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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Sunflower Seed
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Sunflower seeds come from the huge centers of the sunflower plant, a daisy-shaped flower that is very tall, often six feet or more. The seeds are oval shaped with a hard black-and-white or grey-and-white striped shell. The shell is removed and only the kernel of the seed is eaten. The kernels, which are referred to as seeds, may be dried or roasted and salted. Sunflower seeds may be eaten as a snack, sprinkled on salads and sandwiches, or used as nuts in baked goods or cooked dishes. Since sunflower seeds are high in fat, they should be stored in the refrigerator to prevent them from becoming rancid. Dried or roasted seeds will keep up to four months.
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