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R

RED PEPPER SAUCE: Condiment made from hot chili peppers and cured in either salt or vinegar brine. Many varieties and levels of hotness are available.

REDUCE: Boil liquid, uncovered, to evaporate some of the liquid and intensify the flavor of the remaining liquid.

REDUCE HEAT: Lower the heat on the stove top so that a mixture continues to cook slowly and evenly without scorching.

REFRIGERATE: Place food in the refrigerator to chill or store it.

ROAST: Cook meat, uncovered, on rack in a shallow pan in the oven without adding liquid.

ROASTED BELL PEPPERS: Sweet red or other color bell peppers that have been roasted and packed in jars. Popular for appetizers, soups and main dishes.

ROLL: Flatten dough into a thin, even layer, using a rolling pin (cookies, pie crust).

ROLL UP: Roll a flat food spread with a filling - or with the filling placed at one end - beginning at one end until it is tube-shaped (jelly-roll, enchilada).