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Nacho:
A crisp tortilla chip topped with melted cheese (usually cheddar) and chopped chiles, usually served as an appetizer or snack. Nachos sometimes appear on menus as "Mexican Pizza", in which case they generally have additional toppings such as cooked, ground chorizo, onions and sometimes olives.
The word may be from the Spanish for "flat-nosed."

Nape:
To ladle sauce onto pasta.

Nasi Goreng:
An Indonesian specialty consisting of spiced fried rice with various vegetables and meats, poultry, or shellfish. It is traditionally washed down with beer.

Navajo Fry Bread:
Also known as fry bread. The dough used in making this flat bread is a variation of the dough for flour tortillas, consisting of wheat flour, shortening, salt, and water, leavened sometimes by baking powder and sometimes by yeast. Today, there are endless regional variations of this Native American flat bread. Each tribe, and also each family, has their own special recipe. The making of Fry Bread is considered a source of pride. Navajo Fry Bread is considered a tradition in Arizona and New Mexico, and dry bread with honey butter is a specialty of New Mexico.

History:Navajo Fry Bread actually evolved because of access to European wheat and lard. In 1860, approximately 8,000 Navajos spent four years imprisoned at Fort Summer, New Mexico, and were given little more than white flour and lard to eat. After returning to their new reservation, the United Statesí government provided them with wheat flour as part of their commodities program. Because of this, lard and wheat flour became the main ingredients in the making of Navajo Fry Bread. The Indian women had to make the best of what was often considered poor-quality rations in reservation camps and the varying availability of government-issued commodities.

Neat:
Old English name of ox, now used almost exclusively to refer to neat's-foot jelly, meaning the jelly made from the foot of an ox, or more liely, a calf.

Plain, unadultered, as whiskey straight, with no water or mixer.

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Neotame:
FDA Approved.
On July 9, 2002, the U.S. Food and Drug Administration (FDA) affirmed neotameís safety and functionality by granting general use approval as a sweetener and flavor enhancer in foods and beverages.
FDA has a detailed and extensive process for evaluating the safety and functionality of new food additives. This rigorous process included the review of more than 100 scientific studies and provides a high level of confidence in the safety of neotame.
(Remember just because the FDA or USDA has approved something does not mean it is good for you. Just like Sucralose (Splenda), no outside testing was done when this was approved. Splenda (Sucralose) has had adverse reactions with millions of people and yet it's use has encreased.

Safe for use by the general population.
The results of extensive research confirm that neotame is safe for use by the general population, including children, pregnant and lactating women, and people with diabetes.
This research was done in both humans and animals using amounts of neotame that far exceed expected consumption levels.
In addition, FDA has determined that no special labeling for phenylketonuric individuals is needed.
Handled through normal body processes.
Neotame (N-[N-(3,3-dimethylbutyl)-L-.-aspartyl]-L-phenylalanine 1-methyl ester) is a derivative of the dipeptide composed of the amino acids, aspartic acid and phenylalanine.
In humans, neotame is rapidly metabolized. The major metabolic pathway is hydrolysis of the methyl ester by esterases that are present throughout the body. This yields de-esterified neotame and methanol.
Peptidases, which would typically break the peptide bond between the aspartic acid and phenylalanine moieties, are essentially blocked by the presence of the 3,3-dimethylbutyl moiety, thus reducing the availability of phenylalanine.
The amount of methanol derived from neotame is exceedingly small relative to the amount of methanol derived from common foods such as fruits and vegetables and their juices. For example, the amount of methanol provided by tomato juice is about 200 times greater than that from neotame in a beverage.
Neotame is completely eliminated in the urine and feces and does not accumulate in the body.

Meets consumer demand for great taste.
Neotame will provide food and beverage companies with greater flexibility and value in developing new products because it can be used alone or in combination with other non-nutritive or nutritive sweeteners.
As a sweetener, neotame can reduce or replace the sugar and caloric content of products while maintaining great taste.

Newberg:
A sauce for various dishes but most frequently associated with lobster. It consists of butter, brandy, cream, egg yolks, and wine (Madeira or Sherry).

Nicoise:
Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.

Nitrates:
Nitrogen-containing compounds that occur naturally in certain foods. Used as preservatives in some meat products, as fertilizers, and in vasodilator drugs.

Nitrites:
Compounds that are produced in the body by the action of bacteria on nitrates; also used as meat preservatives.

Nitrosamines:
Compounds that are formed in the body through the reaction of nitrites with amines in foods; regarded as carcinogenic, although no definite link has been established between nitrosamines and cancer in humans.

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Noisette:
1. The French word for Hazelnut. 2. A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or the loin.

Nonpareils:
Sprinkles; variously colored grains of sugar used to decorate pastries and ice cream.

Small chocolate disks sprinkled with tiny, white sugar candies.

Non Reactive Pan or Pot:
When a recipe calls for a non-reactive cookware, use clay, copper, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available as it does not conduct or retain heat well (it frequently has aluminum or copper bonded to the bottom or a core of aluminum between layers of stainless steel). Although expensive, this kind of cookware offers the benefits of a durable, non-reactive surface and rapid, uniform heat conductivity. Glass cookware is non-reactive and although it retains heat well it conducts it poorly. Enamelware is non-reactive as long as the enamel is not scratched or chipped.

Nonheme Iron:
Dietary iron obtained from plants; less well absorbed than iron from animal sources, although consumption with vitamin C (absorbic acid) promotes absorption.

