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MACKEREL: marine fish flesh estimated greenish blue backs with black transverse bands, which is close to the coast in spring and summer and is subject to industrial fishing. Cabanossi: It's kind of dry sausage, similar to a mild salami. It is made from pork and veal, lightly smoked. It is very popular in Australia and New Zealand. Cabécou: In France, a small goat's milk cheese of round shape, which is sometimes done with a mixture of goat milk and cow's milk. ANGEL HAIR: Pumpkin. Plant like a melon or a pin, exterior, interior white on the inside contains a tangled skein kind of yarn, which is used for candy and candy filled pasta in Venezuela. It: Chilacayote In: American Gourd, Calabasas is: Cidracayote. HAIR ALGAE: Algae used is of a very stringy and once dry and perhaps fermented black acquires a tone and a similar appearance to the hair. It is used especially for seasoning soups, festive meals and vegetarian dishes. CABERNET SAUVIGNON: grape valued for its good qualities for long maturing wines mixtures. It produces a wine of good aroma and acidity, deep varietal flavor. HEAD: We refer mainly to the lamb, because although it also sells pork, is often used by parties for charcuterie, and exceptionally salty for stews. We find it fresh and not conservation. Freshness indicate the eyes, clear and bulging. HEAD CAT: typical dishes of the Caribbean coast of Colombia. It consists of green plantains cooked and then crushed, which is fried in oil with garlic and onion. It is usually served with cheese and whey or butter but can be supplemented with any meat. LION'S HEAD: A Huaiyang dish consisting of a meatball cooked in vegetable broth. There are two varieties of white and red. The white variety is served boiled or steamed with Chinese cabbage. The red variety can be cooked with cabbage and accompanied by bean sprouts and tofu products. Cabocos: Cheese typical Scottish cuisine that has a creamy structure, is made with double cream or milk enriched with cream. This is rennet-free cheese roll form. It is usually served with breakfast toast or oatcakes. The texture is soft, slightly more granular than the whipped cream with a pale yellow shooting. The fat content is in the range of 67-69%, making it comparable with other European cheeses like mascarpone. CABRILLO: Fish of about 2 cm, large mouth with many teeth, light brown with dark transverse bands 10 on the sides of the trunk and tail dented. Serrano family. Convertible: In Canada, goat's milk cheese. This cheese is subjected to frequent washing with brine that results in an orange sticky surface. The paste is smooth. KID TO Nerja: Kid made with almonds, bread, garlic, white wine, oil, vinegar, saffron, paprika, pepper, salt, bay leaf, thyme. Dish of Malaga, Spain. KID TO THE PASTOR: Typical dish of northwestern Mexico. It consists of a baby goat still lactating, season with salt and mainly light species. It is cooked slowly by radiation of heat from the embers of coal or wood (usually mesquite). It is eaten with corn tortillas or flour tortillas and hot sauce. PEANUT: Peanut / Peanut. Although considered a nut is a legume. It is very nutritious, rich in protein, fat and calories. It is also an excellent source of niacin, magnesium, potassium and fiber. It is used in all kinds of dishes, desserts and pastries, as well as making sweets. COCOA: esterculiácea Family Tree, native to South America and grown for seed. Seed of this plant, from which raw materials are extracted fat (cocoa butter) and powder used to make chocolate. Soluble powder extracted from the seed, used as food. CACCIATORINI SALAMI: In Italy, salami is made with equal parts of pork and beef, but pork can be done alone. Season with black pepper, garlic, spices, dry white wine and stuffed into small intestines. CACCIOTTU: In Sicily (Italy), sandwich which is made in a loaf of bread stuffed with salami and cheese, dipped in melted lard and baked. SUKIYAKI PAN: In Japan, this pan is used strictly to prepare sukiyaki, but you can put on the fire like any other container and bring to the table on an insulating plate or posafuegos. Cachapa: Venezuela dish of thick pancake like a. Probably of Indian origin, but nothing is concrete. It is made from ground yellow corn or crumbs which are added to water or milk, eggs, sugar, salt and oil to form a slurry mixture. Traditionally