| 单词 | 干酪 |
| 释义 | 〔muffuletta〕The New Orleansmuffuletta is one of the only large American sandwiches not made with a long crusty roll. Instead, it is made by filling a round loaf of Italian bread with layers of hard salami, ham, provolone, and olive salad.The shape of the bread and the presence of the olive salad distinguishes the muffuletta from thesubmarine sandwich. Marian Burros of theNew York Times traces the creation of the muffuletta to Salvatore Lupa's Central Grocery in New Orleans in 1910. The sandwich was a favorite lunch for Louisiana farmers on their trips into town.新奥尔良马夫那他 是唯一一种不是长硬皮面包卷做成的大型美国三明治。 而是在圆形意大利面包中塞有意大利硬香肠、火腿、干酪和橄榄油沙拉。面包的形状和橄榄油沙拉使得马夫三明治那他区别于潜水艇三明治 。 纽约时报 的马里娅·布诺斯发现马夫那他三明治，源于1910年新奥尔良的沙尔维多·路柏中心食品杂货店。 这种三明治是路易斯安那州的农夫进城时最爱吃的午饭〔quesadilla〕A flour tortilla folded in half around a savory filling, as of cheese or beans, then fried or toasted.墨西哥玉米饼：围着美味馅料（如干酪或豆子）折起的玉米粉圆饼，然后炸熟或烤熟〔Liptauer〕A soft cheese originating in Hungary.利普萄软干酪：源于匈牙利的软奶酪〔caerphilly〕A mild white Welsh cheese.卡菲利干酪：威尔士的一种淡淡的白色奶酪〔flauta〕A tortilla rolled around a filling such as beef, chicken, or cheese into a flutelike shape and sometimes deep-fried.玉米饼卷：一种把未经发酵的玉米饼卷在牛肉、鸡肉或干酪等填充物外面做成长笛形的食品，有时需长时间煎烤〔cannelloni〕Large-sized tubes of pasta stuffed with meat or cheese and baked in a tomato or cream sauce.烤空心粉：塞肉或干酪并加番茄或奶油汁烘烤而成的大空心粉条〔parmigiana〕eggplant parmigiana.用巴尔马干酪调制的茄子〔burger〕A sandwich consisting of a bun, a cooked beef patty, and often other ingredients such as cheese, onion slices, lettuce, or condiments. Often used in combination:汉堡：一种三明治，含有一个小而圆的甜面包和熟牛肉馅，经常也有诸如干酪、洋葱片、生菜或调味品等其他成分。通常几种成分合并在一起食用：〔carbonara〕A sauce for pasta containing eggs, minced bacon or ham, grated cheese, and seasonings.烤面条加干酪沙司：一种意大利面食的调味佐料。面食含有鸡蛋、熏肉末或火腿糜、磨碎的奶酪以及调味品〔muffuletta〕A sandwich made with a large round roll of Italian bread split in half and filled with layers of hard salami, ham, provolone, and olive salad.马夫那他三明治：一种三明治，将意大利大面包卷切成两半，然后中间塞上硬的意大利香肠、火腿、菠萝夫洛干酪和橄榄油沙拉〔curd〕The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese.凝乳：牛奶的一部分，在牛奶发酵或用酶进行处理时凝结。凝乳被用来制作干酪〔cheesecloth〕A coarse, loosely woven cotton gauze, originally used for wrapping cheese.干酪包布：原来用以包干酪的一种织得粗而松的薄纱棉布〔pesto〕A sauce consisting of usually fresh basil, garlic, pine nuts, olive oil, and grated cheese.香蒜沙司：通常由新鲜香草、大蒜、松果、橄榄油和磨碎的干酪组成的调味汁〔Liptauer〕A cheese spread made of Liptauer or a cream cheese substitute and seasonings.仿利普萄软干酪：一种用羊油干酪制成用于抹面包的奶酪或奶油乳酪代用品和调味品〔nippy〕nippy cheese.气味刺鼻的干酪〔submarine〕The long sandwich featuring layers of meat and cheese on a crusty Italian roll goes by a variety of names.Submarine, sub, and hero are widespread terms, not assignable to any particular region.Most of the localized terms are clustered in the northeast United States,where the greatest numbers of Italian Americans live.Jane Stern, having studied the great variety of American names for this sandwich, finds that upstate New Yorkers call it abomber, while speakers downstate refer to awedge. In the Delaware Valley,including Philadelphia and southern New Jersey,the sandwich is called ahoagie. In Italian restaurants in New England the menu is likely to include agrinder. Speakers in Miami use the nameCuban sandwich and in Maine,Italian sandwich, but in the southern Midwest, according to Stern, the nameItalian is common, with both Italian and Italian sandwich recapturing the authentic nationality of the sandwich. In New Orleansthe same sandwich is called apoor boy and is likely to be offered in a most un-Italian version featuring fried oysters.