Allspice - Native to the Caribbean and South America, these berries are usually sold dry either ground or whole. This spice is similar in taste to a combination of nutmeg, cinnamon, and cloves.
Pan Fry - Fry with very little fat in the pan.
Fry - To cook in hot fat or oil
Grate - To rub foods, such as cheeses, vegetables, citrus skins, spices or chocolate, against a grater. Alternately, you can use a processor or mixer blade. Size of grate is dependent upon recipe and/or taste.
Casserole - Concoctions of food that are baked in various-sized deep dishes. Usually all the ingredients are mixed together or layered before cooking and topped with cheese.
Marinate - To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. Dry marinades are usually in the form of spice and herb rubs.
Pat (as in - pat of butter) - Portion of ingredient shaped into a small, flat, usually square shape. Approximately 1 Tablespoon.
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