Ingredients

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• Apricot: A small, sweet, and tart stone fruit with a soft, velvety skin.

• Babybel Cheese: Small, round, semi-hard cheese encased in red wax.

• Bell Peppers: Sweet, mild peppers available in green, red, yellow, and orange varieties.

• Bouillon Cubes: Concentrated stock or broth in cube form for flavoring soups and stews.

• Colby Cheese: Mild, semi-hard cheese with a soft, creamy texture.

• Cottage Cheese: Soft, fresh cheese with a slightly tangy flavor and curds.

• Crookneck Squash: Yellow summer squash with a curved neck and smooth skin.

• Edam: Mild, semi-hard cheese with a pale yellow interior and red wax coating.

• Eggs: Versatile protein source from chickens, used in cooking and baking.

• Fontina Cheese: Semi-soft cheese with a nutty, slightly pungent flavor.

• Fresh Horseradish: Spicy root vegetable grated or ground for condiments.

• Goat Cheese: Soft cheese with a tangy, earthy flavor made from goat's milk.

• Gochujang: Korean fermented chili paste with a spicy, sweet, and savory flavor.

• Goetta: German-American sausage made from ground meat and steel-cut oats.

• Gorgonzola Cheese: Blue-veined cheese with a rich, tangy flavor.

• Grapes: Small, sweet or tart berries grown in clusters, eaten fresh or dried.

• Havarti: Semi-soft cheese with a buttery, creamy flavor.

• Hemp Milk: Plant-based milk made from hemp seeds, with a nutty flavor.

• Hoop Cheese: Fresh, mild cheese formed in a round shape, often unaged.

• Kashkaval Cheese: Semi-hard cheese with a sharp, tangy flavor, popular in the Balkans.

• Lard: Rendered pork fat used for cooking and baking.

• Lengua: Beef tongue, often cooked slowly and used in various cuisines.

• Lobster Mushrooms: Bright orange mushrooms with a seafood-like flavor.

• Manchego Cheese: Spanish cheese with a firm texture and nutty, slightly tangy flavor.

• Merguez: Spicy North African sausage made from lamb or beef.

• Mezcal: Distilled alcoholic beverage made from agave, with a smoky flavor.

• Pancetta: Italian cured pork belly, similar to bacon but not smoked.

• Pastry Flour: Low-protein flour used for tender pastries and baked goods.

• Pine Needle Tea: Herbal tea made from steeped pine needles, rich in vitamin C.

• Pork Shank: The lower part of the pig's leg, often braised or slow-cooked.

• Quark Cheese: Soft, creamy, fresh cheese with a mild tangy flavor.

• Rice Milk: Plant-based milk made from milled rice and water.

• Roquefort Cheese: Blue cheese with a strong, tangy flavor made from sheep's milk.

• Scamorza Cheese: Semi-soft, Italian cheese with a mild, smoky flavor.

• Stilton Cheese: English blue cheese with a rich, tangy flavor.

• Stone Fruit: Fruits with a large pit or stone, such as peaches and cherries.

• Table Grapes: Grapes grown for eating fresh rather than wine production.

• Taleggio Cheese: Same as Taleggio, a semi-soft, Italian cheese.

• Taleggio: Semi-soft, Italian cheese with a strong aroma and tangy flavor.

• Velveeta Cheese: Processed cheese product known for its smooth, creamy texture.

• Watercress: Peppery-flavored leafy green often used in salads and garnishes.

• Wood Ear Mushrooms: Dark, ear-shaped fungi with a chewy texture, used in Asian cuisine.