在意大利长圆面包上放上几层肉和干酪而做成的长三明治，已有好几个名称。Submarine，sub 以及 hero 是使用最为广泛的名称， 而并非哪个地区的专用。这种三明治的大多数地方性名称集中于美国东北部地区，那里是居住意裔美国人最多的地方。简·斯特恩在对这种三明治的各种美国名称进行研究后发现，纽约州北部的居民称之为bomber（轰炸机） ， 而纽约州南部的居民称之为wedge（楔形物） 。 在特拉华河谷，包括费城和新泽西南部，这种三明治叫做hoagie 。 在新英格兰的意大利饭馆的菜单上，它称为grinder 。 迈阿密人则使用古巴三明治 这个名称， 而缅因州人使用意大利三明治 这个名称。 依据斯特恩的研究，在中西部的南部，人们普遍使用Italian（意大利式） 这一名称，或者就叫它 意大利式 ，或者称之为 意大利三明治 。这两个名称都反映了该三明治的原产国。 在新奥尔良，相同的三明治又叫做可怜的男孩 ， 而其做法绝对是非意大利式的，因为当中夹有牡蛎〔rugelach〕A cookie of cream-cheese dough spread with filling, such as jam or nuts, and then rolled up.卢吉拉奇甜饼：奶油-干酪面团上撒着诸如果酱或坚果等馅，然后卷起制作而成的甜饼〔moussaka〕A Greek dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked.肉末烤茄片：一道希腊菜肴，一层碎羊肉或牛肉加茄子片并在其上加干酪酱并烘烤而成〔vein〕A long, wavy strip of a different shade or color, as in wood or marble, or as mold in cheese.纹理；纹路；条纹：不同色度或颜色的波浪形长条，如在木材或大理石中，或在干酪中形成的纹理〔Havarti〕A mild, semisoft, pale yellow cheese of Danish origin.哈瓦蒂干酪：某种温润、半软、淡黄色源于荷兰的奶酪〔rennet〕A dried extract made from the stomach lining of a ruminant, used in cheesemaking to curdle milk.凝乳块：由反刍动物的胃膜制成的干的提取物，用来制干酪和凝乳等〔parmigiana〕Made or covered with Parmesan cheese:用巴尔马干酪调制的，撒有帕尔马干酪的：〔cheeseburger〕A hamburger topped with melted cheese.干酪汉堡包：在上面加有溶化了的干酪的汉堡包〔rind〕A tough outer covering such as bark, the skin of some fruits, or the coating on cheese or bacon.皮，树皮，（熏肉，干酪等的）外皮：一种粗糙的外层覆盖物，如树皮、一些水果的果皮或奶酪或熏物品上的外壳〔melioidosis〕A highly fatal infectious bacterial disease, primarily occurring in rodents in India and Southeast Asia, that is characterized in humans by systemic caseous nodules.类鼻疽：为高度致命传染性细菌疾病，主要出现在印度与东南亚的啮齿动物身上，在人体上以全身出现干酪性根瘤为特征〔Cheddar〕Any of several types of smooth, hard cheese varying in flavor from mild to extra sharp.切德奶酪：几种平滑、质硬的有从温和至极刺激的不同口味的干酪〔blintz〕A thin, rolled blin, usually filled with cottage cheese, that is folded and then sautéed or baked and often served with sour cream.奶酪卷：一种俄式薄煎饼卷，通常夹有农家鲜干酪，对折后嫩煎或烘烤，通常加有酸奶油〔Swiss〕A firm white or pale yellow cheese with a nutlike flavor and many holes, originally produced in Switzerland.瑞士干酪：一种白色或淡黄色的硬干酪，有果仁味，多孔，最初产于瑞士〔cheesecake〕A cake made of sweetened cottage cheese or cream cheese, eggs, milk, sugar, and flavorings.干酪饼：用甜的农家鲜干酪或奶油干酪以及鸡蛋、牛奶、糖和面粉做成的饼〔churn〕A vessel or device in which cream or milk is agitated to separate the oily globules from the caseous and serous parts, used to make butter.搅乳器：做黄油的容器或装置，将奶油或奶搅拌，使油滴从干酪和浆液中分离出来〔Liederkranz〕A trademark for a soft cheese resembling a mild Limburger.利德克兰兹牌乳酪：象林堡软干酪的一种软质奶酪的商标名〔gnocchi〕Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce.意大利汤团：以面粉、粗粒面粉或马铃薯做成的馅团，煮或烤后配以干酪或汤汁〔rennin〕A milk-coagulating enzyme found in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets. Also called chymosin ,rennet 凝乳酶：一种存在于幼小反刍动物的第四胃胃液中的凝乳酶，用来制干酪和凝乳食品 也作 chymosin,rennet〔ricotta〕A soft Italian cheese that resembles cottage cheese.意大利乡村软酪：一种松软的意大利奶酪，和农家新干酪相似〔pistou〕A sauce made of garlic, basil, tomato, Parmesan, and olive oil, used on pasta or in soups and stews.蔬菜蒜泥浓汤：一种由蒜、罗勒、西红柿、干酪和橄榄油制成的调味汁，用于生面团或汤或炖汤〔flan〕A tart with a filling of custard, fruit, or cheese.果馅饼：一种内有牛奶蛋糊、水果或干酪等的果子馅饼〔Cheshire〕A hard, yellow English cheese made from cow's milk.柴郡干酪：一种由牛奶制成的黄色、坚硬的英国干酪〔Roquefort〕A trademark used for a cheese that is made from ewes' milk and ripened in caves.罗克福尔：一种用羊奶制成并在加工后贮存在地窖中使之成熟的干酪的商标名〔sapsago〕A hard green cheese made from skim-milk curd, colored and flavored with sweet clover.萨普萨戈干酪：一种用薄层凝乳制成的绿色干酪，具有彩色和甜苜蓿调味〔Asiago〕A yellow Italian cheese suitable for grating when aged.阿齐亚戈干酪：黄色意大利奶酪，变陈后磨碎食用 |
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