tomato purée
51Italian Unabomber — The Italian Unabomber ( it. Unabomber italiano) is a name given by the international media to an unknown terrorist tied to a series of booby trap bombings in northern Italy, specifically in the Veneto and Friuli Venezia Giulia region, which began …
52Velouté sauce — A velouté sauce, along with Allemande, Béchamel, and Espagnole, is one of the original 4 mother sauces of French cuisine created by Antonin Carême in the 19th century. (French chef August Escoffier would later classify tomato, mayonnaise, and… …
53Khachmaz Rayon — Khachmaz (Xaçmaz) is a rayon of Azerbaijan.Khachmaz is 170 kilometres north of the capital Baku. The Khachmaz rayon borders the Republic of Dagestan of the Russian Federation.Khachmaz is a major city in Northeastern Azerbaijan s Khachmaz region.… …
54French dressing — is a term used in Britain and the U.S. in particular, to describe the most common salad dressing in France: the vinaigrette, and its many variations. The dressing is generally accepted to be a type of vinaigrette but often includes different… …
55Sunburn — A sunburn is a burn to living tissue such as skin produced by overexposure to ultraviolet (UV) radiation, commonly from the sun s rays. Exposure of the skin to lesser amounts of UV will often produce a suntan. Usual mild symptoms in humans and… …
56ketchup — (Roget s IV) n. Syn. tomato sauce, tomato purée, condiment, salsa; see relish 1 …
57passata — /pəˈsatə/ (say puh sahtuh) noun tomato puree strained or sieved to eliminate seeds and skin. Compare sugo. Also, tomato passata. {Italian} …
58Curry — For other uses, see Curry (disambiguation). A variety of vegetable curries from India …
59Orchidaceae — Orchid redirects here. For other uses, see Orchid (disambiguation). Orchidaceae Temporal range: 80 Ma …
60Soup alla Canavese — is an Italian soup made from white stock, butter, onions, carrot, celery, tomato puree, cauliflower, fat bacon, parsley, sage, Parmesan cheese, salt and pepper …