Noodles:
Flat ribbon pasta made from flour, water and egg, then dried and re-hydrated during boiling in water.

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Nori:
The Japanese name for a flat blade-like red seaweed belonging to the genus Porphyra. Nori, which is usually sold as a rectangular sheet measuring 19 x 21 cm, is the most commonly eaten alga in Japan. Tasters are employed to evaluate the taste, color, texture, and overall quality of cultivated nori, in much the same way that wine tasters select high-quality products for the food industry. High quality nori has a glossy, black color and good aroma. It is so tender that it melts with saliva in the mouth. Poor quality nori has a greenish color with less gloss and aroma, and it has a hard texture. In Japan, the highest-grade nori is elegantly packaged and presented as a special gift. The Chinese people call it "zicai" (purple vegetable).

History: The production and consumption of nori in the form of dried or roasted sheets dates back 1,300 years. The use of this seaweed was introduced into Japan from China. Nori utilization was first recorded in the "Taiho Ritsuryo," Japan's first book of laws in 701 A.D., as a taxable agricultural product. Initially, field-gathered plants were used but when the supply became inadequate, cultivation was started in the 17th century.

Nose:
In the wine world, the word "nose" refers to the olfactory sense of wine. Some enophiles use the term as a descriptor for wines with an extremely intense bouquet, although common usage doesn't generally connote quality.

Nougat:
It is a French candy made by whipping egg whites until they are light and frothy. Sugar or honey syrup is added to stabilize the foam and creating a frappe. Roasted nuts, such as almonds, hazelnuts, pistachios, or walnuts, are added. A number of other flavoring ingredients are then added to create nougat with different flavors. Nuts are also added. Nougat is called torrone in Italy and turron in Spain.

History:The history of the origin of nougat varies with different historians. Most historians believe that nougat comes from ancient Rome where a sweet made from honey, almonds, and eggs was made and reserved for special functions or as an offering to their gods. The first known documented mention in Italy of torrone was in the year 1441 in Cremona, where at the wedding of Francesco Sforza to Maria Bianca Visconti, a new sweet was created in the coupleís honor.

French historians think that the nougat traces back to a Greek walnut confection known as nux gatum or mougo that was originally made using walnuts. In the 17th century, Olivier of Serres planted almond trees close to Montelimar. It is thought that the almonds replaced the walnuts in the Greek recipe and evolved into nougat. Today, Montelimar, a small city in the Drome section of southern France is known for their nougat. The first commercial factory opened in the late 18th century and now this city has 14 nougat manufacturers producing this wonderful confection.

Another story tells of a farmerís wife, taking advantage of plentiful almonds, honey, and eggs on her farm, created nougat candy.

Nutella:
A thick smooth paste made from chocolate and hazelnuts. Today, Nutella is the number one spread in Europe

History: Pietro Ferrero, a pastry maker and founder of the Ferrero Company, created it in the 1940ís. At the time, cocoa was in short supply due to war rationing, and chocolate was a delicacy limited to a lucky few. So Pietro Ferrero mixed cocoa with toasted hazelnuts, cocoa butter and vegetable oils to create an economical spread of chocolate, which he called pasta gianduja. Pasta gianduja's success was unprecedented. In 1949, Ferrero made a supercrema gianduja, which was spreadable as well as, inexpensive. This product became so popular that Italian food stores started a service called "The Smearing." Children could go to their local food store with a slice of bread for a "smear" of supercrema gianduja. In 1964 supercrema gianduja was renamed Nutella (its origin being the word "nut"), and began to be marketed outside Italy!

Nutraceutical:
A nutraceutical is any food that is nutritionally enhanced with nutrients, vitamins, or herbal supplements. The most common supplements are calcium, Vitamins E, A, and C and the herbs gingko, ginseng, echinacea, and St. John's wort. As consumers continue to look for ways to enhance health and well being, manufacturers continue to respond with products enhanced with supplements, including beverages, rice, frozen desserts, snacks, and many others.

Nuts:
Blanching: Pour boiling water over shelled nutmeats and let them stand five minutes, or until the skins are wrinkled. Then drain and cool them. Rub the nuts with your fingers to remove skins. Dry thoroughly on absorbent paper or in an oven set for low heat. Do not blanch more than a quarter pound at one time, because they become soggy if they stay in the water too long. Thin-skinned nuts (like walnuts and pecans) are used without blanching.
Calories: Nuts are fairly high in calories. You pay 50 calories for 6-8 almonds, 4-6 walnuts, 1 Brazil nut or 10-12 peanuts. One scan tablespoon of peanut butter costs 100 calories.
Fried Salted Nuts: Shelled nuts may also be fried in hot deep fat (360° degrees to 370° degrees) five to six minutes, using a frying basket. Drain them on absorbent paper and sprinkle them with salt.
Salting: Spread a thin layer of moidt nutmeats in a shallow pan; sprinkle them evenly with salt. Heat them in a 350° degree oven about twenty minutes, stirring occasionally.
Sautéed Salted Nuts: Heat butter (half a cup of butter to one cup of nuts) in a skillet. Add nuts to cover the bottom of the pan and cook them slowly, stirring constantly, until they are delicately browned. Remove the nuts with a skimmer, drain them on unglazed paper, and sprinkle them with salt.
Toasting: Place nuts in a thin layer in a shallow pan. Put into 350° degree oven fifteen to twenty minutes, stirring occasionally to toast evenly until golden brown.



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