is cooked on metal plates, but can be done on a griddle or skillet home. It is eaten together with ham, cheese hand, Guyanese cheese, butter or margarine, or several combined ingredients. Cachapa griddle: Cake or pancake made with thin jojoto grains (corn cob), ground. It's sweet. It is cooked on griddle until golden. Cachapa LEAF: Bollito something sweet dough made with corn kernels / jojoto ground, wrapped in fresh leaf and ear of the same jojoto cooked in boiling water to harden. Cachat: In France, goat cheese strong flavor, which is usually combined leftover cheese and mix with salt, pepper, brandy and garlic. It ripens in crock. CACHCHARI: In India, a dish with more vegetables and cut into long strips lightly seasoned with spices such as mustard and sesame seeds and flavored with a spice mixture. * Lining made from potatoes, boiled in their skins, cut into pieces. Cooked they are peeled and placed back in the pan, without water, which stood near the fire, to remove moisture. In general they are used to accompany fish or meat stews. CACHETITOS: cuisine of northern Mexico, the ingredients are fresh eggs, tortillas, green tomato, garlic, onion, green chile will, cilantro, salt, pepper and oil. Cachin: Peru is a popular drink of the Valleys of Mala, Cañete, Chincha, Pisco and Ica. It is prepared by fermenting the juice slightly fresh grapes. Cachopo: In Asturias (Spain), a kind of sandwich of ham, cheese, asparagus, etc.. in the pan instead of using 2 steaks, but you can also use fish, eggplant or sliced ​​mushrooms. You eat hot fried after being dipped in flour and egg. Usually accompanied by potatoes or garnish. CACIOCAVALLO: Italian Cheese. Its size is variable, shaped like a teardrop, oval or truck-conical, with or without head, tied with string according to local customs. Cortex has a subtle, smooth, brown, is hard but you can eat. The texture is firm. It is a cheese with less fat and moisture Provolone. It is semi-hard cheese, pasta spun. The mass is white, straw-colored, smooth, compact, with tiny holes. The taste is strong, similar to but not smoked Provolone, aromatic, delicately sweet when young, and a little spicy when maturation is complete. Caciotta: Generic term for a type of Italian cheese. This is a generic term for cheeses made using traditional methods. They are small, around a kilo. Are developed around the center of Italy and especially in Tuscany. It may be of cow milk, goat or sheep or water buffalo. You can add truffle or garlic. They have flat cylinder with rounded edges. The paste is semicocida. Consumed young, with 1 month of ripening. The flavor is mild, nutty. Caciotta Tuscany: The Tuscany (Italy), aged cheese, semi, semi. Uniform and consistent paste. It occurs mixed with pasteurized milk, which is mostly cattle and the sheep and goats under. Its shape is cylindrical. The maturity is 3 to 4 weeks. The cheese is firm, compact and smooth. HIP: part of beef, veal, beef, etc.. located between the spine and tapilla. It is one of the most appreciated as it is tender and juicy and not much fat. CAESAR SALAD / CAESAR SALAD / CAESAR SALAD: Salad New York, very popular in North America, created by an Italian chef. It consists of lettuce, croutons fried in olive oil topped with raw egg yolk, vinegar, Parmesan cheese and oil. COFFEE: Seeds contained a stop at the fruit of this shrub, which possess an alkaloid and an aromatic principle. Tea made with roasted seeds. Brulot COFFEE: Drink of New Orleans (USA), which flies and consists of a mixture of coffee with spices, orange and lemon peel and brandy. COFFEE da Manha: Brazilian Breakfast consists of a good cup of coffee, fruit, muffins and, in some cases, slices of ham and cheese, accompanied by yogurt. ALCOY COFFEE: Drink made with coffee, characteristic of the Valencian Community (Spain). It is a watery, brown, with an alcohol content ranging between 15 ° and 45 °, although it will normally not exceed 17 º. Currently used to make combinations. COFFEE POT: typical Mexican Specialty Coffee. Is prepared by heating water in a large clay pot narrow mouth, thick coffee beans and whole, that are mixed in the right way with cinnamon and chocolate tablet. COFFEE EXPRESS: Its main feature is that it has a pressure pump. Home espresso machines heat the water up to 92 ° and a pressure of 9 atmospheres. CAFUNGA: Windward rolls sweets (Venezuela), made from banana Titiaro (Lady