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It is a favorite of Sicilian chefs for use with pasta. “Caciovacchino” was a similar product made in times past.Caesar Salad (SEE-zer) – The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing.Candlenuts are available only roasted, whole, or in pieces, because raw they are highly toxic.The function of the candlenut in satays or curries is to flavor and thicken.

Calamari takes their name from the Latin word “calamus,” which refers to the inky liquid excreted by the squid and used in pastas and sauces. ” as the Creole women used to shout when they sold them in the French Quarter of New Orleans.The Caesar salad was once voted by the International Society of Epicures in Paris as the “greatest recipe to originate from the Americas in fifty years.” Cajun cuisine (KAY-juhn kwee-ZEEN) – Cajun food is essentially the poor cousin to Creole.Today it tends to be spicier and more robust than Creole, utilizing regionally available resources and less of the foods gained through trade.The tomato sauce is sprinkled on top and it then goes into the oven. Marie Fontaine at Camembert in Orne, France first made Camembert cheese in 1791.It is lightly drizzled with olive oil upon its emergence. It is said that Napoleon was served this cheese (which was as yet unnamed) and he then named it Camembert.

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