highly+spiced
41mole — mole1 [məʊl] noun 1》 a small burrowing mammal with dark velvety fur, a long muzzle, and very small eyes, feeding mainly on worms and grubs. [Talpa europaea and other species.] 2》 a spy who gradually achieves an important position within the… …
42high-seasoned — a. Pungent, piquant, high flavored, highly spiced …
43linguiça — lin•gui•ça [[t]lɪŋˈgwi sə, sɑ[/t]] n. coo a highly spiced Portuguese garlic sausage • Etymology: < Pg; ulterior orig. uncert …
44Waterton, Charles — (1782 1865) Naturalist, belonged to an old Roman Catholic family in Yorkshire, and was ed. at Stonyhurst Coll. Sent out in 1804 to look after some family estates in Demerara, he wandered through the wildest parts of Guiana and Brazil, in… …
45remoulade — /rɛməˈleɪd/ (say remuh layd) noun a dressing for salads, asparagus, cold fish or meat, etc., made from a highly spiced mayonnaise and hard boiled egg yolks. {French, from Italian remolata} …
46andouille — [än do͞o′yə, ändo͞o′ē; ] Fr [ än do͞o′y ] n. 1. in France, a large sausage containing mainly pork tripe and chitterlings 2. in the cooking of the Cajuns, a smoked pork sausage that is flavored with garlic and highly spiced: Also andouille sausage …
47boudin noir — [nwȧr] n. [Fr, black boudin] a dark colored boiled sausage made with pork and blood, and often highly spiced …
48olio — [ō′lē ō΄] n. pl. olios [< Sp olla: see OLLA] 1. a highly spiced stew of meat and vegetables; olla 2. a collection, or miscellany, as of musical numbers …
49olla — [äl′ə; ] Sp [ ō̂l′yä] n. [Sp < L, a pot: see OVEN ] ☆ 1. a large mouthed pot or jar of earthenware 2. a highly spiced stew of meat and vegetables …
50pastrami — [pə strä′mē] n. [E Yiddish pastrame < Pol bastramy, dried meat, ult. < Turk basdyrma] highly spiced smoked beef, esp. from a shoulder cut …
