adj. garnisher, n. /gahr nish/, v.t. 1. to provide or supply with something ornamental; adorn; decorate. 2. to provide (a food) with something that adds flavor, decorative color, etc.: to garnish boiled potatoes with chopped parsley …
78India — /in dee euh/, n. 1. Hindi, Bharat. a republic in S Asia: a union comprising 25 states and 7 union territories; formerly a British colony; gained independence Aug. 15, 1947; became a republic within the Commonwealth of Nations Jan. 26, 1950.… …
79metallurgy — metallurgic, metallurgical, adj. metallurgically, adv. metallurgist /met l err jist/ or, esp. Brit., /meuh tal euhr jist/, n. /met l err jee/ or, esp. Brit., /meuh tal euhr jee/, n. 1. the technique or science of working or heating metals so as… …
80sieve — sievelike, adj. /siv/, n., v., sieved, sieving. n. 1. an instrument with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter, for straining liquids, etc., esp. one with a circular frame and fine meshes or… …
